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From fish and fiddleheads to salmonberries and Spam, Alaskan
cuisine spans the two extremes of locally abundant wild foods and
shelf-stable ingredients produced thousands of miles away. As
immigration shapes Anchorage into one of the most ethnically
diverse cities in the country, Alaska's changing food culture
continues to reflect the tension between self-reliance and longing
for distant places or faraway homes. Alaska Native communities
express their cultural resilience in gathering, processing, and
sharing wild food; these seasonal food practices resonate with all
Alaskans who come together to fish and stock their refrigerators in
preparation for the long winter. In warm home kitchens and remote
cafes, Alaskan food brings people together, creating community and
excitement in canning salmon, slicing muktuk, and savoring fresh
berry pies. This collection features interviews, photographs, and
recipes by James Beard Award-winning journalist and
third-generation Alaskan Julia O'Malley. Touching on issues of
subsistence, climate change, cultural mixing and remixing,
innovation, interdependence, and community, The Whale and the
Cupcake reveals how Alaskans connect with the land and each other
through food.
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