Tag: Foodways

How Inuit Gather Mussels. In the Winter. Under the Ice.

…in the coldest months, when the ice is thickest, some venture beneath the ice to gather mussels. Every two weeks the pull of the moon combines with the geography of this region to create unusually large tides. The water falls as much as 55 feet in some places, emptying the bay under the ice along the shore for an hour or more. That’s when some Inuit climb aboard their snowmobiles and head out onto the bay.

Craig S. Smith writes in the New York Times about how people in Northern Quebec venture under the ice to gather mussels. Photos by Aaron Vincent Elkaim.

Below Luminous Ice, a Bounty of Mussels

Swedish Colonial Foodways

Beef, Beer and Bread: Colonial Foodways
The annual New Sweden History Conference, held at the American Swedish Historical Museum in Philadelphia, will focus on food this year. From the website:
Five speakers will discuss various aspects of culinary history—from the kitchens of Stockholm to the brew houses of Philadelphia. The keynote speaker is author, chef, and Swedish food historian Dr. Ulrica Söderlind. Dr. Söderlind holds a PhD from the University of Stockholm. She has written five books on topics such as, the role of food in Swedish social history, and the culinary history of the Nobel Banquet. Her conference session will focus on the cooking practices of a 17th century Swedish noble household. Additional speakers include David Furlow, who will be discussing the significance of cattle as an important part of New Sweden’s economy; Rich Wagner will lead an engaging discussion on the intricacies of colonial beer brewing. In the spirit of this year’s theme, a special lunch will be served featuring colonial recipes and, of course, beer.
The conference is Saturday, November 8, 2014. Registration is $45 and includes breakfast and lunch. For more information: www.americanswedish.org