ERIC Number: ED173042
Record Type: RIE
Publication Date: 1978-Jun
Reference Count: 0
Niigugim Qalgadangis (Atkan Food).
Dirks, Moses; Dirks, Lydia
A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled codfish stomachs; codfish and halibut liver paste; mashed fish; partially dried fish backbones; salmon eggs; cooked seal oil; clams and mussels; sea urchins; chitons and limpets; and ducks and other birds. (NEC)
Descriptors: Alaska Natives, Bilingual Education, Cooking Instruction, Cultural Background, Elementary Secondary Education, Eskimo Aleut Languages, Eskimos, Ethnic Origins, Folk Culture, Food, Foods Instruction, Foreign Language Books, Home Economics Education, Language Enrichment, Language Instruction, Second Language Learning
National Bilingual Materials Development Center, Rural Education Affairs, University of Alaska, 2223 Spenard Road, Anchorage, Alaska 99503 ($2.00, limited supply)
Publication Type: Guides - Classroom - Learner; Books
Education Level: N/A
Sponsor: Office of Bilingual Education (DHEW/OE), Washington, DC.
Authoring Institution: Alaska Univ., Anchorage. National Bilingual Materials Development Center.
Identifiers: Alaska (Atka Island); Aleut (Western); Cook Books
Note: Prepared in Western Aleut by Moses Dirks