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Apr 10, 2013 · Humans were using cookware as early as 15,000 years ago, according to a new analysis of ancient Japanese ceramic pots. Those first meals? Fish soup.
- Nancy Shute
Jul 10, 2013 · On his third voyage of discovery, Captain James Cook spent a month anchored in Nootka Sound, Vancouver Island. John Webber was the official artist and he depicted life in the longhouses of the indigenous peoples. Note the racks of fish hanging to dry in the image below. S. Smith, after John Webber.
- Paul Kirtley
- 0845 259 0200
- 2013
- Cooking
- Preserving Fish
- Dried Herring Spawn
- Eulachon Oil
- Kelp Bottles For Eulachon Oil
- Fish Knives
- Spoons, Ladles and Bowls
- Etiquette and Feasting
Without any knowledge of pottery, coast Indian peoples boiled, simmered, steamed, baked, toasted and roasted most of their food. Box, basket, earth pit, rock oven, hot ashes, and roasting tongs and sticks, all in conjunction with fire, were the ways used for cooking. Not all peoples used all methods, although boiling, steaming, and roasting were co...
There were almost as many ways of butchering and preserving fish as there were of catching them. The various methods differed with the species of fish, the season, the climate of the area, and tribal or local tradition. The result, whatever the method, was dehydration of the fish so that it could be kept for a considerable period of time. It was th...
A favourite food of the past, herring spawn is still gathered, dried and enjoyed by many Indian peoples today. I was in the Queen Charlotte Islands in the early spring of 1975, a year that experienced an exceptionally heavy run of herring. Standing on the dock at Skidegate Landing I watched a small boat being rowed in. The craft was laden with pile...
The arrival of the eulachon in spring meant far more than a change of diet, welcome though the fresh fish were. The purpose of catching the fish in such great quantities was for the extraction of their rich and nutritious oil, often referred to as grease. Villages having hereditary rights to rivers with eulachon runs were able to render large amoun...
A lightweight storage container for eulachon oil was made from the long kelp stems that grow best in a strong current. These were harvested in the fall on a low tide when they were most accessible. With the leaves of the seaweed cut off, the stipe (stem) was scraped with a section of cockle shell cut to fit its curvature. Dried on a rack over the f...
The implement most used for cutting up fish was a thin-bladed knife made of ground slate, bevelled on the edge and hafted at the top. The wafer-like quality of many of these knives is astounding. Some from the Marpole site in Vancouver, excavated by Dr. Charles Borden, are only two and three millimetres thick, and some, interestingly, bear a strong...
Some of the most superb carvings of the Northwest Coast were to be found among the eating and serving utensils of a household. Artists carved bowls, spoons and ladles with pure flowing lines in simple statement, or elaborately embellished. Family status and wealth were reflected through the splendour of great feast dishes, the elegance of individua...
Just as our society requires good table manners and eating habits from those said to be “well brought up,” so did the Indian cultures have standards of mealtime behaviour and etiquette among people of high class. The seating arrangement was of prime importance, particularly when guests were invited. People were seated according to rank and social s...
Many archeologists believe the smaller earth ovens lined with hot stones were used to boil water in the pit for cooking meat or root vegetables as early as 30,000 years ago (during the Upper Paleolithic period).
Apr 10, 2013 · Pottery was invented somewhere in eastern Asia between 12,000 and 20,000 years ago, but exactly where and when—and particularly why—isn't clear. Indeed, virtually nothing is known about how the first pots were used, says Oliver Craig, a biomolecular archaeologist at the University of York in the United Kingdom.
Preparation was done by slaves, who cooked salmon heads, fins, and tails with steam by pouring water over hot stones covered by leaves or branches of pine. Salmon was hung in the house to dry. Salmon roe was roasted and fermented dried or fresh; fermented roe (“Quakamiss”) was considered a delicacy.
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Apr 18, 2013 · The Salt. Earliest Cookware Was Used To Make Fish Soup. Whether the Japanese hunter-gatherers of 15,000 years ago were using food for ceremonial feasts or not, we do know they were smart,...
