Lecture Notes: Traditional Cooking Method

Introduction

• Discussion on traditional methods of cooking using rocks.
• Important terms and techniques shared during the discussion.

Cooking with Rocks

• Preparation:

  • Use hard, blue, dense rocks.
  • Make a fire over a big pile of rocks.
  • Burn the fire very hot for several hours until stones are red hot.

• Process:

  • Clear away wood after stones are hot to stop combustion.
  • Stones retain heat for cooking (referred to as "tisum").

Layering Technique

• Cover hot stones with kelp or seaweed.
• Add layers of vegetation like salmon berries.

Cooking Ingredients

• Place root vegetables, salmon, or deer on the prepared base.
• Cover again with vegetation.

Final Steps

• Pour water over the covered food.
• Bury the pit to trap heat and cook the food.

Practical Demonstration

• Use of salal (green plant with blueberries) for pit cooking.
• Team exercise: practicing saying traditional words to understand cultural context.

Cultural and Team Involvement

• Use of words such as "naquishmas" to connect cultural practices.
• Collaborative efforts in setting up the cooking pit.

Additional Details

• Roles: "Negushmus" and "Keokwe":

  • Lining the pit to prevent collapse from fire drying.
  • Use of fern mat and burlap for layering.

• Last Steps:

  • Add water to finalize the cooking process.