Aboriginal & Islander Health Worker Journal, vol. 2, no. 4, December 1978, pp. 32-34
Description
Describes the, 'bush' foods and medicinal choices available to Aboriginal people before widespread European influence appeared in the Australian outback.
Canadian Journal of Public Health, vol. 99, no. 2, March/April 2008, pp. 95-97
Description
Discusses how public health must take full account of the traditional food practices of Aboriginal people including the harvesting, sharing, and consumption of country and traditional foods.
Department Of Northern Saskatchewan (photographer)
Description
The Great Caribou Feast was held at the community's school in February with great success. Page one: two pictures of cutting up caribou meat. Page two: one picture of caribou processing, one picture of community residents. Page three: two pictures of caribou being cooked, one picture of it being eaten.
Argues that stories about food gathering and recipes have become ways to revitalize food knowledge, cultural integrity, and community and therefore are necessary when healing trauma from colonization.
Using examples of commercial packaging, investigates why connections to Aboriginality might be considered desirable when branding and marketing foods which are native to the continent.
Ethnicity and Health, vol. 13, no. 4, September 2008, pp. 335-349
Description
Concludes that diabetes prevention programs should focus on improving physical activity and dietary intake by looking at the needs of the specific risk group.
Food Policy, vol. 33, no. 2, April 2008, pp. 135-155
Description
Argues that government policies are actually speeding the move away from traditional foods and contributing to the subsequent increase in chronic disease.
Aboriginal & Islander Health Worker Journal, vol. 2, no. 3, September 1978, pp. 48-49
Description
Brief informational article regarding the rapid lifestyle changes that have impacted Aboriginal Australians and how food stores can assist them to make appropriate nutritional decisions.
Journal of Agricultural and Food Chemistry, vol. 56, no. 3, 2008, pp. 654-660
Description
Describes four wild berries traditionally consumed by Native American and First Nations communities and the health benefits derived from their consumption.
Looks at non-timber forest resources including botanical and mycological products and associated services of the forest such as wild food, medicinals and floral greenery, arts and crafts materials, specialty wood products, ethno-botanical teaching and ecotourism.
Scroll down to read paper.
Provides background, history, cultural considerations, and general information about AI/AN populations and their foods.
Resource list is annotated and includes a variety of formats.
Botany, vol. 86, no. 2, Special Issue on Ethnobotany, 2008, pp. 103-115
Description
Reviews examples of culturally valued food plants and identifies factors that have resulted in decreased use and loss of cultural knowledge about them over the past 150 years.
A set of 44 photos of a caribou project at Wollaston Lake that involved students in preparing and cooking caribou meat, making dry meat, drying the hides, and taking part in follow-up activities in the classroom.