Plant use in Kaigani Haida culture: Correction of an ethnohistorical oversight

Norton, Helen H.

doi:10.1007/bf02858592

Cited by 20 publications

(7 citation statements)

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“…Its recorded and (or) current uses are reported for the Inuit (Cuerrier and Hermanutz 2012) and First Nations of the Algonquian, Athapaskan, Haida, Salishan, Tsimshian, and Wakashan linguistic families (Arnason et al 1981;Norton 1981;Zieba 1990;Kuhnlein and Turner 1991;Siegfried 1994;Marles et al 2008;Moerman 2009;Uprety et al 2012). Its widespread use is perhaps due to its abundance, wide distribution, medicinal properties, and aromatic flavour.…”

Section: Introductionmentioning

confidence: 90%

Environmental trends in the variation of biologically active phenolic compounds in Labrador tea, Rhododendron groenlandicum, from northern Quebec, Canada

RapinskiMichel

LiuRui

SaleemAmmar

et al. 2014

Botany

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The impact of several environmental factors on the production of phenolic compounds in a North American medicinal plant, Labrador tea (Rhododendron groenlandicum (Oeder) Kron & Judd), was studied. Leaves were harvested in 2006 and 2010 over a latitudinal gradient in northern Quebec, and known phenolic markers were quantified by HPLC-DAD. The concentration of selected compounds varied geographically where they were higher between the 51st and 53rd parallel of northern Quebec and lower in the peripheral northern and southern region. Major variations were observed in the following marker compounds: (+)-catechin, (-)-epicatechin, quercetin-3-galactoside, and an undetermined quercetin-glycoside. The variation in phenolic compounds was best explained by short-term changes in annual temperature range and long-term estimates of insolation parameters such as solar radiation and photoperiod in the month of June. Résumé: L'impact de plusieurs facteurs environnementaux sur la production de composés phénoliques a été évalué chez le thé du Labrador (Rhododendron groenlandicum (Oeder) Kron & Judd), une plante médicinale de l'Amérique de Nord. Les feuilles ont été récoltées en 2006 et 2010 sur un gradient latitudinal dans le Nord-du-Québec et des marqueurs phénoliques connus ont été quantifiés par HPLC-DAD. Les concentrations des composantes sélectionnées variaient géographiquement où elles étaient plus élevées entre le 51 e et 53 e parallèle du Nord-du-Québec et plus basses en région périphérique, au nord et au sud du gradient. Des variations majeures ont été observées pour les composés phénoliques suivant : (+)-catéchine, (-)-epicatéchine, quercétine-3-galactoside et un glycoside de quercétine non identifié. La variation dans les concentrations des composés phénoliques était mieux expliquée par des changements dans la portée annuelle de la température à court terme et à long terme par des paramètres d'insolation telles la radiation solaire et la photopériode au mois de juin.

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Section: Introductionmentioning

confidence: 90%

Environmental trends in the variation of biologically active phenolic compounds in Labrador tea, Rhododendron groenlandicum, from northern Quebec, Canada

RapinskiMichel

LiuRui

SaleemAmmar

et al. 2014

Botany

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“…Airtight containers (jars, tightly covered 5-gal cans) (Tlingit; Haida; Gitga'at and other Tsimshian; Southern Tsimshian; Haisla; Tsimshian); or cedarwood boxes with lids (Haida; Tsimshian; Kwakwaka'wakw); packed in gunny sacks, stored near the stove or in dry place (Straits Salish) Cooking and serving Add to boiling water in a bowl, or boil with seal oil, canned salmon, clams, cockles, octopus, mussels, abalone, salmon eggs, and (or) vegetables, as soup or stew (Chugach; Tlingit; Gitga'at and other Tsimshian; Southern Tsimshian; Oweekeno; Kwakwaka'wakw; Straits Salish); cooked, after boiling with water and grease, cooked with special volcanic cooking stones of vesicular basalt, said to give an especially desirable flavour to the seaweed (Haisla-Hanaksiala; Southern Tsimshian); at a feast, after guests have eaten dried salmon, young men chop and chew up seaweed, boil in a kettle with water, mix with oil until thick; seaweed eaten by guests with spoons; kept hot in kettle with red-hot rocks; drink water afterwards but not before eating seaweed (Kwakwaka'wakw); cut up over baked salmon or mixed with bread in stuffing for salmon (Straits Salish); cook with salmon eggs as soup or "chop suey" (Gitga'at and other Tsimshian; Southern Tsimshian; Haisla; Nuxalkmc; Heiltsuk; Oweekeno); sprinkle dried flakes into halibut head -potato or salmon-potato soup as a condiment (Gitga'at and other Tsimshian; Haisla-Hanaksiala; Oweekeno; Straits Salish); cut up and sprinkle over salmon in frying pan (Straits Salish); used as topping for cooked herring eggs (Oweekeno); stewed with seal fat, deer fat, or bear fat (Straits Salish); pieces eaten dried or fried, alone, as a snack, sometimes dipped in oil or grease (Dena'ina; Tlingit; Haida, Gitga'at and other Tsimshian; Kwakwaka'wakw; Straits Salish); eaten with rice (Dena'ina; Tsimshian), or cooked with creamed corn (Kwakwaka'wakw) Note: Sources: Chugach, English Bay, and Port Graham Alutiiq (Kari 1987;Wennekins 1985); Dena'ina (Kari 1987); Tlingit (Newton and Moss 1984;Emmons 1991); Haida (Norton 1981;Turner 2003); Gitga'at and other Tsimshian (Turner and Clifton 2002;Port Simpson Curriculum Committee 1983); Southern Tsimshian, or Kitasoo (Compton 1993); Haisla-Hanaksiala (Compton 1993;Davis et al 1995); Heiltsuk (Heiltsuk College and Staff 1997); Oweekeno (Compton 1993); Kwakwaka'wakw (Boas 1921); Straits Salish (Williams 1979 their canoes, as well as using paddles, and that one of the women would steer the canoe and would guard it, making sure to keep it well away from the rocks, while the others picked.…”

Section: Traditional Harvesting Preparation and Usementioning

confidence: 98%

The ethnobotany of edible seaweed (Porphyra abbottae and related species; Rhodophyta: Bangiales) and its use by First Nations on the Pacific Coast of Canada

Turner¹

2003

Can. J. Bot.

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Porphyra abbottae Krishnamurthy is a nutritionally and culturally important species of red alga used by First Peoples of coastal British Columbia and neighbouring areas. This species, along with Porphyra torta and possibly others, is still harvested from wild populations in large quantities, dried and processed, and served in a variety of ways: toasted as a snack, cooked with clams, salmon eggs, or fish in soup, or sprinkled on other foods as a condiment. It is also a valued trade and gift item, especially on the central and northern coasts of British Columbia and Alaska. Common linguistic origin of the majority of names for this species among some 16 language groups in five language families indicates widespread exchange of knowledge about this seaweed from southern Vancouver Island north to Alaska. Coastal indigenous people have expressed concerns about potential commercialization of Porphyra and impacts from pollution and global climate change.Résumé : Le Porphyra abbottae Krishnamurthy est une espèce d'algue rouge nutritionnellement et culturellement importante, utilisée par les Premières nations de la côte de la Colombie-Brittanique et des régions voisines. Cette espèce, ainsi que le Porphyra torta et possiblement d'autres, est encore récoltée en grandes quantités à partir de populations sauvages, avant d'être séchée et transformée; elle est préparée de diverses façons, soit grillée comme entremet, cuite avec des clames, des oeufs de saumon, ou de la soupe au poisson, ou encore ajoutée à d'autres aliments comme condiment. Il s'agit aussi d'un objet de commercialisation de grande valeur dont on peut faire cadeau, surtout sur la côte centrale et nordique de la Colombie-Brittanique et de l'Alaska. L'origine linguistique commune de la majorité des noms utilisés pour cette espèce, parmi 16 groupes de langues et cinq familles de langages, indique un échange de connaissances fort étendu à propos de cette algue, du sud de l'île de Vancouver et vers le nord jusqu'en Alaska. Les peuples indigènes de la côte sont préoccupés par la commercialisation potentielle du Porphyra et des impacts de la pollution et du changement climatique global.

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“…Plant foods were important throughout Western North America, and it is well established that a wide range of nuts, seeds, and corms served as major dietary staples among ethno‐historic groups in California and the Plateau (e.g., Ames & Marshall, 1980; Basgall, 1987; Rosenthal & Hildebrandt, 2019; Thoms, 1989; Thoms, 1998; Thoms, 2008; Tushingham & Bettinger, 2013; Wohlgemuth, 1996; Wohlgemuth, 2004; Wohlgemuth, 2010). While anthropologists have traditionally emphasized the importance of fish (especially salmon) and marine mammals in Pacific Northwest Coast subsistence, there is a growing recognition that plants were probably more important than previously recognized in the Pacific Northwest Coast diet (e.g., Croes et al, 2009; Deur, 2002; Kuhnlein & Turner, 1991; Lepofsky & Lyons, 2013; Losey et al, 2003; Norton, 1981; Peacock, 1998; Tomcek, 2009; Turner, 2014; Turner & Kuhnlein, 1982; see also Deur & Turner, 2005 and references therein).…”

Section: Archaeological Evidencementioning

confidence: 99%

How ancestral subsistence strategies solve salmon starvation and the “protein problem” of Pacific Rim resources

Tushingham

Barton

Bettinger

2021

American J Phys Anthropol

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This article provides a theoretical treatment of hunter-gatherer diet and physiology.Through a synthesis of nutritional studies, informed by ethno-archaeological data, we examine the risk of protein-rich diets for human survival, and how societies circumvent "salmon starvation" in the northeastern Pacific Rim. Fundamental nutritional constraints associated with salmon storage and consumption counter long-standing assumptions about the engine of cultural evolution in the region. Excess consumption of lean meat can lead to protein poisoning, termed by early explorers "rabbit starvation." While consumption of fats and carbohydrates is widely portrayed as a pathway to "offsetting" protein thresholds, there are true limits to the amount of protein individuals can consume, and constraints are most extreme for smaller individuals, children, and pregnant/nursing mothers. While this problem is not usually perceived as associated with fish, the risk of protein poisoning limits the amount of low-fat fish that people can eat safely. Compared with smaller, mass-harvested species (e.g., eulachon), dried salmon are exceedingly lean.Under certain circumstances fattier foods (small forage fish, marine mammals, whales, and even bears) or carbohydrate-rich plants may have been preferred not just for taste but to circumvent this "dietary protein ceiling." Simply put, "salmon specialization" cannot evolve without access to complimentary caloric energy through fat-rich or carbohydrate-rich resources. By extension, the evolution of storage-based societies requires this problem be solved prior to or in tandem with-salmon intensification. Without such solutions, increased mortality and reproductive rates would have made salmon reliance unsustainable. This insight is in line with genomic research suggesting protein toxicity avoidance was a powerful evolutionary force, possibly linked to genetic adaptations among First Americans. It is also relevant to evaluating the plausibility of other purportedly "focal" economies and informs understanding of the many solutions varied global societies have engineered to overcome physiological protein limits.

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Plant use in Kaigani Haida culture: Correction of an ethnohistorical oversight

Cited by 20 publications

References 8 publications

Environmental trends in the variation of biologically active phenolic compounds in Labrador tea, Rhododendron groenlandicum, from northern Quebec, Canada

Environmental trends in the variation of biologically active phenolic compounds in Labrador tea, Rhododendron groenlandicum, from northern Quebec, Canada

The ethnobotany of edible seaweed (Porphyra abbottae and related species; Rhodophyta: Bangiales) and its use by First Nations on the Pacific Coast of Canada

How ancestral subsistence strategies solve salmon starvation and the “protein problem” of Pacific Rim resources

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