ABSTRACT
This chapter is concerned with the heritage cuisines and living cultural practices of people who continue to forage for their subsistence. The heritage cuisine of contemporary foragers is at a crossroads. Heritage cuisine is more than a collection of foods that many Inuit and other groups enjoy eating and sharing. Rotten or fermented foods, many of which are consumed by foragers and non-foragers alike, are neither raw nor cooked, but exist in an in-between state of being neither completely raw but not cooked either. The relative cultural value of local foods and dishes derived from locally produced ingredients has grown more important than ever, particularly as a response to the increased availability of non-local foods and diet trends that saturate local markets. Goody's analysis, by extension, relies heavily on the work of Mary Douglas and Claude Levi-Strauss, theorists who developed universal systems classification to explain the dietary rules of myriad Western and non-Western groups of people.
