“The Old Foods Are the New Foods!”: Erosion and Revitalization of Indigenous Food Systems in Northwestern North America

Leigh Joseph,Nancy J Turner

doi:10.3389/fsufs.2020.596237

Abstract

The global “nutrition transition” has had an immense impact on Indigenous Peoples of Northwestern North America. From an original diet comprised of mostly local plant and animal foods, including salmon, game, diverse plants, seaweed and other marine foods, many Indigenous people are now eating mostly imported, refined marketed foods that are generally less healthy, and many are at risk of diet-related diseases such as type 2 diabetes. Nevertheless, Indigenous people have always valued their ancestral foods, and over the last few decades there have been many initiatives throughout the region to restore and revitalize these original foods, and to re-learn Indigenous methods of processing and harvesting them. In this paper we describe the original Indigenous food systems in the study region, and the methods used to sustain and promote the ancestral food species and habitats. We then discuss the impacts of colonization, and describe recent and ongoing Resilience and Resurgence in relation to ancestral foods and food practices, including firsthand experiences with renewing food traditions. These initiatives are often connected with language revitalization and cultural resurgence programs. Led by Indigenous communities, they are undertaken with support of academic, government, and other partners. In all, they have resulted in stronger, more vibrant cultures and generally healthier communities.

Highlights

The diets of Indigenous Peoples of northwestern North America—the region on which this paper focuses—have traditionally been diverse and nutritious, including a range of plant and animal foods
In this paper we describe the cultural and nutritional importance of Indigenous Peoples’ ancestral foods in northwestern North America, and the ways in which people have maintained and enhanced their foods—their traditional land and resource management systems
We have focused on human-caused impacts and factors influencing Indigenous food use, rather than on geographical or physical factors

Summary

Introduction

The diets of Indigenous Peoples of northwestern North America—the region on which this paper focuses—have traditionally been diverse and nutritious, including a range of plant and animal foods. Most of these can be, and have been, obtained locally, with some accessed through trade from other locales. The concept of Indigenous Internationalism introduced by Anishinaabe scholar Simpson (2017) speaks to the ancestral economic and trade relationships between Indigenous communities. We will revisit this concept later in the paper. Anyone—men, women, two spirit and gender diverse “The Old Foods Are the New Foods!”

Methods

Findings

Discussion

Conclusion