People, food and culture
It is believed that the earliest inhabitants of Alaska were Asiatic groups who crossed the Bering Land Bridge Alaska near Nome. Their descendants are present day Yup’ik, Inupiaq, Aleut, Tlingit and Athabascan tribes. The natives maintain many traditions such as whaling, subsistence hunting and fishing, and old ways of making crafts and art and their history and culture can be found in such diverse places as Ketchikan, Anchorage and Kotzebue, as well as in hundreds of villages. In the mid 1700s, Russian sailors discovered the land of the Aleuts and named it Alyeska. The Russians laid claim to the lands that eventually stretched from the Aleutians to Sitka. In 1867 Alaska was purchased from Russia for a price of $7,200,000 or less than 2 cents per acre, a bargain considering its enormous wealth. Images of bears feasting on the annual salmon runs are common. So, salmon often takes center stage on the menus of Alaska’s eateries, and rightfully so, as it’s often caught fresh within miles of your dinner plate. With access to such high-quality fish, restaurants compete to craft the most compelling course, so visitors can enjoy it baked, broiled, grilled, or smoked. King Crab is another delicacy that is shipped all over the world as a result of its short fishing season. A must-try Alaskan treat that few get the opportunity to enjoy is called Eskimo Ice Cream, or Aqutak. Made from whipped fat, wild berries and snow, it is a dish that is not to be missed!