Art of Place, a lecture and demonstration series founded by UAS Assistant Professor Ernestine Hayes, will begin its third season next Friday, Jan. 25 at UAS. This season the series will focus on the edible arts, beginning with a talk on preserving salmon and halibut led by noted culture bearers and artists Ed Kunz and Percy Kunz. Three other lectures will follow in February, March and April. All are free and open to everyone in the community.
The first season of Art of Place focused on different aspects of traditional Tlingit culture, such as beading, weaving, carving, dancing and sustainable harvesting. Season two was organized around a more conceptual framework, with presentations that explored art through a focus on Tlingit identity, history, future and sustenance,
This season’s Edible Art of Place series will cover four aspects of traditional and contemporary Tlingit food harvesting and preparation.
Organizer Hayes said she chose to focus on food to highlight the connections between all aspects of Tlingit culture.
“As I muse about each year’s topics, I’m always struck by the interrelated nature of cultural characteristics, so I avoid a strict interpretation of ‘art,’“ Hayes said earlier this week in an email. “As it happens, I had the idea some time ago, but it turned out also to be relevant to this year’s One Campus One Book selection ‘Being Caribou,’ insofar as some Alaska Native groups are dependent on caribou in much the same way Southeast Alaska Native people are dependent on riches from the ocean.”
Here is a look at the Edible Art of Place schedule.
Jan. 25, Traditional and Contemporary Preservation of Salmon And Halibut, with Ed and Percy Kunz
Feb. 22, Traditional and Contemporary Gathering and Use of Native Plants, with Libby Watanabe
March 22, Traditional and Contemporary Gathering Of Herring Eggs, with Roby Littlefield
April 26, Putting It All Together: Edible Art Of Place, with Helen Watkins and Gerry Williams
Each presentation will take place on a Friday in the UAS Glacier View Room in the Egan Library wing at UAS, from 10 a.m. to noon, with refreshments and conversation following.
The cafeteria will be open to purchase lunch, and there will also be a dessert potluck for the first three events. There will be a potluck of traditional and contemporary foods at the April 26 event.
Funding for Edible Art of Place is provided by BP and ConocoPhillips.