[Tlhingan-hol] Klingon Word of the Day: rogh

[Jon Silpayamanant]

Likely something like that.  Apparently fermented meats are a common staple
for them.  I found this blurb:

* "We ate frozen raw whitefish, sliced thin. The elders liked stinkfish,
fish buried in seal bags or cans in the tundra and left to ferment. And
fermented seal flipper, they liked that too." *

from here <http://discovermagazine.com/2004/oct/inuit-paradox/article_view>.

On Tue, Oct 9, 2012 at 6:51 PM, Robyn Stewart <robyn at flyingstart.ca> wrote:

>  I think I've figured it out for myself. A hunter caught the seal and the
> birds and stuffed one in the other to make them easier to drag along the
> ice, then cached it all in a snowbank for later.  Later came the next
> winter, after the food had thawed out, fermented and then refrozen, but he
> was hungry and ate it anyway.  Or something like that. I can see stuffing
> birds inside a larger kill just for temporary, maybe to keep small
> scavengers from  carrying off the birds.
>
> At 16:29 '?????' 10/9/2012, Robyn Stewart wrote:
>
> That's a brilliant connection and likely correct. I'll bet Marc researched
> disgusting foods of the word while writing that piece and I've come across
> descriptions of the "awks stuffed in dead seal" delicacy before. Clearly
> starving people will eat anything, and perhaps there is an effect that is
> the reverse of the one that makes you averse to a new foods you ate right
> before throwing up.  The rotten fish you found buried on the beach saved
> your live, so now rotten fish is the best ever, to be eaten on special
> occasions! How did someone even get the idea of stuffing a seal carcass
> with dead awks and then coming back next year to eat them?
>
> At 09:15 '?????' 10/9/2012, you wrote:
>
> *> as in {qeyvaq lIngta'} (Kayvak's lingta). The Kayvak naming style does
> not apply to fermented plants; its use is restricted to meat.*
>
> Possible pun?  Kiviak is an Inuit word for fermented auks.  The
> fermentation is done by placing several auks (whole with feathers and
> beaks) in the carcass of a seal for several months until the whole bird is
> edible with the exception of the feathers.  Here's a piece describing the
> process of fermentation:
> http://gizmodo.com/5885202/this-inuit-delicacy-is-the-turducken-from-hell
>
> --
> Indiana University Southeast School of Arts and Letters
> Music Department
>
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-- 
Indiana University Southeast School of Arts and Letters
Music Department

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