キビャックブログ | きびゃっく２００５

キビヤを世に知らしめた本

記事データ: 投稿時:2006年01月22日（日）09時26分; 分類:キビア関係

ごめんなさい、前回は大島さんの本をと申しましたが、少し時間がかかりそうです。
少し待っていてください。

今日は、ピーター・フロイヘン（Peter Freuchen 1886-1957）というデンマーク人探検家のキビャック体験を発見しました。

彼の著作である『Book of the Eskimos』（1961年,米ワールド出版）
…にキビャック情報が事細かく記されているんです。

しかし、残念なことに日本語版がないんです。
原文をご紹介しますと、

They are small birds, no larger than starlings, but tasty to eat, either cooked or dried, and particularly so when preserved in blubber. The birds are caught in nets on long poles as they pass in flocks by the cliffs.... The birds are taken out of the net and killed by guiding a thumb up under the breastbone to the heart, which is "displaced," and the bird dies at once.
After the wings have been braided together on the back of the bird, it is then put down in the blubber bag.... When the bag is full, it must immediately be put in a secure place and covered with stones. The sun must never shine on it, since the blubber would then turn rancid. The comparative warmth of the summer air makes the blubber seep into the birds and cure their meat.
Nothing is quite so delicious, especially the lump of blood collected around the damaged heart, which is almost heavenly to eat.... As long as it is frozen, you just chew away. You get feathers and bones in your mouth, of course, but you just spit them out. Frozen meat always has an enticing taste, and as it dissolves in the mouth, you get the full aroma of the raw fermented bird. It is incredible how much you can down, unbelievable how hard it is to stop.
If you happen to come across a fully developed egg inside a bird, it tastes like a dream. Or the liver, which is like green cheese. Breast and drumsticks are cooling and refreshing....
A man with savoir-vivre holds the bird by the legs with his teeth. Then he strokes it with both hands, thus brushing off the feathers that have already been loosened by the fermentation. He brushes his hands together to remove all feathers, whereupon he turns the bird and bites the skin loose around the beak. This can then be turned inside out and pulled free of the bird without letting go of its legs.
The eater then sucks his teeth slightly together. In this manner, he gets all the fat sitting inside the skin. Taste is, as we know, an individual matter, but this one-I dare guarantee-can become a passion.
When the skin is free of fat, you bite it free around the bird's legs and swallow it in one piece. The breast is eaten by biting down on each side of the bone, and the bone can then be thrown away. This bares the innards, and you can enjoy the various parts one by one. The blood clot around the heart has coagulated and glues the teeth together, the liver and the gall bladder have a spicy taste, while the bitter aroma of the intestines reminds one of a lager beer.
When these parts are consumed, the rest-wings, backbone, and pelvis-is taken into the mouth and thoroughly chewed.

強調部分なんか興味深いことが書いてあるんでしょうが…
いまいちよく分かりません。

そのうち読解しますので、こちらの方も待っていてください。
中途半端ばかりでスイマセン。