Food and Feasting
It
is likely that the institution of the potlatch grew out of
feasting. When a seasonal bounty of salmon or a successful
whale hunt resulted in a surplus, individuals took this
opportunity to feast their neighbors. On these occasions, an
orator would expound to guests the extent and riches of the
chief's territory whose food they were currently enjoying.
In the early 1800s, trade with Europeans resulted in greater
numbers of material goods to give away, feasting became only
a part of the larger potlatch. Feasts continued to be held
separately from potlatches, however, especially by families
who could not afford to potlatch on appropriate
occasions.
Feast Dish; Haida
PMAE # 31-63-10/K92
Foods served at potlatches varied seasonally and included fish or seal meat, along with seal oil in which all food was dipped. A good host was expected to provide more food than his guests could possibly eat; and there are stories about guests becoming physically ill from over-eating. Usually guests were also given food to take home and share with others, thus spreading the word of the host's generosity.