UNITED STATES ATOMIC ENERGY COMMISSION WASHINGTON, D.C. 20545 407899 June 27, 1973 Members of the Radiological Assessment Review Group ENIWETOK METHOD OF COOKING Dr. Jack A. Tobin has provided additional information on a method of cooking utilized by the Eniwetok Atoll People. It is quoted in the following extract from a recent letter. "You will recall that I raised the question of possible contamination of the pits which are used to preserve and store breadfruit. In connection with this possible source of contamination there is a method of cooking food that might also be pertinent. 'The pit or earth oven method of cooking food is used throughout the Marshalls (and the rest of Micronesia and other parts of Oceania as well). You are perhaps aware of this, in connection with the Hawaiian luaus. In the Marshalls the hole is shallower than that used in Hawaii. The depth (and circumference) varies with the amount or size of food to be cooked. The earth oven or um (phonetically: "oom") is usually about two feet deep. If a large pig, or turtle, or porpoise, or fish is to be cooked the depth and overall measurement of the hole will correspond to the size of the animal and whatever else is to be cooked with it. Two feet is usually the maximum depth, "The food will remain in with a layer of leaves, until the food has been and heat from the rocks the ground, in the oven, covered mats and sometimes wet canvas, cooked by the resultant steam which have been heated previously. The method is, of course, familiar to anyone who has participated in a New England Clambake. Several hours may be required to cook the food properly. "The um is located in or next to the cook house, which is adjacent to the living (sleeping house), The um is used over and over again as are the rocks used in the cooking 40