Irma S. Rombauer, author of The Joy of Cooking definitely never experienced such a feast as this. However, in the revised edition of that venerable cookbook, in the introduction to the section titled Freezing (page 819 of the 1975 edition), there is a reference to giviak.

We are indebted to an Arctic explorer for the following Eskimo recipe for a frozen dinner: "Kill and gut a medium-sized walrus. Net several flocks of small migrating birds and remove one specific small feather from each wing. Store birds whole in interior of walrus. Sew up walrus and freeze. Two years later, find the cache - if you can - and notify the clan of a feast. Partially thaw walrus. Slice and serve." Simplicity itself.