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dc.contributor.authorSara, Ravdna Biret Marja Eira
dc.contributor.authorMathiesen, Svein Disch
dc.date.accessioned2021-01-25T12:48:34Z
dc.date.available2021-01-25T12:48:34Z
dc.date.issued2020-12-07
dc.description.abstractTraditional knowledge in food security is important for achieving sustainable food production systems. One example of food security is tenderness and meat quality. This article investigates the lack of Sámi reindeer herders' knowledge of meat tenderness and explores its relation to gastronomy and food sovereignty. Sámi family-produced reindeer meat is regarded as tender, while such meat is rarely available for visiting tourists. Therefore, a multidisciplinary approach combines different knowledge of meat tenderness in this article. When slaughtering in cold temperatures, a common slaughtering procedure is performed: <i>dievás njuovvat</i> (slaughtering reindeer outdoors on the ground) and <i>bakkahit</i> (a deliberate action of reindeer herder to leave the rumen inside the reindeer for tenderization). Decrease in intramuscular pH in sirloin, <i>longissimus dorsi</i>, from the <i>baggan</i> reindeer supports Sámi traditional knowledge of highquality meat. In the Sámi language there are a variety of concepts that include knowledge of slaughtering practices and quality of meat. This is the first scientific study of Sámi reindeer herders' traditional knowledge and their specialist language of reindeer meat quality. The Sámi language is a prerequisite for the food sovereignty governed by Sámi reindeer herders' families through generations, regardless of state policies and modernization. Everyday food from Sámi households could offer an important template for future Sámi gastronomy, and lead to stronger food sovereignty and improved food for visiting tourists.en_US
dc.identifier.citationSara RBMES, Mathiesen SD. Sámi Gastronomy: the Role of Traditional Knowledge. Journal of Tourism and Gastronomy. 2020;5(1):33-49en_US
dc.identifier.cristinIDFRIDAID 1865332
dc.identifier.doi10.3727/216929720x15968961037890
dc.identifier.issn2169-2971
dc.identifier.issn2169-298X
dc.identifier.urihttps://hdl.handle.net/10037/20468
dc.language.isoengen_US
dc.publisherIngenta connecten_US
dc.relation.journalJournal of Tourism and Gastronomy
dc.relation.projectIDinfo:eu-repo/grantAgreement/RCN/SHP/238326/Norway/Rapid change - challenges or opportunities for sustainable reindeer husbandry/Rievdan/en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2020 The Author(s)en_US
dc.subjectVDP::Social science: 200en_US
dc.subjectVDP::Samfunnsvitenskap: 200en_US
dc.titleSámi Gastronomy: the Role of Traditional Knowledgeen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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