Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage

Keyphrases

• Faroe Islands 100%
• Mutton 100%
• Food Heritage 100%
• Artisanship 100%
• Meat 40%
• Islanders 40%
• Faroese 20%
• Faroes 20%
• Sheep 20%
• Cultural Identity 20%
• Ecological Condition 20%
• Food Availability 20%
• Written Sources 20%
• Weather Conditions 20%
• Protein Source 20%
• Microbiota 20%
• Cultural Strategies 20%
• Dried Meat 20%
• Traditional Cuisine 20%
• Rural People 20%
• Afect 20%
• Participant Observer 20%
• Fermented Foods 20%
• Storable 20%
• Active Microorganisms 20%
• Carcase 20%
• Feldwork 20%
• Embedded Participant 20%

Food Science

• Foodways 100%
• Dried Meat 33%
• Fermented Food 33%