The Importance of Animal and Marine Fat in the Faroese Cuisine: The Past, Present, and Future of Local Food Knowledge in an Island Society

摘要: Since ecological and climatic conditions limit the possibilities for cereal production, old-established Faroese traditional food system is principally based on utilization of animal protein fat. The diet islanders has thus been adapted to specific environmental circumstances area. Historically, fat provided a high energy nutritious source hard-working sheep farmers fishermen. Fat procured from both land marine animals formed vital part local culture. Apart insubstantial amount butter produced in Faroe Islands, tallow sheep, fish liver codfishes, blubber long-finned pilot whale, widely utilized within households. During last century, changed due external factors such as closer integration into world economy, modernization improved household economy. Although butter, cheese other dairy products well margarine vegetable oil are nowadays readily available convenience shops supermarkets, whale continue be parcel many islanders’ cuisine. Today, however, not primarily consumed their content. Instead, it can seen contemporary regional expression appraisal towards Appreciating consuming become an important expressing cultural identity. connect with history. However, preparation highly dependent knowledge how extract different types process locally made dishes. Thus, long-term survival gastronomy contingent maintenance continuation this knowledge.