Fermented Heritage


Áki Guðni Karlsson (University of Iceland)

A recent dietary intervention study, conducted in Iceland, required participants, aged 50 to 70, to consume six portions of fermented foods every day for a period of 11 weeks. When interviewed by folklorists, many of them related their experience of food that was new to them, such as kefir and kombucha, to memories of traditionally fermented foods that were once common. The recourse to past memories to interpret new experiences highlights how values and affects are passed from one context to another, tying together the past and the present, as we associate our food tastes and habits with childhood experiences.

Part of 03-11 Folkloristic Perspectives on Culinary Heritage, Thursday, November 02, 2:30 pm–4:30 pm