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Insight into Traditional Faroese Food Culture

Faroe University Press has published the booklet Traditional Faroese Food Culture. The booklet is a short and revised English edition of the two-volume work, Bót og biti: Matarhald í Føroyum (Vol. 1 and 2), published in April 2015. The author is Dr.phil & fil.dr. Jóan Pauli Joensen.

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Traditional Faroese Food Culture gives an insight into food culture in the Faroe Islands from the early days till today. It describes the circumstances that have affected and formed the food culture. The distinctive feature from the old days is the fermenting process used to preserve fish and meat. Growing influence from the outside world first affected the upper classes, but gradually the food traditions have changed in all levels of society, moving towards a common modern Faroese food culture.

In recent years, Faroese restaurants have developed and gained new ground based on traditional Faroese food culture. The Faroe Islands are today seen as interesting and innovative in an international gastronomic perspective. 

Dr.phil & fil.dr. Jóan Pauli Joensen, born 30 April 1945 is professor emeritus of ethnology and cultural history. He has been curator at the Faroese National Museum for many years. Since 1990 he has been professor at the University of the Faroe Islands. He was Rector of the University of the Faroe Islands for 16 years. Jóan Pauli Joensen has written several books and articles on Faroese culture and history.

The booklet is 55 pages and is available in Faroese book stores and on Amazon

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