Mother Cultures
Skyr Microbes, Dairy Maids and Super Women
Bibliographic Data
| ID | 2616111 |
|---|---|
| Authors | Valdimar Tr Hafstein (0000-0001-6375-4166, corresponding author), Jón Þór Pétursson (0000-0002-7102-470X), Viggó Þór Marteinsson (0000-0001-8340-821X) |
| Year | 2024 |
| Volume | 54 |
| Issue | 1 |
| Pages | 1-21 |
| Publication date | 2024-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Ethnologia Europaea (JOURNAL) |
| Journal identifiers | ISSN: 0425-4597 • E-ISSN: 1604-3030 |
| Publisher | Berghahn Books (PUBLISHER • GB) |
| DOI | 10.3167/ee.2024.540102 |
| OpenAlex | W4401336929 |
| Language | EN |
| Citations received | 1 |
| References cited | 14 |
This article explores long-standing symbiotic relations between women and microbes in Iceland while analysing the transformation of this relationship in the making of the dairy product skyr during the twentieth and twenty-first centuries. In the past, differences in microbial cultures and production methods meant that the taste and texture of skyr varied greatly. Standardisation and technological innovations have steadily impoverished its microbial diversity over the past 120 years. Starting from a historical account of skyr making, we zoom in on skyr in the twenty-first century, a period in which skyr has had an international breakthrough, captured in branding efforts and advertising campaigns produced in this decade for various types of skyr from producers in Iceland, Europe and the United States
Sociology · Geographies of human-animal interactions · Microbial Community Ecology and Physiology · Probiotics and Fermented Foods
Evolution of lactase persistence
Population genomics of Bronze Age Eurasia
Posthumanist Performativity
Functional food. Product development, marketing and consumer acceptance—A review
From a Homemade to an Industrial Product
Hybrid Geographies
Actor-Network Theory and methodology
Food Cults
The Art of Women and the Business of Men
Stirring Up Skyr
Post-Pasteurian Cultures
Enduring Cycles
Preserving the Microbial Commons
Cultured Milk
| Unique citing works | 1 |
|---|---|
| Citations per year | 1 |
| Citation span | 2026 - 2026 (1) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 1 |