Indigenous reflexivity and resistance in global food activism
The case of Sápmi
Bibliographic Data
| ID | 5398014 |
|---|---|
| Authors | Amanda Green (0000-0003-3476-6461, Eastern Kentucky University, corresponding author), Amanda S Green (Eastern Kentucky University) |
| Year | 2018 |
| Volume | 26 |
| Issue | 3 |
| Pages | 175-197 |
| Publication date | 2018-07-03 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food and Foodways (JOURNAL) |
| Journal identifiers | ISSN: 0740-9710 • E-ISSN: 1542-3484 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/07409710.2018.1490374 |
| OpenAlex | W2890647950 |
| Language | EN |
| Citations received | 2 |
| References cited | 33 |
Across the globe, people are working to document, revitalize, and in some cases, commodify heritage cuisines. Possibilities to engage in these projects for Sámi cuisines in Sweden are numerous, including the creation of cookbooks, artisanal food products, and culinary training programs. The goal of this article is to illustrate Sámi engagement with global food activism in order to advance scholarly understandings of the ways Indigenous peoples are confronting and utilizing global food activist frameworks to advance Indigenous sovereignty projects. Using detailed ethnographic description, this study makes clear that Sámi food activists subvert and embrace many of the associated trappings of food activism, including the well-documented issues of erasure, essentialization, and commodification. Hyper-reflexive engagement in projects to document, teach, and market Sámi cuisines allows participants to resist these outcomes, yet the process itself inevitably results in some erasures and essentializations. I conclude that Sámi food activism achieves limited forms of self-determination by enabling participants to reclaim and to teach Sámi cuisine in ways that advance Sámi cultural and economic sovereignty. Still, these engagements may undermine Sámi decision-making freedom by collaborating with national and transnational organizations driven by different motivations and philosophies. This analysis is based on ethnographic research with food producers and activists in Jokkmokk, Sweden, from 2011 to 2015
Commodification · Economics · Economy · Environmental ethics · Ethnography · Food security · Food sovereignty · Food studies · Indigenous · Political science · Politics · Public relations · Reflexivity · Resistance (ecology) · Social science · Sociology · Sovereignty · Anthropology · Culinary Culture and Tourism · History · Indigenous Studies and Ecology · Law · Organic Food and Agriculture
From Modern Production to Imagined Primitive
Tourism development and the rural labour market in Sweden, 1960-1999.
Indigenizing Agamben
Food Activism
The Wretched of the Earth
Beyond “Culture”
The continuous process of recognition and implementation of the Sami people's right to self-determination
The commoditization of products and taste
Colonial Tutelage and Industrial Colonialism
Indigenous peoples. Self-determination, Knowledge, Indigeneity
Sami Rights and Sami Challenges
Sharing or commoditising? A discussion of some of the socio-economic implications of Nunavik's Hunter Support Program
Making a Living
Industrial Developments and the Sámi
Self-determining the Self
Mapping the Food Movement
Food sovereignty as decolonization
Neoliberalism and the making of food politics in California
To sell or not to sell
Internal Colonisation and Indigenous Resource Sovereignty
The Taste of Conquest
Gourmandizing Poverty Food
Producing Authenticity in Global Capitalism
Mobilizing Local Knowledge and Asserting Culture
Food sovereignty
Reindeer and magic numbers
The division of production, distribution and consumption in Saami society
Making Salami, Producing Bergamo
How to Make a National Cuisine
Articulating Indigenous Identity in Indonesia
| Unique citing works | 2 |
|---|---|
| Citations per year | 0,29 |
| Citation span | 2019 - 2021 (3) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 2 |