Postdoc: Manumina Lund Jensen, Ilisimatusarfik – University of Greenland
Granted amount: DKK 100,000

Project description:

Ihuanneq refers to fermented meat produced through natural preservation processes and is part of local food knowledge.

Through fieldwork in Qaanaaq, Savissivik, and Siorapaluk in the summer of 2026, the project documents contemporary fermentation practices and their significance as local knowledge.

The project investigates:
– How fermentation practices are carried out today
– How knowledge about fermentation is transmitted
– How environmental changes affect these practices

The fieldwork consists of qualitative interviews with hunters and cultural knowledge holders. The interviews are conducted in Kalaallisut and Inuktun.

The project is open to the diversity of local fermentation practices.