{"id":11709,"date":"2026-04-17T12:13:03","date_gmt":"2026-04-17T15:13:03","guid":{"rendered":"https:\/\/nis.gl\/projekt\/ihuanneq-human-food-fermented-meat-climate-change-and-local-knowledge-in-avanersuaq\/"},"modified":"2026-04-17T12:13:44","modified_gmt":"2026-04-17T15:13:44","slug":"ihuanneq-human-food-fermented-meat-climate-change-and-local-knowledge-in-avanersuaq","status":"publish","type":"projekt","link":"https:\/\/nis.gl\/en\/projekt\/ihuanneq-human-food-fermented-meat-climate-change-and-local-knowledge-in-avanersuaq\/","title":{"rendered":"Ihuanneq \u2013 human food: Fermented meat, climate change, and local knowledge in Avanersuaq"},"content":{"rendered":"<p data-start=\"123\" data-end=\"322\"><strong>Postdoc:<\/strong> Manumina Lund Jensen, Ilisimatusarfik \u2013 University of Greenland<br data-start=\"290\" data-end=\"293\" \/>Granted amount: DKK 100,000<\/p>\n<p data-start=\"324\" data-end=\"350\"><strong data-start=\"324\" data-end=\"348\">Project description:<\/strong><\/p>\n<p data-start=\"352\" data-end=\"472\">Ihuanneq refers to fermented meat produced through natural preservation processes and is part of local food knowledge.<\/p>\n<p data-start=\"474\" data-end=\"656\">Through fieldwork in Qaanaaq, Savissivik, and Siorapaluk in the summer of 2026, the project documents contemporary fermentation practices and their significance as local knowledge.<\/p>\n<p data-start=\"658\" data-end=\"843\">The project investigates:<br data-start=\"683\" data-end=\"686\" \/>\u2013 How fermentation practices are carried out today<br data-start=\"736\" data-end=\"739\" \/>\u2013 How knowledge about fermentation is transmitted<br data-start=\"788\" data-end=\"791\" \/>\u2013 How environmental changes affect these practices<\/p>\n<p data-start=\"845\" data-end=\"997\">The fieldwork consists of qualitative interviews with hunters and cultural knowledge holders. The interviews are conducted in Kalaallisut and Inuktun.<\/p>\n<p data-start=\"999\" data-end=\"1070\">The project is open to the diversity of local fermentation practices.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Postdoc: Manumina Lund Jensen, Ilisimatusarfik \u2013 University of GreenlandGranted 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. 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