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Indigenous food: More than taste buds tingling
Promoting traditional food cultures like the Sámi one is not about putting them into some outdoor museum or treating them like mere folklore. It is about learning from creativity, which grew from the need of self-sufficiency and subsistence in a harsh climate, it is about making the best use of the richness of knowledge and ideas for new-old trends, like nose-to-tail cooking or foraging.
Cultivated genetic diversity and farmers’ knowledge – keys to cassava breeding
Presented as part of the SLU Global Food Security Research Symposium in 2013