{"id":88,"date":"2026-01-26T12:36:42","date_gmt":"2026-01-26T11:36:42","guid":{"rendered":"https:\/\/site.uit.no\/biebmolassi\/?page_id=88"},"modified":"2026-06-19T13:05:59","modified_gmt":"2026-06-19T11:05:59","slug":"research-questions-theoretical-approach-and-methodology","status":"publish","type":"page","link":"https:\/\/site.uit.no\/biebmolassi\/research-questions-theoretical-approach-and-methodology\/","title":{"rendered":"Research questions"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>BIEBMOLASSI<\/strong>\u00a0rests on three\u00a0overarching\u00a0research questions, each addressed through three work packages:\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1.<strong>&nbsp;<\/strong>How can the vitalization of S\u00e1mi food traditions&nbsp;facilitate&nbsp;reconciliation and cultural resilience in the&nbsp;Sallto&nbsp;and&nbsp;Stuornj\u00e1rga&nbsp;regions? (WP1)&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2.&nbsp;What are the components and characteristics of local S\u00e1mi food systems in the study regions, considering the diversity of ecological and social contexts? (WP2)&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3.&nbsp;How can the documentation and dissemination of Indigenous food knowledge contribute to sustainable food practices and influence policy frameworks for reconciliation? (WP1,&nbsp;WP2, and&nbsp;WP3). <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>BIEBMOLASSI<\/strong>\u00a0is a transdisciplinary project focused on S\u00e1mi food systems,\u00a0utilizing\u00a0ethnographic research methods like interviews and\u00a0participatory\u00a0workshops. It emphasizes the role of elderly S\u00e1mi knowledge holders and the concept of\u00a0<em>\u00e1rbediehtu<\/em>, or &#8216;inherited knowledge,&#8217; which encompasses both theoretical and practical skills passed down through generations\u00a0(Porsanger\u00a0and Guttorm 2011).\u00a0 Biebmolassi\u00a0explores S\u00e1mi food systems, rooted in cultural values such as flexibility and sustainability, encapsulated in the concept of\u00a0<em>birgen<\/em>. This involves balancing the natural environment with societal needs, addressing physical, mental, and social health\u00a0(Porsanger\u00a0and Guttorm 2011, Henriksen and\u00a0Hydle\u00a02018,\u00a0Hydle\u00a0and Henriksen 2022).\u00a0The project\u00a0investigates the links between historical disruptions and cultural continuity in food traditions, aiming to foster S\u00e1mi entrepreneurship through a collaborative foodscape mapping approach.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>BIEBMOLASSI<\/strong>\u00a0involves participatory workshops and food\u00a0arenas\u00a0to\u00a0explore\u00a0traditional practices,\u00a0with a particular focus\u00a0on meat,\u00a0fish\u00a0and other local resources.\u00a0The project\u00a0aims to document and describe local S\u00e1mi food systems in\u00a0Stuornj\u00e1rga\u00a0and\u00a0Sallto\u00a0through collaboration\u00a0with V\u00e1rdob\u00e1iki and Salten Mat.\u00a0It leverages previous and existing research, along with datasets and literature from WP2, to document these food systems.\u00a0In its\u00a0second phase, the project\u00a0will co-create spaces for intergenerational knowledge transfer\u00a0in close collaboration with local\u00a0schools\u00a0and\u00a0museums,\u00a0identify\u00a0potential food products, and address\u00a0development challenges.\u00a0Additionally, it will\u00a0utilize\u00a0food based on the techniques from WP2 within\u00a0local\u00a0food\u00a0arenas.\u00a0Collaboration with educational projects will\u00a0increase awareness, and secure intergenerational knowledge transfer, enhancing local food system development. The Nordland Research Institute, through partnerships and projects like\u00a0FoodCoast\u00a0(295004)\u00a0and\u00a0INDHOME\u00a0(324598),\u00a0supports this approach in\u00a0Sallto,\u00a0leveraging\u00a0local\u00a0expertise\u00a0and networks.\u00a0\u00a0<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>BIEBMOLASSI\u00a0rests on three\u00a0overarching\u00a0research questions, each addressed through three work packages:\u00a0\u00a0 1.&nbsp;How can the vitalization of S\u00e1mi food traditions&nbsp;facilitate&nbsp;reconciliation and cultural resilience in the&nbsp;Sallto&nbsp;and&nbsp;Stuornj\u00e1rga&nbsp;regions? (WP1)&nbsp; 2.&nbsp;What are the components and characteristics of local S\u00e1mi food systems in the study regions, considering the diversity of ecological and social contexts? (WP2)&nbsp; 3.&nbsp;How can the documentation and dissemination of [&hellip;]<\/p>\n","protected":false},"author":123712,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-88","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages\/88","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/users\/123712"}],"replies":[{"embeddable":true,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/comments?post=88"}],"version-history":[{"count":3,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages\/88\/revisions"}],"predecessor-version":[{"id":307,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages\/88\/revisions\/307"}],"wp:attachment":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/media?parent=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}