OSU Anthropology Doctoral Candidate Amanda S. Green travels to northern Sweden this school year to conduct her dissertation research on Sámi food, culture and politics. Sámi peoples have historically lived in northern Sweden, Norway, Finland, and the Russia Kola Peninsula where they have practiced hunting, fishing, gathering, reindeer herding, and some agriculture. Like indigenous peoples around the world, Sámi individuals suffered disenfranchisement from their lands, cultures, languages, and foods as modern colonial states settled northern lands and forcibly assimilated local Sámi peoples. Today, many Sámi individuals are leading political movements to recognize their own and other indigenous peoples’ rights to their traditional foods and the lands from which they come. Green’s research will document the relationship between contemporary Sámi food practices and growing food movements. These sets of events raise questions about the importance of traditional foods to Sámi individuals, histories and identities, about the availability of traditional foods to Sámi people, and about the potential impact food movements may have on contemporary food practices and food access.
Green and her husband Aaron Schorsch, a cook at Gathering Together Farm and Ten Rivers Food Web board member, will spend one year in Jokkmokk, Sweden, a culturally and historically important site for Sámi peoples. Green will conduct interviews with local people who identify as Sámi and examine archives on Sámi food practices. Both she and Schorsch plan to actively participate with local peoples in contemporary Sámi food practices such as berry and mushroom gathering, fishing pike, hunting moose, herding reindeer, as well as preparing and eating these foods.
At Oregon State University, Green studies cultural anthropology with a minor in Food in Culture and Social Justice. She has a MA in Social Sciences from the University of Chicago and a BA in Anthropology from Davidson College in North Carolina. Preparations for her research included studies with the National Science Foundation’s Summer Institute for Research Design, two preliminary research trips to northern Sweden, presentations at the American Anthropological Association and the Society for Applied Anthropology, and participation in Slow Food Corvallis, a local organization with connections to international food movements.
Green’s research is generously supported by the American Scandinavian Foundation as well as the Kathryn and Richard Ross Scholarship, the Graduate Internationalization Grant, the School of Language, Culture and Society travel grant, and the Department of Anthropology.