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The word strawberry (Old English streawberige) is peculiar to English among the Germanic languages. There is no consensus on the etymology of the word. Several theories have been suggested: 1) the appearance of the achenes of the berry, supposedly looking like straw (= motes): 2) the runners of strawberry plants compared to straws; 3) strawberries supposedly growing where there is much straw (= grass or hay); 4) strawberries growing at ground level as straw spread as litter; 5) the practice of putting straw under strawberry plants to prevent the berries from rotting; 6) the custom of children to string wild strawberries on a straw of grass. This article favors the last of these explanations. This custom is still well known in Scandinavia and can, through various sources, be shown to have been practiced earlier in a large part of Europe, including Britain. [ABSTRACT FROM AUTHOR]

Dried and fermented mutton has been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the availability of food. For generations, the Faroe islanders have prepared ræstkjøt (fermented and semidried mutton) and skerpikjøt (dried mutton) as an efficient and valuable cultural strategy for preserving meat. The data for this study have been collected through anthropological and ethnobiological fieldwork as an embedded participant observer, supplemented with studies from written sources. Data were selected and qualitatively analysed. Our findings show that this traditional cuisine, so far rarely noticed by researchers as a food heritage, requires that the islanders have access to sheep, master the technique of properly treating the slaughtered carcases, and that the necessary ecological conditions, in relation to wind and temperature, prevail for the meat to ferment and dry. They must also have access to the necessary equipment and skills, and be able to assess when the dried meat is cured. The relationship that exists between humans and the active microorganisms in this specific context is also discussed. Appreciating and consuming local fermented food is also an important way of expressing Faroese cultural identity. Once a staple for rural people, fermented mutton is nowadays a rather exclusive delicacy. The study provides insights into a complex activity that includes local artisanship and food heritage based on the triangle of human–sheep-microbiota. [ABSTRACT FROM AUTHOR]

Masterwort, Peucedanum ostruthium (L.) Koch, is an Apiaceae species originally native to the mountain areas of central and southern Europe. Written sources show that it was used in northern Europe. This study explores the cultivation history of masterwort and its past use in Sweden. Although only few details are known about the history of this taxon, it represents a cultural relict plant of an intentionally introduced species known in Sweden as early as the Middle Ages. In Sweden, the masterwort was mainly used as an ethnoveterinary herbal remedy from the seventeenth to nineteenth centuries. However, medicinal manuals, pharmacopoeias and some ethnographical records indicate that it was once also used in remedies for humans. Today, this species remains as a living biocultural heritage in rural areas, especially on the surviving shielings, which were once used as mountain pastures in Dalecarlia, and at former crofts that were inhabited by cattle owners in the forest areas of southern Sweden. [ABSTRACT FROM AUTHOR]