HÄVVI = NATURALLY
Assignment: Editor, Photographer, Prop Stylist
Hävvi = Naturally (Release 2/2, 2019)
Southern Sámi cuisine as interpreted by Elaine Asp
Anna-Britta Ståhl discusses the foundations of Southern Sámi cuisine
In this book, you will meet award-winning chef Elaine Asp, famed for her modern interpretations of traditional Southern Sámi dishes. Her restaurant, Hävvi i Glen, unites Southern Sámi cuisine and local Swedish culinary culture, resulting in a thrilling blend of traditional and modern flavors. Join Elaine as she explores the eight Sámi seasons and learn how the ingredients are harvested, hunted, caught, and cut. A lifestyle becomes apparent, one that has guaranteed survival in the forests and mountains for thousands of years, while also leading the way with its focus on quality and sustainability.
In Southern Sámi culture, reindeer, fresh ingredients, handcrafts, and nature form a complete tapestry, with interwoven threads that support one another. Elaine’s eight Sámi partners are part of this tapestry and represent a diverse range of backgrounds, from reindeer herders and craftspeople to chefs who share stories of reindeer herding, food, crafts, and their faith in the future. Together with Elaine, they present 70 or so recipes for everything from Suovas with blueberry marmalade to birch leaf juice, pickled garden angelica, smoked mountain fish, blood dumplings, and oven-roasted marrowbone.
Also contributing is award-winning freelance writer Anna-Britta Ståhl, with an exploration of Sámi history and the fundamentals of Sámi cuisine.
The photographer is Bianca Brandon-Cox, who also contributed to the book Taste of Sápmi, which garnered a total of five awards, including first prize for the Gourmand World Cookbook Awards in the category of “World’s Best Historical Cookbook.”
“This book is not just my love letter to reindeer, nature, and Southern Sámi cuisine. It is also my way of rectifying the wrongs done to my paternal grandmother and everyone else who belonged to the generation of Sámi deprived of the opportunity to be proud of their knowledge of nature, their culture, their language, and their heritage. This book is also a tribute to my maternal grandmother, who taught me the fundamentals of self-sufficiency. The recipes are based on my interpretation of traditional Southern Sámi dishes and I hope they will inspire you to find more ingredients in nature and to live more sustainably.”