| 1. |
- Jönsson, Håkan, et al.
(författare)
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Matkulturer på Arbetsplatserna
- 2005
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Ingår i: Mat, hälsa och oregelbundna arbetstider. - Lund : Department of Sociology, Lund University. - 9172671874 ; Research report in Sociology 2005:1, s. 43-59, s. 43-59
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 2. |
- Jönsson, Håkan, et al.
(författare)
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Svensk Mjölk
- 2005
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Ingår i: Mat Genealogi och gestaltning. - 9144045549 ; , s. 71-84
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 3. |
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| 4. |
- Jönsson, Håkan, et al.
(författare)
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Mat- och måltidskultur – en introduktion
- 2022. - 1
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- Måltidskulturer påverkar alla situationer där lagande, ätande och drickande förekommer. Trots detta tas måltidskulturella aspekter sällan i beaktande i det praktiska arbetet med professionella måltider i Sverige. Med en ökad kunskap om måltidskultur är det möjligt att designa måltider som tilltalar och skänker mening till gäster med olika bakgrund, ideal och preferenser. Det finns därför en stor potential i att arbeta medvetet med måltidskulturella perspektiv. Denna text ger en introduktion till studiet av måltidskultur och synliggör hur måltidskulturen är närvarande och av betydelse för professioner som arbetar med måltider. Texten riktar sig främst till dig som studerar en måltidsinriktad utbildning, men vi hoppas att den ska vara användbar även i andra utbildningar och för alla som arbetar praktiskt med måltider och måltidsutveckling.
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| 5. |
- Ekelund Axelson, Lena, et al.
(författare)
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How does Modernity Taste? Tomatoes in the Societal Change from Modernity to Late Modernity
- 2011
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Ingår i: Culture Unbound. Journal of Current Cultural Research. - : Linkoping University Electronic Press. - 2000-1525. ; 3, s. 439-454
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this article is to discuss how changes in tomato food regulation, production and consumption, can be seen as part of a broader societal change from Modernity to Late Modernity. Based on evidence from the Swedish and European food systems we demonstrate how a system, which has been successfully managing development in food production for several decades by stressing rationality, homogeneity and standardization, is being challenged by a system that has adapted to, and also exploited, consumer preferences such as heterogeneity, diversity and authenticity. The article shows how tomato growers develop differentiation strategies, adapting to and cultivating this new consumer interest, and how authorities responsible for regulations of trade and quality struggle to adapt to the new situation. As the products become more diversified, taste becomes an important issue and is associated with a view that traditional and natural are superior to standardized and homogeneous products. The analytical approaches for the discussion come from two study areas: ethnological, and marketing and policy perspective, thus showing a multidimensional picture of a changing food system.
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| 6. |
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| 7. |
- Jönsson, Håkan, et al.
(författare)
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Ethical aspects of applied ethnological food research
- 2012
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Ingår i: Time for Food : Everyday Food and Changing Meal Habits in a Global Perspective. Proceedings of the 18th Conference of the International Commission for Ethnological Food Research, Åbo Akademi University, Turku, Finland, 18-21 August 2010. - 9789517656429
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Bokkapitel (refereegranskat)
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| 8. |
- Jönsson, Håkan
(författare)
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Mjölk - en kulturanalys av mejeridiskens nya ekonomi
- 2005
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- This dissertation is to be regarded as a contribution to the discussion about a "cultural economy". The aim of the study is to gain a perspective as to how a new economy can be shaped and take its place in everyday life, as well as identify the cultural values and ideas created in the process, by analysing the production and consumption of dairy products. Theoretical inspiration is derived from studies of material culture and food consumption. The empirical material consists of dairy counters and the products sold, which are analysed with a commodity chain approach methodology. The introducing chapter give a historical background by examining the role milk got in the emerging new economy of the late nineteenth century. Special attention is given to how the cooperative Scandinavian dairy industry got significant political influence in the early twentieth century. Milk appears to have been significant in that it could be attributed with qualities that characterised the narrative of modern progress. The special position of the cooperative dairy companies, as well as the reputation of their products as being particularly healthy, have been challenged during the last decades. By four case studies of products that are said to be transnational, old-fashioned/natural, healthy and fast/light, the author examines how the dairy industry responds to these challenges. The production of such "value-added products" can be seen as a part of a general conversion to an experience economy, but it is suggested that it can just as well be that the economy is increasingly bent on trying to capture experiences that have always been conveyed via food. Food has the capacity to activate and stimulate all the senses, transforming the experience from a visual impression into something that is felt, heard, tasted and smelled. Similar to that of the late 1800s, today's dairy production is characterised by new forms of production, distribution and consumption. The special consumption position that milk now holds has developed from the fact that it has shown that it can be used for many different things: sensual pleasure, an expression of the adult desire to take care of children, health considerations and a number of different political standpoints. It also works as a condensate of the context in which it was created. Through milk, war-time Swedes discovered what was wholesome, pure and Swedish. Thanks to this recurring learning process, these ideas became durable. The changes that are described mean that we now learn something different from milk than we did seventy years ago. Milk has been packed and repacked with differing interpretations of natural, wholesome, quick, light and much more, but milk as both foodstuff and raw material will continue to influence all those of us who consume it and allow it to become a part of our body.
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| 9. |
- Jönsson, Håkan, et al.
(författare)
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På resa i matlandet
- 2016
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Bok (övrigt vetenskapligt/konstnärligt)
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| 10. |
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