| 1. |
- Ahnfelt, Nils-Otto, et al.
(författare)
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Assessing sensory properties of the early modern medicine “Elixir amarum Hiaernei”
- 2018
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction We are reworking the early modern medicine with focus on products, today known as Swedish Bitters or similar names, and historically as “Elixir amarum Hiaernei”. The history of the recipe dates back at least to mid-18th century. It was probably one of the Hiaerne-brothers, Ulrik Leonhard (1712-1758) or Christian Henric (1709-1794), who invented this universal medication. From a number of Linnaeus sources from later 18th century it is well known that odor, flavor and taste were used to assess pharmacological potential of medicinal herbals. The purpose of this study was to assess ingredients of “Elixir amarum Hiaernei” from a sensory perspective. Methods The ingredients in “Elixir amarum Hiaernei” according to the 18th century recipes: agarikon, aloe, gentian, myrrh, rhubarb, saffron, Theriac Andromachalis, zedoary together with alcohol and sugar. These ingredients were assessed by a trained sensory panel using a slightly modified version of the Flavor Profile Method®. Each ingredient was evaluated with respect to odor, taste and flavor. Results All ingredients were intense in taste, flavor and odor. The ingredients could be described due to its sensory characteristics, in which they differed largely. However, they had in common that they were high in bitterness. Discussion The ingredients of this historic medication had intense tastes, flavors and odors in line with historical sources. It points for example out that the senses, especially olfaction, was of high importance for the apothecary during the 18th century. In order to find the right blend of ingredients the sensory profiles were of highest importance, both ingredients and blended medication were valuated due to this by physicians as well as patients. Sensory evaluation was also of major importance in the quality assessment of medical herbals by the early modern apothecary. Sensory profiles of the medical ingredients will be presented at the Eurosense symposium.
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| 2. |
- Ahnfelt, Nils-Otto, et al.
(författare)
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Historical Continuity or Different Sensory Worlds? : What we Can Learn about the Sensory Characteristics of Early Modern Pharmaceuticals by Taking Them to a Trained Sensory Panel.
- 2020
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Ingår i: Berichte zur Wissenschaftsgeschichte. - : WILEY-V C H VERLAG GMBH. - 0170-6233 .- 1522-2365. ; 43:3, s. 412-429
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Tidskriftsartikel (refereegranskat)abstract
- Early modern medicine was much more dependent on the senses than its contemporary counterpart. Although a comprehensive medical theory existed that assigned great value to taste and odor of medicaments, historical descriptions of taste and odor appears imprecise and inconsistent to modern eyes. How did historical actors move from subjective experience of taste and odor to culturally stable agreements that facilitated communication about the sensory properties of medicaments? This paper addresses this question, not by investigating texts, but by going straight to the sensory impression, which certain substances convey. The aim is not to overwrite or rectify historical descriptions but to investigate whether modern methodologies for sensory assessment can be enlisted to understand the past. We draw on history of science for framing and research questions, pharmaceutical science for knowledge of pharmaceuticals and preparations, and food and meal science for assaying procedures and protocols. We show that sensory evaluation can yield precise descriptions that would not have been alien to early modern medicine makers. However, there are problems with translating descriptions of taste between different historical contexts. By comparing contemporary descriptions of sensations with eighteenth-century ones, the article discusses how sensory descriptions are highly dependent on context, and subject to historical change.
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| 3. |
- Ahnfelt, Nils-Otto, et al.
(författare)
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Making and taking theriac : An experimental and sensory approach to the history of medicine
- 2022
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Ingår i: British Journal for the History of Science. - : Cambridge University Press. - 0007-0874 .- 1474-001X. ; , s. 1-24
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Tidskriftsartikel (refereegranskat)abstract
- This paper explores historically used medicaments by making them, or rather reworking them, in a modern laboratory and assessing them for taste, flavour and odour using sensory analysis and a trained panel of sensory assessors. Our test subject is the famous panacea theriac andromachalis, which is subjected to the methods of experimental history of science to create experimental data. We emphasize the importance of the sensory experience, in both the making and the taking of theriac. From antiquity and well into the nineteenth century, medical practitioners and patients held that the sensory qualities of medicaments were of significance. But sensory information is notoriously difficult to transmit textually, and today we know very little about the sensory characteristics of theriac, and other medicines of the past. This is a problematic lacuna in our knowledge of how actors perceived and used them. By choosing the reworking and sensory framework, we can approach early modern pharmacy both as a craft and as a creative process. Thus our study emphasizes the artisanal, or craft, aspect of medicine making. It indicates how the art of medicine making was integrated with and connected to a medical practice which relied heavily on direct sensory assessments of medicaments, disease and patients. Our purpose is, however, not to try to find out how historical medicine makers and patients ‘really felt’ when they experienced the act of smelling and tasting medicines. Our aim is rather to discuss what the sensory experience of making and tasting adds to the investigation of textual sources. Thus, by attempting to access information about the experience of medicine through experimental means, we aim to enrich and complement historical understanding of the medicines and medical theories of the past.
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| 4. |
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Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre : slutrapport
- 2016
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Samlingsverk (redaktörskap) (övrigt vetenskapligt/konstnärligt)abstract
- In Sweden, as most parts of the world, the proportion of elderly is increasing. Thenumber of the elderly will shortly exceed the number of younger people. Between2010 and 2030, the number of Europeans aged over 65 will rise by nearly 40%.According to the UN, the increase in life expectancy is mainly due toimprovements in nutrition and hygiene. The growing number of older peopleposes major challenges, but also opportunities for society, business andentrepreneurship.Health issues, primarily food, and quality of life are in focus and strongly relatedto autonomy. It should be possible to live an active and independent life, andpossible to make independent choices, regardless of age, disease and disability.This adds to Quality of Life! To achieve this we created a project in collaborationbetween partners from academia, research institutes, business, industry andsociety. The idea was in a first step to identify target groups along with their needsand desires. Then to design foods and meals adapted to the elderly’s needs andpreferences. Further to develop packaging of the meals that can be used forinformation as well as in the distribution chain. The project invented value chainsfor different types of ordering and distribution of the foods and meals as well as toinclude waste management. The outcome of the project are new knowledge aswell as food products available on the market and other products soon ready to beput on the market.
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| 5. |
- Albinsson, Berit, et al.
(författare)
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Handbok i sensorisk analys
- 2013
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.
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| 6. |
- Albinsson, Berit, et al.
(författare)
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Handbook on Sensory Analysis
- 2017
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- The original of this handbook is the Swedish Handbok i Sensorisk Analys, which was an updated edition of an older sensory analysis handbook written by Birgit Lundgren back in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendin and Annika Åström. Both these handbooks were written at SIK – The Swedish Institute of Food and Bioscience, which is now part of RISE – Research Institutes of Sweden. The revised edition of the handbook has proved popular in both industry and in the teaching world. At university level, it has been used by students as a complement to the academic literature in sensory science programmes. There has been a growing demand among international students at Swedish universities for the handbook to be translated. In 2016, Kristianstad University entered into an agreement with the research body RISE to translate the handbook into English. The translation was made by Patrick O’Malley. The handbook was translated and printed with permission from the co-authors.
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| 7. |
- Argento, Daniela, et al.
(författare)
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Integrating sustainability in higher education : a Swedish case
- 2020
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Ingår i: International Journal of Sustainability in Higher Education. - : Emerald Group Publishing Ltd.. - 1467-6370. ; 21:6, s. 1131-1150
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Tidskriftsartikel (refereegranskat)abstract
- Purpose – This paper aims to unveil how sustainability is integrated into the courses/programmes ofhigher education institutions. The research question addressed is: how do academics representing differentdisciplines cooperate and engage in the work of integrating sustainability into their teaching programmes.Design/methodology/approach – This paper draws upon the notions of practise variation andinstitutional work from institutional theory and empirically focusses on the case of Kristianstad University(Sweden). This case is based on an autoethnographic approach and illustrates the experiences shared by sixcolleagues, representing different disciplines, engaged in implementing sustainability in their courses/programmes.Findings – The findings highlight how academics representing different disciplines, with specific traditionsand characteristics, face the sustainability challenge. Despite being bound by similar sustainable developmentgoals, differences across disciplines need to be acknowledged and used as an asset if trans-disciplinarity is theultimate goal.Research limitations/implications – Although the intrinsic motivation of individuals to work withsustainability might be a strong driver, the implementation of sustainability within courses/programmes andacross disciplines requires joint efforts and collective institutional work.Practical implications – By highlighting how academics engage in the work of integratingsustainability, this study emphasizes that managers of higher education institutions need to account for thetime and additional resources needed to ensure that academics effectively cope with sustainability. Intrinsicmotivation may not last if organizational structures and leadership are not supportive on a practical level andin the long run.
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| 8. |
- Beery, Thomas, et al.
(författare)
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Prepared food on the trail : Exploring sustainability in outdoor recreation food choices
- 2022
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Ingår i: Journal of Outdoor Recreation and Tourism. - : Elsevier BV. - 2213-0780. ; 41, s. 1-11
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Tidskriftsartikel (refereegranskat)abstract
- Given the breadth and depth of environmental concerns such as biodiversity loss and climate change, sustainability is a topic for all sectors of contemporary society, inclusive of outdoor recreation. The guiding global framework focus for sustainability is the United Nations Agenda 2030; this framework is used to support a transition to a more sustainable society. Within outdoor recreation, sustainability can be explored and pursued from a multitude of perspectives, for example, participant behavior, outdoor recreation product production, or outdoor resource management. This paper will provide one small example of how an element of outdoor recreation, prepared backcountry food, can serve as a model for the numerous other questions that need to be addressed to pursue more sustainable outdoor recreation. The research will highlight the complexity of the details of sustainability and the opportunity for sustainable transitions. Outdoor recreation participants make extraordinary decisions as they plan and executetheir participation; sustainability can be one of those critical decisions. Management implications: Research is needed to support the outdoor recreation industry, from producers of outdoor recreation products to resource managers, toward reaching the UN Sustainable Development Goals (SDGs) of Agenda 2030 in their professional work, specifically: 1. Outdoor recreation product producers and outdoor recreation resource managers should use the SDGs as a framework to guide action on multiple levels, broad or very narrowly focused. 2. Outdoor recreation product producers and outdoor recreation managers can collaborate with other professionals, such as food scientists, to achieve Agenda 2030. 3. Producers need to provide missing sustainability information, such as sourcing ingredients or transport methods, to facilitate more comprehensive sustainability decision-making. 4. Outdoor recreation product producers and resource managers must recognize the importance of communicating sustainability factors to facilitate consumers' sustainable decision-making ability.
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| 9. |
- Bengtsson, Julia, et al.
(författare)
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Insects as food : the impact of information, sustainability, and physical activities on consumer attitudes
- 2022
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Ingår i: Menu. - : Institut Paul Bocue Research Center. ; 10, s. 32-36
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Bokkapitel (populärvet., debatt m.m.)abstract
- A balanced diet providing sufficient energy and nutrition is considered important by most people who are interested in physical exercise. Traditionally, foods of animal origin, i.e. meats, eggs and dairy products, are often highly valued as protein sourcesfor physically active persons, since they contain all the essential amino acids and important micronutrients.Insects are eaten regularly as part of the diet in approximately 120 countries. In the western world, however, insects are more rarely accepted as food, despite their good nutritional content and limited environmental impact.The aim of this study was to investigate the attitudes of physically active consumers towards insects as food and whether these attitudes were affected by information about nutrition and sustainability.In conclusion, this study showed that the attitudes of physically active Swedish consumers towards insects as food were not affected by information about positive nutritional and sustainability aspects. The result showed great complexity concerning food attitudes.
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| 10. |
- Bengtsson, Julia, et al.
(författare)
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Insects as food – The impact of information on consumer attitudes
- 2023
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 32, s. 1-4
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Tidskriftsartikel (refereegranskat)abstract
- In western cultures, the consumption of foods based on animal sources is high and thus not sustainable. It is highly important to find alternative protein sources having a comparable nutritional content to traditional products of animal origin and, at the same time, a lower impact on the environment. Nutritional aspects and energy are important for physically active persons and insects as a replacement of traditional protein sources may be a possibility. The aim of this study was to investigate the attitudes of physically active consumers towards insects as food and whether these attitudes were affected by information about nutrition and sustainability. Half of the 123 recruited physically active adult consumers received information about the nutritional content and sustainability of insects as food, while the other half did not. All 123 consumers answered the same questionnaire which consisted of three parts: Demography, Sustainability and Health, and Attitudes towards insects as food. In both groups, approximately 35–40% of the consumers would consider eating insects. The attitudes were slightly below neutral; however, it seems that attitudes would be more positive if the consumers could be convinced that insects as food are good for health and environment, as well as tasty. A comparison between the two consumer groups showed no significant difference concerning attitudes towards insects as food. However, the group who received information was significantly more concerned about an adequate intake of nutrients. This shows the complexity of food attitudes, where many factors must be taken into account.
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