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- Wellton, Lotte, 1959-, et al.
(författare)
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Restaurant practices : time, planning, knowledge and dreams
- 2017
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Ingår i: Scandinavian Journal of Hospitality and Tourism. - : Taylor & Francis. - 1502-2250 .- 1502-2269. ; 17:3, s. 297-311
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Tidskriftsartikel (refereegranskat)abstract
- This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.
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| 3. |
- Carrillo Ocampo, Julia Cristina, 1983-, et al.
(författare)
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When sustainable cuisine imaginaries become unsustainable : Storage and preservation practices in Swedish restaurants
- 2021
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24
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Tidskriftsartikel (refereegranskat)abstract
- Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries. The practices fostered by these imaginaries are now facing unforeseen challenges due to the coronavirus pandemic, creating a dissonance in the way restaurants normally operate. By using storage and preservation practices as an entry point, this ethnographic study of six Swedish restaurants uses the concept of imaginaries to explore the different beliefs and ideals for restaurant sustainability and the practices fostered by those ideals. Three distinct imaginaries of sustainable cuisine were identified: locality as a quality, reducing meat in favor of vegetables, and the creative and knowledgeable professional. These imaginaries are materialized through different storage facilities, like root cellars, wine cellars, or meat aging fridges. This study shows how disruptions in restaurants, triggered by unexpected situations, exposed the fragility of these imaginaries. We argue that the sustainable cuisine imaginaries, as a complexity reducing mechanism, help restaurant professionals manage the intricacy of sustainability. However, they also demonstrate an array of simple solutions very susceptible to external factors. Sustainable practices can thus easily become unsustainable.
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| 6. |
- Jonsson, Inger M, 1953-, et al.
(författare)
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Appetizing learning in Swedish comprehensive schools : an attempt to employ food and tasting in a new form of experimental education
- 2005
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Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 29:1, s. 78-85
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Tidskriftsartikel (refereegranskat)abstract
- The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.
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| 8. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Choice of food and food traditions in pre-war Bosnia-Herzegovina : focus goup interviews with immigrant women in Sweden
- 2002
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Ingår i: Ethnicity and Health. - Abingdon, Oxfordshire : Carfax. - 1355-7858 .- 1465-3419. ; 7:3, s. 149-161
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Tidskriftsartikel (refereegranskat)abstract
- Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.
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| 10. |
- Jonsson, Inger M., 1953-
(författare)
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Culinary knowledge in different arenas of society
- 2005
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Ingår i: Culinary arts and sciences V. - Bournemoth : Worshipful Company of Cooks Research Centre, Bournemouth University. - 185899179X ; , s. 95-97
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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