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Genus på krogen
- 2006
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Samlingsverk (redaktörskap) (övrigt vetenskapligt/konstnärligt)
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| 2. |
- 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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| 5. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Gender perspectives on the solo diner as restaurant customer
- 2009
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Ingår i: Meals in science and practice. - Boca Raton, FL : CRC Press. - 9781845694036 ; , s. 236-248
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- In this chapter eating out at restaurants, i.e. meal experiences outside home, are discussed. Dining out in upper-class restaurants is a worldwide trend nowadays and includes an extensive range of consumer groups. Internationally, there is a large number of solitary customers, both male and female, for whom lone dining is not as easy as they would like it to be. Furthermore, women, and naturally also men, today wish to take their place in urban settings, for instance by eating in restaurants, even if they are alone. They should be seen as a potentially important clientele group worthy of the attention of the restaurant branch.
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| 6. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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How to study life and work in an expanding restaurant industry
- 2011
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Ingår i: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries. ; , s. 126-143
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 7. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Key concepts towards a stance on gender in the restaurant
- 2008
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Ingår i: Journal of Foodservice. - Malden, Mass. : Blackwell Pub.. - 1748-0140. ; 19:1, s. 53-62
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.
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