| 1. |
- Lyon, Phil, et al.
(författare)
-
Deskilling the domestic kitchen: national tragedy or the making of a modern myth?
- 2003
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 3:3/4, s. 167-175
-
Tidskriftsartikel (refereegranskat)abstract
- In the UK, television cookery programmes engage the attention and enthusiasm of large audiences. Celebrity chefs are household names whose books nearly always top best-seller lists. Magazines and newspapers routinely include meal recipes and reports on food-related issues. In this sense, the domestic preparation of food has probably never attracted greater public interest. Paradoxically, much is also now said and written about the general loss of practical cooking skills. The latter takes on a special significance especially in relation to adverse changes in UK eating patterns and food safety problems. The paper contributes to an understanding of this paradox by examining what has happened to food preparation skills. The 20th century was a context for massive social and technological changes, and these were reflected in the domestic environment. Among younger cohorts many of traditional food preparation skills have atrophied but to some extent we can view this in terms of changed timescales of acquisition. Also, on the basis of historical evidence, there may be grounds for optimism in a re-evaluation of the extent and diversity of cooking skills in the past.
|
|
| 2. |
- Nygren, Ingemar Tobias, et al.
(författare)
-
Effects of tasting technique : sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
- 2003
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 3:2, s. 61-69
-
Tidskriftsartikel (refereegranskat)abstract
- The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjö Blå, and a French blue mould cheese, Roquefort Société, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.
|
|
| 3. |
- Nygren, Ingemar Tobias, et al.
(författare)
-
Perceived flavour changes in blue mould cheese after tasting white wine
- 2003
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 3:3-4, s. 143-150
-
Tidskriftsartikel (refereegranskat)abstract
- The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.
|
|
| 4. |
- Tellström, Richard, et al.
(författare)
-
Food culture as a political tool : meal construction during the Swedish EU-chairmanship 2001
- 2003
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 3:2, s. 89-96
-
Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to analyse how the European Union (EU) ministerial meals during Sweden's EU-chairmanship 2001 were devised, and how the official representatives of Sweden chose to interpret and present a national image based on local and regional food identities. The manufacture of the Swedish culinary profile was compared with the same process during Finland's EU-chairmanship 1999 and Denmark's EU-chairmanship 2002. Sixteen professionals involved in the decision-making process in the three countries were interviewed in 2001 and 2002. The regional food profile chosen in Sweden supported different political goals such as the idea of the production of local food and local economic development. Local and regional food culture had a broad and open definition, but the decisions as to what constituted local and regional food culture as served at the ministerial meals were made at the top political level. The central decision-making process transformed the concept of a typical local and regional food culture into a political tool serving political goals, with the end product presented at different EU-ministerial meals.
|
|
