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| 2. |
- Ahlgren, Mia K., et al.
(författare)
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Attitudes and beliefs directed towards ready-meal consumption
- 2004
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Ingår i: Food Service Technology. - Oxford : Blackwell Science. - 1471-5732 .- 1471-5740. ; 4:4, s. 159-169
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Tidskriftsartikel (refereegranskat)abstract
- Our food choice is dependent upon our beliefs about both the products and those who consume them. In this study beliefs about the prototypical attributes of ready meal consumers have been investigated to establish which beliefs exist and whether they have any actual basis when compared with self-reported behaviours of ready meal consumers. In a survey, respondents described what they considered to be common attributes of ready meal consumers. Some of these attributes were supported by the data provided by the ready meal consuming respondents, while many were not. Most interesting was the fact that two frequently mentioned attributes, being alone and no interest in cooking or food, were confirmed by the ready meal consuming respondents in the actual eating situation but not by their life-style and beliefs in general. The results support the call for more situation-oriented food research.
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| 3. |
- Ahlgren, Mia, 1974-, et al.
(författare)
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Situational influences on the consumption of ready meals
- 2003
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Ingår i: Culinary arts and sciences IV. - Bournemouth : Worshipful Company of Cooks Reserach Centre at Bournemouth University, UK. - 1858991390 ; , s. 192-192
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 4. |
- Algotson, A., et al.
(författare)
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Culinary art and meal science : the meal project
- 2003
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Ingår i: Culinary arts and sciences IV. - Bournemouth : Worshipful Company of Cooks Reserach Centre at Bournemouth University, UK. - 1858991390 ; , s. 190-190
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 5. |
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| 6. |
- Edwards, John S. A., et al.
(författare)
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Preface
- 2003
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Ingår i: Culinary arts and sciences IV. - Bournemouth : Worshipful Company of Cooks Research Centre at Bournemouth University, UK. - 1858991390 ; , s. i-i
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 7. |
- Gustafsson, Inga-Britt
(författare)
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Culinary arts and meal science
- 2004
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Ingår i: Proceedings of the 4th international conference on culinary arts and sciences. ; , s. 94-97
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 8. |
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| 9. |
- Gustafsson, Inga-Britt
(författare)
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Culinary Arts and Meal Science : A new scientific research discipline
- 2004
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Ingår i: Journal of Foodservice and Technology. - USA : Wiley-Blackwell Publishing Inc.. - 1748-0159. ; 4:1, s. 9-20
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Tidskriftsartikel (refereegranskat)abstract
- A new scientific research discipline has been accepted at the Department of Restaurant and Culinary Arts at Örebro University. The subject area definition of Culinary Arts and Meal Science, as opposed to Culinary Science, was chosen. This is because Culinary Arts places great emphasis on practical skills, aiming to combine these with science as well as with working methods with an artistic content. Thus its scientific approach is a multidisciplinary one, joint efforts with other sciences being necessary, for instance by maintaining a scientifically varied tutorship. Research areas such as ethnology, sociology, anthropology, business economics, nutrition, domestic science and public health all constitute adjacent branches. These areas treat the meal from various aspects, which are examined in this paper. During the course of our educational endeavours at the department, we studied the meal from a five-aspect viewpoint with the following main elements: the room, the meeting, the product, the atmosphere and the management control system, which also constitute the framework within which we formulate our issues and questions. First, this five-aspect approach is a constructive and all-inclusive aid for those who plan and produce meals, especially in restaurants – all with the ultimate aim to achieve maximum satisfaction among the guests in different meal situations. If, then, the guest/diner evaluates the meal with something like these five aspects in mind is the subject of our research! At present, seven PhD students have been admitted to the postgraduate course in Culinary Arts and Meal Science. These students will study the meal, or certain parts of it, and the importance of the various components are presented from a number of perspectives.
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| 10. |
- Gustafsson, Inga-Britt
(författare)
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Den medvetna kokkonsten 1
- 2004
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Ingår i: Tid för måltidskunskap. - Örebro : Örebro universitet. - 9176683966 ; , s. 163-174
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Bokkapitel (populärvet., debatt m.m.)
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