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| 2. |
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| 3. |
- Herdenstam, Anders P. F., 1970-, et al.
(author)
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Sommelierens estetiska hantverk : Vinprovning som aristotelisk kunskap i handling
- 2023
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In: Tore Wretman Symposiet. - Örebro : Örebro universitet. - 9789187789816 ; , s. 82-82
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Conference paper (other academic/artistic)abstract
- De aristoteliska kunskapsbegreppen; Episteme, Techne och Phronesis kan användas för att beskriva komplexiteten i en yrkeskunskap inom ett visst hantverk. Förmågan att prova vin är ett integrerat hantverk i att vara sommelier. Inom restaurangbranschen är det en viktig yrkeskompetens för sommeliererna. En provning består av olika kategorier av smaker, texturer och aromer, ibland metaforiska och till och med analoga dimensioner. Vinpresentationer och provningsanteckningar är ofta den enda "dokumentationen" från provning, men smakupplevelser används sällan explicit som en sekundär analys. Den här artikeln syftar till att fördjupa förståelsen av sommelierens professionella smakupplevelse, som ett estetiskt hantverksutövande, baserat på smakerfarenheter förknippade med vinserveringar. Genom att sortera bland smakade viner efter specifika provningar lyckades vi revitalisera och tematisera innebörden av dessa provningar. För att komma åt meniskapande drivkrafter användes en triangulering av Bourdieus kapitalteori, dialogmetod och beprövad erfarenhet. Analys visar hur smakupplevelser är en drivkraft för nyfikenhet och självutveckling. Detta tycks vara viktigt inte bara som ett pedagogiskt verktyg i gastronomiska studier utan också som ett sätt att identifiera sommelierens implicita kunskaper.
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| 4. |
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| 5. |
- Hult, Kajsa, 1993-, et al.
(author)
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Contemporary dining room professionals : towards a “hip” style of hospitality identity
- 2023
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In: Research in Hospitality Management. - : Taylor & Francis Group. - 2224-3534 .- 2415-5152. ; 13:1, s. 11-21
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Journal article (peer-reviewed)abstract
- Interest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been moving towards a casualisation of high-quality restaurants, which presents new questions about how to understand and practise the work in restaurant dining rooms. The study focuses on dining room professionals working in an evolving culinary restaurant scene, with the purpose of investigating them and their search for sense in contemporary restaurant venues. We use identity perspectives and hospitality as concepts to understand how the professionals create meaning in their work through interviews with professionals working in a subset of restaurants in Sweden. With such an emphasis, this study identifies a certain culinary hospitality identity that needs creative spaces, social exchanges and the idea of authentic materiality to make sense of the restaurant work. In contrast to the way dining room work has traditionally been pictured, this article shows that the industry needs to understand hospitality professionals who put their own authenticity in the foreground, which also guides their choices about where to work and how to perform in these contexts. This also helps the industry to become more attractive, as it is in a vulnerable position after the coronavirus pandemic.
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| 6. |
- Hult, Kajsa, 1993-, et al.
(author)
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Contemporary restaurant structure and representation of Self
- 2023
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Conference paper (peer-reviewed)abstract
- This ongoing ethnographical study looks at the work in restaurant dining rooms in a particular type of restaurant segment that has been growing in recent years and differs from the traditional way of how leading high-end restaurants have been designed (e.g. Halawa & Parasecoli, 2019; Koponen & Niva, 2020; Pearlman, 2015). From a dining room perspective, these restaurants seem to maintain relaxed and informal service manners, guest interactions appear to be as friendships, yet the work practices are highly knowledge driven (Halawa & Parasecoli, 2019; Koponen & Niva, 2020). Overall, though well-planned and throughout, the dining room culture attempts to be perceived as impulsive, irregular and authentic (Halawa & Parasecoli, 2019) which put new topics on the agenda regarding hospitality and service (Blain & Lashley, 2014; Lashley, 2015; Lugosi, 2008). Because contemporary restaurants today rarely have a clear line between the kitchen and the dining room (Palmer et al., 2010; Pearlman, 2015), as in the case of gastropubs (Lane, 2018), the guests and workers come closer together through the blurring line between frontstage and backstage. This study elaborates on dramaturgical concepts of scene performance and representations of Self (Goffman, 1990/1959) to understand how these contemporary restaurant venues contributes with the dining room professionals’ representations of themselves through their work practices. As such, this study aims to investigate how dining room practices take shape in contemporary restaurants with regards to the restaurants’ conceptual framings and through the professionals’ representations of Self.
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| 7. |
- Hult, Kajsa, 1993-, et al.
(author)
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Hipster Hospitality : Blurred Boundaries in Restaurants
- 2024
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In: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X.
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Journal article (peer-reviewed)abstract
- The restaurant industry is currently experiencing a shift in taste judgements. Practices and discourses on taste are communicated and expressed in contexts where food enthusiasts meet, resulting in a complex debate about the production and consumption of “good and bad” taste. This study aims to explore the intricate dynamics that shape the performances of dining room professionals in contemporary restaurants. Based on autoethnographic fieldwork at two restaurants in Sweden, this study uses cultural taste and dramaturgical theory to understand the social processes in restaurant culture. The results demonstrate how dining room work is organized within an unstructured environment through organic service, aesthetical framing, and self-representation. Based on these findings, the article argues that the interplay between the restaurant’s ambiance and the self holds value in shaping specific hipster hospitality. For instance, this is achieved through the blurred line between frontstage and backstage. This study contributes to the understanding of the changing role of work in contemporary restaurant culture, in which a less pronounced distinction between private and public, and between formal and informal service are some of the elements.
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| 8. |
- Klauss, Nicole, et al.
(author)
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Tea as a sophisticated food companion
- 2024
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In: Tea cultures of Europe. - : Walter de Gruyter. - 9783110758429 - 9783110758573 - 9783110758719 ; , s. 81-96
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Book chapter (peer-reviewed)abstract
- "No matter where you are in the world, you are at home when tea is served." -- Earlene GreyTea has its very own significance in every consumer’s life. However, above all, tea represents enjoyment, the ritual of preparation and the appreciation of the moment. In this sense, tea creates hospitality and peace, tea brings people together to talk and to make time for each other. Tea needs time, tea spends time.In this pioneering book featuring hospitality embraced by tea culture, you will read of fascinating tea ceremonies, impressive tea china and comfortable tea houses as well as different national and regional tea-related habits in European countries.Nearly 50 contributions provide unique insights -- Samowars in the East, Dresmer blue porcelain in Germany, tulip glasses in Turkey and around, silver tea pots in Great Britain and, many more. The first tea plantations in Portugal or Georgia are discussed, as well as tea in arts, tea events, tea flavoured signature products, tea pairing and, impulses for entrepreneurship and education.Tea Cultures of Europe is written for tea lovers, educators and students, as well as industry practitioners (tea sommeliers, tea masters) and entrepreneurs.
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| 9. |
- Mauris, Gihan, et al.
(author)
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Tea in Sweden : Tradition and consumtion
- 2024
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In: Tea cultures of Europe. - : Walter de Gruyter. - 9783110758429 - 9783110758573 - 9783110758719 ; , s. 407-413
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Book chapter (peer-reviewed)abstract
- "No matter where you are in the world, you are at home when tea is served." -- Earlene GreyTea has its very own significance in every consumer’s life. However, above all, tea represents enjoyment, the ritual of preparation and the appreciation of the moment. In this sense, tea creates hospitality and peace, tea brings people together to talk and to make time for each other. Tea needs time, tea spends time.In this pioneering book featuring hospitality embraced by tea culture, you will read of fascinating tea ceremonies, impressive tea china and comfortable tea houses as well as different national and regional tea-related habits in European countries.Nearly 50 contributions provide unique insights -- Samowars in the East, Dresmer blue porcelain in Germany, tulip glasses in Turkey and around, silver tea pots in Great Britain and, many more. The first tea plantations in Portugal or Georgia are discussed, as well as tea in arts, tea events, tea flavoured signature products, tea pairing and, impulses for entrepreneurship and education.Tea Cultures of Europe is written for tea lovers, educators and students, as well as industry practitioners (tea sommeliers, tea masters) and entrepreneurs.
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| 10. |
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| 11. |
- Monteagudo, Celia, 1984-, et al.
(author)
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Folate intake in a Swedish adult population : Food sources and predictive factors
- 2017
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In: Food & Nutrition Research. - : Taylor & Francis. - 1654-6628 .- 1654-661X. ; 61
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Journal article (peer-reviewed)abstract
- Introduction: Folate plays an important role in cell metabolism, but international studies show that intake is currently below recommendations, especially among women. The study objective was to identify folate food sources by food group, gender, and age group, and to identify factors influencing folate intake, based on food consumption data for Swedish adults in the 2010-11 Riksmaten study.Methods: The sample included a representative Swedish population aged 18-80 years (n = 1657; 56.3% female). Food and nutrient intakes were estimated from self-reported food records during 4 consecutive days. Food consumption was categorized into 26 food groups. Stepwise regression was used to analyze food groups as folate sources for participants. Factors predicting the highest folate intake (third tertile) were determined by logistic regression analysis.Results: Vegetables and pulses represented the most important folate source for all age groups and both genders, especially in women aged 45-64 years (49.7% of total folate intake). The next folate source in importance was dairy products for the youngest group (18-30 years), bread for men, and fruit and berries for women. The likelihood of being in the highest tertile of folate intake (odds ratio = 1.69, 95% confidence interval 1.354-2.104) was higher for men. Influencing factors for folate intake in the highest tertile were low body mass index and high educational level in the men, and high educational level, vegetarian diet, organic product consumption, nonsmoking, and alcohol consumption within recommendations in the women.Conclusion: This study describes the folate intake per food group of Swedish adults according to the 2010-11 Riksmaten survey, identifying vegetables and pulses as the most important source. Data obtained on factors related to folate consumption may be useful for the development of specific nutrition education programs to increase the intake of this vitamin in high-risk groups.
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| 12. |
- Nilsen, Bente B., 1960-, et al.
(author)
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Reported habitual intake of breakfast and selected foods in relation to overweight status among seven- to nine-year-old Swedish children.
- 2017
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In: Scandinavian Journal of Public Health. - : SAGE Publications. - 1403-4948 .- 1651-1905. ; 45:8, s. 886-894
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Journal article (peer-reviewed)abstract
- AIM: The aim of this study was to examine the reported frequency of breakfast intake and selected food and beverages in the investigated group of Swedish children in comparison with recommended intakes. Furthermore, the study analyses these food habits and some demographic and lifestyle factors in relation to overweight and obesity.METHODS: This cross-sectional study builds on data collected in 2008 and 2010. Measured anthropometric data and parent questionnaire data were collected. A total of 2620 Swedish children (52.1% boys) aged seven to nine years were included.RESULTS: The majority of parents reported that their children (95.4%) had breakfast every day. The majority of children had fresh fruit (84.7%) and vegetables (83.9%) most days a week. Only 1.6% of the children were reported to have fast food and 6.0% to have sugar containing soft drinks, four days a week or more. The prevalence of overweight including obesity (OW/OB) was 17.8% for boys, 18.6% for girls. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, 95% confidence interval (CI) 1.20-2.96), drinking diet soft drink (OR 2.6, 95% CI 1.52-4.42) and skimmed/semi-skimmed milk (OR 1.8, 95% CI 1.37-2.36) four days a week or more. Parents being overweight and having low education levels were also related to a higher risk of their children being overweight.CONCLUSIONS: The parental reports of children's food habits pointed at favourable eating patterns for most investigated children. Breakfast skipping, diet soft drinks and low-fat milk consumption were more frequent among OW/OB children. Longitudinal studies are needed to determine the causal relationships.
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| 13. |
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| 14. |
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| 15. |
- Scander, Henrik, 1976-, et al.
(author)
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Acquiring competence : Sommeliers on ‘good’ food and beverage combinations
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 20
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Journal article (peer-reviewed)abstract
- Research on food and beverage combinations is dominated by the sensory sciences, where sensory taste is seen as objective and quantifiable. Knowing which beverages and foods to serve together to attain optimal sensory quality is a core competence of sommeliers. Still, little is known about how this competence is actually acquired. Furthermore, scholars of cultural sociology suggest that cultural aspects of taste as “good” or “bad” are products of social processes, rather than objective characteristics.This paper explores the development of professional competence of food and beverage combinations, by focusing on sommeliers in Sweden. The study is based on qualitative focus group interviews of sommeliers (n = 21) in Sweden, with different levels and types of work experience.A thematic analysis of the data demonstrated that sommeliers talk about “good” combinations as a matter of delicate and refined taste, acquired through long-term practical engagement with wine and food. Foods deemed “unrefined” were expressed as becoming legitimate as cultural capital when combined with the right beverage, for example by revaluating “lowbrow” food when combining it with wine. Competence and taste were also expressed as being acquired through relationships with important people – a network of actors who open doors to legitimate competence. In theoretical terms: social capital is converted into cultural capital – a resource of value in their everyday engagement with customers. The agency of the individual sommelier was also found to be important, as socialisation into the sommelier profession also requires sociability, creativity and a will to experiment and try new and sometimes odd combinations.This paper contributes to the understanding of sensory and sociocultural taste, as well as the development of sommeliers’ social and cultural capital while performing their profession.
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| 16. |
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| 17. |
- Scander, Henrik, 1976-, et al.
(author)
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Acquiring taste : Wine professionals on “good” combinations of food and beverages
- 2019
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In: Food and society. - : Cardiff Metropolitan University. - 9781916156302 ; , s. 173-173
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Conference paper (peer-reviewed)abstract
- In this paper we argue that, wine professionals’ cultural and social capital is making a distinction of how to understand a “good” combination. The aim of this study was to provide increased understanding of what “good” combinations mean to wine professionals in Sweden. Existing research on food and beverage pairing has in the main concentrated on sensory evaluation, but there is little research on narratives from experienced wine professionals. This study was conducted on qualitative focus group interviews with wine professionals (n=21) with different work experiences in Sweden. A thematic analysis was performed by using a hybrid approach of inductive and deductive coding and thematic development, by means of Bourdieu’s concept of taste and capitals. The result points to that wine professionals’ distinction is performed through social and cultural capital, not only does it give the understanding of what a good combination is, but also that you actually will learn to like it objectively and subjectively. This is a process of getting access to the culinary field, through the accumulation of gastronomic knowledge. Using Bourdieu’s theoretical framework, this paper contributes to the debate on how to understand socio-cultural taste and taste combinations. Having gastronomic knowledge through cultural and social capital maintains and claims social positions on how to understand “good” combinations. These findings have practical relevance in the training of wine professionals and sommeliers and for explaining the constant development of their social and cultural capital while performing their profession.
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| 18. |
- Scander, Henrik, 1976-, et al.
(author)
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Assessing Commensality in Research
- 2021
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In: International Journal of Environmental Research and Public Health. - Basel : MDPI. - 1661-7827 .- 1660-4601. ; 18:5
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Research review (peer-reviewed)abstract
- This scoping review focuses on the assessment of commensality in research and attempts to identify used methods for performing research on commensality. It reflects a multidisciplinary research field and draws on findings from Web of Science Core Collection, up to April 2019. The empirical material consisted of 61 studies, whereof most were qualitative research, and some were of quantitative character, including very few dietary surveys. The findings show nine papers categorized as using quantitative approaches, 52 papers were categorized as qualitative. The results show a wide variety of different ways to try to find and understand how commensality can be understood and identified. There seems to be a shift in the very concept of commensality as well as some variations around the concept. This paper argues the need to further investigate the importance of commensality for health and wellbeing, as well as the need to gather data on health and health-related behaviors, living conditions and sociodemographic data in parallel. The review shows the broad-ranging areas where commensality is researched, from cultural and historical areas to ethnographic or anthropological areas over to dietary assessment. To complement large dietary surveys with methods of assessing who you are eating with in what environment should be a simple way to further our knowledge on the circumstances of meal intake and the importance of commensality. To add 24-h dietary recall to any study of commensality is another way of identifying the importance of commensality for dietary quality. The use of mixed methods research was encouraged by several authors as a good way forward in the assessment of commensality and its importance.
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| 19. |
- Scander, Henrik, 1976-, et al.
(author)
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Assessing Time of Eating in Commensality Research
- 2021
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In: International Journal of Environmental Research and Public Health. - : MDPI. - 1661-7827 .- 1660-4601. ; 18:6
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Research review (peer-reviewed)abstract
- Commensal meals seem to be related to a better nutritional and metabolic health as well as an improved quality of life. The aim of this paper was to examine to what extent research was performed using the search term commensality related to assessment of timing of meals. A scoping review was performed, where 10 papers were identified as specifically addressing the assessment of timing of commensality of meals. Time use studies, questionnaires, and telephone- and person-to-person interviews were used for assessing meal times in relation to commensality. Four of the studies used a method of time use registration, and six papers used interviews or questionnaires. Common meals with family members were the most common, and dinners late at night were often preferred for commensal activities among the working population. In conclusion, the family meal seemed to be the most important commensal meal. It is clear from the collected papers and from previous systematic reviews that more studies of commensal meals in general and about timing aspects in particular and in relation to nutritional health are essential to provide a solid background of knowledge regarding the importance of timing in relation to commensal meals.
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| 20. |
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| 21. |
- Scander, Henrik, 1976-, et al.
(author)
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Beverage consumption patterns and energy contribution from beverages per meal type : results from a national dietary survey in Sweden
- 2018
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In: Public Health Nutrition. - : Cambridge University Press. - 1368-9800 .- 1475-2727. ; 21:18, s. 3318-3327
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Journal article (peer-reviewed)abstract
- OBJECTIVE: Many studies of food intake have been performed and published in Sweden, but to our knowledge no studies have extensively explored the beverage consumption of the Swedish adult population. The present study aimed to describe the beverage consumption and the contribution of beverage energy (including alcohol energy) to total energy intake according to gender, region of living, meal type and day for a Swedish adult population.DESIGN: National dietary survey Riksmaten (2010-2011), collected by the Swedish National Food Agency.SETTING: Sweden.SUBJECTS: A total of 1682 participants (57 % women) reported dietary intake data during four consecutive days, specified by portion size, meal, time point, day of the week and venue. Meals were categorized as breakfast, lunch, dinner and 'other'.ResultThe beverage reported to be consumed the most was water (ml/d), followed by coffee. Men had a higher consumption of juice, soft drinks, beer, spirits and low-alcohol beer, while the consumption of tea and water was higher for women. For both genders, milk contributed the most to beverage energy intake. Energy percentage from beverages was higher at lunch and dinner during weekends for both genders. Participants from the biggest cities in Sweden had a higher consumption of wine for both genders and tea for men than participants from other regions.CONCLUSIONS: A considerable part of total energy intake was contributed by beverages, especially for men. Beverages can contribute to a more enjoyable diet, but at the same time provide energy, sugar and alcohol in amounts that do not promote optimal health.
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| 22. |
- Scander, Henrik, 1976-, et al.
(author)
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Energy contribution patterns from drink and food in Riksmaten
- 2015
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In: Annals of Nutrition and Metabolism. - Basel : S. Karger. - 0250-6807 .- 1421-9697. ; 67:Suppl. 1, s. 200-200
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Journal article (other academic/artistic)abstract
- Introduction: Since appetite control works differently in fluid and solid intake we wanted to analyse the energy contribution from those two types of energy sources.Objectives: The objective of this study was to investigate the beverage contribution of energy in Swedish meals, according to data from the National Survey (Riksmaten 2010-2011).Method / Design: Around 1800 adult Swedes reported dietary intake data for four consecutive days - specified by portion size, type of meal, time point, day of the week and venue. The intake was reported in a web-based food diary. Energy contribution from drinks and food respectively was analysed, by weekday and type of meal, in regards to sugar containing drinks and those containing alcohol.Results: The results show that the reported consumption of al-cohol was highest at home on weekends. The contribution of energy from drinks could be rather high, especially at dinner on Friday and Saturday night. The mean energy contribution from drinks in the daily intake was 235 kcal ± 231 (SD). This corresponds to 11.8 ± 10.8 (SD) energy percent (E%), varying from 9.1 (Wednesday) to 17.1 (Satur-day) E%. Problems in the interpretation of the data that need to be closely monitored are for example portion size, reluctance to report sweet and alcohol-containing drinks, difficulties in estimating dilution of different types of cordial and alcohol content in wine and beer.Conclusions: Drinks were contributing substantially to the total energy intake over the day. The sweet and alcoholic drinks are im-portant in this regard, but also juices and coffee drinks. The problems in regards to the increased alcohol content of beer and red wine on the Swedish market will be further discussed with the Swedish Food Administration, to encourage development of a more comprehensive set of alternatives in the database
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| 23. |
- Scander, Henrik, 1976-, et al.
(author)
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Exploring the narratives of Tea, Swedish Fika, and sustainable beverage culture
- 2024
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Conference paper (peer-reviewed)abstract
- This research article explores the socio-cultural dynamics of tea consumption in society and focus on how the marketing of "fika" (a Swedish intangible cultural heritage generally including coffee, pastries and socializing) can be enhanced by highlighting tea as a central and appealing beverage. Using an interdisciplinary approach encompassing cultural, health-related, and marketing aspects, the aim is to examine stereotypes, taste preferences, and marketing strategies associated with tea and coffee drinkers.We analyze how tea, often associated with healthy and well-being attributes, can be positioned as an attractive alternative within the fika culture, where Swedish fika serves as a crucial context and cultural framework. Furthermore, we explore the possibility of marketing tea as an exclusive drink and emphasize the ritualistic and experiential aspects of tea consumption to further enhance the community-based and tradition-rich concept of Swedish fika.This study suggests that incorporating tea into Swedish fika culture can be a catalyst to broaden the marketing of fika and attract a diverse range of consumer segments. By emphasizing sustainability and ethical considerations in tea production, opportunities are created to appeal to the growing group of conscious consumers and strengthen the connection between Swedish fika and global sustainability initiatives.In conclusion, the article highlights how marketing strategies that consider these differences and integrate tea as part of the Swedish fika concept can contribute to preserving and developing the Swedish fika concept as an important intangible cultural heritage. Increased awareness of tea as a healthy and versatile beverage can also extend to other meals, promoting overall healthier beverage consumption. This opens opportunities for innovation and diversification within the beverage category, playing a crucial role in fostering public health in the long run.
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| 24. |
- Scander, Henrik, 1976-, et al.
(author)
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Fika a new turn in food studies : an unexplored Swedish meal practice
- 2023
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In: Food & Communication: Communicating 'good' foods. - Örebro : Örebro University. ; , s. 97-98
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Conference paper (other academic/artistic)abstract
- Fika has appeared as a contender for the third Swedish word (in addition to ombudsman and smorgasbord) that has been introduced into the English language. We meet to fika in many different social contexts such as in the office morning-break, in a casually arranged business meeting, at homes as a tradition with home-baked pastries, and in cafes when friends meet and catch up. Fika as a cultural phenomenon is used extensively in destination marketing in Sweden and can be regarded as a food (or culinary) tourism experience. We also experience fika as one of the means to market Sweden, and some recent product launches try to build on fika as a value offering. This paper aims to conceptualise the meaning of fika and how it as a complex, cultural phenomenon can be marketed and thereby how a cultural tradition may enhance value created by firms in Sweden to attract customers locally as well as to reach out to other countries. The paper thereby connects fika as a practice and sensory taste with the destination-carrying values of fika for Sweden and firms, and how such values can be used in the marketing of products.This paper is the first output from a project focusing on fika as a practice, destination marketing’s use of fika and how companies use fika to market the value of their products. This research lays a basis for the understanding of how values and tastes are created in relation to the Swedish fika culture. The social practice of fika will help to grasp the product/service combinations’ links to social interaction and what role the combinations play, how they shift both in terms of content and cultural values related to various types of interactions and contexts. This will serve as input to improve destination branding activities as well as fika services of tourism companies and organisations where the local and national values of fika are ingrained. Accordingly, the research result will result in scientific knowledge that used by tourism operators and destination organisations in Sweden can lead to an improved destination image of Swedish destinations as well as more successful tourism companies.
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| 25. |
- Scander, Henrik, 1976-, et al.
(author)
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Fika a new turn in Food studies – an unexplored Swedish meal practice
- 2023
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In: Food & Communication: Communicating 'good' foods. - Örebro : Örebro University. ; , s. 97-98
-
Conference paper (peer-reviewed)abstract
- Fika has appeared as a contender for the third Swedish word (in addition to ombudsman and smorgasbord) that has been introduced into the English language. We meet to fika in many different social contexts such as in the office morning-break, in a casually arranged business meeting, at homes as a tradition with home-baked pastries, and in cafes when friends meet and catch up. Fika as a cultural phenomenon is used extensively in destination marketing in Sweden and can be regarded as a food (or culinary) tourism experience. We also experience fika as one of the means to market Sweden, and some recent product launches try to build on fika as a value offering. This paper aims to conceptualise the meaning of fika and how it as a complex, cultural phenomenon can be marketed and thereby how a cultural tradition may enhance value created by firms in Sweden to attract customers locally as well as to reach out to other countries. The paper thereby connects fika as a practice and sensory taste with the destination-carrying values of fika for Sweden and firms, and how such values can be used in the marketing of products.This paper is the first output from a project focusing on fika as a practice, destination marketing’s use of fika and how companies use fika to market the value of their products. This research lays a basis for the understanding of how values and tastes are created in relation to the Swedish fika culture. The social practice of fika will help to grasp the product/service combinations’ links to social interaction and what role the combinations play, how they shift both in terms of content and cultural values related to various types of interactions and contexts. This will serve as input to improve destination branding activities as well as fika services of tourism companies and organisations where the local and national values of fika are ingrained. Accordingly, the research result will result in scientific knowledge that used by tourism operators and destination organisations in Sweden can lead to an improved destination image of Swedish destinations as well as more successful tourism companies.
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| 26. |
- Scander, Henrik, 1976-
(author)
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Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden
- 2019
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Doctoral thesis (other academic/artistic)abstract
- As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. Here, a clear gap was identified between health and the current practice of sommellerie.The aim of the thesis is to develop knowledge about food and beverage combinations by investigating the consumption patterns of a Swedish population. The thesis will also explore the sociocultural understanding of taste and the practices of professional sommeliers.The understanding of energy contribution and beverage patterns were linked to health, which led to the suggestion that sommeliers should gain from nutritional knowledge – in particular focused on beverage. Furthermore, sommeliers talk about ‘good’ combinations as a matter of refined taste, acquired through long-term practical engagement with wine and food. Foods expressed as ‘unrefined’, could also be becoming legitimate as cultural capital when combined with the right beverage. Also, performing food and beverage combinations was a routinised activity surrounded by rules, competence and materiality and was driven by the will to satisfy guests. It was also a part of shaping of sommeliers’ identity through a continuous striving for improved competence.Altogether, nutritional knowledge, acquisition of taste, goods reevaluation and legitimacy as well as identity shaping gives sommeliers an extended knowledge when combining food and beverage, providing guests with not only the desired taste but also the possibility of serving healthier combinations. This extends the range of workplaces for sommeliers in the restaurant industry, but also to elderly care, hospitals and the like, as all people in those environments should have the opportunity to enjoy good meals according to both taste and health considerations.
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| 27. |
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| 28. |
- Scander, Henrik, 1976-, et al.
(author)
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Food and beverage combinations, patterns among Swedish Adolescents
- 2023
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In: Annals of Nutrition and Metabolism. - : S. Karger. - 0250-6807 .- 1421-9697. ; 79:Suppl. 1, s. 797-797
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Journal article (other academic/artistic)abstract
- Background: It has been shown that food and beverage combinations can be used as indicators of healthy meal patterns. Even though choices of combinations often are considered subjective properties in some part, and have been studied in several different ways, mainly within the field of sensory science on adults, this study contributes to the field of food and beverage combination studies by using self-reported habits on adolescents.Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adolescent population.Method: Secondary analyses were made using data from the national dietary survey, Riksmaten Adolescent (2016-2017), performed by the Swedish Food Agency. A total of 3 477 Swedish adults aged 11, 15 and 18 years old contributed dietary intake data. Participants in the survey registered 3 days of intake where recall day one and three were non-consecutive and retrospective. All meal choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.Results: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beveragesConclusion: More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings and cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and are rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices as habits which are of concern for future meal patterns.
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| 29. |
- Scander, Henrik, 1976-, et al.
(author)
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Food and beverage dinner combinations, patterns among Swedish adults
- 2018
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 14, s. 20-26
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Journal article (peer-reviewed)abstract
- Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.
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| 30. |
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| 31. |
- Scander, Henrik, 1976-
(author)
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Food and drink combinations in Swedish meals
- 2015
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In: Annals of Nutrition and Metabolism. - Basel : S. Karger. - 0250-6807 .- 1421-9697. ; 67:Suppl. 1, s. 13-13
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Journal article (other academic/artistic)abstract
- The Swedish national survey on dietary intake, Riksmaten, which took place in 2010-11, included details on day of the week, time point of consumption as well as where meals were consumed. The dietary data were collected through an online registration covering four days, combined with questionnaire data on educational level, lifestyle habits and self-perceived health. The data have previously been presented in regards to nutrient intake and food choice related to educational level. An interesting analysis on which drink that is consumed (or reported to be consumed) at different types of meals and with different food combinations and energy intakes has been undertaken.The results show large differences in choice of drink depending on food choice, gender, day of the week and time of day. We have also shown that a large proportion of the energy intake comes from consumption of sweet or alcoholic drinks in between meals and in combination with meals.It is important to inform the public about the choice of drink in relation to energy intake, especially for those aiming to restrict their intake. Our results will present a background for such guidelines. Some surprising results in regards to taste combinations will also be briefly discussed, from the sommelier’s horizon.
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| 32. |
- Scander, Henrik, 1976-, et al.
(author)
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Gastronomy competition and restaurant practice : Sommeliers’ understanding of the game of social craft
- 2022
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 29
-
Journal article (peer-reviewed)abstract
- It is well documented that restaurants have the highest turnover of personnel within any service industry and also widly discussed in order to keep staff longer (Cassel et al., 2018). Moreover, the economic downturn due to the COVID-19 pandemic also got many workers to leave the restaurant industry (Lippert et al., 2021). Turnover proportions in the restaurant industry, and the demand for restaurant workers, dining room staff in particular, has become a labor problem resulting in expense, aggravation of competence, and lost sales (Wildes, 2008). As the restaurant industry still faces problems in appealing and retaining competent personnel (Wellton et al., 2018), it is important to look for new ways to retain and increase competence for restaurant workers as a motivational factor to stay longer within the industry.
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| 33. |
- Scander, Henrik, 1976-
(author)
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Har du inte utforskat te är det dags att göra det
- 2024
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Other publication (pop. science, debate, etc.)abstract
- Ett nytt år är som en blank sida i en kokbok. I stället för de vanliga nyårslöftena som oftast rinner ut i sanden vill jag inspirera dig till ett gott nytt år fyllt av nya smaker och hälsosamma val.
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| 34. |
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| 35. |
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| 36. |
- Scander, Henrik, 1976-
(author)
-
Jag är som Zlatan : med lägre lön
- 2023
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Other publication (pop. science, debate, etc.)abstract
- Jag är Zlatan. Eller rättare sagt, jag tänker att jag har det lite som Zlatan – vi får båda betalt för att arbeta med våra intressen. Även om vi inte riktigt har samma lön. Jag har det stora nöjet att arbeta med mat, dryck och måltid – gastronomi. Jag utbildar, forskar och framför allt förkovrar mig i kunskap om dryck dagarna i ända. Men behövs det verkligen forskning om måltider? Faktum är att ja det gör det, det behövs till och med mer forskning. Forskning om måltiden är ett ungt och relativt outforskat område.
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| 37. |
- Scander, Henrik, 1976-, et al.
(author)
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Kaffekonsumtion kärnan i svensk fikakultur
- 2023
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In: Tore Wretman Symposiet. - Örebro : Örebro universitet. - 9789187789816 ; , s. 106-106
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Conference paper (other academic/artistic)abstract
- Kaffe är en älskad dryck och ett måste i morgonkoppen för många svenskar. I Sverige konsumerar vi runt 7,6 kilo kaffe per person och år. Det motsvarar ungefär två och en halv kopp per dag. Detta innebär att kaffe serveras i stora mänger i ett flertal olika situationer. Ingen måltid i Sverige är ansedd avslutad utan att det har druckits en kopp.Den svenska kaffepausen i arbetslivet, ”fika”, är en inbiten sed och kan vara svår för utomstående att förstå och anpassa sig till. För att göra fika mer förståeligt och tillgängligt för andra har vi kartlagt vår fikakultur genom att undersöka hur kaffet konsumeras vid sidan av våra måltider. Vi ser här tydliga konsumtionsmönster som har en stor betydelse för våra rutiner och hur vi inordnar pauser för sociala praktiker. Samtidigt ser vi också att det finns anledning att göra oss uppmärksamma på hur och vad som konsumeras på fikapausen utifrån ett mer folkhälsoinriktat perspektiv.Vi föreslår vidare studier för att öka förståelsen för fika, detta genom att undersöka fika som en social praktik. Genom att lyfta förståelsen för fika i relation till praktikteorins element av kompetenser, materialitet och meningsskapande, kan vi ges en ökas förståelse om hur olika värden skapas i relation till den svenska fikakulturen.
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| 38. |
- Scander, Henrik, 1976-
(author)
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Konst och minnen gör dig till en bättre vinkännare
- 2022
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Other publication (pop. science, debate, etc.)abstract
- Väldigt många, både nya studenter och folk i allmänhet som jag möter, uttrycker just att det är så det känns när de skall prova vin. Rött eller vitt - tja det smakar väl mest vin...
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| 39. |
- Scander, Henrik, 1976-
(author)
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Nu ska te ta plats i forskningen : ”Vi är ett kaffedrickande land”
- 2024
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Other publication (pop. science, debate, etc.)abstract
- Ett nätverk mellan europeiska forskare ska ta reda på mer om te och konsumtionen av drycken. Henrik Scander, som är lektor på restaurang- och hotellhögskolan i Grythyttan, ska bland annat sammanställa svenskarnas förhållande till te. ”Ett sätt att promota te är ju faktiskt att skapa förutsättningar för att göra bra tekombinationer”, säger han.
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| 40. |
- Scander, Henrik, 1976-
(author)
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Ostron och champagne : är det verkligen gott?
- 2022
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Other publication (pop. science, debate, etc.)abstract
- När jag var liten var jag ett fruktansvärt barn. I alla fall för mina föräldrar som fick utstå min matvägran och matfobi. Jag åt inget som var grönt eller i samma konsistens som sås, inte godis som var svart eller smakade lakrits och inga milda ostar. Men framför allt – inget smör. Denna lista skulle kunna bli hur lång som helst, men jag förskonar er.
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| 41. |
- Scander, Henrik, 1976-
(author)
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Sju sorters blommors doft gynnar din kropp
- 2022
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Other publication (pop. science, debate, etc.)abstract
- Jag löptränade en midsommar i Guldheden i Göteborg för några år sedan. Mot slutet av rundan slogs jag av en tydlig doft. Det doftade precis som vinet på vinprovningen tidigare i veckan! När jag tittade ner längs berget såg jag ett hav av stora brännässlor. Det slog mig som en blixt från den faktiskt för tillfället solklara himlen – vad kul att vin och brännässlor luktar likadant.
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| 42. |
- Scander, Henrik, 1976-
(author)
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Sommelier competition practices as competitive success factors
- 2020
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In: Nordic Association for Food Studies Workshop 2020. - : Örebro University. - 9789187789434 - 9789187789441 ; , s. 33-33
-
Conference paper (peer-reviewed)abstract
- Competition has proven to be a competitive advantage on many levels. In gastronomy, competitions around food and drink have increased and help to increase the status of many restaurant workers. One of these is the sommelier, who has been a bit overshadowed by chefs' attention. But sommeliers are not only good for restaurants’ finances and guests' experiences, they also act as cultural mediators of good taste. Previous research shows that competition is a recurring phenomenon for how sommeliers succeed in their careers. The sommelier’s work at restaurants is now a significant issue for the success for restaurants, because they can increase restaurant profit and guest’s service satisfaction and also acts an intermediary of taste. Still, it is unclear what this success is dependent on, also yet limited research on sommeliers daily and conspicuous practices.In this paper we focus on how sommelier's practices within competition are transferable to the restaurant floor. The paper draws on findings from a study of qualitative interviews with sommeliers in Sweden, in order to understand the sommelier's practice as performance from the analytical lens practice theory, focusing on materiality, competence and meaning.The analysis of the findings shows that competition practitioners are identified by the sommelier's ability to understand how different elements should be answered. Moreover, is clear how the cultural understanding of what is considered to be a good combination, or the right way to move during a craft situation, plays a crucial role in how well sommeliers succeeds on the field. The paper argues that the sommelier's competition experiences is a success factor as it provides a competitive advantage, where you are not afraid of failure, as acting on the restaurant floor. We suggest that restaurateurs should promote and set aside time for their employees to compete as a form of personal development.
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| 43. |
- Scander, Henrik, 1976-
(author)
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Sommelier craft : Aesthetic judgements in the performance of decanting
- 2023
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In: FORMakademisk. - Oslo : OsloMet - Storbyuniversitetet. - 1890-9515. ; 16:4
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Journal article (peer-reviewed)abstract
- This performance study focuses on sommeliers, delving into what constitutes their work and the process of achieving this title. Sommeliers are wine specialists tasked with the responsibility of ensuring that beverages are served properly in combination with food. Similar to other craft persons, the sommelier’s craft is connected to their knowledge of the products, primarily wine and other beverages, and the products’ relation to different foods. The art of tasting is an acquired knowledge, an embodied craft, a central professional competence to determine the quality of beverages. Other elements of sommelier knowledge are communication with guests, a social craft, and how to move in relation to the room, a spatial craft, both of which are based on the influence of different contexts. This study highlights the complexity of aesthetic judgements that sommeliers make through their embodied, social and spatial craft practices while decanting wine and serving it to a guest. It uses a video-reflexive ethnography to emphasise the aesthetics of the sommelier craft. The decanting is carried out in line with the guidelines of the International Sommelier Association. Simultaneously, some judgements in the performance must be articulated verbally to emphasise the complexity of the different crafts in relation to the importance of understanding the complexity in adopting the service to the situation. Social, embodied and spatial craft practices, in relation to the sommelier, show how aesthetic judgements are developed into a willingness to understand people and satisfy guests. This is achieved by 'cognitive planning’, which entails working diligently and preparing to enhance the efficiency of the craft, and by ‘situational adjustments’ that occur in real time to improve and optimise the guest's experience.
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| 44. |
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| 45. |
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| 46. |
- Scander, Henrik, 1976-, et al.
(author)
-
Sommeliers' Food and Beverage Combinations : Social Conventions and Professional Identity
- 2019
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In: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 4:1, s. 29-39
-
Journal article (peer-reviewed)abstract
- Research on food and beverage combinations has mainly concentrated on sensory evaluation of product characteristics or customer preferences, and there is limited research on professional prac-tices related to food and beverage combinations. In this study, in-depth focus group interviews were conducted with 21 Swedish sommeliers with different work experiences. The aim was to explore how professional sommeliers perform food and beverage combinations as a social practice. The qualitative content analysis resulted in two categories: conventions of combining and the sommelier identity. It was shown that performing food and beverage combinations was a routinized activity surrounded by rules, competence, and materiality and was driven by the will to satisfy guests and benefit emotionally and economically. It was also described as being a part of shaping sommeliers’ professional identities through a continuous striving for improved competence. These findings con-tribute to the literature on food and beverage combinations, bridging the gap between objective taste and individual subjectivity, have practical relevance for the hospitality industry, since they indicate norms of behavior and individual driving forces in one of its professions. This also helps educators in the industry to challenge traditional ways of teaching combinations in culinary arts. Moreover, as identity works as a driver for sommeliers in their professional development, this also presents ideas about how to improve staff retention in the restaurant business by building professional identities.
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| 47. |
- Scander, Henrik, 1976-
(author)
-
Sommeliers’ judgments in craft practices : Decanting a performance of taste
- 2023
-
Conference paper (other academic/artistic)abstract
- This performance study focuses on sommeliers, delving into what constitutes their work and the process of achieving this title. Sommeliers are wine specialists tasked with the responsibility of ensuring that beverages are served properly in combination with food. Similar to other craft persons, the sommelier’s craft is connected to their knowledge of the products, primarily wine and other beverages, and the products’ relation to different foods. The art of tasting is an acquired knowledge, an embodied craft, a central professional competence to determine the quality of beverages. Other elements of sommelier knowledge are communication with guests, a social craft, and how to move in relation to the room, a spatial craft, both of which are based on the influence of different contexts. This study highlights the complexity of aesthetic judgements that sommeliers make through their embodied, social and spatial craft practices while decanting wine and serving it to a guest. It uses a video-reflexive ethnography to emphasise the aesthetics of the sommelier craft. The decanting is carried out in line with the guidelines of the International Sommelier Association. Simultaneously, some judgements in the performance must be articulated verbally to emphasise the complexity of the different crafts in relation to the importance of understanding the complexity in adopting the service to the situation. Social, embodied and spatial craft practices, in relation to the sommelier, show how aesthetic judgements are developed into a willingness to understand people and satisfy guests. This is achieved by 'cognitive planning’, which entails working diligently and preparing to enhance the efficiency of the craft, and by ‘situational adjustments’ that occur in real time to improve and optimise the guest's experience.
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| 48. |
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| 49. |
- Scander, Henrik, 1976-, et al.
(author)
-
Swedish Fika : Much more than a cup of coffee
- 2023
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Conference paper (peer-reviewed)abstract
- Swedish Fika is more than a cup of coffee and a way of meeting. It is deeply rooted in cultural, inherited values with signals on a relaxed atmosphere and non-hierarchical organizational structures. It also creates large opportunities for Sweden as a tourism destination and for exporting products linked to the notion of Sweden. Yet, it has many different characteristics and carry variances related to a) the meal, b) the context, c) the time of the day, and d) with whom you have a fika. This paper discusses various dimensions of fika to create knowledge on how values are created in fika in terms as a cultural meal practice and its relation to sensory taste. tourism and branding. The paper thereby is a broad introduction to fika as a research field and contributes to past research through hypothesising about fika as a multidisciplinary research interest.
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| 50. |
- Scander, Henrik, 1976-
(author)
-
Så kan du smaksätta ditt liv : med egen snaps
- 2023
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Other publication (pop. science, debate, etc.)abstract
- Jag minns 2022 som året då vi satte smak på tillvaron. Vadå sätta smak på tillvaron? Frågan är berättigad. I fjol var uppdraget att smaksätta en destination. Men låt mig först backa några år.
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