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Aspects of cooking in food and meal science
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- Brunosson, Albina, 1986- (author)
- Högskolan Kristianstad,Avdelningen för Praktisk-estetiska ämnen,Plattformen för forskning om verksamhetsförlagd utbildning och professionslärande,Mat- och måltidskunskap,Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen
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- Bryntorp, Anna, 1976- (author)
- Högskolan Kristianstad,Avdelningen för Praktisk-estetiska ämnen,Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen
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- Nyberg, Maria, 1977- (author)
- Högskolan Kristianstad,Avdelningen för Praktisk-estetiska ämnen,Mat Måltid Hälsa,Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen
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- 2013
- 2013
- English.
- In: 8th International Conference on Culinary Arts and Sciences. - 9789898631084 ; , s. 206-210
- Conference paper (peer-reviewed)
Abstract
Subject headings
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- Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.
Keyword
- cooking
- food and meal science
- education
Publication and Content Type
- ref (subject category)
- kon (subject category)
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