To use a recipe - not a piece of cake. Students with mild intellectual disabilities' use of recipes in home economics.

Brunosson, Albina,1986-Högskolan Kristianstad,Food and Meals in Everyday Life (MEAL),Mat- och måltidskunskap (författare)

LIBRIS-ID:oai:gup.ub.gu.se/201953
https://gup.ub.gu.se/publication/201953URI
https://doi.org/10.1111/ijcs.12109DOI
https://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-205538URI
https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-229036URI
oai:researchportal.hkr.se/admin:publications/c4eb6ccd-9d3c-421b-92c8-ab52ba1d7902URI

Special Issue: Food Safety
Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.

Brante, Göran,1951Gothenburg University,Göteborgs universitet,Institutionen för didaktik och pedagogisk profession,Department of Pedagogical, Curricular and Professional Studies,Department of Pedagogical, Curricular and Professional Studies, University of Gothenburg, Gothenburg, Sweden,University of Gothenburg(Swepub:gu)xbrgor (författare)
Sepp, HannaHögskolan KristianstadaFood and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden, Avdelningen för Praktisk-estetiska ämnen,Food and Meals in Everyday Life (MEAL)(Swepub:hkr)3949eb61-2896-4c2c-93fd-1818c8e8346c (författare)
Mattsson Sydner, YlvaUppsala universitet,Institutionen för kostvetenskap,Uppsala University(Swepub:uu)ylvamatt (författare)
Granberg, Albina,1986-Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden; Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden(Swepub:umu)algr0048 (författare)
Högskolan KristianstadFood and Meals in Everyday Life (MEAL) (creator_code:org_t)

Ingår i:International Journal of Consumer Studies: Wiley38, s. 412-4181470-64231470-6431

Av författaren/redakt...: Brunosson, Albin ...; Brante, Göran, 1 ...; Sepp, Hanna; Mattsson Sydner, ...; Granberg, Albina ...

Om ämnet

SAMHÄLLSVETENSKAP: SAMHÄLLSVETENSKA ...; och Utbildningsveten ...; och Didaktik

SAMHÄLLSVETENSKAP: SAMHÄLLSVETENSKA ...; och Utbildningsveten ...; och Lärande

SAMHÄLLSVETENSKAP: SAMHÄLLSVETENSKA ...; och Annan samhällsve ...; och Övrig annan samh ...

Av lärosätet: Göteborgs universitet; Umeå universitet; Uppsala universitet; Högskolan Kristianstad

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