SwePub
Sök i LIBRIS databas

  Utökad sökning

WFRF:(Gustafsson Inga Britt)
 

Sökning: WFRF:(Gustafsson Inga Britt) > (2000-2004) > Culinary Arts and M...

Culinary Arts and Meal Science : A new scientific research discipline

Gustafsson, Inga-Britt (författare)
Örebro universitet,Restaurang- och hotellhögskolan - Grythytte akademi,Måltidskunskap
 (creator_code:org_t)
USA : Wiley-Blackwell Publishing Inc. 2004
2004
Engelska.
Ingår i: Journal of Foodservice and Technology. - USA : Wiley-Blackwell Publishing Inc.. - 1748-0159. ; 4:1, s. 9-20
  • Tidskriftsartikel (refereegranskat)
Abstract Ämnesord
Stäng  
  • 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.

Ämnesord

HUMANIORA  -- Annan humaniora -- Övrig annan humaniora (hsv//swe)
HUMANITIES  -- Other Humanities -- Other Humanities not elsewhere specified (hsv//eng)

Nyckelord

academic education
chefs
culinary arts
meal science
restaurant
Culinary Arts and Meal Science
Måltidskunskap
Måltidskunskap
Culinary Arts and Meal Science

Publikations- och innehållstyp

ref (ämneskategori)
art (ämneskategori)

Hitta via bibliotek

Till lärosätets databas

Hitta mer i SwePub

Av författaren/redakt...
Gustafsson, Inga ...
Om ämnet
HUMANIORA
HUMANIORA
och Annan humaniora
och Övrig annan huma ...
Artiklar i publikationen
Journal of Foods ...
Journal of Foods ...
Av lärosätet
Örebro universitet

Sök utanför SwePub

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

 
pil uppåt Stäng

Kopiera och spara länken för att återkomma till aktuell vy