Sökning: "SOCIAL SCIENCES Other social sciences Culinary Arts and Meal Science"

Visar resultat 1 - 5 av 17 avhandlingar innehållade orden SOCIAL SCIENCES Other social sciences Culinary Arts and Meal Science.

1. 1. Ready meal consumption - when, where, why and by whom?

   Författare :Mia K. Ahlgren; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; consumer; ready meals; meal; situation; product development; food choice; attitude; value; belief; preference; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : .... LÄS MER

3. 2. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy

   Författare :Magnus Westling; Åsa Öström; Stefan Wennström; Michael Bom Frøst; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Culinary action; culinary arts; cultivated diversity; food design; food science; gastronomic potential; gastronomy; gray peas; meal science; sensory science;

   Sammanfattning : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. LÄS MER

4. 3. Family meal experiences : perspectives on practical knowledge, learning and culture

   Författare :Inger M. Jonsson; Inga-Britt Gustafsson; Marianne Pipping Ekström; Lotte Holm; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; culture; children; education; family meal; family practice; food; experience; information; learning; practical knowledge; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. LÄS MER

5. 4. Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden

   Författare :Henrik Scander; Agneta Yngve; Richard Tellström; Nicklas Neuman; Celia Monteagudo Sanchez; Johanna Mäkelä; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Bourdieu; craft drinks; food pairing; meal; restaurant; riksmaten; sommelier; practice theory; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : 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. LÄS MER

7. 5. Making Meals in Restaurants : Daily Practices and Professional Ideals

   Författare :Lotte Wellton; Inger M Jonsson; Ute Walter; Anette Svingstedt; Per Skålén; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; craftmanship; FAMM; leadership; hospitality; practice theory; work place training; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : Thanks to the gastronomic development in recent decades in Sweden, the restaurant industry is growing significantly and has opportunities to attract new and wider groups of labour. However, despite media images of successful chefs and culinary creativity, there is a common perception of tiring working conditions and low wages that prevent restaurants from attracting staff. LÄS MER