Sökning: "culinary arts"

Visar resultat 1 - 5 av 25 avhandlingar innehållade orden culinary arts.

1. 1. 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

3. 2. I köttbullslandet : Konstruktionen av svenskt och utländskt på det kulinariska fältet

   Författare :Jonathan Metzger; Satya Datta; Ulf Jonsson; Kirsti Niskanen; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Food; cuisine; national myth; national culture; national cuisine; ideology; discourse; rhetoric; consumption; communities of consumption; authenticity; Sweden; cooking; cookbooks; culinary arts; culinary field; gastronomic field; gastronomy; nationalism; national identity; Economic history; Ekonomisk historia;

   Sammanfattning : The purpose of this doctorate thesis is to investigate the historical discursive construction of swedishness and foreignness in the Swedish culinary field, primarily during the period of 1900-1970, and to relate the changes in the articulation of these concepts to the overarching ideological shifts during this time-period. To achieve this objective a conceptual apparatus inspired by cultural studies, discourse analysis and rhetorical analysis is employed upon the primary material, which consists of Swedish- and foreign-signified cookbooks published in Sweden during the period of 1600-1970. LÄS MER

4. 3. Exploring the Aesthetics of Felt Time

   Författare :Elsa Kosmack Vaara; Kristina Höök; Cheryl Akner Koler; Anna Ståhl; Richard Harper; Caroline Hummels; KTH; []
   Nyckelord :HUMANIORA; HUMANITIES; time; temporality; felt; interaction; design; aesthetics; tid; temporalitet; känsla; estetik; design; interaktion; Människa-datorinteraktion; Human-computer Interaction;

   Sammanfattning : By building a felt time repertoire, designers can sensitively feed a sense of time into their design work. And this in turn can help them produce an interaction gestalt that is richer, more sensual. My research on this suggests that this is not entirely easy, however. One has to develop a ‘feel’ for time. LÄS MER

5. 4. Drivers of customers' service experiences : a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities

   Författare :Ute Walter; Åsa Öström; Bo Edvardsson; Tore Strandvik; Örebro universitet; []
   Nyckelord :customer service experience; experience driver; dynamic; restaurant; co-creation; critical incident technique; phone encounters; experience room; servicescape; social interaction; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. LÄS MER

7. 5. The construction of food and meal culture for political and commercial ends : EU-summits, rural businesses and World Exhibitions

   Författare :Richard Tellström; Inga-Britt Gustafsson; Birgitta Svensson; Örebro universitet; []
   Nyckelord :authenticity; commercial; cultural form; cultural value; food and meal culture; origin; political; professional; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : This thesis examines how cultural values of food and meal culture were expressed and used by professional agents. The overall aim was to analyse and synthesise the interpretation and creation by professionals in commercial food and meal production of what they defined as a local, regional or national food and meal culture. LÄS MER