Visar resultat 1 - 5 av 18 avhandlingar innehållade ordet Måltidskunskap.
1. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques
Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER
Sammanfattning : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. LÄS MER
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
Sammanfattning : The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. LÄS MER
5. The construction of food and meal culture for political and commercial ends : EU-summits, rural businesses and World Exhibitions
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