Sökning: "Måltidskunskap"

Visar resultat 6 - 10 av 18 avhandlingar innehållade ordet Måltidskunskap.

  1. 6. Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities

    Författare :Päivi Adolfsson; Christina Fjellström; Ylva Mattsson Sydner; Marianne Pipping Ekström; Uppsala universitet; []
    Nyckelord :Nutrition; Intellectual disability; food security; community living; Culinary Arts and Meal Science; Måltidskunskap; Nutrition; Nutrition; Domestic Sciences; Hushållsvetenskap;

    Sammanfattning : The aim of this thesis was to study food, eating and meals in the everyday life of 32 women and men with intellectual disabilities (IDs) who require varying levels of supervision. They lived in supported living (rather independently) or group homes in community-based home-like settings. LÄS MER

  3. 7. 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

  4. 8. Den arbetande gommen : vinprovarens dubbla grepp, från analys till upplevelse

    Författare :Anders P. F. Herdenstam; Maria Hammarén; Pehr Sällström; KTH; []
    Nyckelord :HUMANIORA; HUMANITIES; Wine; skill; training; experience; judgement; dialogue; language; metaphores; analogical thinking; intransitive understanding; NATURAL SCIENCES; NATURVETENSKAP; Aesthetics; Estetik; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Can art express things that science can´t? Communicating experiences of wine attributes is one important part of the practical knowledge of professional wine tasters working in different contexts. A central question concerns how common terms and concepts emerge and how they are communicated in wine tasting situations. LÄS MER

  5. 9. Sinnesupplevelsens estetik : vinprovaren, i gränslandet mellan konsten och vetenskapen

    Författare :Anders P. F. Herdenstam; KTH; []
    Nyckelord :HUMANIORA; HUMANITIES; Aesthetics; wine; technical language; aesthetics; synthetic; analytic; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science; Aesthetics;

    Sammanfattning : Can art express things that science can´t? Communicating experiences of wine attributes is one important part of the practical knowledge of professional wine tasters working in different contexts. From this point of view a central question arise concerning how common terms and concepts emerge and how they are communicated in the wine tasting situation. LÄS MER

  7. 10. Food - traditions and thinking : focus group interviews with women from Bosnia-Herzegovina and Somalia

    Författare :Inger M Jonsson; Örebro universitet; []
    Nyckelord :Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : .... LÄS MER