Sökning: "cuisine"

Visar resultat 1 - 5 av 6 avhandlingar innehållade ordet cuisine.

1. 1. 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

3. 2. Koka sjuda steka : ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan

   Författare :Albina Granberg; Ylva Mattsson Sydner; Viktoria Olsson; Håkan Jönsson; Högskolan Kristianstad; []
   Nyckelord :Home Economics; Food Culture; Cooking; Teaching; Learning; Students with intellectual disabilities.; Hem- och konsumentkunskap; matkultur; matlagning; recept; sociokulturella perspektiv; grundsärskolan; Hem- och konsumentkunskap; matkultur; matlagning; recept; sociokulturella perspektiv; grundsärskolan; Kostvetenskap; Food; Nutrition and Dietetics;

   Sammanfattning : In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. LÄS MER

4. 3. Koka sjuda steka : Ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan

   Författare :Albina Granberg; Ylva Mattsson Sydner; Viktoria Olsson; Håkan Jönsson; Uppsala universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Home Economics; Food Culture; Cooking; Teaching; Learning; Students with intellectual disabilities.; Hem- och konsumentkunskap; matkultur; matlagning; recept; sociokulturella perspektiv; grundsärskolan; Kostvetenskap; Food; Nutrition and Dietetics;

   Sammanfattning : In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. LÄS MER

5. 4. Bringing home animals : Final-stage Jomon and Okhotsk Culture food technologies

   Författare :Aripekka Junno; Peter Jordan; Sven Isaksson; Hirofumi Kato; Daan Raemaekers; Ann-Louise Schallin; Marianne Skandfer; Ben Fitzhugh; Stockholms universitet; []
   Nyckelord :HUMANIORA; HUMANITIES; arkeologi med inriktning mot laborativ arkeologi; Scientific Archaeology;

   Sammanfattning : In this thesis, organic residues preserved in ancient pottery are used to reconstruct diversity andchange in the foodways of Late Holocene hunter-gatherer communities in coastal northern Hokkaido(1750 BCE–1250 CE). The Late Holocene period of this region is very dynamic, and characterised by numerous migrations and cultural replacements. LÄS MER

7. 5. 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