Sökning: "culinary actors"

Hittade 4 avhandlingar innehållade orden culinary actors.

  1. 1. Enacting "the local" in culinary tourism : A study of culinary actors and their practices

    Författare :Josefine Östrup Backe; Institutionen för tjänstevetenskap; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; culinary tourism; food experiences; the local; local food; tourism production; practice theory; social practices; destination branding; culinary actors; rural food experiences; ethnography;

    Sammanfattning : As the competition between destinations grows, the need to stand out and offer memorable and unique experiences also grows. Culinary experiences and activities with elements of “the local” are a growing niche, which mirrors the trend of knowing where the food originates, and that it has been grown, produced, and transported in an ecologically, socially and culturally sustainable way. 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. Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners

    Författare :Lotte Wellton; Inger M Jonsson; Ute Walter; Tobias Nygren; Örebro universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; restaurant work; meal offering; time; professionalization; education; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Restaurants are central to the growth of a tourist destination, and rural, small-restaurant owners/managers are important actors in the development of attractive meal offerings. There is a lack of research scrutinising the skills and knowledge that may contribute to the growth of small-sized restaurant businesses. 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