Sökning: "culinary"

Visar resultat 1 - 5 av 30 avhandlingar innehållade ordet culinary.

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. 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

4. 3. Stories of masculinity, gender equality, and culinary progress : On foodwork, cooking, and men in Sweden

   Författare :Nicklas Neuman; Christina Fjellström; Lucas Gottzén; Steven Jones; Uppsala universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; foodwork; cooking; food studies; men and masculinities; gender equality; domestic work; culinary excellence; food; gastronomy; celebrity chefs; national identity; androcentrism; homosociality; Kostvetenskap; Food; Nutrition and Dietetics;

   Sammanfattning : The general aim of this thesis is to use foodwork and cooking in Sweden as a way to better understand theoretical questions about men and masculinities. Paper I discusses how an increased public interest in elaborate cooking and gastronomy in Sweden, a country with a cultural idealization of gender equality, could explain why men in Sweden assume responsibilities for domestic cooking without feeling emasculated. LÄS MER

5. 4. 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

7. 5. 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