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Herdenstam, Anders P. F., Filosofie DoktorORCID iD iconorcid.org/0000-0003-3762-483X
Publications (7 of 7) Show all publications
Herdenstam, A. P. F., Nilsen, A. & Öström, Å. (2020). Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science, 20, Article ID 100210.
Open this publication in new window or tab >>Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training
2020 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 20, article id 100210Article in journal (Refereed) Published
Abstract [en]

The pilot study reported here involved empirically investigating how analogical training, involving reflective wine- and spirit-tasting sessions and the reading of classic literature, affected the ability of sommeliers and chefs to holistically communicate complex sensory experiences. Analogical training occurred in dialogue seminars, during which participants' progress in communicating sensory experiences was examined following diverse methods of descriptive sensory analysis and, later, by analysing the use of analogies, metaphors and practical examples in tasting contexts. Among the results, dialogue seminars with analogical and reflective tasting exercises stimulated the participants’ ability to associate and apply personal keywords and experiences in making more precise sensory assessments. By exploring personal memories during sensory experiences, participants found commonalities that allowed them to develop a common language during dialogue seminars. Such findings suggest that dialogue seminars, by allowing participants to examine and share their experiences with and reflections on complex sensory experiences with reference to tasting activities, can afford intellectual space for discovering tacit knowledge and practical skills within groups of professional tasters.

Keywords
Dialogue seminar, Analogical training, Reflection in practice, Flash profiling, Principal component analysis, Content analysis
National Category
Other Natural Sciences Learning Literary Composition
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-81492 (URN)10.1016/j.ijgfs.2020.100210 (DOI)
Available from: 2020-05-04 Created: 2020-05-04 Last updated: 2020-05-04
Herdenstam, A. P. F., Nilsen, A. N., Öström, Å. & Harrington, R. J. (2018). Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool. International Journal of Gastronomy and Food Science, 13, 78-89
Open this publication in new window or tab >>Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool
2018 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 13, p. 78-89Article in journal (Refereed) Published
Abstract [en]

Learning how to evaluate and communicate sensory experiences is crucial in the training of sommeliers and other restaurant personnel. Established sensory training methods are focused on analytical training when evaluating sensory experiences. Analogical methods, however, use analogies, metaphors and practical examples to describe and evaluate sensory experiences. This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational at- tributes after analogical training. It is therefore concluded that analogical training with DS, followed by ana- lytical evaluation with RGM, can be successfully combined when training sommeliers.

Practical applications: This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.

Place, publisher, year, edition, pages
Elsevier, 2018
Keywords
Expert vocabulary, Analogical training, Dialogue seminar, Reflection in practice, Repertory grid method, Content analysis
National Category
Arts Philosophy Pedagogical Work
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-68611 (URN)10.1016/j.ijgfs.2018.07.002 (DOI)000443461900012 ()2-s2.0-85050366888 (Scopus ID)
Available from: 2018-08-28 Created: 2018-08-28 Last updated: 2018-09-12Bibliographically approved
Herdenstam, A. P. F. (2011). Den arbetande gommen: vinprovarens dubbla grepp, från analys till upplevelse. (Doctoral dissertation). Stockholm: KTH Royal Institute of Technology
Open this publication in new window or tab >>Den arbetande gommen: vinprovarens dubbla grepp, från analys till upplevelse
2011 (Swedish)Doctoral thesis, monograph (Other academic)
Abstract [en]

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. Adapting a pragmatic-constitutive perspective, investigating the dialogue while experiencing a contextual wine tasting situation stands as a core issue exploring concept formation in  wine tasters practical skills. This study takes as a starting point such dialogues. Case studies were performed in different situations where skills were communicated. When grasping important gestalt aspects of the wine, it was concluded that analogies and metaphors are important tools if explored in dialogue with the occuring gestalt aspects. It was also concluded that the analogical thinking at stake in this delicate communicative act is crucial in educational purposes involving fine judgements. It is therefore suggested that an aesthetic perspective should have the same legitimacy as the analytical one, in expressing other important aspects of the experience. These gestalt aspects of the wine experience can not be fully caught within a traditional scientific perspective using analytical methods. It is suggested that a double grip is essential when improving learning conditions for wine professionals.

 

 

Place, publisher, year, edition, pages
Stockholm: KTH Royal Institute of Technology, 2011. p. 240
Series
TRITA-IEO, ISSN 1100-7982 ; 2011:01
Keywords
Wine, skill, training, experience, judgement, dialogue, language, metaphores, analogical thinking, intransitive understanding
National Category
Natural Sciences Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45694 (URN)978-91-7415-889-2 (ISBN)
Public defence
2011-04-08, 15:36
Opponent
Supervisors
Note

QC 20110308

Available from: 2011-03-08 Created: 2015-09-02 Last updated: 2017-10-18Bibliographically approved
Herdenstam, A. P. F., Hammarén, M., Ahlström, R. & Wiktorsson, P.-A. (2009). The professional language of wine: perception, training and dialogue. Journal of Wine Research, 20(1), 53-84
Open this publication in new window or tab >>The professional language of wine: perception, training and dialogue
2009 (English)In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, ISSN 0957-1264, Vol. 20, no 1, p. 53-84Article in journal (Refereed) Published
Abstract [en]

Professional wine tasters use a technical language as a functional tool to describe and evaluate sensory attributes in wine. Communicating wine experiences is important to sommeliers, merchants and journalists to communicate with guests and consumers, to train personnel, to create wine lists, to evaluate wine and food combinations, and in branding wine. It is also an important tool for wine journalists to communicate with other professionals and consumers. This paper evaluates how common terms and concepts emerge and how they are communicated.

Place, publisher, year, edition, pages
Taylor & Francis Group, 2009
National Category
Natural Sciences Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45696 (URN)10.1080/09571260902978543 (DOI)2-s2.0-68249098026 (Scopus ID)
Available from: 2012-01-27 Created: 2015-09-02 Last updated: 2017-12-04Bibliographically approved
Herdenstam, A. P. F. (2004). "Ett oändligt antal sinnen...". In: Inga-Britt Gustafsson, Börje Stålhammar (Ed.), Kultur och identitet: Doktorandkurs i spetsen "Sinnena och konsten" (pp. 109-120). Örebro: Örebro universitetsbibliotek
Open this publication in new window or tab >>"Ett oändligt antal sinnen..."
2004 (Swedish)In: Kultur och identitet: Doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, p. 109-120Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitetsbibliotek, 2004
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 3
National Category
Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45702 (URN)91-7668-362-1 (ISBN)
Available from: 2015-09-02 Created: 2015-09-02 Last updated: 2017-10-18Bibliographically approved
Herdenstam, A. P. F. (2004). Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen (2:aed.). (Licentiate dissertation). Stockholm: Kungliga Tekniska Högskolan
Open this publication in new window or tab >>Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen
2004 (Swedish)Licentiate thesis, monograph (Other academic)
Abstract [en]

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. The analytical perspective have been generated in attempts to quantify experienced and verbalised attributes, using analytical methods with no regard to context . The synthetic perspective, on the other hand, assumes that the wine taster first acquires an overall understanding of a wine's character and then, to the best of his ability, breaks this experience down into separate attributes. The synthetic experience is characterized by being generated during the interaction between the taster and the wine and therefore is related to the context. The synthetic experience, in comparison with the analytical one, is hard to grasp with traditional methods. On the other hand, when adapting an aesthetic perspective on the sensory experience we conclude that there are dimensions of the practical knowledge of wine tasters that can be explored in pragmatic-constitutive studies.

The technique, inspired by the Dialogue seminar method, was applied in order to compare the judgements of attributes in four wines within different tasting groups of professional wine tasters. It was found that the variances in the terminology for the attributes investigated could be explained by the use of different markings for the same attribute. This indicates that the Dialogue seminar method, with applied modifications, might be a useful tool when training professional wine tasters. This might generate an overall understanding of the reality experienced by the wine taster. Based on our findings, we suggest that the method also can be used in order to introduce new concepts which might be included in a common language and thus make a connection between the analytical and synthetic experience.

Place, publisher, year, edition, pages
Stockholm: Kungliga Tekniska Högskolan, 2004. p. 201 Edition: 2:a
Series
Trita-AVE, ISSN 1651-7660 ; 2004:06
Keywords
Aesthetics, wine, technical language, aesthetics, synthetic, analytic
National Category
Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9183 (URN)91-7283-870-1 (ISBN)
Available from: 2010-01-20 Created: 2010-01-20 Last updated: 2017-10-18Bibliographically approved
Herdenstam, A. P. F., Hammarén, M., Ahlström, R. & Wiktorsson, P.-A. (2003). The professional language for wine tasters: improving communication by dialogue method. In: J.S.A. Edwards, I-B. Gustafsson (Ed.), Culinary Arts and Sciences IV: Global and National Perspectives. Paper presented at Fourth international conference on culinary arts and sciences, Global and national perspectives, ICCAS 03, Bournemouth University, England and Örebro University, Sweden, 2003 (pp. 74-83). Poole: Worshipful Company of Cooks Research Centre, Bournemonth University
Open this publication in new window or tab >>The professional language for wine tasters: improving communication by dialogue method
2003 (English)In: Culinary Arts and Sciences IV: Global and National Perspectives / [ed] J.S.A. Edwards, I-B. Gustafsson, Poole: Worshipful Company of Cooks Research Centre, Bournemonth University , 2003, , p. 460p. 74-83Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Poole: Worshipful Company of Cooks Research Centre, Bournemonth University, 2003. p. 460
National Category
Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45700 (URN)1-85899-139-0 (ISBN)
Conference
Fourth international conference on culinary arts and sciences, Global and national perspectives, ICCAS 03, Bournemouth University, England and Örebro University, Sweden, 2003
Available from: 2015-09-02 Created: 2015-09-02 Last updated: 2017-10-17Bibliographically approved
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Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0003-3762-483X

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