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Johansson, Jesper
Publications (10 of 13) Show all publications
Jonsson, I. M. & Johansson, J. (2013). Newsletter Autumn 2013 Network: New Nordic Food & Cuisine for Many. Meeting at the Nordic House of Culinary Art & Meal Science, Campus Grythyttan, Örebro University. 10 to 11 October, 2013.
Open this publication in new window or tab >>Newsletter Autumn 2013 Network: New Nordic Food & Cuisine for Many. Meeting at the Nordic House of Culinary Art & Meal Science, Campus Grythyttan, Örebro University. 10 to 11 October, 2013
2013 (English)Other (Other (popular science, discussion, etc.))
Publisher
p. 7
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-48177 (URN)
Projects
Nordic Council of Ministers: New Nordic Food II
Funder
Nordic Council of Ministers
Available from: 2016-02-10 Created: 2016-02-10 Last updated: 2018-01-10Bibliographically approved
Johansson, J. (2011). Food fight. Cape town, South Africa: Ravi Naidoo
Open this publication in new window or tab >>Food fight
2011 (English)Other (Other (popular science, discussion, etc.))
Abstract [en]

Jesper Johansson is a chef and works with ‘‘meal events’’, education and research in the Culinary Arts and Meal Science Department of Örebro University in Sweden. His research has led to numerous interactive lectures and sensory meals.

Does in vitro meat have a soul? No, that’s may by why we should not play God and produce crazy products.

What is the food of the future? Food that is not everyday, food that runs out, so that we have to choose differently and creatively, making us curious to try new recipes. What if the guests at a restaurant or grocery stre in the future could be happy when the food they buy or order is finished and they have to choose something else?

Place, publisher, year, pages
Cape town, South Africa: Ravi Naidoo, 2011. p. sid 45
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-25917 (URN)
Note

The topic of food is these days surrounded by questions os sustainabilty, obesity, sovereignty, ethics, culture, science, innovation, diversity and the future. Design Indaba riled up some designers, artists, chefs, thinkers and food experts with som provocative questions.

Available from: 2012-09-20 Created: 2012-09-20 Last updated: 2017-10-17Bibliographically approved
Watz, B. & Johansson, J. (2009). Sprött känns sprödare än spröd. In: Marieanne Alsne, Erik Borg, Inga-Britt Gustafsson (Ed.), Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007] (pp. 41-62). Örebro: Örebro universitet
Open this publication in new window or tab >>Sprött känns sprödare än spröd
2009 (Swedish)In: Att känna, skapa och tolka: ett seminarium om människans känselsinne [september 2007] / [ed] Marieanne Alsne, Erik Borg, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2009, p. 41-62Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2009
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 7
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9360 (URN)978-91-7668-654-6 (ISBN)
Available from: 2010-01-27 Created: 2010-01-27 Last updated: 2017-10-18Bibliographically approved
Watz, B. & Johansson, J. (2008). Om smak skall man inte diskutera. In: Alsne Marianen och Gustafsson Inga-Britt (Ed.), Marieanne Alsne, Inga-Britt Gustafsson (Ed.), Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005]. Paper presented at Smaksinnet och den goda smaken: ett seminarium om människans smaksinne, januari 2005 (pp. 39-50). Örebro: Örebro universitet
Open this publication in new window or tab >>Om smak skall man inte diskutera
2008 (Swedish)In: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, p. 39-50Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2008
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 6
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9288 (URN)978-91-7668-589-1 (ISBN)
Conference
Smaksinnet och den goda smaken: ett seminarium om människans smaksinne, januari 2005
Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
Johansson, J., Hansson, J., Swahn, J. & Öström, Å. (2008). Smaken är biff: ett utbildningsmaterial om svensk ryggbiff för restaurangbranschen. Grythyttan: Örebro universitet
Open this publication in new window or tab >>Smaken är biff: ett utbildningsmaterial om svensk ryggbiff för restaurangbranschen
2008 (Swedish)Book (Other (popular science, discussion, etc.))
Abstract [sv]

Det svenska restaurangköket med fräscha råvaror och smarta tillagningsmetoder har utvecklat en framgångsrik matkultur. Intresset för ny teknik är stort bland kockar och bland restaurangägare. Restauranghjögskolan i Grythyttan har vetenskapligt studera olika tillagningsmetoder för svensk ryggbiff. Delar av undersökningen "Smaken är biff" presenteras här. Hela undersökningen finns på www.oru.se/rhs

Place, publisher, year, edition, pages
Grythyttan: Örebro universitet, 2008. p. 32
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-25939 (URN)
Available from: 2012-09-20 Created: 2012-09-20 Last updated: 2019-03-26Bibliographically approved
Johansson, J. (2007). Kreativ matlagning i det medvetna köket. In: Richard Tellström, Lena Mossberg, Inger M. Jonsson (Ed.), Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustavsson (pp. 111-118). Örebro: Örebro universitet
Open this publication in new window or tab >>Kreativ matlagning i det medvetna köket
2007 (Swedish)In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustavsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 111-118Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2007
Series
Måltidskunskap, ISSN 1652-2656 ; 3
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9872 (URN)978-91-7668-546-4 (ISBN)
Available from: 2010-03-02 Created: 2010-03-02 Last updated: 2017-10-18Bibliographically approved
Watz, B. & Johansson, J. (2007). Öga mot öga med måltidens middag på kalastorget. In: Birgitta Borg (Ed.), Att se, tänka och tolka: dokumentation av seminarium om människans synsinne (pp. 43-47). Örebro: Örebro universitet
Open this publication in new window or tab >>Öga mot öga med måltidens middag på kalastorget
2007 (Swedish)In: Att se, tänka och tolka: dokumentation av seminarium om människans synsinne / [ed] Birgitta Borg, Örebro: Örebro universitet , 2007, p. 43-47Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2007
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 5
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9337 (URN)91-7668-517-9 (ISBN)
Available from: 2010-01-26 Created: 2010-01-26 Last updated: 2017-10-18Bibliographically approved
Gustafsson, I.-B., Öström , Å., Johansson, J. & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93
Open this publication in new window or tab >>The Five Aspects Meal Model: a tool for developing meal services in restaurants
2006 (English)In: Journal of Foodservice, ISSN 1748-0140, Vol. 17, no 2, p. 84-93Article in journal (Refereed) Published
Abstract [en]

Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room (room), where the consumer meets waiters and other consumers (meeting), and where dishes and drinks (products) are served. Backstage there are several rules, laws and economic and management resources (management control system) that are needed to make the meal possible and make the experience an entirety as a meal (entirety – expressing an atmosphere). These five factors are the major ones for developing meal service in restaurants, and together form the Five Aspects Meal Model (FAMM). Several studies have shown that the context of a meal is important for the acceptance and consumption of a meal. Accordingly, the context has to include the food product itself, the consumer and the environment. These three factors need to be considered in an integrated manner, because they affect each other. A qualitative study of restaurant consumers found that there are at least eight main categories of importance for the experience of the meal: restaurant atmosphere, core items of consumption, restaurant scene, personal service encounter, staff quality, visitors, restaurant decision process and individual circumstances. These categories can easily be related to the 'Five Aspects Meal Model'. The essence of each factor is dependent upon different forms of knowledge, such as science, practical-productive, aesthetical and ethical.

Place, publisher, year, edition, pages
Malden MA: Blackwell publishing, 2006
Keywords
Foodservice, eating out, meals
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-6143 (URN)
Available from: 2009-03-30 Created: 2009-03-27 Last updated: 2017-10-18Bibliographically approved
Gustafsson, I.-B., Öström, Å., Johansson, J. & Mossberg [Larsson-Mossberg], L. (2005). A five aspect meal model: a tool for the development of meal service in the restaurant field?. In: JSA Edwards, B Kowrygo & K. Rejman (Ed.), J.S.A. Edwards, B. Kowrygo, K. Rejman (Ed.), Culinary arts and sciences V: global and national perspectives. Paper presented at Fifth International Conference on Culinary Arts and Sceinces (pp. 3-11). Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University
Open this publication in new window or tab >>A five aspect meal model: a tool for the development of meal service in the restaurant field?
2005 (English)In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University , 2005, p. 3-11Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University, 2005
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9268 (URN)1-85899-179-X (ISBN)
Conference
Fifth International Conference on Culinary Arts and Sceinces
Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
Johansson, J. (2005). När smöret tystnar. In: Lisbeth Axelsson (Ed.), Hörsel och lyssnande: ett seminarium om människans hörselsinne, dess funktion och betydelse, januari 2004 (pp. 39-41). Örebro: Örebro universitetsbibliotek
Open this publication in new window or tab >>När smöret tystnar
2005 (Swedish)In: Hörsel och lyssnande: ett seminarium om människans hörselsinne, dess funktion och betydelse, januari 2004 / [ed] Lisbeth Axelsson, Örebro: Örebro universitetsbibliotek , 2005, p. 39-41Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Örebro: Örebro universitetsbibliotek, 2005
Series
Sinnena, konsten och vetenskapen, ISSN 1652-1617 ; 4
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9313 (URN)91-7668-424-5 (ISBN)
Note
Föredraget är refererat av journalisten Lisbeth Axelsson.Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
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