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Pipping Ekström, Marianne
Publications (10 of 33) Show all publications
Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2017). Enjoy!: Enhancing Meals in the Swedish Public Sector. Journal of Culinary Science & Technology, 15(3), 239-258
Open this publication in new window or tab >>Enjoy!: Enhancing Meals in the Swedish Public Sector
2017 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, no 3, p. 239-258Article in journal (Refereed) Published
Abstract [en]

Public meals in schools, hospitals, social, and elderly care play an important role in Swedish welfare. This article analyzes texts concerning the public catering sector, following up government directives that meals should provide enjoyment. The aim was to study a discernible shift towards enjoyment in the approach to public meals. The method is qualitative, with data from functional texts related to the public meal sector in Sweden, using the Five Aspects Meal Model/FAMM as a qualitative framework used by dietitians to add soft values in the public catering sector to the average nutritional values. The result is described in terms of important meal situations: new values, hospitality and service, environment, experience, and food quality as related to how and in which way to make changes. The question of public meals is important in an international view with elderly and multicultural populations.

Place, publisher, year, edition, pages
Taylor & Francis, 2017
Keywords
Five aspect meal model, gastronomic discourse, meal situations, public meals
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-57536 (URN)10.1080/15428052.2016.1238801 (DOI)000419273100003 ()2-s2.0-84992084092 (Scopus ID)
Note

Delarbete i doktorsavhandling: Magnusson Sporre, Cecilia, 1968-. - Måltidsgörarens utmaningar : komplexiteten i det medvetna måltidsgörandet / Cecilia Magnusson Sporre. - 2015. - ISBN: 9789175290997

Available from: 2017-05-03 Created: 2017-05-03 Last updated: 2018-07-31Bibliographically approved
Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2015). The complexity of making a conscious meal: a concept for development and education. Journal of Culinary Science & Technology, 13(3), 263-285
Open this publication in new window or tab >>The complexity of making a conscious meal: a concept for development and education
2015 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 13, no 3, p. 263-285Article in journal (Refereed) Published
Abstract [en]

The professionals in the commercial catering sector are challenged by a large number of demands in their daily work. The aim of this study is to extend the concept of The Conscious Meal and to develop it, enabling professionals in the catering service to meet needs, demands, and desires in the public and private meal sectors. This study highlights the complexity of making a meal in a commercial context as well as the importance of including ethical reflections in culinary education.

Place, publisher, year, edition, pages
Taylor & Francis, 2015
Keywords
Culinary arts, culinary education, cooking, ethical concerns, the consciuos meal
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45650 (URN)10.1080/15428052.2015.1015668 (DOI)000371469900005 ()2-s2.0-84929879723 (Scopus ID)
Available from: 2015-08-26 Created: 2015-08-26 Last updated: 2018-01-11Bibliographically approved
Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2013). The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector. In: S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias (Ed.), Culinary Arts and Sciences: Global, Local and National Perspectives. Paper presented at International Conference on Culinary Arts and Sciences VIII, Global, Local and National Perspectives, ICCAS 2013, Porto, Portugal, June 19-21, 2013 (pp. 188-197). Porto
Open this publication in new window or tab >>The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector
2013 (English)In: Culinary Arts and Sciences: Global, Local and National Perspectives / [ed] S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Porto, 2013, p. 188-197Conference paper, Published paper (Refereed)
Place, publisher, year, edition, pages
Porto: , 2013
Series
ICCAS
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-30244 (URN)978-989-8631-08-4 (ISBN)
Conference
International Conference on Culinary Arts and Sciences VIII, Global, Local and National Perspectives, ICCAS 2013, Porto, Portugal, June 19-21, 2013
Projects
Doktorsavhandling Cecilia Magnusson Sporre
Available from: 2013-08-16 Created: 2013-08-16 Last updated: 2018-03-06Bibliographically approved
Pipping Ekström, M. & Jonsson, I. M. (2012). Tufft arbetsklimat på krogen granskas. In: Nätverket för kulturvetenskaplig mat & måltidsforskning: . Paper presented at Nätverket för kulturvetenskaplig mat & måltidsforskning (den svenska underavdelningen av International Commission on the Anthropology of Food), Fokusmöte, Stallet, Djurgården, Stockholm, February 16, 2012.
Open this publication in new window or tab >>Tufft arbetsklimat på krogen granskas
2012 (Swedish)In: Nätverket för kulturvetenskaplig mat & måltidsforskning, 2012Conference paper, Oral presentation only (Other academic)
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-47851 (URN)
Conference
Nätverket för kulturvetenskaplig mat & måltidsforskning (den svenska underavdelningen av International Commission on the Anthropology of Food), Fokusmöte, Stallet, Djurgården, Stockholm, February 16, 2012
Projects
Arbete och liv för kvinnor och män i en växande restarungbransch
Funder
Forte, Swedish Research Council for Health, Working Life and Welfare
Available from: 2016-01-31 Created: 2016-01-31 Last updated: 2018-01-10Bibliographically approved
Jonsson, I. M. & Pipping Ekström, M. (2011). How to study life and work in an expanding restaurant industry. In: Andrew Mungall (Ed.), ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries: . Paper presented at International Conference on Hospitality & Leisure Applied Research (I-CHLAR), Balancing art, innovation & performance in food & beverage, hotel and leisure industries, Lyon, France, July 7-8, 2011 (pp. 126-143).
Open this publication in new window or tab >>How to study life and work in an expanding restaurant industry
2011 (English)In: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries / [ed] Andrew Mungall, 2011, p. 126-143Conference paper, Published paper (Other academic)
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-16597 (URN)
Conference
International Conference on Hospitality & Leisure Applied Research (I-CHLAR), Balancing art, innovation & performance in food & beverage, hotel and leisure industries, Lyon, France, July 7-8, 2011
Available from: 2011-08-17 Created: 2011-08-17 Last updated: 2017-10-17Bibliographically approved
Jonsson, I. M. & Pipping Ekström, M. (2010). A case study on tangible gender research education. In: CHME 19th annual research conference: . Paper presented at CHME 19th annual research conference, Horsley Park, Surrey, UK, May 5-7, 2010.
Open this publication in new window or tab >>A case study on tangible gender research education
2010 (English)In: CHME 19th annual research conference, 2010Conference paper, Published paper (Other academic)
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-11037 (URN)
Conference
CHME 19th annual research conference, Horsley Park, Surrey, UK, May 5-7, 2010
Available from: 2010-06-14 Created: 2010-06-14 Last updated: 2018-01-12Bibliographically approved
Jonsson, I. M. & Pipping Ekström, M. (2010). Restaurangen - ett publikt och professionellt rum. In: Sofia Seifert (Ed.), Rapport från konferensen Rum för arbete: . Paper presented at Rum för arbete, Arbetets museum, Norrköping, Sweden, November 17-18, 2010 (pp. 14-15).
Open this publication in new window or tab >>Restaurangen - ett publikt och professionellt rum
2010 (Swedish)In: Rapport från konferensen Rum för arbete / [ed] Sofia Seifert, 2010, p. 14-15Conference paper, Oral presentation with published abstract (Other academic)
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-47853 (URN)
Conference
Rum för arbete, Arbetets museum, Norrköping, Sweden, November 17-18, 2010
Note

Konferensen anordnades av Arbetets museum och museets vetenskapliga råd, Rådet för yrkeshistorisk forskning. Rum för arbete var den andra i en serie om tre konferenser under perioden 2009–2011, som genomförs med stöd av Forskningsrådet för arbetsliv och socialvetenskap (FAS).

Available from: 2016-01-31 Created: 2016-01-31 Last updated: 2018-05-02Bibliographically approved
Pipping Ekström, M. (2010). Skrivregler och råd: för inlämningsuppgifter, PM, rapporter och uppsatser för studenter och lärare vid Restaurang- och hotellhögskolan Grythytte Akademi.
Open this publication in new window or tab >>Skrivregler och råd: för inlämningsuppgifter, PM, rapporter och uppsatser för studenter och lärare vid Restaurang- och hotellhögskolan Grythytte Akademi
2010 (Swedish)Other (Other academic)
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9680 (URN)
Available from: 2010-02-09 Created: 2010-02-09 Last updated: 2017-10-18Bibliographically approved
Jonsson, I. M. & Pipping Ekström, M. (2010). The households in your environment: Culinary Art students in Sweden change perspective on everyday gendered food and health culture. In: Council 2010: .. Paper presented at Council 2010. International Federation on Home Economics, Sligo, Ireland, July 18-23, 2010.
Open this publication in new window or tab >>The households in your environment: Culinary Art students in Sweden change perspective on everyday gendered food and health culture
2010 (English)In: Council 2010: ., 2010Conference paper, Published paper (Refereed)
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-47955 (URN)
Conference
Council 2010. International Federation on Home Economics, Sligo, Ireland, July 18-23, 2010
Available from: 2016-02-04 Created: 2016-02-04 Last updated: 2018-05-02Bibliographically approved
Jonsson, I. M. & Pipping Ekström, M. (2009). Arbete och liv i restaurangbranschen. In: Rapport från konferensen Arbete, livsval och ideal: . Paper presented at Arbete, livsval och ideal. Arbetets museum, Norrköping, Sweden, November 12-13, 2009 (pp. 36-37).
Open this publication in new window or tab >>Arbete och liv i restaurangbranschen
2009 (Swedish)In: Rapport från konferensen Arbete, livsval och ideal, 2009, p. 36-37Conference paper, Oral presentation with published abstract (Other academic)
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-47852 (URN)
Conference
Arbete, livsval och ideal. Arbetets museum, Norrköping, Sweden, November 12-13, 2009
Funder
Forte, Swedish Research Council for Health, Working Life and Welfare
Note

Konferensen anordnades av Arbetets museum och museets vetenskapliga råd, Rådet för yrkeshistorisk forskning, i samarbete med tema Kultur och samhälle vid Linköpings universitet. Arbete, livsval och ideal var den första i en serie om tre konferenser som genomförs med stöd av Forskningsrådet för arbetsliv och socialvetenskap (FAS).

Available from: 2016-01-31 Created: 2016-01-31 Last updated: 2018-01-10Bibliographically approved
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