To Örebro University

oru.seÖrebro University Publications
Change search
Link to record
Permanent link

Direct link
Billing, Mischa
Publications (10 of 96) Show all publications
Herdenstam, A. P. F., Scander, H. & Billing, M. (2023). Sommelierens estetiska hantverk: Vinprovning som aristotelisk kunskap i handling. In: Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton (Ed.), Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv. Paper presented at Tore Wretman Symposium, Stockholm, Sweden, November 1-2, 2022 (pp. 82-82). Örebro: Örebro universitet
Open this publication in new window or tab >>Sommelierens estetiska hantverk: Vinprovning som aristotelisk kunskap i handling
2023 (Swedish)In: Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv / [ed] Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton, Örebro: Örebro universitet , 2023, p. 82-82Conference paper, Oral presentation with published abstract (Other academic)
Abstract [sv]

De aristoteliska kunskapsbegreppen; Episteme, Techne och Phronesis kan användas för att beskriva komplexiteten i en yrkeskunskap inom ett visst hantverk. Förmågan att prova vin är ett integrerat hantverk i att vara sommelier. Inom restaurangbranschen är det en viktig yrkeskompetens för sommeliererna. En provning består av olika kategorier av smaker, texturer och aromer, ibland metaforiska och till och med analoga dimensioner. Vinpresentationer och provningsanteckningar är ofta den enda "dokumentationen" från provning, men smakupplevelser används sällan explicit som en sekundär analys. Den här artikeln syftar till att fördjupa förståelsen av sommelierens professionella smakupplevelse, som ett estetiskt hantverksutövande, baserat på smakerfarenheter förknippade med vinserveringar. Genom att sortera bland smakade viner efter specifika provningar lyckades vi revitalisera och tematisera innebörden av dessa provningar. För att komma åt meniskapande drivkrafter användes en triangulering av Bourdieus kapitalteori, dialogmetod och beprövad erfarenhet. Analys visar hur smakupplevelser är en drivkraft för nyfikenhet och självutveckling. Detta tycks vara viktigt inte bara som ett pedagogiskt verktyg i gastronomiska studier utan också som ett sätt att identifiera sommelierens implicita kunskaper.

Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2023
Series
Måltidskunskap, ISSN 1652-2656 ; 9
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-108550 (URN)9789187789816 (ISBN)
Conference
Tore Wretman Symposium, Stockholm, Sweden, November 1-2, 2022
Available from: 2023-09-26 Created: 2023-09-26 Last updated: 2023-10-04Bibliographically approved
Scander, H., Herdenstam, A. P. F. & Billing, M. (2021). Food and beverage pairing: Scoping review to support professional Sommelier practices. In: Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton (Ed.), Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th. Paper presented at Nordic association for food studies Conference (NAFS 2021) Grythyttan, Sweden, November 25, 2021 (pp. 21-24). Örebro: Örebro University
Open this publication in new window or tab >>Food and beverage pairing: Scoping review to support professional Sommelier practices
2021 (English)In: Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th / [ed] Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Örebro: Örebro University , 2021, p. 21-24Conference paper, Oral presentation with published abstract (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro University, 2021
Series
Måltidskunskap, ISSN 1652-2656 ; 6
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-96746 (URN)9789187789618 (ISBN)
Conference
Nordic association for food studies Conference (NAFS 2021) Grythyttan, Sweden, November 25, 2021
Available from: 2022-01-27 Created: 2022-01-27 Last updated: 2022-03-14Bibliographically approved
Akner-Koler, C., Billing, M. & Göran-Rodell, A. (2020). Sharing Haptic Attributes: Model development of 4 haptic attribute models for hand, nose, mouth and, body. In: Working Together: Symposium on artistic research 2020. Paper presented at Working together: Symposium on artistic research 2020, (Digital meeting), November 25-26, 2020.
Open this publication in new window or tab >>Sharing Haptic Attributes: Model development of 4 haptic attribute models for hand, nose, mouth and, body
2020 (English)In: Working Together: Symposium on artistic research 2020, 2020Conference paper, Oral presentation with published abstract (Other academic)
Abstract [en]

Our topic concerns how to conduct practice-based research between and within three aesthetic disciplines: sculptor, professional taster, and performative artist. We continue to work with the material and experiences developed during the 3-year VR-funded HAPTICA research project. Our plan is to actualise a few practical situations that show how we gained both a deeper aesthetic knowledge within our own artistic disciplines and grew more sensitive and knowledgeable about the challenges faced in the other disciplines. The overall topic has been to expand the field of aesthetics by including the proximity senses: tactile, haptic, smell, taste, and movement by conducting artistic research in haptic.

Keywords
Haptic attribute, culinary arts, sculptor, sommelier, performative artist, taste, smell, presences
National Category
Design Performing Arts
Identifiers
urn:nbn:se:oru:diva-97302 (URN)
Conference
Working together: Symposium on artistic research 2020, (Digital meeting), November 25-26, 2020
Projects
HAPTICA
Funder
Swedish Research Council
Note

The artistic research Project HAPTICA was funded by Swedish Research Council 2016-2019

Available from: 2022-02-08 Created: 2022-02-08 Last updated: 2022-02-08Bibliographically approved
Billing, M. (2017). Rosens doft: doftanteckningar 25 juni 2000 - 9 juli 2016. Stockholm: Mischa Billing
Open this publication in new window or tab >>Rosens doft: doftanteckningar 25 juni 2000 - 9 juli 2016
2017 (Swedish)Book (Other academic)
Place, publisher, year, edition, pages
Stockholm: Mischa Billing, 2017. p. 163
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-97300 (URN)9789163928949 (ISBN)
Available from: 2022-02-08 Created: 2022-02-08 Last updated: 2022-02-08Bibliographically approved
Lerttaweewit, P. & Billing, M. (2014). Approaching New Nordic Food's disciplinary boundary. Nordic co-operation
Open this publication in new window or tab >>Approaching New Nordic Food's disciplinary boundary
2014 (English)Other (Other (popular science, discussion, etc.))
Place, publisher, year, pages
Nordic co-operation, 2014
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-97202 (URN)
Available from: 2022-02-04 Created: 2022-02-04 Last updated: 2022-02-04Bibliographically approved
Billing, M. (2013). Alla tjänar på lite dyrare vin. Restaurangvärlden (2), pp. 30-30
Open this publication in new window or tab >>Alla tjänar på lite dyrare vin
2013 (Swedish)In: Restaurangvärlden, no 2, p. 30-30Article in journal, News item (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Bergkvist Publishing, 2013
National Category
Social Sciences Other Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-34797 (URN)
Available from: 2014-04-22 Created: 2014-04-22 Last updated: 2019-04-09Bibliographically approved
Billing, M. (2013). Brakfynd: bättre smak till samma pris. Aftonbladet, Söndag 17-23 februari(7), pp. 60-60
Open this publication in new window or tab >>Brakfynd: bättre smak till samma pris
2013 (Swedish)In: Aftonbladet, ISSN 1103-9000, Vol. Söndag 17-23 februari, no 7, p. 60-60Article in journal, News item (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Aftonbladet Hierta AB, 2013
National Category
Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-28509 (URN)
Available from: 2013-03-30 Created: 2013-03-30 Last updated: 2021-04-15Bibliographically approved
Billing, M. (2013). En pigg kick till kryddstark mat. Aftonbladet, 13-14 januari(2), pp. 60-60
Open this publication in new window or tab >>En pigg kick till kryddstark mat
2013 (Swedish)In: Aftonbladet, ISSN 1103-9000, Vol. 13-14 januari, no 2, p. 60-60Article in journal, News item (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Aftonbladet Hierta AB, 2013
National Category
Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-28514 (URN)
Available from: 2013-03-30 Created: 2013-03-30 Last updated: 2021-04-07Bibliographically approved
Billing, M. (2013). Ett glas vitt som fick mig på fall.... Aftonbladet, 27-28 januari(4)
Open this publication in new window or tab >>Ett glas vitt som fick mig på fall...
2013 (Swedish)In: Aftonbladet, ISSN 1103-9000, Vol. 27-28 januari, no 4Article in journal, News item (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Aftonbladet Hierta AB, 2013
National Category
Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-28512 (URN)
Available from: 2013-03-30 Created: 2013-03-30 Last updated: 2021-04-07Bibliographically approved
Billing, M. (2013). Klassiskt tyskt med läcker smak. Aftonbladet, Söndag 10-16 februari(6), pp. 62-63
Open this publication in new window or tab >>Klassiskt tyskt med läcker smak
2013 (Swedish)In: Aftonbladet, ISSN 1103-9000, Vol. Söndag 10-16 februari, no 6, p. 62-63Article in journal, News item (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Aftonbladet Hierta AB, 2013
National Category
Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-28508 (URN)
Funder
Swedish Energy Agency
Available from: 2013-03-30 Created: 2013-03-30 Last updated: 2021-04-15Bibliographically approved
Organisations

Search in DiVA

Show all publications