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Carlbäck, M. & Nygren, T. (2019). The quickest feet, sharpest knives, best brains and the biggest hearts: A practical approach to a new balanced curriculum for higher hospitality education with focus on the dynamics of bildung. In: 2019 APacCHRIE & EuroCHRIE Joint Conference: . Paper presented at 2019 APacCHRIE & EuroCHRIE Joint Conference, Hong Kong, China, May 22-25, 2019.
Open this publication in new window or tab >>The quickest feet, sharpest knives, best brains and the biggest hearts: A practical approach to a new balanced curriculum for higher hospitality education with focus on the dynamics of bildung
2019 (English)In: 2019 APacCHRIE & EuroCHRIE Joint Conference, 2019Conference paper, Published paper (Refereed)
National Category
Other Social Sciences not elsewhere specified Educational Sciences
Identifiers
urn:nbn:se:oru:diva-74430 (URN)
Conference
2019 APacCHRIE & EuroCHRIE Joint Conference, Hong Kong, China, May 22-25, 2019
Available from: 2019-05-27 Created: 2019-05-27 Last updated: 2019-05-28Bibliographically approved
Eriksson, L., Nygren, T. & Öström, Å. (2018). Communcation tools for meal design. In: : . Paper presented at International Conference Tomorrow´s Food Travel (TFT), Centre for Tourism, University of Gothenburg, Gothenburg, Sweden, October 8-10, 2018.
Open this publication in new window or tab >>Communcation tools for meal design
2018 (English)Conference paper, Oral presentation only (Other (popular science, discussion, etc.))
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-76803 (URN)
Conference
International Conference Tomorrow´s Food Travel (TFT), Centre for Tourism, University of Gothenburg, Gothenburg, Sweden, October 8-10, 2018
Available from: 2019-09-26 Created: 2019-09-26 Last updated: 2019-09-30Bibliographically approved
Nygren, T., Nilsen, A. & Öström, Å. (2017). Dynamic changes of taste experiences in wine and cheese combinations. Journal of Wine Research, 28(2), 105-122
Open this publication in new window or tab >>Dynamic changes of taste experiences in wine and cheese combinations
2017 (English)In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, Vol. 28, no 2, p. 105-122Article in journal (Refereed) Published
Abstract [en]

The ideal cheese and wine combination might be relativelysubjective, depending on personal preference, context factors,previous knowledge and experience of food and wine. The aim ofthis study was to (I) explore consumer liking for wine and cheesepairs; to (II) explore whether either wine or cheese dominates acombination and to (III) understand the relationship betweenconsumer liking and the dynamic taste experience. Consumertesting was performed in a restaurant setting where 45 consumersevaluated liking and dominance of combinations of cheese andwine as a part of a conference lunch. In a laboratory, TemporalDominance of Sensation (TDS) was used to analyse the dynamicresponses of five wines andRoquefort Sociététasted in a mixedtasting. Results show significant differences between the wines fordominance and liking for the wines and cheese. A sweet andfruity dessert wine together with the cheese scored high for likingand no dominance was indicated of either wine or cheese. TDS isfound to be a useful method to provide additional informationabout sensory attributes that give a high liking score, showing thedynamic in the eating process.

Place, publisher, year, edition, pages
Oxon, United kingdom: Routledge, 2017
Keywords
TDS, food pairing, real meal setting
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-64642 (URN)10.1080/09571264.2017.1284655 (DOI)2-s2.0-85011559180 (Scopus ID)
Note

This work was supported by The Grythyttan Scholarship Foundation.

Available from: 2018-01-31 Created: 2018-01-31 Last updated: 2018-02-12Bibliographically approved
Nygren, T. (2012). In vino veritas?. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich (Ed.), Guide till årets svenska måltidslitteratur 2012 (pp. 48-49). Grythyttan: Måltidsakademiens förlag i Grythyttan AB
Open this publication in new window or tab >>In vino veritas?
2012 (Swedish)In: Guide till årets svenska måltidslitteratur 2012 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2012, p. 48-49Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Grythyttan: Måltidsakademiens förlag i Grythyttan AB, 2012
Series
Årets svenska måltidslitteratur, ISSN 1652-2745 ; 2012
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-26091 (URN)
Available from: 2012-10-03 Created: 2012-10-03 Last updated: 2017-10-17Bibliographically approved
Nygren, T. (2012). Tobias har ordet!. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich (Ed.), Guide till årets svenska måltidslitteratur 2012 (pp. 51-51). Grythyttan: Måltidsakademiens förlag i Grythyttan AB
Open this publication in new window or tab >>Tobias har ordet!
2012 (Swedish)In: Guide till årets svenska måltidslitteratur 2012 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2012, p. 51-51Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Grythyttan: Måltidsakademiens förlag i Grythyttan AB, 2012
Series
Årets svenska måltidslitteratur, ISSN 1652-2745 ; 2012
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-26093 (URN)
Available from: 2012-10-04 Created: 2012-10-04 Last updated: 2017-10-17Bibliographically approved
Nygren, T. (2011). Ad astra. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich (Ed.), Guide till årets svenska måltidslitteratur 2011 (pp. 33-34). Grythyttan: Måltidsakademiens förlag i Grythyttan AB
Open this publication in new window or tab >>Ad astra
2011 (Swedish)In: Guide till årets svenska måltidslitteratur 2011 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2011, p. 33-34Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Grythyttan: Måltidsakademiens förlag i Grythyttan AB, 2011
Series
Årets svenska måltidslitteratur, ISSN 1652-2745
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-19774 (URN)
Available from: 2011-10-10 Created: 2011-10-10 Last updated: 2017-10-17Bibliographically approved
Göran-Rodell, A. & Nygren, T. (2011). Touched by hospitality: a modified application of Theory U. In: : . Paper presented at The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011.
Open this publication in new window or tab >>Touched by hospitality: a modified application of Theory U
2011 (English)Conference paper, Poster (with or without abstract) (Other academic) [Artistic work]
Abstract [en]

Our contribution focus on how meaningful æstetic activities enhance the social interaction and creative potential of individuals in order to develop a genuine authentic hospitality. This further development of Scharmers five stages applies his theory into the fields of hospitality

National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-21933 (URN)
Conference
The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011
Available from: 2012-03-05 Created: 2012-03-05 Last updated: 2017-10-17Bibliographically approved
Nygren, T. (2009). Grythyttan är GULD!. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich (Ed.), Guide till årets svenska måltidslitteratur 2009 (pp. 61-61). Grythyttan: Måltidens hus i Norden
Open this publication in new window or tab >>Grythyttan är GULD!
2009 (Swedish)In: Guide till årets svenska måltidslitteratur 2009 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2009, p. 61-61Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Grythyttan: Måltidens hus i Norden, 2009
Series
Årets svenska måltidslitteratur, ISSN 1652-2745
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9447 (URN)
Available from: 2010-01-28 Created: 2010-01-28 Last updated: 2017-10-18Bibliographically approved
Jonsson, I. M., Pipping Ekström, M. & Nygren, T. (2008). Key concepts towards a stance on gender in the restaurant. Journal of Foodservice, 19(1), 53-62
Open this publication in new window or tab >>Key concepts towards a stance on gender in the restaurant
2008 (English)In: Journal of Foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 53-62Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.

Place, publisher, year, edition, pages
Malden, Mass.: Blackwell Pub., 2008
Keywords
food and wine, mentorship, occupational nomenclature, service work, working clothes
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-8498 (URN)10.1111/j.1745-4506.2007.00080.x (DOI)
Available from: 2009-11-09 Created: 2009-11-09 Last updated: 2017-10-18Bibliographically approved
Nygren, T. (2008). Tal till avgångstudenter 2008. In: Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich (Ed.), Årets svenska måltidslitteratur 2008 (pp. 64-65). Grythyttan: Måltidens hus i Norden
Open this publication in new window or tab >>Tal till avgångstudenter 2008
2008 (Swedish)In: Årets svenska måltidslitteratur 2008 / [ed] Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidens hus i Norden , 2008, p. 64-65Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Grythyttan: Måltidens hus i Norden, 2008
Series
Årets svenska måltidslitteratur, ISSN 1652-2745
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9504 (URN)
Available from: 2010-01-31 Created: 2010-01-31 Last updated: 2017-10-18Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-9035-9823

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