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Östergren, D. (2024). Gastronomic Knowledge Exchange between Academia and Industry Supported by Hermeneutic Analysis. In: Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer (Ed.), Revealing Meals: (pp. 122-147). Örebro: Örebro universitet
Open this publication in new window or tab >>Gastronomic Knowledge Exchange between Academia and Industry Supported by Hermeneutic Analysis
2024 (English)In: Revealing Meals / [ed] Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer, Örebro: Örebro universitet , 2024, p. 122-147Chapter in book (Refereed)
Abstract [en]

In this chapter, the author aims to design a specific research method based on the mutual exchange of knowledge within academia and practiced gastronomy during the study process itself. A hermeneutic approach based on Paul Ricoeur’s method of analysis was chosen for its connections between tradition, present and future. Four young gastronomes were followed for two years and met with the author for dialogues on four successive occasions. In the gastronomes’ stories, the meal’s way of influencing is expressed in terms of staging knowledge-based examples that will make participants understand impressions from the meal in new ways, even after the meal is finished. The author concludes that the results from this kind of research method are not definitive but are intended to develop progressively by opening up new opportunities to interpret the phenomenon discussed. Furthermore, as stated by the author, these types of results are not clarifications of definite questions nor developments of practical solutions to problems. Instead, the results are ideas, open to further knowledge processes.

Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2024
Series
Måltidskunskap, ISSN 1652-2656 ; 11
Keywords
gastronomy, bildung, hermeneutic method, interpretation, collaboration
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-117831 (URN)9789189875043 (ISBN)9789189875050 (ISBN)
Available from: 2024-12-17 Created: 2024-12-17 Last updated: 2024-12-17Bibliographically approved
Jonsson, I. M., Östergren, D., Wellton, L. & Leer, J. (2024). How to Study Meals: Presenting Culinary Arts and Meal Science Research. In: Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer (Ed.), Revealing Meals: (pp. 9-29). Örebro: Örebro universitet
Open this publication in new window or tab >>How to Study Meals: Presenting Culinary Arts and Meal Science Research
2024 (English)In: Revealing Meals / [ed] Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer, Örebro: Örebro universitet , 2024, p. 9-29Chapter in book (Refereed)
Abstract [en]

The issue of human eating crosses many conceptual boundaries, from humanities and social science to natural science, and for that reason it must be interpreted from a wide range of disciplinary perspectives. In this introductory chapter, we present the area of meal research and, more particularly, the development of the academic subject of Culinary Arts and Meal Science, at Örebro University in the School of Hospitality, Culinary Arts and Meal Science situated in the village of Grythyttan in the Swedish countryside, 70 kilometres from Örebro. The anthology presents original, multifaceted, and revealing perspectives from the institutions’ researchers on how to study culinary arts and meals. The contributions showcase a variety of angles on meal research, from sensory sciences and economics to sommellerie, aesthetics, food history, gender, culture, pedagogics, food innovation, and service and hospitality. The chapters make use of a variety of methods and theories. This variety is needed to unravel the complex phenomenon and understand all the elements of which a meal is composed. We choose to use the word “revealing” in our title, Revealing Meals, to insist on meals as revealing experiences and to highlight the ambition of our research to explore and reveal the “what” and the “how” of different meals. The goal of the anthology Revealing Meals is to present how we study meals at Campus Grythyttan and to inspire others who are interested in meals to take part in this never-ending exploration of how, why, and what 10 Revealing Meals we eat. The anthology brings together the past, present, and future of meal research by explaining the history of the field at our institution while positioning it in the Nordic landscape of meal research; by presenting what we do presently; and, finally, by pointing to new directions in culinary arts and meal sciences.

Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2024
Series
Måltidskunskap, ISSN 1652-2656 ; 11
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-117813 (URN)9789189875043 (ISBN)9789189875050 (ISBN)
Available from: 2024-12-16 Created: 2024-12-16 Last updated: 2024-12-17Bibliographically approved
Östergren, D., Walter, U. & Gustavsson, B. (2024). Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions. International Journal of Gastronomy and Food Science, 38, Article ID 101074.
Open this publication in new window or tab >>Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions
2024 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 38, article id 101074Article in journal (Refereed) Published
Abstract [en]

In our time, wine-related industries express a growing demand for understanding new ideas about wine. This article explores how professional wine tasters develop their knowledge. Based on the idea of bildung as hermeneutic interpretation, we argue that there are three dominant ideas about how knowledge of wine can be approached: first, as an acquired canon; second, as a systematic tool; and third, as a search process. The intertwinement of these perspectives is exemplified by four autobiographical stories about experiences of learning, working with, and developing wine knowledge. One story is the first author's own autobiography; the others are published works by influential wine tasters. Autobiographical stories add a novel humanistic approach to explorations of wine knowledge, focusing on interpretation of experiences.

In the discussion, the three different approaches to knowledge acquisition are related to how they support our understanding of different aspects of wine. We argue that canonic and systematic knowledge tends to be limited to conventional and technical aspects, while knowledge of the individuality of more unconventional wines and their aesthetic aspects is acquired through a search process. With increased influences of humanistic expressions in the world of wine, a greater focus on knowledge-seeking approaches to wine is required.

Place, publisher, year, edition, pages
Elsevier, 2024
Keywords
gastronomy, autobiography, wine tasting, bildung, culinary arts and meal science, hermeneutic analysis
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-117529 (URN)10.1016/j.ijgfs.2024.101074 (DOI)001414974500001 ()2-s2.0-85210531034 (Scopus ID)
Available from: 2024-12-02 Created: 2024-12-02 Last updated: 2025-02-19Bibliographically approved
Östergren, D. (2023). Footprints of Gastronomy: Intertwinement of Higher Education and Practical Experiences Viewed from a Bildung Perspective. In: : . Paper presented at Stockholm Gastronomy Conference, Stockholm, Sweden, November 23-25, 2023.
Open this publication in new window or tab >>Footprints of Gastronomy: Intertwinement of Higher Education and Practical Experiences Viewed from a Bildung Perspective
2023 (English)Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

Higher education prepares gastronomes to understand their work as knowledge, to actively see how practical and theoretical knowledge interact in their work. The aim of this presentation is to explore how graduated gastronomes can use their academic knowledge to continue cultivating ideas of sustainability in their professional life after education. An emerging aspect of sustainability is put forward: how a gastronomic mindset can cultivate inner capacities needed for sustainable transformations. 

Four culinary professionals with a bachelor's degree, participated in semi-annually recurring dialogic interviews during the first two years after they finished their education. In these recurring dialogues the ideas of the researcher and the participants were gradually brought towards a common explanation. Inspired by Gadamer’s idea of bildung as hermeneutic interpretation, the focus is on the individual sense-making process after a meal.

The gastronomes were catalyzed by their higher education backgrounds as well as their individual endeavors when they further developed ideas of sustainability from a gastronomic point of view. By intertwining academic knowledge with their professional experiences, the gastronomes are found communicating not primarily to people’s role as citizens but rather to them as individuals. 

The discussion revolves around how civic sustainable development is dependent on intertwining with an inner cultivation of the self, and that academically educated gastronomes by their work can manage profound links between the individual and the civic perspectives. Thereby, the impressions of a meal can drive change, through how gastronomy communicates communal ideas to the individual self via all senses.

National Category
Educational Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-109893 (URN)
Conference
Stockholm Gastronomy Conference, Stockholm, Sweden, November 23-25, 2023
Available from: 2023-11-27 Created: 2023-11-27 Last updated: 2025-02-18Bibliographically approved
Östergren, D., Walter, U., Jonsson, I. M. & Gustavsson, B. (2023). Gastronomic Sustainability: Communication, Cultivation, and Commitment. In: Food & Communication: Communicating "good" foods: Book of abstracts. Paper presented at 3rd Conference on Food & Communication, Örebro, Sweden, September 13-15, 2023 (pp. 109-110). Örebro University
Open this publication in new window or tab >>Gastronomic Sustainability: Communication, Cultivation, and Commitment
2023 (English)In: Food & Communication: Communicating "good" foods: Book of abstracts, Örebro University, 2023, p. 109-110Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

In this presentation, the idea of sustainable development is elaborated on from a gastronomic perspective. Specifically, the focus is on how sustainable commitment can be cultivated by gastronomic communication. Four young culinary professionals with a bachelor's degree, referred to as gastronomes, participated in semi-annually recurring dialogic interviews (Mishler, 1999) during the first two years after they finished their education. By intertwining their knowledge with their experiences, they developed ideas of sustainability from a gastronomic point of view. They discussed how to communicate these ideas with other individuals via meals and their desired outcome from it. Data was interpreted by applying the principles of hermeneutics and a view of knowledge based on hermeneutic bildung (Gadamer, 1960). Using the Delphi technique, preliminary results were brought back to the next interview for further elaboration, and these recurring dialogues gradually brought the ideas of the researcher and the participants towards a common explanation.

In the results, ideas emerged on how gastronomic competency could contribute to sustainable development by cultivating inner capacities and fostering sustainable commitment. Two dimensions of how gastronomy can contribute to approaching a more sustainable society were identified: as cultivation-of-the-self (Larsson, 1908) and as civic bildung (Bohlin, 2018). Cultivation-of-the-self is present in sensuous meal experiences, where it can stimulate people to get involved in sustainability issues. This involvement at the individual level can engage people to further bring about sustainability at a societal level through civic bildung. These results contribute to an understanding of how a sustainable mindset can be cultivated by experiencing sustainable meals.

Place, publisher, year, edition, pages
Örebro University: , 2023
Keywords
gastronomy, sustainability, bildung, inner capacities, culinary arts and meal science
National Category
Media and Communication Studies
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-108249 (URN)
Conference
3rd Conference on Food & Communication, Örebro, Sweden, September 13-15, 2023
Available from: 2023-09-13 Created: 2023-09-13 Last updated: 2025-02-17Bibliographically approved
Östergren, D., Walter, U., Gustavsson, B. & Jonsson, I. M. (2023). Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?. Challenges, 14(4), 1-20
Open this publication in new window or tab >>Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?
2023 (English)In: Challenges, E-ISSN 2078-1547, Vol. 14, no 4, p. 1-20Article in journal (Refereed) Published
Abstract [en]

This article explores sustainable development from a gastronomic perspective. Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society. The purpose is to explore how gastronomes can cultivate understandings and explanations of sustainability to be conveyed to individuals via meals. In semi-annually recurring dialogic interviews, four university-educated gastronomes cultivated their understandings and explanations of sustainability, and modeled how these could be communicated to other individuals. The dialogues gradually brought the ideas of the researcher and the participants toward a common explanation of the potential ways gastronomic competency could advance sustainable development. The results highlight two ways of understanding gastronomic sustainability: functionally as practical communication, and formally as a cultural issue. Based on H.G. Gadamer’s idea of bildung as hermeneutic interpretation, we argue that self-awareness is a process which is rooted in how knowledge is interpreted, understood, and explained by the individual. Practical participation in culturally influenced meals makes gastronomy a bridge between individual and societal issues, whereby gastronomic competencies can cultivate sustainable commitment, judgment, and community. In this way, gastronomic sustainability represents an approach to sustainable development that, significantly, also involves the cultivation of sustainable meaning.

Place, publisher, year, edition, pages
MDPI, 2023
Keywords
meal, gastronomic competence, sustainability, bildung, inner capacities, self-awareness, dialogue, hermeneutics, practical knowledge, culinary arts and meal science
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-109366 (URN)10.3390/challe14040041 (DOI)
Available from: 2023-10-23 Created: 2023-10-23 Last updated: 2024-04-30Bibliographically approved
Östergren, D. (2021). Gastronomisk bildning förenar vetenskap och konst i måltiden. In: Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell (Ed.), Måltiden som konstart: Gastronomisk kalender 2022 (pp. 124-129). Carlsson Bokförlag
Open this publication in new window or tab >>Gastronomisk bildning förenar vetenskap och konst i måltiden
2021 (Swedish)In: Måltiden som konstart: Gastronomisk kalender 2022 / [ed] Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Carlsson Bokförlag, 2021, p. 124-129Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Carlsson Bokförlag, 2021
Series
Gastronomisk kalender ; 2022
National Category
Philosophy
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-95451 (URN)9789189063990 (ISBN)
Available from: 2021-11-16 Created: 2021-11-16 Last updated: 2021-11-16Bibliographically approved
Östergren, D., Eriksson, L. & Jonsson, I. M. (2021). Using dialogue to express memories from a meal designer’s gastronomic professional practice. Paper presented at Biennial International Conference for the Craft Sciences (BICCS 2021), Mariestad, Sweden, May 4-6, 2021. FORMakademisk, 14(2), 1-19
Open this publication in new window or tab >>Using dialogue to express memories from a meal designer’s gastronomic professional practice
2021 (English)In: FORMakademisk, E-ISSN 1890-9515, Vol. 14, no 2, p. 1-19Article in journal (Refereed) Published
Abstract [en]

A meal consists of both tangible and intangible dimensions. Menus and photos may be the only documentation from a meal, but experiences are rarely saved beyond memory. The aim of this study is to design a method for documenting intangible aspects of the professional experience of a meal craftsman, based on the memories associated with the files in an archive. By sorting the archive according to a specific process of documentation we managed to revive and document also the intangible aspects of these meals. In order to access the intangible aspects, a version of the Socratic method of dialogue was developed and used. This is exemplified by a case. The dialogues reunited intangible aspects from the memories of the designer, such as motives and drivers, with the tangible archive documents.

Place, publisher, year, edition, pages
OsloMet - Storbyuniversitetet, 2021
Keywords
gastronomy, documentation, meal design, intangible, dialogue
National Category
Design Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-91486 (URN)10.7577/formakademisk.4184 (DOI)2-s2.0-85107180559 (Scopus ID)
Conference
Biennial International Conference for the Craft Sciences (BICCS 2021), Mariestad, Sweden, May 4-6, 2021
Available from: 2021-04-28 Created: 2021-04-28 Last updated: 2024-07-04Bibliographically approved
Östergren, D. (2020). Students' Development of Phronesis in Culinary Arts Higher Education in Sweden. In: : . Paper presented at NERA 2020, Rethinking the futures of education in the Nordic countries, Turku, Finland, March 4-6, 2020.
Open this publication in new window or tab >>Students' Development of Phronesis in Culinary Arts Higher Education in Sweden
2020 (English)Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

Bildung is included in the educational philosophies of manyNordic universities, but there is so far little research on bildungwithin the discipline of Culinary Arts. Sustainable development ispartly a matter of phronesis, and can thus be explored bybildung. Identifying the characteristics of personal experiences ofbildung can bring light to key factors for a better understandingof how Culinary Arts education can act in the environmentalmovement.

Aristotle distinguished between verifiable theoretical knowledge,episteme, and judgeable practical wisdom, phronesis. However,phronesis is rarely in focus when higher education addressescritical societal issues such as sustainable development. Futuresocietal challenges will make it necessary to further stimulate thelearning of phronesis alongside the already well-establishedlearning of epistemic knowledge.Transformative learning is a pedagogical approach which can beaddressed by gastronomers in quest of sustainability. Based onhow epistemic knowledge corresponds with practical skills andartistic endeavor, Culinary Arts education can provide favorableconditions for phronesis to be learned by bildung.

This research project aims to explore how a greater emphasis onbildung can address societal issues in the higher education ofCulinary Arts. The aim of this particular case study is to put lighton students' experiences of phronesis in a bachelor’s course.In the course Development of Meal Experiences, 15 ECTScredits, the assignment is to develop, arrange and evaluate ameal on behalf of an external client, where sustainability isintended be a key approach to the work.

Data was collected through narrative methods. 30 students keptself-reflective logbooks throughout a 10-week-long bachelor’scourse, and additionally in-depth narrative interviews wereconducted with students after the course. The material wastranscribed and will be interpreted by using a phenomenologicalhermeneutic method. Two follow-up interviews with the samerespondents will take place, at the end of the bachelor’s programas well as six months afterwards.

For this study’s expected results, we will look for thesituations and moods in which students had their strongestexperiences of understanding sustainability from a, to them,new point of view. That is, we will explore the characteristicsof such eye-opening moments which has been shown crucialfor how phronesis is developed by bildung.

National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-80197 (URN)
Conference
NERA 2020, Rethinking the futures of education in the Nordic countries, Turku, Finland, March 4-6, 2020
Available from: 2020-02-25 Created: 2020-02-25 Last updated: 2020-03-17Bibliographically approved
Östergren, D. & Jonsson, I. M. (2019). Knowing Together in Correspondence: The Meal as a Stage for Bildung. In: Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and Oscar Tomico (Ed.), EKSIG 2019 Knowing Together — experiential knowledge and collaboration: Conference Proceedings of International Conference 2019 of the DRS Special Interest Group on Experiential Knowledge. Paper presented at International Conference of the DRS Special Interest Group on Experiential Knowledge (EKSIG 2019), Tallinn, Estonia, September 23-24, 2019 (pp. 226-236). Tallinn: Estonian Academy of Arts
Open this publication in new window or tab >>Knowing Together in Correspondence: The Meal as a Stage for Bildung
2019 (English)In: EKSIG 2019 Knowing Together — experiential knowledge and collaboration: Conference Proceedings of International Conference 2019 of the DRS Special Interest Group on Experiential Knowledge / [ed] Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and Oscar Tomico, Tallinn: Estonian Academy of Arts , 2019, p. 226-236Conference paper, Published paper (Refereed)
Abstract [en]

In a meal, there is a special sort of correspondence between diverse functions of knowledge taking place, a correspondence which also connects participants of the meal to a wider societal context. The interdisciplinary academic discipline of Culinary Arts and Meal Science (CAMS) at Örebro University can be described as thematically demarcated, with the meal as its main theme, justifying a broad scientific approach. In this article we shed light on how the philosophy of science of CAMS has developed during the discipline’s first three decades of existence. Starting out from a point of view of three separate forms of knowledge: science, artistic endeavor and practical skills, we see a development towards a point of view of three corresponding functions of knowledge: episteme, techne and phronesis. In this paper, we argue that an interdisciplinary discipline calls for such a correspondent, or functional, point of view. Our thesis is that such an approach points towards a greater methodological focus, which is also beneficial for highlighting how the outcome of CAMS is about knowing together in correspondence with the wider societal context. We illustrate how these functions are active by presenting a model. The analysis is based on examples from the academic activities of CAMS during the last three decades. We conclude that CAMS has the potential to be particularly strong as a social force in educating competence and skills and judgments and approach. The latter, also known as phronesis or bildung, encompasses important ethical, sustainable and conscious dimensions. These are competences that are particularly significant in order to meet the challenges of today’s and tomorrow’s society. Therefore, we argue for the social importance of meal research for societal knowing together, and for the meal as an operative stage for bildung.

Place, publisher, year, edition, pages
Tallinn: Estonian Academy of Arts, 2019
Keywords
Culinary Arts, Gastronomy, Interdisciplinary, Methodology, Education
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-76904 (URN)9789949594825 (ISBN)
Conference
International Conference of the DRS Special Interest Group on Experiential Knowledge (EKSIG 2019), Tallinn, Estonia, September 23-24, 2019
Available from: 2019-10-01 Created: 2019-10-01 Last updated: 2023-04-03Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-3276-7244

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