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Historical aspects of commensality during meals in Europe
Örebro universitet, Restaurang- och hotellhögskolan.
2015 (engelsk)Inngår i: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, nr Suppl. 1, s. 13-14Artikkel i tidsskrift, Meeting abstract (Annet vitenskapelig) Published
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Abstract [en]

Who are we eating with? There are always companions to relate to in a meal, both to those who are present and they who are on another place or even in a past history. The choice of food and beverages at the market, the selection of flavour and texture combinations, coo-king processes and serving the food with different utensils are all originating from a cultural, religious or social context. Commensality therefore seems to not only to be eating together at the same table but also eating with non-present table guests and relations.

During the 20th century in Sweden the eating context and commensality has changed due to urbanization, changing of how families are created, education levels and gender equality. An increased distance between living place and work has made commuting necessary, which effects the commensality at home but also how meals are shared within the work team you belong to. In Sweden’s major cities it is today often more common to live as single but is a single person eating done alone or do you take part of an immaterial commensality when you live by yourself ? The societal changes give an indication that commensality is changing over time and this is probably an expression of values related to the present time and trends (Zeitgeist). The current use of “communal tables” at restaurants might illustrate a need for socializing when eating and also make it easier to go to restaurants when single.

In my presentation I will discuss the question of foods’, beverages’ and the meals’ inner cultural values which can be observed in Sweden the last hundred years and how they interact with the purpose of eating. I will also discuss eating events and raise the question if it is actually the commensality we are consuming, and not the food.

sted, utgiver, år, opplag, sider
Basel: S. Karger, 2015. Vol. 67, nr Suppl. 1, s. 13-14
HSV kategori
Forskningsprogram
Näringslära; Måltidskunskap
Identifikatorer
URN: urn:nbn:se:oru:diva-50507DOI: 10.1159/000440895ISI: 000374988800014OAI: oai:DiVA.org:oru-50507DiVA, id: diva2:931971
Konferanse
12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Tilgjengelig fra: 2016-05-31 Laget: 2016-05-31 Sist oppdatert: 2017-11-30bibliografisk kontrollert

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