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Knowing Together in Correspondence: The Meal as a Stage for Bildung
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-3276-7244
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
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. p. 226-236
Keywords [en]
Culinary Arts, Gastronomy, Interdisciplinary, Methodology, Education
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-76904ISBN: 978-9949-594-82-5 (electronic)OAI: oai:DiVA.org:oru-76904DiVA, id: diva2:1356498
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: 2019-10-01Bibliographically approved

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Östergren, DanielJonsson, Inger M.

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Citation style
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