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Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
Örebro University, Department of Restaurant & Culinary Arts. Department of Home Economics, Göteborg University, Göteborg, Swede.ORCID iD: 0000-0002-9820-9800
Örebro University, Department of Restaurant & Culinary Arts.
Örebro University, Department of Restaurant & Culinary Arts. Department of Home Economics, Göteborg University, Göteborg, Swede.
2005 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, no 1, p. 78-85Article in journal (Refereed) Published
Abstract [en]

The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.

Place, publisher, year, edition, pages
2005. Vol. 29, no 1, p. 78-85
Keywords [en]
Tasting lessons, experimental food education, practice and experience
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-3179DOI: 10.1111/j.1470-6431.2005.00382.xOAI: oai:DiVA.org:oru-3179DiVA, id: diva2:137245
Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
In thesis
1. Family meal experiences: perspectives on practical knowledge, learning and culture
Open this publication in new window or tab >>Family meal experiences: perspectives on practical knowledge, learning and culture
2004 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. The overall aim of this thesis, therefore, was to obtain a grasp of the way children and families think of food and meals in a cultural perspective, in order to understand the areas where food information and education appears to take root. Further, the thesis aims to study the potential of tasting lessons as an educational tool in compulsory school. The methods used were qualitative:repeated focus groups with immigrant women from Bosnia-Herzegovina and Somalia, focus groups with pupils and school staaf, and telephone interviews with school heads. Further it were semi-structured life world interviews and groupinterviews with Swedish children and their families. The analytical methods were based on grounded theory, and systematic and reflexive analysis. The results generated a model showing immigrant women struggling for their cultural identity, oscillating between remining Somalian and becoming part of Swedish society in their food and meal choices. The Swedish families described coping with the past and the present, and their children the different food and taste worlds at school and at home. The study of an educational tool for educationused in the fifth class at compulsory school showed both pupils and staff were prepared to be exposed to new tastes and new educational work and co-operation at school. In conclusion, the studies showed the imortance of culture for family identity, aswell as ideas and practices whithin family meal experiences in both immigrant and Swedish families. Further, an educational tool using children's senses might be a valuable practical contribution in food education. Neither food and meal information nor education and learning should, therefore, be separated from their practical and cultural components. Such factors should be taken into account in official guidelines for applied learning.

Place, publisher, year, edition, pages
Örebro: Örebro universitetsbibliotek, 2004. p. 92
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 2
Keywords
culture, children, education, family meal, family practice, food, experience, information, learning, practical knowledge
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-77 (URN)91-7668-402-4 (ISBN)
Public defence
2004-09-24, Gastronomiska teatern, Restauranghögskolan, Sörälgsvägen 2, Grythyttan, 13:00 (English)
Opponent
Supervisors
Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-10-18Bibliographically approved

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Jonsson, Inger MPipping Ekström, MarianneGustafsson, Inga-Britt

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