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Embodied aesthetic movements during mealtime: a provocative method for design innovation of culinary utensils
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-3822-913X
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2011 (English)Conference paper, Poster (with or without abstract) (Other academic) [Artistic work]
Abstract [en]

In 2010, the project MER was funded be The Knowledge (KK) foundation. Lars Eriksson, associate professor in applied aestetics and creative events at Grythytte Academy Örebro University, initiated the project MER which focuses on the way people move and interact in the environment around the meal.

This project has conducted a number of studies about the meeting between utensils, food and the guest in motion, creating the culinary experience. The poster presents a summary of a provocative method applied in all of the different studies.

Place, publisher, year, edition, pages
2011.
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-21932OAI: oai:DiVA.org:oru-21932DiVA, id: diva2:507393
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: 2018-01-12Bibliographically approved

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Eriksson, LarsÖström, ÅsaAkner-Koler, Cheryl

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf