oru.sePublications
Change search
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
Acquiring taste: Sommeliers on ‘good’ food and beverage combinations
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-2435-3869
Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.ORCID iD: 0000-0001-7970-4753
Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.ORCID iD: 0000-0002-7165-279X
(English)Manuscript (preprint) (Other academic)
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-75833OAI: oai:DiVA.org:oru-75833DiVA, id: diva2:1343719
Available from: 2019-08-19 Created: 2019-08-19 Last updated: 2019-08-19Bibliographically approved
In thesis
1. Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden
Open this publication in new window or tab >>Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden
2019 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.

The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. Here, a clear gap was identified between health and the current practice of sommellerie.

The aim of the thesis is to develop knowledge about food and beverage combinations by investigating the consumption patterns of a Swedish population. The thesis will also explore the sociocultural understanding of taste and the practices of professional sommeliers.

The understanding of energy contribution and beverage patterns were linked to health, which led to the suggestion that sommeliers should gain from nutritional knowledge – in particular focused on beverage. Furthermore, sommeliers talk about ‘good’ combinations as a matter of refined taste, acquired through long-term practical engagement with wine and food. Foods expressed as ‘unrefined’, could also be becoming legitimate as cultural capital when combined with the right beverage. Also, performing food and beverage combinations was a routinised activity surrounded by rules, competence and materiality and was driven by the will to satisfy guests. It was also a part of shaping of sommeliers’ identity through a continuous striving for improved competence.

Altogether, nutritional knowledge, acquisition of taste, goods reevaluation and legitimacy as well as identity shaping gives sommeliers an extended knowledge when combining food and beverage, providing guests with not only the desired taste but also the possibility of serving healthier combinations. This extends the range of workplaces for sommeliers in the restaurant industry, but also to elderly care, hospitals and the like, as all people in those environments should have the opportunity to enjoy good meals according to both taste and health considerations.

Place, publisher, year, edition, pages
Örebro: Örebro University, 2019. p. 105
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 14
Keywords
Bourdieu, craft drinks, food pairing, meal, restaurant, riksmaten, sommelier, practice theory
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-74611 (URN)978-91-7529-293-9 (ISBN)
Public defence
2019-09-20, Örebro universitet, Campus Grythyttan, Gastronomiska teatern, Sörälgsvägen 2, Grythyttan, 09:15 (English)
Opponent
Supervisors
Available from: 2019-06-05 Created: 2019-06-05 Last updated: 2019-08-19Bibliographically approved

Open Access in DiVA

No full text in DiVA

Authority records BETA

Scander, Henrik

Search in DiVA

By author/editor
Scander, HenrikNeuman, NicklasYngve, Agneta
By organisation
School of Hospitality, Culinary Arts & Meal Science
Social Sciences Interdisciplinary

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 14 hits
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