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Family meal experiences: perspectives on practical knowledge, learning and culture
Örebro University, Department of Restaurant & Culinary Arts.ORCID iD: 0000-0002-9820-9800
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
Keyword [en]
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: urn:nbn:se:oru:diva-77ISBN: 91-7668-402-4 (print)OAI: oai:DiVA.org:oru-77DiVA, id: diva2:137247
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
List of papers
1. Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
Open this publication in new window or tab >>Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
2002 (English)In: Ethnicity and Health, ISSN 1355-7858, E-ISSN 1465-3419, Vol. 7, no 3, p. 149-161Article in journal (Refereed) Published
Abstract [en]

Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.

Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.

Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.

Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

Place, publisher, year, edition, pages
Abingdon, Oxfordshire: Carfax, 2002
Keyword
Bosnia-Herzegovina; Focus groups; Food traditions; Immigrant women; Public health
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3177 (URN)10.1080/1355785022000041999 (DOI)000180092700002 ()12523942 (PubMedID)2-s2.0-0036705487 (Scopus ID)
Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
2. Cultural foodways in Sweden: repeated focus group interviews with Somalian women
Open this publication in new window or tab >>Cultural foodways in Sweden: repeated focus group interviews with Somalian women
2002 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, no 4, p. 328-339Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.

Place, publisher, year, edition, pages
Oxford: Blackwell Science, 2002
Keyword
Foodways, Somalia, Sweden, identity, focus groups
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3178 (URN)10.1046/j.1470-6431.2002.00247.x (DOI)
Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
3. Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
Open this publication in new window or tab >>Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
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.

Keyword
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:nbn:se:oru:diva-3179 (URN)10.1111/j.1470-6431.2005.00382.x (DOI)
Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
4. Family meals at home: food education and tasting lessons at school : is there a link?
Open this publication in new window or tab >>Family meals at home: food education and tasting lessons at school : is there a link?
(English)Manuscript (preprint) (Other academic)
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3180 (URN)
Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-10-18Bibliographically approved

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