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Using dialogue to express memories from a meal designer’s gastronomic professional practice
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: 0000-0002-3822-913x
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
2021 (English)In: FORMakademisk, E-ISSN 1890-9515, Vol. 14, no 2, p. 1-19Article in journal (Refereed) Published
Abstract [en]

A meal consists of both tangible and intangible dimensions. Menus and photos may be the only documentation from a meal, but experiences are rarely saved beyond memory. The aim of this study is to design a method for documenting intangible aspects of the professional experience of a meal craftsman, based on the memories associated with the files in an archive. By sorting the archive according to a specific process of documentation we managed to revive and document also the intangible aspects of these meals. In order to access the intangible aspects, a version of the Socratic method of dialogue was developed and used. This is exemplified by a case. The dialogues reunited intangible aspects from the memories of the designer, such as motives and drivers, with the tangible archive documents.

Place, publisher, year, edition, pages
OsloMet - Storbyuniversitetet , 2021. Vol. 14, no 2, p. 1-19
Keywords [en]
gastronomy, documentation, meal design, intangible, dialogue
National Category
Design Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-91486DOI: 10.7577/formakademisk.4184Scopus ID: 2-s2.0-85107180559OAI: oai:DiVA.org:oru-91486DiVA, id: diva2:1547768
Conference
Biennial International Conference for the Craft Sciences (BICCS 2021), Mariestad, Sweden, May 4-6, 2021
Available from: 2021-04-28 Created: 2021-04-28 Last updated: 2024-07-04Bibliographically approved

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Östergren, DanielEriksson, LarsJonsson, Inger M.

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  • apa
  • ieee
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