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Gastronomic Sustainability: Communication, Cultivation, and Commitment
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: 0000-0002-3875-6300
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
Örebro University, Örebro, Sweden.
2023 (English)In: Food & Communication: Communicating "good" foods: Book of abstracts, Örebro University, 2023, p. 109-110Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

In this presentation, the idea of sustainable development is elaborated on from a gastronomic perspective. Specifically, the focus is on how sustainable commitment can be cultivated by gastronomic communication. Four young culinary professionals with a bachelor's degree, referred to as gastronomes, participated in semi-annually recurring dialogic interviews (Mishler, 1999) during the first two years after they finished their education. By intertwining their knowledge with their experiences, they developed ideas of sustainability from a gastronomic point of view. They discussed how to communicate these ideas with other individuals via meals and their desired outcome from it. Data was interpreted by applying the principles of hermeneutics and a view of knowledge based on hermeneutic bildung (Gadamer, 1960). Using the Delphi technique, preliminary results were brought back to the next interview for further elaboration, and these recurring dialogues gradually brought the ideas of the researcher and the participants towards a common explanation.

In the results, ideas emerged on how gastronomic competency could contribute to sustainable development by cultivating inner capacities and fostering sustainable commitment. Two dimensions of how gastronomy can contribute to approaching a more sustainable society were identified: as cultivation-of-the-self (Larsson, 1908) and as civic bildung (Bohlin, 2018). Cultivation-of-the-self is present in sensuous meal experiences, where it can stimulate people to get involved in sustainability issues. This involvement at the individual level can engage people to further bring about sustainability at a societal level through civic bildung. These results contribute to an understanding of how a sustainable mindset can be cultivated by experiencing sustainable meals.

Place, publisher, year, edition, pages
Örebro University, 2023. p. 109-110
Keywords [en]
gastronomy, sustainability, bildung, inner capacities, culinary arts and meal science
National Category
Communication Studies
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-108249OAI: oai:DiVA.org:oru-108249DiVA, id: diva2:1796653
Conference
3rd Conference on Food & Communication, Örebro, Sweden, September 13-15, 2023
Available from: 2023-09-13 Created: 2023-09-13 Last updated: 2023-09-13Bibliographically approved

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Östergren, DanielWalter, UteJonsson, Inger M.

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Citation style
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