oru.sePublikationer
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
Family meals: competence, cooking and company
Gothenburg University, Gothenburg, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
2009 (English)In: Food in Contemporary Society / [ed] Hille Janhonen-Abruquah & Päivi Palojoki, Helsinki: University of Helsinki , 2009, 23-28 p.Chapter in book (Other academic)
Abstract [en]

The aim of this article is to find out what is needed to produce a Family Meal. The article starts with an effort to summarise and discuss different descriptions of a meal. It then goes on to define what a meal is and discuss the concept cooking. The need of competence to produce a meal is also pointed out. With the aid of results from a Nordic study it is argued that family meals still exist, though not on an everyday basis. The importance of company is discussed, viewing the meal as a central family activity and also even now a context for cultural learning. Our conclusion, as far as the future is concerned, is that it is necessary to shift responsibility and enhance men's competence in everyday cooking, also a matter of importance at various educational levels as well as for adults.

Place, publisher, year, edition, pages
Helsinki: University of Helsinki , 2009. 23-28 p.
Series
Kotitalous- ja käsityötieteiden laitoksen julkaisuja, ISSN 1456-4912 ; 23
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-8530ISBN: 978-952-10-5996-4 (print)OAI: oai:DiVA.org:oru-8530DiVA: diva2:276853
Conference
Proccedings of a symposium, held 18.11.2005 at Department of Home Economics and Craft Sciences, Helsinki University
Available from: 2009-11-12 Created: 2009-11-12 Last updated: 2017-03-03Bibliographically approved

Open Access in DiVA

No full text

Other links

PDF

Search in DiVA

By author/editor
Pipping Ekström, MarianneJonsson, Inger M.
By organisation
School of Hospitality, Culinary Arts & Meal Science
Other Social Sciences not elsewhere specified

Search outside of DiVA

GoogleGoogle Scholar

Total: 251 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