oru.sePublikationer
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • 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
Historical aspects of commensality during meals in Europe
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
2015 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, 13-14 p.Article in journal, Meeting abstract (Other academic) Published
Resource type
Text
Abstract [en]

Who are we eating with? There are always companions to relate to in a meal, both to those who are present and they who are on another place or even in a past history. The choice of food and beverages at the market, the selection of flavour and texture combinations, coo-king processes and serving the food with different utensils are all originating from a cultural, religious or social context. Commensality therefore seems to not only to be eating together at the same table but also eating with non-present table guests and relations.

During the 20th century in Sweden the eating context and commensality has changed due to urbanization, changing of how families are created, education levels and gender equality. An increased distance between living place and work has made commuting necessary, which effects the commensality at home but also how meals are shared within the work team you belong to. In Sweden’s major cities it is today often more common to live as single but is a single person eating done alone or do you take part of an immaterial commensality when you live by yourself ? The societal changes give an indication that commensality is changing over time and this is probably an expression of values related to the present time and trends (Zeitgeist). The current use of “communal tables” at restaurants might illustrate a need for socializing when eating and also make it easier to go to restaurants when single.

In my presentation I will discuss the question of foods’, beverages’ and the meals’ inner cultural values which can be observed in Sweden the last hundred years and how they interact with the purpose of eating. I will also discuss eating events and raise the question if it is actually the commensality we are consuming, and not the food.

Place, publisher, year, edition, pages
Basel: S. Karger, 2015. Vol. 67, no Suppl. 1, 13-14 p.
National Category
Nutrition and Dietetics
Research subject
Nutrition; Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-50507DOI: 10.1159/000440895ISI: 000374988800014OAI: oai:DiVA.org:oru-50507DiVA: diva2:931971
Conference
12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Available from: 2016-05-31 Created: 2016-05-31 Last updated: 2016-05-31Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Tellström, Richard
By organisation
School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
In the same journal
Annals of Nutrition and Metabolism
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 191 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • 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