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  • 1. Andersson, Lisbet
    et al.
    Hannrup, Kerstin
    Jonsson, Inger M.
    Örebro läns landsting.
    Dagens rätta i Örebro: ett samverkansprojekt mellan AmuGruppen, miljökontoret och samhällsmedicinska enheten1996Rapport (Annet vitenskapelig)
  • 2.
    Bergström, Kerstin
    et al.
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan.
    Prell, Hillevi
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Wernersson, Inga
    Högskolan Väst, Trollhättan, Sweden.
    Åberg, Helena
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Förord2015Inngår i: Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider / [ed] Bergström K., Jonsson I. M., Prell H., Wernersson I., Åberg H., Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap , 2015, s. 7-11Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 3.
    Bergström, Kerstin
    et al.
    Institutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M.Örebro universitet, Restaurang- och hotellhögskolan.Prell, HilleviInstitutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.Wernersson, IngaHögskolan Väst, Trollhättan, Sweden.Åberg, HelenaInstitutionen för kost- och idrottsvetenskap, Göteborgs universitet, Göteborg, Sweden.
    Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider2015Collection/Antologi (Annet vitenskapelig)
  • 4.
    Gustafsson, Inga-Britt
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Måltidskunskap och hantverk – i grundutbildning och forskning2004Inngår i: Kunskap i det praktiska / [ed] Bernt Gustavsson, Lund: Studentlitteratur , 2004, s. 51-68Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 5.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Att skapa upplevelser eller informera om gastronomi, välbefinnande och hälsa?: studenters visioner om ett gränsöverskridande yrkesliv2009Inngår i: Gastronomisk forskning / [ed] Christina Fjellström, Stockholm: Gastronomiska akademien , 2009, s. 161-172Kapittel i bok, del av antologi (Annet (populærvitenskap, debatt, mm))
  • 6.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary knowledge in different arenas of society2005Inngår i: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemoth: Worshipful Company of Cooks Research Centre, Bournemouth University , 2005, s. 95-97Konferansepaper (Annet vitenskapelig)
  • 7.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Den kulturella smaken av en måltid2004Inngår i: Tid för måltidskunskap: en vänbok till Birgitta Ulmander / [ed] Gustafsson, Inga-Bitt, Strömberg Ulla-Britt, Örebro: Örebro Universitet , 2004, s. 139-147Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 8.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Ett lustfyllt lärande om mat: utvärdering av Sapere-metoden2000Inngår i: Måltidsakademiens årsbok 2001: Kommunikativa måltider del II, Örebro: Färgspelet förlag , 2000, s. 59-59Kapittel i bok, del av antologi (Annet (populærvitenskap, debatt, mm))
  • 9.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Familjemåltiden en hemvist för kulinarisk kulturell kunskap av betydelse för information och utbildning om mat och måltider2005Inngår i: Kulturstudier i Sverige: nationell forskarkonferens, Norrköping 13-15 juni, 2005, Norrköping, Sweden / [ed] Bodil Axelsson, Johan Fornäs, Linköping: Linköping University Electronic Press. Linköping universitet , 2005, s. 527-530Konferansepaper (Annet vitenskapelig)
    Abstract [sv]

    I information och utbildning om mat och måltider på olika nivåer i det svenska samhället riktas insatserna mot familjer och hushåll och förmodas i en framtid komma till användning i vardaglig måltidspraxis. På den officiella nivån skapas råd och riktlinjer baserade på internationell och nationell vetenskaplig kunskap oftast naturvetenskapligt nutritionell. Dessa råd och riktlinjer är sedan tänkta att sändas vidare via hälso- och sjukvården och i skolan till hemmet/hushållet. Vilken är då jordmånen för denna information och utbildning dvs. hur tänker och handlar barn och familjer i ett kulturellt vardagsperspektiv när det gäller realiserandet av vad som kan betecknas som ”familjemåltider”? Via bosniska, somaliska och svenska familjer ges här en bild av det mångkulturella Sverige, där offentliga måltider i skola och barnomsorg, och mötesplatser för matinformation t.ex. inom mödra-, barnhälsovårdens verksamheter är vardagligt förekommande. Våra upplevelser av att tillaga och delta i familjemåltider formar hur vi praktiskt gör och skapar identitetskänsla i alla familjer oavsett etnisk tillhörighet. Därför är familjemåltiden och dess måltidspraxis den kulturella, kulinariska kunskapsbank som bildar fonden mot vilken all information och utbildning om mat kan förstås.

  • 10.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Family meal experiences: perspectives on practical knowledge, learning and culture2004Doktoravhandling, med artikler (Annet vitenskapelig)
    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.

    Delarbeid
    1. Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
    Åpne denne publikasjonen i ny fane eller vindu >>Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
    2002 (engelsk)Inngår i: Ethnicity and Health, ISSN 1355-7858, E-ISSN 1465-3419, Vol. 7, nr 3, s. 149-161Artikkel i tidsskrift (Fagfellevurdert) 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.

    sted, utgiver, år, opplag, sider
    Abingdon, Oxfordshire: Carfax, 2002
    Emneord
    Bosnia-Herzegovina; Focus groups; Food traditions; Immigrant women; Public health
    HSV kategori
    Forskningsprogram
    Måltidskunskap
    Identifikatorer
    urn:nbn:se:oru:diva-3177 (URN)10.1080/1355785022000041999 (DOI)000180092700002 ()12523942 (PubMedID)2-s2.0-0036705487 (Scopus ID)
    Tilgjengelig fra: 2004-09-02 Laget: 2004-09-02 Sist oppdatert: 2017-12-14bibliografisk kontrollert
    2. Cultural foodways in Sweden: repeated focus group interviews with Somalian women
    Åpne denne publikasjonen i ny fane eller vindu >>Cultural foodways in Sweden: repeated focus group interviews with Somalian women
    2002 (engelsk)Inngår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, nr 4, s. 328-339Artikkel i tidsskrift (Fagfellevurdert) 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.

    sted, utgiver, år, opplag, sider
    Oxford: Blackwell Science, 2002
    Emneord
    Foodways, Somalia, Sweden, identity, focus groups
    HSV kategori
    Forskningsprogram
    Måltidskunskap
    Identifikatorer
    urn:nbn:se:oru:diva-3178 (URN)10.1046/j.1470-6431.2002.00247.x (DOI)
    Tilgjengelig fra: 2004-09-02 Laget: 2004-09-02 Sist oppdatert: 2017-12-14bibliografisk kontrollert
    3. Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
    Åpne denne publikasjonen i ny fane eller vindu >>Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
    2005 (engelsk)Inngår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, nr 1, s. 78-85Artikkel i tidsskrift (Fagfellevurdert) 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.

    Emneord
    Tasting lessons, experimental food education, practice and experience
    HSV kategori
    Forskningsprogram
    Måltidskunskap
    Identifikatorer
    urn:nbn:se:oru:diva-3179 (URN)10.1111/j.1470-6431.2005.00382.x (DOI)
    Tilgjengelig fra: 2004-09-02 Laget: 2004-09-02 Sist oppdatert: 2017-12-14bibliografisk kontrollert
    4. Family meals at home: food education and tasting lessons at school : is there a link?
    Åpne denne publikasjonen i ny fane eller vindu >>Family meals at home: food education and tasting lessons at school : is there a link?
    (engelsk)Manuskript (preprint) (Annet vitenskapelig)
    HSV kategori
    Forskningsprogram
    Måltidskunskap
    Identifikatorer
    urn:nbn:se:oru:diva-3180 (URN)
    Tilgjengelig fra: 2004-09-02 Laget: 2004-09-02 Sist oppdatert: 2017-10-18bibliografisk kontrollert
  • 11.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan. Nordiska hälsovårdshögskolan, Göteborg.
    Food - traditions and thinking: focus group interviews with women from Bosnia-Herzegovina and Somalia2001Licentiatavhandling, monografi (Annet vitenskapelig)
  • 12.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Franska smakklasser prövas i den svenska skolan2002Inngår i: Vård, ISSN 0281-921X, nr 4, s. 56-60Artikkel i tidsskrift (Annet vitenskapelig)
  • 13.
    Jonsson, Inger M.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Gränsöverskridanden mellan gastronomi, hälsa och välbefinnande i studenters framtida yrkesliv2007Inngår i: Hushållsvetenskap & Co / [ed] Marianne Pipping Ekström, Helena Åberg, Kerstin Bergström, Hillevi Prell, Göteborg: Göteborgs universitet , 2007, , s. 161-178s. 161-178Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 14.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Måltider i skolan: gastronomi och hälsa i vardagen2006Konferansepaper (Annet vitenskapelig)
  • 15.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan.
    New Nordic Food for Many: in Nordic Higher Education2014Inngår i: The Emergence of a New Nordic Food Culture: Final report from the program New Nordic Food II, 2010-2014, Copenhagen: Nordisk Ministerråd, 2014, s. 52-53Kapittel i bok, del av antologi (Annet (populærvitenskap, debatt, mm))
  • 16.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    På spaning efter en måltidens pedagogik…: där sinnenas förnimmelser och handens intelligens beaktas 2004Inngår i: Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, Vol. 3, s. 123-139Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 17.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Reflektioner om smak och lärande2008Inngår i: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, s. 75-78Konferansepaper (Annet vitenskapelig)
  • 18.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan.
    "Äta ute" – måltidsupplevelser på restaurang för personal och gäster: exempel på forskningsperspektiv inom ämnet måltidskunskap vid Örebro universitet2013Inngår i: Från matproduktion till gastronomi / [ed] Paulina Rytkönen, Madeleine Bonow, Per Wramner, Huddinge: Södertörns högskola , 2013, s. 135-144Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 19.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hallberg, L. R. M.
    Nordiska hälsovårdshögskolan Restauranghögskolan, Örebro universitet, Sweden.
    Ett lustfyllt lärande om mat: SAPERE-metoden2000Konferansepaper (Annet vitenskapelig)
  • 20.
    Jonsson, Inger M.
    et al.
    Nordic School of Public Health, Gothenburg, Sweden.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hallberg, Lillemor R-M
    Nordic School of Public Health, Gothenburg, Sweden.
    The SAPERE-method: evaluation of a method for sensory training of children at school2001Inngår i: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University , 2001, s. 459-468Konferansepaper (Fagfellevurdert)
  • 21.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Culinary arts and tasting classes: a better way of food education for children at school?2003Inngår i: Culinary arts and sciences IV: global and national perspectives / [ed] John S. A. Edwards, Inga-Britt Gustafsson, Bournemoth: Worshipful Company of Cooks Research Centre at Bournemouth University , 2003, s. 194-194Konferansepaper (Annet vitenskapelig)
  • 22.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Hallberg, L. R. M.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Somalian food choice -  focus groups as a method for gathering facts about food and traditions in a new country: qualitative methods in the service of health2001Konferansepaper (Annet vitenskapelig)
  • 23.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Nordic School of Public Health, Göteborg, Sweden.
    Hallberg, Lillemor R.-M.
    Nordic School of Public Health, Göteborg, Sweden.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Nordic School of Public Health, Göteborg, Sweden.
    Cultural foodways in Sweden: repeated focus group interviews with Somalian women2002Inngår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, nr 4, s. 328-339Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 24.
    Jonsson, Inger M
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Johansson, Jesper
    Örebro universitet, Restaurang- och hotellhögskolan.
    Newsletter Autumn 2013 Network: New Nordic Food & Cuisine for Many. Meeting at the Nordic House of Culinary Art & Meal Science, Campus Grythyttan, Örebro University. 10 to 11 October, 20132013Annet (Annet (populærvitenskap, debatt, mm))
  • 25.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Nygren, Tobias
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Pipping Ekström, Marianne
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Mentorskap, mat- och vinkunskap, arbetskläder, yrkesbenämningar: nycklar till positionering av genus i restaurangmiljön2006Inngår i: Genus på krogen / [ed] Marianne Pipping Ekström, Örebro: Örebro universitetsbibliotek , 2006, s. 7-34Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 26.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    A case study on tangible gender research education2010Inngår i: CHME 19th annual research conference, 2010Konferansepaper (Annet vitenskapelig)
  • 27.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte Akademi, Örebro universitet, Sweden.
    Arbete och liv i restaurangbranschen2009Inngår i: Rapport från konferensen Arbete, livsval och ideal, 2009, s. 36-37Konferansepaper (Annet vitenskapelig)
  • 28.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Sweden.
    Forskning om arbete och liv på restaurang2009Inngår i: Livsmedelsforskardagarna, 2009Konferansepaper (Annet vitenskapelig)
  • 29.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gender perspectives on the solo diner as restaurant customer2009Inngår i: Meals in science and practice: interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, s. 236-248Kapittel i bok, del av antologi (Annet vitenskapelig)
    Abstract [en]

    In this chapter eating out at restaurants, i.e. meal experiences outside home, are discussed. Dining out in upper-class restaurants is a worldwide trend nowadays and includes an extensive range of consumer groups. Internationally, there is a large number of solitary customers, both male and female, for whom lone dining is not as easy as they would like it to be. Furthermore, women, and naturally also men, today wish to take their place in urban settings, for instance by eating in restaurants, even if they are alone. They should be seen as a potentially important clientele group worthy of the attention of the restaurant branch.

  • 30.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    How to study life and work in an expanding restaurant industry2011Inngår i: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries / [ed] Andrew Mungall, 2011, s. 126-143Konferansepaper (Annet vitenskapelig)
  • 31.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Grythyttan, Sweden.
    Restaurangen - ett publikt och professionellt rum2010Inngår i: Rapport från konferensen Rum för arbete / [ed] Sofia Seifert, 2010, s. 14-15Konferansepaper (Annet vitenskapelig)
  • 32.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Self-management and meal experiences in Swedish prisons2007Inngår i: Inter: A European Cultural Studies: Conference in Sweden 11–13 June 2007, Linköping, Sweden: Linköping University Electronic Press , 2007, s. 291-295Konferansepaper (Fagfellevurdert)
  • 33.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Pedagogiska institutionen.
    "Solodining": restaurangmåltidens tillgänglighet för ensamstående kvinnor och män2008Konferansepaper (Annet vitenskapelig)
  • 34.
    Jonsson, Inger M
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Grythyttan, Sweden.
    The households in your environment: Culinary Art students in Sweden change perspective on everyday gendered food and health culture2010Inngår i: Council 2010: ., 2010Konferansepaper (Fagfellevurdert)
  • 35.
    Jonsson, Inger M
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Pipping Ekström, Marianne
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education2005Inngår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, nr 1, s. 78-85Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 36.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Gustafsson, Inga-Britt
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Family meals at home: food education and tasting lessons at school : is there a link?Manuskript (preprint) (Annet vitenskapelig)
  • 37.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Nygren, Tobias
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Key concepts towards a stance on gender in the restaurant2008Inngår i: Journal of Foodservice, ISSN 1748-0140, Vol. 19, nr 1, s. 53-62Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.

  • 38.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Wallin, Anne-Marie
    Samhällsmedicinska enheten, Örebro läns landsting, Örebro, Sweden.
    Studier bland bosniska och somaliska kvinnor för mat-hälsa-migration, ett nytt område inom folkhälsoarbetet: mat och förändring, kulturella likheter och skillnader1999Rapport (Annet vitenskapelig)
  • 39.
    Jonsson, Inger M.
    et al.
    Örebro universitet, Institutionen för restaurang- och måltidskunskap. Department of Public Health, Örebro County Council, Sweden, Örebro, Sweden; Nordic School of Public Health, Gothenburg, Sweden .
    Wallin, Anne-Marie
    Department of Public Health, Örebro County Council, Sweden, Örebro, Sweden.
    Hallberg, Lillemor R.-M.
    Nordic School of Public Health, Gothenburg, Sweden .
    Gustafsson, Inga-Britt
    Örebro universitet, Institutionen för restaurang- och måltidskunskap.
    Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden2002Inngår i: Ethnicity and Health, ISSN 1355-7858, E-ISSN 1465-3419, Vol. 7, nr 3, s. 149-161Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 40.
    Magnusson Sporre, Cecilia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan.
    Swedish chefs' reflections on how to create, cook and present a conscius meal2015Inngår i: A selected anthology of manuscripts on opportunities and challenges for food and eating in society / [ed] Charles Feldman & Douglas Murray, Montclaire NJ: The College of Education and Human Services , 2015, s. 100-107Konferansepaper (Fagfellevurdert)
  • 41.
    Magnusson Sporre, Cecilia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan.
    "The Conscious Meal": ideas for studies in a PhD-thesis2012Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    Aim

    The aim is to discuss ideas for a newly started PhD thesis. The focus is on a rather tacit concept -“The Conscious Meal”- that was the description of a meal consisting of taste, nutrition and aesthetic expressions in the 1980´s. This holds for the curriculum of Culinary Arts and Meal Science in Sweden.

    Is it possible to deepen, develop and consolidate this concept and use it in information about food and meals?

    Methods

    At The School of Hospitality, Culinary Arts & Meal Science in Örebro University, Sweden, the basis of the education is Science, Practical skills and Aesthetics. These three forms of knowledge is the fundamental platform for the subject.

    The unique method used in education and research is named FAMM (Five Aspects Meal Model, i.e. the room, meeting, product, control management system giving the atmosphere). The method can be used as a planning and analysis tool for public and private meals.

    Another useful method is the original and the applied versions of the French Sapere method; an experimental method using raw materials from the food sector, studying and working with the individual components and sensory experiences in the meal.

    Possible methods to discuss the concept with key groups will be interviews, research circles, focus groups, observations, and maybe analysis on grounded theory etc.

    Results/findings

    To be discussed; Ideas of studies

    Study I:  Daily meals for people with intellectual disability in community living – results forthcoming

    Study II:  Culinary Success Factors – results forthcoming

    Study III:  The meal as a pedagogical tool

    Study IV:  Children’s meals

    Conclusions

    New skills and influences affect our approach to the meal of today. Developing the concept of “The Conscious Meal” could give tools for education and eating guidelines in a holistic way.  This may raise the awareness both in public and private meals.

     

  • 42.
    Magnusson Sporre, Cecilia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan.
    Pipping Ekström, Marianne
    Enjoy! Enhancing Meals in the Swedish Public SectorManuskript (preprint) (Annet vitenskapelig)
  • 43.
    Magnusson Sporre, Cecilia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Pipping Ekström, Marianne
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
    Enjoy!: Enhancing Meals in the Swedish Public Sector2017Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, nr 3, s. 239-258Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Public meals in schools, hospitals, social, and elderly care play an important role in Swedish welfare. This article analyzes texts concerning the public catering sector, following up government directives that meals should provide enjoyment. The aim was to study a discernible shift towards enjoyment in the approach to public meals. The method is qualitative, with data from functional texts related to the public meal sector in Sweden, using the Five Aspects Meal Model/FAMM as a qualitative framework used by dietitians to add soft values in the public catering sector to the average nutritional values. The result is described in terms of important meal situations: new values, hospitality and service, environment, experience, and food quality as related to how and in which way to make changes. The question of public meals is important in an international view with elderly and multicultural populations.

  • 44.
    Magnusson Sporre, Cecilia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan.
    Pipping Ekström, Marianne
    Örebro universitet, Restaurang- och hotellhögskolan.
    The complexity of making a conscious meal: a concept for development and education2015Inngår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 13, nr 3, s. 263-285Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The professionals in the commercial catering sector are challenged by a large number of demands in their daily work. The aim of this study is to extend the concept of The Conscious Meal and to develop it, enabling professionals in the catering service to meet needs, demands, and desires in the public and private meal sectors. This study highlights the complexity of making a meal in a commercial context as well as the importance of including ethical reflections in culinary education.

  • 45.
    Magnusson Sporre, Cecilia
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan.
    Jonsson, Inger M
    Örebro universitet, Restaurang- och hotellhögskolan.
    Pipping Ekström, Marianne
    The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector2013Inngår i: Culinary Arts and Sciences: Global, Local and National Perspectives / [ed] S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Porto, 2013, s. 188-197Konferansepaper (Fagfellevurdert)
  • 46.
    Pipping Ekström, Marianne
    et al.
    Gothenburg University, Gothenburg, Sweden.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Family meals: competence, cooking and company2009Inngår i: Food in Contemporary Society / [ed] Hille Janhonen-Abruquah & Päivi Palojoki, Helsinki: University of Helsinki , 2009, s. 23-28Kapittel i bok, del av antologi (Annet vitenskapelig)
    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.

  • 47.
    Pipping Ekström, Marianne
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Genus i rummet2007Inngår i: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, s. 163-169Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 48.
    Pipping Ekström, Marianne
    et al.
    Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Tufft arbetsklimat på krogen granskas2012Inngår i: Nätverket för kulturvetenskaplig mat & måltidsforskning, 2012Konferansepaper (Annet vitenskapelig)
  • 49.
    Rapp, Erika
    et al.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Öström, Åsa
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Food and context: the essence of a good meal and a potential model for promoting healthManuskript (preprint) (Annet vitenskapelig)
  • 50. Sundström, G.
    et al.
    Ungvari, P.
    Jonsson, Inger M.
    Örebro universitet, Restaurang- och hotellhögskolan - Grythytte akademi.
    Strömberg, E.
    Skoglund, L.
    The pharmacy, the primary health care develop a forum together for self care, health counselling and drug dispensing2002Konferansepaper (Fagfellevurdert)
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