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  • 1.
    Jennerholm, Pontus
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lööb, Christopher
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wine evaluation training of sommelier students is succesful2011In: BALANCING ART, INNOVATION & PERFORMANCE: In Food and Beverage, Hotel Leisuyre Industries / [ed] Andrew Mungall, 2011, p. 221-224Conference paper (Other academic)
    Abstract [en]

    Sommelier students are trained to evaluate wine. This study examines how students differ in their use of systematic approach of tasting according to their level of training. In conclusion: the second and third year Bachelor students evaluated the wines more correctly and consistently. The statistical program PanelCheck was a valuable instrument in evaluating students training in wine evaluation.

  • 2.
    Mikkelsen, Bent Egberg
    et al.
    Health Faculty, Aalborg University, Aalborg, Denmark.
    Justesen, L.
    Department of Nutrition and Midwifery, Metropolitan University College, Copenhagen, Denmark.
    Wendin, Karin
    The Research Group MEAL - Food and Meal for Everyday Life, Food and Meal Science, Kristianstad University, Kristianstad, Sweden.
    Olsson, V.
    The Research Group MEAL - Food and Meal for Everyday Life, Food and Meal Science, Kristianstad University, Kristianstad, Sweden.
    Yngve, Agneta
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Junttila, M.
    School of Business, JAMK University of Applied Sciences, Jyväskylä, Finland.
    Mertanen, Enni
    School of Business, JAMK University of Applied Sciences, Jyväskylä, Finland.
    Research based educations for future foodscapes: the New NordicFood4Many experience2015In: Culinary Arts and Sciences IX, 2015, Vol. IX, p. 56-68Conference paper (Refereed)
  • 3.
    Monteagudo, Celia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden; Research Group on Nutrition, Diet and Risk Assessment-AGR255, Department of Nutrition and Food Science, University of Granada, Granada, Spain.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsen, Bente
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Yngve, Agneta
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Folate intake in a Swedish adult population: Food sources and predictive factors2017In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 61, article id 1328960Article in journal (Refereed)
    Abstract [en]

    Introduction: Folate plays an important role in cell metabolism, but international studies show that intake is currently below recommendations, especially among women. The study objective was to identify folate food sources by food group, gender, and age group, and to identify factors influencing folate intake, based on food consumption data for Swedish adults in the 2010-11 Riksmaten study.

    Methods: The sample included a representative Swedish population aged 18-80 years (n = 1657; 56.3% female). Food and nutrient intakes were estimated from self-reported food records during 4 consecutive days. Food consumption was categorized into 26 food groups. Stepwise regression was used to analyze food groups as folate sources for participants. Factors predicting the highest folate intake (third tertile) were determined by logistic regression analysis.

    Results: Vegetables and pulses represented the most important folate source for all age groups and both genders, especially in women aged 45-64 years (49.7% of total folate intake). The next folate source in importance was dairy products for the youngest group (18-30 years), bread for men, and fruit and berries for women. The likelihood of being in the highest tertile of folate intake (odds ratio = 1.69, 95% confidence interval 1.354-2.104) was higher for men. Influencing factors for folate intake in the highest tertile were low body mass index and high educational level in the men, and high educational level, vegetarian diet, organic product consumption, nonsmoking, and alcohol consumption within recommendations in the women.

    Conclusion: This study describes the folate intake per food group of Swedish adults according to the 2010-11 Riksmaten survey, identifying vegetables and pulses as the most important source. Data obtained on factors related to folate consumption may be useful for the development of specific nutrition education programs to increase the intake of this vitamin in high-risk groups.

  • 4.
    Nilsen, Bente B.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Nursing and Health Promotion, Oslo and Akershus University College, Oslo, Norway.
    Yngve, Agneta
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Monteagudo, Celia
    Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden; Research Group Nutrition, Diet and Risk Assessment, Department of Nutrition and Food Science, University of Granada, Granada, Spain.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Werner, Bo
    Örebro University, School of Medical Sciences. School of Hospitality, Culinary Arts and Meal Sciences, Örebro University, Grythyttan, Sweden.
    Reported habitual intake of breakfast and selected foods in relation to overweight status among seven-to nine-year-old Swedish children2017In: Scandinavian Journal of Public Health, ISSN 1403-4948, E-ISSN 1651-1905, Vol. 45, no 8, p. 886-894Article in journal (Refereed)
    Abstract [en]

    Aim: The aim of this study was to examine the reported frequency of breakfast intake and selected food and beverages in the investigated group of Swedish children in comparison with recommended intakes. Furthermore, the study analyses these food habits and some demographic and lifestyle factors in relation to overweight and obesity.

    Methods: This cross-sectional study builds on data collected in 2008 and 2010. Measured anthropometric data and parent questionnaire data were collected. A total of 2620 Swedish children (52.1% boys) aged seven to nine years were included.

    Results: The majority of parents reported that their children (95.4%) had breakfast every day. The majority of children had fresh fruit (84.7%) and vegetables (83.9%) most days a week. Only 1.6% of the children were reported to have fast food and 6.0% to have sugar containing soft drinks, four days a week or more. The prevalence of overweight including obesity (OW/OB) was 17.8% for boys, 18.6% for girls. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, 95% confidence interval (CI) 1.20-2.96), drinking diet soft drink (OR 2.6, 95% CI 1.52-4.42) and skimmed/semi-skimmed milk (OR 1.8, 95% CI 1.37-2.36) four days a week or more. Parents being overweight and having low education levels were also related to a higher risk of their children being overweight.

    Conclusions: The parental reports of children's food habits pointed at favourable eating patterns for most investigated children. Breakfast skipping, diet soft drinks and low-fat milk consumption were more frequent among OW/OB children. Longitudinal studies are needed to determine the causal relationships.

  • 5.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ah...du underbara Bordeaux2010In: Vinkällaren Grappe: matrikel 2010 / [ed] Barbro Henning, Stockholm: Vinkällaren Grappe , 2010, p. 24-25Chapter in book (Other (popular science, discussion, etc.))
  • 6.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden2019Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.

    The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. Here, a clear gap was identified between health and the current practice of sommellerie.

    The aim of the thesis is to develop knowledge about food and beverage combinations by investigating the consumption patterns of a Swedish population. The thesis will also explore the sociocultural understanding of taste and the practices of professional sommeliers.

    The understanding of energy contribution and beverage patterns were linked to health, which led to the suggestion that sommeliers should gain from nutritional knowledge – in particular focused on beverage. Furthermore, sommeliers talk about ‘good’ combinations as a matter of refined taste, acquired through long-term practical engagement with wine and food. Foods expressed as ‘unrefined’, could also be becoming legitimate as cultural capital when combined with the right beverage. Also, performing food and beverage combinations was a routinised activity surrounded by rules, competence and materiality and was driven by the will to satisfy guests. It was also a part of shaping of sommeliers’ identity through a continuous striving for improved competence.

    Altogether, nutritional knowledge, acquisition of taste, goods reevaluation and legitimacy as well as identity shaping gives sommeliers an extended knowledge when combining food and beverage, providing guests with not only the desired taste but also the possibility of serving healthier combinations. This extends the range of workplaces for sommeliers in the restaurant industry, but also to elderly care, hospitals and the like, as all people in those environments should have the opportunity to enjoy good meals according to both taste and health considerations.

    List of papers
    1. Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden
    Open this publication in new window or tab >>Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden
    Show others...
    2018 (English)In: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 21, no 18, p. 3318-3327Article in journal (Refereed) Published
    Abstract [en]

    Objective: Many studies of food intake have been performed and published in Sweden, but to our knowledge no studies have extensively explored the beverage consumption of the Swedish adult population. The present study aimed to describe the beverage consumption and the contribution of beverage energy (including alcohol energy) to total energy intake according to gender, region of living, meal type and day for a Swedish adult population.

    Design: National dietary survey Riksmaten (2010–2011), collected by the Swedish National Food Agency.

    Setting: Sweden.

    Subjects: A total of 1682 participants (57 % women) reported dietary intake data during four consecutive days, specified by portion size, meal, time point, day of the week and venue. Meals were categorized as breakfast, lunch, dinner and ‘other’.

    Result: The beverage reported to be consumed the most was water (ml/d), followed by coffee. Men had a higher consumption of juice, soft drinks, beer, spirits and low-alcohol beer, while the consumption of tea and water was higher for women. For both genders, milk contributed the most to beverage energy intake. Energy percentage from beverages was higher at lunch and dinner during weekends for both genders. Participants from the biggest cities in Sweden had a higher consumption of wine for both genders and tea for men than participants from other regions.

    Conclusions: A considerable part of total energy intake was contributed by beverages, especially for men. Beverages can contribute to a more enjoyable diet, but at the same time provide energy, sugar and alcohol in amounts that do not promote optimal health.

    Place, publisher, year, edition, pages
    Cambridge University Press, 2018
    Keywords
    Beverage consumption, Food habits, National dietary surveys, Weekday weekend, Adults, Alcoholic intake, Riksmaten
    National Category
    Nutrition and Dietetics Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-69439 (URN)10.1017/S1368980018002537 (DOI)000454696300004 ()30295227 (PubMedID)2-s2.0-85055257210 (Scopus ID)
    Note

    Funding Agency:

    Örebro University 

    Available from: 2018-10-09 Created: 2018-10-09 Last updated: 2019-09-19Bibliographically approved
    2. Food and beverage dinner combinations, patterns among Swedish adults
    Open this publication in new window or tab >>Food and beverage dinner combinations, patterns among Swedish adults
    Show others...
    2018 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 14, p. 20-26Article in journal (Refereed) Published
    Abstract [en]

    Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.

    Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.

    Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.

    Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).

    Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.

    Place, publisher, year, edition, pages
    Elsevier, 2018
    Keywords
    Drink, Consumption, Wine pairing, Commensality, Food habits, National dietary surveys, Alcohol intake, Riksmaten
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-69446 (URN)10.1016/j.ijgfs.2018.08.003 (DOI)000452329100004 ()2-s2.0-85053321018 (Scopus ID)
    Available from: 2018-10-09 Created: 2018-10-09 Last updated: 2019-08-19Bibliographically approved
    3. Acquiring taste: Sommeliers on ‘good’ food and beverage combinations
    Open this publication in new window or tab >>Acquiring taste: Sommeliers on ‘good’ food and beverage combinations
    (English)Manuscript (preprint) (Other academic)
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-75833 (URN)
    Available from: 2019-08-19 Created: 2019-08-19 Last updated: 2019-08-19Bibliographically approved
    4. Sommeliers’ food and beverage combinations: social conventions and professional identity
    Open this publication in new window or tab >>Sommeliers’ food and beverage combinations: social conventions and professional identity
    (English)Manuscript (preprint) (Other academic)
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-75834 (URN)
    Available from: 2019-08-19 Created: 2019-08-19 Last updated: 2019-09-19Bibliographically approved
  • 7.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food and drink combinations in Swedish meals2015In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, p. 13-13Article in journal (Other academic)
    Abstract [en]

    The Swedish national survey on dietary intake, Riksmaten, which took place in 2010-11, included details on day of the week, time point of consumption as well as where meals were consumed. The dietary data were collected through an online registration covering four days, combined with questionnaire data on educational level, lifestyle habits and self-perceived health. The data have previously been presented in regards to nutrient intake and food choice related to educational level. An interesting analysis on which drink that is consumed (or reported to be consumed) at different types of meals and with different food combinations and energy intakes has been undertaken.

    The results show large differences in choice of drink depending on food choice, gender, day of the week and time of day. We have also shown that a large proportion of the energy intake comes from consumption of sweet or alcoholic drinks in between meals and in combination with meals.

    It is important to inform the public about the choice of drink in relation to energy intake, especially for those aiming to restrict their intake. Our results will present a background for such guidelines. Some surprising results in regards to taste combinations will also be briefly discussed, from the sommelier’s horizon.

  • 8.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hovmästaren, någon att lita på?2008In: Martins Magasin, no 11, p. 6-8Article in journal (Other (popular science, discussion, etc.))
  • 9.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Monteagudo, Celia
    Department of Nutrition and Food Science, University of Granada, Granada, Spain; Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Nilsen, Bente B.
    School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden; Faculty of Health Sciences, Department of Nursing and Health Promotion, Oslo Metropolian University, Oslo, Norway.
    Tellström, Richard
    School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden; Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
    Yngve, Agneta
    School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden; Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden2018In: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 21, no 18, p. 3318-3327Article in journal (Refereed)
    Abstract [en]

    Objective: Many studies of food intake have been performed and published in Sweden, but to our knowledge no studies have extensively explored the beverage consumption of the Swedish adult population. The present study aimed to describe the beverage consumption and the contribution of beverage energy (including alcohol energy) to total energy intake according to gender, region of living, meal type and day for a Swedish adult population.

    Design: National dietary survey Riksmaten (2010–2011), collected by the Swedish National Food Agency.

    Setting: Sweden.

    Subjects: A total of 1682 participants (57 % women) reported dietary intake data during four consecutive days, specified by portion size, meal, time point, day of the week and venue. Meals were categorized as breakfast, lunch, dinner and ‘other’.

    Result: The beverage reported to be consumed the most was water (ml/d), followed by coffee. Men had a higher consumption of juice, soft drinks, beer, spirits and low-alcohol beer, while the consumption of tea and water was higher for women. For both genders, milk contributed the most to beverage energy intake. Energy percentage from beverages was higher at lunch and dinner during weekends for both genders. Participants from the biggest cities in Sweden had a higher consumption of wine for both genders and tea for men than participants from other regions.

    Conclusions: A considerable part of total energy intake was contributed by beverages, especially for men. Beverages can contribute to a more enjoyable diet, but at the same time provide energy, sugar and alcohol in amounts that do not promote optimal health.

  • 10.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Monteagudo, Celia
    Department of Nutrition and Food Science, University of Granada, Granada, Spain.
    Nilsen, Bente B.
    School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden.
    Tellström, Richard
    Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
    Yngve, Agneta
    School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden; Department of Food, Nutrition and Dietetics, Uppsala University, Sweden.
    Food and beverage dinner combinations, patterns among Swedish adults2018In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 14, p. 20-26Article in journal (Refereed)
    Abstract [en]

    Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.

    Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.

    Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.

    Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).

    Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.

  • 11.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Neuman, Nicklas
    Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Tellström, Richard
    Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
    Sommeliers’ food and beverage combinations: social conventions and professional identityManuscript (preprint) (Other academic)
  • 12.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Neuman, Nicklas
    Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Tellström, Richard
    Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
    Sommeliers' Food and Beverage Combinations: Social Conventions and Professional Identity2019In: Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X, Vol. 4, no 1, p. 29-39Article in journal (Refereed)
    Abstract [en]

    Research on food and beverage combinations has mainly concentrated on sensory evaluation of product characteristics or customer preferences, and there is limited research on professional prac-tices related to food and beverage combinations. In this study, in-depth focus group interviews were conducted with 21 Swedish sommeliers with different work experiences. The aim was to explore how professional sommeliers perform food and beverage combinations as a social practice. The qualitative content analysis resulted in two categories: conventions of combining and the sommelier identity. It was shown that performing food and beverage combinations was a routinized activity surrounded by rules, competence, and materiality and was driven by the will to satisfy guests and benefit emotionally and economically. It was also described as being a part of shaping sommeliers’ professional identities through a continuous striving for improved competence. These findings con-tribute to the literature on food and beverage combinations, bridging the gap between objective taste and individual subjectivity, have practical relevance for the hospitality industry, since they indicate norms of behavior and individual driving forces in one of its professions. This also helps educators in the industry to challenge traditional ways of teaching combinations in culinary arts. Moreover, as identity works as a driver for sommeliers in their professional development, this also presents ideas about how to improve staff retention in the restaurant business by building professional identities.

  • 13.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Neuman, Nicklas
    Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Tellström, Richard
    Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
    Yngve, Agneta
    Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Acquiring competence: Sommeliers on ‘good’ food and beverage combinations2020In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 20Article in journal (Refereed)
    Abstract [en]

    Research on food and beverage combinations is dominated by the sensory sciences, where sensory taste is seen as objective and quantifiable. Knowing which beverages and foods to serve together to attain optimal sensory quality is a core competence of sommeliers. Still, little is known about how this competence is actually acquired. Furthermore, scholars of cultural sociology suggest that cultural aspects of taste as “good” or “bad” are products of social processes, rather than objective characteristics.

    This paper explores the development of professional competence of food and beverage combinations, by focusing on sommeliers in Sweden. The study is based on qualitative focus group interviews of sommeliers (n = 21) in Sweden, with different levels and types of work experience.

    A thematic analysis of the data demonstrated that sommeliers talk about “good” combinations as a matter of delicate and refined taste, acquired through long-term practical engagement with wine and food. Foods deemed “unrefined” were expressed as becoming legitimate as cultural capital when combined with the right beverage, for example by revaluating “lowbrow” food when combining it with wine. Competence and taste were also expressed as being acquired through relationships with important people – a network of actors who open doors to legitimate competence. In theoretical terms: social capital is converted into cultural capital – a resource of value in their everyday engagement with customers. The agency of the individual sommelier was also found to be important, as socialisation into the sommelier profession also requires sociability, creativity and a will to experiment and try new and sometimes odd combinations.

    This paper contributes to the understanding of sensory and sociocultural taste, as well as the development of sommeliers’ social and cultural capital while performing their profession.

  • 14.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Neuman, Nicklas
    Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Tellström, Richard
    Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
    Yngve, Agneta
    Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Acquiring taste: Sommeliers on ‘good’ food and beverage combinationsManuscript (preprint) (Other academic)
  • 15.
    Scander, Henrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Yngve, Agneta
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Energy contribution patterns from drink and food in Riksmaten2015In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, p. 200-200Article in journal (Other academic)
    Abstract [en]

    Introduction: Since appetite control works differently in fluid and solid intake we wanted to analyse the energy contribution from those two types of energy sources.

    Objectives: The objective of this study was to investigate the beverage contribution of energy in Swedish meals, according to data from the National Survey (Riksmaten 2010-2011).

    Method / Design: Around 1800 adult Swedes reported dietary intake data for four consecutive days - specified by portion size, type of meal, time point, day of the week and venue. The intake was reported in a web-based food diary. Energy contribution from drinks and food respectively was analysed, by weekday and type of meal, in regards to sugar containing drinks and those containing alcohol.

    Results: The results show that the reported consumption of al-cohol was highest at home on weekends. The contribution of energy from drinks could be rather high, especially at dinner on Friday and Saturday night. The mean energy contribution from drinks in the daily intake was 235 kcal ± 231 (SD). This corresponds to 11.8 ± 10.8 (SD) energy percent (E%), varying from 9.1 (Wednesday) to 17.1 (Satur-day) E%. Problems in the interpretation of the data that need to be closely monitored are for example portion size, reluctance to report sweet and alcohol-containing drinks, difficulties in estimating dilution of different types of cordial and alcohol content in wine and beer.

    Conclusions: Drinks were contributing substantially to the total energy intake over the day. The sweet and alcoholic drinks are im-portant in this regard, but also juices and coffee drinks. The problems in regards to the increased alcohol content of beer and red wine on the Swedish market will be further discussed with the Swedish Food Administration, to encourage development of a more comprehensive set of alternatives in the database

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