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  • 1.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Culinary arts and tasting classes: a better way of food education for children at school?2003In: 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, p. 194-194Conference paper (Other academic)
  • 2.
    Jonsson, Inger M.
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Nygren, Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Mentorskap, mat- och vinkunskap, arbetskläder, yrkesbenämningar: nycklar till positionering av genus i restaurangmiljön2006In: Genus på krogen / [ed] Marianne Pipping Ekström, Örebro: Örebro universitetsbibliotek , 2006, p. 7-34Chapter in book (Other academic)
  • 3.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    A case study on tangible gender research education2010In: CHME 19th annual research conference, 2010Conference paper (Other academic)
  • 4.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte Akademi, Örebro universitet, Sweden.
    Arbete och liv i restaurangbranschen2009In: Rapport från konferensen Arbete, livsval och ideal, 2009, p. 36-37Conference paper (Other academic)
  • 5.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Sweden.
    Forskning om arbete och liv på restaurang2009In: Livsmedelsforskardagarna, 2009Conference paper (Other academic)
  • 6.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gender perspectives on the solo diner as restaurant customer2009In: Meals in science and practice: interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, p. 236-248Chapter in book (Other academic)
    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.

  • 7.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    How to study life and work in an expanding restaurant industry2011In: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries / [ed] Andrew Mungall, 2011, p. 126-143Conference paper (Other academic)
  • 8.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Restaurang- och hotellhögskolan, Grythytte akademi, Örebro universitet, Grythyttan, Sweden.
    Restaurangen - ett publikt och professionellt rum2010In: Rapport från konferensen Rum för arbete / [ed] Sofia Seifert, 2010, p. 14-15Conference paper (Other academic)
  • 9.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Self-management and meal experiences in Swedish prisons2007In: Inter: A European Cultural Studies: Conference in Sweden 11–13 June 2007, Linköping, Sweden: Linköping University Electronic Press , 2007, p. 291-295Conference paper (Refereed)
  • 10.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, Department of Education.
    "Solodining": restaurangmåltidens tillgänglighet för ensamstående kvinnor och män2008Conference paper (Other academic)
  • 11.
    Jonsson, Inger M
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    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 culture2010In: Council 2010: ., 2010Conference paper (Refereed)
  • 12.
    Jonsson, Inger M
    et al.
    Örebro University, Department of Restaurant & Culinary Arts. Department of Home Economics, Göteborg University, Göteborg, Swede.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts. 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 education2005In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, no 1, p. 78-85Article in journal (Refereed)
    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.

  • 13.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Gustafsson, Inga-Britt
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Family meals at home: food education and tasting lessons at school : is there a link?Manuscript (preprint) (Other academic)
  • 14.
    Jonsson, Inger M.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Key concepts towards a stance on gender in the restaurant2008In: Journal of Foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 53-62Article in journal (Refereed)
    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.

  • 15.
    Kjærnes, U
    et al.
    The National Institute for Consumer Research (SIFO), Norway.
    Holm, L
    Gronow, J
    Mäkelä, J
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The study of Nordic meals: lessons learnt2009In: Meals in science and practice: Interdisciplinary research and business applications / [ed] Herbert L. Meiselman, Boca Raton, FL: CRC Press , 2009, p. 69-90Chapter in book (Other (popular science, discussion, etc.))
  • 16.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
    Enjoy!: Enhancing Meals in the Swedish Public Sector2017In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, no 3, p. 239-258Article in journal (Refereed)
    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.

  • 17.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    The complexity of making a conscious meal: a concept for development and education2015In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 13, no 3, p. 263-285Article in journal (Refereed)
    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.

  • 18.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector2013In: Culinary Arts and Sciences: Global, Local and National Perspectives / [ed] S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Porto, 2013, p. 188-197Conference paper (Refereed)
  • 19.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Carin Boalt och 27000 måltider2006In: Festmåltid och vardagsmat: föredrag vid ett symposium till Anders Salomonssons minne 3-4 juni 2005 / [ed] Mats Hellspong, Uppsala: Kungl. Gustav Adolfs Akademien för svensk folkkultur , 2006, p. 83-94Conference paper (Other academic)
  • 20.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Champagnereklam inför millennieskiftet: en personlig betraktelse2005In: Spiritus 7 / [ed] Eva Lenneman, Stockholm: Vin & sprithistoriska museet , 2005, p. 75-83Chapter in book (Other (popular science, discussion, etc.))
  • 21.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Fyra varianter av matlagare: mamma, bambatanten, grillkungen och årets kock2004In: Kotitalous- kuluttaja- ja ravitsemisalan ammattilehti, Vol. 68, no 5, p. 26-27Article in journal (Refereed)
  • 22.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Genus på krogen2006Collection (editor) (Other academic)
  • 23.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    “Kungens lilla piga”: förlegad barnvisa eller ett ord i samhällsdebatten2004In: Kotitalous- kuluttaja- ja ravitsemisalan ammattilehti, ISSN 0047-3685, Vol. 68, no 6Article in journal (Refereed)
  • 24.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kvinnor, män och arbetet med maten.2005In: Nye og tradisjonelle trekk i nordisk matkultur: artikkelsamling fra et nordisk seminar / [ed] Eldbjørg Fossgard, Voss: Vestnorsk kulturakademi , 2005, p. 21-21Chapter in book (Other (popular science, discussion, etc.))
  • 25.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mina förmödrar inom matforskningen2007In: Hushållsvetenskap & Co / [ed] Marianne Pipping Ekström, Helena Åberg, Kerstin Bergström, Hillevi Prell, Göteborg: Göteborgs universitet , 2007, p. 35-46Chapter in book (Other academic)
  • 26.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Sisyfos och exhibitionisten2004In: Tid för måltidskunskap.: En vänbok till Birgitta Ulmander / [ed] Inga-Britt Gustafsson, Ulla-Britt Strömberg, Örebro: Örebro universitet , 2004, p. 129-137Chapter in book (Other academic)
  • 27.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Skrivregler och råd: för inlämningsuppgifter, PM, rapporter och uppsatser för studenter och lärare vid Restaurang- och hotellhögskolan Grythytte Akademi2010Other (Other academic)
  • 28.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Vi ska äta, vem ska laga?2005In: Kulturstudier i Sverige: nationell forskarkonferens, Norrköping 13-15 juni, 2005, Norrköping, Sweden / [ed] Bodil Axelsson, Johan Fornäs, Linköping: Linköping University Electronic Press, Linköpings universitet , 2005, p. 827-834Conference paper (Refereed)
  • 29.
    Pipping Ekström, Marianne
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hjälmeskog, Karin
    150 år av "outsourcing" av hemarbete2006In: Lärarprofession i förändring: från "skolkök" till hem- och konsumentkunskap / [ed] Karin Hjälmeskog, Uppsala: Föreningen för svensk undervisningshistoria , 2006, p. 171-191Chapter in book (Other (popular science, discussion, etc.))
  • 30.
    Pipping Ekström, Marianne
    et al.
    Gothenburg University, Gothenburg, Sweden.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Family meals: competence, cooking and company2009In: Food in Contemporary Society / [ed] Hille Janhonen-Abruquah & Päivi Palojoki, Helsinki: University of Helsinki , 2009, p. 23-28Chapter 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.

  • 31.
    Pipping Ekström, Marianne
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Genus i rummet2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 163-169Chapter in book (Other academic)
  • 32.
    Pipping Ekström, Marianne
    et al.
    Göteborgs universitet, Göteborg, Sweden.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tufft arbetsklimat på krogen granskas2012In: Nätverket för kulturvetenskaplig mat & måltidsforskning, 2012Conference paper (Other academic)
  • 33.
    Pipping Ekström, Marianne
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Åberg, HelenaBergström, KerstinPrell, Hillevi
    Hushållsvetenskap & Co2007Collection (editor) (Other academic)
1 - 33 of 33
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