To Örebro University

Objective: To explore how healthcare professionals facilitate nursing home residents' involvement in food-related activities in two breakfast clubs based on a hospitality and reminiscences approach.

Design: Qualitative one-year intervention studyParticipantsNineteen residents and twelve healthcare professionals.

Method: The data were based on observation and debriefing notes from 29 breakfast club events, including 20 ladies' club events and 9 men's club events. Additionally, 13 interviews were conducted with residents, while 10 interviews were carried out with health care professionals. Data were subjected to thematic analysis and categorized into themes about how healthcare professionals can facilitate involvement in food-related activities.

Results: Five ways of facilitating involvement were identified. Recognizable meal routines and structure, combined with facilitating shifting host and guest roles, created a secure space for residents and formed the basis for involvement in food-related activities. Facilitating dialogues based on a reminiscence approach helped residents become authors of their own identities and facilitating co-creation supported mutual learning processes both for residents and healthcare professionals and allowed residents to negotiate their value as a club participant. Improvisation created opportunities for co-creating new social practices and new ways for residents to represent themselves.

Conclusion: Involving nursing home residents in food-related activities is a potential rehabilitation arena, but new competencies for healthcare professionals are needed. They include meal-preparation and hospitality competencies and the ability to support residents in transferring valuable past experiences into present and future intentions. In addition, rehabilitation can be considered as mutual learning processes with shared, negotiated goals.

Meal situations in nursing homes are crucial for residents' identity and quality of life but are often impacted by physical and mental impairments. This ethnographic study conducted in a Danish nursing home aims to explore meal practices as a social practice through eleven interviews with residents and four interviews with healthcare professionals, 100 h of observations, visual methods and thematic analysis. Five meal practices were identified: Convivial-Meal-Practice, Healthy-Meal-Practice, Meal-Practice-as-Before, Hotel-Meal-Practice and Hospitable-MealPractice. These practices diverged and were contradictory despite a common goal. The nursing home attempted to replicate a home-like feeling through an individualized approach intertwined with health and convivialityfocused hotel practices, hindering residents from becoming part of a meal community. Hospitality actions and less structured meals allowed residents to engage socially. Recognizing and addressing individual and communal needs can enhance commensality and contribute to a greater focus on the potential of meal situations including meals as an arena for rehabilitation.

In this chapter, the authors reflect on the outcome of a literature review on gastronomy research and how it can be related to Brillat-Savarin’s perspective on gastronomy. His multifaceted views from two centuries ago on the field of practice, science, and knowledge of gastronomy and culinary arts are here discussed in relation to the contemporary subject Culinary Arts and Meal Science (CAMS), and the Five Aspects Meal Model (FAMM). According to the results of the literature review, gastronomy is a vibrant research field within social sciences and the humanities. The heterogeneity of the field is confirmed by the number of unique keywords used in the articles. Coordinating keywords by publication strategies could be an opportunity to deal with this heterogeneity. Also, of importance in gastronomy research is raising the quality of publications by transparent and saturated descriptions of methods and theories used, transparency of the process of analysis, and clarity regarding ethical reflections. The chapter ends with an outlook on possible future research with high quality standards in the spirit of both Brillat-Savarin and the more contemporary perspectives on gastronomy.

In our time, wine-related industries express a growing demand for understanding new ideas about wine. This article explores how professional wine tasters develop their knowledge. Based on the idea of bildung as hermeneutic interpretation, we argue that there are three dominant ideas about how knowledge of wine can be approached: first, as an acquired canon; second, as a systematic tool; and third, as a search process. The intertwinement of these perspectives is exemplified by four autobiographical stories about experiences of learning, working with, and developing wine knowledge. One story is the first author's own autobiography; the others are published works by influential wine tasters. Autobiographical stories add a novel humanistic approach to explorations of wine knowledge, focusing on interpretation of experiences.

In the discussion, the three different approaches to knowledge acquisition are related to how they support our understanding of different aspects of wine. We argue that canonic and systematic knowledge tends to be limited to conventional and technical aspects, while knowledge of the individuality of more unconventional wines and their aesthetic aspects is acquired through a search process. With increased influences of humanistic expressions in the world of wine, a greater focus on knowledge-seeking approaches to wine is required.

The need for competent hospitality workers is significant for the sustainable development of the restaurant industry. However, with the recurring challenges of recruiting and retaining a competent workforce, there is a need to understand how employers portray and communicate hospitality work in the recruitment process. Therefore, this study examines how employers construct the image of the hospitality worker, by analyzing what job advertisements signal and communicate to the applicants. Through thematic analysis of 100 job advertisements in Sweden, we found that the ideal hospitality worker is an individualized team player with occupational passion. This means that social capacities and commitment to hospitality and gastronomy, factors that are difficult to measure, are of relevance to gaining employment. Additionally, by asking for social capacities, the distance between work and leisure is diminished and the employee is constructed as a commodity for the purpose of improving service. In contrast to the common image that hospitality work is work that anyone could do, we conclude that the qualifications for becoming a hospitality worker in the restaurant industry are fairly complex.

Interest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been moving towards a casualisation of high-quality restaurants, which presents new questions about how to understand and practise the work in restaurant dining rooms. The study focuses on dining room professionals working in an evolving culinary restaurant scene, with the purpose of investigating them and their search for sense in contemporary restaurant venues. We use identity perspectives and hospitality as concepts to understand how the professionals create meaning in their work through interviews with professionals working in a subset of restaurants in Sweden. With such an emphasis, this study identifies a certain culinary hospitality identity that needs creative spaces, social exchanges and the idea of authentic materiality to make sense of the restaurant work. In contrast to the way dining room work has traditionally been pictured, this article shows that the industry needs to understand hospitality professionals who put their own authenticity in the foreground, which also guides their choices about where to work and how to perform in these contexts. This also helps the industry to become more attractive, as it is in a vulnerable position after the coronavirus pandemic.

In this presentation, the idea of sustainable development is elaborated on from a gastronomic perspective. Specifically, the focus is on how sustainable commitment can be cultivated by gastronomic communication. Four young culinary professionals with a bachelor's degree, referred to as gastronomes, participated in semi-annually recurring dialogic interviews (Mishler, 1999) during the first two years after they finished their education. By intertwining their knowledge with their experiences, they developed ideas of sustainability from a gastronomic point of view. They discussed how to communicate these ideas with other individuals via meals and their desired outcome from it. Data was interpreted by applying the principles of hermeneutics and a view of knowledge based on hermeneutic bildung (Gadamer, 1960). Using the Delphi technique, preliminary results were brought back to the next interview for further elaboration, and these recurring dialogues gradually brought the ideas of the researcher and the participants towards a common explanation.

In the results, ideas emerged on how gastronomic competency could contribute to sustainable development by cultivating inner capacities and fostering sustainable commitment. Two dimensions of how gastronomy can contribute to approaching a more sustainable society were identified: as cultivation-of-the-self (Larsson, 1908) and as civic bildung (Bohlin, 2018). Cultivation-of-the-self is present in sensuous meal experiences, where it can stimulate people to get involved in sustainability issues. This involvement at the individual level can engage people to further bring about sustainability at a societal level through civic bildung. These results contribute to an understanding of how a sustainable mindset can be cultivated by experiencing sustainable meals.

This article explores sustainable development from a gastronomic perspective. Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society. The purpose is to explore how gastronomes can cultivate understandings and explanations of sustainability to be conveyed to individuals via meals. In semi-annually recurring dialogic interviews, four university-educated gastronomes cultivated their understandings and explanations of sustainability, and modeled how these could be communicated to other individuals. The dialogues gradually brought the ideas of the researcher and the participants toward a common explanation of the potential ways gastronomic competency could advance sustainable development. The results highlight two ways of understanding gastronomic sustainability: functionally as practical communication, and formally as a cultural issue. Based on H.G. Gadamer’s idea of bildung as hermeneutic interpretation, we argue that self-awareness is a process which is rooted in how knowledge is interpreted, understood, and explained by the individual. Practical participation in culturally influenced meals makes gastronomy a bridge between individual and societal issues, whereby gastronomic competencies can cultivate sustainable commitment, judgment, and community. In this way, gastronomic sustainability represents an approach to sustainable development that, significantly, also involves the cultivation of sustainable meaning.