To Örebro University

It is hard to extract and articulate someone’s tacit knowledge or craftsmanship into universal rules for all to employ. Nevertheless, there is an urgent need for appropriate tools to be devoloped to support knowledge transfer in traditional craft fields. This article presents the use of time-geography derived from Torsten Hägerstrand. We use this methodological perspective to elicit craftsmanship as contingent on a skilled person’s presence in time-space and their approach to interaction between humans and objects in light of the restrictions placed on them by the limitations of their capability, coupling and networks. The theoretical inquiry in this article is grounded on three cases of craftsmanship: table-setting, forging and garden attendance. The objective is to assess the suitability of time-geography as a tool for craft research. What are the advantages and disadvantages of time-geography with respect to craft? How does the method work in the different craft fields? The result is a collection of experiences and judgements of the method applied in a variety of craft practices. The conclusion of the article is that time-space geography can enhance craft research, but also augment personal instruction. Skilfulness is not exclusively tied to the maker’s genius and intentions nor carefully guided by universal rules of thumb or predictable behaviours. Skill grows from attentive practice in the face of constraints and of the paths of beings and things in time-space.

The aim of this paper is to visualize, communicate and understand the vocational knowledge of a waiters craft, including how to perform table-setting and serving. The underlying theoretical perspectives are Culinary Arts and Meal Science, Craft Science, and Time-Geography. Basic time-geographical concepts used in the study are project, log, notation and constraint. The empirical data consist of two postulated serving methods wherein different procedures are identified. The data are based on the first author’s vocational experience and are described by logs of procedures. Questions in the logs concerning capacity, coupling, or authority constraints indicate limits to what is possible. Additionally, one of the serving methods is shown by a notation, displaying the waiter’s and the guests’ actions in relation to the procedures. The notation, complemented with a drawing of the room, provides knowledge about when, where, and for how long a serving procedure lasts. Through the use of time-geographical tools, the waiter’s craft procedures can be described and interpreted. Thus, it became possible to visualize, communicate, and acquire a deeper understanding of how the waiter in her vocational craft predicts and masters how time and materiality together with spatiality affect a meal event.