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Henrik Scander

Position: Senior Lecturer School/office: School of Hospitality, Culinary Arts and Meal Science

Email: aGVucmlrLnNjYW5kZXI7b3J1LnNl

Phone: +46 19 302008

Room: K1116

Research subject

Culinary Arts and Meal Science

About Henrik Scander

Henrik Scander is a lecturer and PhD in Culinary Arts and Meal Science, in the field of food and drink combinations. He wrote his thesis on food and beverages in combination based on cultural habits and nutritional contribution. The focus was on combining qualitative and quantitative methodology to see how and why food and beverage combinations is consumed and what it leads to. Henrik highlights thus the "good" combination from a health perspective and a pleasure perspective.

In 2011, Henrik finished his master's degree in Culinary Art and hospitality Science, in which his essay focused on the tacit knowledge and craft of sabrering Champagne. Henrik has been employed as lecturer since 2008 at Campus Grythyttan, Örebro University. Henrik has worked primarily on the development of craft for the sommelier and how it can be linked to scientific perspectives, as well as wine tasting with a special focus on wine, tea and coffee.

Before his employment at the University, he himself has undergone the bachelor program at Grythyttan for Sommeliers. He has also worked in the restaurant business since the 1990s. Henrik has held positions as a sommelier in Sweden and in France, and has served on the board of the Swedish Sommelier Association.

Active projects

Completed projects

Food and beverage combinations, cultural habits and nutritional contribution

Research groups

Social and cultural perspectives on meals

Publications

Articles in journals

Hult, K. & Scander, H. (2024). Hipster Hospitality: Blurred Boundaries in Restaurants. Journal of Gastronomy and Tourism, 8 (2), 65-82. [BibTeX]
Öberg, C. , Larson, M. & Scander, H. (2024). In the interest of the nation: Swedish fika. International Journal of Gastronomy and Food Science, 37. [BibTeX]
Hult, K. , Scander, H. & Walter, U. (2023). Contemporary dining room professionals: towards a “hip” style of hospitality identity. Research in Hospitality Management, 13 (1), 11-21. [BibTeX]
Scander, H. (2023). Sommelier craft: Aesthetic judgements in the performance of decanting. FORMakademisk, 16 (4). [BibTeX]
Yngve, A. , Scander, H. & Almroth, S. (2023). Taking a closer look at the Swedish coffee break, “fika”. International Journal of Gastronomy and Food Science, 33. [BibTeX]
Scander, H. & Jakobsson, B. M. (2022). Gastronomy competition and restaurant practice: Sommeliers’ understanding of the game of social craft. International Journal of Gastronomy and Food Science, 29. [BibTeX]
Yngve, A. , Neuman, N. , Haapala, I. & Scander, H. (2021). The Project Collection Food, Nutrition and Health, with a Focus on Eating Together. International Journal of Environmental Research and Public Health, 18 (4). [BibTeX]
Scander, H. , Neuman, N. , Tellström, R. & Yngve, A. (2020). Acquiring competence: Sommeliers on ‘good’ food and beverage combinations. International Journal of Gastronomy and Food Science, 20. [BibTeX]
Scander, H. , Neuman, N. & Tellström, R. (2019). Sommeliers' Food and Beverage Combinations: Social Conventions and Professional Identity. Journal of Gastronomy and Tourism, 4 (1), 29-39. [BibTeX]
Scander, H. , Monteagudo, C. , Nilsen, B. B. , Tellström, R. & Yngve, A. (2018). Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden. Public Health Nutrition, 21 (18), 3318-3327. [BibTeX]
Scander, H. , Monteagudo, C. , Nilsen, B. B. , Tellström, R. & Yngve, A. (2018). Food and beverage dinner combinations, patterns among Swedish adults. International Journal of Gastronomy and Food Science, 14, 20-26. [BibTeX]
Monteagudo, C. , Scander, H. , Nilsen, B. & Yngve, A. (2017). Folate intake in a Swedish adult population: Food sources and predictive factors. Food & Nutrition Research, 61. [BibTeX]
Nilsen, B. B. , Yngve, A. , Monteagudo, C. , Tellström, R. , Scander, H. & Werner, B. (2017). Reported habitual intake of breakfast and selected foods in relation to overweight status among seven-to nine-year-old Swedish children. Scandinavian Journal of Public Health, 45 (8), 886-894. [BibTeX]

Articles, reviews/surveys

Scander, H. , Yngve, A. & Lennernäs Wiklund, M. (2021). Assessing Commensality in Research. International Journal of Environmental Research and Public Health, 18 (5). [BibTeX]
Scander, H. , Lennernäs Wiklund, M. & Yngve, A. (2021). Assessing Time of Eating in Commensality Research. International Journal of Environmental Research and Public Health, 18 (6). [BibTeX]

Books

Scander, H. , Dahlberg, V. & Bäckman, A. (2023). Öl: Upplevelser och kunskap genom teori, provningar och matkombinationer. Kalmar: Grenadine Bokförlag AB. [BibTeX]

Chapters in books

Crichton-Fock, A. P. F. & Scander, H. (2024). Sommelierens estetiska hantverk: Vinprovning som aristotelisk kunskap i handling. In: Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Måltiden i framtiden: Gastronomiska Akademiens årsbok utgiven för sextiofjärde året i följd (pp. 116-126). . Carlsson Bokförlag. [BibTeX]
Klauss, N. & Scander, H. (2024). Tea as a sophisticated food companion. In: Hartwig Bohne, Tea cultures of Europe: Heritage and hospitality (pp. 81-96). . Walter de Gruyter. [BibTeX]
Mauris, G. & Scander, H. (2024). Tea in Sweden: Tradition and consumtion. In: Hartwig Bohne, Tea cultures of Europe: Heritage and hospitality (pp. 407-413). . Walter de Gruyter. [BibTeX]
Scander, H. (2020). Sommelierens tävling och matsalspraktik: Spelet om det sociala hantverket. In: Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Nya svenska matvanor: Gastronomiska Akademiens årsbok utgiven för sextioförsta året i följd (pp. 122-127). Stockholm: Carlsson Bokförlag. [BibTeX]
Scander, H. (2010). Ah...du underbara Bordeaux. In: Barbro Henning, Vinkällaren Grappe: matrikel 2010 (pp. 24-25). Stockholm: Vinkällaren Grappe. [BibTeX]

Collections (editor)

Hult, K. (ed.) , Scander, H. (ed.) , Sundqvist, J. (ed.) & Wellton, L. (ed.) (2023). Tore Wretman Symposiet: Svensk måltidsforskning i ett internationellt perspektiv. Örebro: Örebro universitet (Måltidskunskap 9). [BibTeX]
Hult, K. (ed.) , Jonsson, I. M. (ed.) , Scander, H. (ed.) & Wellton, L. (ed.) (2022). Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th. Örebro: Örebro University (Måltidskunskap 6). [BibTeX]
Carrillo, J. (ed.) , Hult, K. (ed.) , Jonsson, I. M. (ed.) , Scander, H. (ed.) & Wellton, L. (ed.) (2021). Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Örebro: Örebro University (Måltidskunskap 5). [BibTeX]

Conference papers

Scander, H. , Larsson, M. & Öberg, C. (2024). Exploring the narratives of Tea, Swedish Fika, and sustainable beverage culture. Paper presented at 1st European Tea Culture Conference, The fascination of European tea culture: diversity, tradition and innovation, Dresden, Germany, May 22-24, 2024. [BibTeX]
Hult, K. & Scander, H. (2023). Contemporary restaurant structure and representation of Self. Paper presented at EuroCHRIE, Changing Realities, New Opportunities, Vienna, Austria, October 3-6, 2023. [BibTeX]
Scander, H. , Larson, M. , Öberg, C. , Yngve, A. & Almroth, S. (2023). Fika a new turn in food studies: an unexplored Swedish meal practice. In: Food & Communication: Communicating 'good' foods Book of abstracts. Paper presented at 3rd Conference on Food & Communication - Communicating 'good' foods, Örebro University, Örebro, Sweden, September 13-15, 2023. (pp. 97-98). Örebro: Örebro University. [BibTeX]
Scander, H. , Monteagudo, C. & Pattersen, E. (2023). Food and beverage combinations, patterns among Swedish Adolescents. In: Annals of Nutrition and Metabolism. Paper presented at 22nd IUNS-International Congress of Nutrition, Tokyo, Japan, December 6-11, 2022. (pp. 797-797). S. Karger. [BibTeX]
Scander, H. & Herdenstam, A. P. F. (2023). Kaffekonsumtion kärnan i svensk fikakultur. In: Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton, Tore Wretman Symposiet Svensk måltidsforskning i ett internationellt perspektiv. Paper presented at Tore Wretman Symposium, Stockholm, Sweden, November 1-2, 2022. (pp. 106-106). Örebro: Örebro universitet. [BibTeX]
Herdenstam, A. P. F. , Scander, H. & Billing, M. (2023). Sommelierens estetiska hantverk: Vinprovning som aristotelisk kunskap i handling. In: Kajsa Hult; Henrik Scander; Joachim Sundqvist; Lotte Wellton, Tore Wretman Symposiet Svensk måltidsforskning i ett internationellt perspektiv. Paper presented at Tore Wretman Symposium, Stockholm, Sweden, November 1-2, 2022. (pp. 82-82). Örebro: Örebro universitet. [BibTeX]
Scander, H. (2023). Sommeliers’ judgments in craft practices: Decanting a performance of taste. Paper presented at Biennial International Conference for the Craft Sciences (BICCS), Mariestad, Sweden, September 20-22, 2023. [BibTeX]
Scander, H. , Larson, M. & Öberg, C. (2023). Swedish Fika: Much more than a cup of coffee. Paper presented at EuroCHRIE, Changing Realities, New Opportunities, Vienna, Austria, October 3-6, 2023. [BibTeX]
Scander, H. , Monteagudo, C. & Pattersen, E. (2022). Food and beverage combinations, patterns among Swedish Adolescents. Paper presented at 22nd IUNS-International Congress of Nutrition, Tokyo, Japan, December 6-11, 2022. [BibTeX]
Hult, K. & Scander, H. (2021). A deconstruction of the restaurant industry: from the perspective of dining room professionals. Paper presented at Tore Wretman-dagen, Kungliga Skogs- och Lantbruksakademien, (KSLA), Stockholm, Sweden, October 20, 2021. [BibTeX]
Scander, H. (2021). Att utvecklas som sommelier och måltidskreatör. Paper presented at Tore Wretman-dagen, Kungliga Skogs- och Lantbruksakademien, (KSLA), Stockholm, Sweden, October 20, 2021. [BibTeX]
Scander, H. , Herdenstam, A. P. F. & Billing, M. (2021). Food and beverage pairing: Scoping review to support professional Sommelier practices. In: Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Nordic Association for Food Studies Workshop 2021 Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th. Paper presented at Nordic association for food studies Conference (NAFS 2021) Grythyttan, Sweden, November 25, 2021. (pp. 21-24). Örebro: Örebro University. [BibTeX]
Scander, H. (2020). Sommelier competition practices as competitive success factors. In: Julia Carrillo; Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Nordic Association for Food Studies Workshop 2020 Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Paper presented at Nordic association for food studies Conference (NAFS 2020) Grythyttan, Sweden, November 14, 2020. (pp. 33-33). Örebro University. [BibTeX]
Scander, H. , Neuman, N. , Tellström, R. & Yngve, A. (2019). Acquiring taste: Wine professionals on “good” combinations of food and beverages. In: Sne, Adriana; Haven-Tang, Claire; Gibbs, Darryl; Ritchie, Caroline, Food and society Proceedings. Paper presented at 11th International Conference on Culinary Arts and Sciences (ICCAS2019), Cardiff, Wales, June 27-28, 2019. (pp. 173-173). Cardiff Metropolitan University. [BibTeX]
Scander, H. , Tellström, R. & Yngve, A. (2015). Energy contribution patterns from drink and food in Riksmaten. In: Annals of Nutrition and Metabolism. Paper presented at 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015. (pp. 200-200). Basel: S. Karger. [BibTeX]
Scander, H. (2015). Food and drink combinations in Swedish meals. In: Annals of Nutrition and Metabolism. Paper presented at 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015. (pp. 13-13). Basel: S. Karger. [BibTeX]
Scander, H. , Tellström, R. & Yngve, A. (2015). How do Swedes combine food and drink? Preliminary energy contribution pattern from drink and food in Swedish national survey. Paper presented at 9th International Conference on Culinary Arts and Sciences (ICCAS 2015), Montclair State University, Montclair, USA, June 6–9, 2015. [BibTeX]
Mikkelsen, B. E. , Justesen, L. , Wendin, K. , Olsson, V. , Yngve, A. , Scander, H. , Tellström, R. , Junttila, M. & et al. (2015). Research based educations for future foodscapes: the New NordicFood4Many experience. In: Culinary Arts and Sciences IX. Paper presented at The International Conference on Culinary Aet and Sciences, At Montclair State University, New Jersey, USA, 3-5 June, 2015. (pp. 56-68). [BibTeX]
Jennerholm, P. , Scander, H. & Lööb, C. (2011). Wine evaluation training of sommelier students is succesful. In: Andrew Mungall, BALANCING ART, INNOVATION & PERFORMANCE In Food and Beverage, Hotel Leisuyre Industries. Paper presented at ICHLAR, International Conference on Hospitality & Lesisure Applied Research. (pp. 221-224). [BibTeX]
Pipping Ekström, M. , Scander, H. , Andersson Sandberg, Å. , Sandberg, E. & Jonsson, I. M. (2010). Gender Plays its Part: a study of the hospitality industry. Paper presented at Services markets & society, Helsingborg, Sweden, 2010. [BibTeX]

Doctoral theses, comprehensive summaries

Scander, H. (2019). Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University. [BibTeX]

Manuscripts

Scander, H. , Neuman, N. , Tellström, R. & Yngve, A. Acquiring taste : Sommeliers on ‘good’ food and beverage combinations. [BibTeX]
Scander, H. , Neuman, N. & Tellström, R. Sommeliers’ food and beverage combinations : social conventions and professional identity. [BibTeX]

Other

Scander, H. (2024). Grythyttan är ett nav för restaurangindustrin. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2024). Har du inte utforskat te är det dags att göra det. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Hult, K. & Scander, H. (2024). Hipster Hospitality Blurred Boundaries in Restaurants in GAT. Journal of Gastronomy and Tourism. [BibTeX]
Scander, H. (2024). Nu ska te ta plats i forskningen: ”Vi är ett kaffedrickande land”. Sveriges Radio P4 Örebro. [BibTeX]
Scander, H. (2024). Tänk så här: när du väljer rosévin. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2023). Jag är som Zlatan: med lägre lön. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2023). Svenska fikan: en kulturskatt eller en hälsorisk?. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2023). Så kan du smaksätta ditt liv: med egen snaps. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2023). Universitetets cerenomi är inte helt olik studenten. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. & Axelsson, M. (2023). Vinets historia i Sverige. Mattias Axelsson.(Kungar och krig. Alkoholspecial) [BibTeX]
Scander, H. (2023). Är det du eller staten som ska ha koll på alkoholen?. Örebro: Nerikes Allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2022). Konst och minnen gör dig till en bättre vinkännare. Örebro: Nerikes allehanda AB.(Nerikes Allehanda) [BibTeX]
Scander, H. (2022). Ostron och champagne: är det verkligen gott?. Örebro: Nerikes allehanda AB. [BibTeX]
Scander, H. (2022). Sju sorters blommors doft gynnar din kropp. Örebro: Nerikes allehanda AB. [BibTeX]
Scander, H. (2022). Så kan matgäster och krogpersonal bli jämlika. Örebro: Nerikes allehanda AB. [BibTeX]
Scander, H. (2022). Så tar du makten över din egen smak - och andras. Örebro: Nerikes allehanda AB. [BibTeX]
Scander, H. (2008). Hovmästaren, någon att lita på?. Martin Olsson.(Martins Magasin) [BibTeX]

Reports

Carrillo, J. (ed.) , Hult, K. (ed.) , Scander, H. (ed.) & Sundqvist, J. (ed.) (2024). STOCKHOLM GASTRONOMY CONFERENCE: Gastronomy Research and Policy Studies – The State of The Art – Stockholm 23-26 November 2023. Örebro: Örebro universitet (Måltidskunskap 10). [BibTeX]