Jonatan Leer

Articles in journals

• Krogager, S. G. S. & Leer, J. (2024). Food porn 2.0? Definitions, challenges, and potentials of an elusive concept. Journal of Aesthetics & Culture, 16 (1).
• Leer, J. & Hoff-Jørgensen, C. (2023). Consumers’ attitudes to gourmet burgers: the case of the NOMA cheeseburger. British Food Journal, 125 (5), 1753-1768.
• Fusté-Forné, F. & Leer, J. (2023). Food at the Edge of the World: Gastronomy marketing in Tórshavn (Faroe Islands). Shima , 17 (1), 229-247.
• Leer, J. & Juel-Jacobsen, L. G. (2022). Food festival experiences from visitors' perspectives: intellectual, sensory, and social dimensions. Food and Foodways, 30 (4), 287-309.
• Leer, J. (2022). Gender and barbecue: The gendering of tradition, innovation and space in the Netflix series Chef’s Table: BBQ : [Genre et barbecue: genre, tradition, innovation et espace dans la série Netflix Chef’s Table: BBQ (2020)]. Anthropology of Food (16), 1-18.
• Hoff-Jørgensen, C. & Leer, J. (2022). Rethinking Restaurant Queueing Design: The Example of Noma's Post-Covid-19 Burger Pop-up. Journal of Gastronomy and Tourism, 7 (1), 51-67.
• Leer, J. (2020). Designing sustainable food experiences: Rethinking sustainable food tourism. The International Journal of Food Design, 5 (1-2), 65-82.
• Krogager, S. G. S. , Leer, J. , Povlsen, K. K. & Højlund, S. (2020). The amalgamation of media use practices and food practices in a school setting: methodological reflections on doing non-media-centric media research with children. Communication Research and Practice, 6 (2), 79-94.
• Krogager, S. G. S. , Leer, J. , Povlsen, K. K. & Højlund, S. (2020). The amalgamation of media use practices and food practices in a school setting: methodological reflections on doing non-media-centric media research with children (vol 6, pg 79, 2020). Communication Research and Practice, 6 (2), I-I.
• Leer, J. , Krogager, S. G. S. , Povlsen, K. K. & Højlund, S. (2019). Gender and Children's Food Practices: A Qualitative Study of 12-14-Year-Old Children in A Danish School Setting. NORA: Nordic Journal of Feminist and Gender Research, 27 (3), 181-193.
• Leer, J. (2019). Karnevaleske kødorgier: Analyse af kød og kitsch på Guldkroen. Jordens Folk, 54 (2), 87-95.
• Leer, J. (2019). Monocultural and multicultural gastronationalism: National narratives in European food shows. European Journal of Cultural Studies, 22 (5-6), 817-834.
• Leer, J. (2019). Ned(e) med tiden: hverdagsmadlavning som pligtarbejde, fornøjelse og distinktiv social praksis. Social kritik tidsskrift for social analyse og debat, 31 (4), 54-61.
• Leer, J. (2019). New Nordic men: cooking, masculinity and nordicness in Rene Redzepi's Noma and Claus Meyer's Almanak. Food, Culture, and Society: an international journal of multidisciplinary research, 22 (3), 316-333.
• Warrer, S. D. & Leer, J. (2018). Forhandlinger af mangfoldighed i danske kommunernes kostpolitikker for dagtilbud. Nordisk Barnehageforskning, 17 (1), 1-18.
• Neuman, N. & Leer, J. (2018). Nordic Cuisine but National Identities: “New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden: [Cuisine scandinave mais identités nationales: la Nouvelle Cuisine Scandinave et les projets gastronationalistes du Danemark et de la Suède]. Anthropology of Food (13).
• Lapiņa, L. & Leer, J. (2016). Carnivorous heterotopias: gender, nostalgia and hipsterness in the Copenhagen meat scene. Norma, 11 (2), 89-109.
• Nyvang, C. & Leer, J. (2016). Spise reprise: Historiebrug i Brd. Prices madprogrammer. Kulturstudier, 6 (1), 143-158.
• Leer, J. (2016). The rise and fall of the New Nordic Cuisine. Journal of Aesthetics & Culture, 8 (1).
• Leer, J. (2016). What's cooking, man? masculinity in European cooking shows after The Naked Chef. Feminist Review (114), 72-90.
• Meldgaard Kjær, K. & Leer, J. (2015). Food in Gender Studies and Gender in Food Studies. Kvinder, Køn og Forskning, 23 (3-4), 3-7.
• Leer, J. (2015). Ma(d)skulinitet i nynordiske kogebøger. Social kritik tidsskrift for social analyse og debat (144).
• Leer, J. & Kjaer, K. M. (2015). Strange Culinary Encounters STRANGER FETISHISM IN JAMIE'S ITALIAN ESCAPE AND GORDON'S GREAT ESCAPE. Food, Culture, and Society: an international journal of multidisciplinary research, 18 (2), 309-327.
• Leer, J. (2015). TV-kokken som kønsopdrager: styring af køn gennem maddannelse i Jamie’s Ministry of Food, The F-word og ”Le Chef Contre-attaque. K & K: kultur og klasse : kritik og kulturanalyse, 43 (120), 83-102.
• Leer, J. (2014). Den ma(d)skuline smag: Om manderoller og smagsidealer i TV-køkkene. Jordens Folk, 49 (4), 8-13.
• Leer, J. (2014). Jamie Oliver i den gode smags tjeneste: om restaurativ nostalgi og gastrogouvernementalitet i »Jamie’s Ministry of Food«. Litteraturmagasinet Standart, 27 (4), 54-57.
• Leer, J. (2014). Når TV-kokken ofrer lam: Maskulinitetsforhandlinger via lammekroppe i "autentiske" miljøer i Jamie's Italian Escape og Le chef en France. Kulturstudier, 5 (2), 139-160.
• Leer, J. (2013). Gastronomiske drags – Kønspositionering og subversion i madprogrammer via tv-serien Two Fat Ladies: [Gastronomic drags: A discussion of gender positioning and subversion in cooking shows through an analysis of Two Fat Ladies]. Tidsskrift for kjønnsforskning, 37 (2), 139-156.
• Leer, J. (2013). Madlavning som maskulin eskapisme: maskulin identitet i The Naked Chef og Spise med Price. Norma, 8 (1), 43-57.
• Leer, J. (2013). Mod en neutral seksualitet! eller Roland Barthes som queerteoretiker?. Passage, 28 (70), 37-48.
• Leer, J. (2011). Den følsomme Barthes. Litteraturmagasinet Standart, 24 (4), 42-43.
• Leer, J. (2009). Den lystfyldte logothète: om Barthes og Markis de Sade. Litteraturmagasinet Standart, 22 (4), 48-49.
• Leer, J. (2008). De sadianske vers: om Guillaume Apollinaires komplekse sadomasochistiske elsker/digter-persona i Lettres à Lou (1914-1916). Trappe tusind, 1 (1), 16-23.
• Leer, J. (2008). Hvor queer var Baudrillard?. Kvinder, Køn og Forskning, 16 (3), 20-31.

Articles, reviews/surveys

• Leer, J. & Wistoft, K. (2018). Taste in food education: A critical review essay. Food and Foodways, 26 (4), 329-349.

Books

• Krogager, S. G. S. & Leer, J. (2021). Mad og medier: Æstetik, forbrug og identitet. Frederiksberg: Samfundslitteratur.
• Leer, J. & Krogager, S. G. S. (2021). Research methods in digital food studies. New York: Routledge.
• Leer, J. (2018). Kød. Aarhus: Aarhus Universitetsforlag (Tænkepauser – viden til hverdagen 60).
• Leer, J. (2017). Ma(d)skulinitet: kønskamp i TV-køkkenet. Aarhus: Aarhus University Press.
• Leer, J. & Wistoft, K. (2015). Mod en smagspædagogik: et kritisk litteraturreview om børn, smag og læring.. Institut for Uddannelse og Pædagogik (IUP/DPU), Aarhus Universitet (Smag - skriftserie om smag 2).

Chapters in books

• Leer, J. (2024). Strategies in Vegan Food Design: The case of the restaurant Bellies in Stavanger. In: S. Højlund; C. Counihan, Chefs and Sustainability. . University of Illinois Press.
• Leer, J. (2023). Mad, kultur og religion. In: Ane Rytter, Ernæring for sygeplejestuderende. . Gads forlag.
• Leer, J. (2023). The Influence of Media on Food Travel. In: Francesc Fusté-Forné; Erik Wolf, Contemporary Advances in Food Tourism Management and Marketing (pp. 94-107). . Routledge.
• Leer, J. & Krogager, S. G. S. (2022). Transgressive Food Practices on Instagram: The Case of Guldkroen in Copenhagen. In: Emily Contois; Zenia Kish, Food Instagram : Identity, Influence, and Negotiation (pp. 205-220). New York: University of Illinois Press.
• Krogager, S. G. S. & Leer, J. (2021). Doing digital food studies. In: Jonatan Leer; Stinne Gunder Strøm Krogager, Research methods in digital food studies. New York: Routledge.
• Leer, J. (2021). How to use digital media in food-related action research. In: Jonatan Leer; Stinne Gunder Strøm Krogager, Research methods in digital food studies (pp. 164-176). New York: Routledge.
• Povlsen, K. K. , Strøm Krogager, S. G. , Leer, J. & Højlund Pedersen, S. (2020). Children, Food and Digital Media: Questions, Challenges and Methodologies. In: Elin Eriksen Ødegaard; Jorunn Spord Borgen, Childhood Cultures in Transformation: 30 Years of the UN Convention on the Rights of the Child in Action towards Sustainability (pp. 162-177). . Brill Academic Publishers.
• Leer, J. (2020). Copenhagen: Porridge Bars, Nordic Craft Beer and Hipster Families in the Welfare State. In: Fabio Parasecoli; Mateusz Halawa, Global Brooklyn: Designing Food Experiences in World Cities (pp. 81-95). London: Bloomsbury Academic.
• Leer, J. (2020). Mad uden filter: Æstetik og Moral på Facebook-gruppen ”Hvad skal vi have at spise til aften i dag?. In: Iben Bredahl Jessen; Nicolai Jørgensgaard Graakjær, Medieæstetik: Politik, hverdagsliv og forbrugskultur (pp. 207-230). Aalborg: Aalborg Universitetsforlag.
• Nyvang, C. & Leer, J. (2019). Kids in the kitchen: Danish cookbooks for children, 1847–2014. In: Tenna Jensen; Caroline Nyvang; Peter Scholliers, Food and Age in Europe, 1800-2000 (pp. 96-114). Andover: Routledge.
• Müller, A. R. & Leer, J. (2019). Mainstreaming New Nordic Cuisine? Alternative Food Politics and the Problems of Scale Jumping and Scale Bending. In: Michelle Phillipov; Katherine Kirkwood, Alternative Food Politics: From the Margins to the Mainstream (pp. 37-54). London: Routledge.
• Jenvold, B. , Leer, J. , Mørk-Hansen, J. & Petri, G. (2018). Fra Grød til galla: Nyt kongeligt køkken 1967- 2016. In: Inge Adriansen; Britta Andersen; Marie Aaberg Andersen; Bodil Møller Knudsen, Fyrstelige Måltider (pp. 123-140). Auning: Gammel Estrup.
• Leer, J. (2018). Gender and food television: a transnational perspective on the gendered identities of televised celebrity chefs. In: Kathleen LeBesco; Peter Naccarato, The Bloomsbury handbook of food and popular culture (pp. 13-26). London: Bloomsbury Academic.
• Lassen, M. & Leer, J. (2017). Et sociologisk blik på smag. In: Liselotte Hedegaard; Jonatan Leer, Perspektiver på smag (pp. 71-79). . Smag for Livet.
• Leer, J. (2017). "If you want to, you can do it!": home cooking and masculinity makeover in "Le chef contre-attaque". In: Michelle Szabo; Shelley L. Koch, Food, masculinities, and home: interdisciplinary perspectives (pp. 182-196). London: Bloomsbury Academic.
• Hedegaard, L. & Leer, J. (2017). Perspektiver på smag: En Introduktion. In: Liselotte Hedegaard; Jonatan Leer, Perspektiver på smag (pp. 5-11). . Smag for Livet.
• Leer, J. & Klitgaard Povlsen, K. (2016). Food and Media: An Introduction. In: Jonatan Leer; Karen Klitgaard Povlsen, Food and media : practices, distinctions and heterotopias (pp. 1-19). London: Routledge.
• Leer, J. (2016). Fortidslængsel, autenticitetshunger og maskulinitet i danske kogebøger fra det 21. århundrede. In: Inge Adriansen; Bettina Buhl; Irene Hellvik; Bodil Møller Knudsen, Mad og Identiteter: Dansk Madhistorie (pp. 20-35). Estrup: Dansk Landbrugsmuseum.
• Leer, J. (2016). Homosocial Heterotopias and Masculine Escapism in TV-Cooking Shows. In: Jonatan Leer; Karen Klitgaard Povlsen, Food and media: practices, distinctions and heterotopias (pp. 110-126). London: Routledge.
• Leer, J. (2015). Matador Mix Mysteriet: Tal en smag! Om det smagdidaktiske potentiale af Matador Mix!. In: Susanne Højlund, Smagsmysteriet: smagen under lup (pp. 55-60). . Smag for Livet.
• Leer, J. (2013). Food. In: Hilda Rømer Christensen, Research in gender and equality (pp. 24-25). Köpenhamn: Co-ordination for Gender Research.

Collections (editor)

• Leer, J. (ed.) & Povlsen, K. K. (ed.) (2016). Food and media: practices, distinctions and heterotopias. London: Routledge (Critical food studies ).