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Kajsa Hult

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

Email: a2Fqc2EuaHVsdDtvcnUuc2U=

Phone: +46 19 302042

Room: K1108

Research subject

Culinary Arts and Meal Science

About Kajsa Hult

Kajsa holds a PhD in Culinary Arts and Meal Science and defended her dissertation in the fall of 2024 titled "Hipster Hospitality and Beyond". Her research interests lie at the intersection of gastronomic quality and simplicity, exploring how dining experiences are shaped and communicated from the producers' perspective in an era where individualization and hipster practices have become increasingly established in society. In addition to her academic focus on restaurant professionals, restaurant conceptualization, and taste, Kajsa has several years of hands-on experience as a sommelier and dining room professional. This experience has made it important for her to continue highlighting a profession that often receives less attention in media discussions about restaurants.

Active projects

The imagined hospitality and it's practices in a restaurant context

Research groups

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]
Hult, K. , Lainpelto, J. , Walter, U. & Jonsson, I. M. (2023). Constructing the hospitality superstar in restaurant dining rooms. Scandinavian Journal of Hospitality and Tourism, 23 (2-3), 264-281. [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]
Hult, K. (2023). Forskning: Dåliga jobbannonser sänker restaurangyrkets status. Hotellrevyn (21 november). [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

Hult, K. (2023). Changing the idealization of hospitality?. Paper presented at Stockholm Gastronomy Conference, Stockholm, Sweden, November 23-25, 2023. [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]
Hult, K. , Lainpelto, J. , Walter, U. & Jonsson, I. M. (2022). Constructing the hospitality superstar: A document analysis of job advertisements in Sweden. In: M. Michaud; A. Giboreau; A. Perez-Cueto, Menu Volume 10 - Special issue. Report of ICCAS Proceedings. Twelfth International Conference on Culinary Arts and Sciences. Paper presented at 12th International Conference on Culinary Arts and Sciences (ICCAS 2022), Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences, Lyon, France, June 2-3, 2022. (pp. 92-92). Institut Paul Bocuse. [BibTeX]
Hult, K. (2022). The contemporary culinary hospitality identity in restaurant dining rooms. Paper presented at Tore Wretman Symposium 2022, Stockholm, Sweden, November 1-2, 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]
Hult, K. (2021). Front of the house professionals’ identity creations: Symbols and underlying motivations of hospitality as performance in small-scale restaurant establishments. 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. 30-32). Örebro: Örebro University. [BibTeX]