Lars Eriksson
Position: Lecturer School/office: School of Hospitality, Culinary Arts and Meal ScienceEmail: bGFycy5nLmVyaWtzc29uO29ydS5zZQ==
Phone: +46 708 660702
Room: K111
About Lars Eriksson
Lars Eriksson is lecturer at the School of Hospitality, Culinary Arts and Meal Science (RHS), Campus Grythyttan. He obtained a PhD in Culinary Arts and Meal Science in 2021after defending his doctorial thesis “To design meals - mise en place, table setting and serving, A method study of the waiter's craftsmanship”. Link to the thesis: http://oru.diva-portal.org/smash/record.jsf?pid=diva2:1538016
The thesis was a collaboration between RHS and the Department of Cultural Conservation at the University of Gothenburg and led to joint research between the two universities on crafts as a form of knowledge.
Lars Eriksson, who since 1995 has a bachelor's degree, has run the company Kring Mat for 20 years. In his role as an entrepreneur, Lars Eriksson has designed and developed the form and content for official meal representation. Clients have been government agencies, cultural institutions and private companies in Sweden and abroad.
Research
Lars Eriksson´s research area is in craftsmanship and aesthetic design with a theoretical basis in practice-oriented research. The time-geographical approach has been important for his research, which has contributed to adding a time dimension to the aspect of space in the FAMM model (Five Aspects Meal Model). The FAMM model can thereby become more dynamic and a greater understanding and in-depth knowledge can be achieved about craft actions.
Another area of research concerns reasoning about how space, time, logic and aesthetics interact and thereby affect people's meal experience. This is summarized in the model “Taxonomy for meal design”. Lars Eriksson´s research has contributed to identifying the waiter's professional knowledge as a craft. Through understanding and explanations of knowledge content for craft areas within food and meals, opportunities can be provided for increased professionalisation of several occupations.
Teaching
Lars Eriksson teaches undergraduate courses at RHS, for example the courses Aesthetic Creation, Sommellerie and the course Development of Meal Experiences. Lars Eriksson supervises degree projects.
Collaboration
Lars Eriksson has led a research collaboration, funded by the Knowledge Foundation, between Konstfack, the business community and RHS. For Norlandia, which runs preschools and elderly care, he has completed staff training for an improved meal environment in nursing homes. For Best Service, a national network for service in Sweden's regions, Lars Eriksson has participated with expert knowledge in an training video about pleasant meals in care environments. Link to the film: https://bestservice.se/videos/
Research projects
Active projects
Completed projects
Publications
Articles in journals
- Eriksson, L. (2022). The Waiter's Craft Knowledge of Meal-design. Menu, journal of food & hospitality research, 10 (Special issue), 68-73. [BibTeX]
- Östergren, D. , Eriksson, L. & Jonsson, I. M. (2021). Using dialogue to express memories from a meal designer’s gastronomic professional practice. FORMakademisk, 14 (2), 1-19. [BibTeX]
- Seiler, J. , Eriksson, L. , Westerlund, T. & Almevik, G. (2021). Ways of Tacit Knowing. FORMakademisk, 14 (2), 1-5. [BibTeX]
- Eriksson, L. , Jonsson, I. M. & Öström, Å. (2020). Waiter's craft-related actions studied from the perspective of time-geography. Nordic Journal of Vocational Education and Training, 10 (2), 152-176. [BibTeX]
- Eriksson, L. , Seiler, J. , Jarefjäll, P. & Almevik, G. (2019). The time-space of craftsmanship. Craft Research, 10 (1), 17-39. [BibTeX]
Chapters in books
- Eriksson, L. (2022). The Waiter's Craft Knowledge of Meal-design. In: Tina Westerlund; Camilla Groth; Gunnar Almevik, Craft sciences (pp. 116-137). Göteborg: Kriterium/Acta Universitatis Gothoburgensis. [BibTeX]
- Eriksson, L. (2000). Svensk representativ dukning. In: Swahn, Jan-Öjvind, Lagerqvist, Lars O., Möller, Christina & Rådström, Niklas, Gastronomisk kalender 2001: Gastronomiska Akademiens årsbok (pp. 47-54). Stockholm: Bokförlaget Prisma. [BibTeX]
Conference papers
- Eriksson, L. (2022). The Waiter's Craft Knowledge of Meal-design. 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. [BibTeX]
- Eriksson, L. , Almevik, G. , Öster, A. , Andersson, G. & Linda, L. (2019). Crafting film instructions: e-learning in craft education. Paper presented at Make & Learn, Göteborg, Sweden, September 17-20, 2019. [BibTeX]
- Eriksson, L. , Nygren, T. & Öström, Å. (2018). Communcation tools for meal design. Paper presented at International Conference Tomorrow´s Food Travel (TFT), Centre for Tourism, University of Gothenburg, Gothenburg, Sweden, October 8-10, 2018. [BibTeX]
- Eriksson, L. (2017). Att ge förklaringar till servitörens kunskap i fråga om dukning och servering. Paper presented at Måltidsakademiens forskningsseminarium "Måltid & gastronomi", Uppsala, Sweden, May 18, 2017. [BibTeX]
- Göran-Rodell, A. , Akner-Koler, C. & Eriksson, L. (2016). Aesthetic Gestalt Process in the Culinary Arts and Hospitality. In: Tobias Nygren; Agneta Yngve; Åsa Öström, 1st Granqvist Culinary Arts and Meal Science Symposium Campus Grythyttan, Örebro University 18 March 2016: Programme and Abstracts. Paper presented at 1st Granqvist Culinary Arts and Meal Science Symposium, Grythyttan, Sweden, March 17-18, 2016. (pp. 17-17). Örebro: Örebro University. [BibTeX]
- Eriksson, L. (2016). Bordsdukningens system: Tidsgeografi som metod för att förstå vad som skall plockas fram och vad som skall plockas bort. Paper presented at Måltidsakademins forskningsseminarium "Mat och måltid", Uppsala, Sweden, May 19, 2016. [BibTeX]
- Eriksson, L. , Almevik, G. , Seiler, J. & Jarefjäll, P. (2016). Dioramas of Craftmanship: Investigating Craft Practice with Time Geography. Paper presented at Make it NOW! International NordFo Conference, University of Turku, Rauma, Finland, September 28-30, 2016. [BibTeX]
- Eriksson, L. , Seiler, J. , Jarefjäll, P. & Almevik, G. (2016). Paths and constraints in the time-space of craftmanship. Paper presented at 2nd International Time-Geography Conference, Linköping University, Linköping, Sweden, September 21-23, 2016. [BibTeX]
- Eriksson, L. (2016). Waiters Craftmanship - The Sloppy Set Table: How can the craft of setting a table be defined?. Paper presented at 1st Granqvist Culinary Arts & Meal Science Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden, March 18, 2016. [BibTeX]
- Eriksson, L. (2014). Estetiska kompositionsbegrepp: från Cheryl Akner-Kolers avhandling Form and formlessness 2007. Paper presented at Vetenskapsrådets årliga symposium om konstnärlig forskning 2014, "Från konstnärlig högskola till universitet". Vetenskapsrådets kommitté för konstnärlig forskning i samarbete med Högskolan i Borås, Borås, Sweden, November 27-28, 2014. [BibTeX]
- Eriksson, L. , Öström, Å. & Akner-Koler, C. (2011). Embodied aesthetic movements during mealtime: a provocative method for design innovation of culinary utensils. Paper presented at The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011. [BibTeX]
Doctoral theses, comprehensive summaries
- Eriksson, L. (2021). Att gestalta måltider – mise en place, dukning och servering: En metodstudie i servitörens hantverkskunnande. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University. [BibTeX]
Manuscripts
- Eriksson, L. The waiter's craft knowledge of meal-design. [BibTeX]
- Seiler, J. , Eriksson, L. , Westerlund, T. & Almevik, G. Ways of tacit knowing. [BibTeX]