Social and cultural perspectives on meals
About this group
Group information
The core of this group is the meaning of the meal for people in the past and present. Focus is the relationship between the person and the food, from production to consumption, which includes the craft, e.g. the practical knowledge and skills as well as the performance of culinary practices. Hence, it aims to merge the research areas food studies and culinary arts/gastronomy.
Ongoing projects within the research group touches on e.g. the future meal, sustainable meals, food culture and restaurant culture.
In addition to seminars, the group aims to collaborate and network with national and international researchers within the field to achieve future research projects.
Researchers
- Mischa Billing
- Kajsa Hult
- Matilda Marshall
- Jon Thor Petursson
- Henrik Scander
- Ute Walter
- Lotte Wellton
- Ansung Kim, PhD student
- Daniel Östergren, PhD student
Research projects
Active projects
- From ice deliveries to electricity dependent refrigerators - food storing practices and ideas of sustainability 1920s -2020
- Gustatory wisdom in a knowledge-driven society
- Rewine the world- By joint forces and expertise apply multi-disciplinary research and develop novel methods to rescue wine and other complex food products
- Sommeliers competition practices in regards to restaurant industry development
- The Creation of Culinary Spaces in Sweden
- The imagined hospitality and it's practices in a restaurant context
