Aspects of cooking in food and meal science

Albina Brunosson; Anna Bryntorp; Maria Nyberg; Viktoria Olsson; Hanna Sepp; Karin Wendin

Aspects of cooking in food and meal science

Albina Brunosson, Anna Bryntorp, Maria Nyberg, Viktoria Olsson, Hanna Sepp, Karin Wendin

Forskningsoutput: Konferensbidrag › Arbetsdokument (paper)

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Sammanfattning

Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

Originalspråk	Engelska
Sidor	206-210
Antal sidor	4
Status	Publicerad - 2013
Evenemang	8th International Conference on Culinary Arts and Sciences - Varaktighet: 1980-jan.-01 → …

Konferens

Konferens	8th International Conference on Culinary Arts and Sciences
Period	80-01-01 → …

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@conference{231d2924056d403b87c93831039617eb,

title = "Aspects of cooking in food and meal science",

abstract = "Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.",

keywords = "cooking, education, food and meal science",

author = "Albina Brunosson and Anna Bryntorp and Maria Nyberg and Viktoria Olsson and Hanna Sepp and Karin Wendin",

year = "2013",

language = "English",

pages = "206--210",

note = "8th International Conference on Culinary Arts and Sciences ; Conference date: 01-01-1980",

}

TY - CONF

T1 - Aspects of cooking in food and meal science

AU - Brunosson, Albina

AU - Bryntorp, Anna

AU - Nyberg, Maria

AU - Olsson, Viktoria

AU - Sepp, Hanna

AU - Wendin, Karin

PY - 2013

Y1 - 2013

N2 - Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

AB - Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

KW - cooking

KW - education

KW - food and meal science

M3 - Paper

SP - 206

EP - 210

T2 - 8th International Conference on Culinary Arts and Sciences

Y2 - 1 January 1980

ER -

Aspects of cooking in food and meal science

Sammanfattning

Konferens

Nationell ämneskategori

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