Aspects of cooking in food and meal science

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

    Forskningsoutput: KonferensbidragArbetsdokument

    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.

    OriginalspråkEngelska
    Sidor206-210
    Antal sidor4
    StatusPublicerad - 2013
    Evenemang8th International Conference on Culinary Arts and Sciences -
    Varaktighet: 1980-jan-01 → …

    Konferens

    Konferens8th International Conference on Culinary Arts and Sciences
    Period80-01-01 → …

    Nationell ämneskategori

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