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Fjellström, Christina
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Publications (10 of 124) Show all publications
Neuman, N., Gottzén, L. & Fjellström, C. (2017). Masculinity and the sociality of cooking in men’s everyday lives. Sociological Review, 65(4), 816-831.
Open this publication in new window or tab >>Masculinity and the sociality of cooking in men’s everyday lives
2017 (English)In: Sociological Review, ISSN 0038-0261, E-ISSN 1467-954X, Vol. 65, no 4, 816-831 p.Article in journal (Refereed) Published
Abstract [en]

This article explores how 31 Swedish men (22–88 years old) talk about the sociality of domestic cooking in everyday life. We demonstrate how domestic cooking – for oneself, for others and with others – is part of the understanding of contemporary Swedish men and how the expressed sociality of cooking is intertwined with accomplishments of masculinity. The sociality of cooking is not only about homosocial leisure but also a way for men to maintain heterosocial relationships and assume domestic responsibility. We discuss a potential cultural transition in men's domestic meal sociality and suggest the need for studies of gendered divisions of domestic work and the sociology of food to analyse how cooking shares similar properties to those of commensality, and the implications of this regarding gender relations.

Place, publisher, year, edition, pages
Sage Publications, 2017
National Category
Sociology (excluding Social Work, Social Psychology and Social Anthropology) Gender Studies Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-301493 (URN)10.1111/1467-954X.12420 (DOI)
Available from: 2016-08-23 Created: 2016-08-23 Last updated: 2017-11-30
Neuman, N., Gottzén, L. & Fjellström, C. (2017). Narratives of progress: Cooking and gender equality among Swedish men. Journal of Gender Studies, 26(2), 151-163.
Open this publication in new window or tab >>Narratives of progress: Cooking and gender equality among Swedish men
2017 (English)In: Journal of Gender Studies, ISSN 0958-9236, E-ISSN 1465-3869, Vol. 26, no 2, 151-163 p.Article in journal (Refereed) Published
Abstract [en]

Feminist food studies have repeatedly identified a dichotomy of ‘masculine’ self-oriented cooking as leisure and ‘feminine’ other and care-oriented foodwork (meal planning, grocery shopping, cooking and cleaning up after meals). However, recent research suggests that there is a great deal of variety and contradiction in men’s accounts of their cooking practices. For example, men may find cooking a tedious and stressful responsibility and foodwork a fatherly duty. This article draws on interviews with 31 Swedish men from 22 to 88 years of age, and explores stories about cooking and foodwork as part of their everyday lives and their life transitions and how these relate to broader notions of food and gender equality. The data illuminating the men’s stories can be synthesised into two narratives of progress: a narrative of progress in gender equality in Sweden, where men’s participation in household labour has become taken for granted, and a narrative of culinary progress among Swedish men in general and among some of the interviewed men themselves. We agree with previous scholars who have argued for a reconsideration of the simplistic picture of men’s cooking as only being for the self and for leisure. We further show how the men express foodwork as a self-evident responsibility, regardless of whether the men find it fun or not, and that a desirable masculinity is represented by a man whose cooking skills have progressed beyond the survival level and who is more gender equal than what are perceived to be less-progressive men from previous generations and foreign cultural backgrounds.

Place, publisher, year, edition, pages
Routledge, 2017
Keyword
Men, masculinities, foodwork, cooking, gender equality, progress narratives
National Category
Gender Studies
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-263076 (URN)10.1080/09589236.2015.1090306 (DOI)000399923500004 ()
Available from: 2015-09-25 Created: 2015-09-25 Last updated: 2017-11-30
Fjellström, C. & Mattsson Sydner, Y. (2017). Social Significance of Older Peoples Meals: Balancing Adaptive Strategies Between Ideals and Structure (2ed.). In: Monique M. Raats, Lisette C.P.G.M. de Groot & Dieneke van Asselt (Ed.), Food for the Aging Population: (pp. 83-98). Oxford: Woodhead Publishing Limited.
Open this publication in new window or tab >>Social Significance of Older Peoples Meals: Balancing Adaptive Strategies Between Ideals and Structure
2017 (English)In: Food for the Aging Population / [ed] Monique M. Raats, Lisette C.P.G.M. de Groot & Dieneke van Asselt, Oxford: Woodhead Publishing Limited, 2017, 2, 83-98 p.Chapter in book (Other academic)
Abstract [en]

Meals in everyday life, including selection of food, commensality, and culinary rules are important for people’s identity. The complexity of meals is multifaceted and includes several dimensions. Growing old and being dependent may alter an individual’s food habits, which could affect the social significance of meals in everyday life. To manage food provision in old age and the well-known problems related to this scope of organization policymaking is a common approach. However, applying policies in reality is difficult and can cause dilemmas in everyday life, which is referred to as the policy–practice gap. Adaptive strategies must be used to manage this gap and thereby to reach food security, which is a human right.

Place, publisher, year, edition, pages
Oxford: Woodhead Publishing Limited, 2017 Edition: 2
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-309614 (URN)978-0-08-100348-0 (ISBN)
Available from: 2016-12-06 Created: 2016-12-06 Last updated: 2016-12-14
Bergman, K., Fjellström, C. & Elmståhl, H. (2016). New Dietary Advice in Sweden –How are they perceived?: Responses  to a holistic approach. In: : . Paper presented at Nordic Nutrition Conference. .
Open this publication in new window or tab >>New Dietary Advice in Sweden –How are they perceived?: Responses  to a holistic approach
2016 (English)Conference paper, Poster (with or without abstract) (Other academic)
Keyword
Dietary guidelines
National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-298160 (URN)
External cooperation:
Conference
Nordic Nutrition Conference
Available from: 2016-06-30 Created: 2016-06-30 Last updated: 2016-09-06Bibliographically approved
Fjellström, C. (Ed.). (2015). Klagandets diskurs - matforskare reflekterar (1ed.). Uppsala: Acta Universitatis Upsaliensis.
Open this publication in new window or tab >>Klagandets diskurs - matforskare reflekterar
2015 (Swedish)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2015. 222 p. Edition: 1
Series
Studia cibi nutritionisque Upsaliensia, 1
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-253151 (URN)978-91-554-9176-5 (ISBN)
Available from: 2015-05-22 Created: 2015-05-22 Last updated: 2015-07-07
Fjellström, C. (2015). Konsten att äta (1ed.). In: Christina Fjellström (Ed.), Klagandets diskurs: matforskare reflekterar (pp. 15-19). Uppsala: Acta Universitatis Upsaliensis.
Open this publication in new window or tab >>Konsten att äta
2015 (Swedish)In: Klagandets diskurs: matforskare reflekterar / [ed] Christina Fjellström, Uppsala: Acta Universitatis Upsaliensis, 2015, 1, 15-19 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2015 Edition: 1
Series
Studia cibi nutritionisque Upsaliensia, 1
National Category
Other Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-253152 (URN)978-91-554-9176-5 (ISBN)
Available from: 2015-05-22 Created: 2015-05-22 Last updated: 2015-05-22
Fjellström, C. & Neuman, N. (2015). Missnöjets ansikte: att vara till besvär eller tiga still (1ed.). In: Christina Fjellström (Ed.), Klagandets diskurs: matforskare reflekterar (pp. 185-197). Uppsala: Acta Universitatis Upsaliensis.
Open this publication in new window or tab >>Missnöjets ansikte: att vara till besvär eller tiga still
2015 (Swedish)In: Klagandets diskurs: matforskare reflekterar / [ed] Christina Fjellström, Uppsala: Acta Universitatis Upsaliensis, 2015, 1, 185-197 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2015 Edition: 1
Series
Studia cibi nutritionisque Upsaliensia
National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-252767 (URN)978-91-554-9167-5 (ISBN)
Available from: 2015-05-11 Created: 2015-05-11 Last updated: 2015-05-22
Lövestam, E., Fjellström, C., Koochek, A. & Andersson, A. (2015). The power of language on patient‐centredness: linguistic devices in the dietetic notes of patient records. International Journal of Applied Linguistics, 25(2), 225-245.
Open this publication in new window or tab >>The power of language on patient‐centredness: linguistic devices in the dietetic notes of patient records
2015 (English)In: International Journal of Applied Linguistics, ISSN 0802-6106, E-ISSN 1473-4192, Vol. 25, no 2, 225-245 p.Article in journal (Refereed) Published
Abstract [en]

n this paper, 30 notes written by Swedish dietitians in patient records are analysed, inspired by Critical Linguistics and Critical Discourse Analysis. Focusing on linguistic devices such as agency sources and evidential markers, we describe how patients are constantly referred to only in terms of the institutional patient role, or not referred to at all, through different techniques such as nominalization and passive verbs. The dietitians writing the notes are even more absent from the text, as they almost never refer to themselves as persons in the dietetic notes. There is a stated ambition in health care to provide patient-centred care and a collaborative patient-clinician relationship. However, we suggest that there might be a need for more person-centred language in dietetics.

Keyword
Patient records, dietetics, medical discourse, patient-centered care
National Category
Other Social Sciences General Language Studies and Linguistics
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-230206 (URN)10.1111/ijal.12064 (DOI)000368177400005 ()
Available from: 2014-08-20 Created: 2014-08-20 Last updated: 2018-01-11Bibliographically approved
Neuman, N. & Fjellström, C. (2014). Gendered and gendering practices of food and cooking: An inquiry into authorisation, legitimisation and androcentric dividends in three social fields. Norma, 9(4), 269-285.
Open this publication in new window or tab >>Gendered and gendering practices of food and cooking: An inquiry into authorisation, legitimisation and androcentric dividends in three social fields
2014 (English)In: Norma, ISSN 1890-2138, E-ISSN 1890-2146, Vol. 9, no 4, 269-285 p.Article in journal (Refereed) Published
Abstract [en]

The aim of this article is to discuss gendered and gendering practices of food and cooking. Focusing mainly on Sweden, we discuss how these practices are privileged or disfavoured through acts of authorisation and legitimisation. Through a perspective of critical studies on men and masculinities (CSMM) and with inspiration from Bourdieu's concept of social fields, we have inquired into three fields in which practices of food and cooking are produced, consumed and communicated: the field of conspicuousness, the field of welfare state institutions and the domestic field. We show the gendered and gendering characteristics of these fields in Sweden and argue that androcentric dividends privilege some fields and actors in these fields more than others. This article's main contribution is to expand on previous research on food and gender and further explain Swedish men's increased interest in and assumption of responsibility for food and cooking in the domestic field. First, there is the enhanced status of the field owing to greater incorporation of gastronomy. Second, food and cooking practices do not seem to be associated with emasculation in contemporary Western society, and Sweden's gender-egalitarian ideology may have a particularly strong legitimising impact on Swedish men's food and cooking practices.

Place, publisher, year, edition, pages
Routledge, 2014
National Category
Gender Studies
Identifiers
urn:nbn:se:uu:diva-234668 (URN)10.1080/18902138.2014.967985 (DOI)
Available from: 2014-10-22 Created: 2014-10-22 Last updated: 2017-12-05
Fjellström, C. (2014). Kostvetenskapens utveckling - mat och ätande som substans och symbol. In: Mattias Bolkéus och Lars Magnusson (Ed.), Samhällsvetenskapliga fakulteten vid Uppsala universitet 50 år, 1964-2014: (pp. 67-80). Acta Universitatis Upsaliensis.
Open this publication in new window or tab >>Kostvetenskapens utveckling - mat och ätande som substans och symbol
2014 (Swedish)In: Samhällsvetenskapliga fakulteten vid Uppsala universitet 50 år, 1964-2014 / [ed] Mattias Bolkéus och Lars Magnusson, Acta Universitatis Upsaliensis, 2014, 67-80 p.Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Acta Universitatis Upsaliensis, 2014
Series
Acta Universitatis Upsaliensis, ISSN 0346-5462 ; 103
National Category
Social Sciences
Identifiers
urn:nbn:se:uu:diva-241332 (URN)
Available from: 2015-01-10 Created: 2015-01-10 Last updated: 2015-01-10
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