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Aspects of cooking in food and meal science
Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.ORCID iD: 0000-0002-8104-7323
Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.ORCID iD: 0000-0003-2450-066X
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2013 (English)In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, p. 206-210Conference paper, Published paper (Refereed)
Abstract [en]

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.

Place, publisher, year, edition, pages
2013. p. 206-210
Keywords [en]
cooking, food and meal science, education
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:uu:diva-349193ISBN: 978-989-8631-08-4 (print)OAI: oai:DiVA.org:uu-349193DiVA, id: diva2:1199923
Conference
8th International Conference on Culinary Arts and Sciences
Available from: 2018-04-23 Created: 2018-04-23 Last updated: 2018-04-26Bibliographically approved

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Brunosson, AlbinaBryntorp, AnnaNyberg, MariaOlsson, ViktoriaSepp, HannaWendin, Karin

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