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Using the Concept of Cuisine to Understand Learning Opportunities within the Subject of Home Economics: A Qualitative Study in the School for Students with Mild Intellectual Disabilities
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.ORCID iD: 0000-0002-8104-7323
Högskolan Kristianstad.ORCID iD: 0000-0003-3948-5714
Högskolan Kristianstad.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
(English)In: International Journal of Home Economics, ISSN 1999-561X, E-ISSN 1999-561XArticle in journal (Refereed) Submitted
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-356548OAI: oai:DiVA.org:uu-356548DiVA, id: diva2:1236137
Available from: 2018-07-31 Created: 2018-07-31 Last updated: 2018-08-15
In thesis
1. Koka sjuda steka: Ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan
Open this publication in new window or tab >>Koka sjuda steka: Ett sociokulturellt perspektiv på matlagning i hem- och konsumentkunskap på grundsärskolan
2018 (Swedish)Doctoral thesis, comprehensive summary (Other academic)
Alternative title[en]
Boiling and frying : A sociocultural perspective on Home Economics cooking in schools for students with mild intellectual disabilities
Abstract [en]

In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. However, this learning context is underexplored. This thesis aims to create an understanding of what cooking in HE is by studying the teaching content in regard to HE cooking practices for students with mild ID through a sociocultural standpoint. Accompanying observations and qualitative semi-structured interviews were used for data collection. The observations included 16 lessons in HE in schools for students with mild ID. The interviews were conducted with 22 qualified and experienced HE teachers. Field notes from the observations and transcripts from the interviews were analyzed using a thematic analysis. A sociocultural perspective, along with the concept of cuisine, constituted the theoretical framework. The findings reveal that the teaching of cooking in HE is focused on one particular artifact, the recipe. This causes difficulties for the students concerning skills related to the design, purport and arithmetic of the recipe. The prominent role of the recipe in cooking in HE was hence captured in a novel concept, recipe literacy. The teachers also reported using a task-centered approach to teaching certain techniques and methods, such as frying, kneading and simmering. The cuisine that is represented in the data from the observations and interviews is framed within baking, primarily sweet baking. The focus on sweet baking and the students’ various difficulties when using recipes limited the possibilities for students to learn how to cook proper meals for everyday life. Thereby, a conscious choice of dishes and attention to didactics is necessary to improve the validity of the subject. By overcoming such obstacles, opportunities can therefore be created for students with mild ID to learn how to cook.

Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2018. p. 82
Series
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 1652-9030 ; 157
Keywords
Home Economics, Food Culture, Cooking, Teaching, Learning, Students with intellectual disabilities., Hem- och konsumentkunskap, matkultur, matlagning, recept, sociokulturella perspektiv, grundsärskolan
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-351881 (URN)978-91-513-0393-2 (ISBN)
Public defence
2018-09-21, A1:111a, Biomedicinskt Centrum, Husargatan 3 (ingång A11), Uppsala, 13:15 (Swedish)
Opponent
Supervisors
Available from: 2018-08-31 Created: 2018-08-03 Last updated: 2018-09-18

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Granberg, AlbinaHöijer, KarinMattsson Sydner, Ylva

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