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Aesthetic judgments and meaning-making during cooking in Home and Consumer Studies
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.ORCID iD: 0000-0003-1955-4591
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.ORCID iD: 0000-0002-9374-4441
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.ORCID iD: 0000-0002-1798-411X
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Educational Sciences, Department of Education.ORCID iD: 0000-0001-8036-6245
2019 (English)In: Educare - Vetenskapliga skrifter, ISSN 1653-1868, no 2, p. 30-57Article in journal (Refereed) Published
Abstract [en]

In Swedish home and consumer studies (HCS), cooking forms apart of the core content, and students often experience the results in a sensuous way–by eating the food. Sensuous, or aesthetic, experiences may affect students’ meaning-making and thus what is learned within the subject. There is a lack of research concerning the aesthetic aspects of cooking in a learning context; therefore, this study aims to explore HCS students’ meaning-making by focusing on aesthetic judgments during formalized cooking practices. The research question is, in what ways do students use aesthetic judgments in meaning-making processes during cooking? The data comes from video-documented classroom observations where the students cook together. Using a pragmatic approach and practical epistemology analysis (PEA), three ways in which the students use aesthetic judgments are illustrated: as arguments in negotiations, as reference points when reactualizing experiences, and as nonverbal actions evaluating sensory qualities. Empirical examples exemplify how aesthetic judgments play a role in establishing power relations, entail social/normative values, and influence the “tacit knowing” of cooking. The study found that aesthetic experiences are integral and important in students’ meaning-making during cooking practices. Moreover, by adding a new classroom context to the methodology used, its applicability for investigating aesthetic experiences and meaning-making is confirmed and widened.

Place, publisher, year, edition, pages
2019. no 2, p. 30-57
Keywords [en]
aesthetic judgments, cooking, home and consumer studies, practical epistemology analysis, pragmatic approach
National Category
Other Social Sciences
Research subject
Food, Nutrition and Dietetics; Curriculum Studies
Identifiers
URN: urn:nbn:se:uu:diva-388733DOI: 10.24834/educare.2019.2.3OAI: oai:DiVA.org:uu-388733DiVA, id: diva2:1335104
Available from: 2019-07-03 Created: 2019-07-03 Last updated: 2019-07-03

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Berg, GitaElmståhl, HelenaMattsson Sydner, YlvaLundqvist, Eva
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