245 research outputs found
European Women and Preindustrial Craft
No full textThese essays examine key eighteenth- and nineteenth-century European industries—the production of verdigris, linen, and silk; spinning, weaving, lacemaking, embroidery; calico painting; and the lingerie trade. Focusing on links between women's preindustrial craft production and nineteenth-century heavy industrialization, this volume shows how women adopted new technology in certain situations and rejected it in others, helping maintain social peace during profound economic dislocation. The contributors are Reed Benhamou, Pierre Caspard, Walter Endrei and Rachel P. Maines, Daryl M. Hafter, Inger Jonsson, Tessie P. Liu, Jean H. Quataert, Patrizia Sione, John F. Sweets, and Whitney Walton
Nordic Association for Food Studies Workshop 2021 : Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th
No full textThis is a workshop proceeding from our NAFS Workshop at the School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan.</p
Nordic Association for Food Studies Workshop 2021 : Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th
No full textThis is a workshop proceeding from our NAFS Workshop at the School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan.</p
Making Meals in Small Seasonal Restaurants
No full textSince restaurateurs can benefit by analyzing the production of meals, particularly with the dominant framework for meal experiences, the five aspects meal model (FAMM), this study examined FAMM’s relevance as an analytical tool for understanding meal production via field observations and interviews in eight small restaurants in a rural destination in Sweden. Results showed that FAMM’s aspect of the management control system and the factor of time are critical to the entire meal production process in restaurants. This article closes with a discussion of FAMM’s usefulness as a qualitative checklist for restaurateurs.</p
"Äta ute" – måltidsupplevelser på restaurang för personal och gäster : exempel på forskningsperspektiv inom ämnet måltidskunskap vid Örebro universitet
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På spaning efter en måltidens pedagogik… : där sinnenas förnimmelser och handens intelligens beaktas<em> </em>
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