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Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?

Challenges (Basel), 2023-10, Vol.14 (4), p.41

2023

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Older patients’ perspectives on mealtimes in hospitals: a scoping review of qualitative studies

Scandinavian journal of caring sciences, 2021-06, Vol.35 (2), p.390-404

2021

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"Just trained to be a chef, not a leader": A study of head chef practices

International Journal of Hospitality & Tourism Administration, 2019-10, Vol.20 (4), p.400-422

2019

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Constructing the hospitality superstar in restaurant dining rooms

Scandinavian journal of hospitality and tourism, 2023-05, Vol.23 (2-3), p.264-281

2023

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Restaurant practices - time, planning, knowledge and dreams

Scandinavian journal of hospitality and tourism, 2017-07, Vol.17 (3), p.297-311

2017

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Making Meals in Small Seasonal Restaurants

Journal of culinary science & technology, 2018-01, Vol.16 (1), p.1-17

2018

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Waiters' craft-related actions studied from the perspective of time-geography

NordYrk, 2020-06, p.152-176

2020

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Enjoy! Enhancing Meals in the Swedish Public Sector

Journal of culinary science & technology, 2017-07, Vol.15 (3), p.239-258

2017

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The Complexity of Making a Conscious Meal: A Concept for Development and Education

Journal of culinary science & technology, 2015-07, Vol.13 (3), p.263-285

2015

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"We are service people, and we stay until the job is done": enactments of professionalism in restaurants

Journal of teaching in travel & tourism, 2018-10, Vol.18 (4), p.265-283

2018

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Using dialogue to express memories from a meal designer’s gastronomic professional practice

Formakademisk, 2021-05, Vol.14 (2), p.1

2021

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“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices

International journal of hospitality & tourism administration, 2019, Vol.20 (4), p.400

2019

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When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants

International journal of gastronomy and food science, 2021-07, Vol.24, p.100353, Article 100353

2021

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Key concepts towards a stance on gender in the restaurant

Journal of foodservice, 2008-02, Vol.19 (1), p.53-62

2008

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Restaurant practices: time, planning, knowledge and dreams

Scandinavian journal of hospitality and tourism, 2017, Vol.17 (3)

2017

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Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education

International journal of consumer studies, 2005, Vol.29 (1), p.78-85

2005

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Cultural foodways in Sweden: repeated focus group interviews with Somalian women

International journal of consumer studies, 2002-12, Vol.26 (4), p.328-339

2002

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Choice of Food and Food Traditions in Pre-war Bosnia-Herzegovina: Focus Group Interviews with Immigrant Women in Sweden

Ethnicity & health, 2002-08, Vol.7 (3), p.149-161

2002

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Culinary collisions: The vision of local food use collides with daily restaurant practice

Food Tourism and Regional Development, 2016, p.273-284

1, 2016

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Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden

Ethnicity & health, 2002, Vol.7 (3), p.149

2002

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Gender perspectives on the solo diner as restaurant customer

Meals in science and practice, 2009, p.236

2009

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Contributor contact details

Meals in Science and Practice, 2009, p.xvii-xxiii

2009

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Influence of humic acid and dihydroxy benzoic acid on the agglomeration, adsorption, sedimentation and dissolution of copper, manganese, aluminum and silica nanoparticles - A tentative exposure scenario

PloS one, 2018-02, Vol.13 (2), p.e0192553-e0192553

2018

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Operative versus non-operative treatment for 2-part proximal humerus fracture: A multicenter randomized controlled trial

PLoS medicine, 2019-07, Vol.16 (7), p.e1002855-e1002855

2019

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Reactive oxygen species produced by the NADPH oxidase 2 complex in monocytes protect mice from bacterial infections

The Journal of immunology (1950), 2012-05, Vol.188 (10), p.5003-5011

2012

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Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?

Older patients’ perspectives on mealtimes in hospitals: a scoping review of qualitative studies

"Just trained to be a chef, not a leader": A study of head chef practices

Constructing the hospitality superstar in restaurant dining rooms

Restaurant practices - time, planning, knowledge and dreams

Making Meals in Small Seasonal Restaurants

Waiters' craft-related actions studied from the perspective of time-geography

Enjoy! Enhancing Meals in the Swedish Public Sector

The Complexity of Making a Conscious Meal: A Concept for Development and Education

"We are service people, and we stay until the job is done": enactments of professionalism in restaurants

Using dialogue to express memories from a meal designer’s gastronomic professional practice

“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices

When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants

Key concepts towards a stance on gender in the restaurant

Restaurant practices: time, planning, knowledge and dreams

Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education

Cultural foodways in Sweden: repeated focus group interviews with Somalian women

Choice of Food and Food Traditions in Pre-war Bosnia-Herzegovina: Focus Group Interviews with Immigrant Women in Sweden

Culinary collisions: The vision of local food use collides with daily restaurant practice

Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden

Gender perspectives on the solo diner as restaurant customer

Contributor contact details

Influence of humic acid and dihydroxy benzoic acid on the agglomeration, adsorption, sedimentation and dissolution of copper, manganese, aluminum and silica nanoparticles - A tentative exposure scenario

Operative versus non-operative treatment for 2-part proximal humerus fracture: A multicenter randomized controlled trial

Reactive oxygen species produced by the NADPH oxidase 2 complex in monocytes protect mice from bacterial infections

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