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Embodied aesthetic movements during mealtime: a provocative method for design innovation of culinary utensils
Örebro universitet, Restaurang- och hotellhögskolan.ORCID iD: 0000-0002-3822-913X
Örebro universitet, Restaurang- och hotellhögskolan.
Örebro universitet, Restaurang- och hotellhögskolan.
2011 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

In 2010, the project MER was funded be The Knowledge (KK) foundation. Lars Eriksson, associate professor in applied aestetics and creative events at Grythytte Academy Örebro University, initiated the project MER which focuses on the way people move and interact in the environment around the meal.

This project has conducted a number of studies about the meeting between utensils, food and the guest in motion, creating the culinary experience. The poster presents a summary of a provocative method applied in all of the different studies.

Place, publisher, year, edition, pages
2011.
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:konstfack:diva-6064OAI: oai:DiVA.org:konstfack-6064DiVA, id: diva2:1165131
Conference
The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011
Available from: 2017-12-12 Created: 2017-12-12 Last updated: 2018-01-13Bibliographically approved

Open Access in DiVA

fulltext(5927 kB)17 downloads
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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
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