The aim is to discuss ideas for a newly started PhD thesis. The focus is on a rather tacit concept -“The Conscious Meal”- that was the description of a meal consisting of taste, nutrition and aesthetic expressions in the 1980´s. This holds for the curriculum of Culinary Arts and Meal Science in Sweden.
Is it possible to deepen, develop and consolidate this concept and use it in information about food and meals?
At The School of Hospitality, Culinary Arts & Meal Science in Örebro University, Sweden, the basis of the education is Science, Practical skills and Aesthetics. These three forms of knowledge is the fundamental platform for the subject.
The unique method used in education and research is named FAMM (Five Aspects Meal Model, i.e. the room, meeting, product, control management system giving the atmosphere). The method can be used as a planning and analysis tool for public and private meals.
Another useful method is the original and the applied versions of the French Sapere method; an experimental method using raw materials from the food sector, studying and working with the individual components and sensory experiences in the meal.
Possible methods to discuss the concept with key groups will be interviews, research circles, focus groups, observations, and maybe analysis on grounded theory etc.
To be discussed; Ideas of studies
Study I: Daily meals for people with intellectual disability in community living – results forthcoming
Study II: Culinary Success Factors – results forthcoming
Study III: The meal as a pedagogical tool
Study IV: Children’s meals
New skills and influences affect our approach to the meal of today. Developing the concept of “The Conscious Meal” could give tools for education and eating guidelines in a holistic way. This may raise the awareness both in public and private meals.
Melbourne, Australia, 2012.
International Federation for Home Economics (IFHE), XXII World Congress, Global Wellbeing, Melbourne, Australia, July 16-21, 2012