Aspects of cooking in food and meal science
2013 (English)In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, 206-210 p.Conference paper (Refereed)
Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.
Place, publisher, year, edition, pages
2013. 206-210 p.
cooking, food and meal science, education
IdentifiersURN: urn:nbn:se:hkr:diva-10734ISBN: 978-989-8631-08-4OAI: oai:DiVA.org:hkr-10734DiVA: diva2:634685
8th International Conference on Culinary Arts and Sciences