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

Sporre, Cecilia Magnusson; Jonsson, Ing-Marie; Ekström, Mats

doi:10.1080/15428052.2015.1015668

Cited by 8 publications

(4 citation statements)

References 18 publications

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“…The practical perspective does not replace the cognitive, but is seen as a significant complement. A similar result was found by Sporre, Jonsson, and Pipping Ekström [11], who, however, regarded the cognitive conscious mode as the most central aspect of their analysis.…”

Section: Cultivation-of-the-self By Gastronomysupporting

confidence: 83%

“…Sustainable development has been identified as a significant part of the practical competency that conscious chefs and waiters communicate in their professional practice [11]. Practical knowledge of gastronomy can be both about performing material crafts and about interpersonal treatment of and communication with guests [12].…”

Section: Sustainability In Gastronomymentioning

confidence: 99%

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

Östergren,

Walter,

Gustavsson

et al. 2023

Challenges

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This article explores sustainable development from a gastronomic perspective. Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society. The purpose is to explore how gastronomes can cultivate understandings and explanations of sustainability to be conveyed to individuals via meals. In semi-annually recurring dialogic interviews, four university-educated gastronomes cultivated their understandings and explanations of sustainability, and modeled how these could be communicated to other individuals. The dialogues gradually brought the ideas of the researcher and the participants toward a common explanation of the potential ways gastronomic competency could advance sustainable development. The results highlight two ways of understanding gastronomic sustainability: functionally as practical communication, and formally as a cultural issue. Based on H.G. Gadamer’s idea of bildung as hermeneutic interpretation, we argue that self-awareness is a process which is rooted in how knowledge is interpreted, understood, and explained by the individual. Practical participation in culturally influenced meals makes gastronomy a bridge between individual and societal issues, whereby gastronomic competencies can cultivate sustainable commitment, judgment, and community. In this way, gastronomic sustainability represents an approach to sustainable development that, significantly, also involves the cultivation of sustainable meaning.

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Section: Cultivation-of-the-self By Gastronomysupporting

confidence: 83%

Section: Sustainability In Gastronomymentioning

confidence: 99%

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

Östergren,

Walter,

Gustavsson

et al. 2023

Challenges

Self Cite

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show abstract

“…Thus it was argued that moderate eating is possible without self-control and without giving up on the pleasures of eating. The presented approach helps to provide a common psychological basis for what is currently considered a more holistic approach to food and eating which uses broad concepts such as food well-being (Block et al, 2011), food literacy (Vidgen and Gallegos, 2014), food agency (Trubek et al, 2017), the conscious meal (Sporre et al, 2015), or gastronomy (Klosse, 2013). Furthermore, this approach also qualifies and extends current usage of the concepts of embodiment, mental simulation, and mindfulness in research on eating.…”

Section: Discussionmentioning

confidence: 99%

Moderate eating with pleasure and without effort: Toward understanding the underlying psychological mechanisms

Dijker

2019

Health Psychology Open

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Integrating research on elementary eating behaviors, savoring, mental imagery, mindfulness, cooking, and dinner rituals, a psychological theory of moderate eating is formulated that does not require effortful self-control and giving up on the pleasures of eating. The theory proposes that taste and pleasure can be combined with a relatively objective attitude toward food, resulting in a relatively slow, gentle, and thoughtful manner of eating that enhances satiation. The objective food attitude is thought to result from (a) the accumulation of multiple sensorimotor expectancies and perspectives and (b) a motivational mechanism underlying prosocial behavior, food sharing, and aggression-inhibiting dinner rituals.

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“…Both works are now considerably dated. Research has begun on various aspects of the chef's occupation and culture, including work on kitchen violence and bullying (Alexander, MacLaren, O'Gorman, & Taheri, 2012;Bloisi & Hoel, 2008;Johns & Menzels, 1999), occupational stress (Murray-Gibbons & Gibbons, 2007), retention and training (Pratten, 2003;Robinson & Beesley, 2010), liberal education (Hegarty, 2004;Magnusson Sporre, Johnson, & Ekström, 2015), and gender (Bartholomew & Garey, 1996;Harris & Giuffre, 2015). However, specific research on head chefs remains extremely rare (Allen & Mac Con Iomaire, 2016).…”

Section: Literature Reviewmentioning

confidence: 99%

Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

Iomaire¹,

Allen²

2016

Journal of Culinary Science & Technology

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One-hundred and seventy head chefs from the Republic of Ireland scored 59 variables for success on two scales: (a) competencies needed for success (NS), and (b) personal ownership of these competencies (PO). Results showed that variables were rated with means of 1.18 (extremely important) to 3.23 (moderately important). The top three were an ability to work hard, commitment to quality, and knowledge of Hazard Analysis and Critical Control Points (HACCP). Variables rated lower in ownership than importance highlight areas for culinary educators to develop training programs. Average wages of head chefs (objective success) mirror the average industrial wage, but higher wages were gained with longer time working. Eighty percent of head chefs were satisfied (subjective success) in their current jobs. Factor analysis showed the factors needed to succeed in the culinary industry include professionalism, individual characteristics, leadership skills, management skills, and interaction with the job context. Applications for industry include talent management, mentoring future leaders, reducing staff turnover, and curriculum development. ARTICLE HISTORY

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

Cited by 8 publications

References 18 publications

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

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

Moderate eating with pleasure and without effort: Toward understanding the underlying psychological mechanisms

Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

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