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Gastronomy as a link between the Swedish food production and consumption

Research project The resault will describe the research field of culinary arts, how its research contributes to the food sector and research gaps will be pointed out and discussed.

Gastronomy has been pointed out as a central brick in the whole food chain where restaurants play a double role as they are buyers of food products from farmers and from the food industry and they are producers of meals, which they directly sell to their customers.

Project overview

Project period:

2018-01-01 2018-12-31

Funding

Formas, 1,358 Milj Kr per år

Participating departments and units at Umeå University

Department of Food, Nutrition and Culinary Science, Faculty of Social Sciences

Research subject

Culinary science

Project description

Gastronomy is regarded as encompassing all competences needed to create and serve a complete meal in a setting. Gastronomy is also used in the sense of the Swedish restaurant industry representing all types of restaurants. Restaurants play a double role in the food chain as they are buyers of food products from farmers and from the food industry and they are producers of meals, which they directly sell to their customers.

Gastronomic research, education, knowledge and skills will be an important ingredient for the food industry when meeting future consumer preferences, when developing food research and when placing regions on the global culinary map. The purpose of this project is to examine in which ways gastronomy and culinary arts research contribute to the development of the food sector in Sweden. A systematic literature review will be conducted by following validated principles and a project group with relevant background and experience will guarantee the process of the project. Results will describe the research field of culinary arts, how its research contributes to the food sector and research gaps will be pointed out and discussed.