Daniel Östergren
Daniel Östergren Position: Doctoral Student School/office: School of Hospitality, Culinary Arts and Meal ScienceEmail: ZGFuaWVsLm9zdGVyZ3JlbjtvcnUuc2U=
Phone: +46 19 302031
Room: K1108
About Daniel Östergren
Daniel Östergren has a PhD in Culinary arts and Meal Science from Örebro University (RHS), and a Diploma in Wines and Spirits from Wine & Spirit Education Trust (WSET).
His doctoral thesis Gastronomy of Experiences – a dialogue between meals, bildung and human understanding (2026) develops ideas about gastronomic bildung. It provides humanistic perspectives on gastronomy as a field of knowledge where science, art and practice are integrated. The thesis highlights how meals can support people in understanding their world and contribute to their way of facing social issues.
Daniel teaches about beverage knowledge, tasting methodology, bildung perspectives and sensory experiences.
Daniel's research interest is in developing humanistic ideas about gastronomy as socially significant form of knowledge and dialogue. In future research, Daniel is interested in applying the results of his doctoral thesis at a societal level. From a gastronomic perspective, Daniel is interested in, among other things, popular education, sustainable living, gastronomic perspectives on food and beverage production, crisis and transformation, and humanistic perspectives on the use of artificial intelligence.
As a researcher, Daniel wants to contribute to making awareness of gastronomy as an academic field rooted in bildung. Gastronomy teaches us to meet experiences with openness, playfulness and curiosity – and that is also what bildung is.
Research groups
Publications
Articles in journals
- Östergren, D. , Walter, U. & Gustavsson, B. (2024). Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions. International Journal of Gastronomy and Food Science, 38. [BibTeX]
- Östergren, D. , Walter, U. , Gustavsson, B. & Jonsson, I. M. (2023). Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?. Challenges, 14 (4), 1-20. [BibTeX]
- Östergren, D. , Eriksson, L. & Jonsson, I. M. (2021). Using dialogue to express memories from a meal designer’s gastronomic professional practice. FORMakademisk, 14 (2), 1-19. [BibTeX]
Chapters in books
- Östergren, D. (2024). Gastronomic Knowledge Exchange between Academia and Industry Supported by Hermeneutic Analysis. In: Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer, Revealing Meals (pp. 122-147). Örebro: Örebro universitet. [BibTeX]
- Jonsson, I. M. , Östergren, D. , Wellton, L. & Leer, J. (2024). How to Study Meals: Presenting Culinary Arts and Meal Science Research. In: Lotte Wellton; Lars Eriksson; Åsa Öström; Ute Walter; Jonatan Leer, Revealing Meals (pp. 9-29). Örebro: Örebro universitet. [BibTeX]
- Östergren, D. (2021). Gastronomisk bildning förenar vetenskap och konst i måltiden. In: Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Måltiden som konstart: Gastronomisk kalender 2022 (pp. 124-129). . Carlsson Bokförlag. [BibTeX]
Conference papers
- Östergren, D. (2025). A gastronomic approach to popular education – a research idea. Paper presented at The Nordic Popular Education Research Conference, Kungälv, Sweden, May 21-22, 2025. [BibTeX]
- Östergren, D. (2023). Footprints of Gastronomy: Intertwinement of Higher Education and Practical Experiences Viewed from a Bildung Perspective. Paper presented at Stockholm Gastronomy Conference, Stockholm, Sweden, November 23-25, 2023. [BibTeX]
- Östergren, D. , Walter, U. , Jonsson, I. M. & Gustavsson, B. (2023). Gastronomic Sustainability: Communication, Cultivation, and Commitment. In: Food & Communication: Communicating "good" foods Book of abstracts. Paper presented at 3rd Conference on Food & Communication, Örebro, Sweden, September 13-15, 2023. (pp. 109-110). Örebro University: [BibTeX]
- Östergren, D. (2020). Students' Development of Phronesis in Culinary Arts Higher Education in Sweden. Paper presented at NERA 2020, Rethinking the futures of education in the Nordic countries, Turku, Finland, March 4-6, 2020. [BibTeX]
- Östergren, D. & Jonsson, I. M. (2019). Knowing Together in Correspondence: The Meal as a Stage for Bildung. In: Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and Oscar Tomico, EKSIG 2019 Knowing Together — experiential knowledge and collaboration Conference Proceedings of International Conference 2019 of the DRS Special Interest Group on Experiential Knowledge. Paper presented at International Conference of the DRS Special Interest Group on Experiential Knowledge (EKSIG 2019), Tallinn, Estonia, September 23-24, 2019. (pp. 226-236). Tallinn: Estonian Academy of Arts. [BibTeX]
Doctoral theses, comprehensive summaries
- Östergren, D. (2026). Erfarenheternas gastronomi – en dialog mellan måltider, bildning och mänsklig förståelse. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University. [BibTeX]