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Henrik Scander

Title: Senior Lecturer School/office: School of Hospitality, Culinary Arts and Meal Science

Email:

Phone: +46 19 302008

Room: K1116

Henrik Scander

About Henrik Scander

Henrik Scander is a lecturer and PhD in Culinary Arts and Meal Science, in the field of food and drink combinations. He wrote his thesis on food and beverages in combination based on cultural habits and nutritional contribution. The focus was on combining qualitative and quantitative methodology to see how and why food and beverage combinations is consumed and what it leads to. Henrik highlights thus the "good" combination from a health perspective and a pleasure perspective.

In 2011, Henrik finished his master's degree in Culinary Art and hospitality Science, in which his essay focused on the tacit knowledge and craft of sabrering Champagne. Henrik has been employed as lecturer since 2008 at Campus Grythyttan, Örebro University. Henrik has worked primarily on the development of craft for the sommelier and how it can be linked to scientific perspectives, as well as wine tasting with a special focus on wine, tea and coffee.

Before his employment at the University, he himself has undergone the bachelor program at Grythyttan for Sommeliers. He has also worked in the restaurant business since the 1990s. Henrik has held positions as a sommelier in Sweden and in France, and has served on the board of the Swedish Sommelier Association.

 

 

Publications

Articles in journals |  Chapters in books |  Collections (editor) |  Conference papers |  Doctoral theses, comprehensive summaries |  Manuscripts | 

Articles in journals

Scander, H. , Yngve, A. & Lennernäs Wiklund, M. (2021). Assessing Commensality in Research. International Journal of Environmental Research and Public Health, 18 (5).
Scander, H. , Lennernäs Wiklund, M. & Yngve, A. (2021). Assessing Time of Eating in Commensality Research. International Journal of Environmental Research and Public Health, 18 (6).
Yngve, A. , Neuman, N. , Haapala, I. & Scander, H. (2021). The Project Collection Food, Nutrition and Health, with a Focus on Eating Together. International Journal of Environmental Research and Public Health, 18 (4).
Scander, H. , Neuman, N. , Tellström, R. & Yngve, A. (2020). Acquiring competence: Sommeliers on ‘good’ food and beverage combinations. International Journal of Gastronomy and Food Science, 20.
Scander, H. , Neuman, N. & Tellström, R. (2019). Sommeliers' Food and Beverage Combinations: Social Conventions and Professional Identity. Journal of Gastronomy and Tourism, 4 (1), 29-39.
Scander, H. , Monteagudo, C. , Nilsen, B. B. , Tellström, R. & Yngve, A. (2018). Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden. Public Health Nutrition, 21 (18), 3318-3327.
Scander, H. , Monteagudo, C. , Nilsen, B. B. , Tellström, R. & Yngve, A. (2018). Food and beverage dinner combinations, patterns among Swedish adults. International Journal of Gastronomy and Food Science, 14, 20-26.
Monteagudo, C. , Scander, H. , Nilsen, B. & Yngve, A. (2017). Folate intake in a Swedish adult population: Food sources and predictive factors. Food & Nutrition Research, 61.
Nilsen, B. B. , Yngve, A. , Monteagudo, C. , Tellström, R. , Scander, H. & Werner, B. (2017). Reported habitual intake of breakfast and selected foods in relation to overweight status among seven-to nine-year-old Swedish children. Scandinavian Journal of Public Health, 45 (8), 886-894.
Scander, H. , Tellström, R. & Yngve, A. (2015). Energy contribution patterns from drink and food in Riksmaten. Annals of Nutrition and Metabolism, 67 (Suppl. 1), 200-200.
Scander, H. (2015). Food and drink combinations in Swedish meals. Annals of Nutrition and Metabolism, 67 (Suppl. 1), 13-13.
Scander, H. (2008). Hovmästaren, någon att lita på?. Martins Magasin (11), 6-8.

Chapters in books

Scander, H. (2020). Sommelierens tävling och matsalspraktik: Spelet om det sociala hantverket. In: Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Nya svenska matvanor: Gastronomiska Akademiens årsbok utgiven för sextioförsta året i följd (pp. 122-127). Stockholm: Carlsson Bokförlag.
Scander, H. (2010). Ah...du underbara Bordeaux. In: Barbro Henning, Vinkällaren Grappe: matrikel 2010 (pp. 24-25). Stockholm: Vinkällaren Grappe.

Collections (editor)

Carrillo, J. (ed.) , Hult, K. (ed.) , Jonsson, I. M. (ed.) , Scander, H. (ed.) & Wellton, L. (ed.) (2021). Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Örebro: Örebro University (Måltidskunskap 5).

Conference papers

Mikkelsen, B. E. , Justesen, L. , Wendin, K. , Olsson, V. , Yngve, A. , Scander, H. , Tellström, R. , Junttila, M. & et al. (2015). Research based educations for future foodscapes: the New NordicFood4Many experience. In: Culinary Arts and Sciences IX. Paper presented at The International Conference on Culinary Aet and Sciences, At Montclair State University, New Jersey, USA, 3-5 June, 2015 (pp. 56-68).
Jennerholm, P. , Scander, H. & Lööb, C. (2011). Wine evaluation training of sommelier students is succesful. In: Andrew Mungall, BALANCING ART, INNOVATION & PERFORMANCE In Food and Beverage, Hotel Leisuyre Industries. Paper presented at ICHLAR, International Conference on Hospitality & Lesisure Applied Research (pp. 221-224).

Doctoral theses, comprehensive summaries

Scander, H. (2019). Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University.

Manuscripts

Scander, H. , Neuman, N. , Tellström, R. & Yngve, A. Acquiring taste : Sommeliers on ‘good’ food and beverage combinations.