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Inger M Jonsson

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

Email:

Phone: +46 19 302010

Room: K1117

Inger M Jonsson

About Inger M Jonsson

Inger M Jonsson is professor of Culinary Arts & Meal Science with the perspective of meals in the community. She holds the position as subject representative and has been interested in the structure and quality of the curriculum at all levels at the School of Hospitality, Culinary Arts and Meal Science at Örebro University. Inger is responsible for postgraduate education and PhD student’s seminars and also work with the development of an international master in gastronomy. Inger has during 2013-2016 held a special mission for topic development of advanced and research level at Umeå University School of Restaurant and Culinary Arts.

Inger also has a MScPH in public health and has worked within the Örebro County Council of the County's overall public health work, with responsibility for food and health area regional, local where national partnerships and networks were included. The work involved collaboration with the organisational level of primary health care centers with maternal health and child health care, as well as pharmacies. She coordinated and initiated various food projects also in communal meal activities: in meals in child care, schools, and for elderly, had cooperation with environmental health activities, and home economics subject in primary schools. The work also extended to the county sports federation and study associations.

Research area

Culinary Arts & Meal Science an interdisciplinary subject with collaboration for theory and methods with other research perspectives with interest of food and meals. Inger M Jonsson deals with research according to the understanding of what food and meals means in today's society especially when it comes to the hospitality industry with its restaurant operations, but also for the meals in public sector, she is interested in practical work and working conditions and hospitality in the restaurant and public food and meal sectors. Her field of interest also include education and information on food, meals and health with a practical / aesthetic / pedagogic perspective with its symbolic and meaningful elements reflected in the issues of different views on what food and meals means on the basis of gender, class and multicultural perspective. In her doctoral thesis in 2004 she dealt the family meal from a partially multicultural perspective.

Teaching

Inger M Jonsson teaches in basic level and advanced level: theory and methods in the area of Culinary Arts & Meal Science, including the meal in a society perspective, the conscious meal, and academic writing.  She is responsible for the PhD program and courses in the subject Culinary Arts & Meal Science.

 Collaborations and mission

  • Development of advanced level - national master cooperation for international masters programs in gastronomy.
  • Higher seminars with doctoral seminars and research colleges - strengthened research cooperation - research applications.
  • International conferences.

Research projects

  • Restaurant practices and professional ideals - PhD student, Lotte Wellton
  • Eating out – a study of visitors’ activities related to food and meals - PhD student, Joachim Sundqvist, Örebro universitet/Umeå universitet
  • The Creation of Culinary Spaces in Sweden - PhD student, Annica Långvall, Örebro universitet/Umeå universitet
  • Culinary Arts & meal Science – didactics - Senior lecturers, PhD students
  • profession and lecturer

Research projects

Research teams

Publications

Publications

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

Articles in journals

Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. (2020). Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences.
Eriksson, L. , Jonsson, I. M. & Öström, Å. (2020). Waiters' craft-related actions studied from the perspective of time-geography. Nordic Journal of Vocational Education and Training, 10 (2), 152-176.
Wellton, L. , Jonsson, I. M. & Svingstedt, A. (2019). “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration, 20 (4), 400-422.
Wellton, L. , Jonsson, I. M. & Walter, U. (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16 (1), 1-17.
Wellton, L. , Jonsson, I. M. & Svingstedt, A. (2018). "We are service people, and we stay until the job is done": enactments of professionalism in restaurants. Journal of Teaching in Travel & Tourism, 18 (4), 265-283.
Magnusson Sporre, C. , Jonsson, I. M. & Pipping Ekström, M. (2017). Enjoy!: Enhancing Meals in the Swedish Public Sector. Journal of Culinary Science & Technology, 15 (3), 239-258.
Wellton, L. , Jonsson, I. M. , Walter, U. & Svingstedt, A. (2017). Restaurant practices: time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17 (3), 297-311.
Magnusson Sporre, C. , Jonsson, I. M. & Pipping Ekström, M. (2015). The complexity of making a conscious meal: a concept for development and education. Journal of Culinary Science & Technology, 13 (3), 263-285.
Jonsson, I. M. , Pipping Ekström, M. & Nygren, T. (2008). Key concepts towards a stance on gender in the restaurant. Journal of Foodservice, 19 (1), 53-62.
Jonsson, I. M. , Pipping Ekström, M. & Gustafsson, I. (2005). Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education. International Journal of Consumer Studies, 29 (1), 78-85.
Jonsson, I. M. , Wallin, A. , Hallberg, L. R. & Gustafsson, I. (2002). Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden. Ethnicity and Health, 7 (3), 149-161.
Jonsson, I. M. , Hallberg, L. R. & Gustafsson, I. (2002). Cultural foodways in Sweden: repeated focus group interviews with Somalian women. International Journal of Consumer Studies, 26 (4), 328-339.
Wellton, L. , Jonsson, I. M. & Walter, U. (). Professionalization of practitioners in rural restaurants. Scandinavian Journal of Hospitality and Tourism.
Wellton, L. , Jonsson, I. M. & Walter, U. (). Restaurant race and seasonal stress: the double impact on workload. Scandinavian Journal of Hospitality and Tourism.

Chapters in books

Wellton, L. , Jonsson, I. M. & Walter, U. (2016). Culinary collisions: the vision of local food use collides with daily restaurant practice. In: C Michael Hall & Stefan Gössling, Food Tourism and Regional Development: Networks, products and trajectories (pp. 273-284). New York, NY: Routledge.
Jonsson, I. M. (2014). New Nordic Food for Many: in Nordic Higher Education. In: The Emergence of a New Nordic Food Culture: Final report from the program New Nordic Food II, 2010-2014 (pp. 52-53). Copenhagen: Nordisk Ministerråd.
Jonsson, I. M. (2013). "Äta ute" – måltidsupplevelser på restaurang för personal och gäster: exempel på forskningsperspektiv inom ämnet måltidskunskap vid Örebro universitet. In: Paulina Rytkönen, Madeleine Bonow, Per Wramner, Från matproduktion till gastronomi (pp. 135-144). Huddinge: Södertörns högskola.
Jonsson, I. M. (2009). Att skapa upplevelser eller informera om gastronomi, välbefinnande och hälsa?: studenters visioner om ett gränsöverskridande yrkesliv. In: Christina Fjellström, Gastronomisk forskning (pp. 161-172). Stockholm: Gastronomiska akademien.
Pipping Ekström, M. & Jonsson, I. M. (2009). Family meals: competence, cooking and company. In: Hille Janhonen-Abruquah & Päivi Palojoki, Food in Contemporary Society (pp. 23-28). Helsinki: University of Helsinki.
Jonsson, I. M. & Pipping Ekström, M. (2009). Gender perspectives on the solo diner as restaurant customer. In: Herbert L. Meiselman, Meals in science and practice: interdisciplinary research and business applications (pp. 236-248). Boca Raton, FL: CRC Press.
Pipping Ekström, M. & Jonsson, I. M. (2007). Genus i rummet. In: Richard Tellström, Lena Mossberg, Inger M. Jonsson, Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson (pp. 163-169). Örebro: Örebro universitet.
Jonsson, I. M. , Nygren, T. & Pipping Ekström, M. (2006). Mentorskap, mat- och vinkunskap, arbetskläder, yrkesbenämningar: nycklar till positionering av genus i restaurangmiljön. In: Marianne Pipping Ekström, Genus på krogen (pp. 7-34). Örebro: Örebro universitetsbibliotek.
Jonsson, I. M. (2004). Den kulturella smaken av en måltid. In: Gustafsson, Inga-Bitt, Strömberg Ulla-Britt, Tid för måltidskunskap: en vänbok till Birgitta Ulmander (pp. 139-147). Örebro: Örebro Universitet.
Gustafsson, I. & Jonsson, I. M. (2004). Måltidskunskap och hantverk – i grundutbildning och forskning. In: Bernt Gustavsson, Kunskap i det praktiska (pp. 51-68). Lund: Studentlitteratur.
Jonsson, I. M. (2004). På spaning efter en måltidens pedagogik…: där sinnenas förnimmelser och handens intelligens beaktas . In: Inga-Britt Gustafsson, Börje Stålhammar, Kultur och identitet: doktorandkurs i spetsen "Sinnena och konsten" (pp. 123-139). Örebro: Örebro universitetsbibliotek.
Jonsson, I. M. (2000). Ett lustfyllt lärande om mat: utvärdering av Sapere-metoden. In: Måltidsakademiens årsbok 2001: Kommunikativa måltider del II (pp. 59-59). Örebro: Färgspelet förlag.

Collections (editor)

Bergström, K. (ed.) , Jonsson, I. M. (ed.) , Prell, H. (ed.) , Wernersson, I. (ed.) & Åberg, H. (ed.) (2015). Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider (1ed.). Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap (Kostvetenskap 2015:1).
Tellström, R. (ed.) , Mossberg, L. (ed.) & Jonsson, I. M. (ed.) (2007). Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson. Örebro: Örebro universitet (Måltidskunskap 3).

Conference papers

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.
Walter, U. , Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. In: Juho Pesonen, Raija Komppula, Tourism engagement co-creating well-being: Proceedings of the 6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015. Paper presented at 6th Advances in Tourism Marketing Conference (ATMC 2015), Joensuu, Finland, September 8-10, 2015 (pp. 327-329). Joensu: University of Eastern Finland.
Walter, U. , Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. Paper presented at The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1‐3, 2015.
Magnusson Sporre, C. , Jonsson, I. M. & Pipping Ekström, M. (2013). The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector. In: S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Culinary Arts and Sciences Global, Local and National Perspectives. Paper presented at International Conference on Culinary Arts and Sciences VIII, Global, Local and National Perspectives, ICCAS 2013, Porto, Portugal, June 19-21, 2013 (pp. 188-197). Porto:
Magnusson Sporre, C. & Jonsson, I. M. (2012). "The Conscious Meal": ideas for studies in a PhD-thesis. Paper presented at International Federation for Home Economics (IFHE), XXII World Congress, Global Wellbeing, Melbourne, Australia, July 16-21, 2012. Melbourne, Australia:
Jonsson, I. M. & Pipping Ekström, M. (2011). How to study life and work in an expanding restaurant industry. In: Andrew Mungall, ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries. Paper presented at International Conference on Hospitality & Leisure Applied Research (I-CHLAR), Balancing art, innovation & performance in food & beverage, hotel and leisure industries, Lyon, France, July 7-8, 2011 (pp. 126-143).
Jonsson, I. M. & Pipping Ekström, M. (2010). Restaurangen - ett publikt och professionellt rum. In: Sofia Seifert, Rapport från konferensen Rum för arbete. Paper presented at Rum för arbete, Arbetets museum, Norrköping, Sweden, November 17-18, 2010 (pp. 14-15).
Jonsson, I. M. (2008). Reflektioner om smak och lärande. In: Alsne Marianne och Gustafsson Inga-Britt, Smaksinnet och den goda smaken ett seminarium om människans smaksinne. Paper presented at Smaksinnet och den goda smaken : ett seminarium om människans smaksinne, januari 2005 (pp. 75-78). Örebro: Örebro universitet.
Jonsson, I. M. & Pipping Ekström, M. (2007). Self-management and meal experiences in Swedish prisons. In: Inter A European Cultural Studies: Conference in Sweden 11–13 June 2007. Paper presented at Adwanced Cultural Studies/Food and foodways-connecting people and place, Norrköping, Sweden, June 11-13, 2007 (pp. 291-295). Linköping, Sweden: Linköping University Electronic Press.
Jonsson, I. M. (2005). Culinary knowledge in different arenas of society. In: Edwards J.S.A., Kowrygo B. & Rejman K., Culinary arts and sciences V global and national perspectives. Paper presented at Fifth International Conference on Culinary Arts and Sciences, Warsaw, Poland, June 27 - July 1, 2005 (pp. 95-97). Bournemoth: Worshipful Company of Cooks Research Centre, Bournemouth University.
Jonsson, I. M. (2005). Familjemåltiden en hemvist för kulinarisk kulturell kunskap av betydelse för information och utbildning om mat och måltider. In: Bodil Axelsson, Johan Fornäs, Kulturstudier i Sverige nationell forskarkonferens, Norrköping 13-15 juni, 2005, Norrköping, Sweden. Paper presented at Kulturstudier i Sverige, Nationell forskarkonferens, Norrköping, Sweden, June 13-15, 2005 (pp. 527-530). Linköping: Linköping University Electronic Press. Linköping universitet.
Jonsson, I. M. , Gustafsson, I. & Hallberg, L. R. (2001). The SAPERE-method: evaluation of a method for sensory training of children at school. In: John S. A. Edwards, M. M. Hewedi, Culinary arts and sciences III global and national perspectives. Paper presented at Third international conference on culinary arts and sciences, Bournemouth University/University of Cairo, Cairo, Egypt, April 17-20, 2001 (pp. 459-468). Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University.

Doctoral theses, comprehensive summaries

Jonsson, I. M. (2004). Family meal experiences: perspectives on practical knowledge, learning and culture. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro universitetsbibliotek.

Licentiate theses, monographs

Jonsson, I. M. (2001). Food - traditions and thinking: focus group interviews with women from Bosnia-Herzegovina and Somalia. Lic. Göteborg: Nordiska hälsovårdshögskolan.

Manuscripts

Reports