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Inger M Jonsson

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

Email: inger.m.jonsson@oru.se

Phone: +46 19 302010

Room: K1117

Research subject

Culinary Arts and Meal Science

About Inger M Jonsson

Inger M Jonsson is a PhD and Professor Emeritus in Meal Science / Culinary Arts & Meal Science(CAMS) with a focus on meal culture in a societal perspective. She has been interested in structure and quality in research development and postgraduate and undergraduate education in CAMS at Örebro University. Inger also has an PhD in Culinary Arts and Meal Science a MScPH in Public Health Science. She and previously worked within Örebro County Council / Region Örebro with local, regional and national level public health on food and health.

Research area

Inger M Jonsson's research deals with the understanding of what food and meals mean in today's society. Restaurant meals as well as public sector meals applicable - culinary arts with practical work and education, gastronomy including meal culture and hospitality (värdskap). Her scientific focus has a practical / aesthetic perspective where the symbolic and meaningful parts of the meal are reflected in questions about what food and meals mean based on gender, class and multiculturalism. Her dissertation from 2004 deals with the family meal and the information about food from different levels of society aimed at a wide range of households.

Collaborations and assignments

As professor emerita she takes part in the editorial committee for a peer-reviewed anthology (friend book) Understanding Meal Science- an anthology of 20 years of meal research.

Research project

Doctoral student project Ann-Sofie Jonsson - dissertation planned October 2021. Treatment and experiences of patient meals in hospital.
Doctoral project Daniel Östergren - part-time seminar October 2021. Gastronomy and education.
Doctoral project Kajsa Hult - field studies at

Active projects

Completed projects

Research teams

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. (2021). Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences, 35 (2), 390-404.
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.
Carrillo Ocampo, J. C. , Marshall, M. , Wellton, L. & Jonsson, I. M. (2021). When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants. International Journal of Gastronomy and Food Science, 24.
Eriksson, L. , Jonsson, I. M. & Öström, Å. (2020). Waiter's 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.

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)

Hult, K. (ed.) , Jonsson, I. M. (ed.) , Scander, H. (ed.) & Wellton, L. (ed.) (2022). Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th. Örebro: Örebro University (Måltidskunskap 6).
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).
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

Hult, K. , Lainpelto, J. , Walter, U. & Jonsson, I. M. (2022). Constructing the hospitality superstar: A document analysis of job advertisements in Sweden. In: M. Michaud; A. Giboreau; A. Perez-Cueto, Menu Volume 10 - Special issue. Report of ICCAS Proceedings. Twelfth International Conference on Culinary Arts and Sciences. Paper presented at 12th International Conference on Culinary Arts and Sciences (ICCAS 2022), Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences, Lyon, France, June 2-3, 2022. (pp. 92-92). Institut Paul Bocuse.
Jonsson, A. , Jonsson, I. M. , Öström, Å. & Nyberg, M. (2020). Experiencing hospitality through people, places and artefacts within an institutional setting: A qualitative interview study with eleven in patients across three hospital wards in Sweden. In: Julia Carrillo; Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Nordic Association for Food Studies Workshop 2020 Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Paper presented at Nordic association for food studies Conference (NAFS 2020) Grythyttan, Sweden, November 14, 2020. (pp. 23-23). Örebro University.
Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. (2020). Hospitality and mealtime approaches in hospitals – perspectives from nursing- and meal-staff. In: The INC 2020 Conference proceedings. Paper presented at The INC 2020: Revisiting Value Co-creation and Co-destruction in Tourism, Hospitality & Events, Leeuwarden, Netherlands, (Online conference), June 10-11, 2020. (pp. 98-99).
Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. (2019). Hospitality practices during mealtime in hospitals: Perspectives and experiences from staff and older patients. Paper presented at International Conference on Health Communication: "Communication breakdown? Food and health in an age of abundance", Uppsala University, Uppsala, Sweden, August 28-30, 2019.
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.
Carlbäck, M. , Göran-Rodell, A. , Jonsson, I. M. & Gustafsson, H. (2017). Teaching hospitableness: an educational dilemma?. Paper presented at CHME – Council for Hospitality Management Education Conference, Aalborg Kongres & Kultur Center, Aalborg, Denmark, May 16–20, 2017.
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.
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.
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).
Pipping Ekström, M. , Scander, H. , Andersson Sandberg, Å. , Sandberg, E. & Jonsson, I. M. (2010). Gender Plays its Part: a study of the hospitality industry. Paper presented at Services markets & society, Helsingborg, Sweden, 2010.
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

Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. Mealtime experiences through the lens of hospitality : a qualitative interview study with older adult inpatients in Sweden.
Wellton, L. , Jonsson, I. M. & Walter, U. Professionalization of practitioners in rural restaurants.
Wellton, L. , Jonsson, I. M. & Walter, U. Restaurant race and seasonal stress : the double impact on workload.
Wellton, L. , Jonsson, I. M. & Svingstedt, A. ‘We are service people and we stay until the job is done’ : Enactments of Professionalism in Restaurants and the Role of Workplace Training.

Reports

Jonsson, I. M. & Wallin, A. (1999). Studier bland bosniska och somaliska kvinnor för mat-hälsa-migration, ett nytt område inom folkhälsoarbetet: mat och förändring, kulturella likheter och skillnader.. Livsmedelsverket / Samhällsmedicinska enheten, Örebro läns landsting.