Ute WalterTitle: Senior Lecturer School/office: School of Hospitality, Culinary Arts and Meal Science
Phone: +46 19 302036
About Ute Walter
Ute Walter is a senior lecturer in Culinary Arts and Meal Science at School of Hospitality, Culinary Arts and Meal Science at Campus Grythyttan, where she also is head of department.
Ute Walter’s research is conducted within the research field of Culinary Arts and Meal Science, often also called gastronomy. She has together with co-researchers conducted a systematic literature review focusing on gastronomy research/culinary arts research, granted by the Swedish Reserach Council Formas. Ute Walters research concerns three areas related to the culinary or gastronomic context.
1) Consumers’ meal experiences and experiences of meals in different contexts, and what they mean for consumers. For example, good or bad experiences and drivers of these experiences, how meal experiences contribute to customers value creation, business travelers’ meals, which meal patterns business travel provokes and how travelers act in the sense of business travelers’ meal practices in order to get the meals they wish to have, but are not always offered at the place they stay. This stream of research continues my own research on customer service experiences and was granted by BFUF (BFUF.se) as a PhD candidate project, https://bfuf.se/project/eating-out-a-study-of-visitors-activities-relating-to-food-and-meals/.
2) The significance of gastronomy for regional development in peripheral areas, with a focus on the northern regions in Sweden. Important aspects are the distribution of culinary restaurants (fine dining restaurants), from central places to rural regions, based on facts from the Swedish restaurant guide “White Guide” from 2004-2016. Focus is also on restaurants’ and small-scale food producers’ view on regional food products and on their own businesses. Important aspects are the relations between fine dining restaurants and rural food producers and the meaning of the relations from a gastronomic point of view. Culinary and gastronomic tourism related to the local culture and regional development are other areas of interest. This stream of my research was granted by the Swedish Research Council for Sustainable Development, Formas.
3) Ute Walter’s research is based on a genuine interest for the area of gastronomy, restaurants and culinary craft in kitchens and front of house, meaning cooking and serving meals, with the goal to serve “good meals”. She has extensive practical experience from the field of culinary arts, where she held different positions in both restaurant and kitchen. This experience is the basis for Ute Walter’s research interest in culinary craft and its complexity, but also which consequences the complexity has for the practitioner when for example working as a waiting employee/hospitality worker at restaurants. Together with a PhD candidate hospitality work will be examined from a hospitality workers perspective, and also how hospitality work is communicated in jobb advertisements. In collaboration with a post-doc at University College Copenhagen and Roskilde University, the development of dynamic hospitality work between actors involved is examined. The research context is retirement homes in Denmark. Here a multi-method ethnographic approach characterises the field work. Ute Walter also contributes to a PhD project which examines how gastronomic university education contributes to knowledge-based development of society. The starting point is that gastronomic knowledge is based on a continuous interplay of practical knowledge, theory and aesthetics, especially regarding the creation of meals.
Ute Walter is part of the research group: Meals from a social and cultural perspective
Ute Walter has teaching experience from all levels of education within culinary arts and meal science. She has special experience in course and program design within the area of gastronomy and culinary arts based on a multi-disciplinary approach. Her teaching experience includes coordination and responsibility of whole semester courses where practice and distance-based learning are combined as well as supervision of students’ thesis work. Ute Walter is continuously involved as supervisor of PhD candidates.
- The imagined hospitality and it's practices in a restaurant context
- Gustatory wisdom in a knowledge-driven society
- The Creation of Culinary Spaces in Sweden
- The Creation of Culinary Spaces in Sweden
Articles in journals
- Walter, U. , Müller, D. K. & Långvall, A. (2022). The spatial distribution of gourmet restaurants. Scandinavian Journal of Hospitality and Tourism, 22 (4-5), 285-302.
- Sundqvist, J. , Walter, U. & Hörnell, A. (2020). Eat, Sleep, Fly, Repeat: Meal Patterns Among Swedish Business Travelers. Journal of Gastronomy and Tourism, 4 (2), 53-66.
- Sundqvist, J. , Walter, U. & Hörnell, A. (2020). Meal identity as practice: Towards an understanding of business travellers' meal practices. International Journal of Gastronomy and Food Science, 22.
- Justesen, L. , Walter, U. , Kristensen, N. H. & Beck, A. M. (2019). The Breakfast Club - co-creational meal practices as rehabilitation strategies in nursing homes. European Journal of Public Health, 29 (Suppl. 4), 178-179.
- Wellton, L. , Jonsson, I. M. & Walter, U. (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16 (1), 1-17.
- Sundqvist, J. & Walter, U. (2017). Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal. Journal of Culinary Science & Technology, 15 (2), 171-185.
- 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.
- Walter, U. & Edvardsson, B. (2012). The physical environment as a driver of customers' service experiences at restaurants. International Journal of Quality and Service Sciences, 4 (2), 104-119.
- Walter, U. , Edvardsson, B. & Öström, Å. (2010). Drivers of customers’ service experiences: a study in the restaurant industry. Managing Service Quality, 20 (3), 236-258.
- Walter, U. (2008). The meeting aspect and the physical setting: are they important for the guests experience?. Journal of Foodservice, 19 (1), 87-95.
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.
- Walter, U. (2010). Case 9:1: Kockar som företagare. In: Monica Hanefors [författare], Värdskap: inom turism och resande (pp. 78-81). Lund: Studentlitteratur AB.
- Walter, U. (2008). Bordsbeställning. In: Lena Mossberg, Inga-Britt Gustafsson, Service på restaurang (pp. 16-24). Lund: Studentlitteratur.
- Walter, U. (2007). Konstnärer och "kokkonstnärer" som företagare. In: Richard Tellström, Lena Mossberg, Inger M. Jonsson, Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson (pp. 217-223). Örebro: Örebro universitet.
- 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.
- Walter, U. , Muller, D. & Långvall, A. (2021). The Creation of Culinary Spaces through the distribution of Gourmet Restaurants. In: Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, 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. Paper presented at Nordic association for food studies Conference (NAFS 2021) Grythyttan, Sweden, November 25, 2021. (pp. 28-28). Örebro: Örebro University.
- Varela, P. , Sandell, M. , Hopia, A. , Galler, M. , Vazquez-Araujo, L. & Walter, U. (2020). Co-creative food development in SME’s boosted by gastronomic activities. Paper presented at 10th European Conference on Sensory and Consumer Research (Eurosense 2020), Rotterdam, Netherlands, (Online conference), December 13-16, 2020.
- 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.
- Walter, U. & Edvardsson, B. (2012). The role of the physical Environment as a driver of restaurant customers’ service experiences. Paper presented at 21st Nordic Symposium in Tourism and Hospitality Research, Umeå University, Umeå, Sweden, November 8-10, 2012.
- Walter, U. , Edvardsson, B. & Öström, Å. (2010). Social interactions as drivers of customers' service experiences. In: Pierre Eiglier, James Fitzsimmons, Katherine Lemon, Douglas Pugh, Marketing, strategy, economics, operations & human resources insights on service activities. Paper presented at 11th international research seminar in service management. (pp. 771-790). Aix-en-Provence: University Paul Cézanne Aix-Marseille III.
- Walter, U. & Öström, Å. (2009). The role of the physical and social environment in customers’ restaurant experiences. In: Bernd Strauss, Stephen, Quis 11 Moving forward with service quality. Wolfsburg: Ingolstadt School of Management.
Doctoral theses, comprehensive summaries
- Walter, U. (2011). Drivers of customers' service experiences: a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro universitet.
- Walter, U. , Marshall, M. , Hörnell, A. , Niels Heine, K. & Hedh, H. (2020). Gastronomi som en länk mellan den svenska livsmedelsproduktionen och - konsumtionen: Hur kan gastronomisk forskning bidra till utveckling av den svenska livsmedelskedjan?. Umeå: Restauranghögskolan, Umeå universitet.