About this project
The project examines how the idea of bildung impacts on gastronomy.
One of the strengths of gastronomes is their ability to move other people and awaken their curiosity by sensory experiences. Gastronomic knowledge merges theory, practice and design. In this way, gastronomy can engage people in a way that is not restricted to factual matters (i.e. epistemic issues), but also includes matters of judgment (i.e. phronetic issues).
This project is focused around the research question: "How can gastronomes' bildung contribute in a knowledge-driven society?".
The research is based on narrative methods and a hermeneutic approach to bildung. The project focuses on how gastronomy is used by people to influence their society.
- Bernt Gustavsson, professor emeritus i pedagogik