Session 3
Time: 10.30-12.00
FoodKom Panel: Communicating meat: promotional and media discourses response to the "meat problem"
Room F139
Chair: Göran Eriksson
- Jonatan Leer: Gourmetfying McDonald’s: Communicative Strategies and Goals in McDonald’s Denmark Collaboration with Michelin Chefs
- Ana Tominc: “Holyrood to consider bonkers plan to BAN MEAT”: How the British Press reports the discussions around the adoption of Plant-based Treaty in Scotland
- Helen Andersson: ‘Good’ Swedish Meat – a MCDA analysis of Swedish Meat's campaign #SäkraMaten
'Fika' and tea
Room F105
Chair: Henrik Scander
- Ulrica Söderlind: The dinner of the Speaker of the Swedish Parliament and fika
- Henrik Scander (Mia Larson, Christina Öberg, Agneta Yngve and Stina Almroth): Fika a new turn in Food studies – an unexplored Swedish meal practice
- Hartwig Bohne and Lysbeth Vink: Tea as a USP? -How Tea culture is branding a region
Food, gastronomy and food culture 1
Room F147
Chair: Anson Hunt
- Aïda Kanafani-Zahar: The creation Process in Gastronomy Today: An Anthropological Assessment
- Daniel Östergren (Ute Walter, Inger M. Jonsson och Bernt Gustavsson): Gastronomic sustainability: communication, cultivation, and commitment
- Diana Willis: High Seas, Elite Taste: Fine Dining and the Framing of Distinction by Global Cruise Lines