Stockholm Gastronomy Conference

December 1, 2023May 17, 2025Leave a comment

Had the pleasure to attend and present at the Stockholm Gastronomy Conference 2023. The presentation was entitled “Tastescript of Sustainable Foodieness” and the work is output from studies on plant-based and alternative proteins connected to the research centre FINEST at RISE Research Institutes of Sweden

The conference was hosted by Måltidsakademin and Stockholms universitet. A multi-disciplinary conference that delivered a myriad of perspectives on food and gastronomy. Intense but rewarding days with interesting presentations and great conversations. Thanks all!

Added some photos at LinkedIn with highlights from Jonatan Leer Eva Jilkén Kenneth Nars Anna Lindelöw Mannheimer L. Jamila Haider Maria Jacobsen Emma Björner Monica Hunsberger Louise Hård af Segerstad Stockholm Resilience Centre

Also big thanks to Jennifer Smith Maguire and Jacob Östberg for co-chairing the track “Consuming Food”, it was a pleasure!

The 3rd Conference on Food and Communication

September 21, 2023September 21, 2023Leave a comment

Attended and presented at the 2023 Food and Communications Conference at Örebro University. The conference theme “Communicating ‘good’ foods” generated constructive discussions on different meanings attributed to ‘good’ food, how ‘good’ food is represented and thoughts on conflicting discourses connected to ideas of ‘good food’. Very interesting!

Below you have some snapshots from the conference. Inspiring talks from Paul Svensson on the empathic meal and Josee Johnston on paradoxes of good food. My own talk highlighted culinary experts in the foodie sphere and experts’ role in communicating ideas of good (and bad) food.

Ma(t)skulinitet – män lagar kött och brygger öl! Varför då?

November 12, 2016November 21, 2016Leave a comment

Talade på festivalen ‘Nordiska Nätter’ i Helsingborg. Givetvis mat i fokus! Den moderna svenska mannen lagar gärna mat som ett uttryck för att han är jämställd och framgångsrik. Men inte vilken mat som helst, den ska vara baserad på goda råvaror. Den moderna mannen har en fäbless för det autentiska. Och han låter gärna andra se honom i köket. Men vad är det här för en trend?