为了国家的利益瑞典的菲卡

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-08-15 DOI:10.1016/j.ijgfs.2024.101003

Christina Öberg , Mia Larson , Henrik Scander

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引用次数: 0

摘要

这篇评论探讨了将瑞典 "fika "融入烹饪文化和美食旅游中尚未开发的潜力，强调了其在目的地品牌建设和产品价值提供方面的重要意义。它从多学科的角度整合了瑞典 fika 的社会、时间、空间和象征意义，提供了一个整体视角，可指导对烹饪文化和日常做法的探索，以提高各种产品的感知价值。瑞典 fika 被描述为一种国家利益，与民主、开放氛围和无议程会议等价值观紧密相连，在品牌塑造方面产生了积极的联想。

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In the interest of the nation: Swedish fika

This commentary explores the untapped potential of incorporating Swedish fika into culinary culture and gastronomy tourism, emphasizing its significance in destination branding and product value offerings. It integrates the social, temporal, spatial, and symbolic aspects of Swedish fika from a multidisciplinary perspective, to provide a holistic view that can guide the exploration of culinary culture and daily practices into enhancing perceived values across offerings. Described as a national interest, Swedish fika is deeply intertwined with values of democracy, open atmospheres, and agenda-free meetings, creating positive associations in branding.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.