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Friday 18 March 2016
1st Granqvist Culinary Arts and Meal Science Symposium
Authenticity of Hospitality and Gastronomy – in Restaurants
and the Public Sector
This conference aims to influence the ways in which we can meet the
future challenges of a healthy, tasty and sustainable meal, where the
interaction between the experience and aesthetic design is emphasized,
and services and tacit knowledge are of utmost importance.
Together with leading experts in the field of culinary arts, craft, heritage,
hospitality and related scientific disciplines, the latest knowledge will be
presented and discussed, new and innovative business applications highlighted, young scientists recognized, and Nordic research exposed.
Topics to be covered
Hospitality, meal experience and aesthetic design
Keynote: Robert Harrington, PhD, professor, Washington State
University, USA
The meal in the community room
Keynote: Johanna Mäkelä, PhD, professor, Helsinki University, Finland
The healthy, safe and sustainable meal
Keynote: Mai-Lis Hellenius, MD, PhD, professor, Karolinska University
Hospital, Sweden
Gastronomy, commensality, heritage and future
Keynote: Claude Fischler, Director, Centre Edgar Morin, CNRS, France
General information
Date and place: Carl Jan Granqvist Jubilee Symposium will take place
on Thursday 17 March and the 1st Granqvist Culinary Arts and Meal
Science Symposium on Friday 18 March 2016 at Campus Grythyttan,
Örebro University, Sweden.
Call for papers for the symposium on 18 March 2016 opens in September
2015 and we welcome papers from a broad range of disciplines dealing
with food, culinary arts, craft, culture and heritage.
Deadline abstract: November 2015
Invitation and programme: November 2015
Contact: tobias.nygren@oru.se
Home page: www.oru.se/rhs/symposium2016
First Announcement
Carl Jan Granqvist
Jubilee Symposium
&
1st Granqvist Culinary Arts and Meal
Science Symposium
Campus Grythyttan, Örebro University, Sweden
17–18 March 2016
N
är vi går in i framtiden är vi inspirerade av pionjären och initiativtagaren
Carl Jan Granqvist som visade vägen och la grunden till det tvärvetenskapliga ämnet måltidskunskap.
Sveriges Riksdag beslöt den 8 maj 1992 att inrätta en universitetsutbildning
med följande text: ”Utbildningen i Grythyttan skall ta ansvar för måltidens
estetiska gestaltning”.
Vi vill nu hedra och hylla professor emeritus i Måltidskunst vid Universitetet
i Stavanger, Carl Jan Granqvist, tillika filosofie hedersdoktor vid Örebro universitet inför 70 års-dagen. Restaurang- och hotellhögskolan, Campus Grythyttan,
Örebro universitet inbjuder därför till Carl Jan Granqvist Jubileumssymposium
torsdagen den 17 mars och till 1st Granqvist Culinary Arts and Meal Science
Symposium fredagen den 18 mars 2016.
Välkomna till Campus Grythyttan, Örebro universitet !
A
s we head for the future, we are drawing inspiration from the pioneer and
promoter Carl Jan Granqvist who paved the way and laid the foundations
for the transdisciplinary subject area of culinary arts and meal science.
On 8 May 1992, the Swedish Parliament gave its approval to the permanent
setup of an academic training programme in the field, and they did so with the
following statement: “The Department of Restaurant and Culinary Studies at
Grythyttan is to be responsible for the aesthetic configuration of meals”.
We would now like to honour and celebrate, on the eve of his 70th birthday, Carl Jan Granqvist, professor emeritus in the art of food at University of
Stavanger and honorary doctor of philosophy at Örebro University. The School
of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan at Örebro
University is therefore pleased to announce the Carl Jan Granqvist Jubilee
Symposium on Thursday 17 March, as well as the 1st Granqvist Culinary Arts
and Meal Science Symposium on Friday 18 March 2016.
Welcome to Campus Grythyttan, Örebro University.
Jens Schollin, rektor och professor
Torsdag den 17 mars 2016
Carl Jan Granqvist Jubileumssymposium – Måltiden Rediviva
Europas besöksnäring och livsmedelsbransch är en starkt växande del av näringslivet och en viktig arbetsgivare. Som toppen på denna näringslivspyramid utgör
måltiderna ett viktigt europeiskt kulturarv. Södra Europas gastronomi är sedan
lång tid etablerad och nu har även det nordiska köket fått stor uppmärksamhet
för sina råvaror, teknik och moderna måltidskultur.
Måltiden har potential som hälsoförmedlare och som social kontaktyta, med
möjlighet för samhällets olika grupper att mötas. Globalisering, hälsoproblem
och segregation är utmaningar där utbildning är nyckeln för fortsatt utveckling. Europas historiska, kulturella och gastronomiska arv är en kunskapskälla
att ösa ur, för att tillgodose dagens och morgondagens behov.
Torsdag den 17 mars 2016 samlas vi i Grythyttan för att lyssna och samtala
om det europeiska gastronomiska arvet och dess kulturella betydelse, med siktet
inställt mot framtiden.
För att möta nya utmaningar planeras en europeisk masterutbildning,
Aptitum, där tvärvetenskaplig kunskap, hantverksmässig skicklighet, konstnärligt gestaltande, kulturell medvetenhet och kreativitet formar framtidens
medarbetare.
Photos: Sune Högberg, Kicki Nilsson, Hans Lundholm
Jens Schollin, vice-chancellor and professor
Thursday 17 March 2016
Carl Jan Granqvist Jubilee Symposium – Revival of the Meal
Europe’s visitor and food industries represent a rapidly growing share of the
economy and are as such an important employer. If we regard the economy,
trade and commerce, as a pyramid, meals could be viewed as a coping stone
and a conjoining component, constituting a significant European cultural heritage. While Southern Europe has long enjoyed a high gastronomic standing, the
Nordic cuisine is now also receiving an increasing amount of attention for its
produce, technology and modern meal culture.
The meal has potential in promoting wellness, and its nature as a social
interface offers an opportunity for different groups in society to meet. Globalisation, health problems and segregation all are challenges where education is
key to continued progress. The historical, cultural and gastronomic heritage of
Europe is a near endless source of information, and the knowledge contained
may very well be used to supply the needs of today and of tomorrow.
On Thursday 17 March 2016, we will come together in Grythyttan to listen
to and discuss European gastronomic heritage and its cultural significance,
whilst looking to the future.
To rise to the challenges ahead, a European Master’s programme, Aptitum,
is planned where transdisciplinary knowledge, craftsmanlike skills, artistic
design, cultural awareness and creativity will shape the hospitality and culinary
arts professionals of the future.