Christina Fjellström
Biographic Data
| ID | 1127914 |
|---|---|
| NAME | Christina Fjellström |
| GIVEN NAMES | Christina |
| FAMILY NAME | Fjellström |
| SIGNATURE | FJELLSTRÖM C |
| AFFILIATIONS | Uppsala University |
| VERIFIED | No |
| TOTAL WORKS | 14 |
| TOTAL CITATIONS | 68 |
| AUTHOR COUNT | 14 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2017 |
| H-INDEX | 5 |
Narratives of progress: Cooking and gender equality among Swedish men
Feminist food studies have repeatedly identified a dichotomy of 'masculine' self-oriented cooking as leisure and 'feminine' other and care-oriented foodwork (meal planning, grocery shopping, cooking and cleaning up after meals). However, recent research suggests that there is a great deal of variety and contradiction in men's accounts of their cooking practices. For example, men may find cooking a tedious and stressful responsibility and foodwork…
Masculinity and the sociality of cooking in men's everyday lives
This article explores how 31 Swedish men (22-88 years old) talk about the sociality of domestic cooking in everyday life. We demonstrate how domestic cooking - for oneself, for others and with others - is part of the understanding of contemporary Swedish men and how the expressed sociality of cooking is intertwined with accomplishments of masculinity. The sociality of cooking is not only about homosocial leisure but also a way for men to maintain…
The Role of Food Selection in Swedish Home Economics: The Educational Visions and Cultural Meaning
This article explores foods talked about and chosen in the education of Swedish Home Economics as a relationship between structural processes and agency. Three data sets from observations and focus group interviews with teachers and students were analyzed for food classifications. These were related to a culinary triangle of contradictions, showing factors of identity, convenience and responsibility. Results show that foods talked about and chose…
The power of language on patient‐centredness: Linguistic devices in the dietetic notes of patient records
In this paper, 30 notes written by S wedish dietitians in patient records are analysed, inspired by Critical Linguistics and Critical Discourse Analysis. Focusing on linguistic devices such as agency sources and evidential markers, we describe how patients are constantly referred to only in terms of the institutional patient role, or not referred to at all, through different techniques such as nominalization and passive verbs. The dietitians writ…
Swedish students' interpretations of food symbols and their perceptions of healthy eating. An exploratory study
Gendered and gendering practices of food and cooking: An Inquiry Into Authorisation, Legitimisation and Androcentric Dividends in Three Social Fields
The aim of this article is to discuss gendered and gendering practices of food and cooking. Focusing mainly on Sweden, we discuss how these practices are privileged or disfavoured through acts of authorisation and legitimisation. Through a perspective of critical studies on men and masculinities (CSMM) and with inspiration from Bourdieu's concept of social fields, we have inquired into three fields in which practices of food and cooking are produ…
Nordic adolescents’ school lunch patterns and their suggestions for making healthy choices at school easier
Perceptions and Memories of the Free School Meal in Sweden
The aim of the present article was to gain a deeper understanding of the free school meal as an embedded phenomenon in the Swedish culture. This was achieved by studying perceptions and memories of the Swedish school meal. One hundred and ninety-two informants took part in the study by responding to an ethnological questionnaire. The results showed that the school meal was seen as a second-class meal with regard to the staff, environment and to s…
Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement
The food provision for people with intellectual disability (ID) in Sweden is organized within their own households. The aim of this study was to describe how foodwork – planning for meals, shopping for food and cooking – is performed in different social contexts in community settings involving people with ID, staff or both. Dietary intake in the main meals in relation to foodwork practice was also studied. Four different foodwork practices could …
Management of healthy eating in everyday life among senior Europeans
Food Habits and Foodwork: T he L ife C ourse P erspective of S enior E uropeans
In this cross-cultural, European study of 644 women and men, aged 65–98 years, food habits and foodwork were examined from a life course perspective. The study is a part of the”Food in Later Life – Choosing foods, eating meals:sustaining independence and quality of life” project, which was carried out in eight European countries using qualitative interviews for data collection. Informants in all eight countries reported experiences of a time when…
Per-Olow Sjödén (1943–2005)
Meals and snacks among elderly self-managing and disabled women
Managing food shopping and cooking: The experiences of older Swedish women
The aim of the research reported in this paper was to study older Swedish women's experiences of managing food shopping and cooking as part of an independent life in different family situations. The research approach was qualitative, using informal ethnographic interviews and thematic analysis. Twenty-three single-living and 18 cohabiting Swedish women, aged 64–67, 74–77 and 84–87, participated. They valued being active through continuing with fa…
Managing food shopping and cooking: The experiences of older Swedish women
The aim of the research reported in this paper was to study older Swedish women's experiences of managing food shopping and cooking as part of an independent life in different family situations. The research approach was qualitative, using informal ethnographic interviews and thematic analysis. Twenty-three single-living and 18 cohabiting Swedish women, aged 64–67, 74–77 and 84–87, participated. They valued being active through continuing with fa…
Food Habits and Foodwork: T he L ife C ourse P erspective of S enior E uropeans
In this cross-cultural, European study of 644 women and men, aged 65–98 years, food habits and foodwork were examined from a life course perspective. The study is a part of the”Food in Later Life – Choosing foods, eating meals:sustaining independence and quality of life” project, which was carried out in eight European countries using qualitative interviews for data collection. Informants in all eight countries reported experiences of a time when…
Management of healthy eating in everyday life among senior Europeans
Narratives of progress: Cooking and gender equality among Swedish men
Feminist food studies have repeatedly identified a dichotomy of 'masculine' self-oriented cooking as leisure and 'feminine' other and care-oriented foodwork (meal planning, grocery shopping, cooking and cleaning up after meals). However, recent research suggests that there is a great deal of variety and contradiction in men's accounts of their cooking practices. For example, men may find cooking a tedious and stressful responsibility and foodwork…
Masculinity and the sociality of cooking in men's everyday lives
This article explores how 31 Swedish men (22-88 years old) talk about the sociality of domestic cooking in everyday life. We demonstrate how domestic cooking - for oneself, for others and with others - is part of the understanding of contemporary Swedish men and how the expressed sociality of cooking is intertwined with accomplishments of masculinity. The sociality of cooking is not only about homosocial leisure but also a way for men to maintain…
Gendered and gendering practices of food and cooking: An Inquiry Into Authorisation, Legitimisation and Androcentric Dividends in Three Social Fields
The aim of this article is to discuss gendered and gendering practices of food and cooking. Focusing mainly on Sweden, we discuss how these practices are privileged or disfavoured through acts of authorisation and legitimisation. Through a perspective of critical studies on men and masculinities (CSMM) and with inspiration from Bourdieu's concept of social fields, we have inquired into three fields in which practices of food and cooking are produ…
Meals and snacks among elderly self-managing and disabled women
Nordic adolescents’ school lunch patterns and their suggestions for making healthy choices at school easier
The power of language on patient‐centredness: Linguistic devices in the dietetic notes of patient records
In this paper, 30 notes written by S wedish dietitians in patient records are analysed, inspired by Critical Linguistics and Critical Discourse Analysis. Focusing on linguistic devices such as agency sources and evidential markers, we describe how patients are constantly referred to only in terms of the institutional patient role, or not referred to at all, through different techniques such as nominalization and passive verbs. The dietitians writ…
Perceptions and Memories of the Free School Meal in Sweden
The aim of the present article was to gain a deeper understanding of the free school meal as an embedded phenomenon in the Swedish culture. This was achieved by studying perceptions and memories of the Swedish school meal. One hundred and ninety-two informants took part in the study by responding to an ethnological questionnaire. The results showed that the school meal was seen as a second-class meal with regard to the staff, environment and to s…
Managing food shopping and cooking: The experiences of older Swedish women
The aim of the research reported in this paper was to study older Swedish women's experiences of managing food shopping and cooking as part of an independent life in different family situations. The research approach was qualitative, using informal ethnographic interviews and thematic analysis. Twenty-three single-living and 18 cohabiting Swedish women, aged 64–67, 74–77 and 84–87, participated. They valued being active through continuing with fa…
Meals and snacks among elderly self-managing and disabled women
Per-Olow Sjödén (1943–2005)
Food Habits and Foodwork: T he L ife C ourse P erspective of S enior E uropeans
In this cross-cultural, European study of 644 women and men, aged 65–98 years, food habits and foodwork were examined from a life course perspective. The study is a part of the”Food in Later Life – Choosing foods, eating meals:sustaining independence and quality of life” project, which was carried out in eight European countries using qualitative interviews for data collection. Informants in all eight countries reported experiences of a time when…
Perceptions and Memories of the Free School Meal in Sweden
The aim of the present article was to gain a deeper understanding of the free school meal as an embedded phenomenon in the Swedish culture. This was achieved by studying perceptions and memories of the Swedish school meal. One hundred and ninety-two informants took part in the study by responding to an ethnological questionnaire. The results showed that the school meal was seen as a second-class meal with regard to the staff, environment and to s…
Foodwork among people with intellectual disabilities and dietary implications depending on staff involvement
The food provision for people with intellectual disability (ID) in Sweden is organized within their own households. The aim of this study was to describe how foodwork – planning for meals, shopping for food and cooking – is performed in different social contexts in community settings involving people with ID, staff or both. Dietary intake in the main meals in relation to foodwork practice was also studied. Four different foodwork practices could …
Management of healthy eating in everyday life among senior Europeans
Nordic adolescents’ school lunch patterns and their suggestions for making healthy choices at school easier
The Role of Food Selection in Swedish Home Economics: The Educational Visions and Cultural Meaning
This article explores foods talked about and chosen in the education of Swedish Home Economics as a relationship between structural processes and agency. Three data sets from observations and focus group interviews with teachers and students were analyzed for food classifications. These were related to a culinary triangle of contradictions, showing factors of identity, convenience and responsibility. Results show that foods talked about and chose…
The power of language on patient‐centredness: Linguistic devices in the dietetic notes of patient records
In this paper, 30 notes written by S wedish dietitians in patient records are analysed, inspired by Critical Linguistics and Critical Discourse Analysis. Focusing on linguistic devices such as agency sources and evidential markers, we describe how patients are constantly referred to only in terms of the institutional patient role, or not referred to at all, through different techniques such as nominalization and passive verbs. The dietitians writ…
Swedish students' interpretations of food symbols and their perceptions of healthy eating. An exploratory study
Gendered and gendering practices of food and cooking: An Inquiry Into Authorisation, Legitimisation and Androcentric Dividends in Three Social Fields
The aim of this article is to discuss gendered and gendering practices of food and cooking. Focusing mainly on Sweden, we discuss how these practices are privileged or disfavoured through acts of authorisation and legitimisation. Through a perspective of critical studies on men and masculinities (CSMM) and with inspiration from Bourdieu's concept of social fields, we have inquired into three fields in which practices of food and cooking are produ…
Narratives of progress: Cooking and gender equality among Swedish men
Feminist food studies have repeatedly identified a dichotomy of 'masculine' self-oriented cooking as leisure and 'feminine' other and care-oriented foodwork (meal planning, grocery shopping, cooking and cleaning up after meals). However, recent research suggests that there is a great deal of variety and contradiction in men's accounts of their cooking practices. For example, men may find cooking a tedious and stressful responsibility and foodwork…
Masculinity and the sociality of cooking in men's everyday lives
This article explores how 31 Swedish men (22-88 years old) talk about the sociality of domestic cooking in everyday life. We demonstrate how domestic cooking - for oneself, for others and with others - is part of the understanding of contemporary Swedish men and how the expressed sociality of cooking is intertwined with accomplishments of masculinity. The sociality of cooking is not only about homosocial leisure but also a way for men to maintain…
Psychology (13 works) · Sociology (10 works) · Medicine (8 works) · Social Psychology (7 works) · Culinary Culture and Tourism (6 works) · Social science (6 works) · Gerontology (5 works) · Political science (5 works) · Everyday life (3 works) · Food Science (3 works)