J Leer
Dados Biográficos
| ID | 37164 |
|---|---|
| NOME | J Leer |
| PRENOMES | J |
| SOBRENOME | Leer |
| ASSINATURA | LEER J |
| AFILIAÇÕES | Örebro University |
| ORCID | 0000-0002-9068-8835 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 28 |
| TOTAL DE CITAÇÕES | 48 |
| TOTAL COMO AUTOR | 28 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2008 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2026 |
| ÍNDICE H | 5 |
Green masculinity in green food branding? Negotiating masculinity and authenticity in social media communication of green food brands
Restaurant space design and place-based storytelling
This paper investigates the relation between spatial design and place-based storytelling in Michelin-starred restaurants. The aesthetics of fine-dining restaurant spaces are undergoing significant transformations. Around the world, the traditional ideal of the French cuisine and classic French restaurant design are challenged and often replaced by space designs emphasizing local terroir and identity or by more experimental and cosmopolitan space …
Food and the eco-gender gap
Alternative Food Hedonism
We need to rethink hedonism in the age of sustainability. This is true in many domains of life and also when it comes to food. Many iconic foods associated with deliciousness in the meat-and diary-focused Western gastronomy are not compatible with the green transition in foodways. We need to learn to enjoy different foods and to enjoy food differently.In this essay, I argue that philosopher Kate Soper’s concept of alternative hedonism might be a …
Disgust, pleasure, and convenience in fast-food consumption
Family meals are an important topic in food consumption research linked to health, care, morality, etc. Recent consumer surveys show that home cooking and family eating patterns are under pressure due to increasingly busy everyday family lives. Here, fast food meals offer a practical solution. However, several studies in the Danish context (and in other geographical areas) highlight a strong moral ideal among middle-class families to produce heal…
Green fathering in the (m)Anthropocene
This paper examines the concept of green fathering, addressing a gap in research on how the climate crisis influences men’s views on fatherhood and fathering practices. Based on a qualitative study of fathers who live in Danish eco-villages, we explore their concerns, aspirations and commitments to raising children ‘the green way’. Drawing on theories of alternative hedonism and ecological masculinity, we analyse how green fathering is constitute…
Food porn 2.0? Definitions, challenges, and potentials of an elusive concept
Food porn emerged in the 1970s as an academic concept and has since become integrated into everyday social media use.The aim of this article is to analyse the concept of food porn through a critical discussion of the existing literature in cultural and media studies focusing on the definitions of food porn, its uses as an analytical and theoretical lens to explore food aesthetics, and its current relevance.The authors show that the definitions an…
Gourmet Burgers and Classifications of Highbrow-Lowbrow Hybrids
Boundaries between highbrow and lowbrow products and practices of consumption are blurring, notably in food consumption. In this article, we want to understand how consumers experience and make sense of products that are seen as uniting highbrow and lowbrow by authoritative voices in the field. We focus on gourmet burgers and more specifically the case of McDonald's collaboration with Michelin chefs in Denmark and the attitudes of middle-class co…
Consumers' attitudes to gourmet burgers
Purpose This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The authors use the case of the NOMA cheeseburger from the iconic New Nordic restaurant NOMA. Design/methodology/approach The data set consists of interviews ( n = 20) with urban Danish consumers attending the NOMA burger pop-up. Findings The analysis highlights an ac…
Food at the Edge of the World
While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a…
Food festival experiences from visitors' perspectives
In recent decades, food festivals have gained popularity across the world. Previous research demonstrates a great diversity in visitors’ motivation and experiences at food festivals. It includes mostly quantitative as well as a few qualitative studies, but we are still lacking in-depth knowledge about visitors’ food festival experiences. This knowledge is important for the practical organization of future food festivals, but also for food studies…
Gender and barbecue
Barbecuing is often highlighted as one of the most masculine forms of cooking. In this paper, I will analyse a recent Netflix documentary series, Chef's Table: BBQ, with portraits of four different barbecue chefs, including two women. The barbecue chefs are from Australia, Mexico, and the US. The goal of the paper is to discuss how this documentary reframes our understanding of gender and barbecuing by including these highly acclaimed female barb…
New Nordic men
This article analyses the constructions and negotiations of masculine identity in New Nordic Cuisine. It focuses on cookbooks by the leading figures, namely Claus Meyer and René Redzepi. The article argues that Meyer and Redzepi represent different negotiations of Nordic culinary masculinity played out in distinct culinary spaces: respectively the domestic and the professional kitchen. At the same time, both men make great effort to distance thei…
Gender and Children’s Food Practices
In this article, we will focus on gender and food among children in Danish home economics classes—more specifically, children aged 12–14 (6th and 7th graders in the Danish school). The aim of the study is to investigate whether the traditional gender representations found in studies of children’s food media are replicated in children’s food practices in a school setting. The article concludes that gender is not as manifest as other studies have i…
Taste in food education
In this article, we focus on how taste is used in contemporary food education. By critically discussing a series of academic studies that design and evaluate taste education programs for children, we argue that most of the literature on taste education demonstrates a reductive understanding of taste and is essentially mistrustful of children’s taste rather than developing children’s ability to make critical food choices. Taste is seen as a barrie…
Monocultural and multicultural gastronationalism
This article argues that we are witnessing a wave of gastronationalism in European food television. In televised rediscoveries of national cuisines, narratives of the national identity are unfolded, and in these narratives various boundaries are defined and various subjects are included, excluded and ranked in the national narrative. Based on the analysis of Le Chef en France (2011–2012) with the leading celebrity chef in France Cyril Lignac and …
Nordic Cuisine but National Identities
This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden - two countries with big national projects targeting the promotion of culinary excellence, following the initiation of 'New Nordic Cuisine' (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish…
Food, Gender and Media - the Trinity of Bad Taste
Food, Gender and Media – the Trinity of Bad Taste:Since she began working in the field in the mid-1980s, associate professor in media studies at Aarhus University Karen Klitgaard Povlsen has been one of most important scholars in the field of cultural food studies in Denmark. She is particularly interested in food in relation to gender and media, and has published widely on the subject. In this interview, she provides a Danish perspectiveon the s…
More than "Add Women and Stir" - A Conversation with Karen Klitgaard Povlsen
More Than ‘Add Women and Stir’ – A Conversation with Carole Counihan.Food studies and the study of food and gender have been particularly strong scholarly currents in the US. Here, anthropologist Carole Counihan was one of the first scholars to work with the food-gender intersection. Over the past four decades, she has continued to work with the area in an array of different contexts. In this interview, Counihan describes how she has worked with …
The rise and fall of the New Nordic Cuisine
This article provides a history of the New Nordic Cuisine—the ideology, the politics, the criticism, and the counter-reactions to it. The article has a particular focus on the Copenhagen restaurant scene which has been recognized as the epicenter of the movement, and it argues that after a decade of dominance of the strict Nordic locavorism, the dogmas of New Nordic Cuisine are being challenged from within by a generation of chefs who were brough…
What's Cooking, Man? Masculinity in European Cooking Shows after The Naked Chef
The cooking show The Naked Chef (1999–2001) with Jamie Oliver has often been highlighted as an example of the cooking show genre's potential for reformulating masculine identity through cooking. Through a series of close readings of a selection of cooking shows from France, the UK and Denmark post-The Naked Chef and through a dialogue with other works on the subject, this article will attempt to identify the tendencies in the constructions and ne…
Carnivorous heterotopias
The past years have seen an upsurge of burger and barbecue restaurants in a Copenhagen gastronomic scene otherwise dominated by trends toward sustainability, ‘wholesome’, local and organic food. In these new spaces, meat is glorified and consumed materially and symbolically (through design and decorations), appeasing a presumed masculine appetite and conveying ideas about masculine, carnivorous bonding/community and a masculine, heterosexual, mid…
TV-kokken som kønsopdrager
This article explores the gendering of a series of new formats of food television in which male TV-chefs goes from being lifestyle expert to social and moral entrepreneurs as they engage in food activist project to better national food culture. These readings draws on Foucault’s term “governmentality,” the reworking of this concept in relation to food education and food literacy. The article argues that we see a tendency in which male celebrity c…
Strange Culinary Encounters
In this article, we examine the ways in which the encountering of “other” food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs, Jamie Oliver and Gordon Ramsay, imagine, meet and evaluate the “other” food cultures in these programs, paying special attention to how the encounter with the local Indian and Italian is imagined to be a gateway to a…
Food in Gender Studies and Gender in Food Studies
Food is many things.At the most basic level, food is nutrition, a necessity for our collective survival.It prevents us from starving or becoming sick, and provides us with the energy we need to live and preform basic tasks.But food is much more than this.Food is also social and cultural -just consider how central the social experience of eating is when we celebrate, when we turn on the TV to watch the latest cooking-or baking show, and when we do…
Monocultural and multicultural gastronationalism
This article argues that we are witnessing a wave of gastronationalism in European food television. In televised rediscoveries of national cuisines, narratives of the national identity are unfolded, and in these narratives various boundaries are defined and various subjects are included, excluded and ranked in the national narrative. Based on the analysis of Le Chef en France (2011–2012) with the leading celebrity chef in France Cyril Lignac and …
The rise and fall of the New Nordic Cuisine
This article provides a history of the New Nordic Cuisine—the ideology, the politics, the criticism, and the counter-reactions to it. The article has a particular focus on the Copenhagen restaurant scene which has been recognized as the epicenter of the movement, and it argues that after a decade of dominance of the strict Nordic locavorism, the dogmas of New Nordic Cuisine are being challenged from within by a generation of chefs who were brough…
What's Cooking, Man? Masculinity in European Cooking Shows after The Naked Chef
The cooking show The Naked Chef (1999–2001) with Jamie Oliver has often been highlighted as an example of the cooking show genre's potential for reformulating masculine identity through cooking. Through a series of close readings of a selection of cooking shows from France, the UK and Denmark post-The Naked Chef and through a dialogue with other works on the subject, this article will attempt to identify the tendencies in the constructions and ne…
Gender and barbecue
Barbecuing is often highlighted as one of the most masculine forms of cooking. In this paper, I will analyse a recent Netflix documentary series, Chef's Table: BBQ, with portraits of four different barbecue chefs, including two women. The barbecue chefs are from Australia, Mexico, and the US. The goal of the paper is to discuss how this documentary reframes our understanding of gender and barbecuing by including these highly acclaimed female barb…
Nordic Cuisine but National Identities
This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden - two countries with big national projects targeting the promotion of culinary excellence, following the initiation of 'New Nordic Cuisine' (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish…
Strange Culinary Encounters
In this article, we examine the ways in which the encountering of “other” food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs, Jamie Oliver and Gordon Ramsay, imagine, meet and evaluate the “other” food cultures in these programs, paying special attention to how the encounter with the local Indian and Italian is imagined to be a gateway to a…
Madlavning som maskulin eskapisme
The boom in food television has presented a whole new gallery of celebrity chefs. It is striking that the majority are men and that many of them can be read as ways of negotiating an ‘uncertain’ masculine position through cooking. A case in point is The Naked Chef (1999–2001) in which Jamie Oliver uses cooking to balance competing discourses on masculinity in his cosmopolitan London life style. This article sets out to compare the way masculinity…
New Nordic men
This article analyses the constructions and negotiations of masculine identity in New Nordic Cuisine. It focuses on cookbooks by the leading figures, namely Claus Meyer and René Redzepi. The article argues that Meyer and Redzepi represent different negotiations of Nordic culinary masculinity played out in distinct culinary spaces: respectively the domestic and the professional kitchen. At the same time, both men make great effort to distance thei…
Food at the Edge of the World
While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a…
Food porn 2.0? Definitions, challenges, and potentials of an elusive concept
Food porn emerged in the 1970s as an academic concept and has since become integrated into everyday social media use.The aim of this article is to analyse the concept of food porn through a critical discussion of the existing literature in cultural and media studies focusing on the definitions of food porn, its uses as an analytical and theoretical lens to explore food aesthetics, and its current relevance.The authors show that the definitions an…
Gourmet Burgers and Classifications of Highbrow-Lowbrow Hybrids
Boundaries between highbrow and lowbrow products and practices of consumption are blurring, notably in food consumption. In this article, we want to understand how consumers experience and make sense of products that are seen as uniting highbrow and lowbrow by authoritative voices in the field. We focus on gourmet burgers and more specifically the case of McDonald's collaboration with Michelin chefs in Denmark and the attitudes of middle-class co…
Carnivorous heterotopias
The past years have seen an upsurge of burger and barbecue restaurants in a Copenhagen gastronomic scene otherwise dominated by trends toward sustainability, ‘wholesome’, local and organic food. In these new spaces, meat is glorified and consumed materially and symbolically (through design and decorations), appeasing a presumed masculine appetite and conveying ideas about masculine, carnivorous bonding/community and a masculine, heterosexual, mid…
Food in Gender Studies and Gender in Food Studies
Food is many things.At the most basic level, food is nutrition, a necessity for our collective survival.It prevents us from starving or becoming sick, and provides us with the energy we need to live and preform basic tasks.But food is much more than this.Food is also social and cultural -just consider how central the social experience of eating is when we celebrate, when we turn on the TV to watch the latest cooking-or baking show, and when we do…
Hvor queer var Baudrillard
En komparativ analyse af kønskritik og alternative kønsstrategier i Jean Baudrillards De la séduction (1979) og Judith Butlers Gender Trouble (1990)
Jubilæum
Redaktørernes indledning til et jubilæumsnummer af Kvinder, Køn og Forskning i anledning af, at tidsskriftet er udkommet i 20 år
Madlavning som maskulin eskapisme
The boom in food television has presented a whole new gallery of celebrity chefs. It is striking that the majority are men and that many of them can be read as ways of negotiating an ‘uncertain’ masculine position through cooking. A case in point is The Naked Chef (1999–2001) in which Jamie Oliver uses cooking to balance competing discourses on masculinity in his cosmopolitan London life style. This article sets out to compare the way masculinity…
TV-kokken som kønsopdrager
This article explores the gendering of a series of new formats of food television in which male TV-chefs goes from being lifestyle expert to social and moral entrepreneurs as they engage in food activist project to better national food culture. These readings draws on Foucault’s term “governmentality,” the reworking of this concept in relation to food education and food literacy. The article argues that we see a tendency in which male celebrity c…
Strange Culinary Encounters
In this article, we examine the ways in which the encountering of “other” food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs, Jamie Oliver and Gordon Ramsay, imagine, meet and evaluate the “other” food cultures in these programs, paying special attention to how the encounter with the local Indian and Italian is imagined to be a gateway to a…
Food in Gender Studies and Gender in Food Studies
Food is many things.At the most basic level, food is nutrition, a necessity for our collective survival.It prevents us from starving or becoming sick, and provides us with the energy we need to live and preform basic tasks.But food is much more than this.Food is also social and cultural -just consider how central the social experience of eating is when we celebrate, when we turn on the TV to watch the latest cooking-or baking show, and when we do…
The rise and fall of the New Nordic Cuisine
This article provides a history of the New Nordic Cuisine—the ideology, the politics, the criticism, and the counter-reactions to it. The article has a particular focus on the Copenhagen restaurant scene which has been recognized as the epicenter of the movement, and it argues that after a decade of dominance of the strict Nordic locavorism, the dogmas of New Nordic Cuisine are being challenged from within by a generation of chefs who were brough…
What's Cooking, Man? Masculinity in European Cooking Shows after The Naked Chef
The cooking show The Naked Chef (1999–2001) with Jamie Oliver has often been highlighted as an example of the cooking show genre's potential for reformulating masculine identity through cooking. Through a series of close readings of a selection of cooking shows from France, the UK and Denmark post-The Naked Chef and through a dialogue with other works on the subject, this article will attempt to identify the tendencies in the constructions and ne…
Carnivorous heterotopias
The past years have seen an upsurge of burger and barbecue restaurants in a Copenhagen gastronomic scene otherwise dominated by trends toward sustainability, ‘wholesome’, local and organic food. In these new spaces, meat is glorified and consumed materially and symbolically (through design and decorations), appeasing a presumed masculine appetite and conveying ideas about masculine, carnivorous bonding/community and a masculine, heterosexual, mid…
Food, Gender and Media - the Trinity of Bad Taste
Food, Gender and Media – the Trinity of Bad Taste:Since she began working in the field in the mid-1980s, associate professor in media studies at Aarhus University Karen Klitgaard Povlsen has been one of most important scholars in the field of cultural food studies in Denmark. She is particularly interested in food in relation to gender and media, and has published widely on the subject. In this interview, she provides a Danish perspectiveon the s…
More than "Add Women and Stir" - A Conversation with Karen Klitgaard Povlsen
More Than ‘Add Women and Stir’ – A Conversation with Carole Counihan.Food studies and the study of food and gender have been particularly strong scholarly currents in the US. Here, anthropologist Carole Counihan was one of the first scholars to work with the food-gender intersection. Over the past four decades, she has continued to work with the area in an array of different contexts. In this interview, Counihan describes how she has worked with …
Taste in food education
In this article, we focus on how taste is used in contemporary food education. By critically discussing a series of academic studies that design and evaluate taste education programs for children, we argue that most of the literature on taste education demonstrates a reductive understanding of taste and is essentially mistrustful of children’s taste rather than developing children’s ability to make critical food choices. Taste is seen as a barrie…
Monocultural and multicultural gastronationalism
This article argues that we are witnessing a wave of gastronationalism in European food television. In televised rediscoveries of national cuisines, narratives of the national identity are unfolded, and in these narratives various boundaries are defined and various subjects are included, excluded and ranked in the national narrative. Based on the analysis of Le Chef en France (2011–2012) with the leading celebrity chef in France Cyril Lignac and …
Nordic Cuisine but National Identities
This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden - two countries with big national projects targeting the promotion of culinary excellence, following the initiation of 'New Nordic Cuisine' (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish…
New Nordic men
This article analyses the constructions and negotiations of masculine identity in New Nordic Cuisine. It focuses on cookbooks by the leading figures, namely Claus Meyer and René Redzepi. The article argues that Meyer and Redzepi represent different negotiations of Nordic culinary masculinity played out in distinct culinary spaces: respectively the domestic and the professional kitchen. At the same time, both men make great effort to distance thei…
Gender and Children’s Food Practices
In this article, we will focus on gender and food among children in Danish home economics classes—more specifically, children aged 12–14 (6th and 7th graders in the Danish school). The aim of the study is to investigate whether the traditional gender representations found in studies of children’s food media are replicated in children’s food practices in a school setting. The article concludes that gender is not as manifest as other studies have i…
Food festival experiences from visitors' perspectives
In recent decades, food festivals have gained popularity across the world. Previous research demonstrates a great diversity in visitors’ motivation and experiences at food festivals. It includes mostly quantitative as well as a few qualitative studies, but we are still lacking in-depth knowledge about visitors’ food festival experiences. This knowledge is important for the practical organization of future food festivals, but also for food studies…
Gender and barbecue
Barbecuing is often highlighted as one of the most masculine forms of cooking. In this paper, I will analyse a recent Netflix documentary series, Chef's Table: BBQ, with portraits of four different barbecue chefs, including two women. The barbecue chefs are from Australia, Mexico, and the US. The goal of the paper is to discuss how this documentary reframes our understanding of gender and barbecuing by including these highly acclaimed female barb…
Consumers' attitudes to gourmet burgers
Purpose This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The authors use the case of the NOMA cheeseburger from the iconic New Nordic restaurant NOMA. Design/methodology/approach The data set consists of interviews ( n = 20) with urban Danish consumers attending the NOMA burger pop-up. Findings The analysis highlights an ac…
Food at the Edge of the World
While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a…
Food porn 2.0? Definitions, challenges, and potentials of an elusive concept
Food porn emerged in the 1970s as an academic concept and has since become integrated into everyday social media use.The aim of this article is to analyse the concept of food porn through a critical discussion of the existing literature in cultural and media studies focusing on the definitions of food porn, its uses as an analytical and theoretical lens to explore food aesthetics, and its current relevance.The authors show that the definitions an…
Gourmet Burgers and Classifications of Highbrow-Lowbrow Hybrids
Boundaries between highbrow and lowbrow products and practices of consumption are blurring, notably in food consumption. In this article, we want to understand how consumers experience and make sense of products that are seen as uniting highbrow and lowbrow by authoritative voices in the field. We focus on gourmet burgers and more specifically the case of McDonald's collaboration with Michelin chefs in Denmark and the attitudes of middle-class co…
Alternative Food Hedonism
We need to rethink hedonism in the age of sustainability. This is true in many domains of life and also when it comes to food. Many iconic foods associated with deliciousness in the meat-and diary-focused Western gastronomy are not compatible with the green transition in foodways. We need to learn to enjoy different foods and to enjoy food differently.In this essay, I argue that philosopher Kate Soper’s concept of alternative hedonism might be a …
Disgust, pleasure, and convenience in fast-food consumption
Family meals are an important topic in food consumption research linked to health, care, morality, etc. Recent consumer surveys show that home cooking and family eating patterns are under pressure due to increasingly busy everyday family lives. Here, fast food meals offer a practical solution. However, several studies in the Danish context (and in other geographical areas) highlight a strong moral ideal among middle-class families to produce heal…
Green fathering in the (m)Anthropocene
This paper examines the concept of green fathering, addressing a gap in research on how the climate crisis influences men’s views on fatherhood and fathering practices. Based on a qualitative study of fathers who live in Danish eco-villages, we explore their concerns, aspirations and commitments to raising children ‘the green way’. Drawing on theories of alternative hedonism and ecological masculinity, we analyse how green fathering is constitute…
Culinary Culture and Tourism (19 obras) · Sociology (16 obras) · Psychology (12 obras) · Art (10 obras) · Gender Studies (9 obras) · Aesthetics (7 obras) · Anthropology (6 obras) · Gender Studies (6 obras) · Political science (6 obras) · Danish (5 obras)