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Journal of Culinary Science & Technology Volume 15, 2017 - Issue 2
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Original Articles

Deriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal

Joachim SundqvistUmeå University School of Restaurant and Culinary Arts, Umeå University, Umeå, SwedenCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-8179-4628View further author information
ORCID Icon &
Ute WalterUmeå University School of Restaurant and Culinary Arts, Umeå University, Umeå, SwedenView further author information
Pages 171-185 | Received 01 May 2016, Accepted 20 Jun 2016, Published online: 23 Sep 2016

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Rebecca Futtrup & Klaus G. Grunert. (2023) Does organic labelling affect restaurant choice? A study on the Danish Organic Cuisine Label. Scandinavian Journal of Hospitality and Tourism 23:1, pages 29-50.
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Articles from other publishers (4)

Joachim Sundqvist. (2023) Gastronomic experiences: Motives, activities, and teleology. International Journal of Gastronomy and Food Science 31, pages 100645.
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Sofia Rapo, Ylva Mattson Sydner, Ethel Kautto & Agneta Hörnell. (2021) Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Nutrition & Dietetics 78:5, pages 487-495.
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Joachim Sundqvist & Carita Bengs. (2021) The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals. International Journal of Gastronomy and Food Science 24, pages 100327.
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Joachim Sundqvist, Ute Walter & Agneta Hörnell. (2020) Meal identity as practice - Towards an understanding of business travellers’ meal practices. International Journal of Gastronomy and Food Science 22, pages 100237.
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