Hospitality within hospital meals—Socio-material assemblages

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Hospitality within hospital meals—Socio-material assemblages. / Justesen, Lise; Gyimóthy, Szilvia; Mikkelsen, Bent E.

In: Journal of Foodservice Business Research, Vol. 19, No. 3, 26.05.2016, p. 255-271.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Justesen, L, Gyimóthy, S & Mikkelsen, BE 2016, 'Hospitality within hospital meals—Socio-material assemblages', Journal of Foodservice Business Research, vol. 19, no. 3, pp. 255-271. https://doi.org/10.1080/15378020.2016.1175898

APA

Justesen, L., Gyimóthy, S., & Mikkelsen, B. E. (2016). Hospitality within hospital meals—Socio-material assemblages. Journal of Foodservice Business Research, 19(3), 255-271. https://doi.org/10.1080/15378020.2016.1175898

Vancouver

Justesen L, Gyimóthy S, Mikkelsen BE. Hospitality within hospital meals—Socio-material assemblages. Journal of Foodservice Business Research. 2016 May 26;19(3):255-271. https://doi.org/10.1080/15378020.2016.1175898

Author

Justesen, Lise ; Gyimóthy, Szilvia ; Mikkelsen, Bent E. / Hospitality within hospital meals—Socio-material assemblages. In: Journal of Foodservice Business Research. 2016 ; Vol. 19, No. 3. pp. 255-271.

Bibtex

@article{c9f894a38f4440c0bb841ec60faadc46,
title = "Hospitality within hospital meals—Socio-material assemblages",
abstract = "Hospital meals and their role in nutritional care have been studied primarily from a life and natural science perspective. This article takes a different approach and explores the idea of hospitality inspired by Jacques Derrida{\textquoteright}s work on the ontology of hospitality. By drawing on ethnographic fieldwork in a Danish hospital, hospitality practices were studied using a socio-material assemblage approach. The study showed that rethinking the meal event could change the wards into temporary “pop-up-restaurants,” transcending the hospital context and providing a scene for shifting host–guest interactions and creating temporary meal communities. However, asymmetrical host–guest relations bound to health and efficiency rationales typical for public meal production-systems contested the hospitality space. Findings indicate that hospitality thinking can be a valuable guiding principle to enable staff and management involved in hospital food service and in nutritional care to work more systematically with the environment for improved hospital meal experiences in the future.",
keywords = "hospital meals, Hospitality, meal practices, socio-material assemblage",
author = "Lise Justesen and Szilvia Gyim{\'o}thy and Mikkelsen, {Bent E.}",
note = "Publisher Copyright: {\textcopyright} 2016 Taylor & Francis.",
year = "2016",
month = may,
day = "26",
doi = "10.1080/15378020.2016.1175898",
language = "English",
volume = "19",
pages = "255--271",
journal = "Journal of Foodservice Business Research",
issn = "1537-8020",
publisher = "Taylor & Francis",
number = "3",

}

RIS

TY - JOUR

T1 - Hospitality within hospital meals—Socio-material assemblages

AU - Justesen, Lise

AU - Gyimóthy, Szilvia

AU - Mikkelsen, Bent E.

N1 - Publisher Copyright: © 2016 Taylor & Francis.

PY - 2016/5/26

Y1 - 2016/5/26

N2 - Hospital meals and their role in nutritional care have been studied primarily from a life and natural science perspective. This article takes a different approach and explores the idea of hospitality inspired by Jacques Derrida’s work on the ontology of hospitality. By drawing on ethnographic fieldwork in a Danish hospital, hospitality practices were studied using a socio-material assemblage approach. The study showed that rethinking the meal event could change the wards into temporary “pop-up-restaurants,” transcending the hospital context and providing a scene for shifting host–guest interactions and creating temporary meal communities. However, asymmetrical host–guest relations bound to health and efficiency rationales typical for public meal production-systems contested the hospitality space. Findings indicate that hospitality thinking can be a valuable guiding principle to enable staff and management involved in hospital food service and in nutritional care to work more systematically with the environment for improved hospital meal experiences in the future.

AB - Hospital meals and their role in nutritional care have been studied primarily from a life and natural science perspective. This article takes a different approach and explores the idea of hospitality inspired by Jacques Derrida’s work on the ontology of hospitality. By drawing on ethnographic fieldwork in a Danish hospital, hospitality practices were studied using a socio-material assemblage approach. The study showed that rethinking the meal event could change the wards into temporary “pop-up-restaurants,” transcending the hospital context and providing a scene for shifting host–guest interactions and creating temporary meal communities. However, asymmetrical host–guest relations bound to health and efficiency rationales typical for public meal production-systems contested the hospitality space. Findings indicate that hospitality thinking can be a valuable guiding principle to enable staff and management involved in hospital food service and in nutritional care to work more systematically with the environment for improved hospital meal experiences in the future.

KW - hospital meals

KW - Hospitality

KW - meal practices

KW - socio-material assemblage

UR - http://www.scopus.com/inward/record.url?scp=84965082163&partnerID=8YFLogxK

U2 - 10.1080/15378020.2016.1175898

DO - 10.1080/15378020.2016.1175898

M3 - Journal article

AN - SCOPUS:84965082163

VL - 19

SP - 255

EP - 271

JO - Journal of Foodservice Business Research

JF - Journal of Foodservice Business Research

SN - 1537-8020

IS - 3

ER -

ID: 345861571