Medverkande i utredning : Inger M. Jonsson

Östergren, Daniel, Erfarenheternas gastronomi – en dialog mellan måltider, bildning och mänsklig förståelse [Elektronisk resurs], 2026, Örebro University, Örebro

Nordic Association for Food Studies Workshop 2021 : Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th, 2022, Jonsson, Inger M., Scander, Henrik, Hult, Kajsa och Wellton, Lotte, Örebro University : Örebro University och Örebro University, Repro, Örebro och Örebro

Nordic Association for Food Studies Workshop 2021 [Elektronisk resurs] Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th, 2022, Hult, Kajsa, Jonsson, Inger M., Scander, Henrik och Wellton, Lotte, Örebro University, Örebro

Carrillo Ocampo, Julia Cristina, Marshall, Matilda, Wellton, Lotte och Jonsson, Inger M., When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants [Elektronisk resurs], International Journal of Gastronomy and Food Science, 2021, 24

Jonsson, Ann-Sofie, The "ity" factor in hospital meals [Elektronisk resurs] Performing, experiencing, and understanding hospitality within the hospital frame, 2021, Örebro University, Örebro

Nordic Association for Food Studies Workshop 2020 : Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat, 2021, Carillo, Julia, Jonsson, Inger M., Scander, Henrik, Hult, Kajsa och Wellton, Lotte, Örebro University : Örebro University och Örebro University, Repro, Örebro och Örebro

Nordic Association for Food Studies Workshop 2020 [Elektronisk resurs] Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat, 2021, Carrillo, Julia, Hult, Kajsa, Jonsson, Inger M., Scander, Henrik och Wellton, Lotte, Örebro University, Örebro

Jonsson, Ann-Sofie, Nyberg, Maria, Jonsson, Inger M och Öström, Åsa, Older patients' perspectives on mealtimes in hospitals [Elektronisk resurs] a scoping review of qualitative studies, Scandinavian Journal of Caring Sciences, 2020

Wellton, Lotte, Making Meals in Restaurants [Elektronisk resurs] Daily Practices and Professional Ideals, 2017, Örebro University, Örebro

Magnusson Sporre, Cecilia och Jonsson, Inger M, Swedish chefs' reflections on how to create, cook and present a conscius meal [Elektronisk resurs], 2015, The College of Education and Human Services, Montclaire NJ

Mat är mer än mat. Samhällsvetenskapliga perspektiv på mat och måltider [Elektronisk resurs], 2015, Bergström, Kerstin, Jonsson, Inger M, Prell, Hillevi, Wernersson, Inga och Åberg, Helena

Jonsson, Inger M, "Äta ute" – måltidsupplevelser på restaurang för personal och gäster [Elektronisk resurs] exempel på forskningsperspektiv inom ämnet måltidskunskap vid Örebro universitet, Från matproduktion till gastronomi, 2013, 135–144

Magnusson Sporre, Cecilia, Jonsson, Inger M och Pipping Ekström, Marianne, The Five Aspects Meal Model, FAMM [Elektronisk resurs] From Michelin Guide to public meal sector, 2013, Porto

Magnusson Sporre, Cecilia och Jonsson, Inger M., "The Conscious Meal" [Elektronisk resurs] ideas for studies in a PhD-thesis, 2012, Melbourne, Australia

Jonsson, Inger M. och Pipping Ekström, Marianne, How to study life and work in an expanding restaurant industry [Elektronisk resurs], 2011

Jonsson, Inger M. och Pipping Ekström, Marianne, Self-management and meal experiences in Swedish prisons [Elektronisk resurs], 2007, Linköping University Electronic Press, Linköping, Sweden

Den medvetna måltidskunskapen : en vänbok till Inga-Britt Gustafsson, 2007, Tellström, Richard, Mossberg, Lena och Jonsson, Inger M., Institutionen för restaurang och måltidskunskap, Örebro universitet ; Universitetsbiblioteket och DocuSys, Grythyttan : Örebro och Västra Frölunda

Jonsson, Inger M., Nygren, Tobias och Pipping Ekström, Marianne, Mentorskap, mat- och vinkunskap, arbetskläder, yrkesbenämningar [Elektronisk resurs] nycklar till positionering av genus i restaurangmiljön, Genus på krogen, 2006, 7–34

Jonsson, Inger M., Family meal experiences : perspectives on practical knowledge, learning and culture, 2004, Örebro University : University Library och Intellecta Docusys, Örebro och Västra Frölunda

Jonsson, Inger M., Food – traditions and thinking : focus group interviews with immigrant women from Bosnia Herzegovina and Somalia, 2001, Nordic School of Public Health (Nordiska hälsovårdshögsk., Göteborg

Jonsson, Inger M., Ett lustfyllt lärande om mat : utvärdering av SAPERE-metoden 2000‑10‑03, 2000, Gustafsson, Inga-Britt och Hallberg, Lillemor R.-M., [Örebro universitet?], [S.l.]

Östergren, Daniel, Erfarenheternas gastronomi – en dialog mellan måltider, bildning och mänsklig förståelse, 2026, Örebro University, Örebro

Jonsson, Inger M., Östergren, Daniel, Wellton, Lotte och Leer, Jonatan, How to Study Meals : Presenting Culinary Arts and Meal Science Research, Revealing Meals, 2024,, s. 9–29, Örebro : Örebro universitet

Hult, Kajsa, Lainpelto, Jack, Walter, Ute och Jonsson, Inger M., Constructing the hospitality superstar in restaurant dining rooms, Scandinavian Journal of Hospitality and Tourism, 2023, 23 nr 2–3, s. 264–281, Oslo : Taylor & Francis

Östergren, Daniel, Walter, Ute, Jonsson, Inger M. och Gustavsson, Bernt, Gastronomic Sustainability : Communication, Cultivation, and Commitment, Food & Communication: Communicating "good" foods, 2023,, s. 109–110, Örebro University

Östergren, Daniel, Walter, Ute, Gustavsson, Bernt och Jonsson, Inger M., Gastronomy : An Overlooked Arena for the Cultivation of Sustainable Meaning?, Challenges, 2023, 14 nr 4, s. 1–20, : MDPI

Hult, Kajsa, Lainpelto, Jack, Walter, Ute och Jonsson, Inger M., Constructing the hospitality superstar : A document analysis of job advertisements in Sweden, Menu, 2022,, s. 92–92, : Institut Paul Bocuse

Nordic Association for Food Studies Workshop 2021 : Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th, 2022, Hult, Kajsa, Jonsson, Inger M., Scander, Henrik och Wellton, Lotte, Örebro University, Örebro

Carrillo Ocampo, Julia Cristina, Marshall, Matilda, Wellton, Lotte och Jonsson, Inger M., When sustainable cuisine imaginaries become unsustainable : Storage and preservation practices in Swedish restaurants, International Journal of Gastronomy and Food Science, 2021, 24, : Elsevier

Jonsson, Ann-Sofie, Nyberg, Maria, Jonsson, Inger M. och Öström, Åsa, Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies, Scandinavian Journal of Caring Sciences, 2021, 35 nr 2, s. 390–404, : John Wiley & Sons

Jonsson, Ann-Sofie, The "ity" factor in hospital meals : Performing, experiencing, and understanding hospitality within the hospital frame, 2021, Örebro University, Örebro

Nordic Association for Food Studies Workshop 2020 : Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat, 2021, Carrillo, Julia, Hult, Kajsa, Jonsson, Inger M., Scander, Henrik och Wellton, Lotte, Örebro University, Örebro

Östergren, Daniel, Eriksson, Lars och Jonsson, Inger M., Using dialogue to express memories from a meal designer’s gastronomic professional practice, FORMakademisk, 2021, 14 nr 2, s. 1–19, : OsloMet – Storbyuniversitetet

Eriksson, Lars, Jonsson, Inger M. och Öström, Åsa, Waiter's craft-related actions studied from the perspective of time-geography, Nordic Journal of Vocational Education and Training, 2020, 10 nr 2, s. 152–176, Linköping : Linköping University Electronic Press

Jonsson, Ann-Sofie, Jonsson, Inger M., Öström, Åsa och Nyberg, Maria, Experiencing hospitality through people, places and artefacts within an institutional setting : A qualitative interview study with eleven in patients across three hospital wards in Sweden, Nordic Association for Food Studies Workshop 2020, 2020,, s. 23–23, : Örebro University

Jonsson, Ann-Sofie, Nyberg, Maria, Jonsson, Inger M. och Öström, Åsa, Hospitality and mealtime approaches in hospitals – perspectives from nursing- and meal-staff, The INC 2020, 2020,, s. 98–99

Jonsson, Ann-Sofie, Nyberg, Maria, Jonsson, Inger M. och Öström, Åsa, Hospitality practices during mealtime in hospitals : Perspectives and experiences from staff and older patients, 2019

Wellton, Lotte, Jonsson, Inger M och Svingstedt, Anette, “Just trained to be a chef, not a leader” : A study of head chef practices, International Journal of Hospitality & Tourism Administration, 2019, 20 nr 4, s. 400–422, : Routledge

Östergren, Daniel och Jonsson, Inger M., Knowing Together in Correspondence : The Meal as a Stage for Bildung, EKSIG 2019 Knowing Together — experiential knowledge and collaboration, 2019,, s. 226–236, Tallinn : Estonian Academy of Arts

Wellton, Lotte, Jonsson, Inger M. och Walter, Ute, Making Meals in Small Seasonal Restaurants, Journal of Culinary Science & Technology, 2018, 16 nr 1, s. 1–17, Philadelphia : Taylor & Francis Group

Wellton, Lotte, Jonsson, Inger M. och Svingstedt, Anette, "We are service people, and we stay until the job is done" : enactments of professionalism in restaurants, Journal of Teaching in Travel & Tourism, 2018, 18 nr 4, s. 265–283, : Routledge

Carlbäck, Mats, Göran-Rodell, Annika, Jonsson, Inger M. och Gustafsson, Heléne, Teaching hospitableness : an educational dilemma?, 2017

Magnusson Sporre, Cecilia, Jonsson, Inger M. och Pipping Ekström, Marianne, Enjoy! : Enhancing Meals in the Swedish Public Sector, Journal of Culinary Science & Technology, 2017, 15 nr 3, s. 239–258, : Taylor & Francis

Wellton, Lotte, Making Meals in Restaurants : Daily Practices and Professional Ideals, 2017, Örebro University, Örebro

Wellton, Lotte, Jonsson, Inger M., Walter, Ute och Svingstedt, Anette, Restaurant practices : time, planning, knowledge and dreams, Scandinavian Journal of Hospitality and Tourism, 2017, 17 nr 3, s. 297–311, : Taylor & Francis

Wellton, Lotte, Jonsson, Inger M. och Walter, Ute, Culinary collisions : the vision of local food use collides with daily restaurant practice, Food Tourism and Regional Development, 2016,, s. 273–284, New York, NY : Routledge