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Menyernas historia: dåtid, nutid och framtid: En studie i svenska menyer mellan 1950–2017
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
The history of menus: then, now and future : A study of swedish menus between 1950–2017 (English)
Abstract [sv]

Hur menyer utformas idag är inte ett ämne som uppmärksammats i Sverige då en hel del fakta kring detta saknas, detta och vårt intresse för menyer lade grunden för denna uppsats. I den här uppsatsen har menyer från 1950-talet och framåt studerats med fokus på färger, bilder, typsnitt, språk och kvalitet på papper för att ta reda på hur restaurangen utformar sina menyer. Varför de gör de val som de gjort och vilka förändringar som skett under dessa år undersöks. I uppsatsen har även framtiden diskuterats av hur menyer kan komma att utvecklas framöver. Studien har genomförts genom textanalys av menyer och e-intervjuer med aktiva i branschen. Resultatet visar att det skett en förändring i hur restauranger utformar sina menyer idag jämfört med för 60 år sedan, hållbarhet, grönt och individuella koncept har fått mer fokus och kommer troligen att utvecklas framöver. Utvecklingen av teknik har börjat att påverka delar av branschen men i form av menyer har tekniken ännu inte tagit fart ordentligt.

Abstract [en]

When eating at a restaurant one of the first impression of the restaurant can be the menu. Design of the menu may influence the guest in what choices they make during their meal. In this essay menus from the 1950- and forward has been studied to find out why restaurants design menus in a certain way, and what the difference is today compared to 60 years ago. The future, in which way menu design is heading towards in Sweden has also been discussed and the influence of technology on menu design. The study was conducted with analysing menus from the 1950’s and onward through text analysis and interviews with active people in the restaurant industry.  The results shows a change in how restaurant design their menus compared to 60 years ago, sustainability, green and individual concepts has gained more focus and will probably keep being a big part moving forward with menu design, the language used in menus has also changed since the 50s. The advanced in technology has affected the industry for some time, but in the case of menus is still not getting the same focus as other parts of the industry.

Place, publisher, year, edition, pages
2017.
Keyword [en]
À la carte, history, menu design, meal, Sweden
Keyword [sv]
Meny, à la carte, historia, måltid, Sverige.
National Category
Other Social Sciences not elsewhere specified
Identifiers
URN: urn:nbn:se:umu:diva-135728OAI: oai:DiVA.org:umu-135728DiVA: diva2:1105549
Subject / course
Examensarbete inom gastronomiprogrammet
Educational program
Gastronomy Programme (3 years)
Available from: 2017-06-22 Created: 2017-06-04 Last updated: 2017-06-22Bibliographically approved

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File name FULLTEXT01.pdfFile size 7546 kBChecksum SHA-512
209132cab8ccf6b696ee4dc1c1a6db9504ac9cb3a71975cbfd6e590b92e5e2efa2f97d89a2233f974397a459742c7b534534e50294893dc5e9333ae7298633e7
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Umeå University School of Restaurant and Culinary Arts
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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf