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Gry Skrædderdal Jakobsen
Curriculum Vitae 
Personal information:
Social Anthropologist
MA, PhD student
Born in Denmark 1979/11/10
Work Experience:
2007 Project manager in Danish Cancer Society, Prevetion and Documentation. Responisble for an anthropological analysis of Danish "breadculture" as part of the development of a wholegrain campaign.
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2006 Assistant in qualitative research project on "best pratice" in troubled housing areas in Denmark carried out for the Ministry of Social Welfare.
2003-2004 Qualitative evaluation of public effort to decrease the unemployment rate in a troubled housing area in the suburbs of Copenhagen financed by the Municipality of Høje Taastrup.
Education:
2007/11 Accepted as PhD student at the University of Copenhagen, Denmark, Department of Anthropology in the Nordic Centre of Excellence HELGA Nordic Health - Wholegrain Food.
2006/12 Graduated as Anthropologist. Thesis title: "From Earth to table and back. On American Homesteaders' efforts to become one with Nature"(In Danish: ”Fra jord til bord og tilbage. Om amerikanske homesteaderes bestræbelser på at blive ét med naturen”). Analytical focus on perception of food, nature and the identification between "good food" and natural processes.
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2005 Four months fieldwork in Oregon, USA among people who grew up in the suburbs but moved to the countryside to live out their dream of a sustainable life in contact with nature. Experience in planning and carrying out research. Methodological experience in recruting, development of methods, qualitative interviews, participant obeservation, academic writing and communication of results.
2004 Course in evaluation methods, Department of Sociology, University of Copenhagen. Experience in planning of evalutations and familiarity with a variety of evalutaion methods.
2004 BA in Anthropology
2003 Interdisciplinary Urban Planning Course (Læreanstalternes Fælles Byplankursus, LFB).
2000 Accepted at the Department of Anthropology, University of Copenhagen.
Other Activities:
2007-2009 Chair of the association for young almost/newly graduated students of Anthropology at the Department of Anthropology at University of Copenhagen.
2005-2007 Member of interdisciplinary Urban planning network.
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Present position:
PhD student in HELGA at the University of Copenhagen
Taste and dietary preferences, explored through the re-evaluation of rye bread and other Nordic foods
Despite scientific evidence and good intentions, consumers do not always make the healthiest food choices. Health is only one of many concerns negotiated when choosing a food item. This study will explore the complex coming into shape of dietary preferences through an examination of the perception and knowledge gained through the act of eating. It has a particular focus on the experience of taste in a Scandinavian context with the New Nordic Cuisine as empirical platform.
The New Nordic Cuisine is inspired by French ideas of local foods' ‘terroir' dimensions, encouraging the expression of local characteristics in produce and dishes, including climate as well as culture. Nordic foods, such as cabbage, porridge, and rye bread, that were previously taken for granted have for the last few years been on the menu of gourmet restaurants and have transformed into something to savour. Such restaurants represent a compressed expression of a tendency with a much broader appeal, making them adequate empirical sites for studying a development in taste.
Analytical unfolding of the experience of taste allows for an exploration of the complex interplay between sensual, cultural, and social aspects as they are expressed in a given situation. Focusing on the consumers' experience, the study will provide an insight into the many different priorities that come into play in the daily practice wherein dietary preferences find their expression.
The study is part of the Nordic Centre of Excellence "HELGA Nordic Health - Wholegrain Foods" financed by Nordforsk. |
