The Art of Popping Up - Planning and creating food events
Author
Clausen, Katja Seerup
Term
4. term
Publication year
2016
Submitted on
2016-06-02
Pages
166
Abstract
Denne afhandling undersøger planlægning og skabelse af madarrangementer i krydsfeltet mellem eventplanlægning og food design. Formålet er at formulere en teoretisk og casebaseret strategi for at udvikle en specifik planlægningsmodel og at belyse, hvordan traditionel eventplanlægning og metoder fra food design kan forbedre planlægningsprocessen. Arbejdet er opbygget i fem dele: historiske essays, baseret på en hermeneutisk læsning af kilder, der kortlægger måltidsoplevelser og iscenesættelse gennem tiden; en metodisk del med kvalitative casestudier og semistrukturerede interviews med fem professionelle arrangører (optaget, transskriberet og kodet); en teoretisk del om måltidssociologi (kommensalitet), overgangsriter og klassisk eventplanlægning; en analytisk del, der sammenholder informanternes praksisser med teorierne og især trækker på Fem Aspekters Måltidsmodel (rum, møde, produkt, ledelseskontrolsystem og atmosfære) samt planlægningsfaser og opgaver; og en design-del. Resultatet er udviklingen af en konkret planlægningsmodel, Food Event Planning Gear (beta), samt fem arrangør-personaer og fem typer af madarrangementer. Afhandlingen bidrager med en tværfaglig ramme og praktiske værktøjer til planlægning og iscenesættelse af madarrangementer i en oplevelsesøkonomisk kontekst.
This thesis examines how to plan and create food events at the intersection of event planning and food design. Its aim is to formulate a theoretical and case-based strategy for developing a specific planning model and to explore how traditional event planning and food design methods can improve the food event planning process. The work is structured in five parts: historical essays, based on a hermeneutic reading of diverse sources, that trace meal experiences and staging over time; a methodological part using qualitative case study and semi-structured interviews with five professional organizers (recorded, transcribed, and coded); a theoretical part on meal sociology (commensality), rites of passage, and a comprehensive review of event planning theory; an analytical part that relates practitioners’ realities to the theories, drawing in particular on the Five Aspects Meal Model (room, meeting, product, management control system, and atmosphere) and the phases and tasks of event planning; and a design part. The outcome is a concrete planning model, the Food Event Planning Gear (beta), supplemented by five organizer personas and five types of food events. The thesis offers a cross-disciplinary framework and practical tools to support the planning and staging of food events within the experience economy.
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