Hospitality within Hospital Meals—Socio-material Assemblages

Lise Justesen*, Szilvia Gyimóthy, Bent E. Mikkelsen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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’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.

Original languageEnglish
JournalJournal of Foodservice Business Research
Volume19
Issue number3
Pages (from-to)255-271
Number of pages17
ISSN1537-8020
DOIs
Publication statusPublished - 26 May 2016
Externally publishedYes

Keywords

  • Hospital meals
  • Hospitality
  • Meal practices
  • Socio-material assemblage

Cite this

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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’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.",
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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 journalJournal articleResearchpeer-review

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