Editors: S. Rodrigues, H. Á. Margues, B. Franchini, D. Dias (2013). Culinary Arts and Sciences.

Global,
local and national perspectives. Pp.188-197
Conference Proceedings. International Conference on Culinary Arts and Sciences VIII
ICCAS 2013, Porto, Portugal
ISBN: 978-989-8631-08-4
© 2013, The Authors

The Five Aspects Meal Model, FAMM

From Michelin Guide to public meal sector

Cecilia Magnusson Sporre, Inger M Jonsson, Marianne Pipping Ekström

Örebro University, School of Hospitality, Culinary Arts & Meal Science

Box 1, SE-712 06 Grythyttan, SWEDEN
Abstract
Background: The fundamental didactic base of the discipline Culinary Arts & Meal Science at Örebro
University, Sweden is the theoretical model of culinary meal experiences, the Five Aspects Meal Model,
.
FAMM The model was originally inspired by the Michelin Guides assessment criteria.

Aims and methods: The aim of this descriptive paper is to list to what extent the FAMM model appears
and to map out how and where the model is presented. The material has been collected by means of a
database search using the keywords FAMM and Five Aspects Meal Model and sorted and categorized
according to type of publication or document and year of publication.

Results: In total 108 documents were found. These contained 26 reviewed articles, the first in 2002, and
also seven doctoral theses, as well as material from thirteen book chapters. Twenty-one undergraduate
theses were also found. There was one official document from 1997 and from 2010-2012 a total of elev-
en official documents. FAMM is used both as a theoretical framework and support for practical applica-
tion in meal planning in the public and private meal sector. In 2011-2012 the FAMM model was used in
several official documents from local authorities, county councils, government departments.

Discussion and conclusion: There is now a focus on how to create a dining experience, in the same way
as in the restaurant sector, and how to achieve happy and satisfied guests. Maybe this has something to
do with “the gastronomic revolution” in Swedish society? It might also be a sign that the development
of university education in the gastronomic sphere has been an important factor in changing the focus
away from nutritional aspects and towards pleasant experiences in the context of public meals in
Sweden.

Key words: FAMM, Guide Michelin, public meal sector, gastronomic revolution in Sweden

Introduction
The multidisciplinary curriculum Culinary Arts & Meal Science at Örebro University is
based on science, practical skills and the aesthetic design of the meal. The fundamen-
tal didactic base of the discipline is the theoretical model of culinary meal experiences,
the Five Aspects Meal Model, FAMM1 and it’s a meal experience model comprising five
aspects related to the meal. The FAMM model was founded in the early Nineties when
educational training on an academic level started. The curriculum was further devel-
oped ten years later when Culinary Arts and Meal Science became a research disci-
pline2.

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The FAMM model simplifies the planning of creative and aesthetic meals. From the five
aspects a series of questions can be raised based on the meal experience. The main
question is: what is the quality of the meal experience as related to the room, the
meeting, the product, the control management system and the atmosphere. All aspects
have a common goal: to provide guests with the best possible experience, something
beyond their expectations. However, guests are also individuals with different identi-
ties2.

The model was originally inspired by the Michelin Guides assessment criteria3. The
basic ideas, later developed into the model FAMM, came at first from a narrow area,
where the Michelin Guide assessed restaurants in terms of their customers, people
who travelled by car, using Michelin tyres. In the 1930s the Michelin brothers intro-
duced the first nationwide French restaurant listings and introduced the Michelin star
system for ranking food, and this was later extended to the rest of the world. The
guide awards one to three stars to a small number of restaurants of outstanding quali-
ty. Later on the fork and spoon designation was added to the assessment criteria, this
being a subjective reflection on the overall comfort and quality of the restaurant3.

The theoretical FAMM model developed at Örebro University is based on restaurant

meals outside the home, and shows the complexity of a meal experience when eating
out. The meeting implies all kinds of interpersonal relations that take place in eating
establishments. The room represents the setting for the meal, i.e. the facilities and the
interior, and the fact that there are many small rooms in the big room. The product
consists of food and beverages. The control management system includes the regula-
tions, rules, laws and economic aspects as well as the human relations factors. The at-
mosphere is the overall experience, the comfort of the meal1,4,5,6. The model was from
the beginning strongly associated with restaurant meals and fine dining, but has taken
different forms over the years. This is the latest model scientifically published.

Figure 1. The Five Aspects Meal Model, FAMM5

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The Culinary Arts in Society

Traditionally cooking and the professionals who practise cooking have had low status,
but in recent years there has been a shift, observed in many countries. In Sweden the
trend has been particularly marked, although as recently as in the 1980s Sweden was
generally regarded as a country of scanty and underdeveloped food culture and res-
taurant industry. Fifteen years later the situation had completely changed, with Swe-
dish chefs competing for several of the finest chef awards in the world7. Sweden, to-
gether with the other Nordic countries, is now in the top layer of the gastronomic field.

After ten years with restaurant education at university level Jönsson and Tellström8
studied the outcome for the restaurant and hospitality business. They drew attention
to the development of a new gastronomic area with many different gastronomic staffs
and opportunities for work. In their opinion restaurant education has given rise to per-
sons working with gastronomy whose training is based on a new form of knowledge,
the reflective learning process rather than traditional master-apprentice learning.

Later on Jönsson7 highlights the shift as a kind of revolution, as indicated in the title of
his book Den gastronomiska revolutionen/The Gastronomic Revolution. The most im-
portant factor, according to the author, is that during recent years Swedish chefs have
been transformed into media personalities. This has particularly happened thanks to
the large number of competitions that now take place within the restaurant business.
In Sweden the “Chef of the Year” competition is the most important annual event for
raising a chef’s social status and media impact. Of great importance also is the vision
launched by the government: Sweden - the new culinary nation9. The action plan for
achieving this has five focal areas, in which the public sector, primary production, pro-
cessed food, food tourism and restaurants are also addressed. The vision for the public
meal is:
The meals served to our children in schools, to the elderly and to sick people are an important
part of the vision of Sweden as the new culinary nation. These meals should be characterized by
quality and the joy of food, and be served in a pleasant environment. The Swedish model of
free school dinners for all children in compulsory school is unique in the world. It is in school
that we learn to eat healthily– and this stays with us throughout our lives9.

Aims and methods

The overall aim of the project is to reflect on how the FAMM model has been devel-
oped and used. The aim of this descriptive paper is to list to what extent the FAMM
model appears on a yearly basis, and to map out how and where the model is present-
ed.

The material has been collected by means of a database search using the keywords
FAMM and Five Aspects Meal Model. Material from departmental documents and oral
information has also been added.

Results
The results of the mapping were initially sorted and categorized according to type of
publication or document and year of publication.

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In total 108 documents were found (Table 1). These contained 26 reviewed articles,
the first in 2002, and also seven doctoral theses, as well as material from thirteen book
chapters. Twenty-one undergraduate theses were also found. There was one official
document from 1997 and from 2010-2012 a total of eleven official documents.

The next step was to sort the documents into three main groups. These are presented
under the following headings: Restaurant education at university level, Forming and
setting a research curriculum, and The application of the FAMM model.

Table 1. FAMM. Number of appearances in different forms of presentation

found in databases 1997-2012

Appearances of FAMM 1997 2000 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 Total
Reviewed articles 1 3 1 1 1 15 2 2 26
Doctoral theses 1 1 2 1 2 7
Conference papers 1 1 1 1 1 1 6
Books and chapters in books 3 1 1 5 1 2 13
Bachelor- Masters- and Licentiate 1 1 1 1 2 3 5 7 21
theses
Popular Science 1 1 1 1 5 9
Official documents1 1 1 6 4 12
Public Lectures and Education 1 1 8 10
Home Pages and Blogs 2 2 4
Total 1 1 1 1 7 5 5 9 19 8 5 19 27 108

1. Local authorities, county councils, government departments

Restaurant education at university level

The creation of restaurant education at university level has been described by
Hedberg10 and Ulmander11. It was seen as a revolutionary idea when the restaurateur
and entrepreneur Carl-Jan Granqvist in the late Eighties first initiated the concept of
involving chefs and waiters in higher education. The thought of an academic training
for restaurant staff created reactions among the public. Hitherto there had been next
to nothing in the way of education in the Swedish restaurant business. Traditionally
the profession had been taught by learning from others, by imitating what others did,
or by means of a master-apprentice relation. The Swedish Hotel and Restaurant sector
underwent an establishment boom in the 1980s and the demand for trained profes-
sionals increased, particularly the need for people with economic skills10,11.

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Plans for restaurant education at a higher level began to take shape in the late Eighties
and had progressively been developed in the early Nineties. At first, the department of
restaurant education was named Grythytte Academy; its name indicated that it was an
initiative with ambitious plans. The starting point for structuring education was to take
inspiration from the Michelin Guide assessment criteria. The initiator Carl-Jan
Granqvist clearly stated that it was not just a matter of foods and drink. Equally or
even more important was the reception of the guests, i.e. the hospitality shown to-
wards them, but also the structuring of the environment, laws and regulations and the
economic perspective as related to the restaurant business. It was decided that the
curriculum would be based on a restaurant visit. The restaurant meal was divided into
five parts, which became the “five different moments of the restaurant visit”. The idea
of the Five Aspects Meal Model was born. In documents relating to the basic education
programme during the Nineties, these aspects were called moments or themes10, 11. In
1990 the first education programme started, almost as a trial run, in which eighteen
students took part. They were accepted for the educational course "Higher education
for waiters". Three years later the Swedish Parliament decided that the programme
should be permanently established at higher education level at Örebro University10,12.
The decision from the Parliamentary Committee on Education 1992 states that The
Department of Restaurant and Culinary Studies at Grythyttan is to be responsible for
the aesthetic configuration of meals13.

The Department of Restaurant and Culinary Arts at Örebro University has been work-
ing since 1993 with the Five Aspects Meal Model as a means of planning, preparing and
producing meals in the Bachelor degree programme for cooks, chefs and waiters4. The
lack of educational facilities was solved when The Swedish Pavilion from the World Ex-
position in Seville from 1992 was moved and permanently set up at Grythyttan. Målti-
dens Hus i Norden/The Nordic Culinary Arts Building was inaugurated in 1994. Hence-
forth the building became the venue for restaurant education14 and was equipped with
classrooms, a kitchen of modern standard for methodological cooking, a “gastronomic
theatre”, and a library with books on meals and cooking etc.12. This Måltidsbibli-
otek/Culinary Arts Library has been developed in accordance with the five aspects in
the FAMM model. The library follows the same educational thematic structure and its
literature is arranged after the five aspects. This means that there are five small librar-
ies in the Måltidsbibliotek15. The basis of the education curriculum at The School of
Hospitality, Culinary Arts & Meal Science at Örebro University, Sweden is Science, Prac-
tical Skills and Aesthetics. These three forms of knowledge comprise the fundamental
basis of the subject as a university course. The educational training is based on a holis-
tic approach to the meal, where teaching focuses on the five different themes. The
meal is here defined as a public meal commercially produced, and this in its turn can
be divided into different categories: canteen meals, ceremonial meals and à la carte
meals. Each of these food types is treated in accordance with the five aspects identi-
fied11. The aim of the curriculum was to increase the knowledge and status of the pro-
fessionals in the restaurant business and to improve the restaurant sector. The

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purpose was also to lay a foundation for research. Today the FAMM model forms the
educational basis and is also the structure and the didactic concept for the university
curriculum5, 16.

Forming and setting a research programme

Already in 1997 a seminar was conducted at Örebro University to discuss the content
and development of Culinary Arts & Meal Science as a future scientific research topic.
The group consisted of a mix of people from different areas; scientific, practitioners
and artists with an interest in meals, and people from the food and restaurant busi-
ness17. In 2001 Culinary Arts & Meal Science was accepted as a research subject at
Örebro University, and a professorship was established2. In Swedish the subject is
known as Måltidskunskap/Meal Knowledge with the emphasis on skills rather than a
more academic approach: i.e. the name of the subject shows the importance of practi-
cal knowledge and craftsmanship5,16. The first professor in Culinary Arts & Meal Sci-
ence (2002) Inga-Britt Gustafsson2 underlined in her professor's installation speech the
craftsmanship and significance of art emphasized in the curriculum, and also highlight-
ed the aesthetic approach to the meal. She used the FAMM model to explain the con-
tent of the course, believing that the idea of the Five Aspects Meal Model might also
constitute the framework for research topics. The concept of skills rather than a more
academic approach is deliberately chosen to unite science, practical skills and aesthetic
presentation in the education and research carried out2. The English term coined for
both the basic education programme and the research curriculum was Culinary Arts &
Meal Science.

When Culinary Arts & Meal Science became a research discipline the five themes or
moments of the meal/restaurant visit were developed into a theoretical model now
known as the Five Aspects Meal Model. Professor Inga-Britt Gustafsson, who has a
background in nutritional science, initiated the FAMM-model as the theoretical
framework for the research and she has also been the driving force in developing the
model throughout the years16. Over the years the FAMM model has been used in dif-
ferent ways in research projects, mainly those pertaining to Culinary Arts & Meal Sci-
ence1,4,5 but also to other disciplines such as Business Economics18, Audiological Re-
search19, Nutrition20 and Food Service 21,22, just to mention a few.

Publishing in international scientific journals for gaining international recognition and

acceptance within the research community was important for the newly established
curriculum. The PhD students had to write a thesis comprising a number of interna-
tionally published scientific articles. This approach was launched by the first professor
in the subject2 and the initial batch of doctoral students was the intake 2004-2008. To
date, eight completed doctoral dissertations and one academic essay on the research
topic Culinary Arts & Meal Science have been presented and published. The FAMM
model was not used as a theoretical framework for the first dissertations published by
the department, but has been used and discussed in different ways 23,24,25,26,27,28 .The
first published scientific article on the theoretical FAMM model is from 20061. It is the
one most cited and can be seen as a breakthrough for the model. The Five Aspects
Meal Model formed the basic theoretical framework for an international PhD Confer-
ence held in Grythyttan in 2007. During the conference the FAMM model was used as

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a means of exploring different aspects of the meal and a special issue of the Journal of
Foodservice, with FAMM as the theme, was published in 2007. From the national re-
search database DIVA one can see that the model is a frequently used tool in a number
of undergraduate theses, mostly from the School of Hospitality, Culinary Arts & Meal
Science and, the Department of Education, Örebro University, but also from, for ex-
ample, the Department of Food, Health and Environment and the Department of Nu-
trition and Sports Science, Gothenburg University; also from the Department of Health
and Care Science, Uppsala University and the School of Business, Lund University. In
the anthology Tid för måltidskunskap/Time for Meal Science 4 the chapters are named
after the five aspects in the FAMM model. The model is also mentioned in several
chapters in the book Den medvetna måltidskunskapen/The Conscious Meal Science 29,
this being a “tribute” to Professor Inga-Britt Gustafsson.

The application of the FAMM model

In recent years (2010-2012) the FAMM model has become more generally known and
used in a broader perspective, employing a more popular manner. It has progressed
from being treated almost only as a theoretical framework for scientific writing to be-
ing a practical and useful tool for people working in the meal sector.

The Five Aspects Meal Model appears in blogs, and also occurs frequently in educa-
tional contexts and in lecture materials for staff working in the public sphere FAMM is
also used in several official documents, such as policy documents and guidelines. The
model is used in a number of Swedish municipalities as a tool for planning and docu-
mentation of public meals, especially in care of the elderly. The mapping points to the
fact that there are several different interpretations of the model, both textually and
visually.

The model has been used as an analytical tool in at least four different highly regarded
official documents and has also been used as the theme of a conference:

• Statens Livsmedelsverk, SLV/National Food Agency (2011). Vetenskapligt under-

lag till råd om bra mat i äldreomsorgen/A Scientific Basis for Advice on Good
Food as Related to Care of the Elderly.
• Socialstyrelsen/The National Board of Health and Welfare (2011). Mat och
måltider inom hälso- och sjukvården/Food and Meals in Healthcare and the
Medical Service.
• Stockholms läns landsting/Stockholm County Council (2011). Mat och måltider
med patienten i centrum/Måltidsutredning. Food and Meals with the Focus on
Patients, the Meal Commission.
• Kost & Näring, Sveriges kostchefers och dietisters organisation/Swedish Associ-
ation of Dieticians (2012) Bästa sjukhusmaten – så höjs måltidskvalitén vid
svenska sjukhus/The Best Hospital Food – how to raise the quality of meals in
Swedish hospitals.

The Swedish Association of Dieticians held a two day conference with FAMM as the
theme of the annual members’ meeting in 2012. The speaker at the opening ceremony
was Göran Hägglund, Minister for Social Affairs. All the lectures over the two days
were about the FAMM model seen in different perspectives. The discussion was about

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how to implement and apply the model in working with public meals. Swedish exper-
tise from the field of the public meal sector participated in the meeting.

Discussion and conclusion

FAMM is used both as a theoretical framework and support for practical application in
meal planning in the public and private meal sector. The FAMM model can be used as
a framework for meal planning and as an analytical tool for public and private meals.
The application areas for the use of FAMM are in academic work, including thesis pro-
jects, essays, dissertations, and research questions, but also as a tool for the develop-
ment of public and private meals at community and county council level, a didactic
structure in education at university level, and in lectures and training for staff working
in the public and private meal sector.

During the past two years there has been a marked increase in users and FAMM-
inspired materials, where the model is implemented in different interpretations (Table
1). Before 2010 the FAMM model figured most often in academic contexts such as sci-
entific articles, theses, and dissertations related mainly to gastronomy, restaurants and
meal service. Recently there has been a marked increase in the occurrence of FAMM in
other contexts, mostly those connected with meals in public places. After 2010 the
model has also begun to be used frequently in education and lectures on the meal sec-
tor given by professionals in the meal sector. FAMM is also mentioned and discussed in
blogs and on homepages on the internet related to the public meal sector. In 2011-
2012 the FAMM model was used in several official documents.

FAMM is discussed more often in connection with meals served in schools, and in
health and social care contexts. The model has also been used in official documents in
Sweden concerning the public meal sector by National Food Agency, The National
Board of Health and Welfare, and The Swedish Association of Dieticians as mentioned
above. Meals in schools and in health care contexts have often been treated as a ser-
vice and distribution issue, with various food supply and nutritional aspects in mind. In
broadening the perspective of the meal and looking at individual needs, preferences,
and circumstances, the use of and demand for new tools for meal planning will in-
crease.

There is now a focus on how to create a dining experience, in the same way as in the
restaurant sector, and how to achieve happy and satisfied guests. Maybe this has
something to do with “the gastronomic revolution” in Swedish society7? It might also
be a sign that the development of university education8 in the gastronomic sphere has
been an important factor in changing the focus away from nutritional aspects and to-
wards pleasant experiences in the context of public meals in Sweden.

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