Academic literature on the topic 'Flavor experience'
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Journal articles on the topic "Flavor experience"
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Davis, Danielle R., Meghan E. Morean, Krysten W. Bold, Deepa Camenga, Grace Kong, Asti Jackson, Patricia Simon, and Suchitra Krishnan-Sarin. "Cooling e-cigarette flavors and the association with e-cigarette use among a sample of high school students." PLOS ONE 16, no. 9 (September 1, 2021): e0256844. http://dx.doi.org/10.1371/journal.pone.0256844.
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Introduction E-liquid flavor is typically presented by flavor category (e.g. menthol, mint, fruit, dessert). Cooling sensations produced by flavor additives such as menthol enhance appeal of e-cigarettes among youth, but not all e-liquids that produce cooling sensations are labeled as menthol. Sensory experiences produced by flavors may allow for a new way to capture e-cigarette flavor use. This study aims to examine use of flavors that produce cooling sensations among youth and its association with e-cigarette use behaviors. Methods A 2019 survey of high school students (n = 4875) examined use of e-cigarette flavors that produced cooling sensations (cooling flavors) among past 30-day e-cigarette users. E-cigarette use behaviors (flavor use, nicotine use, frequency of use) were examined between those who did and did not use cooling flavors. A binary logistic regression was used to examine associations between vaping frequency, nicotine (vs. non-nicotine) use, and vaping cooling flavors while controlling for demographics, number of flavors vaped in the past month, and vaping age of onset. Results 51.6% (n = 473/916) of the analytic sample endorsed vaping cooling flavors. There were no demographic differences by vaping cooling flavors. Vaping cooling flavors was associated with vaping more frequently (AOR:1.04,95% CI:1.03,1.05) and vaping nicotine (AOR:2.37,95% CI:1.53,3.67). Conclusion Vaping cooling flavors was associated with greater nicotine vaping and frequency of e-cigarette use. Assessing sensory experience, such as cooling, in addition to flavor category may more fully capture e-cigarette flavor use and its impacts on youth e-cigarette use behaviors.
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Ben Taleb, Ziyad, Alison Breland, Raed Bahelah, Mohammad Ebrahimi Kalan, Mayra Vargas-Rivera, Rana Jaber, Thomas Eissenberg, and Wasim Maziak. "Flavored Versus Nonflavored Waterpipe Tobacco: A Comparison of Toxicant Exposure, Puff Topography, Subjective Experiences, and Harm Perceptions." Nicotine & Tobacco Research 21, no. 9 (July 4, 2018): 1213–19. http://dx.doi.org/10.1093/ntr/nty131.
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Abstract Introduction Flavored waterpipe (WP) tobacco is the main type of tobacco used by young WP smokers, and a major factor attracting youth to smoke. However, evidence regarding the effect of limiting flavor on WP smokers’ experience continues to be lacking. This study aims at evaluating the effect of flavor restriction on WP smokers’ toxicant exposure, smoking topography, subjective experiences and harm perception. Methods Thirty-two WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavor vs non-flavored tobacco) in a crossover design pilot study. Plasma nicotine concentration and exhaled carbon monoxide (eCO) were measured before and after each smoking session. Puff topography was recorded throughout the smoking session. Participants completed survey questionnaires assessing subjective smoking experiences and harm perception. Results Significant differences were observed in plasma nicotine concentration between the two WP tobacco conditions, with a higher increase in plasma nicotine concentration following the flavored tobacco session. There were no significant differences between the two WP tobacco conditions for eCO and smoking topography measures. Compared with the non-flavored WP tobacco, we documented enhanced subjective smoking measures of satisfaction, calmness, taste, puff liking and enjoyment following the preferred flavored WP tobacco session. Cigarette harm perception was significantly higher among participants after smoking their preferred flavor compared with non-flavored WP tobacco. Conclusions Limiting tobacco flavor has a substantial effect on WP smokers’ nicotine exposure, subjective experience and harm perception. Therefore, eliminating or restricting WP flavors could be an essential element of comprehensive tobacco control policies to reduce the appeal of WP tobacco products for youth. Implications This study highlights the important role of flavor in shaping WP smokers’ experiences and exposures and the potential impact that regulating flavored WP tobacco may have on curbing WP use among youth in the US. Such regulations may reduce the appeal and the interest in WP smoking initiation and continued use.
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Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (September 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.
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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste–odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/congruent taste–odor pair (vanilla/sweet) and the other an unfamiliar/incongruent taste–odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent − incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste–odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste–smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations.
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Dominguez, Paloma Rohlfs. "Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010." Journal of Food Research 3, no. 1 (November 22, 2013): 1. http://dx.doi.org/10.5539/jfr.v3n1p1.
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<p>The purpose of the present research is to identify the experience-related mechanisms which induce the establishment of children’s flavor, food and drink acceptance and preferences. The development of children’s preferences for flavors, foods and drinks is mediated by a variety of mechanisms, such as flavor transmission via amniotic fluid (AF) and neonatal feeding regimen (breastfeeding and formula milk-based feeding), mere repeated exposure, conditioned preferences for or aversions to gustatory stimuli based on subsequent postingestive consequences, parental strategies and food management of school meals. Operation of specific mechanisms is age-dependent, but they may have interacting effects. An essential feature of these mechanisms is exposure to flavors and foods, which requires prior selection of foods by adults and thereby guarantees cultural transmission of gastronomic habits. Promoting healthy patterns of food consumption by children, such as diets rich in vegetables, requires careful manipulation of these experience-related mechanisms. Flavor, food and drink preferences developed by young and older children appear to remain stable in later life stages, probably due to gustatory imprintings originated during prenatal gestation and childhood. However, the specific age ranges during which such gustatory imprinting may occur, remain, in most cases, unknown. In addition to this, there is a need for further research on specific aspects of the above-mentioned mechanisms to elucidate the development of food preferences in children. For example, the impact of breastfeeding history on later food and/or flavor preferences beyond infancy should be ascertained.</p>
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Vilela, Alice. "Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation." Fermentation 6, no. 1 (February 9, 2020): 22. http://dx.doi.org/10.3390/fermentation6010022.
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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.
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Masaoka, Yuri, Hironori Satoh, Lena Akai, and Ikuo Homma. "Expiration: The moment we experience retronasal olfaction in flavor." Neuroscience Letters 473, no. 2 (April 2010): 92–96. http://dx.doi.org/10.1016/j.neulet.2010.02.024.
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Running, Cordelia A. "Human Oral Sensory Systems and Swallowing." Perspectives of the ASHA Special Interest Groups 1, no. 13 (March 31, 2016): 38–47. http://dx.doi.org/10.1044/persp1.sig13.38.
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Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to give an overall experience of flavor. In individuals with dysphagia, these oral sensory systems can be used to improve swallowing function. Texture is the most common current approach, but the other oral sensations, particularly chemesthesis, may also hold potential for making sensory modified foods for dysphagia management. However, modifying any of these sensory properties also alters the overall food flavor, which can lead to decreased liking of the food.
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Nicklaus, Sophie. "The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life." Annals of Nutrition and Metabolism 70, no. 3 (2017): 241–45. http://dx.doi.org/10.1159/000465532.
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Infants are born equipped to ingest nutrients, but because of the transitions in the mode of feeding in the first years (from “tube” feeding in utero to eating table foods with the family), they have to learn how, what and how much to eat. Eating behavior established during early years may follow throughout childhood; therefore, it is fundamental to understand the most important drivers of the early development of eating behavior. Beyond the first flavor discoveries during the gestational and lactation periods (through the infant's exposure to flavors from foods of the mother's diet), the most important phases for learning food preferences and appetite control may be the beginning of complementary feeding (CF). Infants discover the sensory (texture, taste and flavor) and nutritional properties (energy density) of foods that will ultimately compose their adult diet. This brief review shows that several feeding practices influence the development of eating behavior: breastfeeding; repeating the presentation of a food, even if it seems initially disliked; introducing a variety of different foods rapidly in the CF process; offering foods in an appropriate way to make their sensory characteristics appealing to infants. More research is needed to understand in a combined way the effectiveness and long-term effect of these practices to promote healthy eating behaviors.
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Tordoff, M. G., and M. I. Friedman. "Hepatic portal glucose infusions decrease food intake and increase food preference." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 251, no. 1 (July 1, 1986): R192—R196. http://dx.doi.org/10.1152/ajpregu.1986.251.1.r192.
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We examined the contribution of experimental factors to the hepatic control of food intake. Rats with either hepatic portal or jugular catheters were infused four times with glucose (4.5 mg/min) and equitonic saline (2 ml/2 h). During the infusions their food contained nonnutritive chocolate or chicken flavor, depending on the infusate received. Hepatic portal glucose decreased food intake relative to saline and no infusion conditions, but jugular glucose did not. When allowed to choose between the flavors associated with each infusate, rats with hepatic portal catheters preferred the flavor eaten during glucose infusion, and rats with jugular catheters showed no preference. These results suggest that a mechanism located in the liver can reduce food intake without producing malaise and that portal glucose can act as an unconditioned stimulus for the acquisition of a learned food preference. Several reports that hepatic portal infusions do not alter feeding behavior may be explained by a failure to control for previous experience in the test situation.
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Hepper, Peter G., Deborah L. Wells, James C. Dornan, and Catherine Lynch. "Long-term flavor recognition in humans with prenatal garlic experience." Developmental Psychobiology 55, no. 5 (July 2, 2012): 568–74. http://dx.doi.org/10.1002/dev.21059.
Full textDissertations / Theses on the topic "Flavor experience"
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Zethelius, Thea. "Development of headspace solid phase microextraction gas chromatography mass spectrometry method for analysis of volatile organic compounds in board samples : Correlation study between chromatographic data and flavor properties." Thesis, Karlstads universitet, Institutionen för ingenjörs- och kemivetenskaper (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84941.
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The purpose of this thesis work was to develop a headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method to detect volatile organic compounds (VOCs) in board samples and to statistically investigate potential correlation between chromatographic data and flavor data obtained from a trained panel. The developed method would hopefully serve as a complement to the already established routine analyses at Stora Enso and gain an increased understanding of which VOCs in the board influence its flavor properties. The impact of incubation time and adsorption time on the area under curve (AUC) was studied with a Design of Experiment screening using the software MODDE. The screening data showed a correlation between large AUC and low repeatability measured as relative standard deviation (RSD). The data was hard to fit to a model due to the large RSD values for the replicates, AUC for identified compounds as response gave an acceptable fit. The regression coefficients for the model showed that a longer adsorption time gave larger AUC, while incubation time had no significant impact on the response. Instead of following up the screening with an optimization, the focus was shifted to improving the repeatability of the method, i.e. lowering the RSD. The high RSD was believed to mainly be the result of leakage of analytes and unstable temperature during adsorption, preventing the system from reaching equilibrium. Different heating options and capping options for the vial was tested. Septum in crimp cap ensured a gas tight seal for the vial, giving lower RSD values and larger AUC compared to the other alternatives, showing that there was indeed a leakage. Using oil bath ensured stable temperature during the adsorption and detection of a larger number of VOCs but created a temperature gradient in the vial due to it not being fully submerged in the oil. Oil bath gave larger AUC, but still high RSD due to the temperature gradient making the method sensitive to variance in fiber depth in the vial. The final method was performed with 2 g of board sample in a 20 ml headspace vial sealed with a crimp cap with septa. The incubation and adsorption were performed with the vial immersed in a 90-degree oil bath. 20 min incubation time was chosen based on the time it took to get a stable temperature gradient in the vial, and 20 minutes adsorption time was chosen as a good compromise between large AUC and low RSD. Compared to Stora Ensos routine analysis, the developed SPME method gave chromatograms with an improved signal-to-noise ratio for the base line and several more peaks with larger AUC. For the board sample used during method development, the SPME-method identified 34 VOCs, while the routine analysis only identified 12. The developed method was applied on 11 archived board samples of the same quality that were selected based on their original flavor properties, to get a large diversity of samples. Flavor analysis was performed by letting a trained flavor panel describe the flavor based on intensity and character of the water that had individually been in indirect contact with one of the 11 board sample for 24 h. Potential correlation between chromatographic data obtained with the developed method and the flavor experience described by the flavor panelists was statistically investigated with the multivariate analysis software SIMCA. The correlation study showed that a combination of 12 VOCs with short retention time are most likely the main source of off-flavor which of 5 could only be identified with the developed SPME method. VOCs with long retention time did not contribute to an off-flavor and might have a masking effect on flavor given by other VOCS, however not confirmed in this study. Furthermore, the age of the board samples proved to be a good indicator for prediction of the flavor intensity, whereas the total AUC of the samples was not. Possible correlation between detected VOCs in the samples and flavor character given by the flavor panel were seen, however the variation in the data and the sample set were too small, preventing from making conclusions on individual VOCs impact on the flavor experience. The developed HS-SPME-GC-MS method would serve as a complement to the already established routine analyses at Stora Enso and has slightly increased the understanding of which VOCs in the board influence the flavor properties
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Edwards-Stuart, Rachel. "Creating innovative flavour and texture experiences." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/27644/.
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The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for use in fine gastronomy. In order to create an interesting textural experience, modified celluloses were investigated. Their unique property is that they have the ability to gel at high temperatures, but return to the solution state upon cooling. This phenomena was used to test the hypothesis that hot gels made from these materials could melt at temperatures greater than mouth temperature, providing a melt-in-the-mouth sensation on consumption in a fashion analogous to gelatine. Melting temperatures of these hot gels were calculated using the techniques of rheology and differential scanning calorimetry, as well as more empirical methods, and results showed that gels made from a number of different hydroxypropylmethylcelluloses (HPMCs) displayed melting temperatures above 37°C. In order to predict their flavour release properties, the mixing efficiency of the solutions were investigated and results showed that solutions made from the lower molecular weight HPMCs showed more desirable mixing behaviour, suggesting better flavour release than those made from high molecular weight HPMCs. Furthermore, these solutions also had more desirable mouth-feel attributes, as determined by sensory analysis, yet their inherent flavour attributes were less pleasant. Therefore, modified celluloses show potential use in producing hot gels that melt in the mouth. The second part of this thesis was focussed on developing novel flavour experiences, and this was done by creating drinks that changed their flavour as they were consumed. The development of a tomato flavoured drink, whose flavour changed due to the sequential heightening of its tastant profile, is described here, and it was found that the presence of each tastant at a volume needed to invoke swallowing was more important than the order in which the tastes were administered in terms of ensuring that each different flavour was perceived. In addition, a banana flavoured drink whose flavour changed on consumption to mimic a ripening banana was also created, and this work showed the importance of the matrix on flavour perception at both the physical and psychological level, which has important consequences in general in the development of flavoured products. The work described in this thesis therefore shows the potential use that scientific research can play in aiding the creation of novel concepts applicable to the world of fine gastronomy.
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Pettersson, Kristian. "Musik som "krydda" : En studie i hur musik kan användas på stjärnkrogar för att förhöja upplevelsen av mat och dryck." Thesis, Luleå tekniska universitet, Institutionen för konst, kommunikation och lärande, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-60005.
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När restaurangguiden Guide Michelin utdelar de prestigefyllda stjärnorna är det endast matenoch drycken som ska bedömas. Vid ett besök på en stjärnkrog möter vi emellertid en helhet iform av en atmosfär som vi upplever genom våra sinnen (syn, hörsel, känsel, lukt och smak).Upplevelsen av mat och dryck är en multisensorisk upplevelse som skapas via neurologiskaprocesser i hjärnan. Det innebär att allt runtomkring oss som vi registrerar med våra sinneninnan, samt medan vi äter och dricker kommer att påverka hur vi upplever maten ochdrycken. Därför kan det ifrågasättas om det möjligtvis kan finnas andra faktorer som påverkarGuide Michelins bedömning? Kan musik ha en inverkan?Denna studie har undersökt hur stjärnkrogar kan utveckla måltidsupplevelsen med inriktningpå hur musik kan förhöja upplevelsen av mat och dryck.Semistrukturerade intervjuer har genomförts med fyra stjärnkrogar i Stockholm. Dessutom görstudien en kartläggning av och ger en inblick i den forskning som försöker hitta sambandmellan musik, mat och dryck.Resultatet från studien visar att det är möjligt för stjärnkrogar att använda sig av musik iutformandet av måltidsupplevelsen för att förhöja upplevelsen av mat och dryck. Det har dockinte varit möjligt att utforma en konkret modell för hur det ska gå till, utan endastrekommendationer och förslag ges. Rekommendationerna och förslagen skulle även innebäraatt de undersökta stjärnkrogarna behöver ändra sina nuvarande arbetssätt.Ett behov av ytterligare forskning ses som nödvändig innan forskningen om hur musik kanpåverka upplevelsen av mat och dryck kan få ett större praktiskt tillämpningsområde.When the restaurant guide Michelin awards its prestigious stars, the review is to be based solelyon the quality of food and beverages. However, visiting a starred restaurant, the visitor enters awhole atmosphere experienced through all senses (sight, hearing, touch, smell and taste). Theexperience of food and beverages is multi-sensorial stemming from neurological processes inthe brain. Hence, everything our senses register before and during the meal will affect ourexperience of what we are eating and drinking. In light of this, questions can be raised aboutthe reviews of the Michelin Guide – are there perhaps other factors besides the quality of thefood and beverages influencing the assessment of the restaurants? Can music be such aninfluence?This study has examined in which ways Michelin starred restaurants can develop the mealexperience, specifically how music can enhance the experience of food and beverages.Semi-structured interviews have been conducted with four Michelin starred restaurants inStockholm. Moreover, the study aims to outline previous research connecting food, beveragesand music.The result of the study shows the possibility for Michelin starred restaurants to use music as anenhancement in the creation of the experience of food and beverages. A construction of anexplicit model for restaurants hasn't been possible. The study contains generalrecommendations and suggestions, which in turn would require changes in star restaurants’work methods.Additional research is seen as necessary before the study of the influence of music on the mealexperience can have a broader practical application.
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Larsen, Esben Enghave. "Familiar Flavors : Sensorial Experiences of Familiarity and Transnational Food Practices Amongst International Students." Thesis, Stockholms universitet, Kulturgeografiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-169399.
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The thesis takes a reflexive feminist and sensory approach in examining the transnational practices and feelings of cultural familiarity that embody international student migrants, as well as the spatial and social implications of shared kitchen environments. Empirically, the research is based in participatory cook- and eat-along interviews, and a focus group dinner session with six student participants, situating both the researcher and the participants within the sensorial realm of food practices during the fieldwork. The thesis discusses the compromises and negotiations that food practices undergo through material accessibility, geographical knowledges and expectations in crosscultural interactions, causing reconstructions and reinterpretations of daily routines and transnational feelings. Further, the thesis engages reflexively with the embodied situatedness of the researcher and its influence on the results produced throughout the research process. The research highlight the importance of a reflexive approach in sensorial research and emphasize how the sensorial perspective on mundane everyday practices contribute to an in-depth understanding of the lived experiences of migrants. The research findings in relation to the methodological approach, suggest benefits in further fieldwork with an interactive approach of cooking and eating simultaneously to the reflexive interview interaction.
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Ewoodzie, Kwesi Arkoh. "International standards, local flavors: the experiences of Ghanaian employees in multinational-enterprise hotels." Diss., University of Iowa, 2017. https://ir.uiowa.edu/etd/5751.
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This dissertation sheds new light on the well-recognized globalization phenomenon by examining its socio-cultural component. The literature assumes that the “global village” will simply emerge once the legal and technical obstacles have been overcome. However, the merging of cultural and social practices is not an effortless process. I set out to uncover how complex such socio-cultural exchanges are with a 12-month ethnography project. I examine Multinational Enterprise (MNE) in the hospitality industry, which serve as a hub for border-crossing cultural exchanges. Specifically, I focus on Ghanaian-MNEs where international consumers expecting to receive international (Western culture) standards of customer service from the Ghanaian staff. My data show that the Ghanaian-MNE workplace is filled with cultural clashes that stem from MNEs tendency to use an integration model (maintain international standards) in regard to customer service experiences but use a differentiation model (adapt local cultural practices) in regard to human resource management (HRM). The clashes leave the staff dissatisfied with the workplace which negatively impacts their workplace performance. Given the labor, cultural, and emotional demands of the work, my study concludes that Ghanaian-MNEs should adapt strategic HRM tactics, as discussed in the international management literature, to gain a competitive advantage in their field. The findings from this study strongly establish the complexity of border-crossing cultural exchanges. Continuing to examine the dynamics of how individuals and organization come to adapt new cultural practices improves our understanding of the spread of globalization as well as a multitude of within organization processes.
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Piassi, Claudia Stringari. "Flavio-Shiró, sua pintura e sua plurisensorialidade." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5655.
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Flavio-Shiro's familiar influence by oriental art is on of the requirements, among others, to understand the genesis of his shapes, lines, colors and gestures on painting work. Flavio-Shiro‟s dissertation, his painting and his diversity aims to study some works created by the artists in the 1950s, 1960s and 1970s that highlight by the use of diverse materials. The materiality of painting and how to make referrals Eastern calligraphic gestures which guide them throughout his artistic career. Materiality was analyzed here as a way to highlight the relationship of the material to the technique used by the artist both in manufacturing and in the handling of his artwork. Shiro‟s photographs was another technique studied in this research, but within a comparative analysis with some of his paintings. It is the technique used by the artist that requires more detail in the research. Therefore there is an intention to continue with photographs raise discussion about an era of abstraction photographs and appear new discussions about the artist‟s painting. To seek points of convergence with those who worked on a performative way as Jackson Pollock and Antoni Tàpies, establishing parallel with performance in oriental painting. Lines are formed from gestures in a position not so usual for an artist, or crouching on the work, revealing skill in forming firm and agile lines, even though there is formation of ideograms, reminiscent of a past that is present in his life. Because of this, the pictorical production, the artist (so formative horizontally and vertically, depending on the intent and uses of matter) transforms a brushstroke into vigorous and expressive gestures. It is noticed that there is a physical energy and body forming every brushstroke, drawings and ideograms that express the essence of writing. Therefore this research seeks to establish a possible dialogue between the ancient art of Japanese calligraphy and expressiveness of painting performative character of Shiró. The yearning for freedom in Shiro‟s painting since his childhood, when he received encouragement from his father and today makes him a painter with such unique characteristics of artistc production. And his concern about the everyday life and, because he is an artist who never bothered to specialize in a movement or technique of painting is what feeds the performer during his career
A influência familiar de Flavio-Shiró pela arte oriental é um dos requisitos, entre tantos outros, para entender a gênese de suas formas, linhas, cores e gestos diante da pintura. A dissertação Flavio-Shiró, sua Pintura e sua Plurisensorialidade, tem como objetivo estudar algumas obras criadas pelo artista nas décadas de 1950, 1960 e 1970 e que se destacaram pelo uso diversificado de materiais. A materialidade e a maneira de pintar fazem referências aos gestos caligráficos orientais gestos estes que norteiam todo o seu percurso artístico. A materialidade foi aqui analisada como uma maneira de destacar as relações do material com a técnica utilizada pelo artista tanto na fabricação quanto na manipulação de sua obra de arte. A fotografia de Flavio-Shiró foi outra técnica estudada, na presente pesquisa, porém dentro de uma análise comparativa com algumas de suas pinturas. É uma técnica utilizada pelo artista que requer maior detalhe na pesquisa. Por isso, há uma intenção de continuar com os estudos fotográficos, pois as fotografias de Flavio-Shiró levantam discussões sobre uma época da fotografia abstrata e seus experimentos. Quanto à performance nas obras de Flavio-Shiró aparecem novas discussões sobre a pintura do artista. Buscam-se pontos de convergências com artistas que trabalharam de maneira performática como: Jackson Pollock e Antoni Tàpies, estabelecendo paralelos com a performance na pintura oriental. As linhas são formadas a partir de gestos em uma posição não tão habitual para um artista, ou seja, agachando-se sobre a obra, revelando destreza na formação de linhas firmes e ágeis, mesmo que não haja a formação dos ideogramas, reminiscências de um passado que se faz presente em sua vida. Devido a isso, na produção pictórica, o artista (de maneira performática na horizontal ou na vertical, dependendo da intencionalidade e da matéria que utiliza) transforma a pincelada, em um gesto vigoroso e expressivo. Percebe-se que há uma energia física e corporal que formam, a cada pincelada, desenhos e ideogramas que expressam a essência da escrita. Por isso, esta pesquisa, procura estabelecer um possível diálogo entre a arte milenar da caligrafia japonesa e a expressividade de caráter performático na pintura de Flavio-Shiró. A ânsia por liberdade na pintura de Shiró vem desde a sua infância, quando ele ainda recebia incentivo do pai, e até hoje o torna um pintor com características tão ímpares de produção artística. E a sua preocupação com relação à vida e ao cotidiano, pelo fato de ser um artista que nunca se preocupou em se especializar em um movimento ou técnica de pintura é o que o alimenta durante seu percurso performático
Books on the topic "Flavor experience"
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Flavel, John. "An honest, well experienced heart": The piety of John Flavel. Grand Rapids, Mich: Reformation Heritage Books, 2012.
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Massimini, Marcello, and Giulio Tononi. A Brain in Your Hand. Translated by Frances Anderson. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198728443.003.0001.
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This chapter introduces the problem of the relationships between matter and consciousness by asking the reader to step in the shoes of a medical student who is given a human brain to hold during an autopsy. From this perspective, the brain is just another worldly object. A thing with mass and borders. How can this be? Holding a brain, feeling its texture and weight, must be like seeing the Earth from the Moon as a tiny blue dot. It is a sublime experience, and it is both a source of mental anguish and liberation. In this way, the reader is presented with basic scientific questions that have an existential flavor.
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Foundation, Maryland 4.-H. Club, ed. Savor Maryland's flavor!: Food experiences with 4-H friends. Nashville, TN: Favorite Recipes Press, 1989.
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and, Bruno. Perceiving Food. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198725022.003.0005.
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How we perceive edible objects is one of the most important perceptual functions served by our brains, both for its adaptive and hedonic implications. The perception of the flavour of foods is perhaps the quintessential multisensory experience, and in this chapter we will detail how flavour depends not only on coding taste in the mouth, but also on olfaction, vision, somatosensation, and even hearing. Multisensory interactions in the perception of food provide another important domain to illustrate principles of multisensory perception, are fundamental to understand methods of sensory analysis in the production of food, and provide an exciting new direction for analyses of culinary art.
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Auvray, Malika, and Mirko Farina. Patrolling the Boundaries of Synaesthesia. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199688289.003.0013.
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Synaesthesia is a neurological condition in which people make unusual associations between various sensations. This chapter investigates conceptually whether alleged non-developmental (i.e. artificial) forms of synaesthesia could be counted as genuine synaesthetic experiences. It focuses in particular on post-hypnotic suggestions, drug habits, flavor perception, and use of sensory substitution devices. It discusses a number of criteria that have been taken as definitional of synaesthesia; namely, inducer-concurrent pairing, idiosyncrasy, consistency over time, and automaticity of the process, and subsequently investigates whether those alleged non-developmental cases could fulfill these criteria. Although the response provided here is negative, as each of the cases fail to fulfill one or several of the criteria, the comparisons between these cases and congenital synaesthesia prove useful to highlight key differences between different kinds of multisensory experiences.
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Kerridge, George, and Angela Gackle. Vines for Wines. CSIRO Publishing, 2004. http://dx.doi.org/10.1071/9780643092181.
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Riesling, Chardonnay, Shiraz and Cabernet Sauvignon grapes can make magnificent wines but there are also many other excellent wine varieties that for many of us are rarely experienced. Vines for Wines will expand the wine lover’s knowledge and appreciation of a great range of wines and help to explore their individual preferences for specific varieties, blends, flavours and styles.
This book is based on the highly successful Wine Grape Varieties, which is an aid to identifying grape vines. Vines for Wines, however, focuses on wines from the average consumer’s point-of-view, introducing the different wine grape varieties and the wines made from them, including blends. Each variety is represented by a colour photograph of the grape variety, its current world plantings, wine produced and notes describing the varietal characters for each wine grape variety.
The tasting terms and wine notes for each variety provide a benchmark for the consumer to assess the quality of wines they drink, and to allow them to share and compare their experiences confidently with other wine lovers.
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Herman, Bernard L. A South You Never Ate. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.001.0001.
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Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents.
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Schenck, Douglas, and Peter Wilson. Information Modeling: The EXPRESS Way. Oxford University Press, 1994. http://dx.doi.org/10.1093/oso/9780195087147.001.0001.
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Information modeling technology--the open representation of information for database and other computing applications--has grown significantly in recent years as the need for universal systems of information coding has steadily increased. EXPRESS is a particularly successful ISO International Standard language family for object-flavored information modeling. This cogent introduction to EXPRESS provides numerous, detailed examples of the language family's applicability to a diverse range of endeavors, including mechanical engineering, petroleum exploration, stock exchange asset management, and the human genome project. The book also examines the history, practicalities, and implications of information modeling in general, and considers the vagaries of normal language that necessitate precise communication methods. This first-ever guide to information modeling and EXPRESS offers invaluable advice based on years of practical experience. It will be the introduction that students as well as information and data modeling professionals have been waiting for.
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Kottmann, Nora, and Cornelia Reiher, eds. Studying Japan. Nomos Verlagsgesellschaft mbH & Co. KG, 2020. http://dx.doi.org/10.5771/9783845292878.
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Studying Japan is the first comprehensive guide on qualitative methods, research designs and fieldwork in social science research on Japan. More than 70 Japan scholars from around the world provide an easy-to-read overview on qualitative methods used in research on Japan’s society, politics, culture and history. The book covers the entire research process from the outset to the completion of a thesis, a paper, or a book. The authors provide basic introductions to individual methods, discuss their experiences when applying these methods and highlight current trends in research on Japan. The book serves as a foundation for a course on qualitative research methods and is, but can also be used as a reference for all researchers in Japanese Studies, the Social Sciences and Area Studies. It is an essential reading for students and researchers with an interest in Japan! With contributions by: Chapter: Celeste L. Arrington, David Chiavacci, Andreas Eder-Ramsauer, James Farrer, Roger Goodman, Carola Hommerich, Nora Kottmann, Gracia Liu-Farrer, Levi McLaughlin, Chris McMorran, Caitlin Meagher, Kaori Okano, Theresia B. Peucker, Cornelia Reiher, Katja Schmidtpott, Christian Tagsold, Katrin Ullmann, Gabriele Vogt, Cosima Wagner, Akiko Yoshida and Urs Matthias Zachmann. Essays: Shinichi Aizawa, Noor Albazerbashi, Daniel P. Aldrich, Allison Alexy, Verena Blechinger-Talcott, Christoph Brumann, Genaro Castro-Vázquez, David Chiavacci, Jamie Coates, Emma E. Cook, Laura Dales, James Farrer, Flavia Fulco, Isaac Gagné, Nana Okura Gagné, Sonja Ganseforth, Sheldon Garon, Julia Gerster, Christopher Gerteis, Markus Heckel, Steffen Heinrich, Joy Hendry, Swee-Lin Ho, Barbara Holthus, Katharina Hülsmann, Jun Imai, Hanno Jentzsch, Aya H. Kimura, Emi Kinoshita, Susanne Klien, Gracia Liu-Farrer, Patricia L. Maclachlan, Wolfram Manzenreiter, Kenneth M. McElwain, Lynne Y. Nakano, Scott North, Robin O’Day, Robert J. Pekkanen, Saadia M. Pekkanen, Isabelle Prochaska-Meyer, Nancy Rosenberger, Richard J. Samuels, Annette Schad-Seifert, Katja Schmidtpott, Tino Schölz, Kai Schulze, Kay Shimizu, Karen Shire, David H. Slater, Celia Spoden, Brigitte Steger, Nicolas Sternsdorff-Cisterna, Christian Tagsold, Akiko Takeyama, Daisuke Watanabe, Daniel White, Anna Wiemann and Tomiko Yamaguchi. Foreword: Ilse Lenz and Franz Waldenberger.
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Sielepin, Adelajda. Ku nowemu życiu : teologia i znaczenie chrześcijańskiej inicjacji dla życia wiarą. Uniwersytet Papieski Jana Pawła II w Krakowie. Wydawnictwo Naukowe, 2019. http://dx.doi.org/10.15633/9788374388047.
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TOWARDS THE NEW LIFE Theology and Importance of Christian Initiation for the Life of Faith The book is in equal parts a presentation and an invitation. The subject matter of both is the mystagogical initiation leading to the personal encounter with God and eventually to the union within the Church in Christ, which happens initially and particualry in the sacramental liturgy. Mystagogy was the essential experience of life in the early Church and now is being so intensely discussed and postulated by the ecclesial Magisterium and through the teaching of the recent popes and synods. Within the ten chapters of this book the reader proceeds through the aspects strictly associated with Christian initiation, noticeable in catechumenate and suggestive for further Christian life. It is not surprising then, that the study begins with answering the question about the sense of dealing with catechumenate at all. The response developed in the first chapter covers four key points: the contemporary state of our faith, the need for dialogue in evangelization, the importance of liturgy in the renewal of faith and the obvious requirement of follo- wing the Church’s Magisterium, quite explicit in the subject undertaken within this book. The introductory chapter is meant to evoke interest in catechumenate as such and encourage comprehension of its essence, in order to keep it in mind while planning contemporary evangelization. For doing this with success and avoiding pastoral archeology, we need a competent insight into the main message and goal of Christian initiation. Catechumenate is the first and most venerable model of formation and growth in faith and therefore worth knowing. The second chapter tries to cope with the reasons and ways of the present return to the sources of catechumenate with respect to Christian initiation understood to be the building of the relationship with God. The example of catechumenate helps us to discover, how to learn wisely from the history. This would definitely mean to keep the structure and liturgy of catechumenate as a vehicle of God’s message, which must be interpreted and adapted always anew and with careful and intelligent consideration of the historical flavour on particular stages within the history of salvation and cultural conditions of the recipients. For that reason we refer to the Biblical resources and to the historical examples of catechumenate including its flourishing and declining periods, after which we are slowly approaching the present reinterpretation of the catechumenal process enhanced by the official teaching of the Church. As the result of the latter, particularly owing to the Vatican Council II, we are now dealing with the renewed liturgy of baptism displayed in two liturgical books: The Rite of Baptism for Children and the Rite of Christian Initiation of Adults (RCIA). This version for adults is the subjectmatter of the whole chapter, in which a reader can find theological analyses of the particular rites as well as numerous indications for improving one’s life with Christ in the Church. You can find interesting associations among the rites of initiation themselves and astounding coherence between those rites and the sacraments of the Eucharist, penance and other sacraments, which simply means the ordinary life of faith. Deep and convincing theology of the process of initiation proves the inspiring spiritual power of the initial and constitutive sacraments of baptism and confirmation, which may seem attractive not only for catechumens but also for the faithful baptized in their infancy, and even more, since they might have not yet had a chance to see what a plausible treasure they have been conveying in their baptismal personality. How much challenge for further and constant realization in life may offer these introductory events of Christian initiation, yet not sufficiently appreciated by those who have already been baptized and confirmed! We all should submit to permanent re-evangelization according to this primary pattern, which always remains essential and fundamental. Very typical and very post-conciliar approach to Christian formation appears in the communal dimension, which guards and guarantees the ecclesial profile of initiation and prepares a person to be a living member of the Church. The sixth chapter of the book is dealing with ecclesial issues in liturgy. They refer to comprehending the word of God, especially in the context of liturgy, which brings about a peculiar theological sense to it and giving a special character to proclaiming the Gospel, which the Pope Francis calls “liturgical proclamation”. The ecclesial premises influence the responsibility for the fact of accompanying the candidates, who aim at becoming Christ’s disciples. As the Church is teaching also in the theological and pastoral introduction to the RCIA, this is the duty of all Christians, which means: priests, religious and the lay, because the Church is one organism in whose womb the new members are conceived and raised. As this fact is strongly claimed by the Church the method of initiation arises to great importance. The seventh chapter is dedicated to the analysis of the catechumenal method stemming from Christ’s pedagogy and His mystery of Incarnation introducing a very important issue of implementing the Divine into the human. The chapter concerning this method opens a more practical part of the book. The crucial message of it is to make mystagogy a natural and obvious method which is the way of building bonds with Christ in the community of the people who already have these bonds and who are eager to tighten them and are aware of the beauty and necessity of closeness with Christ. Christian initiation is the process of entering the Kingdom of God and meeting Christ up to the union with Him – not so much learning dogmas and moral requirements. This is a special time when candidates-catechumens-elected mature in love and in their attitude to Christ and people, which results in prayer and new way of life. As in the past catechumenate nowadays inspires the faithful in their imagination of love and mercy as well as reminds us about various important details of the paschal way of life, which constitute our baptismal vocation, but may be forgotten and now with the help of catechumenate can be recognized anew, while accompanying adults on their catechumenal way. The book is meant for those who are already involved in catechumenal process and are responsible for the rites and formation as well as for those who are interested in what the Church is offering to all who consciously decide to know and follow Christ. You can learn from this book, what is the nature and specificity of the method suggested by the Rite itself for guiding people to God the Saviour and to the community of His people. The aim of the study is to present the universal way of evangelization, which was suggested and revealed by God in His pedagogy, particularly through Jesus Christ and smoothly adopted by the early Church. This way, which can be called a method, is so complete, substantial and clear that it deserves rediscovery, description and promotion, which has already started in the Church’s teaching by making direct references to such categories as: initiation, catechumenate, liturgical formation, the rereading the Mystery of Christ, the living participation in the Mystery and faith nourished by the Mystery. The most engaging point with Christian initiation is the fact, that this seems to be the most effective way of reviving the parish, taking place on the solid and safe ground of liturgy with the most convincing and objective fact that is our baptism and our new identity born in baptismal regenerating bath. On the grounds of our personal relationship with God and our Christian vocation we can become active apostles of Christ. Evangelization begins with ourselves and in our hearts. Thinking about the Church’s mission, we should have in mind our personal mission within the Church and we should refer to it’s roots – first to our immersion into Christ’s death and resurrection and to the anointment with the Holy Spirit. In this Spirit we have all been sent to follow Christ wherever He goes, not necessarily where we would like to direct our steps, but He would. Let us cling to Him and follow Him! Together with the constantly transforming and growing Church! Towards the new life!
Book chapters on the topic "Flavor experience"
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Capaldi, Elizabeth D. "Hunger and conditioned flavor preferences." In Taste, experience, and feeding., 157–69. Washington: American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-011.
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Sclafani, Anthony. "Nutritionally based learned flavor preferences in rats." In Taste, experience, and feeding., 139–56. Washington: American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-010.
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Side, Catherine. "Case Study: Introducing a New Flavor and Color Ingredient." In Food Product Development: Based on Experience, 95–102. Ames, Iowa, USA: Iowa State Press, 2008. http://dx.doi.org/10.1002/9780470376898.ch8.
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Kelly, Alan. "The Experience of Eating." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0019.
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We think perhaps instinctively of our tongues as supersensitive tasting machines, laden with taste buds that detect and analyze core flavors such as sweet, sour, and salty, from which we build up a picture of what the food tastes like. However, before the food gets there, it has to pass two arguably even more sensitive sensors, the impact of which on what we think the food tastes like is immense. The first is the eyes, and the second is the nose. Controlling the whole system, but perhaps more infallibly than it might think it does, is the brain. Let’s think about the eyes first. We all make automatic judgments about food based on observation, and these first impressions can be incredibly difficult to bypass. Appearance can make complete fools of us, if we let it. I have seen experienced food specialists taste bright orange sweets that comprised apple-flavored jellies with a strong orange dye added and, when asked to describe the flavor, voted verbally for orange, except a few lone and somewhat confused voices claiming for apple. Famously, even one of the best-known color/character differences in the food world can be hacked by playing with appearances and expectations. Red and white wine can be confused for each other when the taster cannot see the color, and obvious cues such as the temperature at which the wine is tasted are manipulated. This has been demonstrated repeatedly in experiments involving so-called experts in France and the United States, where completely different flavor profiles have been reported on tasting one glass of white wine and one of the exact same wine to which a flavorless red dye had been added. In addition, the flavor profile of wine has been shown to differ depending on factors such as the label placed on the bottle (and apparent perceived “fanciness” as a result), and there has frequently been shown to be no correlation whatsoever between price on the bottle and the results of sensory evaluation of flavor or desirability.
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Smith, Barry C. "Tasting Flavors." In The Epistemology of Non-Visual Perception, 29–52. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190648916.003.0002.
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Perceptual experience enables us to know features of objects in our environment. But what does the experience of tasting enable us to know? By tasting we discover the tastes of foods or liquids; but what are tastes? An objectivist sees tastes as properties of foods and drinks, which are there anyway, independent of how we experience them. On this view, tasting provides us with perceptual knowledge of real features of foods and liquids. By contrast, a subjectivist sees tastes as just features of our own experience: sensations on the tongue answerable to nothing other than themselves. Tastes, on this view, are not in the foods; rather foods give rise to tastes in us. A metaphysics of tastes that sees them not as properties of foods but as parts of our experience makes the epistemology of tasting an aspect of self-knowledge. Knowing how something tastes is being immediately aware of a certain sort of experience that occurs when we are eating or drinking. On this view, we can know all about tastes so long as we know all about our experience. However, this simple subjectivist story fails to do justice to the epistemology of tasting. The experiences generated when tasting are not unisensory but multisensory, though unified. They are perceptions of flavor and due to touch, taste, and smell. A satisfactory metaphysics and epistemology of flavor leaves room for flavors as configurations of sapid, odorous, and tactile properties of the food and liquids we consume.
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Shepherd, Gordon M. "Retronasal Smell." In Neuroenology, 128–34. Columbia University Press, 2016. http://dx.doi.org/10.7312/columbia/9780231177009.003.0015.
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We compare the initial experience of the aroma of the wine in the glass with the experience of the retronasal aroma as it contributes to the full flavor of the wine in the mouth and throat. We discuss the controversy over whether retronasal smell is less sensitive than orthonasal smell, and what could be the reasons. The processing of retronasal smell images is described from the olfactory receptors to the olfactory bulb, olfactory cortex, and highest cortical levels.
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Jauernig, Anja. "The Nature and Ontological Status of Appearances." In The World According to Kant, 27–109. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780199695386.003.0002.
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It is shown that things in themselves and appearances are numerically distinct existents whose primary difference consists in that the former are mind-independent while the latter are mind-dependent, in a sense that is explicated in detail. On the proposed reading, the world, understood as the sum total of everything that has reality, comprises several levels of reality, most importantly, a mind-independent, transcendental level, at which things in themselves exits, and a mind-dependent, empirical level, at which appearances exist. Appearances are identified to be intentional objects of experience. The nature and ontological status of appearances is further investigated by way of an examination of Kant’s account of perception and his theory of experience, including a detailed consideration of the formal and material conditions of experience and of the implications of the mathematical antinomies for the specific flavor of Kant’s idealism about appearances.
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Kort, Miriam, and Ben Nijssen. "Experiences with Off-Flavor Research over the Last Decade." In Flavour Science, 459–63. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00085-4.
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Corsi, Marcella. "Measuring E-Government in Italy." In Practicing E-Government, 150–62. IGI Global, 2005. http://dx.doi.org/10.4018/978-1-59140-637-2.ch007.
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This chapter describes our experience in establishing an Observatory for the measurement of the impact of e-government policies onto the efficiency and the effectiveness of the Italian public sector. Such an Observatory is based on evaluation procedures different from those used in other measurement exercises, such as e-Europe or those belonging to the Big Five consultant groups. Moreover, the adopted definition of “e-government” is slightly different than the usual one, as it takes into account not only the mere providing of e-services, but also the whole impact of ICT in terms of transformation of Public Administration — both at a “front-” and at a “back-office” level. What has made us think about a new evaluation method is the desire for a standard, transparent (i.e., one that everyone understands) system, which, while it takes into account the overall level of e-government, the type and number of online services, and their ease of access and quality, also considers policy actions which flavor the spread of electronic government applications, both inside and outside the public sector.
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Gillick, Muriel R. "The Varieties of Hospital Experience." In Old and Sick in America. University of North Carolina Press, 2017. http://dx.doi.org/10.5149/northcarolina/9781469635248.003.0006.
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American hospitals come in a variety of flavors: teaching and non-teaching, for profit and not-for-profit, large and small, government and private, urban and rural. While the patient’s experience varies slightly depending on the type of hospital, all hospitals could be improved to better serve the needs of older patients if they implemented basic geriatric principles.
Conference papers on the topic "Flavor experience"
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Choate, Robert, and Kevin Schmaltz. "The ASME Student Design Contest as a Transitional Design Experience." In ASME 2005 International Mechanical Engineering Congress and Exposition. ASMEDC, 2005. http://dx.doi.org/10.1115/imece2005-81337.
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Teams of Mechanical Engineering students at Western Kentucky University (WKU) participate in the ASME Student Design Contest (SDC) as a component of a Junior Design course. The required course activities include a design review, a mock contest at WKU, and project documentation. Students are also given the option of attending the Regional Conference SDC. Over the past two years, every team has participated at the Regional SDC, with 19 of 27 students attending. Both the 2004 and 2005 WKU teams won the regional competition. The Junior Design course uses the SDC as an intermediate component of a Professional Plan developed and implemented by the WKU ME faculty to assure that program graduates have experienced key areas of the engineering profession and demonstrated the ability to perform in a professional manner. The Professional Component consists of Engineering Design, Professional Communications, Professional Tools, and Ethics. Students receive instruction and practice in all four areas at least once per academic year. With the Engineering Design sequence, freshmen individually build an artifact, sophomores function in design teams, and juniors extend the design experience to an external audience. Technical rigor and faculty expectations obviously rise at each level. The goal is for seniors to be prepared to implement an industry-based project subject to realistic constraints and customer needs. As one of the two design projects in the Junior Design course, the SDC provides a structured design experience with an external flavor. Student teams must demonstrate both problem solving under constraints as well as creativity. To reinforce the economic aspects of design, teams are given a budget, and must fund over expenditures themselves. In addition to the design component of the SDC, the project also includes Professional Communications in the form of design reviews and design notebooks, and Professional Tools such as software for communication, CAD and analytical calculations. The 2005 class has been effective producing rapid prototype components of their designs from CAD models. The Junior Design implementation of the SDC has evolved over the past three years guided by ongoing assessment of both the course and the Professional Component program outcomes. The milestones and associated requirements in the ASME SDC project provides a definitive set of deliverables throughout the progression of the semester long experience. Individual and team performance can be monitored and evaluated with timely feedback, and course outcomes map well into program level assessment. This is a strength of the Professional Component framework that allows for building upon previous coursework, assessing student progress, and adjusting course coverage based on prior assessments to assure that graduating ME students are capable of practicing as engineers.
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Court, Kenneth E. "Extended Cruising The Second Time Around." In SNAME 7th Chesapeake Sailing Yacht Symposium. SNAME, 1985. http://dx.doi.org/10.5957/csys-1985-005.
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Some years ago, in 1975, I presented a paper and a slide show at an earlier sailing yacht symposium in Annapolis. The subject was a four-year, 28,000 mile cruise I had made in the years 1965 - 1968 most of the way around the world: Hawaii and the South Pacific, New Zealand, Australia's Barrier Reef, the Indian Ocean, the Red Sea, the Mediterranean, including the Greek Islands, an Atlantic crossing to Barbados from the Canary Islands, the Caribbean, and home to the Chesapeake. The paper I wrote then was entitled "Extended Cruising: An Overview" and contained sketches and data from my logs. It was same 55 pages long and talked about many facets of cruising from my vantage point, primarily as seen from the decks of Mamari, the 28 foot ketch I had bought in New Zealand. Lest Mamari 's size appear too small, which perhaps would make me seen heroic, recognize that in displacement and accomodations Mamari was the equivalent of a 33 foot boat. To dispel one other misconception, be advised that I normally sailed with a crew of two, sometimes more, and only sailed two legs single-handed, of about 500 miles each, one from Tonga to Fiji in the Pacific, the other in the Gulf of Suez and from Port Said to the Greek Islands. The 1975 paper reflected my background as a naval architect, combined with my experience as a sailor. I told of things I learned from others. I analyzed log data, presented photographs, drawings and tables, and wrote a series of "yarns" such as sailors spin about their travels. The paper is touched with a flavor of the sea, a flavor of talk over run or coffee in a snug anchorage or on a shared night watch. That 1975 paper makes good reading, and much of the information is still valid. It could be reprinted and if there is enough interest l will do so (contact me). This present paper is a brief look at my experiences on a series of sailing trips, but in particular a one year voyage in a 37 foot yawl from Turkey to the Chesapeake via the West Indies in 1980-81. The paper answers the question posed at the 1975 symposium, would I do the trip again? Then, I thought so, but could not be sure, now my reply is, "of course."
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Mukherjee, Abhijit, Jason M. Keith, Daniel A. Crowl, David W. Caspary, Jeff Allen, Jeff Naber, Dennis Desheng Meng, John Lukowski, Jay Meldrum, and Barry Solomon. "Fuel Cells and Hydrogen Education at Michigan Technological University." In ASME 2010 8th International Conference on Fuel Cell Science, Engineering and Technology. ASMEDC, 2010. http://dx.doi.org/10.1115/fuelcell2010-33343.
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There is a strong need for a transformative curriculum to train the next generation of engineers who will help design, construct, and operate fuel cell vehicles and the associated hydrogen fueling infrastructure. In this poster we discuss how we integrate fuel cell and hydrogen technology into the project-based, hands-on learning experiences in engineering education at Michigan Technological University. Our approach is to involve students in the learning process via team-based interactive projects with a real-world flavor. This project has resulted in the formation of an “Interdisciplinary Minor in Hydrogen Technology” at Michigan Technological University. To receive the 16 credit minor, students are required to satisfy requirements in four areas, which are: • Participation in multiple semesters of the Alternative Fuels Group Enterprise, where students work on hands-on integration, design, and/or research projects in hydrogen and fuel cells. • Enrolling in a fuel cell course. • Enrolling in a lecture or laboratory course on hydrogen energy. • Enrolling in discipline-specific elective courses.
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McCall, Casey, and Zbigniew M. Bzymek. "Solving Koffee Karousel Design Problems: A Case Study in the Senior Mechanical Engineering Design Student Project." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-52499.
Full textAbstract:
The University of Connecticut Department of Mechanical Engineering has developed an industry recognized Senior Design Capstone course. The course provides fourth-year students the opportunity for a “major design experience in which they apply the principles of engineering, basic sciences, and mathematics to model, analyze, design, and realize physical systems, components or processes, and it prepares students to work professionally” [1]. The course is taught by a class instructor and is supported by the faculty of the Mechanical Engineering department at UConn. In the 2013–2014 academic year there were over 40 projects in the course. This paper presents the issues and challenges that students faced when working on a project for Koffee Karousel’s coin-operated K-Cup vending machine. Work on the project began with the problem statement, and was followed by the generation of possible solutions (accepting the most promising ones) and finally, choosing the ideal solution. The subsequent steps involved preliminary and detailed design, structural analysis, creating a 3D CAD representation, generating drawings, and producing a prototype. The prototype was then tested to verify its capabilities. The example of switching from a coin-operated design, with its limited potential use, to an electronically operated solution is described in this paper. The objective of this senior design project was to implement a credit card reader onto the original Koffee Karousel design. To accomplish this goal, a redesign of the Koffee-Karousel’s coin mechanism was required. An electrical engineering team of four students worked independently on the credit card and display setup, while a mechanical team worked on a lever mechanism and gears activated by the validation of a credit card. The implementation of this new mechanism included designing a replacement face, a couple of brackets for electrical hardware, and several new parts, including an actuator and a mini-stepper motor. In addition, students designed the new cam that would interface with stepper motor. Some parts were accepted from the current design of the lever and ejector. The new design still allows the customer to choose which K-Cup flavor they want by hand by operating a rotating knob at the top of the carousel, but no longer requires the user to trigger the ejector mechanism manually. Students tested the new mechanism to ensure it was not only efficient, but also worked properly. The stresses on each individual part were calculated for the first design iteration to ensure the new design would not yield or fail over time due to fatigue. The project and its challenges are described in this paper, as well as the students’ contributions to the design of the Karousel mechanisms, switching it from a purely mechanical to a mechatronik solution.
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Vaughan, Neil, Venketesh N. Dubey, Michael Y. K. Wee, and Richard Isaacs. "Artificial Neural Network to Predict Patient Body Circumferences and Ligament Thicknesses." In ASME 2013 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/detc2013-13088.
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An artificial neural network has been implemented and trained with clinical data from 23088 patients. The aim was to predict a patient’s body circumferences and ligament thickness from patient data. A fully connected feed-forward neural network is used, containing no loops and one hidden layer and the learning mechanism is back-propagation of error. Neural network inputs were mass, height, age and gender. There are eight hidden neurons and one output. The network can generate estimates for waist, arm, calf and thigh circumferences and thickness of skin, fat, Supraspinous and interspinous ligaments, ligamentum flavum and epidural space. Data was divided into a training set of 11000 patients and an unseen test data set of 12088 patients. Twenty five training cycles were completed. After each training cycle neuron outputs advanced closer to the clinically measured data. Waist circumference was predicted within 3.92cm (3.10% error), thigh circumference 2.00cm, (2.81% error), arm circumference 1.21cm (2.48% error), calf circumference 1.41cm, (3.40% error), triceps skinfold 3.43mm, (7.80% error), subscapular skinfold 3.54mm, (8.46% error) and BMI was estimated within 0.46 (0.69% error). The neural network has been extended to predict ligament thicknesses using data from MRI. These predictions will then be used to configure a simulator to offer a patient-specific training experience.
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Moore, Tamara J. "Model-Eliciting Activities: A Research-Based Method for Inquiry Learning and Professional Development in the Engineering Classroom." In ASME 2008 9th Biennial Conference on Engineering Systems Design and Analysis. ASMEDC, 2008. http://dx.doi.org/10.1115/esda2008-59440.
Full textAbstract:
Attracting students to engineering is a challenge. In addition, ABET requires that engineering graduates be able to work on multi-disciplinary teams and apply mathematics and science when solving engineering problems. One manner of integrating teamwork and engineering contexts in a first-year foundation engineering course is through the use of Model-Eliciting Activities (MEAs) — realistic, client-driven problems based on the models and modeling theoretical framework. A Model-Eliciting Activity (MEA) is a real-world client-driven problem. The solution of an MEA requires the use of one or more mathematical or engineering concepts that are unspecified by the problem — students must make new sense of their existing knowledge and understandings to formulate a generalizable mathematical model that can be used by the client to solve the given and similar problems. An MEA creates an environment in which skills beyond mathematical abilities are valued because the focus is not on the use of prescribed equations and algorithms but on the use of a broader spectrum of skills required for effective engineering problem-solving. Carefully constructed MEAs can begin to prepare students to communicate and work effectively in teams; to adopt and adapt conceptual tools; to construct, describe, and explain complex systems; and to cope with complex systems. MEAs provide a learning environment that is tailored to a more diverse population than typical engineering course experiences as they allow students with different backgrounds and values to emerge as talented, and that adapting these types of activities to engineering courses has the potential to go beyond “filling the gaps” to “opening doors” to women and underrepresented populations in engineering. Further, MEAs provide evidence of student development in regards to ABET standards. Through NSF-funded grants, multiple MEAs have been developed and implemented with a MSE-flavored nanotechnology theme. This paper will focus on the content, implementation, and student results of one of these MEAs.