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Paddock, Jessica. "Class, food, culture : exploring 'alternative' food consumption." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/27436/.
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Contributing empirically, methodologically and conceptually to the body of work that remains unconvinced of the ‘death of class’ (Pahl 1989), this thesis explores the resonance of class culture in contemporary ‘alternative’ food practice. Indeed, arising from disenchantment with conventional industrial food production and supply chains, ‘alternative’ food networks aim to provide a means to reconnect consumers, producers and food (Kneafsey et al. 2008). By taking seriously the act of shopping for food as culturally meaningful and not merely a practice of routinely provisioning the home (Lunt and Livingstone 1992) this thesis then argues that ‘alternative’ food practice provides a platform for the performance of class identities. That is, both structurally and culturally, class is thought to matter to people (Sayer 2011), and is elucidated and reproduced through food practice. By means of mixed methods data collection; participant observation, survey, semi-structured interviews and documentary analysis, this study provides support for a Bourdieusian approach to class analysis. In particular, the thesis makes use of Bourdieu’s toolkit of concepts by conceiving of class as a relative ‘position’. This is understood to be achieved via the moral derision of the ‘other’, where participants draw moral boundaries between ‘good’ and ‘bad’ foods and the ‘good’ or ‘bad’ who partake in its consumption. In this way, the field of ‘alternative’ food practice seems not only ground from which to observe class. Rather, ‘alternative’ food is understood to be appropriated as a resource of ‘distinction’ (Bourdieu 1984) that is then figured in the very maintenance and reproduction of class culture. This interface between class, food and culture may prove consequential for those seeking substantive alternatives to conventional foodways. Crucially, it is argued that by imagining less socially and culturally uniform strategies to promote ‘alternative’ food practice, we may unlock their potential to provide an equitable and sustainable food future. To this end, by elucidating the moral significance of class in the field of ‘alternative’ food practice, this thesis has wider implications in carving a role for sociological enquiry in the emerging field of ‘sustainability science’ (Marsden 2011).
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Abdalla, Liliane Machado. "The human right to adequate food, culture and food security : a case study of food culture in Katsikas Refugee Camp." Master's thesis, Instituto Superior de Economia e Gestão, 2019. http://hdl.handle.net/10400.5/19952.
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Mestrado em Desenvolvimento e Cooperação InternacionalThis dissertation deals with concepts of Food Security, Human Right to Adequate Food and Culture. It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described. Finally, a case study is presented in order to analyse if food culture, indispensable for fulfilment of the Human Right to Adequate Food, is being observed by food security policies in Katsikas Camp. This study is divided in introduction; three chapters and conclusion. The first chapter defines food Security, Human Right to Adequate Food and the cultural dimension of Human Right to Adequate food. Chapter two focus on understanding food culture and migrants foodways. Chapter three presents the case study: Food Culture in Katsikas Camp. (Português) This dissertation deals with concepts of Food Security, Human Right to Adequate Food and Culture. It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described. Finally, a case study is presented in order to analyse if food culture, indispensable for fulfilment of the Human Right to Adequate Food, is being observed by food security policies in Katsikas Camp. This study is divided in introduction; three chapters and conclusion. The first chapter defines food Security, Human Right to Adequate Food and the cultural dimension of Human Right to Adequate food. Chapter two focus on understanding food culture and migrants foodways. Chapter three presents the case study: Food Culture in Katsikas Camp.
info:eu-repo/semantics/publishedVersion
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Chuka-ogwude, David. "Microalgal culture to treat food waste digestate." Thesis, Chuka-ogwude, David (2022) Microalgal culture to treat food waste digestate. PhD thesis, Murdoch University, 2022. https://researchrepository.murdoch.edu.au/id/eprint/65187/.
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A significant proportion of all waste generated in the world is food waste, contributing up to 8% of global CO2 emissions. Conventional ways of food waste disposal including landfilling and incineration are simply inadequate and unsustainable, emphasizing the need for efficient ways recycling / valorizing food waste. Anaerobic digestion is a way to treat and valorize food waste with significantly less emission of greenhouse gases. However, anaerobic digestion itself produces a waste in the form of anaerobic digestate that is difficult to manage. Microalgae cultivation has been used for the treatment and valorization of a wide range of waste effluents and has been identified as a potentially viable option for the treatment and valorization of food waste anaerobic digestate. On the other hand, food waste digestate as a feed stock for the cultivation of microalgae has its challenges. Food waste digestate is a very high strength effluent having ammonia nitrogen concentration of up to 4000 mg L-1, which is extremely toxic to most microalgae species. Food waste digestate is also very turbid, making microalgae cultivation in this effluent extremely difficult without an unsustainably excessive amount of dilution, as light / irradiance is the most limiting factor in any microalgae cultivation system. Previous efforts to treat and valorize food waste digestate have been less than successful due to the reasons stated above. Considering these, we have identified possible solutions to mitigate the challenges involved in treatment and valorization of food waste digestate using microalgae. These are: the identification and application of microalgae species tolerant to high concentration of ammonia nitrogen as found in food waste digestion to tackle the problem of excessive dilution of the digestate before use; and the use of an inclined thin layer pond with a much shorter light path than conventional microalgae cultivation systems allowing for better utilization of incident irradiance in culture systems.
Three microalgae (Scenedesmus quadricauda, MUR 268, Chlorella sp, Mur 269, and Oocystis sp, MUR 273) were capable of growth in up to 600 mg L-1 of ammonia nitrogen in food waste digestate. Further experimentation was done at indoor bench scale laboratory conditions using the most tolerant and robust of the 3 identified species, Chlorella sp, Mur 269. To gain insight into the mechanisms required for tolerance of ammonia with the identified species, especially in relation to its response to light profiles imposed by turbidity, their photosynthetic response was studied using pulse amplitude modulation (PAM) fluorometry. Indicators including electron transport rate (ETR), maximum quantum yield in actinic light (fv’/fm’) and alpha (α), alongside oxygenesis as an indicator of photosynthesis, were used to study the state of the photosystem of the organism. Maximum specific growth (μmax) rates and in-situ irradiance profiles were also studied. The effect of turbidity was accounted for by studying the above response variables in clear synthetic medium (Bolds basal medium, BBM) and food waste digestate medium. Maximum specific growth rate (μmax) and biomass productivities were 63% and 47% higher in anaerobic digestate of food waste (ADF) than in BBM, maintaining values of 0.681 ± 0.03 d-1 and 165 ± 8 mg L-1 d-1 respectively, even at high irradiance intensities of 1500 μmol m-2s-1, validating their suitability to outdoor conditions. However, Chlorella sp, Mur 269 photosystem II at optimum irradiance, as reflected in Fv’/Fm’ values, was reduced by 16% in food waste digestate in comparison to BBM. A critical look at the photosynthesis of this algae shows that adaptive tolerance methods of Chlorella sp, MUR 269 to toxicity includes adjustment of the photosynthetic unit to maximize absorption of light and compensation mechanisms for reductions in PSII activity including switching to mixotrophic growth mode.
Application of Chlorella sp, Mur 269 for growth in food waste digestate was carried out using an inclined thin layer pond under outdoor conditions. Previous studies using the inclined thin layer pond had shown that though volumetric productivities and biomass densities could be improved by using the inclined thin layer pond for the treatment and valorization of digestates, areal productivities were significantly lower than paddle wheel driven raceway ponds because of the higher surface area to volume ratio in the inclined thin layer pond. To that end, depth optimisation of a 11 m2 surface area inclined thin layer pond was conducted, tailored towards its utilization for the treatment and valorization of food waste digestate using microalgae. Depth optimizations were performed by stepwise increments of the depth of the culture on the surface of the inclined thin layer pond through 0.005, 008, 0.011, 0.0145 and 0.02 m. The kinetics of electron flow around photosystem II of microalgae in-situ culture was used as descriptives for light utilization and limitations of the optimizations via variables including relative electron transfer rate, rETR, and maximum quantum yield, Fv/Fm, and derived parameters including functional relative electron transfer rate (FrETR) and functional relative electron transfer rate ratio (FrETR-ratio). Optimal culture depth determined for the inclined thin layer pond was 0.011 m, with average biomass density of 4.319 ± 0.18 g L-1 and areal productivity of 21.134 ± 1.83 g m-2 d, at an operational volume of 140 L. The most important parameters affecting growth rates and productivity were the mean irradiance inside the culture and the FrETR of photons for phytochemistry. Compared to previous study using anaerobic digestate of piggery waste effluent of similar turbidity, areal productivity was improved 9.5 times.
Further, the use of food waste digestate as a source of nutrients for the cultivation of high value species of microalgae such as Dunaliella salina, that are highly sensitive to ammonia nitrogen was explored. The main aim of this study was to assess the possibility of utilizing nutrients from food waste digestate for growing D. salina. Dunaliella salina was cultivated in modified F-medium with partial to complete replacement of the nitrogen (0 – 100 % digestate nitrogen) source under high salinity (150 - 250 ‰) conditions to study both cell growth and carotenogenesis. It was found that the growth and productivity of Dunaliella salina was not inhibited by ammonia nitrogen found in the food waste digestate. Irradiance above 400 μmol photons m-2 s-1 and higher salinity had combined negative effects on growth and carotenogenesis. However, under increased irradiation and temperature, in comparison with cultures grown in synthetic medium with nitrate salts as nitrogen source, there was no significant difference in biomass productivity when D. salina was cultivated using food waste digestate as sole nitrogen source.
Finally, a comparative study was performed between the depth optimized inclined thin layer pond and an open raceway pond, both occupying a surface area of 11 m2 under outdoor conditions, to ascertain and demonstrate the advantage of the inclined thin layer pond for the treatment and valorization of food waste digestate using Chlorella sp, Mur 269. The inclined thin layer pond supported a much higher average biomass density of 6.807 ± 0.15 g L-1, 7 times more in comparison to the open raceway pond, without severe photolimitation. Volumetric and areal productivities of the inclined thin layer pond were 0.563 ± 0.1 g L-1 d-1 and 31.916 ± 1.11 g m-2 d-1 respectively, 17 and 3 times higher than observed in the open raceway pond. Areal nutrient removal by the microalgae biomass were 2359.759 ± 64.75 mg m-2 d-1 and 260.815 ± 7.16 mg m-2 d-1 for nitrogen and phosphorous respectively in the inclined thin layer pond, 2.8 times higher than observed in the open raceway pond for both nutrients.
The results described above show that employing tolerant species of microalgae like Chlorella sp, Mur 269 offer an advantage for the treatment of high strength effluents, reducing excessive dilution, and unequivocally shows that the inclined thin layer pond is the more performant system for the treatment of highly turbid waste effluents such as food waste digestate.
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Petrycer, Josefina, and Jesper Levén. "Learning from Finnish food culture : Using food culture as a way to investigate Finnishness and translating it into architecture." Thesis, KTH, Arkitektur, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-168736.
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Frågeställning Hur översätter man och representerar ett lands kultur genom arkitektur? Går det att skapa en mer lättillgänglig arkitektur genom vår metod och ingång? Ingång/Metod Genom en folklig ingång studera landets matkultur/traditioner kring mat samt tillhörande miljöer lära sig om landet. Tillämpning Finska institutet är en kulturinstitution avsedd att främja finsk kultur och sprida denna i Sverige. Den kultur som representeras idag kan kompletteras med en mer direkt och upplevelsebaserad approach. Genom att ta del av landets okända matkultur skapas en enkel ingång för gemene man att få en första upplevelse utav landet. Resultatet En finsk restaurang, bar och utställningslokal i Finska institutets bottenvåning i centrala Stockholm samt en bok om finsk matkultur och dess arkitektur. Lokalerna i det ritade förslaget är gestaltade utifrån en upplevelsebaserad metod som handlar om att studera folkliga traditioner och karaktärsdrag, med avstamp i landets matkultur. I egenskap av arkitekter ger vi dessa teman och ledord dess materialitet, rumslighet och atmosfär.Question formulation How do one interpret and represent a countrys’ culture through architecture? Is it possible to create a more easily accessible architecture through our method and starting point? Starting point/Method Through a vernacular starting point study the countrys food culture and traditions and their environments learn more about the country. Application The Finnish Institute is a cultural institution working and promoting Finnish culture in Sweden. The culture exhibited at the institute today could be complemented with a more direct and experiential approach. By taking part of the countrys’ fairly unknown food culture an easy access is created for everyone to get a first experience of the country. Result A Finnish restaurant, bar and event space and gallery at the ground floor of the Finnish Institutes house in central Stockholm. The rooms are configured by using a experiential method to investigate vernacular traditions and characteristics, with starting point in the Finnish food culture. As architects we are giving these rooms themes which configures their materiality, spatiality and atmosphere.
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Byrd, Kaitland Marie. "Culture on a Plate: The Social Construction of Authenticity in Food Culture." Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/77437.
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This study uses three case studies to show how authenticity is fabricated in food culture. Conceptualizing food as a cultural product makes possible the analysis of social processes through food. In doing so, food becomes a mirror reflecting the happenings within the broader social world. This study examines three empirical cases to sociologically understand food culture: southern barbeque, Top Chef, and ramps and quinoa. Southern barbeque allows the examination of the role of fabricated authenticity within food culture. Top Chef is evidence of how chefs actively produce distinction to legitimate their position and status within the field. Ramps and quinoa are examples of two ingredients that have been exploited from their original context to become elite and mainstream ingredients without concern for the consequences to the people who relied on them in the quest for the exotic. Together these cases provide examples of how research on the fabrication of authenticity and impression management can be expanded to include food.Ph. D.
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Shulhan, Stephanie. "Focus on food : a study of food culture among Vancouver secondary school students." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46611.
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The industrial model of agriculture and food systems has led to environmental and soil degradation, loss of biodiversity, and an increase in the prevalence and availability of inexpensive processed foods that are high in calories and fats but low in micro-nutrients (Lang & Heasman, 2002; Muller, Schoonover, & Wallinga, 2007). The transition to a healthier and more sustainable food system will require increased involvement from various stakeholders participating constructively in all aspects of the food system. Promoting this kind of food citizenship among young people, in venues such as public schools, holds great potential for facilitating broader food systems change (Rojas et al., 2011). To do this requires an understanding of young peoples’ current eating and food-related practices and the influences on those practices, including the deeper meanings ascribed to different types of food selections and behaviours. The Focus on Food study reported here seeks to understand food culture among grade 9 and 10 students in Vancouver, as well as how they frame their food choices. I conducted small semi-structured focus groups during which student participants discussed their lunch selections and typical eating behaviours, their perceived influences on those behaviours, and their experiences and opinions about various ways of eating that resonated with them. The study found that participants often framed food as either “good” (usually harmless) or “bad” (often coinciding with being harmful) products. Most participants said that they valued natural foods and ingredients, whereas they were suspicious of those that seemed artificial or unfamiliar. Participants described attempts to avoid or resist “bad” foods and to seek out “good” ones, and many wanted more information about and/or control over the foods available to them. Some participants expressed dissatisfaction with disengaged eating experiences (like fast food consumption), and said that they would prefer more engaged food experiences, such as preparing and enjoying their own “good” food. Initiatives to promote healthy, sustainable, and enjoyable eating should continue to engage students in constructive and hands-on food-related learning activities, during which they can acquire skills and knowledge while positively contributing to human and ecological health.
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Prajapati, Nikita. "Lost in food translation| Khmer food culture from Cambodia to Long Beach, California." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10147311.
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This thesis research examines changes in food culture as a means of adaptation for Cambodians, who migrated to Long Beach, California after the Cambodian genocide (1975- 1979). This research examines how ?place,? defined as experience and neighborhood, influences the ability or desire to maintain certain cultural food practices of the homeland such as passing down the knowledge to the Cambodian younger generation in order to sustain their cultural heritage. An array of qualitative methods was employed for this thesis research which included participant observation, structured interviews, and semi-structured interviews in both Cambodia and Long Beach. For the older Cambodian generation, adaptation of their food culture has occurred through home gardens, shopping at Asian markets in the Long Beach area, and importing certain dried ingredients from Cambodia. The translation of the Khmer food culture transpires when the Cambodian youth takes an interest and they watch their parent(s) prepare the meals. Overall, their place of residence and the willingness to travel a certain distance to shop were influencing factors for Cambodians in the Long Beach area in terms of what types of meals they prepared which included dishes from Asian influences in the surrounding area.
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Kirkwood, Katherine. "Superfood me: Negotiating Australia's post-gourmet food culture." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/208209/1/Katherine_Kirkwood_Thesis.pdf.
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Over the last 10-15 years, food has become an integral part of Australian popular culture. Through analysis of interview data and texts, this thesis articulates the next phase of Australian food culture. Everyday households now have a greater interest in ethical and sustainable eating, and a greater awareness of how the industrial food system encourages consumers to buy its products. Engagement with food culture is also going beyond television and print to embrace digital spaces, but these developments do not render legacy platforms obsolete. Together, these changes in culinary concerns and forms of food media represent Australia's post-gourmet food culture.
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Tsang, Chun-yee George, and 曾俊儀. "The food culture in Hong Kong and Taiwan." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B29518994.
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Pettit, Katy. "The food culture of East London 1880-1914." Thesis, University of East London, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.532985.
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This thesis offers a re-reading of the cultural history of East London's working class by focusing on the culture of food. During the 19th century, published reports by philanthropists and investigative journalists such as Jack London (People of the Abyss) tended to portray the East End as a locus of deprivation and immorality where starvation was rife, food was substandard, and ignorance perpetuated a poor diet. Challenges to such perspectives went largely overlooked, and the myth of the bad East End was consolidated. Academic and popular historians such as William Fishman (East End 1888) and Ellen Ross (Love and Toil: motherhood in outcast London, 1870-1912) have continued since then to foreground crime, destitution and the outcast minority. In contrast this study presents a more contradictory and nuanced history of East London's culture. It explores elements of middle- and upper-working class food preparation and consumption practices, cultures of knowledge, and attitudes towards nutrition. It draws on diverse sources such as oral history, local newspapers, personal photographs and scrapbooks, shop records, minutes of meetings, and a child's exercise book. Through these means it makes the case that a sufficient and comprehensive food culture existed both at home and in public spaces in East London. Working-class people sought to expand their knowledge about food and cooking from school and college cookery lessons, public lectures and demonstrations. Furthermore, awareness of food was integral to East End culture; born of economic necessity and shaped by custom, organic knowledge about food was nurtured by the culture's permeable boundaries between public and private, leisure and labour, and production and consumption. Using the Report of the Inter-Departmental Committee on Physical Deterioration of 1904 as a case study, this work explores the broader issue of food within the context of changing conceptions of nutrition. Thus a more inclusive version of East London's history can be offered through an understanding of food culture.
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Jones, Mary M. "Market Hall: Connecting Community Through Food, Commerce + Culture." VCU Scholars Compass, 2018. https://scholarscompass.vcu.edu/etd/5390.
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Market Halls are public spaces critical to social and economic development. They are a reflection of the cities they inhabit. These markets are the beating heart of the community. They are more than just places of commerce – they are a microcosm of the city.
A Market Hall or upscale farmers market provides an opportunity to bring healthy food options to neighborhoods, support local businesses all while bringing together a community. Specifically, a market hall in Richmond, Virginia will showcase the best the city has to offer from our strong farming community, award winning food and chefs, variety of breweries, talented artisans and bustling entrepreneurial community.
Modeled after Torvehallerne in Copenhagen, this space will draw people to downtown Richmond, introduce local vendors, and integrate and encourage community by connecting people through conversation.
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O'Brien, Nanette R. "Culinary civilization : the representation of food culture in Ford Madox Ford, Gertrude Stein and Virginia Woolf." Thesis, University of Oxford, 2017. http://ora.ox.ac.uk/objects/uuid:14ef9741-fc4a-48d2-aacd-69ff74735b91.
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This thesis addresses the literary representation of food in the period from 1900 through 1945 in the work of Ford Madox Ford, Gertrude Stein and Virginia Woolf. Taking up nineteenth-century fascinations with sensual and aesthetic taste, these authors explore the implications of food preparation and consumption in Britain, America and France. They use representations of everyday culinary practices as a way to examine articulations of anxiety about the state of civilization, a fear that is amplified and altered by both World Wars. The thesis approaches the question of the significance of food to literary modernism in two ways. The first is a theoretical analysis of modernist ways of thinking about the dialectic between the concepts of civilization and barbarism. The second is grounded in material history, establishing the contexts and conditions of food culture in the first half of the twentieth century. Drawing on sociological thinking from Norbert Elias's conception of the civilizing process and Pierre Bourdieu's theory of distinction, and using a combined methodology of close reading, biographical and historical analysis, I show that food acts as a lens for these authors' ideas about civil society and modernity. My original contribution to knowledge is threefold. The first is my interpretation of 'culinary Impressionism' as an extension and repositioning of current scholarly thinking about Ford's literary Impressionism. The second is my reading of Stein's and Toklas's jointly-authored cookbook draft as evidence of their collaboration. This forms the crux of my argument about Stein adapting domestic culinary techniques into her other writing. The third is in my chapter on Virginia Woolf. My original archival research shows that in A Room of One's Own Woolf's representation of the financial and culinary difference between men's and women's dining in colleges at the University of Cambridge is justified and the material inequality was in fact worse than previously understood. I argue that the disparity in institutional food intensifies Woolf's later reimagining of the term 'civilization' in Three Guineas. While drawing on the work of modernist studies scholars on modernism and the everyday, civilization, and food, my project is unique in demonstrating that food reflects modernist conceptions of civilization and barbarism. My thesis contributes to the understanding of transatlantic aesthetics and gendered productions of modernism by illuminating the centrality of agriculture, cookery, domestic work and institutional dining to modernist authors.
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Al-Azri, Masoud. "Modelling crop diseases for food security." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/44777/.
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Global crop production is affected by seasonal and climatic variations in temperature, rainfall patterns or intensity and the occurrence of abiotic and biotic stresses. Climate change can alter pest and pathogen populations as well as pathogen complexes that pose an enormous risk to crop yields and future food security. Crop simulation models have been validated as an important tool for the development of more resilient agricultural systems and improved decision making for growers. The Agricultural Production Systems Simulator (APSIM) is a software tool that enables sub-models to be incorporated for simulation of production in diverse agricultural systems. Modification of APSIM to incorporate epidemiological disease model for crop growth and yield under different disease intensities has few attempts in the UK or elsewhere. The overall aim of this project is to model disease impact on wheat for improved food security in two different agro-ecological zones. The incidence of wheat diseases between 2009 and 2014 in two different agro-ecological zones, UK and Oman were compared. Most of the fields surveyed in Oman and UK were found to have at least one disease. Leaf spot was the most prevalent foliar disease found in Omani fields while Septoria was the most common foliar disease in the UK. Fusarium followed by eyespot and ear blight represents the most common diseases of stem and ears in UK winter wheat between 2009 and 2014. However, in Omani wheat Fusarium causing stem base and loose smut of ears were the most common. Eyespot was not found in Omani winter wheat and this may relate to the high temperature during winter in Oman. This study discussed the first work on the occurrence of fungal diseases and their pathogens in Oman and the influence of agronomy factors. Large numbers of pathogenic fungi causing symptoms were found to be prevalent in wheat fields in Oman. Isolation from six symptomatic wheat varieties resulted in 36 different fungal species. Alternaria alternata was the most frequently isolated pathogen followed by Bipolaris sorokiniana, Setosphaeria rostrata, and Fusarium equiseti. Results also showed some agronomic practices influenced disease incidence. Mechanical sowing method and time of urea application were found to influence leaf spot disease. An investigation into the recovery of treatment cost for eyespot control through yield and the effect of fungicide treatment on risk showed that all fungicides apart from (epoxiconazole) Opus at 1 L ha-1 were found to be worth the costs, either under high disease pressure (inoculated sites) or naturally infected sites. For the risk averse manger fungicide treatment would be worth the cost as it would reduce the higher level of disease and consequently minimise associated yield losses. In this work, disease models were built to predict the disease development and yield loss in relation to crop phenology using results from previous literature on conditions favouring sporulation, infection and disease development and severity. Analysis of 461 data sets showed that climatic conditions and agronomic factors significantly influenced disease development either positively or negatively in all models. The application of a range of fungicides at GS31/32 reduced disease significantly at GS39 in comparison to epoxiconazole alone. Disease severity at GS39 decreased yield only slightly by 2.2% whilst only (prothioconazole) Proline 275 increased yield significantly with almost 30% yield increase. The performance of the APSIM wheat model to simulate phenology, leaf area index, biomass and grain yield of two winter wheat varieties (Okley and Cashel) was evaluated under UK conditions and the previously developed eyespot disease were linked with APSIM. Generally, APSIM poorly predicted the phenology, LAI, biomass and yield of winter wheat grown under UK conditions. The linked eyespot disease models with APSIM simulated an adequate level of disease predication at GS12/13 (9.6%), GS31/32 (1.3%) and GS39 (12%). Overall, the link between eyespot epidemiological disease models and crop growth model has successfully provided the basis for further development of the model and enhance crop growth simulation. Moreover identification of main diseases threatening wheat production in Oman can help to plan for future research, to assess the economic importance and to contrast environment models for yield loss.
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Walsh, Aoibéann. "Food, culture and decision making : implications for the food supply chain in Northern Ireland." Thesis, Queen's University Belfast, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.696329.
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Decision making and food choice are consumer behaviours that dominate individual lives, group interactions, and national debate. The concept of food culture is the combination of the two behaviours. A nation's food culture offers a snapshot into their consumption and eating practices through the actions taken by its people in relation to food. It represents the enduring influence of culture on consumption behaviour, which also evolves based on situational and environmental influences. In comparison to other countries and regions, Northern Ireland is not traditionally considered to have such an easily identifiable food culture. In this sense, the features of the nation's relationship with food are not widely known. The study aimed to determine the nature of food, culture and decision making in a Northern Ireland context, thereby enable the salient features of the region's food culture to be identified and the implications ascertained for the food supply chain. Based on this aim, objectives were formulated and an age-related methodology was developed. Four phases of research were conducted to correspond to four stages of the lifecycle - childhood (n=186), adolescence (n=349), adulthood (n=104), and elderly (n=31). Data collection methods included the draw and write technique, surveys, and narrative interviews. The concept of a food kulture was proposed to characterise the shared heritage that exists in relation to food choice behaviour in Northern Ireland. Food kulture is described as representing a less distinct connection between people and food, whereby unconscious markers may be observed to identify behaviour. A descriptive model of food kulture was developed highlighting the key thematic results of the study. Results emphasise the balance between decisions made which demonstrate individual choice and those reflecting cultural echoes of learned behaviour. The period between adolescence and adulthood was identified as being pivotal in the development of a food consumer who is likely to achieve a nutritionally balanced diet. A reversion to past eating habits was witnessed in the elderly sample, who introduced new foods and practices into their diet but continued to return to their personal food history. Implications for the food supply chain recognise the positive nature of the collective sample's eating habits, which suggest optimism in the continued growth of the agri-food sector. A key recommendation from the study is for increased awareness of Northern Ireland's food kulture and its impact on the sectors of the food supply chain and health promotion/nutrition education.
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Tonner, Andrea. "A study of consumers' identity construction within food culture." Thesis, University of Strathclyde, 2012. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=17003.
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This thesis explores the relationships between consumers, society and food, with the aim of understanding how individuals create self-identity through food culture. The study is based within Consumer Culture Theory, particularly the body of work considering consumers‘ identity projects and makes theoretical contribution therein. It focuses within food culture because it encompasses universal consumption which is: mundane and symbolic, social and personal, incorporates both work and pleasure and as such contains distinctive insight for consumer identity. Food consumption is also both practice and policy relevant representing the world‘s largest industry and a key governmental priority. The findings of this narrative study show that people construct self by negotiating the territory between established theoretical traditions, understanding their own identity as more nuanced than the extremis positions can suggest. The main theoretical contribution in this area is a refinement of extant models of extended-self. It considers that factors of unextended-self are uniquely configured. It finds that consumption can be both instrumental to maintaining unextended-self and a factor of extended-self in its own right and that in this second state it should be understood within a separate category distinct from sans-consumption self. It proposes that understanding how consumer culture becomes subsumed into extended-self requires examination of three distinct matters: characteristics of incorporation, means of incorporation and relevant incorporation activities. The thesis also contributes to theory upon the social antecedents of identity and consumption. It finds that personal unique constructions of family and friendship are the most enduring and directly impactful relationships. Food culture maintains these relationships while simultaneously being influenced by them and the antecedents of self-identity which they represent. It concludes with implications for social marketing which embrace the influence of niche-groups upon individuals and for food marketers to ensure opportunity for consumer identity work as part of branded relationships
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Sanchez, Ileana E. N. Lugo de. "Systematic measurement of organizational culture for college food services." Diss., Virginia Tech, 1995. http://hdl.handle.net/10919/40252.
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Canolli, A. "Behind open doors : restaurants and food culture in Kosova." Thesis, University College London (University of London), 2014. http://discovery.ucl.ac.uk/1452980/.
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My dissertation is grounded in a thick ethnography of restaurants as social and material sites in Prishtina, the capital of Kosova. I argue that Kosovar food culture is characterised by its peasant, Ottoman and socialist past. Yet, in the current phase of state-building, Kosovars are constantly seeking to appropriate different ideas, models and practices to construct, reproduce, negotiate and affirm their social and national identity. My ethnography is phenomenologically rooted and dialogically conducted as an embodied approach to the study of commensality, conviviality, sociality and performance in gastronomic ‘third places.’ I look at both spatial and placial aspects of the foodscape as materialised in restaurants. In chapter one, I focus on the Kosovar society in general and Kosovar food culture in particular. Here, I canvas a general foodview of Kosova with particular focus in its socialist past. Then I move to chapter two to discuss relevant literature in the anthropology of food, and my methodology. In chapter three, I focus on ‘banal gastronationalism’ and ‘culidiversity’ as produced, practiced and consumed in restaurants. I also argue that local tradition is represented in the process of appropriating, negotiating and performing culture. In chapter four, I analyse the ways in which ‘village’ food, ‘fast food’ and ‘our food’ have become objectifications of morality, modernity and ideology. This chapter provides a view of foodways, food ideologies, food movements and local coping strategies. In chapter five, I turn to discuss café culture. I argue that cafés play a crucial role in the formation, production, reproduction and exchange of identification capital, public sphere and community building. In the final chapter, I conclude by summarising my thesis and argue that anthropology of postsocialism may benefit from the study of food and restaurants.
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Ricciardelli, Francesca <1989>. "Language through food: Italian food culture and its linguistic influence to improve Italian language acquisition." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/8753.
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The first part of this dissertation aims to describe the role of the Italian culture in the United States of America. The research was conducted at Queens College, City University of New York. The materials collected during this research show that there are several factors that motive students to study Italian as a Foreign Language. Besides the importance of literature, music, art and history linked to Italy, other factors known as 3Fs can be considered influential: Fashion, Food and Ferrari. Cinema is also investigated as relevant. The focus of the dissertation is Food and how it can influence students who are learning Italian as a FL.
The second part is dedicated to another research that was conducted at the Cultural Association of the Molise Region in New York. Cooking during Italian lessons was used to verify the acquisition of grammatical concepts previously introduced to the students. The class was comprised of six adults, ranging from beginner to pre-intermediate levels. As a result, half of the students had fully acquired the concepts after the cooking lesson. In fact, practical activities can be disguised as playful and helpful: students learn the language while doing something practical and they forget that they are learning. Their motivation is stronger not only because they are improving their Italian skills, but they are also learning how to cook traditional Italian dishes. In conclusion, the positive results obtained by the research demonstrate that Italian teaching materials about Food, specifically recipes, can be used to increase the acquisition of an already familiar topic.
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Clayton, Lucy Ann. "The technology of food preparation the social dynamics of changing food preparation styles /." Diss., Online access via UMI:, 2004. http://wwwlib.umi.com/dissertations/fullcit/1424906.
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Chester, Anne Connolly. "Foodie Culture, Muslim Identity, and the Rise of Halal through Media." Ohio University Art and Sciences Honors Theses / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ouashonors1493210482912763.
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Conklin, David P. "The traditional and the modern : the history of Japanese food culture in Oregon and how it did and did not integrate with American food culture." PDXScholar, 2009. https://pdxscholar.library.pdx.edu/open_access_etds/3786.
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The study of food and foodways is a field that has until quite recently mostly been neglected as a field of history despite the importance that food plays in culture and as a necessity for life. The study of immigrant foodways and the mixing of and hybridization of foods and foodways that result has been studied even less, although one person has done extensive research on Western influences on the foodways of Japan since 1853. This paper is an attempt to study the how and in what forms the foodways of America-and in particular of Oregon-changed with the arrival of Japanese immigrants beginning in the late-nineteenth century, and how the foodways of the first generation immigrant Japanese-the Issei-did and did not change after their arrival. In a broad sense, this is a study of globalization during an era when globalization was still a slow and uneven process and there were still significant differences between the foodways of America and Japan.
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Wang, Chia-Lin. "Probiotic lactobacilli as a soy yogurt starter culture - microbiological, chemical and sensory analyses /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422974.
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Nyrén, Jenny. "Translating American food culture from English to Swedish : A study of cultural references in translation." Thesis, Linnéuniversitetet, Institutionen för språk (SPR), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-26349.
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The aim of this paper is to analyze the different solutions used when translating cultural references. The source text is an extract from The Omnivore’s Dilemma. A Natural History of Four Meals (2006), written by Michael Pollan, and the material that this study is based on is taken from that text, as well as from my translation of that extract. The theme of the book is American food culture from various perspectives, which results in a culturally specific text. The cultural references in this study regard phenomena such as food-related items, geographical places and names, etc. In the translation of these cultural references, I used a combination of methods. The strategies used were Ingo’s complementary addition, Vinay and Darbelnet’s equivalence and adaptation, as well as Newmark’s transference. The analysis of the translation showed that the most used strategy was transference, which was expected considering that the purpose of the text is to present American food culture and the ambition and aim of the translation was to keep as many cultural references as possible in the target text. One conclusion that could be drawn from the study was that the purpose of the text and the intended TT reader are main factors when deciding how to translate cultural references.
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Yoo, Dong-Ju. "Consuming modernity : women, food and promotional culture in contemporary Korea." Thesis, Loughborough University, 1986. https://dspace.lboro.ac.uk/2134/7156.
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The process of modernisation has created tension and confusion in selfidentity in spite of its various new opportunities. This impact of modernity is more intense in a non-western society. Korea is experiencing a unique pattern of the dynamics and dilemmas modernity has presented. Korean women are experiencing clashes between modernity and tradition, capitalism and Confucianism, and Western and Korean cultural values. The gap created from these tensions is widely mediated by the logic of consumerism. This process is clearly revealed in women's values and attitudes towards food and eating. Although rapid economic development and social changes have considerably modified people's eating habits, women's roles and expectations in regard to food and eating are much more ambiguous and confusing than in the past. Korean advertising displays sharp contradictions of these aspects. While advertising reflects and actively reshapes the prevailing images of women, women constantly reconstitute their identities by selecting, rejecting and negotiating with the public messages in their everyday lives. This thesis aims to examine the changing female identities in contemporary Korea in the process of modernisation and Westernisation by exploring the tensions and contradictions in regard to women's values and attitudes towards food and eating, through the examination of the representations of Korean advertising and women's everyday experiences and negotiations.
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Haeney, Jane Gwyneth. "Culture, food, memory and health : an intergenerational study in Liverpool." Thesis, Liverpool John Moores University, 2010. http://researchonline.ljmu.ac.uk/5979/.
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This intergenerational study within Liverpool communities employed embodied memory as an analytical tool to explore the changing nature of food practices and the consequent implications for diet and health. The methodology had a qualitative focus using a phenomenological approach that employed the ethnographic methods of participant/nonparticipant observation, natural conversations, document analysis and in-depth interviews with eight families that comprised three and four generations of mixed gender and socioeconomic backgrounds spanning almost one hundred years. Memory is a multi-faceted phenomenon through which I have explored a range of concepts in relation to food and familial practices; history, inter-generational transmission, identity, tradition, community and health. The notion of embodied memory involving the senses and emotions, revealed the cultural and social meanings my participants afforded to traditional, ritual and everyday foods and food practices and the extent to which these organised and embodied their relationship with the past bound up in life experiences that included transitions, turning points and significant events and relationships. Within particular temporal, social, economic and historical contexts such memories moulded food and eating practices that in turn, intersected with the major influences on food choice including available resources, corporate marketing, personal attributes and knowledge, family values and health concerns. The study produced evidence that health and illness are not independent variables that can be tested and measured, but rather are subjective experiences embodied in everyday life attention to which can help us develop a better understanding of why the relationship between food and health has become problematic. Food stories across time revealed that people draw on, and respond to, different knowledges that may, or may not, lead them to improvise or make adjustments to their food practices. A common sense stock of knowledge bound up in the notion of tradition once embedded in the community and family has, to a large extent, been superseded by 'expert' knowledge derived from surveys that provide evidence base for government advice on healthy eating from which, despite inconsistencies, the individual is expected to make rational, informed choices. My study challenges this ethos of individualism wrapped up in the aphorism 'you are what you eat', arguing that we need to focus our attention on the social and cultural ways in which food 'gets done', food as it is valued and practiced, that in turn may lead to more effective health promotion strategies.
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Reiley, Amy. "Revolution! Revolution! : feast, famine and general copulation in modern American popular culture /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09armr3621.pdf.
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Zgonc, Emma. "Life, Food, and Appalachia." Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.
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Mills, Melinda Anne. ""Cooking with Love": Food, Gender, and Power." Digital Archive @ GSU, 2010. http://digitalarchive.gsu.edu/anthro_theses/38.
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This work explores the complex relationships between women, food, and power. Engaging the literature of feminist food studies allowed me to record the narratives and examine the experiences of women living in the United States. I take a close look at how women solidify and strengthen their social relationships to family and community through the use of food, or compromise and weaken these relationships through the denial or refusal of food, in the form of cooking or eating. I also consider both local and global contexts for understanding food, in terms of consumption and chores. Finally, I demonstrate how imagery of food allows women to participate in processes of commodification and fetishism.
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Lamory, Noémie, and Camille Laporte. "The impact of culture on the food consumption process : The case of Sweden from a French perspective." Thesis, Umeå universitet, Företagsekonomi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-122873.
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The purpose of this study is to examine the extent of which culture influences the food consumption process. More specifically, our research will focus on the consumption process of Swedish consumers, as well as their motivations when buying food products. The overall objective of our research is to analyse the extent of applicability the Swedish model of consumption might possibly have in a country like France with a strong food culture. To conduct our research, a qualitative method was used along with an interpretivist approach. This was in accordance with the overall aim to highlight social and cultural facts by analysing consumer behaviour. Based on the theoretical framework studied in the report, ten in-depth interviews were conducted on Swedish and French students. The findings include good insights and advice that retailers and suppliers in the food industry could use to improve the grocery shopping experience and make it a better fit to the consumers’ expectations. Some limitations could be observed in our research, mainly due to the language barrier, concerning both the research material and the interviews. The results were also influenced by the location of the study and the past experience of the respondents. Further research can be recommended to investigate the effect of food and culture on larger cities and in different locations. Doing so, the findings could give a more representative overview of the food consumption process. The study could also be expanded on different market niches with different age groups allowing comparisons from different generations. Another idea would be to target consumers with varying levels of incomes, in order to see to what extent income influences the food consumption process.
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Lofgren, Jennifer Mary. "Changing tastes in food media : a study of recipe sharing traditions in the food blogging community." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.
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Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action.
As the community has grown, it has become more complex, structured and diverse. The thesis examines its evolution and the response of food-related media and other industries to food blogging. The nature of the food blogging community reflects the cultural and social nature of food and the ongoing evolution of recipe sharing through food-related media. Food blogs provide an insight into the eating habits of ‘ordinary’ people, in a more broad-based manner than traditional food-related media such as cookbooks. Beyond this, food blogs are part of wider cultural trends towards DIY, and provide a useful example of the ongoing transformation of food-related media, food culture, and indeed, culture more broadly.
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Daniel, Carolyn. "Eating into culture : food and the eating body in children's literature." Monash University, School of Literary, Visual and Performance Studies, 2004. http://arrow.monash.edu.au/hdl/1959.1/5259.
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Tchoukaleyska, Roza. "The markets of Montpellier : food culture, identity and belonging in France." Thesis, University of British Columbia, 2009. http://hdl.handle.net/2429/7325.
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Focusing on immigration, food consumption and cultural identity, this thesis examines the expression of ethnic identity in city spaces in France. Several months of ethnographic fieldwork in Montpellier, France centred on three of the city's food markets: two self-identified as farmer’s or organic, and one as North African. The sale of paysan goods at the farmer’s market sees shoppers and producers engage in a series of well-versed economic and cultural exchanges, revealing the importance of local production and consumption for the development of a distinct Montpelliérain identity. The market emerges as a politically and socially integrated community, a site of civic citizenship and regionalist sentiments. The North African market, recently displaced from its traditional plaza to a small parking lot, has an alternative character: a valued communitarian space for participants, it is a site of ethnic commerce and diverse consumption. Yet this space is externally perceived as a site of illegality and foreignness, with critics challenging the market’s legitimacy and campaigning for greater control on public space usage. In the contrasting experience of Montpellier’s outdoor food markets, I trace ongoing struggles to define local social and civic identities.
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Chi, Heng-Chang. "Transnational food geography and culinary culture in Thai restaurants of Taiwan." Thesis, University of Sheffield, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.531199.
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Jones, Andrew Meirion. "A biography of ceramics : food and culture in Late Neolithic Orkney." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241747.
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Shackleton, Ruth Elizabeth. "Collisions of corporate culture : UK food retail investment in the USA." Thesis, University of Southampton, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242407.
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Mullins, Emily Ann. "Reactions to American Food Culture: Stories from Immigrants in Athens, Ohio." Ohio University Honors Tutorial College / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1556212579404894.
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Johnsson, Mick. "Food and culture among Bolivian Aymara symbolic expressions of social relations /." Uppsala : Stockholm, Sweden : [Uppsala University] ; Distributed by Almqvist & Wiksell International, 1986. http://catalog.hathitrust.org/api/volumes/oclc/18245908.html.
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Shan, Xiaoqiu. "Website about Chinese food : information design promoting culture identify by website /." Online version of thesis, 2009. http://hdl.handle.net/1850/11632.
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Lawson, Jenny Alexandra. "Playing with the domestic goddess : performance interventions into contemporary food culture." Thesis, University of Leeds, 2011. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.545700.
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Cary, Adelaide Stull. "The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1494259342318402.
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Cunningham, T. LaRae. "Eating soil and air the culinary avant-garde at the turn of the 21st century /." Diss., Online access via UMI:, 2007.
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Pennell, Sara. "The material culture of food in early modern England, circa 1650-1750." Thesis, University of Oxford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302127.
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Boyce, Charlotte. "'Tell me what you eat' : representations of food in nineteenth century culture." Thesis, Cardiff University, 2006. http://orca.cf.ac.uk/56064/.
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Drawing upon the poststructuralist theories of Barthes, Derrida, Foucault and Lacan, this thesis analyses the multiple significations attached to food in nineteenth-century culture, and the art and literature of the Victorian bourgeoisie in particular. Chapter one utilises Lacanian theories of vision and desire in order to suggest that nineteenth-century representations of food are frequently caught up in a politics of display, constituting a feast for the eyes as well as the palate. It goes on to argue that the preoccupation with display in the middle-class dining room reveals something of the nature of bourgeois desire, as well as the fundamental instability of subjectivity. Chapter two examines the class-specific locations in which food was consumed, focusing on the special status accorded to the dining room in bourgeois culture. It also suggests that the picnic - a phenomenon which transported the middle classes outside of the security of the domestic realm - holds a disruptive, disorderly potential in representation, which ultimately undoes the inside/outside binary used to order Victorian eating spaces. Chapter three considers the relationship between food and nation in nineteenth-century art and literature, arguing that racial and cultural others are often portrayed in terms of food, functioning simultaneously as objects of desire - appetising dishes to enhance the white, British palate - and sources of anxiety, having a destabilising effect upon the hegemonic cultural identity when 'consumed'. Considered collectively, these chapters demonstrate that the act of eating is by no means an innocent one. Freighted with cultural significations both manifest and covert, caught up in complex networks of meaning relating to hierarchies of gender, race and class, food and its associated practices work to construct, as well as to nourish, the consuming subject.
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Kesimoglu, Aysegul. "Modernity and taste : a study of food, culture and identity in Istanbul." Thesis, City, University of London, 2018. http://openaccess.city.ac.uk/20825/.
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This thesis studies the operationalization of culture in Turkish society using sociality of food and eating as its operational laboratory. It is primarily interested in the construction of taste and the organization of social practices in light of Turkey’s complicated socio-cultural constitution, its contested identities and nation state formation, as well as socio-political transitions. Bringing these interconnected elements together, the thesis is interested in deciphering the mechanisms behind the construction of taste in Turkey and the making of social identities in an ever-changing society. In this regard, the thesis works within the ambit of Bourdieusian theories of culture and aims to present an innovative mode of approaching taste and identity that goes beyond the more conventional static ordering and stratification of culture. Rather, the thesis explores the contradictory positionings that characterize everyday lives of individuals in Turkey (more specifically Istanbul), which can manifest themselves clearly in their food cultures. Food facilitates a unique insight into the active making and remaking of cultural distinctions and identity, since food is about sociality, practice and organization, formality and commensality; and as this thesis will also argue, it also extends to notions of cosmopolitanism, modernity, tradition and authenticity. The thesis uses food as an informative lens to challenge prior manifestations of social positioning based on stable cultural and economic markers of identity. Instead, the thesis identifies expressions of shifting markers and currents of thoughts and attitudes, in particular contrasting accounts of modernity and tradition, as they relate to how individuals distinguish themselves amidst social change in wider society. The unique findings of the thesis manifest that indeed taste is a complex matter; markers of taste are not necessarily static or stable. As this thesis will highlight, Turkish individuals deploy a situational logic in their practices, which can also manifest itself as an incongruous use of the modern and traditional together. The situational logic behind taste echoes and reaffirms Bourdieu’s theory of the fields; each field has its own ‘general laws’ and ‘specific properties that are peculiar to that field’ (Bourdieu, 1993b: 72, italics in original). This finding alone falls contrary to many works in the literature, which envision a static field of social practices, and supports this thesis’ main argument; food cultures (or cultures for the same matter) are contextual. The unique, non-Western Turkish case study also presents a rather unorthodox showcase of mixed practices across different classes, challenging the notion that class alone can account for differences in social practices. Focusing on lived experiences and evident tensions in social practice, the thesis argues that social positions are a highly fluid matter.
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Feltner, Penny. "Local food culture and its effects on agroecosystem health: a case study." Miami University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=miami1400852016.
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Smith, Tracee Tamiko. "Rural Obese African American Women and Depression, Food Culture, and Binge Eating." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/3073.
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The rural African American population has a high incidence of severe psychosocial problems and a skewed perception of obesity, despite obesity's extremely high prevalence rate in this population. Despite the acknowledgements of these problems, there is a gap in literature relative to the effective treatments for obese African Americans diagnosed with depression. This study measured correlations between obesity and depression, binge eating, and food culture amongst African American women residing in Jefferson County, MS. The health belief model was used to guide an assessment of beliefs, perceptions, susceptibility, cues to action, and self-efficacy. A cross-sectional design was used based on the sampling method and the associated sites along with distinctive design factors, including: no time factor, existing differences, and no random allocation. The Beck depressive inventory and the Bernice Roberts Kennedy cultural inventory for minority groups were the tools used to measure obesity and depression. Linear regression determined that there was an association between depression and obesity. Analyzation of study findings indicated that the participants responded to culturally sensitive questions surrounding prayer, religious involvement, and regular church attendance, which are common coping responses and mechanisms for depressed African American women. These results show a need to encourage health practitioners and researchers to create and implement individualized health promotion campaigns and interventions that fit with community and cultural realities, which could effectively address the obesity and poor health epidemic among rural African American women.
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Furlan, Mattia <1995>. "Food, Culture and Translation. Observations on Translating Recipes from English into Italian." Master's Degree Thesis, Università Ca' Foscari Venezia, 2021. http://hdl.handle.net/10579/19954.
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Food is an important part of human cultural expression, and recipes are a way of transmitting the knowledge on its preparation. This dissertation consists in the translation from English into Italian of a sample of recipes belonging to the British and Italian cultural areas and to a mixed “Anglo-Italian” area. The focus is on the rendition and acceptability, for an Italian public, of the cultural elements of the recipes originally thought for a British public . First, the work provides some considerations on the relationship between food and culture. Then, the characteristics of the genre “recipe” are exposed, and useful aspects of translation theory are presented. The recipes included in the dissertation are then translated and each one is presented with a commentary which focusses mainly on their cultural aspects. In conclusion, it is possible to observe that the main problems relate to units of measurement, ingredients’ availability and the need to substitute them or explain their characteristics, implicit traditions in the source culture that need to be explained in the target culture, how Italian recipes and references are treated by the British which need a “re-Italianization” process when presented to the Italian culture, and the need to render the critiques moved to Italian cuisine more acceptable for an Italian public especially in those contexts where they cannot be eliminated.
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Olkun, Gizem <1996>. "Representing Turkish Food in US Popular Culture Before and After 9/11." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/21627.
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Since the first trade voyages and colonialist campaigns to the non-European lands, representations of non-European cultures by the Western world have been constructed with the influence of Exoticism and Orientalism, which are concepts that focus on the articulated difference between the Eurocentric world and “the Other”. This articulated difference has played an important role in postcolonial studies for a long time in analysing the representations of the Other as an unfamiliar and inferior entity and gave way to the concept of “exotic sameness”, which took every non-European culture as generically exotic.
Food is considered as a cultural symbol by food scholars and food studies explores these uses of foodstuffs to reveal political and cultural meanings.
The representation of Turkish culture in the United States was influenced by the Exoticist and Orientalist perceptions before 9/11 for they focused mainly on Turkey being a generically exotic Eastern country with a mysterious culture. After 9/11 attacks, American representations started including reflections of Islamophobia in representing Turkish culture. In these representations, food is significant as a cultural symbol and this thesis explores the change in the tone of representation in US popular culture by analysing selected literary and visual materials through the lens of food studies.
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Tellström, Richard. "The construction of food and meal culture for political and commercial ends : EU-summits, rural businesses and world exhibitions /." Örebro : Örebro university : Universitetsbiblioteket, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-615.
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Swislocki, Mark Steven. "Feast and famine in Republican Shanghai urban food culture, nutrition, and the state /." access full-text online access from Digital dissertation consortium, 2001. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?3038163.
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