881 research outputs found

    Food - Media - Senses: Interdisciplinary Approaches

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    Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches

    The technical recipe: a formal analysis of nineteenth-century food writing

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    In my thesis, I apply a literary analysis to nineteenth-century recipes and cookbooks to interrogate the period’s overarching discourses of historicity and innovation. I argue that food writing was a literary genre in which authors constructed, enacted, and questioned their relationship to the past, present, and future. I analyse the literary techniques that nineteenth-century authors utilised within recipes and cookbooks, arguing that they were inherently literary texts that communicated more than practical instructions. I demonstrate that recipes and cookbooks formed a vital part of the nineteenth-century literary marketplace, becoming sites where important debates concerning globalisation, class, and gender played out. Central to my analysis are the links between food writing and material technologies. I posit that recipes and cookbooks were literary technologies, written to help readers make sense of material implements and cooking processes. Authors wove narratives of tradition and innovation around material implements in their culinary writing, and I unravel those narratives to illuminate how technological discussions percolated through domestic texts. To investigate the preoccupation with historicity and innovation in food writing fully, my thesis contains a two-fold methodology and structure. Chapters One and Two are based on the structural breakdown of a data set of recipes which refer to specific material technologies. Chapter One investigates representations of the gridiron: an implement with a longstanding history of tradition and cultural symbolism. In Chapter Two I turn to tinned foods: an innovation that was new within my chosen period. This delineation of a data set of recipes allows me to analyse how technologies were interpreted by multiple authors and to argue that recipes are worthy of sustained analysis as individual literary forms. In Chapters Three and Four, I turn to entire cookbooks to investigate how authors utilised literary techniques across whole texts. In Chapter Three I study the cookbooks of Alexis Soyer, a chef with a marked interest in technological innovations and history. Chapter Four considers the works of Agnes Marshall and Georgiana Hill, two successful cookbook authors who employed very different kinds of rhetorical innovation to depart from traditions. I use this whole-text analysis to question how authors engaged with the wider literary culture of the nineteenth century, subverting the expectations that governed the cookbook genre to engage with discourses of historicity and innovation

    Factors Affecting Menu Development and the Effectiveness and Ethical Considerations of “Nudge” Techniques Designed to Encourage Meatless Eating in Rural Restaurants

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    This paper discusses public health issues associated with both excessive meat consumption and large-scale meat production and contemplates restaurants as a place for interventions designed to discourage meat consumption. Aim 1 was a qualitative study using 20 in-depth interviews with rural restaurant stakeholders (owners, managers, chefs, and servers), wherein respondents demonstrated little understanding of any adverse health or environmental impacts of meat production or consumption, described having very few meatless options on their menus, believed that local customers would not order meatless items, and reported discomfort with the prospect of suggesting meatless items to customers. It was also discovered that restaurants offered daily specials, which sometimes tested new menu items, and respondents thought adding meatless specials might encourage customers to order less meat. Based on the findings, five steps were proposed to encourage restaurants to nudge customers away from meat. Aim 2 was a quantitative study that was developed pursuant to the findings of aim 1. Specifically, aim 2 investigated the relationship between the percentage of meatless items offered on a restaurant’s specials menu and the likelihood that an item ordered was meatless. For main dishes, the results indicated that the percentage of meatless specials offered predicted the likelihood of an item purchased being meatless, B = .00169, p .05. Finally, aim 3 was an ethical analysis of various possible interventions – such as education, nudging, incentives, and restrictions – designed to encourage meatless ordering in restaurants. Each type of intervention was deemed to be ethically acceptable, but when compared, nudging – specifically nudging by increasing the percentage of meatless items offered – was determined to be the most ethically acceptable option

    Wine and the vine in ancient Italy: an archaeological approach

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    This chapter surveys and synthesises the latest evidence for winemaking and viticulture in ancient Italy, from the prehistoric era through Late Antiquity. It combines various forms of archaeological evidence, including art historical and scientific analysis, drawn from across the Italian peninsula to assess the role, scale and development of wine and the grapevine in social, cultural and economic terms

    Solutions for better living : cooking fourth edition

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    Healthy cooking and eating is important to everyone's health and wellbeing. This magazine covers various health and nutrition topics with an emphasis on healthy cooking. Topics include food safety, savvy shopping and cooking with kids. This magazine offers fun, colorful and easy-to-read stories, tips and tricks on stretching your food budget, selecting and preparing in-season fruits and vegetables, how to avoid foodborne illnesses and much more.New 7/23Includes bibliographical reference

    E TUAI TUAI, TA TE MĀʻONA AI: A FOOD HISTORY OF SĀMOA

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