Psychological consumption of culinary artistry in the Peak District

This paper is based upon the culture of culinary artistry, consumption and design. The ranges of sources are specific to The Peak District using Chatsworth House as a case study. It will attempt to conceptualise the heritage, sustainability and perception of culinary arts as a medium of culture. Elements of cultural heritage tourism will be incorporated into this paper and conceptualised to culinary arts. “Culture is a fascinating concept. Our favourite analogy is to compare it to a beautiful jewel – hold it to the light, and reveal its multiple dimensions. Culture is not just a tool for coping, but a means for creating awareness and for learning”. Harris and Moran (2001) Data collected through in-depth interviews, a questionnaire survey and observation will be presented and analysed which seeks to address the practical aspects to the theoretical models. The qualitative analysis of data suggests that there are parameters that have an important yet underlying resonance in the consumption of the product; cognition, perception and psychology. The fundamental feature of common sense psychology is the underlying belief system that underlies peoples overt behaviour are causes and that it is these causal patterns and NOT the way in which an activity is performed that represents the ‘real’ meaning of what people do. Initial research highlighted attribution theory as the underlying elements or associated discourses and is supported by Lewis (2006) who highlights Hofstedes definition of culture as the collective programming of the mind that distinguishes one member from the other. A more simplified definition highlighted by Baron and Byrne (2000) defines culture as an organized system of shared meanings, perception and beliefs held by persons belonging to any group. This ‘cultural sensitivity’ is enhanced by utilising its resources to understand the perception and behaviours influenced by the cultural values (organized system or collective programming) of the host and guest (Wood and Botherton 2008)

Can flow state enhance learning on culinary arts programmes?

The research conducted investigates who is marketing what, to whom, and why. Finally conclusions/theories will be suggested as to the future of a ‘new’ form of culinary artistry as a form of academic rigour and relevance in terms of sustainability and growth of a 20 credit framework. “Repression is not the way to virtue. When people restrain themselves out of fear, their lives are by necessity diminished. Only through freely chosen discipline can life be enjoyed and still kept within the bounds of reason."[ Csikszentmihalyi, M. (1998

Anthropology of gastronomies

“Tell me what you eat and I will tell you what you are” Savarin (1825) These defining words spoken in a time of dynamic changes within gastronomy arguably shaped the ideological consumption of food. This book chapter aims to discuss how the anthropology of gastronomies as a concept has always been of significance. It is only recently that the subject has risen from the fringe of academic inquiry to a more prominent position within the discipline, moving away from the simple listing of the constitutive aspects of the diet. (Herrmann and Gruneberg, 1993; Shimp, 1994; Sternberg and Grigorenko, 1997; Straughan and Roberts, 1999; Wagner, 2003; Wells, 1993). Furthermore, the chapter will show how food anthropology is embedded within cultures and has differing ideologies and meanings. Levi-Strauss, (1966) suggested that cognitive ability and consumption is based upon the tribal knowledge and examination on cultural habits such as behaviour and the way people think, classification patterns and their knowledge is a reflection of their collective experiences. The chapter aims to discuss the current and potential further implications of anthropology of gastronomies using 3 key themes/questions: • Can gastronomies be simply classified under an anthropological umbrella? • Is there a picture of our concern or apathy when it involves food? • If they can be proved can we truly determine anthropologies of gastronomies on a planet which now expresses personal representation and national identity with the food policy and the food it consumes? Food anthropology is not strictly limited to investigating one particular food ritual and its interaction with culture. Many studies have focused on fast foods and fast food restaurants and issues of globalization, trans-nationalism and offering of a contrived product described as authentic. Representations of gastronomies are also identified in the hermeneutics of its text (Tressider, 2011), (interpreted in several ways based on an individual’s ethnocentrism and experiences

Photometric and Spectroscopic Properties of Type Ia Supernova 2018oh with Early Excess Emission from the Kepler 2 Observations

Supernova (SN) 2018oh (ASASSN-18bt) is the first spectroscopically confirmed Type Ia supernova (SN Ia) observed in the Kepler field. The Kepler data revealed an excess emission in its early light curve, allowing us to place interesting constraints on its progenitor system. Here we present extensive optical, ultraviolet, and near-infrared photometry, as well as dense sampling of optical spectra, for this object. SN 2018oh is relatively normal in its photometric evolution, with a rise time of 18.3 ± 0.3 days and Δm 15(B) = 0.96 ± 0.03 mag, but it seems to have bluer B − V colors. We construct the "UVOIR" bolometric light curve having a peak luminosity of 1.49 × 1043 erg s−1, from which we derive a nickel mass as 0.55 ± 0.04 M ⊙ by fitting radiation diffusion models powered by centrally located 56Ni. Note that the moment when nickel-powered luminosity starts to emerge is +3.85 days after the first light in the Kepler data, suggesting other origins of the early-time emission, e.g., mixing of 56Ni to outer layers of the ejecta or interaction between the ejecta and nearby circumstellar material or a nondegenerate companion star. The spectral evolution of SN 2018oh is similar to that of a normal SN Ia but is characterized by prominent and persistent carbon absorption features. The C ii features can be detected from the early phases to about 3 weeks after the maximum light, representing the latest detection of carbon ever recorded in an SN Ia. This indicates that a considerable amount of unburned carbon exists in the ejecta of SN 2018oh and may mix into deeper layers

European transnational education in the Middle East: Conceptual highs, lows, and recommendations

The use of transnational education (TNE) is becoming increasingly popular around the world. Such forms of education offer international students with degrees from different countries while remaining in their home country. Frequently, universities offer degrees through branch campuses or strategic partnerships to support such international students. Given their proliferation, it is important to consider what some of the most effective methods in ensuring their smooth operation are. This research considered the reflective observations of one such TNE to provide some insights into best practices for other such TNE programmes. One of the chief recommendations is the need for flexibility in course material and delivery styles, as well as looking to exploit the opportunities offered by TNE through initiatives such as collaborative international teaching sessions. Keywords: Transnational Education; UK Education; Qatar Education; Cross-cultural education

Controlled ovarian stimulation and ultrasound guided follicular aspiration in the baboon (Papio cynocephalus anubis)

The objective of this study was to investigate whether baboon females respond to an ovarian stimulation protocol incorporating pituitary suppression with a GnRH agonist (GnRHa) and highly purified human FSH (hphFSH) with follicular development and oocyte maturation. An ovulation induction protocol was applied to 5 adult female baboons with a history of regular menstrual cycles (33-34 days). A long-acting GnRHa implant containing goserelin acetate was placed s.c. on days 22-24 of their menstrual cycle. Daily hphFSH (75 IU im) treatments were started ~10 days following menses. When the majority of the follicles were $\geq$ 5 mm in diameter and the E2 levels had reached a maximum, hCG (2000 IU i.m.) was administered to induce final maturation of the oocytes and ovulation. 30 to 34 h after hCG administration, transabdominal follicular aspiration was performed using a variable frequency transvaginal transducer with ultrasound. A total of 71 oocytes were collected (average: 17). 91% of the oocytes were morphologically normal indicating that they were appropriate for in vitro insemination.Stimulation ovarienne contrôlée et aspiration folliculaire guidée par ultrason chez le babouin (Papio cynocephalus anubis). L'objectif de cette étude a été d'examiner si une femelle babouin répond au protocole d'une stimulation ovarienne incorporant une suppression hypophysaire grâce à un agoniste de GnRH (GnRHa) et une FSH humaine hautement purifiée (hphFSH) avec développement folliculaire et maturation des oocytes. Un procédé d'induction d'ovulation a été appliqué à 5 babouins femelles adultes ayant des cycles menstruels réguliers (33-34 jours). Un implant de GnRHa à action prolongée contenant de l'acétate de gosereline a été placé en sous cutané les jours 22-24 de leurs cycles menstruels. Les traitements quotidiens de l'hphFSH (75 UI i.m.) ont commencé le 10$^{\rm e}$ jour après la menstruation. Quand la majorité des follicules ont eu un diamètre supérieur à 5 mm et que le niveau d'œstradiol (E2) a atteint le maximum, hCG (2000 UI i.m.) a été administrée pour entraîner la maturation finale des oocytes et l'ovulation. 30-34 heures après hCG, une aspiration folliculaire transabdominale a été réalisée en la guidant à l'aide d'une sonde ultrasonique à fréquence variable. Au total 71 oocytes ont été recueillis (17 en moyenne). 91 % des oocytes ont eu un aspect morphologique normal indiquant qu'ils étaient utilisables pour une insémination in vitro

'Value for money' and the restaurant experience: a case study of supply and demand stakeholders.

Using the case of a training restaurant open to paying guests, this study compares the perceptions of two groups of stakeholders with regard to different factors of the dining experience. The first group represents the supply side and is composed of 73 students involved in the preparation and delivery of menu dishes, while the demand side consists of 222 guests of the training restaurant. Both groups' level of agreement was similar when they identified gaps regarding the restaurant's performance in terms of décor, design, lighting and background music. The groups, however, differed in their perceptions of other elements, most notably regarding the selection of beverages, and the entertainment aspect of the dining experience (e.g., deboning fish in front of guests), with students clearly in lesser agreement. Overall, the study's findings demonstrate that involving different groups of stakeholders to evaluate the restaurant's performance could potentially enhance the dining experience.Edith Cowan Universit

The theory of planned behavior in the context of a food and drink event: A case study.

The present case study seeks to contribute to the culinary event management literature, investigating key motivators among participants to the Derbyshire Food and Drink Fair, United Kingdom. A questionnaire, which was partly based on predictors related to the theory of planned behavior was designed and distributed; 308 usable responses were collected. The validity and impact of attitude toward the behavior, perceived behavioral control, and subjective norms on behavioral intention was confirmed. Additionally, several motivators, such as “commitment and perceived importance,” “consumption and entertainment,” “attendance and discovery,” and “joining others” were identified as key factors. Finally, statistically significant differences were noticed among various participating groups, namely, in terms of age, gender, or distance traveled to the event. The findings have important implications for event managers and organizers, in terms of promotion, and addressing the needs and wants of various segments of food festival attendees.Edith Cowan Universit