Ceramic Apprenticeship with Professor Eddie Dominguez

The purpose of this research is to explore specific techniques and processes as employed by Eddie Dominguez through an apprenticeship in ceramic art in which I will be intimately involved in both the critical thinking and process of Professor Dominguez’ work. Topics of focus include building upon my skills of testing glazes and clays in order to discover which glaze and clay combinations cater best to the work. I also plan to investigate idea generation and art concept, an element of Eddie Dominguez’s work that is very important. Many other vital studio practices were implemented during the apprenticeship. Skills such as applying to shows, photographing, networking, packaging, and website management. This research is very important for me to learn as an aspiring artist. Applying to shows and networking to get into galleries is a very essential part of being an artist

Ceramic Apprenticeship with Professor Eddie Dominguez

The purpose of this research is to explore specific techniques and processes as employed by Eddie Dominguez through an apprenticeship in ceramic art in which I will be intimately involved in both the critical thinking and process of Professor Dominguez’ work. Topics of focus include building upon my skills of testing glazes and clays in order to discover which glaze and clay combinations cater best to the work. I also plan to investigate idea generation and art concept, an element of Eddie Dominguez’s work that is very important. Many other vital studio practices were implemented during the apprenticeship. Skills such as applying to shows, photographing, networking, packaging, and website management. This research is very important for me to learn as an aspiring artist. Applying to shows and networking to get into galleries is a very essential part of being an artist

The Impact Of Christianity On The Trickster Figure In Anglophone African Literature During The Period Of Decolonisation

This thesis explores the ways in which the trickster figure of oral literature is represented in postcolonial Anglophone African written literature. While the function of the trickster in African oral culture has been much studied, the question of how the figure of the trickster has been inscribed in African novels and plays in English has been relatively neglected. The thesis addresses this lacuna in the existing scholarship by examining how trickster figures have been represented and narrated in six English-language texts from Britain’s former colonies in West, East and South Africa: Wole Soyinka’s The Trials of Brother Jero (1960, Nigeria); Efua Sutherland’s The Marriage of Anansewa (1975, Ghana); Peter Nazareth’s The General Is Up (1984, Uganda); Ngũgĩ wa Thiongo’s Matigari (1986, Kenya); Zakes Mda’s The Heart of Redness (2000, South Africa), and André Brink’s Praying Mantis (2005, South Africa). Identifying the 'source' trickster figures in the different African oral cultures for each selected text, the chapters provide carefully historicised close analyses of the literary texts, attending to the variety of social and narrative functions ascribed to trickster figures. One major element influencing how trickster figures from oral culture have been transmuted in African written texts has been Christianity. Missionary endeavours played a large role in the colonisation process and, by providing formal western education to prepare indigenous peoples to be subservient employees of the colonial machine, also enabled indigenous peoples to challenge colonial rule in its own terms. In several of the texts explored in this thesis, the trickster figure’s role is complicated by encounters with Christianity. Identified as subversive and morally ambiguous, the trickster figure provides a lens through which the conflicts and challenges of postcolonial nations can be viewed. The thesis concludes that close attention to the many literary re-workings of trickster figures provides both the functioning of dynamic and adaptable literary trope, and a unique insight into the concerns and anxieties of post-independence African nations

Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow

Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated with negative sensory attributes and poor consumer acceptance. This paper investigates the extent of mouthdrying sensations within a high protein solid food matrix, along with the effect of age and saliva flow. Solid models using cakes and biscuits, with or without protein fortification, were investigated. The sensory profile and physical properties were analysed and two volunteer studies (n = 84; n = 70) were carried out using two age groups (18–30; 65+). Volunteers rated individual perception and liking of products, and salivary flow rates (mL/min) were measured. Unstimulated salivary flow rates were significantly lower (p < 0.05) in older adults, although this was not found to influence product perception. Protein fortification of cakes and biscuits significantly increased (p < 0.05) perceived mouthdrying, hardness and “off” flavours, and significantly reduced (p < 0.05) melting rate, moistness and liking compared with the control versions. There is a clear need to address negative sensory attributes associated with protein fortification of cakes and biscuits to ensure product suitability for older adults

Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review

Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouth-drying, limiting consumption and product enjoyment. Currently, the extent to which age and in-dividual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could in-fluence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification

Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate

Whey protein is fortified into beverages to provide functional benefits, however, these beverages are considered mouthdrying. To date whey protein derived mouthdrying has not been quantified using a ‘physical measure’ in parallel with rated perception. Saliva flow could also relate to whey protein derived mouthdrying, however this has not been previously tested as an intervention. Accordingly, volunteers (n = 40) tested mouthdrying in different whey beverages and the sensory profile was evaluated by a trained sensory panel (n = 10). Volunteers also rated mouthdrying combined with collection of saliva samples post beverage consumption to measure retention to the oral cavity. To modulate saliva flow rate, volunteers both chewed on parafilm (to increase saliva flow) and used cotton wool (to remove saliva) before tasting beverages and rating mouthdrying. Both the volun-teers and sensory panel rated whey protein beverages (WPB) as significantly more mouthdrying than the control beverage (whey permeate). The significantly higher rating of mouthdrying from the volunteers coincided with significantly higher protein concentration in saliva samples post WPB consumption, supporting mucoadhesion as the mechanism. Modulating saliva flow did not lead to any difference in rated mouthdrying and future work would be beneficial to evaluate further the influence of natural variation in salivary flow rate

Using workshops to engage key stage three children in disposing food packaging sustainably

Sustainable approaches are generally on the rise; yet clear and accessible information relating to appropriate food packaging disposal is typically lacking. Children need to learn sustainable behaviour from an early age; therefore, targeted education is considered a viable option to inform future generations on sustainable food packaging behaviour. This paper explores children’s behaviour, preferences and knowledge towards food packaging and the role of workshop-based activities in modulating everyday sustainable food packaging behaviour. Two hundred and thirty children (11–14 years old) partook in food packaging workshops involving interactive activities. Children’s most common food packaging issues related to cost, excessive packaging, confusion, motivations, no clear labels, bins being full and no nearby bins. Metal, glass and mixed materials were associated with disposal-related challenges, whereas drinks and fresh produce impacted buying choices from a food packaging perspective. Overall, quiz performance was positive: children were able to identify correctly various food packaging symbols and disposal practices for different food items. In addition, the workshops had a significant impact on learning something new and changing future behaviour. Accordingly, workshops provided an effective approach to engage children in sustainable food packaging behaviour. Future work should focus on strategies to motivate this generation via digital tools to encourage appropriate food packaging behaviour