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Full-Text Articles in Life Sciences
3rd Place Research Paper: Cultural Attitudes Towards Ethnic Cuisine In Italy, Rachel Berns
3rd Place Research Paper: Cultural Attitudes Towards Ethnic Cuisine In Italy, Rachel Berns
Kevin and Tam Ross Undergraduate Research Prize
Italy has become a common “landing country” for many European and Asian immigrants, creating a perception of invasion that has led to cultural reactionism masked in the reinforcement of “traditional cuisine.” For so-called traditional foods to endure, they must continually be reinvented, bearing different meanings and social values throughout time and space while accumulating rich, cultural baggage that serves as a powerful marker of identity in a given society. This paper explores the role of traditional cuisine in Italian national identity and pride, and the subsequent historical culinary antagonism maintained in widespread attitudes toward ethnic cuisine in Italy. Through an …
What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss
What’S Cookin’ Good Lookin’: The Rise And Phenomena Of The Female Foodie Performer Through Social Media, Alison Weiss
Student Scholar Symposium Abstracts and Posters
Once seen in black and white terms as human sustenance or luxury, eating has become not only a hobby, but an obsession. Whereas chefs and cooks were previously regarded as average, behind-the-scenes workers, they have now stepped out from the kitchen and into the spotlight, becoming celebrated public idols – and performers. With images tailored to different demographics right down to their clothing and hairstyles, chefs and cooks no longer merely prepare food: they put on a show. The foodie phenomena has been pioneered by females, largely in part to the parallel-running infatuation with health, fitness, and food trends that …
Are You What You Eat? An Inside Look At High-Tech Food, Roxanne Greitz Miller
Are You What You Eat? An Inside Look At High-Tech Food, Roxanne Greitz Miller
Education Faculty Articles and Research
If we abide by the familiar saying "you are what you eat," it is understandable that people may be concerned with the incredible advances in food science technology and their possible impacts on human health. For example, in recent years high-tech scientific processes such as genetic modification, irradiation, and cloning have all been used to increase the safety of food supply, create foods that are more appealing to eat and easier to produce, and increase crop yields. This article will summarize a few hot topics in food science, address what is currently known about the safety of these processes, and …