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Social and Behavioral Sciences Commons™
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Articles 1 - 10 of 10
Full-Text Articles in Social and Behavioral Sciences
Food Waste In The United States: Issues, Ethics, And Solutions, Patrick Erickson
Food Waste In The United States: Issues, Ethics, And Solutions, Patrick Erickson
Honors College Theses
One-third of all food produced for human consumption is lost or wasted globally. In North America and Europe, 280-300 kg of food is wasted per capita each year, with more than 40% of the losses occurring at the retail and consumer level. In this paper, I compare the amount of food wasted in the United States to the amounts wasted by different societies around the world, and discuss the reasons for the food waste, and the consequences that the waste has on our society, in terms of resource consumption and production of pollution. The pragmatic philosophy of Richard Rorty states …
Three Generations Of Southern Food And Culture, Margaux E. Novak
Three Generations Of Southern Food And Culture, Margaux E. Novak
CLAMANTIS: The MALS Journal
n/a
You Are What You Eat: Gastronomy & Geography Of Southern Spain, Katherine F. Perry
You Are What You Eat: Gastronomy & Geography Of Southern Spain, Katherine F. Perry
The Catalyst
Using empirical and numeric data, this study explores the use of food as a proxy to understand the cultural-historical geography of southern Spain. After spending three months in Granada, Spain, I compiled the most commonly used thirty-five ingredients from a selection of Spanish cookbooks and contextualized them within the broader history of Spain. The elements of traditional Andalucían cooking fit into three primary chapters of Iberian history: Roman occupation, the Moorish invasion beginning in the 8th century, and the Columbian exchange, or the exchange of goods that took place between the Americas and Old World following European discovery of …
Momo, Momo, Tsos
Momo, Momo, Tsos
TSOS Interview Gallery
When Momo was only nine years old, he returned home to find his parents and his six sisters and four brothers had been killed in their own home. Sometime after that, he and his uncle left Somalia together to live in Yemen. He stayed in Yemen until he was sixteen, but when things became unsafe there, he moved to Libya. He had hoped to get on a boat in Libya to go somewhere for a new life, but he was thrown in prison instead. He was harassed and told to ask his family to send money so that he could …
Pushing The Protestant Culinary Agenda In Depression Era America, Brittany M. Millidge
Pushing The Protestant Culinary Agenda In Depression Era America, Brittany M. Millidge
The Exposition
No abstract provided.
The Diet And Subsistence Methods Of The Maya: Their Health And Cultural Consequences From The Pre-Classic Era To Today, Rachel E. Watson
The Diet And Subsistence Methods Of The Maya: Their Health And Cultural Consequences From The Pre-Classic Era To Today, Rachel E. Watson
Honors Undergraduate
The Maya, a once great civilization, seemingly vanished without an obvious reason, before the Spanish landed in the region. Some say that their downfall was a result of famine and inadequate nutrition. Surprisingly, most of the archaeological evidence surrounding the Classic Maya diet and subsistence methods indicates that they both adequately sustained the population to the point where there has been practically no change over hundreds of years. Change did not occur to the Maya diet or the classic subsistence methods until the late twentieth century when the tourism industry exploded in the area of the former Maya empire. The …
Think With Your Fork: Five Areas Of Intervention For Kimball Dining Hall, Kristin Lane, Christina Nee, Julia Metzger
Think With Your Fork: Five Areas Of Intervention For Kimball Dining Hall, Kristin Lane, Christina Nee, Julia Metzger
Philosophy Department Student Scholarship
Our goal with the present proposal is to bring modifications to the dining experience in Kimball Hall at the College of the Holy Cross, so to encourage a more well-rounded approach, which would best represent the values of continuous learning and education of the whole person and reflect the mission of the College. In order to meet these goals, we recommend five changes to Kimball dining , which we plan to implement during the Spring 2017 semester in collaboration with two Montserrat seminars.
Powell, Joseph, B. 1949 (Fa 1020), Manuscripts & Folklife Archives
Powell, Joseph, B. 1949 (Fa 1020), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1020. Folk studies student project titled: “Christmas Customs in My Family,” which includes descriptions and survey sheets of Christmas practices in Grayson County, Kentucky. Survey sheets include brief descriptions of customs, stories, and beliefs, informant’s name, and motif index number.
A Bite Of Technology – How Technologies Have Made Our Food “Transformers", Huanjia Zhang
A Bite Of Technology – How Technologies Have Made Our Food “Transformers", Huanjia Zhang
Student Publications
This poster discusses one important metaphysical question concerning food and food technologies – that is, how technologies have gradually alienated food from its natural rooting and what are the consequent philosophical concerns behind that. In order to examine this question, this poster will discuss four key sources that each exemplifies a well-known, currently ongoing technology on different levels that has altered the natural properties of food and the controversy concerning such technology.
The Melting Pot: America, Food, And Ethnicity: 1880-1960, Jacob Kaus
The Melting Pot: America, Food, And Ethnicity: 1880-1960, Jacob Kaus
Williams Honors College, Honors Research Projects
This paper attempts to provide an overview of the effect immigrants had on the food culture of America from 1880-1960. French, German, Italian, Jewish, as well as Chinese immigrants, to name only a few, had a direct impact on formulating the unique and diverse American cuisine we enjoy today.