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Full-Text Articles in Social and Behavioral Sciences
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 …
Feeding The South: An Assessment Of Food Availability In Rural Mississippi, Nicole Baiza Lawrence
Feeding The South: An Assessment Of Food Availability In Rural Mississippi, Nicole Baiza Lawrence
Master's Theses
The overall goal of this project is to investigate Mississippi’s rural food environment by assessing the food resources available to rural Mississippians. The primary objectives were to identify sample locations in each of the four cultural regions of Mississippi and determine the food resources available to residents of those counties. The intellectual merit of this research lies in its in-depth exploration of food accessibility in rural areas. Though there is a wealth of literature on the topics of urban food access and food deserts, very little research has been done in rural areas. Most studies focus on urban environments which …
You Are What You Eat: Gastronomy And Geography Of Southern Spain, Katherine F. Perry
You Are What You Eat: Gastronomy And Geography Of Southern Spain, Katherine F. Perry
Honors Theses
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 …