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Articles 1 - 11 of 11
Full-Text Articles in Food Studies
Women’S Impact On Cooking Culture During The Great Depression: Limited To Being A Homemaker, Unlimited In Their Authority On Nutrition In Their Communities, Michelle Molina
History Undergraduate Theses
This paper examines American cooking culture of the Great Depression, as the impact it had on everyday people’s diet was much greater than one may initially think. By analyzing interviews, photographs, and newspaper advertisements, and conducting archival research, I illuminate the public history of the Great Depression’s impact on diet and the roles women played during it. The existing scholarship on the Great Depression typically focuses on the relief efforts made to help people affected by this economic downturn, but this paper will focus more specifically on the cooking culture that involved women during this desperate time. Harsh conditions experienced …
Market Trends In Food Consumption Expenditures Away From Home Prior To The Covid-19 Pandemic, Rebecca Weir
Market Trends In Food Consumption Expenditures Away From Home Prior To The Covid-19 Pandemic, Rebecca Weir
Undergraduate Economic Review
U.S. food consumption expenditures away from home increased from 19 percent of total food expenditures in 1955 to 48 percent in 2015. Simultaneously, female participation in the labor force grew by 52.7 million women from 35 to 57 percent, signifying increased opportunity cost for women to prepare meals at home. This research uses an ordinary least squares regression to examine socioeconomic factors influencing the rise in U.S. food consumption expenditures away from home in 2018. Results inform food production and service industries’ marketing strategies, and set the stage for whether a new pattern emerges in response to the COVID-19 pandemic.
Identification Of Key Factors In Texture Aversion And Acceptance, Robert Pellegrino Jr
Identification Of Key Factors In Texture Aversion And Acceptance, Robert Pellegrino Jr
Doctoral Dissertations
All five senses contribute to the experience of eating, giving feedback on whether to continue or stop the process of consumption. Sensory feedback loops help the consumer modulate food ingestion by determining nutritional value and possible hazards. Texture is one sense integral to the eating process that may lead to a food being accepted or rejected. However, which specific oral textural features contribute to overall acceptance and rejection of a food is not well understood. In our first study, we used three different cultures, Poland, U.S.A., and Singapore, to explore common texture features in food. Our results show that all …
Flourishing Gardens In Peoples Lives, Ramiro Rocha
Flourishing Gardens In Peoples Lives, Ramiro Rocha
Capstone Projects and Master's Theses
Mesa Verde Gardens has been a great asset in the Watsonville and Pajaro area by providing a unique way for people to live healthier lives. The community gardens have given people an opportunity to reach new standards for themselves. The organic produce being grown out of the seven different gardens in the area has accommodated the gardeners with delicious food for the entire season. In order to grow Mesa verde Gardens, an outreach project was conducted to allow people to familiarize with all seven gardens. These events included fundraisers, door to door outreach, and participation in community gatherings like festivals. …
Passing Down The Rolling Pin: Lefse, Memory, And A Norwegian-American Identity, Rebecca Garbe
Passing Down The Rolling Pin: Lefse, Memory, And A Norwegian-American Identity, Rebecca Garbe
Scandinavian Studies Student Award
This paper explores the intersections between memory and food-making and how they inform a Norwegian-American cultural identity. Based on fieldwork done in June and July of 2019 in Fosston, Minnesota, I use lefse, a Norwegian potato-based flatbread, as a focal point, for analysis. I argue that lefse-making in Fosston acts as a medium through which residents engage with a collective memory of an immigrant heritage. This traditional food-making, I assert, relies on knowledge passed down through and across family lines allowing food-makers and eaters to experience an embodied connection to their cultural past. Investigating my own Norwegian heritage, I draw …
Quarantining And Dining, Madeline Flagg
Quarantining And Dining, Madeline Flagg
Honors Projects
Quarantining and Dining captures and reflects the many ways in which comfort is provided through food. The project content was collected through food culture research, interviews, and observation and then mediated through Instagram. The Instagram feed has a designed aesthetic architecture and branding system that makes it distinct and identifiable. The Instagram account name can be found @Quarantininganddining. Although the project is rooted in Midwestern food culture, the perspectives provided are from across the United States, as well as from numerous occupations in order to express a diverse range of perspectives. The Instagram account encourages interaction and an exchange of …
Contemporary Art And Food: An Examination Of Three Case Studies Using Anthropology And Diaspora As Key., Viridiana S. Mayagoitia
Contemporary Art And Food: An Examination Of Three Case Studies Using Anthropology And Diaspora As Key., Viridiana S. Mayagoitia
Dissertations and Theses
Food-related artworks are as crucial to understanding culture as other mediums in art like painting, installation, sculpture, and drawings. From Greek and Roman mosaics, Egyptian banquet scenes, to Renaissance frescoes and Flemish still-life paintings, the depiction of food and meals has had multiple meanings. Food as a medium in Western contemporary art was introduced in the 1930s by the Italian Futurists’ banquets, which celebrated modernity and technology underlying social and political commentary. It continued throughout the 1960s with performance art, conceptual art, and happenings, and in the 1970s with the Fluxus movement’s exploration of the boundaries between art and life. …
Rewriting The Haggadah: Judaism For Those Who Hold Food Close, Rose Noël Wax
Rewriting The Haggadah: Judaism For Those Who Hold Food Close, Rose Noël Wax
Senior Projects Spring 2020
American Jews, specifically those who do not observe, often turn towards food as a performance of Jewish identity, both publicly and privately. Longing for roots, these Jews reach for a piece of Jewish culture that can make them not only feel Jewish, but also grounded in a longstanding tradition that explicitly ties Judaism to a dynamic food culture. In doing so they invent traditions, creating habits sometimes loosely based in prescribed or familial tradition, sometimes not at all. In this way, food, through invented traditions, allows modern non- observant American Jews to make their Jewish identity tangible.
Around The Dinner Table With Grazia : Food And Cooking In The Work Of Grazia Deledda, Grazia Deledda, Neria De Giovanni, Simonetta Milli Konewko
Around The Dinner Table With Grazia : Food And Cooking In The Work Of Grazia Deledda, Grazia Deledda, Neria De Giovanni, Simonetta Milli Konewko
French, Italian and Comparative Literature Faculty Books
Around the Dinner Table with Grazia. Food and Cooking in the Work of Grazia Deledda, by Neria De Giovanni, highlights the love of Grazia Deledda (1871-1936) for Sardinians’ traditions, historic events, and food. It demonstrates how they follow an agropastoral economy and an extremely simple way of preparing food; they use vegetables and products from livestock farming and especially sheep; they respect traditional recipes, such as pane currasau, porcetto, and seadas, and conventional customs to conserve food as the preservation of fruit in the home attics. The selections of Deledda’s literary works that Neria De Giovanni …
Taste Of Place And Provenance, Alison Stevens
Taste Of Place And Provenance, Alison Stevens
WWU Honors College Senior Projects
Bioregionalism is a framework that could serve to bridge the gap between humans and the land that they inhabit. A bioregional food system exemplifies the reduction of large scale agriculture and economy to one that falls within climatologically and geographically determined regions, superseding anthropogenic and political borders. Not only would a bioregional food system encourage mindfulness of the ecosystem that surrounds a community, but create a secure, community-based economy scaled to match the bioregion. The valuation of products and crops of local farmers and artisans would reflect the reliance on bioregionally specific wares, as well as ground members in their …
Jibaritos Y Más: The Impacts Of Migration, Gentrification, And Cultural Maintenance On Chicago-Puerto Rican Cuisine, Emilio Araujo
Jibaritos Y Más: The Impacts Of Migration, Gentrification, And Cultural Maintenance On Chicago-Puerto Rican Cuisine, Emilio Araujo
Pomona Senior Theses
An analysis of the history of Puerto Rican cuisine from first contact between Indigenous Taínos and Spanish explorers to present day Chicago-Puerto Rican cuisine. This thesis will examine the development of Puerto Rican national cuisine as part of growing nationalism in the late nineteenth century and again in the early twentieth century. As Puerto Rican migrants settle in Chicago, they bring their cuisine with them and Puerto Rican national cuisine changes in their new context to become Chicago-Puerto Rican cuisine. This new cuisine grows along with the Chicago-Puerto Rican community and is impacted by transnational forces as well as gentrification …