Digital Commons Network^™

Numerical Analysis Of A Model For The Growth Of Microorganisms, Alexander Craig Montgomery, Braden J. Carlson

Rose-Hulman Undergraduate Mathematics Journal

A system of first-order differential equations that arises in a model for the growth of microorganisms in a chemostat with Monod kinetics is studied. A new, semi-implicit numerical scheme is proposed to approximate solutions to the system. It is shown that the scheme is uniquely solvable and unconditionally stable, and further properties of the scheme are analyzed. The convergence rate of the numerical solution to the true solution of the system is given, and it is shown convergence of the numerical solutions to the true solutions is uniform over any interval [0, T ] for T > 0.

The Movement Of Women, Beer And Feast Foods In Establishing The Inka Empire, Marie Hopwood

Dublin Gastronomy Symposium

At its heart, empire is about movement with borders ever expanding outwards and tribute ever flowing inwards. For the Inka these aspects were gendered, with the conquest seen as masculine while the care and control of the conquered was feminine. Both forms of power were essential and functioned in tandem. From the feminine powers of provisioning came the bonds of reciprocity. Accepting Inka food and drink was not optional, but through its consumption bonds of reciprocal obligations were forged between the Inka elite and the non-Inka conquered communities. These bonds were made visible through feasting events involving maize beer (chicha) …

Olive Oil And Movement, Moving Olive Oil, Anne Meneley

Dublin Gastronomy Symposium

This paper addresses several themes in the movement of olive oil. Although it is not often discussed in medico-scientific terms like “peristalsis”, olive oil was and is consumed as a morning shot in many parts of the Mediterranean, to encourage swift and efficient digestive trajectories through the body. It is one of the stars of ancient agriculture, and is still revered as a product capable of capturing a “local” identity, so much so that every olive grower seems to claim their own olive oil is the best. While an icon of “traditional” food, lower grade olive oil was also used …

The Travels Of Soda Bread: From Everyday Staple To Heritage Food, Lucy Long

Dublin Gastronomy Symposium

Soda bread, a class of quick breads using baking soda and usually buttermilk as the rising agents, is today firmly associated with Ireland. It is presented internationally in the food industry, cookbooks, and tourism materials, as embodying Irish history and culture. As such, it has come to be seen as a heritage food. Not surprisingly, its history and contemporary reality are more complicated, as is Irish cultural identity in general. Three geographic sites for this identity are the Republic of Ireland (Ireland), Northern Ireland (Ulster), and the U.S. Not only does the bread appear in different forms and play different …

The Impacts Of The Uk Wine Industry On People, Place And Climate, Claire Lyons

Dublin Gastronomy Symposium

Climate change has moved the boundary at which viniviticulture is possible to above 49.9N+ degrees above latitude, in the UK this has made commercial wine production both possible and profitable. This has triggered a movement in land-use, as vineyards increasingly replace other arable land in England and Wales; a movement of people, as wealthy business professionals return to the land to establish vineyards; and a movement on menus, as English and Welsh wine is stocked at establishments from Weatherspoon’s to The Fat Duck. Concurrently, climate change is severely disrupting agricultural production and livelihoods, prompting passionate calls for a far reaching …

Sweet Tales Of Sweet Potatoes In Edo Japan, Miguel Ángel Pelayo Prieto

Dublin Gastronomy Symposium

Roasted, steamed, pureed, candied - sweet potatoes or satsumaimo are considered autumn delicacies in traditional Japanese cooking (washoku). Although native to the American continent, nowadays, they take part in the Japanese pantry. They arrived in Western Japan in the 17th century, where they prospered as a nutritious, hardy crop and spread eastwards in the following centuries. As a case study, this paper will present the sweet potato's introduction, diffusion, and acceptance during the Edo period (1600-1868) when washoku took shape. Based on written sources and material culture, the main topics will be the naturalization and acculturation of a foreign entity …

Relish, Condiment, “Kitchen”: Bastions Of Irish Food Practice For Fourteen Hundred Years, John D. Mulcahy

Dublin Gastronomy Symposium

In his 2016 book “Early Irish Farming”, Kelly notes that we are blessed with a large amount of information about the food eaten by the early Irish and how it was cooked. He relies on that which resides in the Old Irish texts, especially the law-texts and sagas. Kelly’s sources make it clear that our core staple diet was bread and milk, supplemented by 'tarsunn' or “annlann” (Irish for relish, condiment), later known as “kitchen”. But what constituted a relish not only varied over the centuries but also according to who was doing the eating, so that in a rigorous …

Is The Language Of Wine Broken?, Richie Brady

Dublin Gastronomy Symposium

According to Esther Mobley, wine writer of the San Francisco Chronicle, and other speakers at the 2021 Professional Wine Writers Symposium, the language of wine is broken. Accusations of classism, Eurocentrism, colonialism, racism, sexism and being exclusionary are levelled against it. This paper will review the difficulties of describing wine in English, the movements between differing styles of describing wine since the early twentieth century and the above accusations. It will also consider whether the language of wine is, in fact, broken.

Mangoes On The Move: The Mango As A Diplomatic Gift, Paul Brummel

Dublin Gastronomy Symposium

Among food and drink items given as diplomatic gifts, mangoes are a frequent choice of South Asian political leaders. They help build and maintain diplomatic relationships, serving as sweet calling cards and promoting the products of local mango growers. The fact many regional political leaders themselves own mango orchards adds a personal quality to the gifts. The use of mangoes as diplomatic gifts is encouraged by their desirability and low cost, removing potential concerns around bribery. Their seasonality promotes regular, annual gifting at harvest time. Mango gifts to fellow South Asian leaders are based around a mutual love of the …

Cé A Bhog Mo Cháis? The Celtic Origins Of Early Irish Cheese-Making, Anthony F. Buccini

Dublin Gastronomy Symposium

Irish cheese-making has a remarkable history. Before the current renaissance and the preceding disruption of tradition in the context of British imperialism and Atlantic World trade lay a long period during which Ireland possessed an exceptionally complex culture of dairy production which included multiple distinct cheese-types, as demonstrated by Ó Sé (1948) in his seminal article on the subject.The generic word for ‘cheese’ in Irish, cáis, so used already in Middle Irish, is derived from Latin caseus and this borrowing occurs also in Brittonic Celtic (Welsh caws) and all the West-Germanic languages (English cheese, Dutch kaas). There is strong evidence …

On Food And Movement: Exploring Origin And Locale As Part Of Food And Wine Education For Hospitality, Patricia Rogers, Trevis L. Gleason, Morgan Vanderkamer, Anke Hartmann

Dublin Gastronomy Symposium

As wine and food trends move and evolve, new needs are presenting in the food and wine industries. We will here explore education for hospitality, the importance of information about a product’s origin and consumption locale. We will look at the word educate, as defined by the Merriam-Webster dictionary, both as it pertains to hospitality professionals “to train by formal instruction and supervised practice especially in a skill, trade, or profession” and as part of evolving hospitality toward guests “to provide with information”. We will consider how today’s consumer body and labour force are moving through a generational transition, bringing …

Landing Bananas: Food And Mobility In U.S. Depictions Of Fruit, Shana Klein

Dublin Gastronomy Symposium

In 1870, an illustration entitled “Landing Bananas” appeared in the popular U.S. magazine Harper’s Weekly. The illustration shows piles of banana on a waterfront dock in New York City, attracting the attention of eager customers. This illustration documented the increasing mobility of bananas, which were imported to the United States from Central America and the Caribbean with the help of refrigeration and icebox technologies in the late-nineteenth century. The illustration also reflected the banana’s reputation at the time as an “immigrant” in the United States and a settler “landing” on the shores of “the New World.” While many images helped …

Reconstituted Narratives, Catherine R. Peters

Criticism

A Review of An Archive of Taste: Race and Eating in the Early United States by Lauren F. Klein. Minneapolis: University of Minnesota Press, 2020. Pp. 232. $100 cloth, $25 paper.

Queer Theory In The Bardo, H.N. Lukes

Criticism

A Review of Foucault’s Strange Eros by Lynne Huffer. New York: Columbia University Press, 2020. Pp. 280. $95 hardback, $28 paper, $27.99 ebook.

Antiprophylactic Citizenship, Ian Funk

Criticism

A Review of Vulnerable Constitutions: Queerness, Disability, and the Remaking of American Manhood by Cynthia Barounis. Philadelphia: Temple University Press, 2019. Pp. 209. $39.95 paper, $99.50 hardback, $39.95 ebook.

The Impact Of Recruiting And Retaining Teachers With Advanced Degrees On Student Learning, Elisabeth Krimbill, Wowek S. Kearney, Lawrence Scott

School Leadership Review

This paper presents a mixed method study examining the relationship between teacher advanced degree attainment and student achievement. This study utilizes teacher demographic data along with standardized test scores from 702 public schools in south central Texas. First, OLS regression analyses were employed to measure the relationship between the percent of teachers with advanced degrees and student achievement. The results of these analyses indicate that the percentage of teachers with advanced degrees made a statistically significant independent contribution to the variance in student outcomes on the state exam in English Language Arts, Science, and Social Studies. Following the analysis of …

Cultivating Crsl Capacity For Marginalized Students And Student Groups, Dusty L. Palmer, Irma L. Almager, Fernando Valle

School Leadership Review

The purpose of this qualitative content analysis was to explore the impact of the instructional coaching model that was conducted over three years during a job-embedded principal preparation residency program.  This study revealed how instructional coaching relationships used culturally responsive leadership to improve teaching practices and advance student outcomes for marginalized students and student groups, specifically addressing English Language Learners and Special Education students.

Interpreting Social-Emotional Learning: How School Leaders Make Sense Of Sel Skills For Themselves And Others, James Bailey, Randy Weiner

School Leadership Review

The need for social-emotional learning for adults has emerged due to accountability stressors and the Covid-19 pandemic. While many school leaders believe in SEL for adults, major disconnects exist between their understanding and belief in SEL and their plans to implement it. The main problem this research sought to address integrated two ideas in the affective world of school leaders: First, research literature today does not describe what competencies from the most commonly used framework for SEL, CASEL, mean concerning school leadership. Second, research literature today does not describe how school leaders explicitly develop SEL skills and operationalize these competencies …

School Leadership Support: Understanding The Experiences Of Elementary-Level Teachers During A Global Health Pandemic, Kathleen M. Crawford, Pamela Wells, Juliann Sergi Mcbrayer, Kristen N. Dickens, Katherine Fallon

School Leadership Review

The purpose of this study was to better understand how the current COVID-19 global health pandemic has professionally and emotionally impacted elementary-level teachers. Teachers experienced diverse challenges during this unprecedented time with a rapid shift from in-person to online learning. Two overarching themes emerged based on participant experiences: abandoning best practices and increased stress and emotional pain. Implications for practice included the need for school leaders to evaluate the current level of support being provided to teachers and assess areas of need to support professional and emotional growth with the backdrop of the pandemic. We encourage future research with all …

Developing Culturally Proficient Leaders Through Graduate Coursework: Examining Student Perspectives, Jean F. Ruffin, Marsha E. Simon

School Leadership Review

The racial and ethnic demographic shifts occurring in the United States had increased the need for educational leaders capable of obtaining the cultural proficiency needed to effectively lead diverse schools. Graduate coursework focused on developing cultural competence provides a unique opportunity for school leaders to explore issues related to identity, bias, and diversity in a scholarly setting. Course design, materials, and assignments should work together seamlessly to provide students a rich opportunity to explore diversity issues. The present study examines the perspectives of students enrolled in a doctoral diversity course in Spring 2021 and how the course contributed to the …

Using Differential Equations To Model A Cockatoo On A Spinning Wheel As Part Of The Scudem V Modeling Challenge, Miles Pophal, Chenming Zhen, Henry Bae

Rose-Hulman Undergraduate Mathematics Journal

For the SCUDEM V 2020 virtual challenge, we received an outstanding distinction for modeling a bird perched on a bicycle wheel utilizing the appropriate physical equations of rotational motion. Our model includes both theoretical calculations and numerical results from applying the Heaviside function for the swing motion of the bird. We provide a discussion on: our model and its numerical results, the overall limitations and future work of the model we constructed, and the experience we had participating in SCUDEM V 2020.

The Irreplaceable Frying Pan And The Green-Eyed Tiger: Emotional Transnationalism And The Moving Foodways Of Migrants In Montreal, Amanda Whittaker

Dublin Gastronomy Symposium

“Moi, j’suis pas cocorico, j’suis pas fier d’être Français,” Florence, a migrant from France, declared that she does not carry an undying love for her home country. For her, transnational migration is tied to an emotional connection to those who still live France and is bound by her family in Montreal (QC, Canada); it is not restricted by borders or nations, but instead the place where she rests her hat, her conception of ‘home.’ Using oral history interviews, this paper investigates the intersection between emotion, identity, and foodways. The project is a study of métissage that explores the cultural negotiations, …

Back To The Future: The Artisan Food Producer In Ireland’S Food Tourism Proposition, Rebecca O'Flynn

Dublin Gastronomy Symposium

Artisan food producers are arguably more than the sum of their parts when it comes to the important role they play within Ireland’s food in tourism landscape.

On the one hand, both food and tourism as well as the artisan economy are forecasted to grow globally (Yeoman and McMahon-Beatte 2016, 95; Avent 2018; Polites 2020), suggesting that there is a significant role for artisan producers to play in food tourism in Ireland, compounded by a developing interest in local and sustainable food (Sage 2010). On the other, artisan food producers are both purveyors and preservers of food culture, heritage and …

Mobile Grounds: From Ambulant Café To Take Away Coffee, Nihal Bursa

Dublin Gastronomy Symposium

Humans’ desire to drink coffee several times a day as part of their everyday routine brought about the development of various ways to prepare and consume coffee on the move. Since coffee drinking has become an addiction, makeshift coffee corners and ambulant coffee sellers have provided fresh coffee at temporary spots in cities in addition to coffee houses; later, take away coffee in disposable cups has become another way to enjoy a cup of coffee. This paper aims to investigate the relationship between manners, tendencies of consuming coffee on the move and related material culture in the Turkish context. For …

Reverse Transhumance: From The Boyne To The Burren, The Story Of Winterage In Ireland’S Burren, Olivia Duff

Dublin Gastronomy Symposium

Winterage is an ancient system of transhumance (the seasonal movement of people with their livestock between fixed summer and winter pastures).This paper will explore the interesting phenomenon of reverse transhumance which occurs annually in the Burren in County Clare. Winterage is special as it is a highly unusual form of ‘reverse’ transhumance whereby livestock spend the winter out grazing on dedicated pastures, the opposite of what typically happens in other transhumance systems. In the case of the Burren, the traditional practice entails the movement of cattle from lowlands in Autumn to winter on the limestone uplands in this unique geological …

Uyghur Cuisine And Identity: An Historical Overview Of A Discreet Diaspora, G. Randall Mcnamara

Dublin Gastronomy Symposium

This work reviews aspects of the disappearing Uyghur foodways since the founding of the People’s Republic of China in 1949 due to migrations, modernization, and now, cultural genocide. Turkic interconnections of culture, trade, and resettlement through the centuries mesh tightly with the Symposium theme of food and movement. The article holds no pretense to exhaustively catalog Uyghur foods or dishes as they can vary greatly within China and even more so throughout the Uyghur communities abroad. The author spent countless time cooking in kitchens and courtyards along the Silk Road in Central Asia and much of the information in the …

Are Exotic Food-Experiences A Form Of Eating On The Move At Home? Evidence From Two Culinary Magazines In The Long Eighties, Francesco D'Ausilio

Dublin Gastronomy Symposium

Exotic food-experiences become between the end of the 1970s and the first years of the 1990s (hereafter referred to as “the long eighties”) a way of self-expression related to the growing demand of consumers of venture and discovery of new culinary experiences. Two culinary magazines, Gourmet and PPC - Petits Propos Culinaires, are surveyed as potential evidence of the origins and characteristics of exotic cuisine in this historical period.

Food And The Civil Rights Movement, Urszula Niewiadomska-Flis

Dublin Gastronomy Symposium

The purpose of my presentation is to analyze broader significance of the act of ordering food and/or beverages at lunch counters by African Americans in the segregated South as illustrated in Anthony Grooms’s short story “Food that Pleases, Food to Take Home” (1995). Annie McPhee and Mary Taliferro, two African-American heroines, decide to demand their rights at the lunch counter in a local store in Louisa, Virginia. I intend to apply Victor Turner’s concept of social drama (cultural anthropology), along with the issue of commensality (Kerner et al 2015) and the issue of black (in)visibility (Elizabeth Abel 2010) to analyze …

Irish Farmhouse Cheese: A New Food Tradition Born Of Many Movements, Molly Garvey

Dublin Gastronomy Symposium

Irish Farmhouse cheeses first appeared in the late 1970s, initially through restaurants and local shops (Milleens 2022, CAIS 2022). The growth of the number of farmhouse cheesemakers in Ireland from then until now, almost 50 fifty years later, results from movements of people, ideas, tastes and markets.

This paper explores what movements shaped Irish farmhouse cheeses and what motivated farmhouse cheesemakers in Ireland to start and to sustain a business. Through a case study, it is learnt that EU accession is core to the development of Irish farmhouse cheeses and that their makers are diverse in motivation, as well as …

Recipes In Paulista Cuisine, Brazil (19th And 20th Centuries), Eliane Morelli Abrahão

Dublin Gastronomy Symposium

This study presents how transnational mobility contributed to the formation of many Brazilian cuisines, examining the contributions from Native Brazilian, enslaved Africans, European colonizers, and immigrants. The analysis comprised the culinary manuscripts of women resident of Campinas during the years 1835-1960, seeking to comprehend the choices and assimilations between different food cultures.