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Social and Behavioral Sciences

Pomona Senior Theses

Theses/Dissertations

Food

Publication Year

Articles 1 - 3 of 3

Full-Text Articles in History

Jibaritos Y Más: The Impacts Of Migration, Gentrification, And Cultural Maintenance On Chicago-Puerto Rican Cuisine, Emilio Araujo Jan 2020

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 …


Food Rebellion: Contemporary Food Movements As A Reflection Of Our Agrarian Past, James Gordon Jan 2016

Food Rebellion: Contemporary Food Movements As A Reflection Of Our Agrarian Past, James Gordon

Pomona Senior Theses

This thesis considers the influence of agrarian thought on contemporary food movements.


Cooking Up A Course: Food Education At Pomona College, Christina A. Cyr May 2013

Cooking Up A Course: Food Education At Pomona College, Christina A. Cyr

Pomona Senior Theses

Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation …