Other Food Science Commons^™

Advancing Agroecological Agroforestry: A Vermont Participatory Storytelling And Story Mapping Project, Sydney Blume

Food Systems Master's Project Reports

Agroforestry is the intentional integration of trees into agricultural landscapes. Advancing agroforestry has the potential to support just food system transition, but it must take direction from traditional approaches (culturally-embedded, millennia-old agroforestry practices in forest ecosystems) and agroecology (the movement, science, and practice for just and sustainable food and agricultural systems). An agroecological approach to agroforestry is essential to avoid agroforestry replicating the logics and harms of industrial agriculture and to encourage learning from traditional agroforestry practices, and likewise, traditional approaches to agroforestry can support a transformative agroecological transition through redesign of agroecosystems and shifting perspectives and ethics. This paper …

Community Interventions To The Food Insecurity Crisis Inuit Currently Face In Nunangat, Alyssia R. Getschow

Honors Theses

Inuit living in Nunangat, a northern territory in Canada, are facing unprecedented rates of food insecurity. The increasing impacts of anthropogenic climate change are rapidly changing the Arctic landscape in Nunangat, posing challenges to Inuit hunters who hunt and live completely self-sufficient off of the land. This lack of access to country foods and the impacts these conditions are having on Inuit communities are forcing Inuit to consider aid propositions from the Canadian government. Due to a long history of conflict with white settlers during the colonization of Canada, there is a feeling of distrust and cultural distaste between Canada …

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

In the United States alone there are over 48 million cases of foodborne illness, with most of these cases deriving from food cooked in the home (Young 2016). Many themes have been assessed such as confidence, knowledge, habits, taste in food preferences, and societal/social influences (Young 2016). However, when food safety curricula are targeted toward younger populations, including young adults and children, attitudes and behavior change (Mullan 2018 and Young 2016). As there is a lack in home economics education in today’s current curriculum, students and their families may not know food safety behaviors (Finch 2005; Young 2016). It has …

Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos

Chancellor’s Honors Program Projects

No abstract provided.

Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire

Articles

Failure rates in the restaurant industry are popularly perceived to be far higher than they actually are. This paper calculates failure rates in the Irish Food and Drinks Sector (IFDS), for the first time, using longitudinal census data from the Central Statistics Office (CSO) in Ireland, which follows the European statistical classification of economic activity (NACE). The results are compared with previously published literature on restaurant failure rates in the United States of America. This study also compares IFDS failure rates with other industry sectors in Ireland (construction, manufacturing). Drawing on Stinchcombe’s ’liability of newness’ theory, the informal fallacies theory …

Recovering Our Roots: The Importance Of Salish Ethnobotanical Knowledge And Traditional Food Systems To Community Wellbeing On The Flathead Indian Reservation In Montana., Mitchell Rose Bear Don't Walk

Graduate Student Theses, Dissertations, & Professional Papers

This thesis provides a culturally-comprehensive review of the plants utilized for food in the Bitterroot Salish tribe of northwestern Montana. As part of the larger Confederated Salish and Kootenai Tribes (CS&KT) of the Flathead Indian Reservation, the Bitterroot Salish historically utilized hundreds of plants for food, medicine and hygiene. This thesis aims to highlight food plants and their important cultural components. The information herein is a combination of history, ethnography, linguistics, ethnobotany, and first-hand experience with the current Salish community to provide a holistic framework of understanding traditional food plants today. A comprehensive plant list is provided with Latin, Salish …

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim …

What Is The Taste Of Co2? The Sustainability Of Icelandic Food Systems In The Face Of Climate Change, Molly Peek

Independent Study Project (ISP) Collection

Food security in the arctic and subarctic is an area of growing research and concern as climate change continues to alter the availability of traditional foods eaten in remote areas, especially as shipping food has questionable sustainability and contributes to rising CO2 levels. Previous research has noted changes in the Icelandic diet making it more reliant on foreign imports, although there is still strong localized agriculture. Because of its geothermal activity, Iceland has a unique advantage over other highlatitude countries in growing food with a minimal carbon footprint, although that potential is unequal throughout the country. This study utilized available …

The Archaeology Of Appetites, Molly S. Schonert

SEWSA 2016 Intersectionality in the New Millennium: An Assessment of Culture, Power, and Society

Through use of examining how food is produced, stored, distributed and consumed, one can take a glimpse into the past, present and even future of this planet–to better understand the complexity of human identity and the social practices or roles that define an individual, community or society. So this begins an exploration of the archaeology of food as a gendered commodity throughout our evolutionary past, emphasizing the infinite ways in which foodway practices exceeds the nutritional value of what our ancestors, family, friends and ourselves consume(d) on a daily basis. Foodways practices is an invaluable tool in any archaeologists’ tool …

The Groundwork For Food Criticism: How Normative Aesthetic Judgments Are Possible With Regards To Tastes, Jacob Caldwell

Senior Independent Study Theses

Issues of tastes and smells are often relegated to an ancillary or minor rank of importance in the domain of aesthetics, if recognized at all as legitimate objects of aesthetic inquiry and experience. This essay aims, firstly, to carve out a space of legitimacy for the aesthetics of tastes, and secondly, to clarify what aesthetic inquiry with regards to tastes must look like. In order for the above to be decisively established, the following positions will be argued for: (1) tastes are real, (2) our ordinary or scientific conception of what tastes are, upon which our reasons for doubting the …

Food And Identity Formation Among Jain Laywomen, Kristin Mcconnell

Independent Study Project (ISP) Collection

The Jains are a small but influential minority community in India. Their religion is structured around the concept of ahimsa, the strict adherence to nonviolence in one’s every under taking. The ideal Jain diet does the least amount of harm to both oneself and one’s environment, including plants and microscopic organisms. Many foods — including meat, honey, alcohol, and underground vegetables — are forbidden. While Jain philosophy is adamant about avoiding foods that are obtained through violence, it says little about the perspectives and lifestyles of those most often charged with maintaining this diet: Jain laywomen. Because these women are …

Mission - To Incite Hunger: The Contemporary Singaporean Food Memoir, Donna Lee Brien

Dublin Gastronomy Symposium

No abstract provided.

Congruent And Incongruent Effects Of Ethnic Music On Ethnic Menu Item Selection, Ryan David Muniz

Graduate Theses and Dissertations

This study investigated what impact ethnic music had on ethnic menu item selection. College students were randomly divided into three groups and listened to one randomly assigned sound treatment in sensory booths. Three hundred and five participants completed the questionnaire with measures of expected price value and willingness to pay value. One of the groups listened to an Italian folk music, the second group listened to a Thai folk music, and the third group listened to a restaurant background noise in order to examine if the music will impact each participant menu items selection and perceived price values. The result …

Influences Of Music Genre And Components On Food Perception And Acceptance, Alexandra Jean Fiegel

Graduate Theses and Dissertations

Managers of consumer goods companies (i.e., restaurants, grocery stores, and bars) have the potential to effectively utilize environmental factors to stimulate desired consumer behaviors. Background music has been identified as one of the most readily manipulated and influential elements to which a shopper or consumer may be exposed to in a service setting. Nevertheless, little is known about the effect of background sound on food perception and acceptance. This research sought whether background music genre and musical components can alter food perception and acceptance, but also to determine how the effect can vary as a function of food type (i.e., …

Regulatory Issues And Functional Health Claims For Bioactive Dairy Compounds, P. Roupas, P. G. Williams, C. Margetts

Peter Williams

Dairy foods and ingredients have a natural advantage over new/novel foods, from a regulatory viewpoint, because they are generally considered as “traditional” foods, that is, there is a long history of human consumption. However, the regulatory landscape on adding bioactive ingredients, whether from dairy streams or from non-dairy sources, into dairy foods is rapidly evolving, and the dairy industry will need to be aware of potential regulatory challenges, within the countries they wish to market their products.

The History Of Canned Food, Lisa Couture

Academic Symposium of Undergraduate Scholarship

No abstract provided.

Obesity: The Bioethics We Need Now, Or What We Owe To Each Other, Lee T. Nutini

Lee T Nutini

This is an essay written to address the philosophical and food industrial practices underlying the current obesity epidemic in the United States. It appears in its modified lecture format, given at Yale University in 2009. As such, citations are not included. For any question about a specific citation, please contact the author directly.

Boucherie Et Hygiène À Paris Au Xviiie Siècle, Sydney Watts

History Faculty Publications

Au XVIII^e siècle, l'essor de la consommation de viande de boucherie rend problématique la présence des bouchers et de leur commerce au centre de Paris. Grâce à ses réseaux d'approvisionnement, la capitale est relativement riche en bœuf, veau et mouton frais (les produits premiers du commerce de boucherie), mais la préparation de la viande à l'intérieur de la ville pollue l'air et l'eau¹. Des chroniqueurs tels que Louis-Sébastien Mercier évoquent la pol lution provoquée par la présence des tueries qui génèrent des rivières de sang, des odeurs putrides, bref un spectacle et des sons barbares:

«Elles ne …

Daily Life In The Shadow Of Empire: A Food Systems Approach To The Archaeology Of The Ottoman Period, Oystein S. Labianca

Faculty Publications

No abstract provided.

The Milky Way To Good Cooking: Fun To Cook And Good To Eat, Brenda Costigan

Pamphlets

This pamphlet contains advice on how to whip, unmoulding adn how to improve your own soups and stews. The recipes are for Springtime Chicken Salad, Boston Chicken Loaf, Hot Cheese Souffle, Salmon Mousse, Raspberry Souffle, Vanilla Fudge, Walnut Fudge, Chocolate and Raisin Fudge, Mixed Fruit Cake, Cheese Cake, Brownies, Swiss Jelly, Jelly Souffle, Quiche Lorraine, Mushroom Tart, Coconut Rice Pudding, Pavlova, Ham and Asparagus au Gratin.

Please note the date is approximate