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Social and Behavioral Sciences Commons™
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Articles 1 - 5 of 5
Full-Text Articles in Social and Behavioral Sciences
Kxanuw! (Miichuwaakan Waak Aweeyayusak), Kira Fucci, Camilla Bager
Kxanuw! (Miichuwaakan Waak Aweeyayusak), Kira Fucci, Camilla Bager
Games
Kxanuw! (I have it!) is modeled after bingo. This version allows players to practice plant and animal names, engaging listening comprehension, speaking, and visual recognition. The game kit includes instructions, a caller's card, and printable player cards.
Cenabis Bene: A Culinary Odyssey Through Apicius, Kathryn Atkinson
Cenabis Bene: A Culinary Odyssey Through Apicius, Kathryn Atkinson
University Scholar Projects
Apicius is the sole surviving cookbook from classical antiquity; as such it is invaluable for what it tells us about ancient feasting customs. Yet the gluttony typically associated with classical antiquity has no place in Apicius beyond the art that is inherently associated with food; we are not so much given a seat at the cena (dinner) as we are led into the kitchen, handed an apron, and instructed to cook. This critical analysis explores each recipe not only on the surface—i.e., examining the ingredients and recreating selected recipes—but also on a deeper level, lifting food above its concrete reality …
Food And Sovereignty: Enacting Mino-Bimaadiziwin In Gaa-Waabaabiganikaag, Zaryn Prussia
Food And Sovereignty: Enacting Mino-Bimaadiziwin In Gaa-Waabaabiganikaag, Zaryn Prussia
Anthropology Honors Projects
No abstract provided.
"Yes Mom, I'M Eating": Foodways Among An International Cohort, Tessa Sergile
"Yes Mom, I'M Eating": Foodways Among An International Cohort, Tessa Sergile
Senior Theses
This research demonstrates different ways an individual’s habits around food change when exposed to new environments. It uses a combination of first-person sources and existing literature to draw conclusions surrounding the patterns of change in food preparation and consumption. A series of interviews were conducted and recorded to collect the information used in the thesis. The interview participants were college-aged students who had spent 6 < months in a foreign country. Most were participants of the IBEA cohort of South Carolina, a program where students around the world came together as a group to study at multiple universities over two years. Interviews were based on an interview guide that was refined throughout the process. There were a total of 33 interviews, with participants hailing from six different countries. The results of the interviews demonstrated that individuals exhibited varying types of behavior based on their own viewpoints towards cooking and meals, as well as the environment they were exposed to during meal preparation. This information was used to create a matrix to classify individuals based on their inspirations in cooking, and their use of home habits. The results lead to an additional category of “Unconscious Preparation” being proposed to the existing subcategories of food preparation. Further analysis of the data collected is also encouraged. This research adds depth to the present literature since it deals with individuals who are in foreign environments for the short-term, before moving away. Current literature mainly focuses on immigrants who move away from their homeland permanently (Brown and Mussell, 1984; Goode, Theophano and Curtis, 1984; Kalčik, 1984; Singer, 1984). It adds a new consideration to how we approach mealtimes when we are in a foreign environment and helps define different approaches that people may take when preparing food away from where they grew up. These findings could be used for other students studying abroad to better determine how their mealtime habits may change. There is also literature in Gottlieb and Rossi (1961), which describes similar effects in the military, whose style of travel and living is similar to that of an international student, meaning the results could also be interesting to the government when trying to plan for meals served to active-duty personnel abroad.
Food As A Vector For Change: Lessons From The Third Sector On Improving Livelihoods With Nutritional Knowledge In Medellín And Bogotá, Solomon Treister
Food As A Vector For Change: Lessons From The Third Sector On Improving Livelihoods With Nutritional Knowledge In Medellín And Bogotá, Solomon Treister
Honors Theses
In this thesis I argue that improving diet in communities depends on building nutritional knowledge. In examining the role of community level organizations, I look specifically at how knowledge is conveyed through agriculture and gastronomy. This project analyzes how civil society organizations work to reintegrate individuals into food systems, compelling consumers to take agency over their diets and pursue better livelihoods. The industrialization of food systems has fundamentally changed the way humans connect with food and diet. In Colombia, internal displacements and urban migration have accelerated a loss of connection with the land and food processes. At the same time, …