Social and Behavioral Sciences Commons^™

The Literature Of Food: An Introduction From 1830 To The Present, Anke Klitzing

European Journal of Food Drink and Society

No abstract provided.

Editorial, Michelle Share, Dorothy Cashman, Máirtín Mac Con Iomaire

European Journal of Food Drink and Society

No abstract provided.

Food For Harlem, Izania Gonzalez

Capstones

Food for Harlem is a resource guide for Harlem residents to find local food-focused organizations. It’s a list for you to find where you can get healthy affordable food in your neighborhood. This project was created after the feedback I heard in discussion during my time at a food market in Harlem. The final product includes a complete list of over 70 food-focused organizations in Harlem, an interactive map, some important information about the included resources, and a list of definitions.

The website can be found here: https://imgjournalism.wixsite.com/food-for-harlem

School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan

University of South Florida (USF) M3 Publishing

Local cuisine is an important element in the destination selection of tourists. In this study, the place of local dishes in the menus of restaurant businesses was examined. Semi-structured interviews were conducted with hotel and restaurant business managers and chefs in Denizli. As a result of this study, it is seen that businesses partially include local dishes in their menus, and businesses take into account profitability, price, value and customers' taste while determining their menus. It has been determined that customers prefer familiar dishes more, they tend to other dishes instead of local dishes due to the fast à la …

Low Hanging Fruits: When Governments Look For Easy Wins & Ignore Real Priorities, Laila El Baradei

Faculty Journal Articles

No abstract provided.

Inflammatory Bowel Disease & Social (In)Visibility: An Interpretive Study Of Food Choice, Self-Blame And Coping In Women Living With Ibd, Jessica N. Lolli

USF Tampa Graduate Theses and Dissertations

This dissertation is an interpretive project that uses autoethnography and qualitative interview methods to understand the role Inflammatory Bowel Disease (IBD) plays in women’s quality of life and interpersonal relationships. It focuses on the impacts on patients of dietary changes and how food choice serves to make this ordinarily “invisible” illness visible to others, leading to unwanted exposure. Using Erving Goffman’s stigma theory and its extensions in studies of chronic illness, I demonstrate that IBD is characterized by layers of stigma because it creates situations in which patients are forced to disclose their illness even if they are not ready …

Navigating The Cairene Table: Food And Family Between What Is Ideal And What Is Real, Iman Afify

Theses and Dissertations

Our daily encounters with food, especially during our childhood, play a crucial role in shaping and informing our identity and our habitus. In this research, by using multimodal and auto ethnography, I argue that due to the guiding path that our senses carve for us, we make sense and contextualise our surroundings through our senses, and not only the five senses of vision, smell, taste, hearing, and touch, but also through our inner senses of time and temporality, and how time and memory play an important role in the registration of our surroundings through our bodies and senses. I am …

La Cena: Cibo Come Comunicazione, Austin Smith

Italian Renaissance Foodways

(Disclaimer: Zine is in Italian)

In this zine, I explore how people in Renaissance Italy show themselves in their food and other items you may find at a dinner party, such as a maiolica or a fork. What does your food and your habits say about you as a person, where you came from, and your culture? I dissect specific instances in how some items reveal more about your behavior than you may think.

Family History, Cultural Custom, And Personal Preference: The Accents Of Food Access In Oxford, Mississippi, James Hirsch

Honors Theses

Contemporary food access literature in the social sciences centers on models of food decisions emphasizing income, prices, distance, and time. To challenge this analysis, this research conducts interviews with six residents of Oxford, Mississippi, focused on their food habits. These interviews have been summarized, and motivating factors have been extracted and compared back to the literature’s findings. The motivating factors found through the interviews include perceived differences in food quality, store opening/closing hours, partner/family preferences, family/cultural influences, and perceived risks from the COVID-19 pandemic. In contrast to the literature, spaciotemporal concerns were less dominating among participants than the above factors, …

Il Corpo E Il Sacrificio Delle Donne; Affermazione Femminile Di Sé Attraverso Il Cibo, Katherine Sanchez

Italian Renaissance Foodways

No abstract provided.

Supply Chain Disruptions During The Pandemic And Ways Food And Beverage Companies Are Looking To Find Stability, Jacob Merz

Supply Chain Management Undergraduate Honors Theses

In March 2020, the world was impacted by the Covid-19 pandemic and is still dealing with its repercussions. This paper examines how the pandemic has had an impact on the food and beverage industry. In this study, there are three disruptions highlighted by industry professionals and online articles. The professionals within the supply chain industry cited in this research are Jane Gringer-Flinn, Director of Customer Solutions at Coca-Cola, Whit Calhoun, Senior Director of Logistics at The Fishin’ Company, Judy Thorne, Senior Director Distribution Services at Tyson Foods, and Bill Carver, Senior Director at J.B. Hunt Transport Services Inc. The three …

Beyond Vegan: Producer And Restaurant Involvement In The Mainstreaming Of Plant-Based Meat, Inge Pham-Swann

Sociology Honors Projects

Insights from organizational and economic sociology predict the emergence of new product categories is not simply a matter of developing something novel, but also the result of a cultural process making claims about these products. The recent pursuit of sustainable consumption exemplifies one of these processes, linking ethical qualities and claims to create connections between products and the people who consume them. Plant-based meat, as an emerging market contextualized by the ideas of ethical consumption surrounding the broader plant-based food movement, provides a unique opportunity to explore how lifestyle movements and novel ideas result in the creation of new product …

La Cultura Familiar: Una Exploración De Herencia Y Memoria A Través De Comida, Alexandria Pizzino

Independent Study Project (ISP) Collection

Esta investigación explora las conexiones entre la comida, la memoria, y la cultura familiar. La investigación duró cuatro semanas, y fue completada a través de entrevistas orales y de demostración con cuatros personas. Cada entrevistade pudo escoger una receta principal de su familia y contar una narrativa sobre las memorias asociadas con esta comida para contribuir a la formación de un libro de cocina y memoria. Las entrevistades eran representantes de las zonas sur y centro de Chile, de ciudades y zonas rurales. Incluyó la participación de tres mujeres y un hombre. Cada entrevistade tenía una manera única de usar …

Growing Through Climate Change: Food And Farm Resiliency Post-Disaster, Sarah Quenemoen

WWU Honors College Senior Projects

This research looks in the Whatcom County agriculture sector's disaster preparedness. It investigates the relationship between the farmers and the community, and looks briefly into different strategies being used or being talked about within the realm of farming and natural disasters.

Parkers Plates: My Food Blog Journey, Courtney A. Parker

IPS/BAS 495 Undergraduate Capstone Projects

Parker’s Plates is a food blog that brings together friends, family, and food. I get to share my love of cooking and baking while entertaining and teaching my readers. The project is creating a website and blog, creating the recipes and preparing the food.

Toxicants, Entanglement, And Mitigation In New England’S Emerging Circular Economy For Food Waste, Cindy Isenhour, Michael Haedicke, Brieanne Berry, Jean Macrae, Travis Blackmer, Skyler Horton

Anthropology Faculty Scholarship

Drawing on research with food waste recycling facilities in New England, this paper explores a fundamental tension between the eco-modernist logics of the circular economy and the reality of contemporary waste streams. Composting and digestion are promoted as key solutions to food waste, due to their ability to return nutrients to agricultural soils. However, our work suggests that food waste processors increasingly find themselves responsible for policing boundaries between distinct “material” and “biological” systems as imagined by the architects of the circular economy—boundaries penetrable by toxicants. This responsibility creates significant problems for processors due to the regulatory, educational, and structural …

The Lived Experience Of Individuals Thinking About Food And Coping With Stress, Tobi Martin

Walden Dissertations and Doctoral Studies

Stress results in many people altering their eating patterns, often consuming food high in sugar and fat. Such behavior is a factor in the growing obesity epidemic and can potentially cause the development of chronic diseases, resulting in employment problems and billions of extra dollars spent on national health care programs. Researchers have focused on the concept of “emotional eating” while overlooking the overarching research question of this study, which was about exploring the experience of individuals using eating behavior as a coping mechanism to deal with stress. All responses were viewed through the lens of social cognitive theory. Interviews …

The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty

Undergraduate Theses, Professional Papers, and Capstone Artifacts

Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …

Northern Neck Economic Development Plan: Improving Connectivity Within The Food Industry, Annie Weidhaas

Master of Urban and Regional Planning Capstone Projects

The Northern Neck region seeks a better understanding of its food industry and how the industry contributes to economic growth and development. This plan examines the food industry in the Northern Neck to identify existing assets and missing linkages that can improve regional economic development.

The Northern Neck faces challenges to its regional economic growth and development. This plan uses a rural and regional perspective and interviews with local food-related businesses and stakeholders to answer the following research questions: 1) What is currently happening within the region’s food industry? 2) Can connectivity within the region’s food industry improve? And 3) …