Open Access. Powered by Scholars. Published by Universities.®
Social and Behavioral Sciences Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Institution
-
- Ursinus College (49)
- Western Kentucky University (25)
- Selected Works (4)
- City University of New York (CUNY) (3)
- SelectedWorks (3)
-
- The University of Maine (3)
- University of Mississippi (3)
- Macalester College (2)
- University of Connecticut (2)
- University of Massachusetts Amherst (2)
- University of South Carolina (2)
- WellBeing International (2)
- American University in Cairo (1)
- Andrews University (1)
- Antioch University (1)
- Augustana College (1)
- Bard College (1)
- Binghamton University (1)
- Bucknell University (1)
- Central Washington University (1)
- Chapman University (1)
- Claremont Colleges (1)
- Colby College (1)
- Lindenwood University (1)
- Montclair State University (1)
- Southern Adventist University (1)
- St. John Fisher University (1)
- Stephen F. Austin State University (1)
- The University of San Francisco (1)
- The University of Southern Mississippi (1)
- Publication Year
- Publication
-
- Pennsylvania Folklife Magazine (42)
- FA Finding Aids (19)
- FA Oral Histories (6)
- The Dutchman / The Pennsylvania Dutchman Magazine (4)
- Electronic Theses and Dissertations (3)
-
- Alfred L. Shoemaker Folk Cultural Documents (2)
- Anthropology Faculty Scholarship (2)
- Dietary Choice and Foods of Animal Origin Collection (2)
- Honors Theses (2)
- Theses and Dissertations (2)
- University Scholar Projects (2)
- All Faculty Scholarship for the College of the Sciences (1)
- All Theses and Dissertations (ETDs) (1)
- Anthropology Faculty Publications (1)
- Anthropology Faculty Publications and Presentations (1)
- Anthropology Faculty Research (1)
- Anthropology Honors Projects (1)
- Anthropology and Sociology Faculty Publications (1)
- Antioch University Full-Text Dissertations & Theses (1)
- Archaeology Month Posters (1)
- Chandan Gowda (1)
- Cindy Isenhour (1)
- Classical Mediterranean and Middle East Honors Projects (1)
- Corey Lee Wrenn, PhD (1)
- Department of Anthropology: Faculty Publications (1)
- Dissertations, Theses, and Capstone Projects (1)
- Donal Carbaugh (1)
- Douglas Ross (1)
- Faculty Journal Articles (1)
- Faculty Publications (1)
- Publication Type
Articles 1 - 30 of 128
Full-Text Articles in Social and Behavioral Sciences
Cooking In The Past And For The Future In Latin America, Clare A. Sammells
Cooking In The Past And For The Future In Latin America, Clare A. Sammells
Faculty Journal Articles
No abstract provided.
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, …
Navigating The Cairene Table: Food And Family Between What Is Ideal And What Is Real, Iman Afify
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 …
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
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 …
Cultural Food Habits As A Social Factor Of Health Among Immigrants In New Haven, Connecticut: A Focused Ethnographic Study, Luke Anderson
Cultural Food Habits As A Social Factor Of Health Among Immigrants In New Haven, Connecticut: A Focused Ethnographic Study, Luke Anderson
University Scholar Projects
Diet-related health disparities are well documented in immigrant populations. This study aims to help better inform nutrition interventions. It did so by working with migrant members of the New Haven community to explore their perceptions of the nutrition of the food they eat and relate it to how this food is grounded in their cultural identity and social belonging.
Ancient Foodies: Modern Misconceptions, Alternative Uses, And Recipes For Food In Ancient Rome, Francesca Gillis
Ancient Foodies: Modern Misconceptions, Alternative Uses, And Recipes For Food In Ancient Rome, Francesca Gillis
Classical Mediterranean and Middle East Honors Projects
Over the years, food has always tended to reflect a specific society and its cultural values. This phenomenon is demonstrated in Roman cuisine which is well documented thanks to the text of authors and material culture. In this paper, I analyze five protein sources (thrush, peafowl, mullet, dormouse, and Mediterranean moray) which Romans often consumed. Using modern anthropological theory, I analyze this foodstuff using the contrasting principles of public/private, import/domestic, and consumption/other in order to determine the societal implications of the ingredient. This analysis has revealed that these five animals had multiple uses and implications in the Roman world far …
Dim Sum And The Chinese Diaspora, Ashley Lee
Dim Sum And The Chinese Diaspora, Ashley Lee
Student Scholar Symposium Abstracts and Posters
Dim sum originated from the southern states of China, mainly Hong Kong and Guangdong. The Chinese cuisine has traveled to many places in the world today where Chinese immigrants have settled since the Chinese diaspora circa the 1960s. At the time, Chinese immigrants who came to America had to assimilate to the American culture by situating themselves in areas that had already existed, creating ethnic enclaves in Chinatown, Los Angeles. The heavy population of Chinese immigrants poured into the San Gabriel Valley, which created a bigger community for the Chinese and preserved the Chinese identity. It was easier for them …
Passing Down The Rolling Pin: Lefse, Memory, And A Norwegian-American Identity, Rebecca Garbe
Passing Down The Rolling Pin: Lefse, Memory, And A Norwegian-American Identity, Rebecca Garbe
Scandinavian Studies Student Award
This paper explores the intersections between memory and food-making and how they inform a Norwegian-American cultural identity. Based on fieldwork done in June and July of 2019 in Fosston, Minnesota, I use lefse, a Norwegian potato-based flatbread, as a focal point, for analysis. I argue that lefse-making in Fosston acts as a medium through which residents engage with a collective memory of an immigrant heritage. This traditional food-making, I assert, relies on knowledge passed down through and across family lines allowing food-makers and eaters to experience an embodied connection to their cultural past. Investigating my own Norwegian heritage, I draw …
The Internal, External And Extended Microbiomes Of Hominins, Robert R. Dunn, Katherine R. Amato, Elizabeth A. Archie, Mimi Arandjelovic, Alyssa N. Crittenden, Lauren M. Nichols
The Internal, External And Extended Microbiomes Of Hominins, Robert R. Dunn, Katherine R. Amato, Elizabeth A. Archie, Mimi Arandjelovic, Alyssa N. Crittenden, Lauren M. Nichols
Anthropology Faculty Research
The social structure of primates has recently been shown to influence the composition of their microbiomes. What is less clear is how primate microbiomes might in turn influence their social behavior, either in general or with particular reference to hominins. Here we use a comparative approach to understand how microbiomes of hominins have, or might have, changed since the last common ancestor (LCA) of chimpanzees and humans, roughly six million years ago. We focus on microbiomes associated with social evolution, namely those hosted or influenced by stomachs, intestines, armpits, and food fermentation. In doing so, we highlight the potential influence …
Rewriting The Haggadah: Judaism For Those Who Hold Food Close, Rose Noël Wax
Rewriting The Haggadah: Judaism For Those Who Hold Food Close, Rose Noël Wax
Senior Projects Spring 2020
American Jews, specifically those who do not observe, often turn towards food as a performance of Jewish identity, both publicly and privately. Longing for roots, these Jews reach for a piece of Jewish culture that can make them not only feel Jewish, but also grounded in a longstanding tradition that explicitly ties Judaism to a dynamic food culture. In doing so they invent traditions, creating habits sometimes loosely based in prescribed or familial tradition, sometimes not at all. In this way, food, through invented traditions, allows modern non- observant American Jews to make their Jewish identity tangible.
Around The Dinner Table With Grazia : Food And Cooking In The Work Of Grazia Deledda, Grazia Deledda, Neria De Giovanni, Simonetta Milli Konewko
Around The Dinner Table With Grazia : Food And Cooking In The Work Of Grazia Deledda, Grazia Deledda, Neria De Giovanni, Simonetta Milli Konewko
French, Italian and Comparative Literature Faculty Books
Around the Dinner Table with Grazia. Food and Cooking in the Work of Grazia Deledda, by Neria De Giovanni, highlights the love of Grazia Deledda (1871-1936) for Sardinians’ traditions, historic events, and food. It demonstrates how they follow an agropastoral economy and an extremely simple way of preparing food; they use vegetables and products from livestock farming and especially sheep; they respect traditional recipes, such as pane currasau, porcetto, and seadas, and conventional customs to conserve food as the preservation of fruit in the home attics. The selections of Deledda’s literary works that Neria De Giovanni …
The Local Food Movement: Relationships Among Animals, Farmers, And Customers On A Family-Owned Meat Producing Pennsylvania Farm, Hannah S. Rosen
The Local Food Movement: Relationships Among Animals, Farmers, And Customers On A Family-Owned Meat Producing Pennsylvania Farm, Hannah S. Rosen
Hannah Rosen
The present research is an ethnography for the purpose of anthropological exploration into the motivations of consumers who buy locally produced meat, through the experiences of the customers and farmers on a local farm in central Pennsylvania. This paper questions why people participate in the local food movement through analyses of the customers and farmers of Begonia Farms. Through field research and interviews, varying potential motivations were explored. First, the ways in which alienation drives consumers to the local food movement. This alienation includes disconnect between consumers and producers, consumers and the animals they eat, consumers and food preparation, and …
Kumain Na Tayo! Exploring The Role Of Food In Communicating Tradition And Instilling Familial Values, Aaron Negrillo
Kumain Na Tayo! Exploring The Role Of Food In Communicating Tradition And Instilling Familial Values, Aaron Negrillo
Student Research
As a core part of Asian values, family plays a huge role in developing the individual’s identity. Family strongly contributes to the passing down of traditions and values. The expression of cultural values can be observed through many surface-level interactions such as food and meal rituals. This auto-ethnography explores the link between food and culture, specifically how it serves as a vehicle of communication that passes down traditions and values. The underlying core values of hospitality, respect, and sacrifice stand emerged from the thematic analysis conducted. Overall, food can be understood as a tangible expression of love: creating something for …
‘Doing’ Llama Face Stew: A Late Moche Culinary Assemblage As A Domestic Dedicatory Deposit, Guy S. Duke
‘Doing’ Llama Face Stew: A Late Moche Culinary Assemblage As A Domestic Dedicatory Deposit, Guy S. Duke
Anthropology Faculty Publications and Presentations
Presented here is a meal from a simple cooking vessel, excavated from the Late Moche (AD 600–850) site of Wasi Huachuma on the north coast of Peru. This meal, cooked in a whole, plain vessel and spilled beneath the floor of a domestic structure, was unambiguously marked by a large stone embedded in the floor. It contained diverse plant and animal materials associated with the sea, the coastal plains, the highlands and the jungle. Via its contents and placement, this meal embodies the ways in which the domestic world of exchange and interaction was deeply entangled with the spiritual and …
The Consideration Of The Caddo Area In “Food Production In Native North America: An Archaeological Perspective”, Timothy K. Perttula
The Consideration Of The Caddo Area In “Food Production In Native North America: An Archaeological Perspective”, Timothy K. Perttula
Index of Texas Archaeology: Open Access Gray Literature from the Lone Star State
Kristen J. Gremillion has written “a highly selective survey of Native North American food production systems from an archaeological perspective,” with a particular focus on plant food production in the Eastern Woodlands and the Southwest. The time frame of the book spans the period from ca. 3000 B.C. to post-European contact, extending up to ca. A.D. 1800. The archaeological evidence for plant food production in the Caddo Archaeological Area of Southwest Arkansas, Northwest Louisiana, eastern Oklahoma, and East Texas is mentioned by Gremillion, but only rather briefly in her chapter entitled “the Rise of the Three Sisters: Maize in the …
Uren, Doris Et Al. (Fa 1233), Manuscripts & Folklife Archives
Uren, Doris Et Al. (Fa 1233), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1233. Student folk studies project titled “Märchen [Fairy tales],” which includes survey sheets with a description of a fairy tale collected in Kentucky and Tennessee by students at Campbellsville College, Kentucky. Sheets may include a brief description of a fairy tale, informant’s name, age and address. The first name of the collectors Asher and Wall were not provided.
Foodways (Fa 1202), Manuscripts & Folklife Archives
Foodways (Fa 1202), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.
Currents Of Consumption: How National Narratives Of Japanese Cuisine Collide With Localized Forms Of Sushi In Northern California, John Ostermiller
Currents Of Consumption: How National Narratives Of Japanese Cuisine Collide With Localized Forms Of Sushi In Northern California, John Ostermiller
Master's Projects and Capstones
This paper examines how national narratives of Japanese cuisine collide with the expectations, preferences, and perceptions of American consumers (particularly Northern California). The global economy has benefited the circulation of positive images of Japan managed by the Japanese government, but the commercialization of Japanese cuisine is also at odds with government efforts. In Japan, sushi is often synonymous with nigirizushi: sliced seafood and a daub of wasabi atop vinegared rice. As part of Japan’s washoku tradition, this singular image of sushi (allegedly) reflects the deepest essence of Japanese cultural sensibilities tied to simplicity, perfection, and nature. But in America, consumers’ …
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.
Osborne, Lois (Fa 1121), Manuscripts & Folklife Archives
Osborne, Lois (Fa 1121), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project FA 1121. Student folk studies project titled: "Good and Bad Luck Beliefs," which includes notecards with brief descriptions of traditional beliefs about good and bad luck in Cook County, Illinois, Dearborn County, Indiana, Knox County, Tennessee, and the counties of Barren, Fayette, Hardin, Hart, Hopkins, Jefferson and Nelson in Kentucky. Notecards may include a description of the traditional belief, informant's name and address, motif index number, and text classification.
Linkages Among Population, Food Production, And The Environment At Multiple Scales, Daniel Ervin Ph.D., Daniel López-Carr Ph.D.
Linkages Among Population, Food Production, And The Environment At Multiple Scales, Daniel Ervin Ph.D., Daniel López-Carr Ph.D.
Journal of International and Global Studies
Human population, its number and distribution on our planet, has a seemingly direct linkage to how much food we consume and how we practice agriculture. How this population-foodenvironment interface manifests across the globe is complex, non-linear, and both local- and scale-dependent. This essay is an overview of the population-food-environment nexus, providing recent history and statistics on these processes at several crude scales. We include a discussion of theory, review different drivers of the population-food-environment processes, provide a global overview of population and agricultural statistics from 1970 to 2010, and discuss trends and implications for Latin America, as well as some …
Higinbotham, Barbara (Fa 1114), Manuscripts & Folklife Archives
Higinbotham, Barbara (Fa 1114), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1114. Student folk studies project titled: “Folk Medicine and Remedies,” which includes survey sheets with brief descriptions of folk medicine and remedies in Fayette County, Pennsylvania. Sheets may include a brief description of folk remedy, belief, traditional practice, informant’s name and address, and motif index number.
Mansfield, Sherry R. And Bruce Greene (Fa 1112), Manuscripts & Folklife Archives
Mansfield, Sherry R. And Bruce Greene (Fa 1112), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1112. Student folk studies project titled: “Just a Man—Captain William Hicks” which includes an interview of C. Jeff Hicks, the son of Confederate Captain William Hicks. The interview includes a description of the life of the son and his father while living in Barren County, Kentucky and Sumner County, Tennessee.
Leopold, Beth (Fa 1113), Manuscripts & Folklife Archives
Leopold, Beth (Fa 1113), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1113. Student folk studies project titled: Smith’s Grove and Miscellaneous Tales” which includes survey sheets with descriptions of the traditional belief about the naming of Smiths Grove in Warren County, Kentucky. Sheets may include a brief description of the belief, informant’s name, address, and motif index classification. A second small project by Leopold includes survey sheets of folk tales told by her grandmother, Rosa Leopold, in Jefferson County, Kentucky.
Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives
Chance, Nancy Fowler (Fa 1110), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1110. Student folk studies project titled: “Butter making” which includes survey sheets with descriptions of the traditional butter making process in Allen County and Warren County, Kentucky. Sheets may include a brief description of pictured equipment, traditional practice, belief and motif index number.
Finn, Marty (Fa 1089), Manuscripts & Folklife Archives
Finn, Marty (Fa 1089), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project FA 1089. Student folk studies project titled: “A Collection of Folk Medicine,” which includes survey sheets and index cards describing the traditions and practices of folk medicine in Mason County, Kentucky. Sheets may include informant’s name and address, folk remedy, and text classification.