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Articles 1 - 17 of 17
Full-Text Articles in Food Studies
Book Review: Georgia's Historical Recipes: Seeking Our State's Oldest Written Foodways And The Stories Behind Them, Autumn Johnson
Book Review: Georgia's Historical Recipes: Seeking Our State's Oldest Written Foodways And The Stories Behind Them, Autumn Johnson
Georgia Library Quarterly
No abstract provided.
Kid Eats App: Supporting Parents And Children Cooking Together, Amy S. Muise, Gabrielle A. Longo, Pamela N. Martinez, Umekia R. Taylor, Linda E. Torv, Barbara A. Chamberlin
Kid Eats App: Supporting Parents And Children Cooking Together, Amy S. Muise, Gabrielle A. Longo, Pamela N. Martinez, Umekia R. Taylor, Linda E. Torv, Barbara A. Chamberlin
Journal of Extension
Kid Eats is a free app for iPad encouraging children and parents to cook together at home using fruits and vegetables. A preliminary study with parents and children showed children enjoyed using the app and that it provided useful information to support children’s involvement in the kitchen, including guidance around safety concerns. Every family in the study voluntarily completed at least one of the recipes with their child at least once following the in-person activity. Parents reported that their children actively asked to cook the recipes from the app and felt the app helped increase their time spent cooking with …
Cooking For A Cause: Food Insecurity In Lafayette County, Ms, Anna K. Richie
Cooking For A Cause: Food Insecurity In Lafayette County, Ms, Anna K. Richie
Honors Theses
Many people in Lafayette County, MS, experience ongoing difficulties with consistent access to healthy food options. According to the Mississippi Health & Hunger Atlas, “food insecurity rates in Mississippi are consistently and statistically higher than national averages—having been ranked as #1 or #2 for highest food insecurity rate every year for the past 15 years” (Haggard, Cafer & Green, 2017). This capstone project examines how a Little Free Pantry (LFP) initiative can contribute to local food security efforts and evaluates cooking demonstration outcomes using ingredients found in LFPs. The approach combines quantitative and qualitative methods by tracking pantry inventory data …
Book Review: From Biscuits To Lane Cake: Emma Rylander Lane's "Some Good Things To Eat", Nancy A. Shore
Book Review: From Biscuits To Lane Cake: Emma Rylander Lane's "Some Good Things To Eat", Nancy A. Shore
Georgia Library Quarterly
No abstract provided.
Dirt Cheap Nutrition, Rain Delucia
Dirt Cheap Nutrition, Rain Delucia
Bucknell Farm
The aim of this project is to reach a range of people who are suffering from food insecurity. Food insecurity is a spectrum; people have varying access to not only food, but to related resources such as cooking equipment and knowledge. Food insecurity is a broad term since there are varying reasons as to why people cannot access food such as transportation, money, and access. In most cases food insecurity is a symptom of a much bigger issue known as poverty. The typical person struggling with food insecurity suffers from both mental and physical complications such as decline in academic …
An Investigative Analysis On Female Presence And Highly Ranked Positions In Professional Kitchens In Ireland, Roann Byrne
An Investigative Analysis On Female Presence And Highly Ranked Positions In Professional Kitchens In Ireland, Roann Byrne
Dissertations
This study aims to gain an understanding of the state of the cheffing industry currently, to analyse whether there is a lack of women within the industry particularly in positions of high power. This research intends to understand the causes for the lack and showcase possible solutions and recommendations for this. It exists as a role of advocacy; hoping to inspire more people into the career of cheffing, and to retain women within it. It aspires to challenge and thus forth change the narratives that have pushed many people, particularly women, out of this work for so long. This research …
Cook Like A Boss Online: An Adapted Intervention During The Covid-19 Pandemic That Effectively Improved Children’S Perceived Cooking Competence, Movement Competence And Wellbeing, Lynsey Hollywood, Johann Issartel, David Gaul, Amanda Mccloat, Elaine Mooney, Clare Elizabeth Collins, Fiona Lavelle
Cook Like A Boss Online: An Adapted Intervention During The Covid-19 Pandemic That Effectively Improved Children’S Perceived Cooking Competence, Movement Competence And Wellbeing, Lynsey Hollywood, Johann Issartel, David Gaul, Amanda Mccloat, Elaine Mooney, Clare Elizabeth Collins, Fiona Lavelle
Articles
The COVID-19 pandemic has further exacerbated physical inactivity, poor dietary intake and reduced mental wellbeing, contributing factors to non-communicable diseases in children. Cooking interventions are proposed as having a positive influence on children’s diet quality. Motor skills have been highlighted as essential for performance of cooking skills, and this movement may contribute to wellbeing. Additionally, perceived competence is a motivator for behaviour performance and thus important for understanding intervention effectiveness. Therefore, this research aimed to assess the effectiveness of an adapted virtual theory-based cooking intervention on perceived cooking competence, perceived movement competence and wellbeing.
From Alsace To America: The Development And Migration Of Ashkenazi Jewish Cuisine From Its Origins In Eastern France, Angela Hanratty
From Alsace To America: The Development And Migration Of Ashkenazi Jewish Cuisine From Its Origins In Eastern France, Angela Hanratty
Dissertations
This research examines the historical development of a distinctly Ashkenazi Jewish cuisine from its roots in the Alsace region of France, through the Jewish settlements in Eastern Europe, and the mass immigration to America in the 19th and 20th centuries. The aim of the research was to come to an understanding of how global perception of what is considered to be quintessentially Jewish food (as evidenced in American Jewish delicatessens, Jewish homes, and in popular culture) has been shaped by developments in Alsace. Long standing views were held that Ashkenazi food developed in Eastern Europe, specifically Poland and the former …
Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner
Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner
Zea E-Books Collection
Compiled by Wayne C. Whitney, Extension Horticulturist University of Nebraska Extension Publication CC-245 (1972) With a new Preface by Sue Ann Gardner Here are the favorite pickle and other condiment recipes submitted by viewers of Backyard Farmer, a television program of the Extension Service, University of Nebraska College of Agriculture. On this program, questions pertaining to the home, yard and garden are answered by specialists in the areas of Horticulture and Forestry, Entomology, Plant Pathology and Agronomy. This publication resulted from an on-the-air request for pickle recipes. Some 536 recipes were received from interested viewers from Nebraska and surrounding states. …
Can We Make It? Coming-Of-Age In A Covid Kitchen, Maila Erickson
Can We Make It? Coming-Of-Age In A Covid Kitchen, Maila Erickson
Senior Honors Projects
The Covid-19 pandemic has shifted how we interact with our communities and how we carry out our daily lives. If stories in the news and in social media are any indication, food seems to be a surprising focus of the pandemic for young and old. Personally speaking, I delved into cooking. I experienced the tensions at the grocery. I adjusted my food shopping habits. I felt like I grew up. I began to wonder how other people my age might have modified their food preparation habits and what the experience of cooking in quarantine meant to them. In this honors …
Grandma’S Meatballs And Syrian Sweets: Food Is Home, Anke Klitzing
Grandma’S Meatballs And Syrian Sweets: Food Is Home, Anke Klitzing
Other resources
Abstract: Food plays a strong part in the formation and maintenance of our identity, and is intimately linked with memory and a sense of home. Meals are an important site of socialisation and the tastes and smells of our childhood often recall the nurture and affirmation of identity received at that time. Individual foodways are anchored in the family, which in turn is embedded in regional foodways and cuisine
Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives
Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.
Life Without Choice: How Do Mothers With Children Living In Direct Provision In Ireland Feel About Their Limited Role As Family Food Providers?, Michele Moran
Dissertations
Direct Provision was introduced in Ireland during the year 2000. Latest figures show 5,848 asylum seekers are in Direct Provision (RIA, 2018). Physical and mental health research studies have highlighted the challenges within this system (Manandhar et al., 2008). Food provision is one of these challenges. Food, culture, religion, income, and isolation are highlighted in this research study. The key objectives of this research were (1) to review the literature on aspects of food and identity, culture, tribalism, and ethnicity concerning asylum seekers living in Direct Provision in Ireland. (2) To conduct qualitative semi-structured interviews with mothers living in different …
School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy
School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).
Cooking Class: The Rise Of The ‘Foodie’ And The Role Of Mass Media., Kathleen Collins
Cooking Class: The Rise Of The ‘Foodie’ And The Role Of Mass Media., Kathleen Collins
Publications and Research
I frame this chapter by asking three questions. First, is it new? One way to problematize this subject for readers is to challenge the notion that “foodie-ism” is a late 20th century phenomenon. I think it is a common misperception that this is a new development/trend/interest/hobby, and while it is certainly arguable that it has reached new heights and gone mainstream in unprecedented ways, foodie-ism (but must find a more timeless word for it for discussion!) has really ebbed and flowed in varying waves over the 20th century (and earlier) and therefore is not entirely new. Food and cooking have …
The Current State Of Cooking In Ireland: The Relationship Between Cooking Skills And Food Choice, Máirtín Mac Con Iomaire, John Lydon
The Current State Of Cooking In Ireland: The Relationship Between Cooking Skills And Food Choice, Máirtín Mac Con Iomaire, John Lydon
Articles
This research investigated the attitudes of Irish people to food to ascertain whether the acquisition of cooking skills influences food choice. Caraher et al. (1999) report on the state of cooking in England noted that changing lifestyles has had a significant impact upon the demand of food offerings and on the variance of domestic cooking skills. Caraher et al. (1999) found that cooking skills play an important part in healthy eating as a vehicle for lower-paid people to achieve a healthy diet and is an essential life-skill. While these discourses advance, the deficiency of inherently Irish empirical data contributed to …
Cooking Online: Investigating The Effectiveness Of Providing Online Support Material To Students On A Professional Cookery Apprenticeship Course, Nuala Harding
Articles
Having worked as a lecturer for five years, I was given the opportunity to undertake the postgraduate diploma in third-level learning and teaching at the Technological University Dublin. The elective I chose as part of this course was online learning. The requirement to compile a reflective journal during the module has provided the catalyst for me to write this paper. This Paper describes work in progress for proposed research within the Department of Hospitality, Tourism and Leisure Studies in Athlone Institute of Technology (AIT). The purpose of this research is to investigate the feasibility of providing and the effectiveness of …