Food Studies Commons^™

Wild Food Harvesting And Biodiversity In The Black Hills: Key Issues And Areas For Future Research, Margaret J. Torness

Food Systems Master's Project Reports

As we grapple with the complex and interrelated issues of widespread species extinction and global climate change, both largely driven by industrial agriculture, there is a need to investigate the relationship between food systems and conservation approaches to find solutions. Wild foods lie at the intersection of ecological and socio-cultural systems, bridge the wild and the domestic, and challenge the false dichotomy between production agriculture and conservation. Given the importance of biodiversity to the resilience of our food systems, both wild and domestic, this research serves as a scoping study to investigate key issues and areas in need of future …

Comparative Analysis Of Sensory Attributes, Acceptance, And Evoked-Emotions Between Gluten-Free And Gluten-Containing Cookie Products, Shaelyn Frauenhoffer

Food Science Undergraduate Honors Theses

The demand for gluten-free products has increased over the past few decades as more people have been diagnosed with gluten-related dietary restrictions. Although there has been much research into certain gluten-free food products, there remains a gap in understanding the sensory attribute differences between traditional and gluten-free cookies. The aim of this study was to determine differences in sensory attributes and consumer acceptance of gluten-free versus gluten-containing chocolate chip cookies. Twelve chocolate chips across 11 brands were used in this study with 7 being gluten-free and 5 containing gluten. Eighty-nine participants were involved in the two-day study, with six cookies …

Evaluating The Social Impact Of Culinary Experiences, A Question Of Scales And Methods., Laura Arciniegas

GSTC Academic Symposium - In conjunction with the GSTC Global Conference Sweden April 23, 2024

No abstract provided.

The Impact Of Acquired Brain Injury On Functional Cognition And Meal Preparation And Strategies To Reduce Caregiver Burnout, Ladarrian Cobb, Cassandra Nelson

Spring 2024 Virtual OTD Capstone Symposium

In this presentation the background, purpose, problem, methods and program results that the student completed on his doctoral capstone experience are presented.

Seed Value Chain Analysis: Enhancing Culturally Meaningful Seed Access By Harmonizing Seed Companies, Seed Growers, And Farmers/Gardeners In The Northeastern United States, Claire Fischer

Food Systems Master's Project Reports

Seeds are often valued solely as agricultural inputs, which diminishes the other benefits they provide such as cultural connections between people and the food they consume. Because seeds are primarily valued for their ability to enhance productivity and profit, a limited supply of culturally meaningful (CM) seeds exist in the US, creating barriers for individuals and communities - and particularly ones of color - seeking to connect to their traditional foodways. The Ujamaa Cooperative Farming Alliance (UCFA), a collective of BIPOC (Black, Indigenous, and People of Color) seed growers and distributors, is working to construct a seed value chains (SVC) …

Challenges To Reindeer, Reciprocity, And Indigenous Sami Sovereignty Amidst The Impact Of Green Energy Developments, Lisa Heikka-Huber

IdeaFest: Interdisciplinary Journal of Creative Works and Research from Cal Poly Humboldt

The Indigenous people of Europe known as the Sami, (also spelled Saami) many of whom live throughout the world, have continued to maintain active nomadic communities today as their ancestors did. A wide spanning region of Northern Europe’s Arctic Zone or Sampi often referred to as Fennoscandia, encompasses four countries, Norway, Sweden, Finland, and Russia’s Kola Peninsula (Roland & Löffler, 2012). The nomadic Sami people follow the migration pathways of their reindeer herds through the wilderness bi-annually. This paper will discuss many perspectives, including the battle Sami people and other Indigenous communities have endured while combating green energy development from …

Health Disparities: The Influence Of Black Celebrity Endorsers And Social Media Influencers On Consumption Habits Among African American Consumers, Dale A. Cake, Wooyang Kim

Association of Marketing Theory and Practice Proceedings 2024

This study examines the impact of celebrity and social media influencer endorsements on the dietary choices of African Americans, a group disproportionately affected by obesity and diabetes. It focuses on the role of limited access to healthy foods in impoverished communities and cultural influences. Using the source credibility model, the research assesses endorsements based on the endorser's attractiveness, expertise, and trustworthiness. The methodology involves a two-step approach: conducting semi-structured interviews with African American students to understand perceptions of food-related celebrity endorsements, followed by an experimental design using eye-tracking and galvanic skin response (GSR) technology. This design will evaluate reactions to …

A Path To Food Self-Provisioning And Experiences From Learning New Skills: An Autoethnographic Depiction, Toni Ruuska

The Qualitative Report

In this autoethnographic depiction, I tell a story of change and renewal. In the narrative, I present a story of personal choices and epiphanies that have changed the course of my life. At the turning point, I portray the process of learning new skills regarding food self-provisioning. I come from a privileged, but de-skilled, middle-class suburban background, and the past four years has been a diverse journey of insecurity, alienation, and fatigue, but also of learning, empowerment, and self-realization. From a person with limited skills, to an at least somewhat skilled food neo-self-provisioner, I have partaken in a process of …

Evaluating Farm Size Change As An Expression Of Preferential Alignment In The Corporate Food Regime, Rachael Carpenter

Undergraduate Research Symposium

Food system awareness is increasingly prevalent in international development and relations. In particular, the impact of food systems on climate change, and the impact of climate change on the capacity of production form a feedback loop that has the potential to have a severe impact on the future. Whether this contribution will be positive or negative hangs in the balance, but the window of opportunity for forming and implementing such policies may be closing. In many ways, this understanding of food as a fundamental force in shaping the lives of people, particularly those who will be severely impacted and face …

Public Policy And Advocacy In The Dietetics Curriculum: Challenges And Opportunities, Jessica Garay, Meghan Donnelly, Amy Herman, Kathryn Lawson, Sarah Martin, Leah Reed

Journal of Dietetic Education

Background: Registered Dietitian Nutritionists and other health professionals should be involved in advocacy efforts related to food access and health care. However, education about, and opportunities to actively participate in, public policy are often limited for dietetics students. The goal of this project was to identify how dietetics programs meet ACEND standards relating to public policy in their current and/or accredited program. Methods: An online survey was sent to dietetics faculty at U.S. higher education institutions. Survey questions focused on how programs currently meet ACEND standards for public policy or plan to meet standards in their dietetics program. Respondents were …

Incorporating Experiential Learning And Reflection Related To Sustainable Food Systems In Undergraduate Dietetics Courses, M Elizabeth (Beth) Miller, Kara Quigg, Cassidy Hanner, Iris Puthoff, Diana Cuy Castellanos

Journal of Dietetic Education

Objective: Knowledge and competence in sustainable food systems is a priority in dietetic programs and outlined in program accreditation standards and standards of practice for Registered Dietitian Nutritionists (RDNs). However, limited literature exists on how students are learning about sustainable food systems. The purpose of this study was to explore dietetic student experiences and perceptions after the inclusion of a farm-based experiential-learning activity. Methods: A qualitative approach was utilized to explore student reflections following their experiential-learning with sustainable food systems via university-based farms. Students completed sustainable food systems modules and completed five hours on the university farm. Students then wrote …

Challenges Of Competency Management For Dietetics Program And Internship Directors: An Application Of Design Thinking, David Gaviria, Elizabeth Chen

Journal of Dietetic Education

Objective: Dietetics education transitioned to competency-based education (CBE) in July 2022. Despite its benefits, managing competencies may be a challenging aspect of CBE for dietetics program and internship directors (PDIDs), yet it is unclear what specific aspects of competency management are difficult. Using design thinking, this study sought to capture the impact recent CBE implementation had on PDIDs by identifying specific pain points (i.e., challenges) related to competency management. The results of this work serve to document such pain points and may be used to generate solutions to address or eliminate the pain points. For example, this research can support …

Table Of Contents, Editors' Message, M Elizabeth (Beth) Miller, Diana Cuy Castellanos

Journal of Dietetic Education

No abstract provided.

Is Northwest Indiana Prepared To Be A “Climate Haven”?, Luke Carl Jorgensen

The Journal of Purdue Undergraduate Research

No abstract provided.

Legal, Policy, And Environmental Scholars Discuss Global Food Systems At Indiana Law Symposium, James Owsley Boyd

Keep Up With the Latest News from the Law School (blog)

The Indiana University Maurer School of Law and its Indiana Journal of Global Legal Studies are hosting scholars from around the country Friday and Saturday (Jan. 19-20) for an interdisciplinary discussion on one of the world’s most prevalent problems—food insecurity.

Data from the World Bank estimate more than 780 million people around the world suffered from chronic hunger in 2022. As climate change affects agricultural production and water accessibility, the problem could worsen in coming years.

“A Fragile Framework: How Global Food Systems Intersect with the International Legal Order, the Environment, and the World’s Populations” will bring together legal, policy, …

Exploring The Spiritual Alliance Of Maintaining A 5-Acre Tropical Farm Through The Lens Of Occupational Engagement, Jose Rafols, Amy Wagenfeld

The Open Journal of Occupational Therapy

Large-scale commercial farmers and small scale “hobby” farmers engage in growing crops for subsistence and survival for themselves, their families, communities, and beyond. Their reverence and passion for farming make them good stewards of both community and world population nourishment. We suggest there may be a collective physical, emotional, and spiritual draw to farming that is interwoven with occupational engagement. Through a personal narrative approach, we reflect on the meaning and the work-focused occupation of farming and specifically how spirituality may be a guiding force that supports engagement despite seemingly insurmountable environmental and personal hardships. With an increasing interest in …

Barley As A Human Companion Species - Exploring The Relationship Between Barley And North Atlantic Peoples: 4000 Bc – Ad 1200, Chloe Combs

Theses and Dissertations

Barley (Hordeum vulgare) is an ancient cereal crop originating in the Fertile Crescent approximately 12,000 years ago and is presently one of the most important cereal crops globally. Barley has a long and complex history. This thesis aims to explore one dimension of this history through the lens of human companion species using archaeobotanical data collected from the islands of the North Atlantic from the Neolithic (4,000 BC) to the Norse period (AD 1200).

Harnessing Ireland’S Food Heritage – The Role Of The Artisan Food Producer In Ireland’S Food Tourism Offering, Margaret Connolly, Rebecca O'Flynn

European Journal of Food Drink and Society

This research paper examines the role of the artisan food producer, not just as an entrepreneur and service provider but with a focus on how they contribute to the preservation of Ireland’s food culture and heritage. Using a qualitative methodology and in keeping with a phenomenological approach, in-depth interviews were conducted with a purposeful sample of ten artisan food producers from different parts of Ireland. A thematic analysis of the responses was carried out, with a desire to let the voice of the artisans themselves tell their story. The research shows that through the conservation and use of traditional ingredients, …

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

The Literary Gestalt Of The Restaurant Review, Anke Klitzing

European Journal of Food Drink and Society

The restaurant review is a quintessential form of gastronomic writing, but it has rarely been studied in terms of its literary form. This paper investigates the literary gestalt of restaurant reviews through a gastrocritical reading of two reviews by the Irish restaurant critic Helen Lucy Burke. It concludes that restaurant reviews typically include mimesis and evocative descriptions, a meal plot, inherent tension due to the performance character of the restaurant meal and incorporation anxiety, and a combination of phenomenological and ethnographic reporting. These literary features serve to make reviews an accurate and reliable account of the reviewer’s immersive experience, to …