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Language Play And Racial Dysphemism In The Marrakchi Language Space, Spencer Fausel 2024 The Graduate Center, City University of New York

Language Play And Racial Dysphemism In The Marrakchi Language Space, Spencer Fausel

Dissertations, Theses, and Capstone Projects

This study seeks to divulge the meaning and popular usage of two phonetically similar yet reportedly distinct dysphemisms spoken and understood in the Marrakchi dialect of Moroccan Arabic (Darija). Darija speakers across the North African lingua-space use the term "qlawi" to denote testicles. In Morocco, speakers utter "qlawi" to express negation or pejorative notions of being, the term commonly wielded to disparage or vituperate a frustrating person or object—drawing connections to the subaltern, the lowly, the destitute, the stupid, the possessionless, and potentially to the racialized (non)object. The word itself can stand as a syntactic substitute for “nothing” in certain …


Black Food Geographies And The Politics Of Resistance In The Brick City. An Intersectional Analysis Of Black Food Provisioning Practices, Food Access, And Racial Food Inequities In Newark, New Jersey From 1666 – 2020, Angelika Winner 2024 The Graduate Center, City University of New York

Black Food Geographies And The Politics Of Resistance In The Brick City. An Intersectional Analysis Of Black Food Provisioning Practices, Food Access, And Racial Food Inequities In Newark, New Jersey From 1666 – 2020, Angelika Winner

Dissertations, Theses, and Capstone Projects

This work studied Black food geographies in Newark, NJ, which represent alternative food provisioning practices and strategies working within but also parallel to traditional food geographies and exist within and despite of foodscapes of domination. Black food geographies not only include the spatial agency of Black residents but also entail the structural intersectionality and organized abandonment that Black residents currently experience as well as their historical production. Thus, food access of Newark’s Black resident was analyzed with a three-pronged mixed methods research design, a supply-centered analysis from a Positivistic perspective, a political economy-centered historical analysis from a Marxist perspective, and …


A Journey To A Black Woman’S (Read Black Girl’S) Joy And Her Story Of Coming Home, Brittany Lauren Brock 2024 The Graduate Center, City University of New York

A Journey To A Black Woman’S (Read Black Girl’S) Joy And Her Story Of Coming Home, Brittany Lauren Brock

Dissertations, Theses, and Capstone Projects

This is an auto/ethnography about the self-actualizing journey of reclaiming storytelling as my native tongue and my journey to joy. Throughout, using my story and the stories of so many others, I not only lay out the wounds (the pain, the loss, then the hope that comes) within the academy and outside in the world but I also use storytelling as a tool of healing—my tool of healing—to show how I wrote myself free.

When Black women (read Black girls) go through The Reckoning (the moment we realize something isn’t right with how we are perceived by others) …


Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa 2024 Baskent University

Sedimented For The Future: Can Technology Sustain Tradition?, Nihal Bursa

Dublin Gastronomy Symposium

Turkish coffee is unique in its brewing technique and deeply rooted in the culture developed throughout the Ottoman geography since the sixteenth century. The knowledge, skills and rituals of Turkish coffee are transmitted to new generations through observation, participation and practicing. Be it an elaborate ritual at the Ottoman court or a modest peasant pleasure, Turkish coffee requires dedicated time, manual skills and decorum. The pace of industrialization and urbanization in the twenty-first century forced people to acquire new lifestyles. This has put Turkish coffee service in jeopardy especially in public spaces. Owing to the Turkish coffee machine designed by …


I’M Conscious Of Time: Pinhole Vignettes Of Human Co-Existence In The Anthropocene, Jennie Moran 2024 Tecnological University Dublin/ Independent Scholar

I’M Conscious Of Time: Pinhole Vignettes Of Human Co-Existence In The Anthropocene, Jennie Moran

Dublin Gastronomy Symposium

This paper explores the practice of hospitality in the context of human-induced climate change. In this new and uncertain geological era, we will be required to re-examine our reciprocity with the earth and our fellow humans. We have over-farmed and over-extracted. Our voraciousness has left the soil close to exhaustion with concerns expressed that we have a finite number of harvests left. We have more mouths to feed than ever, villages are drowning under rising seas and our activities have initiated a mass extinction of the species with whom we share the earth. The grief surrounding this crisis is complex …


Creating A Gastrolinguistic Space: Food In Language Learning Materials Of Jesuit Missionaries During The Sixteenth To The Eighteenth Centuries, Zhongyuan Hu 2024 KU Leuven

Creating A Gastrolinguistic Space: Food In Language Learning Materials Of Jesuit Missionaries During The Sixteenth To The Eighteenth Centuries, Zhongyuan Hu

Dublin Gastronomy Symposium

This article investigates the intersection of language and gastronomy in European Jesuit missionaries’ language learning materials in China during the late sixteenth to the eighteenth centuries. Through the analysis of three key texts, the article emphasizes the significance of food-related content in fostering linguistic and cultural understanding. It provides a thorough examination of how these texts facilitated cultural exchange, highlighting the role of food in creating a space for dialogue between European and Chinese cultures. This article introduces gastrolinguistics, the combination and interaction of food and language, to explore how missionaries adapted to and learned about Chinese culture and introduced …


The Little Black Book: When Recipes Tell Stories, Cordula C. Peters 2024 Independent Scholar

The Little Black Book: When Recipes Tell Stories, Cordula C. Peters

Dublin Gastronomy Symposium

In post-war Germany in the 1950s my grandmother used to collect recipes from magazines, newspapers, and the backs of food packaging that she neatly cut out and saved. Other recipes were carefully copied with pen and ink. At some point, when my mother was still a child and my grandmother still alive, she and her sister compiled all these recipes and tidily pasted them into a black notebook for safekeeping. Growing up many of the recipes from this book became much-loved dishes prepared by my mother and expected by my siblings and I almost religiously for important holidays such as …


Savouring The Veiled Narratives Of Banquet Menus, Adriana Sohodoleanu 2024 Independent Scholar

Savouring The Veiled Narratives Of Banquet Menus, Adriana Sohodoleanu

Dublin Gastronomy Symposium

The study explores the semiotic significance of late nineteenth to early twentieth-century Romanian banquet menus, transcending culinary functions to convey broader societal messages. Examining 30 menus from Romania and Austro-Hungarian Romanian-speaking Transylvania, predominantly sourced from newspapers, it reveals banquets as platforms for political and social expression. Written in Romanian or French, these menus serve as conduits for political opinions, declarations of friendship or enmity, and expressions of pride or despair. Intentionally published in newspapers, they reflect a society valuing freedom of speech and exhibit a discernible discursive character, treating food as intellectual nourishment. The coverage of banquets in newspapers offers …


The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi 2024 Finanza Futura Srl

The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi

Dublin Gastronomy Symposium

Can a recipe divide historians, gastronomes, and chefs? The answer is yes if we are dealing with carbonara, an iconic Italian dish, famous throughout the world. However, so much animosity could have deeper roots than the recently renewed controversy over its authorship suggests. This article aims to study the case of carbonara as an example of the race to conquer consumers’ memories. Following a transdisciplinary methodology, the author identifies three main approaches to the making of carbonara: glocal, regional, and creative. These approaches reflect distinct schools of thought regarding food within the diverse spectrum of Italian society. Their supporters - …


No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink 2024 Independent Scholar

No Time For Tea: Hidden Figures Of The Dutch Tea Industry, Annette Kappert, Lysbeth Vink

Dublin Gastronomy Symposium

This paper explores the historical role women played in promoting, distributing, and establishing tea consumption in The Netherlands. Despite being the first nation to introduce tea to the Western world, and the abundance of literature and images documenting women as sapless tea drinkers, languishing their afternoons away, entertaining and sipping the amber brew in their tea houses, the latter is far from reality. Preliminary research indicates Dutch women were instrumental in establishing an elite tea industry in The Netherlands and beyond. Aptly the authors utilized the archives to explore visual and narrative data dating from 1610 to present, to find …


Food And Memory In Literature: A Folkloric Approach, Pola Schiavone 2024 Universität Bielefeld

Food And Memory In Literature: A Folkloric Approach, Pola Schiavone

Dublin Gastronomy Symposium

This paper analyzes food as a memory device in the novel Doña Flor y sus dos maridos by the Brazilian author Jorge Amado. Set in San Salvador du Bahía in northern Brazil, the novel follows Doña Flor after her husband Vadinho dies. Food and drink – considered here as folkloric forms – play a central role not only in her exploration of memories of her husband but also in the broader bahiana society with its mix of different ethnicities (African, indigenous, European). Drawing on Felix Coluccio’s and Dan Ben-Amos notions of folklore and literature and Arjun Appadurai’s exploration of the …


Food, Memory, And Cuban Society: Unraveling Trauma, Traditions, And Future Imaginaries In Havana, Mallory Cerkleski 2024 Scuola Normale Superiore of Pisa

Food, Memory, And Cuban Society: Unraveling Trauma, Traditions, And Future Imaginaries In Havana, Mallory Cerkleski

Dublin Gastronomy Symposium

This paper delves into the intricate interplay of food scarcity and memory in contemporary Havana, Cuba, drawing on a period of immersive fieldwork conducted in the summer of 2022. Situating itself amidst the lived experiences of diverse Cubans, the study examines the enduring impact of historical challenges, particularly the Special Period, on present-day perceptions and experiences. Employing an oral history methodology rooted in collective memory theory, the research explores how food serves as a potent medium for encapsulating past experiences and shaping future imaginaries. Through oral narratives spanning from 1941 to 2022, the paper uncovers diverse memories and emotions associated …


An Abundance Of Cakes: How A National Trauma Created A Unique Culinary Practice In Southern Jutland, Nina Bauer 2024 Independent Scholar

An Abundance Of Cakes: How A National Trauma Created A Unique Culinary Practice In Southern Jutland, Nina Bauer

Dublin Gastronomy Symposium

The southern part of Jutland has its very own distinct food culture and traditions. Its history differs from other parts of Denmark because this region was under German rule from 1864 until the Reunification in 1920. Special laws were imposed to curtail the population’s political and cultural ties to Denmark. Any political gatherings or sentiments were strictly forbidden. However, cooking was free of restrictions and cooking thus became one of the primary ways to hold onto a Danish identity. This led to a conservation of recipes and traditions that were disappearing in other Danish regions. The farm wives became the …


The Subconscious Of Traditional Practices: Turkish Cuisine, Serife Umay Cicik 2024 Baskent University

The Subconscious Of Traditional Practices: Turkish Cuisine, Serife Umay Cicik

Dublin Gastronomy Symposium

Turkey stands out among the leading countries, particularly in the consumption of meat, milk, and dairy products. In terms of climate and physical conditions, it has the capacity to produce these commodities domestically. Additionally, it is situated in a geographically advantageous position rich in seafood resources. Turkish cuisine is further enriched by dishes and desserts prepared with dough. However, food preparation and cooking methods, equipment, storage conditions, presentation styles, consumption habits, spices, and sauces bear traces of various culinary cultures. Wars, natural disasters, political events, trade routes, and religious structures are among the factors that most significantly influence these differences. …


The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki 2024 University of the National Education Commission, Krakow

The Legacy Of The Humoral Theory In Modern Culinary Tradition, Andrzej Kuropatnicki

Dublin Gastronomy Symposium

The humoral theory, an ancient medical doctrine originating in Greece and championed by eminent physicians like Hippocrates and Galen, served as the cornerstone of medical understanding for millennia, preceding the emergence of modern medicine. This enduring theory postulated that an individual's health was intricately linked to the delicate balance of four bodily fluids or humours. Over the course of nearly two thousand years, it not only shaped medical practices but also profoundly influenced the choices people made regarding their diets and overall well-being. Its reach extended far beyond the realm of medicine, leaving an indelible mark on our culture and …


The Wild Arctic Char In Swedish Sápmi – From Staple Ingredient To Nostalgic Food, Julia C. Carrillo Ocampo 2024 Umeå University

The Wild Arctic Char In Swedish Sápmi – From Staple Ingredient To Nostalgic Food, Julia C. Carrillo Ocampo

Dublin Gastronomy Symposium

The way food is preserved, prepared and consumed is embedded in cultural symbolism strongly connected to the geographical landscape. This article focuses on the memories of Sami actors within the wild Arctic char value chain to explore how changes in the foodscape influence the way this produce is prepared and consumed in contemporary Sápmi and the use and view of traditional preservation techniques. The empirical material was obtained through interviews and observations with Sami actors as they are the dominant agents related to this produce. Consequently, I traced different narratives attached to the char in the region called Swedish Sápmi …


Lost But Not Found: Southern Appalachia, Migration Patterns, And Culinary Tourism, Ashli Q. Stokes, Wendy Atkins-Sayre 2024 University of North Carolina at Charlotte

Lost But Not Found: Southern Appalachia, Migration Patterns, And Culinary Tourism, Ashli Q. Stokes, Wendy Atkins-Sayre

Dublin Gastronomy Symposium

Despite growing acknowledgement of the variety of cultures that developed Southern Appalachia’s cuisine, some popular food writing continues to highlight the so-called insular nature of its food, drink, and culinary festivals. Regional tourists, especially those visiting its Blue Ridge or Smoky mountains, also remain likely to experience a delimited, often problematic Scots-Irish or white-European pioneer past, including when they eat and drink. Billboards advertise the outlaw Hatfield and McCoy Dinner Show, visitors choose from moonshine tastings in dilapidated looking but new distilleries, and diners enjoy gourmet biscuits alongside gravy “flights” at trendy restaurants in Asheville, North Carolina. Appalachian Studies and …


“Ptasie Mleczko,” “Schabowy” Or “Pierogi”? Polish Foods And Dishes In Ireland, Marzena Keating 2024 Pedagogical University of Crakow

“Ptasie Mleczko,” “Schabowy” Or “Pierogi”? Polish Foods And Dishes In Ireland, Marzena Keating

Dublin Gastronomy Symposium

Following the accession of ten Central and Eastern European countries to the European Union in 2004, Ireland witnessed the influx of migrants, the largest group coming from Poland. To cater for their culinary needs specialized shops and dining establishments started to emerge in cities and towns across Ireland. Well-established supermarket chains, such as, for example, Supervalu, Tesco and Lidl, began selling typical Polish food products that would appeal to this community. Various events celebrating Polish traditions, including culinary ones, have been organized throughout Ireland. Additionally, Polish recipes have often occurred in Irish local and national newspapers. This research, based on …


The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey 2024 London Metropolitan University

The Appliance Of Science: Traditions And Change In Food Preparation Using Small Domestic Electrical Appliances, Susan Bailey

Dublin Gastronomy Symposium

Food preparation in a domestic context has evolved through the application of technology. When electricity became available and motors to power appliances were developed from the late nineteenth century onwards, this made a significant change to the use of appliances for food preparation from post-Second World War onwards. This paper explores the history of and increasing use of small domestic electrical appliances used for food preparation and their development and transition from a commercial to a domestic context. Between the 1950s and 1980s in Britain, the development and promotion of a range of new small domestic electrical appliances were important …


To The Taste Of Ghurba: Diasporic Food And Oral Memories Of Tunisia In Europe, Gabriele Proglio 2024 University of Gastronomic Sciences

To The Taste Of Ghurba: Diasporic Food And Oral Memories Of Tunisia In Europe, Gabriele Proglio

Dublin Gastronomy Symposium

During an oral history research on the larger European open-air market in Turin, called “Porta Palazzo,” Tunisian people replied to my questions using the Tunisian-Arab word ghurba in order to define their condition of being in diaspora. Ghurba is a specific emotion about the condition of separation and estrangement. It is used for describing the situation of being a foreigner, migrant, illegal, invisible in a land away from home. For this reason, it evokes a state of abandonment, loneliness, isolation but also it is used for yearning a reconnection and socialization with an idea of community based on memories of …


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