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Dissertations / Theses on the topic 'Cookbooks'
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1
Barlow, Rebecca Quist. "Nourishing the Self: Cookbooks as Autobiography." BYU ScholarsArchive, 2012. https://scholarsarchive.byu.edu/etd/2994.
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Though casual readers may often assume cookbooks are primarily reference materials,cookbooks actually offer readers a type of autobiography; I examine cookbooks as literary autobiographical acts by analyzing three celebrity chefs' cookbooks and the recent film, Julie and Julia. Julie and Julia, starring Meryl Streep and Amy Adams, illustrates several key autobiographical ideas, specifically Barthes' ideas of readerly and writerly texts and the distinction between an author and a persona. The film acts as a visual representation of the way a reader engages with a text and makes it a writerly text while successfully distinguishing between an author and a persona/narrator. After a brief review of autobiography theory through Julie and Julia, the three selected authors' work further magnifies the ideas. The first celebrity chef, David Lebovitz, uses a highly narrative style and incorporates numerous autobiographical details into his books. The second, Ina Garten, utilizes different methods of creating a persona, including photography. The third chef, Dorie Greenspan, uses the same methods used by Lebovitz and Garten, but has been replicated extensively in online baking groups, making her texts ideal for understanding the role of the reader in an autobiography. The work of these three authors illustrates well how autobiographies function and how readers can reiterate their own autobiographies through the books and food they consume.
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Fleitz, Elizabeth Jean. "The Multimodal Kitchen: Cookbooks as Women’s Rhetorical Practice." Bowling Green State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1240934967.
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Fleitz, Elizabeth J. "The multimodal kitchen cookbooks as women's rhetorical practice /." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1240934967.
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Tracy, Melanie Dawn. "Food prepararion knowledge of males and females of various age groups /." View online, 1993. http://repository.eiu.edu/theses/docs/32211998853205.pdf.
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MacWilliam, Erin Louise Frances. "British cookbooks and the transformation of taste 1660-1760." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46346.
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In this dissertation, I investigate the ways in which cookbooks published in Britain between 1660 and 1760 helped to shape conceptions of physical and aesthetic taste. I propose that in the early and mid-eighteenth century aesthetics and cookery were neither parallel phenomena nor completely distinct from each other, but public discourses that intersected and changed over time. These intersections helped to define many of the modern notions of subjectivity, professionalism, and disciplinarity with which we are familiar today. The central works I consider are the cookbooks of Hannah Woolley, Mary Kettilby, Hannah Glasse, Ann Cook, and Martha Bradley. Examined within the background of an expanding print culture, these texts show that cookery was a multifaceted and critical form of writing.
Following J??rgen Habermas' theory of the conceptual zones of the eighteenth-century, I argue that cookbooks were crucially and self-consciously aware of the porous nature of the intimate, private, and public spheres in which they circulated and that this awareness determined the way cookbooks constructed and critiqued ideas of taste. Female cookery authors were engaged with similar concerns around tasting, judgment, and subjectivity as philosophers like Locke, Shaftesbury, Hume, and Kames. I begin with the origins of the printed cookbook, demonstrating how early examples of the genre looked back to an embedded and indistinct domestic realm, while at the same time anticipating the public private division reinforced by print. I then uncover the ways in which female cookery book authors, unlike their male contemporaries, took up empiricist philosophy in order to construct taste as a sensory experience of judging subjects, before examining how this construction of taste was interpreted as transgressing boundaries of gender and privacy. In my final chapter, I show how taste transforms from an embodied, local phenomenon, to one that is public and critically engaged, and ultimately how taste in cookery is disciplined out of the public sphere, becoming linked only with the reproduction of food.
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Singley, William Blake. "Recipes for a nation : cookbooks and Australian culture to 1939." Phd thesis, 2013, 2013. http://hdl.handle.net/1885/109392.
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Cookbooks were ubiquitous texts found in almost every Australian home. They played an influential role that extended far beyond their original intended use in the kitchen. They codified culinary and domestic practices thereby also codifying wider cultural practices and were linked to transformations occurring in society at large. This thesis illuminates the many ways in which cookbooks reflected and influenced developments in Australian culture and society from the early colonial period until 1939. Whilst concentrating on culinary texts, this thesis does not primarily focus on food; instead it explores the many different ways that cookbooks can be read to further understand Australian culture in the nineteenth and early twentieth century. Through cookbooks we can chart the attitudes and responses to many of the changes that were occurring in Australian life and society. During a period of dramatic social change cookbooks were a constant and reassuring presence in the home. It was within the home that the foundations of Australian culture were laid. Cookbooks provide a unique perspective on issues such as gender, class, race, education, technology, and most importantly they hold a mirror up to Australia and show us what we thought of ourselves.
7
Popolla, Brielle Virginia. "Unsettling The Little House/Pellegrino Artusi, Italian Cookbooks, And (Northern) Nationalism." W&M ScholarWorks, 2020. https://scholarworks.wm.edu/etd/1616444410.
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This article uses Patrick Wolfe’s theory of settler colonialism to analyze the relationship between Laura Ingalls Wilder’s Little House on the Prairie book series and Native American literature. The article traces Native American authors from the 1930s – when Little House was first published – through to the present day, and aims to show that literature is a long-standing and valid way of decolonizing a settler colonial state. Cited in the article are Ella Deloria, Louise Erdrich, Waziyatawin, and Dennis McAuliffe, Jr., among others. Further topics include a literature award that removed Wilder’s name in 2018, and the role of education and settler colonialism. In this article, the author analyzes Pellegrino Artusi’s 1891 Italian cookbook La scienza in cucina e l’arte di mangiar bene. Overall, La scienza is considered one of the most significant Italian cookbooks. The article’s four main sections – language, class and gender, religion, and geography – support the claim that Artusi created a version of Italian nationalism through food; albeit with a particular emphasis on Northern Italy. This article relies heavily on the work of Benedict Anderson and Anthony D. Smith with their contributions to the field of nationalism, as well as highlighting Jeffrey Pilcher’s work as a means of introducing nationalism through food.
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Hartel, Jennifer Kate. "Information activities, resources, and spaces in the hobby of gourmet cooking." Diss., Restricted to subscribing institutions, 2007. http://proquest.umi.com/pqdweb?did=1495959911&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.
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Wolfe, Rachael. "Beyond the Ancestral Skillet: Four Louisiana Women and Their Cookbooks, 1930-1970." ScholarWorks@UNO, 2009. http://scholarworks.uno.edu/td/951.
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Cookbooks have a unique ability to record women.s history, both private and public. Cookbooks transmit not only instructions for preparing specific dishes, but also the values of class, race and gender of the times and places in which they are created. This study will focus on several such cookbooks produced by Louisiana women in the mid-twentieth century, from the 1930s to the 1970s. Different though these works are, they collectively demonstrate that the best cookbook authors are purveyors not only of recipes, but also of class values, ethnic relations and folklore, and gender models that one generation of women endeavors to transmit to the next. Most important, this study will argue that these cookbooks provide a rich and penetrating insight into the class structure in rural Louisiana, race and accomplishment in an era of segregation, and the role of gender in domestic and professional occupation.
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Staub, Kimberly Ann. "Recipes for Citizenship: Women, Cookbooks, and Citizenship in the Kitchen, 1941-1945." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/32612.
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This thesis argues that cookbooks and cooking literature prescribed domesticity, specifically linked to the kitchen, as an obligation for American women in World War II. Building on the work of culinary historians and gender scholars, I argue that the government enlisted women as â kitchen citizens.â In contrast to the obligations of male military service, government propaganda, commercially-published cookbooks, community cookbooks, and agriculture extension pamphlets used understandings of middle-class femininity to prescribe womenâ s identity and role in the war effort as homemakers. Despite the popular memory of wartime women as Rosie-the-Riveters, this thesis suggests that working outside the home was a temporary and secondary identity. During World War II, cooking literature re-linked womenâ s work inside the home to political significance and defined womenâ s domestic responsibilities as an obligation of American female citizenship.Master of Arts
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Nieto, Nicole K. "Recipes of Recovery and Rebuilding: The Role of Cookbooks in Post-Katrina New Orleans." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437039887.
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Kanzler, Katja. "The Kitchen and the Nation: The Housekeeper as Arbiter of Nationhood in Antebellum US Cookbooks." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-218346.
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New Historicist scholarship has left a major impact on the study of mid-19th century notions of gender and nationhood. It has effectively challenged an all but consensual reliance on the paradigm of separate spheres as appropriate interpretive framework for this pivotal period in US history—a period in which the geographical as well as discursive boundaries of the nation were subject to intense debate and conflict. ...
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Sjöberg, Ingela. "Den moderna matens uttryck : en etnologisk studie om modernitet i Husmoderns Köksalmanack." Thesis, Högskolan på Gotland, Institutionen för humaniora och samhällsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-1353.
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The aim of this study is to point out different aspects of modernity in the cookbook Husmoderns Köksalmanack. It is a publication that has been published annually since 1933. The books have been studied in the light of Anthony Giddens´ theoretical perspective on modernity. The study is based on three different themes that all can be linked to modernity. These themes are; Time and space, Locally, regionally and globally, and Advice. I also want to demonstrate that these books can be seen as part of a larger structural context. The results show that Husmoderns Köksalmanack can be viewed as an arena for several aspects of modernity, and it can also help to create and maintain social norms in this area.
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Lakshminarasimhan, Suraj. "Cooking “India”: Identities and Ideologies in Indian Cookbooks from the Nineteenth Century to the Present Day." University of Akron / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=akron1499672751079546.
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McNab, Tracy, and University of Lethbridge Faculty of Arts and Science. "Picnics, potlucks and cookbooks : farm women's clubs and the livelihood of community in twentieth century Southern Alberta." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Anthropology, c2009, 2009. http://hdl.handle.net/10133/1297.
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This thesis examines the collective labour and resources utilized by farm women within
the context of the farm women’s neighbourhood club in rural communities in twentieth
century Southern Alberta. The ethnographic research explores the historic, cultural and
political foundations of women’s labour on farms and in formal and informal farm
organizations through interviews conducted with former members of two clubs that were
actively involved in fundraising and philanthropic projects in their rural communities for
more than forty-five years. The critical perspective argues farm women in rural clubs
responded to the patriarchal farm discourse that gendered their labour by using their
reproductive skills and resources to build and maintain friendships, social networks and
mutuality, and do good works that ensured the livelihood of their rural communities.vi, 141 leaves ; 29 cm.
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Souza, Lucas Batista Leite de. "Crowd cookbooks: usando conhecimento de multidão a partir de sítios de perguntas e respostas para documentação de apis." Universidade Federal de Uberlândia, 2014. https://repositorio.ufu.br/handle/123456789/12567.
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Developers of reusable software elements, such as libraries, usually have the responsibility
to provide comprehensive and high quality documentation to enable eective reuse
of those elements. The eective reuse of libraries depends upon the quality of the API
(Application Program Interface) documentation. Well established libraries typically have
comprehensive API documentation, for example in Javadocs. However, they also typically
lack examples and explanations, which may dicult the eective reuse of the library.
StackOverow.com (SO) is a Question and Answer service directed to issues related
to software development. In SO, a developer can post questions related to a programming
topic and other members of the site can provide answers to help him/her solve the problem
he/she has at hand. Despite of the increasing use of SO by the software development
community, the information related to a particular library is spread along the website.
Thus, SO still lacks an organization of its crowd knowledge.
In this dissertation, we present a semi-automatic approach that organizes the information
available on SO in order to build a kind of documentation for APIs, called cookbooks
(recipe-oriented books). The cookbooks generated by the approach are called crowd cookbooks.
In order to evaluate the proposed approach, cookbooks were generated for three APIs
widely used by the software development community: SWT,LINQ and QT. Desired features
that cookbooks must meet were identied and a study with human subjects was
conducted to assess to what extent the generated cookbook meet those features. Through
the study it was also possible to identify what is the perceived usefulness by the subjects in
relation to the use of cookbooks in APIs learning. The results showed that the cookbooks
built using the proposed strategy, in general, meet the identied features. Furthermore,
most human subjects considered that cookbooks do not have an appropriate format to
the learning of APIs.Desenvolvedores de elementos reusáveis de software, como as bibliotecas, em geral têm a responsabilidade de disponibilizar documentação abrangente e de alta qualidade para permitir o reuso efetivo desses elementos. O reuso efetivo de bibliotecas depende da qualidade da documentação da API (Interface para Programação de Aplicativos). Bibliotecas bem estabelecidas tipicamente têm documentação abrangente, por exemplo em Javadocs. Porém, essa documentação geralmente carece de exemplos e explicações, o que pode dicultar o reuso efetivo da biblioteca. Stackoverow.com (SO) é um serviço de perguntas e respostas (Q&A) direcionado a questões relacionadas ao desenvolvimento de software. No SO, um desenvolvedor pode postar perguntas relacionadas a um tópico de programação e outros membros do site podem disponibilizar respostas para ajudá-lo a resolver o problema que ele tem em mãos. Apesar da utilização crescente do SO pela comunidade de desenvolvimento de software, a informação relação a um biblioteca está espalhada ao longo do site. Assim, o SO ainda carece de uma organização do crowd knowledge nele contido. Nessa dissertação, será apresentada uma abordagem semi-automatizada que organiza a informação disponível no SO para a construção de um tipo de documentação para APIs, conhecido por cookbooks (livros orientados a receitas). Os cookbooks produzidos pela abordagem proposta são chamados crowd cookbooks. Para avaliar a abordagem proposta foram gerados cookbooks para três APIs amplamente utilizadas pela comunidade de desenvolvimento de software: SWT, LINQ e QT. Foram identicadas características desejáveis de cookbooks e realizado um estudo com sujeitos humanos para entender em que grau os cookbooks construídos atendem a estas características. Por meio estudo também foi possível compreender melhor os pers de uso dos cookbooks mais apropriados em relação ao aprendizado de APIs. Os resultados mostraram que os cookbooks construídos pela estratégia proposta, em geral, atendem às características identicadas. Além disso, a maior parte dos sujeitos humanos considerou que cookbooks não possuem um formato adequado ao aprendizado de APIs.
Mestre em Ciência da Computação
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Inglis, Raelene Margaret, and n/a. "The cultural transmission of cookery knowledge : from seventeenth century Britain to twentieth century New Zealand." University of Otago. Department of Anthropology, 2009. http://adt.otago.ac.nz./public/adt-NZDU20090828.145727.
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Underpinning most anthropological definitions of culture is the concept of the cultural transmission and diffusion of learned behaviour. Anthropological works generally emphasise the outcomes of this transmission rather than the processes, in part because the mechanisms are either ongoing or practically invisible. Recipes have proved a unique tool for tracking cultural transmission because of their inherent precision and characteristically datable contexts. This study uses recipes to explore the many paths of transmission and diffusion of culinary knowledge. The period under review is from the eighteenth to the twentieth centuries and the focus is on British culinary traditions up-to and after, their transfer to New Zealand. It was found that culinary knowledge was disseminated around New Zealand through both formal and informal mechanisms. Formal transmission involved teachers, their school cookery classes and published teaching manuals, all of which played a major role in training school children to cook the dishes served at family meals. In contrast, informal publications such as cookery columns in magazines and newspapers were transmitting recipes for more fashionable dishes, especially baking, and these incorporated mechanisms that promoted innovation more than retention of traditional recipes. The significant role of material culture in cookery provided another pathway of transmission through appliance recipe books which translated established recipes into a form that could be made with the new technology, thereby preventing their disappearance from the culinary repertoires of cooks. It was established that community cookbooks, a common means of fund-raising, were a significant means of diffusing culinary information. The cookbooks produced by such efforts demonstrated change over time in their recipe content, especially if published as a series and such publications were tangible repositories of the cookery knowledge within the community. This study examined not only the pathways of culinary transmission but also the contexts in which it occurred. These circumstances were found to be influential in determining eventual acceptance or rejection of cookery knowledge and recipes, and provide valuable insights into processes of culture change.
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Tominc, Ana. "Jamie Oliver as a promoter of a lifestyle : recontextualisation of a culinary discourse and the transformation of cookbooks in Slovenia." Thesis, Lancaster University, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.656864.
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This thesis examines the recontextualization and localization of global culinary discourse to Slovenia after its independence from Yugoslavia in 1991 and its transition into a free market economy. Slovenia and its emerging celebrity chefs, Luka and Valentina Novak, are an example of the' local', whereas the global is represented by the British celebrity chef Jamie Oliver. The study is based on culinary texts from Oliver and the Novaks' cookbooks. However, 'standard' Slovene cookbook texts are also analysed with the aim of showing the difference between the previous educational role of cookbooks and the contemporary, increasingly edutaining role of the new 'celebrity' cookbooks. This study is situated within critical discourse analysis and it generally draws on the methodological framework of the discourse-historical approach ('DHA') (Reisigl and Wodak 2001), but also combines this with theoretical insights from the dialecticrelational approach (Fairclough 2010, 1992, 2001 [1989]). Its underlying theoretical focus has been recontextualization, which is one of the salient concepts within 'CDA' (e.g. Wodak and Fairclough 2010; Chouliaraki . 1998). The model of recontextualization that I presented in this thesis (based on the definition of discourse in 'DHA') enables me to show how global culinary discourse has been recontextualised from Britain to Slovenia, via, firstly, a translation of Jamie Oliver's cookbooks, and secondly, via the production of an original local discourse. The main claim of this thesis is that under the influence of global culinary discourse, local representations related to food and taste change, and so do cookbooks as genres. Whiie recontextualization as translation results in appropriation of the text to the local circumstances in terms of genre conventions, branding opportunities, country-related representations (e.g. Italy) and the reconfirmation of the national identity, the second phase of recontextualisation reveals the characteristics of the locally produced discourse based on global characteristics. Compared to the 'standard' Slovene cookbooks, its 'celebrity' variant aims to reconstructs the national culinary identity via legitimation of the tastes ofthe new middle classes. Influenced by the global model, the Novaks' tend to represent food and foodstuffs relying on characteristics found in advertising while social actors are often synthetically personified (Fairclough 1989). Likewise, various perspectives construct a seemingly democratisized discourse and disperse the top-down authority as found in 'standard' cookbooks.
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Brown, Phoebe. "The Culinary Browns: A Film about Family." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/art_design_theses/53.
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The Culinary Browns is an experimental documentary that traces four generations of the Brown family beginning with Bob Brown, my great-grandfather, a writer of pulp fiction, modern poetry, cookbooks and social commentary. This documentary is not a linear history or purely factual document, but instead, uses personal experience as a means to generate more universal connections to the inherently dysfunctional dynamics of family, the fragmentary quality of memory, and to ultimately remind the viewer that history is relative.
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Brown, Phoebe A. "The Culinary Browns." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/art_design_theses/63.
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The Culinary Browns is an experimental documentary that traces four generations of the Brown family beginning with Bob Brown, my great-grandfather, a writer of pulp fiction, modern poetry, cookbooks and social commentary. This documentary is not a linear history or purely factual document, but instead, uses personal experience as a means to generate more universal connections to the inherently dysfunctional dynamics of family, the fragmentary quality of memory, and to ultimately remind the viewer that history is relative.
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Helfrich, Kate. "From pickled peaches to pink poodle: What do Community Cookbooks Tells us About Foodways and Urbanization at the Turn-of-the-Century in Sacramento and Stockton, California." Scholarly Commons, 2018. https://scholarlycommons.pacific.edu/uop_etds/3550.
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Industrialization and rapid urbanization characterized the late nineteenth and early twentieth centuries in many aspects of domestic life. Scholars have used community cookbooks to document changes in domestic roles at the turn of the twentieth century. This study uses community cookbooks to look beyond domestic roles and to trace changing foodways during the period from 1870 to 1930 in the northern Central Valley of California. Nine cookbooks from Sacramento, California and five cookbooks from Stockton, California reveal changes in foodways during this time. Recipes, text, and advertisements in these cookbooks show changes in the manner of home food production; a loss of pre-industrial food knowledge; increasing standardization in recipes and cooking knowledge; and an increasing reliance on commercially processed and name brand foods. These changes indicate a growing population and shifting demographics. The results provide insight into differences between urban and rural foodways as urban populations grow. The intrusion of industrialized food into rural home cooking may provide a backdrop for contemporary understanding of urban foodways. Researchers seeking to understand how commercial foods become entrenched in modern foodways can use community cookbooks to trace back the introduction and assimilation of commercially processed foods in the past. Rewinding the process may provide insights into a variety of issues related to processed food. In addition, this study presents a method for using community cookbooks as historical documents to trace food and foodways over time including the unique role of advertising in this context.
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Shintani, Kiyoshi. "Cooking up modernity : culinary reformers and the making of consumer culture, 1876-1916 /." Thesis, Connect to title online (Scholars' Bank) Connect to title online (ProQuest), 2008. http://hdl.handle.net/1794/9493.
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Eklund, Oskar, and Dan Eriksson. "Att sylta eller inte sylta : En analys av fermenteringsmetoder beskrivna i svenska kok- och hushållsböcker under perioden 1736 - 1920." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-160052.
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Historiskt sett har fermenteringsmetoder främst använts för livsmedelskonservering, och därmed i överlevnadssyfte. Idag växer intresset för fermentering men utifrån nya intresseområden såsom för det ökade näringsinnehållet och metodernas smakförhöjande egenskaper. Detta arbete handlar om fermenteringsmetoder beskrivna i svenska kokböcker från 1736 till 1920, där recepten kategoriseras genom en kvantitativ innehållsanalys efter typ av fermentering och kokbokens publiceringsår. Av de olika fermenteringsmetoderna har särskilt fokus lagts på mjölksyrning, alkoholjäsning och ättiksberedning. Källmaterialet består av 43 kokböcker från den studerade tidsperioden, och utifrån dessa ges en överskådlig bild av metodernas förekomst. Vidare diskuteras vilka omgivande samhällsförändringar som kan ha bidragit till att metoderna har dokumenterats i dessa böcker. Resultatet av detta arbete talar för en något avtagande frekvens av metoderna mot slutet av 1800-talet. Resultatet visar även på att mjölksyrning och alkoholjäsning var ungefär lika vanligt förekommande, och att ättiksberedning var mer sällsynt. I förlängningen visar resultatet på en möjlig koppling mellan receptens frekvens av förekomst, som avtar mot slutet av den studerade perioden, med undantag för ättiksberedningen som avtog närmare sekelskiftet. Skälen till dess detta kan härledas till samhällsförändringar som industrialisering, renlighetsideal och nykterhetsrörelser.Historically speaking, methods of fermentation have primarily been used in preservation of food stuffs, and hence for a purpose of survival. Today, the interest in fermentation grows, but within new areas of interest like the increased nutritional value and the methods flavour enhancing properties. This essay focuses on the fermentation methods described in Swedish cookbooks between the year of 1736 to 1920, where the recipes are categorized by a quantitative content analysis after the type of fermentation and the publishing year of the cookbook. Out of the different methods for fermenting food stuff, particular focus has been directed towards fermentation by lactic acid bacteria, production of alcoholic beverages and production of vinegar. The source material consists of 43 cookbooks from the studied period, and from these, the occurrence of the fermentation methods is portrayed, which furthermore is discussed to identify societal changes which could have influenced their presence in these books. The result shows a slight declining occurrence of the methods towards the end of the 19th century, and that fermentation by lactic acid bacteria and alcoholic fermentation were similarly frequent, while the production of vinegar was less included in the cookbooks. Furthermore, the result shows a slight correlation between the occurrence of the studied recipes, which are simultaneously declining with the exception for the method of producing vinegar, which frequency was declining closer to the turn of the century. Possible reasons for this are the societal changes brought by the industrialization, a new ideal of hygiene and sobriety movements.
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Huang, Yi-lun. "“Yes! We Have No Bananas”: Cultural Imaginings of the Banana in America, 1880-1945." Thesis, University of Oregon, 2019. http://hdl.handle.net/1794/24238.
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My dissertation project explores the ways in which the banana exposes Americans’ interconnected imaginings of exotic food, gender, and race. Since the late nineteenth century, The United Fruit Company’s continuous supply of bananas to US retail markets has veiled the fruit’s production history, and the company’s marketing strategies and campaigns have turned the banana into an American staple food. By the time Josephine Baker and Carmen Miranda were using the banana as part of their stage and screen costumes between the 1920s and the 1940s, this imported fruit had come to represent foreignness, tropicality, and exoticism. Building upon foodways studies and affect studies, which trace how foodstuffs travel and embody memory and affect, I show how romantic imaginings of bananas have drawn attention away from the exploitative nature of a fruit trade that benefits from and reinforces the imbalanced power relationship between the US and Central America. In this project, I analyze the meaning interwoven into three forms of cultural production: banana cookbooks published by the United Fruit Company for middle-class American housewives; McKay’s dissent poetry; and the costumes and exotic transnational stage performances of Baker, Miranda, and also the United Fruit mascot, Miss Chiquita.2021-01-11
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Gutelle, Samuel Messer. "Flora: A Cookbook." Miami University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=miami1595520030573631.
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Abrahão, Eliane Morelli 1964. "Os receituários manuscritos e as práticas alimentares em Campinas, (1860-1940)." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/281182.
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Orientador: Leila Mezan AlgrantiTese (doutorado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciências Humanas
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Resumo: Três mulheres, três escolhas: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuquerque Pinheiro (1871-1950) e Barbara do Amaral Camargo Penteado (1875-1963). Cada autora à sua maneira, descortinou ¿ por meio da escrita, feminina e privada ¿ o universo do cozinhar. O léxico das receitas indica as técnicas de preparo empregadas, a modernização dos utensílios domésticos e dos espaços da casa, os ingredientes disponíveis à época deste estudo, as perpetuações e descontinuidades das iguarias e da vida do lar. A partir dos receituários de comida, fonte e objeto de estudo, procuraremos compreender de que maneira as práticas alimentares se consolidaram através dos tempos em certo espaço social. A leitura e a análise destes documentos trazem à luz detalhes do cotidiano familiar, da dinâmica econômica, cultural e social da elite cafeicultora, no período entre 1860 e 1940, reforçando a hipótese de que a alimentação funcionava como instrumento de criação e perpetuação de laços de amizade e veículo de pertencimento social
Abstract: Three women, three choices: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuquerque Pinheiro (1871-1950), and Barbara do Amaral Camargo Penteado (1875-1963). Each author, in her own fashion, unveiled ¿ through private feminine writing ¿ the universe of cooking. The recipes¿ lexicon indicates the preparing techniques employed, the modernization of the household appliances and house spaces, the available ingredients at the period studied, the perpetuations and discontinuities of the dishes and of the home life. Based on the food recipes, source and object of the study, we will attempt to comprehend in which way the fooding habits have been cemented through time in a given social space. The reading and the analysis of such documents bring to light details about the family life, the economic, cultural, and social dynamics of the coffee farmers elite in the period between 1860 and 1940, reinforcing the hypothesis that the feeding habits used to operate as an instrument for the creation and maintenance of friendship bonds, as well as a social belonging vehicle
Doutorado
Politica, Memoria e Cidade
Doutora em História
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Fagan-Cannon, Amy L. "Culinary Tourism with Anthony Bourdain: Cultural Colonialism, Masculinity and the Exotic "Other"." Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/Fagan-CannonAL2009.pdf.
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Gredmo, Emil, and Peter Stenman. "Kokboken : En resa från 1755-1951." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-147976.
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Hur kokböckers utformning och innehåll har förändrats är ett område som inte har undersökts i större utsträckning. Kokböcker är en del av kulturers måltidshistoria vilket kan ge en insyn till vem maten lagades samt vilken mat som tillagades. Uppsatsen handlar om hur kokböcker förändrats från 1755–1951 sett till design, struktur och innehåll. Fem kokböcker med cirka 50 års mellanrum har studerats för att se likheter och skillnader. Metoden bygger på en innehållsanalys på de fem böckerna där förorden samt recept har sammanställts, analyserats och jämförts mot varandra för att se hur de har förändrats under denna tidsperiod. Resultatet visar att det finns skillnader i böckerna men även en del likheter. Framförallt kan vi se att den tekniska utvecklingen har påverkat böckernas innehåll sett till de råvaror och tillagningsmetoder som användes. Däremot har målgruppen inte förändrats under denna tidsperiod.How cookbooks' design and content have changed is an area that has not been investigated to a greater extent. Cookbooks are part of cultures culinary history, which allows you to understand who the food was cooked for and which food was cooked. The essay is about how cookbooks changed from 1755-1951 in terms of design, structure and content. Five cookbooks with about 50 years intervals have been studied to see similarities and differences. The method is based on a content analysis of five books where the foreword and recipes have been compiled, analyzed and compared to each other to see how they have changed during this time period. The result shows that there are differences in the books but also some similarities. In particular, we can see that technical developments have influenced the contents of the books due to the raw materials and cooking methods that were used. By contrast, the target group has not changed during this period.
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Sauceman, Fred W. "Buttermilk and Bible Burgers: More Stories from the Kitchens of Appalachia." Digital Commons @ East Tennessee State University, 2014. http://amzn.com/0881464791.
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In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person's affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, BUTTERMILK AND BIBLE BURGERS is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk. Sauceman also shares recipes from a teacher who lived to be 116. He explains Kentucky banana croquettes and Virginia Ju-Ju burgers. He samples trout caviar in the mountains of North Carolina and sorghum on the Cumberland Plateau in Tennessee. From a notebook stained by Nehi, Sauceman calls forth stories of Hungarian immigrants who gather every fall to make cabbage rolls in Virginia and Cubans who converge in Tennessee to roast a pig and to remember. BUTTERMILK AND BIBLE BURGERS is most of all an expression of gratitude for the persistence of the people who feed us.https://dc.etsu.edu/etsu_books/1031/thumbnail.jpg
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Roberson, Rosslyn. "Development of a seasonal cookbook." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10118885.
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The purpose of this project was to develop resources and recipes for a cookbook emphasizing produce that is fresh, locally sourced and specific to the spring, summer, fall, and winter seasons in Southern California as a tool to overcome barriers such as poor cooking skills and limited nutrition knowledge in order to impact low intake of fruits and vegetables among adults 20 years and older living in Southern California.
This cookbook was created to encourage cooking behaviors, strengthen cooking skills, promote intake of fruits and vegetables, provide nutrition education and increase awareness of how to obtain and prepare fresh and seasonal produce from local food systems in Southern California. The cookbook consists of 12 simple and original recipes using fresh, local and seasonal produce from Southern California. It also contains resources including a shopping guide, a crop calendar and a chart of daily fruit and vegetable recommendations for adults. A survey was developed and completed by 12 participants to measure the effectiveness of the project. An expert panel reviewed the cookbook and provided feedback.
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Lofgren, Jennifer Mary. "Changing tastes in food media : a study of recipe sharing traditions in the food blogging community." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.
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Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action.
As the community has grown, it has become more complex, structured and diverse. The thesis examines its evolution and the response of food-related media and other industries to food blogging. The nature of the food blogging community reflects the cultural and social nature of food and the ongoing evolution of recipe sharing through food-related media. Food blogs provide an insight into the eating habits of ‘ordinary’ people, in a more broad-based manner than traditional food-related media such as cookbooks. Beyond this, food blogs are part of wider cultural trends towards DIY, and provide a useful example of the ongoing transformation of food-related media, food culture, and indeed, culture more broadly.
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Nordin, Sanna. "E Cookbook : A Guide to Modern Cooking." Thesis, Linnéuniversitetet, Institutionen för design (DE), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-43667.
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This is a Critical Design project that focuses on E-number additives in food. The aim is not to criticise the use of these additives, but rather to encourage consumers to question the industries that use them. This project is based on research in the purpose and manufacturing of additives. The research has been collected and used as a base for a cookbook. The book is a collection of fictional recipes and descriptions of additives based on industrial production of E-number additives. Chemistry, contrast and structure are the key focus in the graphic design work. The resulting publication is a conceptual work and will need further development before it can be considered complete. Detta är ett Critical Design projekt som fokuserar på tillsatser i mat. Målet är inte att kritisera användningen av tillsatser utan att uppmuntra konsumenter att ifrågasätta dessa. Projektet är baserat på forskning kring användningen och tillverkningen av tillsatser. Denna information har samlats och används som underlag för en kokbok. Boken är en samling av fiktiva recept och beskrivningar, baserade på industriell produktion av E-ämnen. Kemi, kontrast och struktur ligger som fokus för det grafiska arbetet. Den resulterande publikationen är ett konceptuellt arbete och kommer att behöva ytterlig utveckling innan det an anses färdigt.Graphic Design, Critical Design, Additives, E-Numbers
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Karpenka, Natallia V. "The supernova cosmology cookbook: Bayesian numerical recipes." Doctoral thesis, Stockholms universitet, Fysikum, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-106710.
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Theoretical and observational cosmology have enjoyed a number of significant successes over the last two decades. Cosmic microwave background measurements from the Wilkinson Microwave Anisotropy Probe and Planck, together with large-scale structure and supernova (SN) searches, have put very tight constraints on cosmological parameters. Type Ia supernovae (SNIa) played a central role in the discovery of the accelerated expansion of the Universe, recognised by the Nobel Prize in Physics in 2011.The last decade has seen an enormous increase in the amount of high quality SN observations, with SN catalogues now containing hundreds of objects. This number is expected to increase to thousands in the next few years, as data from next-generation missions, such as the Dark Energy Survey and Large Synoptic Survey Telescope become available. In order to exploit the vast amount of forthcoming high quality data, it is extremely important to develop robust and efficient statistical analysis methods to answer cosmological questions, most notably determining the nature of dark energy.To address these problems my work is based on nested-sampling approaches to parameter estimation and model selection and neural networks for machine-learning. Using advanced Bayesian techniques, I constrain the properties of dark-matter haloes along the SN lines-of-sight via their weak gravitational lensing effects, develop methods for classifying SNe photometrically from their lightcurves, and present results on more general issues associated with constraining cosmological parameters and testing the consistency of different SN compilations.At the time of the doctoral defense, the following papers were unpublished and had a status as follows: Paper 4: Submitted. Paper 5: Manuscript.
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Kostic, Petra, and Emelie Bergqvist. "Manliga och kvinnliga kockar : En analys av kokböckers omslagsdesign ur ett genusperspektiv." Thesis, Högskolan Dalarna, Grafisk teknologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:du-21603.
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Syftet med denna studie var att genom en visuell innehållsanalys undersöka hur kokböcker normalt såg ut för varje genus. Resultatet skulle sedan jämföras för att hitta skillnader och likheter mellan manliga och kvinnliga omslag för att sätta ett genusperspektiv på utformningen, samt undersöka om designen berodde på författarens eller målgruppens kön. Den visuella innehållsanalysen utfördes på sammanlagt 84 svenska kokböcker där hälften var skrivna av kvinnor och hälften av män. Analysen visade att kvinnor hade ett mer feminint utseende på sin omslagsdesign, men att även männens omslag var mer feminina än maskulina. Detta resultat berodde både på målgruppens och författarens kön. Omslagen var i övrigt lika varandra i utformning och i modellens posering då kokböckers egentliga målgrupp ska vara alla matintresserade och inte ett bestämt kön.The purpose of the present study was to through a visual content analysis examine how cookbooks usually are designed for each gender. The result would then be compared to identify similarities and differences between the male and female covers to bring a gender perspective on the design, and examine whether the design was due to the author or the audiences sex. The visual content analysis was preformed on a total of 84 Swedish cookbooks, half of which were written by women and half by men. The analysis showed that the women had more of a feminine cover design, but also that men’s cover design had a more feminine look than masculine. This result was both based on the audiences and the authors sex. The covers were generally equal to each other in how they were designed and how the model was posing, since the market segment is supposed to be everyone with a food interest and not based on gender.
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Crowston, Kevin. "Towards a coordination cookbook--recipes for multi-agent action." Thesis, Massachusetts Institute of Technology, 1991. http://hdl.handle.net/1721.1/13689.
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Medvecová, Eva, and Alina Karola Neuer. "Cookbook for Open Innovation Platforms: Designing a Sustainable Future." Thesis, Jönköping University, Internationella Handelshögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-53060.
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Open innovation platforms are a tool to solve sustainability challenges through innovation. These platforms facilitate the collaboration among diverse stakeholders, which is challenging but necessary to solve complex sustainability challenges. However, there is little research on how to design open innovation platforms to support collaboration and feedback from platform members is needed to understand their viewpoints. The study aims to understand the perceived benefits and challenges of participants from sustainability-oriented open innovation platforms. Based on this, the study intends to provide guidance for designing these platforms to increase the benefits for its participants. To understand the different viewpoints better, a qualitative research design in the form of a case study was chosen. Data was collected from interviews with participants from the open innovation platform Climate-KIC and analysed with the help of the Framework method. The results emphasise that open innovation platforms must support their participants throughout the whole open innovation process. Special attention must be paid to the diversity of the participants that require different support from the platform based on their maturity level.
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Jonsson, Sanne. "”Mat, stress, lycka, sorg och vänskap i bisarr symbios” : Hur manliga och kvinnliga vinnare av Sveriges Mästerkock konstrueras i sina kokböcker." Thesis, Södertörns högskola, Svenska, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-37835.
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De senaste decennierna har utbudet av matlagningsprogram och kokböcker ökat dramatiskt, samtidigt som samhället blivit allt mer jämställt. Trots detta är de professionella köken fortsatt kraftigt mansdominerade platser som kvinnor aktivt exkluderas ifrån. Föreliggande studie utforskar därför, ur ett genusperspektiv, hur två vinnare av Sveriges Mästerkock konstrueras i sina kokböcker. Analysen utförs inom ramen för den kritiska diskursanalysen och utgår från en socialkonstruktivistisk syn på språk och makt. Studien intar även en feministisk ansats där Yvonne Hirdmans teori om genussystemet är den huvudsakliga utgångspunkten för förståelsen av samhällets förmåga att reproducera könsnormer. Materialet består av Erik Hammars bok Min franska matresa och Klara Linds bok Sydamerika – min matpassion som ges ut av Bonnier Fakta. Syftet är att undersöka hur Klara och Erik konstrueras i sina kokböcker och om böckerna bidrar till att upprätthålla dikotomin mellan det manliga och kvinnliga köket. För att åstadkomma detta används kvantitativa metoder från den systemisk funktionella grammatiken i kombination med kvantitativ innehållsanalys.Resultatet visar att Erik konstrueras som en aktiv, framgångsrik kock till skillnad från Klara som framställs som mer passiv och familjeorienterad. Förekomsten av teman skiljer sig markant böckerna emellan där Eriks bok främst refererar till tävlingsprogrammet och franska rätter och tekniker vilket inte sker i Klaras fall. Detta bidrar tillsammans till att böckerna bidrar till att reproducera dikotomin mellan det manliga och kvinnliga köket.
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Bodinger, Maria. "Translating a Cookbook : Methods dealing with culture-specific phenomena and linguistic features." Thesis, Linnéuniversitetet, Institutionen för språk (SPR), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-36415.
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Pozzi, Daniel [Verfasser]. "Development and Evaluation of a Prototype of an Electronic Cookbook / Daniel Pozzi." Aachen : Shaker, 2008. http://d-nb.info/1164341251/34.
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Prieto, Álvarez César. "Álvaro Cunqueiro. Viajes literarios, puertas de imaginación." Doctoral thesis, Universitat de Barcelona, 2019. http://hdl.handle.net/10803/668522.
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La investigación que nos proponemos abordar con la presente tesis doctoral tiene como objetivo situar, dentro de las obras no estrictamente literarias de Álvaro Cunqueiro, el fenómeno conocido como intertextualidad. La hipótesis de trabajo que se formula está orientada a demostrar que la presencia de citas o referencias literarias en la obra ensayística del autor gallego no tiene como principal finalidad mostrar erudición o servirse de argumentos de autoridad, sino dotar a sus textos de un poder fabulador que los transforma en verdaderos artefactos literarios, cercanos o amalgamados a su obra narrativa y poética. Como objetivo añadido a esta formulación de técnicas textuales que potencian la ficción en géneros poco proclives a ella, emprendemos una clasificación del corpus turístico, gastronómico y periodístico de Cunqueiro, apenas estudiado –sobre todo en los dos primeros ámbitos- y recuperamos alguna obra olvidada para integrarla en su bibliografía.
La investigación se articula en tres bloques. En primer lugar se despliega un marco teórico que perfila qué entendemos por intertextualidad, de qué técnicas se sirve para asaltar textos ajenos y cuáles son las diferentes maneras de actuar que van marcando su presencia. Sin pretensión alguna de exhaustividad, pero ahondando sobre todo en los conceptos y los mecanismos de conexión, se proporcionan los paradigmas de referencia necesarios para calibrar cómo Álvaro Cunqueiro encaja material de otros autores en su obra y qué pretende conseguir con ello. La base documental recoge desde los primeros artículos que se ocuparon del fenómeno –tomamos como inicio de su estudio a Mijail Bajtín- hasta autores que publican ya en el siglo XXI como José Enrique Martínez Fernández.
Un segundo apartado aborda la presencia de la intertextualidad en sus obras de carácter turístico –desde guías de viaje hasta folletos que habían permanecido olvidados- y gastronómico. Observamos en dichos textos cómo la intertextualidad es utilizada por Cunqueiro con el propósito de dinamitar géneros que están marcadamente sujetos a normas muy estrictas y, que en manos del escritor gallego, traspasan su carácter instructivo para situarse en el reino de la fantasía.
Una tercera parte explora estas técnicas intertextuales en sus textos periodísticos. Obligado, en muchas ocasiones, por motivos económicos, su producción en el campo del articulismo es ingente. Con un margen más elástico que en las obras del segundo apartado, Cunqueiro también logra aquí traspasar la frontera genérica para convertir unas piezas que de oficio han de prestar atención a la actualidad en verdaderos campos de fantasía en los que la noticia aparece únicamente como excusa irrelevante. Para ello, nos proponemos emprender en un principio la catalogación de todas las cabeceras en las que Cunqueiro participó, incluso aquellas que cuentan con un único texto salido de su mano.
En definitiva, la tesis doctoral que aquí se presenta abarca dos objetivos. Por un lado, ordenar el extenso corpus cunqueiriano en lo relativo a su obra turística y gastronómica –la periodística cuenta con algunos estudios clarificadores- y marcar ejes temáticos de sus abordajes intertextuales y de las técnicas que consiguen convertir textos que en un principio debían ser neutros en explosiones de imaginación.The research that we intend to address with this doctoral thesis has as its objective to place the phenomenon known as intertextuality within the non-strictly literary works of Álvaro Cunqueiro. The working hypothesis that is formulated is oriented to demonstrate that the main purpose of the presence of quotations or literary references in the essay work of the Galician author is not to boast scholarship or use arguments of authority, but to endow his texts with a power to fantasize that transform them into true literary artifacts, proximal or amalgamated to his narrative and poetic work. As an added objective to this formulation of textual techniques that enhance fiction in genres scarcely prone to it, we undertake a classification of the tourist, gastronomic and journalistic corpus by Cunqueiro, barely studied, especially in the first two areas, and we also bring forward some overlooked work to be integrated into his bibliography. The research is divided into three blocks. First, a theoretical framework is displayed to outline what we understand by intertextuality, what techniques Cunqueiro used to tackle texts by other authors and the different ways in which he does it that reveal heir presence. Not intending to be exhaustive but instead specifically wanting to delve into the concepts and their connection mechanisms, we provide the reference paradigms necessary to calibrate how Álvaro Cunqueiro embeds material from other authors in his work and what he intends to achieve with it. The documentary base comprises articles from the early stages dealing with this phenomenon, considering Mijail Bajtín as the initial reference of the study of this phenomenon, to authors who are already publishing in the 21st century, such as José Enrique Martínez Fernández. A second section focuses on the presence of intertextuality in Cunqueiro’s gastronomic and tourist works, from travel guides to brochures that had previously been forgotten. We observe in those texts how intertextuality is used by Cunqueiro with the purpose of dynamiting genres which are markedly subject to very strict norms which in the hands of the Galician writer go beyond the instructive character and are placed in the realm of fantasy. A third section explores these intertextual techniques in his journalistic texts. As a result of many different occasion when he faced economic problems he ended up writing an enormous production in the field of articulism. With a more elastic margin than in the works of the second block, Cunqueiro also manages here to cross the generic line to change pieces that in fact need to pay attention to current affairs into real fantasy fields in which news appears only as an irrelevant excuse. To do this, initially we intend to undertake the cataloging of all the newspapers in which Cunqueiro collaborated, even those in which he only published a single article. In short, this present doctoral thesis encompasses two objectives. On the one hand, to order the extensive Cunquerian corpus in relation to his tourist and gastronomic work, since his journalism has some other clarifying studies, and on the other, to mark thematic axes of his intertextual approaches as well as his techniques that successfully transform texts which essentially should be neutral into explosions of imagination.
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Lalloo, Sara. "Translating a cookbook : What happens to non-finite clauses when translating into Swedish?" Thesis, Linnéuniversitetet, Institutionen för språk (SPR), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-55765.
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This paper focuses on English non-finite clauses and their equivalences in a Swedish translation. The aim of the paper is to analyze non-finite clauses in an English cookbook and the methods that can be used for translating them into Swedish. Based on a theoretical background provided mainly by Huddleston and Pullum (2002) and Svartvik and Sager (1996), the non-finite clauses in the source text were identified and categorized according to which one of the three non-finite verb forms they were based on; infinitives, gerund-participles, or past-participles. They were then analyzed from a qualitative perspective in the analysis section, where various examples were discussed. The result shows that the need to restructure the sentences in the translation depends largely on the verb form in the source text. Infinitivals can often be translated directly, retaining the infinitival structure, whereas gerund-participials rarely remain gerund-participials in the translation. When the translation is not a non-finite clause, by necessity or for other reasons, it is commonly translated to a finite clause. When making a non-finite clause finite, it is often necessary to add a subject that has been implicit in the source text. This, however, seldom poses any difficulties.
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Lucas, Nanosh. "Soup at the Distinguished Table in Mexico City, 1830-1920." Bowling Green State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491551213347469.
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Metzger, Jonathan. "I köttbullslandet : Konstruktionen av svenskt och utländskt på det kulinariska fältet." Doctoral thesis, Stockholms universitet, Ekonomisk-historiska institutionen, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-535.
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The purpose of this doctorate thesis is to investigate the historical discursive construction of swedishness and foreignness in the Swedish culinary field, primarily during the period of 1900-1970, and to relate the changes in the articulation of these concepts to the overarching ideological shifts during this time-period. To achieve this objective a conceptual apparatus inspired by cultural studies, discourse analysis and rhetorical analysis is employed upon the primary material, which consists of Swedish- and foreign-signified cookbooks published in Sweden during the period of 1600-1970. It is further argued that communities of consumption, such as nationalized culinary cultures, are discursive constructions and that actors attempt to write individuals into these communities through the articulation of nationalized subject positions. In the thesis it is thus investigated how, when and perhaps why certain actors on a field attempt to discursively construct such communities of consumption during a certain era. The chapters 2-5 of the thesis contain analyses of the historical construction of foreignness on the Swedish cultural field. Here various trends are traced in the construction of individual foreign cuisines, both in relation to each other and to the concept of culinary swedishness. An analysis is also made of the varied rhetoric that is used to promote foreign-signified cooking to the Swedish public during the examined time-period. It is concluded that the variations in rhetoric seem to covariate with larger ideological shifts in Swedish society. Chapters 6 and 7 specifically examine the construction of swedishness in the culinary field by focusing on the construction of national culinary icons such as the Smörgåsbord and Husmanskost and also on the evolution of the ideas of a distinct Swedish palate and a Swedish national cuisine. As a result of this investigation the perhaps surprisingly late codification of a Swedish national cuisine during the 1960’s is noted. It is further argued that this development coincides with a shift in the popular mood, where “the Swedish way of life” increasingly comes to be seen as threatened by external forces such as foreign influences and modernity, why certain actors on the culinary field express a necessity for the codification of what is perceived of as the “true Swedish cuisine”. A paradoxical result of this urge for preservation is the construction of new cultural phenomena dressed in a traditionalist and nationalist rhetoric that anchors them in a distant past.
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Cho, Julie. "A gluten-free cookbook based on five ancient grains for individuals with gluten sensitivity." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1596456.
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The purpose of this project was to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. Specifically, this project was divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch and dinner options, followed by the micronutrient breakdown for each recipe.
The content for this cookbook was created to address the micronutrient deficiencies that individuals following a gluten free diet often suffer from due to their lack of nutrition education about how to implement this diet in a healthy manner. The cookbook consists of recipes for five gluten free grains, divided into breakfast, lunch, and dinner categories for each grain chapter. An expert panel reviewed the curriculum, having critiqued the literature, and provided feedback. End-of chapter quizzes were created to assess the overall value of the cookbook as an educational tool.
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Jirickova, Barbora. "Development of a Children's Cookbook with Healthy After-school Recipes and Nutrition Education Information." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10785113.
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Little attention is given to children health literacy even though early nutrition has long-term effects on health. The purpose of this project was to create a visually engaging book for children that will educate them on nutrition, provide relatable story, and offer nutritious recipes for afternoon snacks or light meals. This book is divided into daily chapters accompanied by an illustration, a recipe and a nutrition education page.
Research suggests that children are capable of becoming health advocates in their families and thus it is important to start improving their health literacy at a young age. The book was designed to emphasize gentle, nonjudgmental approach on nutrition education and to avoid black-white thinking about food. The book also serves as a resource for parents. An expert panel provided feedback to strengthen the content of the book. Future projects may use similar concept with different target audience and areas of focus.
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Bages-Querol, Blanco Jordi. "Alimentació a la Catalunya moderna. Productes i elaboracions." Doctoral thesis, Universitat de Barcelona, 2017. http://hdl.handle.net/10803/462136.
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El propòsit de la tesi doctoral és l’anàlisi evolutiva de la presència dels productes alimentaris i de la tipologia de plats presents en els llibres de cuina pertanyents a l’Edat Moderna de Catalunya. En el cas concret que es presenta, la recerca ha tingut en compte el conjunt de llibres de cuina i receptaris que es coneixen, a dia d’avui, de la Catalunya moderna. Són un total de set fonts diferents que s’allarguen des d’inicis del segle XVI fins primeries del XIX. La majoria d’aquests receptaris i llibres de cuina varen ser publicats durant la segona meitat del segle XX fruit d’un interès eminentment culinari. Algunes d’aquestes fonts, doncs, seran reconegudes pel lector: l’aristocràtic Libre del coch (1520), el cartoixà Llibre de cuina d’Escaladei (inicis s. XVII), el receptari de la cartoixa de Montalegre (1718-1719), el franciscà Avisos y instrucciones per lo principiant cuyner (primer terç s. XVIII), el caputxí Llibre de l’art de cuynar (1787), el carmelità Instrucció breu i útil per los cuiners principiants (darrer quart s. XVIII i principis del XIX) i el burgès Nou manual de cuinar (1825-1830). El conjunt de fonts documentals estableixen una cronologia clara i entenedora, la qual està formada per llibres manuscrits de caràcter religiós i és iniciada i finalitzada per llibres impresos i de caràcter civil. Per altra banda, aquestes fonts, el contingut de les quals respon a paràmetres culturals de l’Edat Moderna, posen de relleu un període cronològic diferent a la divisió clàssica, el qual reflecteix dinàmiques intrínseques.
La tesi s’ha desenvolupat entorn dues línies de treball: en primer lloc, l’anàlisi individual de cada llibre de cuina per, en segon, poder realitzar una anàlisi evolutiva i de conjunt de la presència dels productes alimentaris i de les diferents tipologies de plats que trobem en cada llibre de cuina. D’aquesta manera, l’estructura general de la tesi és cronològica tot agrupant-se, les fonts, en diferents parts corresponents a les diferents centúries abordades. El capítol primer correspon al Libre del coch, el qual s’inicia amb un estat de la qüestió. El segon, correspon a una part introductòria als receptaris cartoixans i que situa, al lector, en el context de la idiosincràsia de l’Orde de la Cartoixa. Els capítols tercer i quart corresponen a les anàlisis dels llibres d’Escaladei i de Montalegre, respectivament. En el cas d’aquest darrer, però, com es tracta d’una font documental inèdita, s’aporta tota la informació relacionada amb els productes destinats a l’alimentació, més enllà dels presents en el propi receptari. En el capítol cinquè es comparen els sistemes alimentaris d’ambdues cartoixes. Els capítols sisè, setè i vuitè corresponen als receptaris franciscà, caputxí i carmelità, respectivament. El darrer receptari, Nou manual de cuinar, s’aborda en el capítol novè, en el qual també es parteix des d’un estat de la qüestió, ja que l’existència de diferents exemplars amb modificacions portava a confusió sobre l’autoria. Per últim, els capítols desè i onzè corresponen a les evolucions dels plats i dels productes, respectivament. És, en aquests darrers, on hom pot trobar una valoració en conjunt de les dades relacionades amb els productes i els plats, de manera quantitativa i qualitativa.
L’estudi d’aquesta tipologia de fonts esdevé un tema clàssic i fonamental en la Història de l’alimentació, ja que és la base per a conèixer la dieta de societats passades i un punt de partida per a futures investigacions. La particularitat de la tesi, a més, es basa en plantejar un estudi panoràmic a tota l’Edat Moderna.This thesis focuses on the analysis of the evolution of typology of dishes and ingredients which are present in the cookbooks belonging to Early Modern Period in Catalonia. The seven cookbooks we know start with the well-known Libre del coch (“Book of the cook”), written in Catalan and printed in Barcelona in 1520. In addition, there are other five recipe books which were handwritten by different religious orders: two belonged to the Carthusian Order and the others, to the Franciscans, Capuchins and Carmelites. One of the Carthusian cookbooks was written at the beginning of the 17th century. The others belong to the 18th century. The last early-modern book is called Nou manual de cuinar (“New cooking manual”) and it was printed in Barcelona between 1825 and 1830. The thesis has been developed within two lines of work: first, the analysis of every individual cookbook and, second, the analysis of the evolution of all ingredients and dishes. Therefore, the general structure of the study follows a chronological order. Each cookbook has been studied in its own chapter and all of them have been classified in different parts corresponding for each century. Because we have two Carthusian recipe books, we have been able to incorporate a chapter with a comparison between them. Finally, in the last two chapters -corresponding to the evolutions of types of dishes and products, respectively- we can find a quantitative and qualitative analysis of data. The study of this kind of primary sources is a classic and essential topic of History of food in order to know the past societies diet and it serves as a starting point for futures researches. In addition, this thesis has a singular point-of-view, adopting a wide timeline study, which is not typical at Early Modern Period studies.
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Allegrini, Paola. "Utländskt och svenskt i kokböcker för barn. : Framställningen av olika nationaliteter i kokböcker för barn utgivna i Sverige 1960- 2014." Thesis, Karlstads universitet, Institutionen för språk, litteratur och interkultur (from 2013), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-78635.
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Syftet med denna uppsats är att identifiera vilka nationaliteter som finns representerade, och hur utländskt och svenskt framställs i 12 kokböcker för barn utgivna i Sverige 1960-2014. Först gjordes en innehållsanalys för att finna lämpliga analyskategorier för att beskriva hur nationell och icke-svensk proveniens kommer till uttryck. Följande kategorier identifierades: explicit omnämnande av nationalitet, t.ex. land, världsdel eller område; delar av eller hela receptnamn på annat språk än svenska; recept med ingredienser på annat språk än svenska; informerande och förklarande text samt andra belägg som anknyter till utländskt ursprung. I ett andra steg undersöktes gestaltningen av utländskt och svenskt genom diskursanalys för att synliggöra hur normer och värderingar uttrycks diskursivt. Resultatet visar att förekommande nationaliteter överlag överensstämmer med kokböcker för vuxna under samma period, även när det gäller de kulinariska Andra. Resultatet visar också att det finns olika sätt att diskursivt uttrycka normer och värderingar om mat, länder och kulturer, vilket ibland innefattar stereotypiska föreställningar, och att barnkokboksförfattare har ett ansvar ur ett bredare didaktiskt perspektiv när de gäller dessa aspekter genom att de är förmedlare av kunskap och vänder sig till barnet som läsare.The aim of this study is to identify which nationalities are represented, and how the foreign and the Swedish is depicted, in 12 cookbooks for children published in Sweden between 1960 and 2014. First, a content analysis was carried out in order to identify adequate analytical categories to describe how national and non-Swedish origin can be expressed. The following categories were identified: explicit mentioning of nationality such as country, continent, and other expression for specific areas; part or whole recipe names with foreign, i.e. non-Swedish words, and type of kitchen; recipes with non-Swedish names of ingredients; informative texts and explanations, and other evidence for foreign origin. Secondly, the depiction of the foreign and the Swedish was studied through discourse analysis to unveil how norms and values is expressed discursively. The study shows that the occurring nationalities overall correspond to those found in adults’ cookbooks, also in terms of the culinary Other. It also shows that there are various ways that norms and values can be expressed discursively regarding food, countries, and culture, which sometimes include stereotypical notions, and that authors of children’s cookbooks carry a responsibility regarding these aspects in a broader didactic perspective, by transmitting knowledge, and by addressing the child as a reader.
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McKinnon, Katherine Elizabeth. "“All Food Is Liable to Defile”: Food as a Negative Trope in Twentieth-Century Colonial and (Post)Colonial British Literature." Miami University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=miami1292385406.
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Nock, George Allen Brittingham. "The effects on community college student physics achievement and attitudes about learning physics due to inquiry-based laboratory activities versus cookbook laboratory activities /." Full text available from ProQuest UM Digital Dissertations, 2009. http://0-proquest.umi.com.umiss.lib.olemiss.edu/pqdweb?index=0&did=1836325911&SrchMode=1&sid=12&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1268683300&clientId=22256.
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Thesis (Ph.D.)--University of Mississippi, 2009.Typescript. Vita. Major professor: Dr. Joe Sumrall Includes bibliographical references (leaves 61-72). Also available online via ProQuest to authorized users.
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Ortiz, Maria Ines. "La gastronomia como metafora de la identidad en la literatura puertorriquena del siglo XX." Cincinnati, Ohio : University of Cincinnati, 2007. http://rave.ohiolink.edu/etdc//view?acc_num=ucin1179431627.
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Thesis (Ph.D.)--University of Cincinnati, 2007.Advisor: Dr. Maria Paz Moreno. Title from electronic thesis title page (viewed June 29, 2010). Keywords: Puerto Rico; Identity; Food; Cultural Studies; Feminism; Post-Colonialism; Cookbook. Includes abstract. Includes bibliographical references.