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Journal articles on the topic 'Fat Rice (Restaurant)'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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1

Sulistiyanto, Bambang, Sri Sumarsih, C. Imam Sutrisno, Nurwantoro Nurwantoro, Istiyan PM, and Anum D. "Pengaruh Penggunaan Filler dalam Pengeringan terhadap Perubahan Komponen Nutrisi dalam Penyimpanan Hasil Olahan Limbah Organik Dapur dan Restoran Hotel." Caraka Tani: Journal of Sustainable Agriculture 20, no. 2 (2018): 87. http://dx.doi.org/10.20961/carakatani.v20i2.20512.

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<p>Research of effect filler addition in drying to nutrient component exchange in storage of processed organic wastes of kitchen and restaurant hotel’s was done at the laboratory of feed Technology, Departemen of Animal Nutrition and Feeding, Faculty of Animal Science UNDIP, Semarang. The research was aimed to study effect of filler addition in drying process of organic wastes of kitchen and restaurant hotel’s so the qualityy of product observed from proximate component and total fungi exchange during storage. Experiment was conducted by factorial completely randomized design (CRD-factor
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HOLOVNYA, Olena. "TRENDS IN THE DEVELOPMENT OF HOTEL AND RESTAURANT ECONOMY IN THE CONDITIONS OF FORMATION OF A SOCIALLY ORIENTED NATIONAL ECONOMY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1 (41) (January 2019): 48–57. http://dx.doi.org/10.37128/2411-4413-2019-1-4.

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Today, the hotel and restaurant industry has become an integral part of the national economies of most countries of the world. The hotel and restaurant industry attracts attention as an independent component of the structure of the national economy. This industry is a locomotive of Ukraine's economic development and can provide significant technical, commercial and social benefits. In this regard, the priority is to determine the current trends in the hotel and restaurant industry, which is important for the effective functioning of the national economy of Ukraine. In a context of currency dev
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Belahsen, Rekia. "Nutrition transition and food sustainability." Proceedings of the Nutrition Society 73, no. 3 (2014): 385–88. http://dx.doi.org/10.1017/s0029665114000135.

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The aim of the present paper is to review nutrition transition (NT) ongoing in low and middle income countries and the associated dietary changes. NT is accompanied by demographic and epidemiological transition associated with economic development and urbanisation. In these countries, while the problems of hunger and undernourishment persist, there is an escalation of diet-related non-communicable diseases; making them face both problems of malnutrition, under and overnutrition. Indeed, in addition to protein energy malnutrition underweight and micronutrient deficiencies affect a high proporti
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Fuentes-Ramírez, Ricardo R. "The Political Economy of Puerto Rico: Surplus Use and Class Structure." Latin American Perspectives 47, no. 3 (2020): 18–29. http://dx.doi.org/10.1177/0094582x20912529.

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Assuming that the first claim on a society’s output is to meet the essential consumption needs of its citizens, the remainder of its output, or surplus, can be conceptualized as discretionary income that it may use in various ways. An analysis of the use of the surplus in Puerto Rico suggests that most of the economic surplus remains within the island, unproductively utilized by domestic capitalists. By redirecting this surplus to productive investment, Puerto Rico could initiate a process of recovery. The task is developing the political will to transfer this wealth from high-income Puerto Ri
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Lebedenko, T., G. Krusir, H. Shunko, and H. Korkach. "Development of technology of sauces with functional ingredients for restau-rants." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 57–64. http://dx.doi.org/10.32718/nvlvet-f9510.

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Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is possible to confidently attribute the components of plant origin, namely, dietary fiber and plant phospholipids, to such substances. Phospholipids are a group of essential substances that are irreplaceable and enter the human body only with food. Phospholipids cannot be formed independently in the h
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Rehm, Colin D., Joseph C. Ratliff, Claudia S. Riedt, and Adam Drewnowski. "Coffee Consumption among Adults in the United States by Demographic Variables and Purchase Location: Analyses of NHANES 2011–2016 Data." Nutrients 12, no. 8 (2020): 2463. http://dx.doi.org/10.3390/nu12082463.

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Coffee, obtained from various sources, is consumed by most United States adults. The present analyses of one and two 24-h dietary recalls for 14,865 persons aged ≥20 years in the 2011–2016 National Health and Nutrition Examination Survey (NHANES 2011–2016) aimed to identify socio-demographic predictors of coffee consumption and to examine whether coffee purchase locations differed by population sub-group. Given the emphasis on food and beverage consumption patterns, the relation between coffee consumption and compliance with the Dietary Guidelines of Americans was also examined. Coffee was con
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Yakushenkov, Serguey N. "We Will Feed Our and a New World: Several Cases of Food Ways of Frontier Regions. Part 2." Journal of Frontier Studies 6, no. 3 (2021): 161–84. http://dx.doi.org/10.46539/jfs.v6i3.321.

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This article is the second part of the study of regional foodways. If the first part is devoted to the analysis of the foodscape of Astrakhan, the second part analyzes the food system of the Republic of Peru. The choice of this object of study is based on the frontier nature of the region, the diversity of economic and cultural types, and hybridity. All these factors allow us to compare the ways of formation of the foodways of these regions.
 The Peruvian alimentary landscape began to form in the 16th century, after the conquest of Peru by the Spanish conquistadors. As a result of mutual
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Mousavi, L., Nur Farahana S.M.Z., and Wan Rosli W.I. "Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties." Food Research, May 22, 2019, 649–57. http://dx.doi.org/10.26656/fr.2017.3(6).153.

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Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrat
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Singh, Aditya, Edward A. Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser. "Finger Lime: An Alternative Crop with Great Potential in South Florida." EDIS 2018, no. 1 (2018). http://dx.doi.org/10.32473/edis-fe1033-2018.

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Cylindrical Australian finger limes (Microcitrus australasica) taste like a combination of lemon, lime, and grapefruit, come in a rainbow of colors, and have a texture like caviar. Like other citrus fruits, finger limes are nutritious, low in calories, and vitamin-rich. So far in the United States only California grows finger limes commercially, but this 4-page fact sheet written by Aditya Singh, Edward Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser and published by the UF/IFAS Food and Resource Economics Department makes the case that exotic, colorful finger limes would likely grow we
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Brien, Donna Lee. "“Porky Times”: A Brief Gastrobiography of New York’s The Spotted Pig." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.290.

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Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almos
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Brien, Donna Lee. "A Taste of Singapore: Singapore Food Writing and Culinary Tourism." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.767.

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Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundati
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Brien, Donna Lee. "Fat in Contemporary Autobiographical Writing and Publishing." M/C Journal 18, no. 3 (2015). http://dx.doi.org/10.5204/mcj.965.

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At a time when almost every human transgression, illness, profession and other personal aspect of life has been chronicled in autobiographical writing (Rak)—in 1998 Zinsser called ours “the age of memoir” (3)—writing about fat is one of the most recent subjects to be addressed in this way. This article surveys a range of contemporary autobiographical texts that are titled with, or revolve around, that powerful and most evocative word, “fat”. Following a number of cultural studies of fat in society (Critser; Gilman, Fat Boys; Fat: A Cultural History; Stearns), this discussion views fat in socio
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Danaher, Pauline. "From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.642.

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IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participat
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Wang, Jing. "The Coffee/Café-Scape in Chinese Urban Cities." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.468.

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IntroductionIn this article, I set out to accomplish two tasks. The first is to map coffee and cafés in Mainland China in different historical periods. The second is to focus on coffee and cafés in the socio-cultural milieu of contemporary China in order to understand the symbolic value of the emerging coffee/café-scape. Cafés, rather than coffee, are at the centre of this current trend in contemporary Chinese cities. With instant coffee dominating as a drink, the Chinese have developed a cultural and social demand for cafés, but have not yet developed coffee palates. Historical Coffee Map In
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Richardson, Nicholas. "Wandering a Metro: Actor-Network Theory Research and Rapid Rail Infrastructure Communication." M/C Journal 22, no. 4 (2019). http://dx.doi.org/10.5204/mcj.1560.

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IntroductionI have been studying the creation of Metro style train travel in Sydney for over a decade. My focus has been on the impact that media has had on the process (see Richardson, “Curatorial”; “Upheaval”; “Making”). Through extensive expert, public, and media research, I have investigated the coalitions and alliances that have formed (and disintegrated) between political, bureaucratic, news media, and public actors and the influences at work within these actor-networks. As part of this project, I visited an underground Métro turning fifty in Montreal, Canada. After many years studying t
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Brien, Donna Lee. "Bringing a Taste of Abroad to Australian Readers: Australian Wines & Food Quarterly 1956–1960." M/C Journal 19, no. 5 (2016). http://dx.doi.org/10.5204/mcj.1145.

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IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and in
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Mac Con Iomaire, Máirtín. "The Pig in Irish Cuisine and Culture." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.296.

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In Ireland today, we eat more pigmeat per capita, approximately 32.4 kilograms, than any other meat, yet you very seldom if ever see a pig (C.S.O.). Fat and flavour are two words that are synonymous with pig meat, yet scientists have spent the last thirty years cross breeding to produce leaner, low-fat pigs. Today’s pig professionals prefer to use the term “pig finishing” as opposed to the more traditional “pig fattening” (Tuite). The pig evokes many themes in relation to cuisine. Charles Lamb (1775-1834), in his essay Dissertation upon Roast Pig, cites Confucius in attributing the accidental
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Green, Lelia. "No Taste for Health: How Tastes are Being Manipulated to Favour Foods that are not Conducive to Health and Wellbeing." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.785.

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Background “The sense of taste,” write Nelson and colleagues in a 2002 issue of Nature, “provides animals with valuable information about the nature and quality of food. Mammals can recognize and respond to a diverse repertoire of chemical entities, including sugars, salts, acids and a wide range of toxic substances” (199). The authors go on to argue that several amino acids—the building blocks of proteins—taste delicious to humans and that “having a taste pathway dedicated to their detection probably had significant evolutionary implications”. They imply, but do not specify, that the evolutio
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Letherby, Gayle. "Mixed Messages." M/C Journal 18, no. 3 (2015). http://dx.doi.org/10.5204/mcj.972.

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You look great.You look amazing.I didn’t recognise you.You are looking 10 years younger.Just how much weight have you lost? It really shows.Isn’t Gayle looking great?Have you done it just through diet and exercise, [or surgery]?Have you lost some more since I last saw you?You don’t want to look scrawny.You are not planning to lose any more are you?Have you seen Gayle doesn’t she look drawn?Of course you are still much heavier than the NHS recommendation. Thinking and Writing about Fat… Since the beginning of my academic career I have written auto/biographically. Like others I believe that in i
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Kirkwood, Katherine. "Tasting but not Tasting: MasterChef Australia and Vicarious Consumption." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.761.

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IntroductionCroquembouche, blast chillers, and plating up—these terms have become normal to ordinary Australians despite Adriano Zumbo’s croquembouche recipe taking more than two hours to complete and blast chillers costing thousands of dollars. Network Ten’s reality talent quest MasterChef Australia (MCA) has brought fine dining and “foodie” culture to a mass audience who have responded enthusiastically. Vicariously “tasting” this once niche lifestyle is empowering viewers to integrate aspects of “foodie” culture into their everyday lives. It helps them become “everyday foodies.” “Everyday fo
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Kim, Chi-Hoon. "The Power of Fake Food: Plastic Food Models as Tastemakers in South Korea." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.778.

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“Oh, look at the size of that abalone!”“The beef looks really tasty!”“I really want to eat some!” I am standing in front of a glass case framing the entrance of a food court at Incheon International Airport, South Korea (henceforth Korea). I overhear these exclamations as I watch three teenage girls swarm around me to press their faces against the glass. The case is filled with Korean dishes served in the adjacent food court with brief descriptions and prices. My mouth waters as I lay my eyes on dishes such as bibimbap (rice mixed with meat, vegetables, and a spicy pepper paste called gochujan
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Adams, Jillian Elaine. "Marketing Tea against a Turning Tide: Coffee and the Tea Council of Australia 1963–1974." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.472.

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The Coming of Coffee Before World War II, Australians followed British tradition and largely drank tea. When coffee challenged the tea drinking habit in post-war Australia, the tea industry fought back using the most up-to-date marketing techniques imported from America. The shift to coffee drinking in post-war Australia is, therefore, explored through a focus on both the challenges faced by the tea industry and how that industry tackled the trend towards coffee. By focusing on the Australian Tea Council’s marketing campaign promoting tea as a fashionable drink and preferable to coffee, this a
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Bowles, Kate. "Academia 1.0: Slow Food in a Fast Food Culture? (A Reply to John Hartley)." M/C Journal 12, no. 3 (2009). http://dx.doi.org/10.5204/mcj.169.

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"You could think of our kind of scholarship," he said, "as something like 'slow food' in a fast-food culture."— Ivan Kreilkamp, co-editor of Victorian Studies(Chronicle of Higher Education, March 2009) John Hartley’s entertaining and polemical defense of a disappearing art form (the print copy journal designed to be ripped eagerly from its envelope and read from cover to cover like a good book) came my way via the usual slightly disconcerting M/C Journal overture: I believe that your research interests and background make you a potential expert reviewer of the manuscript, "LAMENT FOR A LOST RU
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Farley, Rebecca. "The Word Made Flesh." M/C Journal 2, no. 3 (1999). http://dx.doi.org/10.5204/mcj.1754.

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1997 was a bad year for celebrities. Deng Xiao Ping and Mother Teresa died of old age, Gianni Versace was shot, Princess Diana killed in a car accident, John Denver's plane crashed, Michael Hutchence hung himself and Sonny Bono died in a skiing accident. In each case, the essence of the news story is the extinguishment of life and the consequent extinction of the body. So-called journalism ethics usually prevent photographs of dead bodies (especially when mutilated). However, recently we saw, on the front page of The Courier-Mail, an unnamed Albanian lying in a pool of blood with a clear bulle
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Johnston, Kate Sarah. "“Dal Sulcis a Sushi”: Tradition and Transformation in a Southern Italian Tuna Fishing Community." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.764.

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I miss the ferry to San Pietro, so after a long bus trip winding through the southern Sardinian rocky terrain past gum trees, shrubs, caper plants, and sheep, I take refuge from the rain in a bar at the port. While I order a beer and panini, the owner, a man in his early sixties, begins to chat asking me why I’m heading to the island. For the tuna, I say, to research cultural practices and changes surrounding the ancient tuna trap la tonnara, and for the Girotonno international tuna festival, which coincides with the migration of the Northern Bluefin Tuna and the harvest season. This year the
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O'Meara, Radha, and Alex Bevan. "Transmedia Theory’s Author Discourse and Its Limitations." M/C Journal 21, no. 1 (2018). http://dx.doi.org/10.5204/mcj.1366.

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As a scholarly discourse, transmedia storytelling relies heavily on conservative constructions of authorship that laud corporate architects and patriarchs such as George Lucas and J.J. Abrams as exemplars of “the creator.” This piece argues that transmedia theory works to construct patriarchal ideals of individual authorship to the detriment of alternative conceptions of transmediality, storyworlds, and authorship. The genesis for this piece was our struggle to find a transmedia storyworld that we were both familiar with, that also qualifies as “legitimate” transmedia in the eyes of our prospe
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Brien, Donna Lee. "Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.475.

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Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the
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Phillips, Jennifer Anne. "Closure through Mock-Disclosure in Bret Easton Ellis’s Lunar Park." M/C Journal 12, no. 5 (2009). http://dx.doi.org/10.5204/mcj.190.

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In a 1999 interview with the online magazine The AV Club, a subsidiary of satirical news website, The Onion, Bret Easton Ellis claimed: “I’ve never written a single scene that I can say took place, I’ve never written a line of dialogue that I’ve heard someone say or that I have said” (qtd. in Klein). Ten years later, in the same magazine, Ellis was reminded of this quote and asked why most of his novels have been perceived as veiled autobiographies. Ellis responded:Well, they are autobiographical in the sense that they reflect who I was at a particular moment in my life. There was talk of a me
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Khara, Tani, and Matthew B. Ruby. "Meat Eating and the Transition from Plant-Based Diets among Urban Indians." M/C Journal 22, no. 2 (2019). http://dx.doi.org/10.5204/mcj.1509.

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India has one of the world’s highest proportions of plant-based consumers relative to its total population (Sawe). However, the view that India is a predominantly vegetarian nation is likely inaccurate, as recent findings from the 2014 Indian Census indicate that only three in ten Indians self-identity as vegetarian (Census of India). Other studies similarly estimate the prevalence of vegetarianism to range from about 25% (Mintel Global) to about 40% (Euromonitor International; Statista, “Share”), and many Indians are shifting from strict plant-based diets to more flexible versions of plant-ba
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Treagus, Mandy. "Pu'aka Tonga." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.287.

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I have only ever owned one pig. It didn’t have a name, due as it was for the table. Just pu‘aka. But I liked feeding it; nothing from the household was wasted. I planned not to become attached. We were having a feast and a pig was the one essential requirement. The piglet came to us as a small creature with a curly tail. It would not even live an adult life, as the fully-grown local pig is a fatty beast with little meat. Pigs are mostly killed when partly grown, when the meat/fat ratio is at its optimum. The pig was one of the few animals to accompany Polynesians as they made the slow journey
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Brien, Donna Lee. "From Waste to Superbrand: The Uneasy Relationship between Vegemite and Its Origins." M/C Journal 13, no. 4 (2010). http://dx.doi.org/10.5204/mcj.245.

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This article investigates the possibilities for understanding waste as a resource, with a particular focus on understanding food waste as a food resource. It considers the popular yeast spread Vegemite within this frame. The spread’s origins in waste product, and how it has achieved and sustained its status as a popular symbol of Australia despite half a century of Australian gastro-multiculturalism and a marked public resistance to other recycling and reuse of food products, have not yet been a focus of study. The process of producing Vegemite from waste would seem to align with contemporary
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Orel, Brigita. "The Language of Food." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.636.

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Hors d’oeuvre The popularity of cookbooks and culinary television shows in the last few years has been the origin of all sorts of new phenomena, such as literature crossing the bridge from cookbooks to such subgenres as food memoirs and culinary travelogues, or the discovery of new food cultures and food vocabulary. We can now cook the Basque menestra following the recipe of the famous blogger and cookbook author, Aran Goayaga, or try our hand at the Chinese soup tangyuan from Leslie Li’s Daughter of Heaven regardless of where we live. But how well does food translate across languages and cult
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Probyn, Elspeth. "Indigestion of Identities." M/C Journal 2, no. 7 (1999). http://dx.doi.org/10.5204/mcj.1791.

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Do we eat what we are, or are we what we eat? Do we eat or are we eaten? In less cryptic terms, in eating, do we confirm our identities, or are our identities reforged, and refracted by what and how we eat? In posing these questions, I want to shift the terms of current debates about identity. I want to signal that the study of identity may take on new insights when we look at how we are or want to be in terms of what, how, and with whom we eat. If the analysis of identity has by and large been conducted through the optic of sex, it may well be that in western societies we are witnessing a shi
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Mead, Amy. "Bold Walks in the Inner North: Melbourne Women’s Memoir after Jill Meagher." M/C Journal 20, no. 6 (2017). http://dx.doi.org/10.5204/mcj.1321.

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Each year, The Economist magazine’s “Economist Intelligence Unit” ranks cities based on “healthcare, education, stability, culture, environment and infrastructure”, giving the highest-ranking locale the title of most ‘liveable’ (Wright). For the past six years, The Economist has named Melbourne “the world’s most liveable city” (Carmody et al.). A curious portmanteau, the concept of liveability is problematic: what may feel stable and safe to some members of the community may marginalise others due to several factors such as gender, disability, ethnicity or class.The subjective nature of this t
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Dutton, Jacqueline Louise. "C'est dégueulasse!: Matters of Taste and “La Grande bouffe” (1973)." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.763.

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Dégueulasse is French slang for “disgusting,” derived in 1867 from the French verb dégueuler, to vomit. Despite its vulgar status, it is frequently used by almost every French speaker, including foreigners and students. It is also a term that has often been employed to describe the 1973 cult film, La Grande bouffe [Blow Out], by Marco Ferreri, which recounts in grotesque detail the gastronomic suicide of four male protagonists. This R-rated French-Italian production was booed, and the director spat on, at the 26th Cannes Film Festival—the Jury President, Ingrid Bergman, said it was the most “s
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Callaghan, Michaela. "Dancing Embodied Memory: The Choreography of Place in the Peruvian Andes." M/C Journal 15, no. 4 (2012). http://dx.doi.org/10.5204/mcj.530.

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This article is concerned with dance as an embodied form of collective remembering in the Andean department of Ayacucho in Peru. Andean dance and fiesta are inextricably linked with notions of identity, cultural heritage and history. Rather than being simply aesthetic —steps to music or a series of movements — dance is readable as being a deeper embodiment of the broader struggles and concerns of a people. As anthropologist Zoila Mendoza writes, in post-colonial countries such as those in Africa and Latin America, dance is and was a means “through which people contested, domesticated and rewor
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Fraim, John. "Friendly Persuasion." M/C Journal 3, no. 1 (2000). http://dx.doi.org/10.5204/mcj.1825.

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"If people don't trust their information, it's not much better than a Marxist-Leninist society." -- Orville Schell Dean, Graduate School of Journalism, UC Berkeley "Most people aren't very discerning. Maybe they need good financial information, but I don't think people know what good information is when you get into culture, society, and politics." -- Steven Brill,Chairman and Editor-in-chief, Brill's Content Once upon a time, not very long ago, advertisements were easy to recognise. They had simple personalities with goals not much more complicated than selling you a bar of soap or a box of c
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Cashman, Dorothy Ann. "“This receipt is as safe as the Bank”: Reading Irish Culinary Manuscripts." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.616.

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Introduction Ireland did not have a tradition of printed cookbooks prior to the 20th century. As a consequence, Irish culinary manuscripts from before this period are an important primary source for historians. This paper makes the case that the manuscripts are a unique way of accessing voices that have quotidian concerns seldom heard above the dominant narratives of conquest, colonisation and famine (Higgins; Dawson). Three manuscripts are examined to see how they contribute to an understanding of Irish social and culinary history. The Irish banking crisis of 2008 is a reminder that comments
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Luger, Jason David. "Must Art Have a ‘Place’? Questioning the Power of the Digital Art-Scape." M/C Journal 19, no. 3 (2016). http://dx.doi.org/10.5204/mcj.1094.

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Introduction Artist: June 2 at 11.26pm:‘To be truly radical is to make hope possible rather than despair convincing.’ - Raymond Williams. (Singaporean Artists’ public Facebook Post) Can the critical arts exist without ‘place’?There is an ongoing debate on ‘place’ and where it begins and ends; on the ways that cities exist in both material and immaterial forms, and thereby, how to locate and understand place as an anchoring point amidst global flows (Massey; Merrifield). This debate extends to the global art- scape, as traditional conceptions of art and art-making attached to place require re-t
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Noyce, Diana Christine. "Coffee Palaces in Australia: A Pub with No Beer." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.464.

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The term “coffee palace” was primarily used in Australia to describe the temperance hotels that were built in the last decades of the 19th century, although there are references to the term also being used to a lesser extent in the United Kingdom (Denby 174). Built in response to the worldwide temperance movement, which reached its pinnacle in the 1880s in Australia, coffee palaces were hotels that did not serve alcohol. This was a unique time in Australia’s architectural development as the economic boom fuelled by the gold rush in the 1850s, and the demand for ostentatious display that gather
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Ettler, Justine. "When I Met Kathy Acker." M/C Journal 21, no. 5 (2018). http://dx.doi.org/10.5204/mcj.1483.

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I wake up early, questions buzzing through my mind. While I sip my morning cup of tea and read The Guardian online, the writer, restless because I’m ignoring her, walks around firing questions.“Expecting the patriarchy to want to share its enormous wealth and power with women is extremely naïve.”I nod. Outside the window pieces of sky are framed by trees, fluffy white clouds alternate with bright patches of blue. The sweet, heady first wafts of lavender and citrus drift in through the open window. Spring has come to Hvar. Time to get to work.The more I understand about narcissism, the more I u
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Vavasour, Kris. "Pop Songs and Solastalgia in a Broken City." M/C Journal 20, no. 5 (2017). http://dx.doi.org/10.5204/mcj.1292.

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IntroductionMusically-inclined people often speak about the soundtrack of their life, with certain songs indelibly linked to a specific moment. When hearing a particular song, it can “easily evoke a whole time and place, distant feelings and emotions, and memories of where we were, and with whom” (Lewis 135). Music has the ability to provide maps to real and imagined spaces, positioning people within a larger social environment where songs “are never just a song, but a connection, a ticket, a pass, an invitation, a node in a complex network” (Kun 3). When someone is lost in the music, they can
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