Journal articles on the topic 'Fresh meat (Television program)'

Recorded in 1965 at the Village Gate, but rarely seen until recently, the National Educational Television program Jazz: The Experimenters features music from Charles Mingus and Cecil Taylor. This article explores and contextualizes both the extraordinary performances and critical commentary contained in this program, as provided by Ralph Ellison and Martin Williams. Since being uploaded to YouTube for the Mingus centennial on April 22, 2022, Jazz: The Experimenters has been viewed over 140,000 times, a remarkable number for an old arty black and white TV show, and quite possibly far more than the number of people who watched when first broadcast. It isn’t surprising that the program has struck a chord with contemporary audiences, for the sounds are still fresh and the debates remain unresolved.

The necessity of developing new technologies for refrigerated storage, providing improved quality and safety of meat products, is shown. A critical analysis of cold storage methods has been carried out and the choice of the acoustic freezing method has been substantiated. As a result of the joint work of the students of school No. 2083, “Acoustic Freezing” company and the Institute of Biotechnology and Fisheries, Moscow State University of Technology and Management named after K.G. Razumovsky, studies were carried out to establish the degree of toxicity of pork subjected to refrigeration storage under conditions of shock and acoustic freezing. Histological studies of fresh meat and meat after acoustic and shock freezing have shown that shock freezing leads to a violation of the structure of striated muscles due to the formation of large ice crystals during freezing. The method of fractal analysis of proteins in fresh meat and meat after acoustic freezing showed that the ice crystallization in muscle tissue leads to the formation of different types of fractals. Fractal analysis can be used to select physical factors when improving the technology of acoustic freezing. Toxicological studies were carried out on juvenile clawed frogs Xenopus laevis fed with chironomid larvae, California worms Eisenia fetida (control), fresh meat and meat after acoustic freezing. Studies have shown that there are no significant deviations in the cytological parameters of red blood in frogs eating natural food (worms) and meat after acoustic freezing. Meat after shock freezing is eaten poorly by frogs, which indicates a significant loss of its quality compared to fresh meat. Comparative studies on the effects of feeding fresh meat and meat after acoustic freezing, carried out on the blood of laboratory fish Danio rerio, demonstrated that fresh meat and meat after acoustic freezing do not cause harmful effects on the red blood of fish. The work was carried out within the framework of the program for the introduction of project methods of school education in the secondary school of the Moscow State Budgetary Educational Institution “School No. 2083”.

The necessity of developing new technologies for refrigerated storage, providing improved quality and safety of meat products, is shown. A critical analysis of cold storage methods has been carried out and the choice of the acoustic freezing method has been substantiated. As a result of the joint work of the students of school No. 2083, “Acoustic Freezing” company and the Institute of Biotechnology and Fisheries, Moscow State University of Technology and Management named after K.G. Razumovsky, studies were carried out to establish the degree of toxicity of pork subjected to refrigeration storage under conditions of shock and acoustic freezing. Histological studies of fresh meat and meat after acoustic and shock freezing have shown that shock freezing leads to a violation of the structure of striated muscles due to the formation of large ice crystals during freezing. The method of fractal analysis of proteins in fresh meat and meat after acoustic freezing showed that the ice crystallization in muscle tissue leads to the formation of different types of fractals. Fractal analysis can be used to select physical factors when improving the technology of acoustic freezing. Toxicological studies were carried out on juvenile clawed frogs Xenopus laevis fed with chironomid larvae, California worms Eisenia fetida (control), fresh meat and meat after acoustic freezing. Studies have shown that there are no significant deviations in the cytological parameters of red blood in frogs eating natural food (worms) and meat after acoustic freezing. Meat after shock freezing is eaten poorly by frogs, which indicates a significant loss of its quality compared to fresh meat. Comparative studies on the effects of feeding fresh meat and meat after acoustic freezing, carried out on the blood of laboratory fish Danio rerio, demonstrated that fresh meat and meat after acoustic freezing do not cause harmful effects on the red blood of fish. The work was carried out within the framework of the program for the introduction of project methods of school education in the secondary school of the Moscow State Budgetary Educational Institution “School No. 2083”.

This research discusses the application of inventory simulation and optimization model for food safety program in Indonesia. Frozen meat is a complementary commodity for fresh meat that has an inadequate supply in the country. The disadvantage of frozen meat is that it needs to be stored in a refrigerator to maintain its quality and thus increases the cost. Therefore, an appropriate inventory policy is crucial to minimize the cost. In order to deal with this situation, a Monte Carlo simulation followed by an optimization model is proposed. Specifically, the Moving Average and the Winter Methods are used to predict the demand in the future. The results show the best inventory policy thus the cost is minimized and the national needs are satisfied.

Recently, attention has been drawn to the fact that increasing the consumption of edible insects may positively impact the state of the natural environment and reduce the problem of malnutrition in large parts of society. Indeed, insects are seen as an alternative to traditional meat products, primarily meat. This article aimed to compare the nutritional value of edible insects and meat. Based on tables of composition and nutritional value and on the licensed computer program Diet 6D, data on the nutritional value of 10 commonly consumed meat types were compiled. Based on a literature review, data on the nutritional value of seven commercially available edible insect species were collected and collated. There was a comparison of 100 g of edible insects with 100 g of meat (fresh weight). In addition, the atherogenic index thrombogenic index, the hypocholesterolemic/hypercholesterolemic ratio, and the nutritional quality index were calculated. It was found that both meat and insects are rich in nutrients, including those considered essential for the proper development and functioning of the human body. At the same time, it has been shown that the content of individual nutrients in both insects and meat varies significantly.

ANALYSIS OF MARKETING MIXED FACTORS ON BROILER MEAT PURCHASING DECISION AT PRESHMART SUPER STORE BAHU, MALALAYANG DISTRICT OF MANADO CITY. Broiler meats were categorized into popular high nutrient food product to supply protein needs of human being. The activities applied by the super store to overcome the high competition supplying consumers were to define the marketing strategy. A certain important strategy was mixed marketing. Strategy of mixed marketing was only applied to obtain the satisfaction wanted by consumers. The objective of this study was to evaluate factors affecting consumers to decide their decision on broiler meat purchasing at the fresh-mart super store Bahu, Mando. A total of hundred purchasers were chosen to be samples using accidental sampling method. Analysis was done by SPSS program for Windows version 23. Data were analyzed by factors analysis model, continued by multiple regression to define the effects of factors of mixed marketing on purchasing decision by consumers. The factors affecting purchasing decision by consumers were meat color (X1), reached price (X2), strategic location (X3), and advertising material (X4). The dominant factor affecting purchasing decision was meat color (X1) with the highest regression coefficient of 0.725.

The dynamics of the television industry require each TV station to display the best programming to bind its loyal viewers. TVRI as public television continues to strive to tie the loyalty of viewers by presenting the best programs. However, efforts to present the best programs on TVRI caused some problems later in life. This study aims to analyze TVRI audience satisfaction based on tvri viewers' direct assessment, by measuring satisfaction levels, analyzing factors that affect satisfaction, and analyzing tvri audience performance levels and interests. The indicators used to measure satisfaction in this study are program, motivation fulfillment, broadcasting quality, and program packaging. The results showed that respondents were satisfied with TVRI's performance with a satisfaction rate of 88.82%. Factors that significantly affect satisfaction are motivational fulfillment and program packaging. Meanwhile, although the program is a product sold by TV stations, in this study the program had no effect on viewer satisfaction. The main focus that must be improved by TVRI is the packaging of the program, which is the form of studio set display, supporting properties, and presenters. TVRI must also adapt to the needs of the audience in packaging the show, namely with the latest look, fresh and innovative creative ideas to provide a new experience for the audience, not only the broadcast of nostalgic programs that are repackaged, in order to achieve the target audience segment. Keywords: Factors, TVRI, Viewer Satisfaction.

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role in decreasing foodborne illnesses. To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special Supplemental Food Program for Women, Infants, and Children (WIC). A survey was conducted with 1,598 clients from 87 WIC agencies nationwide. Descriptive statistics, chi-square analyses, t tests, and analyses of variance were calculated. A majority of respondents received food safety information from WIC (78.7%), family (63.1%), and television (60.7%). Most respondents recognized the necessity for washing and sanitizing cutting boards and utensils (94.3%), but only 66.1% knew the correct ways to sanitize. Using a thermometer to ensure doneness of meat was least recognized (23.7%) and used by even fewer respondents (7.7%). The majority (77.4%) used color of meat and/or juices when checking the doneness of ground beef items. Over half of the respondents (58.4%) used acceptable thawing methods, but many thawed frozen meats on the counter (21.0%) or in a sink filled with water (20.6%). There were significant differences in thawing methods, overall knowledge scores, and overall behavior scores among different racial and ethnic groups. White respondents had higher knowledge scores than did Hispanics, and blacks had lower behavior scores than did individuals in the other racial and ethnic groups. Results of the study suggested the need for food safety education for low-income consumers and different messages to be delivered to specific demographic groups.

After the Chernobyl accident the sampling and measuring program of the Finnish Centre for Radiation and Nuclear Safety was intensified both for surveillance and research purposes. The deposition pattern of radionuclides was more complicated than from the global fallout after the nuclear weapons tests. The radioactive deposition was very unevenly distributed in Lapland, as also in the rest of Finland. Fortunately, the amounts of deposition in Lapland were only about one-tenth of the corresponding amount of deposition in southern Finland. In 1986-87 the mean concentration of Cs-137 in lichens and in reindeer meat increased to about the same level as in 1972-73 or to about 30 per cent of the maximum levels found in 1964-65 after the nuclear weapons tests. The activity concentrations in reindeer tissues vary according to season. In winter, reindeer eat considerable amounts of lichens with high radiocesium concentrations. In summer, lichens are replaced by other forage such as leaves from trees, green plants, etc. The ratio of Cs-137 concentration in reindeer meat between summer and winter is about 0.2. The mean concentration of Cs-137 in meat for consumption from the slaughtering period 1986-87 was 720 Bq/kg fresh weight. After that time concentrations started decreasing since no new fallout was deposited.

Using performance from progeny born in 2007 and 2008 generated by the Information Nucleus program of the Cooperative Research Centre for Sheep Industry Innovation, preliminary estimates of heritability were obtained for a range of novel carcass and meat attributes of lamb relevant to consumers, including carcass characteristics, meat quality and nutritional value of lamb. Phenotypic and genetic correlations of live animal traits with carcass composition and meat quality traits were also estimated. The data were from progeny located at eight sites, sired by 183 rams from Merino, maternal and terminal meat breeds and were representative of the Merino, Border Leicester × Merino, Terminal × Merino and Terminal × Border Leicester-Merino production types of the Australian sheep industry. Data were available from 7176 lambs for weaning weight, 6771 lambs for ultrasound scanning and 4110 lambs for slaughter traits. For the novel meat quality traits, generally moderate to high heritability estimates were obtained for meat quality measures of shear force (0.27 aged 1 day, 0.38 aged 5 days), intramuscular fat (0.39), retail meat colour (range of 0.09 to 0.44) and myoglobin content (0.22). The nutritional value traits of omega-3 fatty acids and iron and zinc contents tended to have low to moderate heritabilities (0.11–0.37), although these were based on fewer records. Fresh meat colour traits were of low to moderate heritability (0.06–0.21) whereas measures of meat pH were of low heritability (~0.10). For the carcass traits, estimates of heritability were moderate to high for the various measures of carcass fat (0.18–0.50), muscle weight (0.22–0.35), meat yield (0.24–0.35), carcass muscle dimensions (0.25–0.34) and bone weight (0.27). Results indicate that for most lamb carcass and meat quality traits there is sufficient genetic variation for selection to alter successfully these characteristics. Additionally, most genetic correlations of live animal assessments of bodyweight, muscle and subcutaneous fat with the carcass and meat quality traits were favourable. Appropriate definition of breeding objectives and design of selection indexes should be able to account for the small unfavourable relationships that exist and achieve the desired outcomes from breeding programs.

Meat is generally subject to multiple sources of microbial contamination related to the length and complexity of their journey from farm to consumer's table. The purpose of this study is to assess the current hygienic quality level of fresh beef slaughtered in Bukavu urban slaughterhouses, South Kivu to identify the health dangers to consumers. The meat samples were taken from 78 carcasses into three periods: at the slaughterhouse, to the market at the end of the transport position of sale and butchery. Microorganisms were sought following appropriate ISO standards. Total Aerobic Mesophilic Flora (FAMT), total coliforms, staphylococcus and other enterobacteria were counted more (p<0.001) at the slaughterhouse and the market at the end of transportation to butchery Chi²: 64.90; 82.91 and 176.5, respectively; p<0.001). Hygienic quality of beef meat is poor, this study revealed a very high level of contamination of the collar and shoulder of beef carcass analyzed from slaughterhouse to distribution location (p<0.001). The very high bacterial load of these products is observed at the slaughterhouse and the public market during carcasses transport, the lesser butchery. This charge varies as well according to the slaughterhouse where the sampling took place, site and date of collection, including public slaughterhouse, most visited by distributors and that of suburban is the most famous. Beef carcasses are contaminated almost at the end of the week (thursday) by pathogenic bacteria such as; Staphylococcus aureus, Salmonella ssp., E. coli, coliforms and other Enterobacteriaceae represent a great danger of food poisoning to consumers, hence the need to implement an effective program against beef contamination, veal and respect for hygiene breeding farm, slaughterhouses, slaughter procedures, method of handling meat, and transport to the sale to consumer.

Charm Farm Tests were applied to 54 muscle and 44 kidney bovine samples, and 95 muscle and 90 kidney porcine samples collected for Canada's national meat inspection program from animals suspected of containing antimicrobial residues. The assays were run in conjunction with Agriculture and Agri-food Canada's routine confirmation analyses for suspect samples collected at federally inspected packing plants. When the bovine and porcine results were combined, 19% of the kidney and 8% of the muscle results were false negatives. Using the Charm Farm Test to screen only the kidney samples would have resulted in 100% identification of the muscle samples that were found to contain violative levels of drug residues. One percent of the kidney and 16% of the muscle results were false positives, on the basis of the results of the confirmatory tests. Minimum detectable levels found in fortified (i.e., artificially contaminated) muscle and kidney with the Charm Farm Test for ceftiofur, chlortetracycline, oxytetracycline, tetracycline, erythromycin, gentamycin, neomycin, penicillin G, streptomycin, sulfamethazine, sulfadimethoxine, tylosin, tilmicosin, and trimethoprim were similar to those claimed by the manufacturer. Minimum detectable levels for the Charm Test II (dihydro) streptomycin and erythromycin receptor assays are reported for fortified muscle and kidney to provide an indication of the relative sensitivities of the Charm Farm Test and the Charm II Tests for these compounds. To further assess the Charm Farm Test's potential as a replacement for existing tests in packing plants, parallel testing needs to be conducted on fresh tissues in a plant environment.

Abstract The Thermo Scientific™ SureTect™Listeria monocytogenes Assay is a new real-time PCR assay for the detection of Listeria monocytogenes in food and environmental samples. This assay was validated using the AOAC Research Institute (AOAC-RI) Performance Tested MethodsSM program in comparison to the reference method detailed in International Organization for Standardization 11290-1:1996, including Amendment 1:2004 with the following foods and food contact surfaces: smoked salmon, processed cheese, fresh bagged spinach, fresh cantaloupe, cooked prawns (chilled product), cooked sliced turkey meat (chilled product), ice cream, pork frankfurters, salami, ground raw beef meat (12% fat), plastic, and stainless steel. All matrixes were tested by Thermo Fisher Scientific, Microbiology Division, Basingstoke, UK. In addition, three matrixes (pork frankfurters, bagged lettuce, and stainless steel) were analyzed independently as part of the AOAC-RI controlled laboratorystudy by the University of Guelph, Canada. Using probability of detection (POD) statistical analysis, a significant difference was demonstrated between the candidate and reference methods for salami, cooked sliced turkey and ice cream in favor of the SureTect assay. For all other matrixes, no significant difference by POD was seen between the two methods during the study. Inclusivity and exclusivity testing was also conducted with 53 and30 isolates, respectively, which demonstrated that the SureTect assay was able to detect all serotypes of L. monocytogenes. None of the exclusivity isolates analyzed were detectedby the SureTect assay. Ruggedness testing was conducted to evaluate the performance of the assay with specific method deviations outside the recommended parameters open to variation, i.e., enrichment time and temperature and lysis temperature, which demonstrated that the assay gave reliable performance. Accelerated stability testing was alsoconducted, validating the assay shelf life.

North Sulawesi province is known as one of the biggest coconut production in Indonesia. South Minahasa Regency is the biggest coconut production in the North Sulawesi Province. District of Tenga is one of major coconut production in South Minahasa Regency. Therefore, effort should be conducted in order to maintain the coconut production in District of Tenga. One effort to maintain coconut production in District of Tenga is to cultivate coconut varieties which can result high yield. High yield production of coconut can be resulted through plant breeding. In plant breeding, variation is parameter of selection that can be used to evaluate population performance of breeding material. The variation of coconut in District of Tenga has not been investigated. In order to support selection program to produce good quality of coconut varieties it is important to assess coconut population in District of Tenga. Research was conducted by collecting samples at four villages namely Tawaang, Tawaang Barat, Radey and Malinow representing in District of Tenga. Sample was collected using purposive sampling. Twenty-five sampels of coconut tree were collected at each village. Samples of coconut tree were collected using purposive sampling followed by marking of each sample. Characters observed were number of fruit per tree, number of fruit per bunch, fruit weight per bunch, fruit weight without husk per bunch, fruit weight without water per bunch, coconut shell weight per bunch and fresh fruit meat (white flesh) weight per bunch. Data was analyzed using Bartlett homogeneity test. Result showed that characters of number of fruit per tree and fruit weight without husk per bunch were varied. Whereas, characters number of fruit per bunch, fruit weight without husk per bunch, fruit weight without water per bunch, coconut shell weight per bunch and fresh fruit meat (white flesh) weight per bunch were not varied.Keywords: Coconut, Variation, Fenotype, Tenga District, South Minahasa

AIMS: The study sought to determine the factors associated with prior knowledge about toxoplasmosis, and to assess what participants learned after reading an educational handout. METHODS: Participants were recruited at two sites in California: a public meeting about water quality in Morro Bay; and at the Women Infants and Children’s Nutrition Program office or La Leche League meetings in Yolo County. Demographic differences between sites were compared using Fisher’s exact test, and change in knowledge before and after reading the handout using Mantel-Haenszel methodology. RESULTS: Non-Hispanic white participants were more likely than those of Hispanic ethnicity (62% vs. 20%, respectively) to have prior knowledge about toxoplasmosis. The most common source of information was newspapers (36%). Only 16% had obtained information from medical professionals. After reading the handout, 85% of participants identified Toxoplasma gondii as a parasite and 98% identified cats as the source of oocysts. Ninety-eight percent of participants who read the handout were aware they could acquire infection from cat faeces, 94% from meat, 78% from soil or in utero, and 69% from unwashed vegetables. Fewer (59%) recognized all sources. CONCLUSIONS: Knowledge about toxoplasmosis increased in all areas evaluated, but gaps remained, particularly with regard to environmental sources of Toxoplasma gondii infection and clinical manifestations of disease. In addition to care in handling cat faeces/litter and avoidance of undercooked meat, healthcare providers counseling pregnant women should emphasize the importance of wearing gloves when gardening, hand washing after handling soil or meat, and rinsing fresh vegetables thoroughly before consumption.

The livelihoods the people of Sekarmojo village are mostly farmers and farm laborers. The average level ofeducation is primary school. This becomes an obstacle in technology adoption. The village location is linked to a stonypath and not yet all paved. This condition causes the community of Sekarmojo Village not yet maximally in adoptinginformation especially information technology. Issues that exist within the partner community group, among others : (1)the lack of knowledge and technology in improving local resource-based welfare, (2) extensive yard has not been usedsustainably, (3) livestock and fishery activities have not been managed with sustainable technology, (4) housewife'sactivities yet leads to productive activities, (5) the supply of food (fish, meat and vegetables) that fresh can not be obtainedat any time. The purpose of this activity are: (1) Providing science and technology to the community in managing yardthat produces vegetables, meat and organic fish, (2) realizing sustainable food home area in Sekarmojo PurwosariPasuruan village, (3) increasing of human resource quality in production activity agriculture, (4) creating new businessopportunities within the community, (5) opening and expanding networks of cooperation with private and governmentagencies. The benefits of this activity are (1) the fulfillment of family food needs (2) the community has productiveactivities, (3) the formation of new business. Methods of implementation include community counseling, training, directdemonstration / practice, mentoring and evaluation to see the effectiveness of the program so that the program will besocialized efficiently. The results have been achieved, among others: (1) Partners have been able to create naturalnutrients that are useful for planting vegetables, fish farming and chicken farming. (2) Partners have an understandingand an increasing insight in the management of the yard. (3) Partners have new businesses that can supplementhousehold income, namely vegetable seeding business and organic vegetable sales. (4) Partners have started to make thedesign / business plan of breeding business

In 2016, the European Union set up the Fund for European Aid to the Most Deprived (FEAD) as its first structured food provision program to combat food insecurity. Computational analysis and a cross-sectional survey took place from January 2016 to June 2018 to calculate FEAD’s contribution to its beneficiaries’ diets and to collect beneficiary satisfaction data. Dairy, fresh meat, legumes, sugar, olive oil, and tomato concentrate were the most commonly procured items. The program’s contribution to vegetable, dairy, and grains intake was 3.4%, 6.1%, and 6.0%, respectively, as opposed to discretionary calories (12.2%) and fats/oils (24.5%). The program’s algorithm greatly favors (almost 3-fold) single-person applications, compared with applications with four or more people. Beneficiaries valued each food provision at 21.23 ± 23.4 euros, which, for 64.4% of them, translated to a high positive impact on the household budget. FEAD had a highly positive impact on feelings of anxiety and security, for 50.7% and 41.6% of its beneficiaries. Satisfaction with the foods provided was also high for ~70% of the beneficiaries. The program is met with high beneficiary satisfaction and is perceived as a substantial assistance. Increases in the amounts and variety of foods delivered, with a focus on fruit, vegetables, and fish, should be considered to further improve the program’s dietary impact.

Background and Aim: Sulfamethazine (SMZ) is an important and widely used antibiotic in poultry industry due to its high efficacy in fighting diseases and promoting growth. In addition, SMZ is a possible human carcinogen and has been found in many food types including poultry meat. Accordingly, this study aimed to survey the contamination level and estimated daily intake (EDI) of SMZ in domestic and imported poultry meat samples in Jordan. Materials and Methods: A total of 120 samples; 60, 30, and 30 of fresh and frozen domestic and frozen imported poultry samples, respectively, were collected from different cities in Jordan. Poultry samples were analyzed for SMZ incidence rate and contamination level using a competitive enzyme-linked immunosorbent assay technique. EDI values were calculated from the SMZ concentration, average poultry daily consumption rate, and adult body weight (b.w.). Results: Of the 120 surveyed samples, 20 samples (16.7%) were SMZ violative positive and exceeded the European Union maximum limit (100 μg/kg) and accordingly were unfit for human consumption. Whereas, 51 samples (42.5%) were with SMZ concentrations of 10-100 μg/kg. The average SMZ concentration was 235.58 μg/kg, with a range of 11.47-800 μg/kg poultry meat. It is also noteworthy the high EDI of SMZ by Jordanian adults, 0.286 μg SMZ/kg b.w./day. Moreover, results prevailed that the highest SMZ incidence rate and contamination level were for imported poultry samples followed by domestic poultry samples, which may indicate that SMZ contamination in poultry meat is an international issue. Conclusion: The current study prevailed high SMZ incidence rate, contamination level, and EDI values, which is likely due to indiscriminate use of SMZ in poultry production. Results also prevailed the high risk that consumers in Jordan may expose due to SMZ residues. Therefore, more strict program and good agricultural practices should be applied to monitor antibiotic withdrawal periods in animals used for human consumption to ensure the legal residue requirements of these antibiotics.

ABSTRACT Objective: To identify attributes that promote healthy eating in order to support a study for the Quality Index for School Meal Menus content validity. Methods: This study used the Delphi technique to consult school nutrition experts in Brazil. These experts were selected among the authors of articles published between 2010 and 2015 that were identified by searching the Web of Science database, using the keywords 'school feeding', 'school nutrition program', and 'school food program', as well as the authors of official documents on this topic. The Likert method was used to record respondent perceptions in two analytical dimensions: foods that are part of a healthy menu for school feeding, and composition of an indicator of nutritional quality for school feeding menus. Results: Most respondents (n=27) were affiliated with public institutions (92.59%) and had over six years of experience in the area (70.36%). Assertions resulted in consensus according to the analysis criteria. A consensus was established for fresh food, fruits and vegetables, dairy products, beans, meat and eggs, and a schedule compatible with the meal as promoters of healthy eating, and processed foods, sweets, and fat excess as risk attributes. Conclusion: Since a consensus was not reached in the first round, there is a need to broaden the debate on issues related to foods rich in sugar, replacement of meals by sweets, and foods rich in fat.

Abstract The objective was to determine if effects of level of salinity in drinking water for yearling meat goat wethers consuming low-protein roughage are influenced by level of protein supplementation and breed. Eighteen Boer (initial BW of 37.9±1.12 kg and 1.15±0.009 yr) and 18 Spanish goats (33.5±0.66 kg and 1.16±0.008 yr) consumed wheat straw ad libitum for 10 wk. Soybean meal was supplemented at 0.13–0.14 or 0.27–0.28% BW (DM; Low and High, respectively) and water was fresh alone (240 mg/kg total dissolved salts) or with NaCl added at 5,000 or 10,000 mg/L (FW, MS, and HS, respectively). Final BW was not influenced by supplement or water treatments (P &gt;0.12) and was greater (P = 0.003) for Boer vs. Spanish (38.6 and 34.7 kg; SEM=0.84). Water intake ranked (P &lt; 0.05) FW&lt; MS&lt; HS (1,093, 1,295, and 1,541 g/d; SEM=66.6). Wheat straw DMI was similar between supplement treatments (684 and 692 g/d; SEM=21.1) and, thus, total DMI tended (P &lt; 0.068) to be greater for High (733 and 793 g/d for Low and High, respectively; SEM=21.9). There was an interaction (P = 0.015) in total DMI between breed and water treatments because of a relatively low value for Spanish-FW (821, 733, and 811 for Boer and 636, 781, and 796 g/d for Spanish consuming FW, MS, and HS, respectively; SEM=38.0). Breed and water and supplement treatments did not influence the average of total tract digestibilities determined in wk 4 and 8 (P &gt;010). In conclusion, these yearling meat goats displayed considerable tolerance of drinking water high in salinity as varied by NaCl addition, without consistent breed differences. Furthermore, under these conditions, effects of level of protein supplementation did not markedly differ among water treatments or between goat breeds. Future research should address animals with greater nutrient and energy demands and sources of saline water with various mineral arrays.

Increased demand for red meat throughout the Greater Mekong Subregion (GMS) presents smallholder cattle and buffalo farmers with an opportunity to supply better quality animals to expanding regional markets. Cattle were target-fed in Cambodia with introduced forages to achieve gains of 0.19 kg/day over a 104-day period and this practice was compared with traditional cut-and-carry feeding practices where animals lost on average 0.04 kg/day. Target-fed animals were predicted to gain, on average, 25.9 kg more weight than animals fed in a traditional manner (P = 0.057), and to improve their estimated value by more than US$60. These outcomes were similar to outcomes in Lao PDR, where cattle and buffalo in fattening stalls gained 0.32 and 0.22 kg/day, respectively, over a 4-month period, and 0.04 and 0.09 kg/day when free-grazing. Greater weight gains are possible if farmers feed forages at the recommended 15% of bodyweight on a fresh-weight basis per day. Lack of knowledge of animal weights by farmers and traders was addressed by the creation of an accurate weight tape to provide a cheap and easy tool to monitor animal production and health, and to assist in negotiating a fair sale value. However, increased knowledge of appropriate forage plot size and feeding requirements of animals to be target-fed is required for farmers to change from being livestock keepers to livestock producers. To increase supply for the growing demand for red meat, an ongoing, multi-disciplinary extension program should be a priority for livestock improvement programs in the GMS.

Abstract Objectives The USDA is partnering with retailers to authorize online EBT card use to increase grocery store access and promote healthy eating. We examined online grocery shopping behaviors among households with children (&lt; age 8), including SNAP recipients and SNAP-eligible non-recipients (income &lt; 130% of federal poverty level). Methods Mixed-methods data were collected between Nov 2020-Jan 2021. A survey (n = 300; Qualtrics) assessed attitudes, social norms, barriers, perceived behavior control (4-point Likert scale, validated), and frequency of food purchases online and in-store. Descriptive statistics (mean and %) were analyzed using Stata. Using random sampling, respondents participated in in-depth interviews (n = 10) and focus group discussions (n = 50, 5 groups). All interviews were transcribed and analyzed using MAXQDA. Results Participants were predominantly female (88%), 20–39 years old (42%), 30% Non-Hispanic Black, 78% received SNAP. Among online shoppers (58%), 48% had paid with an EBT card, most perceived spending same amount (31%) or less (42%) online than in-store, and 69% reported more impulse purchases in-store than online. Delivery was the preferred method to receive groceries (65%), but fees were a barrier (52%). Most participants purchased less frequently fresh fruits (52%), vegetables (57%), meat and seafood (57%) online than in-store (Gamma p-value for all &lt; 0.001). Trusting food selection and returns were reasons for not buying fresh produce and meats online: “We did try ordering produce and meats and stuff like that, and most of it was rotten and I ended up having to go back to get my money back anyway”. Saving time and convenience were facilitators: “[It appeals to me] because the kids, the corona, taking kids to the store, walking up and down the aisles, I forget stuff when in the store… if I'm in the house, I know what I need, I can just click and order”. Conclusions Families with children receiving SNAP are using online grocery services. Despite the potential to address inequities in food access, fees, and food selection concerns may lead families to purchase less fresh produce online than in-store. Successful scale-up of the USDA program must ensure that the EBT online program supports healthier purchasing and eating practices among SNAP-eligible families. Funding Sources Healthy Eating Research from the Robert Wood Johnson Foundation.

Stingray Skin Crackers As An Alternative To Increase Household Income In Karundang Serang CityDeni SunaryoJurusan Manajemen, Universitas Serang Raya Email: denisunaryomm@gmail.comAbstractOne of the potentials of the Karundang sub-district in Cipocok Jaya District, Serang City, is processing stingrays, while the processing of stingrays is only taken from the meat while the skin of stingrays and stingray bones is used as waste. The nutritional value of larger stingray waste so that it is able to produce added value from that value becomes a useful value and added value for both the residents and the surrounding environment.The service program carried out on March 15, 2019, at one of the posts of the Karundang Village community activity in the Cipocok Jaya sub-district, Serang City. The number of participants who participated in this activity were 16 local residents. The training process is carried out by introducing stingray skin raw material that is still fresh (not yet rotten), fire resistant or not easily torn, has a thickness of at least 0.5 mm, left and right easily damaged. As well as simple processing materials for cooking and packaging. In this activity the servant asked for information related to the service activities of the processing of stingray skin into crackers both in terms of activities and presenters in expressing activities.This service program supports residents with enthusiasm and respect for this activity and provides advice for the next service activity, which is making abon from stingray skin.Keywords: stingray skin waste, income.

ABSTRACT Salmonella continues to rank as one of the most costly foodborne pathogens, and more illnesses are now associated with the consumption of fresh produce. The U.S. Department of Agriculture Microbiological Data Program (MDP) sampled select commodities of fresh fruit and vegetables and tested them for Salmonella, pathogenic Escherichia coli, and Listeria. The Salmonella strains isolated were further characterized by serotype, antimicrobial resistance, and pulsed-field gel electrophoresis profile. This article summarizes the Salmonella data collected by the MDP between 2002 and 2012. The results show that the rates of Salmonella prevalence ranged from absent to 0.34% in cilantro. A total of 152 isolates consisting of over 50 different serotypes were isolated from the various produce types, and the top five were Salmonella enterica serotype Cubana, S. enterica subspecies arizonae (subsp. IIIa) and diarizonae (subsp. IIIb), and S. enterica serotypes Newport, Javiana, and Infantis. Among these, Salmonella serotypes Newport and Javiana are also listed among the top five Salmonella serotypes that caused most foodborne outbreaks. Other serotypes that are frequent causes of infection, such as S. enterica serotypes Typhimurium and Enteritidis, were also found in fresh produce but were not prevalent. About 25% of the MDP samples were imported produce, including 65% of green onions, 44% of tomatoes, 42% of hot peppers, and 41% of cantaloupes. However, imported produce did not show higher numbers of Salmonella-positive samples, and in some products, like cilantro, all of the Salmonella isolates were from domestic samples. About 6.5% of the Salmonella isolates were resistant to the antimicrobial compounds tested, but no single commodity or serotype was found to be the most common carrier of resistant strains or of resistance. The pulsed-field gel electrophoresis profiles of the produce isolates showed similarities with Salmonella isolates from meat samples and from outbreaks, but there were also profile diversities among the strains within some serotypes, like Salmonella Newport.

The present paper analyzes the media representation of the idea of the “third force” in politics. The research focuses on how the notion is being staged and visualized in order to create the impression of a new and fresh agent in the race for power. The case of MOST, a political coalition which gained importance in the 2015 Croatian parliamentary election, seems particularly important and adequate for the purpose. I do not discuss programs, political aims or visions of the main political parties. Rather, I propose a semiotic analysis of public communication. Attention will be paid to performative aspects of television broadcasts, organization of the space where negotiations were held, visual relations between political actors. The broadcasts, and the broadly taken space of public contact, will be treated as a stage, and actions taking place on such a stage as a political drama, with a screenplay which may be, but is not necessarily, conscious and planned. When seen from this perspective, the focus of interest does not lie on the purposeful layout of seating in a meeting or a public communique, but on unconscious cultural patterns which have a great impact on our decisions, choices, and perceptions. Ultimately, the electoral success of MOST was related not only to its program, but also–or maybe mostly – to its performative policy and its consistent positioning as a new actor in the political field.

Abstract The Thermo Scientific™ SureTect™ Listeria species Assay is a new real-time PCR assay for the detection of all species of Listeria in food and environmental samples. This validation study was conducted using the AOAC Research Institute (RI) Performance Tested MethodsSM program to validate the SureTect Listeria species Assay in comparison to the reference method detailed in International Organization for Standardization 11290-1:1996 including amendment 1:2004 in a variety of foods plus plastic and stainlesssteel. The food matrixes validated were smoked salmon, processed cheese, fresh bagged spinach, cantaloupe, cooked prawns, cooked sliced turkey meat, cooked sliced ham, salami, pork frankfurters, and raw ground beef. All matrixes were tested by Thermo Fisher Scientific, Microbiology Division, Basingstoke, UK. Inaddition, three matrixes (pork frankfurters, fresh bagged spinach, and stainless steel surface samples) were analyzed independently as part of the AOAC-RI-controlled independent laboratory study by the University of Guelph, Canada. Using probability of detection statistical analysis, a significant difference infavour of the SureTect assay was demonstrated between the SureTect and reference method for high level spiked samples of pork frankfurters, smoked salmon, cooked prawns, stainless steel, and low-spiked samples of salami. For all other matrixes, no significant difference was seen between the two methods during the study. Inclusivity testing was conducted with 68 different isolates of Listeria species, all of which were detected by the SureTect Listeria species Assay. None of the 33 exclusivity isolates were detected by the SureTect Listeria species Assay. Ruggedness testing was conducted to evaluate the performance of the assay with specific method deviations outside of the recommended parameters open to variation, which demonstrated that the assay gave reliable performance. Accelerated stability testing was additionally conducted, validating the assay shelf life.

APPLYING APPROPRIATE TECHNOLOGY AND FOOD DIVERSIFICATION IN SMALL AND MEDIUM ENTERPRISES OF MILKFISH PROCESSING IN BULU CINDEA VILLAGE, BUNGORO DISTRICT, PANGKEP. Village of Bulu Cindea Bungoro District is a village located in Pangkep Regency. The village has the potential in developing milk fish based processed food products. The abundance of milkfish products in this area has a positive impact on the Small and Medium Enterprises in the milk processing industry. Milkfish is very popular with the community because it has a low price and has a specific taste. Every 100 grams of fresh milkfish contains: 129 kcal energy, 76.85% water content, 20.38 gram fat content, 20.38 mg protein content, 150 mg phosphorus content, 2 mg iron, vitamin A l50 SI, vitamin B1 : 0.05 mg, and also contains Omega-3 of 14.2%. Milkfish has weaknesses, namely the presence of many thorn bones scattered throughout the meat section and the diversification of processed products is still simple with low product quality, packaging that is not hygenic, packaging identity that includes labeling and nutritional chemical composition has not been met and inadequate business licensing. Empowerment of Micro, Small and Medium Enterprises is the key to the development of small industries in Pangkep Regency, both in terms of quality and quantity, as well as its supporting factors. Through the Community Partnership Program activities, a number of activities to develop fresh milkfish processing business without thorns and shredded fish to Small and Medium Enterprises who are partners are UKM Alifa Mandiri, which is one of the platforms to empower food processing industry players. This activity is very important considering the diversification of processed milkfish processing technology without thorns and shredded fish is still done conventionally so that it requires appropriate technology and diversification of appropriate processing.

The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) and Meat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application. USDA beef quality grading standards rely on carcass-trait-only assessments of approximate age of the animal at harvest and amount of intramuscular fat (as marbling) inside the muscles. USDA beef quality grading started 82 years ago. Then, as now, because no traceability system was in place, each animal’s history (exact age, feeding regimen, management practices, etc.) was incomplete; those who assigned quality grades used indicators of age (physiological maturity) and plane of nutrition (amount of marbling), and they do so still. Since 1926, research studies have identified a multitude of palatability-determining live-animal factors (e.g. genetics, use of hormonal growth promotants, high-energy diet finishing) and carcass-treatment factors (e.g. electrical stimulation, tenderstretch carcass suspension, postmortem aging) that cannot be incorporated into a carcass-trait-only quality assessment system. The USA beef industry has depended on development of more than 100 beef brands – some using palatability assurance critical control point plans, total quality management (TQM) philosophies, USDA certification and process verification programs, or combinations of live-animal factors, carcass-treatment factors and carcass-trait constraints – to further differentiate fresh beef products. The MSA grading system is a TQM grading approach that incorporates animal-specific traits (e.g. genetics, sex, age), control of certain pre-harvest and post-harvest processes in the beef chain, cut-specific quality differences and consumer preferences, into a beef pricing system. A unique aspect of the MSA grading system is that the grades are assigned to cuts or muscles, not carcasses; cuts or muscles from the same carcass are assigned individual (and in many cases, different) grades that reflect differences in expected eating quality performance among the various cuts of beef further adjusted to reflect the influence of cut or muscle aging and alternative cooking methods. The MSA grading system is still being modified and refined (using results of an extensive, ongoing consumer testing program), but it represents the best existing example of a TQM grading approach for improving beef quality and palatability. Research studies have shown that the accuracy of palatability-level prediction by use of the two systems – USDA quality grades for US customers and consumers and MSA grades for Australian customers and consumers – is sufficient to justify their continued use for beef quality assessment.

Objective: To assess the food profile in the public procurement within rural family farming for the acquisition of family farm foods for the National School Feeding Program in the cities of São Paulo state, Brazil. Methods: A total of 122 public procurement within rural family farming published electronically by 99 cities from January to September of 2013 were analyzed. The foods were classified in the following groups: grains; roots and tubers; legumes; meat; fish; vegetables; fruits; processed foods; ingredients; and milk. The cities were grouped into quartiles according to the number of elementary school students. The foods listed in the public procurement within rural family farming were then assessed according to city size. The Kruskal-Wallis test verified the difference between the number of foods in each group and in each quartile (p<0.05). Results: Of all the foods, the most common groups in the public procurement within rural family farming were the vegetable and fruit groups, representing 50 and 31%, respectively. The number of foods in the groups of grains, legumes, and milk in the public procurement within rural family farming increased with the number of students. On the other hand, cities with fewer students acquired more foods from the fruit group, resulting in differences between the quartiles (p<0.05). The group of processed foods was requested by 41% of the cities. Conclusion: Fresh foods were the most common types of foods in the public procurement within rural family farming, demonstrating that the acquisition of family farm products can contribute to school meal quality.

This paper presents a multi-professional integrated approach toward the recognition and management of the nutritional and psychological needs of cancer patients. In particular, the patients undertook a multi-professional, multistep process that included the collection of both personal and clinical data, the evaluation of anthropometric measures, nutritional status and psychometric indices, and an ensuing personalized nutritional prescription and psychological support, ultimately leading to combined nutritional and psychological interventions to control their adherence to a nutritional program and to consolidate motivation to change. Overall, 120 patients were recruited for the study. The majority (84.2%) were female. Breast cancer was by far the most frequent malignancy (52.5%), followed by colorectal (17.5%), pancreatic (9.2%), ovarian (9.2%) and lung (5.0%) cancers. The results of the nutritional and psychological screening at baseline indicated that only 35% of patients had a normal BMI, whilst a relatively high proportion (nearly 32%) was overweight or obese (25%). The INRAN and MEDI-LITE questionnaires, which were used to assess the eating habits and adherence to a Mediterranean diet, respectively, revealed a mixed prevalence of cereals/cereal-based, fresh/processed meat, and fish or fishery food, with a medium–low adherence to the Mediterranean diet in nearly 38% of patients. The BUT, HADS and SF-36 tests, which were used to assess psychological disturbances, showed that 37.5% of patients had disorders regarding body image, 29.2% had abnormal anxiety and 20.0% had a depressive state, while no significant association was observed between the SF-36 PCS and MCS and the patients′ characteristics. The results of the potential impact of this novel approach on the QoL of patients after completion of the course are awaited with expectation.

AbstractAn innovative cattle finishing program was tested in which beef cattle were fed on mature zones of standing corn crop in a regulated manner. The corn crop was planted at weekly intervals in a continual rotation year round. When the first planting of corn reached the early dent stage of maturity, nine beef steers (average beginning weight 234.8 ± 7.55* kg) were put in the field inside movable cattle pens. The cattle pens were only large enough to provide one full day of feed and were moved into fresh corn twice a day. The cattle were also provided protein and mineral supplements to balance the corn diet. The test results show that after the initial learning period of a few weeks, cattle consumed practically all the corn ears and about 70 percent of available corn stover. The performance of these steers was compared with that of a control group of nine steers that were fed standard feedlot diet. When feed availability was adequate, there was no significant difference (P < 0.05) in the rate of weight gain between the infield corn-fed animals and the control animals. The test demonstrated that beef cattle could be fed standing field corn for at least three-quarters of the feeding period without affecting the meat quality as measured by rib eye area, fat content, texture and color of lean, and quality grade. All the steers had liver flukes at the time of slaughter and were apparently infected before the start of the experiment. The rate of weight gain and the feed conversion efficiency of both groups of cattle were poorer than normal, possibly because of liver fluke infestation. The results of this test should, therefore, be taken as suggestive rather than definitive. No other major health or disease problem was observed during the in-field corn feeding period.

Background Avian influenza is considered as a threat to global public health. Prevention and control depends on the awareness of the general population as well as high risk-groups. The avian influenza should be viewed more seriously because it may lead to pandemic influenza when the virus mutates its strain with the common human influenza. Thus, this study aims to explore the awareness regarding preventive measures of avian influenza among the adult population of Thimi Municipality. Objective The objective of this study was to explore awareness regarding preventive measures of avian influenza among the adult population of Thimi Municipality. Methods It is a cross-sectional, population based study. It was carried out in Thimi Municipality from May 15 to June 15, 2012. Pre tested structured questionnaire was used for face to face interview with randomly selected 250 subjects. Results Out of 250 subjects, 123 (49.2 %) were males. The mean age of subjects was 36 ± 11.8 year. Among total subjects, 94.4 percent had heard about avian influenza. The main source of information was television (94.1%). Majority of subjects (84.9 %) thought that keeping infected birds and poultry as the mode of transmission followed by eating not well cooked poultry meat (82.8 %). Out of total study subjects, 165 (66.0 percent) mentioned fever and 138 (55.2 percent) thought fatigue as the signs and symptoms. As for knowledge about preventive measures, majority (85.6%) stated that cleaning the surfaces that had come in contact with the poultry could prevent the disease and 83.2 % had knowledge that the infection could be prevented by washing hands with soap and water after poultry handling. Awareness regarding preventive measures was found significantly low in females, middle adults, illiterates, and house wives. Conclusion The awareness regarding avian influenza was quite satisfactory among the adult people of Thimi Municipality. However level of awareness was seen lower in female, illiterate and middle adult. So that along with large scale mass education, there should be specific health education program for the specific group of population. DOI: http://dx.doi.org/10.3126/kumj.v11i1.11026 Kathmandu University Medical Journal Vol.11(1) 2013: 45-49

For a formal definition of ethics, Webster’s New World Dictionary (1995) defines the term as “the study of standards of conduct and moral judgment”. Ethics is important to individuals because we are concerned with what leaders do and who they are—their conduct and character. “Conduct” is a word that implies behavior. Behavior can change under differing circumstances. For instance, in a “low key”, unstressed situation, most individuals tend to be civil and polite; however, the introduction of stress factored into a scenario can totally change the dynamics of the situation, as well as the ability of those involved to “cope”. Stress can cause individuals to become hostile, rebellious, and oftentimes uncompromising. Stress introduced into a situation can also cause individuals to become unethical. For example, take natural disasters such as Hurricane Katrina in 2005 whereby individuals were under tremendous stress of discomfort from not having a clean environment in which to live, as well as conditions of hunger and thirst from lack of food and fresh water. Most of us have witnessed the television footage of the “looting” that occurred from these conditions. Or take the civil unrest that occurred in the streets of Los Angeles after the verdict of 1992 when police officers were acquitted of the beating of an African American named Rodney King. Again, anger and stress caused looting and violence to erupt in the streets. While these are “extreme” situations, the question arises as to how individuals cope with stress in an atmosphere where civility is taught and encouraged. For instance, consider a classroom situation where an assignment to produce an outcome is given with few rules, and the members of the group are from other classes, possibly even in other states. The means of communication for these individuals are e-mail, a relatively new virtual reality website, similar to face book, or telephone should one choose to use that method. This type of situation would most likely exist in a graduate program and in fact, did. This paper is a case study of just that type of situation.

Abstract Objectives Dietary acculturation consists of adopting food culture after migration to a host country. The purpose of this study was to describe how Mexican-born women perceive factors which contributed to their changes in dietary habits after migrating to the United States (US). Methods Fifteen self-identified Mexican women (41 ± 7 years old) residing in a Southwestern US metropolitan area and who had lived in the US for &gt;1 year participated in semi-structured interviews conducted in Spanish. Interview guides, developed from a constructivist perspective, asked about the US food culture, changes in dietary habits, loss or maintenance of native food culture, and the incorporation of elements of the new food culture. Interview audio recordings were transcribed verbatim and analyzed based on pre-established theoretical categories using MAXQDA 2018. Results Half of the participants worked full time (53%) and had a household income of less than $2000/month (53%). When comparing the US food culture to that of Mexico, the majority of participants perceived greater availability and access to fast food (n = 9). Some participants identified feeling pressure for purchasing larger amounts of food to save money (n = 2). Only one participant associated high intake of fresh and nutritious food with the US food culture. Some participants perceived having more competing demands for time, resulting in not having enough time to prepare household meals (n = 3). Women referred to having maintained the consumption of meat, multiple ingredients (e.g., tortillas, limes, chili peppers), and products of Mexican traditional cuisine (n = 15), but having lost flavors (n = 11), commensality (n = 8), ways of preparation (n = 7), food freshness (n = 3) and smells (n = 1). Even though vegetables and trendy-health products were reported as newly incorporated elements in the diet (n = 7), participants also reported the incorporation of frozen (n = 2) and pre-cooked products (n = 2), which they considered are characteristic from the US diet. Conclusions Findings suggest that dietary acculturation among Mexican immigrant women is a complex process. This points to the importance of considering the cultural aspects of diet when designing strategies to improve diet and health for this group. Funding Sources CONACYT, Mexico and Program for Transborder Communities.

In this preliminary study, in vitro embryo production and cryopreservation in two river type buffaloes (Murrah and Nili-Ravi) imported into China have been carried out. The objective of the study was enhancement of the genetic merit and productive performances of imported river buffaloes in conjunction with the utilization of local swamp buffaloes. In order to improve milk and meat production in China local swamp buffaloes (2n = 48), which are the predominant subspecies, have been crossbred with imported river buffaloes (Murrah and Nili-Ravi: 2n = 50). At present, several hundred thousand crossbred heads have been produced, and although both males and females can reproduce with 2n = 49 crossbred buffaloes, their reproductive performances are significantly reduced when compared to 2n = 50 buffaloes. As an alternative approach, a program of embryo production in river buffaloes and transfer into both river and swamp buffaloes has been implemented at the Guangxi Buffalo Research Institute, in Nanning, P.R. China. Some preliminary results are presented: from a start-up experiment, a total of 46 river buffaloes were subjected to 2 to 3 ovum pickup sessions at 4-day intervals. A total of 750 antral follicles were punctured and 495 (66%) cumulus-oocyte complexes (COCs) were retrieved. Only COCs characterized by at least one layer of granulosa cells (n = 451; 91.1%) were considered for in vitro maturation (IVM). COCs were matured in TCM 199 + 10% FCS, 0.5 μg/mL FSH, 5 μg/mL LH, and 1 μg/mL estradiol in the presence of cysteamine (50 μM) at 39°C under 5% CO2 in humidified air for 24 h. Of the initial 451 COCs matured, only 277 could be considered for in vitro fertilization (IVF). IVF was performed at 39°C under CO2 in humidified air in TALP medium supplemented with 0.2 mM penicillamine, 0.1 mM hypotaurine, and 0.01 mM heparin. Frozen/thawed sperm from a tested bull was treated by swim-up procedure and used at a final concentration of 20 million/mL. Following 20 to 22 h of co-incubation, presumptive zygotes were cultured in SOF medium, supplemented with essential and non-essential amino acids and 8 mg/mL BSA, in a gas atmosphere of 5% CO2, 7% O2, and 88% N2. A total of 41 (14.8%) blastocysts were produced, of which 33 were vitrified and 8 transferred immediately into available swamp and river buffalo recipients. Two calves were born (25%) from the transfer of fresh embryos into one river and one swamp buffalo. In vitro embryo production in the buffalo species is still characterized by a high degree of variable results. However, these preliminary results reinforce the need to implement newly developed reproductive technologies not only for speeding up genetic gain of already productive species, but also for the utilization of local breeds characterized by reduced productive performance.

Abstract The Compact Dry “Nissui” CF method, Performance Tested MethodSM 110401, was originally certified for enumeration of coliform bacteria by the AOAC Research Institute Performance Tested MethodsSM program for raw meat products. Compact Dry CF is a ready-to-use dry media sheet, containing a cold-soluble gelling agent, a chromogenic medium, and selective agents, which are rehydrated by adding 1 mL of diluted sample. Coliform bacteria produce blue/blue-green colonies on the Compact Dry CF, allowing a coliform colony count to be determined in the sample after 24 ± 2 h incubation. A validation study was organized by Campden BRI (formerly Campden and Chorleywood Food Research Association Technology, Ltd), Chipping Campden, United Kingdom, to extend the method's claim to include cooked chicken, fresh bagged prewashed shredded iceberg lettuce, frozen fish, milk powder, and pasteurized 2% milk. Campden BRI collected single-laboratory data for cooked chicken, lettuce, frozen fish, and milk powder, whereas a multilaboratory study was conducted on pasteurized milk. Thirteen laboratories participated in the interlaboratory study. The Compact Dry CF method was compared to ISO 4832:2006 “Microbiology of food and animal feeding stuffs—Horizontal method for the enumeration of coliforms—Colony-count technique,” the current version at the time this study was conducted. Each matrix was evaluated at either four or five contamination levels of coliform bacteria (including an uncontaminated level). After logarithmic transformation of counts at each level, the data for pasteurized whole milk were analyzed for sr, sR, RSDr, and RSDR. Regression analysis was also performed and r2 was reported. Mean difference between methods with 95% confidence interval (CI) was calculated. A log10 range of −0.5 to 0.5 for the CI was used as the acceptance criterion to establish significant statistical difference between methods. In the single-laboratory evaluation (for cooked chicken, lettuce, frozen fish, and milk powder), sr and RSDr values were analyzed and r2 was reported. Statistical differences were indicated between the Compact Dry CF and ISO 4832 methods in two of five contamination levels tested for lettuce, and in the low contamination levels for cooked chicken, frozen fish, and dry milk powder. For the low levels of cooked chicken, frozen fish, and milk powder, only a few colonies were recovered for each method, and thus not a true indication of the methods' performance. In most cases, mean differences between the Compact Dry CF and ISO 4832 methods were small (&lt;0.5 log10), with CIs within the acceptance criterion. The sr and RSDr values were similar for both methods, and r2 values were &gt;0.94 for all matrixes. In the multilaboratory study, no statistical differences were indicated between methods. The sr, RSDr, sR, and RSDr values were similar for each method and even slightly smaller for the Compact Dry CF. The r2 value was 0.99. The Compact Dry CF method offers comparable results to ISO 4832 in a space saving, easy-to-use format.

Mendalok Village is located in the northern coastal region of West Kalimantan which has a potential of 10 hectares of mangrove forest. The problem experienced by partners is the lack of knowledge and skills in developing a mangrove ecotourism business. The financial management is still very simple and the potential of existing mangrove forest products is only sold in fresh form at low prices. The method of implementing this program includes training and guidance on business financial book keeping management, how to make various processed products of mangrove forest products, as well as promotional strategies for tourism business and product marketing from partners. After the training and mentoring on ecotourism business management, the level of understanding of the participants were increased. Participants are able to do neat book keeping either through recording in an accounting book or an excel program. Participants were also able to process mangrove fruit and clam meat, become processed foods and drinks, and make souvenirs from shells and snails. Participants were also able to process mangrove fruit become processed foods and drinks. The partners also get insight in the development of ecotourism business in the future so that it becomes more developed and advanced.

Abstract The metabolic syndrome is common in older adults and may be modified by the diet. The aim of this study was to examine associations between a posteriori dietary patterns and the metabolic syndrome in an older New Zealand population. The REACH study (Researching Eating, Activity, and Cognitive Health) included 366 participants (aged 65–74 years, 36 % male) living independently in Auckland, New Zealand. Dietary data were collected using a 109-item FFQ with demonstrated validity and reproducibility for assessing dietary patterns using principal component analysis. The metabolic syndrome was defined by the National Cholesterol Education Program Adult Treatment Panel III. Associations between dietary patterns and the metabolic syndrome, adjusted for age, sex, index of multiple deprivation, physical activity, and energy intake were analysed using logistic regression analysis. Three dietary patterns explained 18 % of dietary intake variation – ‘Mediterranean style’ (salad/leafy cruciferous/other vegetables, avocados/olives, alliums, nuts/seeds, shellfish and white/oily fish, berries), ‘prudent’ (dried/fresh/frozen legumes, soya-based foods, whole grains and carrots) and ‘Western’ (processed meat/fish, sauces/condiments, cakes/biscuits/puddings and meat pies/hot chips). No associations were seen between ‘Mediterranean style’ (OR = 0·75 (95 % CI 0·53, 1·06), P = 0·11) or ‘prudent’ (OR = 1·17 (95 % CI 0·83, 1·59), P = 0·35) patterns and the metabolic syndrome after co-variate adjustment. The ‘Western’ pattern was positively associated with the metabolic syndrome (OR = 1·67 (95 % CI 1·08, 2·63), P = 0·02). There was also a small association between an index of multiple deprivation (OR = 1·04 (95 % CI 1·02, 1·06), P < 0·001) and the metabolic syndrome. This cross-sectional study provides further support for a Western dietary pattern being a risk factor for the metabolic syndrome in an older population.

Abstract Objectives To determine the efficacy of a new food scholarship program by assessing changes of food security status, nutrient intake, and food group servings over a 10-week period. Methods A food scholarship program was implemented at Texas Woman's University in Houston. Students were provided twice a month fresh fruits and vegetables, dairy and meat products, as well as non-perishable foods donated by the Houston Food Bank. Baseline and 10 week data were collected. Food security was measured using the United States Department of Agriculture 6 question survey. Nutrient intake and number of food group servings were determined by analysis of 3-day food records. Paired t-tests were performed (SPSS v25) to assess changes with an alpha of 0.05 set for significance. Results Participants (n = 49) were primarily female (n = 38, 78%) with an average age of 28 ± 8 years. Ethnic/race distribution was 49% White, 27% Asian, 20% Black, and 4% other. Students were primarily single (76%) with few children. Food security was low or very low at baseline (51%) and remained low or very low at 10 weeks (45%). Increased nutrient intake included protein (76 ± 29 to 90 ± 34 gm/d, P = 0.001), niacin (37 ± 15 to 42 ± 15 mg NE/d, P = 0.002), magnesium (254 ± 98 to 285 ± 106 mg/d, P = 0.034), phosphorous (1196 ± 730 to 1235 ± 449 mg/d, P = 0.039), and potassium (2.2 ± 0.1.9 to 2.5 ± 0.9 g/d, P = 0.019). Overall, the number of vegetable servings increased (2.6 ± 1.8 to 3.3 ± 2.0/d, P = 0.034). Few students (26%) were achieving the recommended dietary intake of Vitamin D (26%) or Vitamin E (60%) and sodium intake exceeded recommendations by more than 200%. Conclusions Implementation of a food scholarship program increased nutrient intake (protein, niacin, magnesium, phosphorus, and potassium) and servings of vegetables. Nevertheless, many college students remained food insecure and several nutrients remained below recommended intake levels. Funding Sources Houston Food Bank provided the food.

ObjectivesProcessed meats have high fat contents that have been linked to adverse effects on human health. The purpose of this study was to generate low-fat meat products using the combination of hot-boning (HB), crust-freeze-air-chilling (CFAC; HB-CFAC), and cold-batter mincing technologies.Materials and MethodsTwelve commercial pigs (4 pigs/replication) were obtained locally and processed in a traditional way. Skinless, boneless, fresh pork ham (IMPS#402G) was harvested and subjected to either hot-boning (HB) at 1-h poste-mortem or chill-boning (CB) at 24 h post-mortem. All pork ham muscles were cut into one-inch wide strips and subjected to crust-freeze-air-chilling (CFAC). The resulting strips were 3-min pre-chopped and 6-min post-chopped for full-fat batters (FF), using 65% ham muscle of CFAC, 15% pork back-fat, 16% ice, 2% salt, and 2% starch. For low-fat batters (LF), the strips were similarly chopped with the same ingredients except 0% pork back-fat and 31% ice. Data in three replications were evaluated by one-way ANOVA, using PASW 18 statistic program and a completely randomized design. A post-hoc analysis was performed using Duncan`s multiple range test to evaluate differences of fat content and protein functionality among treatments at P < 0.05.ResultsAfter chilling, the pH 6.27 of HB-loin muscles at an hour post-mortem was significantly higher than that pH 5.63 of CB-loin muscles at 24 h post-mortem (P < 0.05). Similarly, the pH 6.0 of cooked HB-gels was higher than the pH 5.7 of cooked CB-gels, regardless of fat content (P < 0.05). The 65% moisture and 11– 12% fat in full-fat gels (HB-FF and CB-FF) were lower and higher, respectively, than 76– 78% moisture and 1.6– 3.0% fat in low-fat gels (HB-LF and CB-LF), regardless of boning type. Cooking yield (%) was improved in HB-gels more than CB-gels. In responding to the cooking yield, the lowest and the highest expressible moistures were found in HB-FF gels and CB-LF gels, respectively. Both HB-FF and HB-LF gels showed higher values for hardness, cohesiveness, and gumminess than CB-FF gels, with the least value found in CB-LF gels. These results indicated that the cold-batter mincing of HB-muscles provided higher protein functionality and gel-forming ability than that of CB-muscles so that fat was reduced without textural quality loss (P < 0.05). The next step of this research is to generate fatty/creamy-like texture by chopping low-fat ham muscles at sub-zero temperatures for extended times, resulting in small and uniform protein particle sizes.

Abstract Objectives To determine how food insecurity is associated with overall diet quality in college students following the implementation of a new food scholarship program. Changes of Healthy Eating Index (HEI) and food security status were compared over a 10-week period. Methods A new food scholarship program at Texas Woman's University in Houston provided students fresh fruits and vegetables, dairy and meat products, as well as non-perishable foods twice monthly. The Houston Food Bank donated all foods. Baseline and 10-week data were collected. Food security was measured with the USDA 6-item short form of the Food Security Survey Module. Total HEI-2015 and component scores were calculated from analysis of 3-day food records and compared by paired t-tests. ANCOVA estimated the impact of food security (high, low, very low) on HEI post scores, controlling for HEI baseline scores, age, gender, and race. Results Participants (n = 49) were primarily female (n = 38, 78%) with an average age of 28 ± 8 years. Ethnic/race distribution was 49% White, 27% Asian, 20% Black, and 4% other. Participants were primarily single (76%). Food security was low (31.9%) or very low (19.1%) at baseline; at post-test, participants reporting very low food secure dropped to 15.6%. Total HEI-2015 scores at baseline (55.9 ± 11.54) did not increase significantly after 10 weeks (57.7 ± 10.63) (P = 0.298). However, after 10 weeks, total vegetable scores significantly increased (2.64 ± 1.39 to 3.19 ± 1.33) (P = 0.023). There was no significant food security group effect (P = 0.49); however, there was a positive association between age and HEI post scores independent of the other model effects (β = 0.59 + 0.17; P = 0.001). Conclusions HEI-2015 total vegetable component scores increased with implementation of a food scholarship program. Nevertheless, many college students remained food insecure and overall diet quality needs improvement. Funding Sources Food donated by the Houston Food Bank.

Background: Previous studies have found that children and adolescents who skip breakfast are at greater risk of developing obesity and other chronic diseases. This study seeks to examine the relationship between breakfast consumption and cardiovascular disease risk factors in middle school children involved in Project Healthy Schools (PHS), a school-based wellness program. Methods: Data was collected from 1,651 sixth-grade students who consented to a health screening which collected physiologic data including blood pressure (BP), heart rate, lipids, and body mass index (BMI). Students also completed a survey evaluating their diet and other health behaviors. This study used data from the follow-up screening post-PHS intervention. Though PHS does not encourage students to fast on the day of the health screening, some students reported to be fasting. Based on this question, students were divided into two cohorts: breakfast eaters (non-fasting) and non-breakfast eaters (fasting). Results: Of the students in the study, 85.4% (1410 of 1651) had eaten breakfast on the day of the screening. Students who ate breakfast had lower BMIs than non-breakfast eaters (20.87 vs. 22.24) (p≤0.001). Breakfast eaters reported healthier diet choices, consuming less regular soda (p≤0.001) and high-fat meat (p=0.003), while eating more servings of fruits (p=0.010), vegetables (p≤0.001), and milk (p≤0.001). These students also reported higher levels of various physical activity sessions (p<0.05), and less time in front of the television (p≤0.001) and computer (p=0.016) screen. Students who ate breakfast also had significantly lower BP and LDL-cholesterol (Figure). Conclusions: Students who ate breakfast had lower BMIs, were more active, and made better diet choices. These students also had lower BP and LDL-cholesterol. These results suggest that students who eat breakfast may be at lower risk of developing cardiovascular disease, and the importance of breakfast as part of a healthy lifestyle should be emphasized among children and adolescents.

AbstractHigh fruit and vegetable intake is associated with reduced risk of future chronic diseases. This study aimed to evaluate the consumption of fruits and vegetables in adults living in Turkey.The study was performed with selected by random sampling method on total of 7693 individuals, who lives in different geographical regions in Turkey. The research data were obtained through a questionnaire applied in face-to-face interview method in June-September 2017. In the study the consumption status, preferences and daily amount of vegetables and fruits were questioned; height, body weight and Body Mass Index (BMI) were evaluated. Statistical analyzes were performed with SPSS 22.0 program.33.2% of the participants were male; 66.8% are female. The mean age of the subjects was 34.8 ± 13.2 years and BMI was 25.3 ± 5.0 kg / m2. According to the World Health Organization, 5.1% of individuals were lean, 46.7% were normal, 30.9% were slightly obese and 17.2% were obese. 95.5% of individuals reported that they consume vegetables and 96.5% of them consume fruits. In vegetable consumption preferences, it was determined that 62.9% of the individuals consumed raw vegetables every day, 80.4% of cooked with meat dishes, 85.0% of cooked meatless dishes, and 59.0% of them consumed as roasted at least once a week. Boiled and steamed vegetables are preferred rarely. In fruit consumption preferences, it was found that 58.7% of the individuals consumed fresh fruits every day, 40.9% of dried fruit, 17.0% of compote and 28.0% of fruit juice at least once a week. BMI was found to be significantly higher in individuals who did not consume vegetables and fruits (p < 0.05).Although the majority of the individuals reported that they consumed vegetables and fruits in general, the BMI of 48.1% was above normal. Informative studies are needed to increase the amount and variety of consumption of vegetables and fruits in Turkish adults.

Канальный сом (Jctalurus punctatus Raf.) является перспективным объектом товарного рыбоводства. Его выращивают как в условиях индустриального производства, так и в прудовых хозяйствах. Он одинаково хорошо чувствует себя и в пресной, и в солёной воде, быстро растёт, легко размножается, выживает в перенаселённом водоёме. Сом не имеет чешуи и мелких костей, его мясо отличается хорошими вкусовыми и диетическими качествами, а по нежности и вкусу — не уступает мясу популярных форели и осетрины. Для составления рецептур продукционных экструдированных комбикормов для канального сома, выращиваемого в условиях ЦФО РФ, был проведён широкий анализ сырья растительного и животного происхождения. Пищевые потребности канального сома: 30‒40% протеина, 4‒6% жира, не более 5% клетчатки, 35‒40% БЭВ и 12‒13 МДж переваримой энергии в 1 кг (в пересчёте на сухое вещество). Цель исследований — разработать комбикорм для канального сома, богатый жирами и белками растительного происхождения и минеральными веществами в соответствии с физиологической нормой, сбалансированный по пищевой ценности, с приятным вкусом, ароматом и привлекательной структурой, которые изменят традиционные характеристики компонентов, увеличить срок хранения комбикормов. Для решения данной проблемы с помощью программы оптимизации «Корм Оптима Эксперт» были разработаны продукционные экструдированные комбикорма. Основное сырьё при производстве экструдированных комбикормов в соответствии с задачей исследования — это отходы масложировой промышленности, жмыхи и шроты эфиромасличных культур. Для разных возрастных групп оценена питательность каждого из компонентов кормовой смеси, обеспечивающих значительное увеличение прироста живой массы и улучшение химического состава мяса, приведены рецепты комбикормов, исследованы основные физико-химические и биохимические показатели, позволяющие судить о преимуществах составленных продукционных экструдированных комбикормов для канального сома. Channel catfish (Ictalurus punctatus Raf.) is a promising object for fish production, grown both in industrial and pond farms. It grows well and reproduces fast both in fresh and saline water, tolerates overpopulated water area. Catfish has no scales and small bones, its meat has good taste and diet qualities. Channel catfish requires 30‒40 % of protein, 4‒6 % of fat, up to 5 % of fiber, 35‒40 % of nitrogen-free extractive substances and 12‒13 MJ of digestible energy in 1 kg (on a dry basis). The experiment was aimed to develop feed for channel catfish, rich in plant oil and protein as well as mineral substances according to physiological standard. The feed should be balanced in nutrients, has pleasant taste, flavor, composition and long storage period. Extruded aquacultural feeds were obtained through optimization program “Korm Optima Expert”. Wastes of fat and oil industry, cake and meal of essential oil plants performed as the main raw materials. The research evaluated nutrition of each component of feed mixture for various age groups, providing significant mass gain and improvement in meat chemical composition, developed feed recipes and analyzed general physicochemical and biochemical parameters.

Abstract Aim to estimate the economic burden of major chronic noncommunicable diseases (NCDs) attributable to risk factors in the Russian Federation in 2016 Material and Methods The following risk factors were included in the analysis: smoking, high alcohol intake, high salt intake, low intake of fresh vegetables and fruits, consumption of processed red meat, low physical activity, obesity, hypertension, which reliably have a causal relationship with major NCDs: cardiovascular diseases(CVD),type 2 diabetes, chronic obstructive pulmonary disease(COPD), cancer of 10 localizations. The relative risks (RR)of morbidity and mortality from major NCDs associated with risk factors are identified through a literature search. Based on the data on the prevalence of risk factors in the Russian population and RR, the population attributable risk (PAR)was calculated for each analyzed disease. Statistical analysis calculations using descriptive statistics methods were performed in the MSExcel 10.0 program. Results The largest burden from the four main NCDs is associated with hypertension - 10.9 billion€, which is equivalent to 1.01% of GDP. The next largest contribution to the burden from NCDs was the burden from obesity 7.6 billion€ 0.7% of GDP, smoking over 5.2 billion €, 0.49% of GDP and the low physical activity 3.4 billion€, 0.32% of GDP. Of all the analyzed risk factors, the least contribution to total costs in connection with NCDs was determined by the burden from high alcohol intake 1.1 billion€, 0.1% of GDP, due to the low prevalence of high alcohol intake in the Russian population. Conclusions In this study, for the first time, the assessment of the economic burden of risk factors by the share (contribution) to the morbidity and mortality of main NCDs (CVD, T2DM, COPD and 10 cancer localizations) in the Russian Federation for 2016 was performed. Such the significant economic burden is a strong argument for increasing investments in the prevention and treatment of risk factors of NCDs. Key messages In Russia the largest burden from the four main NCDs is associated with hypertension. Such the significant economic burden is a strong argument for increasing investments in the prevention and treatment of risk factors of NCDs.

Now in its thirtieth season, in 2018, The Simpsons is a popular culture phenomenon. The series is known as much for its social commentary as its humour and celebrity appearances. Nonetheless, The Simpsons’ ratings have declined steadily since the early 2000s, and fans have grown more vocal in their calls for the program’s end. This article provides a case study of episode “That 90s Show” (S19, E11) as a flashpoint that exemplifies fan desires for the series’ conclusion. This episode is one of the most contentious in the program’s history, with online outrage at the retconning of canon and both fans and anti-fans (Gray) of The Simpsons demanding its cancellation or “fan euthanasia”. The retconning of the canon in this episode makes evident the perceived decline in the quality of the series, and the regard for fan desires. “That 90s Show” is ultimately a failed attempt to demonstrate the continued relevance of the series to audiences, and popular culture at large, via its appeal to 1990s nostalgia.“That 90s Show”“That 90s Show” begins with Bart and Lisa’s discovery of Marge’s Springfield University diploma. This small incident indicates an impending timeline shift and “retcon”; canonically Marge never attended college, having fallen pregnant with Bart shortly after completing high school. The episode then offers an extended flashback to Marge and Homer’s life in the 1990s. The couple are living together in the Springfield Place apartment complex, with Homer working a variety of menial jobs to support Marge while she attends college. Homer and Marge subsequently break up, and Marge begins to date Professor Stephan August. In his despair, Homer can no longer perform R & B ballads with his ensemble. The band changes genres, and their new incarnation, Sadgasm, are soon credited with initiating the grunge movement. Sadgasm gain worldwide fame for their songs “Margerine” (a version of “Glycerine” by Bush), and “Politically Incorrect/Shave Me” (set to the melody of “Rape Me” by Nirvana) – which is later parodied in the episode by guest star Weird Al Yankovic as “BrainFreeze”. Homer develops an addiction to oversized, sweetened Starbucks coffee, and later, insulin, becoming a recluse despite the legion of fans camped out on his front lawn.Marge and Professor August soon part company due to his rejection of heteronormative marriage rituals. Upon her return to campus, Marge observes an MTV report on Sadgasm’s split, and Homer’s addiction, and rushes to Homer’s bedside to help him through recovery. Marge and Homer resume their relationship, and the grunge movement ends because Homer claims he “was too happy to ever grunge again.”While the episode rates a reasonable 6.1 on IMDB, fan criticism has largely focused on the premise of the episode, and what has been perceived to be the needless retconning of The Simpsons canon. Critic Robert Canning notes: “…what ‘That 90s Show’ did was neither cool nor interesting. Instead, it insulted lifelong Simpsons fans everywhere. With this episode, the writers chose to change the history of the Simpson family.” Canning observes that the episode could have worked if the flashback had been to the 1980s which supports canonicity, rather than a complete “retcon”. The term “retcon” (retroactive continuity) originates from narrative devices used in North American superhero comics, and is now broadly applied to fictional narrative universes. Andrew Friedenthal (10-11) describes retconning as “… a revision of the fictional universe in order to make the universe fresh and exciting for contemporary readers, but it also involves the influence of the past, as it directly inscribes itself upon that past.” While Amy Davis, Jemma Gilboy and James Zborowski (175-188) have highlighted floating timelines as a feature of long running animation series’ where characters remain the same age, The Simpsons does not fully adhere to this trope: “… one of the ‘rules’ of the ‘comic-book time’ or ‘floating timeline’ trope is that ‘you never refer to specific dates’… a restriction The Simpsons occasionally eschews” (Davis, Gilboy, and Zborowski 177).For many fans, “That 90s Show” becomes abstruse by erasing Marge and Homer’s well-established back story from “The Way We Was” (S2, E12). In the established narrative, Marge and Homer had met, fell in love and graduated High School in 1974; shortly after Marge fell pregnant with Bart, resulting in the couple’s shotgun wedding. “That 90s Show” disregards the pre-existing timeline, extending their courtship past high school and adding the couple’s breakup, and Homer’s improbable invention of grunge. Fan responses to “That 90s Show” highlight this episode of The Simpsons as a flashpoint for the sharp decline of quality in the series (despite having long since “jumped the shark”); but also, a decline in regard for the desires of fans. Thus, “That 90s Show” fails not only in rewriting its canon, and inserting the narrative into the 1990s; it also fails to satiate its loyal audience by insisting upon its centrality to 1990s pop culture.While fans have been vocal in online forums about the shift in the canon, they have also reflected upon the tone-deaf portrayal of the 1990s itself. During the course of the episode many 90s trends are introduced, the most contentious of which is Homer’s invention of grunge with his band Sadgasm. While playing a gig at Springfield University a young man in the audience makes a frantic phone call, shouting over the music: “Kurt, it’s Marvin. Your cousin, Marvin Cobain. You know that new sound you’re looking for…?,” thrusting the receiver towards the stage. The link to Nirvana firmly established, the remainder of the episode connects Homer’s depression and musical expression more and more blatantly to Kurt Cobain’s biography, culminating in Homer’s seclusion and near-overdose on insulin. Fans have openly debated the appropriateness of this narrative, and whether it is disrespectful to Cobain’s legacy (see Amato). Henry Jenkins (41) has described this type of debate as a kind of “moral economy” where fans “cast themselves not as poachers but as loyalists, rescuing essential elements of the primary text ‘misused’ by those who maintain copyright control over the program materials.” In this example, many original fans of The Simpsons felt the desire to rescue both Cobain’s and The Simpsons’ legacy from a poorly thought-out retcon seen to damage the legacy of both.While other trends associated with the 90s (Seinfeld; Beanie babies; Weird Al Yankovic; Starbucks; MTV VJs) all feature, it is Homer’s supposed invention of grunge which most overtly attempts to rewrite the 90s and reaffirm The Simpsons’ centrality to 90s pop culture. As the rest of this article will discuss, by rewriting the canon, and the 1990s, “That 90s Show” has two unrealised goals— firstly, to captivate an audience who have grown up with The Simpsons, via an appeal to nostalgia; and secondly, inserting themselves into the 1990s as an effort to prove the series’ relevance to a new generation of audience members who were born during that decade, and who have a nostalgic craving for the media texts of their childhood (Atkinson). Thus, this episode is indicative of fan movement towards an anti-fan position, by demanding the series’ end, or “fan euthanasia” (Williams 106; Booth 75-86) and exposing the “… dynamic spectrum of emotional reactions that fandom can generate” (Booth 76-77).“Worst. Episode. Ever”: Why “That 90s Show” FailedThe failure of “That 90s Show” can be framed in terms of audience reception— namely the response of original audience members objecting to the retconning of The Simpsons’ canon. Rather than appealing to a sense of nostalgia among the audience, “That 90s Show” seems only to suggest that the best episodes of The Simpsons aired before the end of the 1990s. Online forums devoted to The Simpsons concur that the series was at its peak between Seasons 1-10 (1989-1999), and that subsequent seasons have failed to match that standard. British podcaster Sol Harris spent four months in 2017 watching, rating, and charting The Simpsons’ declining quality (Kostarelis), with the conclusion that series’ downfall began from Season 11 onwards (despite a brief spike following The Simpsons Movie (2007)). Any series that aired on television post-1999 has been described as “Zombie Simpsons” by fans on the Dead Homer Society forum: “a hopelessly mediocre imitation that bears only a superficial resemblance to the original. It is the unwanted sequel, the stale spinoff, the creative dry hole that is kept pumping in the endless search for more money. It is Zombie Simpsons” (Sweatpants). It is essential to acknowledge the role of economics in the continuation of The Simpsons, particularly in terms of the series’ affiliation with the Fox Network. The Simpsons was the first series screened on Fox to reach the Top 30 programs in the US, and despite its overall decline, it is still one of the highest rating programs for the 18-49 demographic, enabling Fox to charge advertisers accordingly for a so-called “safe” slot (Berg). During its run, it has been estimated variously that Fox has been building towards a separate Simpsons cable channel, thus the consistent demand for new content; and, that the series has earned in excess of $4.6 billion for Fox in merchandising alone (Berg). Laura Bradley outlines how the legacy of The Simpsons beyond Season 30 has been complicated by the ongoing negotiations for Disney to buy 20th Century Fox – under these arrangements, The Simpsons would likely be screened on ABC or Hulu, should Disney continue producing the series (Bradley). Bradley emphasises the desire for fan euthanasia of the Zombie Simpsons, positing that “the series itself could end at Season 30, which is what most fans of the show’s long-gone original iteration would probably prefer.”While more generous fans expand the ‘Golden Age’ of The Simpsons to Season 12 (Power), the Dead Homer Society argues that their Zombie Simpsons theory is proven by the rise of “Jerkass Homer”, where Homer’s character changed from delightful doofus to cruel and destructive idiot (Sweatpants; Holland). The rise of Jerkass Homer coincides with the moment where Chris Plante claims The Simpsons “jumped the shark”. The term “jumping the shark” refers to the peak of a series before its inevitable, and often sharp, decline (Plante). In The Simpsons, this moment has been variously debated as occurring during S8, E23 “Homer’s Enemy” (Plante), or more popularly, S9, E2 “The Principle and the Pauper” (Chappell; Cinematic) – which like “That 90s Show”, received a vitriolic response for its attempt to retcon the series’ narrative history. “The Principal and the Pauper” focuses on Principal Skinner, and the revelation that he had assumed the identity of his (presumed dead during the Vietnam War) Army Sergeant, Seymour Skinner. The man we have known as Skinner is revealed to be “no-good-nik” Armin Tanzarian. This episode is loathed not only by audiences, but in hindsight, The Simpsons’ creative team. Voice actor Harry Shearer was scathing in his assessment:You’re taking something that an audience has built eight years or nine years of investment in and just tossed it in the trash can for no good reason, for a story we’ve done before with other characters. It’s so arbitrary and gratuitous, and it’s disrespectful to the audience. (Wilonsky)The retcon present in both “That 90s Show” and “The Principal and the Pauper” proves that long-term fans of The Simpsons have been forgotten in Groening’s quest to reach the pinnacle of television longevity. On this basis, it is unsurprising that fans have been demanding the end of the series since the turn of the millennium.As a result, fans such as the Dead Homer Society maintain a nostalgic longing for the Golden Age of The Simpsons, while actively campaigning for the program’s cancellation, a practice typically associated with anti-fans. Jonathan Gray coined the term “anti fan” to describe “… the active and vocal dislike or hate of a program, genre, or personality (841). For Gray, the study of anti-fans emphasises that the hatred of a text can “… produce just as much activity, identification, meaning, and ‘effects’ or serve just as powerfully to unite and sustain a community or subculture” (841). Gray also stresses the discourse of morality used by anti-fans to validate their reading position, particularly against texts that are broadly popular. This argument is developed further by Jenkins and Paul Booth.“Just Pick a Dead End, and Chill Out till You Die”: Fan EuthanasiaWhile some fans of The Simpsons have moved towards anti-fan practices (active hatred of the series, and/or a refusal to watch the show), many more occupy a “middle-ground”, pleading for a form of “fan euthanasia”; where fans call for their once loved object (and by extension, themselves) to “be put out of its misery” (Booth 76). The shifting relationship of fans of The Simpsons represents an “affective continuum”, where “… fan dissatisfaction arises not because they hate a show, but because they feel betrayed by a show they once loved. Their love of a text has waned, and now they find themselves wishing for a quick end to, a revaluation of, something that no longer lives up to the high standard they once valued” (Booth 78). While calls to end The Simpsons have existing since the end of the Golden Age, other fans (Ramaswamy) have suggested it is more difficult to pinpoint when The Simpsons lost its way. Despite airing well after the Golden Age, “That 90s Show” represents a flashpoint for fans who read the retcon as “… an insult to life-long Simpsons fans everywhere… it’s an episode that rewrites history… for the worse” (Canning). In attempting to appeal to the 90s nostalgia of original fans, ‘That 90s Show’ had the opposite effect; it instead reaffirms the sharp decline of the series since its Golden Age, which ended in the 1990s.Shifting the floating timeline of The Simpsons into the 1990s and overturning the canon to appeal to a new generation is dubious for several reasons. While it is likely that original viewers of The Simpsons (their parents) may have exposed their children to the series, the program’s relevance to Millennials is questionable. In 2015, Todd Schneider data mapped audience ratings for Seasons 1-27, concluding that there has been an 80% decline in viewership between Season 2 (which averaged at over 20 million American viewers per episode) to Season 27 (which averaged at less than 5 million viewers per episode). With the growth of SVOD services during The Simpsons’ run, and the sheer duration of the series, it is perhaps obvious to point out the reduced cultural impact of the program, particularly for younger generations. Secondly, “That 90s Show’s” appeal to nostalgia raises the question of whom nostalgia for the 1990s is aimed at. Atkinson argues that children born in the 1990s feel nostalgia for the era becausewe're emotionally invested in the entertainment from that decade because back then, with limited access to every album/TV show/film ever, the ones you did own meant absolutely everything. These were the last pop-culture remnants from that age when the internet existed without being all-consuming. … no wonder we still 'ship them so hard.Following this argument, if you watched The Simpsons as a child during the 1990s, the nostalgia you feel would be, like your parents, for the Golden Age of The Simpsons, rather than the pale imitation featured in “That 90s Show”. As Alexander Fury writes of the 90s: “perhaps the most important message … in the 90s was the idea of authenticity;” thus, if the children of the 90s are watching The Simpsons, they would look to Seasons 1-10 – when The Simpsons was an authentic representation of ‘90s popular culture.Holland has observed that The Simpsons endures “in part due to the way it adapts and responds to events around it”, citing the recent release of clips responding to current events – including Homer attempting to vote; and Trump’s tenure in the White House (Brockington). Yet the failure of “That 90s Show” marks not only The Simpsons increasingly futile efforts to appeal to a “liberal audience” by responding to contemporary political discourse. The failure to adapt is most notable in Hari Kondabolu’s documentary The Problem With Apu which targeted racist stereotypes, and The Simpsons’ poorly considered response episode (S29, E 15) “No Good Read Goes Unpunished”, the latter of which featured an image of Apu signed with Bart’s catchphrase, “Don’t have a cow, man” (Harmon). Groening has remained staunch, insisting that “it’s a time in our culture where people love to pretend they’re offended”, and that the show “speaks for itself” (Keveney). Groening’s statement was followed by the absence of Apu from the current season (Snierson), and rumours that he would be removed from future storylines (Culbertson).“They’ll Never Stop The Simpsons”The case study of The Simpsons episode “That 90s Show” demonstrates the “affective continuum” occupied at various moments in a fan’s relationship with a text (Booth). To the displeasure of fans, their once loved object has frequently retconned canon to capitalise on popular culture trends such as nostalgia for the 1990s. This episode demonstrates the failure of this strategy, as it both alienated the original fan base, and represented what many fans have perceived to be a sharp decline in The Simpsons’ quality. Arguably the relevance of The Simpsons might also remain in the 1990s. Certainly, the recent questioning of issues regarding representations of race, negative press coverage, and the producers’ feeble response, increases the weight of fan calls to end The Simpsons after Season 30. As they sang in S13, E17, perhaps “[We’ll] Never Stop The Simpsons”, but equally, we may have reached the tipping point where audiences have stopped paying attention.ReferencesAmato, Mike. “411: ‘That 90s Show.” Me Blog Write Good. 12 Dec. 2012. 2 Oct. 2018 <https://meblogwritegood.wordpress.com/2012/12/12/411-that-90s-show/>.Atkinson, S. “Why 90s Kids Can’t Get over the 90s and Are Still So Nostalgic for the Decade.” Bustle. 14 Apr. 2018. 28 Sep. 2018 <https://www.bustle.com/p/why-90s-kids-cant-get-over-the-90s-are-still-so-nostalgic-for-the-decade-56354>.Berg, Madeline. “The Simpsons Signs Renewal Deal for the Record Books.” Forbes. 4 Nov. 2016. 20 Nov. 2018 <https://www.forbes.com/sites/maddieberg/2016/11/04/the-simpsons-signs-renewal-deal-for-the-record-books/#264a50b61b21>.Booth, Paul. “Fan Euthanasia: A Thin Line between Love and Hate.” Everybody Hurts: Transitions, Endings, and Resurrections in Fan Cultures. Ed. Rebecca Williams. Iowa City: University of Iowa Press, 2018. 75-86.Bradley, Laura. “What Disney and Comcast’s Battle over Fox Means for Film and TV Fans.” Vanity Fair. 14 June 2018. 20 Nov. 2018 <https://www.vanityfair.com/hollywood/2018/06/comcast-fox-bid-disney-merger-tv-film-future-explainer>.Brockington, Ariana. “Donald Trump Reconsiders His Life in Simpsons Video ‘A Tale of Two Trumps.” Variety. 23 Mar. 2018. 28 Sep. 2018 <https://variety.com/2018/politics/news/the-simpsons-donald-trump-a-tale-of-two-trumps-1202735526/>.Canning, Robert. “The Simpsons: ‘That 90s Show’ Review.” 28 Jan. 2008. 2 Oct. 2018 <https://au.ign.com/articles/2008/01/28/the-simpsons-that-90s-show-review>.Chappell, Les. “The Simpsons (Classic): ‘The Principal and the Pauper’.” AV Club. 28 June 2015. 20 Nov. 2018 <https://tv.avclub.com/the-simpsons-classic-the-principal-and-the-pauper-1798184317>.Cinematic. “The Principal and the Pauper: The Fall of The Simpsons.” 15 Aug. 2012. 20 Nov. 2018 <https://cinematicfilmblog.com/2012/08/15/the-principal-and-the-pauper-the-fall-of-the-simpsons/>.Culbertson, Alix. “The Simpsons Producer Responds to Apu Controversy.” Sky News. 30 Oct. 2018. 20 Nov. 2018 <https://news.sky.com/story/the-simpsons-indian-character-apu-axed-after-racial-controversy-11537982>.Davis, Amy M., Jemma Gilboy, and James Zborowski. “How Time Works in The Simpsons.” Animation: An Interdisciplinary Journal 10.3 (2015): 175-188.Friedenthal, Andrew. Retcon Game: Retroactive Continuity and the Hyperlinking of America. USA: University Press of Mississippi, 2017.Fury, Alexander. “The Return of the ‘90s.” New York Times. 13 July 2016. 28 Sep. 2018. <https://www.nytimes.com/2016/07/13/t-magazine/fashion/90s-fashion-revival.html>.Gray, Jonathan. “Antifandom and the Moral Text: Television without Pity and Textual Dislike.” American Behavioral Scientist 48.7 (2005): 840-858.Harmon, Steph. “‘Don’t Have a Cow’: The Simpsons Response to Apu Racism Row Criticised as ‘Toothless’.” The Guardian. 10 Apr. 2018. 28 Sep. 2018 <https://www.theguardian.com/tv-and-radio/2018/apr/10/dont-have-a-cow-the-simpsons-response-to-apu-racism-row-criticised-as-toothless>.Holland, Travis. “Why The Simpsons Lost Its Way.” The Conversation. 3 Nov. 2016. 28 Sep. 2018. <https://theconversation.com/why-the-simpsons-has-lost-its-way-67845>.IMDB. “The Simpsons – That 90s Show.” 2 Oct. 2018 <https://www.imdb.com/title/tt1166961/>.Jenkins, Henry. Fans, Bloggers, and Gamers: Exploring Participatory Culture. New York: NYU P, 2006.Keveney, Bill. “The Simpsons Exclusive: Matt Groening (Mostly) Remembers the Show’s Record 636 Episodes.” USA Today. 27 Apr. 2018. 20 Nov. 2018 <https://www.usatoday.com/story/life/tv/2018/04/27/thesimpsons-matt-groening-new-record-fox-animated-series/524581002/>.Kostarelis, Stefan. “This Genius Chart That Tracks the Decline in The Simpsons Is Too Real”. Techly. 21 July 2017. 2 Oct. 2018 <https://www.techly.com.au/2017/07/21/british-man-binges-all-simpsons-episodes-in-a-month-charts-decline-in-shows-quality/>.Plante, Chris. “The Simpsons Jumped the Shark in One of Its Best Episodes”. The Verge. 22 Aug. 2014. 20 Nov. 2018 <https://www.theverge.com/2014/8/22/6056915/frank-grimes-the-simpsons-jump-the-shark>.Power, Kevin. “I Watched All 629 Episodes of The Simpsons in a Month. Here’s What I Learned.” Antihuman. 9 Feb. 2018. 1 Oct. 2018 <https://antihumansite.wordpress.com/2018/02/09/i-watched-all-629-episodes-of-the-simpsons-in-a-month-heres-what-i-learned/>.Rabin, Nathan, and Steven Hyden. “Crosstalk: Is It Time for The Simpsons to Call It a Day?” AV Club. 26 July 2007. 20 Nov. 2018 <https://tv.avclub.com/crosstalk-is-it-time-for-the-simpsons-to-call-it-a-day-1798211912>.Ramaswarmy, Chitra. “When Good TV Goes Bad: How The Simpsons Ended Up Gorging on Itself.” The Guardian. 24 Apr. 2017. 28 Sep. 2018 <https://www.theguardian.com/tv-and-radio/2017/apr/24/jump-the-shark-when-good-tv-goes-bad-the-simpsons>.Schneider, Todd. “The Simpsons by the Data.” Todd W. Schneider’s Home Page. 2015. 28 Sep. 2018 <http://toddwschneider.com/posts/the-simpsons-by-the-data/>.Snierson, Dan. “Simpsons Showrunner on Homer’s ‘Cheating’ on Marge, RuPaul’s Guest Spot, Apu Controversy”. Entertainment Weekly. 28 Sep. 2018. 26 Nov. 2018 <https://ew.com/tv/2018/09/28/simpsons-showrunner-season-30-preview/>.Sweatpants, Charlie. “Zombie Simpsons: How the Best Show Ever Became the Broadcasting Undead.” Dead Homer Society. 28 Sep. 2018 <https://deadhomersociety.com/zombiesimpsons/>.Williams, Rebecca. Post-Object Fandom: Television, Identity, and Self-Narrative. New York: Bloomsbury, 2015.

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 once ubiquitous English trifle which, comprising variations on the theme of sherry soaked sponge cake, custard and cream, it closely resembles. It could be asserted that its strong coffee taste has enabled the tiramisu to triumph over the trifle in contemporary Australia, yet coffee is also a recurrent ingredient in cakes and icings in nineteenth and early twentieth century Australian cookbooks. Acknowledging that coffee consumption in Australia doubled during the years of the Second World War and maintained high rates of growth afterwards (Khamis; Adams), this article draws on examples of culinary writing during this period of increasing popularity to investigate the use of coffee in cookery as well as a beverage in these mid-twentieth century decades. In doing so, it engages with a lively scholarly discussion on what has driven this change—whether the American glamour and sophistication associated with coffee, post-war immigration from the Mediterranean and other parts of Europe, or the influence of the media and developments in technology (see, for discussion, Adams; Collins et al.; Khamis; Symons). Coffee in Australian Mid-century Epicurean Writing In Australian epicurean writing in the 1950s and 1960s, freshly brewed coffee is clearly identified as the beverage of choice for those with gourmet tastes. In 1952, The West Australian reported that Johnnie Walker, then president of the Sydney Gourmet Society had “sweated over an ordinary kitchen stove to give 12 Melbourne women a perfect meal” (“A Gourmet” 8). Walker prepared a menu comprising: savoury biscuits; pumpkin soup made with a beef, ham, and veal stock; duck braised with “26 ounces of dry red wine, a bottle and a half of curacao and orange juice;” Spanish fried rice; a “French lettuce salad with the Italian influence of garlic;” and, strawberries with strawberry brandy and whipped cream. He served sherry with the biscuits, red wine with the duck, champagne with the sweet, and coffee to finish. It is, however, the adjectives that matter here—that the sherry and wine were dry, not sweet, and the coffee was percolated and black, not instant and milky. Other examples of epicurean writing suggested that fresh coffee should also be unadulterated. In 1951, American food writer William Wallace Irwin who travelled to, and published in, Australia as “The Garrulous Gourmet,” wrote scathingly of the practice of adding chicory to coffee in France and elsewhere (104). This castigation of the French for their coffee was unusual, with most articles at this time praising Gallic gastronomy. Indicative of this is Nancy Cashmore’s travel article for Adelaide’s Advertiser in 1954. Titled “In Dordogne and Burgundy the Gourmet Will Find … A Gastronomic Paradise,” Cashmore details the purchasing, preparation, presentation, and, of course, consumption of excellent food and wine. Good coffee is an integral part of every meal and every day: “from these parts come exquisite pate de fois, truffles, delicious little cakes, conserved meats, wild mushrooms, walnuts and plums. … The day begins with new bread and coffee … nothing is imported, nothing is stale” (6). Memorable luncheons of “hors-d’oeuvre … a meat course, followed by a salad, cheese and possibly a sweet” (6) always ended with black coffee and sometimes a sugar lump soaked in liqueur. In Australian Wines and Food (AW&F), a quarterly epicurean magazine that was published from 1956 to 1960, coffee was regularly featured as a gourmet kitchen staple alongside wine and cheese. Articles on the history, growing, marketing, blending, roasting, purchase, and brewing of coffee during these years were accompanied with full-page advertisements for Bushell’s vacuum packed pure “roaster fresh” coffee, Robert Timms’s “Royal Special” blend for “coffee connoisseurs,” and the Masterfoods range of “superior” imported and locally produced foodstuffs, which included vacuum packed coffee alongside such items as paprika, bay leaves and canned asparagus. AW&F believed Australia’s growing coffee consumption the result of increased participation in quality dining experiences whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39) or at home. With regard to domestic coffee drinking, AW&F reported a revived interest in “the long neglected art of brewing good coffee in the home” (“Coffee” 39). Instructions given range from boiling in a pot to percolating and “expresso” (Bancroft 10; “Coffee” 37-9). Coffee was also mentioned in every issue as the only fitting ending to a fine meal, when port, other fortified wines or liqueurs usually accompanied a small demi-tasse of (strong) black coffee. Coffee was also identified as one of the locally produced speciality foods that were flown into the USA for a consulate dinner: “more than a ton of carefully selected foodstuffs was flown to New York by Qantas in three separate airlifts … beef fillet steaks, kangaroo tails, Sydney rock oysters, King prawns, crayfish tails, tropical fruits and passion fruit, New Guinea coffee, chocolates, muscatels and almonds” (“Australian” 16). It is noteworthy that tea is not profiled in the entire run of the magazine. A decade later, in the second half of the 1960s, the new Australian gourmet magazine Epicurean included a number of similar articles on coffee. In 1966 and 1969, celebrity chef and regular Epicurean columnist Graham Kerr also included an illustrated guide to making coffee in two of the books produced alongside his television series, The Graham Kerr Cookbook (125) and The Graham Kerr Cookbook by the Galloping Gourmet (266-67). These included advice to buy freshly roasted beans at least once a week and to invest in an electric coffee grinder. Kerr uses a glass percolator in each and makes an iced (milk) coffee based on double strength cooled brewed coffee. Entertaining with Margaret Fulton (1971) is the first Margaret Fulton cookery book to include detailed information on making coffee from ground beans at home. In this volume, which was clearly aimed at the gourmet-inclined end of the domestic market, Fulton, then cookery editor for popular magazine Woman’s Day, provides a morning coffee menu and proclaims that “Good hot coffee will never taste so good as it does at this time of the day” (90). With the stress on the “good,” Fulton, like Kerr, advises that beans be purchased and ground as they are needed or that only a small amounts of freshly ground coffee be obtained at one time. For Fulton, quality is clearly linked to price—“buy the best you can afford” (90)—but while advising that “Mocha coffee, which comes from Aden and Mocha, is generally considered the best” (90), she also concedes that consumers will “find by experience” (90) which blends they prefer. She includes detailed information on storage and preparation, noting that there are also “dozens of pieces of coffee making equipment to choose from” (90). Fulton includes instructions on how to make coffee for guests at a wedding breakfast or other large event, gently heating home sewn muslin bags filled with finely ground coffee in urns of barely boiling water (64). Alongside these instructions, Fulton also provides recipes for a sophisticated selection of coffee-flavoured desserts such as an iced coffee soufflé and coffee biscuits and meringues that would be perfect accompaniments to her brewed coffees. Cooking with Coffee A prominent and popular advocate of Continental and Asian cookery in Melbourne in the 1950s, Maria Kozslik Donovan wrote and illustrated five cookery books and had a successful international career as a food writer in the 1960s and 1970s. Maria Kozslik was Hungarian by birth and education and was also educated in the USA before marrying Patrick Donovan, an Australian, and migrating to Sydney with him in 1950. After a brief stay there and in Adelaide, they relocated to Melbourne in 1953 where she ran a cookery school and wrote for prominent daily newspaper The Age, penning hundreds of her weekly “Epicure’s Corner: Continental Recipes with Maria Kozslik” column from 1954 to 1961. Her groundbreaking Continental Cookery in Australia (1955) collects some 140 recipes, many of which would appear in her column—predominantly featuring French, Italian, Viennese, and Hungarian dishes, as well as some from the Middle East and the Balkans—each with an informative paragraph or two regarding European cooking and dining practices that set the recipes in context. Continental Cookery in Australia includes one recipe for Mocha Torte (162), which she translates as Coffee Cream Cake and identifies as “the favourite of the gay and party-loving Viennese … [in] the many cafés and sweet shops of Salzburg and Vienna” (162). In this recipe, a plain sponge is cut into four thin layers and filled and covered with a rich mocha cream custard made from egg yolks, sugar and a good measure of coffee, which, when cooled, is beaten into creamed butter. In her recipe for Mocha Cream, Donovan identifies the type of coffee to be used and its strength, specifying that “strong Mocha” be used, and pleading, “please, no essence!” She also suggests that the cake’s top can be decorated with shavings of the then quite exotic “coffee bean chocolate,” which she notes can be found at “most continental confectioners” (162), but which would have been difficult to obtain outside the main urban centres. Coffee also appears in her Café Frappe, where cooled strong black coffee is poured into iced-filled glasses, and dressed with a touch of sugar and whipped cream (165). For this recipe the only other direction that Donovan gives regarding coffee is to “prepare and cool” strong black coffee (165) but it is obvious—from her eschewing of other convenience foods throughout the volume—that she means freshly brewed ground coffee. In contrast, less adventurous cookery books paint a different picture of coffee use in the home at this time. Thus, the more concise Selected Continental Recipes for the Australian Home (1955) by the Australian-born Zelmear M. Deutsch—who, stating that upon marrying a Viennese husband, she became aware of “the fascinating ways of Continental Cuisine” (back cover)—includes three recipes that include coffee. Deutsch’s Mocha Creams (chocolate truffles with a hint of coffee) (76-77), almond meringues filled with coffee whipped cream (89-90), and Mocha Cream Filling comprising butter beaten with chocolate, vanilla, sugar, and coffee (95), all use “powdered” instant coffee, which is, moreover, used extremely sparingly. Her Almond Coffee Torte, for example, requires only half a teaspoon of powdered coffee to a quarter of a pint (300 mls) of cream, which is also sweetened with vanilla sugar (89-90). In contrast to the examples from Fulton and Donovan above (but in common with many cookbooks before and after) Deutsch uses the term “mocha” to describe a mix of coffee and chocolate, rather than to refer to a fine-quality coffee. The term itself is also used to describe a soft, rich brown color and, therefore, at times, the resulting hue of these dishes. The word itself is of late eighteenth century origin, and comes from the eponymous name of a Red Sea port from where coffee was shipped. While Selected Continental Recipes appears to be Deutsch’s first and only book, Anne Mason was a prolific food, wine and travel writer. Before migrating to England in 1958, she was well known in Australia as the presenter of a live weekly television program, Anne Mason’s Home-Tested Recipes, which aired from 1957. She also wrote a number of popular cookery books and had a long-standing weekly column in The Age. Her ‘Home-Tested Recipes’ feature published recipes contributed by readers, which she selected and tested. A number of these were collected in her Treasury of Australian Cookery, published in London in 1962, and included those influenced by “the country cooking of England […] Continental influence […] and oriental ideas” (11). Mason includes numerous recipes featuring coffee, but (as in Deutsch above) almost all are described as mocha-flavoured and listed as such in the detailed index. In Mason’s book, this mocha taste is, in fact, featured more frequently in sweet dishes than any of the other popular flavours (vanilla, honey, lemon, apple, banana, coconut, or passionfruit) except for chocolate. These mocha recipes include cakes: Chocolate-Mocha Refrigerator cake—plain sponge layered with a coffee-chocolate mousse (134), Mocha Gateau Ring—plain sponge and choux pastry puffs filled with cream or ice cream and thickly iced with mocha icing (136) and Mocha Nut Cake—a coffee and cocoa butter cake filled and iced with mocha icing and almonds (166). There are also recipes for Mocha Meringues—small coffee/cocoa-flavoured meringue rosettes joined together in pairs with whipped cream (168), a dessert Mocha Omelette featuring the addition of instant coffee and sugar to the eggs and which is filled with grated chocolate (181) and Mocha-Crunch Ice Cream—a coffee essence-scented ice cream with chocolate biscuit crumbs (144) that was also featured in an ice cream bombe layered with chocolate-rum and vanilla ice creams (152). Mason’s coffee recipes are also given prominence in the accompanying illustrations. Although the book contains only nine pages in full colour, the Mocha Gateau Ring is featured on both the cover and opposite the title page of the book and the Mocha Nut Cake is given an entire coloured page. The coffee component of Mason’s recipes is almost always sourced from either instant coffee (granules or powdered) or liquid coffee essence, however, while the cake for the Mocha Nut Cake uses instant coffee, its mocha icing and filling calls for “3 dessertspoons [of] hot black coffee” (167). The recipe does not, however, describe if this is made from instant, essence, or ground beans. The two other mocha icings both use instant coffee mixed with cocoa, icing sugar and hot water, while one also includes margarine for softness. The recipe for Mocha Cup (202) in the chapter for Children’s Party Fare (198-203), listed alongside clown-shaped biscuits and directions to decorate cakes with sweets, plastic spaceships and dolls, surprisingly comprises a sophisticated mix of grated dark chocolate melted in a pint of “hot black coffee” lightened with milk, sugar and vanilla essence, and topped with cream. There are no instructions for brewing or otherwise making fresh coffee in the volume. The Australian culinary masterwork of the 1960s, The Margaret Fulton Cookbook, which was published in 1968 and sold out its first (record) print run of 100,000 copies in record time, is still in print, with a revised 2004 edition bringing the number of copies sold to over 1.5 million (Brien). The first edition’s cake section of the book includes a Coffee Sponge sandwich using coffee essence in both the cake and its creamy filling and topping (166) and Iced Coffee Cakes that also use coffee essence in the cupcakes and instant coffee powder in the glacé icing (166). A Hazelnut Swiss Roll is filled with a coffee butter cream called Coffee Creme au Beurre, with instant coffee flavouring an egg custard which is beaten into creamed butter (167)—similar to Koszlik’s Mocha Cream but a little lighter, using milk instead of cream and fewer eggs. Fulton also includes an Austrian Chocolate Cake in her Continental Cakes section that uses “black coffee” in a mocha ganache that is used as a frosting (175), and her sweet hot coffee soufflé calls for “1/2 cup strong coffee” (36). Fulton also features a recipe for Irish Coffee—sweetened hot black coffee with (Irish) whiskey added, and cream floated on top (205). Nowhere is fresh or brewed coffee specified, and on the page dedicated to weights, measures, and oven temperatures, instant coffee powder appears on the list of commonly used ingredients alongside flour, sugar, icing sugar, golden syrup, and butter (242). American Influence While the influence of American habits such as supermarket shopping and fast food on Australian foodways is reported in many venues, recognition of its influence on Australian coffee culture is more muted (see, for exceptions, Khamis; Adams). Yet American modes of making and utilising coffee also influenced the Australian use of coffee, whether drunk as beverage or employed as a flavouring agent. In 1956, the Australian Women’s Weekly published a full colour Wade’s Cornflour advertorial of biscuit recipes under the banner, “Dione Lucas’s Manhattan Mochas: The New Coffee Cookie All America Loves, and Now It’s Here” (56). The use of the American “cookie” instead of the Australian “biscuit” is telling here, the popularity of all things American sure to ensure, the advert suggested, that the Mochas (coffee biscuits topped with chocolate icing) would be so popular as to be “More than a recipe—a craze” (56). This American influence can also been seen in cakes and other baked goods made specifically to serve with coffee, but not necessarily containing it. The recipe for Zulu Boys published in The Argus in 1945, a small chocolate and cinnamon cake with peanuts and cornflakes added, is a good example. Reported to “keep moist for some time,” these were “not too sweet, and are especially useful to serve with a glass of wine or a cup of black coffee” (Vesta Junior 9), the recipe a precursor to many in the 1950s and 1960s. Margaret Fulton includes a Spicy Coffee Cake in The Margaret Fulton Cookbook. This is similar to her Cinnamon Tea Cake in being an easy to mix cake topped with cinnamon sugar, but is more robust in flavour and texture with the addition of whole bran cereal, raisins and spices (163). Her “Morning Coffee” section in Entertaining with Margaret Fulton similarly includes a selection of quite strongly flavoured and substantially textured cakes and biscuits (90-92), while her recipes for Afternoon Tea are lighter and more delicate in taste and appearance (85-89). Concluding Remarks: Integration and Evolution, Not Revolution Trusted Tasmanian writer on all matters domestic, Marjorie Bligh, published six books on cookery, craft, home economics, and gardening, and produced four editions of her much-loved household manual under all three of her married names: Blackwell, Cooper and Bligh (Wood). The second edition of At Home with Marjorie Bligh: A Household Manual (published c.1965-71) provides more evidence of how, rather than jettisoning one form in favour of another, Australian housewives were adept at integrating both ground and other more instant forms of coffee into their culinary repertoires. She thus includes instructions on both how to efficiently clean a coffee percolator (percolating with a detergent and borax solution) (312) as well as how to make coffee essence at home by simmering one cup of ground coffee with three cups of water and one cup of sugar for one hour, straining and bottling (281). She also includes recipes for cakes, icings, and drinks that use both brewed and instant coffee as well as coffee essence. In Entertaining with Margaret Fulton, Fulton similarly allows consumer choice, urging that “If you like your coffee with a strong flavour, choose one to which a little chicory has been added” (90). Bligh’s volume similarly reveals how the path from trifle to tiramisu was meandering and one which added recipes to Australian foodways, rather than deleted them. Her recipe for Coffee Trifle has strong similarities to tiramisu, with sponge cake soaked in strong milk coffee and sherry layered with a rich custard made from butter, sugar, egg yolks, and black coffee, and then decorated with whipped cream, glace cherries, and walnuts (169). This recipe precedes published references to tiramisu as, although the origins of tiramisu are debated (Black), references to the dessert only began to appear in the 1980s, and there is no mention of the dish in such authoritative sources as Elizabeth David’s 1954 Italian Food, which features a number of traditional Italian coffee-based desserts including granita, ice cream and those made with cream cheese and rice. By the 1990s, however, respected Australian chef and food researcher, the late Mietta O’Donnell, wrote that if pizza was “the most travelled of Italian dishes, then tiramisu is the country’s most famous dessert” and, today, Australian home cooks are using the dish as a basis for a series of variations that even include replacing the coffee with fruit juices and other flavouring agents. Long-lived Australian coffee recipes are similarly being re-made in line with current taste and habits, with celebrated chef Neil Perry’s recent Simple Coffee and Cream Sponge Cake comprising a classic cream-filled vanilla sponge topped with an icing made with “strong espresso”. To “glam up” the cake, Perry suggests sprinkling the top with chocolate-covered roasted coffee beans—cycling back to Maria Koszlik’s “coffee bean chocolate” (162) and showing just how resilient good taste can be. Acknowledgements The research for this article was completed while I was the recipient of a Research Fellowship in the Special Collections at the William Angliss Institute (WAI) of TAFE in Melbourne, where I utilised their culinary collections. Thank you to the staff of the WAI Special Collections for their generous assistance, as well as to the Faculty of Arts, Business, Informatics and Education at Central Queensland University for supporting this research. Thank you to Jill Adams for her assistance with this article and for sharing her “Manhattan Mocha” file with me, and also to the peer reviewers for their generous and helpful feedback. All errors are, of course, my own.References “A Gourmet Makes a Perfect Meal.” The West Australian 4 Jul. 1952: 8.Adams, Jill. “Australia’s American Coffee Culture.” Australasian Journal of Popular Culture (2012): forthcoming. “Australian Wines Served at New York Dinner.” Australian Wines and Food 1.5 (1958): 16. Bancroft, P. A. “Let’s Make Some Coffee.” Australian Wines & Food Quarterly 4.1 (1960): 10. Black, Jane. “The Trail of Tiramisu.” Washington Post 11 Jul. 2007. 15 Feb. 2012 ‹http://www.washingtonpost.com/wp-dyn/content/article/2007/07/10/AR2007071000327.html›. Bligh, Marjorie. At Home with Marjorie Bligh: A Household Manual. Devonport: M. Bligh, c.1965-71. 2nd ed. Brien, Donna Lee. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201-18. Cashmore, Nancy. “In Dordogne and Burgundy the Gourmet Will Find … A Gastronomic Paradise.” The Advertiser 23 Jan. (1954): 6. “Coffee Beginnings.” Australian Wines & Food Quarterly 1.4 (1957/1958): 37-39. Collins, Jock, Katherine Gibson, Caroline Alcorso, Stephen Castles, and David Tait. A Shop Full of Dreams: Ethnic Small Business in Australia. Sydney: Pluto Press, 1995. David, Elizabeth. Italian Food. New York: Penguin Books, 1999. 1st pub. UK: Macdonald, 1954, and New York: Knoft, 1954. Donovan, Maria Kozslik. Continental Cookery in Australia. Melbourne: William Heinemann, 1955. Reprint ed. 1956. -----.“Epicure’s Corner: Continental Recipes with Maria Kozslik.” The Age 4 Jun. (1954): 7. Fulton, Margaret. The Margaret Fulton Cookbook. Dee Why West: Paul Hamlyn, 1968. -----. Entertaining with Margaret Fulton. Dee Why West: Paul Hamlyn, 1971. Irwin, William Wallace. The Garrulous Gourmet. Sydney: The Shepherd P, 1951. Khamis, Susie. “It Only Takes a Jiffy to Make: Nestlé, Australia and the Convenience of Instant Coffee.” Food, Culture & Society 12.2 (2009): 217-33. Kerr, Graham. The Graham Kerr Cookbook. Wellington, Auckland, and Sydney: AH & AW Reed, 1966. -----. The Graham Kerr Cookbook by The Galloping Gourmet. New York: Doubleday, 1969. Mason, Anne. A Treasury of Australian Cookery. London: Andre Deutsch, 1962. Mason, Peter. “Anne Mason.” The Guardian 20 Octo.2006. 15 Feb. 2012 Masterfoods. “Masterfoods” [advertising insert]. Australian Wines and Food 2.10 (1959): btwn. 8 & 9.“Masters of Food.” Australian Wines & Food Quarterly 2.11 (1959/1960): 23. O’Donnell, Mietta. “Tiramisu.” Mietta’s Italian Family Recipe, 14 Aug. 2004. 15 Feb. 2012 ‹http://www.miettas.com/food_wine_recipes/recipes/italianrecipes/dessert/tiramisu.html›. Perry, Neil. “Simple Coffee and Cream Sponge Cake.” The Age 12 Mar. 2012. 15 Feb. 2012 ‹http://www.theage.com.au/lifestyle/cuisine/baking/recipe/simple-coffee-and-cream-sponge-cake-20120312-1utlm.html›. Symons, Michael. One Continuous Picnic: A History of Eating in Australia. Adelaide: Duck Press, 2007. 1st. Pub. Melbourne: Melbourne UP, 1982. ‘Vesta Junior’. “The Beautiful Fuss of Old Time Baking Days.” The Argus 20 Mar. 1945: 9. Volpi, Anna Maria. “All About Tiramisu.” Anna Maria’s Open Kitchen 20 Aug. 2004. 15 Feb. 2012 ‹http://www.annamariavolpi.com/tiramisu.html›. Wade’s Cornflour. “Dione Lucas’ Manhattan Mochas: The New Coffee Cookie All America Loves, and Now It’s Here.” The Australian Women’s Weekly 1 Aug. (1956): 56. Wood, Danielle. Housewife Superstar: The Very Best of Marjorie Bligh. Melbourne: Text Publishing, 2011.

Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) the “minor” practices, the “multifarious and silent reserve of procedures” of everyday life. Such practices are of crucial importance to all of us, as although seemingly ordinary, and even banal, they have the ability to “organise” our lives (48). Within such a context, the following aims to consider the influence and significance of an important (although largely unstudied) professional figure in rural and regional economic life: the country food preparer variously known as the local chef or cook. Such an approach is obviously framed by the concept of “cultural economy”. This term recognises the convergence, and interdependence, of the spheres of the cultural and the economic (see Scott 335, for an influential discussion on how “the cultural geography of space and the economic geography of production are intertwined”). Utilising this concept in relation to chefs and cooks seeks to highlight how the ways these figures organise (to use de Certeau’s term) the social and cultural lives of those in their communities are embedded in economic practices and also how, in turn, their economic contributions are dependent upon social and cultural practices. This initial mapping of the influence and significance of the rural and regional chef in one rural and regional area, therefore, although necessarily different in approach and content, continues the application of such converged conceptualisations of the cultural and economic as Teema Tairu’s discussion of the social, recreational and spiritual importance of food preparation and consumption by the unemployed in Finland, Guy Redden’s exploration of how supermarket products reflect shared values, and a series of analyses of the cultural significance of individual food products, such as Richard White’s study of vegemite. While Australians, both urban and rural, currently enjoy access to an internationally renowned food culture, it is remarkable to consider that it has only been during the years following the Second World War that these sophisticated and now much emulated ways of eating and cooking have developed. It is, indeed, only during the last half century that Australian eating habits have shifted from largely Anglo-Saxon influenced foods and meals that were prepared and eaten in the home, to the consumption of a wider range of more international and sophisticated foods and meals that are, increasingly, prepared by others and eaten outside the consumer’s residence. While a range of commonly cited influences has prompted this relatively recent revolution in culinary practice—including post-war migration, increasing levels of prosperity, widespread international travel, and the forces of globalisation—some of this change owes a debt to a series of influential individual figures. These tastemakers have included food writers and celebrity chefs; with early exponents including Margaret Fulton, Graham Kerr and Charmaine Solomon (see Brien). The findings of this study suggests that many restaurant chefs, and other cooks, have similarly played, and continue to take, a key role in the lives of not only the, necessarily, limited numbers of individuals who dine in a particular eatery or the other chefs and/or cooks trained in that establishment (Ruhlman, Reach), but also the communities in which they work on a much broader scale. Considering Chefs In his groundbreaking study, A History of Cooks and Cooking, Australian food historian Michael Symons proposes that those who prepare food are worthy of serious consideration because “if ‘we are what we eat’, cooks have not just made our meals, but have also made us. They have shaped our social networks, our technologies, arts and religions” (xi). Writing that cooks “deserve to have their stories told often and well,” and that, moreover, there is a “need to invent ways to think about them, and to revise our views about ourselves in their light” (xi), Symons’s is a clarion call to investigate the role and influence of cooks. Charles-Allen Baker-Clark has explicitly begun to address this lacunae in his Profiles from the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food (2006), positing not only how these figures have shaped our relationships with food and eating, but also how these relationships impact on identities, culture and a range of social issues including those of social justice, spirituality and environmental sustainability. With the growing public interest in celebrities, it is perhaps not surprising that, while such research on chefs and/or cooks is still in its infancy, most of the existing detailed studies on individuals focus on famed international figures such as Marie-Antoine Carême (Bernier; Kelly), Escoffier (James; Rachleff; Sanger), and Alexis Soyer (Brandon; Morris; Ray). Despite an increasing number of tabloid “tell-all” surveys of contemporary celebrity chefs, which are largely based on mass media sources and which display little concern for historical or biographical accuracy (Bowyer; Hildred and Ewbank; Simpson; Smith), there have been to date only a handful of “serious” researched biographies of contemporary international chefs such as Julia Child, Alice Waters (Reardon; Riley), and Bernard Loiseux (Chelminski)—the last perhaps precipitated by an increased interest in this chef following his suicide after his restaurant lost one of its Michelin stars. Despite a handful of collective biographical studies of Australian chefs from the later-1980s on (Jenkins; O’Donnell and Knox; Brien), there are even fewer sustained biographical studies of Australian chefs or cooks (Clifford-Smith’s 2004 study of “the supermarket chef,” Bernard King, is a notable exception). Throughout such investigations, as well as in other popular food writing in magazines and cookbooks, there is some recognition that influential chefs and cooks have worked, and continue to work, outside such renowned urban culinary centres as Paris, London, New York, and Sydney. The Michelin starred restaurants of rural France, the so-called “gastropubs” of rural Britain and the advent of the “star-chef”-led country bed and breakfast establishment in Australia and New Zealand, together with the proliferation of farmer’s markets and a public desire to consume locally sourced, and ecologically sustainable, produce (Nabhan), has focused fresh attention on what could be called “the rural/regional chef”. However, despite the above, little attention has focused on the Australian non-urban chef/cook outside of the pages of a small number of key food writing magazines such as Australian Gourmet Traveller and Vogue Entertaining + Travel. Setting the Scene with an Australian Country Example: Armidale and Guyra In 2004, the Armidale-Dumaresq Council (of the New England region, New South Wales, Australia) adopted the slogan “Foodies thrive in Armidale” to market its main city for the next three years. With a population of some 20,000, Armidale’s main industry (in economic terms) is actually education and related services, but the latest Tourist Information Centre’s Dining Out in Armidale (c. 2006) brochure lists some 25 restaurants, 9 bistros and brasseries, 19 cafés and 5 fast food outlets featuring Australian, French, Italian, Mediterranean, Chinese, Thai, Indian and “international” cuisines. The local Yellow Pages telephone listings swell the estimation of the total number of food-providing businesses in the city to 60. Alongside the range of cuisines cited above, a large number of these eateries foreground the use of fresh, local foods with such phrases as “local and regional produce,” “fresh locally grown produce,” “the finest New England ingredients” and locally sourced “New England steaks, lamb and fresh seafood” repeatedly utilised in advertising and other promotional material. Some thirty kilometres to the north along the New England highway, the country town of Guyra, proclaimed a town in 1885, is the administrative and retail centre for a shire of some 2,200 people. Situated at 1,325 metres above sea level, the town is one of the highest in Australia with its main industries those of fine wool and lamb, beef cattle, potatoes and tomatoes. Until 1996, Guyra had been home to a large regional abattoir that employed some 400 staff at the height of its productivity, but rationalisation of the meat processing industry closed the facility, together with its associated pet food processor, causing a downturn in employment, local retail business, and real estate values. Since 2004, Guyra’s economy has, however, begun to recover after the town was identified by the Costa Group as the perfect site for glasshouse grown tomatoes. Perfect, due to its rare combination of cool summers (with an average of less than two days per year with temperatures over 30 degrees celsius), high winter light levels and proximity to transport routes. The result: 3.3 million kilograms of truss, vine harvested, hydroponic “Top of the Range” tomatoes currently produced per annum, all year round, in Guyra’s 5-hectare glasshouse: Australia’s largest, opened in December 2005. What residents (of whom I am one) call the “tomato-led recovery” has generated some 60 new local jobs directly related to the business, and significant flow on effects in terms of the demand for local services and retail business. This has led to substantial rates of renovation and building of new residential and retail properties, and a noticeably higher level of trade flowing into the town. Guyra’s main street retail sector is currently burgeoning and stories of its renewal have appeared in the national press. Unlike many similar sized inland towns, there are only a handful of empty shops (and most of these are in the process of being renovated), and new commercial premises have recently been constructed and opened for business. Although a small town, even in Australian country town terms, Guyra now has 10 restaurants, hotel bistros and cafés. A number of these feature local foods, with one pub’s bistro regularly featuring the trout that is farmed just kilometres away. Assessing the Contribution of Local Chefs and Cooks In mid-2007, a pilot survey to begin to explore the contribution of the regional chef in these two close, but quite distinct, rural and regional areas was sent to the chefs/cooks of the 70 food-serving businesses in Armidale and Guyra that I could identify. Taking into account the 6 returns that revealed a business had closed, moved or changed its name, the 42 replies received represented a response rate of 65.5per cent (or two thirds), representatively spread across the two towns. Answers indicated that the businesses comprised 18 restaurants, 13 cafés, 6 bistro/brasseries, 1 roadhouse, 1 takeaway/fast food and 3 bed and breakfast establishments. These businesses employed 394 staff, of whom 102 were chefs and/cooks, or 25.9 per cent of the total number of staff then employed by these establishments. In answer to a series of questions designed to ascertain the roles played by these chefs/cooks in their local communities, as well as more widely, I found a wide range of inputs. These chefs had, for instance, made a considerable contribution to their local economies in the area of fostering local jobs and a work culture: 40 (95 per cent) had worked with/for another local business including but not exclusively food businesses; 30 (71.4 per cent) had provided work experience opportunities for those aspiring to work in the culinary field; and 22 (more than half) had provided at least one apprenticeship position. A large number had brought outside expertise and knowledge with them to these local areas, with 29 (69 per cent) having worked in another food business outside Armidale or Guyra. In terms of community building and sustainability, 10 (or almost a quarter) had assisted or advised the local Council; 20 (or almost half) had worked with local school children in a food-related way; 28 (two thirds) had helped at least one charity or other local fundraising group. An extra 7 (bringing the cumulative total to 83.3 per cent) specifically mentioned that they had worked with/for the local gallery, museum and/or local history group. 23 (more than half) had been involved with and/or contributed to a local festival. The question of whether they had “contributed anything else important, helpful or interesting to the community” elicited the following responses: writing a food or wine column for the local paper (3 respondents), delivering TAFE teacher workshops (2 respondents), holding food demonstrations for Rotary and Lions Clubs and school fetes (5 respondents), informing the public about healthy food (3 respondents), educating the public about environmental issues (2 respondents) and working regularly with Meals on Wheels or a similar organisation (6 respondents, or 14.3 per cent). One respondent added his/her work as a volunteer driver for the local ambulance transport service, the only non-food related response to this question. Interestingly, in line with the activity of well-known celebrity chefs, in addition to the 3 chefs/cooks who had written a food or wine column for the local newspaper, 11 respondents (more than a quarter of the sample) had written or contributed to a cookbook or recipe collection. One of these chefs/cooks, moreover, reported that he/she produced a weblog that was “widely read”, and also contributed to international food-related weblogs and websites. In turn, the responses indicated that the (local) communities—including their governing bodies—also offer some support of these chefs and cooks. Many respondents reported they had been featured in, or interviewed and/or photographed for, a range of media. This media comprised the following: the local newspapers (22 respondents, 52.4 per cent), local radio stations (19 respondents, 45.2 per cent), regional television stations (11 respondents, 26.2 per cent) and local websites (8 respondents, 19 per cent). A number had also attracted other media exposure. This was in the local, regional area, especially through local Council publications (31 respondents, 75 per cent), as well as state-wide (2 respondents, 4.8 per cent) and nationally (6 respondents, 14.3 per cent). Two of these local chefs/cooks (or 4.8 per cent) had attracted international media coverage of their activities. It is clear from the above that, in the small area surveyed, rural and regional chefs/cooks make a considerable contribution to their local communities, with all the chefs/cooks who replied making some, and a number a major, contribution to those communities, well beyond the requirements of their paid positions in the field of food preparation and service. The responses tendered indicate that these chefs and cooks contributed regularly to local public events, institutions and charities (with a high rate of contribution to local festivals, school programs and local charitable activities), and were also making an input into public education programs, local cultural institutions, political and social debates of local importance, as well as the profitability of other local businesses. They were also actively supporting not only the future of the food industry as a whole, but also the viability of their local communities, by providing work experience opportunities and taking on local apprentices for training and mentorship. Much more than merely food providers, as a group, these chefs and cooks were, it appears, also operating as food historians, public intellectuals, teachers, activists and environmentalists. They were, moreover, operating as content producers for local media while, at the same time, acting as media producers and publishers. Conclusion The terms “chef” and “cook” can be diversely defined. All definitions, however, commonly involve a sense of professionalism in food preparation reflecting some specialist knowledge and skill in the culinary arts, as well as various levels of creativity, experience and responsibility. In terms of the specific duties that chefs and professional cooks undertake every day, almost all publications on the subject deal specifically with workplace related activities such as food and other supply ordering, staff management, menu planning and food preparation and serving. This is constant across culinary textbooks (see, for instance, Culinary Institute of America 2002) and more discursive narratives about the professional chef such as the bestselling autobiographical musings of Anthony Bourdain, and Michael Ruhlman’s journalistic/biographical investigations of US chefs (Soul; Reach). An alternative preliminary examination, and categorisation, of the roles these professionals play outside their kitchens reveals, however, a much wider range of community based activities and inputs than such texts suggest. It is without doubt that the chefs and cooks who responded to the survey discussed above have made, and are making, a considerable contribution to their local New England communities. It is also without doubt that these contributions are of considerable value, and valued by, those country communities. Further research will have to consider to what extent these contributions, and the significance and influence of these chefs and cooks in those communities are mirrored, or not, by other country (as well as urban) chefs and cooks, and their communities. Acknowledgements An earlier version of this paper was presented at the Engaging Histories: Australian Historical Association Regional Conference, at the University of New England, September 2007. I would like to thank the session’s participants for their insightful comments on that presentation. A sincere thank you, too, to the reviewers of this article, whose suggestions assisted my thinking on this piece. Research to complete this article was carried out whilst a Visiting Fellow with the Research School of Humanities, the Australian National University. References Armidale Tourist Information Centre. Dining Out in Armidale [brochure]. Armidale: Armidale-Dumaresq Council, c. 2006. Baker-Clark, C. A. Profiles from the Kitchen: What Great Cooks have Taught us about Ourselves and our Food. Lexington: UP of Kentucky, 2006. Bernier, G. Antoine Carême 1783-1833: La Sensualité Gourmande en Europe. Paris: Grasset, 1989. Bourdain, A. Kitchen Confidential: Adventures in the Culinary Underbelly. New York: Harper Perennial, 2001. Bowyer, A. Delia Smith: The Biography. London: André Deutsch, 1999. Brandon, R. The People’s Chef: Alexis Soyer, A Life in Seven Courses. Chichester: Wiley, 2005. Brien, D. L. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201–18. Chelminski, R. The Perfectionist: Life and Death In Haute Cuisine. New York: Gotham Books, 2005. Clifford-Smith, S. A Marvellous Party: The Life of Bernard King. Milson’s Point: Random House Australia, 2004. Culinary Institute of America. The Professional Chef. 7th ed. New York: Wiley, 2002. de Certeau, M. The Practice of Everyday Life. Berkeley: U of California P, 1988. Hildred, S., and T. Ewbank. Jamie Oliver: The Biography. London: Blake, 2001. Jenkins, S. 21 Great Chefs of Australia: The Coming of Age of Australian Cuisine. East Roseville: Simon and Schuster, 1991. Kelly, I. Cooking for Kings: The Life of Antoine Carême, The First Celebrity Chef. New York: Walker and Company, 2003. James, K. Escoffier: The King of Chefs. London and New York: Hambledon and London, 2002. Morris, H. Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club. Cambridge: Cambridge UP, 1938. Nabhan, G. P. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: W.W. Norton, 2002. O’Donnell, M., and T. Knox. Great Australian Chefs. Melbourne: Bookman Press, 1999. Rachleff, O. S. Escoffier: King of Chefs. New York: Broadway Play Pub., 1983. Ray, E. Alexis Soyer: Cook Extraordinary. Lewes: Southover, 1991. Reardon, J. M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. Redden, G. “Packaging the Gifts of Nation.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/gifts.php. Riley, N. Appetite For Life: The Biography of Julia Child. New York: Doubleday, 1977. Ruhlman, M. The Soul of a Chef. New York: Viking, 2001. Ruhlman, M. The Reach of a Chef. New York: Viking, 2006. Sanger, M. B. Escoffier: Master Chef. New York: Farrar Straus Giroux, 1976. Scott, A. J. “The Cultural Economy of Cities.” International Journal of Urban and Regional Research 212 (1997) 323–39. Simpson, N. Gordon Ramsay: The Biography. London: John Blake, 2006. Smith, G. Nigella Lawson: A Biography. London: Andre Deutsch, 2005. Symons, M. A History of Cooks and Cooking. Urbana and Chicago: U of Illinois P, 2004. Tairu, T. “Material Food, Spiritual Quest: When Pleasure Does Not Follow Purchase.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/pleasure.php. White, R. S. “Popular Culture as the Everyday: A Brief Cultural History of Vegemite.” Australian Popular Culture. Ed. I. Craven. Cambridge UP, 1994. 15–21.

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 foodies” are individuals who embrace and incorporate an appreciation of gourmet food culture into their existing lifestyles, but feel limited by time, money, health, or confidence. So while a croquembouche and blast chiller may be beyond a MCA viewer’s reach, these aspects of “foodie” culture can still be enjoyed via the program. The rise of the “everyday foodie” challenges criticisms of vicarious consumption and negative discourses about reality and lifestyle television. Examining the very different and specific ways in which three MCA-viewing households vicariously experience gourmet food in their adoption of the “everyday foodie” lifestyle will demonstrate the positive value of vicarious consumption through reality and lifestyle programming. A brief background on the MCA phenomenon will be provided before a review of existing literature regarding vicarious consumption and tensions in the reality and lifestyle television field. Three case studies of MCA-viewing households who use vicarious consumption to satisfy “foodie” cravings and broaden their cultural tastes will be presented. Adapted from the United Kingdom’s MasterChef, which has aired since 1990, MCA has proven to be a catalyst for the “cheffing up” of the nation’s food culture. Twenty-odd amateur cooks compete in a series of challenges, guided, and critiqued by judges George Calombaris, Gary Mehigan, and Matt Preston. Contestants are eliminated as they move through a series of challenges, until one cook remains and is crowned the Master Chef of that series. Network Ten’s launch of MCA in 2009 capitalised on the popularity of reality talent quests that grew throughout the 2000s with programs such as Popstars (2000–2002), Australian Idol (2003–2009), X Factor (2005, 2010–) and Australia’s Got Talent (2007–). MCA also captures Australian viewers’ penchant for lifestyle shows including Better Homes and Gardens (1995–), Burke’s Backyard (1987-2004), The Living Room (2012–) and The Block (2003–2004, 2010–). The popularity of these shows, however, does not match the heights of MCA, which has transformed the normal cooking show audience of 200,000 into millions (Greenwood). MCA’s 2010 finale is Australia’s highest rating non-sporting program since OzTAM ratings were introduced in 2001 (Vickery). Anticipating this episode’s popularity, the 2010 Federal Election debate was moved to 6.30pm from its traditional Sunday 7.30pm timeslot (Coorey; Malkin). As well as attracting extensive press coverage and attention in opinion pieces and blogs, the level of academic attention MCA has already received underscores the show’s significance. So far, Lewis (Labours) and Seale have critiqued the involvement of ordinary people as contestants on the show while Phillipov (Communicating, Mastering) explores tensions within the show from a public health angle. While de Solier (TV Dinners, Making the Self, Foodie Makeovers) and Rousseau’s research does not focus on MCA itself, their investigation of Australian foodies and the impact of food media respectively provide relevant discussion about audience relationships with food media and food culture. This article focuses on how audiences use MCA and related programs. Vicarious consumption is presented as a negative practice where the leisure class benefit from another’s productivity (Veblen). Belk presents the simple example that “if our friend lives in an extravagant house or drives an extravagant car, we feel just a bit more extravagant ourselves” (157). Therefore, consuming through another is viewed as a passive activity. In the context of vicariously consuming through MCA, it could be argued that audiences are gaining satisfaction from watching others develop culinary skills and produce gourmet meals. What this article will reveal is that while MCA viewers do gain this satisfaction, they use it in a productive way to discipline their own eating and spending habits, and to allow them to engage with “foodie” culture when it may not otherwise be possible. Rather than embrace the opportunity to understand a new culture or lifestyle, critics of reality and lifestyle television dismiss the empowering qualities of these programs for two reasons. The practice of “advertainment” (Deery 1)—fusing selling and entertainment—puts pressure on, or excludes, the aspirational classes who want, but lack the resources to adopt, the depicted lifestyle (Ouellette and Hay). Furthermore, such programs are criticised for forcing bourgeois consumption habits on its viewers (Lewis, Smart Living) Both arguments have been directed at British celebrity chef Jamie Oliver. Oliver’s latest cookbook Save with Jamie has been criticised as it promotes austerity cooking, but costs £26 (approx. 48AUD) and encourages readers to purchase staple ingredients and equipment that total more than £500 (approx. 919AUD) (Ellis-Petersen). Ellis-Petersen adds that the £500 cost uses the cheapest available options, not Oliver’s line of Tefal cooking equipment, “which come at a hefty premium” (7). In 2005, Oliver’s television series Jamie’s School Dinners, which follows his campaign for policy reform in the provision of food to students was met with resistance. 2008 reports claim students preferred to leave school to buy junk food rather than eat healthier fare at school (Rousseau). Parents supported this, providing money to their children rather than packing healthy lunches that would pass school inspections (Rousseau). Like the framing of vicarious consumption, these criticisms dismiss the potential benefits of engaging with different lifestyles and cultures. These arguments do not recognise audiences as active media consumers who use programs like MCA to enhance their lifestyles through the acquisition of cultural capital. Ouellette and Hay highlight that audiences take advantage of a multitude of viewing strategies. One such strategy is playing the role of “vicarious expert” (Ouellette and Hay 117) who judges participants and has their consumption practices reinforced through the show. While audiences are invited to learn, they can do this from a distance and are not obliged to feel as though they must be educated (Ouellette and Hay). Viewers are simply able to enjoy the fantasy and spectacle of food shows as escapes from everyday routines (Lewis, Smart Living). In cases like Emeril Live where the host and chef, Emeril Lagasse “favors [sic] showmanship over instruction” (Adema 115–116) the vicarious consumption of viewing a cooking show is more satisfying than cooking and eating. Another reason vicarious consumption provides pleasure for audiences is because “culinary television aestheticises food,” transforming it “into a delectable image, a form of ‘gastro-porn’ […] designed to be consumed with the eyes” (de Solier, TV Dinners 467). Audiences take advantage of these viewing strategies, using a balance of actual and vicarious consumption in order to integrate gourmet food culture into their pre-existing lifestyle, budget, and cooking ability. The following case studies emerged from research conducted to understand MCA’s impact on households. After shopping with, and interviewing, seven households, the integration of vicarious and actual food consumption habits was evident across three households. Enjoying food images onscreen or in cookbooks is a suitable substitute when actual consumption is unhealthy, too expensive, time consuming, or daunting. It is this balance between adopting consumption habits of a conventional “foodie” and using vicarious consumption in contexts where the viewer sees actual consumption as unreasonable or uncomfortable that makes the “everyday foodie.” Melanie—Health Melanie is 38 years old and works in the childcare industry. She enjoys the “gastro-porn” of MCA and other food media. Interestingly she says food media actually helps her resist eating sumptuous and rich foods: Yeah, like my house is just overrun by cookbooks, cooking magazines. I have Foxtel primarily for the Food Network […] But I know if I cooked it or baked it, I would eat it and I’ve worked too hard to get where I am physically to do that. So I just, I read about it and I watch it, I just don’t do it. This behaviour supports Boulos et al.’s finding that while the Food Network promotes irresponsible consumption habits, these programs are considered a “window into a wider social and cultural world” rather than food preparation guides (150). Using vicarious consumption in this way means Melanie feels she does not “cook as much as what a true foodie would cook,” but she will “have low fat and healthy [options] whenever I can so I can go out and try all the fancy stuff cooked by fancy people.” MCA and food media for Melanie serves a double purpose in that she uses it to restrict, but also aid in her consumption of gourmet food. In choosing a chef or restaurant for the occasions where Melanie wants to enjoy a “fancy” dining experience, she claims food media serves as an educational resource to influence her consumption of gourmet food: I looked up when I was in Sydney where Adriano Zumbo’s shop was to go and try macarons there […] It [MCA] makes me aware of chefs that I may not have been aware of and I may go and … seek that [their restaurants/establishments] out […] Would Adriano Zumbo be as big as he is without MasterChef? No. And I’m a sucker, I want to go and try, I want to know what everyone’s talking about. Melanie’s attitudes and behaviour with regards to food media and consumption illustrates audiences’ selective nature. MCA and other food media influence her to consume, but also control, her consumption. Curtis and Samantha—Broadening Horizons Time and money is a key concern for many “everyday foodies” including Curtis’ family. Along with his wife Samantha they are raising a one-year-old daughter, Amelia. Curtis expressed a fondness for food that he ate while on holiday in the United States: I guess in the last few weeks I’ve been craving the food that we had when we were in America, in particular stuff like pulled pork, ribs, stuff like that. So I’ve replicated or made our own because you can’t get it anywhere around Brisbane like from a restaurant. When talking about cooking shows more generally, Curtis speaks primarily about cooking shows he watches on Foxtel that have a food tourism angle. Curtis mentions programs including Cheese Slices, The Layover and Man v. Food. The latter of these shows follows Adam Richman around the United States attempting to conquer eating challenges set at famous local establishments. Curtis describes his reaction to the program: I say woah that looks good and then I just want to go back to America. But instead of paying thousands of dollars to go, it’s cheaper to look up a recipe and give it a go at home. Cookbooks and food television provide their viewers not only with a window through which they can escape their everyday routines but, as Curtis points out, inspiration or education to cook new dishes themselves. For money conscious “everyday foodies”, the cooking demonstration or mere introduction of a dish broadens viewers’ culinary knowledge. Curtis highlights the importance of this: Otherwise [without food media] you’d be stuck cooking the same things your mum and dad taught you, or your home economics teacher taught you in high school. You’d just be doing the same thing every day. Unless you went out to a restaurant and fell in love with something, but because you don’t go out to restaurants every day, you wouldn’t have that experience every day […] TV gives you the ability—we could flick over to the food channel right now and watch something completely amazing that we’ve never done before. His wife Samantha does not consider herself an adventurous eater. While she is interested in food, her passion lies in cakes and desserts and she jokes that ordering Nando’s with the medium basting is adventurous for her. Vicarious consumption through food media allows Samantha to experience a wider range of cuisines without consuming these foods herself: I would watch a lot more variety than I would actually try. There’s a lot of things that I would happily watch, but if it was put in front of me I probably wouldn’t eat it. Like with MasterChef, I’m quite interested in cooking and stuff, but the range of things [ingredients and cuisines] […] I wouldn’t go there. Rose and Andrew—Set in Their Ways Rose and her husband Andrew are a “basically retired” couple and the parents of Samantha. While they both enjoy MCA and feel it has given them a new insight on food, they find it easier to have a mediated engagement with gourmet food in some instances. Andrew believes MCA is: Taking food out of this sort of very conservative, meat, and three vegetables thing into […] something that is more exotic, for the want of a better word. And I guess that’s where we’ve—we follow it, I follow it. And saying, ‘Oh, geez it’d be nice to do that or to be able to do that,’ and enjoy a bit of creativity in that, but I think it’s just we’re probably pretty set in our ways probably and it’s a bit hard to put that into action sometimes. Andrew goes on to suggest that a generational gap makes their daughters, Samantha and Elle more likely to cook MCA-inspired meals than they are: See Samantha and Elle probably cook with that sort of thing [herbs] more and I always enjoy when they do it, but we probably don’t […] We don’t think about it when we go shopping. We probably shop and buy the basic things and don’t think about the nicer things. Andrew describes himself as “an extremely lazy reader” who finds following a recipe “boring.” Andrew says if he were tempted to cook an MCA-inspired dish, it is unlikely that the required ingredients would be on-hand and that he would not shop for one meal. Rose says she does buy the herbs, or “nicer things” as Andrew refers to them, but is hesitant to use them. She says the primary barrier is lacking confidence in her cooking ability, but also that she finds cooking tiring and is not used to cooking with the gas stove in her new home: Rose: I also think that I probably leave my run late and by night time I’m really tired and my feet are hurting and I tend to think ‘Oh I’ll just get something ready’ […] I know that probably sounds like a lame excuse, but yeah, it’s probably more the confidence thing I think. I often even buy the things [ingredients] to do it and then don’t make it. I’m not confident with my stovetop either. Researcher: Oh why—can you please explain more about that?Rose: Well it’s a gas stovetop and I used to have the electric. I felt like I could main—I could control the setting—the heat—better on it. Rose, in particular, does not let her lack of confidence and time stop her from engaging with gourmet food. Cookbooks and cooking shows like MCA are a valuable channel for her to appreciate “foodie” culture. Rose talks about her interest in MCA: Rose: I’m not a keen cook, but I do enjoy buying recipe books and looking at lovely food and watching—and I enjoyed watching how they did these beautiful dishes. As for the desserts, yes they probably were very fancy, but it was sort of nice to think if you had a really special occasion, you know […] and I would actually get on the computer afterwards and look for some of the recipes. I did subscribe to their magazine […] because I’m a bit of a magazine junkie.Researcher: What do you get out of the recipe books and magazines if you say you’re not a keen cook?Rose: I’d just dream about cooking them probably. That sounds terrible, doesn’t it? But, and also probably inspire my daughters […] I like to show them “oh, look at this and this” or, you know, and probably quite often they will try it or—and one day I think I will try it, but whether I ever do or not, I don’t know. Rose’s response also treats the generation gap as a perceived barrier to actual consumption. But while the couple feel unable to use the knowledge they have gained through MCA in their kitchen, they credit the show with broadening the range of cuisines they would eat when dining out: Andrew: You know, even when we’ve been to—I like Asian food in Australia, you know, Chinese, Thai, any of those sorts of foods.Rose: Indian. Andrew: Indian, yeah I like that in Australia.Rose: Which we have probably tried more of since the likes of MasterChef.Andrew: Yeah.Rose: You know, you—and even sushi, like you would never have ever […]Andrew: Gone to sushi previously. And I won’t eat sashimi, but the sushi bar is all right. Um […] but [I] did not enjoy Chinese food in places like Hong Kong or Singapore. As the couple does not seek educational information from the show in terms of cooking demonstration, they appear more invested in the progress of the contestants of the show and how they respond to challenges set by the judges. The involvement of amateur cooks makes the show relatable as they identify with contestants who they see as potential extensions of themselves. Rose identifies with season one winner, Julie Goodwin who entered the program as a 38-year-old mother of three and owner of an IT consulting business: Rose: Well Julie of course is a—I don’t like to use the word square, but she’s sort of like a bit of an old fashioned lady, but you know, more like basic grandma cooking. But […]Andrew: She did it well though.Rose: Yes, yeah. Andrew: And she, she probably—she progressed dramatically, you know, from the comments from when she first started […] to winning. In how she presented, how she did things. She must have learnt a lot in the process is the way I would look at it anyway. Rose: And I’ve seen her sort of on things since then and she is very good at like […] talking about and telling you what she’s doing and—for basic sort of cook—you know what I mean, not basic, but […] for a basic person like me. Although Rose and Andrew feel that their life stage prevents has them from changing long established consumption habits in relation to food, their choices while dining out coupled with a keen interest in food and food media still exemplifies the “everyday foodie” lifestyle. Programs like MCA, especially with its focus on the development of amateur cooks, have allowed Rose and Andrew to experience gourmet food more than they would have otherwise. Conclusion Each viewer is empowered to live their version of the “everyday foodie” lifestyle through adopting a balance of actual and vicarious consumption practices. Vicariously tasting “foodie” culture has broadened these viewers’ culinary knowledge and to some extent has broadened their actual tastes. This is evident in Melanie’s visit to Adriano Zumbo’s patisserie, and Rose and Andrew’s sampling of various Asian cuisines while dining out, for example. It also provides pleasure in lieu of actual consumption in instances like Melanie using food images as a disciplinary mechanism or Curtis watching Man v. Food instead of travelling overseas. The attitudes and behaviours of these MCA viewers illustrate that vicarious consumption through food media is a productive and empowering practice that aids audiences to adopt an “everyday foodie” lifestyle. References Adema, Pauline. “Vicarious Consumption: Food, Television and the Ambiguity of Modernity.” Journal of American and Comparative Cultures 23.3 (2000): 113–23. Belk, Russell. “Possessions and the Extended Self.” Journal of Consumer Research 15.2 (1988): 139–68. 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