La reconnaissance et la construction de la cuisine italienne en France relèvent d’un processus historique et social dont l’imaginaire des mangeurs français est le principal moteur, sur fond d’une communauté culturelle franco-italienne ancienne. Ce rôle performatif de l’imaginaire s’exerce à travers des concepts (rattachés à la cuisine) circulant entre la conscience des mangeurs, la sémiosphère française et les territoires culinaires italiens en France. Dans l’espace public, ces derniers sont représentés principalement par les établissements italiens de restauration. En considérant les trois dimensions (imaginaire des mangeurs, contenus circulant dans la sémiosphère, établissements culinaires), cette thèse analyse le rôle spécifique de l’imaginaire géographique dans la migration et la création contemporaines de la cuisine italienne en France. L’opérateur géographique du paysage joue encore un rôle essentiel dans cette construction, mais il est investi de plus en plus par un processus d’écologisation, au fur et à mesure que la cuisine italienne en France devient le symbole d’un voyage vers une nature désirée. L’opérateur trajectif du naturel (mouvement vers la nature) prend le relais du paysage, dans un contexte d’inquiétudes écologiques croissantes des mangeurs et de rejet des modèles alimentaires d’inspiration strictement moderniste, conçus à partir d’une séparation présumée entre homme et nature. La cuisine italienne en France devient une illustration de la quête contemporaine de nouveaux modes d’existence. En même temps, l’intensité de la reconnaissance culinaire franco-italienne pourrait ouvrir des perspectives dans le champ de la géopolitique planétaire du goût. / The recognition and the construction of the Italian cookery in France are the products of a historical and social process having its main motive in the eaters’ imagination, based on the old cultural affinity between France and Italy. This performative function of imagination is exercised through concepts (in connection with cookery) circulating among eaters’ consciousness, French semiosphere and the Italian culinary territories in France. In the public space, these territories coincide with the Italians eating-places. This Ph.D. thesis analyses the specific function of the geographical imagination in the contemporary migration and construction of the Italian cookery in France, by considering three dimensions (eaters’ imagination, semiosphere circulating contents, eating-places). A crucial role in this construction is still played by landscape as geographical actant, but this one is increasingly involved in a process of ecologization, as Italian cookery in France becomes the symbol of a travel towards a desired nature. Naturalness as a transitional actant (movement toward nature) takes over from landscape, in the context of increasing ecological anxieties by eaters and a rejection of strictly modernistic food models based on a presumed division between man and nature. Italian cookery in France becomes an illustration of contemporary quest for new ways of life. At the same time, French-Italian high culinary recognition could open new perspectives in the field of the global geopolitics of taste.

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<p>The overall aim was to improve the knowledge and understanding of eating habits of older men with somatic diseases, and the men's perceptions about managing food-related habits, such as grocery shopping and cooking. A total of 67 men between 64 and 89 years of age were visited in their homes on two occasions with 1-2 weeks in between. The participants were diagnosed with one of the three diseases Parkinson’s disease, rheumatoid arthritis, or stroke. A food survey, with repeated 24-h recall, was used to assess food intake and meal patterns. Interviews with 18 participants were conducted with open-ended questions. The interviews were further analysed with a thematic framework approach.The findings showed that eating events were distributed over a 24-h period.Further, co-living men had a significantly larger number of eating events over the day (p=0.001). No differences in daily energy intake were observed between co-living and single-living men. Co-living men’s hot eating events were compared with those of single-living men more often cooked from fresh ingredients (p=0.001), including a greater mix of vegetables/roots (p=0.003).Thematic analysis revealed three different approaches to food-related activities(FRA), namely ‘Cooking as a pleasure’, describing joy in cooking; ‘Cooking as a need’, indicating no habits or skills in cooking; and ‘Food is served’, that is, being served meals by a partner. The men's approaches to FRA were affected in particular by gender-related roles, but also by changed life circumstances, activity limitations, personal interests, and a wish to maintain continuity and independence. Further adaptive strategies were used among the men in attempts to maintain continuity and independence in FRA. In conclusion, single-living older men, especially those with activity limitations, were identified as being a vulnerable group from a nutritional perspective. Further, health care efforts in promoting FRA should preferably be individualised with respect to the older man’s approach to these activities.</p>

The overall aim was to improve the knowledge and understanding of eating habits of older men with somatic diseases, and the men's perceptions about managing food-related habits, such as grocery shopping and cooking. A total of 67 men between 64 and 89 years of age were visited in their homes on two occasions with 1-2 weeks in between. The participants were diagnosed with one of the three diseases Parkinson’s disease, rheumatoid arthritis, or stroke. A food survey, with repeated 24-h recall, was used to assess food intake and meal patterns. Interviews with 18 participants were conducted with open-ended questions. The interviews were further analysed with a thematic framework approach.The findings showed that eating events were distributed over a 24-h period.Further, co-living men had a significantly larger number of eating events over the day (p=0.001). No differences in daily energy intake were observed between co-living and single-living men. Co-living men’s hot eating events were compared with those of single-living men more often cooked from fresh ingredients (p=0.001), including a greater mix of vegetables/roots (p=0.003).Thematic analysis revealed three different approaches to food-related activities(FRA), namely ‘Cooking as a pleasure’, describing joy in cooking; ‘Cooking as a need’, indicating no habits or skills in cooking; and ‘Food is served’, that is, being served meals by a partner. The men's approaches to FRA were affected in particular by gender-related roles, but also by changed life circumstances, activity limitations, personal interests, and a wish to maintain continuity and independence. Further adaptive strategies were used among the men in attempts to maintain continuity and independence in FRA. In conclusion, single-living older men, especially those with activity limitations, were identified as being a vulnerable group from a nutritional perspective. Further, health care efforts in promoting FRA should preferably be individualised with respect to the older man’s approach to these activities.

Darbe atlikta teorinė ugdymo turinio individualizavimo samprata, nurodyti individualios programos rengimo principai ir etapai. Iškelta hipotezė, kad ugdydami vidutinius ir didelius specialiuosius ugdymosi poreikius patiriančius mokinius, mokytojai moko tų pačių temų, tik nustato skirtingą jų įsisavinimo laiką ir skirtingus mokymo būdus, o rengdami individualias kulinarijos pradmenų ugdymo programas vidutinius ir didelius specialiuosius ugdymosi poreikius patiriantiems mokiniams mokytojai derina bendrąsias ir specialiąsias programas. Anketinės apklausos metodu bei mokyklos dokumentų analize buvo atliktas tyrimas, kurio tikslas- ištirti ko ir kaip pedagogai moko aukštesniųjų lavinamųjų klasių mokinius ugdydami jų kulianrijos pradmenų gebėjimus. Parengtos rekomendacinės kulinarijos pradmenų ugdymo temos vidutinius ir didelius specialiuosius ugdymosi poreikius patiriantiems mokiniams, pravestas eksperimentinis mokymas, įvertinti ir palyginti mokinių gebėjimai gaminti valgį iki eksperimentinio mokymo ir po jo. Siekiama nustatyti, kokiais kriterijais remdamiesi mokytojai nustato, kokiu lygiu mokiniai įsisavino programą. Tyrime dalyvavo 30 specialiosios mokyklos aukštesniųjų lavinamųjų klasių mokinių technologijų mokytojų ir 60 5 - 10 lavinamųjų klasių mokinių. Empirinėje dalyje nagrinėjamas mokytojų suvokimas apie lavinamųjų klasių mokinių gebėjimą gaminti valgį, nustatomi trys mokinių gebėjimų lygiai: gebančių savarankiškai gaminti, gebančių gaminti su pagalba ir negebančių... [toliau žr. visą tekstą] / Development of cookery basics should help those children to accomplish the objective to be grown-ups, independent and able to take care of themselves. Schoolchildren, having acquired food preparation skills will have a greater freedom of choice and more possibilities to live a more independent life. Hypothesis: it is likely that poor cooking skills impede children independent functioning in social environment, therefore suggested topics for development of cookery program will satisfy the needs of children with extensive and extremely extensive educational needs and will benefit solution of this problem. 30 crafts teachers of upper grades of specialized school and 60 schoolchildren of extensive and extremely extensive special educational needs of upper grades (5-10) from specialized schools participated in the research. The most significant conclusions of empirical research: ● Data from teachers’ questionnaires reveal that all of them follow the program of “Cookery basics” and examine all of the recommended topics, least of their attention dedicating to the topics, such as “Essence of diet” and “Menu”. According to respondents, these topics do not meet children needs with extensive and extremely extensive special educational needs as well as possibilities to acquire them. ● Only fifth of participants are able to cook independently, about two fifths cook with the supervision of a teacher and two fifths do not prepare food at all. This confirms our hypothesis that poor... [to full text]

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Food choices, food purchases and convenience food preparation by a group of mildly intellectually handicapped students are investigated. These students attend John Grant High School, in Lachine, Quebec, for continued academic intervention and vocational training. Results indicate most of these young adults make food choices based on a desire for good nutrition. There is a significant correlation (p $<$ 0.05) between nutrition knowledge and choosing nutritious foods in this sample. Yet the knowledge needed to make sound food choices is insufficient, as is the knowledge of food marketing. Families are the major influence on food selection and preparation, but as a source of information are found to be lacking. At school, home economics contributed most to students' knowledge of foods. Students found food preparation instructions particularly difficult to follow; students who had repeatedly prepared foods had greater success in producing an acceptable outcome. For this population practice is needed in making optimal food choices, menu planning and food preparation.

The nineteenth-century English middle class was strongly influenced by science, industry, and capitalist managerial techniques. These trends also made their way into the domestic space, where women negotiated their application, particularly in the kitchen. This thesis examines domestic life in the context of the popularization of science and the history of technology and management to come to a fuller understanding of how middle-class women ran their homes between about 1800 and 1880, a period of broad industrialisation and business growth. The values of fact, precision, rationality, and order influenced the practice of cookery, the physical technologies in the home, and the management of people, time, and money. The middle-class male workspace celebrated the same values; women were the domestic counterparts of their husbands. Although the prescriptive literature was not always slavishly followed, adherence to these values, both at work and at home, could help cement the familys social status. / History

[Truncated abstract] Faba bean (Vicia Faba L.) ranks third worldwide in overall production among coolseason legume crops and is used as a main source of protein both for food and feed purposes in many parts of the world. Australia is a major exporter of faba beans and the price received depends on the quality of the seed especially colour of the seed coat. Consumers don?t like faba beans that are dark coloured or that have blemishes on the seed coat. Environmental staining and storage discolouration deteriorate seed colour causing substantial economic losses to growers and grain handlers. To investigate the influence of environmental conditions, especially during pod/seed development and maturity, on the degree of environmental staining, field trials were conducted using four faba bean varieties (Fiord, Fiesta, Ascot and Cairo) in a range of environmental conditions under the Mediterranean-type climate of south western Australian grain belt. Although a majority of seeds had good colour but 3-25% were stained up to an unacceptable level across the trials and this varied with location and variety. Seeds formed later in plant development (located on the upper nodes of the plant) were more stained than seeds formed earlier (located on the lower nodes). This may be due to end of season environmental factors, such as high temperature and light intensity, and water and nutrient stress. Similarly seeds formed on small and weak plants, which may have developed under stressful conditions, had more staining than seeds formed on normal sized and healthy plants. Genotypic variation was also evident with Fiord showing greater staining than Ascot, Fiesta and Cairo. The cause of environmental staining appears to be complex but was associated with phenolic contents. Storage discolouration was influenced by a number of factors including temperature, seed moisture content, light and storage period and these were critical in determining storage life. ... Faba bean hardness, examined by the hard-to-cook test, also increased with increased storage temperature. There was a high negative correlation (r2 = 0.98) between storage temperature and cooking ability of faba bean. There was a three-fold increase in lignin content of faba bean stored at 50°C compared to those stored at 5°C and it was correlated with bean hardness (r2 = 0.98). Reduction in free phenolics was negatively correlated (r2 = 0.75) with bean hardness. The environmental staining in faba bean can be minimized with correct choice of varieties, robust agronomic practices to establish and maintain healthy plants and the use of mechanical graders and colour sorters. For minimizing storage discolouration faba beans must be dehydrated to ≤12% seed moisture content and stored in insulated bins (silos) or at least bins painted white and constructed under trees shades. In addition occasional flushing with N2 will further help reduce the colour darkening. The above approaches will improve quality, market opportunities, price and hence profitability of faba bean in the farming systems.

Thesis (M.A.)--State University of New York at Binghamton, Department of Anthropology, 2004. / Includes bibliographical references.