This thesis addresses the relationship between the identity of Mormon women and the performance of domesticity through the analysis of recipes published in four magazines between 1870 and 1970. Through the quantitative and qualitative analysis of recipes published in the Woman’s Exponent, Young Woman’s Journal, Relief Society Magazine, and The Improvement Era, patterns in recipe type, ingredients, language, and publication emerged to prompt questions about the roles of specific themes and recipe types. Beginning with the Retrenchment period in 1870, this thesis examines how Mormonism protected itself culturally through economic isolation by encouraging the preservation of food instead of purchasing similar products. In the 1890s the Young Woman’s Journal used bread recipes to teach young women and girls about the importance of self-sufficiency and simplicity in a time of great cultural change and turmoil within the Mormon community. Twentieth-century Mormon women continued to use recipes as a method of identity expression and cultural change as they sought to gain respectability by assimilating into mainstream American culture. The domestic science movement heavily influenced the recipes written by Mormon women at this time as they sought to retain the domestic practices of their past by becoming model homemakers. During both World Wars, Mormon women proved themselves champions of American causes through strict adherence to rationing efforts. Mid-century Mormon women continued to use recipes to prove their belonging not only to American womanhood but also to Mormon womanhood as they focused their energy on homemaking and mothering both as a patriotic duty and a religious experience. The study and analysis of the recipes published by and for Mormon women during this time shows that Mormon women used their performance of domesticity to express their identity as belonging to Mormon womanhood through the specific requirements of Table Retrenchment, even as those requirements changed over time.

A presente tese se orientou a partir de três eixos investigativos principais, de forma a balizar uma narrativa sobre a cultura alimentar brasileira, com enfoque no Nordeste do país. Primeiramente, aborda a mudança paradigmática do francesismo para o americanismo no Brasil, iniciada principalmente com o cinema de Hollywood nos anos 1930 e com a presença militar estadunidense nas capitais nordestinas na década seguinte. Em segundo lugar, busca compreender as visões de abundância dos Estados Unidos que marcaram o imaginário dos brasileiros, principalmente durante e logo após a Segunda Guerra Mundial. Finalmente, a pesquisa objetivou entrelaçar os dois primeiros eixos com a temática da industrialização, força-motriz da preponderância norte-americana no pós-guerra e meta fugidia de um Brasil que buscava se tornar moderno, entre as políticas públicas de Vargas e de Kubitscheck, e também pela ação de iniciativas privadas. Dessa forma, o recorte temporal se situa entre a chamada Revolução de 1930 e o Golpe Militar de 1964, em uma narrativa focada no Recife, econômica e politicamente a cidade mais importante do Nordeste. Assim, foi possível visibilizar temas pouco abordados dentro da historiografia brasileira, dessa forma viabilizando novas visões, questionamentos e debates na área da História Social. / The present thesis stemmed from three main research axes, to establish a narrative about the Brazilian food culture, focusing on the Northeast of the country. Firstly, it addresses the paradigmatic shift from Frenchism to Americanism in Brazil, initiated mainly with the Hollywood cinema in the 1930s and with the US military presence in the Northeastern capitals in the following decade. Secondly, it seeks to understand the visions of abundance of the United States that marked the Brazilian imagination, especially during and shortly after World War II. Finally, the research aimed to interweave the first two axes with the theme of industrialization, the driving force of the American preponderance in the post-war period as well as the elusive goal of a Brazil that sought to become modern between the public policies of Vargas and Kubitscheck, and by the action of private initiatives. Thus, the timeframe lies between the so-called Revolution of 1930 and the Military Coup of 1964, in a narrative focused on Recife, economically and politically the most important city in the Northeast. Thus, it was possible to visualize topics that were little discussed within the Brazilian historiography, thus making possible new visions, questions and debates in Social History.

LIMA, Maria de Fátima Farias de. Imagens regionais e restaurantes temáticos: comida, cultura e lugar. 2010. 123f. – Dissertação (Mestrado) – Universidade Federal do Ceará, Programa de Pós-graduação em Sociologia, Fortaleza (CE), 2010. / Submitted by Gustavo Daher (gdaherufc@hotmail.com) on 2017-08-03T14:10:57Z No. of bitstreams: 1 2010_dis_mfflima.pdf: 1079454 bytes, checksum: ecd6131cf1ceb7307133635a87682322 (MD5) / Approved for entry into archive by Márcia Araújo (marcia_m_bezerra@yahoo.com.br) on 2017-08-04T19:17:38Z (GMT) No. of bitstreams: 1 2010_dis_mfflima.pdf: 1079454 bytes, checksum: ecd6131cf1ceb7307133635a87682322 (MD5) / Made available in DSpace on 2017-08-04T19:17:38Z (GMT). No. of bitstreams: 1 2010_dis_mfflima.pdf: 1079454 bytes, checksum: ecd6131cf1ceb7307133635a87682322 (MD5) Previous issue date: 2010 / The study of the dissertation presents has as purpose to understand the pratical discourse and (re)construction of a regional image of food, used by the owner of the two thematic restaurants, located in the region of Fortaleza, Ceará: Chica Sinhá and Lá na Roça. Especialized in sertão’s culinary, this firms shows us, in details of their compositions, a large field of simbolic relactions and productions, from them emerge and which help to build. This way, I back to look for the history, as a process full of cognitive staying and cognitive ruptures, searching to reflect about the way of social objetivation of the regional cusine ideia, adopt and reframe by the mentioned restaurants. Following a verified trend also in the other places of Brasil and the rest of the world, in Ceará, the adoption of tourism by the government (as a growing form of aceleration the local economic devoloping) and the expressions changings imposed to the modern urban food consumption (driven by industrialization and padronization of the gender food) they are in the midle of conceptions and padronization movements this type of peculiar cusine. / O estudo que esta dissertação apresenta tem como objetivo compreender as estratégias, práticas e discursivas, de (re)construção de uma imagem regional do alimentar, utilizadas por proprietários de dois restaurantes temáticos, localizados na região metropolitana de Fortaleza, Ceará: o Chica Sinhá e o Lá na Roça. Especializados na chamada “culinária sertaneja”, esses estabelecimentos revelam, nos detalhes de sua composição, um amplo campo de relações e produções simbólicas, do qual emergem e o qual ajudam a constituir. Nesse sentido, volto o olhar para a história, como um processo permeado de permanências e rupturas cognitivas, procurando refletir acerca dos caminhos de objetivação social da idéia de cozinha regional, adotada e ressignificada pelos restaurantes citados. Seguindo uma tendência verificada também noutras partes do Brasil e do mundo, no Ceará, a adoção do turismo pelo poder público (como alavanca para o desenvolvimento econômico local) e as expressivas mudanças impostas ao consumo alimentar urbano moderno (impulsionadas pela industrialização e padronização dos gêneros alimentícios) estão no cerne dos movimentos de concepção e valorização desse tipo tão peculiar de culinária.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / O estudo que esta dissertaÃÃo apresenta tem como objetivo compreender as estratÃgias, prÃticas e discursivas, de (re)construÃÃo de uma imagem regional do alimentar, utilizadas por proprietÃrios de dois restaurantes temÃticos, localizados na regiÃo metropolitana de Fortaleza, CearÃ: o Chica Sinhà e o Là na RoÃa. Especializados na chamada âculinÃria sertanejaâ, esses estabelecimentos revelam, nos detalhes de sua composiÃÃo, um amplo campo de relaÃÃes e produÃÃes simbÃlicas, do qual emergem e o qual ajudam a constituir. Nesse sentido, volto o olhar para a histÃria, como um processo permeado de permanÃncias e rupturas cognitivas, procurando refletir acerca dos caminhos de objetivaÃÃo social da idÃia de cozinha regional, adotada e ressignificada pelos restaurantes citados. Seguindo uma tendÃncia verificada tambÃm noutras partes do Brasil e do mundo, no CearÃ, a adoÃÃo do turismo pelo poder pÃblico (como alavanca para o desenvolvimento econÃmico local) e as expressivas mudanÃas impostas ao consumo alimentar urbano moderno (impulsionadas pela industrializaÃÃo e padronizaÃÃo dos gÃneros alimentÃcios) estÃo no cerne dos movimentos de concepÃÃo e valorizaÃÃo desse tipo tÃo peculiar de culinÃria. / The study of the dissertation presents has as purpose to understand the pratical discourse and (re)construction of a regional image of food, used by the owner of the two thematic restaurants, located in the region of Fortaleza, CearÃ: Chica Sinhà and Là na RoÃa. Especialized in sertÃoâs culinary, this firms shows us, in details of their compositions, a large field of simbolic relactions and productions, from them emerge and which help to build. This way, I back to look for the history, as a process full of cognitive staying and cognitive ruptures, searching to reflect about the way of social objetivation of the regional cusine ideia, adopt and reframe by the mentioned restaurants. Following a verified trend also in the other places of Brasil and the rest of the world, in CearÃ, the adoption of tourism by the government (as a growing form of aceleration the local economic devoloping) and the expressions changings imposed to the modern urban food consumption (driven by industrialization and padronization of the gender food) they are in the midle of conceptions and padronization movements this type of peculiar cusine.

Este trabalho investiga a relação entre gastronomia e sustentabilidade por meio da análise crítica do sistema de produção e consumo que incide sobre a cultura do \'comer fora\' e da análise crítica do discurso de operadores (chefs ou restaurateurs) de equipamentos de Alimentos e Bebidas (restaurantes) de diferentes tipologias nas microrregiões de Limeira e Piracicaba e proximidades. Verificar em que medida os estabelecimentos escolhidos têm ações compatíveis com o que se aproxima do que poderíamos chamar de sustentabilidade ambiental, alicerçada no conceito de \'territorialização\' dos alimentos utilizados - um conceito em construção - a valorização dos produtos naturais e o respeito à produção do \'saber e sabor do lugar\'. Trata-se aqui, à guisa de hipótese, admitir que o discurso gastronômico atual, que defende a bandeira do \'território\' (ou do \'km 0\') e da sazonalidade das matérias-primas, está longe de orientar as escolhas dos chefs de cozinha e dos responsáveis pelos estabelecimentos em questão. Mas também podemos admitir que o saber gastronômico está, em determinados casos, comprometido com a sustentabilidade ambiental e a preservação da biodiversidade, a viabilidade da agricultura familiar e os destinos do planeta, de um modo mais abrangente. / This work investigates the relationship between gastronomy and sustainability through the critical analysis of the system of production and consumption that focuses on the culture of \'eating out\' and of the critical analysis of the discourse of operators (chefs or restaurateurs cut) of equipment of food and beverages (restaurants) of different typologies in the microregions of Limeira and Piracicaba and nearby. Check to what extent the establishments chosen have actions compatible with that approaches what we could call for environmental sustainability, founded on the concept of \'territorialisation\' of foods used - a concept in building - the exploitation of natural products and the respect of the production of \'know and taste of the place\'. It is here, by way of a hypothesis, admit that the speech current gastronomic, who defends the flag of \'territory\' (or \'km 0\') and the seasonality of raw materials, is far from the choices of the chefs cooking and of persons responsible for the establishments in question. But we can also admit that the know gastronomic is, in certain cases, committed to environmental sustainability and the preservation of biodiversity, the viability of family agriculture and the destinations of the planet, in a more comprehensive way.

The present dissertation attempts to follow and analyze each and every individual stage of food provisioning of a late medieval monastic community. Chapter One is an introductory survey, describing the topic, its status quaestionis, problems and methodology. Chapter Two establishes the geography of crops in the rural hinterland of Norwich, with each manor specializing in different crop. A close analysis of the crop geography partially supports the Von Thünen thesis. Chapter Three looks at the agricultural trends of the demesnes. Roughly speaking, the period between c. 1290 and 1370 was a history of wheat’s expansion at the expense of rye, on the one hand, and legume shrinkage at the expense of grazing land. Chapter Four discusses annual grain acquisition, its components and disposal. It shows that about eighty per cent of the total supply derived from harvest, while the remainder came in form of tithes, grants and purchases. Chapter Five deals with the human and equine interaction. The bovine population was certainly dominant, but the draught horses easily outnumbered the oxen. Each year,the Priory authorities saved a great deal of money, because of (virtually) free customary carting service. Chapter Six explores the space for storing and processing of the annual grain supply. The five adjacent buildings, namely the Great Granary, brewery, bakery, mill and staples, allowed most effective cooperation between dozens of Priory labourers working in victual departments, on the one hand, and decreased transportation costs. Chapter Seven attempts to establish the relation between the Priory population, its annual grain supply and demand. Conversion of the grain into approximate calorific and financial equivalent reveals that the supply must have exceeded the demand. Chapter Eight is deals with the actual consumption of the grain supply. As far as Norwich monks are concerned, their annual bread and ale supply has certainly exceeded their normal requirements and there is no hint about selling the surplus. Joining the bread and ale accounts with those of the cellar, we arrive at astonishing calorific figures. Chapter Nine discusses the charity activities of Norwich Priory, particularly connected to the distribution of bread and ale among the needy. There were three distinctive groups: hermits, prisoners and paupers. According to almoner’s accounts, the Priory allocated generous sums of loaves and ale to the paupers.

The present dissertation attempts to follow and analyze each and every individual stage of food provisioning of a late medieval monastic community. Chapter One is an introductory survey, describing the topic, its status quaestionis, problems and methodology. Chapter Two establishes the geography of crops in the rural hinterland of Norwich, with each manor specializing in different crop. A close analysis of the crop geography partially supports the Von Thünen thesis. Chapter Three looks at the agricultural trends of the demesnes. Roughly speaking, the period between c. 1290 and 1370 was a history of wheat’s expansion at the expense of rye, on the one hand, and legume shrinkage at the expense of grazing land. Chapter Four discusses annual grain acquisition, its components and disposal. It shows that about eighty per cent of the total supply derived from harvest, while the remainder came in form of tithes, grants and purchases. Chapter Five deals with the human and equine interaction. The bovine population was certainly dominant, but the draught horses easily outnumbered the oxen. Each year,the Priory authorities saved a great deal of money, because of (virtually) free customary carting service. Chapter Six explores the space for storing and processing of the annual grain supply. The five adjacent buildings, namely the Great Granary, brewery, bakery, mill and staples, allowed most effective cooperation between dozens of Priory labourers working in victual departments, on the one hand, and decreased transportation costs. Chapter Seven attempts to establish the relation between the Priory population, its annual grain supply and demand. Conversion of the grain into approximate calorific and financial equivalent reveals that the supply must have exceeded the demand. Chapter Eight is deals with the actual consumption of the grain supply. As far as Norwich monks are concerned, their annual bread and ale supply has certainly exceeded their normal requirements and there is no hint about selling the surplus. Joining the bread and ale accounts with those of the cellar, we arrive at astonishing calorific figures. Chapter Nine discusses the charity activities of Norwich Priory, particularly connected to the distribution of bread and ale among the needy. There were three distinctive groups: hermits, prisoners and paupers. According to almoner’s accounts, the Priory allocated generous sums of loaves and ale to the paupers.

Theme of diploma thesis is Aspects of choosing food by students of Faculty of Education of University of South Bohemia in České Budějovice. Aim of thesis is to discover aspects which influence choosing food by students of Faculty of education of University of South Bohemia in České Budějovice. Aim is to compare wether price is directly proportional to quality. Discover which aspects of choosing food students prefer. Find out differences of choosing food by students of program Education for health and on the contrary students of Information technology on Faculty of Education of University of South Bohemia in České Budějovice. Theoretical part of thesis is aimed to history of food, factors which influence choosing of food, principles of healthy nutrition and insight of tests which evaluate quality of food. Practical part is aimed to research. With using questionnaire were discovered aspects choosing food by students of Faculty of Education of University of South Bohemia. Data was statistically evaluated and the conclusion of thesis was deduced

Este trabalho investiga a relação entre gastronomia e sustentabilidade por meio da análise crítica do sistema de produção e consumo que incide sobre a cultura do \'comer fora\' e da análise crítica do discurso de operadores (chefs ou restaurateurs) de equipamentos de Alimentos e Bebidas (restaurantes) de diferentes tipologias nas microrregiões de Limeira e Piracicaba e proximidades. Verificar em que medida os estabelecimentos escolhidos têm ações compatíveis com o que se aproxima do que poderíamos chamar de sustentabilidade ambiental, alicerçada no conceito de \'territorialização\' dos alimentos utilizados - um conceito em construção - a valorização dos produtos naturais e o respeito à produção do \'saber e sabor do lugar\'. Trata-se aqui, à guisa de hipótese, admitir que o discurso gastronômico atual, que defende a bandeira do \'território\' (ou do \'km 0\') e da sazonalidade das matérias-primas, está longe de orientar as escolhas dos chefs de cozinha e dos responsáveis pelos estabelecimentos em questão. Mas também podemos admitir que o saber gastronômico está, em determinados casos, comprometido com a sustentabilidade ambiental e a preservação da biodiversidade, a viabilidade da agricultura familiar e os destinos do planeta, de um modo mais abrangente. / This work investigates the relationship between gastronomy and sustainability through the critical analysis of the system of production and consumption that focuses on the culture of \'eating out\' and of the critical analysis of the discourse of operators (chefs or restaurateurs cut) of equipment of food and beverages (restaurants) of different typologies in the microregions of Limeira and Piracicaba and nearby. Check to what extent the establishments chosen have actions compatible with that approaches what we could call for environmental sustainability, founded on the concept of \'territorialisation\' of foods used - a concept in building - the exploitation of natural products and the respect of the production of \'know and taste of the place\'. It is here, by way of a hypothesis, admit that the speech current gastronomic, who defends the flag of \'territory\' (or \'km 0\') and the seasonality of raw materials, is far from the choices of the chefs cooking and of persons responsible for the establishments in question. But we can also admit that the know gastronomic is, in certain cases, committed to environmental sustainability and the preservation of biodiversity, the viability of family agriculture and the destinations of the planet, in a more comprehensive way.

Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2016-11-29T11:28:28Z No. of bitstreams: 1 Lucia Helena Soares de Lima.pdf: 4997282 bytes, checksum: 4157d612b7c246d6539ae09251bc7957 (MD5) / Made available in DSpace on 2016-11-29T11:28:28Z (GMT). No. of bitstreams: 1 Lucia Helena Soares de Lima.pdf: 4997282 bytes, checksum: 4157d612b7c246d6539ae09251bc7957 (MD5) Previous issue date: 2016-09-05 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This research aims to understand the process of transformation of paulista cuisine, by examining the instruments used in food preparation in the city of São Paulo during the first half of the 20th century. The analysis of documents in the periodicals of the time, such as advertisements and articles on city subjects, books written, and surveys conducted during this period, enabled the perception of how new urban problems such as disease and collective living spaces interfered in the domestic space and in eating habits, and influenced research in the health arena as well as the adoption of hygiene policies. This analysis also made it possible to verify that while the adoption of modern kitchen tools and new dishes was incorporated by the most economically favored segment, the lack of support from public policies and the financial difficulties of much of the population determined the delay in the acquisition of the gas stove, despite the advance of industrialization and the growth of the economy / Esta pesquisa tem como propósito compreender o processo de transformação da cozinha paulista a partir dos instrumentos utilizados no preparo da comida na cidade de São Paulo durante a primeira metade do século XX. A análise de documentos veiculados nos periódicos da época, como propagandas e matérias sobre os assuntos da cidade, livros escritos e inquéritos realizados durante esse período, possibilitou a percepção de como os novos problemas urbanos, como doenças e habitações coletivas, interferiram no espaço doméstico, na alimentação e influenciaram pesquisas na área da saúde e na adoção da política higienista. Possibilitou verificar também que enquanto a conquista de modernos instrumentos de cozinha e a realização de novos pratos foi incorporada pelo segmento mais favorecido economicamente, a falta de condições oferecida pelas políticas públicas e as dificuldades financeiras de grande parte da população determinaram o atraso na aquisição do fogão a gás, apesar do avanço da industrialização e do crescimento da economia