Japan, as a country with remarkably strong tradition of craftsmanship, undertook significant changes in this area in the 20th century. One of the main areas in this field is a Japanese folk pottery. The aim of this paper is to present how the ceramic craft and all its aspects transformed from the Meiji Restoration to the present. Firstly, it focuses on introducing the styles of folk pottery and the way traditional potters in the Tokugawa period worked, then it focuses on various influences which affected the field and the changes that brought. In the final part, the work focuses on the description of ceramic craft nowadays, the comparison with the past and tries to contemplate on the philosophy of tradition.

Master of Regional and Community Planning / Department of Landscape Architecture/Regional and Community Planning / Katherine Nesse / The following report examines the craft beer industry as a major component of the beverage production cluster in Northern Colorado. By using the four locational determinants derived by Porter (1990) as a framework, this study evaluates the role of geography as a key component in an industry’s ability to foster a competitive advantage. Despite his focus on national competitiveness, Porter's diamond model has influenced strategic thinking on a regional scale (Stimson, Stough & Roberts, 2006). In turn, it can help us to understand the interactions that underlie localized cluster dynamics. The cluster conception in economic development literature assumes that each of Porter's components is equally spatially connected. Resources are focused towards building assets in a region defined by analyzing the cluster. However, factors of the craft beer industry in Northern Colorado did not completely adhere to the traditional parameters of regional cluster geography. Personal interviews with key actors involved in the craft beer industry, along with economic data revealed that local factors are not always the driving force behind the development of the craft beer industry. In addition, the data analysis indicates that determinants of cluster success may be significant at various geographic scales. Locational determinants may not operate within the same area as defined by cluster analysis. Thus, this report closes with a recommendation to consider the significance of proximity when looking to increase the competitiveness of a given industry cluster—for the relationship between locational determinants and geography varies between factors.

The thesis An Extraordinary Encounter with Chekhov strives to examine the process and phases involved in the design of the set for Anton Chekhov's Three Sisters. This play was produced in the Spring of 2007, at the University of New Orleans. This production was chosen by the graduate committee, as the final work to complete my Master of Fine Arts degree in set design. I seek to examine the nature of the creative process for the set design through a series of encounters, from the initial encounter with the play to the various encounters with the director and other collaborators. These various encounters will include the, research and preparation to the final creation of the set design examined in detail. Copies of all the research, renderings, photos, draftings and any supporting materials that were relevant to the creative process will accompany the text of the thesis.

Chronologically I have described the different environments that I have been exposed to in the past five years and how my interactions with the different locations have affected my work. I started writing about what I was doing a year after finishing my undergraduate degree, when I started to feel as though I needed to re-invent my work in a way that also meant trying to see the process of creating art differently. I didn't know yet how this new work would begin to generate, or what would inspire it, but I knew that I was seeking a studio practice that would be personal enough to sustain a lifetime of exploration. In the end I found the inspiration had always been all around me.

We dated vernacular folk crafts (traditional snow shovels) made of beech wood (Fagus crenata Bl.) in north-central Japan. A raw chronology was constructed for the folk crafts, spanning the period from 1721 to 1953 (233 years). The raw chronology was crossdated using a reference chronology in central Japan. Eventually, tree-ring dates were confidently determined for 26 out of 44 samples. The final tree-ring dates of the folk crafts ranged between 1872 and 1953. We used oral folkloric records collected in a public survey for comparison and verification of our results. The time period of use of the folk crafts was supposed to range between the late Meiji Period and the beginning of the Pacific War (World War II), and the tree-ring dates were generally consistent with the date range. However, the final tree-ring dates were after the Pacific War for two youngest samples, showing better agreement with the historical change in industry of modern Japan. The tree-ring dates demonstrate the potential to describe the historical use of the artifacts more accurately than the folkloric records. In addition, the existing site chronology of Japanese beech has been better replicated using the folk craft samples. The chronology can possibly be further extended using archaeological wood from historical buildings.

Background: The production of textile crafts requires resources and skilled artisans. In modern times, textile crafts sold in the global market are often made through collaboration involving artisans and profit, social and non-profit enterprises with aim to globalize the aesthetic or styling, structural aspects, and marketability of the crafted product. Collaboration is understood here as two or more enterprises working together towards common profit ideologies, values or goals. Textile craft producer Jordan River Foundation’s (JRF) and IKEA’s Social Entrepreneurship Initiative; collaboration creates home furnishing collections through design and product development, that aim to promote and develop so called local crafts-based economy. Need: In a collaboration, the textile craft producer plays the role of leveraging its resources, and keeps the capability to test its making in the design development and implementation process of craft products. It is thus this need to know of how these collaborative relationships function from a producer’s perspective, emphasizing on the most value adding factor of the design development process. Purpose: The purpose of the study was to investigate and understand primarily from the craft producer Jordan River Foundation’s point of view, the collaborative design development and implementation process with IKEA. Method: The study is a qualitative, narrative, analysing the data and experience from a two-week participatory field study at Jordan River Foundation. Conclusion: As exposed through the collaboration, with IKEA, JRF is challenged with working with cost efficient process of the usage of materials and techniques in design development and methods of craft production, and at the same time maintains its niche as a craft producer. The study concludes that collaborative design efforts in textile crafts, uplifts and enhances, tangible and intangible values. Within the perspective of textile management, the knowledge of collaborative design development in textile crafts interconnects new spaces and turns skill knowledge into a force of competitive advantage for the participating organisations.

With this project, I wish to question the processes of designing for normative, active bodies and create opportunities for more inclusive and democratic sports. It aims to render and re-engineer sports equipment as we know them.   The design thesis has been developed based on research and experiences of exclusion regarding accessible equipment for Parasports. From a norm-critical standpoint, my collaborator Ebba and I have therefore developed a new Paralympic seat and back support for the sport of rowing. As a norm-creative innovation, its design addresses the particularities of the individual body and its specific needs.  The project investigates the combination of co-creation, craft and norm-creative methods as a pragmatic and alternative approach to sports equipment. By 3D scanning Ebba’s body, digital and physical iterations were in combination with manual crafts, principles of the making. The result shows great potential as the equipment are fully functional, it consists of a sandwich construction with a (Nomex) core and layers of high modulus carbon fibre. The back support is adjustable in four axis points.  I state that if we want to engage in sustainable sports equipment, the notions of co-creation, norm-criticality and crafts have good potential in formulating inclusive and accessible outcomes that are both desirable, valuable and satisfying for people with disobedient bodies.

O início da produção de cerveja, entre 6000 e 8000 anos, a receita e a forma como era feita mudou com o tempo, passando por inovações conforme os avanços da ciência e tecnologia. As principais mudanças foram adição do lúpulo na bebida e uso de cultura pura de levedura em sua fermentação. Para inovar na produção de cervejas podemos fazer uso de adjuntos não convencionais e de fermentações mistas com o uso de diferentes micro-organismos para conferir características desejadas a bebida. A fim de se obter uma cerveja única, com características diferenciadas, testamos o uso de grãos de kefir de água como inoculo na fermentação de cerveja artesanal. Foi testada a fermentação do kefir em solução de açúcar mascavo 10% (m/v) com e sem adição de lúpulo. Um planejamento fatorial 2x2x3 foi realizado na fermentação de mosto cervejeiro para avaliarmos o efeito da massa de grãos inoculada, da quantidade de lúpulo e da temperatura. Em seguida foi feita uma fermentação teste iniciando em 16 °C e terminando em 20 °C, depois foi feita uma cerveja de kefir puro malte, uma cerveja de kefir com adição de suco de maracujá e uma cerveja utilizando fermento cervejeiro. Por fim foram feitas as análises físico-químicas e análise sensorial para aceitação e intenção de compra. Observamos que o lúpulo tem efeito sobre a fermentação tradicional do kefir, impactando o crescimento e acidez. Na fermentação de mosto cervejeiro a temperatura e o parâmetro mais significativo para a produção de álcool. Produzindo as cervejas nas melhores condições identificadas, encontramos para o kefir o fator de conversão de 0,41 g/g que corresponde a aproximadamente 76% de eficiência; para o fermento cervejeiro o YP/S foi de 0,45 g/g e eficiência de 84%. Na análise sensorial, as cervejas de kefir apresentaram desempenho superior a feita com fermento cervejeiro seco, mostrando diferença estatisticamente significativa na aceitação de seu aroma e sabor. Com uso do kefir de água como inoculo na fermentação e possível fazer uma boa cerveja com complexidade de aroma e sabor, de modo a contribuir para o desenvolvimento da tecnologia cervejeira e para o uso de fermentações mistas. / The beginning of beer production was between 6000 and 8000 years, the recipe and the beer process was made changed, through innovations as science and technology advanced. The main changes were the addition of hops in the beverage and use of pure culture of yeast in the fermentation. To innovate in the production of beers we can make use of unconventional adjuncts and mixed fermentations with the use of different microrganisms to impart desirable characteristics to the beverage. In order to obtain a unique beer with complex aroma and balanced taste, we tesetd the use of water kefir grains as inoculum in the fermentation of craft beer. The fermentation of kefir in brown sugar solution 10% (w/v) with and without presence of hops was tested. A 2x2x3 mixed factorial design was carried out in the fermentation of brewer\'s wort to evaluate the effect of factors inoculated grain mass, hop quantity and temperature. Them a fermentation test was made starting at t 16 °C and ending at 20 °C, for make a pure malt kefir beer, and a kefir beer with the addition of passion fruit juice and also the same recipe using a commercial brewer\'s yeast. After, the physical-chemical analyzes and sensorial evaluation were done for check acceptance and purchase intention. The presence of hops showed to have effect on the fermentation of kefir, impacting the growth and acidity. In fermentation of brewer\'s wort the factor that had the greatest impact on the alcohol content was the temperature. Producing the beers under the best conditions identified, resulting for the kefir a ethanol yeild coefficient of 0.41 g/g corresponding to approximately 76% efficiency; for the brewing yeast the YP/S was 0.45 g/g and 84% efficiency. In the sensorial evaluation the kefir beer presented superior performance that obtained with the dried yeast, showing a statistically significant difference in the acceptance of aroma and taste attribute. In this way the use of water kefir as inoculum in the fermentation it\'s possible to make a good beer with complexity of aroma and taste, thus contributing to the development of brewing technology and the use of mixed fermentations.

TITLE: A pupil with Down's syndrome in craft classes at primary school AUTHOR: Bc. Libuše Kabylová DEPARTMENT: Department of Pedagogy SUPERVISOR: PhDr. Marie Linková, PhD. ABSTRACT: This thesis is divided into theoretical and practical part. The theoretical part explains the conceps Down's syndrome, mental retardation, their context and it also defines integration and inclusion. There are also informations about the causes of Down syndrome and its typical physical features and possible health complications. It also mentions the behaviour of children with this disability, their development and possibilities of upbringing and education. The second chapter characterizes the teaching of Craft in lower secondary school with the help of general educational programme. The practical part gives the informations about the primary school where the joint education was realized. It also provides information about the concrete educational programmes with consideration to the subject Craft. Afterwards it follows its own research and analysis of lessons. Methodological work is solved by observation and dialogues. This thesis concludes with a final summary and evaluation. All the pictures are used with permission of statutory representative. KEYWORDS: education, school, Down's syndrome, Craft, inklusive education

Under de senaste årtiondet har mikrobryggerier runt om i världen tagit allt större marknadsandelar från nationella och internationella bryggerier. Trots en växande marknad är marknadsklimatet däremot långt ifrån idealiskt för många småbryggare. Lönsamheten är låg och marknaden präglas av hårdare konkurrens. Att upprätthålla konkurrenskraft är därmed allt viktigare för mikrobryggeriernas överlevnad. För att skapa konkurrenskraft är det fördelaktigt att ha god förståelse för konsumenten. Då tidigare forskning pekar på att strävan efter autenticitet är en betydande del av konsumtionen finns det två kritiska frågor när det kommer till konsumentinsikt inom marknaden. Varför väljer konsumenter ett specifikt varumärke inom hantverksöl? Vilka egenskaper är mest inflytelserika för att en konsument ska uppfatta ett varumärke inom hantverksöl som autentiskt? En kvalitativ studie genomfördes för att få svar på dessa frågor. Utifrån studiens analys och resultat är sociokulturella och transformativa motiv framträdande i konsumtionen. Valet av varumärke påverkas starkt av sociala influenser, kvalitet och exogena faktorer som smak och identitet. Lokal anknytning till varumärket är en framträdande variabel i köpbeslutet. Faktorer som påverkar intrycket av autenticitet är en blandning av egenskaper som kvalitet, värderingar, historia. Respondenterna grundar sin bedömning både på känsla och objektiv information. Det emotionella intrycket tenderar däremot att ha en större effekt på studiens deltagare. Avslutningsvis framgår det att trovärdighet är en avgörande aspekt för att ett varumärke inom hantverksöl ska kunna upprätthålla ett autentiskt intryck. / During the last decade microbreweries have been steadily gaining market share from the large national and international beer breweries. However, despite a growing market the current state is not ideal for most brands seeking to expand their operation. For instance, the market is characterized by fragmentation and there is a widespread agreement that consumers are enchanted by novelty. Still, little is know about the craft beer consumer. As previous research conclude that consumption of craft products is closely associated with the search for authenticity two critical questions emerge in terms customer insight. Why do consumers choose a specific craft beer brand? What influences a consumer to ascribe authenticity to a craft beer brand? A qualitative study was conducted to address these questions. Based on the analysis of the results the consumption is catalysed by an interworking process of taste, socio-cultural and psycho-transformative needs. The choice of brand is strongly influenced by quality, social stimuli and exogenous variables such as taste and self-congruity. A sense of local identity tends to evoke strong self-congruity effects. Variables underpinning authenticity includes a mixture of properties such as quality, values, brand heritage. While respondents draw on both indexical and icon cues to base judgements, iconic cues tends to generate strong effects in first encounter with brands. Finally, credibility in all forms is shown to be crucial in order to sustain an authentic impression as a Swedish craft beer brand.