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The general aim of this thesis is to use foodwork and cooking in Sweden as a way to better understand theoretical questions about men and masculinities. Paper I discusses how an increased public interest in elaborate cooking and gastronomy in Sweden, a country with a cultural idealization of gender equality, could explain why men in Sweden assume responsibilities for domestic cooking without feeling emasculated. Papers II, III and IV draw on interviews with 31 men from 22 to 88 years of age and with different levels of interest in food. Paper II shows how domestic foodwork and cooking are associated with ideas of Swedish progress in terms of gender equality and culinary skills. Paper III demonstrates further that domestic cooking is not only a responsibility which men assume, but also a way of being sociable with friends, partners and children. Thus, both papers II and III challenge the idea that men only cook at home if they enjoy it. The data rather indicate that domestic foodwork responsibilities are a cultural expectation of men in Sweden, ingrained in desirable masculine practices. Paper IV explores men’s responses to media representations of food. The interviewed men responded to these representations with indifference, pragmatism, irony, and at times even hostility. In general, the responses are based on gender and age-differentiated taste distinctions and notions of masculine and culinary excess. Paper V uses a mix of texts (81 online texts and two magazines) and observations from the food fairs GastroNord (2014 and 2016), Mitt kök-mässan (2014) and the chef competition Bocuse d’Or Europe (2014) complemented with pictures and videos. I argue that a Swedish culinary community that promotes Swedish culinary excellence is constructed by drawing on preestablished national (self-)images. This culinary community is constructed as open and tolerant, with ethical concerns for the environment and for nonhuman animals. Its culinary icons are represented by chefs in whites and the leading restaurants. In sum, this dissertation provides empirical and theoretical contributions to both food studies and gender studies that critically scrutinize men and masculinities. Food-issues are permeated by gender, both in people’s everyday life and in the gastronomic elite.

De senaste trettio åren har forskningen angående måltidsupplevelser ökat och delar som mötet, service, trender och värdskap har stått i fokus. Måltidsupplevelsen har beskrivits utifrån både gästens och producenten perspektiv på måltiden, men inte utifrån kocken.  I denna uppsatsen så studerades kockar, restaurangägares och restaurangchefers perspektiv kring kockens beteende i det öppna köket. Studien belyser begreppet värdskap och hur det förhåller sig till Goffmans dramaturgiska perspektiv, Five Aspects Meal Model, samt teorier om mänskligt beteende och social struktur inom restaurangbranschen. Studien har tagit avstamp i kvalitativ metod där fyra djupgående intervjuer genomförts utifrån respondentens perspektiv. Tematisk analys användes för att analysera materialet som resulterade i två teman: medvetenhet och interaktion. Det resultatet av denna studien visar är att kockar i ett öppet kök utför ett värdskap. Kockarna utför detta värdskap både i mötet med varandra och i mötet med gästen. / For the past 30 years, research on meal experiences has increased and parts of the meeting, service, trends and hosting have been the focus. The meal experience has been described from both the guest's and the producer perspective of the meal, but not from the chefs perspective. This thesis studies chefs, restaurateurs and restaurant managers perspective on behavior in the open kitchen. The study highlights the concept of hospitality and hospitableness, and how it relates to Goffman’s dramaturgical perspective in context of the meal, Five Aspects Meal Model and Whyte’s theories of human behavior and social structure in the restaurant industry. The study is based on a qualitative interview method for in-depth conversations from the respondent's perspective. Thematic analysis was used to analyze the content of the material and resulted in two themes ; awareness and interaction. The study shows that there is hospitality in the open kitchen and that the chefs perform this hospitality both in the meeting with each other and in the meeting with the guest.

L'Etude porte sur un groupe social, celui des chefs de guerre, ses contours et ses actions dans le Maine et ses abords durant la guerre de Cent Ans. Elle conduit à s'interroger sur less relations qui lient ces personnages aux rois et aux princes alors qu'ils accomplissent des actes militaires, judiciaires et politiques dans un cadre licite mais aussi à l'occasion illicite (criminalité). Elle amène à se poser la question de la pertinence du choix opéré au niveau de la base géographique retenue ; placés au coeur des tensions qui frappent l'ouest du royaume le Maine et ses abords subissent le passage des compagnies étrangères et finissent par être en grande part occupés par les Anglais. Le groupe intègre essentiellement des "Anglais" (Ecossais, Gallois...), des "Navarrais" et des Français tiraillés, à une époque donnée, entre Armagnacs et Bourguignons et issus en partie des milieux locaux. Le panel des rangs, des statuts et des tires de chefs de guerre est très divers. On discerne deux strates majeures. La base du recrutement est de celle de la petite noblesse rurale, voire de la bourgeoisie, tandis que les plus hauts titres sont réservés à ceux des hautes sphères nobiliaires que sont les princes de sang. Ces chefs de guerre ont une grande importance locale et régionale mais ils jouent aussi, d'une manière plus générale, un rôle majeur dans la structuration de la société nobiliaire Créant des us et coutumes, une idéologie et des habitus, s'intégrant dans les normes liées à leur groupe avec une vie sociale spécifique, notamment lors des joutes, avec la réalisation de gisants, d'épitaphes et d'autres formes de traces eschatologiques. Ces chefs de guerre créent une dynamique militaire et des stratégies d'ascension sociale à la fois au coeur de la sphère militaire mais aussi politique, et ce dans le cadre des cours princières et/ou royales. Ils ont une place de premier plan dans la genèse et l'essor de l'Etat monarchique et la construction de l'armée royale et princière. / The study focuses on a social group, the warlords, its borders and its actions in the Maine and its surroundings during the Hundred Years War.It raises questions about the relationships between these characters to kings and princes when they perform acts of military, judicial and policies in a legal framework but also the illegal acts. It raises the question of the relevance of the choice made concerning its geographical basis that placed in the heart tensions that hit western Maine county and its surroundings that suffered from the passage of Foreign companies and end up being largely occupied by the EngIish. The group mainly includes English (Scottish, Welsh...), the "Navarra" and French pulled at a given time between Armagnacs and Burgundians. The panel ranks, statutes and warlords titles are very different. One discerns two major stratas. The basis of recruitment is that of the small rural nobility or the bourgeoisie, while the highest shares are reserved for those high noble spheres which are the blood princes. These warlords have great local and regional importance but they also play in a more general way, a major role in the company's structure creating noble customs, ideology and habits integrating into related standards their group with a specific social, especially during tournaments with achieving recumbent, epitaphs and other forms of eschatological trace. These warlords are creating dynamic military and up ward social mobility stategies both at the heart of the military sphere but also policy, and as part of prince and / or royal courts. They have a prominent place in the genesis and development of the monarchical state and the construction of the royal and prince army.

Documento Confidencial. Não pode ser disponibilizado para consulta. / Tese de mestrado. Design Industrial. Faculdade de Engenharia. Universidade do Porto. 2010

Submitted by André Rivail Medrado (professor@medrado.adv.br) on 2016-10-11T13:48:23Z No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) / Approved for entry into archive by Renata de Souza Nascimento (renata.souza@fgv.br) on 2016-10-11T17:27:59Z (GMT) No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) / Approved for entry into archive by Renata de Souza Nascimento (renata.souza@fgv.br) on 2016-10-11T17:28:45Z (GMT) No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) / Made available in DSpace on 2016-10-11T17:34:51Z (GMT). No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) Previous issue date: 2016-09-05 / In this study, starting from the question about the possibility to qualify cooking as art, we analyze to what extent the Copyright Law would apply to the protection of culinary creations. The chefs are often referred to as artists, but little attention has been given to the aesthetic-philosophical foundation of this assignment, i.e., if effectively makes sense to qualify a culinary creation as art. The initial hypothesis of this paper is that, justified the art nickname to culinary activity, its product should therefore deserve the same protection as to the intangible property subjected to Copyright. However, in order to grant a more complete treatment of the topic discussed, we extended the initial scope, so as to evaluate also other institutes of intellectual property – namely, the trademarks, the trade dress, the industrial design, the patent and the trade secret – as potentially useful legal tools to protect different aspects or elements of the culinary creations. The study included two field research tools: one qualitative, which consisted of twenty interviews with qualified and renowned chefs in the gastronomic segment, based on a eleven semi-structured questions; and other quantitative, which consisted in the application of questionnaires to 86 chefs. / Neste trabalho, partindo da indagação sobre a possibilidade de se qualificar a culinária como arte, buscamos analisar em que medida o Direito Autoral seria aplicável à proteção de criações culinárias. Os chefs são frequentemente referidos como artistas, mas pouca atenção vem sendo dada ao fundamento estético-filosófico desta atribuição, ou seja, se efetivamente faz sentido qualificarmos uma criação culinária como arte. A hipótese inicial deste trabalho é que, justificada a alcunha de arte ao fazer culinário, seu produto deveria, por conseguinte, merecer abrigo dentre os bens imateriais passíveis de proteção autoral. Contudo, de modo a conferirmos um tratamento mais completo ao tema abordado, ampliamos o escopo inicial, de modo a avaliarmos, também, outros institutos da propriedade intelectual – nomeadamente, a marca, o conjunto imagem, o desenho industrial, a patente e o segredo empresarial – como ferramentas legais potencialmente úteis para a proteção de diferentes aspectos ou elementos das criações culinárias. O trabalho contou com duas ferramentas de pesquisa de campo: uma qualitativa, e que consistiu na realização de vinte entrevistas com chefs qualificados e renomados no segmento gastronômico, baseadas em um roteiro semiestruturado, composto por onze perguntas; e outra quantitativa, consistente na aplicação de questionários a 86 chefs de cozinha.

This is a limited linguistic study that focuses on contemporary language use of two British nationals who are well-known professionals within cooking, and who perform linguistically in the writing of cookery books and in television shows. There are two linguistic foci for the study: a gender perspective and a social class perspective. The aim is to evaluate the linguistic features that are characteristic of the two subjects in relation to the research approaches and in relation to previous research from these perspectives, and to compare their respective language use from the selected material. The study also aims to explore how the language use and linguistic style of each subject may contribute to his or her identity and to the professional image marketing processes the employ. A quantitative method is used for the study of specific linguistic features and to detect the presence or absence of these features. A qualitative approach is used when discussing and commenting on how the qualitative result may have impact on, or may contribute to, individual style, identity and professional branding. The texts for the study is randomly chosen and comprises written texts in two cookery books of each individual and spoken language in one television episode, of each person, from broadcasted cookery shows. Due to the randomly selected and limited data, the study does not claim to be statistically relevant. Rather, it presents possible tendencies. The results of the study show that the subjects act linguistically in accordance with traditional findings and previous research from the perspective of social class, but opposite to traditional findings regarding gender. This result raises the question as to whether or not class may have priority over gender as a linguistic feature, with higher relevance as a social variable, and further research is suggested within this area.

Pas de résumé / Doctorat en sciences politiques / info:eu-repo/semantics/nonPublished

Suite à l'émergence fulgurante de la Chine depuis 1978, le pays suscite l'intérêt des pays du monde entier. Après avoir accueilli de nombreux investissements étrangers, la plupart provenant des pays occidentaux, c'est au tour de la Chine de déployer ses ailes à l'étranger et d'investir outre-mer. Voulant bénéficier de ce nouveau tournant, le Québec souhaite jouir de ces investissements au sein de son économie. Cependant, les processus d'affaires peuvent s'avérer être complexes et difficiles tant la culture de chacune des parties prenantes diffère. Les résultats principaux révélés suite à l'enquête mettent en lumière les cibles d'amélioration, lesquelles sont regroupées sous le modèle des « 6C » : le Comportement, la Communication, la Coopération, la Connaissance de l'étranger, la Confiance et le Contrôle. Afin de relever le défi de la gestion interculturelle des implantations chinoises à l'étranger, les entreprises doivent accorder une importance toute particulière à ces six points dans le cadre du modèle de gestion de l'entreprise, c'est-à-dire aux niveaux de la planification, de l'organisation, de la direction et du contrôle.

Memoria para optar al título de Antropóloga Social / Los supuestos que guían la investigación dicen relación con la existencia de una cocina y cuisine mestiza en las regiones I. X y Metropolitana que poseería características propias, pero que estaría encubierta en operaciones culinarias homogéneas. Por otro lado, en cuanto a la preparación y al consumo serían las mujeres las transmisoras y reproductoras del lenguaje de los menús (sintaxis) cotidianos, generando por tanto los estilos de cada región. Por ello, las relaciones de género se expresarían simbólicamente en la cocina verificando el orden social y definiendo los códigos culturales regionales.