The topic is approached from the perspective of table fellowship, the primary focus being Jesus' commensality with toll collectors and sinners. The fundamental hypothesis is that Jesus typically arrived akletos at meals as an itinerant stranger, and that this explains the epithet "glutton and drunkard." Part One sets the parameters, and delineates the materials, methods, and approach adopted in the study. In Part Two, ancient traditions of hospitality and feasting are examined, providing the background material for exegesis of relevant NT texts in Part Three. It is found that toll collectors represent hosts to Jesus, while "sinners" gain entry to meals as his umbrae. Both groups are eligible for the kingdom, as are paidia (young slaves/servants), who exemplify humility. Some possible reasons are advanced for Jesus' criticism of Pharisees, but it is emphasised that they are not implicated in his death. The importance of hospitality is indicated by the fact that reception of Jesus and/or his disciples necessarily entails an invitation to a shared meal. In contrast, merely giving alms to strangers/wayfarers who seek hospitality signifies rejection. Any such breach of hospitality mores will incur harsh punishment at the final judgment. The supposition that Jesus was a guest at the Last Supper allows for an innovative interpretation of his words and actions, particularly since it is proposed that as well as the Twelve, akletoi were present, viz. women, slaves/servants, and possibly Gentiles. It is suggested that the depiction of Jesus in the Synoptics may have been influenced by a pre-existing literary archetype that facilitated the combination of some fictional characteristics with historical elements. The proposed reconstruction of the historical Jesus demonstrates the centrality of hospitality, commensality, and humility in his teaching and practice, a finding that is consistent with the ideals and table fellowship of early Christian communities. The apparent dichotomy between hospitality and hostility indicates a need to follow Jesus' injunction to love one's enemies, i.e. to practise philoxenia.

Abstract I denna studie är syftet att ökaförståelsen för förskolemåltidens sociala värde och lärandemöjligheter, detta genom en kvalitativ ansats som bygger på en narrativ metod där vi utgår från pedagogers berättelser och erfarenheter. I studien användes tekniken intevjuer och åtta olika verksamma pedagoger från två olika förskolor har intervjuats. Den ena förskolan erbjuder pedagogiska måltider kostnadsfritt medan den andra förskolan inte erbjuder kostnadsfria måltider. Resultatet påvisar att pedagogerna ser den pedagogiska måltiden som en gemensam och social stund, en commensality som präglas av lugn och trivsam måltidsmiljö. Vidare betonar pedagogerna vikten av att vara en förebild under den pedagogiska måltiden. I resultatet framgår det även att pedagogerna var överens om att som pedagog är det en självklarhet att äta tillsammans med barnen. Pedagogernas narrativ är samstämmig och kan därmed förstås som en del av förskolans kunskapskultur, och en praktikgemenskap som ses meningsfull och viktig att bevara.

The increased mobility of people, as they relocate for job or work opportunities, cause some families to be separated for a substantial amount of time. Since this prevents the dinner table from being the natural gathering point for families, other ways of sustaining the relationships must be considered. This thesis finds that the feeling of togetherness is an important quality of eating together, and explores how this can be transferred to a physically distant family member. By exploring ongoing connectedness and symbols of presence, a concept is proposed to aid families in long distance relationships, to feel togetherness.

Food programs that provide employees free meals have become increasingly popular at tech companies. Through the use of multiple research methods including photo documentation, observations, and interviews, this thesis will explore the foodscape created by Airbnb’s food program. This thesis seeks to understand the ways in which a company can promote health, sustainability, and commensality in a food program and avoid inadvertently causing negative health outcomes. The research presented here will help offer insights into how offering free meals can affect the culture of the workplace and the health of employees with the hopes of identifying areas for future research.

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p. 1-79 / Submitted by Santiago Fabio (fabio.ssantiago@hotmail.com) on 2013-04-08T19:47:38Z No. of bitstreams: 2 Dissertacao Ana America Froes02.pdf: 3884331 bytes, checksum: 9312ad15724cf04922f3e404f5940483 (MD5) Dissertacao Ana America Froes01.pdf: 3884331 bytes, checksum: 9312ad15724cf04922f3e404f5940483 (MD5) / Approved for entry into archive by Rodrigo Meirelles(rodrigomei@ufba.br) on 2013-04-09T17:35:15Z (GMT) No. of bitstreams: 2 Dissertacao Ana America Froes02.pdf: 3884331 bytes, checksum: 9312ad15724cf04922f3e404f5940483 (MD5) Dissertacao Ana America Froes01.pdf: 3884331 bytes, checksum: 9312ad15724cf04922f3e404f5940483 (MD5) / Made available in DSpace on 2013-04-09T17:35:15Z (GMT). No. of bitstreams: 2 Dissertacao Ana America Froes02.pdf: 3884331 bytes, checksum: 9312ad15724cf04922f3e404f5940483 (MD5) Dissertacao Ana America Froes01.pdf: 3884331 bytes, checksum: 9312ad15724cf04922f3e404f5940483 (MD5) Previous issue date: 2010 / As práticas alimentares são uma expressão da dinâmica existencial e social, sendo significadas em cada momento da vida desde o nascimento até a morte, passando por fases que envolvem a vida acadêmica e profissional. Assim ela está sujeita à adaptação a diversas provocações como a moda, a necessidade de inserção, estabelecendo assim no seu gesto tácito uma capacidade dialógica. Estudos anteriores buscaram compreender a comensalidade entre estudantes universitários moradores em residências universitárias, demonstrando que tanto a comensalidade, entendida como a superação da naturalidade do ato de comer, quanto as práticas alimentares podem se alterar em função deste momento de vida. Este estudo qualitativo se propôs a compreender as práticas alimentares dos estudantes do curso de nutrição da Universidade Federal da Bahia, havendo enfoque no aspecto etnográfico da comensalidade e narrativas produzidas pelas entrevistas realizadas com 8 alunos do curso de nutrição em períodos diferentes da formação. Foram observados diversos aspectos que interferem na comensalidade do estudante como a acepção do estudante acerca de sua própria prática alimentar e seus desdobramentos, que incluem a vigília de si e a vigília do outro, como parte da aprendizagem alimentar do futuro profissional nutricionista, sintetizada na expressão de “dar o exemplo” como uma necessidade. Ressalta-se que a reconstrução das práticas alimentares é também parte construção da identidade profissional. Detectou-se que há uma ausência de tempo e espaço alimentar na vida acadêmica dos estudantes de nutrição envolvendo ainda aspectos como custo de comer fora de casa, a falta de uma organização curricular que contemple os espaços de tempo para o deslocamento e a alimentação dos alunos. Em se tratando de universitários jovens, esta experiência da comensalidade cotidiana no ambiente universitário, fora do lar, passa a ser um marco na história alimentar destes estudantes. Por fim, o estudo demonstra que o esboço curricular do nutricionista não oferta condições de possibilidade para uma prática alimentar saudável conforme preconizada pelos discursos oficiais de saúde e alimentação e nutrição e, consequentemente, pela própria formação, assim como não há espaços no projeto pedagógico do curso para que os alunos reflitam de si e de suas práticas alimentares, elemento considerado de fundamental importância para o processo formativo. / Salvador

Bakgrund: Mat och måltider kan intas på olika sätt; med familjen, med vänner eller ensam. Familjemåltider och kompismåltider är två olika typer av måltider som ungdomar naturligt har i sin vardag. Forskning menar att familjemåltider värderas högt medan kompismåltiderna är ett sätt att umgås och skapa relationer med kompisar. Mat kan förebygga folksjukdomar och den sociala samvaron i en måltid uppskattas av ungdomar men det som äts i de olika måltidssituationerna påverkas av vem man äter med – familj, kompisar eller ingen. Syfte: Syftet med studien var att undersöka ungdomars syn på hemlagad mat, måltider och att äta tillsammans. Metod: Data samlades in genom 14 semistrukturerade kvalitativa intervjuer baserade på en frågeguide med öppna frågor. För att rekrytera intervjupersonerna kontaktades rektorer och HKK-lärare på grundskolor i två svenska kommuner. Intervjupersonerna hade fyllt 15 år och gick i årskurs nio. Exklusionskriterierna var framför allt geografiska. I enlighet med de fyra etiska huvudkraven behandlades all data konfidentiellt. Intervjupersonerna och deras skolor gavs fingerade namn. Resultat: Studiens deltagare upplevde hemlagad mat och familjemiddagar som norm. Hemlagad mat upplevdes generellt som nyttigare; fisk och köttbullar som man själv lagat var nyttigare eftersom man visste vad som fanns i. Det var vanligare att äta ute med kompisar än med familjen och kompismåltiden upplevdes som roligare än familjemåltiden men i kompismåltiden gavs onyttigare mat som pizza och hamburgare företräde. Slutsats: Vi ser utifrån vårt resultat att det finns ett gap mellan ungdomars kunskap om nyttig mat och deras förmåga att tillämpa denna kunskap i måltidssituationer utanför familjen. Vi ser därför en möjlighet att använda den här studiens resultat till att hitta nya undervisningskanaler där vi kan främja förmågan att välja nyttig mat i alla sammanhang. / Background: Food and meals can be consumed in various ways; with family, friends or alone. Research claims that family meals and meals with friends are different kinds of meals occuring naturally in day-to-day of youth. Research points to the appreciation of family meals whilst meals with friends constitute a way to hang out. Healthy food is known to being able to prevent some national diseases and being toghether is appreciated by youth. What is actually eaten in different meal situations, however, is affected by with whom you dine with – family, friends or no-one. Objective: The objective of this study was to inquire into youth’s view on food, meals and eating together. Method: Data was collected through 14 semi-structured qualitative interviews based on a guide with open end questions. To recrute the interviewees, principals and home economics teachers in compulsory schools in two Swedish communes were contacted. The interviewees had turned 15 and were in the final year of compulsory school. The exclusion criteria were mainly geographical. In compliance with the ethical demands, all data was treated confidentially and the interviewees and schools received ficticious names. Results: The participants perceived home cooked food and family dinners as norm. Home cooking was generally perceived as healthier; fish and meat balls prepared by one self was seen as healthier since one knew what was in them. It was more common to eat out with friends than with family and meals with friends were percieved as more entertaining than family meals. Meals with friends were often spontaneous acts where more unhealthy food, like pizzas and hamburgers, were prioritized. Conclusion: We can detect a gap between youth’s knowledge on healthy food and their ability to apply that knowledge in meal situations outside of the family. We therefore see a possibility to use the result of this study to find new channels of education so that youth can develop the ability to apply previously aquired knowledge on the importance of healthy food also when eating with friends.

This thesis project covers a ten week exploration in Human Food Interaction. Employing a Research through Interaction Design methodology with a focus on Celebratory Technologies, this paper focuses on the research question, “How can celebratory technologies enhance social engagement between diners in commensality and raise awareness of the otherwise hidden process of cooking using auditory cues of food preparation?” A physical computing prototype using a Makey Makey Board with Processing is integrated into three user test sessions during dinner time to assess the effects of auditory cues of food preparation on the diners. The prototype is then evaluated using the qualities of Celebratory Technologies in addition to considerations of technological limitations and potential for future growth.

Denna uppsats ämnar redovisa en kollaborativ autoetnografisk studie utifrån begreppen värdskap, sociologi, kommensalitet och främlingen. Studiens övergripande syfte är att skapa en förståelse kring hur måltidsevent anordnade i Umeå via mobil-applikationen Airdine upplevs ur värdens perspektiv. Studien bygger på tre event upprättade med aktionsforskning som grund, det vill säga en iscensättande och deltagande roll intas av oss som värdar. Metoden kollaborativ autoetnografi innebär i denna uppsats att två personer dokumenterar varsin uttömmande autoetnografi om sina innerliga tankar och reflektioner kring värdskapet, dessa reflektioner utgör studiens empiri. Studien har resulterat i djupa uttömmande reflektioner kring värdarna kopplat till det induktiva teoretiska ramverket. Slutsatsen pekar på aktionsforskning tillsammans med kollaborativ autoetnografi att kunna fungera som ett komplement till varandra och vara ett intressant nytt verktyg för framtida forskning inom hospitality-fältet. / This paper aims to account for a collaborative autoethnography study based on the concepts of hospitality, sociology, commensality and the stranger. The general purpose of the study is to create an understanding around how meal-events arranged in Umeå through the mobile-application Airdine are percieved from the perspective of the host. The study revolves around three events executed with action research as its base, in other words a staging and participatory roll is taken by us as hosts. In this paper collaborative autoethnograpy means that two people each document a complete and exhaustive field-journal regarding their innermost thoughts and reflections around their hospitality, these reflections will then make up the empirics of the study. The study has resulted in profound exhaustive reflections surrounding the hosts connected to the identified theoretical framework. The conclusion points at action research paired together with collaborative autoethnography to compliment each other and of being a possibly interesting tool for future research within the hospitality field.

Made available in DSpace on 2016-04-25T19:20:34Z (GMT). No. of bitstreams: 1 Ursulina Maria Silva Santana.pdf: 1493374 bytes, checksum: 61dbdab56c721ce543a49b9f834ccc1a (MD5) Previous issue date: 2015-02-10 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / From the reading of the book Grande Sertão: Veredas by Guimarães Rosa this thesis aims to contribute for the understanding of relationship between food and religion. According to the author s notes where he talks about the presence of food in the country s dry countryside Sertão found in his classical novel, one can realize through Riobaldo s narrative two specific cuisines: the inner cuisine and the outer cuisine. Two different cuisines, within their own characteristics, establishing relationships between people and social groups. The menu is shown during the countryside s journey done by the group and in the sharing moments with those who they meet along their way. Because it is a search in the context of the Science of Religion discipline, the cuisine itself, the cooking practices and the sharing of the meal will be focused on its religious aspect as something that transcend the materiality , constituting in this way a sacred manifestation / appearance. This paper aims to state the importance of the distinct cuisines shown by Riobaldo in his narrative and how they work in their specifities, the utilization and consumption of ingredients. Thus the building of the Brazilian cuisine will allow an understanding of the significant kind of food that created the menu while a mystic from the countryside is perceived from the gestures that are shown and from the relationships that are established while sharing the food / A presente tese pretende a partir da leitura da obra Grande sertão: veredas, de Guimarães Rosa, contribuir para a compreensão das relações entre comida e religião. A partir dos registros do autor sobre a presença da comida no sertão encontrada em seu clássico romance, identificamos, na narrativa conduzida pela personagem Riobaldo, duas cozinhas, caracteristicamente sertanejas: a cozinha de dentro e a cozinha de fora . Duas cozinhas que, em suas especificidades, organizam as relações entre sujeitos e grupos sociais. O cardápio é apresentado durante o caminho do sertão feito pelo grupo, e nos momentos de partilha com aqueles que encontram durante o percurso. Por se tratar de uma pesquisa no contexto da Ciência da Religião, a cozinha, o cozinhar e a partilha do alimento serão focalizadas em seu aspecto religioso como algo que transcende a materialidade, se constituindo como uma manifestação do sagrado. Pretende-se verificar a importância das cozinhas descritas por Riobaldo na narrativa, entendendo as dinâmicas da cozinha de dentro e de fora em suas especificidades, na utilização e consumo dos ingredientes. Dessa maneira a construção da cozinha brasileira vai permitir compreender os alimentos significativos que formaram o cardápio, ao mesmo tempo em que se percebe uma mística sertaneja a partir dos gestos que são apresentados e das relações que são estabelecidas ao compartilhar a comida