郭麗兒. / "2009年2月". / "2009 nian 2 yue". / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 183-192). / Abstracts in Chinese and English. / Guo Li'er. / 論文摘要 --- p.I / ABSTRACT --- p.II / 致謝 --- p.III / Chapter 第一章 --- 引言 --- p.1 / 硏究目的及背景 --- p.1 / 文獻回顧 --- p.7 / 硏究方法 --- p.16 / 硏究範圍及限制 --- p.22 / 論文結冓 --- p.25 / Chapter 第二章 --- 蛋糕班一女性身份的交流 --- p.27 / 糕餅在香港的歷史發展 --- p.28 / 課堂設置 --- p.33 / 導師：新女性楷模 --- p.38 / 「家庭烹飪」VS「課堂烹飪」 --- p.41 / 烹飪與女性身體 --- p.45 / 有別於傳統的女性身份承傳 --- p.47 / 助手：隱藏的傳統性別角色 --- p.49 / 學員：學烹飪也學做女人 --- p.52 / 烹飪與性別角色 --- p.57 / 小結 --- p.61 / Chapter 第三章 --- 中菜班一烹飪論述的角力 --- p.63 / 學烹飪媒介在香港的發展 --- p.64 / 課堂提供者的前設 --- p.69 / 導師：專業的否定 --- p.76 / 助手：幕後的權威 --- p.80 / 學員：建構合適的烹飪 --- p.83 / 烹飪論述的角力 --- p.85 / 學烹飪、學做家庭主婦 --- p.90 / 小結 --- p.94 / Chapter 第四章 --- 家庭烹飪的特質 --- p.96 / 烹飪的二元對立 --- p.98 / 廣義的家庭烹飪 --- p.100 / 家庭烹飪的操作 --- p.109 / 家庭烹飪的理念 --- p.116 / 烹飪的目的 --- p.119 / 家庭烹飪的模式 --- p.124 / 家庭烹飪的特質 --- p.134 / 烹飪班、家庭與烹飪承傳 --- p.139 / 小結 --- p.143 / Chapter 第五章 --- 烹飪與女性的人生階段 --- p.145 / 未婚階段 --- p.146 / 新婚階段 --- p.154 / 中年階段 --- p.159 / 家庭面向：烹飪與女性身份的承傳與否定 --- p.163 / 社會面向：香港三代女性的烹飪故事 --- p.171 / Chapter 第六章 --- 總結 --- p.176 / 參考書目 --- p.183 / 英文文獻 --- p.183 / 中文文獻 --- p.190 / 網頁及多媒體資料 --- p.191

Thesis (MEd) -- Auckland University of Technology, 2005. / Also held in print (166 leaves, 30 cm.) in Wellesley Theses Collection (T 641.507 EMM)

Thesis (Ph. D.)--Rutgers University, 2007. / "Graduate Program in Sociology." Includes bibliographical references (p. 243-252).

Orientador: João Roberto Gomes de Faria / Banca: José Carlos Plácido da Silva / Banca: Paulo Eduardo Gomes Bento / Resumo: Esta pesquisa é um estudo ergonômico em vinte e uma unidades de alimentação e nutrição (UAN), de escolas do Município de Marília, através de uma Análise Ergonômica do Trabalho (AET). Foram abordadas e avaliadas condições organizacionais do sistema produtivo, as condições ambientais das cozinhas em que o trabalhador passa a maior parte do dia, a qualidade de vida durante a jornada e pós-jornada de trabalho e as necessidades prioritárias para um desempenho satisfatório da profissão. Os resultados vão ao encontro com algumas suposições acerca dos motivos das queixas e situações incômodas como resultantes em termos de espaço de trabalho, sua organização, posturas dos trabalhadores e condição psicossocial. Outras são variáveis de cruzamento de dados entre o trabalhador e sua vida rotineira após a jornada de trabalho, situações em que a saúde e o bem-estar do trabalhador pode estar sendo afetada. Toda a pesquisa foi realizada por meio de métodos e técnicas que procuram desvendar os aspectos negativos e positivos que envolvem tal profissão. A abordagem investigativa teve como princípio o levantamento de dados referencias, estudos técnicos ambientais, pesquisa de campo direta e tabulação de informações. Alguns resultados reforçam teorias e outros surpreendem pelos dados variáveis que podem tem influências diretas no desempenho do trabalhador, e devem ser observadas com especial atenção numa pesquisa mais aprofundada / Abstract: This research is an ergonomic study in twenty-one feeding and nutrition unists (FNU), in schools located in Marília through an ergonomic analyses of work (EAW). The organizacional conditions of production system were evaluated, the environmental conditions of kitchens where the workers spend most of the day. Life quality during and after the worktime and the most important needs for a satisfactory performance in the job. The results reached some premise of multi-task professions in which the reasons for complaining and the uncorfortable situations are due to and unfitness in therms of workplace, organization, posture and psyco-social conditions. Others are variables from crossdata about the worker and his daily life after the worktime, situations in which the health may be directly affecting the worker's physical and emotional wellness. The wole research was carried out throught methods and techniques that tried to unveil negative and positive aspects that concern such profession. The investigative approach was primarily the data colleting referencies, environmental technical studies, direct workplace research and information tabulation. Some results reinforce theories and others are surprising for the varying data which may have direct influences on the worker's performance and must be focused with special attentin for a further research / Mestre

Current studies in the field of occupational sociology often present the deficiency of regarding workplace and work community as a backdrop, in front of which workers perform their duties. The two elements have not been receiving the attention they deserve. In light of this, this thesis argues that instead of merely setting the scene for investigation, workplace and work community are crucial and deciding factors in the construction of work identity. During the process, the influence of clients, including supervisors, peers and customers also comes in and participates in portraying this identity. Employing data collected through personal work experience, participant observation and in-depth interviews in commercial kitchens, this thesis advocates a conceptual model to explain the impact of these elements during the construction of work identity, and the dynamics among them therein. In terms of research method, this is also a demonstration of the importance of "going back to the workplace" when conducting similar researches under the auspice of occupational sociology. / Fung Yat-chung. / "December 2004." / Adviser: Lui Tai-lok. / Source: Dissertation Abstracts International, Volume: 67-01, Section: A, page: 0356. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (p. 200-202). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. [Ann Arbor, MI] : ProQuest Information and Learning, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract in English and Chinese. / School code: 1307.

This thesis examines the shift from traditional on-site industry education (apprentice style learning) to tertiary education in academically-centred institutions, with particular emphasis on professional culinary education. With the deceptively seamless transition of numerous crafts and trades from their traditional apprentice/journeyman training and education schemes, into the tertiary education sector - from the late 1960s up until today - a crack had been created in the education process. The government had acknowledged that the possible 'confusion' and 'drop back' in traditional training schemes and apprenticeships had, to some extent, been a case of confusion or misinterpretation on the part of trade and industry and new trainees. Particularly, when the general comprehension of the 'newly' altered Education Act, New Apprenticeship Act and government-promoted shift of autonomous industry bodies to a centralised State controlled system had been largely ineffective, there was an observable decline in the traditionally mentored and educated crafts and trades. The investigation extends beyond the recent 'symptoms' of changing government Acts, extensively developing (global) tertiary education and evolving industry education responsibility to explore the deeper influences and controls of change which have brought us to where we are today. This exploration will cover a diversity of education history, government policy, industry renovation and significant world events which have changed the path of the modern journeyman and professional craft and trade education. Within the New Zealand context, little research has been found or published on this particularly involved theme [the Modern Journeyman and professional culinary education], which, by its absence has contributed to a wide chasm of unanswered enquiries and uncertainties, which now needs to be investigated. This treatise explores three key areas of 'power and control' within the arenas of politics, education and industry education. These are considered through the multi-perspective lenses of critical social science, existentialism and postmodernism. Specific attention is paid to the practical aspects of the evolving (culinary) Journeyman and the seemingly repetitive patterns of 'power and control' that have emerged from the multifarious disciplines and time-frames. Throughout the development of Western European education and the advancement of craft and trade (knowledge and practices), there has been a question of value, ownership and 'privilege' attached to who, how, where and what can be taught and learnt. And in many cases the State has either stepped in to regulate the process - as a matter of civil duty, or has taken over the process - as a form of social and ideological control. In the case of the Culinary Journeyman, the New Zealand tertiary system and the shifting authorities of professional knowledge and practice, the price which may eventually be extracted for the targeted control of education practice (mentored/apprenticed learning) and professional knowledge development, may be more than the cost of an admission to a professional tertiary cookery course in the future.

The thesis studies history-making in Melbourne’s central civic sphere, from its emergence in the 1880s to its decline in the 1930s. It identifies public history’s major themes and forms, and the relationships between them, based on four main cases of history-making: the articulation of the past and history in Melbourne’s 1888 Centennial International Exhibition; the historical backgrounds, development, unveilings and partial after-lives of Sir Redmond Barry’s statue, unveiled in Swanston Street in 1887, and the Eight Hours’ Day monument, unveiled in Carpentaria Place in 1903; and history-making around Victoria’s 1934-1935 Centenary Celebrations, with special emphasis on the Shrine of Remembrance and a detailed study of Cooks’ Cottage.

The thesis studies history-making in Melbourne’s central civic sphere, from its emergence in the 1880s to its decline in the 1930s. It identifies public history’s major themes and forms, and the relationships between them, based on four main cases of history-making: the articulation of the past and history in Melbourne’s 1888 Centennial International Exhibition; the historical backgrounds, development, unveilings and partial after-lives of Sir Redmond Barry’s statue, unveiled in Swanston Street in 1887, and the Eight Hours’ Day monument, unveiled in Carpentaria Place in 1903; and history-making around Victoria’s 1934-1935 Centenary Celebrations, with special emphasis on the Shrine of Remembrance and a detailed study of Cooks’ Cottage.

Šio darbo objektas – pasirengimas vaišėms bei pačios vaišės. Darbo tikslas – aptarti XX a. II pusės – XXI a. pradžios Suvalkijoje ruošiamų vaišių ypatumus. Siekiant šio tikslo, keliami tokie uždaviniai: 1) aprašyti pasiruošimą vaišėms: parodyti, kiek dėmesio moterys skiria savo išvaizdai, kokias dovanas perka, kaip vaišėms puošiama namų aplinka bei vaišių stalas; 2) aptarti samdomų muzikantų kolektyvą, progas, kuriomis jie samdomi, atliekamą repertuarą, muzikantų užmokestį; 3) aprašyti samdomų šeimininkių darbo ypatumus, progas, kuriomis jos samdomos, užsakovų keliamus reikalavimus, šeimininkių atlyginimą; 4) aptarti įvairioms vaišėms patiekiamų patiekalų bei gėrimų asortimentą; 5) palyginti Suvalkijos ir Žemaitijos regionų XX a. II pusės vestuvių puotas. Rašant darbą, daugiausia remtasi pačios darbo autorės surinktais duomenimis. Tam buvo parengtos keturios anketos. Apklausos buvo atliktos 2006 – 2007 metais Suvalkijoje. Darbo pradžioje aptariamas pasirengimas vaišėms. Dėmesys sutelktas į einančiųjų į vaišes proginius drabužius bei aksesuarus. Siekiama išsiaiškinti, kokios dovanos kokiomis progomis yra perkamos bei kiek tam skiriama lėšų. Taip pat kalbama apie vaišių aplinkos bei vaišių stalo puošimą. Iš atsakymų matyti, jog, atėjus šventėms, suvalkiečiai mėgsta puošti savo namų aplinką bei vaišių stalą. Aptariamos samdomų muzikantų pasirinkimą muzikuoti lėmusios priežastys, progos, kuriomis jie samdomi bei darbo sezoniškumas. Nemažai dėmesio skiriama švenčių metu... [toliau žr. visą tekstą] / The object of the work – the preparation for parties and the parties. The aim of the work – to discuss the parties‘ peculiaritys, which are organized in the second half of the 20th century – in the beginning of the 21st century in Suvalkia. To reach this aim, there are a few tasks: 1) describe the preparation for parties: show how much attention women allow to their appearance, what presents buy, how they for parties decorate surroundings of the houses and of the parties‘ tables; 2) discuss the association of the hired musicians, occasions, when they are hired, repertoire, their payment; 3) describe the work‘s peculiaritys of the hired cooks, occasions, when they are hired, demands, which give clients and their payment; 4) discuss dishes and drinks, which are prepared for various parties; 5) compare the wedding‘s balls in Suvalkia and in Samogitia. The work is written with reference to the information, which was collected by work‘s author. For that reason was prepared four questionnaires. Interviews were done in 2006 – 2007 in Suvalkia. In the beginning of the work it‘s talking about the preparation for parties. Attention is concentrated to the occasional women‘s clothes and other similar things. Author wants to find out, what presents for what occasions people buy and how much money they spend for that. Also it‘s talking about parties‘ surroundings and parties‘ tables decorations. Respondents‘ answers tell, that suvalkiečiai like to decorate their houses‘ surroundings and... [to full text]

This thesis examines the shift from traditional on-site industry education (apprentice style learning) to tertiary education in academically-centred institutions, with particular emphasis on professional culinary education. With the deceptively seamless transition of numerous crafts and trades from their traditional apprentice/journeyman training and education schemes, into the tertiary education sector - from the late 1960s up until today - a crack had been created in the education process. The government had acknowledged that the possible 'confusion' and 'drop back' in traditional training schemes and apprenticeships had, to some extent, been a case of confusion or misinterpretation on the part of trade and industry and new trainees. Particularly, when the general comprehension of the 'newly' altered Education Act, New Apprenticeship Act and government-promoted shift of autonomous industry bodies to a centralised State controlled system had been largely ineffective, there was an observable decline in the traditionally mentored and educated crafts and trades. The investigation extends beyond the recent 'symptoms' of changing government Acts, extensively developing (global) tertiary education and evolving industry education responsibility to explore the deeper influences and controls of change which have brought us to where we are today. This exploration will cover a diversity of education history, government policy, industry renovation and significant world events which have changed the path of the modern journeyman and professional craft and trade education. Within the New Zealand context, little research has been found or published on this particularly involved theme [the Modern Journeyman and professional culinary education], which, by its absence has contributed to a wide chasm of unanswered enquiries and uncertainties, which now needs to be investigated. This treatise explores three key areas of 'power and control' within the arenas of politics, education and industry education. These are considered through the multi-perspective lenses of critical social science, existentialism and postmodernism. Specific attention is paid to the practical aspects of the evolving (culinary) Journeyman and the seemingly repetitive patterns of 'power and control' that have emerged from the multifarious disciplines and time-frames. Throughout the development of Western European education and the advancement of craft and trade (knowledge and practices), there has been a question of value, ownership and 'privilege' attached to who, how, where and what can be taught and learnt. And in many cases the State has either stepped in to regulate the process - as a matter of civil duty, or has taken over the process - as a form of social and ideological control. In the case of the Culinary Journeyman, the New Zealand tertiary system and the shifting authorities of professional knowledge and practice, the price which may eventually be extracted for the targeted control of education practice (mentored/apprenticed learning) and professional knowledge development, may be more than the cost of an admission to a professional tertiary cookery course in the future.