This thesis provides a practical translation of 101 Arabic recipes selected from three cookbooks by the distinguished Egyptian chef and author Osama El-Sayed, plus a long introduction discussing the history of Arab cuisine including cultural and linguistic factors and the translation strategies employed. The cookbooks are entitled Bil Hanna Wa Shiffa, (With Joy and Good Health) 2001; Maa Osama… Atyab, ‘With Osama, Food is more Delicious’[1], 2007; and Al-Halawiyat Al-Sharqiy, (Sweets of Arabia) 2010. I argue that food plays a defining role in shaping a culture and its identity. In general, Arabic recipes have been translated and many gaps exist in terms of adequate cooking terms and processes in English. This study attempts to reduce cross-cultural barriers by translating recipes both well-known Arabic dishes as well as lesser known dishes that also represent values, customs, and traditions important to Arabic language and culture. The study adopts terminology from Venuti’s dichotomy in translation, “foreignization” vs. “domestication” and draws upon both depending upon the circumstances and availability of adequate terms and expressions in English. After following a blended translations strategy, results show that out of 101 recipes, 35 are fully domesticated, 15 fully foriegnized, 19 partially domesticated and partially foreignized, and 32 foreignized with domesticated translations also provided. The last factor in determining the final version was a process of taste-testing. Each step of the translated recipe carefully “proofed” to ensure the edibility and overall quality of the dishes, showing that anyone who can read English can prepare any of the translated texts even with a humble knowledge of cooking. [1] This title, ‘With Osama, Food is more Delicious’ is my own English translation of the Arabic original Maa Osama…Atyab. The two other books have been published with their English on the Chef Osama El-Sayed’s main website. More details can be found in the following chapters.

Titre de l'écran-titre (visionné le 6 novembre 2023) / Plus nous essayons d'encadrer ses significations multiples, plus ses contours conceptuels nous échappent : la diète méditerranéenne cristallise des imaginaires touristiques, culturels et alimentaires ainsi que des utopies géopolitiques, commerciales et socioculturelles. La métamorphose de la diète méditerranéenne, en l'espace de soixante ans, d'une acception médicale de la nutrition à une valeur plus sociale (comme le partage des aliments à la table) et ensuite patrimoniale par sa récente officialisation à l'UNESCO, la rendent un concept très intéressant à étudier. La recherche proposée consiste en une étude ethnologique des impacts de la patrimonialisation de la diète méditerranéenne, inscrite en 2010 sur la liste représentative du patrimoine culturel immatériel de l'humanité de l'UNESCO par un consortium de pays méditerranéens (Espagne, Grèce, Italie et Maroc en 2010, Chypre, Croatie et Portugal en 2013). De par sa densité conceptuelle et la nébulosité de sa définition, mieux comprendre la diète méditerranéenne en tant qu'œuvre patrimoniale transnationale qui se décline en patrimoine médical, agroalimentaire et socioculturel, tel est l'objectif de cette recherche doctorale. Par sa patrimonialisation à l'UNESCO, la diète méditerranéenne constitue l'énième tentative de la construction de l'espace méditerranéen et une nouvelle étape dans l'invention de la « méditerranéité » sur une base sociale et alimentaire. C'est pour cela que cette recherche se propose d'analyser le concept de diète méditerranéenne comme un rempart réactionnaire et révolutionnaire face aux problématiques propres de la modernité : du néocapitalisme à la consommation (touristique incluse) de masse. En ce sens, le projet doctoral apporte une nouvelle clé de lecture sur la fonctionnalité de la diète méditerranéenne en tant que moyen de compréhension des nouvelles tendances alimentaires mondiales, articulées dans les paradigmes de glocalisation et de durabilité contemporains. La nouveauté que la recherche annonce est l'actualisation et l'analyse comparative de l'état du bien, désormais patrimonial, qu'est la diète méditerranéenne. Pour ce faire, j'ai utilisé une approche méthodologique basée sur l'ethnographie multi-sites auprès de trois communautés différentes : la sous-région du Cilento en Italie, la ville de Soria en Espagne et Marseille en France. Cette méthodologie inclut l'observation participante in situ et les entretiens semi-dirigés avec trois catégories d'interviewés distinctes (les habitants de ces communautés, leurs représentants institutionnels locaux et les visiteurs de la destination touristique). Il a été ici question de creuser en profondeur du récit local, institutionnel et de voyage de l'échantillon de recherche afin d'examiner les représentations que les trois catégories donnent à ce patrimoine vivant et comment elles le re-créent, le représentent et le rendent viable (la viabilité d'un élément culturel étant l'objectif primaire de la Convention de l'UNESCO de 2003 pour la sauvegarde du patrimoine culturel immatériel). L'étude de terrain a donc constitué une ethnographie des répercussions de l'acquisition du « label » du patrimoine culturel immatériel de l'UNESCO et contribue à affiner la connaissance des études portant sur l'ethnologie (du tourisme) de l'espace méditerranéen appliquée à la matrice de la diète méditerranéenne, ainsi que sur la compréhension des risques « d'embaumement patrimonial » que la patrimonialisation de l'alimentation peut engendrer. / The more we try to frame its multiple meanings, the more its conceptual contours escape us: the Mediterranean diet gathers touristic, cultural and food imaginaries as well as geopolitical, commercial and sociocultural utopias. The metamorphosis of the Mediterranean diet makes it a very interesting concept to study. In the span of sixty years, the Mediterranean diet has gone from a medical meaning of nutrition to a social value shared by Mediterranean people, to finally becoming heritage thanks to its recent heritagization at UNESCO. By receiving this designation, the Mediterranean diet constitutes the nth attempt to construct a Mediterranean space and a new stage in the invention of "Mediterraneity" on a social and food basis. The proposed research consists of an ethnological and ethnographic study of the impacts of the heritagization of the Mediterranean diet as inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO by a consortium of Mediterranean countries (Spain, Greece, Italy and Morocco in 2010; followed by Cyprus, Croatia and Portugal in 2013). Due to its conceptual density and the nebulosity of its definition, the objective of this doctoral research is to better understand the Mediterranean diet as a transnational heritage which conjugates in a medical, agrifood and sociocultural heritage. This research proposes to analyze the concept of the Mediterranean diet as a reactionary and revolutionary bulwark against the specific problems affecting modernity: from neocapitalism to mass (touristic) consumption. In this sense, the doctoral project brings a new key to reading the functionality of the Mediterranean diet as a means of understanding new global food trends, articulated in the contemporary paradigms of glocalization and sustainability. The novelty that the research brings is the updating and comparative analysis of the Mediterranean diet as a UNESCO intangible cultural heritage. To do this, I used a methodological approach based on multi-site ethnography in three different communities: the Cilento sub-region in Italy, the city of Soria in Spain and Marseille in France. This methodology includes in situ participant observation and semi-directed interviews with three distinct categories of interviewees (the inhabitants of the communities studied, their local institutional representatives and visitors to the tourist destination). It was a question here of digging in depth the local, institutional and travel narrative of the people who took part in the interviews. This allowed me to examine the representations that the three categories give to this living heritage and how they re-create it and make it viable (the viability of a cultural element being the primary objective of the 2003 UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage). The fieldwork consists of an ethnography of the repercussions of the UNESCO intangible cultural heritage "label" acquisition. It also contributes to refining the knowledge of studies related to the ethnology (of tourism) of the Mediterranean space applied to the matrix of the Mediterranean diet, as well as to understand the risks of "heritage embalming" that the heritagization of food can generate.

Analyzing cookbooks, gastronomic guides, literature and film, this dissertationoutlines the creation of a Spanish national cuisine. Studying the works of Carmen de Burgos, Emilia Pardo Bazán, Dionisio Pérez, Ana María Herrera, Juan Mari Arzak and Ferrán Adrià among others, the project examines the evolution of this nationalist discourse by identifying common and recurring themes in an effort to extrapolate and describe the historical and cultural evolution of food from 1900 to the present day. Within the framework of Food and Cultural Studies, this project treats cookbooks, culinary manifestos and guidebooks as texts. Influenced by a variety of culinary and gastronomic of critics such as Roland Barthes, Arjun Appadurai, Benedict Anderson, Stanley Mintz and others, this dissertation analyzes nationalism through the perspective of gastronomy as a cultural practice that contributes to individual and collective identity building. This dissertation concludes that Spanish national cuisine has been defined as a unique, pluralistic blend of regional cuisines since the early twentieth century. While early authors such as Pardo Bazán admit to heavy French influence and the centralized hegemony of Madrid due to its privileged status as economic and political capital of Spain, most subsequent authors acknowledge that Spanish national cuisine is a construction of various regional influences and by the 1960s, this regional view of national cuisine is universally accepted. Shaped during the twentieth century by civil war, Francoism and globalization, Spanish cuisine today continues to be a blend of regional cuisines that mutually influence each other while also exhibiting the effects of a globalized world by incorporating non-Spanish ingredients and techniques into nationally accepted dishes.

Esta tese apresenta uma discussão do papel da cozinha na formação de identidades. Desenvolvendo uma discussão a partir dos conceitos da antropologia da alimentação, especialmente considerando a cozinha como um modelo capaz de expor relações sociais e um processo em constante contato com o diferente, ela se define com um importante instrumento para construir identidades. A etnografia foi conduzida em restaurantes que ofereciam uma cozinha particularmente emblemática para a cidade de São Paulo, a italiana, tomando estabelecimentos que tivessem mais de cinquenta anos de existência na cidade. Ante isso, ao utilizar esse critério para definir o recorte, era preciso buscar refinar essa seleção, especialmente ao lidar com memórias de proprietários desses estabelecimentos. Dessa forma, foram selecionados três períodos considerados centrais na trajetória dessa cozinha e intimamente associados ao processo de imigração: o início do processo no começo do século XX; os anos 1950 e 1960 que trouxeram novos imigrantes italianos do pós-guerra para uma cidade tomada pela modernidade e, finalmente, os anos de globalização, especialmente após a nomeação da cidade como Capital Mundial da Gastronomia, ou simplesmente capital gastronômica, em 1997. Essa metodologia nos permitiu abordar questões em torno das articulações entre etnicidade, identidade e nacionalidade. A conclusão após estes anos de pesquisa foi que a italianidade é uma percepção flexível, embora a imigração e, em especial a italiana, tenha sido tomada como um dos elementos de maior expressão para definir São Paulo como uma metrópole cosmopolita. A comida italiana acompanhou os ritmos urbanos e a cadência de imigrantes italianos que tentavam assentar identidades ainda frágeis em diferentes contextos. / This thesis presents a discussion about the role of the cooking in the identity construction. The starting point was the concepts of Anthropology of food and with a special focus on the idea of cuisine like a system and process where the practical operation exposes social relationships and, in fact of this, work on identities. The ethnography was made in restaurants of a particular cuisine at São Paulo, which is very emblematic, Italian cuisine. For this, the way adopted was enter in the process of the cuisine by the memories of the owners of these restaurants, which are selected by a special criteria, have more than fifty years of existence and divide this trajectory in three main parts: the first period of immigration around the first decade of 20th century, the 1950 and 1960s for enter at the new urban rhythms and the globalization years, specially at 1990s when the city was called Mundial Capital of Gastronomy. Adopting this, we could discuss the arrangements between ethnicity, identity and nationality. The final considerations shows that the italianity becomes part of the urban imaginary and one of t he most particularities of this cosmopolitan city. The Italian cuisine shows these articulations and how follows the new urban rhythms adapting fragile identities in different contexts.

Cinegéticos por excelência, afirmam os caxinauá, povos falantes de uma língua pano, que a carne de caça (yuinaka) misturada a vegetais como milho (xeki), macaxeira (atsa) e banana (mani) é o que há de mais gostoso e saboroso (nuepeki) em sua sofisticada culinária. Para eles, comer bem constitui uma arte: reúne as pessoas, fortalece o pensamento (xinan), traz alegria (benima). No curso de minha estadia em San Martín, no Alto Purus, os mais velhos não hesitavam em ressaltar a beleza (duapa) de uma pessoa reconhecida por sua generosidade e hospitalidade assim se referiam àquelas consideradas sábias, xinanya, dotadas de um bom pensamento (xinan pepa). O presente trabalho intenta refletir sobre alguns aspectos das relações articuladas em torno do ato de preparar a comida e ofertá-la a alguém, tomando a culinária caxinauá e seus modos à mesa como uma via privilegiada para expressar conhecimentos e colocá-los em circulação. / Being great hunters, the caxinauá, peoples of speakers of a panoan language, say that game meat (yuinaka), when mixed with vegetables such as maize (xeki), macaxeira (atsa) and banana (mani) becomes the finest and most flavorful dish of their sophisticated cuisine. Eating well is to them an art: it gathers people, strenghtens the thought (xinan), brings joy (benima). In the course of my stay at San Martín, in Alto Purus, the oldest did not hesitate to praise the beauty (duapa) of person reputed for his or her generosity and hospitality - thus did they refer to those who are deemed wise, xinanya, gifted with \"good thought\" (xinan pepa). This work aims to reflect on some aspects of the relationships articulated about the act of preparing the food and offering it to another, viewing the caxinauá cuisine and their manners at the table as a privileged way of expressing (pieces of) knowledge and circulating them.

Nos últimos anos, a gastronomia italiana presente em São Paulo sofreu grandes transformações. Chefs com experiência internacional assumiram cozinhas típicas da cidade e passaram a propor uma culinária mais vinculada às regiões italianas. Com o objetivo de pesquisar as escolhas lexicais que definem a linguagem da gastronomia italiana em seus vários segmentos, optamos por dar voz aos profissionais do setor. Para tanto, entrevistamos chefs de cozinha, proprietários de restaurantes e um representante da Accademia Italiana della Cucina, entidade que tem o compromisso de certificar os restaurantes que se dedicam à tradicional cozinha da Itália na cidade. Nesse processo, foram ouvidos dezessete personagens em 35 horas de entrevistas, com o intuito de verificar se a autenticidade ou adaptação de pratos e ingredientes se reflete nas escolhas lexicais. Por meio desses relatos, que envolveram trajetórias de vida e experiências à mesa, também registramos uma parte da história da gastronomia italiana em São Paulo ponto de apoio para compreender melhor o atual cardápio dessa culinária na capital paulista. A partir do corpus reunido, oito personagens, representantes dos segmentos cantinas e restaurantes italianos, tiveram seus perfis analisados para este trabalho. Os resultados evidenciam uma cozinha pautada, inicialmente, nos sabores do Sul da Itália, com um léxico adaptado e distorcido em decorrência da falta de uma correspondência entre produtos e cultura alimentar dos dois países. Podemos citar como exemplo o filé à parmegiana, receita sem paralelo na Itália. Mais recentemente, observa-se o empenho de vários profissionais no sentido de imprimir um pouco mais de rigor no tratamento do léxico presente nos cardápios, com respeito à língua italiana e à cultura regional gastronômica daquele país. / In recent years, Italian cuisine served in São Paulo has undergone major changes. Internationally experienced chefs took over typical restaurants in the city and began to propose a cuisine which is rooted in Italian regions. By giving voice to professionals in the area, the aim of this research is to investigate Italian cuisine lexicon in different areas. We then interviewed chefs, restaurant owners and a delegate of Accademia Italiana della Cucina, an academy which has the task of certifying the restaurants dedicated to traditional Italian cuisine in São Paulo. Seventeen interviews, totalizing 35 hours of recording, were carried so that we could verify if authenticity or adaptation of dishes and ingredients is reflected in lexical choices. Through these reports, involving life stories and experiences at the table, we also registered a part of the history of Italian cuisine in São Paulo foothold to better understand the current menu of this cuisine in the state capital. From the corpus, eight members, representing cantinas and Italian restaurants, had their profiles analyzed for this work. Results show a cuisine in line with southern flavors of Italy, with an adapted and distorted lexicon due to the lack of correspondence between products and food culture in both countries. As an example, we mention filé à parmegiana [steak parmigiana], a recipe which is unknown in Italy. More recently, many professionals are committed to giving more attention to the lexicon on menus, aiming to respect Italian language and gastronomic regional culture.

Made available in DSpace on 2016-04-26T18:12:51Z (GMT). No. of bitstreams: 1 Helena Maria Afonso Jacob.pdf: 3877321 bytes, checksum: b17c114b93e028ef5038e892761211ec (MD5) Previous issue date: 2013-03-12 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Under the guidance of Professor PhD Lucrecia D Alessio Ferrara, this research entitled Gastronomy, Cuisine and Media - a study of food and cooking media environments and languages investigates the gastronomy and cuisine language construction in food and cooking media environments, and its importance in contemporary media universe. It is considered that in this scenario the culture system composed by the media is reframed by the gastronomy culture system and vice versa, creating a new meaning web for both. Both the gastronomy and the cuisine form languages of qualified meaning spaces - so spatialities - which are important to a contemporary media analysis. In the last 10 years, it is possible to notice in mass media communication the intense use of cuisine and especially gastronomy themes in magazines, newspapers, television shows and internet sites, making such a system to be processed as a media capable of shaping social, economic and cultural preferences, tastes and palates. This research concerns on how media - both print (newspapers and magazines), television and digital ones - build these media environments and how such communication strategy affects the symbolic relationship between the people and the food. The theoretical framework was constituted primarily by Semiotics of Culture of Yuri Lotman, and the work of Lucrécia Ferrara and Muniz Sodré. Throughout the analysis of the research corpus, which is consisted of language construction and communication strategies examples towards cuisine and gastronomy in the media, the research was conducted in order to consolidate the main hypothesis: we believe that nowadays gastronomy has become an independent media, such is the communication and cultural relevance of its performance / Esta pesquisa intitulada Gastronomia, Culinária e Mídia estudo dos ambientes midiáticos e das linguagens da comida e da cozinha , sob a orientação da Profª Drª Lucrécia D Alessio Ferrara, investiga a construção das linguagens da gastronomia e da culinária nos ambientes midiáticos da comida e da cozinha, e sua importância no universo midiático contemporâneo. Considera-se nesse cenário que o sistema da cultura constituído pela mídia é ressignificado pelo sistema da cultura da gastronomia e vice-versa, construindo uma nova teia de significados para ambos. Tanto a gastronomia como a culinária constituem linguagens dos espaços qualificados, portanto de espacialidades, importantes para a análise da mídia contemporânea. Na comunicação dos meios de massa pode-se observar, nos últimos 10 anos, a exacerbação do uso da culinária e, especialmente, da gastronomia como temática de revistas, jornais, programas de televisão e sites de internet, fazendo tal sistema cultural se processar como mídia modeladora de preferências, gostos e paladares sociais, econômicos e culturais. A esta pesquisa interessa a investigação de como a mídia, tanto a impressa, em jornais e revistas, quanto as televisiva e digital constroem esses ambientes midiáticos e como tal estratégia comunicativa está afetando a relação simbólica das pessoas com o alimento. O referencial teórico foi constituído principalmente pela Semiótica da Cultura de Iuri Lotman, e pelos trabalhos de Lucrécia Ferrara e Muniz Sodré. Por meio da observação do corpus de pesquisa constituído por exemplos da construção da linguagem e das estratégias de comunicação da culinária e da gastronomia na mídia, a pesquisa se direcionou para a consolidação da hipótese principal: acreditamos que hoje a gastronomia se transformou em uma mídia independente tamanha é a importância comunicativa e cultural de sua atuação

Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2018-01-24T09:36:45Z No. of bitstreams: 1 Tatiana Lunardelli.pdf: 44680761 bytes, checksum: fd6524ca86505399ec8f30b561fb2600 (MD5) / Made available in DSpace on 2018-01-24T09:36:45Z (GMT). No. of bitstreams: 1 Tatiana Lunardelli.pdf: 44680761 bytes, checksum: fd6524ca86505399ec8f30b561fb2600 (MD5) Previous issue date: 2017-12-08 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Pontifícia Universidade Católica de São Paulo - PUCSP / Between 1 984 and 2011 Catalan chef Ferran Adrià produced something around 1 0,000 documents, including sketches, texts and photos of everything that was produced in El Bulli. Since the the grand opening of the restaurant Epice in São Paulo, led by Chef Alberto Landgraf, all the dishes development, from techniques, suppliers, researches, were recorded in a notebook and posted on the Instagram app. Many other chefs record their processes and eventually post them on Instagram. All these documents are slowly being shown in specialized publications and social networks. Can the reading of these notebooks, with the revelation of all the layers of research involved in the elaboration of a dish and the critical approach of the creative process, offer new elements to the journalists, a more technical look, free from only the personal judgment that floods today’s specialized press? The purpose of this research is to investigate the communicative relation in the creative process of chefs, focusing on the work of Catalan chef Ferran Adrià and chef Alberto Landgraf and also on other chefs that adopted the same type of creative processes recording. The research proposes an understanding of creative processes, that is, how this creation takes place, from the concept of creation as a network under construction, as is presented by Cecília Salles, which has as its theoretical foundation Peircean semiotic line, the network concept of Pierre Musso, in dialogue with thinkers of culture, like Edgar Morim and Iuri Lotman. The research also intends to establish interactions with gastronomy scholars such as Massimo Montanari and Carlos Alberto Dória. As for its methodology, a four-month follow-up of chefAlberto Landgraf's process was carried out and an analysis of the documents will be made, that is, the notebooks and annotations used by the chef in his creative process; analysis of the records made by the Catalan chef during the years of existence of his restaurant El Bulli, as well as documents posted on Instagram by other chefs and interviews conducted by me during the masters degree / Entre os anos de 1 984 e 2011 o chef catalão Ferran Adrià produziu algo em torno de 1 0 mil documentos, entre esboços, textos e fotos de tudo o que foi produzido no El Bulli. Desde a inauguração do restaurante paulistano Epice, comandado pelo chef Alberto Landgraf, todos os pratos desenvolvidos, desde técnicas, fornecedores, buscas, foi registrado em um caderno e divulgado no aplicativo Instagram. Inúmeros outros chefs de cozinha registram seus processos e eventualmente publicam no aplicativo Instagram. Todos esses documentos produzidos aos poucos vem sendo mostrados em publicações especializadas e redes sociais. A leitura desses cadernos, com a revelação das inúmeras camadas de pesquisa que envolvem a elaboração de um prato e a abordagem critica do processo criativo, pode oferecer para os jornalistas de gastronomia novos elementos, um olhar mais técnico, livre de somente julgamentos pessoais que atualmente inundam a imprensa especializada? O objetivo dessa pesquisa é investigar as relações comunicativas no processo de criação dos chefs de cozinha, com foco no trabalho do chef catalão Ferran Adrià e do chef Alberto Landgraf em diálogo com outros chefs que adotam o mesmo tipo de registro de seus processos criativos. A pesquisa é uma proposta de leitura dos processos criativos, ou seja, de como se dá esse percurso de criação, a partir do conceito de criação como rede em construção, como é apresentado por Cecília Salles, entendimento que tem como fundamentação teórica a semiótica de linha peirceana, o conceito de rede de Pierre Musso, em diálogo com pensadores da cultura, como Edgar Morim e Iuri Lotman. A tese pretende também estabelecer interações com os estudiosos de gastronomia como Massimo Montanari e Carlos Alberto Dória. Quanto a metodologia, foi feito o acompanhamento durante quatro meses do processo de criação do chefAlberto Landgraf e será feita a análise dos documentos de processo, ou seja, dos cadernos produzidos pelo chef durante seu processo criativo; análise dos registros produzidos pelo chef catalão durante os anos de existência do seu restaurante El Bulli, assim como os documentos divulgados no Instagram por alguns chefs, documentários e entrevistas realizadas por mim durante o mestrado

基於組織、文化與社會三者具有變遷之特性，和彼此互動關係密切的假設，本研究由飲食文化的內涵切入，經由文獻回顧印證魯菜飲食文化的形成暨變遷過程，得知其乃為中國地方文化、社會等互動下的產物。而相對於川、蘇、粵菜系，其較具悠久歷史的孕育、較具有利政經因素的影響、較具獨特資源的供給和較具優勢人文的涵養，固然使魯菜飲食文化成為中國飲食文化的基礎，但也為其埋下了封閉、保守的特性。 本研究以悅賓樓為例，實證結果發現，其所經營的魯菜飲食，無論在物質面向或非物質面向，均有不同程度的改變。前者包括：食材用量結合本地生產，且用量漸增；調味料亦遷就本地消費者習慣，使米酒和提鮮用量增；菜點和烹製技藝方面，則傾向增加水產類菜款，顏色趨於本色但多元，帶鹹菜款比重下降，嫩質感菜款增加和刀工變化與烹調方法趨繁。後者包含：實實在在的管理、正正派派的經營和以客為尊的服務。 由悅賓樓之經營觀之，魯菜飲食文化之變遷主要係受本土化和現代化的影響。而統計與分析顯示，本土化主要表現在菜點和員工兩方面。現代化則顯見於觀念、產品和制度三方面。 本研究其他重要發現則有： 壹、魯菜飲食文化之變遷與形成是漸進的。 貳、魯菜飲食文化變遷之內涵更趨符合現代飲食。 參、魯菜飲食文化變遷的目的非關進步。 肆、魯菜飲食文化的變遷仍持續中。 / Based upon the fact that there are specific features of changes among organizations, culture, and the society, and the hypothesis that they interact closely among one another, adopting methods of historical documents and literature review, this thesis by focusing on the changing content of the cuisine culture; the author proves that the formation and the changes of the Shantung cuisine culture is actually a product of the interaction among regional Chinese culture, the society, etc. In contrast with the Sichuan cuisine, Shanghai cuisine, and Canton cuisine, which enjoy wider popular acceptance, more favorably political and economic influence, better supplied by unique resources, and better humane and social background, the Shantung cuisine culture though has been the base of Chinese cuisine culture, it nevertheless has suffered from being locked-in and conservative. Yueh-Bin-Lou Restaurant is taken as the case study of this thesis. The author found out that the Shantung dishes it serves shows changes to certain extent, both in the material and non-material aspects. The former includes: the amount of the materials used carves relative by proportion of Taiwanese product. The use of seasonings also caters to the tastes of the Taiwanese customers; the consumption of rice wine and MSG increases. The courses and the cookery have shown the following changes: increase of seafood, the color tends to stick to the original but of more varieties; the salty courses are decreasing, tender taste courses appear more often, and more varieties have shown on carving and cooking of food. As to the latter, it includes: practical management, legal operations, and customized services. From the Yueh-Bin-Lou Restaurant case, the author found out that the changes of the Shantung cuisine culture are mainly influenced by indigenization and modernization processes. According to statistics and analysis, the indigenization shows mainly on the ordering of courses, and the hiring of employees; while the modernization can be depicted obviously on concepts, products and systems. Other important findings of this thesis are: 1.The changes and formation of the Shantung cuisine culture are progressive. 2.The content of changes of the Shantung cuisine culture fits more towards modern healthy diet. 3.The purpose of changes of the Shantung cuisine culture has nothing to do with progress. 4.The changes of the Shantung cuisine culture are still undergoing.

Cette étude porte sur les modes alimentaires comme miroir de l'organisation temporelle et sociale des jeunes rencontrés en Alep et repose sur un concept fondamental des sociétés arabes : la dichotomie entre le dedans et le dehors, fil conducteur afin d'illustrer les changements du rapport à l'environnement spatial, au corps et à l'individu. J'ai distingué d'une part l'alimentation familiale dans l'espace privé, préparée par la mère de famille, et d'autre part l'alimentation dans l'espace public, celles des cuisiniers et des restaurateurs. D'après cette répartition bipolaire, j'ai cherché à voir si les jeunes évoluaient d'un espace vers l'autre, s'ils tendaient progressivement à utiliser davantage l'espace public pour se nourrir et peut être, par là même, se distancer progressivement du repas familles. Après avoir défini ce que signifie « être jeune », j'ai décrit le quotidien de certains jeunes d'Alep : leurs façons d'être, leurs activités, leurs réseaux familiaux et sociaux et leurs espaces de vie. Les jeunes sont des vecteurs des changements sociaux, acteurs et témoins des lentes transformations sociales. Ils constituent une génération tiraillée entre le poids des traditions et une modernité qui s'offre à eux de façon diluée et virtuelle. Le questionnement anthropologique de la relation au corps, de l'image du corps par autrui et par soi-même, a été exploré dans le contexte alépin..