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The professional fine dining kitchen has predominately been the domain of male chefs. The purpose of this study was to look at what factors affect chefs, especially female chefs, in the development of their professional careers. I interviewed 12 professional female chefs and five male chefs in New York City and Atlanta, in various stages of their careers, in order to gain a better understanding of the difficulties faced by chefs. Through my research I learned that although women face devaluation from their male coworkers, they also face stigmatization from their female coworkers. This research provides insight into changes that need to be made in order for women to more successfully navigate the culinary industry as well as women in other male-dominated professions.

vii, 237 p. A print copy of this thesis is available through the UO Libraries. Search the library catalog for the location and call number. / Fannie Farmer of the Boston Cooking School may be the only culinary expert from the Progressive Era who remains a household name today, but many other women took part in efforts to reform American foodways as well. Employing "scientific cookery," cooking based on the sciences of nutrition and physiology, these women paradoxically formed their careers within a prescribed culture of women's domesticity. At a time when the food industry was rapidly growing, culinary authorities engaged in commercial enterprise as intermediaries between producers and consumers by endorsing products, editing magazines and advertising recipe booklets, and giving cooking demonstrations at food expositions. This study examines the role of cooking experts in shaping the culture of consumption during the forty years beginning in 1876, when the first American cooking school based on scientific principles was founded in New York. Consumer culture here refers not only to advertising and a set of beliefs and customs regarding shopping at retail stores. Expanding the definition of consumption to include cooking (producing meals entails consuming foods) and eating, this dissertation also explores how cooking experts helped turn middle-class women into consumers of food. Drawing on cooking authorities' prescriptive literature, such as cookbooks, magazine and newspaper articles, and advertising cookbooks, this study takes a bifocal approach, illuminating the dynamic interplay between rising consumerism and foodways. Culinary experts not only helped develop the mass marketing and consumption of food. They also shaped a consumerist worldview, which exalted mental and physical exuberance, laying the groundwork for consumer culture, especially advertising, to grow. They adopted commercial aesthetics into their recipes and meal arrangements and, claiming that the appearance of foods corresponded to their wholesomeness, culinary authorities suggested eye-appealing dishes for middle-class women to make and consume. The entwinement of culinary and consumer cultures involved cooking teachers' insistence on the domesticity of women, especially their role of providing family meals. This gender expectation, along with consumer culture, characterized twentieth-century America. Culinary reformers helped modernize American society at large at the turn of the twentieth century. / Committee in charge: Daniel Pope, Chairperson, History; Ellen Herman, Member, History; James Mohr, Member, History; Geraldine Moreno, Outside Member, Anthropology

TITLE: INFLUENCE OF IRRIGATION FREQUENCY ON CULINARY HERB GROWTH AND PRODUCTIVITY IN AN EXTENSIVE GREEN ROOF ENVIRONMENTMAJOR PROFESSOR: Dr. Alan S. Walters Southern Illinois University maintains an extensive green roof that has a growth media depth of 5-15 cm of a kiln-expanded aggregate containing perlite and ~3.5% organic matter. A study was designed to monitor the growth and productivity of culinary herbs in this environment. The first objective was to measure the vigor, growth and overwintering ability of different perennial culinary herbs under various irrigation regimes applying 1 L water/plant once a week, twice a week or once a week every 2 weeks. In this experiment, four culinary herbs were evaluated: Allium tuberosum ‘Garlic chives’, Lanandula angustifola ‘Munstead Dwarf’, Thymus vulgaris ‘Winter Thyme’, Melissa officianalis ‘Lemon Balm’. Additionally, the second objective was to evaluate the vigor, growth, and productivity of basil which is an important annual culinary herb using identical irrigation regimes. The second objective was to determine the effect of these irrigation levels on overwintering potential of the perennial culinary herbs evaluated. The perennial herb study indicated that water applications to plants either once or twice weekly provided greater dry perennial herb biomass than applying water once every 2 weeks. Regardless of the perennial herb evaluated, some weekly watering is required to provide the greatest amount of plant growth and vigor. Additionally, more frequent water applications also improved winter survival. Less frequent water applications will not only reduce plant growth and productivity but lead to perennial herb plant loss from one season to the next. Lavender was highly affected by the lack of water compared to the other perennial herbs evaluated. For most perennial herbs evaluated, the lower water applications provided less winter survival rates but not to the same extent as lavender. A 43% decrease in lavender overwintering survival rates was observed when plants received 1 L water once every two weeks, compared to the weekly irrigation applications. Basil plant growth differed among the irrigation timings evaluated in an extensive green roof environment. Generally, the twice a week application provided greater basil plant growth characters, followed by the once-a-week application, with the one water application every two weeks providing the least. Like the perennial herb experimental results, basil requires weekly water applications to maximize productivity in drought and heat stressful extensive green roof environments. This study indicates that basil is the most suitable annual for an extensive green roof environment. Our results indicated that infrequent watering of perennial herbs in an extensive green roof environment will most likely result in lower plant growth, vigor, and productivity, as well as reduce the overwintering potential of specific herbs. Thus, water management is critical to maximize productivity for herbs grown in extensive green roof environments. Although rooftops can be used to create spaces to produce edible crops, water management should be considered as an important factor to maximize their productivity.

What keeps places unique in times of globalization? If information, goods, food, architecture are the same everywhere, what`s the difference between places? What are people identifying with? Eating habits are a main factor of cultural identification. How can architecture contribute to these feelings of belonging, self awareness and joy? How can it teach something about the place and the people living there? What if a new kind of culinary architecture can help opening people`s eyes towards their own eating culture? What if they would learn rediscovering and appreciating its richness there? The American mixture can be seen as a micro cosmos of the whole world under ongoing globalization. Since the U.S. is a very progressive country, I claim that studying their experiences can help us understand future trends of our global culture. Learning from their problems will help understand or even avoid the same problems elsewhere. One of the American challenges is obesity. Researchers expect U.S. life expectancy to fall dramatically in coming years because of obesity. This would be a startling shift in a long-running trend toward longer lives. What is American? How can the American culture be captured? How do Americans identify themselves? They are part of a blend of virtually every culture on this earth. Idealistically, nobody can be a stranger because everybody is. They have one thing in common: their ancestor`s or even their own history of dissatisfaction, hope, journey, arrival and good or bad luck in the new homeland. / Master of Architecture

Thesis (Ed.D.)--Boston University / PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. / Research on teaching expertise in theoretically-oriented classrooms suggests the instructional characteristics exhibited by experts, postulants, and novices. This study explores whether instruction in postsecondary, experientially-based classrooms would result in teachers exhibiting similar characteristics of instruction across the levels of teaching expertise. Several aspects of the methodology were adapted from the Clarridge study (1988). Six teachers of various levels of expertise (two experts, two postulants, and two novices) volunteered and were given one half hour to plan a lecture on a previously undisclosed topic. They were then allowed one half hour to present the lecture to culinary and pastry arts student volunteers while being videotaped by the researcher. Nine expert observers from three different perspectives (pedagogy, subject matter, and nonverbal communication) then analyzed the videotaped lectures. The findings of the study were derived from ratings by the nine expert analyses of the teaching subjects, descriptive statistics, and analysis of variance calculated using the Friedman Q-statistic test to determine inter-rater reliability. The alpha level was set at .05 for all statistical tests. The study found that expert teachers outperformed postulants and novices in their organization and comprehension of content knowledge, display of pedagogical content knowledge, and comfort level in their roles as teachers. Most significantly, the study found that postulants in experientially-oriented classrooms may exhibit and more effectively teach subject matter than novices although both groups were weak in their pedagogy and pedagogical content knowledge. Postulants also appeared more confident in their roles as teachers in experientially oriented classrooms than did the novices. The Friedman Q-statistic test concluded that the expert observers' ratings of the subjects were not significantly different from each other across the perspectives and were not significantly different from each other in their ratings of cross category items. The items rated across all six subjects were not good predictors of inter-rater reliability. The findings of this study combined with further postulant research could reveal a way to improve postulant teaching in culinary and pastry arts laboratory classrooms. In the long run it could make alternative teacher certification programs more pedagogically comparable to traditional teacher training programs, thus addressing postulant deficiencies. In addition, the study could have implications for designing other differentiated preservice and inservice training programs targeted toward various levels of teaching and subject matter expertise. / 2999-01-01

The following is the architectural narrative of a slow meal. Slowness is rich with meaning and expectations. I sought to explore slow not in terms of speed or a measured passage of time, but in terms of the passage of opportunity. Slow is the seizing of an opportunity - a pause for pleasure in the mundane. Architecture is fast, constantly engaging all our senses. It is through a deliberate pause that I find pleasure in thinking, drawing, and experiencing. Good taste is the wisdom that pleasure must be seized; the Latin sapor "taste" and sapiens "a wise man." I intend to explore slow in architecture through taste. Taste and architecture are uniquely linked to place. They both immediately establish place by engaging all senses simultaneously. Knowledge of the qualities of an ingredient or material, both seen and the unseen, inform drawing and building just as they do cooking and the meal. A recipe does not mean that a result is prescribed. An imprecise precision exists in drawing and cooking that varies every time it is done, allowing new discoveries to be made. I seek to discover how the act of making is evident in a drawing, a building, and a meal. The pleasure in making and the memory of the hand is a continuous narrative. I explore this narrative through a culinary school, restaurant, chefs residence, and a meal set on the Potomac River waterfront in Old Town Alexandria, Virginia at the terminus of Prince Street, south of Waterfront Park. / Master of Architecture