This thesis analyzes five different restaurant typologies, including fast food, fast-casual, casualfine, fine, and ultrafine, which includes restaurants that have received a Michelin star; these fiverestaurant typologies are analyzed for their relationship to context, access to natural resources, spatial organization, dining sequence, and presentation, as well as for other architecturally significant spatial implications. This analysis is arranged into a matrix of architectural "ingredients," with the different restaurant typologies organized along the horizontal, and the different categories for spatial analysis organized along the vertical. Using this matrix of architectural ingredients, the thesis then combines multiple ingredients from different categories of spatial analysis as well as different restaurant typologies to create three architectural "entrees." These entrees are didactic new dining conditions that ultimately aim to distill and slow the process of preparing and enjoying a meal. They aim to strike a balance between knowing where our food comes from while also meeting the fast pace of modern consumer culture, which includes quickly responding to changes in climate and trends. These three entrees can be scaled to fit into any context or climate, and can also be manipulated to reflect and celebrate different culinary traditions. Ultimately, the thesis is an exploration in architectural storytelling and narrative; it is grounded in a deep interest for thoughtful research, data collection, visualization, and graphic design. The structure of the thesis in itself creates a new form of architectural discourse that is inspired by culinary language; this structure tries to visually unpack the complexities of gastronomy, while also maintaining a visual ambiguity that allows the viewer ... / 0 / SPK / specialcollections@tulane.edu

This thesis investigates integration of University’s Dining Hall and Emergency Shelter in terms of their inter-related sustainability factors; the ability to take advantage of the site to harvest, store, grow and learn about all aspects of food production, and to provide a safe place to stay during times of emergency. The program, in addition to being a dining hall, is concerned with teaching about food science and culinary studies, relating to the agrarian history of the University of Massachusetts and bringing that history into the current moment with the resurgence of localized food production and in support of the UMass award winning dining halls. This program is designed for students to develop an understanding of food, water and environmental sustainable systems. Also in close relationship to the life essentials of food and water, this thesis addresses the need of the university to increase the existing shelter footprint on campus. Based on recent climate experiences, we acknowledge there will be times of severe weather which can threaten our safety or even lives. During power outages and dangerous conditions resulting from severe storms, tornadoes, or earthquakes, the university is working to be able to provide shelter for people from our community and ensure them with a well-equipped and warm place to stay. Lastly, the building is designed to have flexible spaces that can be programmed to house classes and events needed to provide learning and funding opportunities during summer time while the university is on break. All aspects of this design intertwine within each other creating an integrated system which is based on people, sun, and water circulation. The “systems” are designed to educate students as well as visitors; how to grow food, harvest green energy, and collect rain water for garden use. It gives a resource for food, energy and water on a daily basis while during emergency, crucial for survival.

Thesis (M.A.B.S.)--Denver Seminary, 2000. / Includes bibliographical references (leaves 98-109).

Thesis (M.A.B.S.)--Denver Seminary, 2000. / Includes bibliographical references (leaves 98-109).

Thesis (M.A.)--Catholic Theological Union at Chicago, 1998. / Vita. Includes bibliographical references (leaves [120]-126).

Thesis (M.A.B.S.)--Denver Seminary, 2000. / Includes bibliographical references (leaves 98-109).

This thesis explores how food communicates. In particular, it considers the historical context from which the gourmet rises and how "good taste" is communicated through the history of the gourmet. This finds particular expression in mass mediated society, specifically print culture, and reaches its apex in Gourmet: The magazine of good living. By disciplining base instincts such as civilizing the appetite, making distinctions from the masses, the everyday and the ordinary, "good taste" is standardized through the palate and acts as an index of the aesthetic quality of bourgeois sensibility. Gastronomic history, notions of restraint and delicacy from the French courts, and the development of the modern restaurant, are food for thought in the examination of contemporary associations between "good taste" and "good living." The discourse surrounding the cultivation of the self through eating, manners, food and lifestyle figures predominantly.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references.

Thesis (Th. M.)--Regent College, 2000. / Abstract. Includes bibliographical references (leaves 150-160).

Thesis (Th. M.)--Regent College, 2000. / Abstract. Includes bibliographical references (leaves 150-160).