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Sit, Eat, Drink, Talk, Laugh – Dining and Mixed Media, is an exploratory study of qualities in everyday life and challenges people to enjoy the qualities of mundanity. Seeking inspiration in ethnographic studies, field work was conducted in domestic settings, returning an extensive body of material to work from. The study challenges people to absorb the moment, reflect and enjoy, rather than pacing through a lifetime, with a constant focus on the future instead of the present. This work takes a starting point in food and dining as a social activity, where interactive sound and a reference to online social media is explored through two interventions. The results of these are discussed with central findings around food and dining in the area of sociology, the use of sound in ambient computing and on a higher level around the topic of temporality.

Master of Science / Department of Hospitality Management and Dietetics / Carol W. Shanklin / Abstract Aging has become a focal point for several segments of the foodservice industry with the forecasted trends. Due to the link between quality of life and satisfaction with food in this population, many Continuing Care Retirement Communities (CCRCs) and retirement communities are employing individuals who have experience in the hotel/restaurant industry. The purpose of the study was to assess residents’ overall satisfaction with quality of food and quality of service in Continuing Care Retirement Communities (CCRC) and retirement communities when the facility employs a foodservice director or chef with culinary training or expertise. The research compared satisfaction based on types of foodservices provided (restaurants and café/bistros); resident characteristics such as gender and length of time residing at a facility; frequency of interaction with the chef or foodservice director; and meal plan requirement. The study was conducted in the Midwest region and included a convenience sample of Retirement Communities and CCRCs in Kansas, Missouri and Nebraska. The variables analyzed were quality of food, quality of service, atmosphere, dining venues, meal plans, and frequency of dining with overall satisfaction. Atmosphere, food quality, dining venues, and meal plans significantly influenced overall satisfaction. Residents in facilities that provided more than one dining option had a slightly lower satisfaction ratings compared to the group who had one dining option. Overall satisfaction ratings for meal plan indicated that the respondents were neutral relative to the affect of meal plan and their overall satisfaction. The frequency of dining in one of the venues was positively influenced by meal plan requirements in the facilities. Residents who had lived in the facilities less than two years rated satisfaction higher. The more frequent the chef and foodservice manager interacted with the residents the higher the rate of overall satisfaction. Foodservice directors and administrators in these facilities can use the results to understand what the customers are looking for and how to improve overall services for their residents.

This dissertation uncovers three previously unrecognized innovations of Thomas Jeckyll in the Peacock Room. At the same time, the dissertation admits that sometimes James McNeill Whistler chose a more conventional path in the design of the room than previously acknowledged. The dissertation illuminates the often overlooked principle of Classical Decor, first described in the first century BC by Vitruvius, and analyzes how it was instituted in the Peacock Room. Four major points illustrate this conclusion. First, the meaning of the sunflower in the West is explored to account for the flower’s popularity and absorption into ancient heliotropic lore. Thomas Moore’s poetry may have inspired Aesthetic Movement designers such as Jeckyll to use the motif. Second, this dissertation demonstrates that the Peacock Room is only a distant descendant of the traditional European porcelain chamber. It was a new idea to turn the porcelain chamber into a dining room. Further, the room lacks two of the three key features of a porcelain room: lacquer panels and large plate-glass mirrors. When Whistler made the surfaces of this room dark and glossy, he made the room more traditional, aligning it with the customary lacquer paneling of porcelain rooms. And Jeckyll’s sho-dana shelving system in the Leyland dining room was without precedent in porcelain or other kinds of Western rooms, with influences from Japan and China. Third, Decor in the dining room was revealed as an established pattern in eating rooms from Ancient Roman triclinia to the present day. Fourth, Decor is present in the Peacock Room in four ways: in the trappings of the table used to decorate a dining room, in the darkness of this dining room, in the use of a foodstuff, the peacock, to decorate the room, and in the hearth’s sunflowers. Through the lens of the history of Western domestic interiors, significant innovations by Jeckyll have been brought to light, and the meaning of specific elements in the Peacock Room has been elucidated. Jeckyll and Whistler gave the world a sensational story in the Peacock Room but also a complex work of art that is only beginning to be illuminated.

Master of Public Health / Department of Human Nutrition / Sandra B. Procter / Family meals and meals with caregivers can be sources of social support. Current literature indicates that social support is important for physical and psychological health and well-being. There has been no published research looking at the role of communal meals in collegiate dining centers as sources of social support. This study investigated the possibility that communal meals in a collegiate dining center and eating with other people in these settings may be related to perceived social support, academic success, frequency of family meals, and/or degree of involvement in college extracurricular activities. To investigate these relationships, first-year Kansas State University students living in the residence halls of the Derby Complex (Ford, Haymaker, Moore, and West Halls) were administered a survey about dining center usage habits. The survey included the previously tested Interpersonal Relationship Inventory Short Form by V.P. Tilden (n.d.) as a measure of perceived social support. Participants granted access to their first semester Kansas State University grade point average and semester dining center usage data. Surveys were completed online (n=216) and in paper format (n=89) for a total of 303 participants. There was no significant difference between the demographics of those that completed the online versus paper formats of the survey. Therefore, the online and paper formats of the survey were analyzed together. The data were analyzed for all participants and for males (n=94) and females (n=209) separately. Results revealed multiple significant relationships (p<0.05). Results related to grade point average and perceived social support revealed a significant positive relationship between frequency of eating in the dining center and grade point average for all participants combined. This relationship was also noted for males and females analyzed separately. Frequency of eating with others was found to be significantly positively correlated to perceived social support score for all participants combined, and for males and females analyzed separately. Frequency of eating with others was significantly positively correlated with grade point average for males alone and females alone, but not all participants combined. Further research is needed to determine if the relationships are causal and if so, the direction of causality in the relationships.

El objetivo general de la investigación corresponde al desarrollo de un proyecto de diseño interior donde se plasme ambientes con distribución adecuada y comodidad en el restaurante benéfico del banco de alimentos en el distrito de San Isidro, así mismo brindar espacios que cuenten con un agradable diseño, en donde se sienta confort. Por otro lado, los objetivos específicos son los siguientes: Diseñar y mobiliario en base a materiales ecológicos para los diferentes ambientes. Investigación profunda del concepto para lograr un buen desarrollo en el diseño interior de los ambientes del restaurante benéfico y proponer muebles innovadores, aplicando los principios básicos del diseño interior. Adicional, proponer espacios de áreas verdes que estén en relación con el diseño. / The purpose of this investigation is the development of an interior design project where there are spaces with adequate distribution and comfort in The charity restaurant of the food bank in the district of San Isidro, also provide spaces that have a nice design, where to feel comfort. On the other hand, the specific objectives are the following: Design and furniture based on ecological materials for different spaces. The investigation was carried out on the concept to atheeve a good development in the interior design of The charity's restaurant spaces and to propose innovative furniture, applying the basic principles of interior design. Additionally, propose spaces for green areas that are related to the design. / Tesis

Thesis (M.A.E.T.)--Covenant Theological Seminary, 2002. / Abstract. Includes bibliographical references (leaves 88-90).

Thesis (D. Min.)--Abilene Christian University, 2006. / Abstract and vita. Includes bibliographical references (leaves 105-108).

Thesis (M.A.E.T.)--Covenant Theological Seminary, 2002. / Abstract. Includes bibliographical references (leaves 88-90).

Thesis (D. Min.)--Abilene Christian University, 2006. / Abstract and vita. Includes bibliographical references (leaves 105-108).