Text in German / Essen und Trinken haben im Neuen Testament einen hohen Stellenwert. Die ersten Christen haben sich regelmäßig beim Mahl getroffen. Die ausführlichste Beschreibung einer solchen Mahlzeit findet sich in 1Kor 11,17-34, in den paulinischen Ausführungen zum Abendmahl der Korinther. Im Verlauf der weiteren Kirchengeschichte hat das christliche Abendmahl einiges an Veränderung erfahren. Diese Arbeit soll zeigen, dass urchristliche Mahlfeiern wenig mit unseren heutigen Mahlfeiern gemeinsam hatten. Ein besonderer Fokus soll darauf liegen, in wie weit die Urgemeinde ihre Mahlfeiern gerade auch zu missionarischen Zwecken verwendet haben, ein Zusammenhang, dem seit frühster Kirchengeschichte keine wirkliche Beachtung mehr geschenkt worden ist. Schlüsselbegriffe Herrenmahl, Mahlgemeinschaft, Eucharistie, Antikes Gastmahl, Mission, Ungläubige / Eating and drinking have an important position in the New Testament. That is due to the fact, that Early Christian’s meat regularly at communal meals. The most detailed description of such a meal could be found in 1Cor 11, 17-34, the Pauline depiction of the Lords Supper. But during the progress of church history Christian communion changed significantly. This paper wants to show, that the Early Christian’s communion had little in common with our communion today. A special focus should be lie on the fact, that the early church used their communion for missionary purpose, a connection that got lost quickly in the first centuries of church history. / Christian Spirituality, Church History and Missiology / M. Th. (Missiology)

本篇論文重現日治時期大稻埕「江山樓」的昔日風華，透過江山樓的歷史過往、活動展演，逐步解讀江山樓以及江山樓的相關書寫，所代表的文學╱文化意涵。 第二章「江山樓昔日風華」，主要在彙整江山樓的背景資料，重塑江山樓當時的樣貌。透過對江山樓過往歷史與地理位置重建，以及江山樓舉辦的種種活動，瞭解江山樓對當時的指標性意義。並從江山樓歷代經營者的經營瞭解：江山樓在這些人經營下，與上層階級官紳、文人形成密集的交流網絡，而江山樓成為日治時期非常重要的聚會場所，也因其具有著多重吸引力，因此江山樓周邊的活動與娛樂餐飲等事業，皆圍繞著江山樓繁榮發展。 第三章「江山樓的消費空間」，本章主要分兩部分論述，一方面從江山樓空間最重要的消費行為－飲食、藝旦談起；另一方面由江山樓飲食、藝旦，而吸引的消費人口，讓江山樓成為重要的集會地，引領著當時的消費風潮論述。日治時期有句俗諺「登江山樓，吃臺灣菜」可見江山樓的盛名以及飲食吸引人之處，由江山樓的內部裝潢、飲食器具、菜單、還有外燴活動，論述江山樓的吸引人的飲食消費，也是江山樓受到矚目的重要原因。 第四章「江山樓的相關書寫」，江山樓的相關書寫當中，主要分為「日治時期」與「戰後迄今」兩部分論述，從日治時期的古典詩歌，有許多歌頌、描繪江山樓美好的部分，如景色、美人、醇酒，可探知江山樓為「製造歡樂的消費空間」；另一方面，從江山樓的聚會的心情書寫，可以了解江山樓相關書寫中呈現的文學╱文化意涵，尤其日人與臺人，在其人筆下的江山樓，透過文學創作，呈現出不同的面向與文化思考。從戰後迄今關於江山樓的民間傳說、口述資料以及現代文本中，尋找關於江山樓的創作，來探究新／舊文化對於江山樓意涵的書寫與再詮釋，其相同與相異之處，來討論江山樓庶民印象的演變與其代表意義。 第五章「結論」針對江山樓的的種種面貌，來比對出江山樓所代表的空間╱符號意涵；總結前文，指出本文研究的價值，及未來尚可開展之研究方向。 / This thesis re-presents the past glory of “Kang San Lau”in Dadauchen during the Japanese colonial era, interpreting Kang San Lau and its related writing and the literary/cultural meaning it represents through the historical past and development of events of Kang San Lau. The second chapter, “the Past and Present of Kang San Lau,”focuses on collecting background information concerning Kang San Lau, re-creating it at its time. Through re-constructing the past historical and geographical location of Kang San Lau, and a variety of activities held there, the contemporary significance of Kang San Lau can be understood. Furthermore, this chapter analyzes through the management of the past owners of Kang San Lau, its intensive social network with upper-class gentry and literati. Being an important place for gatherings during the Japanese colonization, its appeal is layered and the surrounding activities and entertainment prosper because of it. In the third chapter, “the Consumtion Space of Kang San Lau,” the discourse is two-parted: one deals with dining and Geishas, the most crucial consumption behavior of Kang San Lau, the other examines the consumtion population attracted by the dining and geishas of Kang San Lau, making it an important gather place, ushering the consumption trend at the time. During the Japanese colonization, there was a saying “Attend Kang San Lau and taste Taiwanese dishes,” which reveals through interrior decoration, utensils, menus, and catering events, the fame and popularity of Kan San Lau. The fourth chapter, “the Related Writing of Kang San Lau,”presents a two-sided discourse, one being the colonization, the other postwar till present. From classic poetry praising and describing the wonder of Kang San Lau such as its scenery, beauty, and wine, Kang San Lau as a “joy manufacturing consumption space”is explored. On the other hand, from the emotional writing of the gatherings at Kang San Lau, the literary/cultural meaning presented in the related writing of Kang San Lau is understood, especially among the Japanese and the Taiwanese. Postwar till the present, through folklore, verbal discourse, and modern documentation surrounding Kang San Lau, the similarities and differences between the discourse and interpretation of new/old cultural significance of Kang San Lau is processes. The fifth chapter, “Conclusion,” compares the spatial/signal meanings Kang San Lau represents under its layered façade. In conclusion, the value of this thesis is emphazied and a future direction for research is indicated.

The purpose of this study is to examine what pupils in the ninth grade eats for lunch and also whether there is any connection between their lunch habits and perceived ability to concentrate and fatigue. A further aim was to study pupils' experience of dining environment in schools.The study is based on a quantitative method with questionnaires. The study was implemented on four schools in elementary school in themunicipalityofKristianstadand Tanum. Our results demonstrate, in accordance with several previous studies conducted in the same age group, that it is about half of the pupils who eats school lunch every day and that the majority are eating school lunch 3-5 days a week. Furthermore, our study shows that the pupils who rarely eat vegetables in school feel tired and distracted to a greater extent than the group of pupils who eat vegetables almost daily. Our result also shows that the group of pupils who eat the main course 3-5 days a week feel both tired and distracted to a greater extent than the group of students who eat the main course more rarely. In accordance with previous studies our study shows that differences exist between boys and girls regarding food that is eaten instead of school lunch. Food containing empty calories is the most popular kind, it causes glucose levels to get out of balance which makes students tired and distracted.The result of our study shows that most pupils claim that they often feel tired and distracted during the school day. Hunger affects the individual's emotions, motivation and cognition (Lennernäs, 2011), which can be linked to the fact that only 6 % of pupils feel that they are getting satisfied every day after eating the school lunch. There are also many pupils who choose not to eat anything else those days they choose to skip the school lunch. Nevertheless, the majority of pupils are still happy with the environment in the school dining room and it is barely half the pupils who want bigger influence on what is served for school lunch.

Text in German / Essen und Trinken haben im Neuen Testament einen hohen Stellenwert. Die ersten Christen haben sich regelmäßig beim Mahl getroffen. Die ausführlichste Beschreibung einer solchen Mahlzeit findet sich in 1Kor 11,17-34, in den paulinischen Ausführungen zum Abendmahl der Korinther. Im Verlauf der weiteren Kirchengeschichte hat das christliche Abendmahl einiges an Veränderung erfahren. Diese Arbeit soll zeigen, dass urchristliche Mahlfeiern wenig mit unseren heutigen Mahlfeiern gemeinsam hatten. Ein besonderer Fokus soll darauf liegen, in wie weit die Urgemeinde ihre Mahlfeiern gerade auch zu missionarischen Zwecken verwendet haben, ein Zusammenhang, dem seit frühster Kirchengeschichte keine wirkliche Beachtung mehr geschenkt worden ist. Schlüsselbegriffe Herrenmahl, Mahlgemeinschaft, Eucharistie, Antikes Gastmahl, Mission, Ungläubige / Eating and drinking have an important position in the New Testament. That is due to the fact, that Early Christian’s meat regularly at communal meals. The most detailed description of such a meal could be found in 1Cor 11, 17-34, the Pauline depiction of the Lords Supper. But during the progress of church history Christian communion changed significantly. This paper wants to show, that the Early Christian’s communion had little in common with our communion today. A special focus should be lie on the fact, that the early church used their communion for missionary purpose, a connection that got lost quickly in the first centuries of church history. / Christian Spirituality, Church History and Missiology / M. Th. (Missiology)

Les gardiennes des nappes d'offrande en Iran (de la préhistoire à nos jours) :<p>Cette recherche a été intitulée "les femmes iraniennes héritières des nappes d'offrande". L'objectif de cette recherche est la mise en évidence des bases des nappes d'offrande votive féminines de la préhistoire à nos jours en tant qu‘explication, analyse et interprétation des nappes ;pour cette recherche, nous avons choisi la société actuelle de Téhéran constituée d'ethnies iraniennes variées, notamment les Zoroastriennes et les Shi‘ites. Le fil conducteur de cette recherche est le cadre théorique combiné basé sur la transmission culturelle, l'interprétation religieuse symbolique de Geertz, la réaction symbolique de Parsons et la théorie d'échange de Peter Blau, interprétant les différents aspects des signes et des symboles des nappes avec la présence, la participation des femmes, la réalisation de leurs désirs et la mise en place des nappes. Les théories d'Henri Corbin ont permis de répondre à certaines questions sur la transmission culturelle religieuse et les changements et transformations du monde symbolique iranien, mazdéen zoroastrien aux nouveaux symboles de l'Iran musulman shi‘ite ;nous avons également fait appel aux rapports de Sadegh Hedayat, Henri Massé, Shakouri, Faghiri ,K. et F. Mazdapour. Le commentaire et l'interprétation d'autres sujets des nappes tels que les récits, la lamentation et l'allégresse, les Adjil-é Moshkel Gosha étaient des mystères non élucidés jusqu'alors par les chercheurs ;ils l'ont été dans cette thèse. Il a été essayé de répondre aux questions posées par des réponses basées sur l'anthropologie religieuse symbolique. L'enquête statistique de la recherche porte sur des étudiantes, mariées ou non, de l'Université Azad, Unité Centre de Téhéran. Les questions principales intéressent la féminité des nappes d'offrande et le recours aux saints religieux iraniens shi‘ites. Les souhaits sont relatifs à la vie quotidienne, comme l'obtention d'un travail, la guérison d'un malade, l'achat d'un appartement, la résolution de problèmes financiers, le mariage, l'accouchement, etc. les résultats ont été rassemblés dans les tableaux de l'enquête statistique. Cependant, certaines questions sont restées sans réponses ;elles seront élucidées par de futurs chercheurs.<p>Mots-clés :nappes d'offrande votive, les femmes gardiennes, la transmission culturelle, Adjil, Moshkel Gosha / Doctorat en Sciences politiques et sociales / info:eu-repo/semantics/nonPublished

El proyecto consiste en una propuesta de identidad visual y diseño de material didáctico para el programa de educación alimentaria y nutricional Cocinas Bondadosas, el cual brinda capacitación en optimización de alimentos y capacitación nutricional para mujeres líderes de comedores populares del distrito de Lurín en Lima, Perú. Se parte del supuesto de que, a través de estrategias de comunicación, el diseño gráfico puede fortalecer la transmisión de educación alimentaria del programa y mejorar la experiencia de las usuarias. El proyecto se desarrolla a partir de un enfoque de diseño centrado en el usuario a través del que se ha profundizado en un entendimiento del contexto, las necesidades y las motivaciones de las beneficiarias del programa. Por ello, se han articulado metodologías de investigación documental e investigación etnográfica con estrategias y procesos de diseño de identidad visual y diseño de información. La propuesta gráfica se conforma de elementos de la identidad visual de Cocinas Bondadosas –logotipo, paleta de colores, paleta tipográfica, iconografía y elementos gráficos de soporte– aplicados en el diseño de páginas tipo del recetario del programa, tanto en versión impresa como digital. Las validaciones realizadas con las organizaciones que impulsan el programa y con las usuarias indican que la propuesta responde a sus necesidades a través de un diseño de recetario atractivo, memorable y orientado a la acción que potencia la transmisión de educación alimentaria de Cocinas Bondadosas y es relevante en un momento de transición al medio digital. / The project consists of a proposal of visual identity and information design of educational material for the food literacy and nutrition program Cocinas Bondadosas, which provides training in food literacy and nutrition education for women leaders of community kitchens in the district of Lurín in Lima, Peru. It is assumed that, through communication strategies, graphic design can strengthen the education in food literacy and improve the user experience. The project was developed through a user-centered design approach, which focuses on a profound understanding of the context, needs and motivations of the beneficiaries of the program. To build this foundation and develop a consistent solution, the project combines primary and secondary research methodologies with graphic design methodologies and processes of visual identity design and information design. The proposal consists of elements for the visual identity system of Cocinas Bondadosas –logotype, color palette, typographic palette, iconography and imagery– applied in the design of the program's recipe book, both in print and digital versions. The validation phase carried out with both the organizations and the users indicates that the proposal responds to their needs through an attractive, memorable and actionable recipe book design that strengthens Cocinas Bondadosas’ transmission of food literacy and is relevant at a crucial time of transition to digital platforms. / Trabajo de Suficiencia Profesional

Subject of the project is new building of medical equipment with institutional care for seniors. Building is located in Brno, in city part Brno-centre. Objective was to elaborate the project documentation for realization of the medical equipment with institutional care. Capacity of the equipment is maximum 28 patients. Building is situated in sloping terrain. Building has three aboveground floors and one underground floor. Bed part is designed as the masonry construction; dining part is the skeletal construction. Skeletal construction consists of reinforced concrete prefabricated panels; bricked part is of the type system THERM. Both parts are thermally insulated. The roof is designed as the flat single-layer structure.

I’m interested in the way we stage our identity through objects. How objects relate to identity and body. I have been looking into how the self conception and creation of identity is affected by living in an individualistic, capitalistic and mass medial time. I carry a question, how much of the self is really just a replica of a replica? In this essay I discuss how the consumption of different kinds of media gives us knowledge and experiences of the world that is secondary. I explain how I experience that social media creates a thinking where I’m looking at my self from the outside and that this thinking makes my experiences indirect. I look at the individualization of the society and how I think the individualization affects the way we create collective and individual identities. Furthermore, I discuss how object become signifiers of identity and how we, within the consumer society, consume signs rather than objects. I look at the home, as a keeper of identity and memory, I also resemble the home with an organism where the human body only become a part of a bigger body. I discuss how body and object are intertwined both mentally and physically. Jewellery art and corpus is located between art and utility objects, my field gives me the opportunity to discuss the symbolism of the objects we surround ourselves with. In this essay I give a summary of my thinking around materials, methods and sources of inspiration in my work with Replika på replika. I go through my thinking around padded textile objects, the colour pink, the use of aluminium and how I work with reflection and figurative painting. I connect my work with my thoughts on caricatures, cartoons, pop musicians ways of working with characters and to art within different fields.

<p>Tourism is typically a hedonic product, and its consumption promotes positive psychology and wellbeing. Industry practitioners and academics have long been advocating sustainable practices and experiences that promote the health and wellness benefits of tourism. Indeed, studies that support designing tourism experiences with positive social and wellness outcomes are needed to better leverage design factors in delivering, communicating, and sustaining the health-related benefits of the tourism experiences. Food is an integral part of the overall tourism experience and has important implications for tourists’ pleasure and wellbeing. Thus, it is important to identify the factors that contribute to a better wellness value of the tourist food experience. </p> <p>Using a multi-qualitative method, the first study explored the communal dining experiences of solo travelers. The results indicate that solo traveler communal dining is affected by many motivations (e.g., socialization and authenticity seeking) and constraints (e.g., safety and health concerns). Other factors that were found to affect communal dining include socio-demographic factors (age, gender, cultural background, previous experiences, and extroversion); other diners’ factors (e.g., attitudes and behaviors, perceived similarity, and cultural barriers); dining place-related factors (e.g., social environment, entertainment, and employees openness); and situation-related factors (food quality, environment safety, group composition, communal dining vibes, and dining time). This study found that communal dining triggers four experiential domains: sensory, intellectual, affective, and behavioral which could result in a transformative and wellness value for solo travelers. Under the right circumstances, communal dining triggers a process of self-change that results in personal and social transformations. </p> <p>Continuing to examine the social experiences of solo travelers, the second study empirically examined the impact of the emotional display of fellow diners on solo travelers’ affect and perceived interpersonal relations during communal dining. The scenario-based experiment showed that other diners' display of emotions influenced solo traveler's affect and rapport perceptions in communal dining. Additionally, fellow communal table diners’ characteristics including their ingroup status and perceived similarity can play a role in impacting solo travelers’ communal dining experience. The perceived similarity was found to act as a trigger or “catalyst” for communal dining experience formation for solo travelers. Further, a positive influence of affect and rapport on solo travelers’ subjective wellbeing was noted.</p> <p>The third study examined the phenomenon of tourist food sharing. The study used experimental design to empirically examine the impact of food sharing on tourists’ interpersonal relationship development, sense of authenticity, and subjective wellbeing. The two experiments showed that tourist food sharing improves interpersonal relationships, tourist perceptions of experience authenticity, and wellbeing. Two culturally divergent tourist groups were compared: U.S. tourists and Chinese tourists. The results showed that U.S. tourists evaluated food sharing higher regarding its impact on authenticity and wellbeing than their Chinese counterparts. </p>

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