Made available in DSpace on 2014-08-20T13:46:36Z (GMT). No. of bitstreams: 1 Carolina_Vergara_Rodrigues_Dissertacao.pdf: 1680080 bytes, checksum: e1bb49aa6d43b088c4a3ec32337b7eec (MD5) Previous issue date: 2012-01-19 / The growing and current mobilization of black identities in the Black Atlantic has been stimulated by elements, objects and practices that results from are ne wed construction of black culture. Above all, is concerned black references non-traditional related to modernity. Given this statement and its reverberation in more remote areas and regions of the Black Atlantic, the focus of analysis is proposed in this work shows the process of building the blackness of a group of black women from southern Brazil. In the course of the text, we have identified and problematize the elements deployed in affirmation of blackness. Giving special attention to the food sand dishes played by the group of women who have been classified as african gastronomy-among them the "vatapa gaucho fashion" and the quibebe . In parallel, thestudy describes the emergence and consolidation of the black movement and the basics struggle anti-racist site, both linked within the path of militancy of these women-pastoral agents black / A crescente e atual mobilização de identidades negras no Atlântico Negro tem sido estimulada por elementos, objetos e práticas que partem de uma construção renovada da cultura negra. Tratam-se, sobretudo, de referências negras não-tradicionais relacionadas à modernidade. Tendo em vista esta assertiva e sua reverberação nas zonas e regiões mais longínquas do Atlântico Negro,o foco da análise a que se propõe este trabalho evidencia o processo de construção da negritude de um grupo de mulheres negras do extremo sul do Brasil. No decorrer do texto, identificamos e problematizamos os elementos mobilizados na afirmação da negritude. É dada especial atenção às comidas e pratos reproduzidos pelo grupode mulheres observado, que vêm sendo classificados como gastronomia afro entre estes, o vatapá à moda gaúcha e o quibebe. Em paralelo, o estudo descreve a emergência e consolidação do movimento negro e as bases da luta anti-racista local, ambos vinculados à trajetória de militância destas mulheres agentes de pastoral negras

This paper is about food culture in Uppland under early iron age in Upplans, Sverige. Gas chromatography–mass spectrometry (GC-MS) was used to analysis the lipids that were extracted from archaeological potsherds from Påtåker Raä 62, Sollentuna, Uppland. The result of the lipid analysis shows content of aquatic animal products, terrestrial animal products, vegetables and indication of being heated. Based on these results and what is considered to be a normal diet during the Iron Age, it is possible to say that there are similarities. These results are also compared with three sites from Late Iron Age – Vendel 1:1, Vendel 28 and Tuna, to see if there are any similarities. The reason to choose three sites from Late Iron Age, and not Early Iron Age, is because there haven’t been done studies like this on material from the early Iron Age. Vendel 28 was the site that was most similar to Påtåker, when it comes to its enviorment with meadows and woods, and the ceramics application areas. / This study is part of the on going research of Påtåker Raä 62, Sollentuna, Oppland.

"Pizza - en muntlig historia. Berättelser och erfarenheter från den svenska pizzabranschen." I denna uppsats tittar jag närmare på den svenska pizzabranschen och försöker hitta rötterna till några av de egenheter som man kan stöta på när man besöker pizzerior i Sverige. Hur kommer det sig egentligen att man i princip var man än befinner sig i landet kan besöka en pizzeria med italienskt tema, som drivs av en invandrare från Mellanöstern, där du kan beställa en pizza med kebabkött och bearnaisesås, där väggarna pryds av bilder på Marlon Brando och byggarbetare i New York? Syftet med denna uppsats är att placera in detta fenomen i en större svensk social och kulturell historisk kontext. Genom intervjuer med tre olika invandrade entreprenörer i pizzabranschen, så får jag ta del av deras berättelser och erfarenheter kring hur de först trädde in i branschen samt deras bild av pizzabranschen inifrån. De beskriver en bransch som emellanåt kan vara riktigt tuff med hög stressnivå och knappa ekonomiska marginaler. Trots att såväl deras respektive inträden i branschen som deras erfarenheter av densamma skilt sig från varandra så kan vi se ett mönster där alternativa karriärvägar varit få vilket har varit en bidragande faktor till att de slutligen hamnat i pizzabranschen. Andras erfarenheter som liknar deras kan också hittas i tidigare forskning, som tillsammans med intervjuerna i denna uppsats ger en bättre förståelse för varför den svenska pizzabranschen har några av sina utmärkande drag. Uppsatsens resultat pekar i kombination med tidigare forskning mot en tvådelad förklaring. För det första så finns det specifika historiska omständigheter såsom den italienska arbetskraftsinvandringen till Sverige på 40- och 50-talet i en period av låg arbetslöshet, som inledningsvis öppnade upp möjligheter för branschen att växa samt bidrog till att forma själva branschstrukturen. Den förändrade situationen på arbetsmarknaden under 90-talet med högre arbetslöshet försvårade dock, inte minst för invandrare, att hitta andra typer av jobb. Som ett resultat av detta så kom nya grupper av invandrare, ofta från Mellanöstern, att arbeta i branschen i betydligt högre utsträckning. Detta har sedan bidragit till att forma branschen till det vi ser idag. / "Pizza - an oral history. Tales and experiences from the Swedish pizza business." In this essay, I take a closer look at the Swedish pizza business and try to figure out the roots of some the peculiarities you can encounter at a pizzeria in Sweden. How can it be that almost everywhere you go, you’re able to find an Italian themed pizzeria, run by an immigrant from the middle east, where you can buy a pizza with kebab meat and Béarnaise sauce surrounded by pictures of Marlon Brando and workers in New York? The purpose of the essay is to put this phenomenon within a larger Swedish social and cultural historical context. Through interviews with three different immigrant entrepreneurs in the pizza business in Sweden, I get to share their stories and experiences of how they first got into the business as well as how the see the business from within. They all have in common that their different social networks have played a big role regarding their entry in the business. They also describe a business that sometimes can be really tough with lots of stress and tight financial margins. Even though their respective entrances into the business as well as their experiences from the business differ from each other we can see a pattern where alternative career opportunities have been scarce which was a contributing factor to them ending up in the pizza business. Other experiences similar to theirs can also be found when looking at the earlier research, which in combination with the interviews in this essay, gives a better understanding of why so many immigrants work in the pizza business. Regarding the question why the Swedish pizza business has some of its distinguished features. The results combined with prior research hint at an explanation in two parts. First there are specific historical circumstances such as Italian labor immigration to Sweden in the 40s and 50s as well as low unemployment, initially opening up opportunities for the business to grow and shaping its organizational structure. However, the changing situation in the labor market during the 90s with higher unemployment made it harder, especially for immigrants, to find other kinds of work. As a result, new groups of immigrants, most notably from the middle east, ended up in the business, shaping it into what it is today.

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Today’s world is characterised by considerable inconsistency. In some parts of the world people are living in starvation and malnutrition, while in some other parts of the same world, about 1.3 billion tons of food is wasted every year. We do not know enough about what contributes to food waste. However, there seems to be an emergent pattern of behaviour around sharing food. This hermeneutic phenomenological research will explore how food sharing might reduce food waste in a cultural and community-based society like Saudi Arabia through the lived experiences of restaurants and food bank employees. Research data were collected through a face-to-face semi-structured interview method from 15 participants from selected restaurants and food bank in Riyadh. Using the theory of planned behaviour (TPB) as the theoretical lens, a conceptual framework was proposed to elicit underlying behavioural and cultural factors impeding food waste reduction and the inefficiency of food sharing. Using Paul Colaizzi’s approach, the collected interview data were reviewed, analysed, and seventeen themes were elicited for further discussion. The findings suggest that culture through an affluent way of life and the show-off lifestyle of hosts continue to contribute to more food wastage. The strictly business nature of restaurants operation leads to edible food fit for human consumption ending up in the garbage. The revised conceptual framework provides insight into the factors hindering food waste reduction and food sharing. With supporting regulations and policies, food leftovers can either be distributed to people in need or put to an alternative use.

<p>This paper deals with the connection between food and burial habits during the late Iron Age in present-day Sweden. The archaeological material used in the study consists of 16 potsherds from a burial site at Alsike hage, Alsike parish, in the province of Uppland in east-central Sweden. On these potsherds have been conducted FTIR- and GCMS-analyses, in order to see what types of food have been deposited in the burials. Furthermore, the result of the GCMS-analyses has been compared to contemporary material from both burial sites and settlement sites, in order to establish whether differences between the compared materials exist. The analyses show that there are differences between the material from burial sites compared with the material from settlement sites, but not any particular differences between the material from different burial sites. Among these differences we can see that the settlement sites show: a higher amount of total lipid content, a higher amount of vessels which contained lipids indicating that food was heated in them, a higher amount of vessels which contained lipids from crop products as the only content, and a higher amount of vessels which contained lipids from ruminant animals. The interpretation of these results is also discussed in the paper. Furthermore, the results of the FTIR-analyses also shows a good correlation with the results from the GCMS-analyses, it seems that the organic “foodcrusts” analysed with FTIR indeed stem from the same meal indicated by the GCMS-analyses.</p>

This paper deals with the connection between food and burial habits during the late Iron Age in present-day Sweden. The archaeological material used in the study consists of 16 potsherds from a burial site at Alsike hage, Alsike parish, in the province of Uppland in east-central Sweden. On these potsherds have been conducted FTIR- and GCMS-analyses, in order to see what types of food have been deposited in the burials. Furthermore, the result of the GCMS-analyses has been compared to contemporary material from both burial sites and settlement sites, in order to establish whether differences between the compared materials exist. The analyses show that there are differences between the material from burial sites compared with the material from settlement sites, but not any particular differences between the material from different burial sites. Among these differences we can see that the settlement sites show: a higher amount of total lipid content, a higher amount of vessels which contained lipids indicating that food was heated in them, a higher amount of vessels which contained lipids from crop products as the only content, and a higher amount of vessels which contained lipids from ruminant animals. The interpretation of these results is also discussed in the paper. Furthermore, the results of the FTIR-analyses also shows a good correlation with the results from the GCMS-analyses, it seems that the organic “foodcrusts” analysed with FTIR indeed stem from the same meal indicated by the GCMS-analyses.

Syftet med denna intervjustudie var att undersöka hur ett antal nyckelaktörer inom turismnäringen såg på matens roll och hur de arbetade med matupplevelser i praktiken. Insamling av data genomfördes genom semi-strukturerade intervjuer som transkriberades och analyserades utifrån en mall för kvalitativ bearbetning av text. De aktörer som fungerade som informanter för undersökningen arbetade samtliga med matturism på nationell, regional eller lokal nivå.  De aktörer som deltog i studien var Landsbygdsdepartementet, Visit Sweden, Regional Matkultur Småland, Smaka på Skåne, Kristianstad Kommun och Idala Gård. Undersökningens resultat visade att samtliga aktörer ansåg att maten hade en given roll inom turismnäringen.  Informanterna betonade vikten av att producenter ser matens potential till att bli en matupplevelse och synliggör den för turister. Ett skäl till att detta inte alltid görs kunde bero på den bild svenskar har av svensk mat och svensk matkultur menade informanterna.  De förespråkade en stolthet över svensk mat och mattradition. I undersökningen framkom även att matupplevelser fått en alltmer självklar plats inom turismnäringen, både som en huvudanledning till, eller som en betydande del av resan.  Informanterna framhöll att fördelen med matupplevelser jämfört med andra upplevelser var att matupplevelsen aktiverar samtliga sinnen och därmed bidrar till en total turismupplevelse. / The purpose of this qualitative study was to examine how key stakeholders see food as a part of the tourist industry and how they work with food experiences in practice. Data collection was collected by semi-structured interviews which were transcribed and analyzed within the model of processing a qualitative text. The stakeholders which participated were Landsbygdsdepartementet, Visit Sweden, Regional Matkultur Småland, Smaka på Skåne, Kristianstad Kommun and Idala gård. The interviewed stakeholders are working with food tourism at national, regional and local level. The results showed that all the participants thought food had a specific role within the tourist industry. In this study, it became clear that the respondents emphasized the importance for producers to see the potential food have to become a food experience and at the same time to make it more visible for tourists. A reason for this would be the view of Swedish food culture that the respondents think Swedish people have. It is important to see the unique assets which are available and to be proud of the culture.  It also shows that food experiences have a more obvious role in tourist industry, both as the main reason or as part of the travel. The advantage of the food experiences in relation to other experiences is the use of all the senses, thus providing a total tourism experience.

Sushi is a widely consumed food in North America. Along with other ethnic cuisine and food items it is subject to fusion and localization. This thesis explores the transformation of sushi in Victoria, BC, on the basis of an extensive survey, participant observation, and interviews with producers and consumers. The physical and symbolic transformation of sushi is analyzed both from the vantage point of business and cultural trends. It is shown that sushi became a food item different to what is known as sushi in Japan. This makes Victoria as one of the North American markets which threatens the Japanese national identity. This study thus not only reveals the local process of transformation of sushi but also shows how a food item becomes a multi-vocal symbol. While consumed by North Americans as healthy and exotic in its transformed style, it becomes a politically significant concern of national identity in Japan.