Investigating Neolithic pottery and vessel use could elucidate the duality between the farming Funnel Beaker Culture and the hunter-gathering Pitted Ware Culture during the Neolithic. The two archaeological groups differ on several accounts that are of great importance when interpreting past societies. However, it is the suggested differential subsistence economies that are of specific interest for this particular investigation. A comparative study based on the absorbed fatty acids in the ceramic material from two different Neolithic sites addresses the food cultures of the farming subsistence and the contrasting, contemporary hunter-gatherer society and the differences in resource-use. The investigation argues that food acts as an active social binder, and stress the importance of incorporating this aspect when discussing past cultures. The results of the analyses display difference in vessel use between the two sites as well as an intra-site difference at Korsnäs. It is argued that these differences are indicative of deviating food-cultures and spatial organisation at Korsnäs respectively. These results are combined with the previously conducted osteological analyses and stable isotopic analyses an approach that contribute to a more dynamic understanding of the Neolithic food cultures than what has been available before. Investigating Neolithic pottery and vessel use could elucidate the duality between the farming Funnel Beaker Culture and the hunter-gathering Pitted Ware Culture during the Neolithic. The two archaeological groups differ on several accounts that are of great importance when interpreting past societies. However, it is the suggested differential subsistence economies that are of specific interest for this particular investigation. A comparative study based on the absorbed fatty acids in the ceramic material from two different Neolithic sites addresses the food cultures of the farming subsistence and the contrasting, contemporary hunter-gatherer society and the differences in resource-use. The investigation argues that food acts as an active social binder, and stress the importance of incorporating this aspect when discussing past cultures. The results of the analyses display difference in vessel use between the two sites as well as an intra-site difference at Korsnäs. It is argued that these differences are indicative of deviating food-cultures and spatial organisation at Korsnäs respectively. These results are combined with the previously conducted osteological analyses and stable isotopic analyses an approach that contribute to a more dynamic understanding of the Neolithic food cultures than what has been available before.

本文探討寫者如何將日常經驗轉化為文字作品，尤其如何將難以言喻的飲食經驗透過文字生動地表現。透過此問，試圖揭櫫經驗訴諸文字的過程，以及其間複雜交錯的課題。本文採用體現的取徑(embodied approach)，以當代飲食書寫為考察對象，擇取其中代表作家，蔡珠兒與謝忠道的文字作品與兩位作家的訪談資料，來詮釋經驗轉化為文字的脈絡，梳理經驗、身體感以及書寫之間的關係。本文的研究結果為，第一，書寫並非只是由「心」而完成的活動，也涉及「身體」的角色。第二，書寫並非是文字單純對應經驗的表徵過程，而是重新創造的過程，經驗、身體感與文字三者彼此相互作用，在書寫之下連動與共生。第三，本文以飲食書寫來關照書寫活動，重新揭示「書寫」的本質。最後，本文認為體現取徑可作為文學評論的全新視角，並以此對飲食書寫的寫作策略提出相關建議。 / The article explores how does a writer transform ordinary experiences into written languages, and how does he vividly express diet experiences that are beyond expressions. Based on these, this article tries to answer a sophisticated question about the relationship between experiences and languages. Taking the embodied approach to study contemporary food writing, this article discovers the context of experiences transforming into written languages, with representative written works and interviews by two writers, Jewel, Tsai and Chung-Tao, Hsieh. Also, with these materials, I explain the dynamic relationship among experience, bodily feeling and written language. The findings of this research include three points. First, writing activity is affected not only by human mind, but also by human body. Second, writing is not the simple process that languages represent experiences, however, it is the creative process that experiences, bodily feeling and languages interplay each other. Third, this article redefines the essence of writing. Especially, I think that the embodied approach is likely to be a method of literary criticism. On the basis of this approach, I suggest some writing strategies about the contemporary food writing.

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.

Inledning I Sverige har matkulturen länge vilat på en tradition som kretsat kring kött då det ansetts som den viktigaste delen av en måltid. Samtidigt har populationen av unga som väljer bort kött ökat de senaste åren. Men när valet görs när en ung människa fortfarande bor hemma påverkas inte bara denne själv utan hela familjen, och i synnerhet föräldrarna. Syfte Att undersöka hur en tonårings vegetariska kostval påverkade familjens måltidsprocess och hur föräldrarna upplevde de eventuella förändringar som uppstod. Bakgrund Den forskningsbakgrund som använts för studien var matkultur och kommunikation, livsmedel sam nutrition och hälsa - varför äter vi som vi gör, vad innebär måltidsprocessen och hur påverkar valen vårt välbefinnande? Material och metod Semistrukturerade grupp- och telefonintervjuer med föräldrar och tonåringar med kvalitativ innehållsanalys efter Graneheim och Lundman. Resultat Föräldrarna uttryckte samma initiala oro för deras barns näringsintag och deras egen okunskap kring att laga vegetarisk mat. De tog samtidigt ansvar och såg till att hjälpa barnen lösa det genom att själva ta reda på mer. Även om familjerna tidigare haft liknande måltidsmönster var det skillnad på hur omfattande omställningen blev. De upplevde att tonåringarna engagerat sig mer och blivit bättre på att laga sin egen mat. Slutsats Med bakgrund i aktuell forskning visar denna studie på tendenser att en omfattande ändring av kostval kan påverka flera faktorer i en familjs måltidsprocess, men att mer forskning behövs på ämnet för att förstå detta närmare. / Introduction Sweden has a strong tradition regarding meat, as it has been the most important part of a meal. At the same time, the population of young people choosing to remove meat from their diet has increased in later years. But, when a young person that still lives with their family makes this choice, it not only affects their own life but also the whole family, especially the parents. Purpose To analyze how a teenager’s vegetarian food choice affected the family meal process and how the parents experienced the possible changes. Background The research background used for the study was food culture and communication, foods, as well as nutrition and health - why do we eat as we do, what is included in the meal process, and how do our choices affect our wellbeing? Material and method Semi-structured interviews in group and by phone with qualitative content analysis according to Graneheim and Lundman. Results The parents expressed the same initial concern for their children's nutrition and their own ignorance when it comes to vegetarian food. At the same time, they felt their responsibility and made sure to help the children solve it by finding out more for themselves. Although the families previously had similar meal patterns, there was a difference regarding how extensive the changes were. The parents experienced that their teenagers became more involved and better at cooking. Conclusion Based on current research, this study shows that extensive change in diet choices can affect several factors in the family meal process, but also that more research on the subject must be done to get better understanding.

CHAPTER I: INTRODUCTION The purpose of this study is to explore the practice, significance, and development over time of ‘traditional’ home cooking for the descendants of Lebanese immigrants in Argentina and greater Latin America. This is an exploratory paper suggestive of themes that could be examined more deeply through more localized research (Rowe 2012). Nonetheless, this study supports a number of conclusions about this dynamic diasporic group and its relationship to traditional food practices. Narratives and responses about meaning in memory, kinship, and tradition tell an important story about motivations for engaging in food and cooking practices among the descendants of the Lebanese diaspora in Latin America. My study shows that my participants and respondents engage in food and cooking practice as a largely unselfconscious reproduction of cultural identity motivated primarily by a desire to connect with their kin, to evoke memories of their past, and to preserve the gastronomic heritage taught to them—whether directly or indirectly—by their immigrant ancestors. [TRUNCATED]

Alla sinnen kan påverka vår matupplevelse och även hur vi upplever smak, men ett sinne som ofta glöms bort är hörseln. Olika ljud i omgivningen, men även matljuden i sig, har möjlighet att påverka hur vi upplever det vi äter. Hur vi upplever de olika matljuden kan ha en evolutionär bakgrund då krispiga ljud kan tala om för oss att maten är färsk eller innehåller mycket fett eller näringsämnen medan skrapande ljud och ljud av olika vätskor, såsom snörvlande påminner om sjukdom eller fara. På sistone har även fenomen som ASMR och streamande av ätande så kallat mukbang blivit populariserat där matljud lockar tittare. De ljud som är populära inom dessa genrer är dock ljud som kan bli triggande för personer med misofoni.     En enkätstudie utfördes med 100 deltagande respondenter varav 34 hade misofoni, 32 angav att de hade en nedsatt tolerans för olika ljud, 7 som inte visste (om de hade någon ljudöverkänslighet) och 27 som inte hade någon ljudöverkänslighet. Enkäten innefattade olika ljudklipp med matljud och ljud vid matbordet som respondenterna fick lyssna på samt fick olika frågor om hur de upplevde ljuden, ifall ljuden kunde påverka deras aptit, hur ljudkänsliga de är (via den så kallade noise sensitivity scale) samt vilka reaktioner som triggande ljud utlöser för personerna. I denna studie ställs frågan hur de olika grupperna skiljer sig åt gällande dessa frågor samt hur ljud upplevs och varför, samt om misofoni påverkar aptiten. Huruvida misofoni borde betraktas som en egen diagnos kommer att diskuteras.    Denna studie visar att personer med misofoni upplever matljud som signifikant värre än de utan någon ljudöverkänslighet. Ljudet av ett äpple som äts upplevs exempelvis som värre än ljudet av en gaffel skrapande mot en tallrik för personer med misofoni medan personer utan ljudöverkänslighet upplever skrapljudet som allra värst. Personer utan ljudöverkänslighet upplever ljudklippen i enkäten som betydligt mer aptithöjande än personer med misofoni. Studien visar även att personer med misofoni reagerar betydligt starkare på olika ljud i jämförelse med personer som svarat att de upplever att de har en nedsatt tolerans för olika ljud. / All our senses can affect our dining experience and how we perceive flavour. One of the senses that is often forgotten in the context of eating is our hearing. Different sounds in the environment, and even the sound of food itself, can affect the way we perceive our meal. How we experience the different sounds of food has an evolutionary background. Crispy sounds can tell us when something is fresh, has a high fat or nutrition content, while various liquid sounds such as snivelling or scraping noises remind us of sickness and danger. Recently phenomena such as ASMR and mukbang, online streaming of someone eating, has become popularized where food sounds attract many viewers. However the sounds that are popular within these genres are the sounds that can be triggering for people with misophonia.     Out of the 100 people surveyed 34 respondents reported that they had misophonia, 32 experienced increased noise sensitivity, 7 didn't know (if they had any increased noise sensitivity), and 27 were not noise sensitive. The survey consisted of different audio clips with food sounds and other sounds from the dinner table, as well as questions about how the respondents experienced the sounds, if the sounds affected their appetite, if they are sensitive to noise (according to the noise sensitivity scale) and what reactions occurred because of the triggering sounds. This study asks the question of how the different groups’ answers differentiate throughout these questions, how sound is perceived and why, and if misophonia has an effect on appetite. If misophonia should be considered as a separate diagnosis will be discussed.    This study shows that people with misophonia perceive sound of food as significantly worse than the people without noise sensitivity. For example, the sound of an apple being eaten is perceived as worse than the sound of a fork scraping against a plate for people with misophonia while people without noise sensitivity rate the scraping sound as the worst. People without sound sensitivity experience the audio clips as significantly more appetite enhancing than people with misophonia. This study also shows that people with misophonia respond significantly stronger to various sounds compared to the people with increased noise sensitivity.

United States' policy makers have been challenged creating understandable nutrition labels and effective healthy food campaigns for consumers of mixed heritage. Previous studies explored the sociocultural factors that influence Hispanics' abilities to navigate consumer food education programs, but little was known about how Mexican culture impacts those programs. The purpose of this study was to better understand those factors. Research questions focused on the experiences of residents of a west Texas town regarding their food decision-making process about food choices and their understanding of food education information. The purpose of this phenomenological research was to explore how Mexican culture effected navigation through these programs. I used the theory of dietary acculturation, environmental theory, and advocacy coalition framework as the lenses to view this phenomenon. Data were generated from 9 interviews with primary decision makers concerning food choices for their households. Interview data were open coded to obtain themes suggested by study participants. Results indicated that participants considered healthy food and used varying approaches when selecting healthy food. Family time was an important factor in food choice. Healthy foods messages came from personal physicians, local marketing, and government agencies. The quality and cost of American products were often a consideration. Participants indicated that access to current health information and Mexican food products are integral to making future healthy food choices. The implications for positive social change may include raising awareness among state and federal policy makers of the factors influencing healthy food choices in effective nutrition labeling and healthy food education programs.

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This master thesis is an ethnological study focusing members of a young, urban Jewishdiaspora in Sweden. The study's aim is to problematize and describe the relation between theJewish minority that is regarded as religious, and the secular normative majority societyregarded as non-religious. The study explores questions regarding social positioning,belonging and memory and how Jewish traditions are practiced in contemporary Sweden. Themethodological approaches are interviews and participation observations with a specific focuson food; its symbolic value and how food can materialize identities and communicatememories. The empirical data comprises 24 interviews in total, of which 11 interviews havebeen chosen and thus constitute the material on which the study's analysis is made upon. Theanalysis is mainly based upon the theoretical perspective of phenomenology focusinganalytical concepts as materiality, positionality, (conditional) belonging, minority/majorityand diasporic processes. By being regarded as "well integrated" and at the same time beingdesignated as one of Sweden's national minorities, the Jewish group is given contradictorypositionalities, which is examined in this study. The study also shows that memory and aconnection to the past (both personal and general Jewish history) are of great importance tothese informants when expressing their identities, and that this connection often materializesthrough food. By highlighting the informants' experiences of keeping kosher, it becamevisible that Jewish way of life challenges the normative (imagined) secularity in Sweden.

Cette étude sociologique porte sur la Municipalité régionale de comté (MRC) Antoine-Labelle dans la région des Hautes-Laurentides au Québec. Historiquement, depuis le début des années 1900, la forêt a constitué la principale assise économique et sociale de la MRC. Depuis 2005, « la crise forestière » frappe durement cette région québécoise. Un mouvement de la transition s’est installé au sein de la communauté régionale. À l’intersection de la nature et de la culture, le terroir se présente depuis lors comme l’une des voies privilégiées de la résilience. À travers le terroir, c’est le « vivre de » et le « bien vivre ensemble » que les habitants cherchent à repenser dans leur région. Aujourd’hui, plusieurs initiatives mettant en valeur le terroir régional, notamment des projets d’agriculture biologique, sont repérables à l’ensemble du territoire des Hautes-Laurentides. Plus qu’une simple ouverture économique, le terroir est porteur de nouveaux récits sociaux et symboliques dans la région. Dans ce mémoire de maîtrise, notre objectif est précisément de mettre en lumière les représentations sociales du terroir de certains acteurs du domaine agroalimentaire de la MRC Antoine-Labelle. Nous cherchons à comprendre comment le terroir se construit, se pense, se vit et se raconte dans cette région. En interrogeant dix-sept acteurs, notamment des agriculteurs, des artisans du domaine alimentaire, des chefs, des restaurateurs et des représentants de la gouvernance régionale, ceux-ci montrent que ce concept est porteur de valeurs sociales et environnementales qui répondent à de nouvelles aspirations au sein de la communauté. Non sans difficultés, le terroir renvoie pour les acteurs interrogés à des valeurs d’autonomie, de qualité de vie, de convivialité, de conscience écologique, d’éducation et d’espoir pour la relève à venir. Cette étude sociologique du terroir dans les Hautes-Laurentides jette finalement un éclairage nouveau sur le bien-vivre en région rurale au Québec. / This sociological study is about the Regional County Municipality (RCM) of Antoine-Labelle in the Hautes-Laurentides region of Quebec. Since the early 1900s, the forest has been the main economic and social base of the MRC. Since 2005, "the forestry crisis" has heavily affected this region of Quebec. A transition movement has emerged within the regional community. At the intersection of nature and culture, the terroir has appeared as one of the preferred pathways toward resilience. Through the terroir, it’s the ideas of "living" and "living together" that inhabitants are sinking to rethink in their region. Today, several initiatives which highlight the regional terroir, including organic farming projects, have emerged throughout the territory of the Hautes-Laurentides. More than just an economic opportunity, the terroir brings with it new social and symbolic narratives in the region. In this master thesis, our goal is precisely to highlight the social representations of the terroir of some actors in this field of activity in the Antoine-Labelle RCM. We seek to understand how the terroir is constructed, conceptualized, lived and told in this region. By interviewing seventeen actors, including farmers, artisans, chefs and representatives of regional governance, we show that this concept carries social and environmental values that express new aspirations within the community. For the actors interviewed and not without its challenges, the terroir refers to values such as autonomy, quality of life, friendliness, environmental awareness, education and hope for the next generation. This sociological study of the terroir in the Hautes-Laurentides sheds new light on what is meant by “living well” in rural Quebec.