Made available in DSpace on 2016-08-10T11:21:59Z (GMT). No. of bitstreams: 1 UBIRATAN DE SOUSA LEMOS.pdf: 3508630 bytes, checksum: c7e0d78f5c1cefe26d2b8df7e05aa6a4 (MD5) Previous issue date: 2016-03-22 / The purpose of this research is to comprehend food history, linkin it to the concepts of society, culture and identity. The goiana society from the 19th century to the first half of the 20th century known historically, as a subsistence economy and facing challenges to get needs supplies contributed to shaping a food culture with its own characteristics. The aim of this research is to gather data that makes possible to demonstrate these determining factors for the cultural formation also link to historical, social, economic and identity construction aspects of the goiana society. / Esta pesquisa teve o objetivo de compreender a alimentação, articulando-a aos conceitos de sociedade, cultura e identidade. A sociedade goiana do século XIX e primeira metade do século XX, compreendida, historicamente, como economia de subsistência e com dificuldades para suprir necessidades de abastecimento, colaborou para que se forjasse uma cultura alimentar com características próprias. O objetivo da pesquisa é levantar dados que possibilitem demonstrar que esses fatores determinantes para a formação cultural, também se ligam a aspectos históricos, sociais, econômicos e de construção da identidade goiana.

Food and Females, The Taming of the Oregon Palate? is a study of the variations i n the preparation and consumption of food as reflected in the changes in the roles of women during the hundred years between the settlement of the Hudson's Bay Company at Fort Vancouver and 1920 , which marks the beginning of modern times.

Submitted by Vanessa Christiane (referencia@ufersa.edu.br) on 2018-06-15T00:08:00Z No. of bitstreams: 1 IngridyMPB_DISSERT.pdf: 7607381 bytes, checksum: c08a68ab4cbff8326651716b5e44e1d8 (MD5) / Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2018-06-18T16:55:37Z (GMT) No. of bitstreams: 1 IngridyMPB_DISSERT.pdf: 7607381 bytes, checksum: c08a68ab4cbff8326651716b5e44e1d8 (MD5) / Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2018-06-18T16:56:28Z (GMT) No. of bitstreams: 1 IngridyMPB_DISSERT.pdf: 7607381 bytes, checksum: c08a68ab4cbff8326651716b5e44e1d8 (MD5) / Made available in DSpace on 2018-06-18T16:56:45Z (GMT). No. of bitstreams: 1 IngridyMPB_DISSERT.pdf: 7607381 bytes, checksum: c08a68ab4cbff8326651716b5e44e1d8 (MD5) Previous issue date: 2018-02-02 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The use of mobile devices for the continuous monitoring of patients with a particular pathology may benefit in their prevention, diagnosis and treatment. The objective of this work is the construction of a Medical Assistance Equipment (EMA) for the monitoring of patients with pathology related to di culty in the food intake process and/or Oropharyngeal Dysphagia. The EMA works by capturing the movements and sound signals generated during the chewing and swallowing process and, from this, identifies the physical type of the food, classifying it as: i) liquid; ii) pasty; iii) solid. It is important to emphasize the requirements for a construction of EMA were taken from the context of Dysphagia. After a classification, the information is stored generating a food history, with detailed information about the meals performed and the distribution of Dysphagia that the patient is. To this end, a domain ontology was implemented with logical axioms capable of classifying the type of physical material of the swallowed food based on the analysis of the data captured during the swallowing process. In order to analyze the results generated by the EMA, experiments were carried out in a real environment with 10 participants, authorized by the ethics committee under the following opinion number: 2.332.026. Each participant was invited to swallow liquid, pasty and solid foods. The data generated by the participants were analyzed and classified by the developed ontology. At the end, the results presented 100% of correct answers in relation to experiments with solid foods, 80% of correct answers in experiments with liquid foods and 75% of correct answers in relation to experiments with pasty foods. A general analysis of the EMA presented the safety area of 85%. Finally, the EMA provided relevant results regarding correct classification of data. Thus, a medical team can monitor, from a distance, the patient’s evolution onwards, the detailed information available, not EMA, facilitating the monitoring process and improving a quality of life of patients requiring remote monitoring / O uso de dispositivos móveis para o monitoramento contínuo de pacientes com uma determinada patologia pode beneficiar significativamente em sua prevenção, diagnóstico e tratamento. O objetivo deste trabalho é a construção de um Equipamento Médico Assistencial (EMA) para o monitoramento de pacientes com alguma patologia relacionada à dificuldade no processo de ingestão de alimentos e/ou Disfagia Orofaríngea. O EMA funciona através da captura dos movimentos e dos sinais sonoros gerados durante o processo de mastigação e deglutição, e, a partir disso, identifica o tipo físico do alimento, classificando-o em: i) líquido; ii) pastoso; iii) sólido. É importante ressaltar que os requisitos definidos para a construção do EMA foram retirados do contexto da Disfagia. Após a classificação, essas informações são armazenadas gerando um histórico alimentar com informações detalhadas sobre as refeições realizadas e o nível de Disfagia que o paciente se encontra. Para este fim, foi implementada uma ontologia de domínio com axiomas lógicos capazes de classificar o tipo físico do alimento deglutido tendo por base a análise dos dados capturados durante o processo de deglutição. Com o intuito de analisar os resultados gerados pelo EMA, foram realizados experimentos em ambiente real com 10 participantes, autorizado pelo comitê de ética sob o seguinte número de parecer: 2.332.026. Cada participante foi convidado a deglutir alimentos líquidos, pastosos e sólidos. Os dados gerados pelos participantes foram analisados e classificados pela ontologia desenvolvida. Ao final, os resultados apresentam 100% de acerto em relação aos experimentos realizados com alimentos sólidos, 80% de acerto em relação aos experimentos realizados com alimentos líquidos e 75% de acerto em relação aos experimento realizados com alimentos pastosos. A análise geral do EMA apresentou o nível de acurácia de 85%. Por fim, o EMA proporcionou resultados relevantes quanto à classificação correta de dados. Assim, a equipe médica pode acompanhar, a distância, a evolução do paciente diante das informações detalhadas disponíveis no EMA, facilitando o processo de monitoramento e melhorando a qualidade de vida dos pacientes que necessitam de acompanhamento a distância / 2018-06-14

This thesis addresses the literary representation of food in the period from 1900 through 1945 in the work of Ford Madox Ford, Gertrude Stein and Virginia Woolf. Taking up nineteenth-century fascinations with sensual and aesthetic taste, these authors explore the implications of food preparation and consumption in Britain, America and France. They use representations of everyday culinary practices as a way to examine articulations of anxiety about the state of civilization, a fear that is amplified and altered by both World Wars. The thesis approaches the question of the significance of food to literary modernism in two ways. The first is a theoretical analysis of modernist ways of thinking about the dialectic between the concepts of civilization and barbarism. The second is grounded in material history, establishing the contexts and conditions of food culture in the first half of the twentieth century. Drawing on sociological thinking from Norbert Elias's conception of the civilizing process and Pierre Bourdieu's theory of distinction, and using a combined methodology of close reading, biographical and historical analysis, I show that food acts as a lens for these authors' ideas about civil society and modernity. My original contribution to knowledge is threefold. The first is my interpretation of 'culinary Impressionism' as an extension and repositioning of current scholarly thinking about Ford's literary Impressionism. The second is my reading of Stein's and Toklas's jointly-authored cookbook draft as evidence of their collaboration. This forms the crux of my argument about Stein adapting domestic culinary techniques into her other writing. The third is in my chapter on Virginia Woolf. My original archival research shows that in A Room of One's Own Woolf's representation of the financial and culinary difference between men's and women's dining in colleges at the University of Cambridge is justified and the material inequality was in fact worse than previously understood. I argue that the disparity in institutional food intensifies Woolf's later reimagining of the term 'civilization' in Three Guineas. While drawing on the work of modernist studies scholars on modernism and the everyday, civilization, and food, my project is unique in demonstrating that food reflects modernist conceptions of civilization and barbarism. My thesis contributes to the understanding of transatlantic aesthetics and gendered productions of modernism by illuminating the centrality of agriculture, cookery, domestic work and institutional dining to modernist authors.

Orientador: Leila Mezan Algranti / Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciências Humanas / Made available in DSpace on 2018-08-26T06:30:09Z (GMT). No. of bitstreams: 1 Abrahao_ElianeMorelli_D.pdf: 5428557 bytes, checksum: 35bfe522f3421f2f7589f0f5359a0d35 (MD5) Previous issue date: 2014 / Resumo: Três mulheres, três escolhas: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuquerque Pinheiro (1871-1950) e Barbara do Amaral Camargo Penteado (1875-1963). Cada autora à sua maneira, descortinou ¿ por meio da escrita, feminina e privada ¿ o universo do cozinhar. O léxico das receitas indica as técnicas de preparo empregadas, a modernização dos utensílios domésticos e dos espaços da casa, os ingredientes disponíveis à época deste estudo, as perpetuações e descontinuidades das iguarias e da vida do lar. A partir dos receituários de comida, fonte e objeto de estudo, procuraremos compreender de que maneira as práticas alimentares se consolidaram através dos tempos em certo espaço social. A leitura e a análise destes documentos trazem à luz detalhes do cotidiano familiar, da dinâmica econômica, cultural e social da elite cafeicultora, no período entre 1860 e 1940, reforçando a hipótese de que a alimentação funcionava como instrumento de criação e perpetuação de laços de amizade e veículo de pertencimento social / Abstract: Three women, three choices: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuquerque Pinheiro (1871-1950), and Barbara do Amaral Camargo Penteado (1875-1963). Each author, in her own fashion, unveiled ¿ through private feminine writing ¿ the universe of cooking. The recipes¿ lexicon indicates the preparing techniques employed, the modernization of the household appliances and house spaces, the available ingredients at the period studied, the perpetuations and discontinuities of the dishes and of the home life. Based on the food recipes, source and object of the study, we will attempt to comprehend in which way the fooding habits have been cemented through time in a given social space. The reading and the analysis of such documents bring to light details about the family life, the economic, cultural, and social dynamics of the coffee farmers elite in the period between 1860 and 1940, reinforcing the hypothesis that the feeding habits used to operate as an instrument for the creation and maintenance of friendship bonds, as well as a social belonging vehicle / Doutorado / Politica, Memoria e Cidade / Doutora em História

In this dissertation, I argue that from the late 1940s to the late 1970s, the Jewish community of Montreal underwent a series of changes that significantly altered its character. And while increasing numbers of Jews from all over the world began arriving on the island, the established elites reacted by creating and then entrenching a new cultural orthodoxy based on their own practices and values. Jewish women were fundamental to this process, as both objects of the new cultural discourse as well as active participants. Understanding the process through which a "Jewish community of Montreal" group was created requires a consideration of both public and private ethnic signifiers, so an analysis of the construction of gender norms for Jewish women is key. This dissertation will track these fractured dialogues through an analysis of currents of thought and discussion among Jewish individuals living in Montreal between 1945 and 1980. I will accomplish this through a comparison of both textual documents and oral interviews. In sum, I will examine how dominant discourses are constructed by elites, and how they are in turn experienced by the women themselves. / Graduate

Was aßen Wittenberges Arbeiter früher? Wie sieht regionale Ernährung aus? Bis 2023 zeigte das Stadtmuseum Wittenberge die Ausstellung „Dampfende Kessel - Arbeiterernährung in Wittenberge“. Aus den Forschungen und Ausstellungsinhalten entstand gemeinsam mit regionalen Partnern diese Publikation zur städtischen und regionalen Ernährung. Dabei wird anhand verschiedener Beispiele in die vergangene und aktuelle lokale und regionale Ernährungskultur Wittenberges geblickt. Kollektive Erinnerung ist ein gewichtiges Stück der städtischen Identität und des Blicks in die Zukunft - das Stadtmuseum Wittenberge macht sie lebendig.:Inhalt, Seite 3 Marcel Steller: Vorwort, Seite 5 Marcel Steller: Witte und Wittenberge, Seite 6 Hannelore Franek und Marcel Steller: Das Feierabendbier, Seite 10 Marcel Steller: Die Gropiussiedlung Eigene Scholle, Seite 16 Wolfgang Strutz und Marcel Steller: Kleingärten und Ernährung, Seite 20 Marcel Steller: Molkerei, Seite 26 Marcel Steller: Kleintierzucht und Viehmarkthalle, Seite 28 Marcel Steller: Schlachthof, Seite 36 Christin Köhler: Wasserversorgung in Wittenberge gestern und heute, Seite 42 Ellen Beuster: Obstalleen in der Prignitz, Seite 46 Anne Fronia: Streuobstwiese - eine Kulturlandschaft mit ökologischem Wert, Seite 48 Nienke Tesselaar: Regionale Ernährung - was ist das eigentlich? Seite 50 Abbildungsverzeichnis, Seite 62 / What did Wittenberge workers eat in the past? What does regional food mean today? Until 2023, the Wittenberge City Museum showed the exhibition 'Steaming Kettles - Workers' Diet in Wittenberge'. This publication presents the content of the exhibition about urban and regional meals and diets. Research with local partners shows examples of local and regional food cultures, past and present. Collective memory is an important part of urban identities. Wittenberge City Museum brings these to life.:Inhalt, Seite 3 Marcel Steller: Vorwort, Seite 5 Marcel Steller: Witte und Wittenberge, Seite 6 Hannelore Franek und Marcel Steller: Das Feierabendbier, Seite 10 Marcel Steller: Die Gropiussiedlung Eigene Scholle, Seite 16 Wolfgang Strutz und Marcel Steller: Kleingärten und Ernährung, Seite 20 Marcel Steller: Molkerei, Seite 26 Marcel Steller: Kleintierzucht und Viehmarkthalle, Seite 28 Marcel Steller: Schlachthof, Seite 36 Christin Köhler: Wasserversorgung in Wittenberge gestern und heute, Seite 42 Ellen Beuster: Obstalleen in der Prignitz, Seite 46 Anne Fronia: Streuobstwiese - eine Kulturlandschaft mit ökologischem Wert, Seite 48 Nienke Tesselaar: Regionale Ernährung - was ist das eigentlich? Seite 50 Abbildungsverzeichnis, Seite 62

Situada no campo da História da Alimentação, esta dissertação aborda a formação da \"cozinha paulista\" por meio de um imaginário construído no plano simbólico, em relação direta com a criação de uma identidade para São Paulo. Toma-se como foco o primeiro livro de receitas publicado com a explícita intenção de definir essa culinária. Cozinha tradicional paulista foi lançado em 1963 por uma folclorista, Jamile Japur (1920-1979), que participou ativamente do \"movimento folclórico brasileiro\", uma rede organizada de pesquisadores interessados na coleta e no registro de manifestações da cultura popular. Com balizas cronológicas que vão dos anos 1920 aos 1980, o estudo aqui realizado abarca o percurso intelectual que levou à produção, ao consumo e à circulação do livro, da constituição de uma ideia sobre a cozinha que seria \"caipira\" à discussão culinária entre o modernismo do paulista Mário de Andrade e o regionalismo do pernambucano Gilberto Freyre e à conformação de cozinhas regionais como \"típicas\" e \"estaduais\" pelos folcloristas. Além da análise da publicação em si, a pesquisa ainda se estende à comparação com outros dois livros de receitas regionais, A cozinha goiana e Fogão de lenha: quitandas e quitutes de Minas Gerais, que se centraram em delinear sistemas culinários bastante semelhantes ao que se depreende do exemplar paulista. De forma geral, a dissertação procura demonstrar os meandros de construção da \"cozinha paulista\" ao longo do século XX, a partir da marginalização de suas bases \"caipiras\" e da noção de tradição esquecida. / Situated in the field of Food History, this dissertation focuses on the formation of \"paulista cuisine\" through the construction of a symbolic imaginary, in relation with the creation of an identity for São Paulo. The central theme is the first regional cookbook published with the explicit intention of defining that cuisine. Cozinha tradicional paulista was launched in 1963 by a folklorist, Jamile Japur (1920-1979), who actively participated in the \"Brazilian folkloric movement\", an organized network of researchers interested in collecting and preserving the popular culture. Ranging from the 1920s to the 1980s, this study encompasses the intellectual path that led to the production, consumption and circulation of the mentioned cookbook, from the constitution of an idea about the \"caipira\" cuisine to the culinary discussion between the modernist Mário de Andrade and the regionalist Gilberto Freyre and the folkloristic conformation of regional cuisines as \"typical\" and \"state-based\". In addition to analyzing the publication itself, the research also comprises a comparison with two other cookbooks that focused on outlining similar culinary systems in Goiás and Minas Gerais. In general, the dissertation seeks to demonstrate the intricacies of the construction of the \"paulista cuisine\" throughout the twentieth century, from the marginalization of its \"caipira\" basis and the notion of a forgotten tradition.

Cette thèse retrace l’histoire de la biscuiterie Huntley and Palmers, implantée à Reading de 1841 à 1977. Elle étudie le développement de l’entreprise à travers ses successives innovations et modernisations, d’une firme familiale traditionnelle à une entreprise moderne qui finit absorbée par de plus grands groupes. Ce travail examine l’impact de ce géant de l’industrie biscuitière sur la société britannique et plus largement le monde à travers une étude de sa production alimentaire ainsi que de sa production visuelle, en mobilisant des éléments de culture matérielle des archives officielles de la firme ainsi que d’autres fonds originaux. La thèse étudie également en profondeur la question du paternalisme tel qu’il est pratiqué par Huntley and Palmers, afin de re-situer ces pratiques et l’idéologie qui les motive dans un contexte national. Elle évalue ces pratiques à l’aune des différentes variétés de paternalisme existantes et retrace l’évolution d’une forme de paternalisme typique du dix-neuvième siècle vers un « nouveau paternalisme » institutionnalisé puis un « post-paternalisme » propre aux entreprises modernes. Enfin, le travail porte un intérêt tout particulier à mêler la perspective des employeurs à celle des employés, afin de dépasser la vision de l’entreprise donnée par les archives officielles. / This thesis recounts the history of the Huntley and Palmers biscuit company, based in Reading from 1841 to 1977. It examines the development of the company through the successive innovations and modernisations, from the traditional family firm to the modern firm that would eventually be absorbed by larger groups. This work studies the impact of the biscuit giant on British society and on the world at large by a survey of its production, in terms of food as well as visual production, by using elements of material culture present in the company’s official archives as well as original collections. It also investigates the question of paternalism and paternalist practices at Huntley and Palmers’, so as to locate these measures and the ideology behind them in a national context. These practices are assessed in the light of the different varieties of paternalism and enable us to map the evolution from a typical nineteenth-century brand of paternalism towards institutionalised “new paternalism” followed by a form of “post-paternalism” characteristic of modern companies. Finally, the thesis lays emphasis on combining the employers’ perspective with that of the employees in order to go beyond the vision of the company that transpires from the official archives.

Traveling Women and Consuming Place in Eighteenth-Century Travel Letters and Journals considers how various women-authored travel narratives of the long eighteenth century employ food in the construction of place and identity. Chronologically charting the letters and journals of Delarivier Manley, Lady Mary Wortley Montagu, Janet Schaw, and Frances Burney, I argue that the “critical food moments” described in their letters and journals demonstrate material, cultural, and social implications about consumption. My interdisciplinary project is located at the intersection of three seemingly divergent topics: food studies, human geography, and women-authored travel narratives. Approaching “place” as a way of being-in-the-world, my project traces the connection between verbal constructions of place and issues of identity, national and gender, across the eighteenth century. Looking at what I term “critical food moments” during travel allows us particular insight into how food simultaneously serves a literal (intended for consumption) and a figurative (used as a literary topic and device) function, and how tropes of food—such as digestion—function as lexicons which offer women writers opportunities to better understand and criticize the nation and their own identities within the nation. I argue that food-centered moments allow us to better understand the lived experiences of women traveling in the eighteenth century, to analyze how material and sensory conditions influenced and shaped women’s understandings of themselves and their positions (places) in the world. Taken together, these four women authors represent a wide-range of perspectives from various social and economic backgrounds, and yet, what they have in common is crucial: a connection with the food, communities, and places they travel.