京都大学 / 0048 / 新制・課程博士 / 博士(地球環境学) / 甲第19209号 / 地環博第136号 / 新制||地環||28(附属図書館) / 32201 / 京都大学大学院地球環境学舎地球環境学専攻 / (主査)教授 舟川 晋也, 教授 谷 史人, 准教授 真常 仁志 / 学位規則第4条第1項該当 / Doctor of Global Environmental Studies / Kyoto University / DFAM

This study uses three case studies to show how authenticity is fabricated in food culture. Conceptualizing food as a cultural product makes possible the analysis of social processes through food. In doing so, food becomes a mirror reflecting the happenings within the broader social world. This study examines three empirical cases to sociologically understand food culture: southern barbeque, Top Chef, and ramps and quinoa. Southern barbeque allows the examination of the role of fabricated authenticity within food culture. Top Chef is evidence of how chefs actively produce distinction to legitimate their position and status within the field. Ramps and quinoa are examples of two ingredients that have been exploited from their original context to become elite and mainstream ingredients without concern for the consequences to the people who relied on them in the quest for the exotic. Together these cases provide examples of how research on the fabrication of authenticity and impression management can be expanded to include food. / Ph. D.

Chapter 1 considers culture as a product of communication. The central problem is to understand how an array of influencing factors such as food supply, technology and physical and intellectual environment are represented, stored and shared as 'food culture'. It considers mechanisms by which culture might be transmitted from one location to another including the relevance of historical literature and Louis Hartz's notion of Australia as a 'cultural fragment' cast off from the Old World. Chapter 2 shows that the Australian literature represents a discourse in which information about various aspects of feeding was gathered from local and overseas sources and circulated for instruction, entertainment and use. The discourse and the means of conducting it were products of their age. Public participation was evident in the correspondence columns of weekly newspapers and in 'contributory' cookery books. The discourse drew on various themes that were prominent in other Western discourses and reflected social and moral values of the times. It evidenced beliefs that the manner of a society's feeding demonstrates the extent of its' civilisation and that refinement of food and feeding contributes to the improvement of society. It also reflected nationalist sentiment and demonstrated some attempts to develop a distinctive Australian cuisine. Chapter 3 supports these claims with detailed analysis of recipes published in a sample of journals and cookery books. Chapter 4 describes five instances which illustrate in more depth the influence of print media in culture development. The first two show deliberate use of print media to reform cookery practice. The third shows the role of print in cookery education, suggesting an alternative mechanism by which cookery in Australia retained its British character. The fourth tests the idea that the transmission of food and science cultural influences from the Old World to the New followed broadly similar paths and questions the origins of the domestic science movement. The fifth examines commercial influences exerted through print media and notes that food production, processing and distribution enterprise was to become increasingly influential as Australia (and other countries) turned to industrial feeding. The thesis concludes with some reflections on the processes of culture formation and the role of mass communications. It suggests that food culture is both an expression of conceptions of character and identity and a formative influence on them, that the engine of cultural change has been industrial progress and, finally, that the communication system which supports and enriches food culture may also tend to undermine it.

The booming organic food industry has led to an increased complexity in the way in which organic foods are marketed. Consumers now encounter a multitude of reasons for why they should (or should not) purchase organic foods. This research examines the promotion of organic food from four different food companies (three grocery stores and a food delivery program) as a way to uncover the narratives used to describe and endorse organic food. With an analysis of website and in-store content from chain, organic and local companies, I have used previous research in the area of organic food discourse to identify themes within the selected content. This study concludes that while there are important commonalities among the narratives, it is not the organic food itself that these commonalities stem from, but rather the company context (company goals and values) that frame the promotional narratives. / Graduate

Food culture has long been a fundamental part of the city; as a culturally cohesive urban infrastructure, food culture creates integral shared experiences and is a generator of socioeconomic opportunity. During the COVID-19 pandemic, existing systemic issues of racial segregation and isolation have exacerbated growing concerns of food insecurity within prominent minority neighborhoods of Boston, Massachusetts. The instability created by the lockdown and consequential work-life culture shift reinforces the importance of establishing and maintaining equitable and sustainable pathways of access to food resources and the socioeconomic opportunities food culture can create. To promote resilience in the post-COVID-19 lockdown city, urban environments will need to be reimagined to incorporate social and economic infrastructures that promote flexibility and maximize entrepreneurial equity, diversity, and opportunity. As a driving force of this equitable change in Jamaica Plain and the surrounding neighborhoods, this thesis proposes a new sustainable food system that is in tune with the regions storied ecological landscapes as well as the current need for mobility in post-COVID-19 urban life. To bridge the gap between historically fragmented regions of the urban fabric, this thesis will propose an infrastructural landmark designed to support the proliferation of food cultures, enhance housing, industrial, and ecological infrastructures, as well as bike and pedestrian mobility to restitch the greater urban fabric of the city of Boston. This thesis explores the reorganization of a range of modalities of urban food culture into a comprehensive food hub. The Food Hub and associated program will serve as an incubator of socioeconomic opportunity as well as operate as a system of sustainable production and distribution aimed at creating food sovereignty amongst members of the community. The resolution of these analyses will culminate in an architectonic framework for food culture programs that are primed to support the sustainable and equitable flow of resources, users, and ideas between disparate communities.

This paper addresses an interesting point of intersection between groups of Maya adhering to the traditional syncretic Maya religion and those who have more recently become Protestants, focusing on the change from farming to wage labor and the rise of the individual. This change is the first conversion that may well be “conquering” the native belief systems of this area known for its participation in the Caste War and its legacy of resistance. With this conversion come not only changes in the monetary system but a complete makeover of the religious symbolism of duality, reciprocity and regeneration. With the mandate from Protestant conversionists, the milpa and its associated rituals are being lost, resulting in a potential nutritional deficit for the rural members of its congregation. I will use data from discourse and food to address these changes using references to ethnohistory as compared to ethnography and ongoing fieldwork. / text

The purpose of this study is to examine how a particular niche in tourism can attract international visitors to a certain destination. To do this, the Swedish food culture was used as a tool to find out how it is marketed to attract international visitors to Sweden. International visitors today wants to find destinations with a rich culture, authentications and traditions to get closer to the destinations identity. The study examines how three of the biggest companies, who works with the promotion of Sweden to an international audience, using the Swedish food culture as a marketing tool. We find that the visitor would like to get closer to the Swedish identity, which the Swedish food culture helps with. / Syftet med denna studie är att undersöka hur en viss nisch inom turism kan locka besökare till en destination. För att göra detta används den svenska matkulturen som hjälpmedel och vi tar reda på hur den marknadsförs för att attrahera internationella besökare att resa till Sverige. Internationella besökare söker sig idag i större utsträckning till destinationer där de får vara med och ta del av det som identifierar platsen, dess tradition, kultur och det autentiska. Studien undersöker hur tre av de största aktörerna, som jobbar med främjandet av Sverige mot en internationell målgrupp, använder sig av Sveriges matkultur som ett marknadsföringsverktyg. Vi finner att besökaren gärna vill komma närmare den svenska identiteten vilket den svenska matkulturen hjälper till med.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2018-05-21T12:06:07Z No. of bitstreams: 2 Dissertação - Vander Luiz Lopes dos Santos - 2018.pdf: 3186776 bytes, checksum: 8109fb5eca08ed8af9ab97854e6ffb75 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2018-05-21T12:08:56Z (GMT) No. of bitstreams: 2 Dissertação - Vander Luiz Lopes dos Santos - 2018.pdf: 3186776 bytes, checksum: 8109fb5eca08ed8af9ab97854e6ffb75 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-05-21T12:08:56Z (GMT). No. of bitstreams: 2 Dissertação - Vander Luiz Lopes dos Santos - 2018.pdf: 3186776 bytes, checksum: 8109fb5eca08ed8af9ab97854e6ffb75 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2018-03-06 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / In our educational setting, especially in the teaching of science, we need to disseminate and recover historical, scientific and cultural references of the black continnum that dialogue in knowledge between the Brazilian land (from here) and the African lands (from there). In the premise, this study presents discussions about the decolonization of the curriculum of science teaching, especially in the field of teaching chemistry, in which we consider that all social subjects live in a multicultural society, were each group (African, Indigenous, Asian and European) that founded this is Brazilian society brought with it culture, historical and social elements that need to be present at the Brazilian multicultural table, precipitously the ambiguous and continuous knowledge of the black population of past and present culminated in the food culture of the Brazilian people, such as Feijoada and other dishes. For such, we use pedagogical interventions coined in a curriculum based on the development of the student’s potentialities, so that they can understand the African and Black Brazilian contributions for the country’s food culture, as well as, scientific knowledge involved in the transformation, structure and property of the present matter from raw to cooked (intersection link that promotes culture). The empirical results presented here were collected in an experimental chemistry discipline that focuses on the decolonization of the curriculum. This discipline was based on developing an epistemic displacement of the curriculum of chemistry, having by theme the law 10.639/03. We present the empirical results of two pedagogical interventions developed in the discipline, the chemistry in the preparation of Feijoada and the role of vitamin C in the preservations and cure of scurvy: the feeding of diaspora black. Our results point to and demonstrate ways for us to teach Chemistry though elements of the quilombistas epistemic matrix. The results also point out we need to rethink the relationship between chemical knowledge and interventions about ethnic-racial diversity in classrooms, and how such relationship promote, the social maturation of our students. / Em nosso cenário educacional, sobretudo no Ensino de Ciências, precisamos disseminar e recuperar os referenciais históricos, científicos e culturais do continuum negro que dialogam com conhecimentos entre as terras brasileiras (de aqui) com as de terras africanas (de acolá). Nessa premissa, esse estudo apresenta discussões acerca da descolonização do currículo do Ensino de Ciências, especialmente, na esfera do Ensino de Química, no qual consideramos que todos os sujeitos sociais vivem numa sociedade multicultural, em que cada grupo (africano, indígena, asiática e europeia) que fundou essa sociedade brasileira, trouxe consigo elementos culturais, históricos e sociais que necessitam estar e serem presentes na mesa multicultural brasileira, precipuamente os conhecimentos ambíguos e contínuos da população negra do passado e do presente que culminaram na cultura alimentar do povo brasileiro, tais como, a feijoada e outros pratos. Para tal, utilizamos de intervenções pedagógicas cunhadas num currículo calcado no desenvolvimento das potencialidades dos educandos, de modo que possam compreender as contribuições africanas e negras brasileiras para a cultura alimentar do país, bem como, conhecimentos científicos envoltos na transformação, estrutura e propriedade da matéria presentes do cru ao cozido (elo de intersecção que promove a cultura). Os resultados empíricos aqui elencados foram colhidos numa disciplina de Química experimental que focaliza na descolonização do currículo. Tal disciplina encontrou-se pautada em desenvolver um deslocamento epistêmico do currículo de Química, tendo por temática a lei brasileira 10.639/03. São apresentados os resultados empíricos de duas intervenções pedagógicas desenvolvidas na disciplina, a química no preparo da feijoada e o papel da vitamina C na preservação e a cura do escorbuto: a alimentação do negro da diáspora. Os nossos resultados apontam e nos demonstram caminhos para que se possa ensinar Química através de elementos da matriz epistêmica quilombistas. Os resultados nos apontam ainda, que precisamos (re)pensar a relação do conhecimento químico com as interações acerca da diversidade étnico-racial nas salas de aula, e como tais relações propiciam o amadurecimento social de nossos educandos.

Made available in DSpace on 2017-07-10T19:07:22Z (GMT). No. of bitstreams: 1 DISSERTACAO Clenise2.pdf: 1965857 bytes, checksum: 9c56f0b58ed184e2397b6a3c6002bada (MD5) Previous issue date: 2013-02-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The Syrian Lebanese immigration to Brazil started in the late XIX century, it crossed decades, persisted through the XXI century, reaching Foz do Iguaçu in the mid 50 s as peddlers, who ventured into the countryside in search of newopportunities. Once settled here, attracted by the opportunities, they took roots the triple border region, thus determining a long-standing relationship with the city. This thesis addresses how to evaluate this community s feeding as an integration process of this community, presenting some reflections about the uses and appropriations of the Arab culture eating habits into the city of Foz do Iguaçu. The research was carried out through structured interviews, in addition to books, newspapers, dissertations, and Internet portals. The structure is composed of three chapters, starting a discussion about the Arab immigration and on the reasons why this expansion has determined their arrival in Brazil and to Foz do Iguaçu, as well as the community habits peculiarities brought into the border region; in sequence a historical report on the Arab cooking and food culture is made, recalling its origin from farmers in order to demonstrate their current eating habits; finalizing with how the eating habits of origin are preserved, and how the city embodies this rich cuisine. The Arab cuisine, as observed, is a combination of art, cultural Brazilian exchanges and beyond. The adaptation of the dishes is facilitated by the city s multiculturalism. Tradition and creation compose a junction of stories through the dishes, seasonings, religion and culture among others, where the relationship between past and present strengthens the building of a flexible and negotiated identity, and demonstrates that among the present ethnic groups in the city, the Arab culture delineates with evidence its social space. / A imigração Síria Libanesa ao Brasil iniciou no final do século XIX, atravessou décadas, persistiu no século XXI, chegando a Foz do Iguaçu em meados dos anos 50 como mascates, que se aventuravam pelo interior do país a procura de novas oportunidades. Aqui se estabeleceram, fincaram raízes atraídas pelas oportunidades da tríplice fronteira, determinando assim uma relação de longa data com a cidade. Essa dissertação tem como tema avaliar a alimentação como processo de integração desta comunidade, apresentando algumas reflexões em torno dos usos e apropriações dos hábitos alimentares da cultura Árabe na cidade de Foz do Iguaçu. A investigação foi realizada através de entrevistas estruturadas, além de livros, jornais, dissertações e portais da internet. A estrutura compõe-se de três capítulos, iniciando uma discussão sobre a imigração da população Árabe e os motivos pelos quais essa expansão determinou sua chegada ao Brasil e a Foz do Iguaçu, bem como as peculiaridades nos costumes da comunidade na região da fronteira; em sequência faz-se um relato histórico da culinária e da cultura alimentar árabe, relembrando sua origem de agricultor até demonstrar seus costumes alimentares atuais; finalizando como são preservados os hábitos alimentares de origem, e de como a cidade incorpora essa rica culinária. A cozinha Árabe observou-se, é uma arte da combinação, do intercâmbio cultural no Brasil e além dele. A adaptação dos pratos é facilitada pela multiculturalidade da cidade. Tradição e criação compõem um cruzamento de histórias através dos pratos, temperos, religião e cultura dentre outros, onde a relação entre o passado e o presente fortalece a construção de uma identidade flexível e negociada, e demonstra que dentre as etnias presentes na cidade, a cultura árabe demarca com evidência o seu espaço social.

The aim of this paper is to analyze the different solutions used when translating cultural references. The source text is an extract from The Omnivore’s Dilemma. A Natural History of Four Meals (2006), written by Michael Pollan, and the material that this study is based on is taken from that text, as well as from my translation of that extract. The theme of the book is American food culture from various perspectives, which results in a culturally specific text. The cultural references in this study regard phenomena such as food-related items, geographical places and names, etc. In the translation of these cultural references, I used a combination of methods. The strategies used were Ingo’s complementary addition, Vinay and Darbelnet’s equivalence and adaptation, as well as Newmark’s transference. The analysis of the translation showed that the most used strategy was transference, which was expected considering that the purpose of the text is to present American food culture and the ambition and aim of the translation was to keep as many cultural references as possible in the target text. One conclusion that could be drawn from the study was that the purpose of the text and the intended TT reader are main factors when deciding how to translate cultural references.