Thesis (M.A. (Gast.)) -- University of Adelaide, 2004. / "May 2004." BIbliography: leaves 80-89.

Thesis (M.A.)--University of Adelaide, Master of Arts in Gastronomy, 2004? / "31st October 2004" Bibliography: leaves 90-94.

Orientador: Luciano Guimarães / Banca: Dulcília Helena Schroeder Buitoni / Banca: Mauro de Souza Ventura / Resumo: Esta pesquisa analisa como as mídias impressas e televisivas conseguem mediar o sabor de receitas culinárias, não dispondo de ferramentas necessárias para que todos os sentidos básicos sejam percebidos pelo receptor do sabor de conteúdos mediados. O objetivo principal deste trabalho é identificar características que possam amplificar os códigos midiáticos, em contrapartida às características de redução das dimensões intrínsecas à mediação. Para alcançar o objetivo proposto, foi desenvolvido um estudo comparativo da mediação de informações gastronômicas, levando em conta as características reducionistas dos códigos e os cinco sentidos humanos para a apreensão do mundo: visão, audição, tato, olfato e paladar. Foram observadas amostras de conteúdo gastronômico mediado por programas televisivos, jornais e revistas especializadas. A análise comparativa possibilitou a identificação das características reducionistas do código midiático, mas também evidenciou suas possibilidades de amplificação / Abstract: This research intends to analyze how press and television media are able to mediate the flavor of food recipes without having at their disposal the necessary tools so that all the basic senses can be felt by the receiver of the flavor in the mediated contents. The main objective of this work is to identify some characteristics that can help amplify the media codes, in opposition to the reduction characteristics of the intrinsic dimensions of the mediation processes. A comparative study of the mediated gastronomic information has been developed so that the proposed aim could be reached. For this study, the reduction characteristics of the media codes and the five human senses (taste, sight, hearing, smell, and touch) have been taken into consideration. Samples of gastronomic contents mediated by television programs, newspapers and specialized magazines have been observed. The comparative analysis has enabled the identification of the reduction characteristics of the media codes, but also has evidenced the amplification of the same media codes / Mestre

This thesis analyzes five different restaurant typologies, including fast food, fast-casual, casualfine, fine, and ultrafine, which includes restaurants that have received a Michelin star; these fiverestaurant typologies are analyzed for their relationship to context, access to natural resources, spatial organization, dining sequence, and presentation, as well as for other architecturally significant spatial implications. This analysis is arranged into a matrix of architectural "ingredients," with the different restaurant typologies organized along the horizontal, and the different categories for spatial analysis organized along the vertical. Using this matrix of architectural ingredients, the thesis then combines multiple ingredients from different categories of spatial analysis as well as different restaurant typologies to create three architectural "entrees." These entrees are didactic new dining conditions that ultimately aim to distill and slow the process of preparing and enjoying a meal. They aim to strike a balance between knowing where our food comes from while also meeting the fast pace of modern consumer culture, which includes quickly responding to changes in climate and trends. These three entrees can be scaled to fit into any context or climate, and can also be manipulated to reflect and celebrate different culinary traditions. Ultimately, the thesis is an exploration in architectural storytelling and narrative; it is grounded in a deep interest for thoughtful research, data collection, visualization, and graphic design. The structure of the thesis in itself creates a new form of architectural discourse that is inspired by culinary language; this structure tries to visually unpack the complexities of gastronomy, while also maintaining a visual ambiguity that allows the viewer ... / 0 / SPK / specialcollections@tulane.edu

This thesis explores how food communicates. In particular, it considers the historical context from which the gourmet rises and how "good taste" is communicated through the history of the gourmet. This finds particular expression in mass mediated society, specifically print culture, and reaches its apex in Gourmet: The magazine of good living. By disciplining base instincts such as civilizing the appetite, making distinctions from the masses, the everyday and the ordinary, "good taste" is standardized through the palate and acts as an index of the aesthetic quality of bourgeois sensibility. Gastronomic history, notions of restraint and delicacy from the French courts, and the development of the modern restaurant, are food for thought in the examination of contemporary associations between "good taste" and "good living." The discourse surrounding the cultivation of the self through eating, manners, food and lifestyle figures predominantly.

This thesis seeks to understand the intersection of cultural identity and food security in a country that has had a difficult time feeding its people. The discourse on food in Guatemala, in the realm of development and international studies, maintains a focus on the lack thereof. Moreover, the author examines the food traditions and beliefs people in Guatemala feel are important as well as the obstacles they face in realizing food self-sufficiency. Many Guatemalans have an intimate connection with their land, and unequal land distribution hinders farmers’ abilities to access the foods they most value. In addition to this, the unfolding sustainable development agenda has resulted in biofuel projects that threaten the livelihoods of many rural farmers. Through interviews with chefs, agricultural workers, and agricultural commodity traders, the author pieces together the differing perspectives of various stakeholders to present a complex mosaic of Guatemalan foodways.

Made available in DSpace on 2014-06-11T19:24:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-08-29Bitstream added on 2014-06-13T19:10:09Z : No. of bitstreams: 1 frederico_rlr_me_bauru.pdf: 1523076 bytes, checksum: 3cbba44e2b4dade064202bdace7971ef (MD5) / Universidade Estadual Paulista (UNESP) / Esta pesquisa analisa como as mídias impressas e televisivas conseguem mediar o sabor de receitas culinárias, não dispondo de ferramentas necessárias para que todos os sentidos básicos sejam percebidos pelo receptor do sabor de conteúdos mediados. O objetivo principal deste trabalho é identificar características que possam amplificar os códigos midiáticos, em contrapartida às características de redução das dimensões intrínsecas à mediação. Para alcançar o objetivo proposto, foi desenvolvido um estudo comparativo da mediação de informações gastronômicas, levando em conta as características reducionistas dos códigos e os cinco sentidos humanos para a apreensão do mundo: visão, audição, tato, olfato e paladar. Foram observadas amostras de conteúdo gastronômico mediado por programas televisivos, jornais e revistas especializadas. A análise comparativa possibilitou a identificação das características reducionistas do código midiático, mas também evidenciou suas possibilidades de amplificação / This research intends to analyze how press and television media are able to mediate the flavor of food recipes without having at their disposal the necessary tools so that all the basic senses can be felt by the receiver of the flavor in the mediated contents. The main objective of this work is to identify some characteristics that can help amplify the media codes, in opposition to the reduction characteristics of the intrinsic dimensions of the mediation processes. A comparative study of the mediated gastronomic information has been developed so that the proposed aim could be reached. For this study, the reduction characteristics of the media codes and the five human senses (taste, sight, hearing, smell, and touch) have been taken into consideration. Samples of gastronomic contents mediated by television programs, newspapers and specialized magazines have been observed. The comparative analysis has enabled the identification of the reduction characteristics of the media codes, but also has evidenced the amplification of the same media codes

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Thesis (Ed.D.)--Boston University / PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. / Research on teaching expertise in theoretically-oriented classrooms suggests the instructional characteristics exhibited by experts, postulants, and novices. This study explores whether instruction in postsecondary, experientially-based classrooms would result in teachers exhibiting similar characteristics of instruction across the levels of teaching expertise. Several aspects of the methodology were adapted from the Clarridge study (1988). Six teachers of various levels of expertise (two experts, two postulants, and two novices) volunteered and were given one half hour to plan a lecture on a previously undisclosed topic. They were then allowed one half hour to present the lecture to culinary and pastry arts student volunteers while being videotaped by the researcher. Nine expert observers from three different perspectives (pedagogy, subject matter, and nonverbal communication) then analyzed the videotaped lectures. The findings of the study were derived from ratings by the nine expert analyses of the teaching subjects, descriptive statistics, and analysis of variance calculated using the Friedman Q-statistic test to determine inter-rater reliability. The alpha level was set at .05 for all statistical tests. The study found that expert teachers outperformed postulants and novices in their organization and comprehension of content knowledge, display of pedagogical content knowledge, and comfort level in their roles as teachers. Most significantly, the study found that postulants in experientially-oriented classrooms may exhibit and more effectively teach subject matter than novices although both groups were weak in their pedagogy and pedagogical content knowledge. Postulants also appeared more confident in their roles as teachers in experientially oriented classrooms than did the novices. The Friedman Q-statistic test concluded that the expert observers' ratings of the subjects were not significantly different from each other across the perspectives and were not significantly different from each other in their ratings of cross category items. The items rated across all six subjects were not good predictors of inter-rater reliability. The findings of this study combined with further postulant research could reveal a way to improve postulant teaching in culinary and pastry arts laboratory classrooms. In the long run it could make alternative teacher certification programs more pedagogically comparable to traditional teacher training programs, thus addressing postulant deficiencies. In addition, the study could have implications for designing other differentiated preservice and inservice training programs targeted toward various levels of teaching and subject matter expertise. / 2031-01-01

Thesis (M.A.) in Communication--University of Maine, 2009. / Includes vita. Includes bibliographical references (leaves 67-77).