I den här kvalitativa studien har jag tittat närmare på de låtval man gör inom ämnet ensemble på gymnasieskolan och Kulturskolan. Jag har med hjälp av praxisgemenskap som teori och semistrukturerade intervjuer som metod av tre gymnasielärare, två lärare på Kulturskolan och en lärare på ett högstadium med musikinriktning sökt svar på följande forskningsfrågor: I vilken utsträckning uppdaterar lärare sin ensemblerepertoar med samtida låtar? Vad anser ensemblelärare om samtida musik ur ett pedagogiskt perspektiv? Vilka faktorer påverkar vad som används som undervisningsmaterial på ensemble lektionerna? Det jag fann var att det inom gymnasieskolan var få gånger det användes samtida låtar men att det var mer blandat på kulturskolan. Detta trots att lärarna egentligen inte såg något pedagogiskt hinder för att använda det i sin undervisning. De faktorer man hänvisade till angående varför man inte oftare använde samtida låtar i sin undervisning var bland annat skollag, att det kräver mer förberedelser och att man som lärare är mer trygg när man använder äldre, mer välkända låtar.

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Taste potentiation--Spatial and temporal contiguity--No-choice suppression of ingestion--Palatable and unpalatable tastes--Distal auditory stimulus--Variant distal locations.

Sous le règne de Catherine II, l’Empire continue une rapide modernisation de son économie et de son système administratif et social. A la Cour comme en ville, les Russes adoptent naturellement l’habillement européen ; l’évolution des modes impacte la société. Cependant, les habits, les chaussures, les coiffures ne constituent que la partie émergente de ce que les contemporains placent sous le pouvoir de la mode. Au siècle des Lumières les changements perpétuels des goûts embrassent tout l’univers des mœurs, y compris le langage, les coutumes, les sentiments, et même les maladies. Bien que dans les tendances culturelles de la Russie du XVIIIe siècle la quête de l’identité nationale soit aussi perceptible, l’influence des Européens est déterminante. C’est pourquoi la thèse vise à inscrire la mode russe dans l’histoire du costume en Occident. J’étudie la mode comme fruit des échanges interculturels et privilégie l’optique comparatiste. Le premier volet se consacre aux images et aux textes français, anglais et allemands qui ont contribué à la formation du goût russe. Dans un second temps, l’analyse porte sur les notions d’être élégant, attractif, beau, et sain, que celles-ci soient représentées dans l’espace littéraire ou dans la vie de tous les jours. Le troisième volet aborde la dynamique de la mode et éclaire les pratiques qui la mettent en mouvement : l’invention de nouveaux modèles, l’acquisition d’objets du luxe, et surtout les voies de diffusion de l’information. / During the reign of Catherine II the Empire continues to develop its economic and social spheres and government system. Both the court nobility and the townspeople adopt Europen lifestyle, manners and fashion, learn foreign languages. In fact, clothes and hairstyles were only a small part of fashion for an 18th century person. Transformation of trends and tastes affected the language, customs, emotions and even illnesses. Fashion’s contribution to the development of social processes raises the question: what patterns affected the Russian culture, which was looking for new standards of behavior and ideal of appearence. That is why it is so important to include the history of Russian fashion in the history of European dress. Using comparative study methods I study fashion as a product of cross-cultural exchange, transfer of ideas. The first direction of my work includes studying the texts in English, French, German, which affected the formation of Russian style. The second direction is analysis of the terms "elegant", "beautiful", "attractive", "healthy" both in literature, and in everyday life. The third direction of my work is about the dynamics of fashion: invention of new devices, purchasing goods and, most importantly, spread of information about the changes.

Studies on taste perception in nonhuman primates contribute to the understanding of the evolution of the sense of taste. To assess the responsiveness of four adult spider monkeys (Ateles geoffroyi) to a set of substances perceived as sweet by humans, two-bottle preference tests were performed to determine taste preference thresholds, and taste-induced facial responses were analyzed. The spider monkeys displayed a significant preference for concentrations as low as 0.2-1 mM acesulfame K, 0.002-0.5 mM alitame, 10-20 mM isomalt, 0.002-0.5 mM sodium saccharin, 2-20 mM galactose and 20-50 mM sorbitol over water. The spider monkeys were generally unable to perceive aspartame and, based on their facial responses, probably do not perceive it as sweet. Thaumatin and monellin were not detected, and most likely neither was the sweetness of sodium cyclamate. Sodium saccharine and sodium cyclamate were rejected at high concentrations by at least one monkey, which is congruent with the perception of a bitter side taste as reported in humans. A significant correlation was found between the ranking order of sweetening potency for the different substances of spider monkeys and humans, but not between spider monkeys and chimpanzees. The results suggest that spider monkeys may be generally more sensitive than chimpanzees and at least as sensitive as humans to the tested substances, supporting the notion that high sensitivity to sweet taste may be associated with a frugivorous dietary specialization. The lack of responsiveness to some of the substances supports the notion of a dichotomy in sweet-taste perception between platyrrhine and catarrhine primates.

“Coffee Heaven - an ethnological study of the logic of sustainability, justice and Swedishness through coffee consumption in Sweden” is the english title of this essay. The purpose of the study is to identify and analyze different logics that produce, negotiate and stabilize coffee consumption as a culture phenome, based on the logics expressed and used in actors’ statements about coffee, sustainability and social justice. The analysis takes place through a logic perspective that focuses on how the production and consumption of coffee as an idea is motivated in a time where consumption and production of coffee involve a range of power relations that can be understood as incompatible with just a sustainable climate. Furthermore, the social context of coffee, conceptions of Swedishness and how actors construct sustainability as a cultural concept is studied. The study is based mainly on interviews and digital ethnography of Sweden's four largest roasteries. The result of the study is that coffee consumption is naturalized and illuminated with a sustainability perspective, so the actors use various anthropocentric logics to understand the continued production and consumption of coffee. Sustainability is cultivated in the actor’s statements to conform to their own existing contexts, which can validate coffee as a sustainable av just practice.

Body weight in mammals is defended so that small changes in weight evoke neuroendocrine and metabolic responses that encourage a return to one’s previous weight. While these homeostatic responses have been more commonly studied in the case of weight loss, our lab has developed a mouse model of overfeeding to study the physiology of defense against weight gain. In response to overfeeding-induced weight gain, the return to previous body weight is mediated primarily by a striking reduction in food intake, which persists until pre-overfeeding body weight is restored. However, preliminary data do not suggest activation of anorectic POMC neurons which reduce food intake or inhibition of the appetite stimulating AgRP or NPY neurons in the arcuate nucleus of the hypothalamus. Furthermore, we found that adipose tissue from overfed mice does not show the same inflammatory response as mice that have become obese slowly due to ad libitum high-fat diet (HFD) consumption. Paradoxically, despite the existence of mammalian systems that defend against weight gain, average body weight in humans has been on the rise over the last half century. Concomitant with the rise in obesity rates, has been increasing availability and consumption of processed and fast foods which are generally high in sugar, salt, and fat making them extremely palatable and calorically dense. Both the caloric density and enticing taste of the foods have been implicated in causing overconsumption and contributing to a rise in average body weight and prevalence of obesity. Thus, while controlling for caloric density we have investigated whether diet palatability can increase body weight and suppress defense against weight gain in mice. We designed our studies so that all diets were of the same caloric density and therefore varied only proportion of calories derived from fats, carbohydrates, and protein. Palatability is the relative subjective preference of one food over another; in our mouse studies we equated preference, when given, a choice with palatability. We confirmed that liquid diets sweetened with sucrose or the non-nutritive sweeteners sucralose and saccharin were preferred over non-sweetened diets. In 12 day feeding studies, although we found that sweetened diets were more palatable than unsweetened diets, they did not increase caloric intake or body weight. Next, we tested whether increasing percent calories from fat leads to increases in palatability or caloric intake. In a similar 12 day feeding preference study, we found diets higher in percent calories from fat (high-fat diet = HFD) were preferred to diets with lower percent calories from fat (low-fat diet = LFD) and that the access to a HFD increased caloric intake and body weight. Employing a four-week single diet feeding study, we also found a linear relationship between percent calories from fat and caloric intake consistent with our hypothesis that percent calories from fat is sensed and modulates caloric intake. To test whether HFD can suppress defense of body weight, we used an overfeeding paradigm which I help develop, to test whether ad libitum access to a HFD prevented a return to the original body weight following overfeeding. HFD did attenuate the hypophagic response to overfeeding and prevented a return to each mouse’s initial weight with the mice having access to the HFD mice stabilizing at a higher body weight. Palatability has traditionally been ascribed to sensing of smell and taste, however, macronutrients can also be sensed within intestinal tract. To determine whether the effects of percent calories from fat require naso-oral sensing to modulate feeding behavior, we used an intragastric feeding system to bypass taste and smell and deliver HFD directly into the stomach of mice. Even in the absence of oropharyngeal sensing, HFD in the gut was sufficient to increase ad libitum caloric intake of a low-fat diet and increase body weight. Finally, based on our findings of post-oral fat sensing driving caloric intake, we tested whether post-oral sensing of percent calories from fat was sufficient to condition a flavor preference. However, we found that when caloric density was controlled, a high percent calories from fat was not sufficient to condition a flavor preference.

METHODS: Data from the 2013-2014 National Health and Nutrition Examination Surveys (NHANES) was analyzed for adults above age 40 with 3669 participants with taste and 3691 participants with smell disorders. Smoking status, based upon the history of smoking in the past 5 days was classified as ‘No tobacco smoking’, ‘E-cigs’, ‘Cigarettes’, and ‘Cigar/Hookah/Pipe’ and ‘Smokeless tobacco’. The outcome measure was having taste disorder or smell disorder determined by answering ‘yes’ to self-reported taste or smell questionnaires respectively. This information was collected by trained interviewers using the Computer-Assisted Personal Interviewing (CAPI) system. Chi-square and multivariate logistic regression analyses were done with SAS 9.4 using survey weights to account for the complex sampling design. Odds ratios (OR) for taste or smell disorder to those without the respective disorder were compared within different smoking categories. RESULTS: Individuals with taste disorders were more likely to be Mexican American, 40-49.5 yrs., with a history of persistent cold/flu, dry mouth, or cancer. Both smokeless tobacco (OR =2.59) and E-cig (OR =2.30) users showed significantly higher odds of having taste disorders compared to non-smokers. Participants with smell disorder were more likely to be female, non-Hispanic black/other Hispanics with a history of dry mouth, tonsillectomy, head injury, or sinus infections. For smell disorders, Cigar/Hookah/Pipes showed significantly higher odds compared to non-smokers (OR = 2.13). CONCLUSION: This cross-sectional study suggests that E-cigs use is significantly associated with taste disorders, whereas Cigar/Hookah/Pipe use is found to be significantly associated with higher odds of having smell disorders.

This work is an investigation of how to redefine the perception of decoration. Decorative elements are reinvented as fundamental tools for creating garments and form in a collection of nine outfits. To show the width of what embellishment is able to create, the decorative techniques of all garments are different. The work also deals with the question of taste when it comes to embellishment. By using decorations seen as tasteless the work revaluates notions of good and bad taste. Materials as sport fabric combined with embellishment trick the eye and all small decorations together form new materials. New ways to use embellishments are explored, and the time consuming techniques are reminiscent of haute couture techniques, but in the designer’s own way.

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