Doctor of Philosophy / Department of Diagnostic Medicine/Pathobiology / Douglas Powell / Randall Phebus / Not-ready-to-eat entrées purchased at retail and prepared in the home have been identified as a risk factor for salmonellosis. From 1998 to 2010, ten outbreaks implicated undercooked not-ready-to-eat entrées. In each outbreak, affected individuals prepared entrées in a microwave oven, did not follow recommended cooking instructions, and failed to take the internal temperature of the cooked product. This dissertation surveyed grocery stores for product availability, evaluated consumers’ preparation practices of raw, breaded, frozen chicken entrées, and validated on-package label instructions. The survey of retail revealed that several manufacturers fail to provide consumers clear preparation instructions. A video capture system was used to observe food preparation practices of 41 consumers–21 primary meal preparers and 20 adolescents–in a mock domestic kitchen using uncooked, frozen, breaded chicken products, and determined if differences exist between consumers’ reported safe food handling practices and actual food handling behavior as prescribed on product labels. Differences between self-report and observed food safety behaviors were identified between groups. Many participants reported owning a food thermometer (73 percent) and reported using one when cooking raw, breaded chicken entrées (19.5 percent); however, only five participants (12.2 percent) were observed measuring the final internal temperature with a food thermometer despite instructions on the product packaging to do so. Food handling errors identified during the meal preparation sessions were then mimicked in a controlled laboratory setting to determine the impact of such deviations on end-product temperature. For all products, highly variable internal temperatures were recorded across entrées when prepared in a 600W microwave oven. Microwave cooking of raw breaded poultry products is unpredictable in achieving uniform target end-point temperatures; however, a 1000W microwave oven consistently produced a safe end product. Data collected through direct observation more accurately reflected consumer food handling behaviors than data collected through self-reported surveys. Low wattage microwave ovens failed to produce a safe end product. Processors should validate instructions for not-ready-eat entrées using a range of microwave ovens rather than a single wattage, develop a unique set of instructions for entrées, and provide consumers clear cooking instructions that result in a safe end product.

Atualmente, o uso de óleo e gordura residual (OGR) de fritura de alimentos como matéria-prima na produção de biodiesel no Brasil representa menos de 1% do total. O principal limitante é que após o processo de fritura o óleo pode adquirir características que o tornam inadequado para obtenção de biocombustível pela via de produção tradicional. Para viabilizar economicamente o reaproveitamento de OGR, é importante o desenvolvimento de métodos simples e de baixo custo capazes de avaliar seu potencial de uso como matéria prima. Nesse contexto, este trabalho teve como objetivo avaliar o uso do nariz eletrônico na seleção de OGR destinado à produção de biodiesel, em substituição aos métodos convencionais de análises físico-químicas. Foram selecionadas 36 amostras de OGR provenientes de uso doméstico e comercial, cujas características físico-químicas foram obtidas pela análise do índice de acidez, índice de peróxido, densidade e viscosidade cinemática. Biodiesel foi produzido a partir do OGR, por meio da transesterificação alcalina na temperatura de 60°C e tempo de 2h, utilizando etanol na razão molar OGR/álcool de 1/9 e hidróxido de potássio (KOH) como catalisador na quantidade de 1% m/m. As amostras de biodiesel foram caracterizadas de acordo com especificações da pela Agência Nacional de Petróleo, Gás Natural e Biocombustíveis (ANP), em relação ao teor de éster, índice de acidez, densidade e viscosidade cinemática. As amostras de OGR foram caracterizadas em termos do seu perfil olfativo, através do nariz eletrônico, interpretados por aplicação do modelo estocástico e análise discriminante quadrática. O modelo permitiu uma avaliação qualitativa de parâmetros de interesse sem a necessidade de testes físicoquímicos, com precisão de 80% a 92%. Os resultados demonstraram que o nariz eletrônico é uma ferramenta promissora na predição da qualidade do biodiesel com base no perfil olfativo de uma amostra de OGR. / Currently, the use of waste cooking oil (WCO) as raw material in the production of biodiesel in Brazil represents less than 1% of the total. The main limitation is that after the frying process the oil can acquire characteristics that make it unsuitable for obtaining biofuel through the traditional way of production. In order to economically make feasible the reuse of OGR, it is important to develop simple and low cost methods capable of evaluating its potential use as raw material. In this context, this work aimed to evaluate the use of electronic nose in the selection of WCO for biodiesel production, replacing the conventional methods of physical-chemical analysis. 36 samples of WCO from domestic and commercial use were selected, whose physicochemical characteristics were obtained by the analysis of acidity level, peroxide level, density and kinematic viscosity. Biodiesel was produced from the OGR by means of the alkaline transesterification at 60°C and time of 2h using ethanol in the molar ratio OGR / alcohol of 1/9 and potassium hydroxide (KOH) as catalyst in the amount of 1% m/m. The biodiesel samples were characterized according to specifications of the National Agency of Petroleum, Natural Gas and Biofuels (ANP), in relation to the ester content, acidity level, density and kinematic viscosity. The WCO samples were characterized in terms of their olfactory profile through the electronic nose, interpreted by the stochastic model and quadratic discriminant analysis. The model allowed a qualitative evaluation of parameters of interest without the need of physicalchemical tests, with precision of 80% to 92%. The results demonstrate that e-nose is a promising tool in the prediction of biodiesel quality based on the olfactory profile of a sample of WCO.

O feijão tem destaque por ser base da alimentação brasileira juntamente com o arroz, fornecendo nutrientes essenciais ao desenvolvimento humano, como proteínas e minerais. Os benefícios do consumo de feijão vão além do fornecimento de nutrientes essenciais, já que esta leguminosa tem se destacado também por seu potencial benéfico à saúde, apresentando efeito antioxidante e antimutagênico. Estes efeitos têm sido associados à presença de compostos bioativos, em especial os compostos fenólicos. O processamento térmico é essencial para o consumo destes grãos, entretanto, pode causar modificações nos seus fitoquímicos, seja na composição ou na concentração. Além disso, é preciso ressaltar que nem todo conteúdo de polifenóis, ou de qualquer nutriente, é absorvido e aproveitado integralmente pelo organismo, é preciso compreender como o processo digestivo influencia a bioacessibilidade destes compostos. Sendo assim, este trabalho teve como objetivo avaliar a influência de diferentes formas de tratamento térmico sobre os principais compostos fenólicos (mais relevantes de acordo com a literatura), conteúdo de fenólicos totais e atividade antioxidante dos feijões carioca e preto (variedades mais consumidas no Brasil), além de verificar a influência do tratamento térmico e do processo digestivo simulado in vitro sobre a concentração e a bioacessibilidade dos compostos fenólicos encontrados nas amostras. Foram avaliados grãos crus; grãos macerados em água por 12 horas; grãos cozidos em panela aberta com ou sem a água de maceração; grãos cozidos sob pressão com ou sem a água de maceração. Foram realizadas análises de compostos fenólicos totais, atividade antioxidante pelos métodos de DPPH, ABTS e ORAC, além da análise cromatográfica dos principais compostos fenólicos dos feijões. As amostras cozidas foram submetidas à digestão in vitro e analisadas quanto ao seu conteúdo de compostos fenólicos. O tratamento térmico promoveu a liberação de compostos fenólicos ligados a matriz, aumentando assim, o conteúdo de polifenóis livres acompanhado do aumento do potencial antioxidante em relação ao grão cru. A utilização da água de maceração e de pressão durante a cocção preservou maior conteúdo de polifenóis em relação aos tratamentos onde a água foi descartada e aos tratamentos em panela aberta. A avaliação da bioacessibilidade permitiu verificar que o processo digestivo tem influência na concentração dos polifenóis, sendo que a etapa duodenal, em especial, foi marcada por redução na concentração dos compostos fenólicos analisados. As amostras em que a água de maceração foi utilizada na cocção tinham maior conteúdo de polifenóis livres, entretanto, este conteúdo não estava totalmente bioacessível. Sendo assim, o descarte da água de maceração e a utilização de pressão para cocção são os procedimentos mais indicados para preservação dos compostos fenólicos da fração bioacessível. Neste estudo foi evidenciado que o tratamento térmico, a matriz e o processo digestivo in vitro têm influência sobre os compostos fenólicos da fração bioacessível. / Beans are highlighted as being the basis of the Brazilian diet along with rice, providing essential nutrients for human development, such as proteins and minerals. The benefits of bean consumption go beyond the supply of essential nutrients, since this legume has also been highlighted by its beneficial potential to health, showing antioxidant and antimutagenic effect. These effects have been associated with the presence of bioactive compounds, especially the phenolic compounds. Thermal processing is essential for the consumption of these grains, however, it can cause changes in their phytochemicals, either in composition or in concentration. In addition, it should be noted that not all polyphenol content, or any nutrient, is fully absorbed and utilized by the body, so it is necessary to understand how the digestive process influences the bioaccessibility of these compounds. Therefore, the objective of this work was to evaluate the influence of different forms of thermal treatment on the main phenolic compounds (more relevant according to the literature), total phenolic content and antioxidant activity of the carioca and black beans (most consumed varieties in Brazil), in addition to verifying the influence of the heat treatment and simulated in vitro digestive process on the concentration and bioaccessibility of the phenolic compounds found in the samples. Raw grains; grains macerated in water for 12 hours; grains cooked in an open pan with or without soaking water; grains cooked under pressure with or without soaking water were evaluated. Analyzes of the total phenolic compounds, antioxidant activity by the DPPH, ABTS and ORAC methods, as well as the chromatographic analysis of the main phenolic compounds of the beans were performed. Cooked samples were submitted to in vitro digestion and analyzed for their content of phenolic compounds. The heat treatment promoted the release of phenolic compounds bound to the matrix, thus increasing the content of free polyphenols accompanied by the increase of the antioxidant potential in relation to the raw grain. The use of the soaking water and pressure during cooking preserved a higher content of polyphenols than the treatments in which the water was discarded and the treatments cooked in an open pan. The evaluation of the bioaccessibility allowed to verify that the digestive process has influence in the concentration of the polyphenols, and that the duodenal stage, in particular, was marked by reduction in the concentration of the phenolic compounds analyzed. The samples in which the soaking water was used in the cooking process had higher content of free polyphenols, however, this content was not totally bioaccessible. Therefore, the discard of the soaking water and the use of cooking pressure are the most suitable procedures for the preservation of the phenolic compounds of the bioaccessible fraction. In this study it was evidenced that the thermal treatment, the matrix and the in vitro digestive process have influence on the phenolic compounds of the bioaccessible fraction.

Made available in DSpace on 2016-04-28T19:33:43Z (GMT). No. of bitstreams: 1 Raquel Cristina de Camilo Diniz.pdf: 335322 bytes, checksum: afd9e1d0c7a31db03beb50e0f7b63c12 (MD5) Previous issue date: 2013-10-15 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This study sought the extent to which socio-cultural and linguistic expressions, materialized in the genre cooking recipe, featuring the culture of Brazil in the XIX century. A cooking recipe acquires importance as it has always been linked to the limit socioeconomic-cultural-linguistic part of society, revealing thus the culture of the time intertwined with language and history. When we conduct a study historiographical linguistic, rescued, in context, the major historical events that have influenced the climate of opinion at the time recipe, in immanence, analyze revenues according to the grammarian of the period, and the theoretical adequacy, comparing recipes early XIX century with other current. Thus, the present study found that the cooking recipe of the XIX century have cultural elements characteristic of his time, as well as bring lexicon, syntax and spelling to grammar befitting your period / O presente trabalho procurou verificar em que medida as manifestações linguísticas e socioculturais, materializadas no gênero receita culinária, caracterizam a cultura do Brasil no século XIX. A receita culinária adquire importância, pois sempre esteve vinculada ao limite socioeconômicolinguístico- cultural da sociedade que faz parte, revelando, assim, a cultura da época entrelaçada à língua e a história. Ao realizarmos um estudo historiográfico-linguístico, resgatamos, na contextualização, os principais fatos históricos que influenciaram no clima de opinião da época das receitas; na imanência, analisamos as receitas de acordo com o gramático do período e, na adequação teórica, comparamos as receitas do início século XIX com outras atuais. Deste modo, a presente pesquisa constatou que as receitas do século XIX apresentam elementos culturais característicos de seu tempo; assim como, trazem léxico, ortografia e sintaxe condizente à gramática de seu período

O objetivo do presente trabalho foi determinar a força de cisalhamento Warner-Bratzler do músculo Longissimus lumborum de animais zebuínos machos inteiros (Bos indicus) durante o período de maturação, nas faixas de pH final (pHf 48 horas post mortem) normal (pH entre 5,5 e 5,8) e anormal (pH entre 5,81 e 6,19) e temperaturas internas de cozimento. Concomitante com a avaliação de força de cisalhamento, foram avaliadas também a degradação da desmina e troponina T, o comprimento do sarcômero, o teor de colágeno total e solúvel, as temperaturas máximas de desnaturação das proteínas e a morfologia geral de agregação das fibras do músculo no cozimento. A degradação da desmina e troponina T foi maior no pHf normal, aparecendo produtos de degradação a partir do dia 7 nessa faixa de pHf. Não houve diferenças nos valores de comprimento do sarcômero, descartando-se assim, a contribuição desse parâmetro sobre a temperatura máxima de desnaturação (Tmáx) das proteínas, determinada utilizando calorímetro exploratório diferencial (DSC). Similarmente, não foram encontradas diferenças para os teores de colágeno total e solúvel, e os valores de colágeno total foram baixos, sugerindo que sua contribuição na segunda transição térmica e nos valores de força de cisalhamento foi mínima. As Tmáx1 e Tmáx2, correspondentes à desnaturação da meromiosina leve e pesada, respectivamente, foram menores no pHf normal, mas o efeito foi maior para a Tmáx2. A Tmáx3 da actina e titina aumentou até 14 dias post mortem na faixa de pHf normal, e posteriormente diminuiu significativamente após 21 dias, sugerindo possível degradação dessas proteínas nesse período de dias. Não foram encontradas diferenças nos valores de Tmáx no pHf anormal, em todos os dias post mortem, o que sugere a contribuição de um possível mecanismo de proteção que estabiliza as miofibrilas no aquecimento. Houve maior agregação das fibras do músculo no pHf normal nas temperaturas internas de cozimento de 65 e 80°C, provavelmente devido à maior desnaturação térmica das miofibrilas. Os valores de força de cisalhamento foram maiores com o aumento da temperatura interna de cozimento, devido ao aumento da desnaturação térmica das miofibrilas do músculo. Independente da temperatura interna de cozimento, os valores de força de cisalhamento foram altos em quase todos os dias post mortem para ambas as faixas de pHf, o que sugere a necessidade de utilizar métodos físicos ou químicos para aumentar a maciez do músculo Longissimus lumborum de animais zebuínos. / The aim of this work was to determine the Warner-Bratzler shear force of Longissimus lumborum muscle of Zebu bulls during ageing, at the normal (pH between 5.5 e 5.8) and abnormal (pH between 5.81 e 6.19) ultimate pH (pHu) groups (pH 48 hours post mortem) and internal temperatures of cooking. Concomitant with the Warner-Bratzler shear force evaluation, the degradation of desmin and troponin T, sarcomere length, total and soluble collagen content, maximum temperature of proteins denaturation, and aggregation of muscle fibers during cooking were also evaluated. The degradation of desmin and troponin T was higher in the normal pHu, appearing degradation products at day 7. There were no differences in the sarcomere length values, discarding the contribution of this parameter on the maximum temperature of proteins denaturation (Tmax) determined by differential scanning calorimeter (DSC). Similarly, no differences were found for total and soluble collagen contents, and the total collagen values were low, suggesting that its contribution in the second thermal transition and in the shear force values was minimal. The Tmax1 and Tmax2, corresponding to the denaturation of light and heavy meromyosin, respectively, were lower in the normal pHu group, but the effect was higher for Tmax2. The Tmax3 of actin and titin increased up to 14 days post mortem in the normal pHu group, which subsequently significantly decreased after 21 days, suggesting the possible degradation of these proteins in that period of time. No differences were found in the Tmax values for the abnormal pHu group at all days post mortem, suggesting the contribution of a possible protective mechanism that stabilizes the myofibrils during heating. There was higher aggregation of muscle fibers in the normal pHu, at internal temperatures of cooking of 65 and 80°C, probably due to a higher thermal denaturation of myofibrils. The shear force values were higher with the increase of the internal temperature of cooking due to the increased denaturation of the muscle myofibrils. Regardless of internal temperature of cooking, the shear force values were higher in almost all days post mortem for both pHu groups, which suggest the need of physical or chemical methods to increase the tenderness of Longissimus lumborum muscle of Zebu bulls.

李偉儀. / 論文(哲學碩士) -- 香港中文大學硏究院人類學部, 1997. / 參考文獻: leaves 198-204. / Li Weiyi. / 序 寫在本文之前 --- p.1 / Chapter 第一章 --- 食物與族群：飲食研究對瞭解香港族群的重要性 --- p.5 / Chapter (一) --- 研究課題 --- p.5 / Chapter a. --- 香港「潮州人」的「少數族群」地位； / Chapter b. --- 從潮州族群飲食看香港社會的轉變。 / Chapter (二) --- 研究方法 --- p.10 / Chapter a. --- 深入訪談； / Chapter b. --- 參與觀察； / Chapter c. --- 修讀烹飪課程； / Chapter d. --- 問卷調查。 / Chapter (三) --- 文獻回顧 --- p.14 / Chapter a. --- 文化理論； / Chapter b. --- 族群理論； / Chapter c. --- 飲食理論。 / Chapter 第二章 --- 香港潮州人的生活面貌 --- p.37 / Chapter (一) --- 移民歷史 --- p.37 / Chapter (二) --- 潮州人在香港的人口及其分布 --- p.40 / Chapter (三) --- 潮州人從事的食品業務 --- p.45 / Chapter a. --- 菜種業； / Chapter b. --- 藥材業； / Chapter c. --- 米業； / Chapter d. --- 蜜錢業 / Chapter e. --- 醫料業； / Chapter f. --- 餅食業。 / Chapter (四) --- 籌集資本及僱用員工的方式 --- p.53 / Chapter (五) --- 改變中的潮州人日常生活 --- p.56 / Chapter (六) --- 被塑型的香港潮州人形象 --- p.68 / Chapter 第三章 --- 消费市場上的香港潮州飲食與潮籍供應者 --- p.77 / Chapter (一) --- 潮州人經營的食肆分類 --- p.77 / Chapter (二) --- 小型潮州菜館 --- p.78 / Chapter 個案一： --- 訪問潮州菜師傅暨「陳東記」東主陳東先生 --- p.79 / Chapter a. --- 今日香港和國内的潮州菜發展； / Chapter b. --- 香港的舊派和新派潮州菜； / Chapter c. --- 潮州菜在香港的發揚光大； / Chapter d. --- 香港潮州菜在用料、味道和煮法上的特色； / Chapter e. --- 潮州魚食; / Chapter f. --- 對潮州菜的評價； / Chapter g. --- 潮州與其他廣東食制之分别-醬料使用； / Chapter h. --- 潮州人從事飲食業； / Chapter i. --- 研習潮州菜； / Chapter j. --- 個人創業-「陳東記」 ； / Chapter k. --- 從港產電影《食神》看潮州菜； / Chapter l. --- 香港九七食品節-「香江小菜」烹飪班與九七蘭桂坊「回歸菜」 / Chapter 個案二 ： --- 訪問九龍城「創發」潮州菜馆蘇先生 --- p.102 / Chapter a. --- 潮州人早年在香港的生活； / Chapter b. --- 九龍城潮州菜館「創發」 ； / Chapter c. --- 潮州食制； / Chapter d. --- 潮州家庭飲食和生活。 / Chapter (三) --- 潮州「打冷 」 --- p.111 / Chapter 個案三： --- 訪問「天外天」大排檔創辦人陳女士 --- p.114 / Chapter a. --- 泰國人與潮州人身分認同； / Chapter b. --- 潮州家庭飲食和生活； / Chapter c. --- 個人創業-厂天外天」打冷大排檔； / Chapter d. --- 大埔「天外天」。 / Chapter (四) --- 連鎖潮州食肆 --- p.119 / Chapter 個案四： --- 訪問「香港工會聯合會業餘進修中心」與「飲食業職工總會」 合辦的潮州菜烹飪課程導師李奇寶師傅 --- p.121 / Chapter a. --- 入行潮州菜館經過； / Chapter b. --- 敎授潮州菜烹飪課程； / Chapter c. --- 香港的潮州菜館與潮州菜； / Chapter d. --- 潮州家庭飲食和生活； / Chapter e. --- 籌備創業。 / Chapter (五) --- 由潮州人經營的「茶餐廳」 --- p.131 / Chapter 個案五： --- 訪問香港中文大學「幸福咖啡閣」林福田先生 --- p.132 / Chapter a. --- 潮州人早年在港創業經歷； / Chapter b. --- 個人創業-荃灣茶餐廳及「幸福咖啡閣」； / Chapter c. --- 潮州家庭飲食和生活； / Chapter d. --- 潮州人對飲食業的貢獻。 / Chapter (六) --- 香港潮州飲食的演化：低級菜餚至高級菜餚 --- p.138 / Chapter 第四章 --- 香港潮州飲食消费者研究 --- p.141 / Chapter (一) --- 香港潮州人的家庭飲食 --- p.141 / Chapter (二) --- 不願吃消费市場上的「改良」、「精致」潮州菜的年長潮州人 --- p.143 / Chapter 個案六： --- 訪問吳榮華先生 --- p.144 / Chapter a. --- 潮州家庭飲食； / Chapter b. --- 潮州菜館消費及評價； / Chapter c. --- 個人創業-潮州的「南方園」； / Chapter d. --- 在香港的潮式生活 / Chapter 個案七： --- 訪問吳道章先生 --- p.154 / Chapter a. --- 來港經歷； / Chapter b. --- 個人創業-長沙灣「燒鵝飯」大排檔； / Chapter c. --- 兒子入行潮州菜館經過； / Chapter d. --- 潮州家庭飲食和生活。 / Chapter (三) --- 年輕潮州人與非潮州人對潮州精致菜餚的消費 --- p.158 / Chapter (四) --- 潮州菜烹飪班：對潮州菜知識的消費 --- p.161 / Chapter 第五章 --- 解讀香港潮州飲食的族群意義 --- p.164 / Chapter (一) --- 潮州飲食與族群認同 --- p.165 / Chapter (二) --- 供應大眾飲食：潮州平民所從事的民間行業 --- p.169 / Chapter (三) --- 潮州飲食與女性創業 --- p.171 / Chapter (四) --- 潮州人對「正宗飲食」的辯爭：對「標準化」的抗拒與「傳統的再發明」 --- p.172 / Chapter 第六章 --- 香港潮州飲食的的多重社會譽喻特性 --- p.184 / Chapter (一) --- 對「潮州´Ø菜」與「潮州人/潮州族群」的再定義 --- p.184 / Chapter (二) --- 從「潮州菜」的「精致化」看「致富精祌」 --- p.186 / Chapter (三) --- 從「潮州菜」及「香港菜」的建構關係看香港人面對的雙重身份矛盾 --- p.188 / Chapter a. --- 多元一體格局論述：「潮州菜」與「香港菜」的交替 --- p.189 / Chapter b. --- 香港製造論述：民間潮州食品是「香港菜」的代表 --- p.192 / Chapter (四) --- 總結：「潮州菜」/「潮州人」/「香港人-」 --- p.196 / 參考書目 --- p.200 / Chapter 附錄一 --- 香港人的潮州飲食問卷調查(第四章個案一至廿五)問卷範本 / Chapter 附錄二 --- 潮州菜烹飪課問卷調查(第四章個案廿六至卅八)問卷範本 / Chapter 附錄三 --- 富豪機場酒店豪苑潮州燕窩酒家九七回歸聯歡宴餐單 / Chapter 附錄四 --- 剪報一 「何謂香港菜？」 / Chapter 附錄五 --- 照片（圖1-258) / Chapter 附錄六 --- 消費個案(´إ)潮州人對潮州菜的消費:個案一至十二 / (二)非潮州人對潮州菜的消費：個案十三至二十五 / (三)潮州菜烹烹飪課程：個案二十六至三十八 / 圖、表 / Chapter 圖一 --- （潮州人） 歌詞 --- p.37a / Chapter 圖二 --- 「旅港潮僑分佈圖」原圖(1964) --- p.42a / Chapter 表一 --- 「旅港潮僑分佈圖」 (1964)簡表 --- p.43a / Chapter 表二 --- 政府人口普查及其他人士對潮州人口的詮釋 --- p.43a / Chapter 圖三 --- 「在你的印像中，香港的潮州人是怎樣的？」 --- p.74a / Chapter 圖四 --- 「香港旅遊協會」宣傳品中的「潮江春」集團圖片廣告 --- p.160a / Chapter 圖五 --- 多元一體的九七香港飲食文化架構 --- p.189a

by Pun See-mun and Lam Poon-yuen. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1988. / Bibliography: leaves 111-112.

In 2011, Energy saving (mud) stoves were introduced in villages around the Kachung Forestplantation in rural Uganda as part of an effort to support local sustainable development. Initial fieldwork showedthat the stoves had not been adopted as much as the apparent benefits would suggest. This has been a commonissue with improved cooking stove projects around the world. In order to find out why the stoves are notadopted, 67 women in charge of the cooking were interviewed additionally participant observations of cooking,other daily work routines and building stoves conducted, as well as interviews with other relevant stakeholders.Results show that women struggle to find enough firewood and are bothered by the smoke produced whencooking, which makes them generally very interested in improved mud stoves. Indeed many women hadadopted a local version of the mud stove in order to ease the burden of firewood collection. The reason for notadopting a mud stove in general can be mainly attributed to work burden in constructing it. As for the moresophisticated energy saving mud stoves introduced, additional factors were that the implementation strategyshows weaknesses in how the knowledge on how to build the stove is supposed to spread. Further, the stoveintroduced is rather complex in the way it is supposed to be built, which makes it difficult to spread theknowledge of how to build it. The implementation strategy needs to be revised under consideration of the localcircumstances in order to achieve a higher adoption rate.

Made available in DSpace on 2016-04-26T18:13:46Z (GMT). No. of bitstreams: 1 Silvia Regina de Jesus Guimaraes.pdf: 7642878 bytes, checksum: 2c04347aa50fe07286f228dc2de89043 (MD5) Previous issue date: 2013-12-13 / The research investigates, from cinematic occurrences, the affective cooking, a way of preparing food that can set emotional associations, positive or negative, on a taster. With movies like "A touch of spice", "Eat pray love", "Estômago", "Como agua para chocolate" and "The Mistress of Spices" to reach informations about the construction and absorption of cooking and eat, and with this understanding, its possible to find affections in productions of a mystique culinary and made to eat in passing through the streets, along the path between two points. These observations will be approached by the theories of translation and mixing, as worked by Pinheiro and Gruzinski, theories that highlight the self in becoming, and therefore are placed in contact with the semiotic of taste observed in experience, as proposed by Landowski, opening the possibility of exploring with sensory perception, like a way indicated by Serres. Questioning about the transformation from a tasting be possible, this research use the movies to direct the possibilities of an affective kitchen, in a mystic and the movement of passers on meeting points in the city of São Paulo; constitutes, thus, an analysis of subjectivity based on personal trials, a correlation between the fictional creations of a kitchen that sometimes do itself real in mystical and sometimes do itself real in traffic. Having the kitchen affective as a study object, this study also seeks to contribute to the discussions of a semiotic oriented for sensibilities, watching the comings and goings of a metropolitan experience of the city. Acts that are blend of culinary movements to result in improved daily living, an understanding, always in becoming, that would lead us to believe that despite the effects of meaning presented in the streets, it is possible, even in small portions, find a way to find achievable desires and alterities own and from others / A pesquisa investiga, a partir de explorações cinematográficas, ocorrências de uma cozinha afetiva, um jeito de preparar os alimentos capaz de suscitar um conjunto de associações emotivas, positivas ou negativas, em um degustador. Com a cinematografia de filmes como Tempero da vida , Comer, rezar, amar , Estômago , Como água para chocolate e O sabor da magia alcançam-se informações sobre a construção e a absorção deste modo de cozer e comer e, de posse desse entendimento, observam-se as afetividades cozinheiras encontradas em produções de uma culinária mística e daquela feita para comer na passagem, pelas ruas, durante o caminho entre dois pontos. Tais observações serão abordadas pelas teorias de tradução e mestiçagem, como trabalhadas por Pinheiro e Gruzinski, teorias que evidenciam o devir de um eu, e por isso se colocam em contato com a sociossemiótica do gosto, observada na experiência vivida, como proposto por Landowski, abrindo a possibilidade de uma exploração pelo viés da percepção sensorial, num caminho apontado por Serres. Ao questionar se com a degustação a transformação desse eu ou de um outro torna-se possível, esta pesquisa faz uso de produções fílmicas para direcionar as possibilidades da cozinha afetiva no trato místico e no vaivém dos transeuntes em eixos de tensão e encontro na cidade de São Paulo; constitui-se, assim, uma análise de subjetividades baseadas em experimentações pessoais, uma correlação entre as criações de uma cozinha ficcional que ora se faria real no místico e ora se faria real no trânsito. Tendo a cozinha afetiva como objeto de estudo, este trabalho busca também contribuir com as discussões de uma semiótica voltada para as sensibilidades, observando as idas e vindas de uma experiência metropolitana no pulso da cidade. São atos que misturam movimentações culinárias para resultar numa melhora do gosto de viver o que está proposto como cotidiano, num entendimento, sempre em devir, que nos levaria a crer que apesar dos efeitos de sentido apresentados nas ruas, é possível, mesmo que em pequenas porções, encontrar um caminho de reencontros com desejos realizáveis e com as alteridades próprias e alheias

L’étude des céramiques culinaires conduit à une analyse fonctionnelle de ces objets. S’ils se rattachent tous au domaine de la cuisine, certains peuvent servir à stocker, d’autres à préparer ou mélanger et d’autres enfin à cuire les aliments. Le travail présenté ici s’intéresse à ce type de mobilier dans le Languedoc depuis la création de la province romaine de Gaule Transalpine jusqu’à la fin du IIe s. ap. J.-C. La technique utilisée pour fabriquer ces poteries renseigne déjà sur leur fonction. Le choix de l’argile, la façon de la préparer, de la cuire, donne soit des vases solides soit des récipients résistants au feu. L’identification des formes par la constitution d’une typologie sur trois nivaux (classe, forme, type) permet d’analyser la composition de la batterie de cuisine. À partir des textes antiques on retrouve l’utilisation de ces récipients et on peut reconstituer les pratiques culinaires. L’étude se double d’une analyse culturelle à une époque où sont en contact les cultures romaine et gauloise. Si, sur les plans technique et typologique, le Languedoc occidental, en particulier le Narbonnais, présente des caractéristiques très italiques, le Languedoc oriental reste plus traditionnel. Néanmoins, du point de vue fonctionnel, la répartition des formes indique des pratiques culinaires similaires qui se confondent avec la culture romaine comme le montrent certains exemples pris en Italie (Pompéi, Ostie). / Cooking ware study leads to analyse the functions of the ceramics objects. Even if all those objects are linked to the field of cookery, some of them may be used specifically to stock, to prepare or mix ingredients, or to cook. This PhD Thesis focuses on this type of ceramics material in Languedoc since the creation of the Transalpin Gaul Province by the Romans. The choice of ceramic technique tells us a lot about the function of ware. The selection of clay, the way it is prepared and fired cause either hard-wearing ware or fireproof container. Typing shapes according to their group / shape / type, allows to analyse composition of set of pots and pans. Thanks to antic texts we may find how the containers were used and we can piece together what were culinary practices. Furthermore, this study is also a cultural analysis of roman acculturation in south of Gaul. Typology and technique studies enlighten two specific cases: on the one hand, in Western Languedoc – mostly the Narbonne area -, wares have Italic characteristics, and on the other hand, in Eastern Languedoc, wares have traditional characteristics. Nevertheless, from a functional point of view, distribution of shapes points to similar culinary practices, closed to roman practices (examples of Pompéi and Ostie).