Purpose: The purpose of this essay has been to investigate how two male chefs: Per Morberg and Gustav Johansson, use cooking as an expression of their masculinity with a focus on how masculinity is portrayed in relation to meat-based and vegan diets. Research questions: – How do Morberg and Johansson present their masculinity in relation to the food that is cooked? In the form of cuisine, words and body language. – What underlying power structures in masculinity do the cooking shows express? – What possible similarities and differences are there in the representation of masculinity in each cooking show based on Morberg's and Johansson's ways of cooking? Theories: (1) The implicit author (Gripsrud, 2011), (2) Butler’s (1997) performativity theory, (3) Connell's (2008) masculinity theory and (4) Adam's (1990) theory of the sexual politics of meat and the absent referent. Method: A total of ten episodes of two different cooking shows were studied: ”Vad blir det för mat?” and ”Vegansk husmanskost”. The material was conducted using Norman Fairclough’s (1995) model named critical discourse analysis. Conclusion: Morberg’s gender creation is often an expression of what in the western culture is perceived as hegemonic masculinity, where elements such as size, strength and violence, often related to meat, are common. He cooks with a theatrical enthusiast. He is loud, sweaty and chaotic, the expressions exude macho character. These expressions are brought to life in connection with his cooking – especially to meat. In the show, the receiver quickly learn that he cares about hunting, quality products and slaughtering the animals himself, which he then cooks. He peels potatoes with a high-pressure washer, slaps dead animals on the buttocks and makes sexist jokes. His way of communicating his masculinity is related to society’s ideal of masculinity.  With his cooking show, Johansson wants to inspire people to cook without meat. Here one realizes that he clearly distances himself from the traditional discourse around plant-based. He wants to get people to reduce their meat consumption by normalizing the vegan diet, but he hides the dishes in a meat context. It can be interpreted as Johansson wanting to carry out a new form of vegan practice that is intended for more than just vegans. He shows this by cooking plant-based food that supports the concept ”meat is masculine”. He does not want to be associated with the traditional view society has of plant-based foods that are associated with feminist practice. He wants to create legitimacy among the meat norm by cooking plant-based food that looks like traditional home cooking with the taste and texture of meat.

Child mortality in sub-Saharan Africa is reducing but the levels remain high with subnational within-country variations. Birth weight is a key predictor of child survival and monitoring birth weight outcomes, in particular, prevalence of low birth weights, is important for resource allocation to improve child survival outcomes. Past research in sub-Saharan Africa has found that different individual-level factors are associated with birth weight including BMI of mother, sex of baby, educational level of mother, and wealth index of household. Some environmental factors are found to be associated with birth outcomes. However, past findings regarding the association of birth weight with household air pollution (HAP) resulting from cooking fuels are non-conclusive. In this study, we analyze variability in birth weights subnationally for Ghana and assess its association with household air pollution resulting from cooking fuels, accounting for variation due to other factors including maternal and household predictors, as well as geographical location. The analysis was based on birth weights for 1310 births, obtained from data collected in 2014 in the Demographic and Health Survey (DHS). We use Bayesian spatial regression models to estimate associations and capture spatial variation. Spatial variation was captured with a conditional autoregressive (CAR) model. Based on various models, we do not find evidence to suggest that cooking fuel is associated with birth weight. After accounting for covariates, the average birth weights per district ranged from 2823g (95% CI: 2613g, 3171g) in Ketu district to 3243g (95% CI: 3083g, 3358g) in Ashanti Akim North district. Across Ghana, difference in birth weight attributable to district spatial effects range from -33g in Lawra district in Upper West region of Ghana to 11g in Ho in the Volta region.

Uppsatsen är en multi metodstudie där avsikten är att undersöka om filmdokumentation, tematisk analys och tidsgeografi kan användas som verktyg för att studera hantverk inom gastronomi och i detta fall specifikt en kocks hantverk. Syftet var att ta fram ett recept på görandet, hur steka kött. Aktiviteten genomfördes på forskningsrestaurang vid Umeå Universitet och dokumenterades med filmmetod. Filmmaterialet analyserades med tematisk analys och resultatet fördes in i ett tidsgeografiskt diagram. Kockens förkunskaper användes för att kunna säkerställa trovärdigheten vid analysen. Tidsgeografiska diagrammet gav en visuell bild av tids och rumsanvändningen hos kocken. Det tidsgeografiska diagrammet visar på ett antal aktiviteter som upprepas ett stort antal gånger och vi kan tydligt se likheter men också skillnader där hantverkaren måste använda sin kunskap för att justera sitt hantverk efter det förändrade förutsättningarna. Resultatet visar på tre typer av hantverk, sensoriskt, reflekterande och fysiskt hantverk som används i en komplex variation genom hela aktiviteten. Resultatet visar på att metoderna kan användas för att studera hantverk och att tidsgeografi som synsätt kan ge ett visuellt sätt att beskriva hantverket och som i sin tur kan användas som ett recept. / This thesis, is based on a multi-method study to test if film documentation, thematic analysis and time geography can be used to study crafts within gastronomy and in this case culinary arts. The aim was to develop a recipe on making and how to prepare meat. The activity was performed in the research restaurant at Umeå university School of Restaurant and Culinary Arts and was documented with film method. The film material was analyzed with thematic analysis and the results were also expressed in a time geography graph. The chef’s pre-understanding was used when data was analyzed. Time geography gave a visual picture of the usage of time in space by the chef and the graph shows the activities that repeat them self a large amount of times. We can see similarities but also differences were craftsmen have to use their knowledge in order to adjust their activities after the changing circumstances in the environment. The result show three types of crafts, sensory, reflective and physical craft which are used in a complex variation. In conclusion this study shows that the methods can be used to study crafts and time geography as an approach can give a visual picture of the complexity of craft. The study shows also that time geography is helpful to create a recipe.

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To evaluate CO2 emission mitigation potential and cost effectiveness of rice husk utilization, Life Cycle Analysis was conducted for 9 scenarios. The results showed that, gasification is the most efficient CO2 mitigation. From cost analysis, the cost mitigation can be achieved by replacing the current fossil fuels in cooking scenarios. Among the power generation scenarios, it was found that 30MW combustion and 5MW gasification power generations were the most economically-efficient scenarios. The briquette combustion power generation appeared less cost-competitive than direct combustion, whilst the large-scale gasification scenarios and the pyrolysis scenarios give the increase in cost from the baseline. From the viewpoints of both CO2 and cost, it was indicated that the win-win scenarios can be the rice husk use for cooking, for large-scale combustion power generation, and for small-scale gasification. / Để đánh giá tiềm năng giảm thiểu phát thải CO2 và hiệu quả chi phí của việc sử dụng trấu, phương pháp đánh giá vòng đời sản phẩm đã được thực hiện cho 9 kịch bản. Kết quả cho thấy, khí hóa trấu để sản xuất điện có tiềm năng giảm phát sinh khí CO2 nhiều nhất. Kết quả phân tích chi phí cho thấy việc giảm thiểu chi phí có thể đạt được khi thay thế sử dụng nhiên liệu hóa thạch trong kịch bản dùng trấu cho nấu ăn. Giữa các kịch bản về sản xuất điện, hiệu quả kinh tế cao nhất trong trường hợp đốt trực tiếp trấu để sản xuất điện ở quy mô công xuất lớn (30MW) và khí hóa ở quy mô trung bình (5MW). Trường hợp dùng củi trấu không mang lại hiệu quả kinh tế so với dùng trực tiếp trấu để phát điện. Hai trường hợp dùng trấu để sản xuất dầu sinh học và khí hóa gas công suất lớn (30MW) cho thấy chi phí tăng cao so với điều kiện biên. Kịch bản cho kết quả khả thi về hiệu quả kinh tế và giảm phát thải CO2 là dùng trấu để nấu ăn, đốt trực tiếp để phát điện công suất lớn và khí hóa công suất trung bình.

Shapes of Sounds is a publication that gathers reflections from and documentation of three sound art projects undertaken at Kungl. Konsthögskolan/Royal Institute of Art, by Ami Kohara, Johanna Mårtensson and Rossana Mercado-Rojas during 2018-2019.  The publication includes QR-codes that enable access to the sound works and other material via Vimeo.

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