Thèses (M.Serv.Soc.)--Université de Sherbrooke (Canada), 2000. / Titre de l'écran-titre (visionné le 20 juin 2006). Publié aussi en version papier.

Les textes procéduraux, qui disent de faire et comment faire, jouent un rôle important dans la vie quotidienne et, pourtant, il n'existe que peu d'études sur ce sujet alors que mieux les connaître permettrait de les rédiger avec davantage de rigueur. Cette thèse est à la croisée de plusieurs disciplines : l'anglais de spécialité, la linguistique de corpus, la linguistique appliquée et l'analyse de genre.La première partie de la thèse décrit l'état de la recherche réalisée sur les textes procéduraux ainsi que la méthodologie choisie pour les analyser qui est appliquée à l'étalon de référence, la recette de cuisine. Dans la deuxième partie, il est procédé à une étude des niveaux linguistiques et organisationnels de différents textes compilés dans des corpus composés respectivement de règles du jeu, de protocoles de travaux pratiques en sciences, de notices explicatives et d'instructions de sécurité : ces différents corpus sont comparés à l'étalon de référence puis entre eux. Le but de cette recherche est de déterminer les microgenres procéduraux les plus prototypiques et d'établir si leur caractère spécialisé ou non influe sur leur degré de prototypicalité. Nous obtenons ainsi une échelle de prototypicalité que nous questionnons dans la troisième partie et qui prend en compte la présence, ou l'absence, de caractères prototypiques comme le nombre majoritaire de formes verbales conjuguées à l'impératif, l'importance des ellipses, la longueur des textes et de leurs phrases, le respect d'un ordre chronologique, la présence d'explications, une organisation en deux sections minimum (liste du matériel et partie procédurale) et le type de traitement cognitif. / Procedural texts play an important part in daily life and yet, studies in this domain are lacking. It is posited that a better knowledge of how they work would help people to write them better. Work on procedural texts is generally done at the crossroads of several disciplines: English for Specific Purposes, Corpus Linguistics, Applied Linguistics and Genre Analysis.Starting with the state of the art on procedural texts, a study of the organizational and linguistic levels of texts compiled in several corpora composed of cooking recipes (considered as the reference), gaine mies, science lab protocols user's guides and safety instructions is carried out. These are then compared with one another in the third part. The aim o: this research is to determine which procedural microgenres are the most prototypical and to establish if the specialised or the non-specialised nature of the text has an influence on its degree of prototypicality. This entails the creation of a scale of prototypicality which takes into account the presence, or absence, of protypical features such as a preponderance of imperative verb forms, the frequency of ellipsis, the length of the texts and of their sentences, the adherence to chronological order, the presence of explanations, a two-part structure (elements used and procedural part) and how the mind processes this sort of text.

No description available.

Thèse (Ph. D.)--Université Laval, 2008. / Titre de l'écran-titre (visionné le 12 janvier 2009). Bibliogr.

Les entreprises s’inscrivent dans un espace-temps caractérisé par une concurrence qui croît en étendue et en vitesse, ce qui exacerbe la pression sur les dirigeants et les employés. Pour assurer la persistance de leur entreprise, ces derniers doivent élever sans cesse sa capacité de réussir, sa compétence organisationnelle. Les chercheurs qui s’intéressent au monde des entreprises n’ont pas manqué de le noter et ont élaboré différentes conceptions de cette compétence ou de phénomènes qui lui sont associés, comme l’apprentissage organisationnel, les capacités organisationnelles ou les capacités dynamiques d’une organisation. Comment les membres d’une organisation s’y prennent-ils pour en assurer la compétence? Voilà la question à laquelle je tente de répondre à mon tour. Je fais d’abord un examen critique de travaux liés à cette question, puis je propose un cadre conceptuel prenant appui en partie sur la théorie de la structuration et sur les concepts de communauté de praticiens et d’apprentissage expérientiel. Suit un cadre opératoire dans lequel je justifie le choix d’une étude de cas, je caractérise l’entreprise étudiée, une manufacture d’armoires de cuisine et de vanités de salle de bain, et j’indique comment je m’y suis pris pour récolter les matériaux pendant un séjour de près de six mois dans cette entreprise, et comment j’ai exploité ces matériaux. Que ce soit dans leurs activités de tous les jours ou face à des situations nouvelles, les dirigeants et employés de l’entreprise, parfois de façon individuelle mais plus souvent de façon collective, mobilisent différentes propriétés structurelles de l’entreprise et, chaque fois qu’ils le jugent utile, n’hésitent pas à modifier ou à abandonner certaines d’entre elles, ou à en créer de nouvelles afin d’élever leur capacité d’atteindre les objectifs qu’ils se fixent, notamment en ce qui a trait à la qualité des rapports humains, au climat de travail, au volume de production, à sa qualité, à la productivité ou au rendement financier. Cette entreprise réussit en mobilisant ses membres, en favorisant l’expérimentation, l’apprentissage et la production de connaissances nouvelles qu’elle intègre ensuite dans ses protocoles et ses routines, créant un cycle qui élève sans cesse son niveau de compétence. / Businesses today exist in an environment characterized by endlessly expanding competition, the speed and scope of which are increasing the pressure on both managers and employees. In order to guarantee their long term existence, businesses must continually strive to improve their capacity for success and their organizational competence. Researchers interested in the business world have not failed to notice this and have elaborated different conceptions of this competence or its related phenomena such as organizational learning, organizational capabilities or the dynamic capabilities of an organization. How do the members of an organization go about ensuring the competence of their organization? This is the question I am trying to answer. First, I will make a critical examination of the existing research linked to this question. Then, I will propose a conceptual framework partly based on structuration theory and on the concepts of community of practice and experiential learning. An operational framework will follow in which I justify the choice of a case study, characterize the firm studied, a manufacturer of kitchen cabinets and bathroom vanities, indicate how I came to gather materials during a stay of close to six months in this business, and how I exploited these materials. Whether in their daily activities or when facing new situations, managers and employees of the firm, sometimes in an individual manner but most often in a collective manner, will mobilize different structural properties of the firm. When considered useful, they will not hesitate to modify or abandon any of these structural properties or create new ones in order to increase their capabilities of achieving their objectives, particularly in matters concerning human relations, the work climate, production output and quality, productivity and financial returns. This firm succeeds in mobilizing its members, in encouraging experimentation, learning and production of new knowledge which is integrated into its protocols and routines, thus creating a cycle that constantly increases its level of competence.

Situada no campo da História da Alimentação, esta dissertação aborda a formação da \"cozinha paulista\" por meio de um imaginário construído no plano simbólico, em relação direta com a criação de uma identidade para São Paulo. Toma-se como foco o primeiro livro de receitas publicado com a explícita intenção de definir essa culinária. Cozinha tradicional paulista foi lançado em 1963 por uma folclorista, Jamile Japur (1920-1979), que participou ativamente do \"movimento folclórico brasileiro\", uma rede organizada de pesquisadores interessados na coleta e no registro de manifestações da cultura popular. Com balizas cronológicas que vão dos anos 1920 aos 1980, o estudo aqui realizado abarca o percurso intelectual que levou à produção, ao consumo e à circulação do livro, da constituição de uma ideia sobre a cozinha que seria \"caipira\" à discussão culinária entre o modernismo do paulista Mário de Andrade e o regionalismo do pernambucano Gilberto Freyre e à conformação de cozinhas regionais como \"típicas\" e \"estaduais\" pelos folcloristas. Além da análise da publicação em si, a pesquisa ainda se estende à comparação com outros dois livros de receitas regionais, A cozinha goiana e Fogão de lenha: quitandas e quitutes de Minas Gerais, que se centraram em delinear sistemas culinários bastante semelhantes ao que se depreende do exemplar paulista. De forma geral, a dissertação procura demonstrar os meandros de construção da \"cozinha paulista\" ao longo do século XX, a partir da marginalização de suas bases \"caipiras\" e da noção de tradição esquecida. / Situated in the field of Food History, this dissertation focuses on the formation of \"paulista cuisine\" through the construction of a symbolic imaginary, in relation with the creation of an identity for São Paulo. The central theme is the first regional cookbook published with the explicit intention of defining that cuisine. Cozinha tradicional paulista was launched in 1963 by a folklorist, Jamile Japur (1920-1979), who actively participated in the \"Brazilian folkloric movement\", an organized network of researchers interested in collecting and preserving the popular culture. Ranging from the 1920s to the 1980s, this study encompasses the intellectual path that led to the production, consumption and circulation of the mentioned cookbook, from the constitution of an idea about the \"caipira\" cuisine to the culinary discussion between the modernist Mário de Andrade and the regionalist Gilberto Freyre and the folkloristic conformation of regional cuisines as \"typical\" and \"state-based\". In addition to analyzing the publication itself, the research also comprises a comparison with two other cookbooks that focused on outlining similar culinary systems in Goiás and Minas Gerais. In general, the dissertation seeks to demonstrate the intricacies of the construction of the \"paulista cuisine\" throughout the twentieth century, from the marginalization of its \"caipira\" basis and the notion of a forgotten tradition.

The geography of food has been a popular subject for researchers and scholars who have explored the representative foods of a given region in reference to the area’s cultural identity. Food plays an important role in the development of individual cultures and civilization. Food consumption and dining habits usually reflect individuals’ location, cultural and individual identity, accessibility to food and heritage. United States is a country often called a “melting pot society.” Immigrants in the United States comprise over eight percent of the population, and various ethnic groups have reshaped American society with their unique cultures and foodways. Driven in part by globalization, food has been commercialized in an effort to increase profit and broaden the diversity of foods available for consumption. By studying ethnic restaurants and the food they offer, one can gain a basic understanding of other information related to ethnic groups. The purpose of this study is to analyze changes in ethnic restaurant numbers, types, and locations from 1940 to 2005, as well as changing demographic patterns in Bowling Green, Kentucky. I hypothesize that a relationship exists between the numbers, locations and diversity of ethnic restaurants and ethnic populations in Bowling Green. Globalization and the influx of ethnic groups will reshape the diversity of ethnic cuisines between 1940 to 2005. In addition, changes in Bowling Green income, education level and ethnic structure are associated with increasing diversity of ethnic restaurants. Relationships between the locations of ethnic neighborhoods and ethnic restaurants are also examined. The methods of investigation in this thesis include assembling a database of historic restaurant information and using GIS technology to map locations of ethnic restaurants and analyze spatial patterns and ethnic diversity of restaurant types. In order to investigate the association between ethnic structure, income and education level of Bowling Green’s population and the diversity of ethnic restaurant over time, data was collected from the decennial Census of Population and Housing. To research current consumer preferences, a survey was conducted to discover the most influential factors impacting residents’ choice of cuisines and the variation in restaurant preferences among age groups. Interviews with owners of ethnic restaurant shed light on locational choices.

Using ethnobotanical, anthropological and social science theory and methods this work illustrates significance of studying traditional foods and their medicinal qualities for maintaining health. Set in the background of the communities¿ practises and rituals specific plant-based items, used by Sikh and Ukrainian migrant communities, are a central focus to understanding the significance of practises and related knowledge for maintaining health and the broader concept of ¿well-being¿. Literature review, participant observation and in-depth interviewing techniques were used to identify 126 species of plants mentioned. These illustrate what was a primarily female domain of knowledge now becoming superficial and spread over domains of both men and women. This study notes convenience in terms of time and transport, changes in markets in the UK, importation of goods and the use of machinery and techniques such as freezing, and intervention by healthcare professionals have all affected the way traditional foods and remedies are perceived and practised. There are key foods which will remain important for generations to come whilst the domains are changing. Specific community structures support maintenance of food practises, including langar within the Sikh community and the regular OAP Ukrainian lunchtime club and numerous food events where foods with particular religious and cultural significance are made by at least two generations. These events involve transmission of knowledge related to foods and their health qualities, including images of strength as a ¿people¿. By questioning the significance of emic perspectives healthcare professionals and policymakers could learn much from practises developed over centuries or millennia.

Ce projet de recherche vise à étudier la fonction sociale de la cuisine collective dans le contexte du Nunavik. Les cuisines collectives peuvent être analysées comme une stratégie de lutte contre l’insécurité alimentaire, mais également comme un lieu de rassemblement, d’échanges, d’apprentissages et de partage d’expériences entre les membres qui y participent. Alors que bon nombre d’écrits ont traité de ces initiatives, notamment dans les grandes villes du Canada et en Amérique du Sud, nous souhaitons analyser la place de la cuisine collective dans le contexte des communautés inuit et contribuer aux connaissances scientifiques sur le sujet. Nous avons mené une recherche empirique d’une durée d’un mois dans les communautés de Kangiqsualujjuaq et de Kuujjuaq, au Nunavik. En même temps de participer à la cuisine collective, nous avons réalisé des entrevues semi-dirigées avec les coordinatrices des deux cuisines collectives ainsi qu’avec les participantes. Les résultats indiquent que le concept de la cuisine collective au Nunavik est une initiative propice à la création de relations sociales entre les membres de la communauté. La cuisine collective peut donc être considérée comme un dispositif de renforcement du lien social et de la cohésion sociale dans les communautés du Nunavik. / This research project aims to study the social function of the community kitchen in the northern context of Nunavik. Community kitchens can be viewed as a strategy for combatting food insecurity, but also as a gathering place for the community where participating members learn to cook, share experiences and socialize. While many scientific articles have dealt with this phenomenon in major Canadian cities and in South America, we decided to study the subject in the context of Inuit communities, thus making a contribution to the existing literature on this topic. We conducted a one-month empirical research in the Nunavik communities of Kangiqsualujjuaq and Kuujjuaq. Besides participating in the community kitchen, we conducted semi-directed interviews with its coordinators and its participants. The results show that the community kitchen in Nunavik is conducive to the creation of social relations among its members. The initiative can therefore be considered as a means of building and strengthening social bonds and social cohesion in Nunavik communities.

Depuis les dernières décennies, les cuisines collectives sont un phénomène qui s’est développé rapidement au Québec. Elles sont une réponse aux limites des services d’aide alimentaire traditionnels, davantage « assistancialiste », en travaillant sur le développement du potentiel des personnes et des collectivités en matière de sécurité alimentaire. Les cuisines collectives sont devenues un mode d’intervention qui dépasse largement le soutien alimentaire. Nous avons émis la proposition que les cuisines collectives avaient le potentiel de promouvoir la santé mentale positive, soit le bien-être psychologique des individus par l’amélioration du soutien social et du fait même l’amélioration des facteurs de protection en santé mentale. Cette recherche qualitative se consacre à la perception des participants et des participantes de groupes de cuisine collective sur les effets psychosociaux des cuisines. Cette recherche permet aussi de mettre en lumière les facteurs facilitant l’émergence des dynamiques de soutien dans les groupes de cuisine collective. Deux méthodes de collecte de données ont été privilégiées : l’entrevue semi-dirigée avec des membres des cuisines collectives et l’observation de cinq groupes de cuisine. Les résultats mettent en évidence que pour une grande majorité des membres la motivation à s’y engager est un désir de réduire l’isolement social dans lequel ils vivent. Dans l’ensemble, l’activité des cuisines favorise les interactions sociales, le partage d’expérience, l’aide mutuelle, l’autonomie et l’estime de soi. Toutefois, l’émergence des dynamiques de soutien est influencée par plusieurs facteurs : le rôle de l’animateur, le climat du groupe, le sentiment d’appartenance et la structure de groupe. Les résultats démontrent que par le développement des habiletés personnelles et sociales des participants, les groupes de cuisine sont une mesure efficace en promotion de la santé mentale. Nous suggérons diverses interventions pour la pratique afin de favoriser les retombées positives chez les participants. Une des suggestions est que les interactions sociales entre les membres soient fortement encouragées et mises de l’avant par des moments de partage lors des cuisines. / Since the last decades, collective kitchens are a phenomenon that has developed rapidly in the province of Quebec. They are a response to the limitations of traditional food aid services, more « assistance-based approaches », by working on developing the potential of individuals and communities in food security. Collective kitchen have become a way of intervention that goes well beyond food support. We hypothesized that collective kitchens have the potential to promote positive mental health, the psychological well-being of individuals through improved social support and at the same time improved health protective factors. This qualitative research focuses on the perception of participants in collective kitchens groups on the psychosocial effects of kitchens. This research also studies the factors facilitating the emergence of support dynamics in the collective kitchen groups. Two methods of data collection were used: the semi-structured interview with members of collective kitchens and the observation of five cooking groups. The results show that for a large majority of members the motivation to engage is a desire to reduce the social isolation in which they live. Overall, the collective kitchens favor social interaction, experience sharing, mutual aid, autonomy and self-esteem. However, the emergence of support dynamics is influenced by several factors: the role of group facilitator, the group climate, the sense of belonging and the group structure. The results show that by developing participants' personal and social skills, kitchen groups are an effective measure in promoting mental health. We suggest a variety of practice interventions to promote positive outcomes for participants. One of the suggestions is that social interactions between members should be strongly encouraged and promoted through moments of sharing in kitchens.