College students, on average, do not consume enough fruits and vegetables. Contributing to poor eating habits is an overall decline in young adults’ cooking skills as compared to previous decades, with today’s college students often relying on ubiquitous convenience food options. The detriments associated with these food choices are linked to a number of chronic diseases, including obesity. Though programming for college students which incorporates both nutrition education and hands-on cooking opportunities is rare, programs which have been implemented have had positive outcomes associated with increased self-efficacy with cooking and eating healthfully, and improved eating behaviors. This research utilized a mixed methods approach driven by the social cognitive theory to develop, implement, and assess the impact of a culinary nutrition education program, The College CHEF. The first phase of the research included conducting a PRECEDE-PROCEED model-driven primary and secondary needs assessment to develop programming. The second phase consisted of program implementation and evaluation. The program was evaluated through a Qualtrics survey to determine participants’ changes pre- to –post- with cooking and eating attitudes, behaviors, self-efficacy and knowledge. Pre- and –post- measures consisted primarily of Likert-type scales, in addition to demographic questions. Research participants were students living on University of Kentucky’s campus who were part of particular Living Learning Programs (LLPs), through which they lived, socialized, and often took classes together. Participants from two intervention groups (N = 15) attended four weekly 2-hour sessions, completing the measures online before and after the program. An inclusion criteria to be included in the study was that participants must have attended at least three of the four sessions. Control group participants (N = 17) did not partake in programming, but completed both pre- and -post- surveys at the same time as the intervention groups. The study's results indicated that campus-based, hands-on culinary nutrition education programming was impactful in improving college students': 1) self-efficacy for using fruits, vegetables, and seasonings (p = .015); 2) fruit and vegetable consumption (p = 0.03); and 3) knowledge of cooking terms and techniques (p = .000). Given the limited research studying the impact of culinary nutrition education programming on college students, especially as it applies to those living in the same environment and reciprocally influencing one another, this study provides a unique perspective to the field of health promotion. Its findings can support campus-based, culinary nutrition programming for the college population in an effort to improve eating and cooking attitudes, behaviors, self-efficacy, and knowledge, and subsequently, overall health.

Culinary tourism is emerging as an important component of the rapidly growing cultural tourism market. It introduces tourists to new flavours and different traditions associated with the preparation, serving, and consuming of foods and beverages. Although food has been strongly linked to tourism in some European and Asian destinations for years, culinary tourism is a relatively new phenomenon in North America. Current research tends to focus on only one aspect of culinary tourism, wine, with most research done in Australia and New Zealand. Although growing, there is still little research in Canada, and it has also concentrated on the wine component of culinary tourism. However, those who engage in wine tourism may not necessarily be the same people who would engage in other culinary practices such as visiting farmer?s fairs and markets, browsing food stores featuring local and gourmet ingredients, or who seek out authentic cuisine in restaurants. This study examines the characteristics and composition of the Canadian culinary tourism market and also explores the relationship between food and wine tourism. The study is based on the Travel Activities and Motivations Survey (TAMS) dataset. The survey was carried out between September 1999 and April 2000 and involved a telephone interview followed by a mail questionnaire. The total number of completed mail questionnaires received was 5,740, generating a response rate of 23. 2%. The objectives of the study were to understand the similarities and differences between 1) Canadian culinary travellers and the rest of the Canadian traveling population; 2) culinary tourists engaging in food-related activities, those who participate in wine, and those who participate in both; and 3) to identify segments of culinary tourists with respect to cross-participation in each of the culinary related activities. The segments were compared in terms of demographics, psychographics, vacation and getaway trip characteristics, and media consumption habits. To accomplish the first two objectives, culinary-related activities were arranged in three groups: <br> <b>Group One</b>: farmer?s fairs/markets; shop/browse gourmet foods in retail stores or farms; pick-your-own farms/harvesting; <Br> <b>Group Two</b>: restaurant dining featuring regional or local cooking; restaurant dining at internationally acclaimed restaurants; staying at a cooking school; staying at a gourmet restaurant with accommodation on premises; <br> <b>Group Three</b>: touring a region?s wineries where one stays one or more nights; going to wineries for day visits and tasting; staying at a wine tasting school. ?Culinary travellers? were conceptually defined as those who had taken trips in Canada in the past two years preceding the survey, and had participated in at least one activity from both group one <u>and</u> two <u>or</u> had participated in at least one activity from group three. ?Food travellers? were defined as those who had traveled in Canada in the past two years preceding the survey and had participated in at least one activity from Group One <u>and</u> Two and had not engaged in any activities in Group Three; ?wine travellers? were those who had participated in at least one activity in Group Three and did not qualify as ?food travellers?; and ?food and wine travellers? were those who met the criteria of both ?food? and ?wine? travellers. A factor analysis was performed in order to establish which cuisine-related variables were closely related and what underlying dimensions might exist in culinary tourism activities. The next step was to perform a k-means cluster analysis of the factors in order to identify distinct groups of cuisine travellers. The resulting four clusters were labeled: ?rural?, ?sophisticated?, ?indifferent?, and ?true cuisine?. The results show that the Canadian culinary tourism market represents nearly 45% of Canadian travellers and exhibits characteristics and behaviours that clearly distinguish them from other tourists. Canadian culinary tourists tend to be females in their mid-forties, highly educated with above average incomes; they are highly diverse in their travel motivations, interests, and activities pursuits (both at home and while traveling); travel mainly in the summer months but also take trips in the other seasons; they are accompanied by a spouse/partner (no children) while traveling and stay at hotels/resorts/country inns or at the homes of friends and relatives. They exhibit high readership preferences for newspapers (daily and weekend) and travel publications, and are more likely to use the Internet as an information source. In all instances, the culinary segment represented the large majority compared to the non-culinary travellers. Two segments emerged as relatively consistent across the analyses involving the ?food?, ?wine?, ?food and wine?, and the ?rural?, ?sophisticated?, ?indifferent?, and ?true cuisine? segments. These segments were the ?food/rural? and the ?food and wine/true cuisine? groups. The ?food/rural? group are highly interested in the local, traditional country-style forms of cuisine associated with rural regions; they seem to enjoy being in rural areas and close to the sources of their daily food. They tend to be females, in their mid-forties, with secondary education and middle incomes; travel to strengthen family ties, and seek simpler holiday experiences associated with rural regions. In contrast, the ?food and wine/true cuisine? group is very diverse in their travel motivations and activities pursuits; they are highly involved in all aspects of culinary tourism and exhibit high cultural orientation and exquisite tastes; these are females, in their mid-forties, university graduates with incomes well above average. Another interesting finding is that wine tourists appear mostly interested in the wine itself; they are not really as active and diverse in their activities and interests as the food and food and wine enthusiasts. This may indicate that food and not wine is what motivates culinary tourists; rather, wine is only a supplement. The findings of the study led to a consideration of possible marketing implications and areas for future research have been provided.

One hundred forty-nine hospitality and culinary programs located in the U.S. and 49 hospitality and culinary programs located in other countries were examined to identify the differences of nutrition topics taught and teaching methods/resources used in undergraduate hospitality management and culinary programs.

Magister Artium - MA / Wembley Roadhouse and Super Fisheries have cemented themselves as food institutions on the Cape Flats. Family-owned take-aways establishments that appeared on the black periphery and catered for the black consumer were popularised amid the political and economic upheavals of forced removals in the 1970s. The shifting labour market, changing work schedules, and hardening political climate was reflected in the popularisation and consumption of breadbased take-aways on the Cape Flats. This research sets out to show how the production and consumption of the Wembley Whopper and the Super Fisheries Gatsby constituted cultural signifiers of agency that were historically embedded within a set of discursive practices and a business ethic that distinguished halal take-aways from franchised and state subsidised food. Ideas of tradition and health became categories through which racial discourse was operationalised by both cultural and scientific agents of the colonial and apartheid state. Nevertheless, the Whopper and the Gatsby represented fast food culinary adaptations that appealed to a mobile generation of activists that challenged social restrictions and ideas about race and diet.

Review of The Oldways Table: Essays & Recipes from the Culinary Think Tank, by K. dun Girrod & Sara Baer-Sinnott. Berkeley: Ten Speed Press, 272 pp.

La mobilité géographique des chefs et des cuisiniers est l'un des moteurs de la mondialisation de Ia gastronomie française. L'internationalisation des écoles françaises de cuisine amplifie ce processus qui est également facilité par l'institutionnalisation des professions des arts culinaires. Cette thèse s'appuie sur une enquête auprès des étudiants Taïwanais venus en France faire l'apprentissage de la cuisine française. Grâce à une enquête ethnographique multi-site en France, à Taïwan et en Chine avec les acteurs variés dans Ie domaine de la restauration, nous mettons en évidence le processus de transmission des savoirs et de savoir-faire de la gastronomie française par des analyses à différentes échelles (globale, régionale et locale Nous revenons aussi sur l'évolution des professions de la cuisine à Taïwan même. À leur retour à Taïwan, par la création d'établissements, restaurants ou pâtisseries, ces acteurs importent des connaissances et de techniques. D'une part ils contribuent au renouvellement de la consommation alimentaire des Taïwanais d'autre part, ils hybrident la gastronomie française en l'adaptant aux habitudes alimentaires locale participant à un processus d'invention. Ces acteurs taïwanais ne sont pas que des récepteurs car ils contribuent aussi à la diffusion de la gastronomie occidentale/française sur le continent chinois. Cela atteste Ie rôle d'intermédiaires des Taïwanais en Asie de l'Est dans la transmission des aliments occidentaux. / The mobility of chefs and cooks is one of the reasons of globalization of French gastronomy. The internationalization of French culinary schools enhances such a process, because they facilitate the institutionalization of the professional of the culinary arts. This thesis is based on a qualitative study Taiwanese students who came to France to learn the French cuisine. Based on interviews conducted in France, Taiwan and China with the various actors in the sector of catering, I find out the processes transmission of knowledge and the know-how of French gastronomy by a geographical analysis at different scales (global, regional and local). I also study the evolution of culinary profession in Taiwan. After these students came back to Taiwan, because of the creation of their own restaurants or pastries, they became the important actors in importing the knowledge and the techniques. On the other hand, they do not contribute to the transformation of the food consumption, but also to the hybridization of French gastronomy through the adaptation of the local eating habits. These Taiwanese actors are not only recipients of French gastronomy, in the sense that they play the role on dissemination of Western/French gastronomy to China. M, study shows thus that Taiwanese are mediators in transferring Western food in East Asia.

<p>Tre parallella förlopp undersöks, dels den förändring som skett med köksrummet i nyproducerade privata kök i stadsbebyggelse under tiden 1960-2000, dels de tekniska hjälpmedlens och livsstilens betydelse för matlagningen under samma period.</p><p>Syftet med studien är att undersöka hur köksrummet, dess utrustning och livsstilen påverkat matlagningen mellan 1960 – 2000.</p><p>Två metoder har använts nämligen litteraturstudier och en intervju. Litteraturstudierna är av två slag, dels litteratur om kökets förändring livsstilen och dels en sammanställning och analys av fyra årgångar av vår kokbok. Intervjun har skett per mail.</p><p>Resultatet av undersökningen visar att människornas livsstil och trenderna omkring dom har påverkat matlagningen och även nya tekniska köksapparater. Däremot torde köksrummets utseende han spelat en mindre roll för matlagningen.</p><p>Slutsatsen är att de nyproducerade köken, under den period som undersökningen behandlat, har varit så stora och välplanerade att de inte kan ha hindrat för matlagningen. Däremot kan de moderna köken ha bidragit till att öka intresset för gastronomi och matlagning. De tekniska hjälpmedlen har haft viss betydelse som inspirationskälla och har underlättat köksarbetet. Livsstilen tycks ha haft stor betydelse för valet av mat och därmed matlagningen.</p>

Tre parallella förlopp undersöks, dels den förändring som skett med köksrummet i nyproducerade privata kök i stadsbebyggelse under tiden 1960-2000, dels de tekniska hjälpmedlens och livsstilens betydelse för matlagningen under samma period. Syftet med studien är att undersöka hur köksrummet, dess utrustning och livsstilen påverkat matlagningen mellan 1960 – 2000. Två metoder har använts nämligen litteraturstudier och en intervju. Litteraturstudierna är av två slag, dels litteratur om kökets förändring livsstilen och dels en sammanställning och analys av fyra årgångar av vår kokbok. Intervjun har skett per mail. Resultatet av undersökningen visar att människornas livsstil och trenderna omkring dom har påverkat matlagningen och även nya tekniska köksapparater. Däremot torde köksrummets utseende han spelat en mindre roll för matlagningen. Slutsatsen är att de nyproducerade köken, under den period som undersökningen behandlat, har varit så stora och välplanerade att de inte kan ha hindrat för matlagningen. Däremot kan de moderna köken ha bidragit till att öka intresset för gastronomi och matlagning. De tekniska hjälpmedlen har haft viss betydelse som inspirationskälla och har underlättat köksarbetet. Livsstilen tycks ha haft stor betydelse för valet av mat och därmed matlagningen.

Inledning – efter tre års studier vid Grythytte Akademi fick författaren erbjudande om att vara med och starta en cateringverksamhet som en del i ett eventföretag i Karlskrona. För att kunna genomföra detta arbete på bästa möjliga sätt ville författaren undersöka möjligheterna till att skapa ett cateringföretag som kunde skilja sig ifrån övriga på marknaden. Detta gjordes genom att studera sinnesupplevelser och sinnesmarknadsföring för att sedan kunna applicera och använda metoderna i verksamheten. Syfte – syftet är att belysa användningen av sinnemarknadsföring i ett cateringföretag och hur sinnesupplevelser kan användas som redskap för att erbjuda kunden något unikt. Metod/ material – uppsatsen bygger på halvstrukturerad intervjuinformation och analyser av den information som gavs av informanterna. De intervjuade är tio personer med olika yrken, åldern varierar mellan 22- 61 år där fyra av dem var män och sex var kvinnor. Resultat – genom urval ur intervjuer visar resultatet på positiva effekter av sinnesupplevelse och sinnesmarknadsföring vid en cateringsituation. Slutsats – visar på att sinnesmarknadsupplevelse och sinnesmarknadsföring är begrepp som skulle kunna vara av stor nytta för cateringföretagaren. / C-uppsatser

Groddar har blivit en mycket populär produkt bland konsumenter tack vare hälsofördelar som de har samt den stora variationsanvändningen i mat. Konsumenterna har dock på senare tid börjat bli försiktiga på grund av ett flertal sjukdomsutbrott som groddar har orsakat. I Sverige pastöriseras alla fröer innan groningen startar och betraktas tack vare detta som ett av de säkraste producentländerna vad gäller groddar. Denna studie har undersökt den bakteriologiska kvaliteten hos 12 olika sorters groddar, både pastöriserade och opastöriserade. Alla prover har genomgått en mikrobiologisk analys för att kunna kvantifiera eventuell förekomst av Listeria monocytogenes, Bacillus cereus, Enterobacteriaceae 37°C, Enterobacteriaceae 44°C och enterokocker, samt för att kunna kvantifiera det totala antalet aeroba bakterier. Resultatet visade ett stort antal av både Enterobacteriaceae 37°C och Enterobacteriaceae 44°C upp mot 6,77 respektive 5,67 log¹º cfu/g, samt att det inte är någon nämnvärd skillnad mellan pastöriserade och opastöriserade groddar. Inga prover innehöll L. monocytogenes eller B. cereus. Enterokocker kunde isoleras i fyra groddsorter, två pastöriserade och två opastöriserade där en av varje överskred gällande gränsvärde. Förespråkare vill garantera att svenska groddar är fria från bakterier och särskilt sjukdomsframkallande sådana. Kan man komma med sådana garantier när man har flera miljoner bakterier per gram samt att det inte verkar finns någon skillnad mellan svenska pastöriserade och utländska opastöriserade? / C-uppsatser