The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. The aim of the survey was to investigate the beliefs held about ready meal consumers, identify typical ready meal situations, assess the aims of eating ready meals in these meal situations and, finally, to identify demands regarding ready meals in the purchase situation. The results of the survey showed that the image of the frequent ready meal consumer was a person alone and stressed. The ready meal-consuming respondents confirmed this image when they were in actual situations eating ready meals but not in general. Four common ready meal-eating situations were identified. Ready meals were eaten most frequently as lunch at work and dinner at home. The social context in these situations was found to differ and to affect the activities performed. Ready meals for lunch at work were commonly eaten with colleagues and then discussing was a normal activity. For dinner at home ready meals were usually eaten alone watching TV. The reasons why ready meals were chosen as meal solutions differed. Ready meals suitable for lunch at work should be time-saving and for dinner at home the main demand was that the products should be convenient in order to avoid cooking. Purchaser demands regarding ready meals were found to be influenced by the gender of the purchaser and the intended end-consumer. Female ready meal purchasers were more demanding buyers than males, especially concerning health aspects. The aim of the focus groups was to explore consumers' reasons regarding the choice of ready meals for dinner and to find out how ready meals suit their needs. Ready meals were not regarded as being very appropriate for dinner at home. The social setting of the dinner was one of the most important aspects affecting the choice of what to eat. For ready meals to be suitable for dinner use they should be dishes out of the ordinary with more taste. This thesis has demonstrated that the context of meals affects the entire ready meal choice process and that there is a need to broaden the research perspective beyond the meal. The entire food provisioning process needs to be taken into account. / Målet med denna avhandling var att generera en större kunskap om färdigmatskonsumenter och deras krav på färdigmat i olika situationer. För att kunna göra detta genomfördes en omfattande postal enkät och fem fokusgrupper. Syftet med enkäten var att kartlägga existerande attityder till färdigmatskonsumenter, identifiera typiska färdigmatssituationer, undersöka skälen till att äta färdigmat i dessa situationer samt slutligen identifiera vad som är avgörande för inköpet av färdigmat. Resultaten av enkäten visade att bilden av en färdigmatskonsument var en ensam och tidspressad person. Bilden bekräftades av de färdigmatsätande respondenterna men stämde enbart i färdigmatssituationen som sådan. Fyra typiska färdigmatssituationer identifierades. Mest frekvent åt respondenterna färdigmat till lunch på arbetet och till middag hemma. Den sociala kontexten skilde sig åt i dessa situationer och visade sig påverka vilka aktiviteter som pågick under måltiden. Färdigmat till lunch på arbetet åts vanligen med kollegor och då diskuterade man oftast. Vid middagen hemma åts färdigmat oftast ensam framför TV:n. Motiven till att välja färdigmat skilde sig åt i olika situationer. För en lunch på arbetet var det viktigast att färdigmaten var tidsbesparande men för en middag hemma var det främst bekvämlighetsaspekten, i form av att slippa laga mat, som avgjorde. I inköpssituationen visade det sig att olika aspekter var olika viktiga för inköpet av färdigmat beroende på inköparens kön och om inköparen var den som skulle äta färdigmaten. Generellt var kvinnliga färdigmatsinköpare mer krävande, i synnerhet gällande hälsorelaterade aspekter. När färdigmat köptes åt någon annan så var det signifikant viktigare att det var lätt att öppna förpackningen samt att maten skulle vara lik den mat som den personen brukade äta. Målet med fokusgrupperna var att utforska konsumenternas resonemang kring valet av färdigmat till middag och komma fram till hur färdigmat passade deras behov. Slutsatsen var att utformningen av en middag hemma var mycket beroende av den sociala kontexten, dvs. vem som skulle äta. Framför allt närvaron av barn var viktig för de val som gjordes inför middagen. Färdigmat ansågs inte passa särskilt bra till en social middag hemma. Ett färdigmatssortiment anpassat för middag föreslogs inbegripa mer speciella rätter med mer smak. Den här avhandlingen har visat på att måltidskontexten påverkar hela valprocessen av färdigmat och att det därför finns ett behov av att bredda forskningsperspektivet bortom maten i sig och även bortom måltiden. Hela processen, från planeringsstadiet till omhändertagandet av disk och avfall, måste tas i beaktande.

It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. Although customer service experiences are a well recognised research topic in both, culinary arts and service research, dynamic interactions, activities and the customers’ active involvement have so far gained little attention. As a consequence the approach in previous research paints a rather static picture of customer service experiences. By introducing the principles of service dominant logic a first person view and the understanding of drivers of customer service experiences could be facilitated. The overall aim of the thesis is to extend and deepen the understandin of drivers of favourable and unfavourable customer service experiences.The context selected is the restaurant context. The overall aim is reflected in four intermediate aims. Two separate studies were conducted. First a two-stage questionnaire based study, describing the phone reservation encounter compared to dining satisfaction; second a critical incident technique study including 195 short narratives of customers’ favourable and unfavourable service experiences at restaurants. Interview data were analysed according to constant comparative analysis principles.The main empirical contributions of this thesis are the move from static descriptions of service to examining dynamic drivers of favourable and unfavourable customers’ service experiences, and especially the analysis of social interactions as a driver of service experiences and the categorisation of drivers. Theoretically the thesis introduces the experience driver constellation, reflecting the dynamic process of co-creation in specific situations,when favourable and unfavourable customer service experiences are formed. Suggestions are made to develop the Five Aspects Meal Model and the Experience Room Framework through the addition of actors, the exterior environment and organisational routines to the models.

Culinary narratives are frequently employed to portray migrant identities and societies in Asian diaspora literature This thesis examines cuisine and consumption in Alison Wong’s As The Earth Turns Silver by highlighting the socio-political linkages between material culture and ethnic identity formation of Chinese migrants in New Zealand. Using Brown’s thing theory, food is reframed as site of meaningful discourse to interrogate the role of cuisine and consumption in mediating the migrant experience. It demonstrates the material and cultural importance of food in facilitating ethnic and political identification, transcultural exchange, and independence for frequently oppressed migrant individuals in diaspora literature.  Conversely, food functions as vectors of aggression in racialising the ethnic other by communicating artificial notions of morality, national identity, and purity to reinforce the hegemony. Additionally, culinary objects facilitate how characters articulate their dislocation and fragmentation as hybrid individuals. Finally, I undertake a craft analysis of Wong’s novel by drawing connections between Wong’s hybridity and her narrative design. I use thing theory to demonstrate how characters use culinary objects to negotiate hybridity while the application of transference technique reveals the way material objects are embedded with abstract emotions to communicate writer and character ethnic subjectivity. Findings from the critical analysis are applied to my short story collection Raw. Thing theory provides the theoretical framework for the practical application of transference in my creative thesis, demonstrating its efficacy in improving craft. The creative thesis demonstrates the applicability of theory in creative practice. Finally, it offers an analytical framework for contextualising food as a site of discourse for hybridized identity politics in diaspora literary criticism.

Running a restaurant as a course in university implies several complicated conditions, some of these conditions include teamwork and students agreeing with each other, and this tends to become problematic when students take positions in the educational restaurant. This thesis aims to clarify such positions by using Bourdieu’s concepts of habitus, field and cultural capital. It further aims to illustrate how the interplay between past and present causes practices in the context of an educational restaurant. The methodology used to investigate interactions during restaurant services was participant observation – and to elucidate the students’ backgrounds, qualitative interviews were conducted. The collected material was analyzed by using thematic analysis and the results suggest that these positions induce control, fragmentation and subordination. These characteristics in turn tend to occur because of habitus, which differs from student to student because of their differing social backgrounds.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2018-10-01T14:44:08Z No. of bitstreams: 2 Dissertação - Marília Araújo Silva - 2018.pdf: 2200990 bytes, checksum: 4c17a2631ef8a10e10ae7bf6dc2916d8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2018-10-01T14:45:02Z (GMT) No. of bitstreams: 2 Dissertação - Marília Araújo Silva - 2018.pdf: 2200990 bytes, checksum: 4c17a2631ef8a10e10ae7bf6dc2916d8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-10-01T14:45:02Z (GMT). No. of bitstreams: 2 Dissertação - Marília Araújo Silva - 2018.pdf: 2200990 bytes, checksum: 4c17a2631ef8a10e10ae7bf6dc2916d8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2018-07-27 / Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The culinary quality of rice still prevails as a determinant parameter in the selection of promising lines by genetic breeding programs. Rice cooker test is one of the methods most used by research and processing industries in evaluating the yield and texture of the cooked grains of cultivars released and / or new lineages under study. Normally, in the methodology, the homemade cooking is simulated and the sensorial test is carried out with a team of tasters selected and trained for this purpose, choosing those most promising lines. However, traditional sensory evaluation is a judicious and relatively time-consuming method, since it requires training, aptitude, people and product availability, and scales of classification of standardized attributes associated with instrumental scales whenever possible. An instrumental test for texture analysis of cooked rice that is standard, reliable, fast and reproducible and whose results are associated with sensorial evaluation is not yet available. The objective of this work was to adjust the scale of cooked rice texture notes in the sensorial analysis, through new standards and according to the sensitivity of the panel of tasters and demands of Brazilian industries. The objective of this study was to evaluate the grain quality of 55 rice genotypes with different levels of amylose by means of sensorial, physico-chemical and instrumental methods and to propose rules based on the association of laboratory data with the sensory data for validation of an application recently developed in free software, with the function of integrating the quality data and indicating the expected culinary quality for the sample. Prediction models for sensory evaluation were expanded through statistical methods such as multiple regression, polytomic logistic regression, and principal component analysis. The results showed that 70% of the parameters of the viscoamilographic profile were associated to the sensory analysis data, followed by 68% and 62% for the instrumental analysis of texture and for the combination of the amylose content and the gelatinization temperature of the samples, respectively. The results of the multiple regression showed a high predictive power, with four significant variables (pejity and instrumental hardness, peak viscosity and final viscosity), indicating a great association of these values with the sensorial test. The viscoamilographic measurements of RVA (peak viscosity, trough, final viscosity, setback and peak time) also presented high predictive power of the instrumental texture with 77% of the total variance explained by the two main components. From these data, it was possible to create value rules for the development of a free software application in the prediction of rice cooking quality. The parameters used and the prediction models used allowed the data from the instrumental tests to predict the most probable classification of the culinary quality, without the necessity of the sensorial test itself. / A qualidade culinária do arroz prevalece ainda como parâmetro determinante na seleção de linhagens promissoras pelos programas de melhoramento genético. O teste de panela ou cocção do arroz é um dos métodos mais utilizados pela pesquisa e indústrias de beneficiamento na avaliação do rendimento e textura dos grãos cozidos de cultivares lançadas e/ou novas linhagens em estudo. Normalmente simula-se, na metodologia, o cozimento caseiro e realiza-se o teste sensorial com equipe de provadores selecionados e treinados para este fim, elegendo aquelas linhagens mais promissoras. Contudo, a avaliação sensorial tradicional é um método criterioso e relativamente moroso, pois requer treinamento, aptidão, disponibilidade de pessoas e de produto e escalas de classificação de atributos padronizadas e associadas às escalas instrumentais, sempre que possível. Ainda não se tem um teste instrumental para análise de textura de arroz cozido que seja padrão, confiável, rápido e reprodutível e cujos resultados se associem à avaliação sensorial. O objetivo deste trabalho foi ajustar a escala de notas de textura de arroz cozido na análise sensorial, por meio de novos padrões e avaliar a qualidade de grãos de 55 genótipos de arroz com diferentes teores de amilose por meio de métodos sensorial, físico-químicos e instrumentais, e propor regras baseadas na associação dos dados laboratoriais com os dados sensoriais para validação de um aplicativo recentemente desenvolvido em software livre, com a função de integrar os dados de qualidade e indicar a qualidade culinária esperada para a amostra. Os modelos de predição para avaliação sensorial foram ampliados por meio de métodos estatísticos, como regressão múltipla, regressão logística politômica e análise de componentes principais. Os resultados mostraram que 70% dos parâmetros do perfil viscoamilográfico associaram-se aos dados da análise sensorial, seguidos de 68% e 62% para a análise instrumental de textura e para a combinação do teor de amilose e temperatura de gelatinização das amostras, respectivamente. Os resultados da regressão múltipla mostraram alto poder preditivo, sendo quatro variáveis significativas (pegajosidade e dureza instrumentais, pico de viscosidade e viscosidade final), indicando grande associação desses valores com o teste sensorial. As medidas viscoamilográficas do RVA (pico de viscosidade, trough, viscosidade final, setback e tempo de pico) também apresentaram alto poder preditivo da textura instrumental com 77% da variância total explicada pelas duas componentes principais. A partir desses dados, foi possível criar regras de valores para o desenvolvimento de um aplicativo em software livre na predição da qualidade culinária do arroz. Os parâmetros e os modelos de predição utilizados permitiram a partir dos dados dos testes instrumentais, prever a classificação mais provável da qualidade culinária, sem a necessidade do teste sensorial propriamente dito.

This study is intended to unveil whether the culinary vocabulary of British English and American English are likely to converge or diverge in the future, as a way of contributing to understanding the evolution of the English language and its varieties. The topic itself was founded in travels to America which were paired with nearly fifteen years of interaction with British English, leading to understanding that some (food) words come to have different meanings even in similar languages, and possibly also within the same language.  Understanding this led to the thesis question: Are the culinary vocabularies of British English and American English likely to converge or diverge? This is an area of study which has seemingly been left untreated so far under the umbrella of Linguistics. As such, the research in this essay focuses on determining a future convergence or divergence between the language varieties from a language historical aspect as well as taking sociolinguistic aspects of language change into account. These aspects are fashion, foreign influence and social need. In addition to the research, a survey involving 15 British and 15 American students between the ages of 18 and 30 which helps determining the current interaction between the two language varieties. Through the research and analysis of these areas of interest, it is found that the culinary vocabularies of the two language varieties are unlikely to converge completely, but are in a state both of constant partial convergence and divergence.

L’oeuvre anthropologique de Claude Lévi-Strauss a joui, dès les années cinquante, d’un succèsretentissant dans le champ des sciences humaines et sociales. Dans celui spécifiquement de l’art, ce futd’abord le cas, avant que l’ethnologue ne récuse rapidement toute alliance possible avec la créationmoderne. Face à ce désaveu brutal, par contrecoup, la pensée esthétique de l’anthropologue est depuisrégulièrement reléguée au rang des conservatismes. Il y a dans les arts plastiques, comme un malaiseLévi-Strauss. Partant de ce constat, le présent travail entend faire corps selon deux aspects étroitementmêlés.Le premier consiste à « servir » Lévi-Strauss. En effet, l’examen démontre qu’il est, par bien desaspects, difficile de réduire l’auteur des Mythologiques à la figure de l’amateur gêné par l’aspect radicaldes avant-gardes. Dans une approche apaisée, le débat avec l’art moderne est alors rouvert afin decomprendre les ressorts profonds du positionnement esthétique de l’anthropologue. Elargissant la focale,l’étude tente de saisir l’art selon une approche civilisationnelle. L’Occident, en tant qu’entité culturelle,est analysé au regard du primat accordé dès l’antiquité au logos et jusqu’à son expression moderne autravers de la pensée scientifique.L’autre aspect de ce travail consiste cette fois à « se servir » de la pensée lévi-straussienne dans lebut d’élaborer les bases d’une postmodernité débarrassée de l’écueil du « tout se vaut ». Des outils aupremier rang desquels le triangle culinaire ainsi que la méthode structurale, sont également convoquésafin d’instruire les possibilités d’un rééquilibrage entre pensée scientifique et pensée mythique. Sefaisant, le travail tente de montrer le caractère profondément poïétique de la pensée lévi-straussienneainsi que de répondre à la question posée par la poïétique de René Passeron : « Si l’art est exemplaire, illui faut dire en quoi. »De la rencontre entre les deux grands aspects précités, naît la thèse majeure de ce présenttravail. Celle-ci consiste à démontrer combien le malaise Lévi-Strauss n’est en fait que l’autre nom dumalaise postmoderne, sa forme paradigmatique. / Since the 50’s, Levi-Strauss anthropological work has enjoyed a huge success in the socialsciences as well as in the Arts. These were parallel until the ethnologist quickly refused every possiblealliances with modern arts. As a direct consequence of this brutal disavowal, the anthropologist'saesthetic thought is regularly pushed into conservatism, thus, the inception of a Lévi-strauss vexationwithin the plastic arts. It is upon this that this discussion will be based.On one hand, this work will use Lévi-Strauss's thought. Indeed, the author of theMythologiques can't be reduced to the image of an amateur uncomfortable with the radical side of theavant-garde's thought. We'll reopen the discussion about modern art in order to understand the roots ofthe aesthetic positioning of the anthropologist. The cultural point of view in the arts will be the centerof this work. The cultural entity of the western civilization is analyzed from the primal importance itgranted since the antiquity to the logos until its modern expression : the rational thought.On the other hand, this work is permitted by the levi-straussian way of thinking and elaboratesthe basis of a postmodernity freed from the « all is equal » problem. Many tools such as the culinarytriangle and the structural method will be employed in discussing this. They help in keeping the delicatebalance between the rational and the natural thought, Thus, this is an attempt to answer a questionraised in the poietics of René Passeron : « If art is an exemple, we must say in which way it is. »These two sides create the main part of this work which demonstrates how the Lévi-Straussvexation is actually the other name for the postmodern vexation. We could even say that it is itsparadigmatic form.

El presente proyecto consiste en el desarrollo de un emprendimiento digital que ofrece comida casera y permite que amas de casa, con gran talento para cocinar, puedan conectarse con un grupo importante de clientes. Asimismo, se muestra la viabilidad de su implementación en base a la investigación que realizamos en los distritos de Lima Moderna. Esto nos permitió detectar que los jóvenes desean una alternativa distinta a la que ofrecen los aplicativos de delivery, en su mayoría comida procesada y de esta forma poder obtener una comida casera y balanceada. Además, se identificó un segmento de amas de casa que tienen el deseo de incrementar sus ingresos, que han sido afectadas en el aspecto económico por la pandemia y que además tienen grandes habilidades culinarias que pueden aprovechar. Para la implementación del proyecto previamente se realizó un análisis del mercado potencial y se elaboraron experimentos para validar las partes del modelo de negocio: canales, segmentos de clientes, relación con los clientes, actividades clave, compañeros claves, estructura de costos y las fuentes de ingreso. Por otro lado, se elaboró un Plan de marketing, Plan de fidelización y un Plan Financiero. Los cuales tienen como finalidad reafirmar la viabilidad del proyecto. Como resultado, luego de una inversión inicial de 15 475 soles en el primer año de operaciones se obtendrá una utilidad neta de 5 600 soles, 65.000 soles para el segundo año y 144 000 soles para el tercer año. / This project consists of the development of a digital entrepreneurship that offers homemade food and allows housewives, with great cooking talent, to connect with an important group of clients. Likewise, the feasibility of its implementation is shown based on the research we carried out in the districts of Modern Lima. This allowed us to detect that young people want a different alternative to the one offered by delivery applications, mostly processed food, and in this way to be able to obtain a homemade and balanced meal. In addition, a segment of housewives was identified who have the desire to increase their income, who have been affected economically by the pandemic, and who also have great culinary skills that they can take advantage of. For the implementation of the project, an analysis of the potential market was previously carried out and experiments were developed to validate the parts of the business model: channels, customer segments, relationship with customers, key activities, key partners, cost structure, and sources of entry. On the other hand, a Marketing Plan, a Loyalty Plan, and a Financial Plan were drawn up. Which are intended to reaffirm the viability of the project. As a result, after an initial investment of 11,993 soles in the first year of operations, a net profit of 5,600 soles will be obtained, 65,000 soles for the second year, and 144,000 soles for the third year. / Trabajo de investigación

The goal of this thesis is to discuss how unusual delicacies are conceptualized in the perspective of sociocultural anthropology - specifically, in the context of anthropology of food. Unusual delicacies are to be understood as non-traditional, unique, but at the same time, shocking or perceived as "bizarre" meals. The complex description of the individual's experience during the consumption of unusual delicacies will help to analyze what is the overall perception of the experience, its pervasion into self-presentation, as well as what are the main motivations for it. Further, it is discussed what role the unusual delicacies play in the context of exploring foreign countries and whether they possess any cultural and symbolic meaning.

Актуальность работы связана с необходимостью повышения качества перевода наименований китайских блюд и развитием российско-китайских культурных связей. Цель работы—обобщить исследования, посвященные переводу и локализации наименований китайских блюд и предложить лучшие методики. Задачи исследования: 1) изучить и систематизировать исследования, посвященные переводу и локализации наименований китайских блюд; 2) разработать методику анализа сайтов российских ресторанов китайской кухни и сбора лексического материала для исследования; 3) проанализировать сайты российских китайских ресторанов и сформировать перечень наименований китайских блюд для исследования; 4) проанализировать переводы наименований китайских блюд, включенных в меню российских китайских ресторанов; 5) выявить типичные ошибки, которые допускают переводчики наименований китайских блюд на русский язык, и систематизировать их; 6) составить рекомендации по улучшению качества перевода наименований китайских блюд на русский язык. Объект исследования—наименования китайских блюд. Предмет исследования—специфика интерпретации наименований китайских блюд на русском языке. Теоретическая значимость работы заключается в обобщении критериев переводческой эквивалентности переводов наименования китайских блюд на русский язык. Основные положения, выносимые на защиту диссертации. 1. В ходе исследования обоснована необходимость повышения качества интерпретации наименований китайских блюд на русском языке. 2. Основной причиной ошибок в переводах наименований китайских блюд на русский язык является недостаточная осведомленность переводчиков о специфике образования наименований блюд в китайском языке и роли данных лексических единиц в китайской культуре. 3. Для повышения качества интерпретации наименований китайских на русском языке блюд необходимо учитывать специфику данной группы лексики, а также применять стратегии перевода и локализации. В данном исследовании используются следующие методы: 1) метод сплошной выборки, нацеленный на выделение наиболее лингвокультурологически ценных единиц; 2) метод компонентного анализа лексики; 3) сопоставительный метод, способствующий выявлению общего и специфичного в языковых картинах мира. / The relevance of the work is connected with the need to improve the quality of the translation of the names of Chinese dishes and the development of Russian-Chinese cultural ties. The purpose of the work is to summarize the research on the translation and localization of the names of Chinese dishes and to offer the best techniques. Objectives of the study: to study and systematize research on the translation and localization of the names of Chinese dishes; develop a methodology for analyzing the sites of Russian restaurants of Chinese cuisine and collecting lexical material for research; analyze the sites of Russian Chinese restaurants and form a list of names of Chinese dishes for research; analyze the translations of the names of Chinese dishes included in the menu of Russian Chinese restaurants; identify typical mistakes made by translators of the names of Chinese dishes into Russian, and systematize them; to make recommendations for improving the quality of the translation of the names of Chinese dishes in Russian. The object of study - the names of Chinese dishes. The subject of the research is the specificity of the interpretation of the names of Chinese dishes in Russian. The theoretical significance of the work is to summarize the criteria for translation equivalence of translations of the name of Chinese dishes into Russian. The main provisions for the defense of the thesis. 1) The study substantiates the need to improve the quality of interpretation of the names of Chinese dishes in Russian. 2. The main reason for errors in the translation of the names of Chinese dishes into Russian is the lack of awareness of translators about the specifics of the formation of food names in Chinese and the role of these lexical units in Chinese culture. 3. To improve the quality of interpretation of the names of Chinese dishes in Russian, it is necessary to take into account the specifics of this group of vocabulary, as well as to apply translation and localization strategies. In this study, the following methods are used: the method of continuous sampling, aimed at identifying the most linguistic and culturologically valuable units; the method of component analysis of vocabulary; a comparative method that helps to identify the general and the specific in the linguistic pictures of the world.