Global ETD Search

91	“All Food Is Liable to Defile”: Food as a Negative Trope in Twentieth-Century Colonial and (Post)Colonial British Literature McKinnon, Katherine Elizabeth 15 December 2010 (has links) No description available. British and Irish Literature Literature Food Studies Trope of Food Redmond O'Hanlon Into the Heart of Borneo Jennifer Brennan Curries and Bugles Ethnic Cookbooks Borneo India British Raj E. M. Forster A Passage to India Fair Trade Tea Postcolonial Colonial British Literature
92	FOOD INSECURITY AMONG SOUTH ASIAN IMMIGRANT COMMUNITIES IN THE INLAND EMPIRE OF SOUTHERN CALIFORNIA Danish, Farhan 01 June 2019 (has links) Background: Food insecurity amongst South Asian Americans is a major public health issue. The South Asian American (SAA) community is the third largest Asian community in the United States. Despite this fact, very few specific studies have been conducted to investigate the food needs and barriers that exist within the SAA community so as to successfully help them improve dietary habits. Methods: This study utilized a mixed methods convergent parallel design, where both qualitative and quantitative methods were conducted and analyzed separately and compared and contrasted at the end. Results: The results of this study demonstrate that ethnic grocery stores were limited and scattered for the population to access them. Also, some ingredients used by the population were not available in general grocery stores and the pricing was considerably higher. Results of the focus group show that what was considered healthy in their home country would be expensive in the United States and thus switching to cheaper options in the new country was norm. Furthermore, cultural/religious appropriate food items were limited due to cost and often impacted participants’ dietary behavior. In addition to expense, the availability of ethnic-specific food ingredients was limited and/or would require significant travel to obtain them, and thus further contributed to change their dietary habits. Conclusion: The results of the study highlight the need for more interventions focusing on the food habits of the SAA population, in terms of availability of ingredients and accessibility to the ethnic grocery stores in the Inland Empire of Southern California. Food insecurity South Asians Ethnic grocery stores South Asian health Social determinants of health Demography, Population, and Ecology Food Studies Life Sciences Medicine and Health Other Public Health Public Health Social Statistics Social Welfare
93	Exploration de la culture alimentaire biomédicalisée québécoise : de l'alimentation « saine » à la production de corps différenciés Durocher, Myriam 12 1900 (has links) Cette thèse procède, depuis une perspective issue des études culturelles, à une exploration critique et située (Haraway, 1988) de la culture alimentaire québécoise contemporaine et des définitions variables de la « saine » alimentation qu’elle concourt à produire et à rendre effective. Plus précisément, j’analyse les rapports de pouvoir qui l’informent et prennent forme et effectivité à travers les savoirs et pratiques constitutives de la saine alimentation (dans ses multiples formes et modes d’existence). À travers l’analyse critique de la culture alimentaire québécoise contemporaine, je questionne les corps, humains comme plus-qu’humains, qui s’y retrouvent « produits » et différenciés par des rapports de pouvoir inégaux. L’analyse présentée résulte d’une ethnographie dialogique incorporée suivant les méthodes de collecte des matériaux et d’analyses proposées par Probyn (2016). La thèse est découpée en trois parties distinctes, mais interreliées. La première explore la culture alimentaire québécoise au cœur de laquelle je m’inscris. Elle permet à la fois la présentation de ladite culture et des savoirs, pratiques, événements qu’elle concourt à mettre en forme, mais également la multiplicité des définitions de la saine alimentation qui y émergent, en fonction de ses différents contextes d’émergence. Tout au long de cette partie, je mets en évidence comment sont produits, articulés et légitimés certains savoirs tout autant que comment sont mises en forme et en cause certaines des relations impliquant et liant humains et plus-qu’humains, et qui participent des multiples modes d’émergence de la saine alimentation, au Québec. Au sein de la culture alimentaire contemporaine, l’alimentation saine est régulièrement réfléchie et problématisée dans son rapport aux corps humains. La deuxième partie de la thèse présente mon analyse de ce que j’ai appelé la culture alimentaire biomédicalisée, et tout particulièrement des relations entre les corps, l’alimentation et la santé qu’elle concourt à produire. J’y mets en évidence comment la culture alimentaire contemporaine ne peut être réfléchie sans considération pour les discours healthists (Crawford, 1980) contemporains, qui informent les manières par lesquelles les corps sont mis en relation avec l’alimentation, à l’aulne de considérations pour la santé. J’y mobilise les outils conceptuels proposés par Clarke et al. (2010) sur la biomédicalisation du champ social pour questionner comment l’alimentation et les corps sont mis en relation dans un contexte où la santé est un objectif moral et individuel à atteindre (Crawford, 1980; Lupton, 1997; Metzl et Kirkland, 2010). J’y critique comment la culture alimentaire biomédicalisée limite le type de relations qui peuvent prendre forme et être considérées entre l’alimentation et les corps, tout autant que les types de corps qui y sont produits et autorisés. La troisième partie de la thèse s’intéresse aux corps, humains comme plus-qu’humains, qui sont produits au sein de la culture alimentaire biomédicalisée tout autant qu’aux rapports de pouvoir qui participent de leur production - différenciée. Par « produire », j’entends notamment comment des corps se retrouvent discursivement définis, encadrés, contrôlés, etc.; évalués, caractérisés, discriminés, exclus, stigmatisés; matériellement produits (leurs matérialités corporelles, leur biologie, etc.). Je navigue ainsi entre différentes manières d’analyser leur production tout autant qu’entre différents types de corps qui y sont produits, à partir de réflexions (et de littératures) qui les posent et les questionnent depuis des épistémologies variées. / This PhD thesis presents, from a cultural studies perspective, a critical and situated (Haraway, 1988) exploration of Quebec’s contemporary food culture and of the various definitions of “healthy” food it produces and renders effective. More precisely, I analyse the power relationships that inform its development as well as those taking form and effectivity through the knowledge and practices constitutive of healthy food (and its multiple forms and modes of existence). Through critical analysis of the current Quebec food culture, I question the bodies, human and more-than-human ones, that are produced therein, and are differentiated by unequal power relationships. The analysis presented is the result of an embodied and dialogic ethnography following the methods of materials gathering and analysis suggested by Probyn (2016). The thesis is separated into three distinct, but interrelated, parts. The first part explores Quebec’s food culture, in which I am fully immersed. This part presents the food culture and the knowledge, practices, and events that it contributes to creating, as well as the multiplicity of healthy food definitions that emerge within it, according to their various contexts of emergence. Throughout this part, I highlight how particular kinds of knowledge are produced, articulated and legitimated, as well as how relationships involving and linking humans and more-than-humans are produced and conveyed. I demonstrate how all of these processes participate in the multiple modes of emergence of healthy food in Quebec. In the current food culture, healthy food is regularly thought and problematized in relationship to human bodies. The second part of the thesis presents my analysis of what I have called the biomedicalized food culture, attending especially to the relationships between bodies, food, and health it contributes to creating. I put at the forefront how the current food culture cannot be analysed without taking into account the contemporary “healthist” (Crawford, 1980) discourses that inform the manners by which bodies are put in relation to food, under health-oriented considerations. I mobilize the conceptual tools proposed by Clarke et al. (2010) on the biomedicalization of the social field to question how food and bodies are put in relation and problematized, in a context where health is a moral and individual objective to reach (Crawford, 1980; Lupton, 1997; Metzl et Kirkland, 2010). I criticize how the biomedicalized food culture limits the type of relationships that can take form and be considered between food and bodies, as well as the types of bodies that are produced and authorized. The third part of the thesis is concerned with the bodies, human and more-than-human ones, that are produced within the biomedicalized food culture, as much as by the power relationships that participate in their production and differentiation. By “produce”, I mean among other things how bodies are discursively defined, framed, controlled, etc.; evaluated, characterized, discriminated, excluded, stigmatized; materially produced (their corporeal materialities, their biology, etc.). I navigate between different manners of analysing their production as much as I explore the different types of bodies that are produced, drawing on reflections (and literatures) that apprehend and question them from various epistemologies. Alimentation « saine » Études culturelles Études critiques sur l’alimentation Corps Culture alimentaire Biomédicalisation Épistémologie féministe Matérialités Relations Rapports de pouvoir “Healthy” food Cultural studies Critical food studies Bodies Food culture Biomedicalization Feminist epistemology Materialities Relationships Power relationships
94	The evolution of Sunset Magazine's cooking department: The accommodation of men's and women's cooking in the 1930s Pagano, Jennifer Hoolhorst 01 January 2019 (has links) The Western regional magazine Sunset has been published under a series of owners and publishers since 1898. In 1928, Sunset was purchased by Lawrence Lane, a Midwestern magazine executive who transformed it from a failing turn-of-the-century, general interest publication about the West, into a successful magazine about living in the West for the Western middle-class. Sunset had always been a magazine for men and women, and one that appealed to both male and female intellectuals at the time Lane purchased it. Lane and his editors attempted to interject more rigid middle-class ideals into a magazine that had espoused ideas that were progressive and less structured. Lane's new strategy to compartmentalize Sunset's content into its four categories—gardening, the home, cooking, and travel—resulted in a magazine that was conventionally gendered. Tension due to this shift played out in the publication's new cooking department. This thesis traces the development of Sunset's cooking department between 1928 and 1938 under the direction of its creator and founding editor Genevieve Callahan through the examination and analysis of Sunset cooking features and oral histories. The original department, structured to model a middle-class domestic ideology, did not accommodate all of Sunset's readers. The Western intellectualism of pre-Lane readers and their tendency to be less bound by conventional gender roles in the kitchen carried over into Sunset's cooking department via reader recipe contributions. These Western cooks included men and women whose foodways deviated from that of the typical middle-class housewife. Callahan experimented throughout the cooking department's first decade by shifting its editorial framework and softening her home economics rigidity to create a department that was inclusive of women and men who cooked both inside and outside the kitchen. The changes made to the department over that decade illustrate how editorial experimentation reconciled a new middle-class-oriented cooking department to accommodate Western cooks less apt to model traditional gender roles. Gender roles kitchen Genevieve Callahan Men's Cooking Recipes Sunset magazine Women's Cooking Mass communication Gender studies American history American Material Culture American Popular Culture American Studies Critical and Cultural Studies Feminist, Gender, and Sexuality Studies Food Studies History History of Gender Journalism Studies Mass Communication Other History Public History Social and Behavioral Sciences Social History Technical and Professional Writing United States History Women's History
95	Black Food Trucks Matter: A Qualitative Study Examining The (Mis)Representation, Underestimation, and Contribution of Black Entrepreneurs In The Food Truck Industry Ariel D Smith (14223191) 11 August 2023 (has links) <p>Food trucks have become increasingly popular over the last decade following the Great Recession of 2008. Scholars have begun to study the food truck phenomenon, its future projected trajectory, and even positioning it within social justice discourse along cultural lines; however, scholarship has yet to address the participation of Black entrepreneurs in the food truck industry.</p> <p><br></p> <p>The objective of this dissertation is to expand the perception of Black food entrepreneurs within the food truck industry by interrogating how Black food truck owners are misrepresented, under analyzed, and underestimated. Using a series of interdisciplinary qualitative methods including introspective analysis, thematic coding analysis, and case studies, I approach this objective by addressing three questions. First, I analyze movies and television to understand where Black-owned food trucks are represented in popular culture and how they are depicted. In doing so, we come to understand that Black business representation, specifically Black food truck representation consistently falls victim to negative stereotypes. These stereotypes can influence the extent to which Black food truck owners are taken seriously and seen as legitimate business leaders in their community. Second, I interview 16 Black food truck entrepreneurs to understand why the mobile food industry appealed to them and how it has become a platform for them to explore other opportunities. Finally, I review eight cities that have launched Black food truck festivals and parks within the last 6 years to gain an understanding of the collective power wielded by Black food truck owners and its impact Black communities. Moreover, this dissertation challenges the myth that collectivism does not exist among Black entrepreneurs and the Black community broadly.</p> Business systems in context Food and hospitality services Business and labour history Entrepreneurship Cinema studies Screen media Digital heritage Heritage and cultural conservation Heritage collections and interpretations Social and cultural anthropology Urban community development Sociology of inequalities Urban sociology and community studies Media studies Consumption and everyday life Cultural and creative industries Cultural studies of nation and region Culture, representation and identity Screen and media culture Food Truck food trucks Black owned Black owned food truck mobile food street food street food vending street food entrepreneurship Black food Black food truck studies food truck studies African American Studies African American foodways Black foodways Black food entrepreneurship Black movies Black television The Food Truck Scholar The Food Truck Scholar Podcast Black business Black businesses Barbershop 3 The Last OG The Chi Think Like a Man food truck festivals food truck park foodtruck Roi Choi The Great Food Truck Race Chef Chef movie Black representation Black men Black women Black men representation Black women representation critical race theory case study introspective analysis Black entrepreneurs African American entrepreneurs food truck industry mobile food vending Black food truck owner Black food truck entrepreneur food truck owner food truck operator food trucker Black food trucker African American food truck owner African American food trucker food truck podcast food truck show storytelling African American storytelling Black studies africana studies entrepreneurial storytelling food studies Black food studies African American food studies enterprise food truck enterprise Black food trucks matter Black businesses matter Buy Black Black dollars Black economics Black dollar soul food southern studies Black diaspora \

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