Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [146]-164).

Indiana University-Purdue University Indianapolis (IUPUI) / The Indiana Bicentennial Torch Relay was a one-of-a-kind event that involved over 2,000 participants from all 92 counties. The event was created to invoke community pride and connectivity. The purpose of this study is to understand the emotions and perceptions of participants in a state-wide Hallmark event. To achieve the purpose of this study, this research studied the perception and emotions of the participants of the state-wide event. Participants filled out an online survey with questions related to their sense of community, perception and emotions of the event. Four different scales from previous research were used in the survey. A total of 490 participants responded to the survey. Normality and nonparametric tests were performed. The results of the tests showed an increase in positive affect after the event than before. Most of the perceptions of the event were shown to be relatively similar based on proximity and population of the counties. Showing that no matter the population of the community, perceptions of the event could be very similar.

Le degré d’excellence atteint tant au niveau esthétique que technique par la cuisine savante dès la seconde moitié du 17ème siècle, doublé d’une capacité à créer et/ou à interpréter des œuvres originales, permet de faire passer la cuisine du rang d’activité domestique et artisanale au rang de pratique professionnelle artistique. La question de la construction des œuvres dans l’art culinaire contemporain français est abordée sous l’angle du processus de production. Les lectures analytique et experte de l’offre alimentaire figurant dans les cartes des restaurants tri-étoilés au guide Michelin et les entretiens biographiques, montrent que le processus de production des œuvres culinaires varie en fonction de la socialisation professionnelle, de l’histoire de vie, et des interactions nouées avec le monde de l’art culinaire dans une arène gastronomique. La manière dont les chefs agrègent ces éléments caractérise leur production artistique (interprète vs créateur – localisé vs non localisé). De plus, le type culinaire des chefs (conservateur/avant-gardiste) semble être en lien avec leur type de signatures esthétiques. L’apport théorique de ce travail pourrait contribuer à définir un espace social qu’on pourrait appeler « espace social gastronomique ». Cet espace social gastronomique permettrait de dégager les dimensions de la signature des chefs qui seraient utiles aux scientifiques pour étudier l’art culinaire, aux professionnels pour se positionner « culinairement » et « scénographiquement », aux commentateurs pour disposer de nouvelles catégories d’analyse, et aux formateurs pour initier le public en formation. En cela, cette thèse contribue à thématiser l’art culinaire au sein de la sociologie de l’alimentation. / The level of technical and aesthetic excellence reached by learned cuisine in the second half of the 17th century and the capacity to create novel works and or reinterpret some have propelled domestic and artisanal cooking into the world of artistic professional practice. We have chosen to address the problem of work construction in French contemporary culinary art from the production process viewpoint. The analytical and expert reading of the food offer as evidenced in menus of three-starred restaurants and in chefs’ interviews clearly underlines that the production process differs between chefs since it depends on the professional socialization but also on the chefs’ life history and on their interactions with the world of culinary art in the gastronomic arena. The way chefs aggregate all these elements is the hallmark of their artistic production (interpreter vs creator – national dimension vs terroir-focused). The culinary type to which they belong (conservative/avant-garde) seems to be closely linked to the type of aesthetic signature which differentiates them. The theoretical contribution of this research work may help define some social space that could be referred to as « gastronomic social space ». Such an approach could help outline the contours of the chefs’ signature that might prove quite valuable to the researchers who intend to study culinary art, to the professionals who try to position themselves with regard to « culinary and scenic design », to the reviewers who need an analytical framework and to the trainers who plan to educate the general public. In this respect, this research work can be considered as an asset to incorporate culinary art to the domain of food sociology.

Sport events are known to be strategically utilized to ‘sell’ the identity of its host destination. This since projections of and from the sport event can indirectly reflect elements symbolizing the destination, generating an image transfer process. And oppositely, how visitors project their lived experiences of a sport event on social media, may also have an impact on the destination image. But in research, the issue of branding outcomes from sport events has predominantly been studied from a managerial perspective and was mainly conducted 15 years ago. Since then, digital revolutions have entered the global arena and offered innovative ways to share and create the stories of our lives; causing a change in our perspectives of how we interpret experiences of the world. In the context of sport tourism, existing knowledge on the field would benefit to gain new insights following these new circumstances. And given these circumstances, there is not only a theoretical need but also an implicational need to understand visitors’ subjective experiences when attending a hallmark event and how such are being projected to the world through social media. Answers may provide new, strategical opportunities for practitioners to coordinate their branding activities to align with values that visitors places into their experiences of sport events – which in long-term lead to favorable, shared destination images. This study provides a glimpse of this perspective, by approaching a contemporary case study of the hallmark sport event Svenska Skidspelen 2022 in Falun, Sweden. Focus lies to examine visitors’ subjective experiences judged by their uploaded content on Instagram. A thematic analysis combined with online interviews of users bring light to prominent themes arising from the content; ranging from emotional to spatial experiences of the sport event and the destination of Falun. Moreover, new light is brought upon the previous studied effects of sport event leverages. Results reveal how ‘liminal’ sensations of experiencing the ‘folkfest’ contribute greatly to the overall experience and affect how visitors projects their sense of place on Instagram. This study is to the author’s note being the first one during the last decade seeing these results.

This essay surveys the current theoretical landscape of modern linguistics, asking whethe generative and possibly transformational linguistics can be applied to syntactic analysis of New Testament texts written in Koine Greek to find lingual hallmarks in the form of personal usage of syntactic rules that uniquely identify the authors of the texts. The conclusion is that there seems to be evidence that an application of a minimalist approach could make the detection of such lingual hallmarks possible.