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Objects can evoke our most vivid memories and sensory emotions, through the stories that have been engraved into them across their lifetime. Throughout history, patchwork-quilting has been used to tell stories, hide messages and hold histories. They are seen as objects of warmth, comfort and security, inanimate extensions of ourselves that store our most complex sentiments and memories- becoming heirlooms that are kept in the families and communities for generations, preserving our histories and material culture.    I intend to explore the inseparable relationship between craft and narrative within quilts, whilst re-imagining the quilts forms and functions in order to communicate stories more vividly. To do so I will use my memories of My Dead Dog, Henry, to illustrate narratives and embed them into quilted objects to stage as a tableau of artifacts. I intend to encourage the viewer to realise the imagined, through a haptic experience of my material world, whilst simultaneously creating my own heirlooms that can be passed down so my stories are not forgotten. / <p>The full thesis contains copyrighted material</p><p>which has been removed in the published version</p>

The notion of “you are what you buy” is an updated adage from “you are what you eat”. It makes a connection between our everyday objects and their effect on our lived experience. Looking at our relationships with our things as a type of contract, we must be intentional to shape these object contracts for our own good and health. Instead of our society’s design talents being put toward a consumerist agenda, designers must direct research and development which addresses the effects of our products holistically. Various concepts have emerged in my creative practice which demand a deeper research and development. These are concepts of little interest to the corporate product developer, as they appeal to agendas beyond profit. Just as the slow food movement responds to fast food and “Big Ag”, the concepts of time, gifts, ritual emerge as virtues which demand development in our products. These concepts are not an answer to consumerism. However, they are tastes that have fallen off of our product diet. I point to various works works of art and design, of my own and others, which seek to renew the vastness of our potential experience with everyday objects. Instead of choosing from the corporate offering, we may take a more critical view of design which looks at our holistic experience with our products.

Cette thèse porte sur l'héritage reçu par les générations suivant l'arrivée des premiers migrants venus du Maghreb et plus largement du monde islamique. L'immigré est un exilé du ventre, des conditions de vie difficile l'ont conduit à aller chercher ailleurs, à s'exiler. Arrivé sur les côtes de l'occident son monde est remis en cause. Notamment par l'apparition de l'objet « a » bien souvent caché sous un voile sur les terres d'Islam. Le désir et les tentations engendrent un traumatisme du fait d'un bouleversement du discours de l'Autre en soi...La parole de l'Autre tombe comme une prédestination. Pour l'héritier de l'exil cette question s'accentue encore, comme le dira Lacan « L'inconscient c'est le désir de l'Autre », quelque chose se transmet au-delà du message…la déchirure de l'exil se transmet et l'exil physique vient recouvrir l'exil du langage. / This thesis deals with the legacy inherited from the generations after the arrival of the first migrants from the Maghreb and more broadly from the Islamic world. The immigrant is an exile of the womb, difficult living conditions led him to go and seek elsewhere, to go into exile. Once on the coasts of the Occident his world is called into question. Particularly with the emergence of the object « a » frequently hidden under a veil on the lands of Islam. Desire and temptations lead to a trauma due to the turmoil in the speech of the Other in oneself...The word of the Other befalls as a predestination. For the heir to the exile this question becomes more marked, as Lacan says « the unconscious is the desire of the Other », something is imparted beyond the message… the wrench of the exile is transmitted and the physical exile comes and covers the exile of the language.

abstract: In recent years, the length of time people use and keep belongings has decreased. With the acceptance of short-lived furniture and inexpensive replacements, the American mentality has shifted to thinking that discarding furniture is normal, often in the guise of recycling. Americans are addicted to landfills. The high cost of landfill real estate and other considerable ecological impacts created by the manufacturing of furniture should persuade people to give their belongings a longer life, but in reality, furniture is often prematurely discarded. This grounded theory study takes a multi-method approach to analyze why some types of furniture are kept longer and to theorize about new ways to design and sell furniture that lasts well past its warranty. Case studies bring new insight into designer intention, manufacturer intent, the world of auction-worthy collectables and heirlooms, why there is a booming second-hand furniture market and the growing importance of informed interior designers and architects who specify or help clients choose interior furnishings. An environmental life cycle assessment compares how the length of furniture life affects environmental impacts. A product's life could continue for generations if properly maintained. Designers and manufacturers hoping to promote longevity can apply the conclusions of this report in bringing new pieces to the market that have a much longer life span. This study finds areas of opportunity that promote user attachment, anticipate future repurposing, and provide services. This thinking envisions a paradigm for furniture that can re-invent itself over multiple generations of users, and ultimately lead to a new wave of desirable heirloom furniture. / Dissertation/Thesis / M.S.D. Design 2011

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-08-26T14:00:38Z No. of bitstreams: 1 2011- C?ntia Let?cia da Silva Rosa.pdf: 3366742 bytes, checksum: 280ece7f9ee6afde0d927d4a7dd0c3ef (MD5) / Made available in DSpace on 2016-08-26T14:00:38Z (GMT). No. of bitstreams: 1 2011- C?ntia Let?cia da Silva Rosa.pdf: 3366742 bytes, checksum: 280ece7f9ee6afde0d927d4a7dd0c3ef (MD5) Previous issue date: 2011-03-31 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / This study aimed to evaluate accessions of tomato 'heirloom' whose cultivation is still little known in Brazil, grown organically, and its physical-chemical, nutritional and sensory characteristics after processing to obtain concentrated pulp. We used the non-hybrid tomatoes (Lycopersicum esculentum Mill) San Marzano, Chico Grande, Amish Paste and called EUA 05. The fruits were produced in the period from May to September 2010, the sector of Horticulture Department of Plant Science, of UFRRJ. In fresh fruit were analyzed total soluble solids (TSS), acidity (TTA), pH, quantification and identification of carotenoids, color of skin and pulp, texture instrumental and analysis of pesticides. Access San Marzano was not processed because of bacterial contamination in the field. The process was composed of the stages of pre-washing, washing / screening, milling, pulping, concentration, filling, exhaustion, closing, heat treatment / cooling and storage. It were added in the formulation of 1% salt, 0.4% sugar and citric acid for pH correction for microbial control. It was performed viscosity and pre-commercial sterility analyses in addition to those cited in the fresh tomato, both in the pulps in this study as six commercial brands on the market. For the sensorial analysis of the product manufactured was performed the Quantitative Descriptive Analysis (QDA) with trained judges and acceptance test with consumers. With respect to the TSS in tomatoes fresh, the Chico Grand and San Marzano showed the highest values (5.2? Brix). Access Chico Grande showed greater balance between acidity and sugar content in fruit, established by the TSS / TA (? Brix /%) of 19.2. Regarding the content of lycopene, access San Marzano had a higher average level of 6029 ?g/100g and more red coloration observed in the amount of a *= 29.68. No pesticide residues were found in the samples for organochlorine and organophosphorus pesticides. Results for the SST of pulps showed that accessions Amish Paste and EUA 05 stood out with values of 10.1 ? Brix. Regarding ATT access Amish Paste showed higher citric acid (1.445 g/100g) and lower pH value (3.66), which can lead to an impairment of sensory quality. The efficiency of the processing of pulp was 73% for access Chico Grande, Amish Paste 72% and 81% for EUA 05. After analyzing the lycopene content of the samples, we observed that the sample Amish Paste (3346.0 ?g/100g) and EUA 05 (3375.0 ?g/100g) showed the highest values with no statistical difference between them, corroborating the red color represented by lower values of hue angle. With respect to viscosity, the samples Chico Grande (246cP) and EUA 05 (235cP) stood out by the highest maximum viscosity. The results found in ADQ characterized the pulps by the attributes of astringency, taste salty, sour and acid flavor, and the commercialpulps by the attributes sweet aroma and sweet taste, flavor and aroma of tomato pulp. With respect to acceptance, the lowest scores were attributed to pulp in this study. However, samples Chico Grande (4.41) and the EUA 05 (4.48) had the highest score for overall acceptability with statistically significant differences with regard to the sample Amish Paste (3.06). It can be concluded with respect to fresh tomatoes that tomato 'heirloom' evaluated showed good quality in relation to balance acidity/sugar, and lycopene content. In pulps prepared from the three accessions 'heirloom' studied, concentrated pulp obtained from tomato Amish Paste and USA 05 showed the best characteristics for the food industry, with respect to soluble solids, lycopene content and red color. However, access Chico Grande showed higher viscosity when compared to other accessions. After the sensory analysis concluded that there was a rejection by the majority of consumers with regard to all the pulps obtained from tomatoes 'heirloom' due to significant changes in aroma and taste sour, salty taste as well as during the preparation / Este trabalho teve como objetivo geral avaliar acessos de tomate ?heirloom? cujo cultivo ainda ? pouco conhecido no Brasil, cultivados no sistema org?nico, e suas caracter?sticas f?sicoqu?micas, nutricionais e sensoriais ap?s o processamento para obten??o de polpa concentrada. Foram utilizados os tomates n?o h?bridos (Lycopersicum esculentum Mill) San Marzano, Chico Grande, Amish Paste e o denominado EUA 05. Os frutos foram produzidos no per?odo de maio a setembro de 2010, no setor de Horticultura do Departamento de Fitotecnia, da UFRRJ. Os frutos in natura foram caracterizados pelas an?lises de s?lidos sol?veis totais (SST), acidez total titul?vel (ATT), pH, quantifica??o e identifica??o dos caroten?ides, cor da casca e da polpa, textura instrumental e an?lise de pesticidas. O processamento e as an?lises foram realizados na Embrapa Agroind?stria de Alimentos, Rio de Janeiro-RJ. O processamento foi composto pelas etapas de pr?-lavagem, lavagem/sele??o, tritura??o, despolpamento, concentra??o, envase, exaust?o, fechamento, tratamento t?rmico/resfriamento e armazenamento. O acesso San Marzano n?o foi utilizado devido ? contamina??o bacteriana no campo. Foram adicionados na formula??o 1% de sal, 0,4% de a??car e ?cido c?trico para corre??o do pH para controle microbiol?gico. As mesmas an?lises realizadas no tomate in natura e ainda as an?lises de viscosidade, coliformes a 45?C, salmonelas, pr?-esterilidade comercial e avalia??o sensorial foram realizadas nas polpas concentradas e em seis marcas comerciais do mercado. Para realiza??o da an?lise sensorial utilizou-se a An?lise Descritiva Quantitativa (ADQ) com equipe treinada e Teste de Aceita??o com consumidores. Com rela??o ao teor de SST nos tomates in natura os acessos Chico Grande e San Marzano apresentaram os maiores valores (5,2 ?Brix). O acesso Chico Grande apresentou maior balan?o entre acidez e o teor de a??cares no fruto, estabelecido pela rela??o SST/ATT (?Brix/%) de 19,2. Com rela??o ao teor de licopeno o acesso San Marzano apresentou maior teor m?dio de 6029 ?g/100g, bem como colora??o mais vermelha observada pelo par?metro instrumental a*=29,68. N?o foram encontrados res?duos de agrot?xicos organofosforados e organoclorados em nenhuma das amostras. Nas polpas concentradas os resultados encontrados para a an?lise SST demonstraram que os acessos Amish Paste e EUA 05 se destacaram com valores de 10,1?Brix. O acesso Amish Paste apresentou maior valor de acidez (1,445g/100g), bem como menor valor de pH (3,66), o que levou a um comprometimento da sua aceita??o sensorial. O rendimento ap?s despolpamento dos tomates foi de 73% para o acesso Chico Grande, 72% para Amish Paste e de 81% para EUA 05. Ap?s a an?lise do teor de licopeno das amostras, observou-se que a amostra Amish Paste (3346,0?g/100g) e EUA 05 (3375,0?g/100g) apresentaram os maiores valores sem diferen?a estat?stica entre si, corroborando com a colora??o vermelha representada pelos menores valores do ?ngulo hue (?h). As polpas Chico Grande (246cP) e EUA 05 (235cP) se destacaram pelos maiores valores de viscosidade m?xima. A avalia??o sensorial (ADQ) caracterizou as polpas obtidas pelos atributos adstring?ncia, gosto salgado, gosto ?cido e aroma ?cido; e as polpas comerciais pelos atributos aroma doce, gosto doce, sabor e aroma caracter?stico de polpa de tomate. Com rela??o ? aceita??o, as menores notas foram atribu?das ?s polpas deste estudo. No entanto, as amostras Chico Grande (4,41) e EUA 05 (4,48) apresentaram a maior nota de aceita??o global com diferen?a estat?stica significativa com rela??o ? amostra Amish Paste (3,06). Pode-se concluir com rela??o ao tomate in natura que os acessos de tomate ?heirloom? avaliados apresentaram boa qualidade com rela??o ao equil?brio acidez/a??cares e teores de licopeno. Nas polpas elaboradas dos tr?s acessos ?heirloom? estudados, a polpa concentrada obtida do tomate EUA 05 e Amish Paste apresentaram melhores caracter?sticas para a ind?stria de alimentos, com rela??o ao teor de s?lidos sol?veis, teor de licopeno e colora??o vermelha. No entanto, o acesso Chico Grande apresentou valores maiores de viscosidade quando comparados aos outros acessos. Ap?s an?lise sensorial concluise que houve uma rejei??o pela maioria dos provadores com rela??o a todas as polpas obtidas dos tomates ?heirloom? devido a altera??es significativas no aroma e sabor ?cido, bem como no gosto salgado, decorrentes de sua formula??o.

Due to the recent changes in the economy of Kentucky tobacco production, some producers are seeking an alternative crop that will provide similar economic gains to tobacco without needing more acreage. Tomatoes are an existing crop in Kentucky that have been declining in acreage over the last five years. There is evidence to suggest that, through niche and local marketing, tomatoes may be able to fill the void left by tobacco. However, there is concern among producers that they will lose yield and/or quality if they switch to one of these niche production systems or cultivars. A two year study at Western Kentucky University compared the yield and quality of three tomato cultivars, two heirlooms and one hybrid, under organic and conventional management techniques to see if producers concerns are valid. The heirloom cultivars used were 'Cherokee Purple' (CP) and 'Mr. Stripey', (MS) the hybrid cultivar was 'Crista' (CR). The study was a split block design, with four randomized replications within each block. Plants were grown under black plastic mulch, with drip irrigation under the mulch. Plants were harvested weekly throughout the season and data were collected on individual fruit weight, size, grade and the number of fruit produced per plant. Production and quality were compared between management techniques for each cultivar, and the cultivars were compared to each other under individual management techniques. When comparing organic and conventional management practices, CP produced significantly (p<.05) larger, heavier, and higher quality fruit under organic practices and showed no significant differences in fruit number in 2008. MS and CR showed no significant differences between production systems for fruit weight or size, CR produced significantly higher quality fruit under conventional treatment and MS produced significantly more fruit per plant in 2008. In 2009, CP did not produce enough fruit under organic management to allow statistical comparison between management systems. MS however did not show any significant differences between management systems for any of the traits studied. CR produced significantly larger fruit under organic management, but no other differences were observed. When comparing cultivars in 2008, CP and CR produced fruit of similar weight but significantly heavier than MS under both production systems. CP produced the largest fruit under organic management, with CR following and MS producing the smallest fruit. Under conventional management, CP and CR produced fruit of similar size and both were larger than MS. MS produced the highest quality fruit under organic management, and CR produced the nicest grade under conventional management. No differences were seen for number of fruit per plant between cultivars under organic management, while MS produced the most fruit per plant under conventional management. In 2009 CP did not produce enough fruit to be statistically compared to the other cultivars under organic management. MS and CR produced fruit of similar weight under both organic and conventional management, while CP produced the greatest weight under conventional management. CR produced larger fruit than MS under organic management, while under conventional management CP and CR were of similar size as were CR and MS, but CP was significantly larger than MS. No significant differences were found between cultivars for fruit grade or number of fruit per plant under either management system in 2009.

Avhandlingen handlar om dynastier eller om familjer som under minst tre generationer ägt och lett företag tillsammans. Vad menar dessa familjeföretagare när de talar om att de har ett arv och en tradition att föra vidare? Boken grundar sig på en studie av familjen Bonniers företagande och diskuterar hur familjen med tiden betraktar företaget som en släktklenod. Klenoden omfattar inte bara ett ekonomiskt arv utan även kulturellt, socialt och symboliskt arv. Likaså belyses hur familjen, ingifta och anställda deltar i generationsskiftet beroende på vilket arv som överförs. Hemmet synliggörs som en arena för familjens företagsledning genom barnafödande, äktenskap, representation och utbildning av nästa generation. Avslutningsvis diskuteras hur nepotism kan förstås som en strategi för att återskapa släktklenoden. / <p>Diss. Stockholm : Handelshögsk. Behandlar även familjen Bonnier</p>

Fire blight, caused by Erwinia amylovora, is a serious disease, which attacks plants within the family of Rosaceae. This bacterial disease causes major problems in the cultivation of pears (Pyrus communis) around the world. The occurrence of the disease is still geographically limited to certain areas in Sweden and neighbouring countries. However, increasing temperatures due to climate change and the relative unawareness of the public, augment the risk of its spread. Within the EU, there are no approved antibiotics for use in pear orchards. Within the species of P. communis, cultivars vary in their susceptibility to fire blight. Many scientists believe that new, resistant cultivars and rootstocks are important tools to enable pome fruit cultivation in the future.In this study,the susceptibility of some Swedish pear heirloom cultivars to E. amylovora was investigated by using immature pear fruit. The bacteria were introduced into immature pear fruit by using defined concentrations of inoculum. The fruit were incubated at 25°C, and disease severity was recorded over time. Disease was measured and recorded as the extent of lateral lesion size on the surfaces of the pear fruit. No definite differences in disease development were recorded across the concentrations tested. The cultivars were compared to one another, and ranked according to susceptibility. The most susceptible to the least susceptible were: `Sollerö´ &gt; `Unknown Gävle´ = `Esperens herre´ = `Aspa´ &gt; `Höstbergamott´ &gt; `Göteborgs Diamant´ &gt; `Conference´ = `Lilla dalpilen´ = `Carola´ &gt; `Alexander Lukas´ = `Blodpäron´ = `Bonne Louise´. The results could have become clearer if immature fruit of younger physiological age had been used. Nevertheless, the ranking of some cultivars agrees with the published results of others.

This thesis aims to identify the musealization process of two cultivated, edible plants in Sweden through the concept of green cultural heritage (GCH). Within the field of cultural heritage, green cultural heritage lacks a distinct definition and meaning, which makes the research and education within the field challenging. The empirical evidence is based on a combination of the biography of things and case studies of two plants: Rhubarb (Rheum rhabarbum) and Dill (Anethum graveolens). The plants musealization process, and the role of the institutions in the process, are mapped out. This is done through research, combined with interviews with professionals of two botanical gardens and a gene bank manager at the Programme for Diversity of Cultivated Plants (POM).  By using the biography of things theory and elements of comparative studies the factors contributing to plants being percieved and selected as cultural heritage are analyzed. These edible plants are symbolized through the cultural practices of art and food before being selected as a cultural heritage. Thus, their musealization process is working backwards. The research practice of the selection of green cultural heritage normally works with preservation of plants. That field has a different definition of the term cultural heritage, and genetic values in combination with cultivation memories are given preference in the selection. The plants that do not fit in, despite their high cultural values and memories, are excluded in the official heritage process, but they maintain their symbolic status. Dill is therefore captured in an ongoing, incomplete musealization process, whereas rhubarb are successfully musealized. The varying interpretations of cultural heritage also affect how plants are incorporated in the consciousness as cultural heritage, which is a vital part of the musealization process. This is a two years master’s thesis in Museum and Cultural Heritage Studies.