This dissertation examines how women’s food writing, from blogs to cookbooks to novels, demonstrate a desire to articulate themselves as people within communities rather than accept a dehumanized identity as a consumer or set of credit-card numbers. I argue that through an emphasis on connection with one another via a discourse of scratch cooking and locally sourced foods, women are able to push back against the hegemony of corporate food and industrial agriculture. Working from a case study model, each of my chapters examines the distinct ways in which women assert their personhood apart from the homogenizing influences of mainstream food culture. As a means of articulating this woman’s culinary culture, predicated on a foundation of scratch cooking and local ingredients and relationships, I examine the food blog Fed Up With Lunch and the author’s use of an anonymous persona to interrogate the federal school lunch program; feminist vegetarian and vegan cookbooks authored by collectives of women who rely on oppositional identities in order to push back against what they view as hegemony; how diasporic Indian women use scratch cooking as a means of self-expression within the context of migration; and the novel cookbook as an example of injecting a feminist discourse of food into a traditional fictional narrative. Read together, these discrete case studies make an argument for women’s power to effect meaningful change from within the circumscribed space of the kitchen. / text

Orientador: Delia B. Rodriguez-Amaya / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-15T02:59:46Z (GMT). No. of bitstreams: 1 Tawata_Natalia_M.pdf: 1734713 bytes, checksum: c645e7426f02ffd742fed5ec2def16c3 (MD5) Previous issue date: 2010 / Resumo: A biodiversidade brasileira em fontes de carotenóides foi demonstrada no Capítulo 1, focalizando a riqueza dos alimentos brasileiros nativos ou pouco cultivados nos seis carotenóides (alfa-caroteno, B-caroteno, B-criptoxantina, licopeno, luteína e zeaxantina) considerados importantes à saúde. No Capítulo 2, dentre os produtos in natura analisados, frutas de clima temperado apresentaram menores teores de carotenóides do que as frutas tropicais, sendo a manga ¿Palmer¿ a maior fonte de -caroteno. Vegetais folhosos altamente consumidos como alface roxa e rúcula são ricos em luteína e -caroteno. Banana e tangerina são frutas comumente consumidas que apresentaram teores apreciáveis de carotenóides. No Capítulo 3, foi observado que a composição qualitativa de carotenóides em alimentos processados e preparados reflete a matéria-prima utilizada e a degradação de carotenóides. Entre os alimentos processados e preparados analisados, somente a goiabada em pasta apresentou licopeno com teor altíssimo. A seleta de legumes possui o maior teor de -caroteno. O teor de B-criptoxantina foi maior em pêssego enlatado. O cereal de milho com açúcar apresentou como carotenóide majoritário a zeaxantina. Os maiores teores de B-caroteno e luteína foram encontrados na catalonha e espinafre refogados. A comparação entre os dados obtidos por análise direta do alimento preparado e por cálculo utilizando dados tabelados dos ingredientes revelaram diferenças marcantes para as três receitas investigadas / Abstract: Brazilian biodiversity in sources of carotenoids is demonstrated in Chapter 1, higlighting the richness of native and uncultivated Brazilian foods in the six carotenoids (alpha-carotene, B-carotene, B-cryptoxanthin, lycopene, lutein and zeaxanthin) considered important to human health. In Chapter 2, among the raw foods analyzed, fruits of temperate climates had lower levels of carotenoids than tropical fruits, the mango ¿Palmer¿ being the major source of -carotene. Highly consumed leafy vegetables such as purple lettuce and roquette are rich in lutein and B-carotene. Banana and tangerine are commonly consumed fruits that present appreciable amounts of carotenoids. In Chapter 3, it was observed that the qualitative composition reflected the raw material used and degradation of carotenoids. Among the processed and prepared foods analyzed, only ¿goiabada¿ had lycopene at high level. A mixture of vegetables had the highest concentration of B-carotene. B-cryptoxanthin was higher in canned peach. Cereal with sugar presented zeaxanthin as the principal carotenoid. The highest levels of -carotene and lutein were found in stir-fried ¿catalonha¿ and New Zealand spinach. A comparison between calculated values and those obtained by direct analysis of three prepared foods revealed marked differences / Mestrado / Mestre em Ciência de Alimentos

O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de partes selecionadas da obra Festin Joyeux, ou, la Cuisine en Musique, de autoria do officier de bouche do rei Luís XV, J. Lebas (1738). Essa obra constitui objeto inusitado de tradução e se distingue de outros livros de cozinha por envolver uma singular justaposição de gêneros, uma vez que se trata de receitas culinárias versificadas que podem ser entoadas segundo melodias populares da época, os airs de cour e os vaudevilles. No primeiro capítulo, é feita uma breve contextualização sócio-histórica e apresentação da obra original. O segundo capítulo consiste em discussão da natureza da obra e levantamento de possíveis dificuldades decorrentes do hibridismo de gêneros, acompanhado de uma delimitação de estratégia para a tradução pretendida. Por fim, o terceiro capítulo contém a tradução em si de composições de Festin Joyeux, acompanhadas de comentários que justificam as decisões pessoais tomadas na empreitada. Como apoio teórico, recorreu-se às abordagens funcionalistas da tradução, que enfatizam a questão da função como guia no processo de transposição de conteúdo e de forma da língua-fonte para a língua-meta. À luz de conceitos elaborados por teóricos funcionalistas como Katharina Reiss e Hans Vermeer, e em especial do modelo proposto por Christiane Nord, procurou-se traçar um plano de ação voltado para uma função pré-estabelecida para o textometa, tendo por base a análise textual e o receptor final da tradução. Em razão da perspectiva adotada, o corpus se compõe exclusivamente de composições que recebem a indicação de melodias cujas partituras estão incluídas na obra, de maneira que a função estabelecida possa ser cumprida integralmente. Todos os termos específicos ao campo semântico da gastronomia foram pesquisados em livros de cozinha contemporâneos a Festin Joyeux e em dicionários históricos, com o intuito de minimizar as possíveis distorções sofridas nesse espaço de quase três séculos entre a publicação de Festin Joyeux, no século XVIII, e sua tradução, no século XXI. / The aim of this study is to present a translation proposal, from French to Portuguese, of selected parts from the book Festin Joyeux, ou, la Cuisine en Musique, written by Louis XVs officier de bouche, J. Lebas (1738). This book appears as an unusual subject for a translation and distinguishes itself from other culinary books due to its text type juxtaposition, in as much as its a compilation of recipes in verse, intended for singing according to popular tunes at the time, the airs de cours and vaudevilles. In the first chapter, we make a brief social-historical contextualisation and an introduction of the original book. In the second chapter we discuss the nature of the text and survey the possible difficulties derived from the text type juxtaposition, determining a strategy for the intended translation. Finally, the third chapter includes the translation itself of Festin Joyeuxs compositions, accompanied by commentaries that justify the personal decisions made in the task. As a theoretical support, we have drawn from the functional approaches of translation which emphasize the question of the function as a guide in the process of transposing the content and form from the source-text to the target-text. In the light of concepts elaborated by funcionalist theorists like Katharina Reiss and Hans Vermeer, and in particular of the model proposed by Christiane Nord, we have strived to set an action plan towards a pre-established function for the target-text, based on text analysis and the final receiver of the translation. Due to the adopted perspective, the corpus is constituted exclusively by compositions that receive the indication of tunes for which there are music scores included in the book, in such a way that the established function can be thoroughly fulfilled. All the words which are specific to the semantic field of gastronomy have been researched in cookbooks contemporary to Festin Joyeux and in historical dictionaries, aiming at minimizing possible distortions caused by the gap of nearly three centuries between the publication of Festin Joyeux, in the 18th century, and its translation, in the 21st century.

This thesis maps out the roles of cosmetic use in Renaissance Italy from the period c.1450-1540, using books containing cosmetic recipes as the primary source material. Their content, dissemination, and use is explored as a means of creating a new understanding of a practice central to daily life and integral to ongoing arguments about the body. Recent scholarship has seen a rise in interest in books of recipes and secrets in the Renaissance and Early Modern periods, but there has yet to be a full-length study exploring cosmetic recipes as a significant source of information, leaving a considerable gap in the understanding of how ‘high’ cultural discussions of beauty ideals related to popular culture and everyday practice. This thesis aims to fill that gap. Focusing on the formative period of 1450-1540, when both the written and artistic interests in cosmetics were developing, this thesis draws together a large body of previously unpublished primary source material from printed and manuscript recipe books relating to the making and use of cosmetics, and is the first in-depth analysis of the material and visual culture of Italian cosmetic practice during this period. A major component of this project was to establish what practices, materials and products constituted Renaissance cosmetic practice. The way in which recipes for beautification are identified within recipe books is carefully considered, and recipe ingredients and methods are examined, with comparisons made to the representation of cosmetics in non-recipe sources (written and visual). The goal was to describe cosmetics as they were defined in Renaissance terms, so recipe ingredients have been considered largely in context of Renaissance medicine rather than modern pharmacy, in contrast to most extant studies on the topic. A further major aim of this study was to create a detailed reconstruction of the social values attached to cosmetic use during the Renaissance period. This has been investigated both through an examination of how cosmetics are represented in written and visual sources, and also through a critical investigation of the people involved in the making and use of cosmetics and cosmetic recipe collections. Throughout, a range of material sources have been examined in consideration with each other—recipe books, behavioural advice, moral arguments, printed and painted image, inventories, and household objects such as mirrors and combs—demonstrating that cosmetics had a wide ranging and significant presence in daily Renaissance life. The first chapter examines the moral discourses directed at cosmetic use, establishing the place of these discourses within broader concerns about the control of women’s behaviour. Chapter 2 begins to place the ideals of beauty in a social context, examining how cosmetics are represented in recipe books, and discussing what activities and practices Renaissance ‘cosmetics’ consisted of, with particular attention given to their relationship with medicinal recipes. Chapters 3 and 4 investigate the people who made and used cosmetic recipes, broadly addressing themes of accessibility, and the connections between a beautified appearance and social status. The authors of recipe books, the books’ cost, audience literacy, markets for medicine, and cost and effectiveness of cosmetic recipes are all taken into account to illustrate a lively economy surrounding the use of makeup. Finally, Chapters 5 and 6 address cultural representations of cosmetic use in art and literature, re-examining key examples within the context of the material culture of cosmetics to demonstrate the significance of makeup use in formulations of Renaissance femininity.

<div> <p> This dissertation examines medical representations, or what I call “fiction medicine,” in post-1949 Chinese literature and film. It is not uncommon to evaluate whether medical facts are scientifically portrayed in literary and cinematic works. Insightful and reasonable as this method is, the interpretation of relevant descriptions from a single medical perspective tends to exclude what may be labeled as misrepresentations from scholarly attention. Therefore, without judging the value of fiction medicine in accordance with scientific standards, this dissertation analyzes how and why medical (mis)representations are formed in the way they are shown, which allows me to unearth those factors, such as politics, international relations, ideology, and the like, that exert considerable influence on the construction of medical landscape in cultural works. </p> <p> By exploring the interaction between representations and medicine under the Chinese revolutionary context, I argue that during the socialist period (1949-78), while revolutionary concerns tightly regulated the writing of fiction medicine to consolidate the Chinese Communist Party (CCP)’s rule, the production of fiction medicine was not always monolithic, containing tensions and even resistances against the prevailing ideology. I also argue that, after 1978, although socialist fiction medicine was deconstructed in many ways, some remnants of its legacies have kept influencing contemporary literary and cinematic imaginations. Based on my main arguments, I will further explore why some socialist legacies were preserved and remained influential while others were abandoned as reminders of the past. I suggest that this phenomenon was highly related to the shifting goals of the Chinese Communist Party (CCP) in the post-1978 political, ideological, and economic reorientation.</p> </div> <br>

Les textes procéduraux, qui disent de faire et comment faire, jouent un rôle important dans la vie quotidienne et, pourtant, il n'existe que peu d'études sur ce sujet alors que mieux les connaître permettrait de les rédiger avec davantage de rigueur. Cette thèse est à la croisée de plusieurs disciplines : l'anglais de spécialité, la linguistique de corpus, la linguistique appliquée et l'analyse de genre.La première partie de la thèse décrit l'état de la recherche réalisée sur les textes procéduraux ainsi que la méthodologie choisie pour les analyser qui est appliquée à l'étalon de référence, la recette de cuisine. Dans la deuxième partie, il est procédé à une étude des niveaux linguistiques et organisationnels de différents textes compilés dans des corpus composés respectivement de règles du jeu, de protocoles de travaux pratiques en sciences, de notices explicatives et d'instructions de sécurité : ces différents corpus sont comparés à l'étalon de référence puis entre eux. Le but de cette recherche est de déterminer les microgenres procéduraux les plus prototypiques et d'établir si leur caractère spécialisé ou non influe sur leur degré de prototypicalité. Nous obtenons ainsi une échelle de prototypicalité que nous questionnons dans la troisième partie et qui prend en compte la présence, ou l'absence, de caractères prototypiques comme le nombre majoritaire de formes verbales conjuguées à l'impératif, l'importance des ellipses, la longueur des textes et de leurs phrases, le respect d'un ordre chronologique, la présence d'explications, une organisation en deux sections minimum (liste du matériel et partie procédurale) et le type de traitement cognitif. / Procedural texts play an important part in daily life and yet, studies in this domain are lacking. It is posited that a better knowledge of how they work would help people to write them better. Work on procedural texts is generally done at the crossroads of several disciplines: English for Specific Purposes, Corpus Linguistics, Applied Linguistics and Genre Analysis.Starting with the state of the art on procedural texts, a study of the organizational and linguistic levels of texts compiled in several corpora composed of cooking recipes (considered as the reference), gaine mies, science lab protocols user's guides and safety instructions is carried out. These are then compared with one another in the third part. The aim o: this research is to determine which procedural microgenres are the most prototypical and to establish if the specialised or the non-specialised nature of the text has an influence on its degree of prototypicality. This entails the creation of a scale of prototypicality which takes into account the presence, or absence, of protypical features such as a preponderance of imperative verb forms, the frequency of ellipsis, the length of the texts and of their sentences, the adherence to chronological order, the presence of explanations, a two-part structure (elements used and procedural part) and how the mind processes this sort of text.

This paper explores the processes and outcomes of “The Recipe of Me,” a digital storytelling residency whose goals were to foster autonomy and community among disadvantaged youth aged twelve to fifteen living in the Orlando Union Rescue Mission. Using on-site experience and data, I explore the possibilities and advantages digital storytelling offered the students living in this population and consider the challenges of creating digital stories specific to this site. This case study provides a portrait of the residency which outlines the phases, techniques, tools and approaches used to create the digital stories and empower youth to create using multiple literacies. In doing so, I intend to reveal the ways in which digital storytelling encourages community, autonomy, agency, and artistic voice within youth at Orlando Union Rescue Mission.

This study explores the ways cookbooks and their rhetorical dimensions have been re-imagined using hypertext and Web technology. Using the tenets of postmodern feminist rhetoric and Web design theory, the study considers how commercial cooking hypertexts construct users' identities. Although hypertext is a potentially empowering technology, democratizing rhetoric and knowledge making practices, commercial hypertext often circumscribes agency formation and prohibits participation. Participatory, constructive hypertexts are difficult to design and costly to maintain. Of the three sites studied, Epicurious.com, BettyCrocker.com, and FoodNetwork.com, only Epicurious.com encourages meaningful communication between users and between users and designers. In many ways, Epicurious.com conceives of its users as active agents. Most of its content celebrates many knowledge making practices traditionally considered feminine and embodied. In contrast, BettyCrocker.com and FoodNetwork.com rely on closed, proprietary systems designs to maintain their authority. Users have little opportunity to participate as active agents. In small ways, however, users can begin to deconstruct the hypertexts, to resist the standards and strictures of expertly created recipes by reporting variations and opinions. The features that most reflect the tenets of a constructive feminist hypertext make possible some small movements toward agency.

Industrialization and rapid urbanization characterized the late nineteenth and early twentieth centuries in many aspects of domestic life. Scholars have used community cookbooks to document changes in domestic roles at the turn of the twentieth century. This study uses community cookbooks to look beyond domestic roles and to trace changing foodways during the period from 1870 to 1930 in the northern Central Valley of California. Nine cookbooks from Sacramento, California and five cookbooks from Stockton, California reveal changes in foodways during this time. Recipes, text, and advertisements in these cookbooks show changes in the manner of home food production; a loss of pre-industrial food knowledge; increasing standardization in recipes and cooking knowledge; and an increasing reliance on commercially processed and name brand foods. These changes indicate a growing population and shifting demographics. The results provide insight into differences between urban and rural foodways as urban populations grow. The intrusion of industrialized food into rural home cooking may provide a backdrop for contemporary understanding of urban foodways. Researchers seeking to understand how commercial foods become entrenched in modern foodways can use community cookbooks to trace back the introduction and assimilation of commercially processed foods in the past. Rewinding the process may provide insights into a variety of issues related to processed food. In addition, this study presents a method for using community cookbooks as historical documents to trace food and foodways over time including the unique role of advertising in this context.

M. Tech. (Hospitality and Tourism, Faculty of Human Sciences), Vaal University of Technology. / The primary objective of this study was to formulate a multi-mix, which could supply at least one-third of the daily requirements of primary school children, aged six to 13 years. The secondary objective was to ensure the adherence to the criteria of multi-mix formulation, which included affordability, convenient, palatability, culturally acceptable and cost effective, whilst providing high nutritional value for the specified target group. The nutritional criteria included the Index Nutrient Quality (INQ) and Energy Density (ED) requirements, for a specific target group. This study was conducted in Eatonside, an informal settlement situated in Gauteng. A situational analysis previously conducted in Eatonside (Napier 2003) showed that the children between the ages of six and 13 years, were 17% underweight (weight-for-age -2SD from the reference NCHS median), 12,7% were wasted (BMI-for-age -2SD) and 18% stunted (height-for-age -2SD). With the nutritional requirements of children and the most consumed food list, the multi-mix formulation began. Foods from the Top 20 list (Napier 2003), were combined with the ingredients most common within the households, and vegetable gardens already established . Estimated nutritional values were calculated using the food composition tables of South Africa. The ingredients were prepared and chemically analysed to determine the experimental nutritional value and to assess if the nutritional objectives were being achieved. The multi-mix was then combined with other commonly consumed ingredients to form recipes and sensory evaluated by professionals and the primary school children to assess the acceptability of the multi-mix and recipes. The multi-mix and recipe products were then sent for shelf life testing to assess its storage time at room temperature. The results from the nutritional analyses showed nutrient values to be above 30 percent of the Estimated Average Requirements (EAR). The INQ of the targeted nutrients was above 1,0 and the ED at 3,7kcal/g, which was within the 3,6-4,5 kcal/g requirements. The sensory evaluation for the multi-mix recipes had proved favourable response to snack items with preference for sweet products. The final evaluation session resulted in scores of 83.9 percent preference to the biscuit with the sweet muffin scoring 94.5 percent liking, whilst the savoury muffin at 73.1 percent. The average scores for all three recipes were above 80 percent. The multi-mix had a shelf life of minimum one-month, the biscuit, seven days and muffins, only 24 hours, at room temperature. The objectives of cultural acceptability had been achieved through the positive response from the use of ingredients within the community. The multi-mix had been cost effective as the final cost of R1.55, was within the R2.90 spent per person per day, for all three meals (Oidewage-Theron eta/. 2005). Further studies need to be conducted in order to implement the multi-mix into an intervention within the community to assess the effect on nutritional status. This study, aimed to reduce the underlying cause of malnutrition, food insecurity, by improving the nutritional status of children aged six to 13 years with the strengthening of food intake, through the combination of various scant ingredients, a multi-mix, providing maximum nutritional value with small quantities. An advantage of the multi-mix is a lower cost when compared with tablet supplementation on the market and versatility in relation to various recipes. / Vaal University of Technology National Research Foundation