Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 6 of 6 for “"food and cooking"”.
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A Culinary Revolution: The First Celebrity Chef and the Unification of French Culture
The late eighteenth and early nineteenth centuries saw tremendous change and social upheaval in France. The monarchy was overthrown because of the French Revolution, a new system of government was being implemented and the country of France was starting to come together as one nation. Many …
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Why Teach (young) People how to Cook? A critical analysis of education and policy in transition
The thesis explores the purpose of cooking education. The impetus for the research question - why teach (young) people to cook? – was the introduction of the 1988 National Curriculum for England & Wales. This changed the content and pedagogy of cooking education from a home and practical focus to …
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Consuming cultures: the cultinary poetics of Francophone women's literature
Anthropologists, sociologists and students of culture study food, eating and cuisine because they can provide insight into gender, power and even economic relations that structure a society. The way that people react to, think about and write about this most basic form of consumption can be very …
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Low-income Older Adults' Needs and Preferences for Nutrition Education
… Nutrition education programs can improve dietary and lifestyle practices, thereby decreasing the incidence of diet-related diseases. Focus groups were conducted to gain insight into the needs and preferences of low-income older adults for nutrition education. Results were made available for use in …
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Sense of Place, Sense of self: Sharing place through the lens of food, culture and the sensory embodiment of space
Cooking is a sensory experience. It is possible to cook without sight, I've seen it be done, but it is much more challenging to cook, or rather cook well, without the sense of smell, touch and taste. Those three senses are the most important for cooking something delicious. Eating is a part of …
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A Domesticated Idea: British Women Writers and the Victorian Recipe, 1845-1910
… anthropological histories detailing bland culinary traditions. <em>A Domesticated Idea: British Women Writers and the Victorian Recipe, 1845-1910</em> seeks to provide a framework by which we can explore the Victorian cookbook as a literary text appropriated by writers responding to and …