Sökning: "gastronomy"
Hittade 5 avhandlingar innehållade ordet gastronomy.
1. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy
Sammanfattning : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. LÄS MER
2. Stories of masculinity, gender equality, and culinary progress : On foodwork, cooking, and men in Sweden
Sammanfattning : The general aim of this thesis is to use foodwork and cooking in Sweden as a way to better understand theoretical questions about men and masculinities. Paper I discusses how an increased public interest in elaborate cooking and gastronomy in Sweden, a country with a cultural idealization of gender equality, could explain why men in Sweden assume responsibilities for domestic cooking without feeling emasculated. LÄS MER
3. Hur maten blev en risk: Medicinens bidrag till regleringen av det svenska ätandet
Sammanfattning : The aim of this dissertation is to historically study the medical and political regulation of swedish eating, with a special focus on the contribution of medicine to such a regulation. In a first theoretical part the study is placed within a "sociology of food" tradition. LÄS MER
4. I köttbullslandet : Konstruktionen av svenskt och utländskt på det kulinariska fältet
Sammanfattning : The purpose of this doctorate thesis is to investigate the historical discursive construction of swedishness and foreignness in the Swedish culinary field, primarily during the period of 1900-1970, and to relate the changes in the articulation of these concepts to the overarching ideological shifts during this time-period. To achieve this objective a conceptual apparatus inspired by cultural studies, discourse analysis and rhetorical analysis is employed upon the primary material, which consists of Swedish- and foreign-signified cookbooks published in Sweden during the period of 1600-1970. LÄS MER
5. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis
Sammanfattning : This study concerns the identification and characterisation of volatile components of fruits, and evaluation of the effect of heat treatment and drying on retention or loss of volatiles of fruits. The investigation included developing a procedure to extract volatile components from the fruit matrix, a purification step, separation, identification and quantification. LÄS MER