BOUNDARIES IN NATURE: EATING WITH ANIMALS IN THE FIFTH CENTURY B.C.

1990 ◽  
Vol 37 (1) ◽  
pp. 15-29
Author(s):  
CATHERINE OSBORNE
Keyword(s):  
Fifth Century ◽  
Wild Animals ◽  
Garden Of Eden ◽  
Food Offering

Abstract ‘On the day that Adam went out of the garden he offered frankincense, galbanum and stacte and spices, as a food offering of soothing odour; and so he did every day in the morning, at sunrise from the day he covered his shame. And on that day the mouths of all the wild animals and the cattle and the birds, and of everything that walks or moves, were shut, so that they could no longer speak (for up till then they had all spoken with one another in a common tongue). And he sent out of the garden of Eden all creatures that were in it; and they were scattered to the places naturally suited to them, according to their kinds and species. And Adam alone, as distinct from all the wild animals and the cattle, did he cause to cover his shame.’ Jubilees 3.27–30

Food Offering in New World Primates: Two Species Added

1991 ◽  
Vol 57 (3) ◽  
pp. 165-168 ◽  
Author(s):  
Anna T.C. Feistner ◽  
Eluned C. Price
Keyword(s):  
New World ◽  
New World Primates ◽  
Food Offering

Food offering in jackdaws (Corvus monedula)

2003 ◽  
Vol 90 (5) ◽  
pp. 238-240 ◽  
Author(s):  
Selvino R. de Kort ◽  
Nathan J. Emery ◽  
Nicola S. Clayton
Keyword(s):  
Food Offering ◽  
Corvus Monedula

scholarly journals Creativity, plasticity, quality: on the emergence of a new food offering in Paris

2013 ◽  
Vol 57 (1-2) ◽  
Author(s):  
Leïla Kebir ◽  
Hugues Jeannerat
Keyword(s):  
Fast Food ◽  
Knowledge Development ◽  
Institutional Setting ◽  
Technology Knowledge ◽  
Development Path ◽  
Existing Structures ◽  
Recent Emergence ◽  
Fast Food Restaurants ◽  
Food Offering ◽  
Innovation And Change

AbstractThis paper presents the conditions of the recent emergence of quality fast food restaurants in Paris. Rather than being a radical innovation, the development of this new form of restaurants can be understood through the concept of path plasticity. That is innovation and change occurring within a well-established institutional setting of technology/knowledge development path (Paris catering services in our case) without necessarily breaking out of the path in question. Quality fast food has developed relying on the existing structures of the catering production system while creating bridges between two kinds of restaurants: traditional tasty and fine cuisine and fast food way of eating.

scholarly journals Resurrection imageries: A study of the motives for extravagant burial rituals in ancient Egypt

2015 ◽  
Vol 36 (1) ◽  
Author(s):  
Jock M. Agai
Keyword(s):  
New Testament ◽  
Ancient Egypt ◽  
Burial Practices ◽  
The New Testament ◽  
In Christ ◽  
The Dead ◽  
Food Offering ◽  
Burial Rituals

Unlike in the New Testament whereby faith in Christ can resurrect the dead, the ancient Egyptians believed that the bereaved created the resurrection of their deceased through burial rituals and by encouraging the living to serve their kings. They thought that faith alone in god or the gods was not enough to resurrect the dead, thus they seemingly superimposed resurrection alongside burials. Using the various forms of Egyptian burial rituals and evaluated from the perspective of the Christian concept of resurrection, this researcher attempts to search for the motives behind specific Egyptian burial rituals. The researcher proposes that the activities of the bereaved or of the living over the dead were paramount in resurrecting the dead in ancient Egypt. The purpose of this research is, firstly, to explain how the Egyptian burial rituals influenced their thoughts on resurrection and, secondly, to show that the Egyptian god(s) might have depended on the living to raise the dead.Intradisciplinary and/or interdisciplinary implications: The ancient Egyptians lived their lives mainly to satisfy the interests of the dead, hence their extensive burial rituals. Whilst they believed in the power of the gods to raise the dead, there seemed to be another motive behind their burial practices which suggested that the living may have had more power to raise the dead. The power was realised in the activities of the living in the form of burials, tomb designs, mummification, food offering, and in remembering the dead. This research explains that these burial activities were relevant in resurrecting the dead without which the gods alone were not able to do that.

scholarly journals POPOKAN, TRADISI PERANG LUMPUR Tradisi Desa Sendang, Kecamatan Bringin, Kabupaten Semarang

2017 ◽  
Vol 12 (2) ◽  
pp. 188
Author(s):  
Muh Hafidz
Keyword(s):  
Water Sources ◽  
Food Offering ◽  
The Universe

Initially the tradition of popokan is the original tradition of Sendang village. It is developed into a unique tradition in Semarang Regency. The tradition is not only limited to the tradition of mud war among villagers of Sendang Village, but also modified with various processions in the form of cleaning wells or water sources, tumpengan (food offering), carnival and popokan war. Popokan tradition is an expression of gratitude to God the Almighty as the Ruler of the Universe, in order to keep away from various disasters and calamities. This tradition is also an expression of artistic ability and creativity of citizens, especially after the Tourism Office of Semarang Regency manages it in order to preserve local wisdom from the tradition of the local ancestors.

Meal context and food offering in Quebec public nursing homes: the perspectives of first-generation immigrant residents, family members, and frontline care aides

2019 ◽  
Vol 15 (3) ◽  
pp. 226-246
Author(s):  
Alain Girard ◽  
Asma El Mabchour
Keyword(s):  
Nursing Homes ◽  
First Generation ◽  
Care Staff ◽  
Mental Condition ◽  
Content Type ◽  
First Generation Immigrants ◽  
Population Type ◽  
Care Aides ◽  
Food Offering

Purpose The purpose of this paper is to gain a better understanding of the meal context and the food offering in Quebec public nursing homes for non-autonomous seniors, particularly with respect to first-generation immigrants. Design/methodology/approach A focused ethnography approach was used. Semi-structured interviews were conducted with three distinct groups: non-Quebec-born residents (n=26), their families (n=24) and frontline care staff (n=51). Structured non-participative observations were made in facilities. Findings First-generation immigrants, however, long ago they arrived in Quebec, adapted with difficulty and often not at all to the food offering. Resident’s appetite for food offer was a problem for reasons related primarily to food quality, mealtime schedules, medication intake, physical and mental condition, and adaptation to institutional life. Family/friends often brought in food. Care staff tasks were becoming increasingly tedious and routinized, impacting quality of care. Practical implications Institutions should render procedures and processes more flexible and adapt their food offering to the growing diversity of their client groups. For residents, the meal experience is profoundly transformed in nursing homes in terms of form, conditions, rituals and meaning. A better understanding of lived situations shaped by a more refined cultural sensitivity would go a long way toward achieving a better quality of life not only for residents but also for their families and friends. Care aides, on whose shoulders rests the responsibility of ensuring that meals are safe and pleasant moments for socializing and maintaining social dispositions, are ambivalent about their work. Originality/value The paper is based on an original study. To the authors’ knowledge, the literature on the meal context and food offering in Quebec public nursing homes, regardless of population type, was non-existent. Analyzing and interpreting the results by crossing the discourses of immigrant residents, their family and friends, and frontline care staff made it possible to reveal different aspects of the phenomenon, which, if considered together, shed light on the meal context in public nursing homes.

Determining value in the food supply chain

2015 ◽  
Vol 117 (11) ◽  
pp. 2649-2663 ◽  
Author(s):  
Louise Manning
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Interaction Model ◽  
Multiple Stakeholders ◽  
Food Supply Chain ◽  
Policy Makers ◽  
Content Type ◽  
Predominant Factor ◽  
Purchasing Behaviour ◽  
Food Offering

Purpose – The purpose of this paper is to explore what the term “value” means to the multiple stakeholders interfacing and interacting with the food supply chain. Design/methodology/approach – The research included a literature review and the development of a cost: reward (give: get) stakeholder interaction model. Findings – Perceptions of value are individualistic. Conflict of interest exists for business between maintaining shareholder value and delivering “value” within the food offering to its customers and the wider array of societal stakeholders. Shareholders are profit driven and price is the predominant factor that influences consumer purchasing behaviour leading to a constantly negotiated interface between price and other reward factors. Reward factors such as financial, degree of utility, affordability, hedonistic factors defining the emotional worth of food, acquirability and the ratio of price: volume of food are explored. Originality/value – This research is of academic value and of value to policy makers and practitioners in the food supply chain.

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