scholarly journals Outbreak of Anthrax Associated with Handling and Eating Meat from a Cow, Uganda, 2018

2020 ◽  
Vol 26 (12) ◽  
pp. 2799-2806
Author(s):  
Esther Kisaakye ◽  
Alex Riolexus Ario ◽  
Kenneth Bainomugisha ◽  
Caitlin M. Cossaboom ◽  
David Lowe ◽  
...  
Keyword(s):  
Eating Meat

scholarly journals “just hanging out with you in my back yard”: Mark Zuckerberg and Mediated Paternalism

2018 ◽  
Vol 1 (1) ◽  
pp. 417-427
Author(s):  
Ben Little ◽  
Alison Winch
Keyword(s):  
Domestic Space ◽  
Power Structures ◽  
Domestic Sphere ◽  
The Third ◽  
Data Accumulation ◽  
Eating Meat ◽  
The World ◽  
Patriarchal Power

Abstract In a video that showcases a new Facebook feature, Mark Zuckerberg chats to his users, telling them that he’s “just hanging out with you in my backyard.” In this video-which is on his Facebook page-Zuckerberg discloses the domestic space of his backyard, revealing his interaction with family and friends. Depicted hosting a barbeque while watching the electoral debate, Zuckerberg performs an affective white postfeminist paternity (Hamad, 2014) by talking about hunting, eating meat, and being a father. This video is key in explaining how Zuckerberg affectively models patriarchal power. We argue that this PR exercise (for both him and Facebook which are portrayed as inextricably linked) functions to represent Facebook as enabling an empowered “community,” rather than being just an instrument of data accumulation. In particular, Zuckerberg’s affective paternalism is also a means to recoup and obfuscate patriarchal power structures. Zuckerberg’s Facebook page constructs an intimate paternalism in relation to his domestic sphere, but also to his followers, and this works to legitimate his corporate and global paternalism. The ways in which he is portrayed through signifiers of an emotional fatherhood work to gloss his power as the third richest man in the world.

Flipping the Script

2018 ◽  
pp. 135-147 ◽  
Author(s):  
Jessica Lynn Campbell
Keyword(s):  
Social Networking ◽  
Social Networking Sites ◽  
Real Life ◽  
Dietary Change ◽  
Social Changes ◽  
Human Diet ◽  
Script Theory ◽  
Eating Meat ◽  
Usa Today

This chapter proposes to “Flip the Script” of the prescribed diet in USA today that primarily revolves around eating meat. The consumerization of the consumption of meat is pervasive in this country, and individuals are culturally constructed to believe animal proteins are essential to the human diet. Using script theory, this chapter examines social networking sites (SNSs) as channels for implementing a mass dietary change in today's society, that which excludes meat. Script theory determines that individuals use instrumental knowledge of how to understand, react, and respond to situations that are repeatedly encountered. Being ideal spaces for initiating social changes, SNSs replicate real-life situations and are platforms, whereby messages can be shared, promoted, and exchanged in a global networked public.

Flexitarianism and Social Marketing

2018 ◽  
pp. 105-120 ◽  
Author(s):  
Hans Dagevos ◽  
Machiel J. Reinders
Keyword(s):  
Social Marketing ◽  
Consumer Culture ◽  
Field Experiments ◽  
Food System ◽  
Meat Consumption ◽  
Marketing Strategies ◽  
Behavioural Interventions ◽  
Eating Meat ◽  
Mind Set ◽  
Sustainable Transition

Society increasingly expresses concerns about the meat-centred food system, there is an increasing choice of plant-based meat substitutes and a growing amount of food consumers abstain from eating meat for several days per week (i.e., flexitarianism). However, consumers differ in their engagement regarding meat consumption moderation, leading to different transition routes of reducing meat consumption. Social marketing strategies are relevant when it comes to this transition and can be divided along a spectrum from light (“education”) to heavy (“law”). In the middle of this spectrum, nudging may be typified as aiming to unconsciously change behaviour by intervening in the context of consumption. This chapter presents two field experiments showing how these unconscious behavioural interventions could offer opportunities to effectively reduce meat consumption. Despite the promising contributions of these nudging interventions, a sustainable transition towards less meat consumption also requires changes in both prevalent consumers' mind-set and consumer culture.

scholarly journals Deep learning and taphonomy: high accuracy in the classification of cut marks made on fleshed and defleshed bones using convolutional neural networks

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Gabriel Cifuentes-Alcobendas ◽  
Manuel Domínguez-Rodrigo
Keyword(s):  
Machine Learning ◽  
Accurate Method ◽  
High Accuracy ◽  
Machine Learning Algorithms ◽  
Accurate Identification ◽  
Cut Marks ◽  
Eating Meat ◽  
Microscopic Features ◽  
Immense Potential

AbstractAccurate identification of bone surface modifications (BSM) is crucial for the taphonomic understanding of archaeological and paleontological sites. Critical interpretations of when humans started eating meat and animal fat or when they started using stone tools, or when they occupied new continents or interacted with predatory guilds impinge on accurate identifications of BSM. Until now, interpretations of Plio-Pleistocene BSM have been contentious because of the high uncertainty in discriminating among taphonomic agents. Recently, the use of machine learning algorithms has yielded high accuracy in the identification of BSM. A branch of machine learning methods based on imaging, computer vision (CV), has opened the door to a more objective and accurate method of BSM identification. The present work has selected two extremely similar types of BSM (cut marks made on fleshed an defleshed bones) to test the immense potential of artificial intelligence methods. This CV approach not only produced the highest accuracy in the classification of these types of BSM until present (95% on complete images of BSM and 88.89% of images of only internal mark features), but it also has enabled a method for determining which inconspicuous microscopic features determine successful BSM discrimination. The potential of this method in other areas of taphonomy and paleobiology is enormous.

scholarly journals Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 426 ◽  
Author(s):  
Behannis Mena ◽  
Hollis Ashman ◽  
Frank R. Dunshea ◽  
Scott Hutchings ◽  
Minh Ha ◽  
...  
Keyword(s):  
Older Adults ◽  
Consumer Preferences ◽  
Meat Products ◽  
Food Preferences ◽  
Chinese Consumers ◽  
Old Adults ◽  
Older Consumers ◽  
Eating Meat ◽  
Beef Jerky ◽  
Key Drivers

Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate meal and snacking behaviour of older adults towards food, especially meat products, and understand the desirable characteristics of those products. A qualitative multivariate analysis (QMA) focus group with Australian and Chinese older (60–81 years old) adults was conducted. A conjoint concept database was used to determine older consumers’ wants and needs for food in Australia and China. The QMA suggested that Australian consumers are not eating a proper breakfast or dinner but are ‘snacking’ throughout the day. In contrast, Chinese consumers are eating three regular meals through the day and occasionally snacks. For both groups, texture and flavour were key drivers for food choice. Difficulty in eating meat products was evident, e.g., beef jerky was found too dry and hard. Older consumers in China and Australia differed in responses to the four food categories investigated in terms of product traits and segmentation. Both the conjoint analysis and QMA showed that demographics have an impact on consumer preferences towards food. This research suggested that there is an opportunity to create ready-to-eat, nutrient dense products to enhance the wellness of older consumers.

The Debate Over Eating Meat

2012 ◽  
Vol 2 (2) ◽  
pp. 121
Author(s):  
Sapontzis
Keyword(s):  
Eating Meat
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