scholarly journals Foods of Oppression

2021 ◽  
Vol 5 ◽  
Author(s):  
Lisa L. Price ◽  
Gisella S. Cruz-Garcia ◽  
Nemer E. Narchi
Keyword(s):  
Indigenous Peoples ◽  
Spatial Scales ◽  
Food Studies ◽  
Food Justice ◽  
Traditional Food ◽  
Traditional Foods ◽  
Food Items ◽  
Different Types ◽  
Preliminary Classification

The growing recognition of food justice as an element of food studies inquiry has opened a productive vein that allows for analyzing the effects of oppression on traditional foods of Indigenous peoples. We provide a preliminary classification of food oppression by presenting several different types of foods from a number of cultures: (1) replaced and repressed foods; (2) disempowered and misrepresented foods; and (3) foods of oppression of the dispossessed. Our main argument is that these food types represent different faces of oppression and state power that, regardless of the inherent differences, have permeated diets and imaginaries in various spatial scales and, in doing so, have caused deprivation in local communities, despite being accepted in many cases as traditional food items in oppressed cultures. We conducted a systematic literature review in Scopus focusing on the traditional foods of Indigenous people and elements of oppression and revitalization. The results of our review are discussed in light of what we identify as aspects of culinary oppression. We conclude our paper by sketching the plausible first steps for redemptory solutions based on Indigenous food work aimed at reclaiming basic revalorization and revitalization.

Sharing Indigenous Foods Through Stories and Recipes

2020 ◽  
pp. 1-5
Author(s):  
Kelly Skinner ◽  
Hannah Tait Neufeld ◽  
Emily Murray ◽  
Suzanne Hajto ◽  
Laurie Andrews ◽  
...  
Keyword(s):  
Knowledge Transfer ◽  
Indigenous Peoples ◽  
Health Professionals ◽  
Working Group ◽  
Cross Cultural ◽  
Traditional Food ◽  
Traditional Foods ◽  
The Creation ◽  
Indigenous Foods ◽  
Selection Of

Participants at the second National Gathering of the Aboriginal Nutrition Network (ANN) were encouraged to submit their favourite traditional recipes. Approximately 40 were received, and a volunteer working group contacted contributors to assist in the creation of a recipe resource with a selection of 12 recipes that included traditional ingredients to promote Indigenous foodways. All contributors were interviewed to share stories about their recipes. Each recipe was then tested, photographed, and developed into a resource handout that was disseminated to a variety of stakeholders. Afterwards, a brief survey was conducted with ANN recipients of the recipes (n = 23) to evaluate the recipe collection. When asked, “Prior to learning about this resource, was a collection of recipes using traditional foods something that you or the communities you work with were interested in?” all respondents answered yes. Nearly all found the recipes easy to follow (91%), and that they were applicable to the interests or needs of the communities they work with (83%). Preserving recipes and building opportunities for dietitians and other health professionals to contribute to traditional food recipe collections facilitates increased knowledge transfer, enhanced cross-cultural understanding, and is generally a useful tool for those working with Indigenous Peoples in Canada.

Language patterns and ATTITUDE

2009 ◽  
Vol 16 (2) ◽  
pp. 165-192 ◽  
Author(s):  
Monika Bednarek
Keyword(s):  
Systemic Functional Linguistics ◽  
Appraisal Theory ◽  
Functional Linguistics ◽  
Corpus Linguistic ◽  
Linguistic Evidence ◽  
Linguistic Patterns ◽  
Different Types ◽  
Evaluative Meaning ◽  
Preliminary Classification

Interpersonal or evaluative meaning has been described in systemic functional linguistics with the help of appraisal theory (Martin & White 2005), which distinguishes between different types of evaluation. One sub-system of APPRAISAL is ATTITUDE, which is further divided into APPRECIATION, JUDGEMENT and AFFECT. This paper uses corpus-linguistic evidence to investigate how far linguistic patterns support this classification, and whether they can be used as a ‘diagnostic’ for distinguishing types of ATTITUDE (as has been proposed in appraisal theory). It argues that two different aspects of APPRAISAL need to be considered: the kinds of attitudinal lexis (in terms of evaluative standards which are inscribed in this lexis) and the kinds of attitudinal targets or types of attitudinal assessment, and that this distinction has not been sufficiently considered in appraisal theory so far. A preliminary classification of attitudinal lexis is also suggested, and a new sub-category of ATTITUDE proposed (COVERT AFFECT).

scholarly journals Acceptance of Traditional Foods (Barobbo) for Primary School Children Student

2019 ◽  
Vol 25 (2) ◽  
pp. 20
Author(s):  
A.Riska Kumala Majid ◽  
Sukmawati Sukmawati ◽  
Sirajuddin Sirajuddin
Keyword(s):  
Primary School ◽  
The Body ◽  
Primary School Children ◽  
Traditional Food ◽  
Traditional Foods ◽  
Yellow Corn ◽  
The People ◽  
Different Types ◽  
Good For ◽  
Research Analysis

Barobbo is a typical Bugis food made from corn by adding vegetables and animal dishes. Barobbo is a food rich in protein, vitamins, and minerals which are needed by the body. This research aims to determine the acceptance of traditional food (Barobbo) for the student in primary school. The Research is conducted by a laboratory test. The research was testing on the untrained student which are Primary School of Berbantuan Muhammadiayah II Berua, Grade IV around 30 students. The data of the research analysis was using independent sample t-test with SPSS program. The results showed that the acceptance of this traditional food (Barobbo) which was made by using yellow corn was mostly good for 17 people (57%) and less for 13 people (43%). The acceptance of traditional food was made by using white corn was mostly good for 27 people (90%) and less for 3 people (10%). The statistical result of the test shows that there was a different level of acceptance to the students by using 2 different types of corn. Comparison between yellow and white corn is p<0,05 (0.032). The recommendation for this traditional food (Barobbo) is used as an alternative to PMT-AS, in addition to the ingredients which is very familiar among the people already. beside that this traditional food barobbo has a high nutritional content.

scholarly journals Exploring the Perceptions of and Experiences with Traditional Foods among First Nations Female Youth: A Participatory Photovoice Study

2020 ◽  
Vol 17 (7) ◽  
pp. 2214
Author(s):  
Rebecca Hanemaayer ◽  
Kimberley Anderson ◽  
Jess Haines ◽  
Kitty RLynn Lickers ◽  
Adrianne Lickers Xavier ◽  
...  
Keyword(s):  
Urban Communities ◽  
First Nations ◽  
Indigenous Peoples ◽  
Well Being ◽  
Food Choices ◽  
Traditional Food ◽  
Structured Interviews ◽  
Traditional Foods ◽  
Community Based ◽  
Photovoice Methodology

Traditional foods contribute to the health and well-being of Indigenous Peoples. Many Indigenous Peoples within Canada have expressed a desire to consume more traditional foods; however, there are a number of barriers to doing so. Southern and urban communities face unique challenges associated with traditional food consumption. To address these concerns and build on community interests in a Haudenosaunee community in Southern Ontario, a participatory research project was initiated. This community-based study utilized Photovoice methodology to explore the perceptions of and experiences with traditional foods among local youth. Participants ranging in age from 15–22 (n = 5) took photos of their local food environments, including locations where foods were acquired, consumed, prepared, or shared during two seasons of the year. Semi-structured interviews were conducted to collect participants’ stories behind 8–10 self-selected images. A thematic analysis was subsequently utilized to identify patterns and themes illustrated by the photos and interview content. The youth conveyed contextual understandings of traditional foods and a preference for these items, despite their limited consumption, preparation or harvesting of these foods. The youth also identified the important influence of families and communities on their individual perceptions and experiences with traditional foods. Recommendations to reduce barriers to traditional food choices among youth are made.

scholarly journals Ethical Banking and Poverty Alleviation Banking: The Two Sides of the Same Solidary Coin

2021 ◽  
Vol 13 (21) ◽  
pp. 11977
Author(s):  
María del Carmen Valls Martínez ◽  
Pedro Antonio Martín-Cervantes ◽  
Sandra Peña Rodríguez
Keyword(s):  
Poverty Alleviation ◽  
Developed Countries ◽  
Developing Nations ◽  
Financial Sustainability ◽  
Different Types ◽  
Per Se ◽  
And Cluster Analysis ◽  
Two Sides ◽  
Preliminary Classification

(1) Background: The growing number of banking entities linked to the field of banking since the 1980s requires a preliminary classification of this sector in order to identify the main stylized facts of this wide conglomerate of institutions oriented to financial sustainability as well as the establishment of an effective differentiation that can objectively distinguish the different types of institutions operating in this subfield of finance. The objective of this research is to obtain a frame of reference by determining the main defining characteristics of these entities and their differentiating elements, by verifying, on an analytical basis, the ways in which they provide a social service in the pursuit of financial inclusion. (2) Methods: A double methodological perspective is used jointly: Factor Analysis and Cluster Analysis. (3) Results: It was possible to delimit two significant groups: Ethical Banks per se and Poverty Alleviation Banks, defining their main differences and analogies. (4) The taxonomy conducted revealed that Ethical Banks per se are primarily established in developed countries, while Poverty Alleviation Banks focus their actions on developing nations. Based on this classification, we establish a series of practical policies that support the future deployment of sustainable banking.

Moving Time vs. Frame-relative motion

2020 ◽  
Vol 12 (2) ◽  
pp. 272-314
Author(s):  
Kevin Ezra Moore
Keyword(s):  
Frame Analysis ◽  
Specific Structure ◽  
Semantic Structure ◽  
Motion Event ◽  
Different Types ◽  
Cognitive Semantic ◽  
Fictive Motion ◽  
Preliminary Classification ◽  
Selective Integration

Abstract There is an elaborate analogy between Moving Time (composed of primary metaphors; e.g. Christmas is approaching) and Frame-relative Fictive Motion (e.g. Your destination is approaching). It has been suggested that this analogy could be involved in the motivation of Moving Time. However, a semantic frame analysis that includes all stages of the motion event shows that this analogy could not be involved in the motivation of Moving Time. It is further argued that Moving Time and Frame-relative Fictive Motion are instances of different types of cognitive-semantic structure. Moving Time is a selective integration of concepts from frames that do not share elements with each other, whereas Frame-relative Fictive Motion presupposes a single semantic frame. For the purpose of distinguishing fictive motion from primary metaphor (e.g. Moving Time), Coextension-path and Pattern-path fictive motion are studied in addition to Frame-relative. These three types of fictive motion can be distinguished from primary metaphor because they involve the integration of concepts from frames that share specific structure, whereas primary metaphor involves frames that do not share specific structure. In a preliminary classification of fictive motion as a type of metaphor, all three types of fictive motion discussed may be classified as resemblance-based metaphors. Coextension-path and Frame-relative fictive motion are also motivated by correlations in experience. These correlations, however, are different in kind from those that motivate primary metaphor.

Dual stain kit for the microscopic gram classification of ocular infection bacteria

1993 ◽  
Vol 51 ◽  
pp. 248-249
Author(s):  
Jacob S. Hanker ◽  
Dale N. Holdren ◽  
Kenneth L. Cohen ◽  
Beverly L. Giammara
Keyword(s):  
Contact Lenses ◽  
Ocular Infection ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Gram Staining ◽  
Ocular Infections ◽  
Different Types ◽  
Culture Positive ◽  
Increased Susceptibility

Keratitis and conjunctivitis (infections of the cornea or conjunctiva) are ocular infections caused by various bacteria, fungi, viruses or parasites; bacteria, however, are usually prominent. Systemic conditions such as alcoholism, diabetes, debilitating disease, AIDS and immunosuppressive therapy can lead to increased susceptibility but trauma and contact lens use are very important factors. Gram-negative bacteria are most frequently cultured in these situations and Pseudomonas aeruginosa is most usually isolated from culture-positive ulcers of patients using contact lenses. Smears for staining can be obtained with a special swab or spatula and Gram staining frequently guides choice of a therapeutic rinse prior to the report of the culture results upon which specific antibiotic therapy is based. In some cases staining of the direct smear may be diagnostic in situations where the culture will not grow. In these cases different types of stains occasionally assist in guiding therapy.

Explanatory Power for Medical Expert Systems: Studies in the Representation of Causal Relationships for Clinical Consultations

1982 ◽  
Vol 21 (03) ◽  
pp. 127-136 ◽  
Author(s):  
J. W. Wallis ◽  
E. H. Shortliffe
Keyword(s):  
Explanatory Power ◽  
Prototype System ◽  
Inference Rules ◽  
Medical Expert ◽  
Comprehensive Knowledge ◽  
Different Types ◽  
Medical Expert Systems ◽  
Explanation System ◽  
Systems Studies

This paper reports on experiments designed to identify and implement mechanisms for enhancing the explanation capabilities of reasoning programs for medical consultation. The goals of an explanation system are discussed, as is the additional knowledge needed to meet these goals in a medical domain. We have focussed on the generation of explanations that are appropriate for different types of system users. This task requires a knowledge of what is complex and what is important; it is further strengthened by a classification of the associations or causal mechanisms inherent in the inference rules. A causal representation can also be used to aid in refining a comprehensive knowledge base so that the reasoning and explanations are more adequate. We describe a prototype system which reasons from causal inference rules and generates explanations that are appropriate for the user.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 312
Author(s):  
Wagiati Wagiati
Keyword(s):  
Qualitative Method ◽  
Language Shift ◽  
Traditional Food ◽  
Traditional Foods ◽  
Internal Factors ◽  
Language Retention ◽  
Data Source ◽  
Linguistic Innovation ◽  
Lexical Innovation ◽  
Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

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