culinary practices
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Appetite ◽  
2021 ◽  
pp. 105743
Author(s):  
Barthélemy Sarda ◽  
Corinne Delamaire ◽  
Anne-Juliette Serry ◽  
Pauline Ducrot

2021 ◽  
Vol 11 (1) ◽  
pp. 31-49
Author(s):  
Petra Lütke ◽  
Robert D. Lemon

The text explores the implicit relationship between food practices and gentrification processes in a neoliberal city. Based on Bourdieu’s capital types, the text explores the ways in which one’s personal taste in food and urban space can lead to the transformation of whole neighbourhoods. In particular, it looks at the role food trucks played in the ways in which an East Austin neighbourhood gentrified from 2012-2020. The research finds that food trucks turn fallow lots into bustling urban spaces and places. Such convivial and vibrant urban settings attract the creative class and drive up property values. We argue that culinary practices, and food trucks in particular, are critical vehicles of the gentrification process.


Widyaparwa ◽  
2020 ◽  
Vol 48 (2) ◽  
pp. 173-185
Author(s):  
NFN Defina

Language learning is closely related to cultural understanding. Culinary is one of the cultures in learning the target language. Culinary practice and culinary tasting are a form of meaningful, authentic learning. Research objectives 1) describe the results of Indonesian culinary practices; 2) student assessment of cultural material by increasing knowledge and language skills; 3) learner advice for culinary teaching materials. Qualitative and quantitative research methods. Data collection techniques through questionnaires, observations, and interviews. Observations and interviews are carried out during culinary practices and when culinary materials are in class, while the survey is distributed after the course ends. There were 10 KNB student respondents. The research was conducted at IPB in December 2018-January, 2019. As a result, with the existence of cultural practices, they were able to share their experiences. In culinary tasting, they express the things that are in their minds. In conclusion, Indonesia's introduction and culinary practices can increase awareness and improve students' language skills.Pembelajaran bahasa berkaitan erat dengan pembelajaran budaya. Kuliner merupakan salah satu budaya dalam pembelajaran bahasa target. Praktik kuliner dan mencicipi kuliner merupakan salah satu bentuk pembelajaran otentik yang bermakna.Tujuan penelitian adalah 1) mendeskripsikan hasil praktik kuliner Indonesia; 2) memberikan penilaian pemelajar terhadap materi kuliner dengan peningkatan pengetahuan dan keterampilan berbahasa; 3) memberikan saran pemelajar untuk materi ajar kuliner. Metode penelitian kualitatif dan kuantitatif. Teknik pengumpulan data melalui kuesioner, pengamatan, dan wawancara. Pengamatan dan wawancara dilakukan saat praktik kuliner dan saat materi kuliner di kelas, sedangkan kuesioner disebarkan setelah kursus berakhir. Responden mahasiswa KNB sebanyak 10 orang. Penelitian dilaksanakan di IPB pada Desember 2018-Januari 2019. Hasilnya, dengan adanya praktik kuliner, mereka dapat menceritakan pengalamannya. Pada pencicipan kuliner, mereka mengungkapkan hal yang ada dalam pikirannya. Simpulannya adalah pengenalan dan praktik kuliner Indonesia mampu menambah pengetahuan dan meningkatkan keterampilan berbahasa pemelajar.


2020 ◽  
Vol 15 (2) ◽  
pp. 104-118
Author(s):  
Sophie Nizard

Abstract: While meat food is valued socially and symbolically as a part of traditional Jewish culinary culture, vegetarianism and veganism among Jews increased quite spectacularly over the past decade, especially in the USA and in Israel. According to rabbis and to interviewees themselves this new way of eating rooted in the Hebrew Bible and in the rabbinic literature. Indeed causing any cruelty or suffering to animals is prohibited according to these sacred sources; this is an absolute principle. Such changes are having effects on the increment of the Cacher, products that are certified “green” and on the increase of vegan friendly restaurants in Israel. The narrative of Jewish women about their food and culinary practices shows those ongoing changes which are often not the result of ideological radical choices.Résumé : Alors que la viande et les produits carnés sont fortement valorisés par la culture culinaire juive traditionnelle, on assiste depuis une dizaine d’années à un développement spectaculaire des pratiques végétariennes ou véganes en milieu juif, en particulier aux Etats-Unis et en Israël. Cette nouvelle manière de manger est justifiée par les mangeurs eux-mêmes et par nombre de rabbins comme prenant sa source dans la Bible hébraïque et dans la littérature rabbinique. En effet, l’interdit de causer de la souffrance aux animaux apparaît comme un principe fort des textes de la tradition juive. Ces changements sont repérables du fait de l’augmentation de l’offre en Israël (apparition de produits green et certifiés « sans matière animale » dans les supermarchés, multiplication de restaurants vegan friendly). Les discours de femmes juives sur leurs pratiques alimentaires et culinaires, recueillis au début de l’année 2020, viennent illustrer ces changements qui s’avèrent progressifs et sont rarement le résultat de choix idéologiques radicaux.


2020 ◽  
pp. 147332502097333
Author(s):  
Timothy SIM

This reflection focuses on the salient racial, cultural and political processes in the response to COVID-19, particularly in Hong Kong and Singapore, using a framework that examines safety and certainty or the lack of it. It begins by examining the awful racism internationally toward Chinese and the unique Chinese culinary practices that has become a contentious focus in this pandemic. It will then reflect on the meaning and impact of political contexts, with reference to the use surgical masks in Hong Kong and Singapore. Next, it will discuss the disruptions and discoveries for social work teaching and learning and practice during this turbulent time. The reflection will end by looking at the silver linings, and re-thinking about safety and certainty for individuals and social work development, as the pandemic continues to evolve.


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