Search for dissertations about: "gastronomy"

Found 3 swedish dissertations containing the word gastronomy.

2. 1. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy

   Author : Magnus Westling; Åsa Öström; Stefan Wennström; Michael Bom Frøst; Örebro universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Culinary action; culinary arts; cultivated diversity; food design; food science; gastronomic potential; gastronomy; gray peas; meal science; sensory science;

   Abstract : 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. READ MORE

4. 2. Stories of masculinity, gender equality, and culinary progress : On foodwork, cooking, and men in Sweden

   Author : Nicklas Neuman; Christina Fjellström; Lucas Gottzén; Steven Jones; Uppsala universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; foodwork; cooking; food studies; men and masculinities; gender equality; domestic work; culinary excellence; food; gastronomy; celebrity chefs; national identity; androcentrism; homosociality; Kostvetenskap; Food; Nutrition and Dietetics;

   Abstract : 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. READ MORE

5. 3. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis

   Author : Rui Ráice; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Fruits; Vangueria infausta; Mangifera indica; volatile; aroma; blanching; drying; encapsulation; modelling; GC-MS.;

   Abstract : 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. READ MORE