subject:(Food AND culture)

University of Guelph

1. Jespersen, Lone. Measuring Food Safety Culture in Food Manufacturing.

Degree: MS, Department of Food Science, 2014, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8424

► This thesis is an investigation of. This body of work introduces five capability areas that food manufacturers should be aware of and willing to be… (more)

Subjects/Keywords: Food safety culture; food manufacturing

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APA (6^th Edition):

Jespersen, L. (2014). Measuring Food Safety Culture in Food Manufacturing. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8424

Chicago Manual of Style (16^th Edition):

Jespersen, Lone. “Measuring Food Safety Culture in Food Manufacturing.” 2014. Masters Thesis, University of Guelph. Accessed March 04, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8424.

MLA Handbook (7^th Edition):

Jespersen, Lone. “Measuring Food Safety Culture in Food Manufacturing.” 2014. Web. 04 Mar 2021.

Vancouver:

Jespersen L. Measuring Food Safety Culture in Food Manufacturing. [Internet] [Masters thesis]. University of Guelph; 2014. [cited 2021 Mar 04]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8424.

Council of Science Editors:

Jespersen L. Measuring Food Safety Culture in Food Manufacturing. [Masters Thesis]. University of Guelph; 2014. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8424

Texas A&M University

2. Santibanez-Rivera, Rodrigo. A Case Study of Food Safety Culture Within a Retailer Corporate Culture.

Degree: PhD, Agricultural Leadership, Education, and Communications, 2011, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7365

► The retail business has been negatively affected due to the increasing customer concerns about food safety and the recent events related to microbiological and chemical… (more)

Subjects/Keywords: Food Safety Culture; Food Safety; Education

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APA (6^th Edition):

Santibanez-Rivera, R. (2011). A Case Study of Food Safety Culture Within a Retailer Corporate Culture. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7365

Chicago Manual of Style (16^th Edition):

Santibanez-Rivera, Rodrigo. “A Case Study of Food Safety Culture Within a Retailer Corporate Culture.” 2011. Doctoral Dissertation, Texas A&M University. Accessed March 04, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7365.

MLA Handbook (7^th Edition):

Santibanez-Rivera, Rodrigo. “A Case Study of Food Safety Culture Within a Retailer Corporate Culture.” 2011. Web. 04 Mar 2021.

Vancouver:

Santibanez-Rivera R. A Case Study of Food Safety Culture Within a Retailer Corporate Culture. [Internet] [Doctoral dissertation]. Texas A&M University; 2011. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7365.

Council of Science Editors:

Santibanez-Rivera R. A Case Study of Food Safety Culture Within a Retailer Corporate Culture. [Doctoral Dissertation]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7365

Purdue University

3. Gee, Amanda C. An Exploratory Study of Client Culture, Meat Perceptions, Social Climate, and Information Preferences in Northwest Indiana Food Pantries.

Degree: MS, Youth Development and Agricultural Education, 2015, Purdue University

URL: https://docs.lib.purdue.edu/open_access_theses/1177

► Food insecurity has been an increasingly important, and troubling, issue across the nation and world in the last 20 years. Definitions of food insecurity vary,… (more)

▼ Food insecurity has been an increasingly important, and troubling, issue across the nation and world in the last 20 years. Definitions of food insecurity vary, but the core idea is that food insecure people are unable to acquire enough food to have a healthy life. Lack of dependable access to healthy food can lead to additional concerns. Visiting hunger-relief organizations is one of the primary coping strategies used by the food insecure. In the U.S., approximately 46.5 million individuals, or 17.5 million households – more than 14 percent of the population – used the hunger-relief network Feeding America in 2013. This network includes food banks and food pantries, and individuals using these organizations are referred to as food pantry clients. Few studies have focused on food insecurity at the individual client and individual pantry level. The current exploratory research was designed to explore client culture, client perceptions of meat quality and packaging, social climate of pantries, and information preferences in a selected community of northwest Indiana food pantries. Specifically, the research objectives were to: 1) describe the culture of food pantry clients, especially clients’ values and perceptions towards meat in the diet and meat donated to pantries; 2) describe the social climate of selected food pantries; and 3) investigate food pantry client preferences for receiving information about food and learning food preparation techniques. The study used two theoretical perspectives, social cognitive theory and means-end chain theory, to investigate how and why clients make decisions about food. Three sources of qualitative data, client interviews, pantry director interviews, and pantry observations, were collected and analyzed. Findings revealed that, when planning a meal, clients valued good health, children’s futures, and feeding themselves and their family. Most clients perceived meat to be important in their diets, and preferred chicken or beef to other meats. On average, they perceived the meat and meat packaging received through pantries to be adequate to good. Clients communicated a preference for more information on foods available at pantries. They also expressed a reliance on pantries, but the reliance involved a number of complex nuances. Recommendations for the selected food bank, food pantries, and future research include: 1) the need to define protein in the context of agency, 2) the need to examine context-dependent agency in the realm of pantries and available food choices, and 3) the need to critically examine avenues for information sharing. Advisors/Committee Members: Abigail Borron, Mark A Tucker, B. Allen Talbert.

Subjects/Keywords: culture; food insecurity; food pantry; Indiana; qualitative

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APA (6^th Edition):

Gee, A. C. (2015). An Exploratory Study of Client Culture, Meat Perceptions, Social Climate, and Information Preferences in Northwest Indiana Food Pantries. (Thesis). Purdue University. Retrieved from https://docs.lib.purdue.edu/open_access_theses/1177

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Gee, Amanda C. “An Exploratory Study of Client Culture, Meat Perceptions, Social Climate, and Information Preferences in Northwest Indiana Food Pantries.” 2015. Thesis, Purdue University. Accessed March 04, 2021. https://docs.lib.purdue.edu/open_access_theses/1177.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Gee, Amanda C. “An Exploratory Study of Client Culture, Meat Perceptions, Social Climate, and Information Preferences in Northwest Indiana Food Pantries.” 2015. Web. 04 Mar 2021.

Vancouver:

Gee AC. An Exploratory Study of Client Culture, Meat Perceptions, Social Climate, and Information Preferences in Northwest Indiana Food Pantries. [Internet] [Thesis]. Purdue University; 2015. [cited 2021 Mar 04]. Available from: https://docs.lib.purdue.edu/open_access_theses/1177.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gee AC. An Exploratory Study of Client Culture, Meat Perceptions, Social Climate, and Information Preferences in Northwest Indiana Food Pantries. [Thesis]. Purdue University; 2015. Available from: https://docs.lib.purdue.edu/open_access_theses/1177

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Vermont

4. Duff, Molly E. Would I Eat This? Negotiating the Boundaries of Risk and Service in the Kitchen.

Degree: Anthropology, 2017, University of Vermont

URL: https://scholarworks.uvm.edu/hcoltheses/144

► Foodborne illness represents a significant threat in the modern food system as an estimated 1 in 6 people in the United States get sick… (more)

Subjects/Keywords: Food Safety; Anthropology; Food and Culture

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APA (6^th Edition):

Duff, M. E. (2017). Would I Eat This? Negotiating the Boundaries of Risk and Service in the Kitchen. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/hcoltheses/144

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Duff, Molly E. “Would I Eat This? Negotiating the Boundaries of Risk and Service in the Kitchen.” 2017. Thesis, University of Vermont. Accessed March 04, 2021. https://scholarworks.uvm.edu/hcoltheses/144.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Duff, Molly E. “Would I Eat This? Negotiating the Boundaries of Risk and Service in the Kitchen.” 2017. Web. 04 Mar 2021.

Vancouver:

Duff ME. Would I Eat This? Negotiating the Boundaries of Risk and Service in the Kitchen. [Internet] [Thesis]. University of Vermont; 2017. [cited 2021 Mar 04]. Available from: https://scholarworks.uvm.edu/hcoltheses/144.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Duff ME. Would I Eat This? Negotiating the Boundaries of Risk and Service in the Kitchen. [Thesis]. University of Vermont; 2017. Available from: https://scholarworks.uvm.edu/hcoltheses/144

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Delft University of Technology

5. PAPACHRISTOPOULOU, ELLI (author). Culinary Cultures.

Degree: 2020, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:7a9b0d28-7874-46af-8f21-c78192878e91

►

"Culinary Cultures" understands the dietary story of Gibraltar, as well as the way in which it incorporates relevant change. A new food culture is developed… (more)

▼

"Culinary Cultures" understands the dietary story of Gibraltar, as well as the way in which it incorporates relevant change. A new food culture is developed from production to consumption across the peninsula and over time, gradually alleviating Gibraltar’s culinary life. "Culinary Cultures" introduces a change in the familiar setting of the Public Market, highlighting particularities that it already offers, aiming to smoothly imbue the shift in the local culture. Making people aware becomes then a strategy to shrink the current ratio of obesity and overweight residents that affects three out of five Gibraltarians. The purge of the current “effortless” street food culture should be an invitation for participation, resulting in an understanding of what we should consume and how. Gibraltar’s expected population doubles by 2050 and becomes even more diverse in terms of the nationalities living in the territory. As a result, its survival depends on the maintenance of its differences, and even its further differentiation. Incorporating new dietary habits and dining settings of people from northern Africa and east Asia becomes the new challenge. Within the scenario of the local food production around this infertile land, architecture in relation to food has the chance to alter its current consequential condition. Food and dining should not take place in generic spaces that happen to be there, but in spaces created to host them and enhance a coherent food culture across the territory. The ritual of eating in "A Gibraltar in the Making" is an integral part of the coastline and even the sea, materializing in a multilayered scenario from production to consumption. The “Vessel Food” becomes a symbolic place to dine with friends, where the production and preparation of food takes place in a performative manner in front of consumers. In a contemporary urbanized society like Gibraltar, cooking provides one chance most people have of taking some control over what they eat. Cooking is not just about what goes on in the kitchen, it is a pivotal point in the food chain—the one that arguably affects everything else in it. Cooking, like talking and writing, requires education— and like these essential skills, it comes easily once you know how.

Beyond the Rock

Architecture, Urbanism and Building Sciences

Advisors/Committee Members: Riedijk, M. (mentor), Frausto, S.E. (mentor), Corbett, H.P.S. (mentor), Rosbottom, D.J. (graduation committee), Delft University of Technology (degree granting institution).

Subjects/Keywords: food chain; Gibraltar; Food; Culture; habits

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APA (6^th Edition):

PAPACHRISTOPOULOU, E. (. (2020). Culinary Cultures. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:7a9b0d28-7874-46af-8f21-c78192878e91

Chicago Manual of Style (16^th Edition):

PAPACHRISTOPOULOU, ELLI (author). “Culinary Cultures.” 2020. Masters Thesis, Delft University of Technology. Accessed March 04, 2021. http://resolver.tudelft.nl/uuid:7a9b0d28-7874-46af-8f21-c78192878e91.

MLA Handbook (7^th Edition):

PAPACHRISTOPOULOU, ELLI (author). “Culinary Cultures.” 2020. Web. 04 Mar 2021.

Vancouver:

PAPACHRISTOPOULOU E(. Culinary Cultures. [Internet] [Masters thesis]. Delft University of Technology; 2020. [cited 2021 Mar 04]. Available from: http://resolver.tudelft.nl/uuid:7a9b0d28-7874-46af-8f21-c78192878e91.

Council of Science Editors:

PAPACHRISTOPOULOU E(. Culinary Cultures. [Masters Thesis]. Delft University of Technology; 2020. Available from: http://resolver.tudelft.nl/uuid:7a9b0d28-7874-46af-8f21-c78192878e91

University of Alberta

6. Funabashi, Eric. Obentō Talks: Women’s Use of Social Media to Communicate in Japanese Food Culture.

Degree: MA, Department of East Asian Studies, 2016, University of Alberta

URL: https://era.library.ualberta.ca/files/cg158bh38h

► Bento is not just a meal in Japan. Immersed in Japanese food culture, the ready-to-eat lunch box has more cultural than edible functions as it… (more)

Subjects/Keywords: Blogs; Bento; Japanese food culture

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APA (6^th Edition):

Funabashi, E. (2016). Obentō Talks: Women’s Use of Social Media to Communicate in Japanese Food Culture. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/cg158bh38h

Chicago Manual of Style (16^th Edition):

Funabashi, Eric. “Obentō Talks: Women’s Use of Social Media to Communicate in Japanese Food Culture.” 2016. Masters Thesis, University of Alberta. Accessed March 04, 2021. https://era.library.ualberta.ca/files/cg158bh38h.

MLA Handbook (7^th Edition):

Funabashi, Eric. “Obentō Talks: Women’s Use of Social Media to Communicate in Japanese Food Culture.” 2016. Web. 04 Mar 2021.

Vancouver:

Funabashi E. Obentō Talks: Women’s Use of Social Media to Communicate in Japanese Food Culture. [Internet] [Masters thesis]. University of Alberta; 2016. [cited 2021 Mar 04]. Available from: https://era.library.ualberta.ca/files/cg158bh38h.

Council of Science Editors:

Funabashi E. Obentō Talks: Women’s Use of Social Media to Communicate in Japanese Food Culture. [Masters Thesis]. University of Alberta; 2016. Available from: https://era.library.ualberta.ca/files/cg158bh38h

Victoria University of Wellington

7. Petersen, Grant. Washoku Down Under: The Localisation of Japanese Food in New Zealand.

Degree: 2017, Victoria University of Wellington

URL: http://hdl.handle.net/10063/6604

► In this thesis I will examine the ways in which washoku (lit. Japanese food) has been adopted and adapted in New Zealand, by both New… (more)

Subjects/Keywords: Japanese food; Culinary history; Culture

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APA (6^th Edition):

Petersen, G. (2017). Washoku Down Under: The Localisation of Japanese Food in New Zealand. (Masters Thesis). Victoria University of Wellington. Retrieved from http://hdl.handle.net/10063/6604

Chicago Manual of Style (16^th Edition):

Petersen, Grant. “Washoku Down Under: The Localisation of Japanese Food in New Zealand.” 2017. Masters Thesis, Victoria University of Wellington. Accessed March 04, 2021. http://hdl.handle.net/10063/6604.

MLA Handbook (7^th Edition):

Petersen, Grant. “Washoku Down Under: The Localisation of Japanese Food in New Zealand.” 2017. Web. 04 Mar 2021.

Vancouver:

Petersen G. Washoku Down Under: The Localisation of Japanese Food in New Zealand. [Internet] [Masters thesis]. Victoria University of Wellington; 2017. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10063/6604.

Council of Science Editors:

Petersen G. Washoku Down Under: The Localisation of Japanese Food in New Zealand. [Masters Thesis]. Victoria University of Wellington; 2017. Available from: http://hdl.handle.net/10063/6604

Victoria University of Wellington

8. Kudo, Kathey Kyoko. Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food.

Degree: 2011, Victoria University of Wellington

URL: http://hdl.handle.net/10063/4531

► This thesis examines the previously under-explored area of the intersection of individuals’ cultural and gender identity in relation to food within the framework of New… (more)

Subjects/Keywords: Gender identity; Food culture; Family

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APA (6^th Edition):

Kudo, K. K. (2011). Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food. (Masters Thesis). Victoria University of Wellington. Retrieved from http://hdl.handle.net/10063/4531

Chicago Manual of Style (16^th Edition):

Kudo, Kathey Kyoko. “Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food.” 2011. Masters Thesis, Victoria University of Wellington. Accessed March 04, 2021. http://hdl.handle.net/10063/4531.

MLA Handbook (7^th Edition):

Kudo, Kathey Kyoko. “Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food.” 2011. Web. 04 Mar 2021.

Vancouver:

Kudo KK. Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food. [Internet] [Masters thesis]. Victoria University of Wellington; 2011. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10063/4531.

Council of Science Editors:

Kudo KK. Food and Identity in New Zealand: the Cross-Generational Transmission of Cultural and Gender Identity through Food. [Masters Thesis]. Victoria University of Wellington; 2011. Available from: http://hdl.handle.net/10063/4531

George Mason University

9. Liff, Benjamin. Culture Shock: China Stories .

Degree: 2015, George Mason University

URL: http://hdl.handle.net/1920/9777

► This thesis is a non-linear memoir and travelogue tracking the narrator’s experiences moving to central China, joining the mixed community of fellow expats and Chinese… (more)

Subjects/Keywords: China; travel; food; culture

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APA (6^th Edition):

Liff, B. (2015). Culture Shock: China Stories . (Thesis). George Mason University. Retrieved from http://hdl.handle.net/1920/9777

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Liff, Benjamin. “Culture Shock: China Stories .” 2015. Thesis, George Mason University. Accessed March 04, 2021. http://hdl.handle.net/1920/9777.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Liff, Benjamin. “Culture Shock: China Stories .” 2015. Web. 04 Mar 2021.

Vancouver:

Liff B. Culture Shock: China Stories . [Internet] [Thesis]. George Mason University; 2015. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1920/9777.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Liff B. Culture Shock: China Stories . [Thesis]. George Mason University; 2015. Available from: http://hdl.handle.net/1920/9777

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of KwaZulu-Natal

10. Oni, Femi Emmanuel. Memory, identity and food production among Zimbabwean migrants in Durban, South Africa.

Degree: 2018, University of KwaZulu-Natal

URL: https://researchspace.ukzn.ac.za/handle/10413/17120

► This study answered questions about the experiences and factors considered in food identification and choice among Zimbabwean migrants, the value chain of food choices among… (more)

Subjects/Keywords: Zimbabwean migrants.; Food identification.; Food choices.; Food value chain.; Food mapping.; Food culture.

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APA (6^th Edition):

Oni, F. E. (2018). Memory, identity and food production among Zimbabwean migrants in Durban, South Africa. (Thesis). University of KwaZulu-Natal. Retrieved from https://researchspace.ukzn.ac.za/handle/10413/17120

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Oni, Femi Emmanuel. “Memory, identity and food production among Zimbabwean migrants in Durban, South Africa.” 2018. Thesis, University of KwaZulu-Natal. Accessed March 04, 2021. https://researchspace.ukzn.ac.za/handle/10413/17120.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Oni, Femi Emmanuel. “Memory, identity and food production among Zimbabwean migrants in Durban, South Africa.” 2018. Web. 04 Mar 2021.

Vancouver:

Oni FE. Memory, identity and food production among Zimbabwean migrants in Durban, South Africa. [Internet] [Thesis]. University of KwaZulu-Natal; 2018. [cited 2021 Mar 04]. Available from: https://researchspace.ukzn.ac.za/handle/10413/17120.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Oni FE. Memory, identity and food production among Zimbabwean migrants in Durban, South Africa. [Thesis]. University of KwaZulu-Natal; 2018. Available from: https://researchspace.ukzn.ac.za/handle/10413/17120

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Louisiana State University

11. Whitfield, Kristi Renee. Canning foods and selling modernity: the canned food industry and consumer culture, 1898-1945.

Degree: PhD, History, 2012, Louisiana State University

URL: etd-10082012-141849 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3499

► At the turn of the twentieth century, Americans feared commercially canned foods. From the Spanish American War until well into the 1920’s, canned foods received… (more)

Subjects/Keywords: science culture; Good Housekeeping; food policy; botulism; consumer culture; canned food

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APA (6^th Edition):

Whitfield, K. R. (2012). Canning foods and selling modernity: the canned food industry and consumer culture, 1898-1945. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-10082012-141849 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3499

Chicago Manual of Style (16^th Edition):

Whitfield, Kristi Renee. “Canning foods and selling modernity: the canned food industry and consumer culture, 1898-1945.” 2012. Doctoral Dissertation, Louisiana State University. Accessed March 04, 2021. etd-10082012-141849 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3499.

MLA Handbook (7^th Edition):

Whitfield, Kristi Renee. “Canning foods and selling modernity: the canned food industry and consumer culture, 1898-1945.” 2012. Web. 04 Mar 2021.

Vancouver:

Whitfield KR. Canning foods and selling modernity: the canned food industry and consumer culture, 1898-1945. [Internet] [Doctoral dissertation]. Louisiana State University; 2012. [cited 2021 Mar 04]. Available from: etd-10082012-141849 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3499.

Council of Science Editors:

Whitfield KR. Canning foods and selling modernity: the canned food industry and consumer culture, 1898-1945. [Doctoral Dissertation]. Louisiana State University; 2012. Available from: etd-10082012-141849 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3499

The Ohio State University

12. Cary, Adelaide Stull. The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua.

Degree: MA, Anthropology, 2017, The Ohio State University

URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1494259342318402

► Food insecurity (FI) is often associated with lower dietary diversity (DD), which can have important implications for human health. In this thesis, I tested the… (more)

Subjects/Keywords: Physical Anthropology; food security; dietary preference; dietary diversity; culture; food culture

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APA (6^th Edition):

Cary, A. S. (2017). The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1494259342318402

Chicago Manual of Style (16^th Edition):

Cary, Adelaide Stull. “The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua.” 2017. Masters Thesis, The Ohio State University. Accessed March 04, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1494259342318402.

MLA Handbook (7^th Edition):

Cary, Adelaide Stull. “The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua.” 2017. Web. 04 Mar 2021.

Vancouver:

Cary AS. The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua. [Internet] [Masters thesis]. The Ohio State University; 2017. [cited 2021 Mar 04]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1494259342318402.

Council of Science Editors:

Cary AS. The Meaning of Dietary Diversity: Cultural Ideals and Food Insecurity in Nicaragua. [Masters Thesis]. The Ohio State University; 2017. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1494259342318402

13. Lamory, Noémie. The impact of culture on the food consumption process : The case of Sweden from a French perspective.

Degree: Business Administration, 2016, Umeå University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-122873

► The purpose of this study is to examine the extent of which culture influences the food consumption process. More specifically, our research will focus… (more)

Subjects/Keywords: Consumer; consumer behaviour; culture; meanings of culture; culture and society; food; food consumption; food and culture; mass consumption

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APA (6^th Edition):

Lamory, N. (2016). The impact of culture on the food consumption process : The case of Sweden from a French perspective. (Thesis). Umeå University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-122873

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Lamory, Noémie. “The impact of culture on the food consumption process : The case of Sweden from a French perspective.” 2016. Thesis, Umeå University. Accessed March 04, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-122873.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Lamory, Noémie. “The impact of culture on the food consumption process : The case of Sweden from a French perspective.” 2016. Web. 04 Mar 2021.

Vancouver:

Lamory N. The impact of culture on the food consumption process : The case of Sweden from a French perspective. [Internet] [Thesis]. Umeå University; 2016. [cited 2021 Mar 04]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-122873.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lamory N. The impact of culture on the food consumption process : The case of Sweden from a French perspective. [Thesis]. Umeå University; 2016. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-122873

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Victoria

14. Osborne, Marilyn. Commodified tastes: the narratives supporting consumer purchase of organics.

Degree: Dept. of Sociology, 2011, University of Victoria

URL: http://hdl.handle.net/1828/3768

► The booming organic food industry has led to an increased complexity in the way in which organic foods are marketed. Consumers now encounter a multitude… (more)

Subjects/Keywords: food culture; organic food; content analysis; organic narratives; sociology of food

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APA (6^th Edition):

Osborne, M. (2011). Commodified tastes: the narratives supporting consumer purchase of organics. (Masters Thesis). University of Victoria. Retrieved from http://hdl.handle.net/1828/3768

Chicago Manual of Style (16^th Edition):

Osborne, Marilyn. “Commodified tastes: the narratives supporting consumer purchase of organics.” 2011. Masters Thesis, University of Victoria. Accessed March 04, 2021. http://hdl.handle.net/1828/3768.

MLA Handbook (7^th Edition):

Osborne, Marilyn. “Commodified tastes: the narratives supporting consumer purchase of organics.” 2011. Web. 04 Mar 2021.

Vancouver:

Osborne M. Commodified tastes: the narratives supporting consumer purchase of organics. [Internet] [Masters thesis]. University of Victoria; 2011. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1828/3768.

Council of Science Editors:

Osborne M. Commodified tastes: the narratives supporting consumer purchase of organics. [Masters Thesis]. University of Victoria; 2011. Available from: http://hdl.handle.net/1828/3768

University of Toronto

15. Lee, Cammy S.H. I Eat; Therefore I Am: Constructing Identities Through Food.

Degree: 2015, University of Toronto

URL: http://hdl.handle.net/1807/70322

►

This autoethnography focuses on the role food played in my identity formation. In approaching this, the following thesis is divided into the three "meal times"… (more)

Subjects/Keywords: autoethnography; culture; ethnicity; food; identity; narratives; 0515

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APA (6^th Edition):

Lee, C. S. H. (2015). I Eat; Therefore I Am: Constructing Identities Through Food. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/70322

Chicago Manual of Style (16^th Edition):

Lee, Cammy S H. “I Eat; Therefore I Am: Constructing Identities Through Food.” 2015. Masters Thesis, University of Toronto. Accessed March 04, 2021. http://hdl.handle.net/1807/70322.

MLA Handbook (7^th Edition):

Lee, Cammy S H. “I Eat; Therefore I Am: Constructing Identities Through Food.” 2015. Web. 04 Mar 2021.

Vancouver:

Lee CSH. I Eat; Therefore I Am: Constructing Identities Through Food. [Internet] [Masters thesis]. University of Toronto; 2015. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1807/70322.

Council of Science Editors:

Lee CSH. I Eat; Therefore I Am: Constructing Identities Through Food. [Masters Thesis]. University of Toronto; 2015. Available from: http://hdl.handle.net/1807/70322

University of the Western Cape

16. Matenda, Job. The cultural and religious significance of indigenous vegetables: A case study of the Chionekano-ward of the Zvishavane-district in Zimbabwe .

Degree: 2018, University of the Western Cape

URL: http://hdl.handle.net/11394/6642

► This study is situated in the context of multidisciplinary discourse on the pervasive problem of food insecurity in the southern African context. More specifically, it… (more)

Subjects/Keywords: African Religion; Culture; Food security; Indigenous; Symbols

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APA (6^th Edition):

Matenda, J. (2018). The cultural and religious significance of indigenous vegetables: A case study of the Chionekano-ward of the Zvishavane-district in Zimbabwe . (Thesis). University of the Western Cape. Retrieved from http://hdl.handle.net/11394/6642

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Matenda, Job. “The cultural and religious significance of indigenous vegetables: A case study of the Chionekano-ward of the Zvishavane-district in Zimbabwe .” 2018. Thesis, University of the Western Cape. Accessed March 04, 2021. http://hdl.handle.net/11394/6642.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Matenda, Job. “The cultural and religious significance of indigenous vegetables: A case study of the Chionekano-ward of the Zvishavane-district in Zimbabwe .” 2018. Web. 04 Mar 2021.

Vancouver:

Matenda J. The cultural and religious significance of indigenous vegetables: A case study of the Chionekano-ward of the Zvishavane-district in Zimbabwe . [Internet] [Thesis]. University of the Western Cape; 2018. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/11394/6642.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Matenda J. The cultural and religious significance of indigenous vegetables: A case study of the Chionekano-ward of the Zvishavane-district in Zimbabwe . [Thesis]. University of the Western Cape; 2018. Available from: http://hdl.handle.net/11394/6642

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Waikato

17. Zhang, LingHao. An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China .

Degree: 2011, University of Waikato

URL: http://hdl.handle.net/10289/5272

► Shanghai can be described as metropolitan, a gateway, a hub of international traffic and a multi-cultural city. Given these facts, it can be expected that… (more)

▼ Shanghai can be described as metropolitan, a gateway, a hub of international traffic and a multi-cultural city. Given these facts, it can be expected that the Shanghai population is comprised of people from not only different regions of China, but also from other countries. It is been asserted by many researchers (e.g. Bojanic and Xu, 2006) that culture affects one’s dining behavior and people are subject to the influence of other cultures. Shanghai, as a place with a population of mixed cultural background, is therefore an ideal research subject for this study. The main purpose of this study is to understand the dining out behaviour of Shanghai residents in Chinese full-service restaurants in Shanghai, China. This study seeks to understand how other cultures have integrated into the Shanghai culture and how that affects the dining habits of Shanghai people. The study proposes that different people are subject to different levels of acculturation. Past research in the hospitality field indicates that the level of acculturation may affect the food practices and preferences of an individual (Sukalakamala and Brittin, 2006; Maamoun et al, 2007; Kremmyda, et al., 2008). However, most studies about acculturation affecting food habits focus on how people adapt themselves when they move overseas (e.g. Chinese people living in the USA). Little attention has been attributed to studying acculturation within the same country, which is important since people may exhibit different behaviour even within the same culture (Chang, 1979). Therefore, it is the intention of this study to contribute to what is a gap in the literature. This study collected 2103 responses from 42 Chinese full-service restaurants in Shanghai. Both qualitative and quantitative research methods were used in this study. The techniques that this study relied on to analyse the data included statistical computer software AMO S (structural equation modelling), CATPAC (artificial neural network software), SPSS 16.0 which was used for frequency analysis, descriptive analysis, independent sample t-test, one way ANOVA, factor analysis and cluster analysis. Results indicate that culture is a strong predictor of Shanghai people’s dining out behaviour, which includes their motives, restaurant choice, food choice and dining evaluation. It is also evident that Shanghai people are showing a growing awareness towards health food. Advisors/Committee Members: Lockyer, Tim (advisor), Mohsin, Asad (advisor).

Subjects/Keywords: Dining Out Behaviour; Culture; Food Selection

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APA (6^th Edition):

Zhang, L. (2011). An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China . (Doctoral Dissertation). University of Waikato. Retrieved from http://hdl.handle.net/10289/5272

Chicago Manual of Style (16^th Edition):

Zhang, LingHao. “An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China .” 2011. Doctoral Dissertation, University of Waikato. Accessed March 04, 2021. http://hdl.handle.net/10289/5272.

MLA Handbook (7^th Edition):

Zhang, LingHao. “An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China .” 2011. Web. 04 Mar 2021.

Vancouver:

Zhang L. An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China . [Internet] [Doctoral dissertation]. University of Waikato; 2011. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10289/5272.

Council of Science Editors:

Zhang L. An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China . [Doctoral Dissertation]. University of Waikato; 2011. Available from: http://hdl.handle.net/10289/5272

Nelson Mandela Metropolitan University

18. Du Plessis, Karen. Food and Nihilism :a Nietzschean and Deleuzian exploration of contemporary dominant food discourses.

Degree: 2020, Nelson Mandela Metropolitan University

URL: http://hdl.handle.net/10948/46870

► This study is based on the proposition that the respective philosophies of Nietzsche and Deleuze, including his collaborative work with Guattari, provide a way to… (more)

Subjects/Keywords: Nihilism (Philosophy) – History; Food culture – Religious Aspects

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APA (6^th Edition):

Du Plessis, K. (2020). Food and Nihilism :a Nietzschean and Deleuzian exploration of contemporary dominant food discourses. (Thesis). Nelson Mandela Metropolitan University. Retrieved from http://hdl.handle.net/10948/46870

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Du Plessis, Karen. “Food and Nihilism :a Nietzschean and Deleuzian exploration of contemporary dominant food discourses.” 2020. Thesis, Nelson Mandela Metropolitan University. Accessed March 04, 2021. http://hdl.handle.net/10948/46870.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Du Plessis, Karen. “Food and Nihilism :a Nietzschean and Deleuzian exploration of contemporary dominant food discourses.” 2020. Web. 04 Mar 2021.

Vancouver:

Du Plessis K. Food and Nihilism :a Nietzschean and Deleuzian exploration of contemporary dominant food discourses. [Internet] [Thesis]. Nelson Mandela Metropolitan University; 2020. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10948/46870.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Du Plessis K. Food and Nihilism :a Nietzschean and Deleuzian exploration of contemporary dominant food discourses. [Thesis]. Nelson Mandela Metropolitan University; 2020. Available from: http://hdl.handle.net/10948/46870

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Royal Holloway, University of London

19. Brightwell, Maria das Graças. A taste of home? : food, identity and belonging among Brazilians in London.

Degree: PhD, 2012, Royal Holloway, University of London

URL: https://pure.royalholloway.ac.uk/portal/en/publications/a-taste-of-home-food-identity-and-belonging-among-brazilians-in-london(79f894f7-0ecf-4088-92af-c1961bfac1fd).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.586730

► This thesis brings a focus to food and its cultural geographies by examining the ways that diasporic communities forge networks of distribution and the role… (more)

▼ This thesis brings a focus to food and its cultural geographies by examining the ways that diasporic communities forge networks of distribution and the role of homesickness in shaping tastes in consumer societies. It also adds food (as material and immaterial culture) to diasporic geographies by highlighting the importance of food practices for migrant identities and sense of belonging. Through an investigation of food practices among Brazilians in London this research also contributes to an understanding of how this recent, numerous but under researched South American group experience migration in an everyday basis in London. The investigation undertaken includes desk research on food provision systems, semi-structured interviews and documentary field research with Brazilian food providers across London, focus group discussions with Brazilian migrants, periods of observational research in case study shop and restaurant outlets, and ethnographic domestic research with case study Brazilian households in Harlesden, Brent (an area of London with marked Brazilian immigration over the last decade). My analysis considers ‘Brazilianess' as a category and cultural-culinary form being made and contested in London. An overview of the dynamics of Brazilian food provision in London shows that this making and contesting operates through both the material culture of food provision and the social lives of public spaces such as restaurants, cafes and grocery shops. Brazilian food consumption thus operates in a number of different registers linked to practicality, emotion and ethnic identification. A closer look at public Brazilian food consumption spaces reveals how such places create collective migrant spaces of belonging by translocalizing Brazilian life. In the domestic settings, food narratives and observation reveal the materialities and practices of migrant home making in mixed households and the processes through which consumption practices are negotiated and contested by different household members.

Subjects/Keywords: 305.89680421; food; migration; translocalism; material culture; Brazilian

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APA (6^th Edition):

Brightwell, M. d. G. (2012). A taste of home? : food, identity and belonging among Brazilians in London. (Doctoral Dissertation). Royal Holloway, University of London. Retrieved from https://pure.royalholloway.ac.uk/portal/en/publications/a-taste-of-home-food-identity-and-belonging-among-brazilians-in-london(79f894f7-0ecf-4088-92af-c1961bfac1fd).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.586730

Chicago Manual of Style (16^th Edition):

Brightwell, Maria das Graças. “A taste of home? : food, identity and belonging among Brazilians in London.” 2012. Doctoral Dissertation, Royal Holloway, University of London. Accessed March 04, 2021. https://pure.royalholloway.ac.uk/portal/en/publications/a-taste-of-home-food-identity-and-belonging-among-brazilians-in-london(79f894f7-0ecf-4088-92af-c1961bfac1fd).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.586730.

MLA Handbook (7^th Edition):

Brightwell, Maria das Graças. “A taste of home? : food, identity and belonging among Brazilians in London.” 2012. Web. 04 Mar 2021.

Vancouver:

Brightwell MdG. A taste of home? : food, identity and belonging among Brazilians in London. [Internet] [Doctoral dissertation]. Royal Holloway, University of London; 2012. [cited 2021 Mar 04]. Available from: https://pure.royalholloway.ac.uk/portal/en/publications/a-taste-of-home-food-identity-and-belonging-among-brazilians-in-london(79f894f7-0ecf-4088-92af-c1961bfac1fd).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.586730.

Council of Science Editors:

Brightwell MdG. A taste of home? : food, identity and belonging among Brazilians in London. [Doctoral Dissertation]. Royal Holloway, University of London; 2012. Available from: https://pure.royalholloway.ac.uk/portal/en/publications/a-taste-of-home-food-identity-and-belonging-among-brazilians-in-london(79f894f7-0ecf-4088-92af-c1961bfac1fd).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.586730

University of Arizona

20. Vázquez Blázquez, Laura. Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad .

Degree: 2017, University of Arizona

URL: http://hdl.handle.net/10150/627775

► This dissertation explores the key role food has in transforming Madrid. It uses the relationships between food, culture and capital as a way to examine… (more)

Subjects/Keywords: Culture; Film; Food; Gourmet; Madrid; Urban Space

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APA (6^th Edition):

Vázquez Blázquez, L. (2017). Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad . (Doctoral Dissertation). University of Arizona. Retrieved from http://hdl.handle.net/10150/627775

Chicago Manual of Style (16^th Edition):

Vázquez Blázquez, Laura. “Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad .” 2017. Doctoral Dissertation, University of Arizona. Accessed March 04, 2021. http://hdl.handle.net/10150/627775.

MLA Handbook (7^th Edition):

Vázquez Blázquez, Laura. “Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad .” 2017. Web. 04 Mar 2021.

Vancouver:

Vázquez Blázquez L. Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad . [Internet] [Doctoral dissertation]. University of Arizona; 2017. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10150/627775.

Council of Science Editors:

Vázquez Blázquez L. Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad . [Doctoral Dissertation]. University of Arizona; 2017. Available from: http://hdl.handle.net/10150/627775

University of Montana

21. Greiman, Lillie. BETWEEN HARSHA AND HARIRA: MOROCCAN WOMEN’S RELATIONSHIPS TO FOOD AND KITCHENSPACE.

Degree: MA, 2012, University of Montana

URL: https://scholarworks.umt.edu/etd/92

► The research presented in this thesis grapples with questions concerning the gendered and spatial aspects of food culture and “kitchenspace” in Fez, Morocco. The everyday… (more)

Subjects/Keywords: Feminism; Food Culture; Kitchenspce; Morocco; Women

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APA (6^th Edition):

Greiman, L. (2012). BETWEEN HARSHA AND HARIRA: MOROCCAN WOMEN’S RELATIONSHIPS TO FOOD AND KITCHENSPACE. (Masters Thesis). University of Montana. Retrieved from https://scholarworks.umt.edu/etd/92

Chicago Manual of Style (16^th Edition):

Greiman, Lillie. “BETWEEN HARSHA AND HARIRA: MOROCCAN WOMEN’S RELATIONSHIPS TO FOOD AND KITCHENSPACE.” 2012. Masters Thesis, University of Montana. Accessed March 04, 2021. https://scholarworks.umt.edu/etd/92.

MLA Handbook (7^th Edition):

Greiman, Lillie. “BETWEEN HARSHA AND HARIRA: MOROCCAN WOMEN’S RELATIONSHIPS TO FOOD AND KITCHENSPACE.” 2012. Web. 04 Mar 2021.

Vancouver:

Greiman L. BETWEEN HARSHA AND HARIRA: MOROCCAN WOMEN’S RELATIONSHIPS TO FOOD AND KITCHENSPACE. [Internet] [Masters thesis]. University of Montana; 2012. [cited 2021 Mar 04]. Available from: https://scholarworks.umt.edu/etd/92.

Council of Science Editors:

Greiman L. BETWEEN HARSHA AND HARIRA: MOROCCAN WOMEN’S RELATIONSHIPS TO FOOD AND KITCHENSPACE. [Masters Thesis]. University of Montana; 2012. Available from: https://scholarworks.umt.edu/etd/92

22. Toomajian, Andrew S. The Kitchen Culture Project: A Center for Food and Culture.

Degree: Master of Architecture (M.Arch.), Architecture, 2011, University of Massachusetts

URL: https://scholarworks.umass.edu/theses/729

► Food is a primary aspect of daily life, and it’s preparation and consumption function as accessible markers of cultural heritage and as a vehicle… (more)

Subjects/Keywords: food; culture; community; architecture; incubator; business; Architecture

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APA (6^th Edition):

Toomajian, A. S. (2011). The Kitchen Culture Project: A Center for Food and Culture. (Masters Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/729

Chicago Manual of Style (16^th Edition):

Toomajian, Andrew S. “The Kitchen Culture Project: A Center for Food and Culture.” 2011. Masters Thesis, University of Massachusetts. Accessed March 04, 2021. https://scholarworks.umass.edu/theses/729.

MLA Handbook (7^th Edition):

Toomajian, Andrew S. “The Kitchen Culture Project: A Center for Food and Culture.” 2011. Web. 04 Mar 2021.

Vancouver:

Toomajian AS. The Kitchen Culture Project: A Center for Food and Culture. [Internet] [Masters thesis]. University of Massachusetts; 2011. [cited 2021 Mar 04]. Available from: https://scholarworks.umass.edu/theses/729.

Council of Science Editors:

Toomajian AS. The Kitchen Culture Project: A Center for Food and Culture. [Masters Thesis]. University of Massachusetts; 2011. Available from: https://scholarworks.umass.edu/theses/729

University of California – Irvine

23. Louie, Lauren J. Subtly Disfavored Consumption and Its Impact on Consumer Identity.

Degree: Management, 2015, University of California – Irvine

URL: http://www.escholarship.org/uc/item/9ts455x7

► This study examines fast food as an instance of everyday subtly disfavored consumption and its influence on consumer identity. Prior research has described how consumers… (more)

Subjects/Keywords: Marketing; Consumer Culture; Fast Food; Food Culture; Hedonic Consumption; Identity; Young Adult

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APA (6^th Edition):

Louie, L. J. (2015). Subtly Disfavored Consumption and Its Impact on Consumer Identity. (Thesis). University of California – Irvine. Retrieved from http://www.escholarship.org/uc/item/9ts455x7

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Louie, Lauren J. “Subtly Disfavored Consumption and Its Impact on Consumer Identity.” 2015. Thesis, University of California – Irvine. Accessed March 04, 2021. http://www.escholarship.org/uc/item/9ts455x7.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Louie, Lauren J. “Subtly Disfavored Consumption and Its Impact on Consumer Identity.” 2015. Web. 04 Mar 2021.

Vancouver:

Louie LJ. Subtly Disfavored Consumption and Its Impact on Consumer Identity. [Internet] [Thesis]. University of California – Irvine; 2015. [cited 2021 Mar 04]. Available from: http://www.escholarship.org/uc/item/9ts455x7.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Louie LJ. Subtly Disfavored Consumption and Its Impact on Consumer Identity. [Thesis]. University of California – Irvine; 2015. Available from: http://www.escholarship.org/uc/item/9ts455x7

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

24. Moran, FA. Ordinary and exotic : a cultural history of curry in Australia.

Degree: 2017, University of Tasmania

URL: https://eprints.utas.edu.au/23775/1/Moran_whole_thesis.pdf

► In 1969, “Australia’s most popular curry”, Keen’s, offered consumers an “Authentic Indian-flavour curry”, with a recipe for “Kare Daging” (see figure 1) [not included in… (more)

▼ In 1969, “Australia’s most popular curry”, Keen’s, offered consumers an “Authentic Indian-flavour curry”, with a recipe for “Kare Daging” (see figure 1) [not included in abstract]. The promise of a sophisticated cultural experience was tempered in several ways. In addition to their curry powder, ingredients for the mild lamb curry included tomato sauce, plum jam or chutney, sultanas, a Granny Smith apple, dried apricots and sugar. Visually, the exoticness of the dish was also moderated. An ornate brass plate and crescent-moon dish are upstaged by the curry, surrounded by a ring of rice in heavy brown crockery, and a row of silver forks, signalling its appropriateness for western consumption. This advertisement epitomises how curry was thought about, not just in the moment of production, but over the two centuries of curry’s history in Australia. Curry is simultaneously conceptualised as familiar, and yet exotic and other. This theme, to varying degrees, has characterised ideas of curry in Australian history. Curry is understood in this thesis as anything using the term, including foods that used some form of curry as an ingredient, whether powder, paste or sauce. This study is interested in what it means, in scholar Allen S. Weiss’ words, for a “version of a dish to appear at this time and place.” It is the domestic consumption of curry, as opposed to restaurant, that is my focus. While the origins of curry are much contested, my understanding is founded in historian Cecilia Leong-Salobir’s argument that the foodstuff emerged through a process of “negotiation and collaboration” between Anglo and Indigenous Indian populations. Curry, for Leong-Salobir, is useful in examining the “porous boundaries of colonialism in areas of race and domestic relationships.” Historian Mary Procida likewise sees curry as a hybrid dish, exemplifying “the active participation of the colonized peoples in shaping the daily lives of the imperialists.” This thesis reveals a long and complicated history of curry in Australia. A temporal approach illustrates how curry has been represented and understood through time; showing it has dominantly been thought of as simultaneously familiar and foreign. This story links to some of the broader themes of Australian history, particularly around national identity, connection to Britain, and the negotiation of that relationship. This is a cultural history, and a textual analysis approach has been undertaken. Cookbooks have been read with advertisements, magazines and newspapers, providing insights into changing conceptions of curry, and Australian culture. Given the abundance of material pertaining to curry, the study is not exhaustive, but instead presents exemplars of how curry has been thought about. Curry is significant in its ability to illuminate the entanglement of the everyday with important historical issues such as empire, race, class and identity. Australia presents an ideal site for examining curry given its relatively recent and concise colonial history, its continued status as a settler…

Subjects/Keywords: curry; food history; identity; Australian food culture; Keen's curry; cookboks; advertising

10 more images…

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APA (6^th Edition):

Moran, F. (2017). Ordinary and exotic : a cultural history of curry in Australia. (Thesis). University of Tasmania. Retrieved from https://eprints.utas.edu.au/23775/1/Moran_whole_thesis.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Moran, FA. “Ordinary and exotic : a cultural history of curry in Australia.” 2017. Thesis, University of Tasmania. Accessed March 04, 2021. https://eprints.utas.edu.au/23775/1/Moran_whole_thesis.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Moran, FA. “Ordinary and exotic : a cultural history of curry in Australia.” 2017. Web. 04 Mar 2021.

Vancouver:

Moran F. Ordinary and exotic : a cultural history of curry in Australia. [Internet] [Thesis]. University of Tasmania; 2017. [cited 2021 Mar 04]. Available from: https://eprints.utas.edu.au/23775/1/Moran_whole_thesis.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moran F. Ordinary and exotic : a cultural history of curry in Australia. [Thesis]. University of Tasmania; 2017. Available from: https://eprints.utas.edu.au/23775/1/Moran_whole_thesis.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Colorado State University

25. Norris, Caroline. Food insecurity among immigrant populations in the United States.

Degree: MS(M.S.), Agricultural and Resource Economics, 2020, Colorado State University

URL: http://hdl.handle.net/10217/211985

► As households immigrate to the United States, abrupt environmental changes may impact household food security, health, and productivity. Persistent, cultural food preferences may affect a… (more)

▼ As households immigrate to the United States, abrupt environmental changes may impact household food security, health, and productivity. Persistent, cultural food preferences may affect a household's ability to achieve food security when removed from their country of origin, resulting in a higher incidence of food insecurity (FI) for immigrant households. Alternatively, a positive immigrant self-selection effect could result in healthy, wealthy, and highly motivated households deciding to immigrate, thus leading to a scenario where immigrant households are less likely to be food insecure than their native counterparts. Using a subsample of the Bureau of Labor Statistics' Current Population Survey Food Security Supplement, this study compares food security levels between immigrant and non-immigrant populations in the United States across Chinese, Indian, Mexican, and African immigrant populations and across varying household compositions. To compare the food security status of particular immigrant groups with their respective native counterparts, we implement a coarsened exact matching (CEM) method to match households on various observable characteristics. Following CEM, we estimate a linear probability model for each subgroup of matched strata, with immigrant status acting as the variable of interest. Additionally, we employ an Oaxaca-Blinder decomposition method to decompose differences in FI that are explained by mean native/immigrant differences in household characteristics and the relationship of those characteristics to FI. I find that immigrant populations vary greatly in FI incidence across both country of origin and household composition, and that the drivers of differential FI also varies between groups. For immigrants from Mexico and West Africa, immigrant status is associated with a 3.53% and 7.59% decrease in the likelihood of achieving household food security respectively. Conversely, for immigrants from India and China, immigrant status increases the likelihood of achieving food security, at 5.98% and 2.51% respectively. Among Mexican immigrants, differential characteristics are the primary driver of the gap of food security, namely differences in education and occupation endowments. For Chinese and West African immigrants, however, differential returns to characteristics are the primary drivers of the gap in food security. Advisors/Committee Members: Berning, Joshua (advisor), Cleary, Rebecca (committee member), Pena, Anita (committee member).

Subjects/Keywords: food culture; immigrants; coarsened exact matching; Oaxaca Blinder decomposition; food insecurity

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APA (6^th Edition):

Norris, C. (2020). Food insecurity among immigrant populations in the United States. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/211985

Chicago Manual of Style (16^th Edition):

Norris, Caroline. “Food insecurity among immigrant populations in the United States.” 2020. Masters Thesis, Colorado State University. Accessed March 04, 2021. http://hdl.handle.net/10217/211985.

MLA Handbook (7^th Edition):

Norris, Caroline. “Food insecurity among immigrant populations in the United States.” 2020. Web. 04 Mar 2021.

Vancouver:

Norris C. Food insecurity among immigrant populations in the United States. [Internet] [Masters thesis]. Colorado State University; 2020. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10217/211985.

Council of Science Editors:

Norris C. Food insecurity among immigrant populations in the United States. [Masters Thesis]. Colorado State University; 2020. Available from: http://hdl.handle.net/10217/211985

26. Michelli, Allison. Local flavors: An exploration of food writing in the Shenandoah Valley.

Degree: 2015, James Madison University

URL: https://commons.lib.jmu.edu/honors201019/64

► Food holds an intrinsic fascination for human beings. Not only do we rely on it biologically for nourishment, but we also identify with it culturally.… (more)

Subjects/Keywords: blogging; food writing; Shenandoah Valley; food culture; Rhetoric and Composition

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APA (6^th Edition):

Michelli, A. (2015). Local flavors: An exploration of food writing in the Shenandoah Valley. (Masters Thesis). James Madison University. Retrieved from https://commons.lib.jmu.edu/honors201019/64

Chicago Manual of Style (16^th Edition):

Michelli, Allison. “Local flavors: An exploration of food writing in the Shenandoah Valley.” 2015. Masters Thesis, James Madison University. Accessed March 04, 2021. https://commons.lib.jmu.edu/honors201019/64.

MLA Handbook (7^th Edition):

Michelli, Allison. “Local flavors: An exploration of food writing in the Shenandoah Valley.” 2015. Web. 04 Mar 2021.

Vancouver:

Michelli A. Local flavors: An exploration of food writing in the Shenandoah Valley. [Internet] [Masters thesis]. James Madison University; 2015. [cited 2021 Mar 04]. Available from: https://commons.lib.jmu.edu/honors201019/64.

Council of Science Editors:

Michelli A. Local flavors: An exploration of food writing in the Shenandoah Valley. [Masters Thesis]. James Madison University; 2015. Available from: https://commons.lib.jmu.edu/honors201019/64

University of Otago

27. Carty, Sophie Ann. The Out of the Box intervention: The complexity of family food cultures .

Degree: 2012, University of Otago

URL: http://hdl.handle.net/10523/2631

► Background: The aim of this theory-guided constructivist research was to explore factors that influence fruit and vegetable consumption in low- and high-income households (a “household”… (more)

▼ Background: The aim of this theory-guided constructivist research was to explore factors that influence fruit and vegetable consumption in low- and high-income households (a “household” was defined as one or more individuals living together in a dwelling). This research was designed to control for availability, accessibility and affordability of fruit and vegetables in order to identify other resources households need to consume more fruit and vegetables. Primary methods: An adapted ethnographic approach was used to observe twenty households in their home environment for three months. An even number of low- and high-income households representing a range of household types were recruited from across New Zealand. Each household received a free box of fresh fruit and vegetables each week, delivered to their home, and were home-visited on two occasions each week by a researcher. Observations, discussions and interventions were documented using field notes and digital technology. The researcher responsible for data collection manually coded the expanded field notes in light of the Sustainable Livelihoods Framework to develop individual household reports. Secondary methods: For the research presented in this thesis, five low- and five high-income households with children were purposively selected from the households participating in the primary research. An inductive thematic analysis of the expanded field notes using MAXQDA software was conducted. Eating behaviour is extremely complex and a myriad of factors have been shown to affect it. This approach enabled an analysis of the everyday experiences of participating households. Results: The data was organised under five major themes to describe factors influencing fruit and vegetable consumption at a household-level: early life exposures, individualised drivers to consume fruit and vegetables, adaptations to the household’s evolving socio-cultural food environment, social connectedness, and external organisations and the built environment. This research suggests that households with children required a range of resources to consume fruit and vegetables, and financial resource was not the only resource contributing to the social gradient in healthy eating. The socio-cultural context of the home environment was central to families’ eating behaviours. Family food cultures were dynamic and resources changed over time. Even when free fruit and vegetables were delivered to the home, families required human resource (personal drivers influenced by early life exposure and household dynamics) and external social networks to make use of them. When resources were limited within a household, there was a greater dependence on external organisations. Implications: Future researchers, policy makers and practitioners attempting to improve the eating habits of low-income households need to consider the breadth of resources households need to achieve this outcome. In addition, the complexity of resource access and utilisation in an evolving home environment must be considered. Advisors/Committee Members: Mainvil, Louise (advisor).

Subjects/Keywords: New Zealand; Fruit; Vegetables; Food habits; Food preferences; Home environment; Food culture; Family; Poverty

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APA (6^th Edition):

Carty, S. A. (2012). The Out of the Box intervention: The complexity of family food cultures . (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/2631

Chicago Manual of Style (16^th Edition):

Carty, Sophie Ann. “The Out of the Box intervention: The complexity of family food cultures .” 2012. Masters Thesis, University of Otago. Accessed March 04, 2021. http://hdl.handle.net/10523/2631.

MLA Handbook (7^th Edition):

Carty, Sophie Ann. “The Out of the Box intervention: The complexity of family food cultures .” 2012. Web. 04 Mar 2021.

Vancouver:

Carty SA. The Out of the Box intervention: The complexity of family food cultures . [Internet] [Masters thesis]. University of Otago; 2012. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10523/2631.

Council of Science Editors:

Carty SA. The Out of the Box intervention: The complexity of family food cultures . [Masters Thesis]. University of Otago; 2012. Available from: http://hdl.handle.net/10523/2631

28. Cifelli, Briana. Celebrity chefs as influencers of food well-being.

Degree: 2018, James Madison University

URL: https://commons.lib.jmu.edu/honors201019/599

► The concept of being a “celebrity chef” has changed throughout the years. Using Block et al’s (2011) Food Well-Being pinwheel and Lane and Fisher’s (2015)… (more)

Subjects/Keywords: food culture; celebrity chefs; millennials; corporate social responsibility; food well-being; food marketing; Marketing

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Cifelli, B. (2018). Celebrity chefs as influencers of food well-being. (Masters Thesis). James Madison University. Retrieved from https://commons.lib.jmu.edu/honors201019/599

Chicago Manual of Style (16^th Edition):

Cifelli, Briana. “Celebrity chefs as influencers of food well-being.” 2018. Masters Thesis, James Madison University. Accessed March 04, 2021. https://commons.lib.jmu.edu/honors201019/599.

MLA Handbook (7^th Edition):

Cifelli, Briana. “Celebrity chefs as influencers of food well-being.” 2018. Web. 04 Mar 2021.

Vancouver:

Cifelli B. Celebrity chefs as influencers of food well-being. [Internet] [Masters thesis]. James Madison University; 2018. [cited 2021 Mar 04]. Available from: https://commons.lib.jmu.edu/honors201019/599.

Council of Science Editors:

Cifelli B. Celebrity chefs as influencers of food well-being. [Masters Thesis]. James Madison University; 2018. Available from: https://commons.lib.jmu.edu/honors201019/599

University of Helsinki

29. Okeke, Ifunanya. Improving the safety and nutritional quality of pearl millet ogi-porridge.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki

URL: http://hdl.handle.net/10138/172462

► Studies have consistently shown that regular consumption of wholegrain or cereal dietary fibre can prevent and reduce risk of chronic diseases. Despite the extensive worldwide… (more)

▼ Studies have consistently shown that regular consumption of wholegrain or cereal dietary fibre can prevent and reduce risk of chronic diseases. Despite the extensive worldwide efforts to encourage wholegrain consumption, most cereals in Africa are still mainly consumed in their refined form. Ogi-porridge, which is a traditional fermented cereal based food, for example, serves as a vital source of energy for infants and adults in west Africa, but its nutritional quality is low, particularly in dietary fibre and protein contents. Unfortunately, poor nutrition quality and in some cases microbiologically unsafe fermented foods in Africa not only lead to gastrointestinal disorders, but also contributes to the development of chronic diseases, with long term consumption. Therefore, improving the safety and nutritional quality of cereal-based fermented foods and increasing their dietary fibre content would be an essential step towards reducing the occurrence of these diseases in Africa. This study aimed at evaluating the use of starter cultures, pearl millet wholegrain flour and egusi to improve safety and nutritional quality of pearl millet ogi-porridge. The traditional ogi was prepared in a process that involved soaking, wet-milling, wet-sieving and spontaneous fermentation. Modified ogi was prepared by inoculating pearl millet wholegrain flour (0.5 mm) with Lactobacillus plantarum (previously isolated from pearl millet) and Saccharomyces cerevisiae. Changes in cell density of microbial groups and acidity was followed during production of ogi. Ogi-porridge was prepared from each type of ogi, by adding boiling water to ogi, with minimal stirring. Proximate composition and bioavailability of starch and protein were analyzed for the ogi-porridges. Finally, sensory quality of the traditional and modified ogi-porridges and their egusi milk supplemented forms, were compared by west Africans living in Finland who were familiar with ogi-porridge. At the end of ogi production, only a slight reduction in Enterobacteriaceae cell density was observed in the traditional ogi, while, 2 log cycle reduction in Enterobacteriaceae was obtained for modified ogi. Modified ogi contained 60% higher total titratable acidity than traditional ogi. In the case of nutritional quality, modified ogi-porridge had 10.09% higher protein content than the traditional ogi-porridge. Starch and protein digestibility were also higher for modified ogi-porridge. Sensory evaluation indicated that an organoleptically acceptable ogi-porridge can be prepared from pearl millet wholegrain flour and starter cultures. Supplementation of traditional and modified ogi-porridges with up to 25% egusi milk (8.81% protein content) was acceptable. As percentage of egusi milk increased from 0-25%, protein content of supplemented ogi-porridges increased. In conclusion, a microbiologically safer, nutritionally superior, and an acceptable ogi-porridge was obtained using the modified method of ogi-porridge production employed in this study.

Subjects/Keywords: Ogi; Egusi; Ogi-porridge; Pear millet grain; Starter culture; Food Science; Food Science; Food Science

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APA (6^th Edition):

Okeke, I. (2016). Improving the safety and nutritional quality of pearl millet ogi-porridge. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/172462

Chicago Manual of Style (16^th Edition):

Okeke, Ifunanya. “Improving the safety and nutritional quality of pearl millet ogi-porridge.” 2016. Masters Thesis, University of Helsinki. Accessed March 04, 2021. http://hdl.handle.net/10138/172462.

MLA Handbook (7^th Edition):

Okeke, Ifunanya. “Improving the safety and nutritional quality of pearl millet ogi-porridge.” 2016. Web. 04 Mar 2021.

Vancouver:

Okeke I. Improving the safety and nutritional quality of pearl millet ogi-porridge. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10138/172462.

Council of Science Editors:

Okeke I. Improving the safety and nutritional quality of pearl millet ogi-porridge. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/172462

University of New South Wales

30. Swierad, Ewelina. CULTURE AND HEALTH: THE ROLE OF BICULTURAL INDIVIDUALS’ ETHNIC AND MAINSTREAM CULTURES IN THEIR HEALTH BEHAVIORS.

Degree: Psychology, 2017, University of New South Wales

URL: http://handle.unsw.edu.au/1959.4/58823 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:47671/SOURCE02?view=true

► Culture plays an important role in shaping individuals’ health behaviors, but relatively little is known about the simultaneous influence of bicultural individuals’ ethnic and mainstream… (more)

▼ Culture plays an important role in shaping individuals’ health behaviors, but relatively little is known about the simultaneous influence of bicultural individuals’ ethnic and mainstream cultures on their food intake and physical activity. This thesis used a mixed-methods approach to examine the relationship between African Americans’ ethnic and mainstream cultures and their health behaviors. Study 1 (a qualitative study) and Study 2 (a quantitative study) examined two health-enhancing behaviors that blend aspects of people’s ethnic and mainstream cultures: picking and choosing healthy behaviors from their ethnic and mainstream cultures, and consuming healthy makeovers of some of the less healthy ethnic dishes. These studies found that African Americans embrace picking and choosing and consuming healthy makeovers, and view them as ways to improve their health. These studies also identified a number of psycho-socio-environmental factors that can influence the likelihood of picking and choosing and consuming healthy makeovers (including self-efficacy and cultural factors).Studies 3 and 4 further investigated perceptions of picking and choosing. Study 3 found that participants were more interested in a health blog that allowed them to pick and choose health behaviors from their ethnic and mainstream cultures than they were in a health blog that focused exclusively on ethnic behaviors. Study 4 found that having a choice is especially desirable when the choice comes from a consistent set of options (e.g., “typical ethnic healthy behaviors” or “typical mainstream healthy behaviors”).Studies 5 and 6 further investigated perceptions of healthy makeovers. Both studies showed that healthy makeovers of African American dishes were perceived as healthier than traditional African American dishes, but just as desirable, suggesting that consuming healthy makeovers may be an acceptable means of improving the diet of African Americans.Overall, these findings highlight the potential benefit of incorporating positive aspects of individuals’ ethnic and mainstream cultures. Given that the world is becoming increasingly more diverse and that individuals can claim more than one cultural identity, it will be important for future research to continue to explore the ways in which people can take advantage of their dual or multiple cultural membership to improve their health. Advisors/Committee Members: Vartanian, Lenny, Psychology, Faculty of Science, UNSW.

Subjects/Keywords: food intake; culture; health behaviors; physical activity; health; wellbeing; bicultural groups; ethnic culture; mainstream culture

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APA (6^th Edition):

Swierad, E. (2017). CULTURE AND HEALTH: THE ROLE OF BICULTURAL INDIVIDUALS’ ETHNIC AND MAINSTREAM CULTURES IN THEIR HEALTH BEHAVIORS. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/58823 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:47671/SOURCE02?view=true

Chicago Manual of Style (16^th Edition):

Swierad, Ewelina. “CULTURE AND HEALTH: THE ROLE OF BICULTURAL INDIVIDUALS’ ETHNIC AND MAINSTREAM CULTURES IN THEIR HEALTH BEHAVIORS.” 2017. Doctoral Dissertation, University of New South Wales. Accessed March 04, 2021. http://handle.unsw.edu.au/1959.4/58823 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:47671/SOURCE02?view=true.

MLA Handbook (7^th Edition):

Swierad, Ewelina. “CULTURE AND HEALTH: THE ROLE OF BICULTURAL INDIVIDUALS’ ETHNIC AND MAINSTREAM CULTURES IN THEIR HEALTH BEHAVIORS.” 2017. Web. 04 Mar 2021.

Vancouver:

Swierad E. CULTURE AND HEALTH: THE ROLE OF BICULTURAL INDIVIDUALS’ ETHNIC AND MAINSTREAM CULTURES IN THEIR HEALTH BEHAVIORS. [Internet] [Doctoral dissertation]. University of New South Wales; 2017. [cited 2021 Mar 04]. Available from: http://handle.unsw.edu.au/1959.4/58823 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:47671/SOURCE02?view=true.

Council of Science Editors:

Swierad E. CULTURE AND HEALTH: THE ROLE OF BICULTURAL INDIVIDUALS’ ETHNIC AND MAINSTREAM CULTURES IN THEIR HEALTH BEHAVIORS. [Doctoral Dissertation]. University of New South Wales; 2017. Available from: http://handle.unsw.edu.au/1959.4/58823 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:47671/SOURCE02?view=true

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Open Access Theses and Dissertations