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nutrition-science

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Journal Articles
Gastronomica (2008) 8 (1): 39–48.
Published: 01 February 2008
... way of understanding the relationship between food and bodily health, and at the expense of other levels and ways of understanding and engaging with food. Nutritionism is the dominant paradigm within nutrition science, informs much dietary advice, and has become a primary means for the engineering and...
Journal Articles
Gastronomica (2020) 20 (2): 113–114.
Published: 01 May 2020
... agrochemical company to determine the safety of their profitable pesticides and genetically modified seeds, it also speaks to the wide-ranging corruption of science evident throughout the food industry. The food industry s influence on nutrition research, and its use of conflicted research to drive sales, has...
Journal Articles
Gastronomica (2020) 20 (2): 30–36.
Published: 01 May 2020
... Psychophysical Relationships between Flavor and Color, published in the jour- nal Critical Reviews in Food Science and Nutrition. The authors described an experiment cited by Wheatley in which several people were asked to partake in a dinner consisting of steak, peas and French fries but under a form of...
Journal Articles
Gastronomica (2020) 20 (2): 114–115.
Published: 01 May 2020
... pesticides and genetically modified seeds, it also speaks to the wide-ranging corruption of science evident throughout the food industry. The food industry s influence on nutrition research, and its use of conflicted research to drive sales, has in recent years been highlighted by investigative journalists...
Journal Articles
Gastronomica (2020) 20 (2): 111–112.
Published: 01 May 2020
... nutrition products like Soylent (p.273). Overall, the book is more journalistic than scholarly but with more citations than most popular writing and with a full set of notes. What I most missed was the kind of social theory based analysis of the social determinants of food that usually are an integral part...
Journal Articles
Gastronomica (2020) 20 (2): iv–vi.
Published: 01 May 2020
... shrubbery directly in front of the house. He or she was pecking furiously at a piece of orange peel left by the pre- vious visitors to the house. I became intrigued by the bird s persistence, even as the peel was clearly dried out and difficult to manage; its potential nutritional contribu- tion...
Journal Articles
Gastronomica (2020) 20 (2): 12–29.
Published: 01 May 2020
... members of your tribe. I remember the uniqueness of every intern, WWOOFer, and summer weed-puller who has spent a season or two on our family s farm. Some preferred to work without shoes. Some were captivated by the science of soils, botany, and pest management. Some listened to their iPods, or...
Journal Articles
Gastronomica (2020) 20 (1): 46–58.
Published: 01 February 2020
... dominant conceptualization of food in terms of its nutrients creates a scientific framework that objectifies eat- ing and consequently misses a food s larger context (Scrinis 2008; see also Biltekoff et al. 2014). Such nutritional reduction- ism, or nutritionism, also obscures how competing ideas about...
Journal Articles
Gastronomica (2020) 20 (1): viii–ix.
Published: 01 February 2020
... Environmental Science at Willamette University. Her research examines the socio-environmental dimensions of health and disease. She has published in journals such as The Lancet Infectious Diseases, Environmental Health Perspectives, and Health & Place, and co-edited the 2012 issue of You Are Here: The Journal...
Journal Articles
Gastronomica (2020) 20 (1): 16–18.
Published: 01 February 2020
... dancing. 8 Vendors displayed posters with photographs and descriptions of each of the chiles ingredients and their nutritional value. Unlike other fairs, this one was not intended to sell the dish or to compete for a prize; the chiles en nogadawere given free of charge to clients and friends to degustar...
Journal Articles
Gastronomica (2020) 20 (1): 93–95.
Published: 01 February 2020
... bringing a scientific approach that distinguished accredited biologists from previous sporadic efforts (p.68) thus, canneries and the re- search they sponsored fueled the professionalism of agricul- tural science which, in turn, boosted the profitability of canneries themselves. Canned employs a wide...
Journal Articles
Gastronomica (2020) 20 (1): 23–33.
Published: 01 February 2020
... formulate and are often more expensive: within Iran, for instance, the science of producing vegetable gelatin, requir- ing the creation of natural hydrocolloids, or microparticulate substances that can be suspended in water as a thickening agent, is still being perfected. As a result, companies such as...
Journal Articles
Gastronomica (2019) 19 (4): vi.
Published: 01 November 2019
... Professor in the Nutrition and Food Sciences Department at the University of Vermont and Faculty Director for the University of Vermont s graduate program in Food Systems. She is the author of three books: Haute Cuisine: How the French Invented the Culinary Profession (2000), The Taste of Place: A Cultural...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
... Eastern countries. Most species are completely unexplored from the point of view of their gastronomic and nutritional potentials, since only about 150–200 species out of approximately 10,000 are commonly used in the cuisine of those Asian countries even with the longest tradition, and estimating on the...
Journal Articles
Gastronomica (2019) 19 (3): vi–vii.
Published: 01 August 2019
... Contributors Tihana Brkljac ic , PhD, is Senior Research Associate at the Institute of Social Sciences Ivo Pilar in Zagreb, Croatia, and Assistant Professor at Croatian Catholic University. She is also working as a part-time professor in electrical en- gineering and computing and Croatian studies at Zagreb...
Journal Articles
Gastronomica (2019) 19 (3): 1–5.
Published: 01 August 2019
... University of Cape Town) Amy Trubek (Professor in Nutrition and Food Sciences at the University of Vermont) Robert Valgenti (Professor and Chair of Philosophy at Lebanon Valley College) Helen Zoe Veit (Associate Professor of History at Michigan State University) What does food need to be saved from...
Journal Articles
Gastronomica (2019) 19 (3): 79–92.
Published: 01 August 2019
... stands for subjective well-being (Raibley 2012; Duckworth et al. 2005). The concept of subjective well-being is dominant in the social sciences, defined as an overall judgment of life that encompasses both af- fective and cognitive aspects (Diener et al. 2003; Diener 2000; Veenhoven 2008: 450). While the...
Journal Articles
Gastronomica (2019) 19 (3): 8–19.
Published: 01 August 2019
... produce in a typical suburban market. PHOTOGRAPH COURTESY OF LEDA COOKS G A S T R O N O M IC A 11 F A L L 2 0 1 9 Supplemental Nutrition Assistance Program (SNAP) and Women, Infants, Children (WIC) benefits than in the Massachusetts site. Food recovery was more piecemeal in this area, with some smaller...
Journal Articles
Gastronomica (2019) 19 (3): 20–28.
Published: 01 August 2019
..., rennet coagulated cheesemaking be- came a principal means to preserve much of the nutritional value of freshmilk in a more stable form, giving rise to a plethora of aged rennet coagulated cheeses across Europe and Southwest Asia. The sedentary lifestyle and stable environment of the mixed agricultural...
Journal Articles
Gastronomica (2019) 19 (2): 80–81.
Published: 01 May 2019
... observa- tions from a 2002 essay on margarine and the overly reduction- ist focus on the nutritional constituents of foods in nutrition science, food marketing, and popular culture, into a fully fledged theory of the ideology of nutritionism. Picked up by READING BACK, LOOKING FORWARD | The Gastronomica...