Pickled, Prepared, Canned, and Eaten: Culinary History at Virginia TechKira A. Dietz
This document discusses the culinary history collection at Virginia Tech's Special Collections, including its origins, current size and focus areas, methods of acquisition through donations and purchases, goals around access, preservation, and supporting research uses, and examples of materials and projects. The collection contains over 3,700 volumes on regional cookbooks, community cookbooks, brand cookbooks, menus, nutrition education, and more to document culinary and social history.
Social responsibility is not only a way of giving back but sharing how you pay it forward is a marketing tool that benefits your company, the clients who learn about your recipient organization and the organization itself as you help to expose their cause. It's a win, win ,win, situation.
Murray Izenwasser - Biztegra The Rise of the Social WebInfluence People
The document outlines 10 trends in the social web: 1) The rise of social aspects of the web; 2) The growth of separate mobile platforms; 3) Increased focus on listening to audiences; 4) Emergence of backchannel conversations; 5) Location-based services and applications; 6) Transition from sites to platforms and pages to streams; 7) Integration of social and commerce; 8) Constant connectivity and high-touch experiences; 9) Two-way content distribution models; 10) Growth of augmented reality and gaming. The author provides additional resources for each trend.
Preserving the Culinary History of Virginia: An Archivist's PerspectiveKira A. Dietz
The document summarizes the culinary history collection at Virginia Tech's Special Collections, which contains over 3,700 volumes documenting Virginia's culinary history. It focuses on regional cookbooks, community cookbooks, and faculty papers. The collection is growing through donations and purchases. The archivist aims to increase access through digitization and outreach to researchers and students.
Rightsizing your Process: How to Balance Affordability and Project SuccessCaltech
Managing a product development effort is a huge challenge. One of the enablers for project success is robust systems engineering and project management processes, using proven industry best practices. Unfortunately, in these tough economic times, we are consistent asked to "lean" our processes, to make them more affordable. Are there meaningful ways to achieve both objectives?
This presentation will summarize tools and tips for rightsizing your process through tailoring. The talk will summarize the main principles behind process, and will present effective approaches for reducing the bureaucracy, while retaining the discipline elements which assure consistent performance. Consideration will be given to maintaining certification with leading quality standards while reducing cost and schedule.
This document provides guidance on choosing a research topic and conducting research for an English 102 paper. It suggests starting with a broad topic related to food, globalization, and local food movements. The topic can then be narrowed down by focusing on specific business, cultural, health, or climate issues. Example research topics and thesis statements are provided. The document also lists various print and electronic resources for researching the topic, such as books, articles from databases and newspapers, and human sources like experts. It emphasizes evaluating sources for accuracy, authority, currency, and avoiding unreliable sources like personal websites or Wikipedia. Interviewing local farmers market vendors or organizations is also suggested.
This document discusses methods for measuring food insecurity in developed countries like the UK. It begins by reviewing early discussions around defining and quantifying food insecurity/hunger in North America. It then examines qualitative research exploring experiences of food insecurity. Common themes included uncertainty over food supply, shortage of food, unsuitable/monotonous diets, and reduced food quality and quantity.
The document outlines the development of standardized household food security surveys like the USDA Household Food Security Survey Module. It compares this tool to other measures like the FAO Food Insecurity Experience Scale. It acknowledges limitations of these tools in fully capturing all dimensions of food security like availability, utilization, and stability over time. Finally, it considers reasons
This document discusses starting a community cooking program called the Pitch-In Kitchen to address food access and education issues in Lynn, Massachusetts. It outlines the potential benefits of the program, such as teaching cooking skills and nutrition, as well as obstacles like time constraints and financial barriers. Existing food assistance programs in Lynn are described, but it is noted that they do not adequately serve older youths. An overview of the proposed Pitch-In Kitchen program is provided, including sample cooking curriculum, organizational structure, and financial sustainability plan relying on a mix of funding sources. Next steps discussed include finding partners and securing a community space.
Pickled, Prepared, Canned, and Eaten: Culinary History at Virginia TechKira A. Dietz
This document discusses the culinary history collection at Virginia Tech's Special Collections, including its origins, current size and focus areas, methods of acquisition through donations and purchases, goals around access, preservation, and supporting research uses, and examples of materials and projects. The collection contains over 3,700 volumes on regional cookbooks, community cookbooks, brand cookbooks, menus, nutrition education, and more to document culinary and social history.
Social responsibility is not only a way of giving back but sharing how you pay it forward is a marketing tool that benefits your company, the clients who learn about your recipient organization and the organization itself as you help to expose their cause. It's a win, win ,win, situation.
Murray Izenwasser - Biztegra The Rise of the Social WebInfluence People
The document outlines 10 trends in the social web: 1) The rise of social aspects of the web; 2) The growth of separate mobile platforms; 3) Increased focus on listening to audiences; 4) Emergence of backchannel conversations; 5) Location-based services and applications; 6) Transition from sites to platforms and pages to streams; 7) Integration of social and commerce; 8) Constant connectivity and high-touch experiences; 9) Two-way content distribution models; 10) Growth of augmented reality and gaming. The author provides additional resources for each trend.
Preserving the Culinary History of Virginia: An Archivist's PerspectiveKira A. Dietz
The document summarizes the culinary history collection at Virginia Tech's Special Collections, which contains over 3,700 volumes documenting Virginia's culinary history. It focuses on regional cookbooks, community cookbooks, and faculty papers. The collection is growing through donations and purchases. The archivist aims to increase access through digitization and outreach to researchers and students.
Rightsizing your Process: How to Balance Affordability and Project SuccessCaltech
Managing a product development effort is a huge challenge. One of the enablers for project success is robust systems engineering and project management processes, using proven industry best practices. Unfortunately, in these tough economic times, we are consistent asked to "lean" our processes, to make them more affordable. Are there meaningful ways to achieve both objectives?
This presentation will summarize tools and tips for rightsizing your process through tailoring. The talk will summarize the main principles behind process, and will present effective approaches for reducing the bureaucracy, while retaining the discipline elements which assure consistent performance. Consideration will be given to maintaining certification with leading quality standards while reducing cost and schedule.
This document provides guidance on choosing a research topic and conducting research for an English 102 paper. It suggests starting with a broad topic related to food, globalization, and local food movements. The topic can then be narrowed down by focusing on specific business, cultural, health, or climate issues. Example research topics and thesis statements are provided. The document also lists various print and electronic resources for researching the topic, such as books, articles from databases and newspapers, and human sources like experts. It emphasizes evaluating sources for accuracy, authority, currency, and avoiding unreliable sources like personal websites or Wikipedia. Interviewing local farmers market vendors or organizations is also suggested.
This document discusses methods for measuring food insecurity in developed countries like the UK. It begins by reviewing early discussions around defining and quantifying food insecurity/hunger in North America. It then examines qualitative research exploring experiences of food insecurity. Common themes included uncertainty over food supply, shortage of food, unsuitable/monotonous diets, and reduced food quality and quantity.
The document outlines the development of standardized household food security surveys like the USDA Household Food Security Survey Module. It compares this tool to other measures like the FAO Food Insecurity Experience Scale. It acknowledges limitations of these tools in fully capturing all dimensions of food security like availability, utilization, and stability over time. Finally, it considers reasons
This document discusses starting a community cooking program called the Pitch-In Kitchen to address food access and education issues in Lynn, Massachusetts. It outlines the potential benefits of the program, such as teaching cooking skills and nutrition, as well as obstacles like time constraints and financial barriers. Existing food assistance programs in Lynn are described, but it is noted that they do not adequately serve older youths. An overview of the proposed Pitch-In Kitchen program is provided, including sample cooking curriculum, organizational structure, and financial sustainability plan relying on a mix of funding sources. Next steps discussed include finding partners and securing a community space.
Planting a Melodious Vegetable Garden: Where the History of Food & Drink Meet...Kira A. Dietz
This document summarizes the creation of a song cycle based on a 1911 book of humorous poems about vegetables from the History of Food & Drink Collection at Virginia Tech. The collection archivist discovered the book of "Vegetable Verselets" and collaborated with a pianist and composer to set some of the poems to music. This resulted in an afternoon concert performance of the new song cycle, a month-long exhibit of the original book, and a catered reception. The project provided outreach opportunities for the university libraries and music department.
Family and consumer sciences (FCS) is an interdisciplinary field that helps people make informed decisions about their well-being, relationships, and resources through areas of study like human development, nutrition, personal finance, and interior design; it was founded in 1909 by Ellen Swallow Richards and originally focused on tasks like food preparation and household management but now addresses broader issues facing individuals, families, and communities. The American Association of Family & Consumer Science promotes FCS professionals and an integrated approach to support optimal quality of life.
This document discusses and compares global and local food systems through examining various topics such as terminology, sourcing of ingredients, taste comparisons of foods from different origins, pictorial representations of the systems, and the life cycles and sourcing of ingredients for common food items. It encourages questioning of both systems and reflects on more sustainable and ethical approaches to food through re-localization.
Venezuela has lost its unique food culture due to government policies. The agricultural industry is decreasing as wealth redistribution policies prioritize government benefits over production, affecting millions of citizens. Food shortages are dividing the country as people spend hours in long lines trying to secure scarce products like milk, chicken, and diapers. The scarcity index reached its highest level as the black market for food grows while the government avoids addressing the problem.
The document discusses the University of Guelph Library's Archival and Special Collections and their Archives Project. It provides an overview of the collections, which relate to the University's key disciplines like food, the environment, health, and communities. It describes the Archives Project's goal to expand facilities and provide improved storage, learning spaces, and exhibition areas to better preserve collections and support research and teaching. The expansion aims to nurture innovation and develop leaders by facilitating exploration of rare primary sources that shed light on history and the future.
The document describes the typical weekly dinner menu for a struggling family, consisting of low-cost and basic dishes like pot roast, mac and cheese, and hot dogs. It then discusses how the eldest daughter, Molly, tried to bake cookies for her siblings as a rare treat, but accidentally made them far too salty due to inexperience in the kitchen. This created a dilemma for the siblings on whether to be honest about disliking the cookies or appreciate Molly's efforts.
Nutrition & Physical Activity Curricula for PreK TeachersZoe Phillips
This document discusses strategies for improving nutrition and physical activity among preschoolers. It outlines several nutrition education curricula and programs that aim to promote healthy eating habits in childcare settings. These include garden-based programs, curricula focused on fruits and vegetables of the month, and initiatives pairing nutrition lessons with physical activity. The benefits of fresh, local food and forming lifelong healthy habits are also addressed. Providers are encouraged to take advantage of their influence on children and help educate parents through interactive nutrition activities.
The document outlines the launch and operations of a campus food pantry at Wright State University. It describes how the pantry was established through donations of space, storage, food, money, and volunteers. Service-learning students helped by hosting food drives, building shelves, sorting donations, and creating inventory processes. The pantry has served over 123 students and provided over 738 meals since opening in February 2011. It aims to strengthen services and sustainability through continued evaluation, engaging more service-learning classes, and exploring benefits assistance and fresh food options for students.
Food Insecurity, Community and Donation Gardens Carolyn Scherf
From the 2017 Tri State Local Food Summit at Sinsinawa Mound
with Carolyn Scherf, Local Food Coordinator & Laura Klavitter, Horticulture Educator
ISU Extension & Outreach - Dubuque County
Food Insecurity in Dubuque, IA, United States
Community & Donation Gardens
www.DBQCommunityGardens.com
Get started with Chefs Move To Schools in Arizona. This step by step presentation shows you how to work with the program and the resource information to support chefs moving to schools.
The document provides guidance on raising healthy eaters and making nutritious choices for preschoolers. It discusses the importance of healthy growth during preschool years and outlines strategies like following a meal schedule, serving nutrient-dense foods, starting with small portions, coping with picky eaters, and making meal times fun for the whole family. The goal is to encourage proper nutrition, brain development and lifelong healthy eating habits.
This document provides an overview of bakeware collections in libraries. It discusses what bakeware includes, who carries it, where the items come from, how they are displayed and stored, day-to-day operations of the collections, use of call numbers, analysis of catalogs and records, and reasons why libraries should offer bakeware for borrowing. The document explores these topics through examples from various libraries and includes 10 figures showing images of bakeware displays.
This document discusses the benefits of families eating meals together. It notes that historically, families would eat dinner together to catch up with each other's days. However, modern schedules have made this more difficult. Research shows children who regularly eat with their families consume more fruits and vegetables. Eating together enhances family bonds, communication, and children's well-being. It also promotes healthier dietary habits that can prevent issues like obesity, depression, and academic problems. The document provides tips for making mealtime a positive experience, such as turning off screens and encouraging nutritious food choices.
This document provides information about farms in the Hudson Valley region of New York that are available for field trips and educational programs. It includes an introduction explaining the value of teaching students about farms and food. The bulk of the document then lists specific farms in different counties, providing contact information and describing what each farm offers for school visits. Some farms offer tours, while others have dedicated educational programs focused on topics like history, ecology, and agriculture.
Historic Seed & Nursery Catalogs to Document Gardens & Orchards: Digital See...MartySchlabach
Historic Seed & Nursery Catalogs can be used to identify period- appropriate varieties of vegetables, fruit, flowers and landscape plants when interpreting historical sites. A digital collection of 31,000 catalogs is freely accessible in the Biodiversity Heritage Library's Seed & Nursery Catalog Collection. Plant Information Online can help determine if the variety is available.
Chinese 3 Lesson 5 Presentation_Joanne Chen.pptxJoanne Chen
This lesson introduces Chinese hotpot and dumplings and aims to provide historical and cultural context. It discusses how hotpot originated in Mongolia 800-900 years ago and spread throughout China, developing regional variations. Dumplings have been popular in China for thousands of years and also developed diverse regional styles. The lesson seeks to explore Chinese food diversity and culture as a "melting pot" while promoting understanding of how race has shaped society and discussing ideas like food equity.
Western Washington UniversityWestern CEDARWWU Masters Th.docxphilipnelson29183
Western Washington University
Western CEDAR
WWU Masters Thesis Collection WWU Graduate and Undergraduate Scholarship
2014
Food for thought: a case study of eating from
dumpsters
Irena R . Lambrou
Western Washington University
Follow this and additional works at: http://cedar.wwu.edu/wwuet
Part of the Anthropology Commons
This Masters Thesis is brought to you for free and open access by the WWU Graduate and Undergraduate Scholarship at Western CEDAR . It has been
accepted for inclusion in WWU Masters Thesis Collection by an authorized administrator of Western CEDAR . For more information, please contact
[email protected]
Recommended Citation
Lambrou, Irena R ., "Food for thought: a case study of eating from dumpsters" (2014). WWU Masters Thesis Collection. 371.
http://cedar.wwu.edu/wwuet/371
http://cedar.wwu.edu?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/wwuet?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/grad_ugrad_schol?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/wwuet?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://network.bepress.com/hgg/discipline/318?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/wwuet/371?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
mailto:[email protected]
Food for Thought: A Case Study of Eating
From Dumpsters
By: Irena R. Lambrou
Accepted in Partial Completion of the
Requirements for the Degree Master of Arts
Kathleen L. Kitto, Dean of the Graduate
School
Advisory Committee
Chair, Dr. Joan Stevenson
Dr. Robert Marshall
Paul James, M.A.
Master’s Thesis
In presenting this thesis in partial fulfillment of the requirements for a master’s degree at
Western Washington University, I grant to Western Washington University the non-exclusive
royalty-free right to archive, reproduce, redistribute, and display the thesis in any and all forms,
including electronic format, via any digital library mechanisms maintained by WWU.
I represent and warrant this my original work, and does not infringe or violate any rights of
others. I warrant that I have obtained written permissions from the owner of any third party
copyrighted material included in these files.
I acknowledge that I retain ownership rights to the copyright of this work, including but not
limited to the right to use all or part of this work in future works, such as articles or books.
Library users are granted permission for individual, research and non-commercial reproduction
of this work for educational purposes only. Any further digital posting of this document requires
specific permission from the author.
Any copying or publication of this thesis for commercial purposes, or for financial gain, is n.
A presentation on how to be confident in working with folks from different countries and cultures as a dietitian (I did this presentation to regional association meetings about 8 years ago, but still very relevant).
"Dallying with the Black Bottle:" Typing, Talking, Tippling, and Cocktail His...Kira A. Dietz
Kira Dietz discusses her work as an archivist at Virginia Tech specializing in food and drink history collections. She describes developing cocktail history outreach programs including classroom instruction, social media, and local presentations. Some of her past events include "Culinary, Part Deux: From the Speakeasy to the Cocktail Party" and "A Tippling Tour of Cocktail History from the 1800s to the Modern Era." Dietz provides advice for planning outreach events, emphasizing having clear goals, flexibility, fun, and leveraging research resources.
Opening Up the "Closed" Stacks: What Archives & Special Collections Can Do fo...Kira A. Dietz
This document provides an overview of archives and special collections, including their missions, activities, and resources. It discusses how archives collect, preserve, and provide access to primary sources for research, education, and discovery. The document encourages collaboration between archives and other groups, and provides examples of how archives have partnered with schools, libraries, and communities for instruction, exhibits, events, and digital projects. It concludes by offering advice for cultivating new partnerships and collaborative opportunities.
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Planting a Melodious Vegetable Garden: Where the History of Food & Drink Meet...Kira A. Dietz
This document summarizes the creation of a song cycle based on a 1911 book of humorous poems about vegetables from the History of Food & Drink Collection at Virginia Tech. The collection archivist discovered the book of "Vegetable Verselets" and collaborated with a pianist and composer to set some of the poems to music. This resulted in an afternoon concert performance of the new song cycle, a month-long exhibit of the original book, and a catered reception. The project provided outreach opportunities for the university libraries and music department.
Family and consumer sciences (FCS) is an interdisciplinary field that helps people make informed decisions about their well-being, relationships, and resources through areas of study like human development, nutrition, personal finance, and interior design; it was founded in 1909 by Ellen Swallow Richards and originally focused on tasks like food preparation and household management but now addresses broader issues facing individuals, families, and communities. The American Association of Family & Consumer Science promotes FCS professionals and an integrated approach to support optimal quality of life.
This document discusses and compares global and local food systems through examining various topics such as terminology, sourcing of ingredients, taste comparisons of foods from different origins, pictorial representations of the systems, and the life cycles and sourcing of ingredients for common food items. It encourages questioning of both systems and reflects on more sustainable and ethical approaches to food through re-localization.
Venezuela has lost its unique food culture due to government policies. The agricultural industry is decreasing as wealth redistribution policies prioritize government benefits over production, affecting millions of citizens. Food shortages are dividing the country as people spend hours in long lines trying to secure scarce products like milk, chicken, and diapers. The scarcity index reached its highest level as the black market for food grows while the government avoids addressing the problem.
The document discusses the University of Guelph Library's Archival and Special Collections and their Archives Project. It provides an overview of the collections, which relate to the University's key disciplines like food, the environment, health, and communities. It describes the Archives Project's goal to expand facilities and provide improved storage, learning spaces, and exhibition areas to better preserve collections and support research and teaching. The expansion aims to nurture innovation and develop leaders by facilitating exploration of rare primary sources that shed light on history and the future.
The document describes the typical weekly dinner menu for a struggling family, consisting of low-cost and basic dishes like pot roast, mac and cheese, and hot dogs. It then discusses how the eldest daughter, Molly, tried to bake cookies for her siblings as a rare treat, but accidentally made them far too salty due to inexperience in the kitchen. This created a dilemma for the siblings on whether to be honest about disliking the cookies or appreciate Molly's efforts.
Nutrition & Physical Activity Curricula for PreK TeachersZoe Phillips
This document discusses strategies for improving nutrition and physical activity among preschoolers. It outlines several nutrition education curricula and programs that aim to promote healthy eating habits in childcare settings. These include garden-based programs, curricula focused on fruits and vegetables of the month, and initiatives pairing nutrition lessons with physical activity. The benefits of fresh, local food and forming lifelong healthy habits are also addressed. Providers are encouraged to take advantage of their influence on children and help educate parents through interactive nutrition activities.
The document outlines the launch and operations of a campus food pantry at Wright State University. It describes how the pantry was established through donations of space, storage, food, money, and volunteers. Service-learning students helped by hosting food drives, building shelves, sorting donations, and creating inventory processes. The pantry has served over 123 students and provided over 738 meals since opening in February 2011. It aims to strengthen services and sustainability through continued evaluation, engaging more service-learning classes, and exploring benefits assistance and fresh food options for students.
Food Insecurity, Community and Donation Gardens Carolyn Scherf
From the 2017 Tri State Local Food Summit at Sinsinawa Mound
with Carolyn Scherf, Local Food Coordinator & Laura Klavitter, Horticulture Educator
ISU Extension & Outreach - Dubuque County
Food Insecurity in Dubuque, IA, United States
Community & Donation Gardens
www.DBQCommunityGardens.com
Get started with Chefs Move To Schools in Arizona. This step by step presentation shows you how to work with the program and the resource information to support chefs moving to schools.
The document provides guidance on raising healthy eaters and making nutritious choices for preschoolers. It discusses the importance of healthy growth during preschool years and outlines strategies like following a meal schedule, serving nutrient-dense foods, starting with small portions, coping with picky eaters, and making meal times fun for the whole family. The goal is to encourage proper nutrition, brain development and lifelong healthy eating habits.
This document provides an overview of bakeware collections in libraries. It discusses what bakeware includes, who carries it, where the items come from, how they are displayed and stored, day-to-day operations of the collections, use of call numbers, analysis of catalogs and records, and reasons why libraries should offer bakeware for borrowing. The document explores these topics through examples from various libraries and includes 10 figures showing images of bakeware displays.
This document discusses the benefits of families eating meals together. It notes that historically, families would eat dinner together to catch up with each other's days. However, modern schedules have made this more difficult. Research shows children who regularly eat with their families consume more fruits and vegetables. Eating together enhances family bonds, communication, and children's well-being. It also promotes healthier dietary habits that can prevent issues like obesity, depression, and academic problems. The document provides tips for making mealtime a positive experience, such as turning off screens and encouraging nutritious food choices.
This document provides information about farms in the Hudson Valley region of New York that are available for field trips and educational programs. It includes an introduction explaining the value of teaching students about farms and food. The bulk of the document then lists specific farms in different counties, providing contact information and describing what each farm offers for school visits. Some farms offer tours, while others have dedicated educational programs focused on topics like history, ecology, and agriculture.
Historic Seed & Nursery Catalogs to Document Gardens & Orchards: Digital See...MartySchlabach
Historic Seed & Nursery Catalogs can be used to identify period- appropriate varieties of vegetables, fruit, flowers and landscape plants when interpreting historical sites. A digital collection of 31,000 catalogs is freely accessible in the Biodiversity Heritage Library's Seed & Nursery Catalog Collection. Plant Information Online can help determine if the variety is available.
Chinese 3 Lesson 5 Presentation_Joanne Chen.pptxJoanne Chen
This lesson introduces Chinese hotpot and dumplings and aims to provide historical and cultural context. It discusses how hotpot originated in Mongolia 800-900 years ago and spread throughout China, developing regional variations. Dumplings have been popular in China for thousands of years and also developed diverse regional styles. The lesson seeks to explore Chinese food diversity and culture as a "melting pot" while promoting understanding of how race has shaped society and discussing ideas like food equity.
Western Washington UniversityWestern CEDARWWU Masters Th.docxphilipnelson29183
Western Washington University
Western CEDAR
WWU Masters Thesis Collection WWU Graduate and Undergraduate Scholarship
2014
Food for thought: a case study of eating from
dumpsters
Irena R . Lambrou
Western Washington University
Follow this and additional works at: http://cedar.wwu.edu/wwuet
Part of the Anthropology Commons
This Masters Thesis is brought to you for free and open access by the WWU Graduate and Undergraduate Scholarship at Western CEDAR . It has been
accepted for inclusion in WWU Masters Thesis Collection by an authorized administrator of Western CEDAR . For more information, please contact
[email protected]
Recommended Citation
Lambrou, Irena R ., "Food for thought: a case study of eating from dumpsters" (2014). WWU Masters Thesis Collection. 371.
http://cedar.wwu.edu/wwuet/371
http://cedar.wwu.edu?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/wwuet?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/grad_ugrad_schol?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/wwuet?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://network.bepress.com/hgg/discipline/318?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
http://cedar.wwu.edu/wwuet/371?utm_source=cedar.wwu.edu%2Fwwuet%2F371&utm_medium=PDF&utm_campaign=PDFCoverPages
mailto:[email protected]
Food for Thought: A Case Study of Eating
From Dumpsters
By: Irena R. Lambrou
Accepted in Partial Completion of the
Requirements for the Degree Master of Arts
Kathleen L. Kitto, Dean of the Graduate
School
Advisory Committee
Chair, Dr. Joan Stevenson
Dr. Robert Marshall
Paul James, M.A.
Master’s Thesis
In presenting this thesis in partial fulfillment of the requirements for a master’s degree at
Western Washington University, I grant to Western Washington University the non-exclusive
royalty-free right to archive, reproduce, redistribute, and display the thesis in any and all forms,
including electronic format, via any digital library mechanisms maintained by WWU.
I represent and warrant this my original work, and does not infringe or violate any rights of
others. I warrant that I have obtained written permissions from the owner of any third party
copyrighted material included in these files.
I acknowledge that I retain ownership rights to the copyright of this work, including but not
limited to the right to use all or part of this work in future works, such as articles or books.
Library users are granted permission for individual, research and non-commercial reproduction
of this work for educational purposes only. Any further digital posting of this document requires
specific permission from the author.
Any copying or publication of this thesis for commercial purposes, or for financial gain, is n.
A presentation on how to be confident in working with folks from different countries and cultures as a dietitian (I did this presentation to regional association meetings about 8 years ago, but still very relevant).
Similar to "How to Cook a Husband": Household Management in the Culinary History Collection (20)
"Dallying with the Black Bottle:" Typing, Talking, Tippling, and Cocktail His...Kira A. Dietz
Kira Dietz discusses her work as an archivist at Virginia Tech specializing in food and drink history collections. She describes developing cocktail history outreach programs including classroom instruction, social media, and local presentations. Some of her past events include "Culinary, Part Deux: From the Speakeasy to the Cocktail Party" and "A Tippling Tour of Cocktail History from the 1800s to the Modern Era." Dietz provides advice for planning outreach events, emphasizing having clear goals, flexibility, fun, and leveraging research resources.
Opening Up the "Closed" Stacks: What Archives & Special Collections Can Do fo...Kira A. Dietz
This document provides an overview of archives and special collections, including their missions, activities, and resources. It discusses how archives collect, preserve, and provide access to primary sources for research, education, and discovery. The document encourages collaboration between archives and other groups, and provides examples of how archives have partnered with schools, libraries, and communities for instruction, exhibits, events, and digital projects. It concludes by offering advice for cultivating new partnerships and collaborative opportunities.
Women's History Month Slideshow (created 2013)Kira A. Dietz
Special Collections at the University of Alabama is celebrating Women's History Month by highlighting materials that document women's lives and experiences. Various rare books, manuscripts, photographs, and other archival materials will be on display to showcase the contributions of women. Visitors are invited to view the exhibition throughout the month of March to learn about the important roles women have played in history.
This document provides information about archival collections related to the Preston family held at Virginia Tech Special Collections. It lists various collections of Preston family papers and correspondence, as well as other materials like land deeds and genealogies. It also outlines other resources for researching the Preston family, including published books and journals, photographs, maps, and research guides. Contact information is provided for the Special Collections reference staff who can assist in locating relevant materials.
The document discusses the history of apple production and processing in Virginia from the early 20th century to the late 20th century. It includes photographs of apple farmers, pickers, processors, and home apple product makers. Some of the photographs show Jim Graves and his prize-winning apples from 1951, children learning by picking apples in an orchard in 1987, Bahimians loading apples onto a truck in 1944, and various steps in making apple butter, cider, and other apple products on farms and in homes. The document illustrates the importance of apples and apple products to Virginia agriculture and home food preservation traditions.
The American Cocktail, Straight Up: Documenting Punch, Bath-tub Gin, and the ...Kira A. Dietz
The document provides a summary of the history of cocktails in America from the early 1800s to present day based on a library's collection of over 80 cocktail books and related ephemera. It traces the evolution of cocktails from early drinks like punch to elaborate craft cocktails today. Key developments discussed include the rise of the cocktail in the 1800s, prohibition era bath tub gin, post-WWII entertaining, and modern molecular approaches. The collection documents this history through recipes, bartender manuals, advertisements, and more.
Prestons at Special Collections, May 2014Kira A. Dietz
The Special Collections department at Virginia Tech houses rare books, manuscripts, photographs, and other materials relating to the history of Virginia Tech and the surrounding region. It has extensive holdings documenting the Preston family, including papers, deeds, letters, and other items spanning from 1745 to the late 19th century. The department actively collects materials about the Prestons, Blacksburg, and other topics and makes the collections available for research.
From the Farm to the Kitchen: The History of Food & DrinkKira A. Dietz
This document provides an overview of the History of Food & Drink Collection at an unnamed institution. It describes the origins and scope of the collection, which includes collections on culinary history, children's cookbooks, cocktail history, and more. The document then discusses some of the topics covered in the collection, including receipts, recipes, remedies, household management, education/nutrition, food processing/technology, and access/digitization. It concludes with a section on cocktail history and entertaining. The collection appears to provide a comprehensive look at the social and technological history of food and drink.
Archivists' Toolkit Training-Names, Subjects, and Accessions ReviewKira A. Dietz
I didn't create slides for initial in-house training, but I did write a short presentation to review these types of records. At least it gives an idea of the information I went over the first time!
Please note: these were produced for informal, in-house training and reflect local practices.
Archivists' Toolkit Training-Resources, Digital Objects, and ReportsKira A. Dietz
This document provides an overview of creating and customizing resource records, components, digital objects, and finding aid data in Archivists' Toolkit. It discusses the required and optional fields for basic description, names and subjects, notes, and instances. It also summarizes how to search, report on, export, and print resource records as well as best practices for linking related records.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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For more information about PECB:
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Slideshare: http://www.slideshare.net/PECBCERTIFICATION
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
South African Journal of Science: Writing with integrity workshop (2024)
"How to Cook a Husband": Household Management in the Culinary History Collection
1. “How to Cook a Husband” Household Management in the Culinary History Collection Kira A. Dietz Acquisitions and Processing Archivist Special Collections, Newman Library February 25, 2011
2. Special Collections Rare Books Manuscripts University Archives Historical Maps Historical Photographs
3. Culinary History Collection Currently contains more than 3,700 volumes 2,400+ of these are housed in Special Collections Almost two dozen manuscript collections Includes two subsets: The Peacock-Harper Collection and Ann Hertzler Children’s Cookbook and Nutrition Literature Collection
4. Collection Development Emphasis on: Regional and community cookbooks and materials Brand-name pamphlets and product publications Menus, nutrition education, and kitchen planning Books documenting social, domestic, and economic history; changes in food behavior; food-related processing and technology Faculty papers Manuscript receipt (recipe) books
5. What are Manuscript Collections? Handwritten and/or unpublished materials including: Receipt books Household accounts and ledgers Faculty papers Professional papers Papers from groups or organizations
6. Acquiring Materials Through Donation Form the majority of the collection to date Method of acquisition upon which the department is dependent Most donations are books “Wish list” for the collection: http://spec.lib.vt.edu/culinary/va_cookbooks_bib.html
7. Culinary Resources for Circulating Collections Or, Why Some Donations End Up in the Stacks
8. Policies & Such A few policies guide interactions with donated or gifted materials: We ask to see an inventory of the items you’d like to donate before you bring the actual items over (http://www.lib.vt.edu/collmgmt/policies/donors.html) We endeavor to collect and maintain items in that support the University’s programs, offer timely/current information, represent historical value, and are in good physical condition More information and specific policies are available: http://www.lib.vt.edu/collmgmt/policies/
9. What Ends Up in the Stacks Unfortunately, we are limited by space and other economic factors, and must select books that add direct value to the circulating collection Books must be: In good condition Not a duplicate of materials already in the stacks, or sometimes, in Special Collections as well Relevant to Virginia Tech’s programs Relevant and of interest to the wider community served by Virginia Tech
10. If You Want to Donate Rebecca will be happy to look at an inventory of items Considerations: Current holdings WorldCat (a union catalog of over 71,000 libraries worldwide) to see if other libraries nearby may have the item(s) Related University programs/Do item(s) support the University’s mission Shelf space
11. Acquiring Materials Through Purchase No dedicated fund or endowment for general culinary materials in Special Collections Endowment for Children’s Literature and Nutrition Collection materials Example: “How to Cook a Husband,” purchased from a dealer specializing in Culinary materials
12. Recent Additions to the Culinary History Collection Culinary, appliance, and food-related company pamphlets 3 handwritten household accounts/recipe books More than 130 cook books, manuals, and children’s titles Large collection of materials relating to seafood processing (in progress)
13. After Acquisition Once we acquire culinary books and manuscripts, what happens next? It’s Decision Time!
14. Creating Access to Books Books and other publications are cataloged in Technical Services, then returned to Special Collections stacks Catalog records in the library’s catalog, Addison Catalog records in OCLC’s WorldCat
15. Creating Access to Manuscripts Materials are Accessioned and added to the processing queue Physically arranged and organized Intellectually organized and described Finding aids (Collection guides) created
16. Creating Access Online Digitized books via Digital Library and Archives Digitized manuscripts Finding aids (collection guides) for manuscript collections on the Virginia Heritage Project website Ms2010-079 Short description on the Special Collections website Ms2010-079
18. Reference/Instruction/Outreach Recent Reference Requests Approaches to children’s nutrition through cookbooks in the mid-20th century Preservation methodologies (pickling) Recent Exhibits Common Book Project Future Possibilities Getting to classes to us!
19. Potential Research Changing approaches to cooking, nutrition, and health over time Depictions and expectations of gender roles History of food processes and technologies Relationships between food and economy
20. The Culinary History Collection really is more than “just” cookbooks… Especially if you want run your household and kitchen the “right” way… As long as you keep in mind that there are as many “right” ways as there are publications.
21. “Management is an art that may be acquired by every woman of good sense and tolerable memory.” Introduction to The Virginia Housewife: or, Methodical Cook, 1820
22. From the 17th to 19th Centuries Emphasis on Recipe books with household tips “How-to” manuals and advice Detailed information about how food affects people Managing household staff and resources for the family’s best interests
23. “Bean taffy easily takes first rank among all the taffies—vegetable or otherwise. The taste is good beyond words, and the consistency is pleasingly ‘chewy’ without being tenacious to the point of teeth pulling! Lima beans are the best to use…” From Mary Elizabeth Hall’s Candy-making revolutionized; confectionery from vegetables. New York: Sturgis & Walton Co., 1912
24. Through the World Wars Emphasis on Economy, economy, economy Stretching limited food supplies Preservation Community
25. “Twenty years ago everybody ate pie and nearly everybody had dyspepsia. Jell-O had not been heard of. Now there is scarcely a housewife in America who does not make and serve Jell-O desserts, and stomach-ache is not so common as it used to be.” Jell-O and the Kewpies: America’s Most Famous Dessert, 1915
26. The Rise of the Modern Kitchen (Post WWII) Emphasis on Entertaining New appliances Getting out of the kitchen! Convenience/Speed Increasing numbers of “how-to” pamphlets and publications Diet/Nutrition
27. “Waiting is a department of woman’s work which is capable of being greatly improved and raised to a higher standard.” From The expert waitress: a manual for the pantry, kitchen, and dining-room. Anne Frances Springsteed and Margaret Armstrong. New York: Harper & Bros., 1894
28. Men? In the Kitchen? Number of Roles: As authors As audience/readers As cooks at home As household managers As parents
29. “I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result until you have effected it. If persons without brains can accomplish this, why cannot you?” Housekeeping in Old Virginia, c.1879
30. Show & Tell Please join us in the Special Collections Conference Room to view some of our recent and/or favorite acquisitions! This is a wonderful opportunity to see the variety in the collection!
31. Questions? Kira A. Dietz Acquisitions and Processing Archivist Special Collections kadietz@vt.edu Background Image: Pages from Ms2008-024, “Book of Receipts” Recipe Book, 1731. Recipes in this manuscript book include those for picking and preserving, baking, drinks, and several household remedies.