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A Taste of Higher Education: Exploring a Culinary Arts Degree Through Arts-Based Approaches
Val Thompson A taste of higher education: exploring a culinary arts degree through arts-based approaches. Thesis submitted in requirement for the degree of PhD The School of Education The University of Sheffield September 2009 Abstract Information about how students experience their first year in higher education is of particular importance to policy makers, institutional managers, and tutors seeking to implement the governmental agenda of widening participation. Experience however, is a complex notion. Bruner (1986) argues that it is impossible to completely know another’s experience. Moreover, he maintains that the articulation of experience is consciously, or unconsciously censored or repressed, and is dependent upon an individual’s access to narrative resources and adequate vocabulary. Re-presenting the articulated experiences of others adds a further layer to this complexity. In this study I take a bricoleur’s perspective to research, utilising a range of arts- based approaches and forms to attempt to meet the challenge of re-presenting the experiences of first year Culinary Arts Management students, focussing on the influences that have shaped their choice of vocational degree course, and the ways in which they negotiate their move into HE level study. Employing a range of approaches which are multi-sensory as well as arts-based, acknowledges and reflects the complexity of life lived and experience shaped by our sensory capacity, and the learning which we accomplish through sight, sound, touch, taste, and smell. What our senses also enable us to connect to, feel, and express, is emotion, imagination, and memory. Taking a multi-sensory approach to explore research questions therefore, exploits ways of understanding and meaning-making which we utilise in everyday life. -
UC Berkeley Electronic Theses and Dissertations
UC Berkeley UC Berkeley Electronic Theses and Dissertations Title In danger of undoing: The Literary Imagination of Apprentices in Early Modern London Permalink https://escholarship.org/uc/item/1fx380bc Author Drosdick, Alan Publication Date 2010 Peer reviewed|Thesis/dissertation eScholarship.org Powered by the California Digital Library University of California In danger of undoing: The Literary Imagination of Apprentices in Early Modern London by Alan J. Drosdick A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in English in the Graduate Division of the University of California, Berkeley Committee in charge: Professor Joel B. Altman, Chair Professor Jeffrey Knapp Professor Albert Russell Ascoli Fall 2010 Abstract In danger of undoing: The Literary Imagination of Apprentices in Early Modern London by Alan J. Drosdick Doctor of Philosophy in English University of California, Berkeley Professor Joel B. Altman, Chair With the life of the apprentice ever in mind, my work analyzes the underlying social realities of plays such as Dekker’s The Shoemaker’s Holiday, Beaumont’s The Knight of the Burning Pestle, Jonson, Chapman, and Marston’s Eastward Ho!, and Shakespeare’s Henriad. By means of this analysis, I reopen for critical investigation a conventional assumption about the mutually disruptive relationship between apprentices and the theater that originated during the sixteenth century and has become a cliché of modern theater history at least since Alfred Harbage’s landmark Shakespeare’s Audience (1941). As a group, apprentices had two faces in the public imagination of renaissance London. The two models square off in Eastward Ho!, where the dutiful Golding follows his master’s orders and becomes an alderman, while the profligate Quicksilver dallies at theaters and ends up in prison. -
A Fifteenth-Century Merchant in London and Kent
MA IN HISTORICAL RESEARCH 2014 A FIFTEENTH-CENTURY MERCHANT IN LONDON AND KENT: THOMAS WALSINGHAM (d.1457) Janet Clayton THOMAS WALSINGHAM _______________________________________________________________________________ CONTENTS ABBREVIATIONS 3 Chapter 1 INTRODUCTION 4 Chapter 2 THE FAMILY CIRCLE 10 Chapter 3 CITY AND CROWN 22 Chapter 4 LONDON PLACES 31 Chapter 5 KENT LEGACY 40 Chapter 6 CONCLUSION 50 BIBILIOGRAPHY 53 ANNEX 59 LIST OF ILLUSTRATIONS Figure 1: The Ballard Mazer (photograph courtesy of the Ashmolean Museum, Oxford, reproduced with the permission of the Warden and Fellows of All Souls College). Figure 2: Thomas Ballard’s seal matrix (photograph courtesy of the Ashmolean Museum, Oxford, reproduced with their permission). Figure 3: Sketch-plan of the City of London showing sites associated with Thomas Walsingham. Figure 4: St Katherine’s Church in 1810 (reproduced from J.B. Nichols, Account of the Royal Hospital and Collegiate Church of St Katharine near the Tower of London (London, 1824)). Figure 5: Sketch-map of Kent showing sites associated with Thomas Walsingham. Figure 6: Aerial view of Scadbury Park (photograph, Alan Hart). Figure 7: Oyster shells excavated at Scadbury Manor (photograph, Janet Clayton). Figure 8: Surrey white-ware decorated jug excavated at Scadbury (photograph: Alan Hart). Figure 9: Lead token excavated from the moat-wall trench (photograph, Alan Hart). 2 THOMAS WALSINGHAM _______________________________________________________________________________ ABBREVIATIONS Arch Cant Archaeologia Cantiana Bradley H. Bradley, The Views of the Hosts of Alien Merchants 1440-1444 (London, 2011) CCR Calendar of Close Rolls CFR Calendar of Fine Rolls CLB (A-L) R.R. Sharpe (ed.), Calendar of Letter-books preserved among the archives of the Corporation of the City of London at the Guildhall (London, 1899-1912) CPR Calendar of Patent Rolls Hasted E. -
I Love to Eat by James Still in Performance: April 15 - June 27, 2021
Commonweal Theatre Company presents I Love To Eat by James Still In performance: April 15 - June 27, 2021 products and markets. Beard nurtured a genera- tion of American chefs and cookbook authors who have changed the way we eat. James Andrew Beard was born on May 5, 1903, in Portland, Oregon, to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland’s Customs House. The family spent summers at the beach at Gearhart, Oregon, fishing, gathering shellfish and wild berries, and cooking meals with whatever was caught. He studied briefly at Reed College in Portland in 1923, but was expelled. Reed claimed it was due to poor scholastic performance, but Beard maintained it was due to his homosexuality. Beard then went on the road with a theatrical troupe. He lived abroad for several years study- ing voice and theater but returned to the United States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucra- Biography tive career and began a catering business. With From the website of the James Beard Founda- the opening of a small food shop called Hors tion: jamesbeard.org/about d’Oeuvre, Inc., in 1937, Beard finally realized that his future lay in the world of food and cooking. nointed the “Dean of American cookery” by In 1940, Beard penned what was then the first Athe New York Times in 1954, James Beard major cookbook devoted exclusively to cock- laid the groundwork for the food revolution that tail food, Hors d’Oeuvre & Canapés. -
Christmas Quiz 2011, Answers
Christmas Quiz 2011 TV Chefs 1. Who is dressed up for Christmas? Jamie Oliver TV Chefs 2. Who the f*** is this? Gordon Ramsey TV Chefs 3. and this? Nigella Lawson TV Chefs 4. Who is this nutty guy? Heston Blumenthal TV Chefs 5. Always jolly, who is on the left? Keith Floyd TV Chefs 6. Without his dog? Rick Stein TV Chefs 7. and finally? Fanny Cradock TV Chefs Christmas Food 8. What three birds most commonly make up a three-bird roast? a. goose, chicken and pheasant b. turkey, pheasant and quail c. turkey, duck and pheasant Christmas Food 9. What spirit does Mrs Beeton use in her Sauce for Christmas pudding? a. brandy b. rum c. whisky Christmas Food 10. Mrs Beeton again, her Winter Salad consists of... a. tomatoes, peppers and olives b. celery, beetroot and potatoes c. lettuce, walnuts and carrot Christmas Food 11. Mrs Beeton's “Fruitarian” Christmas pudding uses what in place of suet? a. figs b. butter c. bananas Christmas Food Winter Weather 12. In which year did ice bring down the Emley Moor transmitter? a. 1961 b. 1969 c. 1977 Winter Weather 13. When, last century, did the UK experience a particularly bad winter? a. 1946/47 b. 1956/57 c. 1966/67 Winter Weather 14. When was the most notable “warm winter” on record for the UK? a. 1860 b. 1920 (15.6°C) c. 1980 Winter Weather 15. When was the last time the Thames froze? a. 1914 b. 1864 c. 1814 Winter Weather 16. In which recent year did Canada suffer severe ice storms? a. -
Disturbing Objects
Disturbing Objects Disturbing Objects : Making, Eating and Watching Food in Popular Culture and Performance Practice. Jenny Lawson (University of Leeds) I like baking cakes. I have been baking cakes for a long time. I try to take a cake with me wherever I go. My cakes have travelled to Lancaster, Manchester, Bracknell, Leeds, Sheffield, Surrey, Norwich, Gothenburg and Ulverston. I am going to bake you a cake and I am going to give it to you in a moment. A Journey through Food I love food; making it, eating it and now I also love watching it. My performance practice investigates food in contemporary culture, and this article is an attempt to journey through food, cooking objects and my practice, both contextualising and creatively documenting my engagements with cakes, kitchens and the dinner table. In this paper, my documentary elements are – as above – in italics. Cooking materials and foodstuffs play an essential role in everyday food practices and contribute to the formation of identities, relationships and socially and culturally accepted behaviour. My interest lies with the relationship between women and food. If we look at the influences of popular culture in the current climate, for instance the rise in food and lifestyle television programming and celebrity cooks (of which there are considerably more male than female), these popular food performances can be seen as indicative of contemporary attitudes governing food and female domestic practice. I am proposing that there is a space for performance practice to address the ramifications of popular cultural food performances to explore our relationship with food and its materiality in contemporary culture. -
Medieval Hospitals of London
Tudor Health Reform London perspective Will Ayliffe June 2011 “NHS hospitals are medieval”. Well perhaps Victorian but not the clean places of refuge with good food and nursing care. What was a medieval hospital. Description of the main institutions. Dissolution What was a medieval hospital Hospital: “hospes, stranger/guest” Originally many founded to receive travelers/pilgrims not necessarily sick Dole care of elderly/infirm. Medieval institutions called hospitals regarded themselves as houses of religion domus dei (maisondieu). “A building or group of buildings which housed an institution providing spiritual and medical care” 1100 in E&W 35 London Impressive institutions, often amongst largest buildings of city 2 The distinction between hospitals and religious houses blurred. Care for poor and travellers responsibility of all monasteries and religious houses and also great lay houses as in Saxon times. St John’s Cambridge: that sick and weak people should be admitted kindly and mercifully, except for pregnant women, lepers, the wounded, cripples and the insane.’ Hospitium of St. John Reading 1189. Free for Other hospitals provided for pregnant, lepers, cripples 2 nights housed 400 or insane. Often hospitals referred to as chapels or colleges Three hospitals attended chapter meetings so for Augustinians were on a par with monasteries. St. Mary within cripplegate, St. Mary without Bishopsgate Maiden Bradley 3 Types of hospitals Hospitals were founded by royalty, church, corporations (monastic and military orders, guilds, fraternities), or individuals Many types of medieval hospitals. Hospitale simplex: Provided (limited) nursing and religious care. These frequently followed the rule of Augustine, were monastic and presided over by a master and staffed by lay-brothers (and sisters in mixed hospitals) Almonaries: at gates and infirmaries within monasteries Hospitale (Eng. -
DID YOU SEE POSH CLUB TELEVISION? It's Not Too Late to Watch Our Internet TV Shows PC*TV
A LOOK AT LONDONIT'S DOUBLE THE FUN IN THE BIG SMOKE WITH OUR ELEPHANT AND HACKNEY CREWS TEAMING UP TO SHARE LOCKDOWN GOSSIP AND SCANDAL FROM THE CAPITAL DRAMATIC DISH TOWEL DELIVERY DANCE OFF... Taking dis-dance to a whole new level, The Posh Club doorstep delivery team struck a pose from afar with surprised recipient Merlyn Seivright. Dropping of one of our gorgeous new super-absorbent and super-fly tea towels with panache and grace were South London glamour puss, Rhys's Pieces and some of the staf and volunteers who make The Posh Club possible. The stunt is part of the club's eforts to stay in touch with isolated elders stuck at home alone under lockdown. Spreading nothing but cheer and joy as they make their way around London, giving gifts and giggles to unsuspecting senior citizens... full story inside DID YOU SEE POSH CLUB TELEVISION? It's not too late to watch our internet TV shows PC*TV. Four live shows recorded in Hastings, London, Brighton and Crawley. Hosted by our resident pretty boy in a bow tie, Dicky from Duckie. Go to theposhclub.co.uk on your computer, phone or tablet to catchup. AZARA & POSH T 'S PUSSY GALORE MEET NINA CAMILLERI WELCOMING WORDS I got my cat about two years ago from cat rescue when she was a couple of months old. She’s a mix of brown, orange and white. I went to Mitcham and brought her back in a taxi. When I first got How on earth are you all Posh Clubbers? her, I couldn't find her anywhere. -
Fanny Cradock
GREAT LIVES The first lady of Why I’m Fanny’s appearances online and she was the TV Kitchen suddenly very popular again. To find the period-appropriate recipes I researched Fanny’s early Food historian Sue Bailey reveals how her interest 1970s weekly part-work series and biggest fan in Fanny Cradock – the first TV celebrity chef worked out how to demonstrate the most party-appropriate and slightly – has led to a new career (and why the famously scary dishes, such as stuffed blue-egg canapés. But in this media-savvy age snooty chef ’s legacy lives on) simply researching and reproducing recipes was never going to be enough. Then I had an epiphany – what if I resurrected not just Fanny’s recipes, n my normal life I am a journalist, radio and television but also her character and her life? university lecturer, writer and presenter, writer and food celebrity, My first challenge, however, was to food historian on television. But I supported by Johnnie. Her perfect her unmistakable look – plaster- have a guilty secret: in my spare exaggerated style and brightly thick foundation, line-drawn eyebrows time I forget academia and coloured dishes made her memorable and bright red lips, plus a ginger wig. The first lady of the Iembrace my alter-ego. I shed my for many years on our TV screens. But My daughter suggested using glue to sensible work clothes, slip on diamanté her fall from grace came when she flatten my eyebrows, rather than shoes, a ginger wig and a blood-red humiliated gentle Devon farmer’s wife shaving them off, as Fanny possibly ballgown and become the first female Gwen Troake by grimacing and Fanny promoting her did. -
Foodie’ and the Role of Mass Media
City University of New York (CUNY) CUNY Academic Works Publications and Research John Jay College of Criminal Justice 2015 Cooking Class: The Rise of the ‘Foodie’ and the Role of Mass Media. Kathleen Collins CUNY John Jay College How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/jj_pubs/126 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] Cooking class: The rise of the “foodie” and the role of mass media Introduction In the U.S. there are two cable TV networks dedicated wholly to food and cooking. In 2012, the Food Network had a nightly average of 1.1 million viewers.1 Small kitchen appliance expenditures continue to increase, 2 and despite the demise of the venerable Gourmet Magazine in 2009, there are hundreds of print magazines and countless blogs to refer to when looking for recipes or food writing. These and many other indicators seem to incontrovertibly charge Americans with being a nation consumed, as it were, with food. But what does this evidence tell us? Is interest in food a modern day phenomenon? Does all of this consumption around the subject mean that we are cooking more than ever before? While there is a plethora of popular media on the topic of food, here we can observe the topic – especially the phenomenon of food television – from a more critical vantage point and ask some basic but perhaps ultimately complex questions in order to illuminate the role of “mediated” food in our modern lives. -
Grand Tour on the River
www.worldofcruising.co.uk June / July 2015 £4.95 5 NEW SHIPS REVIEWED World cruise secrets What the cruise lines Grand tour don’t want to tell you on the river On board Uniworld’s Maria Theresa 3 OF A KIND + CAPTAIN GREYBEARD + LIFE ON BOARD + WHERE NEXT? + WORLD OF SPAS LUXURY CRUISES FROM £1,199PP THE FREE FLIGHTS | HUGE SAVINGS | LIMITED AVAILABILITY! NORTHERN EUROPE MARVELS TURKEY & GREEK ISLES Copenhagen to Stockholm Cruise ID: 36960 Istanbul to Athens Cruise ID: 36681 14 August 2015 | 7 nights | Oceania Marina 14 August 2015 | 8 nights | Seabourn Odyssey SUPER SALE Fly from the UK to Copenhagen | Berlin (Warnemunde) | Fly from the UK to Istanbul (overnight hotel stay) | Myrina | Tallinn | St Petersburg (overnight on-board) | Helsinki | Mykonos | Ephesus (Kusadasi) | Patmos | Rhodes | Luxury Stockholm / Fly UK Santorini | Athens / Fly UK FROM SIXSTARCRUISES.CO.UK INCLUDES PRE-PAID GRATUITIES, A PRESTIGE SUITES ARE SELLING OUT FAST - SECURE YOUR DRINKS PACKAGE AND FREE BUSINESS CLASS PLACE ON-BOARD TODAY FLIGHTS. 50% SINGLE SUPPLEMENTS AVAILABLE Balcony from Ocean View from Balcony from Exclusive$300 TO SPEND reader ON-BOARD* offer £1,779pp £2,739pp £3,039pp QUOTE SSCWOC ROME TO ISTANBUL SPAIN, ITALY AND CORSICA Rome (Civitavecchia) to Istanbul Cruise ID: 33716 Barcelona round trip Cruise ID: 75483P 27 August 2015 | 10 nights | Seven Seas Mariner 30 September 2015 | 8 nights | Azamara Quest® Fly from the UK to Rome (Civitavecchia) | Sorrento | Amalfi Fly from the UK to Barcelona | Ibiza | Rome (Civitavecchia) | Taormina | Argostoli -
The Tailors, Drapers, and Mercers of London and the London Commissary and Husting Court Wills, 1374-1485
The Tailors, Drapers, and Mercers of London and the London Commissary and Husting Court Wills, 1374-1485 by Eileen Kim A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Centre for Medieval Studies University of Toronto © Copyright by Eileen Kim 2015 ii The Tailors, Drapers, and Mercers of London and the London Commissary and Husting Court Wills, 1374-1485 Eileen Kim Doctor of Philosophy Centre for Medieval Studies University of Toronto 2015 Abstract Scholarly interest in the intimate lives of individuals in late medieval England has been particularly strong over the past thirty years. This interest can be linked to heightened scrutiny of wills and the nature and extent of their utility as access points into testators’ lives, their most intimate relationships, and their varied desires and concerns, particularly in the context of the family and the household. Some scholars have argued that wills present a limited view of testators in a specific moment, rather than encompassing the entirety of the individuals’ legacies. The heavily formulaic nature of the wills enrolled in late medieval English courts have also been considered characteristics that hamper the ability of the documents to reveal testators’ individual personalities and concerns. Others, however, have noted that testators’ adherence to formulaic structure in wills in fact constitutes a community founded on participation in shared traditions, and that the conventions of will-making still allowed testators a certain degree of flexibility to assert their own desires and address their individual concerns. This thesis presents evidence from wills enrolled from 1374 to 1485 in London’s Husting and Commissary Courts.