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Of Becoming and Remaining Vegetarian
Wang, Yahong (2020) Vegetarians in modern Beijing: food, identity and body techniques in everyday experience. PhD thesis. http://theses.gla.ac.uk/77857/ Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Enlighten: Theses https://theses.gla.ac.uk/ [email protected] Vegetarians in modern Beijing: Food, identity and body techniques in everyday experience Yahong Wang B.A., M.A. Submitted in fulfilment of the requirements for the Degree of Doctor of Philosophy School of Social and Political Sciences College of Social Sciences University of Glasgow March 2019 1 Abstract This study investigates how self-defined vegetarians in modern Beijing construct their identity through everyday experience in the hope that it may contribute to a better understanding of the development of individuality and self-identity in Chinese society in a post-traditional order, and also contribute to understanding the development of the vegetarian movement in a non-‘Western’ context. It is perhaps the first scholarly attempt to study the vegetarian community in China that does not treat it as an Oriental phenomenon isolated from any outside influence. -
Indianapolis Guide
Nutrition Information Vegan Blogs Nutritionfacts.org: http://nutritionfacts.org/ AngiePalmer: http://angiepalmer.wordpress.com/ Get Connected The Position Paper of the American Dietetic Association: Colin Donoghue: http://colindonoghue.wordpress.com/ http://www.vrg.org/nutrition/2009_ADA_position_paper.pdf James McWilliams: http://james-mcwilliams.com/ The Vegan RD: www.theveganrd.com General Vegans: Five Major Poisons Inherent in Animal Proteins: Human Non-human Relations: http://human-nonhuman.blogspot.com When they ask; http://drmcdougall.com/misc/2010nl/jan/poison.htm Paleo Veganology: http://paleovegan.blogspot.com/ The Starch Solution by John McDougal MD: Say What Michael Pollan: http://saywhatmichaelpollan.wordpress.com/ “How did you hear about us” http://www.youtube.com/watch?v=4XVf36nwraw&feature=related Skeptical Vegan: http://skepticalvegan.wordpress.com/ tell them; Prevent and Reverse Heart Disease by Caldwell Esselstyn MD The Busy Vegan: http://thevegancommunicator.wordpress.com/ www.heartattackproof.com/ The China Study and Whole by T. Collin Campbell The Rational Vegan: http://therationalvegan.blogspot.com/ “300 Vegans!” www.plantbasednutrition.org The Vegan Truth: http://thevegantruth.blogspot.com/ The Food Revolution John Robbins www.foodrevolution.org/ Vegansaurus: Dr. Barnard’s Program for Reversing Diabetes Neal Barnard MD http://vegansaurus.com/ www.pcrm.org/health/diabetes/ Vegan Skeptic: http://veganskeptic.blogspot.com/ 300 Vegans & The Multiple Sclerosis Diet Book by Roy Laver Swank MD, PhD Vegan Scientist: http://www.veganscientist.com/ -
Indonesian Journal of Human Nutrition, Juni 2018, Vol
1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks. -
A Cultural Study of Gendered Onscreen
VEG-GENDERED: A CULTURAL STUDY OF GENDERED ONSCREEN REPRESENTATIONS OF FOOD AND THEIR IMPLICATIONS FOR VEGANISM by Paulina Aguilera A Thesis Submitted to the Faculty of The Dorothy F. Schmidt College of Arts & Letters In Partial Fulfillment of the Requirements for the Degree of Master of Arts Florida Atlantic University Boca Raton, FL August 2014 Copyright by Paulina Aguilera, 2014 11 VEG-GENDERED: A STUDY OF GENDERED ONSCREEN REPRESENTATIONS OF FOOD AND THEIR IMPLICATIONS FOR VEGANISM by Paulina Aguilera This thesis was prepared under the direction of the candidate's thesis advisor, Dr. Christine Scodari, School of Communication and Multimedia Studies, and has been approved by the members of her supervisory committee. It was submitted to the faculty of The Dorothy F. Schmidt College of Arts and Letters and was accepted in partial fulfillment of the requirements for the degree of Master of Arts. SUPERVISORY COMMITTEE: ~t~;,~ obe, Ph.D. David C. Williams, Ph.D. Interim Director, School of Communication and Multimedia Studies Heather Coltman, DMA Dean, ;~~of;candLetters 0'7/0 /:fdf4 8 ~T.Fioyd, Ed.D~ -D-at_e _ _,__ ______ Interim Dean, Graduate College 111 ACKNOWLEDGEMENTS The author wishes to acknowledge Dr. Christi ne Scodari for her incredible guidance and immeasurable patience during the research and writing of this thesis. Acknowledgements are also in order to the participating committee members, Dr. Chris Robe and Dr. Fred Fejes, who provided further feedback and direction. Lastly, a special acknowledgement to Chandra Holst-Maldonado is necessary for her being an amazing source of moral support throughout the thesis process. -
The Conceptual Framework of Determinant Factors of Food
International Journal of Business, Economics and Law, Vol. 15, Issue 2 (April) ISSN 2289-1552 2018 THE CONCEPTUAL FRAMEWORK OF DETERMINANT FACTORS OF FOOD EMOTIONAL EXPERIENCE AND OUTCOMES OF INTERNATIONAL TOURIST SATISFACTION: EMPIRICAL STUDY ON MALAYSIAN STREET FOOD Rafatul Haque Rishad ABSTRACT The aim of this paper is to develop a conceptual framework to find out determinant factors of food emotional experience and outcomes of international tourist satisfaction about Malaysian street food. Literature in this study has noticed that, a lot of research has been done on the traditional food sector of Malaysia, compare to a very few on the street food sector especially to attract the foreign tourists and to find out their level of emotional attachment on point of product offering, health issue, atmosphere and service quality of Malaysian street food. Since no validate model has been developed so far, street food vendors are yet to be aware of how to provide quality services to the foreign tourists. Many researchers have found that the food is a major part of tourist attraction, so there may be a possibility of reducing the flow of international tourist in Malaysia near future. Introduction Food is the supreme elements in the tourism sector that acts as a sense of place attraction for travelers (Bessiere, 1998; Cohen & Avieli, 2004; Ryu & Jang, 2006; Seo, Kim, Oh, & Yun, 2013; Luis & Panuwat, 2016; Simon & Wang, 2017; Chen & Huang, 2018) who seek for unusual or extraordinary food experience and different food culture that might not acquire at their home countries. The tourism industry of many developing countries continues to record a steady progress and contribute to nation‟s economy (Yap, C.S., Ahmad, R. -
Vegan-Friendly Restaurants
WELCOME Hello and thank you for taking a look inside this guide! We, the Animal Advocates of South Central PA, created it for you to use as a compass on your path towards a kinder, healthier life. We are an organization promoting a conscious and compassionate lifestyle which can be summed up in one word: Veganism. It isn’t like other vegan guides, though. It’s tailored for individuals living in South Central Pennsylvania (SCPA) to make your transition as easy as possible. We will lightly touch on the reasons to go vegan (but we highly suggest doing research elsewhere!) and how to make those changes. We will cover everything from where to go out to eat on a Friday night, to what cruelty-free body care brands to check out, and everything in between. We would like to thank you for considering this impactful, wonderful lifestyle, and hope we can assist you on your journey! After exploring this guide, please visit our website, which has many helpful resources, including local restaurant lists, blog articles, and links for further reading. www.animaladvocatesscpa.com Follow us on social media to see what we are up to! “Do the best you can until you know better. Then when you know better, do better”. -Maya Angelou 2 Vegan Guide for South Central PA WHY GO VEGAN? For The Animals | For The Environment For Our Health | For Everything! There are many reasons people go vegan. In some cases, it’s for the environment. Animal agriculture is a significant ecological problem, contributing more greenhouse gas emissions than the entire transportation sector. -
Le Guide Végane Conseils Et Astuces Pour Évoluer Vers Le Véganisme
PEA et l’Association Veganovorus présentent Le Guide végane Conseils et astuces pour évoluer vers le véganisme VOUSSommaire SOUHAITEZ FAIRE VOS PREMIERS PAS DANS LE VÉGANISME ? Ce guide est fait pour vous ! Il est là pour répondre à vos questions pratiques sur comment mettre en action vos valeurs de justice pour les humains, de respect de la Terre et de bonne santé de votre corps. Vous y trouverez des adresses de magasins et de restaurants à Lausanne présentant des offres véganes dans leurs rayons ou à leurs cartes, des recettes simples mais délicieuses à concocter, des informations nutritionnelles, quelques définitions et surtout beaucoup de good vibes pour bien débuter votre évolution / transition. INTRODUCTION Le véganisme est un mouvement de justice sociale luttant pour la fin du spécisme et pour la libération animale. Il se traduit au quotidien par la non-consommation de tous produits d’origine animale et le refus de l’exploitation animale dans des domaines tels que le divertissement (cirques, zoos, monte à cheval, delphinariums, etc.), les cosmétiques, le milieu médical, l’habillement (cuir, laine, daim, soie, etc.), le commerce des animaux de compagnie, etc. Le spécisme est la discrimination fondée sur l’espèce. Par analogie avec le racisme et le sexisme, le spécisme désigne l’idéologie qui considère que la vie et les intérêts des animaux peuvent être méprisés uniquement parce qu’ils sont d’une autre espèce. Le spécisme est indéfendable car les humains ne sont pas les seuls à ressentir des émotions, et pour cette raison nous devons respecter la vie et les intérêts des autres êtres sensibles qui partagent cette planète avec nous. -
Vegetarian Starter Kit You from a Family Every Time Hold in Your Hands Today
inside: Vegetarian recipes tips Starter info Kit everything you need to know to adopt a healthy and compassionate diet the of how story i became vegetarian Chinese, Indian, Thai, and Middle Eastern dishes were vegetarian. I now know that being a vegetarian is as simple as choosing your dinner from a different section of the menu and shopping in a different aisle of the MFA’s Executive Director Nathan Runkle. grocery store. Though the animals were my initial reason for Dear Friend, eliminating meat, dairy and eggs from my diet, the health benefi ts of my I became a vegetarian when I was 11 years old, after choice were soon picking up and taking to heart the content of a piece apparent. Coming of literature very similar to this Vegetarian Starter Kit you from a family every time hold in your hands today. plagued with cancer we eat we Growing up on a small farm off the back country and heart disease, roads of Saint Paris, Ohio, I was surrounded by which drastically cut are making animals since the day I was born. Like most children, short the lives of I grew up with a natural affi nity for animals, and over both my mother and time I developed strong bonds and friendships with grandfather, I was a powerful our family’s dogs and cats with whom we shared our all too familiar with home. the effect diet can choice have on one’s health. However, it wasn’t until later in life that I made the connection between my beloved dog, Sadie, for whom The fruits, vegetables, beans, and whole grains my diet I would do anything to protect her from abuse and now revolved around made me feel healthier and gave discomfort, and the nameless pigs, cows, and chickens me more energy than ever before. -
474 PETERBORO, DETROIT the Food of a Five-Star Restaurant
474 PETERBORO, DETROIT The food of a five-star restaurant. The atmosphere of a beer garden. The walls of a shipping crate. Introducing Detroit Shipping Company. Detroit Shipping Co. is a restaurant collective and beer gaden featuring five affordable, upscale food-truck style eateries, two full service bars, a coffee and ice cream shop, a podcast studio, a t-shirt shop, a stage, and galleries for local artists. All constructed from refashioned shipping containers. All located within a few miles of everything you already love about Detroit. BY THE NUMBERS 5 Restaurants 2 Full Service Bars Podcast Studio & T-Shirt Shop 2 Galleries 2 Private Lounges 1 Stage 2 Floors 21 Refurbished Shipping Crates 70+ New Jobs 10,000 sq/ft 30+ Parking Spaces $2.8M to Open WE ARE WE ARE NOT Focused on food and social gatherings. A concert hall. A dive bar. A meeting spot for those attending Detroit Events (Sports, Masonic Temple, etc) A dance club. A chain or part of a large corporation. A low risk entry for entreprenuers. An after-hours bar. A place to sit and eat and work on weekdays. Family friendly during appropriate hours. A venue for local bands and atmospheric live music. VENDORS COOP COOP - Farm To Table - features 24-hour marinated Caribbean and asian-fusion grilled chicken, locally-sourced, and seasoned with unique herbs, spices and sauces from both cultures. Operated by Chef Max Hardy - a native of Detroit, runner up on T he Food Network’s Chopped (2014), professional celebrity chef in Miami and New York, multiple cook-book author and philanthropist (the founder of the One Chef Can 86 Hunger foundation and ). -
Planting a Plant-Based Future in China: a Study of China’S Growing Plant-Based Industry
Planting a Plant-Based Future in China: A study of China’s growing plant-based industry Erin Zhang Department of Urban and Environmental Policy Occidental College Class of 2021 ABSTRACT In 2016, the Chinese government published new Dietary Guidelines that suggested a 50% decrease in citizen meat consumption to help curb carbon emissions and reduce diet-related illnesses. This study examines whether brand marketing and consumer messaging of plant-based meats align with the intended goals of the 2016 policy, and whether the rise of plant-based meat products is related to this policy. Semi-structured interviews were conducted to examine how companies position themselves in the market and consumer perspectives were analyzed through a detailed media analysis by identifying how plant-based products were being framed pre and post COVID-19. Results demonstrate that health concepts are the utmost important message for both companies and consumers, while climate messaging holds a much lower priority. Ironically, strong trust in government is identified yet policy implementations of climate goals seem to fall short. The influence of young generations and QSR’s (quick service restaurants) are identified as a new finding in this area of research which provides implications for future messaging around plant-based products. These results imply there are disparities between the goals of the 2016 policy and the actual deliverables of the policy. It also conveys the importance of health messaging around plant-based products for Chinese consumers, which may be uprooted by the incoming generations. More importantly, it outlines the need for more climate education and understanding around plant-based products in China, as well as critical future research in this field. -
The World Has Plenty of Food, Yet Millions Starve Every Day
SPECIAL REPORT: THE WORLD’S FOOD CRISIS Feeding theFuture The world has plenty of food, yet millions starve every day. We can end hunger, obesity, and most environmental destruction by adopting a veg diet, but will the projected population boom bring with it an unsustainable taste for meat? Writer Mark Hawthorne investigates the future of feeding the world. 28 VegNews Think. Eat. Thrive.™ March+April 2010 WITH 1.3 BILLION MOUTHS TO FEED (AND Determined to turn China into an industrial 44,000 babies born every day), China knows a power to rival the US and the former Soviet thing or two about hunger. The world’s most Union, Mao forced farmers off their land to populous country, China instituted a strict work on massive infrastructure projects, policy of one child per family 30 years ago, yet creating a loss of food production that left tens it still faces food-security challenges. Though of millions of people dead from starvation. As rice has been an Asian staple for thousands if to exorcise those years of extreme scarcity, of years, there’s been a dramatic shift toward today’s Chinese are choosing to eat several animal protein in China, where an emerging rungs up the food ladder. Thirty years ago, middle class is scaling back on traditional when China had a population just shy of 1 grain- and vegetable-based diets in favor billion, the average Chinese person ate 44 of more industrially produced meat, eggs, pounds of meat annually. Today, an additional and dairy foods. In fact, the country recently 300 million people later, the average is 120 emerged as the largest meat producer in the pounds—still well below the whopping 260 world, thanks to help from such international pounds of meat consumed by the average food giants as Smithfield andT yson Foods and American each year. -
Effective Promotion Strategies of Javafoodie in Attracting Instagram Audience
Volume 12 June No. 1 2019 EFFECTIVE PROMOTION STRATEGIES OF JAVAFOODIE IN ATTRACTING INSTAGRAM AUDIENCE Raniah Destriyani, Siti Fatonah, Isbandi Sutrisno Department of Communication Science Faculty of Social and Political Science, UPN “Veteran” Yogyakarta [email protected] Abstract Nowadays social media is very much used by business people in doing business by doing promotions. Instagram is considered as social media that has high potential in offering an item or service. The advantage of promotion through Instagram is that the available range is very wide and unlimited because it uses online facilities. This study examines effective promotion strategies through Instagram social media in attracting audiences that are done by Javafoodie. This study aims to analyze effective promotion strategies by Javafoodie as foodstagram to attract khalayk Instagram. This type of research is descriptive qualitative based on New Media theory. Informants are Javafoodie owners, JavaFood managers and 3 consumers from Javafoodie. Data collection techniques in this study were interviews, observation and documentation. The author conducted a cross check with the informants namely the owner, manager and 3 audiences. In this study, the promotion strategy carried out by Javafoodie has 3 elements, namely information, communication and persuasion. To attract audiences or clients, Javafoodie is good at serving audiences such as replying to messages from audiences quickly, giving rewards and giveaway to clients and audiences to increase cooperation and loyalty. The researcher also found online marketing communication with the use of features (stories, photo uploads, captions, mentions, hastags, geotagging) and visual displays that could attract the attention of the audience. Javafoodie on social media is not only to provide promotional information solely, but also to tell what is given and what is sold.