Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

Understanding and describing Australian flavor has proved to be a challenge for marketers of native foods because of the diversity of unique flavor signatures exhibited. Descriptive analysis techniques were applied, using a panel of 11 experienced judges, to define and articulate the sensory properties of 18 key commercial Australian native plant foods and ingredients including fruits, herbs and spices. Quantitative descriptive data were transformed into concise and accurate verbal descriptions for each of the species. The sensory language developed during the vocabulary development panel sessions was combined, categorized and ordered to develop a sensory lexicon specific for the genre. The language developed to describe the foods and ingredients was diverse and distinctly Australian including aromas such as musk, rosella, citrus and spiced tea to eucalypt, bush scrub, fresh beetroot and wheat biscuit. Practical Applications This work provides a clear, useful means of characterizing and accurately describing the flavors of Australian native plant foods and ingredients. This information has been communicated to the native food industry, chefs, formulators, food technologists and flavor experts, and provides knowledge that will assist the wider food industry to successfully develop flavor blends and produce food products from native food ingredients. It is anticipated that extension of this information to both the local and international food markets will stimulate a renewed interest in Australian native ingredients and open new market opportunities for the industry. The data developed by this research have also formed the basis of quality control targets for emerging native foods and ingredients.

Evaluation of packaging films to extend storage life of indigenous Australian vegetables and herbs

A study undertaken in Hervey Bay, Queensland, investigated the potential of creating an indigenous agribusiness opportunity based on the cultivation of indigenous Australian vegetables and herbs. Included were warrigal greens (WG) (Tetragonia tetragonioides), a green leafy vegetable and the herb sea celery (SC) (Apium prostratum); both traditional foods of the indigenous population and highly desirable to chefs wishing to add a unique, indigenous flavour to modern dishes. Packaging is important for shelf life extension and minimisation of postharvest losses in horticultural products. The ability of two packaging films to extend WG and SC shelf life was investigated. These were Antimisted Biaxial Oriented Polypropylene packaging film (BOPP) without perforations and Antifog BOPP Film with microperforations. Weight loss, packaging headspace composition, colour changes, sensory differences and microbial loads of packed WG and SC leaves were monitored to determine the impact of film oxygen transmission rate (OTR) and film water vapour transmission (WVT) on stored product quality. WG and SC were harvested, sanitised, packed and stored at 4°C for 16 days. Results indicated that the OTR and WVT rates of the package film significantly (PKLEINERDAN0.05) influenced the package headspace and weight loss, but did not affect product colour, total bacteria, yeast and mould populations during storage. There was no significant difference (PGROTERDAN0.05) in aroma, appearance, texture and flavour for WG and SC during storage. It was therefore concluded that a shelf life of 16 days at 4°C, where acceptable sensory properties were retained, was achievable for WG and SC in both packaging films.

Gender, Politics and Democratisation in Cameroon

Gender perceptions, religious belief systems, and political thought have excluded women from politics, for ages, around the world. Combining feminist and modernisation theorists in my theoretical framework, I examine the trends in patriarchal Europe and I highlight the gender-sensitive model of the Nordic countries. Retracing local gender patterns from precolonial to postcolonial eras in sub-Saharan Africa, I explore the links between perceptions, needs, resources, education and women's political participation in Cameroon. Democratisation is supposed to open up political participation, to grant equal opportunities to all adults. One ironic feature of the liberalisation process in Cameroon has been the decrease of women in parliamentarian representation (14% in 1988, 6% in 1992, 5% in 1997 and 10% in 2002). What social, cultural and institutional mechanisms produced this paradoxical outcome, the exclusion of half the population? The gender complementarity of the indigenous context has been lost to male prevalence privileged by education, church, law, employment, economy and politics in the public sphere; most women are marginalised in the private sphere. Nation building and development have failed; ethnicism and individualism are growing. Some hope lies in the growing civil society. From two surveys and 21 focus groups across Cameroon, in 2000 and 2002, some significant results of the processed empirical data reveal low electoral registration (34.5% women and 65.9% men), contrasted by the willingness to run for municipal elections (33.3 % women and 45.2% men). The co-existence of customary and statutory laws, the corrupt political system and fraudulent practices, contribute to the marginalisation of women and men who are interested in politics. A large majority of female respondents consider female politicians more trustworthy and capable than their male counterparts; they even foresee the appointment of a female Prime Minister. The Nordic countries have institutionalised gender equality in their legislation, policies and practices. France has improved women's political inclusion with the parity laws; Rwanda is another model of women's representation, thanks to its post-conflict constitution. From my analysis, Cameroonian institutions, men and more so women, may learn and borrow from these experiences, in order to design and implement a sustainable and gender-balanced democracy. Keywords: democratisation, politics, gender equality, feminism, citizenship, Cameroon, Nordic countries, Finland, France, United Kingdom, quotas, societal social psychology.

Euskal autore zaharren irakaskuntza Lehen Hezkuntzan: proiektu berritzaile baten proposamena

Euskara: Lan honek euskal autore zaharrak Lehen Hezkuntzako ikasleei hurbiltzea du helburu. Ezinbestekoa da neska-mutilek ikasgeletan klasikoen ondarea ezagutzeko aukera izatea, euskal autore zaharren irakaskuntza-ikaskuntza prozesua suspertzeko. Izan ere, idazle klasikoak oinarrizko hezkuntzan duten tokia ez da handia izan, hauek lantzeak zailtasunak dakartzalako. Beraz, zailtasun horiek aztertuta eta lekuko idazle ezberdinen lan hautatuen egokitze-lana aintzat hartuz, proiektu berritzaile baten proposamena eskaini nahi da, euskarazko literatura zaharra irakurtzeko eta lantzeko zaletasuna sustatzeko bidea erakusteko asmoz. Horrela izanik, ikasleek euren neurrira eta interesetara moldatutako egitasmoa eskura izango dute, egungo hezkuntza-sisteman beharrezkoak diren oinarrizko gaitasunak barneratuz, beti ere gaiarekiko motibazioa eta jakin-mina aintzat hartuta.

Museos y parques naturales: comunidades locales, administraciones públicas y patrimonialización de la cultura y la naturaleza

Cap. 1. Patrimonialización cultural y natural: un proceso, múltiples aproximaciones. Cap. 2. Comment un musée de ville peut-il être au service des citoyens? Un parcours et quelques pistes d’action. Jean-François Leclerc. Cap. 3. Los museos comunitarios de Kuna Yala y la memoria histórica. Anelio Merry López Cap. 4. Turismo y museos en la ciudad de Valencia. Javier Martí. Cap. 5. La Red de Museos Etnográficos de Asturias: proyecto y realidad. Juaco López Álvarez. Cap. 6. Culturas campesinas y conservación del patrimonio natur-rural. Jaime Izquierdo. Cap. 7. Faire et savoir faire un « territoire patrimonial » : Parc naturel régional du Haut-Jura (France). Olivier Givre. Cap. 8. Espacios naturales y especies salvajes. La construcción de la naturaleza como patrimonio en el Pallars Sobirà, Pirineo catalán. Oriol Beltran e Ismael Vaccaro. Cap. 9. L’histoire au cœur de la cité : l’exemple du laboratoire d’histoire et de patrimoine de Montréal. Joanne Burgess.

Patrimonios culturales y museos: más allá de la Historia y del Arte

Cap. 1. La reinvención del museo etnológico. Xavier Roigé i Ventura Cap. 2. La mise en patrimoine du catharisme. Enjeux de territoire, enjeux d’identité. Marie-Carmen Garcia. Cap. 3. Más allá del museo. Las activaciones económicas del patrimonio: de los parques naturales a las fiestas temáticas. Agustí Andreu i Tomàs. Cap. 4. La patrimonialización de un territorio a través de los museos etnográficos: el caso de Extremadura. Aniceto Delgado Méndez. Cap. 5. La situación de los museos, colecciones, centros de interpretación y otros equipamientos patrimoniales del Alto Pirineo catalán. Jordi Abella Pons. Cap. 6. Patrimonio, conocimiento y dinamización. Una experiencia de trabajo en el Priorat (Catalunya). Salvador Palomar. Cap. 7. Experiencias de desarrollo local en el Pirineo aragonés basadas en la valorización del patrimonio. Aurelio García Gállego. Cap. 8. Las dimensiones sociales y culturales del patrimonio edificado: una propuesta para su estudio. Iñaki Arrieta Urtizberea.

Orígenes, elementos determinantes y resultados de un exitoso proceso de colaboración entre competidores y otros agentes: el cluster de la Alta Cocina Vasca

[ES] El País Vasco es internacionalmente reconocido por su gastronomía y sus grandes cocineros; de hecho, es el territorio del mundo con más estrellas Michelin por kilómetro cuadrado. Esta notoriedad e imagen repercuten muy positivamente en todo el sector gastronómico y en la imagen y proyección turística del País Vasco y se ha logrado gracias a la labor sostenida de un grupo inicial de cocineros, a los que siguieron otros, que realizan importantes esfuerzos de colaboración, sin dejar de competir entre ellos (tratándose de un claro ejemplo de coopetition). El análisis de la relación entre estos grandes cocineros vascos y su entorno, permite identificar un cluster que actualmente se encuentra en fase de madurez con un futuro esperanzador y que ha arrojado importantes beneficios al sector, a cada uno de sus integrantes y a la región en su conjunto muy especialmente en términos de innovación, notoriedad y reputación. Para la realización de este trabajo se ha utilizado, además de la revisión bibliográfica y documental pertinente, una metodología cualitativa, consistente en la realización de entrevistas en profundidad a los siete cocineros fundadores y patronos del Basque Culinary Center (primera Facultad Universitaria de Estudios Gastronómicos de Europa, dependiente de la Universidad de Mondragón). El trabajo es uno de los frutos extraídos de un contrato de colaboración entre el Instituto de Economía Aplicada a la empresa de la UPV/EHU e Innobasque (Agencia Vasca para la Innovación), en el que esta última fijó tanto los objetivos de la investigación como la metodología a utilizar.

Economía digital: La distinción estratégica al servicio del reposicionamiento de una marca cultural.

[ES] El proyecto se desarrolla bajo la lógica de la economía digital y la economía cultural. Se toma como eje fundamental el desarrollo de la economía digital potenciada por fuertes economías de escala, posibilitando una ventaja de mercado para las marcas culturales en la difusión de su imagen a su mercado objetivo. Se estudia la efectividad de la marca de la institución Basque Culinary Center, observando una mayor centralidad de sus chefs en una red formada por grandes cocineros posteriormente a la creación del centro con respecto a una anterior, a través del medio digital El País. De esta manera se produce un fortalecimiento de la marca BCC, en términos de visibilidad online.

Marketing Experiencial en el sector de la gastronomía

El presente trabajo expone la adaptación del marketing experiencial al sector de la gastronomía. Veremos que el marketing ha sufrido una evolución, donde ya no es suficiente con satisfacer al cliente, sino que para diferenciarse es necesaria la búsqueda de cómo emocionarle, a través de experiencias únicas y memorables. Se explican los autores más relevantes de esta nueva tendencia denominada marketing experiencial, además del marketing sensorial, que alude a los estímulos generados por cada uno de los cinco sentidos. Se profundiza en el mundo gastronómico, en el cual cada vez se innova más, y en el que los chefs, abren las puertas de sus establecimientos, para ofrecer recuerdos inolvidables mediante una cocina creativa. Finalmente, se estudiarán cuatro restaurantes exitosos, en los cuales se aplica este tipo de marketing.

Comunicação política

Tese de Doutoramento apresentada à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Doutor em Ciências da Informação.

Revoluções no fotojornalismo

Tese apresentada à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Doutor em Ciências da Informação, especialidade em Jornalismo

‘‘Capital of Culture - you must be having a laugh!” Challenging the official rhetoric of Liverpool as the 2008 European cultural capital’

Major cultural events are increasingly seen by local stakeholders as important opportunities to stimulate urban regeneration, city branding and economic development. The European Capital of Culture programme is a prominent example. Since 1985 over thirty cities have hosted the title and today it remains a highly sought-after prize. This paper analyses competing interpretations of the success of Liverpool's hosting of the European Capital of Culture in 2008. It unpacks contrasting views of Liverpool08, from the official triumphant message of urban regeneration and economic renaissance to more critical analyses that problematise important elements of the event and its social and spatial impacts. In so doing, it challenges the hyperbole of culture-led transformation to reveal different geographies of culture, different cultural experiences and different socio-economic realities; it also offers an additional cultural reading of Liverpool in 2008. Through the example of Liverpool this paper shows how local culture is politicised, manipulated and sanitised in order to stimulate urban regeneration and construct a spatial re-branding of the city.

De grands événements culturels sont de plus en plus perçus par les rentiers locaux comme des opportunités importantes pour stimuler la régénération urbaine, produire la devise des villes et le développement économique. L'initiative La Capitale Européenne de la Culture est un exemple proéminent. Depuis 1985, plus de trente villes ont accueilli le titre et maintenant il reste un prix largement recherché. Cet article analyse des interprétations en concurrence du succès de l'accueil de Liverpool de la Capitale Européenne de la Culture en 2008. Il déballe des vues contrastées de Liverpool08, du message officiel et triomphal de la régénération urbaine et de la renaissance économique à des analyses plus critiques qui problématisent des éléments importants de l'événement et ses impacts sociaux et spatiaux. De cette façon, il conteste l'hyperbole de la transformation menée par la culture pour révéler des géographies différentes de la culture, des expériences différentes de la culture et des réalités socioéconomiques différentes; il offre aussi une interprétation culturelle différente de Liverpool en 2008. Au travers de l'exemple de Liverpool cet article montre comment la culture locale est politisée, manipulée et aseptisée pour stimuler la régénération urbaine et construire un relookage spatial de la ville.

Cada vez más, los inversores locales vean a los eventos culturales como oportunidades importantes para estimular regeneración urbana, el desarollo económico y la branding a una ciudad. El Capital Europeo de Cultura es un ejemplo prominente. Desde 1985, más que treinta ciudades han presentado el título y hoy sigue siendo un premio deseable. Este papel se analiza interpretaciones competitivos del éxito del Capital Europea de Cultura 2008 en Liverpool. Se deshace las perspectivas opuestas del Liverpool08, del mensaje triunfante de regeneración urbana y renacimiento económico, a analices críticos que problematizan elementos importantes del evento y sus impactos sociales y espaciales. Al hacer esto, se cuestiona el hipérbole de la transformación cultural para revelar geografías diferentes de cultura, experiencias culturales diferentes y realidades diferentes socio-económicas; también ofrece un entendimiento cultural adicional de Liverpool en el 2008. Através el ejemplo de Liverpool, este papel demuestra como la cultura local está politizada, manipulada, y desinfectado para estimular regeneración urbana y construir una nueva branding de la ciudad.

The Creative Life of Law: Improvisation, Between Tradition and Suspicion

Originally applying solely to chefs, waiters, dishwashers and the like, New York City (NYC) regulations governing cabaret employees were altered in 1943 to include musicians and entertainers, who until the late 1960’s would be required to hold a NYC Cabaret Employee’s Identification Card. The introduction of these notorious “police cards” occurred roughly contemporaneously to the emergence in after-hours night clubs in Harlem of a new and supposedly “wild”, improvisatory brand of jazz: bebop. This article adds to the many rather practical theories on why these cards were introduced a more abstract discussion coined in terms of the relationship between suspicion and tradition and focusing on differing essences of law and improvisatory jazz. While law breathes tradition and is suspicious of improvisation and unpredictability, the converse is true of jazz. Allusion to tradition in jazz improvisation is often viewed as a betrayal of its creative and spontaneous nature. And yet it is only through its departure from the stable transmission of past meaning that improvisation gains meaning. Law, in contrast, while appearing to be entirely composed of tradition, to transmit some sort of determinate and fixed meaning, is constantly betraying itself. As no two legal actions can be exactly the same, judges must improvise on tradition and past precedent every time they are asked to decide a case. Law can thus neither dispense with nor be completely determined by tradition. The legal decision instead lies on the border between what it “is” and what it otherwise could be and every judicial act is, in some sense, a species of improvisation. This article uses the cabaret cards to explore this uncertain terrain between law and improvisation, between tradition and suspicion.

Occupational stress in the chef profession

Purpose – The purpose of this paper is to consider the occupational stress experienced by chefs and the moderating influence of coping behaviour and locus of control on stress outcomes. Design/methodology/approach – A total of 40 working chefs were surveyed. They were asked to complete an occupational stress questionnaire, the General Health Questionnaire. Differences were
sought between gender and locus of control and stress measures, and correlations were carried out between key variables. Findings – The reported stress was markedly higher than in previous research. Excessive workload,
feeling undervalued and communication issues were common and bullying and threats of violence were present for some. Unexpectedly, locus of control was unable to predict stress experiences. Explanations were offered, such as the possibility that those who perceive they have a strong sense of control may believe that this, paradoxically, affords them the opportunity to engage in unhealthy behaviours. Research limitations/implications – Limitations of the research include the influence of the wider environment, specifically the history of political violence in the province, and its possible effect on stress outcomes. However, this may be negated by the many positive effects peace has brought over the last decade. In drawing conclusions it is important to note the limitations of the sample size and the self-reporting nature of survey responses. Further research could usefully incorporate well-being as well as stress measures, including physiological ones. It would be worth exploring further how one’s sense of control affects perceptions of stress and, in turn, the coping behaviours engaged in. Practical implications – Practical implications include the need for managers and head chefs to provide more feedback to employees, to validate their good work and to foster a supportive working environment. Norms in the working environment endorsing aggressive behaviour must be challenged.
Staff appraisals should consider the need to have work that involves variety and challenge, especially where changes involve increases in workload. Originality/value – This paper identifies some important ingredients to reduce distress and it will be of value to chefs and other kitchen staff and, more broadly, to those involved in people management.

Culinary Belfast: Soundscaping Food

The Culinary Belfast project is an exploration of the city's food culture through sound. Field recordings and interviews from the kitchens of the city's top restaurants, St George's market and numerous food outlets make up a collection of sounds that tell the story of a city through food.
"Culinary Belfast :Soundscaping Food" collates some of these recordings into an 8 minute composition exploring, on one hand, the verbal articulation of food sounds by the city's chefs and food vendors and, on the other, the more abstract, close up and microscopic sound qualities of processes like chopping, frying and boiling.

Culinary Belfast is part of the Belfast Soundwalks project (www.belfastsoundwalks.org).