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Cravingz is a web-based application that allows users to learn the maximum number of food items that they can purchase at a restaurant within a defined personal budget. We created two versions of this web-based application and asked 40 users to perform an A/B test to determine which version provides

Cravingz is a web-based application that allows users to learn the maximum number of food items that they can purchase at a restaurant within a defined personal budget. We created two versions of this web-based application and asked 40 users to perform an A/B test to determine which version provides the best user experience in terms of efficiency and performance. Users who participated in this study completed a set of tasks to test these applications. Our findings demonstrate that users prefer a web application that does not require them to input data repeatedly to view combinations for multiple restaurants. Although the version which required reentry of data was more visually-pleasing, users preferred the version in which inputting data was a one-time task.
ContributorsPandarinath, Agastya (Co-author) / Jain, Ayushi (Co-author) / Atkinson, Robert (Thesis director) / Chavez-Echeagaray, Maria Elena (Committee member) / Computer Science and Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
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Description
Pizza, Pasta, Parmesan, this is Italian cuisine? What is conceived by many to be Italian cuisine and way of life is actually a glamorized and artificial unification of a multitude of different regional sub-cultures. The aim of my project was to provide a means through which other students can come

Pizza, Pasta, Parmesan, this is Italian cuisine? What is conceived by many to be Italian cuisine and way of life is actually a glamorized and artificial unification of a multitude of different regional sub-cultures. The aim of my project was to provide a means through which other students can come to understand the diversity and complexities that make up the Italian culture and cuisine. The way in which this is to be accomplished was through the creation of a syllabus for a course here at ASU. The project aims to encourage students to think critically about the Italian lifestyle and how food and culture are interrelated. It is imperative that stereotypes surrounding the Italian culture are broken down and for the culture to be understood through a new lens. The manner through which Italian culture is examined rests upon the culture's impact on cuisine and the cuisine's impact on the culture. Italy's connections to the Mediterranean are explored through the cultural impacts of exchange and the scientific evidence behind the Mediterranean Diet. It is critical to consider cuisine when attempting to understand the history and culture of a location. Prezzolini's quote, "what is the glory of Dante compared to spaghetti?" was the starting point to which the questions surrounding the importance of cuisine were considered. One of the most important goals was to foster self-reflection and growth. As many of the texts challenge the preconceptions that most American maintain about Italian society, it is imperative that students reflect upon their own cultures and biases. For a course to have a meaningful impact upon the students the students must take something away from the course. The method of analysis was an analysis of the texts given the goals of the syllabus expressed through the learning outcomes. I concluded that the syllabus overall was sound. There was a wealth of texts which were unbiased or provided ample critiques to other readings. The texts also encourage students to reflect upon their own cultures and beliefs.
ContributorsHallquist, Jessika Anne (Author) / Vitullo, Juliann (Thesis director) / Minardi, Enrico (Committee member) / School of Politics and Global Studies (Contributor) / School of International Letters and Cultures (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description

Chutneys are a form of Indian condiment that can be made in many different flavors and paired with various foods. However, the availability of chutneys in the United States is very limited and many people have not tried them before. With this observation in mind, we founded A2Z Chutneys, which

Chutneys are a form of Indian condiment that can be made in many different flavors and paired with various foods. However, the availability of chutneys in the United States is very limited and many people have not tried them before. With this observation in mind, we founded A2Z Chutneys, which is a business that aims to distribute a variety of organic and locally produced chutneys. Through the Founders Lab program, A2Z Chutneys was created and research was conducted to justify the viability of our business. We were able to gather and interpret data from potential customers, which allowed us to identify a target market. Additionally, time was spent identifying and creating a variety of authentic and unique chutneys that have proven to be desired. This report demonstrates and outlines the feasibility of A2Z Chutneys in providing unique and desirable flavors to the population.

ContributorsPatel, Javin (Author) / Macha, Sankshay (Co-author) / Byrne, Jared (Thesis director) / Patel, Manish (Committee member) / Pierce, John (Committee member) / Barrett, The Honors College (Contributor) / School of Molecular Sciences (Contributor) / School of Politics and Global Studies (Contributor) / School of Life Sciences (Contributor)
Created2023-05
Description

We founded an operational startup company and developed a consumable product to sell to ASU students. Our primary objective is the provision of affordable nutritious energy bars to overworked and overwhelmed college students. We aim to support hungry students in efforts to fuel their bodies efficiently and nutritiously; in order

We founded an operational startup company and developed a consumable product to sell to ASU students. Our primary objective is the provision of affordable nutritious energy bars to overworked and overwhelmed college students. We aim to support hungry students in efforts to fuel their bodies efficiently and nutritiously; in order to do so, we donate 20% of our profits to charity to support students in debt. Our business won the Business Catalyst Choice Award for having "the most promising business concept" in the Founder's Lab 2022-23 Cohort.

ContributorsRaghavan, Vishnu (Author) / Saxena, Rishi (Co-author) / Valandra, Grace (Co-author) / Partin, Calvin (Co-author) / Byrne, Jared (Thesis director) / Kneer, Danny (Committee member) / Gajera, Rajnikant (Committee member) / Lee, Christopher (Committee member) / Barrett, The Honors College (Contributor) / School of Politics and Global Studies (Contributor) / Historical, Philosophical & Religious Studies, Sch (Contributor) / Watts College of Public Service & Community Solut (Contributor) / School of International Letters and Cultures (Contributor)
Created2023-05
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Description
This thesis explores the power of food to transcend cultural and racial borders and to act as a common ground, bringing people of all different backgrounds together. Through globalization, there is an increased movement of people from their homeland to different regions around the world and with this migration comes

This thesis explores the power of food to transcend cultural and racial borders and to act as a common ground, bringing people of all different backgrounds together. Through globalization, there is an increased movement of people from their homeland to different regions around the world and with this migration comes the spread of their culture and cuisine to new areas. This spreading of culture often creates friction and tension amongst other cultures, however as this thesis argues, with increased diversity, there is the great potential for greater interaction with other cultures and therefore greater appreciation. The key aspect of this thesis is the ways in which food can be used as a tool to overcome racial barriers and serve as a means of positive expression of a culture. I hope to show that by engaging with a culture through its cuisine, one can arguably build a greater appreciation for that culture and therefore lower their preconceived notions and stereotypes.
ContributorsZayanderoudi, Rana Patricia (Author) / Talebi, Shahla (Thesis director) / Eaton, John (Committee member) / School of Politics and Global Studies (Contributor) / Economics Program in CLAS (Contributor) / Department of Management and Entrepreneurship (Contributor) / Dean, W.P. Carey School of Business (Contributor) / Barrett, The Honors College (Contributor)
Created2019-05
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Description
As a student at Arizona State University’s Walter Cronkite School of Journalism and Barrett, The Honors College, as well as a lover of travel, Brielle Ashford decided to combine her passions and spent four months abroad in Spring, 2019, creating a senior thesis in digital international journalism. She enrolled in

As a student at Arizona State University’s Walter Cronkite School of Journalism and Barrett, The Honors College, as well as a lover of travel, Brielle Ashford decided to combine her passions and spent four months abroad in Spring, 2019, creating a senior thesis in digital international journalism. She enrolled in the Center for Intercultural Educational Exchange's Open Campus program for a semester and spent a month and a half each in three countries. Starting in Cape Town, South Africa, she interviewed locals about their lives post-Apartheid. In Paris, France, Brielle found a story in a non-profit that teaches French youth about religious diversity. Lastly in Rome, Italy, she covered the famous, vibrant food culture of gelato at the city’s oldest gelateria. It was the experience of a lifetime and the stories stand on their own... and she made it all happen with little more than the Adobe editing suite and an iPhone X.

CAPE TOWN IN BLACK, WHITE AND COLOURED:
https://youtu.be/7egRATDxKso

RELIGIOUS SECULARITY IN PARIS: FILLING IN THE GAPS THE LAW LEFT OUT
https://youtu.be/Xd6PsFIgj0M

A TASTE OF ROME AT PALAZZO DEL FREDDO:
https://youtu.be/iW60mxD_xTo
ContributorsAshford, Brielle (Author) / Emmert, Chuck (Thesis director) / Silcock, Dr. Bill (Committee member) / School of Politics and Global Studies (Contributor) / Walter Cronkite School of Journalism & Mass Comm (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
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Description
Throughout the two semesters of the Founder’s Lab program, we developed and practiced our entrepreneurship skills by working to solve the issue of diversity and polarization. In the first semester, our task was to help a corporate entrepreneurial venture create and execute a marketing plan to diversify their target audience.

Throughout the two semesters of the Founder’s Lab program, we developed and practiced our entrepreneurship skills by working to solve the issue of diversity and polarization. In the first semester, our task was to help a corporate entrepreneurial venture create and execute a marketing plan to diversify their target audience. We worked with the lead professors developing the World War II Studies Master’s Program for ASU’s School of Historical, Philosophical and Religious Studies. During our collaboration with the World War II program, we realized that their issue with finding diverse students stemmed from an institutional problem with cultural diversity and polarization.

While working with the World War II Studies program, we primarily conducted market research, which eventually led us to pivot into starting our own venture. The data from the surveys we created indicated that the target market for a World War II Master’s Program was too narrow, and only appealed to people with specific cultural backgrounds. We concluded that a simple marketing plan would not be able to solve the lack of diversity, and decided to start up our own business to combat the issue. In the spring semester we created Platter Chatter, a social venture dedicated to promoting diversity and cultural awareness through food.

We believe that Platter Chatter has future potential as a social venture due to its unique position in the market, as well as the diverse perspectives and social capital that we bring as founders of the company. Some unexpected events have disrupted our original plans for testing and launching our venture, but with future work we are sure that our company and product will be able to succeed.
ContributorsChotalla, Maanik (Co-author) / Joe, Jona (Co-author) / Sauma Masís, Melania (Co-author) / Byrne, Jared (Thesis director) / Sebold, Brent (Committee member) / Sanford School of Social and Family Dynamics (Contributor) / School of Politics and Global Studies (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
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Description

There is a lot of literature and research in both the fields of culinary history and ideology studies, but there is little about the two combined. While food and culture are undeniably connected, former literature fails to connect food and thought through direct culinary creations. Therefore by analyzing an ideology’s

There is a lot of literature and research in both the fields of culinary history and ideology studies, but there is little about the two combined. While food and culture are undeniably connected, former literature fails to connect food and thought through direct culinary creations. Therefore by analyzing an ideology’s actors, their diet, food origins, culinary symbolism, history(culinary, political, economic, and social), and physical representation, we can successfully create a recipe that reflects feminism, black liberation and gay liberation.

ContributorsLockhart, Jasmine (Author) / El Hamel, Chouki (Thesis director) / Pout, Daniel (Committee member) / School of Politics and Global Studies (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05