Matching Items (4)
Description
Asian Americans have a unique relationship with food. From the moment they landed on American soil, their history and experiences have been tied to food, and not entirely by their own will. Now, the general American population enjoys foods from a multitude of ethnic groups, but in America’s early history, these foods were abhorred and used as justifications for legal discrimination, murders, massacres, and banishment. These struggles forced Asian Americans to work in the food industry (the only work they could do without as much backlash), further promoting the association of Asian Americans and food. While working in the food industry in order to find passage into America and to survive, many Asian dishes had to be assimilated to the palette of the general White American population and many dishes were made up and presented as authentically Asian. Some of these dishes have become iconic when thinking of classic American foods—chow mein, orange chicken, and more. For many non-Asian Americans, these popular dishes contribute to the pairing of Asian Americans with food and the food industry. But for Asian Americans, these dishes symbolize their struggles—leaving their homes and families behind, trying to live out the American dream, assimilating and changing their foods in just the right way in order to fit in, be accepted, and to survive. This project, in the form of a cookbook, examines the significance of food in the Chinese American, Japanese American, and Filipino American experiences in America while looking at the histories of those specific foods as well as histories of each group.
ContributorsTo, Lennie (Author) / Yoo, Hyung Chol (Thesis director) / Nakagawa, Kathryn (Committee member) / Department of Psychology (Contributor) / School of Life Sciences (Contributor) / School for the Science of Health Care Delivery (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Cases of diet-related illnesses are some of the most common illnesses we witness today. From heart disease to type 2 diabetes, from obesity to hypertension, many of these diseases are easily prevented by lifestyle changes. However, it is much easier to instill healthy habits in a population from the start rather than trying to change habits later, even if one's health depends on it. A pastime as simple as cooking allows us to take responsibility for our own health by (quite literally) taking it into our own hands. This is why I chose to write a cookbook for my honor's thesis. More importantly, this is why I chose to write a cookbook geared towards young children. My target audience is 8-11 years old because that's when I first started to cook, and it's a habit that has kept me well to this day. Within this cookbook, readers will find over 30 (mostly) healthy recipes for breakfast, lunch, dinner, snacks, and desserts, complete with written instructions and photographs to aid with meal preparation. My hope is that, during my career, I will be able to publish this book and distribute it to children who might not have an interest in cooking, but can learn basic cooking skills from my book. If kids get working in the kitchen, they might keep cooking as they grow older, which will help them keep control of their health for the better.
ContributorsArellano Summer, Myrella Gabriela (Author) / Grgich, Traci (Thesis director) / Lespron, Christy (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
This project aims to explore factors influencing college students' eating behavior, and solutions to poor eating habits throughout college. I found that money, taste, and convenience are among the largest contributors to decisions college students make regarding where and what to eat. I have created a cookbook, where each recipe costs under and up to $2 to create, that falls within the acceptable macronutrient distribution range (AMDR), and that will provide a reasonable number of calories for a young adult. My create project entails 21 original recipes that have been tested, perfected, and formed into the AMDR, to provide financially struggling students with a week's worth of substantial meals. I also included original illustrations to make the project visually appealing and add an additional layer of creativity to the work. There are 21 original recipes and 20 original illustrations found in the book, along with original research on the least expensive locations to buy food and the instruments necessary to prepare it. I have also included secondary research on the factors influencing college students' eating habits, and the recommended calorie intake and price point for young adults on a "thrifty" (low income) food plan. I have begun looking into publishing my work, both in print and as an e-book.
ContributorsHazlewood, Bronwyn (Author) / Chiarelli, Dean (Thesis director) / Mason, Maureen (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
Gluten is another name for natural proteins found in wheat, rye, barley and other grains that are commonly found in most boxed, pre-made, or baked items. However, the number of people diagnosed with Celiac's Disease, Non-Celiac Gluten Sensitivity, or Wheat Allergy has risen dramatically over the past few decades. In fact, the Gluten-Free Market is estimated to be worth 6.6 billion dollars by 2017. Therefore, this cookbook was made to provide quick, easy, and diverse recipes for people unable to ingest gluten without hurting their wallets.
ContributorsDas, Surina Maria (Author) / Morse, Lisa (Thesis director) / Grgich, Traci (Committee member) / Department of Psychology (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05