Virtual Posters
Asynchronous Session
Marian Tracy: Newspaper Food Editor, Cookbook Author, and Culinary Authority View Digital Media
Poster Session Kimberly Voss
Marian Tracy was a newspaper food editor and a cookbook author. She attended Miami University of Ohio and Randolph-Macon Women’s College. Later, she was the food editor for New York World-Telegram and the Sun in the 1950s. In addition, Tracy was the editor of several cookbooks including Coast to Coast. She wrote: “The recipes in this collection have been gathered from all sections of the country by those local and vocal experts, the newspaper food editors, who have put these traditional and often half-forgotten recipes into a workable idiom for present-day cook, unfamiliar with the terse and sometimes cryptic instructions of our ancestors.” She wrote many cookbooks—including several with her husband, Nino, who died in 1942. The most popular was Casserole Cookery. In one version, there was an introduction written by social critic Phyllis McGinley. She described the cookbook author as “the prophet of a new gospel—immensely stylish.” Tracy came up with the idea after working at a bookstore and listening to customers constantly requesting a cookbook for casseroles. Also, as she told Associated Press Food Editor Cicely Brownstone, “I learned to take shortcuts in cooking because my husband took long cuts.” Ultimately, the book went through eight printings. It was reviewed by several newspapers and continues to be referenced online. Yet, despite her prominence, little information is available about her. Her obituary was only a few paragraphs long. This study documents her contributions to food and cookbook history – including technology, home cooking trends and the environment.
Exploring the Perceptions of Food Literacy Held by Pre-service Teachers from Southeast Texas View Digital Media
Poster Session Jon Aoki
This study describes pre-service teachers’ perceptions of food literacy. The participants are EC-6 credential-seeking teacher candidates enrolled at a four-year public university in southeast Texas. One hundred and two students completed a survey. A constant-comparative method was applied to identify and classify critical elements in participant responses. The results suggest that the participants perceived themselves as knowledgeable of health and healthy foods. Family and friends were the most cited resource to obtain information about health and healthy foods. However, about one-third of the participants indicated they were aware of the Dietary Guidelines for Americans. The findings suggest a partial understanding of the recommended types and food amounts as put forth by the guidelines. Most respondents have a strong desire to improve their health status. Moreover, most participants played a role either in the selection of groceries or the preparation of meals within the household. Thus, their perceptions and habits will impact the other people in their homes. Understanding the teacher candidates' food literacy is critical to developing food literacy and promoting a healthy lifestyle in this population, and by extension, to their students.
Development of a Foam Mat Drying Processing Method to Create a High Quality Powder Product from Sweet Cherries: Adding Value to Waste View Digital Media
Poster Session Kelly A. Ross
Sweet cherries are a sensitive crop with yield and quality dependent on weather. Weather related culls are becoming more frequent due to climate change. Culls represent a tremendous source of waste in terms of food and production resources. Although culls are cosmetically imperfect, they possess good nutritional value and therefore have value outside of the fresh market. Opportunity exists to preserve nutrition and create a value added shelf stable powder product using an innovative, simple, affordable, time and energy efficient foam mat drying (FMD) technology. Three different types of cherry based powder product presentations [cherry juice, cherry puree, and cherry pomace] were developed. Processing variables examined for each product presentation included: foaming agent [type (saponin and pea protein) and concentration (0.5-1.5%)], foam stabilizer [carboxymethyl cellulose concentration (0-1%)], maltodextrin concentration (8-24%), drying temperature (60-80 C) and load density/foam thickness (3-8mm) in cabinet convection dryer. Foam processing variables for each product presentation (juice, puree, or pomace) were defined for development of maximum foam density and maximum foam stability. Drying processing variables were determined based on optimization of physico-chemical properties and total phenolics content of the dried powders. Developing an innovative food processing technology to create a secondary value stream for the sweet cherry sector from cull fruit will create attainable new market opportunities and economic benefits for sweet cherry growers and will provide a model for other agricultural produce to reduce food waste and ensure food availability.
The Taste of Waves: Reflections of Port Construction on the Diet of a Fishing Village View Digital Media
Poster Session Bruna Blaskievicz
In the article “The Culinary Triangle”, Lévi-Strauss observes that “the kitchen of a society is a language in which it unconsciously translates its structure”. Strauss states that, just as there is no society without language, there is no society that does not cook food (Lévi-Strauss, 1968). Hence, the author proposes a triangular scheme, analogous to the phonetic schemes, which links the categories of raw, cooked, roasted, boiled and rotten, whose classification is also related to the use of water or utensils and, ultimately, to states of nature and culture. Therefore, the present work seeks to understand the forms of food adequacy of the community of Ilha de Superagui in view of the construction and expansion of the Port of Paranaguá, understanding its food in a dynamic and adaptive way. After all, if cuisine is a language in which society translates its structure, how is a change in structure reflected in your food?
