Browsing by Subject "ruoanvalmistus"

Aims. The aim of this thesis is to cover Marilyn Monroe's relationship with food as it appears in literature written about her. The study covers the years from 1942 to 1962, when Marilyn was between ages 16 and 36. As an adult, she was responsible for her own food intake. The emphasis of this study is on the following: what kind of food Marilyn ate, how different stages of her life affected her relationship with food, whether the food she ate was made by her or someone else, how interested she was in food, and what kind of food she liked. The historical context is also an important part of this study. Methods. The research material consists of literature written about Marilyn Monroe. This literature was the analyzed using content analysis. The research material was then divided into categories, which are different times of Marilyn's life. Considering the sources was a very important part when gathering material. Results and conclusions. As a result, Marilyn's relationship with food varied during her lifetime. During her first marriage she had to learn to cook for the first time in her life, and thus she sometimes made mistakes. Food was also gathered by hunting and fishing. As a young starlet in Hollywood Marilyn didn't have a lot of money for food, so she ate very little and very inexpensively. As her career progressed she was able to enjoy food more. Marilyn's second husband was from an Italian-American family, and Marilyn learned to cook Italian food and broil steaks. After moving to New York Marilyn often ate at her friends' homes. When she got married for the third time she really wanted to be a good housewife. During this period her cooking improved considerably. She also learned to cook Jewish dishes. After the marriage ended Marilyn was facing the hardest time of her life, until she moved to Los Angeles and bought her own house. She was planning to invite friends over for food and good times, and also said that she enjoyed champagne and good food.

Aims and background: The purpose of this study is to find out what kind of challenges a visually impaired meets in a kitchen when preparing food. First I consider shortly visual impairments, secondly what kind of special equipment there are for visually impaired in a kitchen and thirdly what demands there are for the kitchen environment to be functional for visually impaired. The Research questions are 1) What kind of challenges a visually impaired person meets in a kitchen when preparing food and 2) How does she/he copes with the challenges she/he meets when preparing food and what kind of strategies she/he uses to cope with the challenges. Material and methods: This study is a case study which was based on observation. The Data was collected by videotaping food preparation and baking in a rehabilitation Centre for Visually Impaired. A test subject was a visually impaired person. Results: The most important result was that the visually impaired person used very much sensory skills, first of all sense when she/he was preparing food. Secondly an equally important thing was the systematic performance when she/he was working throughout the whole cooking session. The third but not so significant observation was the use of other senses vision, hearing, smell and taste. Any special equipment for visually impaired were hardly used. Conclusions: Tactual skills are the most important means to cope with the challenges. Another important mean is the systematic way of working. Using these means cooking goes safety and fluently. These results can be used for decreasing those challenges which can be faced when visually impaired are preparing food, baking and working in the kitchen and for making improvements in a kitchen environment.

Aims. Economical cookery has several aspects and can be determined in different ways. Especially food cooked during the week is hoped be economical in terms of affordability, health, taste and easiness. In media one can find many kinds of advices of how one should cook to be economical. At the same time there has been plenty of discussion if the lower society class is able to even make healthy food. According to the previous studies, home economics skills are still important to success in economical cooking even though the content has changed over the time period. In this study, economical cooking is handled through cookbooks and the advices they give. Cookbooks as well as the goals for economical cookery, which they transmit, change within the society change. The purpose of this study was to examine how economical cooking is described in cookbooks related to budget food and homely fare. In addition, this study figured out, how have food purchasing and cooking changed during the decades in terms of economy. Methods. This study is qualitative and the data consisted of ten cookbooks, which were published in Finland. Five of the books were from the beginning of 20th century and five from 21st century. The data was analysed by using theoretical content analysis and thematising. Results and conclusions. Economy in cooking was to be seen in policies favouring money or time saving. The cookbooks concentrated on giving advices, which helped in purchasing food and in cooking economically. The quality of food was seen as important. The biggest changes between 20th and 21st century were in the meaning of home economics skills, food culture and existence of responsibility. The results of this study are similar to previous studies. They show that the focus in economical food seems to be in quality, affordability, effortlessness and cultural character of food. To be able to cook economically one needs skills to plan, purchase food from right places, cook in reasonable time and organize. According to this study attention should be paid to these skills as they are important in staying healthy and living ones' everyday life.

Aims: New forms of food services appear in the food market constantly as consumers are looking for new ways to ease their everyday lives. One new form of food services is a grocery bag service. With one delivery consumers may receive recipes and groceries to use for meals for several days. The aim of this study was to find out the impact of Anton & Anton's grocery bag service on the everyday life of its users. Another goal of this study was to explore the themes that lead to the choice to use of the service. The research questions are as follows 1) Why do consumers use grocery bag services, and 2) How does the grocery bag service affect to the everyday life management of the household. The theoretical framework of this study is based on earlier studies of consumer's food choice, and the concept of everyday life management by Liisa Haverinen (1996) Data and methods: The study was conducted with qualitative research. The data was collected with a questionnaire utilizing Typeform Internet application in March 2016. The participants were regular customers of Anton & Anton's grocery bag service. 109 answers were received to the questionnaire. 93% of respondents were female and only 7% male. The largest group of respondents (57) were between age of 30 to 45, the second largest were 45-65 year olds with 31 responses and the next were the 18-30 year olds with 15 responses. There were only six respondents aged over 65. Almost 60% of the respondents lived in a household with one or several children. The analysis of the data was conducted by content analysis and thematic analysis. Results and discussion: The results of the study suggest that the use of grocery bag services had many types of effects on the everyday lives of its users. The effects were perceived as mainly positive. According to the experiences of the users, the grocery bag service made their everyday life easier. The service developed the users' cooking skills and encouraged them to try new experiments in the kitchen. The users told that the use of the grocery bag service developed their diet to be more healthy and diverse. The service also made their grocery shopping more economical and systematic, and the shopping experience became more pleasant. The service directed the users to voluntarily make time and effort towards cooking. On the other hand the service decreased shopping time, which freed plenty of time in the users' everyday lives. The quality of the users' lives seemed to improve with successful cooking experiences as well as with distinguishing their own values in their food choices. According to the users, positive aspects of the grocery bag service also include decrease of food waste, increase of the use of vegetables and fish and decrease in unnecessary purchases, which save money.

Nostalgy-based food consumption is on the rise. In the spring of 2020 and the beginning of the Covid19-pandemic the traditional trend of self-made food has become more visible in the Finn-ish households, undoubtedly partly due to the restrictions and quarantines caused by the pan-demic. The fundamentals of Finnish food traditions have been built on ingredients specific to culture and cooking methods, in addition to the appreciation of self-made food. Traditions of cooking and the know-how have been passed on from generation to the next. However, the food culture and the food industry are in a constant state of change. As the industrialization has grown more and more prominent, it has not been necessary to prepare the food by one's own making. The Finnish culture of self-made food is, and remains strong The dissertation examines the ways in which Finnish traditions appear in the process of choosing and cooking food, as well as what motivates consumers in maintaining food traditions. The research material was collected through thematic interviews from ten subjects who also keep a food-diary. The snowball method was used when acquiring subjects. The collected mate-rial was analyzed with a data-driven content analysis. Finnish traditions manifest as ingredient choices, consumption of traditional cuisine, home cooking and the appreciation of self-made food products. Consumers enjoy cooking which is why they were ready to spend their free time to cooking by themselves. It seems they want to decide what a meal and portion of food contains and they feel that by making it themselves they get to match it to their taste preferences. On the other hand, self-made food requires a vari-ety of resources which is why consumers aren't ready to prepare all the food from raw ingredi-ent, but also exploit of ready-made products. Traditional food is considered comfort-food which entail memories from one's own childhood. For nostalgic reasons the traditions regarding food and cooking are kept alive and passed on to the next generation. However the traditional food are changing due to globalization and vegetarian diet.