Within media and communications studies, questions of Taste have often been associated with the dichotomy of high versus popular culture. The French sociologist Pierre Bourdieu has also used mass media products in his studies of class determined Tastes and dispositions. In this paper the author uses the theoretical framwork of Bourdieu to examine aspects of social class and legitimate Taste in the interior design magazine "Sköna Hem", a market leading magazine within it's genre of lifestyle magazines in Sweden. A specific type of feature article, where a real-life home is portrayed, is studied using the critical discourse analysis of Norman Fairclough. The homes portrayed are predominantly affluent and display elements of conspicuous consumtion as mediated through legitimate Taste and cultural capital.

Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment.

The interest for locally produced food is increasing due to consumer concern about the environment, distrust of industrial foods and a demand for high quality products. Apple is the predominant fruit crop in Sweden, and by processing apples into cider and vinegar, these products could significantly contribute to the development of the market of local foods.In this study different yeast types and different bacterial cultures were evaluated for their suitability in cider and vinegar production from cloudy apple juice. Ten apple cultivars (Aroma, Baldwin, Belle de Boskoop, Bramley, Cortland, Gravensteiner, Ingrid-Marie, Jonathan, Rubinola and Spartan) were also evaluated for their suitability for production of juice, cider and vinegar. Chemical analyses including total soluble solids, titratable acidity and total phenols were performed on the products along with sensorial evaluation by Taste panels.The yeast strains were shown to have an effect on fermentation rate and the resulting content of total phenols in ciders fermented from cloudy apple juice. Dry commercial starter strains gave a higher appreciated cider compared to cider that was spontaneously fermented, and the ale yeast Safale S-04 was concluded to be the most suited for fermentation of cloudy apple juice.For vinegar production, the bacterial culture had an effect on TSS, but not on any other chemical or Taste characteristics.

The EU-project HEALTHGRAIN has suggested a new definition for whole grain which allows a small part of the grain to be removed during processing. By removing the outer part or the grain the hygienic quality will increase but it is not clear how the Taste and colour is affected. So therefore in this study three different debranning methods, peeling, pearling and polishing, which remove the outer parts of the grains have been used on common and durum wheat. The dietary fibre and ash content, as well as germination was analysed in untreated, peeled, pearled and polished grains. The decrease in dietary fibre and ash was higher in grains that had been pearled compared to those that had been peeled or polished.

The aim of this pilotstudy was to compare the plaqueformation during four weeks in individuals using a mouthrinse containing either essential oils (Listerine Cool Mint) or CPC (Colgate Total) as a complement to their ordinary toothbrushing. Another purpose was to evaluate the individual?s experiences regarding Taste and sensation in the mouth after rinsing. A semiblind, clinical pilotstudy was conducted in 20 individuals at a university in southern Sweden. According to a screening-plaqueindex the individuals were stratified into two intervention-groups of ten people, one group rinsing with essential oils and one group with CPC twice daily as a complement to their toothbrushing routine.

The purpose of this master thesis is to investigate the influencing factors on the businesspotential of products with health claims, using PrimaLiv as an example. And togive recommendations on how a dairy producer, which is present in the Swedishmarket, could improve the sales rates of products with health claims. We have chosento put a main focus on the consumer, as he or she determines the business potential.This is an unusual approach since most studies cover the producer?s perspective. Wethereby wish to contribute with new knowledge on the area in question.

The aim of this project was to improve Taste of a liquid food product, comprising extremelybitter and unpalatable amino acids and one unrevealed ingredient. The amino acids were Lleucine,L-isoleucine, L-valine, L-threonine and L-lysine monohydrochloride. Experimentaldesign was set up as a screening of water solutions comprising these ingredients (called BCAAsolutions) and added ingredients with potential to improve flavour. BCAA solution withingredients that were potential bitterness suppressors were evaluated in flavour, bitternessand/or palatability. Solutions of separate amino acids were also studied.

The purpose of this study was to evaluate which apple cultivars are best suited for production of juice and cider. The study was limited to 41 cultivars. Common as well as uncommon apple cultivars were selected from available cultivars in the cold storage at Balsgård, Department of Horticultural Plant Breeding and Biotechnology, SLU.The practical part of the study consisted of the apples being pressed, and then the juice characteristics being assessed by appropriate criteria and methods of analysis. The analyses consisted of measurment of soluble sugars with a refractometer (Brix), titration of total acidity, determination of total phenolic content with a spectrophotometer, estimation of alcohol content by density meters and qualitative Taste tests.The study did not account for different maturity of cultivars. Different apple cultivars were pressed on separate occasions, before and after Christmas 2010.

The purpose of my study has been to find out how four preschool teachers at four different preschools looks at the pedagogical meal from a health and overall learning perspective. I also want to examine how, through the pedagogical meal the preschool teacher works to promote children´s learning and give them an understanding of need to safeguard their health. To achieve my aim I set the following questions;What are the different types of learning preschool teachers believe that children can acquire the basis of the pedagogic meal?How do preschool teachers describe their work from the pedagogical meal to benefit children´s overall learning?How do preschool teachers describe their work at the pedagogical meal for the children to gain an understanding of their health?The study is based on a qualitative method with interviews and observations, triangulation. The theoretical approach to this study is based on the socio-cultural perspective to learning and development.

Every now and then, in media research studies and in various newspaper articles, schoolboys´ issues reading habits are discussed. Much of what is written concerns boys decreasing marks in the field of literature, in the Swedish language and also their negative attitude towards reading books. Some scholars claim that boys do not read because they consider reading books as a women´s duty. Other people believe that underlying causes for boys negative attitude towards reading is biological, that it´s genetic and consequently physical, and that male and female brains are functionally different. Another theory of today is that boys actually reads, but not that kind of texts and literature that they are exposed to in school.Based on a selection of these opinions and theories, and my own experience and interest for questions concerning school and gender, the aim of this studie was to examine boys worlds of reading.

Abstract Authors:                           Emmy Davidsson and Fredrik Doohan PehrmanTitle:                                  What?s on TV tonight?Swedish title:                  Vad är det på tv ikväll?Level:                                BA Thesis in Media and Communication StudiesLanguage:                                             Swedish Number of pages:          53 Aim: The purpose of this study is to chart and explain Swedish high school students? TV viewing and their attitude towards the TV medium. The aim is also to discuss the students? views on news and citizenship. The purpose is also to, through the term habitus, explore how the background of a person reflects on their choice of TV content, in what way they watch television and on their purpose of TV viewing.

Through participant observation in a local promoter group of hardcore punk shows inGothenburg and qualitative interviews with its members I have investigated links between Taste in music, values and social structures in the hardcore punk scene. The theoretical framework of this essay is built upon the concept of subcultural capital, which is adapted from Pierre Bourdieu and developed by Sarah Thornton and Keith Kahn-Harris. The result shows how members among the hardcore punk scene create and preserve distinction towards others, while the distinction becomes important benchmarks for including and excluding practices in the scene..

Discussions about the sustainable city are now all over the world and many believe that the solutions are merely technical. But what gives the city its character is what is happening in the public places. It is these spaces that bring the people together. Design is the key to sustainable urban spaces. We must produce public places that reflect our society.

Inledning: Baljväxter har flera miljö- och näringsmässiga fördelar och spås att bli framtidens föda. I Sverige finns det en värdefull kulturskatt som består av svenska baljväxter från förr som har samlats in av Programmet för odlad mångfald, POM. För att nå ut till konsumenter kan en sensorisk beskrivning vara en framkomlig väg som samtidigt ger ett mervärde för produkten och befrämjar en ökad konsumtion av baljväxter.Syfte: Syftet med detta examensarbete, inom ämnet mat och måltidskunskap, är att ta fram sensoriskt beskrivande ord för sex svenska baljväxter från förr. Examensarbetet ska sedan beskriva de utvalda svenska baljväxterna med hjälp av de framtagna sensoriskt beskrivande orden för att kunna presentera eventuella sensoriska skillnader.Material och metod: Sex olika sorters baljväxter ingick i undersökningen som bestod av en kvalitativ gruppdiskussion där sensoriskt beskrivande ord togs fram och ett andra steg en kvantitativ intensitetsbedömning av de olika sorterna. Båda undersökningarna gjordes av en expertpanel utvalda för sin kunskap om baljväxter.Resultat: De sensoriska ord som beskriver baljväxter är sötma, syrliga, beska, kastanj, nötig, smörig, frisk och fyllig smak samt med en varierande eftersmak.

Through participant observation in a local promoter group of hardcore punk shows inGothenburg and qualitative interviews with its members I have investigated links between Taste in music, values and social structures in the hardcore punk scene. The theoretical framework of this essay is built upon the concept of subcultural capital, which is adapted from Pierre Bourdieu and developed by Sarah Thornton and Keith Kahn-Harris. The result shows how members among the hardcore punk scene create and preserve distinction towards others, while the distinction becomes important benchmarks for including and excluding practices in the scene..