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U članku se prikazuje na koji su način vlasnici agroturizama u Istri prilikom osmišljavanja turističke ponude svojih objekata iskoristili proces komodificiranja osjećaja nostalgije. Pomoću ambijenta i prehrane koji evociraju prošlost, često i nedoživljenu, obraćaju se turistima koji se žele "vratiti" u zamišljeno djetinjstvo. Fokus rada usmjeren je na fenomen okusa koji u odnosu s fenomenom pamćenja postaje zanimljiv turistički proizvod te se pokazuje na koji način fenomen okusa vlasnici agroturizama u Istri pokušavaju "prenijeti" turistima., This article demonstrates in what way agrotourism owners in Istria have made use of the process of commodifying the feeling of nostalgia when designing what their sites will offer tourists. Through making use of ambience and food which evokes the past, often the unexperienced past, they address tourists who wish to "return" to an imagined childhood. The focus of this article is on the phenomenon of taste, which in relation to the phenomenon of memory becomes an interesting tourist product and demonstrates the way in which the owners of agrotourist businesses in Istria attempt to "convey" the phenomenon of taste to tourists.

Dans nos sociétés, les biens incluent de plus en plus de caractéristiques de goût, c’est-à-dire de caractéristiques faisant appel aux sens. La dimension hédonique de la consommation l’emporte souvent sur sa dimension utilitaire (Holbrook and Hirschman, 1982 ; Spangenberg et al., 1997 ; Addis and Holbrook, 2001). Cela confère aux goûts un rôle croissant. Les firmes doivent alors rendre compatibles goûts et offres sur des marchés de biens fortement diversifiés et différenciés. Peut-on réguler les goûts pour qu’ils génèrent des demandes aptes à racheter l’offre des firmes ? Sur la base de l’approche foucaldienne, l’article étudie la microphysique de la régulation des goûts. Au lieu de réduire leur régulation au résultat du fonctionnement d’un appareil particulier et unique, gouverné par le pouvoir capitaliste, comme chez Marcuse (1968), Galbraith (1968) et Baudrillard (1970, 1972), il s’intéresse à un monde de régulation dans lequel les entreprises s’efforcent de diriger les goûts vers leurs biens, dans le contexte d’institutions (épistémès du goût, normes sociales et culturelles, patrimoines de goût) et d’appareils (intermédiaires, services commerciaux, média… ) jouant sur les goûts et régulant certains de leurs aspects. Les firmes influencent les goûts pour accroître leur rentabilité mais rencontrent le jeu de nombreux autres acteurs (État, consommateurs et leurs communautés) dans un monde de pouvoirs et de contre-pouvoirs en compétition. In modern societies, goods include more and more taste characteristics, i.e. characteristics that appeal to senses. Hedonic dimension of attitude is often dominant rather than utilitarian one (Holbrook and Hirschman, 1982; Spangenberg, Voss et Crowley, 1997; Addis et Holbrook, 2001). That implies a growing role of tastes. Then, for firms, matching tastes and supplies in the markets of very diversified and differentiated goods becomes more problematic. May tastes be regulated to determine demands able to buy firms’ supplies? On the basis of the Foucault’s approach, the paper studies the microphysics of the regulations of tastes. Instead of reducing regulation to the result of the working of a specific and unique device, governed by the capitalist power, as Marcuse (1968), Galbraith (1968) and Baudrillard (1970, 1972), it considers a world regulation where firms try to turn tastes towards their goods, in a context of institutions (taste épistémès, cultural and social norms, taste heritages) and apparels (media, commercial networks…) playing on tastes and regulating some sides of them. Firms play on tastes to increase the value of their capital but encounter many other actors (the State, the consumers and their communities) in a world of competing powers and counter-powers.

Previous research shows that people systematically match tastes with shapes. Here, we assessed the extent to which matching taste and shape stimuli share a common semantic space and whether semantically congruent versus incongruent taste/shape associations can influence the speed with which people respond to both shapes and taste words. In Experiment 1, we used semantic differentiation to assess the semantic space of both taste words and shapes. The results suggest a common semantic space containing two principal components (seemingly potency and evaluation) and two principal clusters, one including round shapes and the taste word “sweet”, and the other including angular shapes and the taste words “salty”, “sour”, and “bitter”. The former cluster appears more positively-valenced whilst less potent than the latter. In Experiment 2, two speeded classification tasks assessed whether congruent versus incongruent mappings of stimuli and responses (e.g., sweet with round versus sweet with angular) would influence participants’ speed of responding, both to shapes and to taste words. The results revealed an overall effect of congruence that was driven mostly when the participants had to classify shapes with taste words as responses. These results are consistent with previous evidence suggesting a close relation (or crossmodal correspondence) between tastes and shape curvature that may derive from common semantic coding, perhaps along the sensory-discriminative and hedonic dimensions.

[Resumen] Objetivo: conocer la percepción de los usuarios de una residencia de personas mayores acerca de sus necesidades, capacidades, gustos e intereses, a través de una entrevista semi estructurada y de la gestión de varias herramientas de valoración. Metodología: la metodología utilizada es mixta. En la parte cualitativa, el estudio llevado a cabo es de tipo descriptivo y el método cualitativo utilizado es el fenomenológico. Las técnicas de recogida de datos son de tipo observacional, conversacional y documental. El muestreo utilizado es el opinático de conveniencia. El paradigma de la ocupación es el que rige en este estudio, que se centran en la ocupación como eje principal de su intervención. Se utilizó la entrevista semi estructurada para conocer la percepción de los usuarios acerca de sus capacidades, necesidades, gustos e intereses. En la parte cuantitativa, el estudio utilizado es de tipo descriptivo, longitudinal, experimental y prospectivo. Resultados: los resultados obtenidos muestran las diferentes percepciones de los usuarios acerca de sus capacidades, necesidades, gustos e intereses, así como las características comunes que comparten. De las categorías que se obtienen de las entrevistas, los resultados se centran en los gustos e intereses de los usuarios, acompañados de verbatims de los propios participantes. Conclusiones: conocer la percepción de los usuarios acerca de sus capacidades, necesidades, gustos e intereses es un factor primordial a la hora de realizar cualquier tipo de intervención desde la perspectiva y trabajo de TO. Tanto el objetivo general como los objetivos específicos fueron alcanzados satisfactoriamente, ya que a través de la entrevista se conoció la historia de vida de los usuarios, se fomentó la interacción, se creó un vínculo entre entrevistador y entrevistado, y se permitió y alentó a los participantes a que compartieran sus percepciones sobre temáticas diferentes. [Resumo] Obxectivos: coñecer a percepción dos usuarios dunha residencia de persoas maiores acerca das súas necesidades, capacidades, gustos e intereses, a través dunha entrevista semi estructurada e da xestión de varias ferramentas de valoración. Metodoloxía: a metodoloxía utilizada é mixta. Na parte cualitativa, o estudo levado a cabo é de tipo descritivo e o método cualitativo utilizado é o fenomenolóxico. As técnicas de recollida de datos son de tipo observacional, conversacional e documental. A mostra utilizada é a opinática de conveniencia. O paradigma da ocupación é o que rexe en este estudo, que se centra na ocupación como eixe principal da súa intervención. Utilizouse a entrevista semi estructurada para coñecer a percepción dos usuarios acerca das súas capacidades, necesidades, gustos e intereses. Na parte cuantitativa, o estudo utilizado é de tipo descritivo, lonxitudinal, experimental e prospectivo. Resultados: os resultados obtidos mostran as diferentes percepcións dos usuarios acerca das súas capacidades, necesidades, gustos e intereses, así como as características comúns que comparten. Das categorías que se obteñen das entrevistas, os resultados céntranse nos gustos e intereses dos usuarios, acompañados de verbatims dos propios participantes. Conclusións: coñecer a percepción dos usuarios acerca da súas capacidades, necesidades, gustos e intereses é un factor primordial á hora de realizar calquera tipo de intervención desde a perspectiva e traballo de TO. Tanto o obxectivo xeral como os obxectivos específicos foron alcanzados satisfactoriamente, xa que a través da entrevista coñeceuse a historia de vida dos usuarios, fomentouse a interacción, creouse un vínculo entre entrevistador e entrevistado, e permitiuse e alentouse ós participantes a que compartiran as súas percepcións sobre temáticas diferentes. [Abstract] Objective: to know the perception of the users of a senior residence with regard to their needs, abilities, likes and interests, through a semi-structured interview and the management of various assessment tools. Methodology: the methodology used is mixed. In the qualitative part, the implemented study is descriptive, and the qualitative method used is the phenomenological. The data collection techniques are observational, conversational and documentary. The sample used is the opinion-based chosen by convenience. The paradigm of the occupation is the one maintained in this study, focusing on the occupation as the axis of its intervention. The semi-structured interview was used to understand the perception of the participants about their abilities, needs, tastes and interests. In the quantitative part, the study used is descriptive, longitudinal, experimental and prospective. Results: the results obtained in the study show the different perceptions of the users about their abilities, needs, tastes and interests, as well as the common characteristics they share. From the main categories obtained during the interviews, the results focus on the tastes and interests of the participants, alongside verbatims of the participants themselves. Conclusions: knowing the perception of the users about their abilities, needs, tastes and interests is a primary factor when making any kind of intervention from the perspective and work of OT. Both the general objective and the specific objectives were satisfactorily achieved, as through the interview the story of life of the participants was known, the interaction was encouraged, a connecting link between interviewer and interviewed was created, and the participants were allowed and encouraged to share their perceptions about different issues. Traballo fin de grao (UDC.FCS). Terapia ocupacional. Curso 2013/2014.

Chlorinous flavors are a leading cause of customers9 dissatisfaction with drinking water. Potential differences in chlorine perception were investigated by conducting sensory testing experiments in France and Spain to assess consumers9 sensory sensitivity (chlorine flavor detection threshold and supra-threshold intensity) as well as their liking of and acceptability for chlorinated solutions. In both countries, two groups of panelists were constituted based on their water drinking habits (tap vs. bottled water). Chlorine flavor detection threshold was found to vary depending on countries (0.17 mg/L Cl 2 in France and 0.56 mg/L Cl 2 in Spain). Taking into account that mean flavor detection thresholds were found in agreement with chlorine residuals delivered at tap, it is likely that habituation may explain sensitivity differences between countries. This hypothesis is supported by results showing no significant sensitivity difference at detection threshold levels, but significant differences between tap water and bottled water consumers at supra-threshold levels (flavor intensity). In addition, consumers9 liking and acceptability for chlorinated water was found to be in agreement with sensitivity: the higher the sensitivity the lower the acceptability for chlorinated waters. Thus, French consumers or bottled water drinkers showed a lower appreciation of chlorinated water solutions and were especially less inclined to accept chlorinated water as drinking water delivered at tap.

Esta dissertação pretende refletir sobre as práticas culturais expressivas e criativas em contexto associativo como fatores que potenciam e diversificam a participação cultural. Para tal, foi desenvolvida uma investigação assente em métodos mistos, ou seja, quantitativa e qualitativa, tendo como objeto de estudo uma associação cultural e académica – o Orfeão Universitário do Porto (OUP). Com a missão de preservar e promover a cultura portuguesa, o OUP oferece aos seus associados uma experiência artística variada através de 13 grupos nas vertentes coral, etnográfica e académica. Por isso, promove uma relação com a cultura que extravasa a dimensão recetiva, influencia o posicionamento dos indivíduos segundo níveis de cultura e os seus gostos culturais, moldando, assim, a forma, a frequência e a diversidade da participação cultural. Neste sentido, o OUP, como contexto de institucionalização das práticas culturais expressivas e criativas, tem um papel importante no aumento do acesso à cultura, no desenvolvimento de competências e na ruptura dos obstáculos e hierarquias culturais. This dissertation aims to discuss the expressive and creative cultural practices in an associative context, as factors that enhance and diversify the cultural participation. To achieve this, the research was developed based on mixed methods, specifically quantitative and qualitative, having as object of study a cultural and academic association - Orfeão Universitário do Porto (OUP). With the task to preserve and promote the Portuguese culture, OUP offers its members a wide-ranging artistic experience throughout 13 groups in choral, ethnographic and academic strands. For this reasons, it promotes a relationship with culture that goes far beyond the receptive dimension, influencing how individuals position themselves by cultural level as well as their cultural tastes, thus shaping the form, frequency and diversity of the cultural participation. In doing so, OUP, by institutionalizing expressive and creative cultural practices, plays an important role in increasing access to culture, in developing skills and in breaking barriers and cultural hierarchies

The authors examine antecedents of consumer innovativeness in a cross-national context. They propose a framework that distinguishes individual difference variables and national cultural variables. Two types of individual difference variables are considered: personal values and consumer-context-specific dispositions. The authors develop hypotheses pertaining to the main effects of the variables and their interactions and test them on data collected from 3283 consumers in 11 countries of the European Union. The empirical results are broadly supportive of the hypotheses. The cross-national data used in this study provide a strong test of the generalizability of the findings.

The authors examine antecedents of consumer innovativeness in a cross-national context. They propose a framework that distinguishes individual difference variables and national cultural variables. Two types of individual difference variables are considered: personal values and consumer-context-specific dispositions. The authors develop hypotheses pertaining to the main effects of the variables and their interactions and test them on data collected from 3283 consumers in 11 countries of the European Union. The empirical results are broadly supportive of the hypotheses, The cross-national data used in this study provide a strong test of the generalizability of the findings.

This research note seeks to reintroduce taste as a key element in studying tastes, rather than focussing on variations related to social or national origins. Why do we like a dish or an odor ? How are aesthetic judgments and tastes constructed ? In the training for an expert in olfaction, tastes turn out to be shaped not through acculturation but through an emphasis on sensorial qualities. During training, the expert, forced to concentrate on his senses, expériences an improvement in, and transformation of, his perceptions. In this experience, sensation and the material relationship to an object apparently have a real place in constructing tastes, a role that can become predominant., Cette note de recherche propose de réintroduire centralement le goût dans les études sur le goût, plutôt que sa différence selon les origines sociales et nationales. Pourquoi aime-t-on un plat, une odeur ? Comment se construisent le goût et les jugements esthétiques ? L'auteur part de l'étude de la formation d'un expert à l'olfaction., Teil Geneviève. Devenir expert aromaticien : Y a-t-il une place pour le goût dans les goûts alimentaires ?. In: Sociologie du travail, 40ᵉ année n°4, Octobre-décembre 1998. pp. 503-522.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Dit inleidend katern is bedoeld voor de groepen 1 t/m 8. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Dit inleidend katern is bedoeld voor de groepen 1 t/m 8. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 4. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 3. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 6. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 8. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 5. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 7. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 8. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 4. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 6. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 1 en 2. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 7. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 5. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

Het programma Smaaklessen is bedoeld voor leerkrachten van het basisonderwijs en hun leerlingen van 4-12 jaar. De leskaternen zijn bedoeld als handleiding voor de leerkracht en bevatten allerlei lessuggesties. Deze docentenhandleiding is bedoeld voor groep 1 en 2. Smaaklessen heeft als doel kinderen gevoelig te maken voor een nieuwe beleving van voedsel.

African bush mango trees (ABMTs) are economically the most important species within the family of Irvingiaceae. They are priority trees producing non-timber forest products (NTFPs) and widely distributed in the humid lowland forests of West and Central Africa. To boost their production and develop them towards a major crop for rural communities in Africa, a domestication program was initiated in the 2000s which is being coordinated by the World Agroforestry Centre. ABMTs belong to two taxa, one with sweet and one with bitter fruits which are morphologically difficult to distinguish. The fresh mesocarp of the sweet bush mangoes are consumed, while the seed of both bitter and sweet fruits are an important component of the African diet. The high oil content of this seed further increases their potential use.Apart from the overlap of their morphological characters, the ecological and phenological distinction between sweet and bitter ABMTs is unclear due to: (i) the lack of comparative quantitative data and (ii) the lack of centralizing the existing country-level databases. Therefore, their taxonomic status is still not clear. Do they represent distinct species or varieties or are they mere forms within the same gene pool? It is also unclear whether the occurrence of ABMTs in traditional agroforestry systems in the Dahomey Gap, the dry savannah corridor between the Upper and Lower Guinean rain forest blocks, forms part of the natural distribution or not . Moreover, genetic studies addressing ABMTs diversity have been geographically restricted, and conclusions regarding the taxonomic status of sweet and bitter trees were not unanimous.This study was conducted in a perspective of developing suitable strategies for the conservation and use of ABMTs, mostly in the Dahomey Gap. First, differences in ethnobotanical knowledge of the major socio-cultural groups in the Dahomey Gap were linked to the agroforestry status of ABMTs. This was used to explain the characteristics of the spatial pattern of ABMTs abundance and the anthropogenic factors that govern this spatial structure as well as population survival in the Dahomey Gap. Second, occurrence data of wild and cultivated ABMTs were used in a species distribution modelling algorithm to calculate the niche space and potential distribution of bitter and sweet trees in Tropical Africa. The differences in the obtained distribution patterns were compared using ENM-Tools. Third, detailed monthly phenological data and morphological characteristics (qualitative as well as quantitative measurements on the leaves, bark, fruits, and seeds) were used to analyse the diversity of ABMTs and to discover differences between them in order to be able to identify bitter and sweet trees in the field. Finally, the molecular markers AFLP and cpSSR were used in order to map the genetic diversity of ABMTs and to discriminate sweet and bitter trees across Togo, Benin, Nigeria and Cameroon.The consumption of mesocarp and seed of bush mangoes is widely known throughout the Dahomey Gap. The level of knowledge within local communities of other types of uses (medical, social-cultural) is generally poor and decreases towards the western part of this region. This suggests that ABMTs (mostly the sweet trees) were introduced in this eco-region through the migration of human populations from the Lower Guinean forest block (Southeast Nigeria) to the West. In the Dahomey Gap, bitter trees are confined to the Volta forest region, a small-sized ecological area in south-western Togo. While low densities (< 462 trees per 25 ha) were recorded for wild bitter trees occurring in the Volta forest region, higher densities (up to 1020 trees per 25 ha) were found for sweet trees in human made agro-systems. This implies a clear difference in cultivation methods between bitter and sweet ABMTs. The intensive cultivation of ABMTs in the Dahomey Gap is influenced by farmland status, farmer’s socio-cultural group and type of ABMT. Small and exhausted farmlands are converted into sweet ABMT orchards indicating that their development is a small-scale process lead by individual farmers. Slash and burn agriculture and intensive collection of fruits for seed commercialization jeopardize bitter trees, while traditional fishing systems (using twigs), traditional mass selection strategy, and intensive land commercialization severely threaten sweet trees genetic resources.Using species distribution modelling, the potential distribution of wild sweet trees was predicted in the wetter zones of the Guinean-Congolian phytogeographical region, while that of bitter trees extended to drier zones in the Guineo-Congolia/Sudania and Lake Victoria regions. This difference is significant, supporting the idea that bitter and sweet trees belong to two different species. In the Dahomey Gap, bitter trees occur in the wild in the wettest ecological region of the Volta forest region which is a very small part of the Dahomey Gap. This region is ecologically particular among the ecosystems in which wild bitter trees generally occur. We also conclude that in the Dahomey Gap sweet trees occur only in cultivation.Within the Dahomey Gap, clear phenological differences exist between sweet and bitter ABMTs, mostly in their reproduction phases. Moreover, their reproductive success significantly depends on the type of ABMT, soil, climate and season and we conclude there is a low probability of hybridization between sweet and bitter trees in the area where they co-occur.The qualitative morphological characters, the type of bark, colour of the mature fruit exocarp and mesocarp, and fruit roughness, do not consistently discriminate bitter and sweet trees in the field. We strongly recommend broadening the geographic area of this study by increasing more bitter trees as well as the wild samples of both taxa to validate this conclusion. The bitter trees in the Volta forest region produce the heaviest seeds and this consistently distinguishes them from all the sweet trees sampled in the Dahomey Gap. However, a combination of quantitative morphological characters (from fruits, mesocarp, and seeds) failed to discriminate populations. On the other hand this indicates the presence of a high diversity and thus high potential for selection across all phytogeographical regions. However, domestication and climate appear to be playing a key role in the morphological differentiation of Dahomey Gap populations, and evidence of success in the traditional domestication and selection of sweet trees is proven.Low genetic diversity was found for the bitter trees occurring in the Volta forest region in the Dahomey Gap due to the high fragmentation of the small-sized forest ecosystem in which they occur and the continuous reduction of the population size. The higher polymorphism and genetic diversity observed in the sweet tree population in Benin and Togo indicate the effect of domestication of material from different geographical origins as well as a frequent long distance transfer of genetic material. When used separately, the AFLP and cpSSR data failed to consistently discriminate geographical populations and bitter from sweet trees. But a combined dataset of both markers tends to differentiate such populations as well as tree types. Our results also provide evidence that the suitability of AFLPs and cpSSRs to assess genetic diversity patterns in Irvingia material needs to be thoroughly reassessed.Finally, although admitting that a broader study remains necessary, based on the presence of a consistent gap between both taxa regarding their reproductive periods, their different ecology and, of course, the consistent difference in taste of the fruit, we advise to treat the sweet and bitter ABMTs as two taxonomically different entities at species level: Irvingia gabonensis (Aubry-LeComte ex O’Rorke) Baill. and I. wombolu Vermoesen, respectively.

African bush mango trees (ABMTs) are economically the most important species within the family of Irvingiaceae. They are priority trees producing non-timber forest products (NTFPs) and widely distributed in the humid lowland forests of West and Central Africa. To boost their production and develop them towards a major crop for rural communities in Africa, a domestication program was initiated in the 2000s which is being coordinated by the World Agroforestry Centre. ABMTs belong to two taxa, one with sweet and one with bitter fruits which are morphologically difficult to distinguish. The fresh mesocarp of the sweet bush mangoes are consumed, while the seed of both bitter and sweet fruits are an important component of the African diet. The high oil content of this seed further increases their potential use.Apart from the overlap of their morphological characters, the ecological and phenological distinction between sweet and bitter ABMTs is unclear due to: (i) the lack of comparative quantitative data and (ii) the lack of centralizing the existing country-level databases. Therefore, their taxonomic status is still not clear. Do they represent distinct species or varieties or are they mere forms within the same gene pool? It is also unclear whether the occurrence of ABMTs in traditional agroforestry systems in the Dahomey Gap, the dry savannah corridor between the Upper and Lower Guinean rain forest blocks, forms part of the natural distribution or not . Moreover, genetic studies addressing ABMTs diversity have been geographically restricted, and conclusions regarding the taxonomic status of sweet and bitter trees were not unanimous.This study was conducted in a perspective of developing suitable strategies for the conservation and use of ABMTs, mostly in the Dahomey Gap. First, differences in ethnobotanical knowledge of the major socio-cultural groups in the Dahomey Gap were linked to the agroforestry status of ABMTs. This was used to explain the characteristics of the spatial pattern of ABMTs abundance and the anthropogenic factors that govern this spatial structure as well as population survival in the Dahomey Gap. Second, occurrence data of wild and cultivated ABMTs were used in a species distribution modelling algorithm to calculate the niche space and potential distribution of bitter and sweet trees in Tropical Africa. The differences in the obtained distribution patterns were compared using ENM-Tools. Third, detailed monthly phenological data and morphological characteristics (qualitative as well as quantitative measurements on the leaves, bark, fruits, and seeds) were used to analyse the diversity of ABMTs and to discover differences between them in order to be able to identify bitter and sweet trees in the field. Finally, the molecular markers AFLP and cpSSR were used in order to map the genetic diversity of ABMTs and to discriminate sweet and bitter trees across Togo, Benin, Nigeria and Cameroon.The consumption of mesocarp and seed of bush mangoes is widely known throughout the Dahomey Gap. The level of knowledge within local communities of other types of uses (medical, social-cultural) is generally poor and decreases towards the western part of this region. This suggests that ABMTs (mostly the sweet trees) were introduced in this eco-region through the migration of human populations from the Lower Guinean forest block (Southeast Nigeria) to the West. In the Dahomey Gap, bitter trees are confined to the Volta forest region, a small-sized ecological area in south-western Togo. While low densities (< 462 trees per 25 ha) were recorded for wild bitter trees occurring in the Volta forest region, higher densities (up to 1020 trees per 25 ha) were found for sweet trees in human made agro-systems. This implies a clear difference in cultivation methods between bitter and sweet ABMTs. The intensive cultivation of ABMTs in the Dahomey Gap is influenced by farmland status, farmer’s socio-cultural group and type of ABMT. Small and exhausted farmlands are converted into sweet ABMT orchards indicating that their development is a small-scale process lead by individual farmers. Slash and burn agriculture and intensive collection of fruits for seed commercialization jeopardize bitter trees, while traditional fishing systems (using twigs), traditional mass selection strategy, and intensive land commercialization severely threaten sweet trees genetic resources.Using species distribution modelling, the potential distribution of wild sweet trees was predicted in the wetter zones of the Guinean-Congolian phytogeographical region, while that of bitter trees extended to drier zones in the Guineo-Congolia/Sudania and Lake Victoria regions. This difference is significant, supporting the idea that bitter and sweet trees belong to two different species. In the Dahomey Gap, bitter trees occur in the wild in the wettest ecological region of the Volta forest region which is a very small part of the Dahomey Gap. This region is ecologically particular among the ecosystems in which wild bitter trees generally occur. We also conclude that in the Dahomey Gap sweet trees occur only in cultivation.Within the Dahomey Gap, clear phenological differences exist between sweet and bitter ABMTs, mostly in their reproduction phases. Moreover, their reproductive success significantly depends on the type of ABMT, soil, climate and season and we conclude there is a low probability of hybridization between sweet and bitter trees in the area where they co-occur.The qualitative morphological characters, the type of bark, colour of the mature fruit exocarp and mesocarp, and fruit roughness, do not consistently discriminate bitter and sweet trees in the field. We strongly recommend broadening the geographic area of this study by increasing more bitter trees as well as the wild samples of both taxa to validate this conclusion. The bitter trees in the Volta forest region produce the heaviest seeds and this consistently distinguishes them from all the sweet trees sampled in the Dahomey Gap. However, a combination of quantitative morphological characters (from fruits, mesocarp, and seeds) failed to discriminate populations. On the other hand this indicates the presence of a high diversity and thus high potential for selection across all phytogeographical regions. However, domestication and climate appear to be playing a key role in the morphological differentiation of Dahomey Gap populations, and evidence of success in the traditional domestication and selection of sweet trees is proven.Low genetic diversity was found for the bitter trees occurring in the Volta forest region in the Dahomey Gap due to the high fragmentation of the small-sized forest ecosystem in which they occur and the continuous reduction of the population size. The higher polymorphism and genetic diversity observed in the sweet tree population in Benin and Togo indicate the effect of domestication of material from different geographical origins as well as a frequent long distance transfer of genetic material. When used separately, the AFLP and cpSSR data failed to consistently discriminate geographical populations and bitter from sweet trees. But a combined dataset of both markers tends to differentiate such populations as well as tree types. Our results also provide evidence that the suitability of AFLPs and cpSSRs to assess genetic diversity patterns in Irvingia material needs to be thoroughly reassessed.Finally, although admitting that a broader study remains necessary, based on the presence of a consistent gap between both taxa regarding their reproductive periods, their different ecology and, of course, the consistent difference in taste of the fruit, we advise to treat the sweet and bitter ABMTs as two taxonomically different entities at species level: Irvingia gabonensis (Aubry-LeComte ex O’Rorke) Baill. and I. wombolu Vermoesen, respectively.

The aim of this paper is to reconcile the natural meaning of a taste defined as a subset of attributes and the theoretical modeling of a preference defined as a binary relation over alternatives. For that purpose, in a Lancasterian framework we first introduce attributes, addresses, alternatives and subjective associations between attributes. Second, we define tastes as subsets of attributes resulting from a specific mapping T over the powerset of attributes and we establish the two conditions, monotonicity and normalization of the mapping T, under which tastes can be said to be well-formed; that is, formally relevant as a representation of the subjective associations between attributes (Theorem 1). Third, we exhibit the formal properties, reflexivity and transitivity of the subjective associations that structure the attributes set if tastes are well-formed (Theorem 2). Finally, we prove that whenever tastes are consistently represented by preferences, tastes are well-formed iff preferences are totally weak-ordered (Theorem 3).

ResCon heeft een procesevaluatie uitgevoerd naar het programma Smaaklessen. Het doel van het onderzoek is om inzicht te verkrijgen in de organisatiestructuur van Smaaklessen en het bereik ervan. Tevens geven de resultaten van het onderzoek een kwalitatieve doorkijk van het (te verwachten) effect van Smaaklessen.

With the aim of studying the social reality of young people from the Andalusian Western Coast, it has been tried to find the necessities they are from a psycho-social approach. This descriptive study has been carried out periodically since 2000 through three different surveys. In this research we have tried to conduct a study considering the most important social elements linked to youth (sex, education, consumption, or cultural habits). The breadth and diversity of the studied group, the variety of issues affecting them and the large amount of data we have managed on this group, have invited us to include different methodologies in the study. In the present paper, we present our analysis carried out considering quantitative data from a survey which has helped us to recognize and describe the necessities of young people in this Spanish region. The study will be useful to the extent that it will make possible designing further actions, drawing conclusions and making changes in what has been done concerning youth policy., Con el objetivo de estudiar la realidad social de los jóvenes de la costa occidental andaluza, se ha intentado encontrar las necesidades desde un enfoque psicosocial. Este estudio descriptivo se ha llevado a cabo periódicamente desde el año 2000 a través de tres encuestas diferentes. En esta investigación hemos intentado realizar un estudio considerando los elementos sociales más importantes vinculados a la juventud (sexo, educación, consumo o hábitos culturales). La amplitud y diversidad del grupo estudiado, la variedad de problemas que los afectan y la gran cantidad de datos que hemos manejado en este grupo, nos han invitado a incluir diferentes metodologías en el estudio. En el presente trabajo, presentamos nuestro análisis llevado a cabo teniendo en cuenta los datos cuantitativos de una encuesta que nos ha ayudado a reconocer y describir las necesidades de los jóvenes en esta región española. El estudio será útil en la medida en que posibilite diseñar nuevas acciones, sacar conclusiones y hacer cambios en lo que se ha hecho con respecto a la política de juventud.

ResCon heeft een procesevaluatie uitgevoerd naar het programma Smaaklessen. Het doel van het onderzoek is om inzicht te verkrijgen in de organisatiestructuur van Smaaklessen en het bereik ervan. Tevens geven de resultaten van het onderzoek een kwalitatieve doorkijk van het (te verwachten) effect van Smaaklessen.

Desde tempos de antanho que se verifica uma intricada relação entre natureza, família, odores, sabores, mágoas, doença e saúde. A obsessão pela saúde, a magreza e a estética não poderá prejudicar o equilíbrio alimentar de que necessita o organismo humano. Comer demais ou não querer comer constituem duas atitudes extremas, favorecendo cada uma o desencadear da doença. Tendo presente esta problemática, neste trabalho propomo-nos desenvolver três aspectos que consideramos primordiais. O primeiro tem que ver com a influência desencadeada pela formação dos odores, dos gostos e do prazer numa sociedade hedonista, mas também com os riscos que lhe estão associados. O segundo prende-se com a influência da família em termos alimentares e os efeitos daí decorrentes para a saúde dos seus membros, tendo presentes as transformações familiares, de género, sociais, económicas e culturais em curso. Enfim, o último, tendo em conta as novas tecnologias agroalimentares e a rigidez dos horários, quer de trabalho, quer escolares, procura estudar os modos como a família consegue negociar o recurso a estas novas modalidades, sem que daqui advenham efeitos adversos para a saúde dos seus membros., Since time immemorial an intimate relationship has existed between nature, the family, smells, tastes, afflictions, disease and health. An obsession with health, thinness and aesthetics must not act to the detriment of the balanced diet that the human organism requires. Eating too much or not wanting to eat are two extreme attitudes, each of which favours the appearance of disease. With these issues in mind, this paper intends to develop three aspects that we consider of primary importance. The first relates to the influence exerted by the formation of smells, tastes and pleasure on a hedonistic society, along with the associated risks. The second relates to concerns with the influence of the family in dietary terms, and its effects on the health of the family members, considering the social, economic, cultural, gender and family transformations in progress. Finally, in view of the new agri-food technologies and the inflexibility of work and school timetables, the last seeks to study the ways in which the family manages to negotiate the use of these new forms without adverse effects on the health of its members., Depuis les temps les plus reculés on peut observer une relation étroite entre nature, famille, odeurs, saveurs, chagrins, maladie et santé. Obsession de la santé, maigreur et esthétique risquent de nuire à l’équilibre alimentaire dont le corps humain a besoin. Trop manger ou ne pas vouloir manger sont deux attitudes extrêmes qui favorisent le déclenchement de la maladie. À partir de cette problématique, nous nous proposons de développer dans ce travail trois aspects primordiaux à nos yeux. Le premier est lié à l’influence de la formation des odeurs, des goûts et du plaisir dans une société hédoniste, mais aussi aux risques qui y sont associés. Le deuxième concerne l’influence de la famille au plan alimentaire et les effets qui en adviennent pour la santé de ses membres, au regard des transformations familiales, de genre, sociales, économiques et culturelles en cours. Enfin, le troisième se base sur les nouvelles technologies agroalimentaires et la rigidité des horaires (de travail et scolaires) pour étudier les manières dont la famille arrive à négocier le recours à ces nouvelles modalités sans entraîner d’effets nocifs pour la santé de ses membres., Desde hace mucho tiempo que se puede constatar una relación compleja entre naturaleza, familia, olores, sabores, resentimientos, enfermedad y salud. La obsesión por la salud, la delgadez y la estética no podrá perjudicar el equilibrio alimenticio que necesita el organismo humano. Comer de más o no querer comer constituyen dos actitudes extremas, favoreciendo cada una el desencadenamiento de la enfermedad. Teniendo presente esta problemática, en este trabajo nos proponemos desarrollar tres aspectos que consideramos primordiales. El primero tiene que ver con la influencia desencadenada por la formación de los olores, de los sabores y del placer en una sociedad hedonista, pero también con los riesgos que le están asociados. El segundo se refiere a la influencia de la familia en términos de alimentación y los efectos consecuentes para la salud de sus miembros, teniendo en cuenta las transformaciones familiares, de género, sociales, económicas y culturales en curso. Finalmente, el último aspecto, toma en cuenta las nuevas tecnologias agro-alimentarias y la rigidez de los horarios, sean de trabajo o sean escolares, buscando estudiar los modos en como la familia consigue negociar el recurso a estas nuevas modalidades, sin que de esto resulten efectos adversos para la salud de sus miembros.

This paper introduces habit formation into an otherwise standard model of international trade. Household tastes evolve over time to favor foods consumed as a child. The opening of trade causes preferred goods to rise in price, as these were relatively inexpensive in autarky. Neglecting the correlation between tastes and agro-climatic endowments overstates the short-run nutritional gains from agricultural trade liberalization and masks potential caloric losses for laborers. I examine the predictions of this model of trade with habit formation using household survey data from India, both by looking across Indian regions and by examining the consumption patterns of inter-state migrants.

It is generally considered that puberty and adolescence is one of the most important life stages. In adolescence, the individual must orient all over again, and prepare his/her life issues such as future career, his/her sexual orientation or family life. In this period the adolescent tends to “find him/herself”, which is a difficult task. With the objective of studying the social reality of the youth from the West Coast of Huelva, we try to answer the need for a sociological approach on the youth from this region, both from their views and from their needs. This is a descriptive study where we have tried to consider various aspects of youth, such as sexuality, education, consumption, tastes, opinions or lifestyles. The study will have a significant value in local youth policies. On the other hand, it provides a diagnostic tool for youth projects, and it will be useful as to make it possible to draw conclusions or actions designed to alter what is being done in youth policies., Generalmente se considera que la pubertad y la adolescencia constituyen una de las fases vitales más importantes. En la adolescencia el individuo tiene que orientarse totalmente de nuevo, así como se preparan cuestiones de su vida tales como la futura profesión, sus inclinaciones sexuales o su vida familiar. En este periodo el adolescente tiende a “encontrarse a sí mismo”, lo que representa un difícil camino. Con la intención de realizar el estudio sobre la realidad social de la juventud de la Costa Occidental de Huelva, tratamos de dar respuesta a la necesidad de disponer de una aproximación sociológica sobre la juventud de esta comarca, tanto desde sus opiniones como desde sus necesidades. Este es un primer estudio descriptivo en donde hemos tratado de realizar un trabajo considerando varios aspectos relacionados con la juventud, como son la sexualidad, los estudios, el consumo, los gustos, las opiniones o los estilos de vida. Este estudio tendrá un valor importante en las políticas de juventud locales. Por otro lado, aporta un instrumento de diagnóstico para la realización de proyectos de juventud, y será útil en la medida que haga posible derivar conclusiones para diseñar actuaciones o introducir modificaciones en lo que se viene haciendo en políticas de juventud.

This article explores the factors affecting demand for tastes in food. Following Silberberg (1985) we divide demand for food into demand for nutrition and demand for tastes. We first compute the minimum cost required to fulfil the Recommended Daily Allowances (RDAs) of households and attribute the difference of minimum cost from actual expenditures as the expenditure for tastes. Since prices are essential in deriving the minimum cost and data do not allow for the derivation of prices for food consumed away-from-home (FAFH), we also present a way to account for the FAFH expenditure. Data from the 1998/99 Greek Household Expenditure Survey are used. Results indicate a number of socioeconomic factors such as income, household size, urbanization, age and gender of the households’ head as important factors explaining demand for tastes.

[ES] La tecnología, una herramienta para realizar mejor nuestro trabajo diario, puede convertirse si no se domina en una barrera laboral. Esto puede producir una reducida visión de la profesión que impide centrar la atención en el verdadero objeto de trabajo. Esto se observa en la escasa atención que se da a esquemas de metadatos que no estructuran descripciones bibliográficas. En esta nota se reseñan los esquemas basados en el Attention profile, proporcionando una breve introducción al concepto y reseñando los dos principales estándares que intentan estructurarlo, Apml y la reciente iniciativa de Open Taste., [EN] Technology, a tool for better completing our daily tasks, could, if not mastered properly, be converted into a work barrier. That could produce a narrow vision that prevents focus on the true purpose of work. This can be seen in that little attention is given to metadata schemes without structured bibliographic descriptions. This paper outlines the schemes based on Attention profile, providing a brief introduction to the concept and outlining the two main standards that are trying to structure it, Apml and the recent Open Taste initiative.

Smaaklessen is een lesprogramma voor leerlingen in het primair onderwijs waar scholen zich sinds schooljaar 2006-2007 gratis voor kunnen inschrijven. In dit onderzoek is met een formatieve procesevaluatie nagegaan in hoeverre het huidige lespakket wordt gebruikt en gewaardeerd. Daarnaast is gekeken hoe de organisatie van Smaaklessen is en wordt gewaardeerd. In het onderzoek staan drie niveaus centraal: scholen, regio’s (HASsen en GGD'en) en de nationale coördinatie (WUR). Op alle niveaus zijn data verzameld via observaties (8 scholen, 19 lessen), vragenlijsten (18 leerkrachten en 39 leerlingen) en via gesprekken met leerlingen, leerkrachten, schoolleiders, betrokkenen bij HASsen, GGD’en en de WUR.

This article explores the factors affecting demand for tastes in food. Following Silberberg (1985) we divide demand for food into demand for nutrition and demand for tastes. We first compute the minimum cost required to fulfil the Recommended Daily Allowances (RDAs) of households and attribute the difference of minimum cost from actual expenditures as the expenditure for tastes. Since prices are essential in deriving the minimum cost and data do not allow for the derivation of prices for food consumed away-from-home (FAFH), we also present a way to account for the FAFH expenditure. Data from the 1998/99 Greek Household Expenditure Survey are used. Results indicate a number of socioeconomic factors such as income, household size, urbanization, age and gender of the households" head as important factors explaining demand for tastes. Agricultural Economics Review

Smaaklessen is een lesprogramma voor leerlingen in het primair onderwijs waar scholen zich sinds schooljaar 2006-2007 gratis voor kunnen inschrijven. In dit onderzoek is met een formatieve procesevaluatie nagegaan in hoeverre het huidige lespakket wordt gebruikt en gewaardeerd. Daarnaast is gekeken hoe de organisatie van Smaaklessen is en wordt gewaardeerd. In het onderzoek staan drie niveaus centraal: scholen, regio’s (HASsen en GGD'en) en de nationale coördinatie (WUR). Op alle niveaus zijn data verzameld via observaties (8 scholen, 19 lessen), vragenlijsten (18 leerkrachten en 39 leerlingen) en via gesprekken met leerlingen, leerkrachten, schoolleiders, betrokkenen bij HASsen, GGD’en en de WUR.