Sarah N Heiss
Biographic Data
| ID | 6534169 |
|---|---|
| NAME | Sarah N Heiss |
| GIVEN NAMES | Sarah N |
| FAMILY NAME | Heiss |
| SIGNATURE | HEISS S N |
| AFFILIATIONS | University of Vermont |
| ORCID | 0000-0001-7407-473X |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 3 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2014 |
| H-INDEX | 1 |
The Diverse Values and Motivations of Vermont Farm to Institution Supply Chain Actors
Farm to institution programs
Where's the Joy in Cooking? Representations of Taste, Tradition, and Science in theJoy of Cooking
Procuring, preparing, and consuming foods are symbolic processes learned and reified within cultural boundaries. While many cultures have established tradition or taste as rules to guide food activities, contemporary Americans are mainly guided by a fascination with health and risk (Pollan, The Omnivore's Dilemma). As reflections of and contributors to public understandings of food and risk, cookbooks can be rich sites for scholarly investigation…
“Healthy” discussions about risk
Many foods and eating practices have been framed as risky by risk societies. Recently, high fructose corn syrup (HFCS) has become a highly scrutinized food additive. Informed by a social construction of risk framework, I analyze the discursive contributions of the Corn Refiners Association, a trade association, to public negotiations of HFCS risks. I describe how the association’s Sweet Surprise campaign advertisements rely on a deficit model to …
“Healthy” discussions about risk
Many foods and eating practices have been framed as risky by risk societies. Recently, high fructose corn syrup (HFCS) has become a highly scrutinized food additive. Informed by a social construction of risk framework, I analyze the discursive contributions of the Corn Refiners Association, a trade association, to public negotiations of HFCS risks. I describe how the association’s Sweet Surprise campaign advertisements rely on a deficit model to …
The Diverse Values and Motivations of Vermont Farm to Institution Supply Chain Actors
Farm to institution programs
Where's the Joy in Cooking? Representations of Taste, Tradition, and Science in theJoy of Cooking
Procuring, preparing, and consuming foods are symbolic processes learned and reified within cultural boundaries. While many cultures have established tradition or taste as rules to guide food activities, contemporary Americans are mainly guided by a fascination with health and risk (Pollan, The Omnivore's Dilemma). As reflections of and contributors to public understandings of food and risk, cookbooks can be rich sites for scholarly investigation…
Political science (4 works) · Business (3 works) · Law (3 works) · Sociology (3 works) · Institution (2 works) · Marketing (2 works) · Organic Food and Agriculture (2 works) · Psychology (2 works) · Social science (2 works) · Supply chain (2 works)