Search results - CEJSH

1

Performance Assessment of Food Safety Training Programme: Use of Tools

100%

Iancu R. M., Tiţa M. A., Çalap H.

Management of Sustainable Development

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2015

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vol. 7

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issue 1

19-21

EN

The objective of the European Union's food safety policy is to protect consumer health and interests. The existing education systems in EU are in need of innovative learning tools, in order to provide a quality training of future staff, from food sector, to be able to put European food safety policy into practice. The structure of this study is a vocational e-learning training program which aims to develop learning tools by which students, unemployed people and young workers would acquire the key competencies in the field of food services and food industry. The participants to this vocational e-learning training program were from Sibiu area. In this project there were enrolled 137 participants, 52 students and 85 unemployed people and workers. At the end, we evaluate the knowledge gained for each participant by applying tests and questionnaires. The results were positive due to the good quality of the content provided by the learning material, and the easy access to information. The purpose of this training was to understand the participant’s needs and how the quality of their knowledge influences purchasing choice regarding the food safety

2

Edibles and Other Offerings to Readers: The Politics of Gender and Food in Narrative Fiction

100%

Colăcel O.

Messages, Sages and Ages

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2016

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vol. 3

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issue 2

70-74

EN

From the perspective of an apparently absent author, the rhetorical commonplaces of womanhood and nourishment are mentioned in the novels of Margaret Atwood, The Edible Woman (1969), and of Jillian Medoff, Hunger Point (2002). Although traditionally relegated to contextualizing devices, the unfolding of events makes a riddle out of cooking and eating for the purpose of dramatic effect. Reporting on what might come across as domestic chores points to the topicality of food intake as well as to all the drama eating disorders entail. In the background of events, the ‘whodunit’ and the ‘kitchen sink drama’ come together into one unlikely story. The benefits of hindsight make it possible to argue that celebrated feminist novels of the past century, i.e. The Edible Woman, provided later 21st century fiction, i.e. Hunger Point, with something more than narrative emphasis on binary gender relations. I find that the gender-roles debate, as recorded in Atwood’s work, gained enough cultural momentum to prove the ready availability of the image of the nurturing female throughout the 20th century and beyond. As far as feminist fictions are concerned, over/under-feeding is always somewhere in the background, if not what drives the plot forward. Commonly, distress among fictional characters, mostly women, is linked to body weight and dieting in ways that threaten to relegate, possibly once and for good, the notions of women and food to the realm of melodrama, as it is the case with Hunger point.

3

Analiza stylistycznych kwalifikatorów ukraińskich i polskich frazeologizmów z nazwami potraw

100%

Samadowa A.

Studia Ucrainica Varsoviensia

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2016

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vol. 4

333-338

PL

Food, as one of the most important human activities, also has a huge impact on the sphere of culture and language. The daily preparation of meals can become a typical rite, for example, for a nation, but it is also a source of idiom formation. The article presents a comparative analysis of stylistic qualifiers which are used to designate idioms containing components associated with food in Ukrainian and Polish phraseology.

4

Systemy jakości żywności i inne formy wyróżnienia produktów wysokiej jakości w warunkach członkostwa Polski w Unii Europejskiej

100%

Joanna M.

International Business and Global Economy

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2014

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vol. Volume 33

113–124

EN

Poland’s membership in European structures forced Polish food producers to adapt to the solutions applied under the Common Agricultural Policy. One of them is the operation under quality schemes, which play a part in the income diversification and increasing rural activities, and constitute an important attribute that could prejudge the competitiveness of Polish food producers. The geographical position of the country, rich cultural heritage, and unpolluted environment support the development of food quality markings. National food producers participate actively in quality schemes set both at the Community and national levels. The purpose of this paper is to determine the place of quality policy in the Common Agricultural Policy of the EU, with particular emphasis on food quality schemes as well as on other forms of distinguishing high quality products after Poland’s accession to the European Union, and to examine the range of their use by domestic entities. To achieve this objective, a descriptive method and an analysis of literature were utilised.

5

Kulinaria w świadomości językowej Polaków, Rosjan i Niemców (aspekt aksjolingwistyczny)

100%

Rodziewicz B.

Studia Rossica Posnaniensia

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2018

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issue 43

279-288

RU

The article is an attempt at establishing a way of understanding the term Food in the systems of values in the language awareness of Poles, Russians and Germans. The author analyses the results of a Free Word Association Test.

6

Innovations in Food Production - Status and Directions of Development

100%

Grzybowska B.

Olsztyn Economic Journal

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2012

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vol. 7

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issue 2

183-193

EN

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage.

7

Ocena petycji w sprawie zmiany ustawy o bezpieczeństwie żywności i żywienia

100%

Waszczuk-Napiórkowska J.

Zeszyty Prawnicze BAS

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2020

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issue 1(65)

126-131

EN

The authors of the petition postulate an amendment to the act by introducing a ban on the production and sale in Poland of food products containing carcinogenic palm oil. In the opinion of the author, the postulate to introduce a total ban on the production and sale of food products containing palm oil in the Republic of Poland seems too far-reaching. However, it is worth to consider introducing rules that would contribute to limiting the content of this oil in food products.

8

Comparative advantages in Polish export to the European Union - food products vs selected groups of non-food products

100%

Szczepaniak I.

Oeconomia Copernicana

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2018

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vol. 9

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issue 2

287-308

EN

Research background: Globalisation and economic integration are the reasons for which the competitiveness of economic entities is analysed more and more often in the context of their relations with the international market. One of the ways to assess the competitiveness of the Polish food sector is an analysis of comparative (relative) advantages in the export of this sector's products. Purpose of the article: The objective of this paper is to assess comparative advantages in Polish export of food products to the European Union against a background of selected groups of non-food products. Methods: The study used the B. Balassa?s revealed comparative advantage (RCA) index. The study is preceded by a brief review of foreign trade results. The source of data was the WITS-Comtrade commercial database. The analysis was carried out at the level of the HS sections (in commodity terms). The research period covered the years 2003-2015. Findings & Value added: In the years 2003-2015, export of food increased nearly six times and its import - more than 4.5 times. The major partners of Poland as regards trade in food were the EU countries. The food sector was one of few sectors of the economy with the positive trade balance. Polish export to the EU was characterised by a diversified level of comparative advantages. From among 20 HS sections, in 2015 Poland had comparative advantages in export to the EU countries for products from 10 sections (2 food and 8 non-food). Those products accounted for 11% and 70% of Polish export to the EU, respectively. The development of Polish foreign trade in food products during the Polish membership in the EU as well as fairly high comparative advantages in the export of these products to the EU indicate the competitiveness and significant importance of the Polish food sector for the national economy.

9

Opinia prawna dotycząca sposobu procedowania nad poselskim projektem ustawy o zmianie ustawy o bezpieczeństwie żywności i żywienia w związku z procedurą notyfikacyjną

100%

Grzelak A.

Zeszyty Prawnicze BAS

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2013

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issue 3(39)

230-235

EN

The opinion deals with legal obligations related to communication of Deputy’s bills containing technical standards and which is subject to the requirements specified in Article 8 of the Directive 98/34/EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations and of rules on Information Society services. In the discussed case, the Deputy’s bill to amend the Act on Safety of Food and Nutrition (Sejm Paper No. 1127) has been communicated to the European Commission (No. 2012/0637/PL). The author presents the obligations specified in the Directive 98/34/EC and those provided for in the national procedures. Poland has to take into account, as far as possible, the comments made to a draft by the Commission and the Member States. As concerns the comments made by the United Kingdom, Slovakia and Italy, is also necessary to submit a report to the Commission specifying the actions that Poland proposes to take as a result of the receipt of such opinion.

10

Ananas, czyli o trudności mówienia o smaku

100%

Koczanowicz D.

Konteksty - Polska Sztuka Ludowa

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2018

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vol. 72

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issue 1-2(320-321)

202-210

PL

Czy można przyjemność organów wewnętrznych uzewnętrznić w języku? Język, „ten dziwny mięsień”, uczestniczy w artykulacji mowy i w powstawaniu wrażeń smakowych. Będąc zaangażowany w oba zadania, niechętnie podejmuje się mediacji pomiędzy wyrażaniem i smakowaniem. Trudno opowiedzieć smak, jednak związki pomiędzy mówieniem i jedzeniem są nierozerwalne. Większość z nas rozmowę traktuje jako nieodłączną część posiłku i samo przygotowywanie i dzielenie się pożywieniem jest formą wypowiedzi. To komunikat emocji przynależności lub wykluczenia.

EN

Can the pleasures of the internal organs be exteriorised by the tongue? The tongue, “that strange muscle”, participates in the articulation of speech and the emergence of taste impressions. While engaged in those two tasks it unwillingly undertakes mediation between expressing and tasting. It is difficult describe taste, but connections between speaking and eating are inextricable. The majority treats conversation as an inherent part of a meal, while the very process of preparing and sharing food is a form of a statement – a communiqué of the emotion of belonging or exclusion.

11

Założenia etyczne Kodeksu Etyki Żywnościowej

100%

Ujwary M.

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2019

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vol. 22

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issue 4

59-71

EN

The main point of the article is to analyze the ethical assumptions of the Codex of Food Ethics and to answer the question of whether the formalization of morality related to food is possible at all. The analyzed Codex was created in October 2013, with the participation of experts from various communities. The value that was indicated and considered to be accepted by all acceding to its use is the “good of the consumer,” although it was not clearly defined in the content of the Code. The Code does draw attention to safety, quality, trust, control, and respect of the law, however. These issues were discussed in the article. Unfortunately, due to the lack of information about the further fate of the Code, it is difficult to answer the question whether it has a chance to for practical application in the form proposed by its creators.

12

Researchers of Culture Confronted with the “Treasures of Culinary Heritage” in Upper Silesia as Described in the Most Recent Cookbooks

89%

Smolińska T.

Łódzkie Studia Etnograficzne

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2015

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vol. 54

PL

Considering that in the last few years culinary matters have become a fashionable topic, the author is making a preliminary attempt at assessing many myths and authoritative opinions related to it. With respect to this aim, she has reviewed utilitarian literature, to which culinary handbooks certainly belong ("Concerning the studies of comestibles in culture"). In this context, she has singled out cookery books pertaining to only one region, Upper Silesia. This region has a complicated history, being an ethnic borderland, where after the 2nd World War, the local population of Silesians acquired new neighbours: repatriates from the Eastern Borderlands annexed by the Soviet Union, settlers from central and southern Poland, as well as former emigrants coming back from the West ("The treasures of culinary heritage’ in cookery books from Upper Silesia"). The author discusses several Silesian cookery books which focus only on the specificity of traditional Silesian cuisine, the Silesians’ curious conservatism and attachment to their regional tastes and culinary customs, their preference for some products and dislike of other ones. From the well-provided shelf of Silesian cookery books, she has singled out two recently published, unusual culinary handbooks by the Rev. Father Prof. Andrzej Hanich (Opolszczyzna w wielu smakach. Skarby dziedzictwa kulinarnego. 2200 wypróbowanych i polecanych przepisów na przysmaki kuchni domowej, Opole 2012; Smaki polskie i opolskie. Skarby dziedzictwa kulinarnego. 2500 wypróbowanych i polecanych przepisów na przysmaki kuchni domowej, Opole 2014), which have become a culinary bestseller in Upper Silesia. The author perceives these books as an interesting and unusual example of a monothematic "collective lecture" pertaining to the multi-cultural character of Opole Silesia, the noticeable foreign influences and the globalisation of culinaries. In her opinion, these books constitute a very rich set of materials pertaining to the present-day culture of consumption in Poland, with a discernible emphasis on Opole Silesia.

13

Morality-related and revolution-related arguments in Facebook discussions concerning veganism

88%

Spassini G.

Res Rhetorica

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2017

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vol. 4

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issue 1

73-86

EN

The paper claims that in the online discussions on Facebook concerning veganism – a brand new social food habit in Western societies – one can observe the mixture of traditional moral and revolutionary arguments. The presence of almost-religious extremism impacts a veganism-related verbal and visual argumentation, and even violence against the vegans. From the technical point of view, in the discussions concerning the veganism the probability argument, the argument of going-beyond and the ad sacrificium argument prevail.

14

Apples, Quality Signs and Trademarks for Local Products

88%

Becuţ A.

International Review of Social Research

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2011

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vol. 1

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issue 2

65-83

EN

The interest for food quality is one result of the changes in consumption practices and of the food crisis that generated customers’ distrust. The latter became more and more interested not only in the food’s properties, but also in the conditions of its production (hygienic security, fairly paid labor and proper work conditions) and distribution (product’s origin, traceability control). In this context, the attention has moved to food production and distribution and to economic practices, focusing on the economic and social dimension of the food system. In this article, I have analyzed how food quality is built, both culturally (through signs such as authenticity, hygiene and ecology) and politically (through official labels such as protected designation of origin - PDO, protected geographical indication - PGI). I also analyze how Voineşti apples achieved commercial notoriety as an example of the food products known in the Francophone literature as ‘terroir’ products, in order to highlight specific practices of quality performing and different types of quality discourses related to them. I touch upon the economy of quality, the quality standards, signs and marks, the European and Romanian legislation regarding local products, the process of quality certification and the local products as quality products.

15

Risk analysis as a basis for food safety strategy

88%

Eugenia C.

Zarządzanie i Finanse

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2015

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vol. 4

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issue 1

105-117

PL

Food health safety is the most important characteristic of food quality for consumers. They expect food should be safe. Food safety is regulated by the UE food law and Polish food law. Based on legal requirements it can be concluded that the fundamental principles of the food safety strategy are: best practices, HACCP system, traceability, the European Food Safety Authority (EFSA), food safety inspections and authorities, and the Rapid Alert System for Food and Feed (RASFF). Procedures for food safety are based on the scientific food risk analysis. The main aim of this paper is to characterize the food risk analysis as the fundamental element of the strategy for food safety assurance in the UE. The scientific risk analysis is built of a three stage process: risk assessment, risk management, and risk information. EFSA actively participates in the whole process of the risk analysis. System HACCP and other systems of food safety management i.e. system according to ISO 22000 standard, are also based on risk analysis

16

Organisms and Environments as Combined Systems

88%

Gagliasso E.

Academicus. International Scientific Journal

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2019

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issue 20

119-127

EN

The present paper aims at exploring the relation between organisms (Life) and environments (Earth), and at showing that nowadays we need new conceptual categories to account for such a relation. Over the last thirty years, indeed, the boundaries of what is meant by “environment” and “organisms” have been transformed, and, more precisely, “Earth” and “Life” must be grasped as a “combined system”. But this dynamic, which does not keep separate the organisms from their life-worlds, it is widely present also at the political and cultural level. So, what is well-known on a scientific level, i.e. that it is the life itself which produces the environment and, at the same time, is subjected to the effects of its modifications on the environment, has to be investigated also at the practical level. Here, a sample of such an investigation will be offered through the analysis of the common mediator of the relationship between Life and Earth, i.e. that metabolic exchange between external and internal bodies that consists of “Food”. Then, some reflections on the current forms of the relationship between environment and “Crime” will be provided and some open questions on the recent concept of “environmental crime” will be raised.

17

A Modern Approach to Teaching Agri-Food Sciences in the Context of Sustainability and Climate Change Issues

88%

Sikorska-Zimny K., Beneduce L.

Studia Periegetica

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2017

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vol. 17(1)

99-109

EN

In this article we propose an approach to developing interdisciplinary teaching modules (ITeM) for sustainable management in agri-food systems, based on our experiences as academic teachers and researchers involved in agri-food disciplines. Each teaching module consists of a series of lectures either for 1st level (bachelor) or 2nd level (master) students. A model of the course is presented and recommended for teaching programmes in the area of Food Science and Technology, Agricultural Science, Food Engineering, Environmental Engineering, Food and environmental biotechnology.

18

Dziedzictwo kulinarne w kontekście europejskiego ruchu turystycznego

88%

Świtała-Trybek D.

Studia Etnologiczne i Antropologiczne

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2014

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vol. 14

28-48

EN

Traditional cuisine is very important for tourism. It influences the attractiveness of particular countries, regions, places; it enables their economic development. The reference to the cultural heritage has many various forms (routes, festivals, competitions, culinary workshops). On the map of Europe there are „old” culinary routes, with their long history; they are recognisable and described in guide books. There are also new ones, a product of the activity of local communities, the implementation of EU programmes etc.

19

Model rynkowego handlu żywnością i artykułami rolno‑spożywczymi w dobie zagrożenia epidemicznego w kontekście wymogów wynikających z prawa UE

88%

Łacny J.

Zeszyty Prawnicze BAS

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2020

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issue 3(67)

155-166

EN

In the author’s opinion, the EU law excludes the possibility for a Member State, in times of an epidemic crisis, to adopt rules establishing tax preferences for national agri-food products. It would also be in conflict with EU law to oblige sales networks to order the sourcing of some part of agri-food products from local producers. However, there are no contraindications in the EU law preventing the establishment of the Polish Food Distribution Agency.

20

Famine and poverty in the army during the reign of the House of Vasa in the light of reports and diaries

88%

WOŹNICA K.

Historia i Świat

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2016

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issue 5

169-190

EN

The aim of the article is to present the phenomenon of famine in the army of the Crown and the Grand Duchy of Lithuania during the reign of the House of Vasa. Shortages of food were not present in the army constantly. Nevertheless, they were a frequent phenomenon during wars. It was not always possible to buy or steal something due to destructions in the area where the army was staying. In situations of no possibility to purchase food products, people tried to look for things that could fill their stomachs in the nearest surrounding. They would pick rhizomes, tree leaves, vegetables and herbs. Carrion as well as ill and injured animals were eaten. A symbol of famine was eating horse meat. The last resort was cannibalism.

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