Essays about: "bad taste"
Showing result 6 - 10 of 20 essays containing the words bad taste.
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6. ‘The Mother of All Bad Movies’ : an audience research on the culture of Tommy Wiseau’s The Room based on the live cinematic experience
University essay from Lunds universitet/Medie- och kommunikationsvetenskapAbstract : The world of cult cinema is dotted with numerous films that are often characterised by event-like evening screenings in independent or art-house cinemas years or even decades after the film’s initial release. One film synonymous with the cult cinema circuit is Tommy Wiseau’s The Room (2003), which has often been hailed as the ‘Citizen Kane of bad movies’ due to the film’s lack of artistic vision, poor acting, and its general ineptitude in craft. READ MORE
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7. Development of Tempeh on Swedish Legumes
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The emerging market for meat substitutes has largely been filled with different types of soy products. Although soy usually has a lower environmental impact than meat, soy is not entirely unproblematic. Deforestation and global transportations are two negative effects of the increasing production of soybeans. READ MORE
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8. Dirty Geometry : Searching for a queer architecture in Stockholm city
University essay from KTH/ArkitekturAbstract : For whom do we draw buildings? Why does contemporary architecture look the way it does?Why are certain aesthetics considered more valid than others? With this project, I propose Dirty Geometry: norm-bending design that could challenge conventions within the field of architecture. It is an investigation of concepts such as ugliness, beauty, architecture and the human body, interiority, femininity and ”bad taste”. READ MORE
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9. Different parameters affecting lipid oxidation in meatballs
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The aim of this master thesis was to produce meatballs with different characteristics and from these, find the meatball that oxidized the most. For the production, minced meat with different concentrations of salt and fat from both beef and pork was used. Half of the meatballs were pan-fried and the other half was deep fat fried. READ MORE
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10. Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : In the present thesis were studied oat based real fruit puree products. The aim was to create a new synbiotic beverage by combining the health benefits of the probiotic bacterial strain with the prebiotic ones derived from the β-glucans in oats. READ MORE