Pub Date : 2020-12-31DOI: 10.21608/AJFS.2020.150652
A. Adeola, S. O. Ayansina, G. Kayode, A. Aderounmu, G. O.
Biscuit is gaining increasing prominence in the diet of Nigerians since most of them have adopted the western lifestyle. It is therefore a veritable vehicle to improve the nutritional well being of Nigerians. Storage is known to affect the quality attributes of biscuit. A nutritionally improved biscuit had been formulated from optimised sweetpotato, pigeonpea and banana flour blend. This study therefore evaluated the some quality attributes of the nutritionally improved biscuit stored at room temperature of 85% relative humidity. The moisture, colour, textural properties, rancidity, microbial load and sensory properties of the biscuit packed in high density polyethylene pouches (HDPE) and low density polyethylene pouch (LDPE) were investigated at 2 weeks interval. The water vapour transmission rate of the high density polyethylene pack and low density polyethylene pack were 4.052 x 10-13 g/mm/day/mmHg and 6.566x 10-13 g/mm/day/mmHg, respectively. The moisture content, free fatty acid and peroxide values which increased during storage varied from 6.75 to 13.2%, 1.48 to 3.77% and 1.6 to 2.43 meqO2/kg, respectively in LDPE, while the values increased from 6.75 to 10.35%, 1.48 to 2.83% and 1.6 to 2.37 meqO2/kg, respectively in HDPE. The L*, a*, b*, hardness, springiness, adhesiveness, cohesiveness and overall acceptability of the biscuit decreased in both LDPE and HDPE during storage. The biscuits stored in LDPE and HDPE were acceptable till 4 and 6 weeks, respectively.
{"title":"Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend","authors":"A. Adeola, S. O. Ayansina, G. Kayode, A. Aderounmu, G. O.","doi":"10.21608/AJFS.2020.150652","DOIUrl":"https://doi.org/10.21608/AJFS.2020.150652","url":null,"abstract":"Biscuit is gaining increasing prominence in the diet of Nigerians since most of them have adopted the western lifestyle. It is therefore a veritable vehicle to improve the nutritional well being of Nigerians. Storage is known to affect the quality attributes of biscuit. A nutritionally improved biscuit had been formulated from optimised sweetpotato, pigeonpea and banana flour blend. This study therefore evaluated the some quality attributes of the nutritionally improved biscuit stored at room temperature of 85% relative humidity. The moisture, colour, textural properties, rancidity, microbial load and sensory properties of the biscuit packed in high density polyethylene pouches (HDPE) and low density polyethylene pouch (LDPE) were investigated at 2 weeks interval. The water vapour transmission rate of the high density polyethylene pack and low density polyethylene pack were 4.052 x 10-13 g/mm/day/mmHg and 6.566x 10-13 g/mm/day/mmHg, respectively. The moisture content, free fatty acid and peroxide values which increased during storage varied from 6.75 to 13.2%, 1.48 to 3.77% and 1.6 to 2.43 meqO2/kg, respectively in LDPE, while the values increased from 6.75 to 10.35%, 1.48 to 2.83% and 1.6 to 2.37 meqO2/kg, respectively in HDPE. The L*, a*, b*, hardness, springiness, adhesiveness, cohesiveness and overall acceptability of the biscuit decreased in both LDPE and HDPE during storage. The biscuits stored in LDPE and HDPE were acceptable till 4 and 6 weeks, respectively.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"17 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68376343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Haleegoah, K. Akuoko, Peter Dwumah, K. Marfo, J. B. Forkuor, B. Frimpong, B. Asante, L. Brobbey
Street foods are important in meeting dietary and nutritional needs of growing urban populations, contributing to their food security needs. In spite of concerns of nutritional value, affordability and localness of street foods, street food vending enterprise is prolific in urban places with consumers of different socio-cultural and economic statuses. This is because several factors inform people on their food choices. These may include their socio-cultural and economic status and not just the food characteristics. This study was to examine the factors influencing consumption of Hausa koko, Waakye and Ga kenkey referred to as street vended local foods (SVLFs) associated with specific ethnic groups in Ghana. Data was collected from a cross section of 631 urban consumers of SVLFs in Accra, Kumasi and Tamale. Binary probit regression models were used to estimate factors influencing SVLFs consumption. Results showed that consumers were from different social, cultural and economic backgrounds. Food characteristics (such as safety, nutritional value, affordability, convenience and closeness to vendor), social status (including, age, educational level and work status), and cultural factors (like consumer coming from place of food origin and consumption of food from infancy) positively influenced consumption of SVLFs. Food vendors should be aware of these factors to promote consumers’ continual patronage of healthy, nutritious and affordable SVLFs in urban Ghana. Key words: Food choices, Hausa Koko, Waakye, Ga Kenkey.
{"title":"Factors influencing consumption of street vended local foods (SVLFs) in Urban Ghana","authors":"J. Haleegoah, K. Akuoko, Peter Dwumah, K. Marfo, J. B. Forkuor, B. Frimpong, B. Asante, L. Brobbey","doi":"10.5897/AJFS2020.2029","DOIUrl":"https://doi.org/10.5897/AJFS2020.2029","url":null,"abstract":"Street foods are important in meeting dietary and nutritional needs of growing urban populations, contributing to their food security needs. In spite of concerns of nutritional value, affordability and localness of street foods, street food vending enterprise is prolific in urban places with consumers of different socio-cultural and economic statuses. This is because several factors inform people on their food choices. These may include their socio-cultural and economic status and not just the food characteristics. This study was to examine the factors influencing consumption of Hausa koko, Waakye and Ga kenkey referred to as street vended local foods (SVLFs) associated with specific ethnic groups in Ghana. Data was collected from a cross section of 631 urban consumers of SVLFs in Accra, Kumasi and Tamale. Binary probit regression models were used to estimate factors influencing SVLFs consumption. Results showed that consumers were from different social, cultural and economic backgrounds. Food characteristics (such as safety, nutritional value, affordability, convenience and closeness to vendor), social status (including, age, educational level and work status), and cultural factors (like consumer coming from place of food origin and consumption of food from infancy) positively influenced consumption of SVLFs. Food vendors should be aware of these factors to promote consumers’ continual patronage of healthy, nutritious and affordable SVLFs in urban Ghana. \u0000 \u0000 \u0000 \u0000 Key words: Food choices, Hausa Koko, Waakye, Ga Kenkey.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"395-406"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42509895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Oliveira, A. Nascimento, K. Fonseca, B. A. Machado, W. Santos, Ferlando Lima Santos
This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that revealed adequate physicochemical and microbiological characteristics. It is worth noticing the low lipid, high fiber, iron and zinc content, and gluten free characteristic of the developed product. The study also showed 91% of acceptance and 66% of purchase intention by the tasters. We conclude that the use of the flour mixture of cowpea and rice produced an innovative, nutritious product with good acceptance and technological potential that stimulates the production of family farming and, at the same time, increases consumption of rice and beans by the Brazilian population. Key words: Legumes, family farming, Vigna unguiculata, sensory evaluation.
{"title":"Development and characterization of cake made with a mixture of cowpea and rice flours","authors":"M. Oliveira, A. Nascimento, K. Fonseca, B. A. Machado, W. Santos, Ferlando Lima Santos","doi":"10.5897/AJFS2020.1911","DOIUrl":"https://doi.org/10.5897/AJFS2020.1911","url":null,"abstract":"This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that revealed adequate physicochemical and microbiological characteristics. It is worth noticing the low lipid, high fiber, iron and zinc content, and gluten free characteristic of the developed product. The study also showed 91% of acceptance and 66% of purchase intention by the tasters. We conclude that the use of the flour mixture of cowpea and rice produced an innovative, nutritious product with good acceptance and technological potential that stimulates the production of family farming and, at the same time, increases consumption of rice and beans by the Brazilian population. \u0000 \u0000 \u0000 \u0000 Key words: Legumes, family farming, Vigna unguiculata, sensory evaluation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"378-384"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1911","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49501225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Agbai Chidinma Mary, A. OlawuniIjeoma, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma, Alagbaoso Sarah Ogechi
With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant differences (P< 0.05) in the proximate and functional properties of the seed meals. Fermented rubber seed meal (FRSM) had higher ash (4.04%), crude fat (54.17%), and crude protein (22.25%) but with the least content in carbohydrates (11.58%). Cooked rubber seed meal (CRSM) and FRSM had improved oil absorption capacity (OAC), bulk density (BD), and water absorption capacity (WAC). The seed meals showed good thickening and gelling properties with WAC of 138 to 174% and least gelation concentration (LGC) of 5 to 6%. Rubber seed has an appreciable amount of food nutrients and good functional properties and therefore has a great potential for use in food and food product formulations. Key words: Rubber seed, functional properties, proximate, food formulation.
{"title":"Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals","authors":"Agbai Chidinma Mary, A. OlawuniIjeoma, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma, Alagbaoso Sarah Ogechi","doi":"10.5897/AJFS2020.2033","DOIUrl":"https://doi.org/10.5897/AJFS2020.2033","url":null,"abstract":"With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant differences (P< 0.05) in the proximate and functional properties of the seed meals. Fermented rubber seed meal (FRSM) had higher ash (4.04%), crude fat (54.17%), and crude protein (22.25%) but with the least content in carbohydrates (11.58%). Cooked rubber seed meal (CRSM) and FRSM had improved oil absorption capacity (OAC), bulk density (BD), and water absorption capacity (WAC). The seed meals showed good thickening and gelling properties with WAC of 138 to 174% and least gelation concentration (LGC) of 5 to 6%. Rubber seed has an appreciable amount of food nutrients and good functional properties and therefore has a great potential for use in food and food product formulations. \u0000 \u0000 \u0000 \u0000 Key words: Rubber seed, functional properties, proximate, food formulation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"407-413"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47158402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam
The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production. Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.
{"title":"Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids","authors":"A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam","doi":"10.5897/AJFS2020.1985","DOIUrl":"https://doi.org/10.5897/AJFS2020.1985","url":null,"abstract":"The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production. \u0000 \u0000 \u0000 \u0000 Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"385-394"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41455798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article explores the connection between care and loss in Philippe Forest’s work by drawing on the etymological origins of care and on contemporary French writing on the ethics of care. On the one hand, care in Forest comes to stand for the technical taking care of a patient in the medical setting as well as for caring for and about his dying child specifically. On the other hand, the practice of writing about the loss of his daughter turns into a form of long-term caring for both his dead daughter and her surviving father. This continued attention to a relationship built around loss is, according to Forest, missing in practices of medical care supposedly meant to acknowledge death. The article argues that engaging with loss is key to the practice of care, even if, as Forest’s more recent work shows, this engagement also entails documenting a gradual forgetting of the dead.
{"title":"Extending the Domain of Care in Philippe Forest","authors":"A. Elsner","doi":"10.3828/AJFS.2020.30","DOIUrl":"https://doi.org/10.3828/AJFS.2020.30","url":null,"abstract":"\u0000This article explores the connection between care and loss in Philippe Forest’s work by drawing on the etymological origins of care and on contemporary French writing on the ethics of care. On the one hand, care in Forest comes to stand for the technical taking care of a patient in the medical setting as well as for caring for and about his dying child specifically. On the other hand, the practice of writing about the loss of his daughter turns into a form of long-term caring for both his dead daughter and her surviving father. This continued attention to a relationship built around loss is, according to Forest, missing in practices of medical care supposedly meant to acknowledge death. The article argues that engaging with loss is key to the practice of care, even if, as Forest’s more recent work shows, this engagement also entails documenting a gradual forgetting of the dead.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"352-364"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41656823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Three women who survived bombings as children during the Algerian War (1954-1956) published autobiographies of their recovery between 2012 and 2016. Danielle Michel-Chich had a leg amputated when she was five after a bombing in Algiers, Nicole Simon’s legs were burned and scarred from a bombing in Mostaganem when she was fifteen and Delphine Renard was blinded and disfigured at the age of four when a bomb exploded in her Parisian home. Each woman recounts the pain and guilt of survival and grapples with how to reciprocate the care they received. Using a social justice framework, this essay examines how narratives of care build connections between people. As the child survivors of terrorist attacks cope with medical and personal care after bodily trauma, writing becomes a major part of self-care in the recovery process.
{"title":"Reciprocating Care in French Survivor Narratives from the Algerian War","authors":"A. Hubbell","doi":"10.3828/AJFS.2020.28","DOIUrl":"https://doi.org/10.3828/AJFS.2020.28","url":null,"abstract":"\u0000Three women who survived bombings as children during the Algerian War (1954-1956) published autobiographies of their recovery between 2012 and 2016. Danielle Michel-Chich had a leg amputated when she was five after a bombing in Algiers, Nicole Simon’s legs were burned and scarred from a bombing in Mostaganem when she was fifteen and Delphine Renard was blinded and disfigured at the age of four when a bomb exploded in her Parisian home. Each woman recounts the pain and guilt of survival and grapples with how to reciprocate the care they received. Using a social justice framework, this essay examines how narratives of care build connections between people. As the child survivors of terrorist attacks cope with medical and personal care after bodily trauma, writing becomes a major part of self-care in the recovery process.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"322-336"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46031997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-01DOI: 10.3828/ajfs.2020.57.issue-3
{"title":"Australian Journal of French Studies: Volume 57, Issue 3","authors":"","doi":"10.3828/ajfs.2020.57.issue-3","DOIUrl":"https://doi.org/10.3828/ajfs.2020.57.issue-3","url":null,"abstract":"","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42080934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article offers a reading of the “care turn” through Régine Detambel, author and bibliotherapist. In Les Livres prennent soin de nous, she argues not only that literature can serve as therapy for its reader but also that the practice of bibliotherapy might help foster the autonomy both of patients and of literature. Drawing on work in the social sciences on matters of autonomy as it relates to both literature and contemporary therapeutic culture, this reading discusses how the various forms of autonomy that Detambel sets out to uphold, far from harmoniously coinciding, contradict and conflict with one another. Finally, in its conclusion, this essay challenges the notion that the value of literature is best defended through the bibliotherapeutic wedding of literature and therapy.
{"title":"On Bibliotherapy: Literature as Therapy and the Problem of Autonomy, with Régine Detambel’s Les Livres prennent soin de nous","authors":"M. Phillips","doi":"10.3828/AJFS.2020.29","DOIUrl":"https://doi.org/10.3828/AJFS.2020.29","url":null,"abstract":"\u0000This article offers a reading of the “care turn” through Régine Detambel, author and bibliotherapist. In Les Livres prennent soin de nous, she argues not only that literature can serve as therapy for its reader but also that the practice of bibliotherapy might help foster the autonomy both of patients and of literature. Drawing on work in the social sciences on matters of autonomy as it relates to both literature and contemporary therapeutic culture, this reading discusses how the various forms of autonomy that Detambel sets out to uphold, far from harmoniously coinciding, contradict and conflict with one another. Finally, in its conclusion, this essay challenges the notion that the value of literature is best defended through the bibliotherapeutic wedding of literature and therapy.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"337-351"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42118341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Care (Re)Turn in French and Francophone Studies Introduction: Caring Relations","authors":"Loïc Bourdeau, N. Edwards, S. Wilson","doi":"10.3828/AJFS.2020.25","DOIUrl":"https://doi.org/10.3828/AJFS.2020.25","url":null,"abstract":"","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"57 1","pages":"287-292"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42023729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：