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dc.contributor.advisorPoulston, Jill
dc.contributor.advisorSinfield, David
dc.contributor.authorHamilton, Paul Lawrence
dc.date.accessioned2016-02-23T23:56:28Z
dc.date.available2016-02-23T23:56:28Z
dc.date.copyright2015
dc.date.created2016
dc.identifier.urihttp://hdl.handle.net/10292/9549
dc.description.abstractFood art, and in particular margarine sculpting, is becoming a niche skill and art form. Food art has a long and rich history but is in decline because of changing food fashions and economic imperatives in the commercial food industry. The focus of this dissertation is to express, through sculpture, 30 years of the writer’s personal experiences as a margarine artist. Auto-ethnographical and heuristic methodologies are used to capture this unique perspective. The influence of liminality and the everyday–ness of the medium are two themes that have emerged in this study and which were used to guide the sculptural interpretation. This study contributes a rare insight into an understanding of the artist’s mind in relation to the marginal world of food art, particularly margarine sculpture.en_NZ
dc.language.isoenen_NZ
dc.publisherAuckland University of Technology
dc.subjectMargarineen_NZ
dc.subjectSculptingen_NZ
dc.subjectAuto-ethnographyen_NZ
dc.subjectHeuristicen_NZ
dc.subjectLiminal spaceen_NZ
dc.subjectFood arten_NZ
dc.subjectEphemeralen_NZ
dc.subjectButteren_NZ
dc.subjectTallowen_NZ
dc.subjectAction researchen_NZ
dc.titleMargarine toast to sculpture: an exploration of the liminal influences of margarineen_NZ
dc.typeExegesis
thesis.degree.grantorAuckland University of Technology
thesis.degree.grantorAuckland University of Technology
thesis.degree.levelMasters Dissertations
thesis.degree.nameMaster of International Hospitality Managementen_NZ
thesis.degree.discipline
dc.rights.accessrightsOpenAccess
dc.date.updated2016-02-23T22:57:02Z


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