Prison Food: Philosophy and Practice

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

“…Overcooked vegetables will not make you ooh and aah because they lose their visual appeal, become mushy, and lose much of their natural flavor. 71 Cooking destroys some of the nutritional value of vegetables; for example, vitamin C is destroyed by heat, so the longer you cook, especially at high temperatures, the less vitamin C will remain. 72 Cooked vegetables may experience undesirable changes in color, texture, and flavor, and for most authors, 73 it is better that vegetables are clear and flavorful with some crunch rather than burnt and limp, and the water-soluble vitamins are lost in the cooking water and the vegetables lose more vitamin C, thiamine, riboflavin, vitamins B6 and B12, niacin and folate.…”

The “Pains of Employment”? Connecting Air and Sound Quality to Correctional Officer Experiences of Health and Wellness in Prison Space

“…While the heritage and legitimacy of this sensorial conversation in other disciplines have blossomed, the sensorial seed has only recently been planted in studies of crime and carcerality (Herrity et al, 2021; McClanahan & South, 2020). Nevertheless, emergent work is unequivocally multi-sensory (so to speak), including sense of hearing (via the study of the sonic experiences of incarceration and detention; Hemsworth, 2016; Herrity, 2020; Rice, 2016; Russell & Carlton, 2020); sense of smell (e.g., the politics and the management of air; Martin, 2021); sense of vision (e.g., the view from prison cells Turner et al, 2020); sense of touch (e.g., bodily impacts of water infrastructure in carceral spaces; Jewkes et al, 2020; Turner & Moran, 2019); sense of taste (e.g., Ugelvik, 2011; Vanhouche, 2022); as well as their conglomerate effect as “atmosphere(s) of incarceration” (Turner et al, 2022). Overall, there are efforts “to invigorate a conversation about the role of sensory experience in the production of knowledge” of carceral environments (Herrity et al, 2021, p. xxi).…”