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The founding of the Society for the Anthropology of Consciousness (SAC) can only be understood within the cultural context of its heritage. This paper is an historical narrative tracing the intellectual lineage of the SAC. The immediate causes were a series of symposia in 1974, including several on the challenge to anthropology represented by Carlos Castaneda, who attacked the way a critical part of anthropology was conducted. The argument in his own narrative was that one could not understand the shamanic world view without becoming a shaman. No informant could ever convey this, because so much of it was experiential. It could not be properly known unless one entered with sincerity into the experience, as a participant not just an observer. Two insights central to this thesis are particularly relevant to SAC: an aspect of human consciousness exists independent of time and space susceptible to volitional control; and, there is an interconnection between all life forms, which must be understood if the universal impulse humans feel toward the spiritual component of their lives is to properly mature. The SAC can be seen in pure Kuhnian terms as one response to the reassessment that Castaneda forced on anthropology. [ABSTRACT FROM AUTHOR]

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Sociologists tend to see G. H. Mead's conceptualization of self as fundamentally correct. In this paper, we develop a critique of Mead's notion of the self as constituted through social interactions. Our focus will be on Mead's categorial distinction between the socially constructed self and subjective experience, as well as on the tendency of post‐Meadian sociologists to push Mead's position in ever more radical directions. Drawing inspiration from a multifaceted understanding of selfhood that can be found in Husserlian phenomenology, we then propose that the most basic level of selfhood is anchored in irreducible subjective experience. [ABSTRACT FROM AUTHOR]

Honey is a product of high nutritional value, used as a raw material for obtaining mead. However, adding fruit juices, including chokeberry juice, can improve mead quality. This paper aims to assess the effects that adding different quantities of chokeberry juice, with the variation of 3 amounts of inoculated yeast, has on the fermentation and physicochemical, antioxidant, and antimicrobial properties of mead. The parameters analyzed are the dry matter content, pH value, and content of volatile acids, ethanol and methanol, total phenols and flavonoids, FRAP, DPPH, and ABTS tests, and antimicrobial properties. The results obtained in this paper show that adding chokeberry juice improves the antioxidant properties of the final product and positively affects the course of mead fermentation, i.e., it has led to an increase in the maximum concentration of ethanol. Regarding the chemical composition of mead, there is no significant difference, except in the obtained ethanol content, which is the highest in samples with 10% of added chokeberry juice. Furthermore, the control sample showed the best antimicrobial activity, while the sample with 5% added chokeberry juice showed the weakest effect. Finally, the strongest effect was seen in the sample with 20% of added chokeberry juice. [ABSTRACT FROM AUTHOR]

The paper relates Elias's thought to Mead's, starting from the embodied dimension of emotions. The approach of the two authors to emotions is affected by a conception of society as deeply intertwined with biological and somatic aspects. Rediscovering and enhancing these aspects is configured as a radical challenge to the disciplinary barriers with which such topics are traditionally addressed. This allows to relate the thought of the two authors within a theoretical framework that can shed light on the embodied aspects of emotional action. [ABSTRACT FROM AUTHOR]

Copyright of Österreichische Zeitschrift für Soziologie is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Montes de María is one of the subregions with the highest honey production rates in Colombia. Despite this, most of it is sold in bulk, without differentiation, which leads to a lower sales price. Beekeepers recognize that the honeys collected come from different geographical and botanical origins and have different characteristics. However, they believe these will not be accepted by consumers, so they sell it at low prices. In Montes de María, there is a beekeepers' cooperative called the Multiactive Cooperative of Organic Beekeepers Montes de María (Cooapomiel). This organization produces, purchases, and sells honey, beekeeping materials, and technical services. In this article, the fermentation process to obtain mead with honey from Montes de María was evaluated. Three different types of honey (from different geographical origins) and two commercial yeasts (S. cerevisiae) were used. Brix degrees during the fermentation process were measured. All fermentations started with a must of 24°Bx. After 548 hours at 23°C, all musts reached 8.8 and 10.3 °Bx. One of the yeasts showed slightly faster fermentation, mainly due to its fructophilic capacity. The alcoholic content and volatile acidity were within the range of Colombian regulations for wine-type beverages. All parameters showed variation due to fermentation time. In the future, mead production can be performed by Cooapomiel. Mead quality from this research, investment necessity, and possible commercial partners must be considered. [ABSTRACT FROM AUTHOR]

Copyright of Quarterly Journal of Marketing is the property of Japan Marketing Academy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Japan Marketing Journal is the property of Japan Marketing Academy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was the analysis of 25 commercially available meads obtained from three leading producers in Poland. In the course of the analyses, the concentration of nine organic acids was determined using the capillary isotachophoresis technique, and the total polyphenol content (58–699 mg/L GAE) and the antioxidant activity were expressed as FRAP (234–6422 µmol/L Fe2+) using spectrophotometric methods. We were able to indicate the acids whose main source was honey—gluconic acid (561–2287 mg/L) and formic acid (35–176 mg/L), the one that was formed during alcoholic fermentation—succinic acid (280–845 mg/L), and also those originating from the additives in the form of fruit juices, or as a result of acidification—tartaric acid (< LOD–159 mg/L), malic acid (135–1611 mg/L) or citric acid (125–4576 mg/L). Our results provide a further contribution to the general knowledge of the chemical composition of meads, and, in particular, these are the first results of this kind for meads commercially available in Poland. The analysis of principal components showed the correlation structure of the examined parameters and the existence of two clusters containing specific meads. [ABSTRACT FROM AUTHOR]

Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth. [ABSTRACT FROM AUTHOR]

Honey mead is a well-known conventional alcoholic beverage made by microbial fermentation of diluted honey. The selection of prospective yeasts for inoculation of honey-must with regard to honey mead quality determines the quality of mead production. The yeast consortium tolerant to ethanol stress was selected for this study using an enrichment technique. The activity of the invertase enzyme and the level of ethanol tolerance have been investigated. Thai stingless bee honey was used as a substrate, and the selected ethanol tolerant yeast consortium was used for mead fermentation. The results revealed that the PP03 had the highest invertase activity of 75.13±9.16 U/mL and the highest ethanol tolerance level of 12%. This is the first study using an ethanol tolerant yeast consortium to ferment honey mead from Thai stingless bee honey. [ABSTRACT FROM AUTHOR]

The aim of this paper is to show the peculiar role that George Herbert Mead’s theory can play in understanding the social character of the emotions, with particular reference to the non-dualistic and anti-reductionist connotation of human conduct. The essay starts from two philosophical antecedents that exemplarily frame the relationship between emotions, intersubjectivity and normativity. These are the theoretical options of David Hume and Adam Smith. The hypothesis underlying this contribution is that the reflection on the link between emotions, intersubjectivity and normativity initiated by these two philosophers finds a more complete formulation in sociological terms in Mead’s theory. Through the overall argumentation developed in the essay, an attempt will be made to show that in Mead – unlike Hume and Smith – moral consciousness is not discontinuous with respect to emotional consciousness, but that both represent phases of the same social process. The social character of the emotions is thus defined by reference to a common fabric of intersubjective character that binds together emotional consciousness and the more articulated dimensions of consciousness as phases of the same dynamic of human conduct.