Academic literature on the topic 'Cookery, European'
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Journal articles on the topic "Cookery, European"
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Rich, Rachel. "Cookbook Writers and Recipe Readers: Georgiana Hill, Isabella Beeton and Victorian Domesticity." Journal of Victorian Culture 25, no. 3 (June 13, 2020): 408–23. http://dx.doi.org/10.1093/jvcult/vcaa007.
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Abstract This article examines female-authored cookbooks in the 1860s, focusing in particular on the little-known work of Georgiana Hill, and the famous life of Isabella Beeton and her Book of Household Management. Looking at the state of cookbook publishing in the 1860s, and considering both the tone and content of these publications, the author argues that taking Hill’s authorial voice into account can enhance our understanding of how women operated in the highly competitive cookbook market. Hill’s and Beeton’s work, alongside that of Eliza Acton and numerous lesser-known cookery writers, suggests ways in which authors were conscious of addressing multiple audiences, including mistresses and servants, and both confident and incompetent cooks. At the same time, the frequent appearance of both European and Indian recipes suggests that the middle-class cookbook market made assumptions about the sophistication and cosmopolitanism of the domestic dinner table. The article goes on to investigate Hill’s biography, and her navigation of the publishing industry, analysing in particular the archives of George Routledge and Co., in order to argue that even while it offered female cookery writers the opportunity to capitalize on their expertise, this was still an industry in which it was difficult for a woman to be fairly rewarded for her work.
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Cimini, Alessio, and Mauro Moresi. "Environmental impact of the main household cooking systems—A survey." Italian Journal of Food Science 34, no. 1 (February 23, 2022): 86–113. http://dx.doi.org/10.15586/ijfs.v34i1.2170.
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The food cooking energy may represent the primary hotspot in the cradle-to-grave life cycle of several foods and drinks. It is mainly affected by the type of food and its cookery method, cooking appliance and the fuel selected as well as the number of portions to be cooked. The primary aim of this survey was to demonstrate the basic characteristics of the main cooking methods, appliances, and fuels as well as energy required for some key foods. The secondary aim was to assess the environmental impacts of a generic cooking system as a function of few household cookers fueled by different fuels (i.e., firewood, charcoal, coal, natural gas, liquefied petroleum gas, kerosene and biogas) and electricity in the Italian scenario by using the ReCiPe 2016 and product environmental footprint (PEF) standard methods and Ecoinvent v. 3.7 database. A functional unit equal to per capita useful energy delivered to the pot for cooking (1.41 gigajoule [GJ]) in 27 European Union countries in 2019 was used as the basis of comparison. The use of natural gas resulted in minimum impact in nine of the 18 mid-point impact categories of ReCiPe 2016 method and two damage categories (human health and ecosystem quality) with a minimum overall weighted damage score (OWDSR) of ~5 Pt. Thus, such a cookstove appeared to be more apt to minimize both indoor and outdoor air pollution. Even if the electric cookstove yielded a greater OWDSR (8.6 Pt) because the Italian electricity grid mix was mainly based on fossil sources, it was possible to forecast that new-generation, smart cooktops driven by hydro- and wind-power electricity would minimize OWDSR to as low as 0.9 and 1.4 Pt, respectively, thus not only avoiding the consumption of any fossil energy source but also improving people’s health.
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Menasche, Renata, and Evander Eloi Krone. "Em busca dos sabores rurais pomeranos: patrimônio, turismo e consumo ao sul do Brasil." Studium, no. 24 (September 22, 2019): 217–42. http://dx.doi.org/10.26754/ojs_studium/stud.2018243951.
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Apesar de terem estado entre os primeiros imigrantes europeus que chegaram, há pouco mais de 150 anos, à Serra dos Tapes (Rio Grande do Sul, Brasil), devido a sua origem étnica e condição camponesa os pomeranos foram, por muito tempo, estigmatizados. Contudo, processo de sentido contrário tem sido observado nos últimos anos, com a criação de políticas locais de valorização do patrimônio cultural pomerano. O estudo evidencia que várias dessas iniciativas são pautadasna tentativa de resgate de formas tradicionais do “ser pomerano”, processo em que o modo de vida do grupo —e em particular seus saberes e práticas alimentares— tem sido convertido em atrativo turístico, oferecido ao consumo.
Palavras chave:patrimônio cultural pomerano, turismo rural, alimentação, imigração, campesinato, Rio Grande do Sul, Brasil
Despite being among the first European immigrants who arrived, a little over 150 years ago, at Serra dos Tapes (Rio Grande do Sul, Brazil), because of their ethnic origin and peasant condition, Pomeranians have been stigmatized for a long time. However, a reverse process has been observed in the last few years, with the establishment of local policies to safeguard and enhance the Pomeranian cultural heritage. The survey shows that many of these initiatives are grounded in the attempt to rescue traditional ways of “being Pomeranian”, a process in which the group’s way of life —and particularly their cookery knowledge and practices— has been converted into a tourism attraction focused on consumption.
Key words: cultural heritage, Pomerians, rural tourism, eating, immigration, peasantry, Rio Grande do Sul, Brazil
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Kryvtsova, M. V., I. Salamon, J. Koscova, D. Bucko, and M. Spivak. "Antimicrobial, antibiofilm and biochemichal properties of Thymus vulgaris essential oil against clinical isolates of opportunistic infections." Biosystems Diversity 27, no. 3 (July 19, 2019): 270–75. http://dx.doi.org/10.15421/011936.
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Thyme belongs to a genus encompassing over 215 species of hardy perennial herbaceous plants and sub-shrubs, which are native to Europe, particularly around the Mediterranean. Thymus vulgaris L., or garden thyme, with narrow small leaves and clusters of tubular mauve flowers, is used mainly in cookery. Dried herb yields 1% and more essential oil, which is a pale yellowish-red liquid with a sweet, very aromatic odour. Thyme is widely used in the pharmaceutical industry and is a source of substances of antimicrobial effect upon antibiotic-resistant strains of microorganisms. The purpose of our work was to identify the biochemical and antimicrobial peculiarities of Th. vulgaris essential oil against clinical isolates of opportunistic microorganisms. The analysis of thyme essential oil was carried out using GC/MS analysis. The clinical isolates were isolated with the use of differentially diagnostic nutrient media. The antibiotic susceptibility was identified with the help of the disc-diffusion test. The sensitivity of microorganisms to plant extracts was determined by the agar diffusion test. The antibiofilm activity of the extracts was tested in standard 96-well microtitration plates. The GC/MS results confirm the earlier reports that the major volatile constituents obtained from the aerial parts of thyme species were thymol, γ-terpinene, p-cymene, 3-carene and carvacrol. After subjecting the selected essential oil to effective steam distillation, substantial contents of phenolic monoterpenoids were obtained – thymol (67.7%) and γ-terpinene (8.2%). The European Pharmacopoeia set quality standards for thyme essential oil, which dealt mainly with the % content (w/w) of the volatile phenols (expressed as thymol: 36.0–55.0%). Garden thyme essential oil has been found to show a high antimicrobial activity against antibiotic-resistant microorganism strains. The obtained results proved the wide spectrum of antibiotic activity of thyme essential oil. The highest antimicrobial activity was registered against the typical and clinic strains of S. aureus and microscopic Candida genus fungi. Garden thyme essential oil was ascertained to show high antibiofilm-forming activity against S. aureus. The antimicrobial and antibiofilm-forming activities of thyme essential oil against both bacterial pathogens of opportunistic infections and microscopic fungi have proven the good prospects for development of a broad-spectrum agent against opportunistic microbial associations based on this oil.
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Marciniak-Kajzer, Anna. "Jak wyglądały późnośredniowieczne kuchnie?" Vox Patrum 59 (January 25, 2013): 449–61. http://dx.doi.org/10.31743/vp.4053.
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The Polish word „kuchnia” (kitchen, cooker, cuisine, cooking in English) has at least a few colloquial meanings. Most frequently it is associated with a collection of recipes. Another meaning of the word is a device for cooking, e.g. a gas or an electric cooker or until recently a coal-burning stove. It is also a room, where food is prepared. The word sounds similar in most of the European languages. It might have originated from the German etymon „küch” which means cooking. In many languages the room for food preparation and device for cooking have the same source word. Therefore it is worth considering why there are so few expressions with reference to this important sphere of our life. Historical sources containing information that would render it possible to reconstruct kitchens are scarce and relatively late. It may be suspected that for contemporary people an issue of such a self-evident nature was not worth noting. The paper treats both on written and iconographic sources. On their basis it can be assumed that kitchen as a room functioned only in large castles and monasteries, where meals were prepared for a large number of people. In other residences or even at knights’ manor houses or wealthy bourgeois houses, food was cooked in living (day) rooms, whereas initial preparation might have taken place in front of the building. The development of constructions used for cooking is another issue discussed in this paper. Iconographic sources reveal that meals were most often cooked in open hearths that were initially built on the ground level and subsequently they were placed higher. Another essential concern was smoke removal from above the hearth. Based on iconography it can be claimed that most frequently there was a hood protruding from a wall, the purpose of which was mainly protection against sparks. Not always do we know whether this hood was connected with chimney ducts. Today such a construction is called a fire place and it is used mainly for heating. It seems that placing a hearth in the so-called „wide chimney” was an essential stage in the development of a kitchen as a separate room. As a consequence the entire room „in the chimney” became a kitchen and this may give an answer to the question why there is a lack of extensive vocabulary with reference to the kitchen. Another problem mentioned in the paper are difficulties that archeologists face when they attempt to reconstruct equipment used for cooking on the basis of archeological records obtained during excavations.
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Kurnitski, Jarek, Martin Thalfeldt, Harry van Weele, Macit Toksoy, Thomas Carlsson, Petra Vladykova Bednarova, and Olli Seppänen. "Evidence based residential ventilation: sizing procedure and system solutions addressed by REHVA Residential Ventilation Task Force." E3S Web of Conferences 111 (2019): 01016. http://dx.doi.org/10.1051/e3sconf/201911101016.
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Wider application of heat recovery ventilation in residential buildings brings attention to knowledge and regulatory gaps which call for research and other actions. In many technical questions there is no consensus in national regulations of EU Member States (MS). This applies for instance for air flow rates, i.e. how much ventilation is needed, restrictions of the use of some heat exchangers types, connection of cooker hoods to ventilation system and placement of exhaust air devices. While European standards are well detailed in these aspects for non-residential ventilation, there is very limited information available for residential ventilation systems. Recent European Guidebook REHVA GB No 25 has made an attempt to collect evidence based best practice technical solutions and design principles for residential ventilation. In this paper a recent evidence and common assumptions behind REHVA airflow rate selection procedure is discussed. Best practice solutions and open research questions related to cooker hood connection to heat recovery and compensation to enable balanced operation of ventilation in an airtight building are analyzed. The paper summarizes existing evidence in these questions and defines open research questions for future residential ventilation research agenda.
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NICOLAY, N., L. THORNTON, S. COTTER, P. GARVEY, O. BANNON, P. McKEOWN, M. CORMICAN, et al. "Salmonella enterica serovar Agona European outbreak associated with a food company." Epidemiology and Infection 139, no. 8 (October 18, 2010): 1272–80. http://dx.doi.org/10.1017/s0950268810002360.
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SUMMARYWe investigated an international outbreak of Salmonella Agona with a distinct PFGE pattern associated with an Irish Food company (company X) producing pre-cooked meat products sold in various food outlet chains in Europe. The outbreak was first detected in Ireland. We undertook national and international case-finding, food traceback and microbiological investigation of human, food and environmental samples. We undertook a matched case-control study on Irish cases. In total, 163 cases in seven European countries were laboratory-confirmed. Consumption of food from food outlet chains supplied by company X was significantly associated with being a confirmed case (mOR 18·3, 95% CI 2·2–149·2) in the case-control study. The outbreak strain was isolated from the company's pre-cooked meat products and production premises. Sufficient evidence was gathered to infer the vehicles of infection and sources of the outbreak and to justify the control measures taken, which were plant closure and food recall.
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Storni, Marco. "Denis Papin's digester and its eighteenth-century European circulation." British Journal for the History of Science 54, no. 4 (October 11, 2021): 443–63. http://dx.doi.org/10.1017/s0007087421000698.
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AbstractThe digester, invented by Denis Papin in the 1680s, was a rudimentary pressure cooker used to soften hard bodies by boiling them at high pressure. In this paper, I propose a reassessment of Papin's work on the digester, arguing that his research was located at the intersection of the chemical laboratory and cooking practice. I then examine cases from the eighteenth-century European circulation of the instrument in Sweden, Italy and the Netherlands in order to showcase the different practices in which the digester was embedded, including chemical research, philanthropic projects to feed the destitute, and proposals for the improvement of home cooking. The digester's history represents a key episode for demonstrating the intertwined nature of natural-philosophical research and the practice of economy or ‘thrift’. All users of the digester engaged in a rationalization of its functions through quantification, not only to fulfil a concern for precision but also to display the device's potential to reform practical daily life. The digester could save time and fuel, reduce material waste, make cooking easier and foster collective meal preparation for the needy.
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Kim, Eun-Hwa, and Gihwan Yi. "Evaluation of Cooked Kernel Elongation in Korean and European Rice Varieties." Journal of the Korean Society of International Agricultue 32, no. 4 (December 30, 2020): 348–53. http://dx.doi.org/10.12719/ksia.2020.32.4.348.
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de Wiel, Albert van, Tom Lammers, Zhi Wei Cai, and Antonia Bert Wolterbeek. "Arsenic concentrations in at home prepared cooked and fried rice." Nutrition and Food Processing 3, no. 3 (December 21, 2020): 01–05. http://dx.doi.org/10.31579/2637-8914/030.
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Rice is the most widely consumed food for a large part of the world containing a variety of essential nutrients, but can also be contaminated with toxics like arsenic. This study analyzes the effect of cooking and frying, processed in the consumer’s kitchen, on arsenic concentrations Firstly, arsenic concentrations were measured in a number of rice species from Thailand and Turkey, available in supermarkets. The effect of cooking was studied in both white and brown rice with time of cooking and rice: water ratio as recommended by the producer. Part of the cooked rice was fried together with other ingredients for the preparation of the popular dish nasi goreng. Arsenic concentrations were measured with instrumental neutron activation analysis. Only one of the ten analyzed species contained an arsenic concentration beyond the European maximum limit of 0.3 mg/kg. Cooking of white rice resulted in a decrease of the arsenic concentration by 46%, while the concentration in brown rice was reduced by 27%. The preparation of the fried rice dish nasi goreng resulted in an additional reduction by 20% per weight unit, which should be attributed for the most part to a diluting effect by the addition of the other ingredients. Heating of rice without water reduced the arsenic concentration only by 10%. Cooking and frying of rice according to recommendations by the producer, result in a significant reduction of the arsenic concentration.
Dissertations / Theses on the topic "Cookery, European"
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Kernan, Sarah Peters. "“For al them that delight in Cookery”: The Production and Use of Cookery Books in England, 1300–1600." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462569208.
Full textBooks on the topic "Cookery, European"
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Luard, Elisabeth. European peasant cookery: The rich tradition. London: Bantam Press, 1986.
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1950-, McKelvie Colin Laurie, ed. Good game: European & British game Cookery. Shrewsbury: Swan Hill P., 1993.
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Yi xue Ou Mei cai shi: European dishes. Xianggang: Yin shi tian di chu ban she, 1999.
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Ji ben xi can. Taibei Xian Zhonghe Shi: Rui sheng wen hua tu shu shi ye you xian gong si, 2000.
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Jia ting xi cai: Family recipes in western style. Xianggang: Bo yi chu ban ji tuan yu xian gong si, 1989.
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Zheng, Yazheng. Xi chu jiao shi =: Natural gourmet's kitchen. Xianggang: Wan li ji gou, yin shi tian di, 2006.
Find full textBook chapters on the topic "Cookery, European"
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Sutherland, Bobbi. "Court Cookery Transformed." In Europa Sacra, 297–317. Turnhout: Brepols Publishers, 2017. http://dx.doi.org/10.1484/m.es-eb.5.111463.
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Castle, J., R. C. E. Guy, P. A. P. Hastilow, and D. A. Janes. "The Rheological Properties of Extrusion-cooked Wheat Starch in the Moisture Range 27-36%." In Third European Rheology Conference and Golden Jubilee Meeting of the British Society of Rheology, 85–87. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0781-2_35.
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Christou, Prokopis A. "Tourism during the Early Modern Period (1500-1750)." In The history and evolution of tourism, 45–55. Wallingford: CABI, 2022. http://dx.doi.org/10.1079/9781800621282.0004.
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Abstract The Early Modern Period is the first third of the Modern Period and covers the period after the voyage of Christopher Columbus in 1492 and the establishment of a more global network, ending in 1750. Some people who lived towards the end of this period witnessed the development of some forms of restaurants as we know them today. Restaurante Botin, which was founded in 1725 in Madrid by a French cook named Jan Botin, cooked food that guests brought in since selling food was banned because it could damage other businesses (Marples, 2020). This era witnessed the rise of the 'Grand Tour' that was undertaken mainly by a wealthy social elite in continental Europe for a combination of culture, education and pleasure purposes. The tour often included a circuit of Europe, centred principally on France, Italy, Germany, Switzerland and the Low Countries, and was undertaken principally (yet not exclusively) by the British. This is a phase in the history of tourism which established the travel and route itinerary.
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Jansen-Sieben, Ria. "From food therapy to cookery-book." In Medieval Dutch Literature in its European Context, 261–80. Cambridge University Press, 1994. http://dx.doi.org/10.1017/cbo9780511553967.018.
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Henin, N., and C. de Meester. "ISOLATION AND QUANTITATIVE ESTIMATION OF COOKED FOOD MUTAGENS IN BEEF EXTRACT." In Food Policy Trends in Europe, 225. Elsevier, 1995. http://dx.doi.org/10.1016/b978-1-85573-284-1.50052-9.
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Koster, Eduard. "Aeolian Environments." In The Physical Geography of Western Europe. Oxford University Press, 2005. http://dx.doi.org/10.1093/oso/9780199277759.003.0017.
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The literature on aeolian processes and on aeolian morphological and sedimentological features has shown a dramatic increase during the last decade. A variety of textbooks, extensive reviews, and special issues of journal volumes devoted to aeolian research have been published (Nordstrom et al. 1990; Pye and Tsoar 1990; Kozarski 1991; Pye 1993; Pye and Lancaster 1993; Cooke et al. 1993; Lancaster 1995; Tchakerian 1995; Livingstone and Warren 1996; Goudie et al. 1999). However, not surprisingly the majority of these studies discuss aeolian processes and phenomena in the extensive warm arid regions of the world. The results of aeolian research in the less extensive, but still impressive, cold arid environments of the world are only available in a diversity of articles. At best they are only briefly mentioned in textbooks on aeolian geomorphology (Koster 1988, 1995; McKenna-Neuman 1993). Likewise, the literature with respect to wind-driven deposits in western Europe is scattered and not easily accessible. The aeolian geological record for Europe, as reflected in the ‘European sand belt’ in the north-western and central European Lowlands, which extends from Britain to the Polish–Russian border, is known in great detail (Koster 1988; van Geel et al. 1989; Böse 1991). Zeeberg (1998) showed that extensive aeolian deposits progress with two separate arms into the Baltic Region, and into Belorussia and northernmost Ukraine. Recently, Mangerud et al. (1999) concluded that the sand belt extends even to the Pechora lowlands close to the north-western border of the Ural mountain range in Russia. Sand dunes and cover sands are widespread and well developed in this easternmost extension of the European sand belt. The northerly edges of this sand belt more or less coincide with the maximal position of the Late Weichselian (Devensian, Vistulian) ice sheet, while the southern edges grade into coverloams or sandy loess and loess (Mücher 1986; Siebertz 1988; Antoine et al. 1999). However, along these southern edges the dune fields and sand sheets regionally are derived from different sources, such as the sands of the Keuper Formation or the floodplains of the Rhine and Main rivers.
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Macauley, Melissa. "Pacifying the Seas." In Distant Shores, 21–44. Princeton University Press, 2021. http://dx.doi.org/10.23943/princeton/9780691213484.003.0002.
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This chapter describes the cultural boundlessness of Chaozhou, which extends across the seas and is an integral part of that transnational water world. It traces Chaozhou's maritime history that is a chronicle of southeast coastal China as well as Southeast Asia. Chaozhou is part of the Southeast Asian “water frontier,” a borderland that Nola Cooke and Li Tana describe as a fluid transnational and multiethnic economic zone. The chapter considers Chaozhou as a zone increasingly dominated by Chinese merchants from Guangdong and Fujian and politically controlled by an assortment of monarchs, pirates, sultans, and, eventually, European colonialists by the early modern era. The profits generated by Chaozhou from trade with the Japanese, Southeast Asians, and Chinese in other regions produced a translocal Chaozhou commercial class.
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"The Human Rights Act 1998." In Macdonald on the Law of Freedom of Information, edited by John MacDonald and Ross Crail. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780198724452.003.0021.
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Chapter 15 considers the way in which the Human Rights Act has incorporated the European Convention for the Protection of Human Rights into English law. It considers how far Articles 8 and 10 have been used by the Strasbourg Court to establish a ‘right to know’. Freedom of information regimes have to grapple with the conflict between the citizen’s right to be informed and privacy. The chapter considers how the Strasbourg Court has sought to resolve the conflict by applying the principle of proportionality. It also considers the guidance given to the English courts by section 12 of the Human Rights Act and the relationship between judicial review in the Wednesbury sense and the approach of proportionality applicable where Convention rights are at stake. Lord Cooke said in R (Daly) v Home Secretary ‘the truth is some rights are inherent and fundamental to democratic civilized society’.
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Networking and Telecommunications, 26–32. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-986-1.ch003.
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The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Encyclopedia of Multimedia Technology and Networking, Second Edition, 613–18. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-014-1.ch082.
Full textAbstract:
The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
Conference papers on the topic "Cookery, European"
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Sheikhian, I., N. Kaminski, S. Vos, W. Scholz, and E. Herweg. "Optimisation of quasi-resonant induction cookers." In 2013 15th European Conference on Power Electronics and Applications (EPE). IEEE, 2013. http://dx.doi.org/10.1109/epe.2013.6631837.
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Tian, J., G. Berger, T. Reimann, M. Scherf, and J. Petzoldt. "A half-bridge series resonant inverter for induction cookers using a novel FPGA-based control strategy." In 2005 IEEE 11th European Conference on Power Electronics and Applications. IEEE, 2005. http://dx.doi.org/10.1109/epe.2005.219397.
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Yeon, Jae-Eul, Min-Young Park, Kyu-Min Cho, and Hee-Jun Kim. "A new high voltage shorted-anode IGBT with intrinsic body diode improves performance of single-ended induction cooker." In 2013 15th European Conference on Power Electronics and Applications (EPE). IEEE, 2013. http://dx.doi.org/10.1109/epe.2013.6631743.
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Tian, J., J. Petzoldt, T. Reimann, M. Scherf, and G. Berger. "Modelling of asymmetrical pulse width modulation with frequency tracking control using phasor transformation for half-bridge series resonant induction cookers." In 2005 IEEE 11th European Conference on Power Electronics and Applications. IEEE, 2005. http://dx.doi.org/10.1109/epe.2005.219418.
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Germani, Michele, Marco Mandolini, Marco Marconi, and Marta Rossi. "Usability Demonstration of the G.EN.ESI Eco-Design Platform: The Cooker Hood Case Study." In ASME 2015 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/detc2015-46361.
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Due to the increasing pressure of legislations and market, the environmental sustainability is becoming a key competitive factor for companies. In specific markets, as the Northern Europe one, customers are very careful on the quality and sustainability of products, thus companies has to design and manufacture green goods. In this context, there is a strong need of effective design tools and platform which allows to configure products applying the life cycle paradigm and with the “environment on mind”. Currently in the market there are only few examples of products designed taking into account the eco-design concepts. In particular, for mechatronic or energy using products only the use phase is usually considered and all the re-design strategies aim to reduce the energy consumption. This is essentially due to the fact that there is a lack of tools and design platforms, which are easy to use and well integrated with the traditional design tools and with the design processes of companies. This paper wants to demonstrate the usefulness of a set of interoperable eco-design tools, the G.EN.ESI platform, in supporting the re-design of a mechatronic product. The proposed case study, realized in collaboration with an Italian leading company in the sector of household appliances, focuses on the improvement of a domestic cooker hood with the final objective to obtain a more sustainable product. The in-depth experimentation, for the duration of more than 3 months, involved different stakeholders within the company (designers, environmental expert, etc.), with the aim to validate the G.EN.ESI platform tools in different phases of the re-design process. The case study showed that the use of the platform has supported the company in the identification of the environmental hot-spots and during the product re-design phase, considering the whole life cycle. The re-engineered cooker hood exhibits relevant improvements in the most important environmental and economic indicators (environmental impact, energy efficiency, disassemblability, recyclability, etc.). Also a detailed analysis of the platform usability has been performed in order to measure if the tools completely fulfil the expectations of the final users. Finally, the level of integration within the company processes has been evaluated with a dedicated questionnaire. The results of these last analyses showed that the G.EN.ESI platform is appropriate to support a company to improve the sustainability of their products without the needs to heavily alter the traditional design process.