Relevant bibliographies by topics / Cooking

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 October 2024

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Journal articles on the topic "Cooking"

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Pen, Robert Zus'evich, Roman Aleksandrovich Marchenko, Ida L'vovna Shapiro, Yuliya Alekseyevna Ambrosovich, and Natal'ya Viktorovna Karetnikova. "SULPHATE COOKING OF THE DEAD SOFT WOOD." chemistry of plant raw material, no. 1 (March 13, 2023): 361–66. http://dx.doi.org/10.14258/jcprm.20230111644.

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The samples of dead wood (the pine, spruce, fir, cedar), damaged in 2017 by the siberian silkmoth and cedar-tree borer is displayed at April 2022 on the Yenisei region of Krasnoyarsk Territory with for sulphate delignification, optimization of the cooking process, estimation of the unbleached cellulose characteristics, determination of the possibility of its use as fibrous semi-finished product of cellulose-paper production. The sulphate cookings are executed in laboratory autoclave under the following constant conditions: hydromodule 4.8; the degree sulfiditiy of the cooking solution 20.8%; the temperature 170 °C. In the course of experiment varied the active alkali consumption (15.5–18.5% from wood mass in unit Na2O) and duration of the isothermal cooking (4.5–6.5 hours). The dependencies of the output and of the cellulose characteristics from these factor is approximated by the regression equations of the second order. Mathematical model of the cookig process obtained such way is used for graphic presentation result in type of the three-dimensional surfaces of the response and for calculation of the best values of the variable cooking factor: consumption active alkali 16.2%; cooking duration 6.1 hour. All samples of the wood was be cooking separately on optimal regime. The cooking results: the cellulose output 37.9–41.3%; the no-cooked part less 1%; degree of the cellulose delignification 23–29 Kаppа unit (the mass part of the lignin 3.38–4.21%); the explosive length 8130– 9250 m; the forcing through resistance 400–490 кPа; tearing resistance 630–870 mmN; break resistance 380–460 bends. The characteristic of the all cellulose samples answer to the mark NS-3. It is noted significant reduction of the cellulose output (on 10–2%) in comparison with cellulose similar degree delignification from sound wood.
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China, M. A. H., AG A. madi, and A. E. Ujong. "Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production." Research Journal of Food Science and Nutrition 7, no. 2 (April 30, 2022): 59–67. http://dx.doi.org/10.31248/rjfsn2022.142.

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The main objective of this study was to investigate the functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookie production. Wheat and cooking banana composite flour were mixed in the ratios of 100:0, 0:100, 95:5, 90:10, 85:15, and 80:20, coded as samples AKCA, AKCB, AKCC, AKCD, AKCE, and AKCF respectively and used to produce cookies. The cookies were subjected to proximate and sensory evaluation while the flour blends were analyzed for their functional and pasting properties. Proximate analysis of the cookies revealed a significant (p<0.05) increase in moisture (5.81 to 7.80%), ash (4.00 to 5.25%), and crude fibre (2.07 to 3.10%) with a corresponding decrease in protein (8.40 to 7.69%), fat (25.84 to 23.95%) and carbohydrate (53.87 to 52.21%). Results for functional properties revealed a significant (p<0.05) increase in the water absorption capacity (0.75 to 2.28 g/ml) while bulk density and oil absorption capacity ranged from 0.82 to 0.88 g/g and 1.08 to 1.31 g/g, respectively with least gelation concentration of 2%. Results for pasting properties revealed a significant (p<0.05) increase in the peak viscosity (191.25 to 669.10 RVU), trough viscosity (104.70 to 380.54 RVU), breakdown viscosity (85.96 to 288.63 RVU), final viscosity (191.25 to 669.17 RVU), and setback viscosity (94.05 to 139.34 RVU). On the other hand, a decrease in the peak time (6.07 to 4.93 minutes) and pasting temperature (94.80 to 83.33°C) was observed. Sensory evaluation of the cookies showed that the control sample (100% wheat cookies) was the most preferred for colour, texture, taste and overall acceptability. Based on the overall scores, the control sample did not differ significantly (p<0.05) from the cookie samples substituted with cooking banana flour. This, therefore, shows that cooking bananas can be substituted with wheat flour at levels of 0 to 20% for the production of acceptable cookies of nutritional quality. The flour blends may also be utilized in households for the production of other functional bakery products such as bread, biscuits, and cakes thereby reducing the dependency on wheat flour.
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Morris, Janelle, Keiko Goto, Cindy Wolff, Stephanie Bianco, and Aurelia Samonte. "Get Cookin’." Californian Journal of Health Promotion 13, no. 2 (September 1, 2015): 48–60. http://dx.doi.org/10.32398/cjhp.v13i2.1823.

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Background and Purpose: Healthy eating practices have been associated with prevention of chronic diseases. There is limited information about strategies for healthy eating practices among families. The current study examined the effectiveness of Get Cookin’, a six-week intervention consisting of nutrition education and hands-on cooking and tasting activities among low-income families. Methods: Lowincome adults participated in Get Cookin’, a six-week intervention consisting of nutrition education and hands-on cooking activities. Ninety-six participants completed a retrospective survey which examined their meal planning, budgeting and cooking behaviors, as well as fruit and vegetable consumption. Thirteen graduates of the program participated in focus groups. The Wilcoxon signed ranks test was used to examine pre-to-post changes. Results: Participants showed significant improvements in meal planning and budgeting skills. They started cooking meals at home more frequently and increased consumption and variety of healthy foods such as fruits, vegetables and whole grains. Focus groups revealed that participants shared cooking and nutrition information and skills learned with their families. Additionally, participants with diverse backgrounds gained a sense of empowerment to overcome personal challenges to make healthy choices. Conclusions: Nutrition education, combined with cooking and tasting activities, appears to have a positive impact on healthy behaviors among low-income families. Further research with a control group would be needed to more definitively understand the effectiveness of the Get Cookin’ intervention.
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Castagnoli, Juliana de Lara, Kerulyn Maria Chanivski Machado, Mayra Lopes de Oliveira, Flávia Teixeira, Jaqueline Machado Soares, Dalton Luiz Schiessel, and Daiana Novello. "Cooking Workshops as a Strategy to Improve the Acceptability of Vegetables for Elementary School Children." International Journal for Innovation Education and Research 9, no. 11 (November 1, 2021): 338–51. http://dx.doi.org/10.31686/ijier.vol9.iss11.3495.

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The research aim was to develop cooking workshops using five health foods least accepted by elementary school children and assess their sensory acceptability and physicochemical composition. Three hundred and thirty two elementary school children aged between 7 and 10 years participated in the research. Food acceptability was evaluated in order to verify the nutritious foods less accepted by children, for use in preparations prepared in cooking workshops. Five products were prepared in cooking workshops: eggplant cookie, chard muffin, cress bread, radish pancake and chayote esfiha. All preparations showed high Acceptability Indexes (> 85%). Higher lipid, calorie and fiber contents and lower ash and moisture contents were found in eggplant cookie. Lower contents of carbohydrate and calories were found in radish pancake, while higher contents of protein and ash were observed in chayote esfiha and chard muffin, respectively. The products with the highest carbohydrate contents were eggplant cookie and cress bread, while chard muffin had the lowest fiber content. It is concluded that cooking workshop is an effective educational strategy to improve the acceptability of vegetables with low acceptability for elementary school children.
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Noguchi, Akinori. "Extrusion Cooking." JSM Mycotoxins 67, no. 1 (2017): 33–42. http://dx.doi.org/10.2520/myco.67-1-2.

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Repp, John. "Cooking." Iowa Review 24, no. 3 (October 1994): 181–82. http://dx.doi.org/10.17077/0021-065x.4792.

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Wenner, Melinda. "Cooking." Scientific American 301, no. 3 (September 2009): 79. http://dx.doi.org/10.1038/scientificamerican0909-79b.

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Noguchi, Akinori. "High Temperature Cooking and Extrusion Cooking." Netsu Bussei 5, no. 4 (1991): 291–96. http://dx.doi.org/10.2963/jjtp.5.291.

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GRIFFIN, G. L., J. W. SAVELL G. C. SMITH, K. S. RHEE, and H. K. JOHNSON. "COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS." Journal of Food Quality 8, no. 2-3 (December 1985): 69–79. http://dx.doi.org/10.1111/j.1745-4557.1985.tb00834.x.

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Khaeril Sungkawa and Toni Ari Wibowo. "French Culinary Term Categorization in Essential of Professional Cooking’s Book." International Journal of Entrepreneurship and Tourism 1, no. 2 (March 31, 2024): 88–97. http://dx.doi.org/10.57203/ijent.v1i2.2024.88-97.

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The book entitled essentials of professional cooking is a book that is very suitable to be used as a reference for culinary lovers, cooks or especially for beginners in cooking, but, dishes originating from western countries generally use French term. French cooking terms are still widely found in western cookbooks, the fact is that every region has cooking terms according to the language they use, where these terms are used for communication when working in the kitchen. Cooking terms in French have become well-known in every food and beverage industry, it's no wonder that beginners or students often encounter cooking terms in French when working in the kitchen or reading western cookbooks. This research was conducted on a book entitled Essentials of Professional Cooking by Wayne Gisslen about categories of cooking terms in French and their meanings in English. The writer conducts this research by using descriptive method, this study is designed to get information concerning with the meaning of culinary term of French in essential professional cooking’s book and its category. In the end, the writer conducted in finding Culinary Categorization also literal meaning of French culinary term that found some forms such as Word, Compound word and Collocation also in meaning based on culinary world by using cookery encyclopedia and French-English dictionary.
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Dissertations / Theses on the topic "Cooking"

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Misner, Scottie, Carol Curtis, and Evelyn Whitmer. "Microwave Cooking." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146454.

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2 pp.
Revision of 1998 title by Abgrall and Misner
Microwave ovens are safe to use for defrosting, reheating, and cooking food. However "cold spots" can occur in microwaved foods because of the irregular way the microwaves enter the oven and are absorbed by the food. This article provides information on how to cook food evenly and safely in microwave ovens.
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Short, Frances. "Domestic cooking and cooking skills in late twentieth century England." Thesis, University of West London, 2002. https://repository.uwl.ac.uk/id/eprint/382/.

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This study came about in response to the interest in, and concern about, domestic cooking and cooking skills that has arisen in recent years. It critically reviews the current state of thinking about cooking and cooking skills, provides a critique of both popular and academic discourse and proposes new opportunities for policy and future research. With little existing empirically acquired knowledge and no theoretical convention for the study of cooking and cooking skills, the primary research was designed to be exploratory and to provide systematically researched insights and understanding. It took a qualitative approach in order to provide intricate detail about people's domestic cooking practices, the skills they use, and their beliefs and opinions about cooking in the home and a systematically researched understanding of these aspects of cooking. The findings revealed that "cooking skills" could be seen specifically as the skills of domestic cooking (as opposed to those of professional cooking) and as either "task centred" (the skills involved in a particular task) or as "person centred" (the skills of an individual carrying out a task in a particular context). They also revealed that the informant's (domestic) "cooking skills" consisted of many different types of perceptual and conceptual skills as well as mechanical skills and academic knowledge. The findings revealed that the informants had very individual approaches towards domestic cooking but that there were many beliefs and opinions that they shared. The research also found that there was a complex "interrelationship" between the informants' domestic cooking skills, their approaches towards domestic cooking and their domestic cooking practices and food choice. The findings of this study provide an additional and different perspective of the relationship between domestic food provision, cooking and cooking skills allowing the development of relevant debates and concerns. They clarify that cooking skills are an influence on food choice but show that this influence is complex. They challenge current theoretical explanations of the impact of technology on domestic cooking and food provision, for example, and the deskilling of the domestic cook.
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Wang, Hong. "Study of Chinese household cooking practices : energy and cooking fumes." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43499/.

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First, this research has attempted to identify the underlying reasons for high Chinese family cooking energy consumption. Second, this research has tried to identify ways of reducing Chinese kitchen cooking fume pollution. The literature review indicated that, although cooking energy takes one of the largest proportions of residential building energy consumption, previous studies in this area have not been enough. The published knowledge found indicates that urban residential buildings takes 1/4 of the national building energy consumption (excluding heating). This portion has grown continuously since 2001 in terms of energy consumption intensity (kgce/m2). Among household energy (excluding heating), cooking, home appliances and lighting are the three largest energy end users. Although the increase in cooking energy is low, partially attributed to wide adaptation to gas cooking fuel instead of coal fuel in China, it still takes the largest household energy consumption: 31% in 2011. Many research papers report different results based on field measurements of household energy end users, some of which show conflicting results. However, the literature review has confirmed that in China cooking energy consumes the second-largest amount of household energy after space heating. The literature review also pointed out that, although compared with Western counterparts, Chinese residential buildings consume less national energy, cooking takes a large percentage of household energy. A further literature review showed little valuable information underpinning the reasons for high cooking energy use in Chinese households. Some overseas research papers give hints regarding cooking energy and cooking techniques, cookware, and occupant behaviour. However, the difference in food culture traditions has led to a greater difference between Western and Chinese cooking techniques. Compared with Western countries, Chinese hot dishes require a greater number of cooking techniques. In order to find out more details of cooking energy and fume generation in real Chinese home kitchen conditions, the author used a series of research methodologies to measure and test home energy and cooking fume concentration. The results reconfirm that cooking energy is the second-largest home energy end user after space heating, along with other findings. These other findings include: • The four largest energy end users in northern Chinese households are space heating, cooking, hot water and entertainment. • Hot water, lighting and entertainment energy consumption have clear seasonal characteristics i.e., daily consumption is low in summer and high in winter. This is because of the colder weather in winter (demanding more energy to heat water) and longer nights in winter (with a longer indoor entertainment time and a greater requirement for lighting in the evening). • Daily cooking energy consumption in a given family is almost fixed, although the difference between different families is large. This could lead to further study on the underlying reasons for the difference between families. The most important finding in the research is the discovery of the relationship between home cooking energy and family life cycle. A strong relation was observed between these two factors. This was confirmed by the measurement of the test families as well as the survey of 70 random selected families. The relation is, therefore, denoted as the CookEUI (cooking energy use intensity) of the different family life cycles. Following the data analysis and survey, it was also found that the cooking energy for a certain family life cycle was constant, i.e., locked in an FLC stage until the stage changed. Finally, a database was built into the IES energy simulation using figures found in the research. This represents significant progress in home energy study. Before discovering cooking EUI, cooking energy in most pieces of energy simulation software was treated as a process load with a constant figure. A literature review of a large number of research papers concluded that cooking fumes have an adverse impact on people’s health. In China, a typical housewife spends about 4 hours in the kitchen every day, preparing and cooking meals. A comfortable and healthy cooking environment is critical for cooks’ health. It was also found that COF emissions in Western and Chinese kitchens differed largely in mass concentration. Cooking method, cooking oil and cooking temperature all contribute to the difference. Many other researchers have investigated the details of hood systems and their construction features in order to understand their efficiency in removing cooking fumes. However, most of the research has been based on commercial kitchen application. There is very little research on home kitchen hood efficiency. Research also points out that natural ventilation in the kitchen space has a certain amount of influence on the capture efficiency of an exhaust system. For example, opening the door is more efficient than opening a window. In this research, the measurements of kitchen PM2.5 and PM10 were carried out in real home kitchen cooking conditions. The relation between PM2.5 and PM10 emissions and different Chinese cooking methods was measured. It was found that deep frying and stir frying discharged the most PM2.5, while boiling emitted the least. A typical PM2.5 discharging pattern in Chinese cooking was observed. The pattern showed a sharp increase in PM2.5 concentration in the beginning at breath level with a drop afterwards because of the using up of cooking oil or the rising of water steam to a higher level. A small sub-surge was observed after the first selection because the downward flow of cold air brought high-level PM2.5 down to breath level. A very interesting finding observed when using tracer gas to measure kitchen cooking hood efficiency was the large difference between the airflow rate listed on the kitchen fume hood nameplate and the airflow rate measured in real kitchen conditions. On the nameplate of the cooking hood, airflow was rated as 800 m3/h at medium speed, while in the tracer gas testing the flow rate was a maximum of 175 m3/h when all the kitchen windows and the door were open. This finding reinforces the experiment conclusion by the Lawrence Berkeley National Laboratory for the seven representative devices they tested, whereby, according to Chen (2012), the capture efficiency varied from less than 15% to more than 98%. Identifying the airborne moving characteristics of PM2.5 can be used to help redesign ventilation systems for Chinese home kitchens. The traditional way of enhancing cooking fume removal efficiency is to increase the fan discharge pressure head. This leads to increased energy consumption. It also has less effect on removing PM2.5 particles, since, unlike PM10, PM2.5 is affected by airflow rate more significantly than air velocity. The proposed new ventilation system is intended to treat PM2.5 and PM10 separately. PM10 will be removed by the filter in recirculation devices and PM2.5 will be exhausted by a direct venting fan with replacement air. In this way, less energy is used and the system is more efficient at removing kitchen PM2.5.
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Schwab, Jody Lynn. "Cooking With Paint." VCU Scholars Compass, 2006. http://scholarscompass.vcu.edu/etd/1122.

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Graduate school has been a time of travel through experimentation. The journey has almost always been a search for materials and sources that match my need for working with the self-referential narrative within the framework of a process. Repeatedly, I would venture out and turn back, only to venture out again, packed with new materials and image sources, in search of a complete process. In retrospect, there have been no dead ends, only quenched curiosities that sometimes cleanly, often clumsily, lead one to the other. What is left is a series of explorations from which I can pluck similarities, clues to my core interests and methods. In the end, I believe I have found a place of clarity, where interests and process converge.
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Jenkins, Simon Anthony. "Fluidised bed cereal cooking." Thesis, University of Bristol, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251547.

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Njegic, Bosiljka. "Cooking up quantum chemistry." [Ames, Iowa : Iowa State University], 2008.

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Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

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Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

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Casteleyn, Henri. "Clean cooking in sub-Saharan Africa: modeling the cooking fuel mix to 2050." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-217340.

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Lizaso, Martxel. "A review of cooking technology around the world and the potential of solar cooking." Thesis, Högskolan i Gävle, Energisystem och byggnadsteknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-32986.

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This report studies the importance of solar cooking when moving towards a more sustainable and egalitarian future. The problems regarding its implementation, in fact, technological, social and economic problems, are presented. A historic overview is offered as well as the theory behind the technology. After studying the current situation concerning cooking, different devices have been analysed and considered, from small ones suitable for households to bigger ones for institutions. Furthermore, several backup systems are also proposed aiming to obtain an ideal Integrated Solar Cooker (ISC). Possible hybrid systems have also been evaluated during the work. Furthermore, state-of-the-art technology in Thermal Energy Storage (TES) is also commented and taken into account for the most efficient combination of technologies. Several photovoltaic kitchens are mentioned in this report as well. Two main conclusions have been drawn: trying to solely rely on the sun is a mistake and the ideal and universal ISC does not exist. Other factors besides the income are determinant when choosing an energy source, therefore, a thorough investigation in every particular case is completely necessary for a successful implementation of an ISC. However, the countless devices available make the adoption of solar technology possible in every situation, helping to achieve some of the Sustainable Development Goals.
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Books on the topic "Cooking"

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Ltd, Publications International, ed. Cooking class Christmas cookies cookbook. Lincolnwood, IL: Publications International, 1995.

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Verlander, Lisette. The Cookin' Cajun Cooking School cookbook. Salt Lake City: Gibbs Smith, 1997.

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Susan, Murphy, ed. The Cookin' Cajun Cooking School cookbook. Salt Lake City: Gibbs Smith, 1997.

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Rombauer, Irma (von Starkloff). The joy of cooking Christmas cookies. New York, NY: Scribner, 1996.

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Ltd, Publications International, ed. Cooking class chocolate cookies & brownies cookbook. Lincolnwood, IL: Publications International, Ltd., 1994.

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Peterson, James. Cooking. Berkeley, Calif: Ten Speed Press, 2007.

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America, Boy Scouts of, ed. Cooking. 2nd ed. Irving, Tex: Boy Scouts of America, 2001.

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Bulloch, Ivan. Cooking. Chicago, Ill: World Book, 1999.

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Root, Letitia, Sharon George, and Anissa Nashkewa. Cooking. Owen Sound, ON: Ningwakwe Learning Press, 2004.

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Robson, Denny. Cooking. New York: Gloucester Press, 1991.

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Book chapters on the topic "Cooking"

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Tull, Anita. "Cooking and cooking skills." In Food and Cooking Skills Education, 47–66. Abingdon, Oxon ; New York, NY : Routledge is an imprint of the Taylor & Francis Group, an Informa Business, [2017] |: Routledge, 2018. http://dx.doi.org/10.4324/9781315313894-3.

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Kayser, Olivier, and Valeria Budinich. "Cooking." In Scaling up Business Solutions to Social Problems, 35–42. London: Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137466549_5.

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Silva, Elizabeth B. "Cooking." In Technology, Culture, Family, 76–97. London: Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230297029_5.

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Goodman, Emily Elizabeth. "Cooking." In Food, Feminism, and Women's Art in 1970s Southern California, 19–44. New York: Routledge, 2022. http://dx.doi.org/10.4324/9781003098959-3.

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Kientza, Hervé This vo. "Cooking." In Handbook of Molecular Gastronomy, 157–61. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-25.

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Hopia, Anu, and Erik Fooladi. "Cooking Pits—Prehistoric Cooking Meets Science." In A Pinch of Culinary Science, 127–39. Boca Raton : CRC Press, Taylor & Francis Group, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429465376-12.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Microwave Cooking." In Dimensions of Food, 220–32. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_17.

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Lucien, Lauren. "Get Cooking!" In Student Brain Food, 17–183. London: Macmillan Education UK, 2013. http://dx.doi.org/10.1007/978-1-137-29705-1_4.

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Qiu, Pangtong. "Chinese Cooking." In Thirty Great Inventions of China, 517–49. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6525-0_17.

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Amouei Torkmahalleh, Mehdi. "Cooking Aerosol." In Handbook of Indoor Air Quality, 387–425. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7680-2_13.

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Conference papers on the topic "Cooking"

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Hamada, Reiko, Jun Okabe, Ichiro Ide, Shin'ichi Satoh, Shuichi Sakai, and Hidehiko Tanaka. "Cooking navi." In the 13th annual ACM international conference. New York, New York, USA: ACM Press, 2005. http://dx.doi.org/10.1145/1101149.1101228.

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Ng, Kher Hui, Victoria Shipp, Anya Skatova, and Benjamin Bedwell. "What's cooking." In MobileHCI '15: 17th International Conference on Human-Computer Interaction with Mobile Devices and Services. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2786567.2794330.

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Paay, Jeni, Jesper Kjeldskov, Mikael B. Skov, and Kenton O'Hara. "Cooking together." In the 2012 ACM annual conference extended abstracts. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2212776.2223723.

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de Oliveira, Luis Carlos Rubino, Val Mitchell, and Kevin Badni. "Cooking behaviours." In the 6th International Conference. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2467803.2467808.

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Shah, Apurva. "Cooking effects." In ACM SIGGRAPH 2007 courses. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1281500.1281589.

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Fukuchi, Kentaro, Kazuhiro Jo, Akifumi Tomiyama, and Shunsuke Takao. "Laser cooking." In the ACM multimedia 2012 workshop. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2390776.2390788.

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Kusu, Kazuma, Nozomi Makino, Takamitsu Shioi, and Kenji Hatano. "Calculating Cooking Recipe's Difficulty based on Cooking Activities." In CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3106668.3106673.

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Malmaud, Jonathan, Jonathan Huang, Vivek Rathod, Nicholas Johnston, Andrew Rabinovich, and Kevin Murphy. "What’s Cookin’? Interpreting Cooking Videos using Text, Speech and Vision." In Proceedings of the 2015 Conference of the North American Chapter of the Association for Computational Linguistics: Human Language Technologies. Stroudsburg, PA, USA: Association for Computational Linguistics, 2015. http://dx.doi.org/10.3115/v1/n15-1015.

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Matsushima, Yukiko, and Nobuo Funabiki. "Practices of Cooking-Step Scheduling Algorithm for Homemade Cooking." In 2015 IIAI 4th International Congress on Advanced Applied Informatics (IIAI-AAI). IEEE, 2015. http://dx.doi.org/10.1109/iiai-aai.2015.189.

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Hirano, Sen H., Jed R. Brubaker, Donald J. Patterson, and Gillian R. Hayes. "Detecting cooking state with gas sensors during dry cooking." In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2493432.2493523.

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Reports on the topic "Cooking"

1

Sun, Yu. Grasping and Manipulation in Cooking. RPAL, October 2018. http://dx.doi.org/10.32555/2018.ws.001.

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Cheekatamarla, Praveen. DECARBONIZING COOKING APPLIANCES WITH HYDROGEN. Office of Scientific and Technical Information (OSTI), March 2024. http://dx.doi.org/10.2172/2333762.

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Pelizan, Leticia, and Ahmad Rahnema. The Cooking Fuel Sector in Ghana. Servicio de Publicaciones de la Universidad de Navarra, November 2019. http://dx.doi.org/10.15581/018.st-321.

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Hamins, Anthony, Sung Chan Kim, Daniel Madrzykowski, and Jonathan Kent. Investigation of residential cooking fire suppression technologies. Gaithersburg, MD: National Institute of Standards and Technology, February 2018. http://dx.doi.org/10.6028/nist.tn.1969.

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Molina Cardona, Cristian. Energy Saving by Insulating a Cooking Pot. Office of Scientific and Technical Information (OSTI), July 2019. http://dx.doi.org/10.2172/1762685.

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Singer, Brett C., William W. Delp, and Michael G. Apte. Experimental Evaluation of Installed Cooking Exhaust Fan Performance. Office of Scientific and Technical Information (OSTI), November 2010. http://dx.doi.org/10.2172/1004216.

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Nabinger, Steven J. Evaluation of kitchen cooking appliance efficiency test procedures. Gaithersburg, MD: National Institute of Standards and Technology, 1999. http://dx.doi.org/10.6028/nist.ir.6181.

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Chen, Tianze. Identifying States of Cooking Objects Using VGG Network. Robot Perception and Action Lab, March 2018. http://dx.doi.org/10.32555/2018.dl.001.

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HATFIELD, MICHAEL, and Dean Still. Improved Biomass Cooking Stoves and Improved Stove Emission Equipment. Office of Scientific and Technical Information (OSTI), April 2013. http://dx.doi.org/10.2172/1127507.

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Lampkin, Cheryl. Healthy Living During Extraordinary Times: Cooking and Eating Habits. Washington, DC: AARP Research, June 2020. http://dx.doi.org/10.26419/res.00386.002.

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You might also be interested in the extended bibliographies on the topic 'Cooking' for particular source types:
Journal articles Dissertations / Theses Books
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