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Relevant bibliographies by topics / Cooking as a practice

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Academic literature on the topic 'Cooking as a practice'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Cooking as a practice"

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Fentress, Elizabeth. "Cooking pots and cooking practice: an African bain-marie?" Papers of the British School at Rome 78 (November 2010): 145–50. http://dx.doi.org/10.1017/s0068246200000842.

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Sommarii:L'articolo prende in considerazione tre particolari forme di ceramica da cucina: l'Hayes 23B, 196 e 197. Realizzati nella Tunisia settentrionale fin dal periodo flavio, esse rappresentano le forme più comuni tra i rinvenimenti africani nei siti del Mediterraneo occidentale. Comunque, ci sono problemi nell'interpretare i modi in cui erano usati. In questa sede suggerisco che le tre forme costituissero un set per la cottura a bagnomaria (con il recipiente più basso che andava riempito per metà d'acqua; uno superiore in cui veniva immesso il cibo; e un coperchio soprastante). Vengono dis

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Plessz, Marie, and Fabrice Étilé. "Is Cooking Still a Part of Our Eating Practices? Analysing the Decline of a Practice with Time-Use Surveys." Cultural Sociology 13, no. 1 (2018): 93–118. http://dx.doi.org/10.1177/1749975518791431.

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People now spend less time doing housework in general, and cooking in particular. So is cooking still a central feature of our daily eating practices? This article compares trends in household cooking durations in France and the USA in the period 1985–2010 using time-use surveys and practice theory. We ask how the association between cooking and eating at home has changed over time, and how it has contributed to the decline in the time spent on household cooking. Descriptive statistics show that US households spent 20 minutes less time per day cooking in 2010 than in 1985 (15 minutes less time

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Sutton, David. "Cooking in theory: Risky events in the structure of the conjuncture." Anthropological Theory 18, no. 1 (2017): 81–105. http://dx.doi.org/10.1177/1463499617724319.

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What could the practice of everyday cooking contribute to anthropological theory? I consider this question in developing my own approach to cooking, drawing from a modified version of Marshall Sahlins’ theory of historical practice. Thinking through key concepts from Sahlins, including ‘the structure of the conjuncture’ and ‘the risk of categories in practice,’ I suggest some of the ways this might be applied to the practice of cooking, and I argue that, indeed, such an approach – one that recognizes the role of recipes as well as of improvisation – fills a gap left in understandings of cookin

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Truninger, Monica. "Cooking with Bimby in a moment of recruitment: Exploring conventions and practice perspectives." Journal of Consumer Culture 11, no. 1 (2011): 37–59. http://dx.doi.org/10.1177/1469540510391221.

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Every two minutes, one Bimby is sold somewhere in the world. This multi-food processor (also known as Thermomix) has gained wide sales success in many southern European countries and promises to revolutionize the way people cook, learn about cooking, coordinate and plan food practices at home. In a period where debates about cooking skills are paradoxical; some voices concerned with deskilling, while others enhance the visibility of cooking education in the media, this domestic technology is heralded as a ‘magic’ gadget that turns dreadful cooks into notable ‘chefs’. This processor cannot be p

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Torkkeli, Kaisa, Johanna Mäkelä, and Mari Niva. "Elements of practice in the analysis of auto-ethnographical cooking videos." Journal of Consumer Culture 20, no. 4 (2018): 543–62. http://dx.doi.org/10.1177/1469540518764248.

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This article analyses cooking videos recorded at home by means of the practice-theoretical approach. It employs two conceptualisations of the elements of practice that have stood out in recent applications of practice theories in sociological consumption and food studies. The first conceptualisation comprises understandings, procedures and engagements and the second materials, competences and meanings. To study cooking as a situationally performed mundane practice, auto-ethnographical videos of cooking were filmed using the first author’s family. To analyse the practice of cooking as a composi

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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 (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 exa

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Bryant, Wendy, and Elizabeth McKay. "What's Cooking? Theory and Practice in the Kitchen." British Journal of Occupational Therapy 68, no. 2 (2005): 67–74. http://dx.doi.org/10.1177/030802260506800203.

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Occupational therapists are challenged to demonstrate how their practice is informed by evidence of effectiveness. In the absence of evidence from scientific investigation, theories are used to frame judgements about clinical situations. This paper explores how the process of adapting a kitchen can be informed by occupational theories, based on the first author's experiences as a social services occupational therapist. The kitchen is a familiar space in occupational therapy and forms a key environment for meeting nutritional and social needs in the domestic setting. The process of altering a k

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Zong, Jianfang, Jianwei Tian, Dongfeng Gao, and Xin Zhang. "Guidelines for green design of cooking appliances." E3S Web of Conferences 118 (2019): 02003. http://dx.doi.org/10.1051/e3sconf/201911802003.

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This paper explains the purpose and basic principles, requirements, process and key points, main methods, evaluation and improvement of the eco-design of cooking appliances. This paper also provides guidelines for cooking appliances manufacturing enterprises to standardize their practice, and guides them for green design of cooking appliances, which is of great significance in promoting the transformation and upgrade of cooking appliances, improving the standard for green manufacturing, and increasing the supply of green products.

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van de Vlasakker, Paulien C. H., and Esther J. Veen. "Effects of High-Tech Urban Agriculture on Cooking and Eating in Dutch Nursing Homes." Sustainability 12, no. 13 (2020): 5379. http://dx.doi.org/10.3390/su12135379.

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Questions have arisen about the sustainability of the industrialised food system. Alternatives like urban agriculture have emerged to reduce the negative social, environmental and health impacts of industrial agriculture. Such new food supply chains can change the way that people acquire and process food. This study looks at high-tech indoor gardening practices in nursing homes for elderly people, studying four nursing homes in the Dutch city of Velp. We used both qualitative and quantitative approaches to collect data, using site visits, a survey amongst employees, and semi-structured intervi

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AM, Hettiarachchi, Ranaweera KKDS, and Kuruppuarachchi D. "Food Security Management System: Model for Dripping used for Cooking Purposes." Food Processing & Nutritional Science 1, no. 2 (2020): 113–22. http://dx.doi.org/10.46619/fpns.2020.1-1010.

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In 2009, The World Summit on Food Security introduced four pillars of food security namely; availability, access, utilization, and stability. Food security could be substantially improved by increased investment and policy reforms. The ISO 22000:2005 family of international standards is one of leading food safety security management systems and it specifically addresses food safety management. The purpose of this study is to develop an extended framework of standards opposed to ISO 22000:2005 food safety standards considering one additional pillar in food security, which is food safety, with a

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Dissertations / Theses on the topic "Cooking as a practice"

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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 continuousl

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Simmons, Dean. "The practice and significance of domestic cooking : insights from families in British Columbia." Thesis, University of British Columbia, 2010. http://hdl.handle.net/2429/23468.

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Does domestic cooking still matter in an era where pre-prepared meals and convenience foods are readily available and relatively affordable for the majority of the population? Should we be concerned by alarms of culinary deskilling raised in the media? This thesis addresses these questions by investigating the practice and significance of domestic cooking and cooking skills for participant families in the province of British Columbia in Canada. The study design was qualitative. A small sample of 22 families was recruited, where at least one adult and one teen were interviewed in each family. A

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DeMerchant, Elizabeth Ann. "Consumers' knowledge, practices, and satisfaction with cooking systems' interaction." Thesis, This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-09192009-040448/.

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Meneses, Romero Mariana. "Women cooking art : hospitality and contemporary art practices." Thesis, Goldsmiths College (University of London), 2017. http://research.gold.ac.uk/20638/.

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This thesis examines the notion of hospitality in light of contemporary food-based artistic practices created from 2000 to 2015 by female artists Sonja Alhauser, Mary Ellen Carroll, Leah Gauthier, Ana Prvacki, Alicia Rfos, Jennifer Rubel I, Miriam Si mun, and Anna Dumitriu, and the experimental food artists Sam Bompas and Harry Parr. The aim is to make sense of how food practices, art, and feminism intersect, especially in light of the gendered history of the food system, including cooking, when opened onto a philosophically developed notion of hospitality. I explore the intricacies of hosting

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Henley, Shauna. "Rural Vermont: the Food Environment and Cooking Practices As An Implication for Health." ScholarWorks @ UVM, 2010. http://scholarworks.uvm.edu/graddis/106.

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The primary aim of this research was to investigate cooking practices and cooking knowledge in a rural environment, as well as learn how the kitchen environment may reflect and/or shape an individual‘s process when creating a meal. Qualitative methods were implemented allowing for the data to be triangulated. The research methods used included a semi-structured interview, participant questionnaire, and videotaping dinner time meal preparations by the primary meal preparer on two separate occasions. Emergent themes about the role of the rural food environment began to develop surrounding how re

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Wilson, Karen. "The energy consumption and environmental aspects of household cooking practices." Thesis, Cardiff University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309648.

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Crane, Lucy Gemma. "Parenting practices : the provisioning, cooking-eating and remembering of food." Thesis, University of Sheffield, 2011. http://etheses.whiterose.ac.uk/15073/.

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This thesis explores the way that parent(s) is display family through food materiality within the context of time-space and the emotional connection between people in relation to their everyday existence. It is concerned with examining the normal daily actions of families using diary-interviews supported by a participant observational approach, which examines the relationship between food activities and parent(s) practices. This research adopts a case study approach in order to offer a rewarding encounter with everyday family activities both in the United Kingdom and Hungary. Together, the two

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Fleitz, Elizabeth Jean. "The Multimodal Kitchen: Cookbooks as Women’s Rhetorical Practice." Bowling Green State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1240934967.

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Eriksson, Klockare Magdalena. "”Det står en deciliter och nu säger du 100 milliliter till mig, vad ska jag ha?” - En kvalitativ observationsstudie om hur elever arbetar med recept i ämnet Hem- och konsumentkunskap." Thesis, Umeå universitet, Institutionen för naturvetenskapernas och matematikens didaktik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-175525.

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Background Recipes have a major focus in the practical work in Home Economics. Pupils need subject knowledge to be able to turn theoretical instructions into practical action. When cooking, recipe reading takes place in parallel, which requires pupils to have prior knowledge and a well-developed subject language to understand how the recipe should be followed, interpret concepts, and use different working techniques. Objective The aim of the study was to investigate how pupils work with recipes in the practical work in the subject Home Economics. Method A qualitative observational study was ch

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Som, Castellano Rebecca L. "Cooking Up Change?: Alternative Agrifood Practices and the Labor of Food Provisioning." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1372373020.

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Books on the topic "Cooking as a practice"

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José, Wilson, ed. James Beard's theory & practice of good cooking. Weathervane Books, 1990.

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Beard, James. James Beard's theory & practice of good cooking in large print. G.K. Hall, 1986.

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The practice of everyday life. University of Minnesota Press, 1998.

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The practice of everyday life. University of California Press, 1988.

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Institution, British Standards. British standard code of practice for installation of domestic heating and cooking appliances burningsolid mineral fuels. B.S.I., 1986.

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E, Herter Berthe, ed. Bull cook and authentic historical recipes and practices. Ecco Press, 1995.

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Grosso, Lalo. Haciendo cocina: Diccionario practico de elementos y recetas. Quorum Libros Editores, 1996.

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Leistner, Colette Guidry. Cajun & Creole food practices, customs, and holidays. American Dietetic Association, 1995.

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Balagopal, Padmini. Indian & Pakistani food practices, customs, and holidays. 2nd ed. American Dietetic Association, 2000.

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Gerstl, Lorraine. Jewish cooking secrets from here & far: Traditions & memories from our mothers' kitchens. Millennium Publishing Group, 1996.

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Book chapters on the topic "Cooking as a practice"

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Ruiz, Richard. "Afterword: Cooking with Nancy." In Educational Linguistics in Practice, edited by Francis M. Hult and Kendall A. King. Multilingual Matters, 2011. http://dx.doi.org/10.21832/9781847693549-015.

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Pechurina, Anna. "Food and Cooking Practices." In Material Cultures, Migrations, and Identities. Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1007/978-1-137-32178-7_6.

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Sinha, Dona, and Manas Ranjan Ray. "Health Effects of Indoor Air Pollution Due to Cooking with Biomass Fuel." In Oxidative Stress in Applied Basic Research and Clinical Practice. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19096-9_14.

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Bertrand, Emmanuel. "Food Processing, Cooking, and Aging: A Practical Case Study." In Food Aroma Evolution. CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-13.

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Kumari, Harshika. "Review of Biomass Technologies and Practices for Cooking in India." In Lecture Notes in Civil Engineering. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6695-4_21.

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Sutton, David. "Cooking Skills, the Senses, and Memory: The Fate of Practical Knowledge*." In Food and Culture. Routledge, 2018. http://dx.doi.org/10.4324/9781315680347-7.

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de Alvarenga, José Fernando Rinaldi, Julián Lozano-Castellón, Miriam Martínez-Huélamo, Anna Vallverdú-Queralt, and Rosa María Lamuela-Raventós. "Cooking Practice and the Matrix Effect on the Health Properties of Mediterranean Diet: A Study in Tomato Sauce." In ACS Symposium Series. American Chemical Society, 2018. http://dx.doi.org/10.1021/bk-2018-1286.ch016.

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Kalivas, Tina. "Remembering Cyprus: ‘Traditional’ Cypriot Cooking and Food Preparation Practices in the Memories of Greek Cypriot Emigrants." In Dining on Turtles. Palgrave Macmillan UK, 2007. http://dx.doi.org/10.1057/9780230597303_11.

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Tull, Anita. "Cooking and cooking skills." In Food and Cooking Skills Education. 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. Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137466549_5.

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Conference papers on the topic "Cooking as a practice"

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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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Mikelj, Katica. "Kulinarika kot konkurenčna prednost za razvoj trajnostnega turizma - primer Bohinj." In Values, Competencies and Changes in Organizations. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-442-2.44.

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Considering the case of workshop Cooking art from Bohinj, the paper describes the culinary heritage of the area and its up-to-date interpretations as an opportunity for the development of sustainable experiences of the destination. During the epidemic, Bohinj has recognised the opportunity for upgrading sustainable tourism based on experiences. Cooking art from Bohinj, certified within collective trademark From Bohinj and organized by FarmWomen Society in Bohinj, has been upgraded by innovative and professional virtual cooking classes and presentations. In 2021, Slovenia is receiving the title

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Simatupang, Nanda Agustian, and Laras Ayu Wulandari. "The Association between Indoor Household Polution and Acute Respiratory Infection in Children Under Five in Selat Community Health Center, Batanghari District, Jambi, Indonesia." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.01.54.

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ABSTRACT Background: Acute respiratory tract infections constitute the major causes of mortality and morbidity of the developing world. The risk factors of acute respiratory tract infections have been identified such as passive smoking, the practice of burning mosquito coils indoors, and firewood for cooking. The purpose of this study was examine Subjects and Method: A case control study was carried out at Selat community health center, Batanghari district, Jambi, Indonesia, from May to July 2020. A sample of 132 children under five aged 12-59 months was selected by purposive sampling. The dep

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Li, Lin. "Research on the Construction of Modern Teachers' System in Practical Cooking Specialty." In 4th International Conference on Education, Management, Arts, Economics and Social Science (ICEMAESS 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/icemaess-17.2017.91.

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Fujita, Haruhiro, Katsuyuki Nakano, Koji Okuhara, and Hiroe Tsubaki. "Environmental analyses of waste cooking oil recycling and complete use practices in Bogor, Indonesia." In 2013 International Conference on Technology, Informatics, Management, Engineering & Environment (TIME-E). IEEE, 2013. http://dx.doi.org/10.1109/time-e.2013.6611958.

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Hirokawa, Takayuki, Eiji Hiraki, Toshihiko Tanaka, Masayuki Okamoto, and Mutsuo Nakaoka. "The practical evaluations of time-sharing high-frequency resonant soft-switching inverter for all metal IH cooking appliances." In IECON 2012 - 38th Annual Conference of IEEE Industrial Electronics. IEEE, 2012. http://dx.doi.org/10.1109/iecon.2012.6389369.

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Myszka, David H. "The Design for Assembly Guidelines Transform a Product Innovation From a Loser to a Winner." In ASME 1998 Design Engineering Technical Conferences. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/detc98/dfm-5715.

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Abstract Several manufacturer’s are witnessing soaring profits as a result of cost reductions derived from Design for Manufacturing and Assembly (DFMA) analyses. These successes are prompting others to turn to more refined computer models of product assemblies. However, much can be gained from a very routine analysis, using nothing more than the basic Design for Assembly (DFA) guidelines. These gains can be realized at a mere fraction of the resources needed for the computer models. This method of analysis is especially appealing to engineers whose time constraints require careful selection of

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Shah, Rushang B., and Navid Goudarzi. "High Performance Buildings: The Impact of Building Orientation on HVAC System Loads." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-71914.

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Energy demand growth and depletion of conventional energy resources in recent years have led to exploring alternative energy resources and further concentration on improving energy efficiency of segments with higher energy consumption. Building energy demand is among the main areas of concern with a 40% average of total energy consumption in the US energy market. Within building energy demand approximately, the Heating, Ventilation and Air Conditioning (HVAC) system, lighting system, has the largest energy consumption share compared to other systems such as electronics systems, water-heating-c

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Moses, Nicholas D., and Nordica A. MacCarty. "A Practical Evaluation for Cookstove Usability." In ASME 2018 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/detc2018-85728.

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While improved cookstoves have been designed and distributed for decades with the goal of addressing the human health and environmental issues caused by traditional biomass cooking methods, they often have not achieved the intended impact. One of the main reasons for this shortcoming is that engineers often focus on technical attributes of cookstove designs, such as improved fuel and combustion efficiency, but neglect usability. If a stove design does not meet a cook’s needs and preferences, the stove will likely be used only as a supplement to a traditional stove, or not used at all. To help

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Schaffhausen, Cory R., and Timothy M. Kowalewski. "Large Scale Needs-Based Open Innovation via Automated Semantic Textual Similarity Analysis." 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/detc2015-47358.

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Open innovation often enjoys large quantities of submitted content. Yet the need to effectively process such large quantities of content impede the widespread use of open innovation in practice. This article presents an exploration of needs-based open innovation using state-of-the art natural language processing (NLP) algorithms to address existing limitations of exploiting large amounts of incoming data. The Semantic Textual Similarity (STS) algorithms were specifically developed to compare sentence-length text passages and were used to rate the semantic similarity of pairs of text sentences

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Reports on the topic "Cooking as a practice"

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Ar

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

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Pelizan, Leticia, and Ahmad Rahnema. The Cooking Fuel Sector in Ghana. Servicio de Publicaciones de la Universidad de Navarra, 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. National Institute of Standards and Technology, 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), 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), 2010. http://dx.doi.org/10.2172/1004216.

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

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

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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), 2013. http://dx.doi.org/10.2172/1127507.

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

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