Relevant bibliographies by topics / Cooking as inquiry

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

Academic literature on the topic 'Cooking as inquiry'

Author: Grafiati
Published: 10 December 2022
Last updated: 31 July 2025

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Journal articles on the topic "Cooking as inquiry"

1

Heldke, Lisa M. "A Response to Donald Koch's “Recipes, Cooking and Conflict”." Hypatia 5, no. 1 (1990): 165–70. http://dx.doi.org/10.1111/j.1527-2001.1990.tb00403.x.

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This paper addresses Koch's concern about whether a coresponsible theorist can engage in inquiry with a theorist who is “beyond the pale.” On what grounds, he ash, can a coresponsible inquirer argue against one who uses a racist, sexist, or classist model for inquiry? 1 argue that, in such situations, the coresponsible inquirer brings to inquiry both a theoretical framework, or “attitude,” and a set of practical concerns which manifest that attitude.
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Matwick, Kelsi, and Keri Matwick. "Inquiry in television cooking shows." Discourse & Communication 9, no. 3 (2015): 313–30. http://dx.doi.org/10.1177/1750481315576629.

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Heldke, Lisa. "Recipes for Theory Making." Hypatia 3, no. 2 (1988): 15–29. http://dx.doi.org/10.1111/j.1527-2001.1988.tb00066.x.

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This is a paper about philosophical inquiry and cooking. In it, I suggest that thinking about cooking can illuminate our understanding of other forms of inquiry. Specifically, I think it provides us with one way to circumvent the dilemma of absolutism and relativism.The paper is divided into two sections. In the first, I sketch the background against which my project is situated. In the second, I develop an account of cooking as inquiry, by exploring five aspects of recipe creation and use.
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Dimitrova, Tsonka. "WILD EDIBLE MUSHROOM USAGE BY THE URBAN AND RURAL POPULATION IN DIFFERENT REGIONS OF THE WORLD, COMPARED TO THE REGION OF VARNA-BULGARIA." Journal of IMAB - Annual Proceeding (Scientific Papers) 29, no. 2 (2023): 4951–57. http://dx.doi.org/10.5272/jimab.2023292.4951.

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Purpose: Wild edible mushrooms are used worldwide and in Bulgaria as well. This inquiry investigation aimed at evaluating some mushroom usage practices by inhabitants in towns and villages in the Region of Varna, Bulgaria. Material/Methods: We carried out a study of 200 adult individuals, 100 males and 100 females, on the territory of the Region of Varna using anonymous inquiry with a set of 12 concrete items about wild edible mushroom usage. Statistical data processing was performed using descriptive and correlation analysis. Results: There was a domination of the negative attitude towards th
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Motturi, Heli, Sari Slawuta, Sirpa Salkunen, and Petra Rajala. "Plant pigments as pH indicators in cooking." Lumat: International Journal of Math, Science and Technology Education 1, no. 2 (2013): 209–18. http://dx.doi.org/10.31129/lumat.v1i2.1116.

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Controlling acidity comes up often during cooking. Food’s acidity can be discussed in connection to using vinegar, marinade or baking soda in cooking. One seldom considers that acidity affects the food’s colour and thus its appeal. Colour is especially significant for ready-made foods. Berry jam or juice that is too pale or too dark does not look fresh or appealing. Many of the foods that lose their colour easily contain nature’s own pH indicators, anthocyanins.
 The workshop detailed in this article explores discolouration of anthocyanins with the help of different methods. Anthocyanins
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6

Nielsen, Kai. "Politicized Universities." Journal of Educational Thought / Revue de la Pensée Educative 8, no. 2 (2018): 67–72. http://dx.doi.org/10.55016/ojs/jet.v8i2.43621.

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It is not necessary to assume what may be 'the myth of political neutrality' to defend the value of free inquiry or the need for objective research, that is, research as free as possible from propagandistic demands. Such inquiry and research are quite compatible with a self-consciously politicized university as long as this politicized university is also a university which is committed to the ideals of a critical university in which there is an attempt to discover the truth (or at least truth) about politics and society. What needs to be feared is not a political university but a political uni
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Tran, Hang Thi Thuy. "An Autobiographical Narrative Inquiry Into the Experiences of a Vietnamese Mother: Living Alongside Children in Transition to Canada." in education 25, no. 1 (2019): 3–18. http://dx.doi.org/10.37119/ojs2019.v25i1.410.

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Since my family came to Canada, family story nights have become our daily practice. Within such moments, I explore how I, as a mother, have been sustaining the Vietnamese language and traditions in my family and how, when transitioning to a new land, this has become the core of our familiar curriculum making (Huber, Murphy, & Clandinin, 2011). As I share Vietnamese stories with my children, they reply to me in English. Also, they only have a distant understanding of Vietnamese culture and the intergenerational traditions of our great family back home. Acknowledging these transitional proce
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Gunawan, Wawan, Yunus Karyanto, Yoso Wiyarno, Atiqoh Atiqoh, Suharti Suharti, and Harwanto Harwanto. "The influence of the guided inquiry method and critical thinking on the learning outcomes of culinary arts in class X high school students." Jurnal Inovasi dan Teknologi Pembelajaran 11, no. 1 (2024): 1. http://dx.doi.org/10.17977/um031v11i12024p001.

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Abstrak: Pembelajaran yang memberikan pengalaman dan partisipasi siswa adalah pembelajaran inkuiri karena pembelajaran inkuiri menuntut siswa untuk melakukan aktivitas, mengamati, menganalisis, dan menarik kesimpulan dari aktivitas yang diamati. Artinya metode inkuiri dapat mengembangkan kemampuan berpikir siswa sehingga menuntut siswa untuk mengambil inisiatif dalam memecahkan masalah. Tujuan dari penelitian ini adalah untuk mengetahui ada pengaruh hasil belajar tata boga antara yang menggunakan metode guided inquiry dan metode ekspositori, pada siswa yang mempunyai kemampuan berpikir kritis
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Vandermaas-Peeler, Maureen, Lauren Westerberg, Hailey Fleishman, Kaitlin Sands, and Melissa Mischka. "Parental guidance of young children’s mathematics and scientific inquiry in games, cooking, and nature activities." International Journal of Early Years Education 26, no. 4 (2018): 369–86. http://dx.doi.org/10.1080/09669760.2018.1481734.

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Santhoshkumar, K., and C. Sekar. "An Economic Inquiry into the Consumer’s Usage of Coconut Oil in Tamil Nadu." Asian Review of Social Sciences 1, no. 1 (2012): 47–53. http://dx.doi.org/10.51983/arss-2012.1.1.1178.

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A study was carried out to analyze the consumers’ preference of coconut oil in Tamil Nadu state, India. Data were collected from consumers across the three major coconut producing zones of Tamil Nadu. Thirty respondents were interviewed for the survey. Among the consumers of coconut oil, a little over 33% belonged to the age group of 31-40 years and majority of them (60%) were females. TV advertisement was the major source of information about coconut products. More than 80% of the consumers were using coconut oil as hair oil. About 31% used unbranded oil for edible purposes Adequate availabil
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Dissertations / Theses on the topic "Cooking as inquiry"

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Norris, Jessica R. "FOOD LANDSCAPES: A CASE STUDY OF A COOKING AND ART- FOCUSED PROGRAM FOR TEENS LIVING IN A FOOD DESERT." VCU Scholars Compass, 2014. http://scholarscompass.vcu.edu/etd/3575.

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This study constructs themes and propositions about the experiences of youth participants in the fall 2013 Food Landscapes program at the Neighborhood Resource Center in Richmond, Virginia. During the program, youth participated in cooking-based volunteerism with adults with disabilities and created short videos about their experiences. In this study, I analyzed pre- and post-program participant interviews, twice-weekly program observations, and facilitator reflections to understand how Food Landscapes affected youths’ conception of community engagement and communication strategies. This case
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Silveira, Juzelia de Moraes. "Ao sabor das narrativas: sujeitos, cotidiano e práticas de cozinha." Universidade Federal de Goiás, 2015. http://repositorio.bc.ufg.br/tede/handle/tede/4662.

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Submitted by Cláudia Bueno (claudiamoura18@gmail.com) on 2015-10-19T18:05:28Z No. of bitstreams: 2 Tese - Juzelia de Moraes Silveira - 2014.pdf: 6517524 bytes, checksum: fee05ac92997f6334cecb162dbfb44df (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-10-20T10:55:22Z (GMT) No. of bitstreams: 2 Tese - Juzelia de Moraes Silveira - 2014.pdf: 6517524 bytes, checksum: fee05ac92997f6334cecb162dbfb44df (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>M
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Books on the topic "Cooking as inquiry"

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Simoons, Frederick J. Food in China: A cultural and historical inquiry. CRC Press, 1991.

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Simoons, Frederick J. Food in China: A Cultural & Historical Inquiry. Telford Press, the, 1989.

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Simoons, Frederick J. Food in China: A Cultural and Historical Inquiry. Taylor & Francis Group, 2014.

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Simoons, Frederick J. Food in China: A Cultural and Historical Inquiry. Taylor & Francis Group, 2014.

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Smith, Morgan. Bricriu's Feast: An Inquiry into the Diet and Cooking Techniques of the Early Medieval Irish. Independently Published, 2019.

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Simoons, Frederick J. Food in China: A Cultural and Historical Inquiry (Telford Press). CRC, 1990.

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7

Gastrology, or life of pleasure or study of the belly or inquiry into dinner. Quale Press, 2009.

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8

Pilcher, Jeffrey M. Cultural Histories of Food. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0003.

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Because of its essential role in human life, food has been a part of historical narratives since antiquity. As the proper subject of professional inquiry, however, food gained recognition only in the 1990s with the advent of the so-called new cultural history. Whereas the disciplinary hegemony of culture has begun to fragment and decline, the field of food history continues to grow significantly. Therefore, it is only fitting to reflect on the historical study of food as a cultural expression, to differentiate it from cultural approaches to the history of food politics, nutrition, and the like
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Book chapters on the topic "Cooking as inquiry"

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Yunus, Hashimah Mohd, and Nooraida Yakob. "Solar Cooking Activity for Preschoolers in Developing Inquiry Skills." In Proceedings of the International Conference on Science, Technology and Social Sciences (ICSTSS) 2012. Springer Singapore, 2014. http://dx.doi.org/10.1007/978-981-287-077-3_35.

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Patricia Huertas Moreno, Angélica, Elena Amparo del Rocío Gómez Moreno, Gonzálo Téllez Iregui, and Andrea Patricia Varón García. "Identification and Analysis of Safety Hazards and CCPs in a Chicken Meat Production Chain." In Poultry Farming - New Perspectives and Applications [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109721.

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The identification of hazards in a food chain makes it possible to contemplate all the possibilities of contamination risk, in order to generate control and corrective measures in the processes involved. The above, in order to guarantee the safety of the food available to consumers. The objective of this work was to identify hazards (physical, chemical and biological) and CCPs in a poultry chain and to define the corrective and risk control measures applicable to the processes. The study was carried out through visits to the plants and sites that make up a chicken meat production chain, where
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Bhardwaj, Akashdeep, Pradeep Singh, and Ajay Prasad. "Windows Forensics and Registry Analysis." In Practical Digital Forensics: A Guide for Windows and Linux Users. BENTHAM SCIENCE PUBLISHERS, 2024. https://doi.org/10.2174/9789815305579124010007.

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The evidence we seek in today's digital environment frequently resides in computer systems. The basic knowledge and abilities needed to carry out an extensive Windows forensics investigation are provided to readers in this chapter. We start by building a solid foundation of the fundamentals of Windows forensics. Methods for gathering volatile data, which is kept in memory, as well as non-volatile data, such as files and system records, are investigated. We then explore the skill of interpreting this abundance of data. The chapter will teach readers how to mine a variety of Windows data sources
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Conference papers on the topic "Cooking as inquiry"

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Li, Franklin Mingzhe, Michael Xieyang Liu, Shaun K. Kane, and Patrick Carrington. "A Contextual Inquiry of People with Vision Impairments in Cooking." In CHI '24: CHI Conference on Human Factors in Computing Systems. ACM, 2024. http://dx.doi.org/10.1145/3613904.3642233.

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Paez-Quinde, Cristina, Hector E. Hurtado-Puga, Patricio Miranda-Ramos, and Carla S. Castro-Altamirano. "Children’s learning based on the colors in the fruit’s inquiry in the techno-emotional cooking: Case study of emotions delimitation." In 2022 IEEE Global Engineering Education Conference (EDUCON). IEEE, 2022. http://dx.doi.org/10.1109/educon52537.2022.9766622.

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You might also be interested in the extended bibliographies on the topic 'Cooking as inquiry' for particular source types:
Journal articles
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