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Journal articles on the topic 'Cooking; French Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

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 (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 student

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Hilma, Rila. "French in Culinary World." Humaniora 2, no. 2 (2011): 1396. http://dx.doi.org/10.21512/humaniora.v2i2.3206.

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More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element

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Perineau, Lucie. "France: Dining with the Doom Generation." Gastronomica 2, no. 4 (2002): 80–82. http://dx.doi.org/10.1525/gfc.2002.2.4.80.

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French cooking is going down the drain. In fact, it's been going that way since the 1960s',when women abandoned the kitchen to take up jobs. But there's more to the problem than a mere lack of time: our whole food culture seems to be floundering. Confused by GMOs, disgusted by mad cow attacks and fatally attracted to junk food, French consumers have lost control over their shopping carts and diets, and lost interest in cooking. As a result, the social function of food is disappearing: today, dining with your friends can be a daunting experience. Oddly, this does not prevent most French from se

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jordi, nathalie. "Samuel Chamberlain's Cléémentine in the Kitchen." Gastronomica 7, no. 4 (2007): 42–52. http://dx.doi.org/10.1525/gfc.2007.7.4.42.

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Even apparently insignificant artifacts like menus or food columns function as spy-holes into an epistemology, revealing coded cultural mores, rituals and desires. This article explores the nature of the relationship between distinction and French cooking in Samuel Chamberlain's 1941––43 Gourmet magazine column, Cléémentine in the Kitchen, a fictionalized account of family life with a Burgundian cook. What tropes are drawn upon to evoke the desirability of French cooking, and what about Chamberlain lent them their discursive power? How are the discourse's recurring metaphors——nostalgia for a (

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JOMORI, Manuela Mika, Francisco de Assis Guedes de VASCONCELOS, Greyce Luci BERNARDO, Paula Lazzarin UGGIONI, and Rossana Pacheco da Costa PROENÇA. "The concept of cooking skills: A review with contributions to the scientific debate." Revista de Nutrição 31, no. 1 (2018): 119–35. http://dx.doi.org/10.1590/1678-98652018000100010.

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ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries

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Gatley, Andy. "The significance of culinary cultures to diet." British Food Journal 118, no. 1 (2016): 40–59. http://dx.doi.org/10.1108/bfj-06-2015-0228.

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Purpose – The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain. Design/methodology/approach – The initial phase of this qualitative, comparative research involved in-depth interviews with 13 French and 14 British citizens who were each asked to reflect upon foods eaten in the home, preparation methods and issues surrounding dietary practices and culinary cultures. The next phase of the research asked “experts” working within the fie

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7

Pettinger, Clare, Michelle Holdsworth, and Mariette Gerber. "Meal patterns and cooking practices in Southern France and Central England." Public Health Nutrition 9, no. 8 (2006): 1020–26. http://dx.doi.org/10.1017/phn2006945.

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AbstractObjectiveTo evaluate whether meal patterns and cooking practices in Central England and Mediterranean France conform to popular stereotypes, eating together as a household, preparation of meals, food purchasing patterns, cooking practices and eating out were investigated.DesignCross-sectional studies conducted simultaneously in April 2001 using self-administered postal questionnaires.SettingEngland (Nottingham, East Midlands) and France (Montpellier, Languedoc-Roussillon).SubjectsA stratified random sample of 1000 males and 1000 females aged 18–65 years was generated from the electoral

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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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9

Larsen, Charlotte Rørdam. "Sonic ingredients in television food programmes." SoundEffects - An Interdisciplinary Journal of Sound and Sound Experience 3, no. 1-2 (2013): 23–43. http://dx.doi.org/10.7146/se.v3i1-2.15638.

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The main focus of this article is the use, significance, and role of sound in food and food travel programmes, exemplified by cooking programmes broadcast on Danish television – public service and commercial channels. The aim is to demonstrate how sound and music in this kind of programme plays an important part mediating both the cooking and the kitchen as wellordered and well organized. The use of music represents flow, but refers also to locality, globality and identity, and is often linked to the notions of nostalgia, tradition and authenticity, and contributes to an aesthetization of food

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10

SOBRAL MARQUES SOUZA, DORIS, TAKAYUKI MIURA, CÉCILE LE MENNEC, CÉLIA REGINA MONTE BARARDI, and FRANÇOISE S. LE GUYADER. "Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières." Journal of Food Protection 78, no. 11 (2015): 2064–69. http://dx.doi.org/10.4315/0362-028x.jfp-15-191.

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To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinières (mariner's mussels). Rotavirus was then quantified by real-time quantitative PCR (RT-qPCR) and a cell culture infectivity assay. Results showed the persistence of infectious virus after 3 min of cooking. After 5 min, when no infectious virus could be detected, the RT-qPCR approach showed a 1-log decrease compared with concentrations detected after 1 min of cooking.

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Mazza, G. "Process for controlling after-cooking darkening in parfried French fries." Trends in Food Science & Technology 6, no. 10 (1995): 350–51. http://dx.doi.org/10.1016/s0924-2244(00)89178-5.

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PROTOPOPESCU, Daria. "When “To Cook Dog” Becomes “Ragoût de Chien” – Reclaiming the Language of Recipes in the French." Cultural Intertexts, no. 14 (May 6, 2025): 174–82. https://doi.org/10.35219/cultural-intertexts.2024.14.14.

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The translation of cooking recipes is always a challenge irrespective of the source and target language. However, this becomes even more challenging when the source text is set against the backdrop of the Enlightenment, Versailles, and the French Revolution. Jonathan Grimwood’s The Last Banquet proves to be an epic story of one man’s quest to know the world through its many and marvelous flavors. So, although the source language is English, the setting is French and since the book is replete with all sorts of sometimes mouthwatering, sometimes macabre dishes (“Three Snake Bouillabaisse” or “Pi

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King, Michelle T. "The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food?" Gastronomica 18, no. 1 (2018): 15–26. http://dx.doi.org/10.1525/gfc.2018.18.1.15.

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Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese cooking to a new generation of postwar housewives in Taiwan, who needed her expertise and guidance in the kitchen. Fu authored more than thirty cookbooks, many of which were bilingual Chinese-English, and hosted Taiwan television's first instructional program on Chinese cooking for almost four decades, beginning in 196

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santich, barbara. "Michel Guérard on French Cuisine." Gastronomica 12, no. 3 (2012): 78–80. http://dx.doi.org/10.1525/gfc.2012.12.3.78.

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In this interview, Michel Guérard elaborates his ideas on the education and training of chefs for a future when cuisine will be increasingly focused on health and cooks will need to know more about the relationships between food and disease prevention. At the same time, nutritionists will need to develop a better understanding of cooking. Guérard disagrees with commentators, such as Michael Steinberger, who conclude that French cuisine is in decline; in his view, this conclusion is exaggerated and the quality of products such as cheese and wine has actually improved. He expresses optimism for

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Engel, Dulcie M. "L'Écoute Du Langage The recipe for success: syntactic features of la chronique gastronomique." Journal of French Language Studies 7, no. 2 (1997): 195–207. http://dx.doi.org/10.1017/s0959269500003665.

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ABSTRACTThis paper examines some syntactic features in the discourse of food, and in particular recipes and cookery pieces published in the French press.It is argued that specific genres often display linguistic features related to the communicative function of the genre. Concentrating on the basic elements of the cooking process, that is, [irreversible process] [application of heat] [object-food] (Newman, 1975: 56), we examine the syntactic structure of NPs and VPs in French cookery writing in the press, which are characterised by complexity. Drawing parallels with the findings of Blanche-Ben

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Cleves, Rachel Hope. "Vocabula Amatoria: A Glossary of French Culinary Sex Terms." American Historical Review 125, no. 4 (2020): 1323–36. http://dx.doi.org/10.1093/ahr/rhaa450.

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Abstract John Stephen Farmer’s Vocabula Amatoria, published in 1896, is a French-English erotic dictionary that is a gold mine of popular sexual discourse. Farmer, editor of a seven-volume dictionary of English slang, based Vocabula Amatoria on three French erotic dictionaries published between 1861 and 1869 by Auguste Scheler, Alfred Delvau, and Jules Choux. The first of the three drew on literary sources, but Delvau’s and Choux’s dictionaries incorporated vernacular that they encountered in Paris’s cafés, cabarets, theaters, and brothels. Farmer’s translations also integrated English slang f

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Jadon, Anjana, and Kuldeep Singh. "Understanding Acrylamide in Adolescents: A Review of Dietary Practices and Health Risks." Contemporary Advances in Science and Technology 08, no. 01 (2025): 14–21. https://doi.org/10.70130/cast.2025.8102.

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This paper critically reviews adolescent dietary habits in India, focusing on consuming acrylamide (AA) through commonly eaten fast foods such as potato chips and French fries. As adolescents are at a crucial developmental stage, establishing healthy eating habits is essential. However, this period is often marked by increased intake of junk foods, which raises concerns about nutrition-related health issues. Acrylamide, a chemical formed during high-temperature cooking, possess significant health risks, including potential carcinogenic effects. Despite international recognition of AA as a food

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Matwick, Keri, and Kelsi Matwick. "Bloopers and backstage talk on TV cooking shows." Text & Talk 40, no. 1 (2020): 49–74. http://dx.doi.org/10.1515/text-2019-2052.

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AbstractTelevision instructional cooking shows provide a platform for discussion around the performance of self, with bloopers and backstage scenes revealing the best qualities of the celebrity chef’s personality despite the risk of face loss. Bloopers are short clips of mistakes that are typically removed from the media narrative. Often embarrassing and humorous, bloopers are moments when the celebrity chef’s performance is flawed with cooking errors or misspoken words. Drawing on Goffman’s concepts of ‘backstage’ and ‘frontstage,’ this paper analyzes bloopers on five American instructional c

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Samsul, Samsul, Yuli Mahmudah Sentana, and Muh Yazid A.R.G. "PENGENALAN ISTILAH KULINER PRANCIS PADA SISWA SMK N 3 KENDARI PROGRAM TATA BOGA." Seshiski: Southeast Journal of Language and Literary Studies 2, no. 1 (2022): 80–97. http://dx.doi.org/10.53922/seshiski.v2i1.5.

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As the world center of culinary, it is not only French food that is global but also its cutting and dicing techniques and French cooking terms.These French culinary terms that have became worldwide in tourims make culinary industry have no choice but to embrace it. As a tourism school, SMKN 3 Kendari must participate on studying it so that its graduates will have the skill that the world need. However, the absence of a French teacher is a problem for SMKN 3 Kendari. Thus, a training was carried out as a learning effort for students, especially for culinary student. This training is not only ai

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Petrovich Sedykh, Arkadiy, Stanislav Sergeevich Lukin, Elena Savova Georgieva, Iuliia Valerievna Puiu, and Sergey Borisovich Nikonov. "COMMUNICATIVE DISCOURSE OF TERMINOLOGY USED IN GASTRONOMICAL MEDIA CULTURE." Humanities & Social Sciences Reviews 7, no. 6 (2019): 773–79. http://dx.doi.org/10.18510/hssr.2019.76117.

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Purpose of the Study: This article aims to analyze and describe the food discourse and terms of the French language, as well as to determine correlations with the French national and cultural worldview. The study also considers the current state of "gastronomical discourse" based on the French food semiotic and communicative model. Methodology: The authors of the article used the method of linguistic and semiotic modeling and heuristic interpretation developed by A.P. Sedykh. The authors also utilized tools of corpus linguistics and computer lexicography (National Corpus of the Russian l

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Westbrook, John. "Learning to Eat French." Romanic Review 112, no. 2 (2021): 336–58. http://dx.doi.org/10.1215/00358118-9091165.

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Abstract Ferguson’s Accounting for Taste reveals a gap in our understanding: How did French culinary discourse move beyond the bourgeois sphere in which it emerged in the nineteenth century? Picking up on her comparison of the Proustian synthesis of regional and national culinary culture in the Recherche to the project of national identity creation in the Third Republic’s best-selling textbook, Le Tour de la France par deux enfants, this essay argues that the culinary model Ferguson describes was in fact widely disseminated through mass primary education under the Third Republic. Examining an

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YOUNG, IAN, FATIH SEKERCIOGLU, and RICHARD MELDRUM. "Determinants of Food Thermometer Use and Poultry Washing among Canadian Consumers." Journal of Food Protection 83, no. 11 (2020): 1900–1908. http://dx.doi.org/10.4315/jfp-20-148.

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ABSTRACT Previous surveys have found that few Canadians report using a food thermometer to check cooking doneness, and many report rinsing or washing poultry prior to cooking. A cross-sectional survey study was conducted to investigate the sociodemographic and psychosocial determinants of the reported use of these behaviors among Canadians. A questionnaire was developed, guided by the Theoretical Domains Framework, and pretested through 10 cognitive interviews. The questionnaire was administered in English and French on 18 November 2019, to an online panel of 524 Canadian consumers. Logistic a

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Cohen, I. Glenn. "Complexifying Commodification, Consumption, ART, and Abortion." Journal of Law, Medicine & Ethics 43, no. 2 (2015): 307–11. http://dx.doi.org/10.1111/jlme.12246.

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Like all her work, Jody Madeira’s “Conceiving of Products and the Products of Conception: Reflections on Commodification, Consumption, ART, and Abortion,” is a rich, nuanced discussion that mixes various conceptual vocabularies (Marxist, semiotics, legal) into a complex dish. If her work is like the best of French cooking, my comment, I fear, will be more like fast food. In the short space I have, I want to pick off a few items of common interest and discussion and reconfigure them.

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Ouellette, Laurie. "Julia Child in Three Acts." Film Quarterly 76, no. 1 (2022): 65–69. http://dx.doi.org/10.1525/fq.2022.76.1.65.

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In her inaugural FQ column, Laurie Ouelette examines the recent resurgence of interest in Julia Child, as reflected in the documentary Julia: The Delicious Life of America’s First Food Icon (2021, CNN Films), the prestige dramatic series Julia (2022, HBO Max), and the amateur cooking competition The Julia Child Challenge (2022, Food Network and discovery+). All three productions revisit Child’s public television show The French Chef and its role in the evolution of television and American food culture; together, they provide a treasure trove of archival footage, backstories, and fictionalized

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Костусяк, Наталія, та Ірина Поляк. "Висловлення нечленованого різновиду в прозових творах длядітей: темпорально-модальна парадигма та стилістичні ознаки". Волинь філологічна: текст і контекст, № 36 (14 лютого 2024): 50–64. http://dx.doi.org/10.29038/2304-9383.2023-36.kos.

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The article elucidates the features of the Kosach family’s gastronomic culture, using the letters and memories as the case study material. The food preferences of the family were formed in the traditions of national cuisine, however, the processes of food preparation and its processing had distinct regional features. Family practices of harvesting and processing fruits and berries (jam, jelly), vegetables (pickling), preparation of festive and ritual dishes (kutia), and cooking (cherry dumplings, cookies, pies) are defined as the tastes of home. The information about festive culinary tradition

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Данилюк-Терещук, Тетяна. "Смаки дому й чужини: гастрономічнакультура родини Косачів". Волинь філологічна: текст і контекст, № 36 (14 лютого 2024): 65–78. http://dx.doi.org/10.29038/2304-9383.2023-36.dan.

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The article elucidates the features of the Kosach family’s gastronomic culture, using the letters and memories as the case study material. The food preferences of the family were formed in the traditions of national cuisine, however, the processes of food preparation and its processing had distinct regional features. Family practices of harvesting and processing fruits and berries (jam, jelly), vegetables (pickling), preparation of festive and ritual dishes (kutia), and cooking (cherry dumplings, cookies, pies) are defined as the tastes of home. The information about festive culinary tradition

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Laurioux, Bruno. "Between Food and Drugs." Revista Ingesta 1, no. 2 (2019): 73. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p73.

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   From 1st to 17th centuries, spices have been a commodity as well as a necessity for the Western Europe. These “aromatic items of commerce with a high unit cost... imported from distant lands”, as they are defined by Paul Freedman, included many dry products that were mainly culinary ingredients, but also perfumes of high quality which could be used in cooking. Most of spices were supposed to have medical properties too: they were drugs, in the wide meaning that the Ancient Medicine gave to this term. The medical impacts of spices partly explain how, in 14th and 15th centur

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Alexander, Kelly. "Still Life, With Lobster." Gastronomica 18, no. 4 (2018): 94–102. http://dx.doi.org/10.1525/gfc.2018.18.4.94.

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On March 1, 2018, the Swiss government enacted a ban against boiling live lobsters to death. This article explores the significance of that ban: Is it a political statement, a symbolic gesture, or both? In asking those questions, the author seeks to understand what kind of food politics are at play when a country bans a cooking technique. Drawing upon such seemingly disparate works as David Foster Wallace's landmark essay “Consider the Lobster,” the author's own ethnographic fieldwork in an haute cuisine restaurant in Europe, and the teachings of the French existentialist philosopher Emmanuel

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Lee, Hyejin. "Eloquent Artifice and Natural Simplicity: Moral Aesthetics of Painting and Eating in Chardin’s Late Food Still Lifes." Zeitschrift für Kunstgeschichte 84, no. 1 (2021): 34–57. http://dx.doi.org/10.1515/zkg-2021-1002.

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Abstract Jean-Siméon Chardin’s food still lifes from the 1750s and 1760s diverge from his earlier kitchen displays by exhibiting mainly ready-to-eat fruit, baked goods, and beverages, without any suggestion of additional cooking. The emergence of this subgenre in the artist’s oeuvre corresponded to the rise of a new ethos of eating in mid-1700s France, which championed simply prepared food as the alimentary corrective to the corrupting influence of over-refined modern cookery. This moral discourse on Chardin’s subject matter ran parallel to the critical acclaim for the distinct visuality of hi

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P., Dhar, Chaudhury A., Mallik B., and Ghosh S. "Polyphenol content and in vitro radical scavenging activity of some Indian vegetable extracts." Journal of Indian Chemical Society Vol. 88, Feb 2011 (2011): 199–204. https://doi.org/10.5281/zenodo.5771396.

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Department of Home Science, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Kolkata-700 027, India Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, India <em>E-mail </em>: santinathghosh@yahoo.com.hk <em>Manuscript received 12 May 2009, accepted 14 June 2010</em> The investigation was undertaken with an objective of analyzing the antioxidant capacity of some vegetables which are taken by the Indians. The polypbenol content of ethanolic extracts was high in

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PURCARO, GIORGIA, JOSÉ A. NAVAS, FRANCESC GUARDIOLA, LANFRANCO S. CONTE, and SABRINA MORET. "Polycyclic Aromatic Hydrocarbons in Frying Oils and Snacks." Journal of Food Protection 69, no. 1 (2006): 199–204. http://dx.doi.org/10.4315/0362-028x-69.1.199.

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The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrof

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Marinashvili, M. D., L. R. Kokkina, and D. S. Polshchyna. "FRENCH-LANGUAGE GASTRONOMIC DISCOURSE: LINGUOPRAGMATIC ASPECT." Writings in Romance-Germanic Philology, no. 1(48) (July 5, 2022): 73–85. http://dx.doi.org/10.18524/2307-4604.2022.1(48).259814.

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This paper presents an integrated investigation of verbal and nonverbal components of the restaurant menu as gastronomic discourse special speech genre in terms of their pragmatic function. The study is based on texts of Paris restaurants online menus. The structure that contributes to the implementation of the menu informative function is analyzed. The design of the menu, notably, font, color, background, images of ready dishes significantly enhances its influential power. Morphological and syntactic features of the menu are related primarily to its main – informative – function and mainly no

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Ribeiro, Mariana, Laurène Douis, José Armando Luísa da Silva, Isabel Castanheira, Axelle Leufroy, and Petru Jitaru. "The Impact of Various Types of Cooking on the Fate of Hg and Se in Predatory Fish Species." Foods 13, no. 3 (2024): 374. http://dx.doi.org/10.3390/foods13030374.

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This study addresses the effect of various cooking approaches on total Hg (HgT) and total Se (SeT) contents in three predatory fish species. For this purpose, samples of swordfish, dogfish, and tuna from regular French (fish) markets were cooked by boiling, steaming, grilling, and frying, respectively. The levels of HgT and SeT in raw and cooked samples were determined by inductively coupled plasma-mass spectrometry. The data showed a significant increase in HgT and SeT levels between raw and cooked samples (33% of the samples for SeT and 67% for HgT) due to the water loss during the cooking.

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Rizda Endean Ngoluanta Batubara. "PENGEMBANGAN BUKU AJAR BAHASA PRANCIS TINGKAT A1 BIDANG RESTORAN DAN DAPUR DI POLTEKPAR LOMBOK." Media Bina Ilmiah 18, no. 8 (2024): 1999–2012. http://dx.doi.org/10.33758/mbi.v18i8.738.

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Language is a verbal communication tool used by humans to convey ideas and desires. There are four language skills, they are (1) listening, (2) speaking, (3) reading, and (4) writing. French terminology is widely used in tourism and hospitality, especially in the areas of restaurants and kitchens. Examples: à la carte (single menu), gueridon service (chef serving guests cooking in front of guests using a pushcart), banquet, croissant (typical French bread shaped like a crescent moon), baguette (typical French bread shaped like a stick), chef (head cook), and so on. Until this date, France is t

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Fuentes Choya, Paula, Patricia Combarros-Fuertes, Daniel Abarquero Camino, et al. "Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues." Foods 12, no. 4 (2023): 902. http://dx.doi.org/10.3390/foods12040902.

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Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as

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Schinto, Jeanne. "Remembering Dione Lucas." Gastronomica 11, no. 4 (2011): 34–45. http://dx.doi.org/10.1525/gfc.2012.11.4.34.

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A remembrance and reconsideration of Dione Lucas (1909–1971), one of America's first television-cooking-show hosts. Credited with being the first to introduce the techniques and traditions of French cuisine to the American home kitchen in the late 1940s, Lucas was superseded by Julia Child and today has been largely forgotten. Worse, food-world insiders who do remember her don't often have kind things to say. Working with her papers, donated to the Schlesinger Library at the Radcliffe Institute for Advanced Study at Harvard University, and in extensive interviews with her elder son, Mark Lucas

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Pugra, I. Wayan. "UNDISAN TOURISM VILLAGE IN BANGLI EAST OF BALI, IS A GREEN TOURISM WHERE THE TOURISTS CAN COOK A BALINESE CULINAIR TO MAINTAIN SUSTAINABLE TOURISM." Journal of Business on Hospitality and Tourism 2, no. 1 (2017): 280. http://dx.doi.org/10.22334/jbhost.v2i1.64.

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Nowadays the Balinese culinair is getting famous in all over Bali which are consumed by Balinese TouristsBalinese food is available in local restaurant and international restaurant too in Bali.Miss Rebecca Gilling who found the Denpasar Moon song, about four years ago was loving Jukut Ares (vegetable, is made from young banana tree).Balinese food are available in big event such as in seminar, in wedding ceremony, birthday party and in international event.Nowadays many tourists want to taste a different food to prevent boaring but want to experiencing a unique taste of Balinese cuisines.Mr. Pat

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Hahn, Leah, Melissa Swierenga, Phil Millage, Adam Miller, and Tim Streets. "K Bistro: a restaurant chooses the future." Journal of Management History 20, no. 4 (2014): 368–86. http://dx.doi.org/10.1108/jmh-01-2013-0010.

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Purpose – This paper aims to study K Bistro and its future in Marion, Indiana. K Bistro is a new restaurant that opened in the spring of 2012. The owner, Chef David Kay, has extensive culinary experience. Originally from Marion, Indiana, he has served as head chef for Marriott and Hilton hotels across the country. Design/methodology/approach – Chef Kay recognized that there was a need for an upscale eatery in his hometown, and his passion for combining French cooking techniques with traditional Midwest cuisine has allowed him to introduce a new style of food to the area. Findings – While Mario

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Mcneal, Timothy P., and Henry C. Hollifield. "Determination of Volatile Chemicals Released from Microwave-Heat-Susceptor Food Packaging." Journal of AOAC INTERNATIONAL 76, no. 6 (1993): 1268–75. http://dx.doi.org/10.1093/jaoac/76.6.1268.

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Abstract Microwave heat susceptors that convert electromagnetic energy to heat attain high temperatures that make it possible to cook some foods to golden crispness in a microwave oven. Susceptors are typically packaged with foods intended for microwave use, e.g., waffles, pizzas, and french fries. The high temperatures &gt;302°F used to cook some foods release trace levels of volatile chemicals from metalized polyester film, adhesive, and paper packaging materials; these volatile chemicals may be absorbed by the food. We simulated microwave susceptor cooking conditions and developed proto

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Devriendt-Renault, Yoann, Félix Massat, Thierry Guérin, and Julien Parinet. "Impact of classical home cooking processes on chlordecone and chlordecol concentrations in animal products originated from French West Indies." Food Control 152 (October 2023): 109871. http://dx.doi.org/10.1016/j.foodcont.2023.109871.

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myhrvold, nathan. "The Art in Gastronomy: A Modernist Perspective." Gastronomica 11, no. 1 (2011): 13–23. http://dx.doi.org/10.1525/gfc.2011.11.1.13.

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In the twentieth century, Modernism swept through virtually every form of art and design—except cuisine. In painting, dance, architecture, literature, and nearly every other form of intellectual creative expression, the continual rejection of the old in favor of new, avant-garde styles became, as Renato Poggioli observed, “the typical chronic condition.” But it was not until the 1970s that Nouvelle Cuisine began to transform classical French cooking, and Nouvelle was a rather limited revolution, narrow in its focus on techniques and ingredients, and limited as well in its impact on Spanish and

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Erdem, Nuran, and Mustafa Karakaya. "Gıdalarda Sous Vide Uygulama Teknolojisi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 9 (2021): 1618–30. http://dx.doi.org/10.24925/turjaf.v9i9.1618-1630.3285.

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Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package in a water bath at fully controllable temperatures (≤100°C). Sous vide is also an enclosure method. The product is consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With Sous vide technology, it is provided to prepare the product at the desired temperature and at the desired time without damaging the textures and quality features, without excessive drying of the outer surface. Meat, fish, chicken and vegetables can be cook

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Young, Paul. "THE COOKING ANIMAL: ECONOMIC MAN AT THE GREAT EXHIBITION." Victorian Literature and Culture 36, no. 2 (2008): 569–86. http://dx.doi.org/10.1017/s1060150308080340.

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When called upon to hosta banquet celebrating the forthcoming Great Exhibition of 1851, the world's first display of international industry, the Mayor of York turned to the period's most renowned chef for the catering. The Frenchman Alexis Soyer, who had recently resigned from his position at the Reform Club in Pall Mall, had made a name for himself in Britain through a combination of extravagant culinary endeavours and popular household cookery books. The banquet at York was an important occasion; joining Prince Albert, Queen Victoria's Consort, was a long list of national luminaries from Vic

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Mtapuri, Oliver, Andrea Giampiccoli, Dang Thi Phuong-Anh, Anna Dłużewska, Erasmus Mzobanzi Mnguni, and Pham Hong Long. "Street Food Tourism. Current Trends and Envisaged Trajectories." Annales Universitatis Mariae Curie-Sklodowska, sectio B – Geographia, Geologia, Mineralogia et Petrographia 79 (April 19, 2024): 33–47. http://dx.doi.org/10.17951/b.2024.79.0.33-47.

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The aim of this article is to unpack the current trends and trajectories of street food in the tourism sector. It postulates two key trajectories of luxury/gourmet street food tourism versus the traditional form of street food tourism. It is a conceptual paper based largely on previous research and documents found in extant literature. As such, document analysis was used to understand practices and experience of street food tourism that enabled the drawing of new trajectories and conclusions. It posits that street food will become more differentiated by food type given the vast potential to im

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Roden, Claudia. "The transcultural Ottoman table." Memory Studies 12, no. 5 (2019): 576–78. http://dx.doi.org/10.1177/1750698019870708.

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Claudia Roden writes about the Egypt she grew up in – a mixed cosmopolitan world with long-established communities of Armenians, Greeks, Italians, Syrians and Lebanese, as well as French and British expatriates. Roden was born in Cairo in the Jewish community that was itself a mosaic of people who had come from all over the Ottoman Empire. Roden recounts her experiences of collecting recipes from communities who were leaving Egypt after the Suez crisis in 1956 and her nostalgia and determination to preserve a culture that disappeared, and which had few written recipes. This led her to research

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Lovrics, Olivia, Hugues Plourde, Mary Hendrickson, and Beccah Frasier. "An interactive after-school nutrition and culinary education program for primary school students: The evaluation and efficacy of changing food-related knowledge, attitudes and behaviour." McMaster University Medical Journal 16, no. 1 (2019): 6–18. http://dx.doi.org/10.15173/mumj.v16i1.2018.

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Objective: To evaluate the efficacy of a 10-week afterschool nutrition and culinary education program in changing the culinary and nutritional behaviour, attitudes and knowledge of its 9-11-year-old participants, as assessed by parents and children.  Methods: Retrospective matched-pairs analysis of secondary pre-post survey data collected by Boîte à Lunch (BàL). Children (n=165-197; grades 4 and 5) and parents (n=53-57) who signed-up for the BàL workshops. The program was comprised of ten-week (2 hours/week) bilingual (French and English) themed sessions led by trained educators with foc

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Royo-Bordonada, M. A., L. Gorgojo, M. de Oya, et al. "Food sources of nutrients in the diet of Spanish children: the Four Provinces Study." British Journal of Nutrition 89, no. 1 (2003): 105–14. http://dx.doi.org/10.1079/bjn2002754.

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The aim of the present study was to assess the principal food sources of energy and nutrients among Spanish children. We used a cross-sectional study design, based on results obtained from a food-frequency questionnaire. The sample included 1112 children, aged 6–7 years, from Cadiz, Madrid, Orense and Murcia, Spain. Children were selected through random cluster-sampling in schools. We analysed the percentage contributed by each food item to total energy and nutrient intake. The most important food sources were: white bread in the case of carbohydrate (13·4 %); olive oil in the case of total li

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., B. M. Dzomeku, E. Adu-Kwarteng ., and S. K. Darkey . "Comparative Study on the Nutritional Composition of Two FHIA Tetraploids FHIA-21 (Tetraploid French Plantain) and FHIA-03 (Tetraploid Cooking Banana) in Ghana." American Journal of Food Technology 2, no. 5 (2007): 452–56. http://dx.doi.org/10.3923/ajft.2007.452.456.

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Greer, Tim. "Recruitment During Table-Cooked Meals: Foregrounding and Backgrounding Offers and Acts of Assistance Within Multi-Party Talk." East Asian Pragmatics 10, no. 2 (2025): 162–85. https://doi.org/10.3138/eap-2025-0002.

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At Japanese yakiniku-style restaurants, customers grill meat at the table and then often offer it to each other. Such offers are a form of recruitment—the outcome of various interactional methods for eliciting or soliciting involvement. Drawing on multimodal conversation analysis, this study focuses on sequences of lingua franca English talk between three Japanese people and their French guest in one such restaurant setting. The analysis explores dual involvements in which food-related offers are interactionally backgrounded in deference to primary talk about other topics. The cooking party ti

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Bellissimo, Nick, Robena Amalraj, Jennifer J. Lee, et al. "Effect of White Potatoes on Subjective Appetite, Food Intake, and Glycemic Response in Healthy Older Adults." Nutrients 12, no. 9 (2020): 2606. http://dx.doi.org/10.3390/nu12092606.

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The objective of this study was to determine the effect of white potato cooking methods on subjective appetite, short-term food intake (FI), and glycemic response in healthy older adults. Using a within-subject, repeated-measures design, 20 participants (age: 70.4 ± 0.6 y) completed, in random order, five treatment conditions: three potato treatments (baked potatoes, mashed potatoes, and French fries), an isocaloric control treatment (white bread), or a fasting condition (meal skipping). Subjective appetite and glycemic response were measured for 120 min using visual analogue scales and capill

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