Relevant bibliographies by topics / Cooking shows

Contents

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

Academic literature on the topic 'Cooking shows'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 April 2022

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Journal articles on the topic "Cooking shows"

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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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Borda, Daniela, Miles R. Thomas, Solveig Langsrud, et al. "Food safety practices in European TV cooking shows." British Food Journal 116, no. 10 (2014): 1652–66. http://dx.doi.org/10.1108/bfj-12-2013-0367.

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Purpose – The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach – Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers
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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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Leer, Jonatan. "what’s cooking, man? masculinity in European cooking shows after The Naked Chef." Feminist Review 114, no. 1 (2016): 72–90. http://dx.doi.org/10.1057/s41305-016-0012-0.

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Matwick, Keri, and Kelsi Matwick. "Self-deprecatory humor on TV cooking shows." Language & Communication 56 (September 2017): 33–41. http://dx.doi.org/10.1016/j.langcom.2017.04.005.

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Matwick, Keri, and Kelsi Matwick. "Humor and Performing Gender on TV Cooking Shows." HUMOR 32, no. 1 (2019): 125–46. http://dx.doi.org/10.1515/humor-2017-0093.

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Abstract A central aspect of humor is its social function in relating to others and in performing gender. Drawing on insights from interactional sociolinguistics and gender studies, this article explores the relationship between humor and gender in the context of one US instructional tv cooking show The Pioneer Woman. The gender element, while essential to performed humor, is often neglected in research on humor, language, and the media; therefore, this paper looks into how humor is signaled in the cooking show individually and jointly. Humorous joking of the female host Ree Drummond is discus
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Matwick, Keri, and Kelsi Matwick. "Storytelling and synthetic personalization in television cooking shows." Journal of Pragmatics 71 (September 2014): 151–59. http://dx.doi.org/10.1016/j.pragma.2014.08.005.

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Geppert, Jasmin, Sarah Schulze Struchtrup, Rainer Stamminger, et al. "Food safety behavior observed in German TV cooking shows." Food Control 96 (February 2019): 205–11. http://dx.doi.org/10.1016/j.foodcont.2018.09.017.

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Cohen, Nancy L., and Rita Brennan Olson. "Compliance With Recommended Food Safety Practices in Television Cooking Shows." Journal of Nutrition Education and Behavior 48, no. 10 (2016): 730–34. http://dx.doi.org/10.1016/j.jneb.2016.08.002.

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Evans, Stacy, Erica Yager, Leonie Sutherland, and Marty Downey. "Getting Your Grumble Back." Journal of Holistic Nursing 36, no. 3 (2016): 255–61. http://dx.doi.org/10.1177/0898010116672338.

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Purpose of study: Viewing the surgical patient holistically within their environment of care, the bedside nurse is aware of the possible complication of postoperative paralytic ileus that can lead to patient discomfort and increased medical costs. Acute care nurses observed postoperative patients watching televised cooking shows on a consistent basis and questioned if there was a mind–body link between bowel function and watching cooking shows. Design of Study: The study used an observational approach to examine the return of bowel sounds for postoperative patients. Method: Ninety-four patient
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Dissertations / Theses on the topic "Cooking shows"

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Fong, Yvonne. "Impact of television cooking shows on food preferences." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1603964.

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<p> The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entr&eacute;e and dessert options before and after viewing each show and by type of show viewed. </p><p> Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking sho
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Mettke, Laura. "Sustainability in Cooking Shows: A qualitative content analysis on framing of sustainability in the cooking show MasterChef Germany and MasterChef US." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22311.

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Many environmental organisations are trying to counter the negative effects of climate change. The film- and television industry are increasingly becoming the focus of attention, because, although it repeatedly advocates sustainability, it often gets lost in its own productions. The presentation of sustainability is often not visible or clearly recognizable by the viewer. Cooking shows are often criticised by the public for being environmentally friendly in terms of food waste.The goal of this research is to determine how sustainability is presented in cooking shows in Germany and the USA. For
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Sinewe, Rebekah. "Compliments to the Onscreen Chef: Cooking as Social and Artful Performances." Bowling Green State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1491165097470373.

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Hagander, Sara. "Surf and turf, builder’s mug och Jaffa cakes : Översättningsstrategier vid svensk undertextning av kulturspecifika referenser i anglofona matlagningsprogram." Thesis, Stockholms universitet, Tolk- och översättarinstitutet, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-131865.

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Mat, språk och kultur är tätt sammanlänkade, och i matlagningsprogram förekommer en rad olika sorters kulturspecifika referenser. Kulturspecifika referenser definieras som ”any reference to a cultural entity which, due to its distance from the target culture, is characterized by a sufficient degree of opacity for the target reader to constitute a problem” (Mailhac i Ranzato 2015:54) och kan vara sådant t.ex. som måttenheter (pint), märken (Tabasco) och maträtter (surf and turf). Denna undersöknings fokus är översättningen av kulturspecifika referenser i matlagningsprogram, och eftersom merpart
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Murray, Sarah Anne. "The raw and the Cooking Channel : gender and the branding of a niche cable identity." Thesis, 2011. http://hdl.handle.net/2152/ETD-UT-2011-05-3259.

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The proliferation of niche cable programming in the U.S. post-network era includes a meteoric rise in food television. Indicative of this move toward an increase in food-related programming is the recent unveiling of the cable offering Cooking Channel. Creators behind Cooking Channel have worked to establish a distinct brand, describing the channel as a place for “food people” who are authentically and passionately “interested in upping their food IQ” (Scripps). The discourse surrounding the Cooking Channel launch is further complicated by the fact that men have an ostensibly larger presence o
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Chen, Hsueh-Hsia, and 陳雪霞. "A Study on the Viewing Motivation and theViewing Gratification of TV Cooking Show Viewers in Taipei." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/74106090375526896534.

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碩士<br>中國文化大學<br>生活應用科學研究所碩士在職專班<br>91<br>Today, not only is television one of the most widely accepted mass media but also watching TV has become a leisure activity in Taiwan (Directorate General of Budget Accounting and Statistics Executive Yuan, R.O.C, 2001). In order to satisfy the needs of the television viewers, various TV programs have been produced (Huang, 1997), which, also brings the rise of TV cooking shows (Huang, 1998). Competition among cooking shows has also grown over the past few years. This research will look into the “Viewing Motivation”, “Viewing Behavior”, and “Viewing Grat
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Burianová, Kateřina. "Faktory úspěchu TV kuchařů aneb TV chefs' values." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-328738.

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There is only little attention payed to cooking shows in academic world. Mostly only mass media and public give their opinion on this topic. Due to many shows that exist and their spread, it is sufficient to concentrate on them also in academic writings. This diploma thesis tries to define cooking shows as genre. In analytic part it concentrates on one important aspect of cooking shows - their chefs. At first this thesis gives theoretic ground to cooking shows. It describes theories which are dealing with food. Then it takes a look on theories describing processes in contemporary culture. It i
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Books on the topic "Cooking shows"

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Masṭer shef: Sefer ha-matkonim : ʻonah rishonah. Kineret, 2011.

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Watching what we eat: The evolution of television cooking shows. Continuum, 2009.

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Gallio, Nicolò, and Marta Martina. Lo spettacolo del cibo: I cooking show nella televisione italiana. ArchetipoLibri, 2014.

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Miller, Emily Wise. How to cook like a Top chef. Chronicle Books, 2010.

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Nakahara, Ippo. Kobayashi Katsuyo den: Watashi ga shindemo reshipi wa nokoru. Bungei Shunjū, 2017.

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Modern hospitality: Simple recipes with Southern charm. Rodale, 2011.

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Wells, Melinda. The proof Is in the pudding. Berkley Publishing Group, 2010.

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A taste of romance. Avalon Books, 2010.

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How to cook like a Top chef. Chronicle Books, 2010.

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Copyright Paperback Collection (Library of Congress), ed. Killer mousse. Berkley Pub., 2008.

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Book chapters on the topic "Cooking shows"

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Matwick, Kelsi, and Keri Matwick. "Storytelling on Cooking Shows." In Food Discourse of Celebrity Chefs of Food Network. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31430-9_3.

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Matwick, Kelsi, and Keri Matwick. "Evaluations on Cooking Shows." In Food Discourse of Celebrity Chefs of Food Network. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31430-9_4.

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Matwick, Kelsi, and Keri Matwick. "Humor on Cooking Shows." In Food Discourse of Celebrity Chefs of Food Network. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31430-9_5.

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Matwick, Kelsi, and Keri Matwick. "Multimodal Recipe Telling on Cooking Shows." In Food Discourse of Celebrity Chefs of Food Network. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31430-9_2.

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Mühleisen, Susanne. "Chapter 10. Formality and informality in cooking shows." In Talking about Food. John Benjamins Publishing Company, 2020. http://dx.doi.org/10.1075/impact.47.10muh.

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Tominc, Ana. "Chef Ivan Ivačič's contribution to culinary modernisation in the 1960s Yugoslavia (Slovenia) through TV cooking shows." In Food and Cooking on Early Television in Europe. Routledge, 2022. http://dx.doi.org/10.4324/9780429327995-8.

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Beskow, Jonas, Jens Edlund, Björn Granström, Joakim Gustafson, and David House. "Face-to-Face Interaction and the KTH Cooking Show." In Development of Multimodal Interfaces: Active Listening and Synchrony. Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-12397-9_13.

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Krause, Ariane. "Valuing Waste – A Multi-method Analysis of the Use of Household Refuse from Cooking and Sanitation for Soil Fertility Management in Tanzanian Smallholdings." In Organic Waste Composting through Nexus Thinking. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36283-6_5.

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AbstractThe starting point of this work is the intention of two farmers’ initiatives to disseminate locally developed and adapted cooking and sanitation technologies to smallholder households in Karagwe District, in northwest Tanzania. These technologies include improved cooking stoves (ICSs), such as microgasifiers, and a system combining biogas digesters and burners for cooking, as well as urine-diverting dry toilets, and thermal sterilisation/pasteurisation for ecological sanitation (EcoSan). Switching to the new alternatives could lead to a higher availability of domestic residues for soil fertility management. These residues include biogas slurry from anaerobic digestion, powdery biochar from microgasifiers and sanitised human excreta from EcoSan facilities. Such recycling-driven approaches address an existing problem for many smallholders in sub-Saharan Africa, namely, the lack of soil amenders to sufficiently replenish soil nutrients and soil organic matter (SOM) in soils used for agricultural activity. This example from Tanzania systematically examines the nexus of ‘energy-sanitation-agriculture’ in smallholder farming systems. The short-term experiments demonstrated that all soil amenders that were analysed could significantly enhance crop productivity. CaSa-compost – the product of co-composting biochar with sanitised human excreta – quadrupled grain yields. The observed stimulation of crop yield and also plant nutrition is attributed to improved nutrient availability caused by a direct increase of soil pH and of plant-available phosphorus (P) in the soil. The assessment of the lasting soil implications revealed that CaSa-compost and biogas slurry both show the long-term potential to roughly double yields of maize. Corresponding nutrient requirements can be adequately compensated through residue capturing and subsistence production of soil amenders. The potential of CaSa-compost for sustainable soil fertility management is superior to that of standard compost, especially with respect to liming, replenishing soil P and restoring SOM. Biogas slurry, however, yields inferior results in all aspects when compared to compost amendments.
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Nyrup, Rune. "Mortar and Pestle or Cooking Vessel? When Archaeology Makes Progress Through Failed Analogies." In Synthese Library. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61052-4_3.

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AbstractMost optimistic accounts of analogies in archaeology focus on cases where analogies lead to accurate or well-supported interpretations of the past. This chapter offers a complementary argument: analogies can also provide a valuable form of understanding of cultural and social phenomena when they fail, in the sense of either being shown inaccurate or the evidence being insufficient to determine their accuracy. This type of situation is illustrated through a case study involving the mortarium, a characteristic type of Roman pottery, and its relation to the so-called Romanization debate in Romano-British archaeology. I develop an account of comparative understanding, based on the idea that humans have a natural desire to understand ourselves comparatively, i.e., in terms of how we resemble and differ from societies at other times and places. Pursuing analogies can provide this type of understanding regardless of whether they turn out to be accurate. Furthermore, analogies can provide a similar form of understanding even when the evidence turns out to be insufficient to determine their accuracy.
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Shirima, Kelvine C., and Claude G. Mung'ong'o. "Agroecosystems' resilience and social-ecological vulnerability index to climate change in Kilimanjaro, Tanzania." In Climate change impacts and sustainability: ecosystems of Tanzania. CABI, 2020. http://dx.doi.org/10.1079/9781789242966.0034.

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Abstract The concept of resilience has gained momentum during the current climate change era. Resilience is said to be the measure of the amount of change the system can undergo while still retaining the same controls on function and structure. Taking into account the effects of changing climate, the term resilience has been used to assess the vulnerability of social-ecological systems. Most agroecosystem studies have focused on dryland ecosystems and this prompted the need to shift concern on to mountainous ecosystems whose susceptibility to climate change is not adequately addressed. This chapter assesses the resilience of maize-coffee-banana agroecosystems on the southern slope of Mount Kilimanjaro in Tanzania. Also, it assesses agronomic practices and the social-economic status of farmers and computes a social-ecological vulnerability index for the ecosystem. The study depicts variation of agronomic practices with altitude due to microclimatic differences, terrain and soil characteristics that determine the type of crops and their farming system which have both positive and negative implications. Climatic shocks (e.g. drought frequency, floods and below average rains) were found to have an impact on agricultural yield. Social-economic indicators (e.g. the number of household dependants, social safety nets, off-farm contribution, possession of land title, usage of wood for cooking energy and access to extension services) have also shown a significant influence on household vulnerability to changing climate which may later affect the agroecosystem productivity as these parameters are associated with the natural environment. Indicators chosen for the vulnerability index depict slight variations of vulnerability altitude wise, except for the mid-lower zone which appears to be more vulnerable.
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Conference papers on the topic "Cooking shows"

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Lai-Yeung, Theresa Wai, and Simon Wing Wah So. "TV as a Multimedia Synchronous Communication for Cooking and Eating Activities: Analysis of TV Cooking Shows in Hong Kong." In 2010 IEEE International Symposium on Multimedia (ISM). IEEE, 2010. http://dx.doi.org/10.1109/ism.2010.52.

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Chung, Kihan, and Sehyeon Park. "An Empirical Study on Impacts of the Consumer Innovativeness in Cooking Shows: Application of TAM." In Business 2015. Science & Engineering Research Support soCiety, 2015. http://dx.doi.org/10.14257/astl.2015.114.19.

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Giorges, Aklilu T. G., John Stewart, and John A. Pierson. "Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12859.

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In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In ad
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Maradey Lázaro, Jessica Gissella, Gianina Garrido, and Kevin Cáceres. "Design and Start-Up of a Plant for Dairy Processed Sweets." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-11647.

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Abstract The industry of processed dairy and fruit sweets is listed in the agroindustry as one of the most representative at the economic level preceding poultry and oil palm production. In addition, the requirements of safety and product quality that are indispensable, it also requires committed and specialized labor generating a social impact in terms of employability and competitiveness of the companies that make up the production chain. The production process is carried out in an artisanal way, therefore, one of the problems faced by this industry is the absence of technology and / or auto
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Subkhonberdiev, Alisher, Yu Kurdyukova, and Sufian Zharir. "TRENDS IN THE DEVELOPMENT OF GAS-GENERATING POWER PLANTS BASED ON THE USE OF WOOD BIOMASS." In Manager of the Year. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2022. http://dx.doi.org/10.34220/my2021_304-309.

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This article is devoted to the development trends of gas-generating power plants based on the use of wood biomass. In rural areas, for 33% of the population, biomass is still the only source of energy for heating and cooking. Biomass includes various biological materials: wood, agricultural waste, food waste, seaweed, grass, straw, pulp, sewage sludge, etc. The analysis of the works shows that all types of biomass can be converted by gasification into a synthesis gas containing hydrogen, carbon monoxide and dioxide, and methane.
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Tan, Ee Sann, and Kumaran Palanisamy. "Experimental and Simulation Study of Biodiesel Combustion in a Microturbine." In ASME Turbo Expo 2008: Power for Land, Sea, and Air. ASMEDC, 2008. http://dx.doi.org/10.1115/gt2008-51497.

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Biodiesel, produced from the transesterification of renewable sources is one of the answers to today’s energy scarcity and environmental challenge. The success of biodiesel in transportation sector has shown that there is great potential for biodiesel to be used as an alternative fuel for gas turbine and microturbine. This paper presents the experimental and simulation results of performance test conducted in a 30kW microturbine to replicate the combustion of biodiesel derived from Waste Cooking Oil originated from palm oil source. The test was conducted using biodiesel, distillate and their b
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Masood, Md, S. N. Mehdi, and Syed Yousufuddin. "Performance Evaluation of an IC Engine (SI) Using Biogas as Fuel With Petrol Blends: A Case Study." In ASME 2004 International Solar Energy Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/isec2004-65121.

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Biogas is the term used for the gas made from the natural decomposition of Organic (plant or animal) materials. It is Produced when the materials are digested by bacteria in a situation where little or no air is present (anaerobic digestion). Biogas consisting of approximately two-thirds methane (CH4) and one-third carbon dioxide (CO2) burns well and can be used to provide energy in the form of heat or electricity. The main practical sources of biogas are sewage, animal manure and the organic materials in household refuse or industrial waste. Like other renewable energy sources, biogas is a st
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Okoroigwe, Edmund C., Zhenglong Li, Godwin Unachukwu, Thomas Stuecken, and Christopher Saffron. "Thermochemical Conversion of Palm Kernel Shell (PKS) to Bio-Energy." In ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/es2011-54690.

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Palm kernel shell is an important by-product of oil palm production. It is often neglected and handled as waste in the product mix of palm oil production. One kilogram of PKS was pyrolized in a bench scale pyrolysis screw reactor at temperature range of 450°C to 500°C in 10mins. The process yielded 61 wt%, 24.5 wt% and 14 wt% bio-oil, bio-char and non condensable flammable gas respectively. Palm Kernel shell is relatively abundant in the tropical West Africa and Asia. Until recently PKS is commonly combusted for cooking purposes which contributes to total GHG emission. The products were charac
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Mejtoft, Thomas, Erik Frängsmyr, Ulrik Söderström, and Ole Norberg. "Deceptive Design: Cookie Consent and Manipulative Patterns." In Digital Support from Crisis to Progressive Change. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-485-9.29.

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As a larger proportion of our lives moves onto the web, so does important and valuable information. This has led to an increase in different kinds of manipulative patterns (dark patterns) in web design with the sole purpose of being deceptive and tricking users. This paper discusses the comprehensive suite of deceptive design patterns on Internet services where the users are expected to comply with the use of cookies. This was done by analyzing 50 different home cooking recipe websites, regarding their appliance to GDPR and how they use different dark patterns in their design. Even though legi
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Uthman, Yasir, Grace Oletu, and Olumide Longe. "Practical DC Induction Cooker Design and Implementation." In 27th iSTEAMS-ACity-IEEE International Conference. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v27p19.

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Induction heating is a well-known Technology that is usually used for cooking appliances because of its highenergy efficiency. This paper presents a practical design of a low voltage induction cooker, with a centretapped, and parallel resonant converter. The process is fully analyzed and the practical implementation has been put in place to create a 500W – 1KW low voltage induction cooker. This was done through a series of experiments on the effect of eddy current and electromagnetic induction. The results and performance are shown for a prototype induction cooking system. It provides a substa
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Reports on the topic "Cooking shows"

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
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