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Whatley, Amanda L. "The Happy Kitchen: Community Designed Cooking Classes." Thesis, University of North Texas, 2015. https://digital.library.unt.edu/ark:/67531/metadc804956/.
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Equitable access to healthy food is a multifaceted issue faced by many underserved populations. Intimate understanding of individual communities’ food practices allows for the creation of community-based interventions that elaborate upon specific needs and desires. Through collaborative research and action, this study aims to become better informed of the current eating habits of community members participating in The Happy Kitchen program at Wesley Rankin Community Center in West Dallas, how those habits have changed over time, and the factors that contribute to access and utilization of a healthy diet. This research seeks to develop a dialectical relationship between the participants and GROW North Texas to design relevant cooking classes and interventions in West Dallas; thereby increasing access to and consumption of nutritious food.
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van, der Vyver Rache. "Development of a food knowledge test for first-year students at a University of Technology in the Western Cape, South Africa." Thesis, Cape Peninsula University of Technology, 2013. http://hdl.handle.net/20.500.11838/774.
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Thesis submitted in fulfillment of the requirements for the degree
Master of Technologiae: Consumer Science: Food and Nutrition
in the Faculty of Applied Sciences at the Cape Peninsula University of Technology
Supervisor: Dr I Venter
Co-supervisor: Ms L du Toit
Cape Town
September 2013Objective: To develop a valid and reliable test to determine the food knowledge of first-year students at a university of technology (UOT) in the Western Cape, South Africa. Design: Two preliminary food knowledge tests were developed covering the content domains, namely fruit and vegetables and fats and oils, as these topics attend to the areas of concern in the dietary intake of young adults. Both tests consisted of multiple-choice questions and incomplete statements compiled following the test item construction rules. The items of both tests were evaluated by experts in the field of food science and nutrition to ensure item content and face validity. Both tests were independently administered to two sample groups represented by knowledgeable students (having food-orientated subjects as part of their course) and less knowledgeable students (not having food-orientated subjects as part of their course syllabus) at a UOT in the Western Cape, SA for the item analysis and test construct validity and reliability determinations. The second preliminary test incorporating three response alternatives was developed as the number of items retained after the item analysis of the first preliminary test incorporating four alternatives was less than the envisaged number of about 20 items. Results: After the item analysis of the first preliminary test (n = 72 items) only 10 and 13 items were respectively retained after two administrations to two sample groups. The second preliminary test (n = 135 items) completed by knowledgeable (n=119) and less-knowledgeable (n=91) student sample groups delivered 74 items after its item analysis across the two content domains, namely fruit and vegetables (n=49) and fats and oils (n=25). The test was found valid, with a significant difference (p < 0.001) in the knowledge scores between the two sample groups (Mann-Whitney test, z = 9.74) and highly reliable (KR20 and Cronbach's alpha= 0.934). Conclusions: The test being a valid and reliable assessment tool can be used to determine the food knowledge of first-year students at a UOT in the Western Cape, SA, across the two content domains to establish if guidance and possible teaching is necessary to equip them with basic food knowledge to support them in their food provision.
Cape Peninsula University of Technology
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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 study offers insight into how youth experience after-school programming of this design. Based on my findings, youth develop and rely upon a sense of togetherness in out-of-school programs. Togetherness as a bridge to commitment strengthens participation. Individually, youth need to form personal connections to and/or empathy with the content areas of the program in order to derive meaning, critically reflect, and problem solve. Furthermore, the youth articulated their perceptions of the community and the program by developing, organizing, and voicing their ideas of cooking/food, volunteering, and art making. By sharing research about the experiences of youth in after-school programming, organizations and educators can better construct, facilitate, and sustain youth participation and engagement.
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Chan, Wai-man, and 陳慧敏. "A training center for cooks of various cuisines." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31982736.
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邱基衛 and Kei-wai Yau. "Chinese Cuisine Training Institute." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31985567.
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Jooste, Susina M. "A curriculum framework for continuing professional development in culinary studies." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/645.
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Wang, Hong. "Study of Chinese household cooking practices : energy and cooking fumes." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43499/.
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First, this research has attempted to identify the underlying reasons for high Chinese family cooking energy consumption. Second, this research has tried to identify ways of reducing Chinese kitchen cooking fume pollution. The literature review indicated that, although cooking energy takes one of the largest proportions of residential building energy consumption, previous studies in this area have not been enough. The published knowledge found indicates that urban residential buildings takes 1/4 of the national building energy consumption (excluding heating). This portion has grown continuously since 2001 in terms of energy consumption intensity (kgce/m2). Among household energy (excluding heating), cooking, home appliances and lighting are the three largest energy end users. Although the increase in cooking energy is low, partially attributed to wide adaptation to gas cooking fuel instead of coal fuel in China, it still takes the largest household energy consumption: 31% in 2011. Many research papers report different results based on field measurements of household energy end users, some of which show conflicting results. However, the literature review has confirmed that in China cooking energy consumes the second-largest amount of household energy after space heating. The literature review also pointed out that, although compared with Western counterparts, Chinese residential buildings consume less national energy, cooking takes a large percentage of household energy. A further literature review showed little valuable information underpinning the reasons for high cooking energy use in Chinese households. Some overseas research papers give hints regarding cooking energy and cooking techniques, cookware, and occupant behaviour. However, the difference in food culture traditions has led to a greater difference between Western and Chinese cooking techniques. Compared with Western countries, Chinese hot dishes require a greater number of cooking techniques. In order to find out more details of cooking energy and fume generation in real Chinese home kitchen conditions, the author used a series of research methodologies to measure and test home energy and cooking fume concentration. The results reconfirm that cooking energy is the second-largest home energy end user after space heating, along with other findings. These other findings include: • The four largest energy end users in northern Chinese households are space heating, cooking, hot water and entertainment. • Hot water, lighting and entertainment energy consumption have clear seasonal characteristics i.e., daily consumption is low in summer and high in winter. This is because of the colder weather in winter (demanding more energy to heat water) and longer nights in winter (with a longer indoor entertainment time and a greater requirement for lighting in the evening). • Daily cooking energy consumption in a given family is almost fixed, although the difference between different families is large. This could lead to further study on the underlying reasons for the difference between families. The most important finding in the research is the discovery of the relationship between home cooking energy and family life cycle. A strong relation was observed between these two factors. This was confirmed by the measurement of the test families as well as the survey of 70 random selected families. The relation is, therefore, denoted as the CookEUI (cooking energy use intensity) of the different family life cycles. Following the data analysis and survey, it was also found that the cooking energy for a certain family life cycle was constant, i.e., locked in an FLC stage until the stage changed. Finally, a database was built into the IES energy simulation using figures found in the research. This represents significant progress in home energy study. Before discovering cooking EUI, cooking energy in most pieces of energy simulation software was treated as a process load with a constant figure. A literature review of a large number of research papers concluded that cooking fumes have an adverse impact on people’s health. In China, a typical housewife spends about 4 hours in the kitchen every day, preparing and cooking meals. A comfortable and healthy cooking environment is critical for cooks’ health. It was also found that COF emissions in Western and Chinese kitchens differed largely in mass concentration. Cooking method, cooking oil and cooking temperature all contribute to the difference. Many other researchers have investigated the details of hood systems and their construction features in order to understand their efficiency in removing cooking fumes. However, most of the research has been based on commercial kitchen application. There is very little research on home kitchen hood efficiency. Research also points out that natural ventilation in the kitchen space has a certain amount of influence on the capture efficiency of an exhaust system. For example, opening the door is more efficient than opening a window. In this research, the measurements of kitchen PM2.5 and PM10 were carried out in real home kitchen cooking conditions. The relation between PM2.5 and PM10 emissions and different Chinese cooking methods was measured. It was found that deep frying and stir frying discharged the most PM2.5, while boiling emitted the least. A typical PM2.5 discharging pattern in Chinese cooking was observed. The pattern showed a sharp increase in PM2.5 concentration in the beginning at breath level with a drop afterwards because of the using up of cooking oil or the rising of water steam to a higher level. A small sub-surge was observed after the first selection because the downward flow of cold air brought high-level PM2.5 down to breath level. A very interesting finding observed when using tracer gas to measure kitchen cooking hood efficiency was the large difference between the airflow rate listed on the kitchen fume hood nameplate and the airflow rate measured in real kitchen conditions. On the nameplate of the cooking hood, airflow was rated as 800 m3/h at medium speed, while in the tracer gas testing the flow rate was a maximum of 175 m3/h when all the kitchen windows and the door were open. This finding reinforces the experiment conclusion by the Lawrence Berkeley National Laboratory for the seven representative devices they tested, whereby, according to Chen (2012), the capture efficiency varied from less than 15% to more than 98%. Identifying the airborne moving characteristics of PM2.5 can be used to help redesign ventilation systems for Chinese home kitchens. The traditional way of enhancing cooking fume removal efficiency is to increase the fan discharge pressure head. This leads to increased energy consumption. It also has less effect on removing PM2.5 particles, since, unlike PM10, PM2.5 is affected by airflow rate more significantly than air velocity. The proposed new ventilation system is intended to treat PM2.5 and PM10 separately. PM10 will be removed by the filter in recirculation devices and PM2.5 will be exhausted by a direct venting fan with replacement air. In this way, less energy is used and the system is more efficient at removing kitchen PM2.5.
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Gordon, Nicole R. "Cooking with Couples: A Grounded Theory Study on the Relational Aspects Found in the Cooking Interactions of Couples." Diss., NSUWorks, 2019. https://nsuworks.nova.edu/shss_dft_etd/46.
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Cooking is a universal activity which all humans can relate to on some level. Historically, cooking has continued to connect people across cultures and time, simultaneously providing nutritive sustenance as well as socio- and psychological benefits. Medical and mental health practitioners only in recent years have utilized cooking in a therapeutic process, and most of those cooking activities available tend to focus on cooking from an occupational and nutrition-education stance. A gap in the literature pertaining to cooking and its therapeutic applications exists around the relational nature underlying the cooking process, especially as it pertains to couples. While marriage and family therapists have used a number of creative experiential modalities in therapy for years, such as art and music therapy, cooking has been especially underutilized in comparison, despite its therapeutic and relational applicability. Therefore, this study was conducted to offer a foundation for understanding how the interactions in a kitchen can highlight relational elements between people.
Eight couples (16 participants) who have lived together for at least two years and who cook together often were interviewed in their homes. A constructivist grounded theory methodology was used for this study, and subsequent to data analysis, a three-part theory describing the relational components of couple’s cooking interactions emerged, called The Couple’s Cooking Triad. The theory is made up of Relationship Skills, Emotional Connections, and Languaging. Results from this study, organizing the complex interactions of couples in a kitchen, indicate further use by marriage and family therapists in an experiential therapeutic capacity.
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Simon, Daniela Patricia. "The food, the cooking and the chef : a comparative study of food representation in British, French and German mainstream cooking programmes." Thesis, Canterbury Christ Church University, 2016. http://create.canterbury.ac.uk/15675/.
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This thesis is a comparative study into contemporary mainstream cooking programmes on British, French and German television, which explores how food and cooking are represented. Since food is an expression of identity (Corti 2012; German 2011; Montanari 2006; Scholliers 2001) this study argues that food representation on television is influenced by national culture. Cooking programmes have become increasingly popular in many countries, and recent years have further seen the emergence of a variety of formats, the characteristics of which also influence how food and cooking are represented. This study applies a multi-method research approach which explores the influence of country of production and format on food representation. While a qualitative grounded theory analysis focuses on the key functions and characteristics of the food, the cooking and the chef, a quantitative analysis explores the food groups represented in the programmes to establish a sense of healthiness. The quantitative analysis has found that 'fruit and vegetables' and 'non-dairy protein' are the largest food groups in the majority of programmes across all countries of production and all formats. The qualitative analysis highlighted that country of production is a determining factor on how food and cooking functions are represented, as the three countries feature considerable differences in these areas. The data further revealed three kinds of chef, as well as a mixed chef scenario each using one of three instruction styles. The analysis showed that the format determines the type of chef presented as well as their instruction style. It further confirms that some programmes are highly instructional, whereas others focus more on celebrity and entertainment. This study thus contributes to our understanding of food representation in contemporary British, French and German cooking programmes and its cultural significance.
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West, Steven Michael 1962. "Temper, thermal shock and cooking pots: A study of tempering materials and their physical significance in prehistoric and traditional cooking pottery." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/291609.
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Prehistoric and traditional ceramics contain a wide range of tempers (non-plastic inclusions), including sand, sherd (grog), sponge spicules, phytoliths (siliceous bark ash), diatomite, organic fibers, shell, calcite, mica and asbestos. The use of these materials in traditional and archaeological ceramics and their association with cooking pottery and thermal shock resistance are examined. The thermal shock parameters that are relevant to low-fired ceramics are identified and tested. The primary factor in the thermal shock resistance is identified as fracture toughness. By increasing the amount and size range of temper additions, and by selecting tempers that are platy and fibrous, fracture toughness can be enhanced. Secondary factors include porosity, thermal expansion and relative strength. These parameters are tested employing fracture energy and thermal expansion measurements, and quench tests.
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Cyr, Christina A. "Cooking up a Course: Food Education at Pomona College." Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/pomona_theses/86.
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Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.
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Chan, Yip-wai Edward, and 陳業偉. "A preliminary study on cooking oil waste management in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31253969.
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Chan, Yip-wai Edward. "A preliminary study on cooking oil waste management in Hong Kong /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2012613X.
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Dou, Chang. "Cooking fuels in China : contaminant emission and energy aspects." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-11996.
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At present, the main cooking fuels inChinaare natural gas, coal gas, liquefied petroleum gas (LPG), coal, biogas, wood and straw. This paper reviews the characteristics, advantages, disadvantages and the current application status of these different cooking fuels. Moreover, a questionnaire survey is presented, dealing with different cooking fuels in Chinese households and the occupants’ perceived health, ventilation behaviors and general knowledge in potential health hazards. About 56% of the respondents of the questionnaire survey stated that symptoms like itching eyes, dry or irritated throat, irritated nose, running or blocked nose and headache were worse when they were cooking in their kitchens. This suggests that cooking fuel combustion has a significant influence on human health. The most evident health effect was that wood and straw as cooking fuel caused eye irritation. The present common house planning in Chinese countryside, where the kitchens are separated from the rest of the house via a courtyard, is very likely to reduce the stove contaminant exposure of all occupants. In general, the main cooking fuels of the cities tend to be better than the cooking fuels of the countryside. Natural gas appears to be the cleanest cooking fuel among all urban cooking fuels except electricity. For the rural residents, biogas or LPG is a better choice than wood, straw and coal as cooking fuel.
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Castro, Sarah. "Teaching Culinary Skills using Video Modeling to Individuals with Traumatic Brain Injury." Scholar Commons, 2016. http://scholarcommons.usf.edu/etd/6477.
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Individuals with Traumatic Brain Injury (TBI) often need to be taught independent living skills in order to reintegrate into community settings. This study examined the use of video modeling to teach culinary skills to three individuals with TBI. Video modeling is easily accessible, inexpensive, and not reliant on an additional person to directly teach skills. For all three participants, video modeling resulted in increases in cooking skills using a task analysis created for each food item prepared. For one participant, the skills maintained over two weeks and generalized to a novel food. For another participant video modeling was insufficient in reaching high skills levels therefore a second phase utilizing reinforcement and corrective feedback was implemented. This phase demonstrated with the additional component including reinforcement and corrective feedback, the third participant reached high skill levels.
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Qi, Baoxiu. "A study of the effects of heating on banana and plantain fruit." Thesis, University of Bath, 1997. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390304.
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Schmidl, Christina Margaret. "Ars coquinaria a study of early Roman cooking wares and their uses /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5993.
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Thesis (M.A.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 9, 2007) Includes bibliographical references.
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Troilo, Angeline M. "AT THE TABLE; AN INVESTIGATION OF HOW GROWING, COOKING, AND SHARING FOOD TOGETHER CAN BRING A WEALTH OF BENEFITS." VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/5844.
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MOTIVATION: The value of family mealtime has been well documented by decades of academic research. Children from families, (regardless of race, class or income), that routinely sit down to a meal together, suffer less depression, obesity and substance abuse. They also stay healthier and do better in school (Benefits 2018). There are nutrition, health, social, and mental benefits to eating with others. Research has shown that people eat more fruits and vegetables and other nutrient-rich foods when they share a meal with others. They also drink less soda and eat less fried foods (Benefits 2018). Eating meals together teaches children better communication skills and the opportunity to learn more words (Benefits 2018).
PROBLEM: In environments that have limited fresh fruits and vegetables, yet numerous sweet and salty snack food, food insufficiency, and infrequent family meals have been found to be associated with poor dietary intake and/or obesity. (Mason 2014). People and families may make decisions based on their environment or community. For example, a person may choose not to walk or bike to the store or to work because of a lack of sidewalks or safe bike trails. Community, home, child care, school, health care, and workplace settings can all influence people’s daily behaviors. Therefore, it is important to create environments in these locations that make it easier to engage in physical activity and eat a healthy diet (Adult 2018). If we know that eating nutritious meals together at home equals can reduce stress, obesity, and depression, and lead to a happier life, why do people still make other choices? Lack of food education? Resources? Time?
METHODS: Direct observational and objective data was collected through a survey to better understand the choices that people make. Research through articles, books, and documentaries will support my findings on the benefits of community kitchens and gardens. Precedents include Shalom Farms, Feed More, and other community kitchens in the country
RESULTS: Despite intense nationwide efforts to improve healthy eating, progress has plateaued, and health biases remain (Berge 2017). Community kitchens have been associated with enhanced food skills, improved community food security, and improved social interactions (Iacovou 2013). Studies of community kitchen-based nutrition and cooking instruction program for parents and children suggests increased enjoyment of cooking and decreased consumption of meals away from home (Iacovou 2013).
REFLECTIONS & CONCLUSIONS: How might a community cooking school, garden, and table where members share knowledge, resources, and labor to prepare, cook, and consume food improve the member’s health? A kitchen-based nutrition and cooking instruction program for parents and children would bring food freedom, or the right to food, implying that sufficient food is available, that people have the means to access it, and that it adequately meets the individual’s dietary needs and an environment to learn basic cooking techniques and food gardening. This community cooking school and garden will highlight healthful eating, incorporating young children into growing their own produce, cooking, and emphasizing the emotional and social benefits of family meal time. In this space, a variety of programs for all experience and income levels would be available year round. Every class would end with a meal around the table, because eating together is as important as what’s on the plate.
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Peters, Kurtis Ray. "What's cooking in Biblical Hebrew? : a study in the semantics of daily life." Thesis, University of Edinburgh, 2014. http://hdl.handle.net/1842/25990.
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The primary intent of this thesis is to explore new avenues in semantic theory and how they might affect understanding of a selection of Biblical Hebrew vocabulary, namely that of cooking. As such, the method used here is equally important as the results discovered. The underlying theory for this method finds it source in Cognitive Grammar and its use of profile-base-domain relations. These relations are illustrative of how the human mind perceives word meanings. Every aspect of meaning is to be understood against the backdrop of a greater context. All of these layers, furthermore, are set against the largest backdrop – encyclopaedic knowledge. This is the entire set of knowledge that a language user has about his or her world, any part of which may be drawn upon for any utterance. This theory has been employed very little in biblical studies. Where it has been employed, it has been done in a way that is largely inaccessible for the non-linguist. It is the intention of this thesis to put this cognitive theory to work in a way that could be repeated faithfully by others. For the present, this is demonstrated by looking at cooking vocabulary in Biblical Hebrew. Cooking vocabulary provides two benefits for this kind of research. First, it is relatively straightforward to coordinate cooking words with lived reality, and therefore to encyclopaedic knowledge. Second, it grants access to the lives of ordinary people living in ancient Palestine, something that has often been overlooked by archaeology in the past, in favour of, for example, palace, cultic, and military life. To this end, this thesis explores the daily reality of ancient Hebrew speakers, particularly in the area of food preparation. This fills out what we can know of encyclopaedic knowledge. Following this is the exploration of cooking lexemes as found in the Hebrew Bible. They are analysed according to the profile-base-domain relations mentioned above, and are divided into their representative concepts. These concepts are then gathered up and grouped in meaningful ways, for example, according to their schematicity – which concepts are more generic or specific and may stand in for another. The concepts associated with אפה are schematically higher than עוג , for example, and therefore any instance of the latter can fill out the meaning of the former. עשׂה , for its part, is maximally schematic, and therefore the information from any other cooking lexeme may be applied to the possible meaning of .עשׂה Lastly, this knowledge is put to use in exegeting biblical texts where food is concerned. Here it is argued, among many other things, that the different descriptions of cooking the Passover in the Hebrew Bible are indeed at variance, which can be illustrated by the fact that בשׁל must relate to liquid cooking and is not simply a generic cooking verb. This and many other insights here serve to demonstrate the value for biblical studies of adopting a cognitive approach to word meaning.
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Svanberg, Fredrik. "Matematik i ämnet matlagning : Hur förändra elevernas attityd till matematik på Restaurang- & Livsmedelsprogrammet." Thesis, Karlstads universitet, Fakulteten för humaniora och samhällsvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-33531.
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Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students’ attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject. Students’ thoughts on the method have been collected using a questionnaire.This study shows that students perceive the method as being more positive than traditional teaching which makes mathematics more fun. Approximately 50% of the students say that the method has changed their view of mathematics positively and 50% would consider working more according to this method. However, only three students think the method has increased their understanding of the importance of mathematics for their future profession.KeywordsIntegrated, mathematic, cooking, teaching methodsStörre delen av mina 16 elever visar en negativ inställning till ämnet matematik och förstår inte varför de behöver matematikkunskaper inom restaurangyrket samt för att arbeta som kock. Elevernas matematikkunskaper påverkar dock resultatet i köket och matlagningen negativt då de inte behärskar relativt enkla lösningar vid exempelvis enhetsomvandling. Syftet med studien är att undersöka om en infärgad arbetsmetod av ämnena matematik och matlagning kan förändra elevernas attityd till ämnet matematik och samtidigt öka elevernas förståelse för betydelsen av matematikkunskaper i restaurangyrket. Metoden infärgning innebär att kärnämnen och karaktärsämnen integreras och att undervisningen och dess innehåll riktas mot yrkesprogrammens kännetecken för ett helhetsskapande.En aktionsinriktad forskningsmetod har använts i studien, med syftet att förändra det som känns problematiskt genom att förena teori och praktik i matlagningsämnet. Elevernas reflektioner kring den infärgade arbetsmetoden har samlats in genom en enkätundersökning.Undersökningen visar att eleverna uppfattar arbetsmetoden som mer positiv än traditionell undervisning vilket gör ämnet matematik roligare. Ungefär hälften av eleverna menar att arbetsmetoden har förändrat synen på ämnet matematik positivt och lika många kan tänka sig att arbeta mer med metoden. Däremot ansåg endast 3 elever att metoden har ökat deras förståelse av matematikens betydelse i matlagningen.NyckelordÄmnesinfärgning, matematik, matlagning, pedagogiskt arbete.
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Nagai, Tomokazu. "Competitiveness of cowpea-based processed products a case study in Ghana /." Diss., Connect to online resource - MSU authorized users, 2008.
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Thesis (M.S.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.Title from PDF t.p. (viewed on Aug. 4, 2009) Includes bibliographical references (p. 317-321). Also issued in print.
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Morley, Janine. "Diversity, dynamics and domestic energy demand : a study of variation in cooking, comfort and computing." Thesis, Lancaster University, 2014. http://eprints.lancs.ac.uk/126967/.
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This thesis contributes to an understanding of domestic energy demand and its basis in social practice. To date, energy consumption and everyday life have mostly been characterised and connected, if at all, through general trends. Yet attention to diversity within everyday practices, and to the diverse relations to energy consumption, is crucial to the development of nuanced, practice-specific understandings that could inform demand reduction policies. By investigating variations in, and the nature of connections between, energy consumption and practice this thesis reveals and compares the distinctive dynamics of demand in cooking, comfort and computer-use. The method combines qualitative interviews and energy measurement in a small-scale, detailed study at a site where sources of variation are limited and can thus be compared: student halls of residence. This shows that frequency and type of meal are important in cooking-related energy consumption. The latter reflects diversification in the practice of cooking, which is also linked to a general decline in associated energy use. With respect to thermal comfort, indoor climatic conditions are adjusted in relation to clothing but the operation and energy consumption of heating systems are largely detached from other activities of daily life, even whilst indirectly enabling them. This presents an opportunity for thermal expectations to escalate and converge. Finally, substantial variations in energy use were observed in the diverse and inter-connected practices, services and hardware relating to information, communication and entertainment. This suggests that macro patterns of energy consumption may not simply be increasing but diverging. In analysing these findings, the thesis discusses the conceptualisation of variation within social practices, the varied roles of materials and the notion of ‘service’ in analysing how practices connect, vary and change. It concludes by outlining new lines of investigation at the intersections of energy, material culture and social practice research.
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Brunet, Nicolas. "Study of a valorisation process for biomass industrial waste involving acid cooking and enzymatic hydrolysis." Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-278738.
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Lignocellulosic biomass has potential to chip in the chemical and biofuels supplies in future societies,even though lignocellulose is a recalcitrant structure that has to be treated in several steps. After theirproper life cycle, wood-derived materials such as particleboards have few outcomes today apart fromenergy recovery for heat production. Then, they may be used as lignocellulosic biomass sources in theproduction of molecules of interest. Fermentation from wood-derived monosaccharides imposespreliminary sugar retrieval, for instance through pre-treatment and enzymatic hydrolysis. This studyfocuses on the potential of particleboards waste for chemical and biofuel production by comparingsaccharification through simulated steam explosion pre-treatment and enzymatic hydrolysis betweennative and particleboard-derived wood, with an insight in subsequent fermentation by Saccharomycescerevisiae. Urea-Formaldehyde bound particleboard was investigated, as well as some aspects ofMelamine-Urea-Formaldehyde bound particleboard. Pre-treatment resulted in apparition of lignocellulosic degraded compounds in a much larger extent innative wood than in particleboard, which seemed to be only superficially impacted. Formation ofdegraded compounds from sugars – furfural and 5-hydroxymethylfurfural – was enhanced when pretreatmentwas prolonged. Removal of a substantial fraction of the adhesive contained in theparticleboards was observed, leading to comparable concentrations in free urea, its degradedproducts, and formaldehyde between native wood and particleboards during enzymatic hydrolysis.Enzymatic hydrolysis with cellulases and hemicellulases highlighted a critical role of pre-treatment toenhance final yields, both in native wood and in Urea-Formaldehyde particleboard. Adding 20 minutessteam-explosion type pre-treatment at 160 °C resulted in glucose yields increase from 18.5 % to 32.8% for native wood and from 15.6 % to 37.4 % for particleboard. Prolonging pre-treatment residencetime to 35 minutes resulted in much better glucose extraction for native wood but only slight progressfor the particleboard, as glucose yields reached 64.5 % and 41.1 % respectively. Maximalconcentrations achieved were 277 and 184 mg/gbiomass respectively. Fermentation brought to light high inhibition from both native wood and particleboard sources ofmedia, which were attributed to components or degraded products of lignocellulose that were notanalysed in this project. Ethanol was formed during fermentation, with reduced productivity butincreased yields as compared with the control sample. Inhibition was so strong that no difference couldbe given between native and particleboard wood. In this situation, no inhibition potential of resin orits degradation products could be proved.Lignocellulosic biomassa har potential att bidra till kemikalier och biobränsletillförsel i framtidasamhällen, trots att lignocellulosa är en rekalcitrant struktur som måste behandlas i flera steg. Idagträmaterial som spånskivor bara används för energiåtervinning och värmeproduktion efter deraslivscykel. De kan därför användas som råvara för framställning av värdefulla molekyler.Fermenteringsprocesser behöver frisättningen av trä monosackarider genom förbehandlingsprocesseroch enzymatisk hydrolys. Studien fokuserar på potentialen för avfall från spånskivor för kemisk ochbiobränsleproduktion. Vi har jämfört sackarifiering mellan nativt trä och spånskivor genom simuleradångaxplosion och enzymatisk hydrolys, med en inblick i efterföljande fermentering av Saccharomycescerevisiae. Spånskivor bunden av urea-formaldehyd undersöktes, liksom vissa aspekter av spånskivorbundna med melamin-urea-formaldehyd. Förbehandlingen producerade högre koncentration av lignocellulosa nedbrytningsprodukter frånnativt trä jämfört med spånskivor. Bildningen av nedbrytningsprodukter från sockerarter - furfural och5-hydroxymethylfurfural - ökade med längre förbehandlingar. En väsentlig fraktion av limmet borttogsfrån spånskivorna, vilket ledde till jämförbara koncentrationer i fri urea, dess nedbrytningsprodukteroch formaldehyd mellan naturligt trä och spånskivor under enzymatisk hydrolys. Enzymatisk hydrolys med cellulaser och hemicellulaser avslöjade den kritiska rollen av förbehandlingför att förbättra utbytet, både i naturligt trä och i urea-formaldehyd spånskiva. Längre (20 minuter)ångexplosion vid 160° C resulterade i högre glukosutbytet (från 18,5% till 32,8% för naturligt trä ochfrån 15,6% till 37,4% för spånskivor). Förlängning av uppehållstiden före behandlingen till 35 minuterresulterade i mycket bättre glukosekstraktion för nativt trä (64,5%) men endast liten framsteg förspånskivan (41,1%). Detta resulterade i maximalt utbyte av 277 mg Glc/g biomassa och 184 mg Glc/ gbiomassa för nativt trä och spånskivor, respektive. Fermentering visade hög hämning från lignocellulosa nedbrytningsprodukter som inte analyserades iprojektet för både nativt trä och spånskällor för media. Etanol bildades under fermentering medreducerad produktivitet men ökade utbyten jämfört med kontrollprovet. Hämningen var så stark attingen skillnad kunde ges mellan naturligt trä och spånskivor. I denna situation kunde ingenhämningspotential för lim eller dess nedbrytningsprodukter bevisas.
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Andersson, Simon. "Pellet production of Sicklebush, Pigeon Pea, and Pine in Zambia : Pilot Study and Full Scale Tests to Evaluate Pellet Quality and Press Configurations." Thesis, Karlstads universitet, Institutionen för miljö- och livsvetenskaper, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-55393.
Full textAbstract:
More deaths are caused every year by indoor air pollution than malaria, HIV/AIDS and tuberculosis combined. Cooking with traditional fuels such as charcoal and fuelwood with poor ventilation causes the single most important environmental health risk factor worldwide. It also contributes to environmental issues such as deforestation as traditional biomass fuels and cooking stoves are inefficient and requires large quantities of wood. This is especially critical in Africa where the largest regional population growth in the world is expected to occur. A solution to these issues was realized through fuel pellets and modern cooking stoves by Emerging Cooking Solutions, a company started by two Swedes and based in Zambia. The production of fuel pellets in Zambia is dependent on pine sawdust from small sawmills and is a declining source of raw material. However, other sources of biomass are available in Zambia such as pigeon pea stalk, an agricultural waste product, and sicklebush, an invasive tree species. If these species are viable for pelletization, the production of pellets can increase while reducing issues with sicklebush and promoting cultivation of pigeon pea. The aim of this work is to evaluate if pigeon pea stalk and sicklebush are viable to pelletize in Zambia and how the press is affected by the different raw materials. A pilot study is done at Karlstad University with a single unit press, hardness tester and soxhlet extractor to evaluate how the material constituents correlate to friction in the press channel and hardness of the pellets. The results of the pilot study provide support for full scale tests done in a pellet plant in Zambia. The normal production of pellets from pine sawdust is used as quality and production reference for the tests with pigeon pea stalk, sicklebush, and different mixes of the raw materials. The properties used to evaluate the quality of the pellets are hardness, durability, moisture content, bulk density, and fines. The press configuration is evaluated by logging the electricity consumption by the press motor, calculating the power and specific energy consumption from the logs, and observations during the tests. The results show that sicklebush, and mixes of sicklebush with pigeon pea stalk can produce pellets with better quality than the reference pine pellets. An interesting composition is a mix of 80% pigeon pea and 20% sicklebush that produces pellets with the best quality of all the tests. However, pellets produced from sicklebush and pigeon pea show a larger variation in hardness as compared to the reference pellets from pine sawdust. Mixing pigeon pea with pine reduces these variations but reduces the hardness of the pellets below the reference. The press struggles to process sicklebush and pigeon pea stalk with fluctuating power consumption that causes the motor to trip. The inhomogeneity of the materials in sicklebush and pigeon pea are identified to cause the issues in the press. Production improvements are discussed to facilitate the production of pigeon pea stalk and sicklebush pellets.
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Poon, Ka-man Shirley, and 潘嘉敏. "A study of the evolution and diversity of a stereotypical genre: therecipe genre." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2007. http://hub.hku.hk/bib/B38756006.
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Ruebush, Scott James. "A computational study of thermal storage techniques for solar cooking devices for use in Rajasthan, India." Thesis, University of Iowa, 2013. https://ir.uiowa.edu/etd/2619.
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Danielsson, Jesper, and Johannes Elamzon. "Development of a Technical, Economical and Environmental Sustainable Solar Oven Technology – A Field Study in Sri Lanka." Thesis, Halmstad University, School of Business and Engineering (SET), 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1421.
Full textAbstract:
Large environmental, health, social and economical problems are connected with the use of
fossil fuels and, in a dominating part of the world, also the use of firewood. The goal for this
project was to develop and design an optimal solar oven system intended for food cooking
and water pasteurisation. Further the advantages and disadvantages, compared with other
energy resources were evaluated. Tests were carried out in Sweden as well as in Sri Lanka.
An extensive range of prototypes were tested and sifted out to a small number of designs that
were tested in Sri Lanka. A large number of evaluations and tests were carried out on many
different materials, among others tests were conducted according to the international standard
“Testing and Reporting Solar Cooker Performance ASAE S580 JAN03”.
The report shows a number of benefits compared to previous reports on the subject, for
example the development of indoor tests, the extensiveness and objectiveness of the tests, and
the fact that the report combines extensive practical test results with solid theoretical
background information.
The test resulted in two solar ovens with the same parabolic design but made out of different
materials. One oven is cheaper, simpler to produce and is considered for the target group poor
people in developing countries. This is made out of a corrugated cardboard that is covered
with aluminium foil. The second oven is more expensive but also more durable and is
intended for more wealthy people in the west that wants a good alternative to regular ways of
cooking food. It is made out of aluminium plate and mirrors.
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ATEGEKA, WINFRED KAKOOZA. "APPRAISAL OF FOOD RESIDUE (WASTE) BASED FUEL BRIQUETTES IN DOMESTIC COOKING APPLICATIONS: A CASE STUDY OF UGANDA." Thesis, Högskolan i Gävle, Energisystem, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-26199.
Full textAbstract:
The research focuses on developing and evaluating the performance of low cost, low technology food residue based fuel briquettes as an alternative to the widespread use of wood fuels (charcoal and firewood) for domestic cooking applications. In view of the declining accessibility of wood fuels, inadequate electrification coverage and ever-rising prices of cooking gas and kerosene in Uganda, harnessing energy from within reach, alternative sustainable energy sources such as food residues has been regarded as a viable solution to domestic cooking energy. In this research, both desktop reviews of earlier studies and laboratory investigations of the developed food residue based fuel briquettes have been considered. Carbonized sweet potato, banana (matooke) and cassava peelings were mixed in different proportions with either sweet potato or banana stem pulp (1 or 2kgs) and later densified using a hand operated molder to develop the food residue based briquettes. The drop test method was used to determine the resilience of the produced briquettes to disintegrating forces in particular during transportation and storage. An oxygen bomb calorimeter was used to determined the Higher Heating Value (HHV) of the briquettes and it ranged from 13.6 – 26 MJ/kg with cassava peelings char: sweet potato peelings char: sweet potato stem pulp 1kg giving the lowest HHV and cassava peelings char: sweet potato peelings char: banana stem pulp 2kg giving the highest HHV. Generally the tests results revealed that the type of natural binder used had an effect on both the HHV and mechanical strength of the produced briquettes.Thesis was presented and defended via Skype
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Wilneff, Meghan Ann. "A PILOT STUDY: EFFECTIVENESS OF BASIC COOKING SKILLS AND NUTRITION EDUCATION FOR ADULTS WITH DISABILITIES AND CAREGIVERS." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1365932246.
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Allen-Masacek, Marjorie Kirsten. "Teaching ARTifacts: Teaching art with a cultural lens." CSUSB ScholarWorks, 2001. https://scholarworks.lib.csusb.edu/etd-project/1925.
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Esbrí, Blasco Montserrat. ""Cooking" in the mind: a frame-based contrastive study of culinary metaphors in American English and Peninsular Spanish." Doctoral thesis, Universitat Jaume I, 2020. http://hdl.handle.net/10803/669271.
Full textAbstract:
The present thesis aims at identifying and contrasting metaphorical expressions and their underlying conceptual metaphors grounded in the COOKING domain in American English (AmE) and Peninsular Spanish (PenSp). To achieve this aim, this dissertation focuses on metaphors referred to by culinary actions in COCA and Corpus del Español: Web/Dialects. This investigation presents a refined version of MIP (Pragglejaz, 2007) that integrates frames (Fillmore, 1982) as a semantic tool for characterizing the basic and the contextual senses of words. This procedure allows for identifying the frame elements that are mapped onto other frames in each culture. On the whole, the results of this dissertation expand our knowledge on cross-linguistic variation by pointing out the scope of metaphors evoked and the cultural salience of those metaphors in AmE and PenSp. Therefore, this study reveals valuable clues on the role of culture in the configuration of specific patterns of metaphorical conceptualization.El objetivo de esta tesis es identificar y contrastar expresiones metafóricas y sus metáforas conceptuales subyacentes basadas en el dominio COCINA en Inglés Americano (IngA) y Español Peninsular (EspP). Para lograr este objetivo esta tesis se centra en metáforas evocadas por acciones culinarias en COCA y Corpus del Español: Web/Dialects. Esta investigación presenta una versión mejorada de MIP (Pragglejaz, 2007) que integra marcos (Fillmore, 1982) como herramienta semántica para caracterizar el sentido básico y contextual de las palabras. Este método permite identificar los elementos de marco que se proyectan a otros marcos en cada cultura. Los resultados de esta tesis expanden nuestro conocimiento sobre variación metafórica entre lenguas al señalar el conjunto de metáforas culinarias evocadas y la relevancia cultural de estas metáforas en IngA y EspP. Por tanto, este estudio revela evidencias importantes sobre el rol de la cultura en la configuración de patrones específicos de conceptualización metafórica.
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Topriska, Evangelia Vasiliki. "Experimental and computational study of a solar powered hydrogen production system for domestic cooking applications in developing economies." Thesis, Brunel University, 2016. http://bura.brunel.ac.uk/handle/2438/12824.
Full textAbstract:
In many developing economies, a high percentage of domestic energy demand is for cooking based on fossil and biomass fuels. Their use has serious health consequences affecting almost 3 billion people. Cleaner cooking systems have been promoted in these countries such as solar cooking and smokeless stoves with varying degrees of success. In parallel, solar electrolytic hydrogen systems have been developed and increasingly used during the last 25 years for electricity, heat and automobile fueling applications. This study has developed and tested experimentally in the laboratory a solar hydrogen plant numerical model suitable for small communities, to generate and store cooking fuel. The numerical model was developed in TRNSYS and consists of PV panels supplying a PEM electrolyser of 63.6% measured stack efficiency and hydrogen storage in metal hydride cylinders for household distribution. The model includes novel components for the operation of the PEM electrolyser, its controls and the metal hydride storage, developed based on data of hydrogen generation, stack temperature and energy use from a purpose constructed small-scale experimental rig. The model was validated by a second set of experiments that confirmed the accurate prediction of hydrogen generation and storage rates under direct power supply from PV panels. Based on the validated model, large-scale case studies for communities of 20 houses were developed. The system was sized to generate enough hydrogen to provide for typical domestic cooking demand for three case-studies; Jamaica, Ghana and Indonesia. The daily cooking demands were calculated to be 2.5kWh/day for Ghana, 1.98kWh/day for Jamaica and 2kWh/day for Indonesia using data mining and a specific quantitative survey for Ghana. The suitability of weather data used in the model was evaluated through Finkelstein Schafer statistics based on composite and recent weather data and by comparing simulation results. A difference of 0.9% indicated that the composite data can be confidently used. Simulations results indicate that a direct connection system to the PV plant rather than using a battery is the optimal design option based on increased efficiency and associated costs. They also show that on average 10tonnes of CO2/year/household can be saved by replacing biomass fuel with hydrogen. The potential of total savings in the three case-study countries is shown in the form of novel solar hydrogen potential maps. The results of this study are a contribution towards better understanding the use of hydrogen systems and enhancing their role in renewable energy policy.
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Morrison, Jerolyn Elizabeth. "The art and archaeology of cooking : a comparative study of late Minoan cook-pots from Mochlos and Papadiokambos." Thesis, University of Leicester, 2015. http://hdl.handle.net/2381/36611.
Full textAbstract:
This thesis explores functional aspects and cultural roles of cook-pots to evaluate domestic cooking on the island of Crete (located in the Southern Aegean Sea) during the Late Bronze Age (Late Minoan, ca. 1600-1190 BC). The Integrated Approach to Ceramic Analysis (IACA) is proposed as a methodology for identifying interrelationship between people and pots in terms of production and use – by focusing on key elements of the vessels’ design, i.e. shape, ceramic fabric, size. IACA enhances the characterization of cook-pots beyond defining morphologies and fabric-types; it includes an experimental component that evaluates hypotheses concerning production and use. IACA is applied in reevaluating established cook-pot typologies to address our lack of knowledge about how individuals performed daily tasks in the prehistoric Aegean. Two case studies target cooking contexts well-placed to investigate cook-pot production and function, in both space and time. The cultural groups concerned are the towns of Mochlos and Papadiokambos on the northeastern coast. Mochlos was a thriving harbor town in the LMI period; Papadiokambos was its contemporary, a prosperous enough settlement. Mochlos was abandoned for a generation; it was reoccupied when Mycenaean influence was strong on Crete (LMII-III). Essentially, the cook-pot suites at Mochlos and Papadiokambos belong to a broader tradition, utilizing open and closed vessels. Experimental work that produced LM-style vessels out of similar clays as the archaeological cook-pots shows that while closed, bowl-shape bodies were used for slow cooking (i.e. stewing liquid-based foods) and open vessels are better suited for quickly sautéing, grilling, and baking foods there are hidden steps to producing and using these vessels. These actions are multifaceted and complex. This work encourages us to rethink how these tasks were performed to understand better why choices were made that have materialized in the archaeological record.
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Zhong, Lijie. "A population-based, case-control study of lung cancer and indoor air pollution among nonsmoking women living in Shanghai, China." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0024/NQ50286.pdf.
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Bria, Rosemarie Dorothy. "How Jell-O molds society and how society molds Jell-O : a case study of an American food industry creation /." Access Digital Full Text version, 1991. http://pocketknowledge.tc.columbia.edu/home.php/bybib/1029871x.
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Thesis (Ed.D.)--Teachers College, Columbia University, 1991.Typescript; issued also on microfilm. Sponsor: Joan Dye Gussow. Dissertation Committee: Isobel Contento. Includes bibliographical references (leaves 198-203).
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CHANG, FEI-SHAN, and 張翡珊. "Study on Leftover Food - Taking Community College Cooking Teaching as an Example." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5pbdd9.
Full textAbstract:
碩士輔仁大學
國際創業與經營管理學程碩士在職專班
107
Food and Agriculture Organization of the United Nations (FAO), about 1.3 billion tons of food is discarded or wasted every year in the entire food supply chain, accounting for one-third of the food supply to consumers. a state of severe food imbalances around the world and these wasted amounts are enough to solve the hunger problem of 3 billion people. Looking back at Taiwan, during the 14-month period from March 2017 to April 2018, the number of discarded foods declared by supermarkets and mass merchandisers reached 6,630 tons, which is equivalent to an average of more than 500 tons of surplus food per month. In June last year, 300 Taiwan-based convenience stores joined the main group to send out a love letter, pointing out that a super-business average reported 2,000 NTD per day of food. If the total price of 10,000 stores is equal to 7 billion NTD per year! (Business Week.COM, 2019). In January 2019, the total kitchen waste recovery exceeded 469.69 million tons (Environmental Protection Agency Environmental Database, 2017). The study promotes the leftovers from the home, research methods Interviews were used to observe whether the study of remnant food re-observation subjects caused the inventory of homes to be re-designed due to lack of understanding of the date of manufacture or improper Develop so that the students had a clear and detailed record on the paper. Develop a habit of continuity and Persistent that affects friends and family around you. Promote food education, and teach the students the concept of leftover food and leftover food through Community college cooking courses.
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"學烹飪: 女性烹飪知識與性別身份的建構." 2009. http://library.cuhk.edu.hk/record=b5896831.
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郭麗兒."2009年2月".
"2009 nian 2 yue".
Thesis (M.Phil.)--Chinese University of Hong Kong, 2009.
Includes bibliographical references (leaves 183-192).
Abstracts in Chinese and English.
Guo Li'er.
論文摘要 --- p.I
ABSTRACT --- p.II
致謝 --- p.III
Chapter 第一章 --- 引言 --- p.1
硏究目的及背景 --- p.1
文獻回顧 --- p.7
硏究方法 --- p.16
硏究範圍及限制 --- p.22
論文結冓 --- p.25
Chapter 第二章 --- 蛋糕班一女性身份的交流 --- p.27
糕餅在香港的歷史發展 --- p.28
課堂設置 --- p.33
導師：新女性楷模 --- p.38
「家庭烹飪」VS「課堂烹飪」 --- p.41
烹飪與女性身體 --- p.45
有別於傳統的女性身份承傳 --- p.47
助手：隱藏的傳統性別角色 --- p.49
學員：學烹飪也學做女人 --- p.52
烹飪與性別角色 --- p.57
小結 --- p.61
Chapter 第三章 --- 中菜班一烹飪論述的角力 --- p.63
學烹飪媒介在香港的發展 --- p.64
課堂提供者的前設 --- p.69
導師：專業的否定 --- p.76
助手：幕後的權威 --- p.80
學員：建構合適的烹飪 --- p.83
烹飪論述的角力 --- p.85
學烹飪、學做家庭主婦 --- p.90
小結 --- p.94
Chapter 第四章 --- 家庭烹飪的特質 --- p.96
烹飪的二元對立 --- p.98
廣義的家庭烹飪 --- p.100
家庭烹飪的操作 --- p.109
家庭烹飪的理念 --- p.116
烹飪的目的 --- p.119
家庭烹飪的模式 --- p.124
家庭烹飪的特質 --- p.134
烹飪班、家庭與烹飪承傳 --- p.139
小結 --- p.143
Chapter 第五章 --- 烹飪與女性的人生階段 --- p.145
未婚階段 --- p.146
新婚階段 --- p.154
中年階段 --- p.159
家庭面向：烹飪與女性身份的承傳與否定 --- p.163
社會面向：香港三代女性的烹飪故事 --- p.171
Chapter 第六章 --- 總結 --- p.176
參考書目 --- p.183
英文文獻 --- p.183
中文文獻 --- p.190
網頁及多媒體資料 --- p.191
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Driver, Stacey C. "Healthy meals, healthy families : a pilot intervention to improve nutrition knowledge and self-efficacy to prepare healthy meals among low-income individuals in Delaware County, Indiana." 2013. http://liblink.bsu.edu/uhtbin/catkey/1739772.
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Food is a fundamental necessity of life. However, millions of Americans do not have access to adequate food and are considered to be "food insecure." Research has shown that low-income individuals have limited food preparation skills and low levels of self-efficacy to prepare healthy meals, further complicating their food situations. The purpose of this pilot study was to determine the effectiveness of a community cooking demonstration at increasing self-efficacy to prepare healthy meals with limited resources. Twenty-three low-income adults participated in the intervention and completed a pre- and post-test assessment to measure changes in self-efficacy to cook, as well as changes in general food and nutrition knowledge. Results indicated that although there were no significant improvements in participants’ self-efficacy to prepare healthy meals (39.3 ± 11.3 vs. 44.5 ± 9.1; t=1.76, p=0.25), subjects did experience significant gains in knowledge related to the MyPlate food guide (1.2 ± 0.5 vs. 1.8 ± 0.8; t=2.82, p=0.01) and basic food safety (0.7 ± 0.9 vs. 2.5 ± 1.0: t=6.05, p<0.001). Increased knowledge is a critical building block toward behavior change and increased self-efficacy.Department of Family and Consumer Sciences
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Dixon, Sharmaine. "Development of a recognition of prior learning assessment model for the hospitality industry to be used by tertiary education institutions." Thesis, 2003. http://hdl.handle.net/10321/2818.
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Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Food and Beverage Management at the Durban Institute of Technology, 2003.Historically, any large hotel of standing/rating in South Africa would staff the top levels of their kitchen brigade with educated, professional cooks imported from all over the world from such places as Germany, Switzerland, England or France, to name but a few
M
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Cook, Megan E. "Emerging food perceptions, purchasing, preparation, and consumption habits in female participants on the Supplemental Nutrition Assistance Program (SNAP)." 2011. http://liblink.bsu.edu/uhtbin/catkey/1661170.
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This study was conducted to examine the food perceptions, purchasing, preparation, and consumption behaviors of female SNAP participants in East Central Indiana. Twenty participants were interviewed, and interviews were transcribed and compiled in order to identify patterns. Participants were primarily white, had at least a high school education, were food-secure, and 85% were either overweight or obese. Results indicated that the participants interviewed in this study had limited opportunities to participate in food and nutrition education courses unless approached by community agencies. Participants indicated they purchased a large variety of healthy and unhealthy food items from a wide array of grocers. A portion of the participants participated in EFNEP courses (n=4), WIC education (n=7), or conducted self-research (n=9). These participants indicated they retained knowledge by participating in these methods of education. Although participants expressed the desire to exhibit healthy eating behaviors, such as examining food labels, they also indicated they did not understand how to utilize the information to make healthy food choices. Results indicated all participants in SNAP would benefit from food and nutrition education courses that focus on SNAP benefit budgeting, meal planning that includes more fruits and vegetables, low-fat food items, and leaner cuts of meat, and physical activity. Practitioners and SNAP officials should be encouraged to coordinate efforts to make participants aware of educational opportunities in order to improve overall health outcomes.Department of Family and Consumer Sciences
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Chiu, Chin-Chen, and 邱錦珍. "Operational process of multifunctional cooking machines for catering teaching." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/30286744457086928084.
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碩士明道大學
企業高階管理碩士班
105
In recent years, food safety has continued to receive attention. More and more people consider food safety and health, and people began to personally cook. Multi-functional cooking machines are popular, and the cooking machine also helps to people cook. In this study, multi-functional cooking machines are taking into the food teaching. The use of operational processes and case verification is to save time, effort, no smoke, and more changing needs. Multi-functional cooking machine successfully used in teaching, and it can enhance the competitiveness of food and beverage. Keywords: Food teaching; Multi-functional cooking machines
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HUNG, LI, and 洪立. "A Preliminary Study of Cooking Design." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ku2ke5.
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碩士國立雲林科技大學
工業設計系
105
Due to high eat-out population, the frequencies of cooking at home had become less than those in past agricultural society. Despise this situation, there had been more and more cooking books published on markets. Additionally, the TV audience ratings of cooking programs had also stayed high consistently. It could be clearly seen people had still been longing for cooking life. As we had an idea eating was beyond everything, no cooks could naturally result in no food enjoyable. However, in the past, kitchens and restaurants were entirely separated in Taiwan. With the western kitchen design ideas introduced to Taiwan thereafter, numerous kitchens started to feature with spatial combination. There had been numerous resultants providing the services combined with kitchens and restaurants and attempting to create entirely new eating experience for customers. As the researcher contended, the fantastic eating experience could bring with the highly valuable memory. Therefore, despite the past ideas with the separation between cooking and eating, this research combined both cooking and eating together to newly insight the correlation of them both. However, in mediocre eating and cooking experience, how did our senses to work with them both? What about the roles played by the experiencers in such interaction? What about our own inner feelings? More importantly, how about the way to create the design available to enhance experienced feelings? In view of various problems and dimensions, all of these would be the ones required for exploration in this research. Therefore, in this research, the review of relevant scientific literatures, together with case and work study, were conducted in the perspective of experiencing design to explore the sensual experience, cooking ways, emotional design and cooking desire toward cooking behaviors. Additionally, from this research, a set of core frameworks in cooking experience could be arranged. Thereafter, practically manufactured products were used to verify the plausibility of this topic. Following that, with respondents filling up questionnaires, the sensing degrees of the scales of every adjective vocabulary were observed. Finally, by focusing on practically experimental results, analysis and discussion were conducted. The set of frameworks proposed in this research could not be only served as the model followed by designers to design cooking experience, but also used to examine the experience degrees of products or services.
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Nojima, Yoko. "Cooking with stones : An ethnoarchaeological study of stone oven cooking strategies in island Melanesia." Thesis, 2008. http://hdl.handle.net/10125/20398.
Full textAbstract:
Thesis (Ph.D.)--University of Hawaii at Manoa, 2008.The archaeological record from Vanuatu, most of which falls into the early settlement period, exhibits a wide range of related stone oven features. Such patterning is suggestive of practices that are exploratory, rather than having an already established cooking strategy. The appearance of distinctive local technological variants that is detected at Arapus site on Efate, then, may indicate the process of local adaptation and diversification.
The examination of contemporary cooking practices demonstrates that stone oven cooking is a complex technological system shaped by a range of ecological, social, and historical factors. In a sense, various styles of oven structures and cooking strategies are linked to certain food types such as taro and yams. However, the examination of ethnographic stone ovens from northern Vanuatu eliminates any simplistic causal relationship between a specific cooking style and particular foods. Conversely, there are multiple technological options to be taken, depending on how people in a given society conceptualize their cooking system. While ecological factors circumscribe the range of possible alternatives, factors such as cultural values and sociopolitical relations among the people also play an important role in determining the technological process.
This dissertation examines the diversity of stone oven cooking strategies in northern Vanuatu, located in central Melanesia. Using an ethnoarchaeological research method, this study explores the variability of cooking practices in two regions with contrasting ecological settings (Northwest Santo, Malo, and other islands). This study aims to identify factors affecting the development and diversification of stone oven cooking technologies. Cooking with pots, another method whose use is confined to certain regions in Melanesia, is also taken into account in light of understanding the loss of pottery in Pacific prehistory. Employing an anthropology of technology framework which incorporates the active role of agency, provided a comprehensive perspective viewpoint in evaluating stone oven cooking strategies and related culinary practices.
This dissertation is comprised of two parts: an ethnoarchaeological research section presenting the detailed description of contemporary stone oven cooking strategies, including the experimental study examining the heat effects of stone oven cooking, and the detailed documentation of archaeological features reflecting possible stone oven cooking activities.
Includes bibliographical references (leaves xxx-xxx).
Also available by subscription via World Wide Web
400 leaves, bound 29 cm
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黃鳳群. "Kinetics study on delignification of rice straw cooking." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/40602666289240659861.
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余詩怡. "The effects of teaching cooking skill to students with intellectual disabilities in junior high school." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/68668024047265075133.
Full textAbstract:
碩士國立彰化師範大學
特殊教育學系所
97
The purpose of this study was to explore the effects of picture prompt strategy in teaching cooking skill to three students with intellectual disabilities in junior high school. ‘The multiple probe design across subjects’ was used in this study. Data were gathered by three cooking skill tests developed by the researcher and the results were analyzed in visual inspection. The results of this study indicated that the picture prompt strategy could help students with intellectual disabilities learn cooking skill, and generalize their skills to other new cooking meals . Besides, there are some discussion about this study and suggestions about instruction and the future studies described in the thesis.
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Liu, Yu-yu, and 劉育佑. "The study of Cooking Heat-treated municipal solid waste." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/35231901490102806957.
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碩士國立中正大學
機械工程所
97
The study utilized the superheated vapor to cook municipal solid waste, investigating whether or not the solid residual can be turned into new.age alternative fuel. The superheated vapor in this study was defined as the pressure is 5 bar and the temperature is between 152℃ to 170℃. The study tried to use the superheated vapor to cook the municipal solid waste. There are at least four different types of municipal solid waste such as Styrofoam, plastics, PET, and food waste to be tested. And the process of cooking those four types of municipal solid waste lasted for 30 minutes respectively. Due to the temperature of the superheated vapor was under 170℃, the researcher examined the hydrocarbon of Styrofoam, plastics and PET with visual detection, and the hydrocarbon of these three wastes were found to be the same as before. The study found out that the volume rate of those three types of municipal solid waste decreased to 35% or lower. Comparing to the reports of ReCycled Refues International, the decreased volume rate in this study is much better than theirs at 50% or more. In addition, through the process of cooking (which lasted for 30 minutes), the smelly food waste became odorless, and the moisture of solid residual (food waste) was taken out as well. However, the hydrocarbon of solid residual (food waste) remained the same as before. The solid residual (food waste) were considered as organic, and were further tested through torrefaction. The results found out that the heating value of solid residual (food waste) were detected more than 5500Kcal/Kg, which suggested that the solid residual (food waste) could be used as alternative fuel. Through the process of torrefaction, the solid residual of the agricultural remainders and the weeds can generate alternative biochemistry energy. And the solid residual of food waste were also proved to be used as alternative fuel. In conclusion, the results of the study suggested that the two alternative biochemistry energy and fuel mentioned above can be applied into thermal power plant. But there still needs more experiments on related issues in the future.
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Kuo, Jui-Yang, and 郭瑞陽. "The study on enhanced transesterification from waste cooking oil." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/14717330484846912035.
Full textAbstract:
碩士崑山科技大學
環境工程研究所
102
In recent years, the amount of the oil is reducing and combustion caused the earth's environmental impact. Therefore, the development of new environmentally friendly renewable fuels become the goal of scientists. Biodiesel can be used to replace petroleum fuels with many advantages, such as, it's biodegradable, non-toxie, low sulfur content and transesterification of low emission of harmful substance. The product of vegetable oil, animal oil, waste cooking oil or other raw materials and alcohols such as methanol, ethanol, named biodiesel (fatty acid methyl ester) and a by-product, glycerol. Promote the transesterification reaction through a homogenizer, and find out the best reaction parameters of manufacturing biodiesel. In study (Ⅰ) by using waste cooking oil as a raw material, and promote it by the transesterification homogenizer, it found the molar ratio of alcohol oil is 9:1, NaOCH3 catalyst dosage 0.75 wt%, homogeneous speed at 7000 rpm and a reaction temperature 65 °C, biodiesel production conversion rate after 8 mins 97.1%, were significantly reduced the time required for high acid value of waste cooking oil. Considerations to the manufacturing time and costs, study (Ⅱ) using a homogenizer rapid synthesis of Ca(OCH3)2 as catalyst analysis the catalyst by using XRD, FT-IR, the results illustrate that homogenizer rapid synthesis of methanol calcium, can effectively shorten the preparation time of the catalyst, and used the methanol cakium as with homogenizer ways to promote transesterification transesterification optimal reaction conditions: molar ratio of 6:1, 4 wt% of Ca (OCH3) 2, homogenizer at 7000 rpm for 1 hour at 65 °C, biodiesel yield of 90.2%. Therefore, Ca (OCH3) 2 has great potential to replace homogeneous catalyst for transesterification, it can also be used in applications other heterogeneous catalytic reactions. In study (Ⅲ), using CaO as basic, microwave heating speed up the reaction of modifying the surface of CaO by using bromooctane, to form a coated catalyst to prolong the activity of catalyst. Using XRD, FT-IR, TGA to analysis the physical and chemical properties of the catalyst shows that, by comparing the conventional methods and the microwave modification methods, microwaving can reduce the preparation time of the catalyst, CaO, but the stability and the alkyl intensity is similar to the conventional methods. On the other hand, microwave heating contribute interaction of the oil, and also increase the conversion rate of biodiesel. Using the waste cooking oil as raw material, under open microwaving to promote the esterification reaction, using bromooctane 5mg/g modify CaO as catalyst, the optimal reaction conditions were: microwave power at 300W, molar ratio of alcohol oil 8:1, 3 wt% of modified CaO, reaction at 65°C for 75 minutes, the rate of conversion of biodiesel is 97.1%. These can effectively manufacture biodiesel from waste cooking oil and comply with the standard value of Taiwan CNS 15072, 96.7%, and also reduce the energy consumption, achieve the purpose of saving energy and carbon.
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Chuang, Kai-Cheng, and 莊凱証. "A Study of the Fish Cooking Kiln in Penghu." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/88669379490993604260.
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Wu, Jung-Tung, and 巫榮東. "Study on production of antimicrobial peptides from tuna cooking juice." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/22221741367037522439.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
99
Tuna cooking is a processing of necessity procedures for canned tuna, The side product (about a 4.0% protein; 1 ton tuna can produce 160 kg of cooking juice) is normally discarded, this waste not only brings the loss of resources and the resulting protein waste water treatment is also considerable burden. Therefore, this study applied the protein from tuna cooking juice for the development of economic value anti-microbial substances. Three commercial protease Orientase, Alcalase 2.4L and Flavourzyme are used in this study. Eight bacteria, Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans, Salmonella enterica subsp. Enterica, Listeria innocua and Shiegella sonnei are choose for the experiment studies. The results showed that protease Alcalase 2.4L hydrolysates reveal better anti-microbial activity, (preparation conditions: E / S = 1 / 100 (w / v), 50 ℃, pH 7.0, 3 h). Higher antimicrobial activity inhibitors of protein hydrolysates are obtained by gel filtration chromatography, the four major fractions after the separation are：(Tuna cooking juice Alcalaes 1, TA1), (Tuna cooking juice Alcalaes 2, TA2), (Tuna cooking juice Alcalaes 3, TA3), (Tuna cooking juice Alcalaes 4, TA4). The results showed that TA2 fraction reveal the highest activity (MW1060 ~ 6500), its minimal inhibitory concentration (minimal inhibitory concentration, MIC) on eight pathogens were 800, 750, 800, 750, 850, 800, 850, 800 (μg/mL). To understand the changes of hydrolysate in the gastrointestinal tract, digestive enzymes are applied to digest hydrolysis. The results showed that the anti-microbial activity of fractions TA2 is decreased in 17.6% ~ 26.7% sequence by pepsin (pepsin) hydrolysis (pH 3.0, 37℃, 6 h); While treating with trypsin (trypsin) and chymotrypsin (chymotrysin) hydrolysis (pH 8.0, 37℃, 12 h), the anti-microbial activity remained unchanged. The revelation expermental gave that the anti-microbial Activity of fractions TA2 decreased in the stomach and the digestive tract by digestive enzyme. The TA2 fraction is further purified by HPLC to obtained a higher antimicrobial activity inhibitor, the five major fractions are labeled after the separation as: TA2H-1, TA2H-2, TA2H-3, TA2H-4, TA2H-5, where TA2H -1 shows inhibitory effect on Shiegella sonnei and Candida albicans , and TA2H-4 have inhibitory effect on the remaining six strains, the amino acid sequence analysis of the results: 1.Lys-Asp-Ser-Pro-Gly-Gly-Gln-Asp-Arg-Arg, 2.Pro-Ser-Cys-Trp-Thr-Phe-Gly-Phe-Ser-Glu-Asn-His, 3. Pro-Ser-Ser-Pro-Arg-Glu-Glu-Val -Ser-Leu-Asp-Leu-Asp. These results provided that tuna cooking juice can be applied to the development of the source of antimicrobial peptides.
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Chung, Wei-Hsien, and 鍾委憲. "A study of cooking extrusion of konjac flour/rice flour." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/84305431678256655503.
Full textAbstract:
碩士國立屏東科技大學
食品科學系所
103
Rice is the main food in our country. People’s diet habit have been changed by western-instant food like hamburger and fries in recent years, so the consumption of rice have decreased year by year. The main component of dried konjac is glucomannan. It cannot be digested by human being, so it is regarded as a kind of dietary fiber. Extrusion processing can widely use in cooking, formation, mix and texturize, and it has such advantage like low cost and high efficiency. The purpose of this study is to develop a extruded rice analogue product by the extrusion processing of rice flour added with different konjac flour proportion (0, 5 and 10%) and different extrusion processing variables (Die temperature 50℃/70℃, 60℃/80℃ and 70℃/90℃ ; Screw speed is 50, 60 and 70rpm), then investigate the effect of physiochemical properties. The results show that the L-value of konjac rice have no significant differences between each groups in the condition of different konjac proportion, screw speed and barrel temperature. When the extrusion condition were 0% konjac, screw speed 60rpm, barrel temperature 60℃/80℃, and 10% konjac, screw speed 50rpm, barrel temperature 70℃/90℃, respectively, the a-value would be positive and other group would be negative. The b-value would be increased as the barrel temperature increases. The water solubility index, water absorption index and the degree of gelatinization would be increased as the screw speed and barrel temperature increase. Furthermore, there were the highest swelling power 10.53 under the extrusion condition of 5% konjac flour, screw speed 50rpm and barrel temperature 70℃/90℃. For the texture profile analysis, the hardness would be increased as the barrel temperature increase, conversely, the gumminess and chewiness would be decreased as the barrel temperature increase.