Academic literature on the topic 'Creole Cookery'
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Journal articles on the topic "Creole Cookery"
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Kaputo, Kingsley, and Mabvuto Mwanza. "Design and Techno-economic Analysis of an Improved Multipurpose Cooker Stove." Journal of Energy Research and Reviews 16, no. 4 (April 10, 2024): 15–28. http://dx.doi.org/10.9734/jenrr/2024/v16i4344.
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In response to the growing concerns surrounding the adverse health and environmental impacts of inefficient and hazardous traditional cooking fuels and stoves, this research aims to design and assess the performance of an improved multipurpose cooker stove. The study focuses on Zambia, a country deeply affected by air pollution and deforestation due to charcoal and firewood production using inefficient cooking stoves called Mbaula. The primary objective is to create an economically viable and environmentally friendly cooking stove that addresses the sustainability challenges of traditional cooking practices. The research is guided by key objectives. The study outlines the design process of the improved multipurpose cooker stove, emphasizing the incorporation of sustainable design principles. The improved multipurpose cooker stove demonstrated a thermal efficiency of 87.49%, significantly higher than the 11.88% thermal efficiency of traditional stoves. This improvement in efficiency is crucial for reducing fuel consumption and maximizing heat transfer during cooking processes. In addition, the research findings showed that the improved multipurpose cooker stove consumed 0.3643 kg/L less fuel compared to traditional stoves. This fuel savings not only reduces the cost of raw materials but also contributes to environmental sustainability by lowering deforestation rates and air pollution. Despite the initial investment cost of the improved cooker stove, the long-term operation costs are lower due to reduced fuel consumption and maintenance expenses. The study's findings and recommendations hold promise for addressing critical challenges related to clean cooking solutions, environmental preservation, and the well-being of households in Zambia and similar contexts.
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Pinitdanklag, Kanoknet, Araya Lanumtieng, Theeranan Khantee, Phakwarin Manasirisit, and Wijit Sirigit. "Learning Process of Communication Arts’ Students in Creating Local Cooking Video Materials." Journal of Educational Issues 8, no. 2 (December 15, 2022): 808. http://dx.doi.org/10.5296/jei.v8i2.20458.
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This project examines the students learn about producing local food videos. The 3-step learning process was conducted by each video was created from 1 piece per content with a 20-minute movie using a step-by-step learning procedure. Three pre-productions: pre-, pre-, and post-production. The data study demonstrated the local cooking media’s reliance on visual, auditory, and content features by having students create local cookery videos as part of their learning process. Then, video materials were implemented and asked local community members towards its useful and appropriateness. The findings demonstrated that the list satisfied the respondents’ questions. The most visible feature has a dependability degree of satisfaction average of 4.76, making it the most satisfied.
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Munguía, Roberto, Marcos Soleto, and Abelardo Viana. "Estudio de aceptabilidad en consumo, de dos líneas promisorias de frijol, para Nicaragua." Agronomía Mesoamericana 7, no. 2 (June 2, 2016): 31. http://dx.doi.org/10.15517/am.v7i2.24754.
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In January, 1994, we performed this research with more than 100 housekeepers in three departments in the Nicaraguan South, with the objective of getting to know the advantages for commerce and for direct consumption of the strains CIA93-B and CNIGB-93, which are currently in their validation stage in the fields. The strain COMPANIA 93-B bested CNIGB-93 in such characteristics as: grain size, shape, shine, color uniformity, grain uniformity and consistency, but was not any better if compared with the variety known as “creole” (known in the region also as “Cuarenteno”), utilized as the comparison sample. By consulting the surveys with those characteristics considered attractive for the commerce, concerning the material to be evaluated, the creole variety surpasses COMPANIA 93-B and, in the last place, we had the variety CNIGB-93. In cooking time and on the characteristics of the soup, COMPANIA 93-B is in the first place, surpassing the sample variety and the CNIGB-93, as wells in the after-cooked characteristics, where again COMPANIA 93-B surpassed the creole and the CNIGB-93.
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siegel, nancy. "Cooking Up American Politics." Gastronomica 8, no. 3 (2008): 53–61. http://dx.doi.org/10.1525/gfc.2008.8.3.53.
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Cooking Up Politics explores the expression of nationalism in the early republican period of American history through analysis of the domestic environment. This includes the development of American recipes, the patriotic ornamentation of imported ceramics and furnishings, and the role played by women as culinary activists who furthered the causes of republican values through a domestic ideology in the late eighteenth and early nineteenth century. In particular, this study addresses the naming of recipes in American cookery books, reflective of the growing interest in national sentiment. Recipes for Independence cake, Election cake, and the Federal pan cake, developed by authors such as Amelia Simmons, demonstrate that the meaning associated with food consumption and the social act of gathering to dine could be not only familial but patriotic as well. Such a nationalistic association with food allowed women to create a unique means to express their commitment to the new nation, thus linking language with food.
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Cooke, Margaret. "Viewpoint. Creating a healthy workplace – supporting and retaining female talent." Structural Engineer 99, no. 6 (June 1, 2022): 39–41. http://dx.doi.org/10.56330/lfsc2130.
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Kumar, Ashok, and Pankaj Kumar Pathak. "Automated Gas Line Shut Off Mechanism Using Solenoid Operated Valve and Gas Leak Detector (At the Event of Gas Leakage in PNG Line)." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 03 (March 16, 2024): 1–5. http://dx.doi.org/10.55041/ijsrem29324.
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Gas leaks that cause deadly flames have become a major issue in homes and other places where domestic gas is handled and utilized. Gas leaks cause a variety of mishaps that result in financial damage as well as personal injuries and/or loss. The project’s goal is to create a system that detects gas leaks and notifies the subscriber through alarm and status display, as well as shutting off the gas supply valve as the main safety precaution. The turning off of the supply valve prevents further gas flow to the cooker, preventing a fire breakout caused by an attempt to ignite the cooker. The device, which functions more like a first- aid kit, utilizes a usually closed solenoid valve to shut off the gas valve before asking for assistance via visual display and loud alert to anyone in the vicinity. The system is clever in that it does not cause a loud nuisance by constantly sounding the alarm, but rather the siren stops beeping once the concentration of the gas in the atmosphere after leaking falls below the predetermined value and the valve is opened again for regular operations. This effort will reduce injuries and losses caused by explosions caused by gas leaks, as well as enhance the safety of people and property while utilizing home cooking gas.
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Aravindakshan, Shruti, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, and Marc E. Hendrickx. "The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans." Foods 10, no. 7 (July 19, 2021): 1665. http://dx.doi.org/10.3390/foods10071665.
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Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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Daugaard, Kasper, and Amalie Ørum. "Kunsten at pille et løg:." Nordic Journal of Dance 3, no. 2 (December 1, 2012): 16–23. http://dx.doi.org/10.2478/njd-2012-0008.
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Abstract To peel an onion, to grate a carrot, and to set a table, each has its own choreographic recipe. Culinary art/ cookery is choreographed everyday life, and cooking is a dance everyone knows. The Art of Peeling an Onion is based on the dance piece Gæst (Guest), choreographed by Kasper Daugaard. The piece is for five dancers, a female soloist and four choir dancers, and originates entirely from culinary actions. The purpose of the article is not to maintain theory and practice as two separate entities, but to show how they supply each other and offer each other content. We aim to create a balanced understanding of the relationship between the creative process, the audience experience, and the aesthetic theory related to both the content and the outcome of artistic work. We view theory and practice hand in hand, because we have strived to put into words that which can be experienced, to verbalise the spectator’s experiences, the physical as well as reflexive, with the ambition of formulating a quite tangible experience-based aesthetics.
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Ozola, Liene, and Solvita Kampuse. "Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 72, no. 2 (June 1, 2018): 97–102. http://dx.doi.org/10.2478/prolas-2018-0016.
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AbstractThe objective of this study was to examine the suitability of heat treatment methods on concentrations of bioactive compounds in pumpkin–guelder rose sauce. Berry hybrids 2--30--K, 2--45--K and variety ‘Krasnaya Grozdj’ were selected for further research. The juice of these fruits was used to create pumpkin–guelder rose sauce samples (experimental samples) where the pumpkin puree and guelder rose fruit juice ratio was 74.5 : 13.1. To all samples heat treatment under atmospheric conditions (traditional cooking) and vacuum cooking at 0.6 bar pressure at 85 °C and 0.2 bar pressure at 75 °C temperature was performed. These samples were compared with uncooked experimental samples. Sauce chemical evaluation showed better retention of vitamin C concentrations (per dry weight) for guelder rose variety ‘Krasnaya Grozdj’ sauces cooked at 0.2 bar pressure, compared to fresh samples. Samples that were prepared with vacuum cooking methods on average showed higher total phenol concentration, antiradical activity and total anthocyanins concentration than in control samples cooked under atmospheric conditions. These observations were consistent with reports in the literature on better preservation of bioactive compounds in plant-based products that are cooked under vacuum heat treatment at lower temperatures.
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Happel-Parkins, Alison, Katharina Azim, Mary Neal, Keishana Barnes, and Edith Gnanadass. "Stories from the “Pressure Cooker”: U.S. Women Navigating Motherhood and Work During the COVID-19 Pandemic." American Journal of Qualitative Research 8, no. 2 (March 24, 2024): 1–20. http://dx.doi.org/10.29333/ajqr/14390.
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<i>The COVID-19 pandemic has highlighted and exacerbated the difficult juggling act women in the U.S. have to do between parenting their children and working outside the home. The pandemic has also led to a decline in maternal mental health, particularly among mothers with young children, mothers of color, and those with previous mental health issues. The authors noted these experiences in their own lives as mothers with children and observed them in the lives of the women around them. These observations informed the design of this narrative inquiry study, in which we used semi-structured interviews to explore mothers’ shifting ideas and experiences of mothering, work, and family life during a global pandemic. We used creative analytic practice (CAP) to compose reflexive researcher conversations around the interview data that enabled us to highlight nuances in the data, show more transparently our meaning-making, make visible our researcher subjectivities, show uncertainties about aspects of data interpretation, and create a more accessible data representation.</i>
Books on the topic "Creole Cookery"
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Christian Woman's Exchange (New Orleans, La.). The creole cookery book. Gretna, La: Pelican Publishing, 2005.
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Christian, Woman's Exchange (New Orleans La ). The creole cookery book. Gretna, La: Pelican Publishing, 2005.
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Ménager, Mona Cassion. Fine Haitian cuisine: [a broad collection of Haitian recipes]. Coconut Creek, FL: Educa Vision, 2005.
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Martelli, Juan Carlos. El libro de la cocina criolla. Capital Federal, Argentina: Sainte Claire Editora, 1991.
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Guste, Roy F. The 100 greatest New Orleans creole recipes. Gretna, La: Pelican Pub. Co., 1994.
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Soumas, Panderina D. Soumas heritage Creole cookbook. Natchitoches, La: Soumas Heritage Creole Creations Publication, 2000.
Find full textBook chapters on the topic "Creole Cookery"
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Sanderson-Cole, Karen, and Barbara Lalla. "Creole vs. Standard English." In Caribbean Children's Literature, Volume 1, 153–69. University Press of Mississippi, 2023. http://dx.doi.org/10.14325/mississippi/9781496844514.003.0010.
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This chapter takes a roughly chronological view (beginning in the 1950s) to discuss issues related to representation of voice in Caribbean children’s literature. The significance of this issue is interrogated against a historical and cultural background that has traditionally constrained the ways in which the Caribbean child could be represented within a narrative. A number of issues raised include defining children’s literature; what constitutes appropriate material for children; negotiating voice—who sees—adult or child; language choice—Standard or Creole; and language variety. The issues surrounding voice within the region are many and writers continue to be challenged to achieve the delicate balance between representation and subject matter in a manner that does not alienate their ultimate audience—the child. Books covered include Jean D’Costa’s Voice in the Wind(1978), Zee Edgell’s Beka Lamb(1982), Merle Hodge’s Life of Laetitia(1993), Trish Cooke and Caroline Binch’s Look Back!(2019), and Coleen Smith-Denis’s Inner City Girl (2009).
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Bassnett, Madeline. "Between Earth and Sky: The Cook as Environmental Mediator in Paradise Lost." In In the Kitchen, 1550–1800. Nieuwe Prinsengracht 89 1018 VR Amsterdam Nederland: Amsterdam University Press, 2022. http://dx.doi.org/10.5117/9789463721646_ch02.
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To examine the cook’s mediating power, this chapter turns to the vitalist, monist universe of Paradise Lost to explore how cooking relies on, emerges from, and interacts with the poem’s environments of Heaven, Earth, and Hell. Focusing on Eve, who relies on the environmental cookery of ripening to create her dishes, and the fallen angels, who use kitchen techniques to pursue their destructive work of mining, I suggest that both the processes (concoction, fermentation, and adustion) and products of cookery (Eve’s meal, Pandemonium and the cannon) reflect the environmental contexts and associated ethics of their makers.
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Pattanayak, Khusi. "Edible Traditions." In Advances in Linguistics and Communication Studies, 69–79. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-6217-1.ch004.
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The food that we consume everyday becomes part of our identity and existence. As we move and relocate, we bring our traditional food with us, which undergoes numerous transformations in the new land. Traditional cuisines symbolize racial and ethnic distinctiveness and add flavors to the childhood memories. Traditional food not only provides necessary nourishment to the body, but also helps communities stay together and create transnational bonds. One such example of gastronomical legacy is Pakhala, an Odia cuisine prepared from cooked rice that is soaked in fermented water or fresh water. This chapter will engage in decoding the journey of this humble summer food from the coastal state of Odisha (India) to being the poster child of Odia identity on social media and beyond. The evolution of intangible heritage as Pakhala is a great example of how cultures change their form and create new discourses on tradition while bridging the gap between past and future.
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Jones, Bethan. "Lawrence Set to Music." In The Edinburgh Companion to D. H. Lawrence and the Arts, 398–412. Edinburgh University Press, 2020. http://dx.doi.org/10.3366/edinburgh/9781474456623.003.0027.
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This chapter considers a number of ways in which musical composers have engaged with and assimilated Lawrence’s poetry (as well as some of his other works and, indeed, his life story), over a 100-year period. Foregrounding texts selected for musical setting, the chapter begins with an analysis of sound, silence, rhythm, repetition and movement in Lawrence’s verse. Subsequently, it explores the various strategies adopted by composers when setting these poems to music. Some create a song from a single poem; some compose song-cycles by combining poems from within a single collection, such as Birds, Beasts and Flowers. Others juxtapose poems from across a range of Lawrence’s verse-books – or combine Lawrence poems with those of other poets. This chapter explores the implications of such choices, offering analyses of musical compositions in which words and sounds have been creatively combined. Composers discussed include Peter Warlock, Benjamin Britten and Arnold Cooke, alongside a number of lesser-known contemporary figures, whose works (spanning a number of genres) bring Lawrence to a new generation.
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Encyclopedia of Multimedia Technology and Networking, Second Edition, 613–18. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-014-1.ch082.
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The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Networking and Telecommunications, 26–32. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-986-1.ch003.
Full textAbstract:
The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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Sperber, Daniel. "Pubs, Drunkards, and Licensing Laws." In The City in Roman Palestine. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780195098822.003.0008.
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We now move on from the marketplace to the pubs and drinking houses, which as we have already seen, were to be found in the periphery of the market area. Here again we shall see that at times a brief homily in a Midrash can give us a glimpse into social situations in Roman Palestine; when coupled with classical sources, these homilies can help create a picture of how society functioned in that period. I will begin with a passage from Leviticus Rabba, which although it has the hallmarks of a sermon and therefore may not be strictly accurate historically, nonetheless captures the feeling of the times and is thus most instructive to the historian. In order fully to understand this text, we must first preface our discussion with some introductory remarks. The problem of Roman sumptuary laws has been discussed by a number of scholars. Ramsay MacMullen in his Enemies of the Roman Order has written as follows: . . .From the 70’s A.D., the governing classes, heavy eaters themselves and sometimes, like Nero, addicts of dives and bars, tried to improve the character of the lower classes by intermittent legislation to shut up taverns and to prohibit the sale of cooked meats and pastries. That left vegetables, their definition at one time being narrowed to peas and beans. After Vespasian, public morals were given up as a bad job for three centuries. In the 370’s, when prefects renewed the war, they limited wine shops in what they could sell and in the hours they could stay open. . . . Of particular importance in this connection is the statement of Ammianus Marcellinus that Ampelius, governor of Rome (371-72 C.E.), gave orders that no wine shop should be opened before the fourth hour (about nine o’clock in the morning), in other words, that wine shops should be shut up at night. It is clear from these examples that an examination of pubs and licensing hours can offer valuable insights into social conditions of the time.
Conference papers on the topic "Creole Cookery"
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Kang, Kang, Timothy W. Simpson, and Gül E. Okudan Kremer. "Exposing Students to Culturual Issues in Rice Cooker Design Through Product Archaeology." In ASME 2012 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/detc2012-70539.
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As more products compete in the global marketplace, it is increasingly important to bring cultural and societal issues into engineering education to help contextualize design decisions. When product dissection activities are used to contextualize these decisions, they focus primarily on function, form, and fabrication, failing to highlight the importance of cultural influences that can impact global product design. The paradigm of product archaeology has been developed to address the shortcomings of product dissection activities and create inductive learning activities that help students better contextualize their engineering design knowledge. Inspired by the findings in our own rice cooker dissection and analysis, an experiment is conducted to evaluate the incorporation of rice cookers into product archaeology activities in a product dissection course. The purpose of adding rice cookers to the consumer goods section of the course is to expose students to the cultural issues of rice cooker design (e.g., product functions and features based on cooking and dietary needs). Student responses were collected and analyzed, including the numbers of correct responses, sketches of mechanisms and components, suggestions for design improvements, and feedback on cultural needs. Future improvements to the exercise are also discussed.
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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 substantial solution to the cooking problem in most developing countries. Keywords - Resonant converter, induction cooking, coil, phase angle, frequency tracking
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Parhami, Farnaz, and Stephen Pan. "Effect of Guard Ring Design and Properties of Inter-Layer Dielectric Film on Chip Reliability." In ASME 2005 International Mechanical Engineering Congress and Exposition. ASMEDC, 2005. http://dx.doi.org/10.1115/imece2005-79081.
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One of the common reliability problems in semiconductor industry is delamination of dielectric films used in the integrated circuit manufacturing process. Although these films have demonstrated good reliability performance in wafer form, once placed in different packages and undergo stress testing (e.g. pressure cooker test) they tend to crack and delaminate and lead to eventual reliability failure of the chip. The die guard ring can impact propagation of cracks that are initiated at the edge of the die into the active circuitry of the die. We designed several guard ring structures and performed finite element analysis to compare the potential of crack propagation for different guard ring designs. It is found that some features of the design do not affect stress intensity factor KI (potential of crack propagation). For long crack (3.75 um), structure A may reduce KI. But, structure B will increase KI. From fracture mechanics point of view, structure A may stop crack propagation toward die center. However, with structure B, the crack may still penetrate into the die. For short crack (1.25 um), effect of guard ring structure design is negligible. We have made experimental wafers using our wafer manufacturing processes to create structure A and B around the dice. Some wafers were made with film AA as interlayer dielectric and some with film BB as interlayer dielectric. SEM inspections validate our FEM models that structure A captures more cracks at the edge of the die and prevents its propagation into the die while structure B is less effective. We have shown that even with incorporation of structure B guard ring, film BB looses adhesion to other layers and delaminates upon exposure to humidity in pressure cooker test while film AA never delaminates.
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Ghosh, Supratim, Breann Squires, Phyllis Shand, and Pulari Nair. "Utilization of fababean protein-stabilized structured emulsions in the replacement of animal fat in beef burgers." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iiid4502.
Full textAbstract:
Processed meat, such as burgers are rich in animal fat which contribute significantly towards many structural and sensory properties. In this work, hybrid beef burger was developed by replacing the animal fat with fababean protein-stabilized O/W emulsions. To create a stable structured emulsions 80wt% coconut oil (CNO) was mixed with canola oil (CO). The molten oil phase (50wt%) was emulsified with 10wt% fababean protein concentrate dispersion in an industrial food processor. The hot emulsion was cooled in an ice bath while constant mixing until the temperature reached 10ºC and the emulsion transformed into a strong viscoelastic gel. The emulsion was then mixed with lean beef meat and in a bowl chopper and a grinder at 4ºC to prepare the ground meat, which was then used to prepare the burger patties using a patty maker. The animal fat control burgers contained 20% beef fat, which was fully replaced with the emulsions. A reduced beef fat burger was also made with fat content similar to the hybrid burger. The hardness of the CNO emulsion hybrid burgers were lower than the control full-fat and reduced-fat burgers, but they were significantly better than the 100% CO emulsion burger, indicating the importance of structured fat on burger structure. Interestingly, both the CNO and CO emulsion hybrid burgers showed the highest cook yield compared to the control burgers. The Warner-Bratzler shear force values of the hybrid CNO burgers were lower than the full-fat control burger, while they were similar to the reduced-fat burgers. No difference in external and interior color and size of the cooked burgers were observed among the various treatments indicating the success in replacing animal fat from beef burgers with plant protein based CNO emulsion. Such novel product could not only reduce fat but also improve the lipid profile of meat.
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Varela, D., R. O’Hara, and A. C. Neves. "BY-PRODUCTS OF THE WHELK PROCESSING INDUSTRY AS VALUABLE SOURCE OF ANTIOXIDANT PEPTIDES." In World Conference on Waste Management. The International Institute of Knowledge Management, 2021. http://dx.doi.org/10.17501/26510251.2021.1103.
Full textAbstract:
The fish and shellfish industry processes 851,984 tonnes of fish per year worldwide. However, only 43% of that is consumed, and valuable proteins are processed as waste. Protein hydrolysates are widely used in food technology for their nutritional and functional properties. The goal of this project is to extract protein from whelk by-products derived from the shellfish processing industry and create protein hydrolysates that have marketable value. The by-products were divided into two types: raw (R) and cooked byproduct (C). The proteins were extracted using the pH shift method and quantified using the Bradford assay. It was possible to extract a maximum of 455 mg/g at a neutral pH, for which R had the highest protein yield. Proteins were also qualified using reverse phase high-performance liquid chromatography (RP-HPLC) that showed that R has more hydrophilic proteins while the C extracted protein showed more peaks in the hydrophobic phase. The Fourier-transform infrared spectroscopy (FTIR) indicated the presence of glutamine, tyrosine, and serine in the extracted proteins. Extracted proteins were then hydrolyzed using Alcalase and α-Chymotrypsin. It was possible to obtain higher degrees of hydrolysis (DH) using Alcalase. The hydrolysates were tested for antioxidant activity using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical antioxidant assay. Alcalase hydrolysates showed to have overall lower IC50 for stabilization of the DPPH radical than α-Chymotrypsin, the lowest one being 13.92±1.57 µg/mL for the Alcalase hydrolyzed neutral proteins. The IC50 results obtained are significantly lower than the ones described in other studies using the same enzymes or other marine species. This can indicate that more heterogenous mixtures of by-product can originate extracted proteins that when hydrolyzed lead to higher radical scavenging activity, thus making shellfish industry by-product a sustainable and valuable source of antioxidant peptides. Keywords: Shellfish; Bioactive peptides; Protein extraction; Protein hydrolysates, Waste management, Nutraceuticals