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Journal articles on the topic 'Dishes'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 April 2022

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1

Lewis, Anna Kohler. "Dishes." Dialogue: A Journal of Mormon Thought 44, no. 3 (October 1, 2011): 146–47. http://dx.doi.org/10.5406/dialjmormthou.44.3.0146.

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2

Maguire, Jim. "Side Dishes." Books Ireland, no. 238 (2001): 73. http://dx.doi.org/10.2307/20632296.

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3

Chapman, Ailsa. "Delightful DISHES." Early Years Educator 7, no. 4 (August 2005): 30–35. http://dx.doi.org/10.12968/eyed.2005.7.4.18310.

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4

Marshall, Yvonne, and Alexandra Maas. "Dashing dishes." World Archaeology 28, no. 3 (February 1997): 275–90. http://dx.doi.org/10.1080/00438243.1997.9980348.

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5

Parker, Brian J. "Yellow kidney dishes." Medical Journal of Australia 153, no. 3 (August 1990): 176. http://dx.doi.org/10.5694/j.1326-5377.1990.tb136852.x.

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6

Yeston, J. "Microwave-Safe Dishes." Science 326, no. 5950 (October 8, 2009): 206. http://dx.doi.org/10.1126/science.326_206c.

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7

Brink, Carla J. "My China Dishes." American Journal of Health-System Pharmacy 45, no. 1 (January 1, 1988): 183. http://dx.doi.org/10.1093/ajhp/45.1.183.

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8

Mottishaw, Julia, and Margaret Stubbs. "COOKED EGG DISHES." Nutrition & Food Science 89, no. 3 (March 1989): 6–7. http://dx.doi.org/10.1108/eb059229.

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9

Pastrana, Erika. "High-tech Petri dishes." Nature Methods 8, no. 12 (November 29, 2011): 999. http://dx.doi.org/10.1038/nmeth.1786.

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10

Tonge, G. J. "Smaller dishes for DBS." IEE Review 34, no. 5 (1988): 191. http://dx.doi.org/10.1049/ir:19880074.

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11

Weston, Stuart. "New dishes from old." Physics World 25, no. 12 (December 2012): 24. http://dx.doi.org/10.1088/2058-7058/25/12/33.

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12

Elizabeth Bush. "Dishes (review)." Bulletin of the Center for Children's Books 62, no. 3 (2008): 138. http://dx.doi.org/10.1353/bcc.0.0498.

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13

Meaney, Thomas. "Setting Out the Dishes." Politics, Religion & Ideology 18, no. 4 (October 2, 2017): 456–58. http://dx.doi.org/10.1080/21567689.2017.1399520.

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14

Birch, Gordon. "Meat products and dishes." Food Chemistry 60, no. 4 (December 1997): 689. http://dx.doi.org/10.1016/0308-8146(97)90004-2.

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15

Незвещук-Когут, Тетяна Семенівна, Любов Тодоровна Струтинська, and Любов Тодоровна Струтинська. "Technology of cottage cheese dishes and grain dishes enriched with organic iodine." ScienceRise 11 (November 30, 2016): 44–49. http://dx.doi.org/10.15587/2313-8416.2016.84156.

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16

Hanley, Adam W., Alia R. Warner, Vincent M. Dehili, Angela I. Canto, and Eric L. Garland. "Washing Dishes to Wash the Dishes: Brief Instruction in an Informal Mindfulness Practice." Mindfulness 6, no. 5 (November 5, 2014): 1095–103. http://dx.doi.org/10.1007/s12671-014-0360-9.

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17

TARMIZI, SITI FATIMAH MOHD, NORLIDA MAT DAUD, and HAFEEDZA ABDUL RAHMAN. "MALAYSIAN READY-TO-EAT COOKED DISHES: CONSUMPTION PATTERNS AMONG ADULTS AND NUTRIENT COMPOSITION OF SELECTED HIGHLY CONSUMED DISHES." Malaysian Applied Biology 49, no. 5 (December 31, 2020): 61–70. http://dx.doi.org/10.55230/mabjournal.v49i5.1638.

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Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables. However, consumption patterns and nutrient composition of these types of dishes were scarcely reported. This study was conducted to determine consumption patterns and nutrient composition of Malaysian ready-to-eat cooked dishes. Consumption patterns were assessed using a food frequency questionnaire among 432 adults. The nutrient composition of the eight selected highly consumed dishes was determined by proximate analysis. The results showed that from 89 listed ready-to-eat cooked dishes, four dishes had moderate consumption levels, which were fried bihun (36.9), nasi lemak (34.7), roti canai (33.1) and Pattaya fried rice (30.2). The rest of the dishes had low consumption levels (<29.9). The nutrient composition was significantly different (p<0.05) between the dishes. Chinese fried rice had the highest carbohydrate content (33.65±8.04%) whilst chicken burgers had the highest protein (7.57 ± 0.63%), fat (11.02 ± 1.27%) and energy (235.43 ± 7.68 kcal) contents. No dishes were found to have a crude fibre content of more than 1.0%. In conclusion, Malaysian adults had a controllable consumption of local ready-to-eat cooked dishes as most of the dishes were consumed in low quantities. Nutrient compositions of dishes from this study are suggested to be added in Malaysian Food Composition Database for future reference of authorities and public for diet planning.
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18

Thornsvard, Charles T. "Thanksgiving Dishes: Parable for Consultants." Mayo Clinic Proceedings 82, no. 11 (November 2007): 1434. http://dx.doi.org/10.4065/82.11.1434.

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19

Nordling, Linda. "Recycled dishes form telescope network." Nature 488, no. 7413 (August 2012): 571. http://dx.doi.org/10.1038/488571a.

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20

KALASHNYK, O. V., S. E. MOROZ, L. V. POLISCHYK, and O. V. KYRYCHENKO. "COMPARATIVE TESTING OF PORCELAIN DISHES." HERALD of Khmelnytskyi national university 269, no. 1 (January 2019): 105–13. http://dx.doi.org/10.31891/2307-5732-2019-269-1-105-113.

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21

Fox, Jeffrey L. "FDA Dishes Up Food Policy." Nature Biotechnology 10, no. 7 (July 1992): 740–41. http://dx.doi.org/10.1038/nbt0792-740.

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22

Hand, Kevin. "Communication: Popcorn and Petri dishes." Nature 473, no. 7346 (May 2011): 150–51. http://dx.doi.org/10.1038/473150a.

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23

Vogel, Gretchen. "Lab Dishes Up Mini-Brains." Science 341, no. 6149 (August 29, 2013): 946–47. http://dx.doi.org/10.1126/science.341.6149.946.

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24

Aguilera, Jose Miguel. "The engineering inside our dishes." International Journal of Gastronomy and Food Science 1, no. 1 (January 2012): 31–36. http://dx.doi.org/10.1016/j.ijgfs.2011.11.006.

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25

Fedorova, N. V., and A. V. Baulo. "Three Silver Dishes from Yugra." Archaeology, Ethnology & Anthropology of Eurasia 49, no. 1 (April 16, 2021): 60–67. http://dx.doi.org/10.17746/1563-0110.2021.49.1.060-067.

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We introduce medieval silver dishes found near Peregrebnoye, Oktyabrsky District, Khanty-Mansi Autonomous Okrug–Yugra, Western Siberia. In our opinion, they are associated with the Peregrebnoye I fortified site, dating to the late first to early second millennia AD. They may also have belonged to an Ob Ugric sanctuary. A chronological and cultural attribution of the dishes is proposed. The dish likely representing an ibex is considered to be Sogdian, belonging to the second stage of School A, according to B.I. Marshak. It has several parallels among the medieval silver vessels from the Kama basin. The tripod dish, showing a lion clawing a deer against a background decorated with a circular stamp, is either Sogdian or eastern Iranian, dating to late 8th to 10th centuries. The one representing a king riding a horse and accompanied by two warriors is a somewhat simplified replica of Sasanian prototypes, and could have been manufactured in one of the trade centers of eastern Iran or Central Asia no earlier than the 8th century—likely in the 9th–10th centuries. The Peregrebnoye finds are analyzed with reference to the 8th–10th century Sogdian and eastern Iranian silver vessels from the Lower Ob region. Their distribution area includes the Severnaya Sosva and Synya Rivers, and the vicinity of Berezovo.
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26

Fedorova, N. V., and A. V. Baulo. "Three Silver Dishes from Yugra." Archaeology, Ethnology and Anthropology of Eurasia (Russian-language) 49, no. 1 (2021): 60–67. http://dx.doi.org/10.17746/1563-0102.2021.49.1.060-067.

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В научный оборот вводятся средневековые серебряные блюда, найденные на севере Западной Сибири в районе пос. Перегребное (Октябрьский р-н ХМАО-Югры). Выдвинуто предположение об их принадлежности к городищу Перегребное I, датируемому концом I- началом II тыс. н.э. Допускается также, что в более позднее время изделия были атрибутами священного места обских угров. Проведена хронологическая и культурная атрибуция находок. Блюдо с изображением козерога (горного козла ?) признано согдийским и отнесено по классификации Б.И. Маршака ко второму этапу школы А. Оно имеет несколько аналогов среди средневековых серебряных сосудов, найденных в Прикамье. Блюдо на трех ножках со сценой нападения льва на оленя при наличии пунсонного фона и ножек атрибутировано как согдийское или восточно-иранское и датировано концом VIII-X в. Блюдо с изображением царя на коне и двух воинов, отличающееся несколько упрощенной передачей сасанидских реалий, возможно, было изготовлено в каком-то ремесленном центре Восточного Ирана — Средней Азии не ранее VIII в., скорее всего, в IX-X вв. Находки из Перегребного проанализированы в контексте серебряных согдийских и восточно-иранских изделий VIII-X вв., обнаруженных в Нижнем Приобье. Ареал подобных изделий включает бассейны рек Сев. Сосьва и Сыня, окрестности Березова.
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27

Berketova, L., and D. Korotkovа. "Northern Ethnic Groups Unusual Dishes." Bulletin of Science and Practice 7, no. 2 (February 15, 2021): 227–36. http://dx.doi.org/10.33619/2414-2948/63/22.

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As you know, the formation of the diet of various peoples of the world is influenced by many factors: first of all, geographical location and climate, which determines the consumption of certain types of fruits, plants, and animals. This formed the people’s features in the development and structure of the body and led to differences in health. The article provides information about the food traditions of the northern ethnic groups. The “northern” type of metabolism requires the predominance of protein and fat components in the diet. Studies show that people who came to the Far North from the middle latitudes, their need for protein increased by 16%, in fat by 42%, in carbohydrates decreased by 40%. Food rich in fat and high in calories allows you to saturate the body and give it the necessary amount of energy without increasing the volume of food consumption. Meat products: deer meat, game, meat of large marine animals: walruses, seals, whales. Pinniped meat per 100 g contains 24.5 g of protein and 113 kcal. It is also rich in potassium, sodium and phosphorus, vitamins A, B2 and other compounds. An important role in the life of Northern peoples is played by berries: cranberries and cloudberries, which contain dietary fiber (2.5 g and 6.3 g), vitamins B2 (0.02 mg and 0.07 mg), C (15 mg and 29 mg), E (1 mg and 1.5 mg), magnesium (7 mg and 29 mg), calcium (25 mg and 15 mg), phosphorus (16 mg and 29 mg), potassium (90 mg and 180 mg). Wild sorrel, wild cherry, lichen and other herbs are widely used in food and medicine and contain a complex of enzymes, vitamins, fat, and organic acids. The main product is sea and river fish: whitefish, white salmon, tugun, arctic cisco and others. Fish is served in dried, boiled, smoked, salted, frozen or baked types, usually without a side dish, which is not so common in the North, most often it is replaced by berries or roots. In winter, stroganina is a delicacy. Dried fish also goes into flour, which is used to make soup, bake bread, or mix with berries. The article presents information on such dishes as ngaibat, kanyga, “blood soup”, kopal’khen or kymgyt, kiviak, akutaq and others.
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28

Rodrigues, Joel. "Classical Dishes, Taste, and Violence." Gastronomica 21, no. 4 (2021): 35–41. http://dx.doi.org/10.1525/gfc.2021.21.4.35.

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29

Putri, Dewi Eka, and Eka Praja Wiyata Mandala. "Implementasi Algoritma FP-Growth Untuk Menemukan Pola Frekuensi Pembelian Lauk Pada Rumah Makan Takana Juo." JURNAL MEDIA INFORMATIKA BUDIDARMA 5, no. 1 (January 22, 2021): 242. http://dx.doi.org/10.30865/mib.v5i1.2643.

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All dishes originating from West Sumatra are more popularly known as Padang cuisine. Padang cuisine is one of the most preferred dishes by Indonesians and foreign tourists. Restaurants that serve Padang cuisine, spread all over Indonesia. One of them is the Takana Juo Restaurant located in Singkawang, West Kalimantan. This restaurant serves a variety of side dishes with a distinctive taste from West Sumatra. The problem that occurs in this restaurant is that this restaurant often runs out of several types of side dishes, while there are still many other side dishes, so that many side dishes are often left out every day. So, a solution is needed to see the buying patterns of customers from restaurants in buying side dishes, so that the restaurant can arrange the side dishes that will be sold every day. The data mining approach is considered suitable for finding these customer buying patterns. This study uses data on side dishes sales in one day as a sample data of 12 transactions. Examples of the resulting buying patterns are 12 transactions that buy grilled chicken, 6 transactions buy beef rendang. The algorithm used to help restaurants find customer buying patterns is the FP-Growth Algorithm, so it can help restaurants regulate the number of side dishes to be sold each day. The result of this research is the decision in the procurement of side dishes at the restaurant which can be seen from the frequency pattern of side dishes purchases made by customers.
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30

Huihui, Li, Wang Jing, Zhen Shuang, and He Siyun. "A catering economic survey of steamed dishes in Wuhan based on big data of Meituan application." E3S Web of Conferences 253 (2021): 02030. http://dx.doi.org/10.1051/e3sconf/202125302030.

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The origin, quantities distribution and different market positioning of steamed dishes stores in Wuhan were analyzed based on the big data of Meituan application. By April 2020, there were a total of 230 steamed dishes restaurants in Wuhan, mainly distributed in Hongshan district (63), Jianghan district (47) and Wuchang district (35). Now the largest steamed dishes restaurant chains was "Zhen Kungfu" originated from Cantonese cuisine while "Liuyang steamed dishes” and "Zhen Liuji" restaurants were in the second place which came from "Home of steamed dishes in China". All of them were rapidly expanding in the form of Chinese fast-food chains in recent years and located either near the business district or the airport/station. On the contrary, "Mianyang three streamed dishes" restaurants with regional characteristics was few and scattered. It had not yet formed a scale with its unclear product positioning. A survey of consumers' preference showed that about 22% of consumers chose steamed dishes when eating out. With the increase of age, more and more people would opt for steamed dishes. Half of consumers over 40 chose steamed dishes. On the other hand, there were double peaked at 20 Yuan and 45 Yuan per person in consumers’ psychological prices. These results would provide reference for the development of "Mianyang three streamed dishes" and Wuhan catering economy.
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31

Issa, Carine, Pascale Salameh, Malek Batal, Florent Vieux, Denis Lairon, and Nicole Darmon. "The nutrient profile of traditional Lebanese composite dishes: comparison with composite dishes consumed in France." International Journal of Food Sciences and Nutrition 60, sup4 (January 2009): 285–95. http://dx.doi.org/10.1080/09637480903107700.

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32

Adou Koffi, KUNINDJANI, GBAKAYORO Jean Brice, ANVOH Koutoua Yves Blanchard, and BROU Kouakou. "Food diversity in West Africa: Case of the main traditional dishes consumed in Côte d'Ivoire." Journal of Applied Biosciences 152 (August 31, 2020): 15709–19. http://dx.doi.org/10.35759/jabs.152.9.

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Objective: According to regional or ethnic affiliation, Ivoirians consume a variety of traditional dishes. This study aimed to discover the dietary diversity and determine the nutritional contribution of the Ivorian traditional dishes. Methodology and results: For that, a family food survey was conducted in forty-four localities in different regions (North, South, East, Center and West). Households from these localities were interviewed using a questionnaire. The interview focused on the preparation of the most commonly consumed traditional dishes, selected based on the consumption frequency. Then, the physico-chemical characteristics of these dishes were determined. The results showed that Ivorian traditional dishes consist mainly of starchy basic dishes and side sauces. The main dishes consist of tubers and roots (yam, cassava, potato) or cereals (rice, corn, millet, sorghum.) and starchy fruits (plantain). The side sauces are cooked from vegetables (eggplants, seeds, tomatoes, okra, leaves, peppers, peanuts, and pistachios), proteins like fish, meat, poultry, molluscs, mushrooms, seafood and spices (salt, pepper). The Ivorian traditional dishes provide a sufficient share of carbohydrates, proteins and lipids with average contents ranging respectively between 45 to 69 %, 10 to 20 % and less than 35 % of dry matter. In addition, these dishes provided sufficient energy (373.33 to 516.78 Kcal / 100 g DM) and had low sodium, calcium and magnesium contents. Their iron contents were relatively good. Conclusion and application of results: The Ivorian population’s diets diversity is real and beneficial to them because the different dishes consumed provide the necessary nutrients for the proper functioning of the consumer’s bodies. However, compliance with the principles of a good diet, particularly in terms of quantity, is essential to avoid pathologies by excess or by default. Keywords: Dietary diversity, traditional dishes, chemical composition, Côte d’Ivoire
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33

Merino, Gorka, Maria Remedios Marín-Arroyo, María José Beriain, and Francisco C. Ibañez. "Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance." Foods 10, no. 2 (February 23, 2021): 480. http://dx.doi.org/10.3390/foods10020480.

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Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.
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34

Vasyukova, Anna, Konstantin Krivoshonok, Marina Vedenyapina, and Vladimir Kuznetsov. "MODELING OF THE EVALUATION SYSTEM OF THE "INEDIBILITY INDEX" IN THE SCHOOL CAFETERIA ON THE EXAMPLE OF FISH DISHES." Fisheries 2022, no. 2 (April 13, 2022): 88–100. http://dx.doi.org/10.37663/0131-6184-2022-2-88-100.

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The aim of the study is to assess the eating behavior of preschoolers and schoolchildren when organizing two hot meals a day according to the system of free choice of buffet dishes, modeling the calculation of the inediency index of food waste (FW) dishes, including the analysis of demand and consumption of fish dishes in the school cafeteria by consumers of different age groups. The article provides up-to-date information on the volume of consumption of fish products recommended by sanitary rules and regulations for catering for preschool and school-age children. In the course of the study of consumer preferences on the example of a private school and kindergarten, the main reasons and patterns of unpopularity of fish dishes among preschoolers and schoolchildren were established, as a consequence of influencing the growth of the "inedibility index" of dishes in the school cafeteria. The questionnaire method obtained data on the main reasons for the unpopularity of fish dishes: in the first place, 54% of refusals among children aged 7-11 years are associated with the unpleasant smell of these dishes. Organoleptic evaluation of fish dishes showed that in order to increase the demand for consumption of these dishes, it is necessary to increase their taste advantages. It was found that 58% of preschool children and 54% of children aged 7-11 years do not like the fishy smell. The same trend is observed for the other groups. To reduce the "inedibility index", the development of an up-to-date "recipe bank" of fish dishes is required. Raising awareness of the population about the benefits of fish and its quality criteria does not exclude the possibility of developing a wide range of fish semi-finished products of industrial production that will meet the requirements of a healthy diet of the population.
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Wydooghe, Eline, Leen Vandaele, Sofie Piepers, Jeroen Dewulf, Etienne Van den Abbeel, Petra De Sutter, and Ann Van Soom. "Individual commitment to a group effect: strengths and weaknesses of bovine embryo group culture." REPRODUCTION 148, no. 5 (November 2014): 519–29. http://dx.doi.org/10.1530/rep-14-0213.

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Recently, new culture devices such as Corral and Primo Vision dishes have been designed for the culture of human embryos to allow the combination of group culture plus follow-up of individual embryos. Bovine inseminated oocytes were allocated to Primo Vision dishes, Corral dishes, individual culture or classical group culture. Blastocyst development in Primo Vision dishes was similar to classical group culture (34.3 and 39.0% respectively), and better than Corral dishes or individual culture (28.9 and 28.5% respectively). In Primo Vision dishes, a higher number of ‘slow’ embryos developed to the blastocyst stage compared with their individually cultured counterparts, while no differences were observed for ‘fast’ embryos. ‘Slow’ embryos in a ‘standard drop’ had a higher chance of becoming a blastocyst compared with individual culture (OR: 2.3), whereas blastulation of ‘fast’ embryos was less efficient in a ‘delayed drop’ than in individual culture (OR: 0.3). The number of non-cleaved embryos in Primo Vision dishes did not negatively influence blastocyst development. Likewise, removing non-cleaved embryos (NC removed) and regrouping the cleaved embryos afterwards (ReGR) did not affect blastocyst development and quality compared with group culture in Primo Vision dishes (CTRL, 31.6%, NC removed, 29.3% and ReGR, 29.6%). The experiments revealed that group culture of bovine embryos in Primo Vision dishes is superior to individual culture, primarily because of the higher blastocyst rate achieved by slow embryos. Non-cleaved or arrested embryos do not hamper the ability of co-cultured bovine embryos to reach the blastocyst stage in group culture.
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36

Govender, Laurencia, Kirthee Pillay, Muthulisi Siwela, Albert Thembinkosi Modi, and Tafadzwanashe Mabhaudhi. "Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes." Nutrients 11, no. 6 (May 28, 2019): 1198. http://dx.doi.org/10.3390/nu11061198.

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Biofortification of staple crops has a potential for addressing micronutrient deficiencies, such as vitamin A deficiency (VAD), which are prevalent in South Africa. The poor acceptability of provitamin A (PVA)-biofortified foods could be improved by combining them with other food items to produce modified traditional dishes. The nutritional composition of the dishes could also be improved by the modification. The study aimed to investigate the effect of replacing white maize and cream-fleshed sweet potato (CFSP)] with PVA-biofortified maize and orange-fleshed sweet potato (OFSP) on the nutritional composition of South African traditional dishes. The protein, fibre, total mineral (ash), lysine, and iron concentrations of the PVA maize phutu (traditional porridge) composite dishes (control), were not significantly different (P > 0.05) from those of white maize phutu composite dishes. However, the PVA concentration of PVA maize phutu composite dishes was higher than that of the white phutu composite dishes (P > 0.05). The OFSP had a significantly lower protein concentration, but a significantly higher (P > 0.05) fibre, ash, lysine, isoleucine, leucine, and PVA concentration, relative to the CFSP. The findings indicate that composite dishes in which white maize is replaced with PVA-biofortified maize, and switching over from CFSP to OFSP, would contribute to combating VAD in South Africa, and in other developing counties.
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37

Tharrey, Marion, Sophie Drogué, Lisa Privet, Marlène Perignon, Christophe Dubois, and Nicole Darmon. "Industrially processed v. home-prepared dishes: what economic benefit for the consumer?" Public Health Nutrition 23, no. 11 (May 27, 2020): 1982–90. http://dx.doi.org/10.1017/s1368980019005081.

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AbstractObjective:To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home.Design:Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers’ websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by cooking appliances and time spent preparing dishes were further estimated.Setting:Montpellier, France.Participants:Not applicable.Results:Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (–0·60 € per four portions, P < 0.001) than industrially processed dishes, but when the cost of time was taken into account, the industrially processed dishes were much cheaper (–5·34 € per four portions, P < 0.001) than their home-prepared counterparts. There was no difference in energy density between industrially processed and home-prepared dishes.Conclusions:Our findings suggest that industrially processed dishes are more profitable to consumers when the cost of time for preparing dishes at home is valued. Given the ever greater demands of everyday life, more account should be taken of the additional cost to consumers of the time they spend preparing meals at home.
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38

Sándor, Dénes. "Comparative analysis of menus in the Northern and Southern Great Plain touristic regions." Applied Studies in Agribusiness and Commerce 4, no. 5-6 (December 31, 2010): 71–75. http://dx.doi.org/10.19041/apstract/2010/5-6/12.

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The background of the study is based on previous studies dealing with the areas of Transdanubia and Central Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of Northern and Southern Great Plain is from the previously examined areas of Hungary.Additional questions may also arise in terms of the usage of local ingredients available near catering units. This piece of work has studied several menus of Northern and Southern Great Plain, Hungary.The material was collected from different types of restaurants, ‘csárda’-s and inns. The methodology was two-tier: data collecting on the one hand, and the detailed examination of differences between the catering units on the other hand: the number of dishes, the right order of dishes, the appearance of local ingredients and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes. The study reflects the main problems of countryside restaurants in Hungary. Only a minimum number of dishes could be connected to local dishes out of more thousands.All in all, dishes are not as precise and perfect as the ‘old ones’used to be; that is why it is important for every expert to keep traditions alive in daily routines and by way of strategic means too.
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Sándor, Dénes. "Comparative analysis of menus in the Northern and Southern Great Plain touristic regions." Applied Studies in Agribusiness and Commerce 5, no. 3-4 (December 31, 2011): 63–64. http://dx.doi.org/10.19041/apstract/2011/3-4/11.

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The background of the study is based on previous studies dealing with the areas of Transdanubia and Central Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of Northern and Southern Great Plain is from the previously examined areas of Hungary.Additional questions may also arise in terms of the usage of local ingredients available near catering units. This piece of work has studied several menus of Northern and Southern Great Plain, Hungary. The material was collected from different types of restaurants, ‘csárda’-s and inns. The methodology was two-tier: data collecting on the one hand, and the detailed examination of differences between the catering units on the other hand: the number of dishes, the right order of dishes, the appearance of local ingredients and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes. The study reflects the main problems of countryside restaurants in Hungary. Only a minimum number of dishes could be connected to local dishes out of more thousands.All in all, dishes are not as precise and perfect as the ‘old ones’used to be; that is why it is important for every expert to keep traditions alive in daily routines and by way of strategic means too.
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40

Egeler, Gian-Andrea, and Priska Baur. "Menu Choice and Meat-Eating Habits: Results of a Field Experiment in Two University Canteens." Sustainability 14, no. 6 (March 11, 2022): 3296. http://dx.doi.org/10.3390/su14063296.

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In a transdisciplinary field experiment in two Swiss university canteens over 12 weeks, how customers respond to a revised menu choice of meat dishes and ovo-lacto-vegetarian or vegan dishes was investigated. Several interventions were implemented: the vegetarian menu line was abolished, the meat and veg-dishes were randomly distributed across the three menu lines, vegetarian and vegan dishes (veg-dishes) were not labelled or marketed as such, and in the 6 ‘intervention weeks’ the share of veg-dishes was increased compared to the 6 ‘base weeks’. Based on the lunchtime eating habits in the canteen, regular canteen visitors were categorised into either seven or five different ‘lunch types’. During the intervention weeks, the share of meat dishes decreased for every lunch type, although with different response patterns. It is particularly noteworthy that customers with meat-oriented lunchtime eating habits ate in the canteen more frequently. This indicates that the usual choices in the two canteens are more appealing for meat-eaters. Overall, the data show a clear potential to reduce meat consumption in canteens by increasing the range of attractive veg-dishes without explicitly marketing them as vegetarian or vegan. We conclude this also to be an economically profitable strategy, as it provides a chance to attract customers with veg-oriented lunchtime eating habits without either losing meat eaters or meat lovers.
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Pieniążek-Marković, Krystyna. "On Memory of Plates and Dishes." Fluminensia 32, no. 2 (2020): 117–36. http://dx.doi.org/10.31820/f.32.2.8.

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The aim of the article is to discuss how elements of food narratives meals and kitchen tools used for cooking are used in order to consolidate and shape the Croatian cultural memory, especially in the context of its Mediterranean heritage.For this reason, the texts by Veljko Barbieri, collected in the four volumes under the common and significant title Kuharski kanconijer. Gurmanska sjećanja Mediterana, are analysed. His circum-culinary narratives are a combination of encyclopaedic knowledge, references to historical and literary sources, personal memories and literary fiction. They can be easily inscribed in the Croatian (collective and individual) identity discourse since they are able to strengthen the collective (either national and supranational, or geo-regional) identity, and to construct the cultural memory. They also show Croatia's affiliation to the Western world along with its cultural-civilization rooting in antiquity, the Mediterranean region and Christianity, thus forming a part of the founding memory that develops a narrative about the very beginnings of Croatian presence on this land. The gastronomic narratives serve to create the cultural memory and this version of history which is to stabilize the social identity described by Pierre Nora and Andreas Huyssen. Through his stories, Barbieri shapes memory based on the representation of the past. In the analysed narratives, the memory carriers are dishes and plates which find reference to the oldest history of Croatia rendered by myths and other narratives. Associated with dishes, the pots enable the narrator to recall the past and the identity coded in individual dishes. They also participate in the processes of repeating, storage and remembering which generate a symbiotic relationship between man and thing. The memory carriers that is, food and plates depicted in Barbieri's culinary narratives do not convey their content in a neutral way, but construct their marked images.
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Bartlett, Gary. "On Phenomenal Character and Petri Dishes." Journal of Philosophical Research 39 (2014): 67–74. http://dx.doi.org/10.5840/jpr20147212.

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43

Ghavam, Fatemeh, Ahmad Ali Noorbala, and Mohsen Rahimnia. "Designing Proper Dishes for Quadriplegic Disables." Archives of Neuroscience 1, no. 2 (October 23, 2013): 67–70. http://dx.doi.org/10.5812/archneurosci.12477.

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44

Reynolds, Barry Lee. "Troublesome English translations of Taiwanese dishes." English Today 32, no. 2 (February 3, 2016): 15–23. http://dx.doi.org/10.1017/s026607841500067x.

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Almost every Taiwanese university has some form of an English Department, some with straightforward names (e.g., Department of English) and some with ambiguous names (e.g., Department of Applied Languages). The so-called ‘Applied Courses’ are in fact English for Specific Purposes (ESP) courses covering a range of Business and Tourism topics. While pursuing my doctorate I taught these courses as an adjunct lecturer in several universities. This experience continuously reaffirmed suspicions that one particular aspect of English language education was being neglected in Taiwanese secondary and tertiary education, that is, how to translate the names of the foods and dishes that make up the culturally laden Taiwanese cuisine.
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Siemianowski, Oskar, Kara R. Lind, Xinchun Tian, Matt Cain, Songzhe Xu, Baskar Ganapathysubramanian, and Ludovico Cademartiri. "From Petri Dishes to Model Ecosystems." Trends in Plant Science 23, no. 5 (May 2018): 378–81. http://dx.doi.org/10.1016/j.tplants.2018.03.006.

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46

VASSILIOU, Anastasia. "Middle Byzantine chafing dishes from Argolis." Δελτίον Χριστιανικής Αρχαιολογικής Εταιρείας 37 (October 25, 2016): 251. http://dx.doi.org/10.12681/dchae.10702.

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Τα αυτοθερμαινόμενα σκεύη, γνωστά στην ελληνική βιβλιογραφία ως «σαλτσάρια», συνιστούν ένα σύνθετο σκεύος της μεσοβυζαντινής περιόδου. Εμφανίζονται τόσο σε λευκό όσο και σε ερυθρό πηλό, με κυρίαρχη την παράκτια και αστική διασπορά στο χώρο της κεντρικής και ανατολικής Μεσογείου. Στην Αργολίδα και κυρίως στο Άργος, έχουν έως τώρα καταγραφεί 53 δείγματα που στην πλειονότητά τους φέρουν ομοιότητες με αντίστοιχα δείγματα από την Κόρινθο, την Αθήνα και τη Θήβα και θα μπορούσαν να χρονολογηθούν, βάσει παραλλήλων, κυρίως στον 10ο-11ο αιώνα. Θα απευθύνονταν πιθανώς σε μέλη της τοπικής ελίτ, συνιστώντας μια μαρτυρία για πιο «εξελιγμένες» διατροφικές συνήθειες στη βυζαντινή περιφέρεια.
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47

Kho, A., M. Sales-Pardo, and J. Wilson. "From clean dishes to clean hands." IEEE Engineering in Medicine and Biology Magazine 27, no. 6 (November 2008): 26–28. http://dx.doi.org/10.1109/memb.2008.929889.

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48

Doyle, John P. "Reflections on Persons in Petri Dishes." Linacre Quarterly 64, no. 4 (November 1997): 62–76. http://dx.doi.org/10.1080/20508549.1999.11878394.

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49

Batalion, Judy. "Dispatches: Terrorist Food and other Dishes." Jewish Quarterly 60, no. 2 (July 2013): 8–9. http://dx.doi.org/10.1080/0449010x.2013.816060.

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Survey, Rind. "A Big Bird for Small Dishes." Media Asia 14, no. 2 (January 1987): 66. http://dx.doi.org/10.1080/01296612.1987.11727011.

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