Relevant bibliographies by topics / International cooking

Contents

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

Academic literature on the topic 'International cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "International cooking"

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O'Reilly, Rachel. "Cooking stories." Postcolonial Studies 8, no. 1 (January 2005): 45–50. http://dx.doi.org/10.1080/13688790500130099.

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Nasari, Fina, and Andri Nofiar Am. "Implementasi K-Medoids Clustering Dalam Pengelompokkan Harga 8 Jenis Minyak Goreng." SINTECH (Science and Information Technology) Journal 6, no. 3 (December 31, 2023): 124–36. http://dx.doi.org/10.31598/sintechjournal.v6i3.1419.

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In everyday life, cooking oil has become a necessity with international sales prices varying depending on the quality and type. The types of cooking oil sold in the international market are very diverse, including coconut, olive, palm kernel oil, palm oil, peanuts, rapeseed, soybeans and sunflower. Therefore, it is necessary to group data on selling prices of cooking oil on the international market to get the best grouping of cooking oil. The data used in this research is historical price data of 8 edible oils kaggle August 1992 to July 2022. Data grouping in this research uses the k-medoids algorithm. The k-medoids algorithm produces a more balanced group, better performance and accuracy than other algorithms. The aim of this research is that the k-medoids algorithm is able to group cooking oil price data into 4 group models, namely group models 2, 3, 4 and 5 and obtain the best group model based on the dbi value. The research results showed that the cooking oil price data was successfully grouped into group 2, 3, 4 and 5 models with the best group based on the lowest dbi performance value being the group 2 model with a dbi value of 0,000 and olive oil being the cooking oil with the highest price in the world while 7 types other cooking oils have more or less the same price (in the same price group).
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Budryk, Michal. "Frog Cooking Recipe: Everyday Sensemaking in International Business." Academy of Management Proceedings 2017, no. 1 (August 2017): 11753. http://dx.doi.org/10.5465/ambpp.2017.11753abstract.

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Asher, Roberta C., Tammie Jakstas, Fiona Lavelle, Julia A. Wolfson, Anna Rose, Tamara Bucher, Moira Dean, et al. "Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health." Nutrients 14, no. 9 (April 24, 2022): 1778. http://dx.doi.org/10.3390/nu14091778.

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Culinary education programs are generally designed to improve participants’ food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills’ content priorities within culinary education programs that target improved diet quality and health. To address this gap, an international team of cooking and nutrition education experts developed the Cooking Education (Cook-EdTM) matrix. International food-based dietary guidelines were reviewed to determine common food groups. A six-section matrix was drafted including skill focus points for: (1) Kitchen safety, (2) Food safety, (3) General food skills, (4) Food group specific food skills, (5) General cooking skills, (6) Food group specific cooking skills. A modified e-Delphi method with three consultation rounds was used to reach consensus on the Cook-EdTM matrix structure, skill focus points included, and their order. The final Cook-EdTM matrix includes 117 skill focus points. The matrix guides program providers in selecting the most suitable skills to consider for their programs to improve dietary and health outcomes, while considering available resources, participant needs, and sustainable nutrition principles. Users can adapt the Cook-EdTM matrix to regional food-based dietary guidelines and food cultures.
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Banihashemi, S. Mohsen, and Ghazaleh Hasanian. "Cultural Content of Food TV Shows: A Comparative Study of National and International Persian TV Programs." Etkileşim 6, no. 12 (October 2023): 36–59. http://dx.doi.org/10.32739/etkilesim.2023.6.12.213.

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The media exposure has permeated all cultural features of societies; and since communication is in a close relation with cultural customs, it has a deep effect on people's beliefs, attitudes and knowledge. Television plays a significant part in creating and introducing culture and lifestyle. The purpose of this study was to investigate and compare the cultural values reflection on the national and international Persian TV cooking programs. The research method of this study was based on cross-cultural qualitative content analysis approach. In this research, data were analysed based on the method of Mayring (1983). To collect data, TV cooking programs from local and international Persian networks were selected as samples, which are explained in the research methodology section. The results showed that the main contents of national TV cooking programs along with the presentation of food offered the culture of patriotism, the importance of religion, consumerism, and collectivism. The emphasized cultural contents of the national TV cooking programs were about globalism, religion reluctance, individualism, and activism.
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Abu Bakar, Abdul Rahim, and Fariza Hashim. "What's cooking? Indonesia's kerosene to LPG conversion program." Emerald Emerging Markets Case Studies 1, no. 1 (January 1, 2011): 1–9. http://dx.doi.org/10.1108/20450621111110447.

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Subject area Strategic market entry; international business; marketing. Study level/applicability MBA/MA in management; international business; postgraduate. Case overview This case is based on a real-life situation of an existing transnational firm contemplating to enter a new market in a developing country. It involves a gamut of issues ranging from firm-strategic market entry, competitive positioning, international marketing strategies (including international market segmentation) and international product lifecycle. These issues revolve on numerous theories namely theories on internationalization (motive, scope, process, scale and timing of entry) and globalization of markets (standardization versus adaptation). In the past, the market was heavily regulated and protected which makes market entry simply impossible. However, a change in government policy is opening up new opportunities for foreign providers to participate in the host country. Although the market potential is enormous, there are various factors that concern the firm in determining its market entry and marketing mix decision. Expected learning outcomes After carrying out this exercise, students are expected to be able to: evaluate a firm's internal and external position in market expansion decision; assess a country's attractiveness in terms of its potential, competitive intensity and entry barriers; identify and discuss the factors that influence firm's marketing mix decision (standardize/adapt); and determine the firm market entry and the tactical decisions. Supplementary materials Teaching notes.
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Mlowa, Tawina Kapusa, Maxon L. Chitawo, and Victor Kasulo. "Policy Analysis on Clean Cooking in Malawi: Case of Improved Cookstoves." E3S Web of Conferences 487 (2024): 02003. http://dx.doi.org/10.1051/e3sconf/202448702003.

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Transition from cooking with traditional biomass to clean cooking is a persistent challenge in Malawi. The underlying technologies in clean cooking are improved cookstove. Improved cook stoves are designed to reduce fuel consumption per meal and to curb smoke emissions experienced in traditional three-stone cookstove. However, promotion adoption and utilisation of clean cooking requires coordinated policy and regulatory framework. This study analysed the Malawi policy regulatory framework on clean cooking by benchmarking with relevant literature. The following policy gaps were identified: (i) the lack of clear cookstove rating by Malawi Bureau of Standards; (ii) uncomplimentary policies and regulations in the energy and forestry sectors on clean cooking fuels and technologies; (iii) the lack of empirical data on adoption and utilisation of clean cooking technologies and fuels in Malawi; (iv) predicaments in adopting and using international standards for testing cookstoves; and (v) the value chain of improved cookstoves and other forms of clean cooking fuels and technologies that is not adequately analysed. Coordinated development and harmonious implementation of clean cooking regulations in the key sectors of energy and forestry can promote adoption and utilisation of clean cooking methods and technologies in Malawi.
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Luoh, Hsiang-Fei, Sheng-Hshiung Tsaur, and Pei-Chun Lo. "Cooking for fun: The sources of fun in cooking learning tourism." Journal of Destination Marketing & Management 17 (September 2020): 100442. http://dx.doi.org/10.1016/j.jdmm.2020.100442.

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Suntikul, Wantanee, Elizabeth Agyeiwaah, Wei-Jue Huang, and Stephen Pratt. "Investigating the Tourism Experience of Thai Cooking Classes: An Application of Larsen's Three-stage Model." Tourism Analysis 25, no. 1 (March 3, 2020): 107–22. http://dx.doi.org/10.3727/108354220x15758301241684.

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Cooking classes have emerged as popular activities for international tourists seeking to learn and participate in Thai culinary culture. Applying Larsen's psychological three-stage model for understanding the tourism experience, this study identifies motivational and experiential factors of tourists' participation in cooking classes, and their subsequent behavioral intentions. Drawing on functional motivational theory and Pine and gilmore's experience economy concept, a quantitative instrument is developed to survey 300 tourist participants in cooking classes in Chiang Mai, Thailand. results suggest that the top-most motivational factor for participation in cooking classes is socioutilitarian needs—a combination of social and utilitarian items, whereas the top-most experiential factor is "Ent-escapist"—a combination of Pine and gilmore's entertainment and escapist realms. The results indicate that both the motivational and the experiential facets of cooking clases are influenced by a combination of factors. These findings offer implications for the marketing of cooking class products by destination management organizations.
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Kweka, Ansila, Anna Clements, Megan Bomba, Nora Schürhoff, Joseph Bundala, Erick Mgonda, Mattias Nilsson, Elliot Avila, and Nigel Scott. "Tracking the Adoption of Electric Pressure Cookers among Mini-Grid Customers in Tanzania." Energies 14, no. 15 (July 28, 2021): 4574. http://dx.doi.org/10.3390/en14154574.

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“Are electric cooking appliances viable clean cooking solutions for mini-grids?” To help answer this question, the Access to Energy Institute (A2EI) set up a pilot project in six different mini-grid locations around Lake Victoria in Tanzania and gave 100 households an electric pressure cooker (EPC) to use in their homes. Each EPC was connected to a smart meter to collect data on how the EPCs were used. The paper presents findings from a study designed around the A2EI pilot project that aims to provide an understanding of cooking practices, the adoption of electric cooking over time, and to assess the potential for electric cooking to substitute traditional cooking fuels. Through collaboration with the Modern Energy Cooking Services (MECS) program, Nexleaf Analytics, and PowerGen, the pilot has generated data on electrical energy consumption from 92 households in six remote areas as well as a comprehensive range of other datasets gathered from 28 households in two of the locations. This paper presents a preliminary analysis of this data. It starts with an analysis of cooking practices in these communities—dishes cooked, utensils used for cooking, and choice of fuels. It goes on to examine fuel stacking behavior, and finally, it examines how people have integrated EPCs into their cooking practices before the highlighting key impacts associated with using EPCs. The answer to the original research question will be useful for different stakeholders such as utility companies, mini-grid operators, electric cooking appliance manufacturers, the clean cooking sector, and international organizations.
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Dissertations / Theses on the topic "International cooking"

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Borges, Sérgio Augusto. "Plano de negócios: International Events - Funny Cooking." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2010. http://hdl.handle.net/10400.26/2404.

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Este trabalho tem como objecto de estudo a temática da restauração e dos eventos, através da associação de um serviço de restauração singular a uma dinâmica de entretenimento sustentada numa programação lúdica e de entretenimentos de várias ordens, sendo a localização geográfica prevista a região de Leiria. O presente projecto está inicialmente sustentado no enquadramento teórico da temática em questão (restauração e eventos), conceitos e princípios estruturantes para a concepção e dinamização do negócio. Posteriormente, desenvolveu-se uma análise do mercado susceptível de contemplar, nomeadamente, um estudo com o objectivo de escalpelizar o perfil e potencial da procura, tendo em consideração o âmbito da temática da oferta inicialmente idealizada para o projecto. Com base no enquadramento teórico e na análise de mercado foram desenvolvidos os planos de Recursos Humanos, de Marketing e de Estudo Financeiro, este último com o intuito de aferir a viabilidade económico-financeira do projecto. Globalmente, considerando os planos desenvolvidos e as análises realizadas, o projecto aqui considerado apresenta um desempenho positivo em termos da sua viabilidade económico-financeira.
The genesis and motivation of this project, based on the events and catering binomial, are related to my 15-year experience in hotels and restaurants, and a Masters degree in Tourism - strategic management of events, i.e., including catering events. This project is also based on the National Strategic Plan for Tourism (PENT), which considers food and wine as one of the ten strategic tourist products for Portuguese tourism. This work is aimed at studying the theme of events and catering, by combining a unique catering service with dynamic event programs. The geographic location chosen for this project is the region of Leiria. The project is supported by a theoretical framework (events and catering), including major concepts and principles to create and develop this business. Thereafter a market analysis was developed, which included a market study to determine the demand’s profile and potential, considering the product characteristics offered by this project. Based on the theoretical framework together with the market analysis, a Human Resources management plan was also developed as well as a marketing plan and a financial plan. The last one was developed with the purpose of determining the feasibility of the project in the economic-financial field. Globally and taking into account the developed plans and the analyses made, this project presents a positive performance referring to the economic-financial dimension.
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Songvisava, Duangporn. "Thai cuisine today is the result of a combination of many cuisines which have merged and cross fertilized over a long period of time /." Title page, abstract and table of contents only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arms6988.pdf.

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Kong, Yi Tung. "The Percentage of Acculturation of International College Students." Kent State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=kent1542392868361753.

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Arslan, Esra Kipöz Şölen. "The Indigenous Product Concept in Relation To International Design Industry: The Instruments Used In Preparing And Driking Tea And Coffee In Turkish Culture/." [s.l.]:b[s.n.], 2006. http://library.iyte.edu.tr/tezler/master/endustriurunleritasarimi/T000349.pdf.

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Vaziri, Alyssa S. "Pink and Dude Chefs: Effectiveness of an After-School Nutrition Knowledge and Culinary Skills Program for Middle School Students to Increase Fruit and Vegetable Consumption." DigitalCommons@CalPoly, 2018. https://digitalcommons.calpoly.edu/theses/1946.

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The rate of overweight and obesity among adolescents aged 12-19 years has more than tripled since 1980, and disproportionately impacts low-income and marginalized populations. Reduction in adolescent obesity rates may result in decreased health risks, decrease healthcare costs, and increased quality of life. Effective intervention methods for adolescent participants have incorporated nutrition knowledge and culinary skill building into afterschool programs. This study examines whether building knowledge, skills, and confidence through a culinary intervention can improve adolescent participants’ choices of healthful foods through increased fruit and vegetable intake. Pink and Dude Chefs (PDC) is an afterschool nutrition education and culinary skills program for middle-school adolescents aged 11-14 years. This project aimed to improve eating behavior in participants by increasing culinary and nutrition self-efficacy. PDC was implemented in Shandon, California from Spring 2014 to Fall 2014, and in Santa Maria, Guadalupe, and New Cuyama, California from Fall 2015 to Summer 2016. Eighty-three middle school students participated and completed surveys in the 12-lesson program that covered food safety, micro- and macronutrients, meal planning, and USDA MyPlate guidelines. Participant fruit and vegetable consumption improved following participation. Girls’ frequency of overall fruit consumption increased from a mean of 1.8 (SD 0.9) to 2.0 (SD 1.0). Girls’ vegetable consumption increased from 1.2 (SD 0.8) to 1.5 (SD 0.9). Boys’ fruit consumption increased from 1.9 (SD 1.0) to 2.2 (SD 1.0), and boys’ vegetable consumption increased from 1.1 (SD 0.9) to 1.3 (SD 0.8). More research is needed to evaluate the long-term effect of participation in nutrition education and culinary skills programs. If obesity prevention programs that incorporate a skill-based culinary approach continue to show promising outcomes for adolescents, larger scale efforts may contribute to decreasing the public health and economic burdens associated with obesity.
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Hansson, Madelene, and Adam Manfredsson. "“We Traded Our Privacy for Comfortability” : A Study About How Big Data is Used and Abused by Major International Companies." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-96480.

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Due to digitalization, e-commerce and online presence is something most of us take for granted. Companies are moving more towards an internet-based arena of sales, rather than traditional commerce in physical stores. This development has led to that firms’ choses to market themselves through various online channels such as social media. Big data is our digital DNA that we leave behind on every part of the internet that we utilize. Big data has become an international commodity that can be sold, stored and used. The authors of this thesis have investigated the way international firms extract and use big data to construct customized marketing for their customers. This thesis has also examined the ethical perspective of how this commodity is handled and used, and people’s perception regarding the matter. This is interesting to investigate since very few researches has been previously conducted combining big data usage with ethics. To accomplish the aim of this thesis, significant theory has been reviewed and accounted for. Also, a qualitative research has been conducted, where two large companies that are working closely with big data has been investigated through a case-study. The authors have also conducted six semi-structured interviews with people between the age of 20-30 years old. The outcome of this thesis shows the importance of implementing ethics within the concept and usage of big data and provide insight into the mind of the consumer that has been lacking in previous research of this subject.
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CHI, CAI-CHING, and 紀采青. "The Business Plan of So Fun International Cooking School." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5h6m4q.

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碩士
國立雲林科技大學
創業管理碩士學位學程
107
The business plan of So Fun International Cooking School aimed to put a focus on foreign tourists, providing them courses and allowed them to get various benefits. Firstly, the tourists engaged with interpretative activities to learn Taiwan’s food culture, such as cooking and tasting local dishes. Secondly, tourists got involved to learn in well-developed environment. All in-service instructors of the school are not only professional in cooking and sufficient in using at least a foreign language but they are also professional in teaching, because they always implement flexible teaching methods based on three core values of the school as the focused goals, namely creativity, international development and humanity. Also, this plan concerned integration and connection to the industries or suppliers such as catering service, tourism, and agriculture education, to compete in the constructive competition and it bolstered the market value shared with customers. The So Fun International Cooking School is an industrial based institute which enables foreign visitors to access to the local culture with a safe, clean and comfortable environment. Taking part in the programs offered by the school, visitors were not only engaged in food cultural activities but also had opportunities to build up the relationship with people around by exchange events. Furthermore, visitors also got opportunities to experience “slow food” and downshifting or LOHAS (Lifestyle of Health and Sustainability). This business plan provided many advantages in terms of competition, customer’s segmentation, product differentiation and business model. This business plan proposed a financial assumption for the first 5 years. Estimated profits are as below: 1. The return on assets (ROA) of the business plan was 23% with the average return on assets for the first five years. 2. The gross profit margin of the business plan was 46% for the first five years. 3. The business benefit (EBIT) of the business plan was 28% with the average operating profit for the first five years. 4. The net profit rate of the business plan was 21% with the average net profit rate for the first five years. In conclusion, the business plan acquired outcomes that students could not only easily bolster their knowledge and skills about Taiwanese dishes but also multiple food dishes of various nations. Furthermore, students got to realize more Taiwanese philosophy and culture through either the dishes’ name or decoration. Additionally, the exploration of culinary culture provided students opportunity to experience Taiwanese lifestyle and created profits for the students in many aspects.
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Wu, Chung-Yi, and 吳忠義. "The Research of Cooking Work Illustrated on International Cuisine Competition based on LOHAS." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/97114092325744221909.

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碩士
亞洲大學
休閒與遊憩管理學系
103
Abstract The chef stands important roles on promoting cuisine culture. An outstanding chef is more than cook descent, but ability to create value. Culinary innovation is the fundament in Taiwan’s education objective. This research based on Lifestyles of Health and Sustainability (abbreviated as LOHAS) concepts to exam the process of creating recipe, and see the cooking work to convey LOHAS. LOHAS core value is health and sustainable, it could promote chef skills, and environment concerns. This paper includes literature reviews, cuisine competition analysis, and practical execution stages. Literature reviews started from LOHAS’s originating and meanings, then screens six LOHAS characters as checking matrix. International culinary competition is good for promoting chef experiences and skills. Therefore, developing recipe, based on international award pieces, and applied cuisine sous-vide for eastern and western culinary skills to show the strengths of Taiwan culinary-melting. This paper concluded four innovation factors. First, educating chef professional skills and ethics. Second, promoting chef innovation skills and integrating local specials. Third, developing recipe with unique Taiwan culinary. Finally, strengthen chef appraisal and execution abilities.
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yen, kuo mu, and 郭木炎. "A Research of Food & Beverage Department’s College Students Attending International Cooking Competition’s Skill Learning－A Case Study of THTC." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/96698177222292560224.

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碩士
大葉大學
休閒事業管理學系碩士在職專班
94
This project is to research the learning process of Food & Beverage Department’s college students attending international cooking competition’s skill learning, and to analyze the model of knowledge conversion. The result can be of help. This project adapts the model of literature analysis, students interview and knowledge conversion. Students can experience the process of skill learning by means of international cooking competitions. It can help to understand students’ learning attitude, learning objects and the learning efficiency. The objects are students from the Department of Food & Beverage, Taiwan Hospitality and Tourism College; the number of objects is eight; the duration of training lasted eight weeks, from March to May 2005; the training took place both in Chinese Culinary Lab and Western Culinary Lab. Below is the data. A. Knowledge conversion of students attending competitions (A) The process of knowledge conversion prior to the competitions: Tacit Tacit (Socialization), TacitExplicit (Externalization). Students share the information through the process of socialization, and search for the relevant recipe on their own; therefore they have better understanding about the ingredients. Students learn the professional skills from skill learning and hence fore possess self-confidence on themselves. (B) The process of knowledge conversion after wards: ExplicitExplicit(Combination),ExplicitTacit(Internalization) Students can observation others’ work by means of attending competitions. They know how to operate and they can also exchange opinions. Through organization, brainstorming to creating menu, they Would be more confident to face the next competition. B. The factors of students’ knowledge conversion prior to / during the Competitions. (A) The factors of knowledge conversion prior to the competitions are as follows: experience, pressure from their study, personal learning attitudes and sleep. The characteristic is TacitExplicit (Externalization) (B) The factors of knowledge conversion during the competitions are unfamiliar environment, strong competitors, poor equipment control and changing the operate process. The characteristic is ExplicitExplicit (Combination). C. The observation of students’ learning: The following is the analysis of the eight-week observation. (A) On the average of students’ knowledge conversion, the most easiest and the most suitable item is sauce; otherwise, it is garnish. (B) Bellow is the most and the least difficult knowledge conversion. The most difficult is Tacit  Explicit (Externalization). The least difficult is Tacit  Tacit (Socialization). At last, this project ends in the discussion of the result and the proposal of improvement and the relevant suggestion.
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Hu, Daniel. "Mondelez international: the growing plan for cookies!" Master's thesis, 2019. http://hdl.handle.net/10362/73207.

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Books on the topic "International cooking"

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Ltd, Publications International, ed. Cooking class Christmas cookies cookbook. Lincolnwood, IL: Publications International, 1995.

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Feltman-Sailhac, Arlene. Cooking with great cooks. San Diego: Laurel Glen Pub., 1997.

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Veronica, Sperling, ed. Good cooking. London: Ebury, 1987.

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Gelber, Irwin. The international kitchen. New York: Van Nost.Reinhold, 1993.

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Dalal, Tarla. Party cooking. Bombay: Sanjay & Co., 1991.

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Kitchen, Canadian Living Test. The international collection: Home-cooked meals from around the world. Montreal: Transcontinental Books, 2011.

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Davis, Hillary. International Burrito. New York: Grand Central Publishing, 2009.

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Ets-Hokin, Judith. HomeChef Cooking Schools great cooking in minutes. Berkeley, Calif: Celestial Arts, 1995.

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Heyman, Patricia A. International cooking: A culinary journey. 2nd ed. Upper Saddle River, N.J: Prentice Hall, 2012.

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Thailand), Samnakphim Sǣngdǣt (Bangkok, ed. Thai seafood: International Thai cooking. Bangkok: Sangdad Publications, 1995.

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Book chapters on the topic "International cooking"

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Szabo, Michelle. "Masculinities, food and cooking." In Routledge International Handbook of Masculinity Studies, 404–13. Abingdon, Oxon ; New York, NY : Routledge, 2020. | Series: Routledge international handbooks: Routledge, 2019. http://dx.doi.org/10.4324/9781315165165-40.

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Tull, Anita. "International comparative survey of Food and Cooking Skills Education." In Food and Cooking Skills Education, 67–108. Abingdon, Oxon ; New York, NY : Routledge is an imprint of the Taylor & Francis Group, an Informa Business, [2017] |: Routledge, 2018. http://dx.doi.org/10.4324/9781315313894-4.

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Falchetta, Giacomo, and Simone Tagliapietra. "Economics of Access to Energy." In The Palgrave Handbook of International Energy Economics, 567–94. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-86884-0_28.

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AbstractEnergy services underpin the socio-economic development of nations and their prosperity. This chapter discusses the key obstacles that have so far prevented 840 million people worldwide from gaining access to electricity and 2.9 billion from accessing clean cooking facilities. The authors argue that the problem of access to modern commercial energy is fundamentally an economic one. They explore the different yet common roots linking energy access to technological, governance, and financing aspects. The electricity and clean cooking challenges are firstly discussed separately to highlight the specific techno-economic issues underlying each service. This is beneficial to a conclusive discussion of the key economic policy instruments and financing approaches necessary to achieve universal access to modern energy.
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Zhu, Jifu. "Design of Cooking Teaching Based on Multimedia Technology." In Proceedings of the 2012 International Conference on Cybernetics and Informatics, 1073–80. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-3872-4_138.

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Yunus, Hashimah Mohd, and Nooraida Yakob. "Solar Cooking Activity for Preschoolers in Developing Inquiry Skills." In Proceedings of the International Conference on Science, Technology and Social Sciences (ICSTSS) 2012, 291–97. Singapore: Springer Singapore, 2014. http://dx.doi.org/10.1007/978-981-287-077-3_35.

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Benkhelifa, Randa, and Fatima Zohra Laallam. "Opinion Extraction and Classification of Real-Time YouTube Cooking Recipes Comments." In The International Conference on Advanced Machine Learning Technologies and Applications (AMLTA2018), 395–404. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74690-6_39.

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Gelera, Aries M., Alyssa Joi A. Gonzales, Bryan James V. Torres, and Marvin G. Sison. "Preserving Filipino Native Dishes Using Android-Based Application: A Heritage Cooking Tutorial." In Proceedings of Eighth International Congress on Information and Communication Technology, 591–600. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-3091-3_49.

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Tabuchi, Miona, and Tetsuya Hirotomi. "Using Fiducial Marker for Analyzing Wearable Eye-Tracker Gaze Data Measured While Cooking." In HCI International 2022 - Late Breaking Papers. Multimodality in Advanced Interaction Environments, 192–204. Cham: Springer Nature Switzerland, 2022. http://dx.doi.org/10.1007/978-3-031-17618-0_15.

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Ryland, Michael, and Wei He. "Domestic Heating, Cooking and Baseload Emissions and Life Cycle Cost Analysis of Technological Solutions." In Proceedings of the 5th International Conference on Building Energy and Environment, 2547–55. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-9822-5_273.

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Deng, Yu, and Zhimin Zhang. "Study on Method for Cooking Wheat Straw Pulp at Atmosphere by Microwave Radiation Mixed-Alkali Method." In Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), 1717–25. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37925-3_184.

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Conference papers on the topic "International cooking"

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de Oliveira, Luis Carlos Rubino, Val Mitchell, and Kevin Badni. "Cooking behaviours." In the 6th International Conference. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2467803.2467808.

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Hamada, Reiko, Jun Okabe, Ichiro Ide, Shin'ichi Satoh, Shuichi Sakai, and Hidehiko Tanaka. "Cooking navi." In the 13th annual ACM international conference. New York, New York, USA: ACM Press, 2005. http://dx.doi.org/10.1145/1101149.1101228.

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Ng, Kher Hui, Victoria Shipp, Anya Skatova, and Benjamin Bedwell. "What's cooking." In MobileHCI '15: 17th International Conference on Human-Computer Interaction with Mobile Devices and Services. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2786567.2794330.

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Kusu, Kazuma, Nozomi Makino, Takamitsu Shioi, and Kenji Hatano. "Calculating Cooking Recipe's Difficulty based on Cooking Activities." In CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3106668.3106673.

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Chen, Jingbin. "Designing an Artificial Cooking Machine for Enhanced Cooking Experience." In International Conference on Data Analysis and Machine Learning. SCITEPRESS - Science and Technology Publications, 2023. http://dx.doi.org/10.5220/0012816700003885.

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Matsushima, Yukiko, and Nobuo Funabiki. "Practices of Cooking-Step Scheduling Algorithm for Homemade Cooking." In 2015 IIAI 4th International Congress on Advanced Applied Informatics (IIAI-AAI). IEEE, 2015. http://dx.doi.org/10.1109/iiai-aai.2015.189.

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Kato, Fumihiro, and Shoichi Hasegawa. "Interactive cooking simulator." In the 5th international workshop. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2506023.2506030.

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Sugiura, Yuta, Diasuke Sakamoto, Anusha Withana, Masahiko Inami, and Takeo Igarashi. "Cooking with robots." In the 28th international conference. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1753326.1753693.

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Hirano, Sen H., Jed R. Brubaker, Donald J. Patterson, and Gillian R. Hayes. "Detecting cooking state with gas sensors during dry cooking." In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2493432.2493523.

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Mennicken, Sarah, Thorsten Karrer, Peter Russell, and Jan Borchers. "First-person cooking." In the 28th of the international conference extended abstracts. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1753846.1753992.

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Reports on the topic "International cooking"

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Jameel, Yusuf, Paul West, and Daniel Jasper. Reducing Black Carbon: A Triple Win for Climate, Health, and Well-Being. Project Drawdown, November 2023. http://dx.doi.org/10.55789/y2c0k2p3.

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Black carbon – also referred to as soot – is a particulate matter that results from the incomplete combustion of fossil fuels and biomass. As a major air and climate pollutant, black carbon (BC) emissions have widespread adverse effects on human health and climate change. Globally, exposure to unhealthy levels of particulate matter, including BC, is estimated to cause between three and six million excess deaths every year. These health impacts – and the related economic losses – are felt disproportionately by those living in low- and middle-income countries. Furthermore, BC is a potent greenhouse gas with a short-term global warming potential well beyond carbon dioxide and methane. Worse still, it is often deposited on sea ice and glaciers, reducing reflectivity and accelerating melting, particularly in the Arctic and Himalayas. Therefore, reducing BC emissions results in a triple win, mitigating climate change, improving the lives of more than two billion people currently exposed to unclean air, and saving trillions of dollars in economic losses. Today, the majority of BC emissions stem from just a handful of sectors and countries. Over 70% of BC comes from the residential and transportation sectors, with the latter being the dominant source in high-income countries and the former driving emissions in low- and middle-income nations. On a country-level, China and India are the biggest emitters accounting for one-third of global BC emissions. When combined with Brazil, Indonesia, and Nigeria, these five countries alone emit 50% of all BC. While BC emissions trends over the past 20 years have been inconsistent globally, there has been a notable decline in Europe, North America, and China. Conversely, emissions have been rising in regions like Africa, South Asia, and Central Asia. The Intergovernmental Panel on Climate Change recommends deep reductions in BC emissions by 2030 to achieve the Paris Climate Agreement goal of limiting warming to below 1.5°C, yet very few countries have addressed BC in their climate plans. Fortunately, solutions that can rapidly reduce BC emissions by the end of this decade are readily available. By implementing the right policies, deploying targeted interventions in hotspots, and redirecting climate finance, policymakers and funders can mitigate the climate effects of BC while saving millions of lives and trillions of dollars. Below are key recommendations to achieve these aims based on the findings of this report: Urgently implement clean cooking solutions Providing clean cooking fuels and technologies in sub-Saharan Africa and South Asia, especially in the hotspots of the Indo-Gangetic Plains, Nigeria, and Uganda, can significantly reduce BC emissions. Countries with low penetration of clean cooking fuel must urgently develop policies that make clean cooking a priority for health and climate. Target transportation to reduce current – and prevent future – emissions Retrofitting older diesel engines with diesel particulate filters can remove up to 95% of BC. Countries around the world must implement policies to phase out polluting vehicles, set emission standards, and accelerate the uptake of EVs and hybrids, especially in urban regions where transportation demand is growing rapidly. A successful shift to EVs demands national investments complemented with international financing and private capital. Multilateral development banks need to play a pivotal role in this transition, with strategies like concessional finance to fast-track key projects and stimulate private sector investment. Reduce BC from the shipping industry BC emissions from the shipping industry must be urgently reduced to protect the Arctic ecosystem. Shifting shipping away from heavy fuel oil and equipping ships with diesel particulate filters is a cost-effective approach that would quickly and significantly reduce emissions. Regulate air quality Stringent emissions standards, clean air laws, baselines, and mandatory monitoring programs can effectively reduce BC emissions. Such policies have already resulted in large reductions in Europe, North America, and, more recently, China. However, several low- and middle-income countries have no legal protection for ambient air quality and lack legislatively-mandated standards. Implementing strong and legally binding policies can result in a large decrease in BC emissions, particularly across the transportation and industry sectors. Include BC in nationally determined contributions and the UNFCCC Only 12 countries have explicitly addressed BC in their nationally determined contributions (NDCs). This limited focus on BC is partly due to its omission from the United Nations Framework Convention on Climate Change’s (UNFCCC) list of climate pollutants, an oversight that should be reconsidered given that reducing BC would save countless lives and slow global warming. As nations review their NDCs by 2025, they must incorporate BC reduction efforts to meet climate and well-being targets. Improve BC measurements and estimates BC estimates are plagued by uncertainties. Therefore, there is an urgent need for more accurate inventories in order to develop better emission reduction plans. Stakeholders must collaborate to develop a consistent BC measurement protocol, prioritize the collection of high-quality data, and use state of the art models to enhance estimates and reduce uncertainties.
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D’Agostino, Martin, Nigel Cook, Liam O’Connor, Annette Sansom, Dima Semaan, Anne Wood, Sue Keenan, and Linda Scobie. Optimising extraction and RT-qPCR-based detection of hepatitis E virus (HEV) from pork meat and products. Food Standards Agency, July 2023. http://dx.doi.org/10.46756/sci.fsa.ylv958.

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Hepatitis E is an infection of the liver caused by the hepatitis E virus (HEV). HEV infection usually produces a mild disease, hepatitis E. However, disease symptoms can vary from no apparent symptoms to liver failure. There are 4 main types (genotypes) of the virus that cause concern in humans. Genotypes 1 and 2 infections are mainly restricted to humans but 3 and 4 can be identified in numerous other animal species including pigs. Transmission routes of HEV genotypes 3 and 4 have been identified to include the consumption of food products derived from infected animals and shellfish, and via transfusion of infected blood products. Hepatitis E infection is still an emerging issue in the UK and there is evidence to suggest an association of this virus with undercooked pork and pork products. Currently, there is no standardized method for evaluating the stability of HEV that may be present in food during cooking processes. There is also lack of a suitable method that can detect only infectious HEV. The proposed project aimed to address a key gap in resources for methodology related to the detection of HEV in pork and pork products. Currently the lack of a standardised method for the detection of HEV has resulted in individual laboratories either utilising their own methods or adapting methods from previously published work. This leads to a high degree of variability between the interpretation of results and does nothing to progress or provide benefit to the food industry. By interrogating the existing published methods, the project sought to refine and optimise elements of existing protocols in order to enhance the performance characteristics of the method and to simplify the methodology wherever possible. The aim was to produce a validated method which is both robust and repeatable which can be easily integrated into food laboratories capable of performing virus related work. Overall, the final method chosen was devoid of hazardous reagents and utilised easily accessible equipment. To verify the robustness of the method, an international collaborative trial was performed, with 4 UK and 3 European participant laboratories. The participating laboratories conducted analyses of pork liver samples artificially contaminated with various levels of HEV (including uncontaminated samples). The trial showed that the HEV DETECT method was just as reproducible between laboratories as it was repeatable within a laboratory. It is envisaged that the developed system will be put forward as a suitable candidate for ISO certification as a standard method. The establishment of these methods in UK laboratories could result in the availability of independent testing services for both domestic and imported pork /pork-based products. The availability of this method is in essence innovation. This work is essential to industry to help support further research to ensure that public health safety and confidence in pork and other “HEV risk” food products is maintained and improved.
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Hunter, Fraser, and Martin Carruthers. Iron Age Scotland. Society for Antiquaries of Scotland, September 2012. http://dx.doi.org/10.9750/scarf.09.2012.193.

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The main recommendations of the panel report can be summarised under five key headings:  Building blocks: The ultimate aim should be to build rich, detailed and testable narratives situated within a European context, and addressing phenomena from the longue durée to the short-term over international to local scales. Chronological control is essential to this and effective dating strategies are required to enable generation-level analysis. The ‘serendipity factor’ of archaeological work must be enhanced by recognising and getting the most out of information-rich sites as they appear. o There is a pressing need to revisit the archives of excavated sites to extract more information from existing resources, notably through dating programmes targeted at regional sequences – the Western Isles Atlantic roundhouse sequence is an obvious target. o Many areas still lack anything beyond the baldest of settlement sequences, with little understanding of the relations between key site types. There is a need to get at least basic sequences from many more areas, either from sustained regional programmes or targeted sampling exercises. o Much of the methodologically innovative work and new insights have come from long-running research excavations. Such large-scale research projects are an important element in developing new approaches to the Iron Age.  Daily life and practice: There remains great potential to improve the understanding of people’s lives in the Iron Age through fresh approaches to, and integration of, existing and newly-excavated data. o House use. Rigorous analysis and innovative approaches, including experimental archaeology, should be employed to get the most out of the understanding of daily life through the strengths of the Scottish record, such as deposits within buildings, organic preservation and waterlogging. o Material culture. Artefact studies have the potential to be far more integral to understandings of Iron Age societies, both from the rich assemblages of the Atlantic area and less-rich lowland finds. Key areas of concern are basic studies of material groups (including the function of everyday items such as stone and bone tools, and the nature of craft processes – iron, copper alloy, bone/antler and shale offer particularly good evidence). Other key topics are: the role of ‘art’ and other forms of decoration and comparative approaches to assemblages to obtain synthetic views of the uses of material culture. o Field to feast. Subsistence practices are a core area of research essential to understanding past society, but different strands of evidence need to be more fully integrated, with a ‘field to feast’ approach, from production to consumption. The working of agricultural systems is poorly understood, from agricultural processes to cooking practices and cuisine: integrated work between different specialisms would assist greatly. There is a need for conceptual as well as practical perspectives – e.g. how were wild resources conceived? o Ritual practice. There has been valuable work in identifying depositional practices, such as deposition of animals or querns, which are thought to relate to house-based ritual practices, but there is great potential for further pattern-spotting, synthesis and interpretation. Iron Age Scotland: ScARF Panel Report v  Landscapes and regions:  Concepts of ‘region’ or ‘province’, and how they changed over time, need to be critically explored, because they are contentious, poorly defined and highly variable. What did Iron Age people see as their geographical horizons, and how did this change?  Attempts to understand the Iron Age landscape require improved, integrated survey methodologies, as existing approaches are inevitably partial.  Aspects of the landscape’s physical form and cover should be investigated more fully, in terms of vegetation (known only in outline over most of the country) and sea level change in key areas such as the firths of Moray and Forth.  Landscapes beyond settlement merit further work, e.g. the use of the landscape for deposition of objects or people, and what this tells us of contemporary perceptions and beliefs.  Concepts of inherited landscapes (how Iron Age communities saw and used this longlived land) and socal resilience to issues such as climate change should be explored more fully.  Reconstructing Iron Age societies. The changing structure of society over space and time in this period remains poorly understood. Researchers should interrogate the data for better and more explicitly-expressed understandings of social structures and relations between people.  The wider context: Researchers need to engage with the big questions of change on a European level (and beyond). Relationships with neighbouring areas (e.g. England, Ireland) and analogies from other areas (e.g. Scandinavia and the Low Countries) can help inform Scottish studies. Key big topics are: o The nature and effect of the introduction of iron. o The social processes lying behind evidence for movement and contact. o Parallels and differences in social processes and developments. o The changing nature of houses and households over this period, including the role of ‘substantial houses’, from crannogs to brochs, the development and role of complex architecture, and the shift away from roundhouses. o The chronology, nature and meaning of hillforts and other enclosed settlements. o Relationships with the Roman world
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