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1
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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Stitt, Sean. "An international perspective on food and cooking skills in education." British Food Journal 98, no. 10 (November 1996): 27–34. http://dx.doi.org/10.1108/00070709610153795.
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Stankov, Stanko, Hafize Fidan, Marianna Baeva, and Russyian Rusev. "Low-temperature cooking method "sous vide" in the restaurant industry: A review." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 92. http://dx.doi.org/10.30721/fsab2020.v3.i1.83.
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The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.
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Jusuf, Chusnul Islamiyati, Ria Indriani, and Echan Adam. "Faktor Sosial Ekonomi Masyarakat dan Pola Konsumsi Minyak Goreng di Kelurahan Pulubala Kota Gorontalo." Jurnal Ilmiah Membangun Desa dan Pertanian 8, no. 6 (October 20, 2023): 223–33. http://dx.doi.org/10.37149/jimdp.v8i6.549.
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The Government’s policy to increase the price of cooking oil has changed the pattern of people’s consumption of cooking oil and has impacted the types of products people are interested in. This study aims to analyze the consumption patterns of packaged cooking oil during rising prices and the relationship between socio-economic factors and the amount of packaged cooking oil consumption in Gorontalo City. The research was conducted from October to December 2022, when there was a response to the policy of increasing cooking oil prices. The selected sample is 90 households. Data were analyzed using Descriptive and PPM-CorrelationStatisticsAnalysis.The results of the study show that there is a change in the consumption pattern of cooking oil when there is an increase in prices, where the public's consumption of retail cooking oil tends to decrease and switch to cooking oil products subsidized by the Government. Most people consume 'Minyakita' products because of their affordable price and better quality. The results of the PPM-Correlation statistical test also show a significant relationship between income and family members with the amount of packaged cooking oil consumed, where lower pay and fewer family members in the household further reduce the consumption of packaged cooking oil. Meanwhile, the Age and Education level of the respondents did not have a significant relationship with the amount of packaged cooking oil consumed when the price of cooking oil rose.
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Batchelor, Simon, Ed Brown, Nigel Scott, Matthew Leach, Anna Clements, and Jon Leary. "Mutual Support—Modern Energy Planning Inclusive of Cooking—A Review of Research into Action in Africa and Asia since 2018." Energies 15, no. 16 (August 10, 2022): 5805. http://dx.doi.org/10.3390/en15165805.
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This paper is a review of research undertaken, and subsequent policy change enacted, in the years 2018 to 2022 regarding the integration of cooking loads and needs into modern energy planning. Building on an earlier paper which described how the dominant global approaches to tackling the enduring problem of biomass-fuelled cooking was failing, and how a new UK Aid programme (Oct 2018) would be seeking to intentionally change international energy policy towards cooking and enable a significant transition in energy use, in this paper we review whether this strategy is being adopted by researchers, governments, and the private sector across the world and whether it is likely to make a significant contribution to the fulfilment of Sustainable Development Goal 7. In particular, the call is for integrated planning of modern energy inclusive of cooking loads—the potential ‘Mutual Support’ that both can lend to each other. The review considers the international commitments made by donors and governments to this end, the research that positions the use of modern energy as a cost-effective proposition, the urbanisation and societal changes reinforcing such planning, and positions the review in the light of climate change and the need to reach net zero carbon by 2050.
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Dura, Justita, Nur Lailatul Aqromi, Siti Nurul Afiyah, Wa Ode Irma Sari, Mulyaningtyas Mulyaningtyas, Mariana Puspa Dewi, Rifki Hanif, et al. "Improving The Community By Cultivating An Entrepreneurial Spirit Through Nusantara Culinary "Ayam Geprek" in Rainbow Village Perlis, Malaysia." Jurnal Pengabdian Masyarakat 4, no. 2 (November 2, 2023): 538–45. http://dx.doi.org/10.32815/jpm.v4i2.2027.
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Purpose: The purpose of this community service activity is to connect Indonesian local culture, especially through Ayam Geprek dishes, with international tourists visiting Rainbow Village Perlis, Malaysia.
Method: This community service was carried out in Rainbow Village, Perlis, Malaysia. Its activities include a series of carefully planned stages. Preparation begins with an internal coordination meeting to draw up a detailed plan and divide tasks. Next, the team had a meeting with the local community and presented the concept of the project. Ayam Geprek cooking demonstration was conducted on the hall premises.
Practical Applications: The results of the Ayam Geprek cooking demonstration activity showed a very positive response from international tourists in Malaysia. They rated this dish spicy but very tasty and impressive. This indicates the great potential of Ayam Geprek as a culinary attraction for tourists. The active involvement of the community in this activity also plays an important role in facilitating the introduction of Javanese cultural elements through Ayam Geprek dishes.
Conclusion: Ayam Geprek cooking demonstration activities have been successful in achieving its goals. The positive response from international tourists shows the great potential of Ayam Geprek as a culinary attraction. It is hoped that this project will strengthen the relationship between Indonesia and Malaysia, particularly in the cultural and culinary context, as well as enrich the experience of international tourists in Malaysia.
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Lowe, Sid, Astrid Kainzbauer, Slawomir Jan Magala, and Maria Daskalaki. "International business and the Balti of meaning: food for thought." Journal of Organizational Change Management 28, no. 2 (April 13, 2015): 177–93. http://dx.doi.org/10.1108/jocm-11-2014-0209.
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Purpose – The purpose of this paper is to discuss the interactive processes linking lived embodied experiences, language and cognition (body-talk-mind) and their implications for organizational change. Design/methodology/approach – The authors use an “embodied realism” approach to examine how people feel/perceive/act (embodied experiences), how they make sense of their experiences (cognition) and how they use language and communication to “talk sense” into their social reality. To exemplify the framework, the authors use a cooking metaphor. In this metaphor, language is the “sauce”, the catalyst, which blends raw, embodied, “lived” experience with consequent rationalizations (“cooking up”) of experience. To demonstrate the approach, the authors employ the study of a Chinese multinational subsidiary in Bangkok, Thailand, where participants were encouraged to build embodied models and tell their stories through them. Findings – The authors found that participants used embodied metaphors in a number of ways (positive and negative connotations) in different contexts (single or multicultural groups) for different purposes. Participants could be said to be “cooking up” realities according to the situated context. The methodology stimulated an uncovering of ineffable, tacit or sensitive issues that were problematic or potentially problematic within the organization. Originality/value – The authors bring back the importance of lived embodied experiences, language and cognition into IB research. The authors suggest that embodied metaphors capture descriptions of reality that stimulate reflexivity, uncover suppressed organizational problems and promote the contestation of received wisdoms when organizational change is pressing and urgent. The authors see the approach as offering the potential to give voice to embodied cultures throughout the world and thereby make IB research more practically relevant.
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Ramlan, Nur Atiqah, Abdul Adam Abdullah, Mohd Herzwan Hamzah, Nur Fauziah Jaharudin, and Rizalman Mamat. "Evaluation of Diesel Engine Performance and Exhaust Emission Characteristics Using Waste Cooking Oil." Applied Mechanics and Materials 773-774 (July 2015): 425–29. http://dx.doi.org/10.4028/www.scientific.net/amm.773-774.425.
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The depletion of fossil fuels as well as the rises of greenhouse gases had caused most government worldwide to follow the international energy policies for the use of biodiesel. One of the economical sources for biodiesel production is waste cooking oil. The use of waste cooking oil is more sustainable if they can perform similarly to conventional diesel fuel. This paper deals with the experimental study carried out to evaluate the engine performance and exhaust emission of diesel engine operated by biodiesel from waste cooking oil at various engine speed. The biodiesel used are known as B5, which contains of 5% of waste cooking oil and 95% of diesel fuel. The other one is B20, which contains of 20% of waste cooking oil plus 80% of diesel. Diesel was used as a comparison purposes. The results show that power and torque for B5 give the closest trend to diesel. In terms of heat release, diesel still dominates the highest value compared to B5 and B20. For exhaust emission, B5 and B20 showed improvement in the reduction of NOx and PM.
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Jarvis, D., S. Chinn, J. Sterne, C. Luczynska, and P. Burney. "The association of respiratory symptoms and lung function with the use of gas for cooking. European Community Respiratory Health Survey." European Respiratory Journal 11, no. 3 (March 1, 1998): 651–58. http://dx.doi.org/10.1183/09031936.98.11030651.
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The association of respiratory symptoms and lung function with the use of gas for cooking was examined using data collected as part of the European Community Respiratory Health Survey, an international multicentre study. Associations between gas cooking and respiratory symptoms and respiratory function were assessed by logistic and multiple regression models. Tests for interaction were used to examine whether the effect of gas cooking varied between centres and, as there was evidence for this, the average effects were estimated using standard methods for random effects meta-analysis. Data from 5,561 males and 6,029 females living in 23 centres in 11 countries were analysed. There was no significant association found between respiratory symptoms and gas cooking in males. In females the association between some respiratory symptoms and gas cooking varied between centres with an overall positive association with "wheeze in the last 12 months" (odds ratio (OR) 1.24: 95% confidence interval (95% CI) 1.00-1.54) and "wheeze with breathlessness in the last 12 months" (OR 1.33: 95% CI 1.06-1.69). There was no evidence that atopy modified this association. Cooking with gas was associated with airways obstruction in both males and females although the differences failed to reach statistical significance. In some countries the use of gas for cooking is associated with respiratory symptoms suggestive of airways obstruction in females.
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Aha, David W., Kerstin Bach, Odd Erik Gundersen, and Jean Lieber. "The 25th International Conference on Case-Based Reasoning." AI Magazine 39, no. 2 (July 1, 2018): 79–80. http://dx.doi.org/10.1609/aimag.v39i2.2797.
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ICCBR-2017, the 25th International Conference on Case-Based Reasoning, was held in Trondheim (Norway) in June 2017. The conference included 27 original contributions presented in oral sessions and in a poster session. In addition to three invited talks, the meeting also included workshops on CBR and Deep Learning, Computer Analogy, and Process-Oriented CBR, as well as a Doctoral Consortium, the Computer Cooking Contest, and the first CBR Video Competition.
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Erdem, Ömer Alper, and Mehmet Tolga Dinçer. "Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)." Ege Journal of Fisheries and Aquatic Sciences 40, no. 4 (December 15, 2023): 251–58. http://dx.doi.org/10.12714/egejfas.40.4.03.
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It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.
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Mills, Mary Beth. "Authentic Dishes, Staged Identities: Thailand's Cooking Schools for Tourists." Gastronomica 19, no. 2 (2019): 43–55. http://dx.doi.org/10.1525/gfc.2019.19.2.43.
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In Thailand today local cooking-school classes are a popular attraction on many tourist itineraries. Moreover, these experiences almost always prompt rave reviews from international visitors: “It was so much fun!” But why are cooking school classes fun? And what does this pleasure tell us about the cultural logics of authenticity in Thai culinary tourism and, more generally, about the commodification of food and identity in the contemporary global economy? Drawing on ethnographic observation in two of Thailand's primary tourist destinations, Bangkok and Chiang Mai, this article explores how cooking schools' claims to cultural authenticity intertwine with participants' experiences of playful entertainment. The ways in which cooking schools mobilize these dynamics illuminate the complex production and consumption of hierarchies of value within the global experience economy. On the one hand, Thailand's insertion within transnational circuits of touristic mobility and cosmopolitan desire has made the creative strategies of recreational cooking schools possible as well as potentially lucrative. On the other hand, the encounters schools stage between Thai and tourist participants remain framed by appetites for exotic cultural difference that ultimately reflect and reproduce global hierarchies of power and privilege.
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Batchelor, Simon, Ed Brown, Nigel Scott, and Jon Leary. "Two Birds, One Stone—Reframing Cooking Energy Policies in Africa and Asia." Energies 12, no. 9 (April 26, 2019): 1591. http://dx.doi.org/10.3390/en12091591.
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For the past 40 years, the dominant ‘policy’ on cooking energy in the Global South has been to improve the combustion efficiency of biomass fuels. This was said to alleviate the burdens of biomass cooking for three billion people by mitigating emissions, reducing deforestation, alleviating expenditure and collection times on fuels and increasing health outcomes. By 2015, international agencies were openly saying it was a failing policy. The dispersal of improved cookstoves was not keeping up with population growth, increasing urbanisation was leading to denser emissions and evidence suggested health effects of improved stoves were not as expected. A call was made for a new strategy, something other than ‘business as usual’. Conventional wisdom suggests that access to electricity is poor in Sub-Saharan Africa (SSA), that it is too expensive and that weak grids prevent even connected households from cooking. Could a new strategy be built around access to electricity (and gas)? Could bringing modern energy for cooking to the forefront kill two birds with one stone? In 2019, UK Aid announced a multi-million-pound programme on ‘Modern Energy Cooking Services’ (MECS), specifically designed to explore alternative approaches to address cooking energy concerns in the Global South. This paper outlines the rationale behind such a move, and how it will work with existing economies and policies to catalyse a global transition.
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Aprilinda, Luh Putu Devi, and I. Wayan Kastawan. "The Effect of Site Environmental Analysis of Mass Building Orientation in Restaurant and Course of Cooking Asian Cuisine in Ubud, Bali." Journal of A Sustainable Global South 1, no. 2 (August 31, 2017): 14. http://dx.doi.org/10.24843/jsgs.2017.v01.i02.p04.
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Restaurant and Asian Cuisine Cooking Courses are culinary and tourism which is strategically located in Ubud tourism area, Ubud district, Gianyar Regency. The principal things the development of tourist attractions in this region are the high number of domestic and international visitors. The high desires of the tourists are a fundamental consideration of the development of Restaurant and Asian Cuisine Cooking Courses with its main dishes based on Asian cuisine. With the high trade of competition in the culinary in Ubud, Restaurant and Asian Cuisine Cooking Courses in Ubud is packed uniquely by adding other facilities such as cooking classes and agro tourism. The development of the tourism area is utilized as good as possible by providing tourists with high quality facilities. The most important thing that un-derlies this design is the direction of the building orientation that is comfortable for the community who carries out ac-tivities in it. There are some activities that can be done by users, such as culinary and cooking courses. Therefore, ac-cording to its function, zoning is determined in accordance with its function in order to make it conform to the function. The site chosen in this design carried out several analyzes to determine the accurate direction of orientation.
Index Terms— Tourism, Culinary, Restaurant, Ubud
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Hilma, Rila. "French in Culinary World." Humaniora 2, no. 2 (October 31, 2011): 1396. http://dx.doi.org/10.21512/humaniora.v2i2.3206.
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More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element in culinary world; starts from its history, kitchen organization, French menu spelling, and French cooking vocabulary. The discussion proceeds library research to compile the data. Later, the art of culinary is interesting to be learned because it contains the classical history of world civilization, in this case French civilization. The issue of cooking trend “nouvelle cuisine” was a masterpiece of one of the greatest chef in his time, Escoffier. French culinary is widely well-known in all over the world because of innovation, creativity, and proud. Those are spirits that we must learn.
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Graebner, Melissa E., Jeffrey A. Martin, and Philip T. Roundy. "Qualitative data: Cooking without a recipe." Strategic Organization 10, no. 3 (August 2012): 276–84. http://dx.doi.org/10.1177/1476127012452821.
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Bellido-Valencia, Omar, Paul K. Huanca-Zúñiga, and Luis A. Medina-Marroquín. "Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz & Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 33–42. http://dx.doi.org/10.1515/aucft-2017-0013.
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Abstract Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 μm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.
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Torkkeli, Kaisa, Johanna Mäkelä, and Mari Niva. "Elements of practice in the analysis of auto-ethnographical cooking videos." Journal of Consumer Culture 20, no. 4 (March 14, 2018): 543–62. http://dx.doi.org/10.1177/1469540518764248.
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This article analyses cooking videos recorded at home by means of the practice-theoretical approach. It employs two conceptualisations of the elements of practice that have stood out in recent applications of practice theories in sociological consumption and food studies. The first conceptualisation comprises understandings, procedures and engagements and the second materials, competences and meanings. To study cooking as a situationally performed mundane practice, auto-ethnographical videos of cooking were filmed using the first author’s family. To analyse the practice of cooking as a composition of doings and sayings, the videos were coded with a video analysis program, Interact, into visual charts, and the discussions related to cooking performances were transcribed. The analysis suggests that the cooking practice involves interplay among the elements of the two conceptualisations: procedures join materials with competences, engagements link competences with meanings and understandings connect meanings with materials. This is visualised as a triangle in which understandings, procedures and engagements represent the sides of the triangle between the apexes of materials, competences and meanings. By combining an auto-ethnographical perspective with a video method and by analysing the practice of cooking as a situational and embodied performance, the study contributes to the current understanding of the elements of practice and introduces a novel empirical application of practice theory.
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Young, Paul. "THE COOKING ANIMAL: ECONOMIC MAN AT THE GREAT EXHIBITION." Victorian Literature and Culture 36, no. 2 (September 2008): 569–86. http://dx.doi.org/10.1017/s1060150308080340.
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When called upon to hosta banquet celebrating the forthcoming Great Exhibition of 1851, the world's first display of international industry, the Mayor of York turned to the period's most renowned chef for the catering. The Frenchman Alexis Soyer, who had recently resigned from his position at the Reform Club in Pall Mall, had made a name for himself in Britain through a combination of extravagant culinary endeavours and popular household cookery books. The banquet at York was an important occasion; joining Prince Albert, Queen Victoria's Consort, was a long list of national luminaries from Victorian high society and the political world. Soyer did not disappoint the Mayor, or his guests. TheTimescommented that amongst the vast array of international cuisines on offer was featured “one dish, to which turtles, ortolans, and other rich denizens of land and sea had contributed, [which] cost not less than 100l.” The paper noted with satisfaction that the feast was consumed before an “emblematical device representing Britannia in her conventional attire receiving the industrial products of Europe, Asia, Africa, and America” (“The Banquet at York” 5). That this emblem provided the backdrop to such cosmopolitan fare was salient: it spoke to the way in which the production and consumption of food would become a crucial motif in the positive representation of globalisation as it was understood at the Exhibition; it also highlighted the important role that the Victorian metropolis would fulfil in the realisation of this new world order. Certainly, the internationalist bent of Soyer's cooking seemed entirely appropriate to the luminaries gathered at the York banquet, and it was no doubt with the French chef's culinary scope in their minds as well as their stomachs that the Exhibition's organisers invited Soyer to submit a tender to provide refreshments at the display itself (Soyer 197).
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Goswami, Anandajit, Kaushik Ranjan Bandyopadhyay, Preeti Singh, and Amulya Gurtu. "Rural Energy Transition for Cooking in India—Revisiting the Drivers." Sustainability 15, no. 9 (May 6, 2023): 7635. http://dx.doi.org/10.3390/su15097635.
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The recent analysis from IEA (International Energy Agency) on energy transition in India highlights that cooking continues to be the weakest link in the energy transition process for rural households and that rural energy transition of households to cleaner fuel is nonlinear in nature. Several programs have been designed to plague the voids and address this nonlinearity, but the transition to cleaner alternatives for cooking did not happen in the pace it should ideally have. Therefore, an empirical exercise was carried out at a national level to revisit the disconnect between the income growth and energy transition and identify the drivers of the energy transition process in cooking at the national as well as at the subnational state level for a developing country. The paper adds to the current scholarship on drivers of household energy transition by analyzing the relationship between household energy choices and non-income determinants and proves the nonlinearity in energy consumption of rural households of Bihar. Analyzing unit level record from National Sample Survey, an empirical exercise was carried out by using multinomial logit model to identify the potential determining factors at the individual household and group level. The group effect analysis through fixed and random effect has been conducted purposely to understand if social and cultural norms or community level factors within a village society have any effect on the cooking energy transition of rural households and if that offsets the effect of household income in energy transition for cooking. Furthermore, to statistically examine the perceived non-linearity in the consumption of cooking fuel such as firewood by rural households, Brock–Dechert–Scheinkman (BDS) test was conducted for rural households of 38 districts of Bihar. The analysis helps in inferring that subsidy on modern fuel and/or other cooking alternatives alone may not suffice to drive the transition process, but more targeted intervention rooted in the local cultural context in consonance with social and cultural norms or community level factors could be more effective for sustained rural energy transition.
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Glahn, Raymond, Karen Cichy, and Jason Wiesinger. "On-Farm Evaluation in Uganda of Iron Concentration and Iron Bioavailability in the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.)." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1804. http://dx.doi.org/10.1093/cdn/nzaa067_031.
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Abstract Objectives To evaluate the genotype by environment (GxE) influence on Fe concentration and Fe bioavailability of select fast cooking bean varieties in Uganda. Methods This study compared two fast cooking Manteca genotypes (Ervilha, Cebo) to eight other white, yellow and red mottled genotypes, which included farmer local check varieties NABE15 and Masindi yellow. Genotypes were produced as a group across nine on-farm locations in Uganda over two field seasons. Cooking time was standardized with a Mattson cooking device and iron bioavailability was measured with a Caco-2 bioassay, which measures ferritin formation (ng ferritin/mg cell protein) relative to a navy bean reference control (cv. Merlin) as an indicator of iron uptake. Iron concentration was measured via inductively coupled plasma emission spectroscopy (ICP-ES). Results Iron concentrations of the cooked beans were highly variable across Uganda with low board sense heritability (plot basis 0.40). Iron concentrations in cooked seed ranged from 41 to 97 mg/g, with a mean of 67 mg/g across the nine production environments. Iron bioavailability ranged from 8 to 116% of navy bean control and was highly heritable (plot basis 0.80) among this subset of white, yellow and red beans. The fast cooking white (Blanco Fanesquero) and two Manteca yellow beans consistently had the highest iron bioavailability (64 – 116% of control) across all locations in Uganda. There was a significant negative association (r = −0.438, p ≤ 0.05) between cooking time and iron bioavailability of the white, yellow and red beans produced in Uganda. Conclusions This study demonstrates the high iron bioavailability trait of the two fast cooking Manteca yellow beans are stable across different production environments in Uganda. This study presents evidence that breeding for fast cooking times in yellow beans is not only a valuable end-use quality trait beneficial to smallholder farmers in Uganda, but could also be a sustainable approach for delivering more bioavailable iron to consumers in East Africa. The high variability of Fe concentration within genotypes raises concern that high Fe concentration can be a sustainable trait in Uganda. Funding Sources U.S. Agency for International Development (USAID), U.S. Department of Agriculture (USDA).
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Kim, Do-Yeon, Yeajee Kim, and Hyunjung Lim. "Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods." British Journal of Nutrition 121, no. 4 (December 27, 2018): 416–25. http://dx.doi.org/10.1017/s0007114518003446.
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AbstractGlycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other processed grains and starchy vegetables, prepared using standard cooking methods and evaluated. Cereal grains had the widest range of GI values that the food made with white rice and barley had GI values of 51–93 and 35–70, respectively, according to cooking methods, and most cereal grains had high GL values. Noodles and pasta had low to medium GI values, but most foods had high GL values. Breads had medium to high GI and GL values, while other processed grains had low to medium GI and GL values. The GI values for food made with starchy vegetables (e.g. potatoes and sweet potatoes) varied widely for different cooking methods but tended to have low GL values. In conclusion, GI values for a single food type varied widely with the cooking method used. This study of GI and GL values for common carbohydrate-rich foods provides a valuable reference for consumers and health professionals to make informed food choices for glycaemic control.
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Ukomadu, Josephine. "Phenotypic Diversity of Cowpea (Vigna unguiculata L. Walp) Based on Shorter Cooking Time and Canning Quality Traits." Indian Journal of Pure & Applied Biosciences 10, no. 6 (December 30, 2022): 1–16. http://dx.doi.org/10.18782/2582-2845.8952.
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Cowpea is a leguminous crop rich in protein. Despite its nutritional quality, the crop is underutilized due to its prolonged cooking time requiring energy to make it palatable. This study investigated the adaptation capacity, cooking time and canning quality of a panel of 94 accessions of cowpea obtained from the International Institute of Tropical Agriculture IITA, Ibadan and Rumukoro Market Port Harcourt Nigeria. Seeds were planted at the Department of Crop and Soil Science Research Farm and Allu Town, University of Port Harcourt, Nigeria. The experimental design was randomized complete block design (RCBD) in three replicates for three seasons (early wet, late wet and dry season). Agronomic Parameters such as plant height, number of leaves, number of branches, leave length, leave width, and the flowering date was collected at two weekly intervals after weeks of planting. The cooking evaluation was carried out using a digital cooker (Tower Product), while canning quality was evaluated using a cost-effective sealer. Results obtained showed that cowpea adapted to the three seasons with optimal performance observed in the late wet season. The cooking results showed that TVU-2, TVU-8, TVU-9, TVU-13, TVU, 21, TVU29, TVU-36, TUV-38, iron white, akara bean, iron brown and honey bean had short cooking time while TVU-2, TVU-13, TVU-26, TVU-37, TVU-38, TVU-45, TVU-50 and TVU-51 had good canning quality. It is recommended that the selected accessions for better agronomic and culinary quality traits can be used for cowpea breeding programmes.
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AM, Hettiarachchi, Ranaweera KKDS, and Kuruppuarachchi D. "Food Security Management System: Model for Dripping used for Cooking Purposes." Food Processing & Nutritional Science 1, no. 2 (December 31, 2020): 113–22. http://dx.doi.org/10.46619/fpns.2020.1-1010.
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In 2009, The World Summit on Food Security introduced four pillars of food security namely; availability, access, utilization, and stability. Food security could be substantially improved by increased investment and policy reforms. The ISO 22000:2005 family of international standards is one of leading food safety security management systems and it specifically addresses food safety management. The purpose of this study is to develop an extended framework of standards opposed to ISO 22000:2005 food safety standards considering one additional pillar in food security, which is food safety, with a special reference to edible oil and oil-based products. Among 745 Colombo Municipal Council (CMC) registered food preparation facilities, 75 facilities were selected as a stratified random sample. A self-administered online questionnaire was used to identify gaps in local food security practices in edible oil. Data analysis was performed using SPSS version 21 and characteristics of sample were analyzed using descriptive statistics. The results of the survey revealed that the Sri Lankan food preparation facilities are significantly behind in food security practices. Therefore, in addition to food safety management system, we suggest to include four pillars in food security systems into the existing food safety standard due to lack of food security practices in food preparation facilities. Considering the deviated areas in the practice, which were identified through our questionnaire, we developed a novel model of food security management system for a comprehensive assessment of food preparation facilities.
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Truninger, Monica. "Cooking with Bimby in a moment of recruitment: Exploring conventions and practice perspectives." Journal of Consumer Culture 11, no. 1 (March 2011): 37–59. http://dx.doi.org/10.1177/1469540510391221.
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Every two minutes, one Bimby is sold somewhere in the world. This multi-food processor (also known as Thermomix) has gained wide sales success in many southern European countries and promises to revolutionize the way people cook, learn about cooking, coordinate and plan food practices at home. In a period where debates about cooking skills are paradoxical; some voices concerned with deskilling, while others enhance the visibility of cooking education in the media, this domestic technology is heralded as a ‘magic’ gadget that turns dreadful cooks into notable ‘chefs’. This processor cannot be purchased in shops; it is being directly sold by salespersons that make a demonstration in future clients’ houses. These are usually social events where the host invites friends and family for a free meal swiftly produced by Bimby under the demonstrator’s supervision. Demonstrators can be seen as cultural intermediaries both marketing the product and conveying normative and symbolic messages about cooking, and also instructing on technology use. The event mixes economic, social and cultural elements, and offers a good illustration of the cultural economy workings operating in it. Based upon a case study of a demonstration — seen as a moment of recruitment of new cooking practitioners — the article examines issues around cooking competence informed by theories of practice (Shove and Pantzar, 2005; Shove et al., 2007) and conventions theory (Boltanski and Thévenot, 2006 [1991]; Thévenot, 2006). It is suggested that bringing a conventions together with a practice perspective offers up the possibility of developing a distinctly sociological account to analyse cooking competences in particular, and practices more generally.
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Saxena, Abhishek, Varun Goel, and Amar Patnaik. "Performance Estimation of a Solar Box Cooker by Approaching Taguchi Technique." Asian Journal of Engineering and Applied Technology 1, no. 1 (May 5, 2012): 53–62. http://dx.doi.org/10.51983/ajeat-2012.1.1.2500.
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Demand of energy is increasing day by day in this developing world in every sector of life. Many alternative energy sources are supporting us, in which, cooking by solar energy is pretty familiar to everyone. According to various International societies, promoting solar cookers, in progressively active mode, solar box cookers are very popular in the field of cooking due its economical and ecological benefits. An attempt is made to evaluate the performance of a solar box cooker by using Taguchi method. Among the important operating and system parameters, three parameters have been selected viz. ambient temperature (Tamb), solar radiation (H) and medium (particles spreaded). Based upon experiments their confirmatory equations have been developed and compared with the obtained experimental values for a good satisfaction.
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Qurat-ul-Ann, Abre Rehmat, and Sana Mahfooz. "Effect of Household Cooking Energy Poverty on Child Respiratory Health in Pakistan." iRASD Journal of Economics 4, no. 2 (June 29, 2022): 352–66. http://dx.doi.org/10.52131/joe.2022.0402.0084.
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Household cooking energy poverty can lead to serious health concerns for the household members generally and children under age five specifically. To attain sustainable development goal 3 of ensuring healthy lives and promoting well-being for all of all ages, Pakistan has to strive for development in the child health sector. The recent pandemic has amplified the significance of this issue many folds. This study aims to identify the effect of household cooking energy poverty on the respiratory health of children under the age of five using Pakistan demographic and health survey data, 2017-18. 26.4 percent of the sample households are cooking energy poor in Pakistan. Child health is at greater risk in Balochistan and Gilgit Baltistan due to a greater multidimensional incidence of cooking energy poverty. Rural areas with a higher incidence of energy poverty are also vulnerable in terms of child wellbeing. Negative binomial regression analysis estimates the effect of household cooking energy poverty on number of children with respiratory issues in Pakistan. Empirical results suggest that a one-unit increase in household cooking energy poverty in Pakistan leads to a significant increase in the expected log (count) of number of children with respiratory infection by 0.21. Household cooking energy poverty directly affects respiratory health of children under age five in Pakistan. The study recommends that through the development and adoption of the use of modern stoves and clean fuels, improvement in the indoor environment and health of children in Pakistan can be attained.
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Zarzycki, Piotr, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, and Beata Zdybel. "Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality." Foods 9, no. 4 (April 1, 2020): 404. http://dx.doi.org/10.3390/foods9040404.
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Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.
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Arboleda, Ana M. "The Tempo and Cooking Sound of a Gourmet Hamburger." Journal of Food Products Marketing 25, no. 5 (May 15, 2019): 566–80. http://dx.doi.org/10.1080/10454446.2019.1615023.
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Adoga, Adeyi A., John P. Yaro, Joyce G. Mugu, and Chukwunonso J. Mgbachi. "Identifying Risk Factors for Morbidity and Mortality in Patients with Primary Head and Neck Cancers in a Nigerian Population." Clinical Medicine Insights: Oncology 12 (January 1, 2018): 117955491878398. http://dx.doi.org/10.1177/1179554918783986.
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Background: The risk factors for head and neck cancers (HNC) vary in different parts of the world. Objectives: To identify the risk factors for HNC and the correlation between these factors and the involved anatomical sites. Methods: We retrieved and analyzed health records of patients that met the inclusion criteria for HNC managed at our facility in a 10-year period using the International Classification of Diseases (ICD) version 10. Results: We studied 122 patients with a male to female ratio of 2.1:1 aged 13 years to 85 years (mean = 51 years). Alcohol ( P = .02), cigarette smoking ( P = .01), and cooking wood smoke ( P = .01) were associated with advanced tumor stage. Conclusions: The strongest risk factors for HNC are alcohol, tobacco, HIV, agricultural chemicals, and cooking wood fumes in both sexes in their sixth and seventh decades.
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Mohamed, Marwa, Nourhan Sherif, Omar Aboelazayem, Hany A. Elazab, Mamdouh Gadalla, and Basudeb Saha. "Waste Cooking Oil Management in Egypt: Production of Biodiesel-Development of Rapid Test Method." Journal of Physics: Conference Series 2305, no. 1 (August 1, 2022): 012035. http://dx.doi.org/10.1088/1742-6596/2305/1/012035.
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Abstract According to the United Nations Office for South-South Cooperation (UNOSSC) report in 2017, Egypt produced 500,000 tonnes of WCO from various resources including food industries, restaurants and hotels. Based on our previous funded project, we have reported unique properties for Egyptian WCO as it has very high range acidity (≈18 mg KOH/ g oil) due to the extensive usage of oil in the cooking process. Further, the repeated heating of cooking oil for long time produces carcinogenic compounds that have significant impact on people health. On the other hand, high acidity WCO could be valorised into soap, biodiesel and value added chemicals. However, most of these industries requires costly pre-treatment for the WCO to reduce the acidity prior processing. Accordingly, the WCO should be produced within a guideline of specified properties that could detect if it has been extensively used. Low-acidity WCO will prevent several health consequences for Egyptian people and allow industries to easily valorise it into value added chemicals and fuels. The waste cooking oil was subjected to filtration before being fed to the reactor the produced biodiesel was treated to remove any methanol and the characteristics of the final product was compared with the international standards. This work develops a guideline for WCO quality testing to ensure that it has not been extensively used in cooking process. The work also applies supercritical conditions to convert WCO into biodiesel. The response surface methodology was used to conclude the optimum conditions to produce biodiesel.
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Bantu, Anthony A., Gilbert Nuwagaba, Sarah Kizza, and Yonah K. Turinayo. "Design of an Improved Cooking Stove Using High Density Heated Rocks and Heat Retaining Techniques." Journal of Renewable Energy 2018 (October 28, 2018): 1–9. http://dx.doi.org/10.1155/2018/9620103.
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In sub-Saharan Africa, dependence on wood fuel has caused significant depletion of vegetative resources. Whereas there exist hundreds of improved cooking stoves, many have not reached their maximum potential because their designs are predominantly focused on either fuel efficiency or reduced smoke. This research designed and fabricated an improved charcoal stove using high density rocks and heat retaining techniques. The aim was to retain heat and minimise heat losses in cooking devices with a sole purpose of reducing the amount of fuel used during cooking. The stove design herein incorporates the interaction of physical and thermal properties of granite rocks with heat loss theories to give a thermal efficient unit. The stove was estimated to cost US$ 36 which compared favourably with most of the improved charcoal stoves on international market (US$ 3–50 US$). This study revealed that, by introducing the new stove design and insulation, the granite rocks depicted high thermal storage properties with potential for reducing fuel use by over 78% with reference to the open fire stove. The designed granite rock stove therefore paves way for the use of high density rocks in improved cook stoves to achieve high performance energy efficient systems that can sustainably put to use vegetative resources.
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Shi, Yumeng, Amanda Grech, and Margaret Allman-Farinelli. "Diet Quality among Students Attending an Australian University is Compromised by Food Insecurity and Less Frequent Intake of Home Cooked Meals. A Cross-Sectional Survey Using the Validated Healthy Eating Index for Australian Adults (HEIFA-2013)." Nutrients 14, no. 21 (October 27, 2022): 4522. http://dx.doi.org/10.3390/nu14214522.
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Poor diet quality is commonly reported in young adults. This study aimed to measure the diet quality of students attending a large Australian university (including domestic and international students), and to examine the effect of food security status and other key factors likely to impact their diet quality. Using the Automated Self-Administered 24-h recall Australian version, a cross-sectional survey collected dietary recalls from domestic and international students in one university in Sydney. Diet quality was assessed using the validated Healthy Eating Index for Australian Adults (HEIFA-2013) which gives a score out of 100. Food security status was measured by the 18-item Household Food Security Survey Module. Differences in the mean HEIFA-2013 scores by student characteristics were determined by analysis of covariance. A total of 141 students completed one dietary recall. The mean HEIFA-2013 score for students was low (mean 52.4, 95% CI 50.0–54.8). Food-insecure students had a poorer diet quality (mean 43.7, 95% CI 35.7–51.8) than their food-secure peers (mean 53.2, 95% CI 50.8–55.7, p = 0.027). The mean HEIFA-2013 score was similar in domestic (mean 52.5, 95% CI 49.9–55.2) and international students (mean 51.9, 95% CI 46.3–57.5, p = 0.845). Those reporting self-perceived excellent cooking skills and higher cooking frequency had better diet quality. Interventions to improve food and nutrition knowledge and skills and address food insecurity may help tertiary education students cook more frequently and achieve better diet quality.
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Mooney, Pat. "What’s cooking for climate change? Techno-fixing dinner for 10 billion." Bulletin of the Atomic Scientists 74, no. 6 (October 22, 2018): 390–96. http://dx.doi.org/10.1080/00963402.2018.1533214.
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Rodríguez De Luque, Jesús José, and Bernardo Creamer. "Major constraints and trends for common bean production and commercialization; establishing priorities for future research." Agronomía Colombiana 32, no. 3 (September 1, 2014): 423–31. http://dx.doi.org/10.15446/agron.colomb.v32n3.46052.
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In order to identify the principal constraints and trends for common bean production and commercialization and the priorities for future common bean research in Africa, Latin America and the Caribbean (LAC), a priority setting process was developed at the International Center for Tropical Agriculture (CIAT). The results suggested that the principal research included breeding and selecting for several traits, such as drought tolerance and water use efficiency, improved yields, and consumer acceptance (improved cooking time and desired texture after cooking). Additionally, the results of the priority setting process suggested that institutional measures are needed, such as improving formal seed production and distribution channels and the development of national and regional seed policies. On the other hand, the identified principal constraints included diseases, pests, and market constraints. Finally, the identified principal trends were: increase in demand and production, and development of high-yield varieties and improvement in nutritional quality.
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Ali-Khan, S. T. "AC Tamor field pea." Canadian Journal of Plant Science 73, no. 1 (January 1, 1993): 203–4. http://dx.doi.org/10.4141/cjps93-034.
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AC Tamor is a large-seeded field pea cultivar with yellow cotyledons and resistance to powdery mildew. In non-irrigated registration tests, AC Tamor produced 4% higher yield than the check cultivars, while under irrigation it averaged 16% higher than the checks. Its large seed, round and smooth seed shape, and good cooking quality make AC Tamor suitable for domestic and international food markets. Key words: Field pea, powdery mildew resistance, cultivar description
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brau, lorie. "Oishinbo's Adventures in Eating: Food, Communication, and Culture in Japanese Comics." Gastronomica 4, no. 4 (2004): 34–45. http://dx.doi.org/10.1525/gfc.2004.4.4.34.
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Culture in Japanese Comics Millions of Japanese, including adults, read manga--comic books. Reproducing every popular genre from humor to horror, manga both entertain and educate their readers on subjects as varied as sports, corporate life, the literary classics, and sex. Japanese also learn about food and cooking from gurume (gourmet) or ryori (cooking) manga. One of the most popular is Oishinbo, serialized since 1983. Oishinbo's hero Yamaoka is a newspaper journalist with an unparalleled knowledge of food and a developed palate. Along with his female sidekick Kurita, who shares his culinary sensitivities, Yamaoka seeks dishes for an "ultimate menu" to bequeath to the future. In the process, the pair turns to food to solve a host of interpersonal and social problems, sometimes on an international political level. Oishinbo not only provides information about foreign and local cuisines and recipes, it also propounds an ideology regarding the relationship between food and human relations that contributes toward the construction of Japanese cultural identity.
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Clatworthy, Mark A. "Financial Statement Fraud Casebook: Baking the Ledgers and Cooking the Books." Accounting in Europe 11, no. 1 (January 2, 2014): 139–41. http://dx.doi.org/10.1080/17449480.2014.908531.
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Kahan Tony Hendrawan, Nurdian Ahmad, Muhammad Saibani Wiyanto, Khariza Rahmania Putri, Sabbahul Putri Wulandari, Elinda Putri Sari, and Hanum Muyasaroh. "Cooking Pumpkin Stick Cooking Training for Empowerements of Family Walfare Mothers as an Effort to Improve the Economy in Jatibanjar Village, Ploso District, Jombang Regency." GANDRUNG: Jurnal Pengabdian Kepada Masyarakat 3, no. 1 (February 24, 2022): 329–34. http://dx.doi.org/10.36526/gandrung.v3i1.1788.
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Cooking skills training is carried out in order to empower the community amid the weakening economy due to the Covid-19 outbreak in Indonesia which has not subsided until now, it is hoped that this training will be able to create an independent and empowered community so that it can be a step in tackling the problems of poverty that occur. This training is carried out by means of demonstration (live practice) which is intended so that participants can directly ask questions and discuss related to the material presented. The food product processing skills taught in this training are the type of food, namely Pumpkin Stick. Participants of the cooking skills training are women members of the Jatibanjar Village PKK with an average age of 30-50 years, totaling 35 people and it will be held on Thursday, January 20, 2022 starting at 09.00 - finished, at the Jatibanjar Balaidesa residence. The results obtained from this cooking training are the increased skills of PKK women in Jati Banjar village to process simple foods in increasing the economy in utilizing pumpkin as food that has a selling value.
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Law, L. "Home cooking: Filipino women and geographies of the senses in Hong Kong." Ecumene 8, no. 3 (July 1, 2001): 264–83. http://dx.doi.org/10.1191/096746001701557020.
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Law, Lisa. "Home Cooking: Filipino Women and Geographies of the Senses in Hong Kong." Ecumene 8, no. 3 (July 2001): 264–83. http://dx.doi.org/10.1177/096746080100800302.
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