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Relevant bibliographies by topics / Kitchen

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Academic literature on the topic 'Kitchen'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 April 2024

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Journal articles on the topic "Kitchen"

1

Hagejärd, Sofie, Anita Ollár, Paula Femenías, and Ulrike Rahe. "Designing for Circularity—Addressing Product Design, Consumption Practices and Resource Flows in Domestic Kitchens." Sustainability 12, no. 3 (January 30, 2020): 1006. http://dx.doi.org/10.3390/su12031006.

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Both the daily use and renewal of kitchens significantly contribute to the overall environmental impact of domestic buildings. To identify design implications related to circular consumption in domestic kitchens, 20 household interviews and one focus group session were performed, investigating how kitchens are used and transformed to meet households’ wants and needs. This study determined that daily kitchen resource use is greatly affected by kitchen design and that typical kitchen design generally does not promote sustainable resource use. Key factors that support minimization of resource use in the kitchen are the availability and planning of storage and workspaces. Furthermore, kitchens should be equipped with functions that enable households to use energy and water efficiently. Regarding kitchen renewal, various motivations that may initiate kitchen renovations can be summarised as follows: (1) Functional demands and changing needs, (2) aesthetic demands and changing trends, (3) obsolescence due to wear, and (4) linkage to another home renovation. This article concludes that a combination of design strategies is needed to reach a higher level of kitchen circularity. Moreover, these design strategies must be accompanied by circular business models and efforts to increase awareness of the environmental impact related to activities in and involving the kitchen.

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Na, Yu Jin, Jin Young Baek, So Young Gwon, and Ki Sun Yoon. "Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries." Foods 13, no. 6 (March 18, 2024): 918. http://dx.doi.org/10.3390/foods13060918.

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Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses.

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Tarboush, Rasha Moree, and Çilen Erçin. "User's Need in Architectural Spaces Development, Existing Kitchen Design in Northern Cyprus." European Journal of Sustainable Development 10, no. 2 (June 1, 2021): 13–32. http://dx.doi.org/10.14207/ejsd.2021.v10n2p13.

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This paper examines the kitchens' evolution throughout history and the increasing interest of architects in the kitchen space to meet user needs. The method of studying this paper is part of a research project that reviews a series of changes in the architecture of kitchen spaces in the past 100 years, with a focus on the types of kitchen that have been used and how to develop them over time according to the dimensions of the space and the needs of the user. This paper shows the importance of user needs in architectural kitchen design development. The study focuses on modern kitchens and their types according to the available kitchen dimensions. The case study is centered on how the user needs to influence the design of an existing kitchen, Northern Cyprus.

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Bhawana Bharti, Indu Bharadwaj, and Ajay Bhardwaj Ajay Bhardwaj. "SMART KITCHEN USING IOT." Global Journal of Innovation and Emerging Technology 1, no. 2 (January 20, 2023): 27–31. http://dx.doi.org/10.58260/j.iet.2202.0110.

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The purpose of this paper is to highlight the many features of the Internet of Things and their relevance in the smart kitchens. By different technologies and their applications smart kitchens have been covered. Different types of appliances have been described, as well as their applications in the smart kitchen. In recent years, the number of kitchen-related issue has been increased in domestic kitchen as well as commercial kitchens. Integrating IoT technology can keep away from these types of situation, such as remote monitoring of the entire kitchen via applications, messages, Gmail, Bluetooth, and Wi-Fi. Both hardware and software will be used for making smart kitchen. On the hardware part MQ2(Gas) sensor, Pressure sensors, DHT11 sensors, IR sensor is used in this. An integrated cloud application as well as a mobile app were used in software. For cloud data transfer, all of the sensors will be attached to an Arduino Uno board, and the software and coding will be handled by Porteous. By implementing the smart kitchen, it can be help people to make life easier in this busy world.

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Kannike, Anu, and Ester Bardone. "Kitchen as a material and lived space." Ethnologia Fennica 44 (December 31, 2017): 5–22. http://dx.doi.org/10.23991/ef.v44i0.59702.

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Kitchen has been one of the most intensively lived spaces at home, yet, its furnishings have often vanished, especially in the 20th-21st centuries. Cooking tools and utensils have been part of museum displays dedicated to historical food culture but the complex materiality of the kitchen related to multiple practices going beyond food production and consumption has rarely attracted curatorial interest. This article examines comparatively how Estonian museums represent and interpret the materiality of kitchens and kitchen culture. Relying on ethnographic sources the analysis considers the aspects related to material culture as well as museum studies: how kitchen materiality and kitchen practices were represented according to curatorial concepts and how kitchen related objects were interpreted and displayed. The primary materials for the study come from four permanent and temporary exhibitions from 2015‒2016 explicitly dedicated to kitchens and cooking. Exhibiting the lived dimension of kitchens was a challenge for all museums, requiring special participatory actions for collecting stories and things. In all cases, the social life of things was evoked, either sheding light on the general and typical of particular periods, or emphasizing the individual choices and subjective experiences through the biographical approach.

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Hopkins, Erin A., Kathleen R. Parrott, and Julia O. Beamish. "SUSTAINABLE MULTIFAMILY KITCHEN DESIGN: A STUDENT ELICITATION APPROACH." Journal of Green Building 13, no. 2 (March 2018): 55–66. http://dx.doi.org/10.3992/1943-4618.13.2.55.

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This case study focuses on the sustainable design of a demonstration kitchen space within a multifamily residence through a student lens. A project-based learning opportunity for undergraduate students in a senior-level kitchen and bath design studio was created to redesign a multifamily starter kitchen space into a multifamily sustainable kitchen space within the Center for Real Life Kitchen Design at Virginia Tech. Upon completion of this student project, a content analysis was employed to uncover sustainability themes within these student projects. As students are making the environment and sustainability priorities in their shopping choices, uncovering student themes regarding multifamily sustainability kitchen design criteria can uncover trends important to this millennial generation (The Nielsen Company, 2015; Timm, 2014). Furthermore, as demand for sustainability increases, comparing student themes to multifamily industry sustainability certification systems may unearth potential gaps in the industry which need to be addressed. Although there are several sustainability certification agencies that apply to multifamily in general, there is no one specific source for sustainability guidelines for kitchens, much less in multifamily units. This lack of guidelines and the inconsistency between existing certification programs make it confusing for consumers, developers, designers, and students to value and weigh elements of a sustainable kitchen project, especially with respect to multifamily housing.By examining kitchens using current sustainability certification programs as well as this case study, recommendations can be put forth to shape guidelines for sustainable multifamily kitchens that are both clearly understood and sensitive to the environment. Ultimately, this could lead to sustainable kitchen design features becoming more commonplace in the multifamily resident home.

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Atamewan, Eugene E., and Ekpo E. Otu. "Traditional Kitchen Design for Sustainable Low-Income Dwellings in Developing Countries." Journal of Sustainable Development 11, no. 6 (November 29, 2018): 59. http://dx.doi.org/10.5539/jsd.v11n6p59.

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The place of kitchens in contemporary designs is quite different from the traditional designs in terms of location, aesthetics and furnishing. Thus, this paper discussed development in kitchen designs over the past centuries and place emphasis on sustainable low-income kitchen design. The study examined the location of kitchens in contemporary dwellings in comparison with traditional dwellings in order to create a hybrid kitchen design that is sustainable, attainable and acceptable to contemporary and traditional individuals. Research methodology involved descriptive survey; with primary data obtained using structured questionnaire, systematic observation and interview with occupants of buildings in Awi community,  Akamkpa Local Government Area of Cross River State, Nigeria which is the study area. These were complemented with photographs of kitchens in the existing buildings within the area of study. 50 buildings purposely selected were studied to determine the designs, and placement/location of kitchens in these buildings in relation to the contemporary buildings respectively. Finally, the data collected were analyzed using simple statistical tool to obtain percentages, rankings and relative significance index (RSI) respectively to determine the reasons for the design and location of the kitchen. The result shows that of the five variables examined, cultural influence was the most significant reason for the location of kitchens outside the housing unit. The recommendation is that low-income dwelling should have kitchen space within in addition to the attached or detached kitchens in their dwellings.

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Ollár, A., P. Femenías, K. Granath, and S. Hagejärd. "Determining spatial characteristics for circular building design: The case of kitchen alterations." IOP Conference Series: Earth and Environmental Science 1085, no. 1 (September 1, 2022): 012065. http://dx.doi.org/10.1088/1755-1315/1085/1/012065.

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Abstract Kitchens are frequently altered leading to unnecessary material flows. End-users’ wishes to customise their kitchen based on their changing priorities have been recognised as one cause for frequent alterations. Complementing previous research investigating kitchen alterations, this paper focuses on the spatial characteristics of the room. Spatial characteristics have been identified as determining factors for developing circular solutions for kitchen design which could reduce the extent and impact of alterations. Eleven households in Swedish villas, apartments, and terrace houses have been interviewed about their kitchen alterations to answer the research questions: What spatial alterations do they implement? and How could the spatial design of kitchens be formulated to support a circular built environment?. The outcome of the alterations has been documented through floorplan drawings and photographs. Based on the findings exemplifying end-users’ alterations, circular design strategies are recommended for the spatial design of the kitchen. These strategies have the potential of slowing the loops by enabling end-users to reshape their kitchen without extensive alterations and decreasing resource use and waste production. In conclusion, this paper urges professionals in the kitchen industry to use the formulated circular design strategies to create a building stock that is part of a circular economy.

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Isakov, Alexander. "The evolution of the symbolic plan in the architecture of kitchen factories of the 1920-1930s." Innovative Project 7, no. 13 (February 23, 2024): 6–19. http://dx.doi.org/10.17673/ip.2022.7.13.1.

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A comparative analysis of three kitchen factories built in the 1920s-1930s is carried out - the 1st Moscow kitchen factory on Leningradsky Prospekt, the kitchen factory of the State Aviation Plant No. 1 in the 1st Botkinsky passage in Moscow and factory-kitchen ZiM in Samara. All three kitchen factories were built with the participation of the architect of the share company NARPIT E. N. Maksimova. The purpose of the study is to substantiate the concept of the evolution of the functional and technological structure of the considered factory-kitchens as three stages in the formation of the symbolic plan of the factory-kitchen of the architect E. N. Maksimova in Samara.

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Zafirovska, Dijana. "Influence of Space Organisation on Kitchen Design From 2012 - 2022 in North Macedonia." South East European Journal of Architecture and Design 9, no. 1 (February 22, 2023): 1–4. http://dx.doi.org/10.3889/seejad.2023.10067.

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In the period from 2012 to 2022, the kitchen space is understood as the most economically frequent room, and in terms of specific requirements, the most complex for planning action. In the process of anthropological deposition and creation of these complex requirements, the kitchen project relies heavily on modern materials, and thus on new technologies. The paper will cover 20 (twenty) kitchen projects, concepts of existing projects from the Macedonian low-rise and high-rise housing structure with all their positive and negative aspects. The project is where everything begins and ends. The paper includes and makes typologies of projects that are most often encountered and projects for which the user experience shows through analyzes that they are accepted as functionally useful. By reviewing a series of changes in the architecture of kitchen spaces over the past 10 years, with a focus on the types of kitchens that were used and how they evolved over time according to the dimensions of the space and the needs of the user, the research focuses on the types of kitchens according to available kitchen dimensions.

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Dissertations / Theses on the topic "Kitchen"

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廖家敏 and Ka-man Liu. "Kitchen solid waste." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41549430.

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Lövstrand, Christoffer, and Daniel Nilsson. "Kitchen Worktop Expectations." Thesis, Mälardalens högskola, Akademin för innovation, design och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-29298.

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IKEA was founded in 1943 by Ingvar Kamprad and is currently retailing in 44 different countries around the globe. With the implementation of 25 year warranty the importance to validate the quality have increased to satisfy the customer. The aim of this thesis have therefore been to find out the critical factors for kitchen worktops through the expectations of the customers. In addition to this the product development process was investigated to gain an understanding on how IKEA deals with customer complaints today. The thesis was divided in four stages. First the customers’ expectations were investigated by using the survey research method. The formulations of the questions are of great importance in this research method so that the information needed can be gathered without confusion and irritation. The critical factors of the kitchen worktops were also located in this survey and are out of the customer point of view. After the survey was done and the critical factors identified a concept generation phase was started to analyze possible ways of solving the issues with the kitchen worktops. Three proposals of concepts was generated; improvement in quality, improvement in the information communicated by IKEA, and a combination of these two. These proposals were analyzed against each other, against the survey and against the possible concrete gains. When the proposals of concepts were completed a decision to investigate the product development process was made and suggestions on how these critical factors could be found earlier in the process were made. Lastly a proposal of a database system for categorizations of the customer complaints when it comes to different defects were made and proposed to IKEA. Out from the information received by the survey these proposals could be made and the conclusion that scratches and to some extent heat was the most critical flaws, which would be the thing to focus further on. The product development process could also be improved to make it possible to take notice of these critical flaws earlier in the process. To summarize the project was successful and IKEA was really happy with the results, and the extra tasks that were added to this thesis. The first problem description was to only find the customers’ expectations but to get something out of this we added the proposals and the attempt to change the product development process when it comes to kitchen worktops.

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Butler, Katie. "Kitchen Table Issues." Kent State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=kent1619185460547806.

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Liu, Ka-man. "Kitchen solid waste." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41549430.

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Liao, Vivian. "The Kitchen Master." Connect to online resource, 2008. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1453517.

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Усенко, Наталія Миколаївна, Наталия Николаевна Усенко, Nataliia Mykolaivna Usenko, and A. A. Sokur. "Kitchen gadgets and concepts." Thesis, Вид-во СумДУ, 2011. http://essuir.sumdu.edu.ua/handle/123456789/22611.

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Thomas, Brandon Paul. "At my kitchen table." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/8998.

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Thesis (M.F.A.) -- University of Maryland, College Park, 2008.
Thesis research directed by: Dept. of English. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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Chroninger, Betty J. "From strange fruit to fruitful kitchens the space of the kitchen in Toni Morrison's novels /." [Tampa, Fla.] : University of South Florida, 2005. http://purl.fcla.edu/fcla/etd/SFE0001028.

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Brolin, Jesper. "Kitchen Know-How for Automation." Thesis, Blekinge Tekniska Högskola, Institutionen för arbetsvetenskap och medieteknik, 2001. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-5860.

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Summary This thesis consists of an ethnographic investigation of five Swedish household's everyday life in their kitchens during the spring 2001 and an analysis of this context, which for certain can be apt for the development of the smart home services of today. Finally some future opportunities on how to systematise ethnography for design use also are drawn. The focus of investigation of this thesis is to find out what actual happens in some situations in ordinary kitchens. Specific interest is showed for the articulation work, while most smart appliances of today supports only goal-oriented activity, hence evolved from the ground of the home PC interaction. The ethnographical investigation is focused on three specific events in a house hold which all are assumed to take place in the families kitchen. The events are: 1) When a family plans and books an amusement activity. 2) When a family plans it's shopping. 3) When a person solves a goal oriented task, for example details about cooking a meal.
Jesper Brolin Gyllenborgsgatan 11 Stockholm jesperbrolin@mac.com, mda98jbr@student.bth.se

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Vazquez, Ricardo Marcelo. "Songs from the boca kitchen /." Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1203579641&sid=3&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Books on the topic "Kitchen"

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Phlāinō̜i, Sombat. Thai kitchen. Bangkok, Thailand: Office of the National Culture Commission, Ministry of Education, Thailand, 2000.

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Wo de li xiang chu fang! ri chang chu shi sheng huo yu bu shi bai peng tiao. Taibei Shi: Cheng bang wen hua shi ye gu fen you xian gong si, 2015.

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Tanaka, Keiichi. Kitchin koroshiamu =: Kitchen Colosseum. Tōkyō: Gentōsha, 2017.

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Remodelling & repairing kitchen cabinets. New York: Sterling Pub. Co., 1988.

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Sirat, Muhiddin. Dapur dan alat-alat memasak tradisional daerah Lampung. [Bandar Lampung]: Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Kebudayaan, Direktorat Sejarah dan Nilai Tradisional, Bagian Proyek Inventarisasi dan Pembinaan Nilai-Nilai Budaya Daerah Lampung, 1991.

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Bahri, Judin Sy. Dapur dan alat-alat memasak tradisional daerah Riau. Edited by Sabrun Amrin, Usman Amril, Yunus Ahmad Drs, Maria Siti, and Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah (Indonesia). [Jakarta]: Departemen Pendidikan dan Kebudayaan, Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah, 1988.

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Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah (Indonesia), ed. Dapur dan peralatan masak pada masyarakat Tehit, Irian Jaya. [Jakarta]: Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah, Direktorat Sejarah dan Nilai Tradisional, Direktorat Jenderal Kebudayaan, Departemen Pendidikan dan Kebudayaan, 1990.

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Phlāinō̜i, Sombat. Khrūa Thai. Krung Thēp: Bō̜risat Tonʻō̜, 1994.

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Indonesia. Departemen Pendidikan dan Kebudayaan., ed. Dapur dan alat-alat tradisional daerah Sumatera Barat. [Jakarta]: Departemen Pendidikan dan Kebudayaan, 1989.

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D, Koten D., Suradi Hp, and Yunus Ahmad Drs, eds. Dapur dan alat-alat memasak tradisional daerah Nusa Tenggara Timur. [Jakarta]: Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Kebudayaan, Direktorat Sejarah dan Nilai Tradisional, Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah, 1988.

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Book chapters on the topic "Kitchen"

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Crompton, Simon. "Kitchen Equipment." In The Carers Guide, 112–13. London: Palgrave Macmillan UK, 1994. http://dx.doi.org/10.1007/978-1-349-13869-2_52.

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Szende, Peter, Suzanne Markham Bagnera, and Danielle Clark Cole. "Kitchen camaraderie." In Human Resource Management in Hospitality Cases, 35–36. New York : Routledge, 2020.: Routledge, 2020. http://dx.doi.org/10.4324/9781351233316-12.

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Hastings, Charlotte. "Kitchen Therapy." In Attachment, Relationships and Food, 116–34. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003096559-7.

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Garg, Ajay, and Anil Dewan. "Hospital Kitchen." In Manual of Hospital Planning and Designing, 349–58. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8456-2_31.

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Marsilla, Juan Vicente García. "The kitchen." In Food Consumption in Medieval Iberia, 104–40. London: Routledge, 2022. http://dx.doi.org/10.4324/9780429345692-5.

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Andersen, Bjørg Marit. "Hospital Kitchen." In Prevention and Control of Infections in Hospitals, 995–99. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-99921-0_77.

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Taylor, Eunice, and Jerry Taylor. "Kitchen Equipment." In Mastering Catering Theory, 193–240. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_10.

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Taylor, Eunice, and Jerry Taylor. "Kitchen Organisation." In Mastering Catering Theory, 40–54. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_4.

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Garg, Ajay. "Hospital Kitchen." In Handbook on Hospital Planning & Designing, 261–67. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-9001-6_27.

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Sobers, Shawn-Naphtali. "(Kitchen) – Rice." In Black Everyday Lives, Material Culture and Narrative, 117–25. London: Routledge, 2023. http://dx.doi.org/10.4324/9780367809621-11.

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Conference papers on the topic "Kitchen"

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Fries-Briggs, Gabriel. "Device-Media-Architecture: Julia Child’s Kitchens." In 111th ACSA Annual Meeting Proceedings. ACSA Press, 2023. http://dx.doi.org/10.35483/acsa.am.111.32.

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This paper traces a lineage of device-as-architecture through the mediatization of Julia Child’s kitchens. A historical survey of the changes to her kitchen and its relationship to interior design during the latter half of the 20th century suggest a reading of interior architecture not as a means to house new technology but rather as composed by technology and devices. Counter to Ryener Banham’s projection of a future where interior technologies give shape to an architectural exterior, Child’s kitchen reflects a growing trend in the second half of the 20th century in which tool-based clutter and the interior’s autonomy from the exterior, best characterized by the storage-accumulation aesthetics of lofts and garages, dominated. Rather than necessarily limiting the role of the architect to exterior form, the elevation of gadgets, gizmos, and devices to the status of architecture opened up the possibility for a functional user-driven design agency. Analysis of the kitchen backdrops that served as sets for her various cooking shows as well as the cataloging and installation of her kitchen in the Smithsonian Museum of American History reveal an evolution of architectural interiors that shifted with her own identity and paralleled shifting domestic aesthetics away from minimalism, modernism, and post-World War II home automation. This examination of Julia Child’s kitchens frame a narrative of domestic design beginning in the 1960s when tools and technology were increasingly seen as the backbone of a new ecological or environmental society. Julia Child’s display of functional clutter took part in popularizing a new craft aesthetic where tools were prominently displayed and often collectively used. The images of her kitchen, spanning four decades, provide a context for changing cultural and architectural discourse in relation to the aesthetics of function, devices, media, and attitudes toward preservation.

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Olivier, Patrick, Guangyou Xu, Andrew Monk, and Jesse Hoey. "Ambient kitchen." In the 2nd International Conference. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1579114.1579161.

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Beaupied, Johanne, Maxime Luère, Léon Bérelle, Dominique Boidin, and Rémi Kozyra. "Canal kitchen." In SIGGRAPH '17: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3078280.3101045.

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Stertzig, Kathi. "Kitchen sensation." In ACM SIGGRAPH 2004 Art gallery. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1185884.1185960.

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Nansen, Bjorn, Hilary Davis, Frank Vetere, Mikael Skov, Jeni Paay, and Jesper Kjeldskov. "Kitchen kinesics." In OzCHI '14: the Future of Design. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2686612.2686635.

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Beaupied, Johanne. "Canal kitchen." In SA '17: SIGGRAPH Asia 2017. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3145631.3145653.

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Hoeller, Bea. "Kinky Kitchen." In SIGGRAPH '19: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3302502.3319436.

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Hoeller, Bea. "Kinky kitchen." In SA '19: SIGGRAPH Asia 2019. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3354919.3365058.

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Lagomarsino, Agustina. "Kitchen album." In the 2007 conference. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1314161.1314199.

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Shah, Daman Kumar, Rajesh Singh, Anita Gehlot, Sandeep Khantwal, Ansari Jameel Ahmad, and Shaik Vaseem Akram. "Smart Kitchen: Real Time Monitoring of Kitchen through IoT." In 2022 3rd International Conference on Intelligent Engineering and Management (ICIEM). IEEE, 2022. http://dx.doi.org/10.1109/iciem54221.2022.9853161.

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Reports on the topic "Kitchen"

1

Social, Basis. Kitchen Life 2. Food Standards Agency, October 2023. http://dx.doi.org/10.46756/sci.fsa.rvw614.

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Kitchen Life 2 (KL2) used motion-sensitive cameras to explore food safety behaviours in 70 households and 31 food business operator (FBO) kitchens. It also captured data using surveys, interviews, and fridge and freezer thermometers. KL2 was commissioned in February 2021 and completed in June 2023. The aim of KL2 was to identify the key food safety behaviours that occur in household and business kitchens and understand the factors influencing these behaviours. KL2 was commissioned by the FSA and delivered by Basis Social, with support from Leeds University Business School. This unique and innovative research project won the Analysis in Government (Opens in a new window) ‘Innovative Methods’ award in 2022.

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Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal, and Darren Battachery. Kitchen Life 2. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).

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Schmidt, Alex, Rose Guerra, and Dawn Woods. Comparison of the Centralized Heating Unit Cogeneration Kitchen (Chuck Wagon) Prototype with the Mobile Kitchen Trailer (MKT) and Mobile Kitchen Trailer-Improved (MKT-1). Fort Belvoir, VA: Defense Technical Information Center, September 2001. http://dx.doi.org/10.21236/ada396400.

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Madrzykowski, Daniel, Anthony Hamins, and Shivani Mehta. Residential kitchen fire suppression research needs :. Gaithersburg, MD: National Institute of Standards and Technology, 2007. http://dx.doi.org/10.6028/nist.sp.1066.

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Powers, Edmund M. Towellette Sanitation System for Mobile Kitchen Trailers. Fort Belvoir, VA: Defense Technical Information Center, December 1992. http://dx.doi.org/10.21236/ada259180.

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van Groenestijn, Johan. The circularity dashboard: Amsterdam kitchen waste case. Wageningen: Wageningen Food & Biobased Research, 2023. http://dx.doi.org/10.18174/606800.

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Stratton, J. Chris, and Brett C. Singer. Addressing Kitchen Contaminants for Healthy, Low-Energy Homes. Office of Scientific and Technical Information (OSTI), January 2014. http://dx.doi.org/10.2172/1129518.

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Stratton, J. Chris, and Brett C. Singer. Addressing Kitchen Contaminants for Healthy, Low-Energy Homes. Office of Scientific and Technical Information (OSTI), January 2014. http://dx.doi.org/10.2172/1220415.

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Walker, Iain, Gabriel Rojas, and Jordan Clark. Measured Pollutant Performance of Island Overhead Kitchen Exhaust. Office of Scientific and Technical Information (OSTI), November 2019. http://dx.doi.org/10.2172/1602861.

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Nabinger, Steven J. Evaluation of kitchen cooking appliance efficiency test procedures. Gaithersburg, MD: National Institute of Standards and Technology, 1999. http://dx.doi.org/10.6028/nist.ir.6181.

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