Relevant bibliographies by topics / Kitchen utensils

Contents

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

Academic literature on the topic 'Kitchen utensils'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 June 2025

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Journal articles on the topic "Kitchen utensils"

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HIRANO, Minase. "Endurance of aluminum kitchen utensils." Journal of the Metal Finishing Society of Japan 37, no. 1 (1986): 9–14. http://dx.doi.org/10.4139/sfj1950.37.9.

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Zhandarova, Anastasia N. "Names of kitchen utensils as elements of the food tradition (Based on the Vologda dialects)." Izvestiya of Saratov University. New Series. Series: Philology. Journalism 21, no. 2 (2021): 136–40. http://dx.doi.org/10.18500/1817-7115-2021-21-2-136-140.

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The article considers the names of kitchen utensils as elements of the food tradition in the Vologda dialects. Different lexical dialect units that constitute a part of the thematic group “Kitchen utensils” are studied in this article. The meanings of these units and their functioning in speech are also analyzed.
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IKENO, Naoshi. "Brief history of aluminum kitchen utensils." Journal of Japan Institute of Light Metals 36, no. 6 (1986): 381–91. http://dx.doi.org/10.2464/jilm.36.381.

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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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Voloshynova, Maryna. "East Slobozhansk names of utensils and kitchen utensils: a dynamic aspect." Linguistics, no. 1 (42) (2020): 4–15. http://dx.doi.org/10.12958/2227-2631-2020-1-42-4-15.

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In the article, based on the actual material of recorded 61 dialects of the Luhansk region, it has been conducted a lexical and semantic study of the Easten Slobodian names of crockery and kitchen utensils. During the exploration the functional activity of the identified representatives has been established. The comparative analysis of the recorded names with the lexical material of other dialect continuums of the Ukrainian language has been carried out that’s made it possible to track the parallel names with different phonetic design, the nomens with the different, identical or similar semantics. In the light of the definition of the dynamic trends it has been stated that the lexical units can show constancy in two chronological sections which is manifested in the immutability of semantics over the course of the whole century. It has also been observed the updating of the lexicon associated with the increase in the nominative series on the modern chronological cross-section that occurred due to the presence of the grammatical and word-forming variants of lexemes, the expansion of the semantic structure of some nomens that simultaneously function as the representatives of several semes. Sometimes the vocabulary demonstrates the process of gradual archaization as far as the nomens available in the register of the ancient lexicographic work are absent both in the dialects under the consideration and in the dialects of other dialects.
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Utomo, Marcellinus Mandira Budi. "Kontribusi Industri Bambu di Kabupaten Gunungkidul bagi Sumber Penghidupan Para Petani dan Pengrajin." Jurnal Ilmu Kehutanan 15, no. 1 (2021): 52–68. http://dx.doi.org/10.22146/jik.v15i1.1514.

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The bamboo industry has a role in the rural economy as a source of livelihood. This research has examined the contribution of bamboo as a raw material for farmers and as a bamboo product for artisan, from the perspective of direct use and income. Through a case study approach to the kitchen equipment industry in Rongkop and durable bamboo in Patuk, a value chain research framework was carried out. Field observations, semi-structured interviews with 40 respondents, and focus group discussions were conducted to obtain primary data, and supported by secondary data from government documents. An analysis of expenditure-income accompanied by a descriptive qualitative analysis is used to explain the practices of these two industries and determine the economic contribution of the bamboo industry to each bamboo farmer and artisan in each chain. The products produced by each actor are allocated more for trade than for domestic use. The economic contribution for bamboo farmers in the durable bamboo chain and kitchen utensils to monthly income above the poverty line ranges between 7,7% - 13,5% and 6,4% - 8,9%, respectively. The economic contribution for artisan in durable bamboo chain and kitchen utensils chain to monthly income above the poverty line ranged between 13,2% -104% and 152% -472% respectively. Only kitchen utensil artisans make their activities in these two chains as the main work, while the other actors do not because the income from their businesses is still incidental.
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Maryone, Rini. "Peralatan Dapur Suku-Suku di Kabupaten Sarmi." CENDERAWASIH: Jurnal Antropologi Papua 2, no. 2 (2021): 87–98. http://dx.doi.org/10.31957/jap.v2i2.2020.

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Traditional kitchen aquipment has been around since prehistoric humans began to know farming. Along whit the development of science and technology, the use of traditional kitchen aquipment is increasingly, especially in the tribes in Sarmi Regency. Therefore it is necessary to have an effort to preserve the traditional kithen equipment as one of the nation’s wealth heritage. This paper will discuss some traditional equipment in the two tribes in Sarmi Regency, namely the Manirem and Armati tribes, as well as the functions and cultural values contained in traditional kitchen equipment. This research is a descriptive study through a qualitative approach. Data collection techniques carried out through observation in the community (observation), interviews with several informants, documentation and literature studies. By using this method one can find out the kitchen utensils in the two tribes in Sarmi Regency, as well as find out the function and cultural values contained in traditional kitchen utensils in the two tribes in Sarmi district
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ERICKSON, MARILYN C., JEAN LIAO, JENNIFER L. CANNON, and YNES R. ORTEGA. "Role of Brushes and Peelers in Removal of Escherichia coli O157:H7 and Salmonella from Produce in Domestic Kitchens." Journal of Food Protection 78, no. 9 (2015): 1624–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-125.

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Consumers are being advised to increase their consumption of fruits and vegetables to reduce their risk of chronic disease. However, to achieve that goal, consumers must be able to implement protocols in their kitchens to reduce their risk of consuming contaminated produce. To address this issue, a study was conducted to monitor the fate of Escherichia coli O157:H7 and Salmonella on produce (cantaloupe, honeydew melon, carrots, and celery) that were subjected to brushing or peeling using common kitchen utensils. Removal of similar levels of Salmonella from carrots was accomplished by peeling and by brushing, but significantly greater removal of E. coli O157:H7 from carrots was accomplished by peeling than by brushing under running water (P < 0.05). Brushing removed significantly fewer pathogens from contaminated cantaloupes than from other produce items (P < 0.05), suggesting that the netted rind provided sites where the pathogen cells could evade the brush bristles. A Sparta polyester brush was less effective than a scouring pad for removing Salmonella from carrots (P < 0.05). In all cases, brushing and peeling failed to eliminate the pathogens from the produce items, which may be the result of contamination of the utensil during use. High incidences of contamination (77 to 92%) were found among peelers used on carrots or celery, the Sparta brush used on carrots, and the scouring pad used on carrots and cantaloupe. Of the utensils investigated, the nylon brush had the lowest incidence of pathogen transference from contaminated produce (0 to 12%). Transfer of pathogens from a potentially contaminated Sparta brush or peeler to uncontaminated carrots did not occur or occurred only on the first of seven carrots processed with the utensil. Therefore, risk of cross-contamination from contaminated utensils to uncontaminated produce may be limited.
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Abali, Ismail. "KITCHEN UTENSILS ON THE CONTEXT OF THE FUNCTIONS." Ulakbilge Dergisi 5, no. 10 (2017): 383–92. http://dx.doi.org/10.7816/ulakbilge-05-10-05.

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Perharic, L., V. Golja, A. Zoric, and M. Luci. "Primary aromatic amines in kitchen utensils in Slovenia." Toxicology Letters 164 (September 2006): S278—S279. http://dx.doi.org/10.1016/j.toxlet.2006.07.238.

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Dissertations / Theses on the topic "Kitchen utensils"

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Chak, Chi-kin. "Consumer behaviour with regard to the replacement of domestic cooking appliances in Hong Kong /." [Hong Kong] : University of Hong Kong, 1990. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12923084.

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Chidiac, Amy Maguire. "Hide & seek : objects of meaning /." Online version of thesis, 2009. http://hdl.handle.net/1850/11205.

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Chak, Chi-kin, and 翟志堅. "Consumer behaviour with regard to the replacement of domestic cooking appliances in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1990. http://hub.hku.hk/bib/B31264578.

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Van, der Merwe Catrina (Nini). "Recollections of home : a study of the use of domestic objects and needlework in contemporary jewellery and my art practice." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80023.

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Thesis (MA)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: This study is motivated by my own art practice, which exhibits a keen interest in objects and activities historically associated with the domestic, specifically with relation to needlework, in the making or producing of contemporary jewellery. Visual analysis of the work of other contemporary jewellers resulted in my realisation that the use of domestic objects and needlework in contemporary jewellery can refer to the idea of “home” through the use of phenomenological devices such as memory and nostalgia. My own art practice makes specific use of memory and nostalgia, and references trauma as experienced in the home. I investigate these themes specifically as they are depicted in contemporary jewellery. I begin my study by discussing how humans go about forming relationships with the objects with which they surround themselves. I discuss Martin Heidegger’s theory of hermeneutic phenomenology, regarding human interaction with objects and our relationship to them with regard to their specific functionality. I argue that taking the domestic objects out of their context, and in so doing ‘removing’ their functionality, allows the subject (maker, viewer, wearer) to suggest a new ‘background or horizon’ (Thomas 2006: 47) against which the object can now be read and understood. I discuss how jewellery can function as a mnemonic device, and how the domestic objects used in the specific jewellery pieces that I discuss add to this reading, identifying memory and nostalgia as the main devices facilitating a discussion of these themes. From here I work towards a definition of the domestic. By tracing the ways in which the domestic has come to denote a “space” traditionally gendered female, I look at the material culture represented within this “space” and how it relates to women. I draw on Svetlana Boym and Susan Stewart’s thoughts regarding nostalgia and its appearance in contemporary culture. Trauma and how it manifests in individual identities is then discussed with the aid of Michael S. Roth and his discussion surrounding Memory, Trauma, and History (2012). I discuss specific contemporary jewellery projects by Manon van Kouswijk (Lepidoptera Domestica, 2007); Gesine Hackenberg (Ceramic Jewellery, 2006-2011); Esther Knobel (My Grandmother is Knitting too, 2000-2002); and Iris Eichenberg (Heimat,2004). In my final chapter I discuss my own work, and highlight the ways in which I use domestic objects and needlework to reference memory, nostalgia and trauma thematically with relation to my own recollections of home.
AFRIKAANSE OPSOMMING: Hierdie studie is gemotiveer deur my eie kunspraktyk, wat my belangstelling toon in voorwerpe en aktiwiteite wat histories verband hou met die huis, spesifiek met betrekking tot naaldwerk, in die vervaardiging van kontemporêre juweliersware. Visuele analise van die werk van ander kontemporêre juweliers het gelei tot die besef dat die gebruik van huishoudelike voorwerpe en naaldwerk in kontemporêre juweliersware kan verwys na die idee van "huis" deur die gebruik van fenomenologiese idees soos herinneringe en nostalgie. My kunspraktyk maak spesifiek gebruik van herinneringe en nostalgie, en verwys na trauma soos in die huis ervaar. Ek ondersoek hierdie temas spesifiek soos hulle uitgebeeld word in kontemporêre juweliersware. Ek begin my studie deur die wyses te bespreek waarop mense te werk gaan in die vorming van verhoudings met die voorwerpe waarmee hulle hulself omring. Ek verwys na Martin Heidegger se teorie van hermeneutiese fenomenologie, ten opsigte van menslike interaksie met voorwerpe en die verhouding wat met hulle gevorm word met betrekking tot hul spesifieke funksies. Ek argumenteer dat deur die huishoudelike voorwerpe uit hulle oorspronklike konteks te neem, en sodoende hul funksie te ‘verwyder’, kan die subjek (maker, kyker, draer) 'n nuwe “agtergrond of horison" (Thomas 2006: 47) voor stel waarteen die voorwerp gelees en verstaan kan word. Ek bespreek hoe juweliersware kan funksioneer as 'n mnemoniese toestel, en hoe die huishoudelike voorwerpe wat gebruik word in die spesifieke juweliersware wat ek in hierdie studie bespreek kan toevoeg tot hierdie bespreking, deur die identifisering van herinneringe en nostalgie as die hoof toestelle. Van hier het ek gewerk aan 'n definisie van wat die huishoudelike behels. Deur ondersoek in te stel na die manier waarop die huishoudelike as 'n tradisioneel vroulike "ruimte" geïdentifiseer is, kyk ek na die materiële kultuur verteenwoordig binne hierdie "ruimte" en hoe dit verband hou met vroue. Ek verwys na Svetlana Boym en Susan Stewart se idees rakende nostalgie en die voorkoms daarvan in hedendaagse kultuur. Trauma en die maniere waarop dit in individuele identiteite manifesteer word vervolgens bespreek met die hulp van Michael S. Roth en sy bespreking van “Memory, Trauma, and History” (2012). Ek analiseer spesifieke kontemporêre juwelierswareprojekte deur Manon van Kouswijk (Lepidoptera Domestica, 2007), Gesine Hackenberg (Ceramic Jewellery, 2006-2011), Ester Knobel (My Grandmother is Knitting too, 2000-2002), en Iris Eichenberg (Heimat, 2004). In my laaste hoofstuk bespreek ek my eie werk, en verwys veral die maniere waarop ek huishoudelike voorwerpe en naaldwerk gebruik om tematies na geheue, nostalgie en trauma met betrekking tot my eie herinneringe van die huis te verwys.
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Halléhn, Lisa. "Alternativ till plast i storkök : Nuläge och utbytesförslag för kommunala storkök inom Eskilstuna kommun." Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-28438.

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The aim of this degree project was to study the use and presence of plastic in municipal large-scale catering establishments from preschool to high school and in geriatric care. It was also to get a deeper knowledge about the substance BPA and the plastic PVC and their connection with food. The third aim was to lay forward some suggestions for Eskilstuna about continued work and substitution in their municipal large-scale kitchens. The means for data gathering was databases, websites, scientific reports, on site visits, interviews, online survey and communication by phone and email. The result from the case study was that plastic articles as containers, disposable materials, utensils and food packages for storing food were used in hot, ambient, cold and freezing temperatures. Nine types of plastic were found: PP, PE, PC, PVC, PA, PS, PET, melanin and SAN. All large-scale kitchens had disposable gloves, plastic films and plastic bags. In the first two examples, some brands were made of PVC-plastic. PC-plastic was found in some drinking glasses, plastic food pans, utensils, bowls and jugs. BPA is a common additive in production of PC-plastic and therefore these articles may contain BPA. Between all ten municipal large-scale kitchens, there are some differences and similarities. Of all the kitchens, no one had exactly the same articles or methods, and some had also special routines that differed from the others. The suggestions to Eskilstuna municipality were to remove those articles that contained BPA or chlorinated plastics (especially those products that already had an alternative on the procurement contract), contact the suppliers and wholesalers and ask which products that both are made of PC and contain BPA or other bisphenols, develop a exchange plan for products that do not fulfil the future regulations of KRAV and finally demand in procurement that the product do not contain BPA, PVC or other chlorinated plastics.
KRAV-certifiering av kommunala storkök inom Eskilstuna kommun
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Vokaer, Agnès. "La Brittle Ware en Syrie: étude d'une production, de l'époque romaine à l'époque omeyyade." Doctoral thesis, Universite Libre de Bruxelles, 2005. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/211055.

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Cette thèse de doctorat constitue une première étude de synthèse de la céramique de cuisine (Brittle Ware), de l’époque romaine à l’époque omeyyade en Syrie. Cette recherche repose sur une approche méthodologique combinant un classement typologique des formes et un classement par groupes de pâtes. Le corpus étudié provient de plusieurs sites archéologiques de Syrie du nord, dont la céramique de cuisine est encore inédite et pour laquelle on ignore les centres de production (Apamée, Andarin, Alep et Dibsi Faraj). Ce travail a entrepris d’identifier le nombre d’ateliers et leur localisation, leur profil de production et leur aire de diffusion. Les objectifs sont de caractériser la production de Brittle Ware depuis la manufacture jusqu’aux contextes de consommation,

L’étude chrono-typologique a permis de définir le répertoire de la Brittle Ware et de situer sa production entre l’époque hellénistique (3e av. J.-C.) et l’époque mamelouke (13e s. apr. J.-C.). Aux époques romaine, byzantine et omeyyade, un même assemblage formel, constituant un service de cuisine se diffuse dans toute la province antique de Syrie. Ce service de cuisine est constitué d’un pot à cuire haut et fermé qui devait servir aux liquides et aux bouillies, d’une casserole ouverte pour les plats mijotés et d’une cruche.

L’analyse minéralogique et chimique des pâtes a identifié cinq groupes de pâte, correspondant à cinq zones de production. L’origine des matières premières exploitées a pu être localisée dans le nord-ouest de la Syrie, à proximité de l’Euphrate et dans le sud-ouest de la Syrie. L’étude des pâtes et des formes de Brittle Ware dans leur contexte géographique et chronologique a de surcroît montré que ces cinq sources d’argile correspondent à cinq centres de production. Les profils de ces centres de production ont pu être définis :leur durée d’activité et l’aire géographique de leur diffusion varie pour chacun d’entre eux. Quatre sont des ateliers syriens alors que le dernier semble être localisé plus au sud. Deux centres de production ont une diffusion supra-régionale (couvrant plusieurs zones géographiques). L’un diffuse ses produits de Syrie occidentale jusqu’à l’Euphrate et l’autre, moins attesté à l’est, constitue l’unique fournisseur de la ville d’Apamée. Les trois autres centres ont une distribution régionale. La plupart de ces ateliers partagent le même service de cuisine, témoignant de la transmission d’un savoir-faire technique et formel sur plusieurs générations.

Alors qu’à l’époque hellénistique, on note sur quelques sites la présence d’une vaisselle culinaire différente, qui s’apparente aux traditions de l’Âge du Fer et de l’Âge du Bronze syrien, l’étude de la distribution de la Brittle Ware en Syrie révèle que celle-ci représente l’unique céramique de cuisine utilisée aux époques romaines et byzantines. En outre, les formes typiques de la Brittle Ware ne sont pas attestées en dehors des limites de la province antique de Syrie :en Cilicie, en Palestine ou à Chypre. Les céramiques culinaires des régions limitrophes de la Syrie constituent d’autres faciès régionaux qui partagent néanmoins des traditions formelles et techniques avec les productions de Brittle Ware. Ces autres faciès sont caractérisés par leurs répertoires typologiques spécifiques, par ailleurs inconnus en Syrie.

Les cartes de distribution de la Brittle Ware et la comparaison avec les productions des régions limitrophes montrent par conséquent que la production de Brittle Ware représente un commerce à échelle supra-régionale, tourné essentiellement vers l’intérieur de la Syrie. Le fait que ce commerce ne dépasse pas les limites de la province, loin d’être un facteur négatif, indique que la production de Brittle Ware est suffisamment prospère pour défier la concurrence.

L’étude des contextes de production de la Brittle Ware montre que cette catégorie de vaisselle, bien qu’utilitaire était l’objet d’une production de masse, diffusée à l’échelle d’une province et provenant sans doute de grands centres de production spécialisés. Cette recherche couvrant trois périodes historiques contribue à notre connaissance de l’économie syrienne, car elle illustre la pérennité des centres de production et de certains réseaux d’échange, depuis l’époque romaine jusqu’à la fin de l’époque omeyyade.


Doctorat en philosophie et lettres, Orientation histoire de l'art et archéologie
info:eu-repo/semantics/nonPublished

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"A feasibility study for launching a new multi-function food processor in Hong Kong." Chinese University of Hong Kong, 1988. http://library.cuhk.edu.hk/record=b5885878.

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CAI, ZHENG-TING, and 蔡政庭. "Multidimensional scaling to individual's perception and preference for kitchen utensil colors." Thesis, 1986. http://ndltd.ncl.edu.tw/handle/08687872421009684010.

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Books on the topic "Kitchen utensils"

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Istituto per i beni artistici, culturali, naturali della Regione Emilia-Romagna., ed. La cucina contadina: Storia dell'alimentazione, patrimonio e tradizioni nei musei dell'Emilia-Romagna. Compositori, 2009.

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

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Sirat, Muhiddin. Dapur dan alat-alat memasak tradisional daerah 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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Nassruddin, Sulaeman, and Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah (Indonesia)., eds. Dapur dan alat-alat memasak tradisionil Propinsi Daerah Istimewa Aceh. Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Kebudayaan, Direktorat Sejarah dan Nilai Tradisional, Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah, 1998.

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

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Proyek Penelitian, Pengkajian dan Pembinaan Nilai-Nilai Budaya (Indonesia) and Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah (Indonesia), eds. Dapur dan alat-alat memasak tradisional [nama propinsi]. Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Kebudayaan, Direktorat Sejarah dan Nilai Tradisional, Proyek Penelitian, Pengkajian dan Pembinaan Nilai-Nilai Budaya, 1988.

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Husna, Asmara U., and Proyek Inventarisasi dan Pembinaan Nilai-Nilai Budaya Kalimantan Barat (Indonesia), eds. Dapur dan alat-alat memasak tradisional daerah Kalimantan Barat. Departemen Pendidikan dan Kebudayaan, Kanwil Depdikbud Propinsi Kalimantan Barat, Proyek Inventarisasi dan Pembinaan Nilai-Nilai Budaya Kalimantan Barat, 1990.

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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). 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. 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. Bō̜risat Tonʻō̜, 1994.

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Book chapters on the topic "Kitchen utensils"

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Arnold, Bożena. "Zirconium Oxide Kitchen Utensils." In Zircon, Zirconium, Zirconia - Similar Names, Different Materials. Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-64269-6_18.

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Garrido-Munoz, Carlos, María Alfaro-Contreras, and Jorge Calvo-Zaragoza. "Evaluating Domain Generalization in Kitchen Utensils Classification." In Pattern Recognition and Image Analysis. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-36616-1_9.

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Ngankam, Hubert, Philippe Dion, Hélène Pigot, and Sylvain Giroux. "Real-Time Multiple Object Tracking for Safe Cooking Activities." In Digital Health Transformation, Smart Ageing, and Managing Disability. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43950-6_17.

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AbstractThis work presents a real-time system for tracking multiple object in the context of meal preparation when using the Cognitive Orthosis for CoOKing (COOK). This system is called SafeCOOK. It aims to provide more capabilities to detect some dangerous situations that the current system does not consider. For example, it can locate a utensil or other kitchen object that has been left on the cooking surface of the stove while a meal is being prepared. This system uses a hybrid method based on YOLO and KCF to detect, track and drop cooking utensils as they enter and leave the cooking area, and is capable of monitoring an entire cooktop in real-time with a single camera. The software has been implemented on an embedded platform in the smart stove and has been added to it. The system produces good segmentation and tracking results at a frame rate of 1 to 4 frames per second, as demonstrated in extensive experiments using video sequences under different conditions.
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Cleland, Keith N. "Kitchen Utensil Manufacturer Taken to the Cleaners." In IMPROVING PROFIT. Apress, 2013. http://dx.doi.org/10.1007/978-1-4302-6308-1_2.

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Sáez-Pérez, Javier, Antonio Javier Gallego, Jose J. Valero-Mas, and Jorge Calvo Zaragoza. "Domain Adaptation in Robotics: A Study Case on Kitchen Utensil Recognition." In Pattern Recognition and Image Analysis. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-04881-4_29.

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Torre, Jose R. "Benjamin Thompson, Count Rumford, ‘Detailed Accounts, Illustrated by Correct Plans, of Various Kitchens, Public and Private’ The Complete Works of Count Rumford, 4 vols (Boston, MA: American Academy of Arts and Sciences, 1870–5), vol. 3: On the Construction of Kitchen Fire Places and Kitchen Utensils, pp. 203–26. Images from The Complete Works of Count Rumford, 5 vols (London: Macmillan, 1876), Newcastle University Library, shelfmark M5380.8.THO." In The Enlightenment in America, 1720-1825 Vol 4. Routledge, 2024. http://dx.doi.org/10.4324/9781003551676-11.

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"Kitchen Utensils." In Kitchen Mysteries. Columbia University Press, 2007. http://dx.doi.org/10.7312/this14170-039.

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Sawadogo, Jacques, and Jean Boukari Legma. "Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used as Materials for Local Cooking in Two Culinary Media." In Electrochemical Impedance Spectroscopy. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.90877.

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This study is inscribed in the framework of the valorization of traditional kitchen utensils recycled from aluminum waste in Burkina Faso. In fact, these traditional kitchen utensils made of recycled aluminum alloys occupy a very important place in Burkina Faso’s kitchen. The effect of foods for consumption on its local utensils was studied using the non-stationary technique and electrochemical impedance spectroscopy. For this purpose, a sample of utensil has been deducted on traditional production site. The corrosion behavior of the recycled aluminum alloy ok know chemical composition was evaluated by analyzing the impedance spectra obtained at the open circuit potential, in the salt media titrated at 3 g·L−1 and rice. Modeling electrical properties by using of a simple equivalent circuit made it possible to interpret the results obtained by impedance spectroscopy. The results showed a susceptibility to pitting corrosion and were confirmed by the electrochemical impedance spectroscopy method.
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"Kitchen Equipment and Utensils." In My Egyptian Grandmother’s Kitchen. The American University in Cairo Press, 2006. http://dx.doi.org/10.2307/jj.13568037.10.

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Ray, Robert B. "Kitchen." In The ABCs of Classic Hollywood. Oxford University PressNew York, NY, 2008. http://dx.doi.org/10.1093/oso/9780195322910.003.0063.

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Abstract Twice in The Maltese Falcon, Spade’s apartment “kitchen” changes status from its existence as merely an undefined door to an imaginary room. In the first instance, Spade’s conversation with Brigid continues even as he slips through the door and offscreen. His emergence with a coffee pot (the narratively appropriate synecdoche) encourages the viewer to “fill in” the unseen area, supplying it with the appliances and utensils that name it “kitchen.
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Conference papers on the topic "Kitchen utensils"

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Yat Wah Leung, Wai Hei Chow, Kwok Tai Chui, Ho Yin Chu, and Kim Fung Tsang. "The energy profile study of electric kitchen utensils for residential smart kitchen." In 9th IET International Conference on Advances in Power System Control, Operation and Management (APSCOM 2012). Institution of Engineering and Technology, 2012. http://dx.doi.org/10.1049/cp.2012.2146.

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Karungaru, Stephen. "Kitchen Utensils Recognition using Fine Tuning and Transfer Learning." In ICVIP 2019: 2019 the 3rd International Conference on Video and Image Processing. ACM, 2019. http://dx.doi.org/10.1145/3376067.3376104.

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Wang, Zhen, and Shutang Liu. "Preliminary Research on the Evolution of Traditional Chinese Kitchen Utensils Design." In 3rd Eurasian Conference on Educational Innovation 2020 (ECEI 2020). WORLD SCIENTIFIC, 2020. http://dx.doi.org/10.1142/9789811228001_0129.

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Abdina, R. P. "BORROWED VOCABULARY IN THE NAMES OF DISHES AND KITCHEN UTENSILS IN THE KHAKASS LANGUAGE." In Международная научная конференция "Мир Центральной Азии-V", посвященная 100-летию Института монголоведения,буддологии и тибетологии Сибирского отделения Российской академии наук. Сибирское отделение РАН, 2022. http://dx.doi.org/10.53954/9785604788981_495.

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Pereira, Debora, Alessandro Morassut, Emidio Tiberi, Paolo Dario, and Gastone Ciuti. "Forces and torque measurements in the interaction of kitchen-utensils with food during typical cooking tasks: preliminary test and evaluation." In 2020 29th IEEE International Conference on Robot and Human Interactive Communication (RO-MAN). IEEE, 2020. http://dx.doi.org/10.1109/ro-man47096.2020.9223457.

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Ní Riain, Isobel. "Teaching in unusual surroundings - Dún Chíomháin, a house in the countryside." In Learning Connections 2019: Spaces, People, Practice. University College Cork||National Forum for the Enhancement of Teaching and Learning in Higher Education, 2019. http://dx.doi.org/10.33178/lc2019.01.

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I teach the Irish language in University College Cork (UCC), Ireland. I lead weekend courses in Dún Chíomháin which is a house owned by UCC in West Kerry. The area in which the house is located forms part of the Gaeltacht, i.e. an Irish speaking area. The goal of the weekends is for the students to speak Irish to each other in an amenable language environment. In Dún Chíomháin, a kitchen, a sitting room and a dining room make up the primary teaching spaces. The learning and teaching is conversational (Baker et al. 2002). The students and teacher interact naturally and without ceremony over cornflakes and toast. The meals are cooked by the students as the Irish words for utensils and tea towels and a host of unforeseen language needs all bubble up amongst the chaos of meal preparation. In Dún Chíomháin, students realise that they don’t know the words for several everyday objects. Such words have never been taught to them, and they have never felt the need to know them before. It is not always easy for students (first years of 18 or 19 years of age usually) to start speaking Irish to their peers when they habitually speak to them in English. I have been observing these problems for some years now and wondered what could be done to help students to make the switch from English to Irish.
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Meloni, M. "Olfaction: an indispensable kitchen "utensil"." In Proceedings of the 5th Italian Conference — Extended to Mediterranean Countries. WORLD SCIENTIFIC, 2000. http://dx.doi.org/10.1142/9789812792013_0038.

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Zumbrun, Henry. "Without the Right Adapters a Force Calibration Technician is Nothing Short of Being Called a Miracle Worker." In NCSL International Workshop & Symposium. NCSL International, 2019. http://dx.doi.org/10.51843/wsproceedings.2019.18.

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Think about that for a minute. Would you want a surgeon to operate on you with kitchen utensils such as a serrated knife? Then why do some people (management cough) expect or ask the force calibration technician to calibrate load cells, truck & aircraft scales, tension links, dynamometers, and other force measuring devices with whatever they have in their laboratory. Adapters that could range from unsafe, to an improperly machined adapter that allows them to fixture the force measuring device in the frame to apply forces and record output at those forces. You must ask why is this happening? Is it just that people are oblivious to the importance of adapters in mechanical measurements? Not using the proper adapters to calibrate load cells, truck scales, aircraft scales, tension links, dynamometers, and other force measuring devices can produce significant measurement errors and pose serious safety concerns. The purpose of this paper is to examine safety concerns with using older adapters and discuss some of the error sources associated with using the wrong adapters. We will leave the rest up to the reader on whether it makes sense to seek out the appropriate adapters and have skilled calibration technicians or simply hope the technician can maintain the "miracle worker" title. Though some calibration technicians may still wear the miracle worker hat when the manufacturer writes specifications that were achieved once and never repeated, but I regress as this is an educational paper and we will not be discussing unrealistic specifications. Instead, we will be discussing using the adapters that will give a calibration technician the highest probability of meeting those specifications.
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Brar, Gurinder Singh, and Rakesh Kumar. "Finite Element Analysis of Residual Stresses in Butt Welding of Stainless Steel Plates by GTAW." In ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/pvp2010-25184.

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Welding is one of the most commonly used permanent joining processes in the piping and pressure vessel industry. During welding a very complex thermal cycle is applied to the weldment, which in turn causes irreversible elastic-plastic deformation and consequently gives rise to the residual stresses in and around fusion zone and heat affected zone (HAZ). Presence of residual stresses may be beneficial or harmful for the structural components depending on the nature and magnitude of stresses. The beneficial effect of compressive stresses have been widely used in industry as these are believed to increase fatigue strength of the component and reduce stress corrosion cracking and brittle fracture. In large steel fabrication industries such as shipbuilding, marine structures, aero-space industry, high speed train guide ways and pressure vessels and piping in chemical and petrochemical industry the problem of residual stresses and overall distortion has been and continue to be a major issue. It is well established fact that material response of structural components is substantially affected by the residual stresses when subjected to thermal and structural loads. Due to these residual stresses produced in and around the weld zone the strength and life of the component is reduced. As AISI 304 stainless steel has excellent properties like better corrosion resistance, high ductility, excellent drawing, forming and spinning properties, so it is almost used in all types of application like chemical equipment, flatware utensils, coal hopper, kitchen sinks, marine equipment etc. But because of the problems of residual stresses during the time of welding it is very essential to understand the behavior and nature of AISI 304 stainless steel material. So in order to overcome all these problems a 3-dimensional finite element model is developed in a commercially available FEA code by drafting an approximate geometry of the butt welded joint and then the finite element analysis is performed, so that one can understand the complete nature of residual stresses in butt welding of AISI 304 stainless steel plate. In this paper, butt welding simulations were performed on two AISI 304 stainless steel plates by gas tungsten arc welding (GTAW). Analysis of butt welded joint by commercially available finite element analysis code showed that butt weld produced by GTAW resulted in 782.84 MPa of residual stress in plates. In addition, the residual stress is plotted against axial distance to have a clear picture of the magnitude of residual stress in and around weld area.
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Maheswari, C., B. Harshita Jane, N. Mallinirmalraj, K. P. Logesh, and S. Albert Alexander Stonier. "A Compact Automatic Utensil to Convert Kitchen Waste into Organic Fertilizer for Plants." In 2024 International Conference on E-mobility, Power Control and Smart Systems (ICEMPS). IEEE, 2024. http://dx.doi.org/10.1109/icemps60684.2024.10559303.

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