Relevant bibliographies by topics / Local Ingredients

Contents

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

Academic literature on the topic 'Local Ingredients'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Local Ingredients.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Local Ingredients"

1

Ma, Hui, Shunzhi Qian, Zhigang Zhang, Zhan Lin, and Victor C. Li. "Tailoring Engineered Cementitious Composites with local ingredients." Construction and Building Materials 101 (December 2015): 584–95. http://dx.doi.org/10.1016/j.conbuildmat.2015.10.146.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Silalahi, Marina, and Riska Septia Wahyuningtyas. "The ethnobotony and local knowledge of sayur asem by the vegetable traders." JPBIO (Jurnal Pendidikan Biologi) 6, no. 1 (2021): 34–45. http://dx.doi.org/10.31932/jpbio.v6i1.838.

Full text
Abstract:
The sayur asem is one of the traditional Indonesian dishes, especially the Betawi ethnic group. This study aims to document the local knowledge of vegetable traders in the Kranggan Mas market, the diversity of plants used as an ingredient in sayur asem. The method used in this research was a survey. Data were analyzed qualitatively and descriptively. The sayur asem is a soup-like vegetable that has a sour taste with the main ingredients of melinjo (Gnetum gnemon) leaves and seeds and tamarind fruit (Tamarindus indica). The total of 13 species belonging 12 genera and 10 families used to process
APA, Harvard, Vancouver, ISO, and other styles
3

Ashraf, M., MS Butt, I. Ahmad, et al. "Bioactive ingredients of local garlic variety from Pakis." Bangladesh Journal of Scientific and Industrial Research 53, no. 4 (2018): 245–52. http://dx.doi.org/10.3329/bjsir.v53i4.39187.

Full text
Abstract:
The health claims of locally grown garlic variety/line lehsan gulabi (garlic pink) for the management of serum glucose were explored. In efficacy study, garlic based diets given to the rats i.e. whole garlic (G1), garlic powder (G2) and garlic oil (G3) resulted in reduction in glucose, serum creatinine and serum urea levels, ALT, AST and ALP and elevation in serum insulin as compared to control (G0). The weight of rats substantially suppressed after the intake of different garlic preparations. It is deduced that garlic feeding may prove beneficial in weight management program. The whole garlic
APA, Harvard, Vancouver, ISO, and other styles
4

ISHIZAKA, Atsuko. "Manufacturing and Selling of Goods with Local Ingredients." Journal of Food System Research 24, no. 2 (2017): 128–32. http://dx.doi.org/10.5874/jfsr.24.2_128.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Silalahi, Marina. "RAMUAN OBAT TRADISIONAL SUB-ETNIS BATAK KARO YANG DIPERJUALBELIKAN DI PASAR BERASTAGI DAN KABANJAHE SUMATERA UTARA." Jurnal Ilmiah Kesehatan Keperawatan 15, no. 2 (2020): 15. http://dx.doi.org/10.26753/jikk.v15i2.293.

Full text
Abstract:
Research has been carried out on the ingredients of traditional Batak Karo medicine which are traded in the Berastagi and Kabanjahe traditional markets, North Sumatra. The study was conducted through an ethnobotany approach. The survey was conducted with free interviews, in-depth, semi-structured, and participatory observations to all traditional medicinal herb traders in the Berastagi and Kabanjahe traditional markets. The local name of the ingredients, benefits, form of packaging, plants, and how to use each ingredient is asked to the trader. In the Berastagi and Kabanjahe traditional market
APA, Harvard, Vancouver, ISO, and other styles
6

Mahasu, Nur Hikma, Dedi Jusadi, Mia Setiawati, and I. Nyoman Adi Asmara Giri. "POTENTIAL USE OF Ulva lactuca AS FEED INGREDIENT FOR TILAPIA." Jurnal Ilmu dan Teknologi Kelautan Tropis 8, no. 1 (2016): 259–67. http://dx.doi.org/10.29244/jitkt.v8i1.13089.

Full text
Abstract:
Due to the mainly imported for fish feed ingredients in Indonesia, many attemps have been made to discover local potential ingredients to reduce the utilization of imported ingredients. In this experiment, the utilization of Ulva lactuca as feed ingredient for tilapia was evaluated. Experiment 1 was conducted to determine the digestibility of Ulva for tilapia. In experiment 2 and 3, Ulva was used to substitute wheat pollard of either 0, 3, 6, 9, or 12 % in the feed formulation. In experiment 2, fish with an average body weight of 4.1±0.15 g were fed on those diets, and were cultured for 55 day
APA, Harvard, Vancouver, ISO, and other styles
7

Ma, Hui, Jingming Cai, Zhan Lin, Shunzhi Qian, and Victor C. Li. "CaCO3 whisker modified Engineered Cementitious Composite with local ingredients." Construction and Building Materials 151 (October 2017): 1–8. http://dx.doi.org/10.1016/j.conbuildmat.2017.06.057.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

LI, HAIPING, XIAOWEN FU, YIGE BIMA, et al. "Effect of the Local Microenvironment on Survival and Thermal Inactivation of Salmonella in Low- and Intermediate-Moisture Multi-Ingredient Foods." Journal of Food Protection 77, no. 1 (2014): 67–74. http://dx.doi.org/10.4315/0362-028x.jfp-13-277.

Full text
Abstract:
Multi-ingredient foods having low- or intermediate-moisture characteristics may pose a special challenge to process design and validation. Ingredients of these foods can create local microenvironments that may have a distinct impact on pathogen survival and processing requirements. In this study, two model systems, each consisting of 80% commercial peanut butter (P) and 20% nonfat dry milk powder (M), were formulated to be identical in composition, but different in the source of the Salmonella contamination as originating in either the ingredient P or M. Immediately after inoculation, Salmonel
APA, Harvard, Vancouver, ISO, and other styles
9

Noval, N., Dyan Fitri Nugraha, Kunti Nastiti, Dahlia Syahrina, and N. Novia. "Local Natural Product Development in the Era of Covid 19 Pandemic." Indonesia Berdaya 2, no. 2 (2021): 133–40. http://dx.doi.org/10.47679/ib.2021125.

Full text
Abstract:
Covid-19 is a pandemic disease that infects the respiratory system by cough and sneeze. Covid 19 infection rate in Indonesia is high. On March 2nd 2020, there was reported 2 confirmed cases of Covid-19 infection. Natural ingredients contain a secondary metabolite compound has the potential as an antimicrobial that can be used to kill microorganism as a source of the disease. Natural ingredients that are commonly used as antimicrobials such as bundung, betel leaf and lime peel. Pharmaceutical formulations from natural ingredients need to be made to obtain preparations that are beneficial to the
APA, Harvard, Vancouver, ISO, and other styles
10

Vorobyeva, Valentina, Irina Vorobyeva, Alla Kochetkova, Vladimir Mazo, Sergey Zorin, and Khaider Sharafetdinov. "Specialized hypocholesterolemic foods: Ingredients, technology, effects." Foods and Raw Materials 8, no. 1 (2020): 20–29. http://dx.doi.org/10.21603/2308-4057-2020-1-20-29.

Full text
Abstract:
Introduction. Overweight and obesity are leading risk factors for metabolic syndrome (MS). From 20 to 35% of Russian people have this condition, depending on their age. MS is a precursor of cardiovascular disease, diabetes mellitus, diabetic nephropathy, and nonalcoholic steatohepatitis. Specialized foods (SFs) with hypocholesteremic effects are an important component of the diet therapy for MS patients. Creating local SFs to optimize the nutritional status of MS patients and prevent related diseases is a highly promising area of research. The aim of our study was to develop the formulation an
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Local Ingredients"

1

McElwee, Allison. "Spicing Up School Lunch: A Look at One School District's Attempts to Remedy America's Convoluted School Lunch Policies, Case Study Analysis of Claremont Unified School District." Scholarship @ Claremont, 2011. http://scholarship.claremont.edu/cmc_theses/303.

Full text
Abstract:
The United States possesses a well intentioned but misguided lunch program, leaving children overfed but malnourished. Currently, a revolution is under way to transform programs around the country by incorporating locally grown and fresh ingredients, as well as integrating hands-on educational experiences with gardening and nutrition. The Claremont Unified School District (CUSD) makes up a group of schools that once heavily relied on unhealthy processed foods for providing lunch. Through a series of modifications in the past three years, CUSD’s program has been remodeled to feature more local
APA, Harvard, Vancouver, ISO, and other styles
2

LIEN, CHIEN-WEI, and 連倩瑋. "Development of Creative Western Cuisine Recipes with Local Ingredients in Taiwan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/ze6qzv.

Full text
Abstract:
碩士<br>康寧大學<br>餐飲管理研究所<br>106<br>As health has been viewed as more and more critical, and awareness of environment protection rises; under the implementation of energy conservation and carbon reduction trends, and in order to realize whether the western restaurants in Taiwan are also responding to trends in the use of local ingredients. Per market research data and analysis on the sources of food ingredients which were used in Taiwan’s major western restaurants, found there are 38% of vegetables& fruits, and 16% of meat, and also with 38% of seafood & 10% of groceries are all from local ingredi
APA, Harvard, Vancouver, ISO, and other styles
3

Yen, Yu-Ching, and 顏郁菁. "Development of Creative Recipes for using Local Ingredients - A Case of Tainan City." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/64nmv7.

Full text
Abstract:
碩士<br>嘉南藥理大學<br>保健營養系<br>102<br>These years of abnormal weather, environmental degradation and environmental issues growing concern for all sectors.The government gradually began to attach importance to this issue and proposed the concept of carbon reduction, but one of the easiest way to reduce carbon emissions, which is optional on the ground in the diet ingredients. Tainan is one of agricultural center, in response to the application on the ground ingredients, and thus achieve a low-carbon diet, eating a healthy attitude to life. Tainan in agricultural and fishing production of food, develo
APA, Harvard, Vancouver, ISO, and other styles
4

CHEN, JUI-LAN, and 陳瑞蘭. "The Study on Keelung Local Ingredients of Producing Characteristic and Healthy Meal Boxes." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/68203594394558978790.

Full text
Abstract:
碩士<br>經國管理暨健康學院<br>健康產業管理研究所<br>104<br>“Local food, healthy and practical”. Keelung, a place with good mountains and good water as well as perennial water, which has been called The City of Rain, not only has rich marine resources, but the abundant rain achieves the production of delicious vegetables and fruits. If you want to have a healthy body, you have to start from a healthy diet plan. With the change of the society structure, people are living in busy lives and those eat out are gradually increasing, which brings about nutrient unbalance and diseases. The menu design of this research mak
APA, Harvard, Vancouver, ISO, and other styles
5

Murphy, James David. "An Exploratory Analysis of the Issues in Accessing Local Food Products among Relais & Chateaux Chefs." Thesis, 2008. http://hdl.handle.net/10012/3544.

Full text
Abstract:
This study is an exploratory examination of the perceptions of chefs affiliated with Relais & Chateaux properties in Canada with respect to their relationships with suppliers, the importance of local ingredients in menu design, and other issues associated with their work as chefs in some of the top restaurants in Canada. Their understanding of the concept of “culinary tourism” is also explored. For the purpose of this study, culinary tourism is conceptually defined to be “any tourism experience in which one learns about, appreciates, or consumes branded local culinary resources” (Smith and X
APA, Harvard, Vancouver, ISO, and other styles
6

Hung, Ting-Wei, and 洪廷瑋. "A Study on the Development of Creative Recipes for using Local Ingredients Based on the Consumers’ Survey Conducted at Kaohsiung." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/h6998a.

Full text
Abstract:
碩士<br>國立高雄餐旅大學<br>餐飲創新研發碩士學位學程<br>101<br>Kaohsiung has a rich agricultural products, to promote Kaohsiung ground agricultural products produced and marketed locally, to promote the concept of low-carbon diet and marketing of local specialties from the origin to the table, The study was designed to survey the ground ingredients consumers through Kaohsiung, explore the place identity, involvement and behavioral intentions associated, to understand the user''s food preferences as the basis of the features and creative standard recipes developed. The study confirmed that in place identity, inv
APA, Harvard, Vancouver, ISO, and other styles
7

CHEN, WEI-HSIANG, and 陳瑋翔. "Relationship among the Attitude of Food Education, Place Attachment, Environment Consciousness on the Intention of Using Local Ingredients of Hospitality College Students." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/5s87gn.

Full text
Abstract:
碩士<br>輔仁大學<br>餐旅管理學系碩士班<br>106<br>The situation of agricultural labor migration and fallow of soil led to lower the food self-sufficiency ratio and rely on importing from abroad. Therefore, this situation caused the increase the cost of consumption and food safety scandal. The main purpose of this research is to explore the relationship among the attitude of food education, place attachment, environment consciousness and the intention of using local ingredients. The principle subjects of this research are the students who majored in catering, restaurant and hotel management from university in
APA, Harvard, Vancouver, ISO, and other styles
8

Cheng, Chien-Lin, and 程建霖. "A Study of The Innovative Hakka Cuisine Based on The Local and Seasonal Ingredients – A Case of Hakka Restaurant in Wei-Chuan Pushin Ranch." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/ack2pj.

Full text
Abstract:
碩士<br>萬能科技大學<br>經營管理研究所在職專班<br>103<br>The contemporary local awareness driven by the government has led to the rise of multiculturalism, tourism and culture-creative industries along with local food cultures. In Taiwan, Hakka is the second largest ethnic group, and the traditional Hakka cuisine is famous for the good taste of "oil Salted" rice, which is the memorable home taste for many people. However, the aging domestic population emphasized the new diet revolution focusing our health regimen, which is very different from the traditional Hakka cuisine of heavy oil and heavy salty. The prese
APA, Harvard, Vancouver, ISO, and other styles
9

LIN, MEI-CHUAN, and 林美娟. "Exploring the Relationship among the Characteristics of Local Food Ingredients, Tourism Characteristics, Catering Needs and Customer Loyalty – A Case Study of Bed & Breakfast Industry in Yilan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d2wcs2.

Full text
Abstract:
碩士<br>中國文化大學<br>生活應用科學系<br>106<br>In recent years, the tourism industry has driven the booming development of the B&B industry. The tourism demand-oriented B&B is getting more and more diverse from the previous homestays providing only simple breakfasts and beds to the current operators providing local food ingredients and local seasonal organic vegetables by integrating local specialties and cultural specialties. According to the experience of operating their own B&B, the researchers found that consumers would ask if there is any catering service before booking, so to use seasonal fresh local
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Local Ingredients"

1

John, Bishop. Fresh: Seasonal recipes made with local ingredients. Douglas & McIntyre, 2007.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Milk: A local and global history. Yale University Press, 2011.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Christina, Spittler, ed. Molly Moon's homemade ice cream: Sweet seasonal recipes for ice creams, sorbets, and toppings made with local ingredients. Sasquatch Books, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Jude's kitchen: [200 recipes using fresh and seasonal ingredients to produce nutritious meals all year long]. Okanagan Institute, 2011.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Wijaya, C. Hanny. Pelestarian dan pendayagunaan potensi kimiawi sumber daya alam lokal Indonesia dalam pengembangan pangan fungsional dan ingredien pangan alami: Laporan pelaksanaan hibah kompetensi tahun 2012-seri 2 : I. Pengembangam minuman fungsional berbasis kumis kucing (orthosiphon aristatus BI.Miq), II. Pengembangan permen fungsional "cajuput candy", III. Pemanfaatan potensi antioksidan beras merah dalam minuman beras kencur, IV. Formulasi jelly wortel, sari buah jeruk serta markisa terhadap mutu karakteristik dan penerimaan konsumen secara sensori, V. Profil sensori dan identifikasi komponen aroma-aktif buah-buahan lokal-galur unggulan buah nenas dan tiga varietas berbeda buah pepaya, VI. Potensi nutrien buah dan sayuran lokal Kalimantan Tengah, pengaruh jenis tanah tempat tumbuh dan cara pemasakan terhadap kandungan mineral kalakai (S. palustris) di palangka raya, VII. Pengaruh kandungan gingerol dan shogaol terhadap intensitas kepedasan dan penerimaan panelis oleoresin jahe gajah (zingiber officinale var. roscoe), jahe emprit (zingiber officinale var. amarum), dan jahe merah (zingiber officanle var. rubrum) secara sensori, VIII. Karakteristik senyawa aroma dan rasa pada tempe semangit dengan perbedaan lama fermentasi. Institut Pertanian Bogor, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hieronymus, Stan. Brewing local: American-grown beer : explore local flavor using cultivated and foraged ingredients. 2016.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients. Chronicle Books, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

The Local Agenda 21 Strategy Cookbook: Menu, Ingredients and Recipes. Local Government Training Board, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

The Big Sky Bounty Cookbook: Local Ingredients and Rustic Recipes. The History Press, 2018.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Asante, Ernest G. Economic Feasibility of Using Local Feed Ingredients in the Liberian Swine Industry. Winrock Pubns Sales, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Local Ingredients"

1

Li, Zhihua, Weikang Chen, Xu Zhou, and Fengquan Chen. "Experimental study on the mechanical behavior of strain hardening cementitious composites using local ingredients." In Advances in Materials Science, Energy Technology and Environmental Engineering. CRC Press/Balkema, 2016. http://dx.doi.org/10.1201/9781315227047-72.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

"Global Ingredients and Local Products." In Home Cooking in the Global Village. Oxford International Publishers Ltd, 2006. http://dx.doi.org/10.5040/9781350047686-ch-006.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Wilk, Richard. "Global Ingredients and Local Products." In Food History: Critical and Primary Sources. Bloomsbury Publishing Plc, 2014. http://dx.doi.org/10.5040/9781474220132-ch-004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Ahmed, Tahmeed, Munirul Islam, Nuzhat Choudhury, et al. "Results with Complementary Food Using Local Food Ingredients." In Complementary Feeding: Building the Foundations for a Healthy Life. S. Karger AG, 2017. http://dx.doi.org/10.1159/000448960.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Maehle, Natalia. "Sustainable brewing practices in Norway: using local ingredients and traditional brewing techniques." In Case Studies in the Beer Sector. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-817734-1.00015-x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Padoongpatt, Mark. "“Chasing the Yum”." In Flavors of Empire. University of California Press, 2017. http://dx.doi.org/10.1525/california/9780520293731.003.0003.

Full text
Abstract:
This chapter examines the origins of Thai foodways inside the United States, focusing on food procurement as a community-building practice among Thai Americans in Los Angeles before free trade. Before the 1970s, Thai and Southeast Asian ingredients were not widely available, which led to a crisis of identity among Thai immigrants. The chapter follows Thai food entrepreneurs who resolved the crisis by developing a local supply of Thai ingredients, opening grocery stores like Bangkok Market, and starting import/export companies. Chapter 2 also discusses the first wave of Thai immigration. U.S. cultural diplomacy in Thailand encouraged thousands of Thais to obtain student visas to study in the United States. These college students were among the first to open Thai restaurants and food-related businesses in the city. Many, however, ultimately overstayed their visas and became "ex-documented."
APA, Harvard, Vancouver, ISO, and other styles
7

Avieli, Nir. "Size Matters." In Food and Power. University of California Press, 2017. http://dx.doi.org/10.1525/california/9780520290099.003.0002.

Full text
Abstract:
This chapter focuses on the definition and characterization of Israeli cuisine. Based on interviews with dozens of chefs, restaurateurs, and food critics, and defying existing conventions of Israeli cuisine as an amalgam of diasporic Jewish cuisines, local produce, and (according to some) local Palestinian cuisine, the chapter argues that a defining element of Israeli food is large portions of “satisfying” dishes made from mediocre ingredients. Satiety, in this sense, is explained as a cultural rather than physiological trait. The implications of this tendency for excessive portions are discussed in personal, social, and national contexts. The chapter shows how the meanings Israelis attribute to their desire for large portions shed light on hidden aspects of contemporary Israeliness.
APA, Harvard, Vancouver, ISO, and other styles
8

Herman, Bernard L. "Drum Head Soup." In A South You Never Ate. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.003.0014.

Full text
Abstract:
This chapter examines drum head soup, a variation on fish chowder prepared from the bones and head – and favoured in many African American households. Cuisine is experience and emotion, embodiment and immediacy, custom and invention, destiny and storytelling. It manifests itself in a constantly evolving style and synthesis of ingredients, recipes, preparations, and eating, from fancy holiday meals to workday lunches. When people speak about cuisine, they speak about themselves and the pleasures of the table and the company they keep. Cuisine not only entails the distinct flavors of place (terroir) but also evokes how place “flavors” people, speech, foodways, and the multitude of objects and actions that constitute the local.
APA, Harvard, Vancouver, ISO, and other styles
9

Scholze, Peter, and Jared Weinstein. "Moduli spaces of shtukas." In Berkeley Lectures on p-adic Geometry. Princeton University Press, 2020. http://dx.doi.org/10.23943/princeton/9780691202082.003.0023.

Full text
Abstract:
This chapter examines the moduli spaces of mixed-characteristic local G-shtukas and shows that they are representable by locally spatial diamonds. These will be the mixed-characteristic local analogues of the moduli spaces of global equal-characteristic shtukas introduced by Varshavsky. It may be helpful to briefly review the construction in the latter setting. The ingredients are a smooth projective geometrically connected curve X defined over a finite field Fq and a reductive group G/Fq. Each connected component is a quotient of a quasi-projective scheme by a finite group. From there, it is possible to add level structures to the spaces of shtukas, to obtain a tower of moduli spaces admitting an action of the adelic group. The cohomology of these towers of moduli spaces is the primary means by which V. Lafforgue constructs the “automorphic to Galois” direction of the Langlands correspondence for G over F.
APA, Harvard, Vancouver, ISO, and other styles
10

Duffy, Paul R. J. "New island stories: heritage, archives, the digital environment and community regeneration." In Communities, Archives and New Collaborative Practices. Policy Press, 2020. http://dx.doi.org/10.1332/policypress/9781447341895.003.0004.

Full text
Abstract:
This chapter reflect on the author's experiences as the local partner lead for two University of Leeds-led projects. It explores what can be understood from them about the relationship between communities, digital heritage archives, institutions, and heritage engagement. Heritage (hi)stories, digital skills enhancement, and community empowerment are frequently cited ingredients in the mix of approaches to promoting community regeneration and development. Between October 2014 and March 2015, the two projects explored some of these themes with residents of the Isle of Bute, Scotland. Jointly, the projects brought together community, academic, institutional, and private sector partners to create new digital tools to support heritage-based community research and creative expression, and to further explore questions about heritage perception and digital engagement. Thus, this chapter discusses the meaningful contribution that projects such as Pararchive can make in the wider context of national ambitions for digitally engaged communities, and how project implementation might usefully be aligned with local communities in the future.
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Local Ingredients"

1

Susilo, Joko. "Mixed Food Ingredients Formula With Local Ingredients For Under- Five (The Review of Physical Characteristic, Nutrient Content, Protein Quality, Organoleptic and Shelf-Life)." In Proceedings of the 5th International Conference on Health Sciences (ICHS 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/ichs-18.2019.20.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Polleti, Gustavo, and Fábio Cozman. "Faithfully Explaining Predictions of Knowledge Embeddings." In Encontro Nacional de Inteligência Artificial e Computacional. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/eniac.2019.9343.

Full text
Abstract:
Knowledge embeddings are key ingredients of advanced question-answering and recommender systems. Even though their predictions are accurate, they are rather hard to interpret by human users; interpretability techniques are needed so as to provide meaningful human-friendly explanations for prediction generated by embeddings. We propose a novel model-agnostic method inspired by local surrogate approaches that generates faithful explanations for knowledge embedding predictions.
APA, Harvard, Vancouver, ISO, and other styles
3

Veldman, Arthur E. P., Roel Luppes, Henri J. L. van der Heiden, Peter van der Plas, Bülent Düz, and René H. M. Huijsmans. "Turbulence Modeling, Local Grid Refinement and Absorbing Boundary Conditions for Free-Surface Flow Simulations in Offshore Applications." In ASME 2014 33rd International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/omae2014-24427.

Full text
Abstract:
To study extreme hydrodynamic wave impact in offshore and coastal engineering, the VOF-based CFD simulation tool ComFLOW is being developed. Recently, much attention has been paid to turbulence modeling, local grid refinement, wave propagation and absorbing boundary conditions. The turbulence model has to cope with coarse grids as used in industrial applications. Thereto a blend of a QR-model and a regularization model has been designed, in combination with a dedicated wall model. Local grid refinement is based on a semi-structured approach. Near refinement interfaces special discretization st
APA, Harvard, Vancouver, ISO, and other styles
4

Gavriilidis, Ilias, and Spyros A. Karamanos. "Influence of Lined Pipe Fabrication on Liner Wrinkling." In ASME 2019 38th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/omae2019-95743.

Full text
Abstract:
Abstract An economical method to protect offshore pipelines against corrosive ingredients of hydrocarbons is a double-walled (also called “lined” or “bi-metallic”) pipe, in which a thick-walled low-alloy carbon steel (“outer pipe”) is lined internally with a thin layer (“liner pipe”) from a corrosion resistant alloy material. During the deep-water installation, a lined pipe is subjected to severe plastic loading, which may result in detachment of the liner pipe from the outer pipe forming short-wave wrinkles, followed by local buckling. In the current study, alternative lined pipe manufacturin
APA, Harvard, Vancouver, ISO, and other styles
5

Newcombe, Gunther A. "ORION: Shaping Shetland as the UK's First Green Energy Island." In SPE Offshore Europe Conference & Exhibition. SPE, 2021. http://dx.doi.org/10.2118/205401-ms.

Full text
Abstract:
Abstract The ORION (Opportunity Renewables Integration Offshore Networks) project was launched in April 2020 when Shetland Island Council (SIC) and the OGTC formed a strategic partnership to work on an energy hub concept with Highland &amp; Islands Enterprise (HIE), government and industry. Strathclyde University joined in May 2021 as a strategic partner. Shetland has all the critical ingredients of clean energy provision There is significant onshore and offshore wind and tidal resource; strategically important hydrocarbon resource; established oil and gas infrastructure; and a knowledgeable a
APA, Harvard, Vancouver, ISO, and other styles
6

Căpraru, Mădălina. "TRADITIONAL CULTURAL CAPITAL ELEMENTS IN ADVERTISING – CASE STUDY: NAPOLACT AND COVALACT." In NORDSCI International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/nordsci2020/b2/v3/08.

Full text
Abstract:
The advertising of Romanian brands has known a sterling `invasion` of traditional themed messages. One of the most prominent adverts belongs to the `Undelemn de la Bunica` brand, which took off in the 1998. The creators of this brand were the ones that set a trend of using traditional themed messages in the field of advertising. The communist era has forced a fake, populist traditional image to justify its political discourse. In a society fed up with such traditional populist messages, a new brand that uses the idyllic `Bunica (Grandma)` appears. `Undelemn de la Bunica` brings forth the child
APA, Harvard, Vancouver, ISO, and other styles
7

Sundborg, Bengt. "Making the Most of Daylight in Town Planning." In 24th ISUF 2017 - City and Territory in the Globalization Age. Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/isuf2017.2017.6687.

Full text
Abstract:
Making the most of daylight in town planning is one of the important ingredients in the attempts for the sustainable city. Exactly 150 years ago Ildefons Cerdà presented his great work “Teoría General de la Urbanización” including methods for taking care of sunlight. However, with modern software, the possibilities to do comprehensive preparations are much better. This paper presents an urban typology considering daylight with basic geometric forms, shapes and patterns. Later this will be elaborated more in detail. The research includes three steps; choosing typical alternatives for settlement
APA, Harvard, Vancouver, ISO, and other styles
8

Shanty Muni Parwati, Komang. "The Demand of Local Based SPA Products Ingrediens in Several Major SPA Destination in Bali." In International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016). Atlantis Press, 2017. http://dx.doi.org/10.2991/ictgtd-16.2017.37.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Guo, Xifeng, Long Gao, Xinwang Liu, and Jianping Yin. "Improved Deep Embedded Clustering with Local Structure Preservation." In Twenty-Sixth International Joint Conference on Artificial Intelligence. International Joint Conferences on Artificial Intelligence Organization, 2017. http://dx.doi.org/10.24963/ijcai.2017/243.

Full text
Abstract:
Deep clustering learns deep feature representations that favor clustering task using neural networks. Some pioneering work proposes to simultaneously learn embedded features and perform clustering by explicitly defining a clustering oriented loss. Though promising performance has been demonstrated in various applications, we observe that a vital ingredient has been overlooked by these work that the defined clustering loss may corrupt feature space, which leads to non-representative meaningless features and this in turn hurts clustering performance. To address this issue, in this paper, we prop
APA, Harvard, Vancouver, ISO, and other styles
10

Delgado, Ivan. "Unlearning Architecture(s)." In 2016 ACSA International Conference. ACSA Press, 2016. http://dx.doi.org/10.35483/acsa.intl.2016.31.

Full text
Abstract:
Much of an architect´s training occurs by a process of elimination. We must unlearn many things to learn the new ones; in our particular Costa Rican educational context learning to produce correct architecture seems to start with the assumption that most of what we see in our cities is wrong. But when it comes to construction we move between two traditions: the academic one and the informal one. These traditions seem to dismiss each other, an architect would consider the products of informality ingenuous, a person operating within the informal tradition in need of the materialization of the pr
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Local Ingredients"

1

From Informal Sideline to National Business in Tunisia. Oxfam IBIS, 2021. http://dx.doi.org/10.21201/2021.7949.

Full text
Abstract:
Mohammed Yahya is an entrepreneur engaged in the production and sale of essential oils. Getting his enterprise established was not easy. However, things improved when he started receiving support from Youth Participation and Employment (YPE) programme partner the Local Initiative and Development Forum (FIDEL). FIDEL was instrumental in facilitating business grants and business development support. With this more focused approach, Mohammed managed to register his business, participated in national fairs, and opened new market segments. He successfully graduated from the informal labour market t
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Local Ingredients' for particular source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography