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Dissertations / Theses on the topic 'Recipes'
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Fathollahzadeh, Pedram. "Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782.
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Making personalized recommendations has become a central part in many platforms, and is continuing to grow with more access to massive amounts of data online. Giving recommendations based on the interests of the individual, rather than recommending items that are popular, increases the user experience and can potentially attract more customers when done right. In order to make personalized recommendations, many platforms resort to machine learning algorithms. In the context of food recipes, these machine learning algorithms tend to consist of hybrid methods between collaborative filtering, content-based methods and matrix factorization. Most content-based approaches are ingredient based and can be very fruitful. However, fetching every single ingredient for recipes and processing them can be computationally expensive. Therefore, this paper investigates if clustering recipes according to what cuisine they belong to and what the main protein is can also improve rating predictions compared to when only collaborative filtering and matrix factorization methods are employed. This suggested content-based approach has a structure of a hierarchical classification, where recipes are first clustered into what cuisine group they belong to, then the specific cuisine and finally what the main protein is. The results suggest that the content-based approach can improve the predictions slightly but not significantly, and can help reduce the sparsity of the rating matrix to some extent. However, it suffers from heavily sparse data with respect to how many rating predictions it can give.Att ge personliga rekommendationer har blivit en central del av många plattformar och fortsätter att bli det då tillgången till stora mängder data har ökat. Genom att ge personliga rekommendationer baserat på användares intressen, istället för att rekommendera det som är populärt, förbättrar användarupplevelsen och kan attrahera fler kunder. För att kunna producera personliga rekommendationer så vänder sig många plattformar till maskininlärningsalgoritmer. När det kommer till matrecept, så brukar dessa maskininlärningsalgoritmer bestå av hybrida metoder som sammanfogar collaborative filtering, innehållsbaserande metoder och matrisfaktorisering. De flesta innehållsbaserande metoderna baseras på ingredienser och har visats vara effektiva. Däremot, så kan det vara kostsamt för datorer att ta hänsyn till varenda ingrediens i varje matrecept. Därför undersöker denna artikel om att klassificera recept hierarkiskt efter matkultur och huvudprotein också kan förbättra rekommendationer när bara collaborative filtering och matrisfaktorisering används. Denna innehållsbaserande metod har en struktur av hierarkisk klassificering, där recept först indelas efter matkultur, specifik matkultur och till slut vad huvudproteinet är. Resultaten visar att innehållsbaserande metoden kan förbättra receptförslagen, men inte på en statistisk signifikant nivå, och kan reducera gleshet i en matris med tillsatta betyg från olika användare med olika recept något. Däremot så påverkas den ansenligt när det är glest med tillgänglighet av data.
Eatit
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Cani, Patrizia <1984>. "De-constructing recipes: a constructionist comparative analysis of recipe texts." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/20730.
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Recipes have been defined as goal oriented technical texts which present unique linguistic features. This work will firstly explore the studies about recipes as texts in three different languages, English, Italian and Chinese, and subsequently a thorough linguistic investigation will be carried out on three original recipes selected from international blog entries in a constructionist grammar framework of analysis.
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Hynes, Nick (Nick I. ). "Representation learning of recipes." Thesis, Massachusetts Institute of Technology, 2017. http://hdl.handle.net/1721.1/113147.
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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2017.This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 41-44).
This work introduces methods for learning distributed, vector representations of cooking recipes. The individual components of a recipe -- the images, instructions, and ingredients -- are first treated individually. These representations are learned from a large, multi-modal dataset collected -- and publicly released -- as part of this work. Their representations are then embedded in a joint vector space using a novel neural network model. Experiments on cross-modal retrieval and vector space arithmetic demonstrate the utility and generalizability of both the per-component and joint embeddings.
by Nick Hynes.
M. Eng.
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Goda, Sai Bharath. "Recommender system for recipes." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17741.
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Master of ScienceDepartment of Computing and Information Sciences
Daniel A. Anderson
Most of the e-commerce websites like Amazon, EBay, hotels, trip advisor etc. use recommender systems to recommend products to their users. Some of them use the knowledge of history/ of all users to recommend what kind of products the current user may like (Collaborative filtering) and some use the knowledge of the products which the user is interested in and make recommendations (Content based filtering). An example is Amazon which uses both kinds of techniques.. These recommendation systems can be represented in the form of a graph where the nodes are users and products and edges are between users and products. The aim of this project is to build a recommender system for recipes by using the data from allrecipes.com. Allrecipes.com is a popular website used all throughout the world to post recipes, review them and rate them. To understand the data set one needs to know how the recipes are posted and rated in allrecipes.com, whose details are given in the paper. The network of allrecipes.com consists of users, recipes and ingredients. The aim of this research project is to extensively study about two algorithms adsorption and matrix factorization, which are evaluated on homogeneous networks and try them on the heterogeneous networks and analyze their results. This project also studies another algorithm that is used to propagate influence from one network to another network. To learn from one network and propagate the same information to another network we compute flow (influence of one network on another) as described in [7]. The paper introduces a variant of adsorption that takes the flow values into account and tries to make recommendations in the user-recipe and the user-ingredient networks. The results of this variant are analyzed in depth in this paper.
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Durrant, Lynne, Evelyn Whitmer, and Joyce Alves. "Healthy Recipes for Meetings." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146647.
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6 pp.Healthy Meetings (Publication AZ1379 3/2006)
For many Americans, meetings are a common occurrence which they either attend or facilitate, and often refreshments are served. Given today's health and obesity issues, food and beverages offered in community groups and organizations should follow current USDA guidelines which address those issues. This publication includes suggestions and recipes which reflect those guidelines of reducing fat, sugar, calories, and salt, and increasing fiber in whole grains, fruits and vegetables.
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Bezjian, James Bradley. "Capabilities, recipes, & firm performance : how industry recipes influence the application of dynamic managerial capabilities." Thesis, University of Edinburgh, 2017. http://hdl.handle.net/1842/23519.
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Dynamic managerial capabilities are frequently viewed as a source of influence among decision-making managers within environments of volatility. Conversely, managers postulate that decision-making in rapidly changing environments is never perfect and faces a variety of influencing factors. In addition, industries represent a collection of firms that produce similar goods or services for a particular market. This recipe is often recognized by all industry related firms and adapted accordingly. Similarly, firms comprised as “incumbents” and “challengers” are firms that are well established in the industry and firms that seek to change the industry. Recognizing which influencers affect the managerial decision-making process is necessary to adapt and evolve a firm’s decision-making logic. This thesis presents a detailed study of the Hollywood Film Industry Recipe as it relates to the influencing factors within the green lighting process of feature films among incumbent and challenger studios. An inductive research approach is used to investigate four case studies throughout the Hollywood Film Industry. Two case studies are recognized as industry incumbents while the other two are recognized as industry challengers. The analysis identifies an industry recipe, firm adopted industry and adaptations, and dynamic managerial capabilities utilized through the influence of the process. In addition, an illustration of the industry recipes influence dynamic managerial capabilities adopted by firms. Findings suggest that dynamic managerial capabilities is an output of industry recipes adopted amongst firms, and that refinement of those capabilities is a circular renewal process between managerial judgement and firm/managerial dominant logics. In addition, industry recipes influence the way in which dynamic managerial capabilities are acquired, processed, and absorbed. This study contributes to the field of strategy as it suggests a coherent framework that illustrates how industry recipes influence incumbent and challenger studios within a given industry. Additionally, it also demonstrates how dynamic managerial capabilities are formed and structured based on the adopted industry recipe. Finally, it outlines how decisions are made by managers within incumbent and challenger firms, highlighting a circular process of decision-making with regards to the creation an distribution of an industry related product.
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Bollini, Mario Attilio. "Following recipes with a cooking robot." Thesis, Massachusetts Institute of Technology, 2012. http://hdl.handle.net/1721.1/74451.
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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2012.Cataloged from PDF version of thesis.
Includes bibliographical references (p. 141-143).
In this thesis, we present BakeBot, a PR2 robot system that interprets natural language baking recipes into baking instructions which it follows to execute the recipe, from mise en place presentation of the ingredients through baking in a toaster oven. We developed parameterized motion primitives for baking. The motion primitives utilize the existing sensing and manipulation capabilities of the PR2 platform and also our new compliant control techniques to address environmental uncertainty. The system was first implemented as a static finite state machine, which was tested through 27 baking attempts, 16 of which successfully resulted in edible cookies. The system was then implemented as a dynamic state machine, in which the robot estimated the world state and planned sequences of motion primitives to follow the baking instructions inferred from the natural language recipe, which was tested thorough five baking attempts of two different recipes, all of which resulted in edible cookies.
by Mario Attilio Bollini.
S.M.
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Wade, Kenneth R. "Recipes for investment : art or science." Thesis, University of Manchester, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.625127.
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This thesis investigates the inconsistency in modelling financial markets between the sophisticated analytic models based in efficient market theory and persistence in the practical finance world of relatively simplistic approaches to investment, supported by the views of wealthy investors which seem to provide evidence of superior ex-ante performance inconsistent with even simple efficiency concepts. What is often termed 'value' investing is typical of such an approach. Although the term originally implied determining an intrinsic value for the common stock based upon a comprehensive fundamental analysis of a firm, it has more recently become associated with selecting stocks based upon relative values of common publicly available price-related accounting ratios. So-called 'value' stocks are frequently contrasted with 'growth' stocks, being those where higher growth rates are regarded as compensation for low current yields. Despite a general presumption of market efficiency, naive value strategies are supported by numerous academic studies reporting superior returns even after adjusting for risk using the mean-variance capital asset pricing model, arbitrage pricing theory, or in relation to volatility. However, the findings of many of these studies have been challenged on various grounds. The composition of and returns to portfolios of stocks selected from a representative sample of United Kingdom listed companies between 1979 and 1999 by four common price denominated accounting ratios, are examined. The study finds significant differences in returns between portfolios selected on four valuation ratios using a methodology that is robust to many of the criticisms levelled against previous studies, thus supporting the claims that value stocks tend to show superior returns over long holding periods without attracting any obvious element of additional risk. The study also finds that observed differences in returns predicted by one ratio as against another arise because each ratio tends to select different types of firm. It is argued that the observed persistence of certain firms and sectors in high value, high return portfolios, especially those based on cashflow, is evidence that investors do not regard stocks as homogenous, and that theories of investor over or under-reaction do not fully explain the differences in portfolio returns. This study challenges the view that higher returns to value strategies are compensation for higher systematic risks. The findings suggest that multifactor models, in which size and book to market ratio are proxies for unobserved risk, may be miss-specified and that weak or negative cashflow is a more direct indicator of vulnerability to exogenous stress. The evidence reviews securities that are inconsistently classified and the incidence offailure and takeover and concludes that it is simplistic to regard value and growth stocks as representing the extremes of an accounting ratio scale.
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Grinnell, Rachael C. "Recipes for low carbon, adaptable design." Thesis, Loughborough University, 2017. https://dspace.lboro.ac.uk/2134/25481.
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The thesis contributes a more lucid understanding of the potential for interaction amongst different facets of sustainability in the context of building design, providing evidence that the assimilation of diverse and often seemingly unconnected aspects of sustainability is not the unassuming process implicit in the current sustainability discourse. Working inductively and with a focus on two sustainable principles (the current UK government sponsored sustainability agenda, low carbon design, and an alternative interpretation, adaptable design, whose literature is framed in a sometimes complementary, at others antagonistic fashion to the former), this thesis develops an understanding of interaction in building design processes, using publically available documentary evidence and a comparative case-study approach. The thesis describes and categorises instances of interaction arising in the twenty-three case study building design processes, demonstrating both the empirical existence of interaction and improving the theoretical conceptualisation beyond basic ideas of synergy and conflict. Interaction is noted as arising from both technical incompatibilities and project actors interpretation of the agendas themselves: a socio-technical issue. The thesis distinguishes multiple approaches adopted by design teams to managing the entanglement encountered. Interpreting these interaction strategies in their case context, factors driving the selection of a particular approach are inductively derived and combined to form a tentative conceptual framework. This framework aides a systematic comparison across project cases, facilitated by the crisp set qualitative comparative analysis (csQCA) technique. Projects are described as configurations of the identified conditions and, by operationalizing interaction in a manner consistent with case study observation and the existing literatures of adaptable and low carbon design, assessed for successfulness in reconciling the agendas. The technique identifies three causal pathways to successful reconciliations of adaptable and low carbon design. Finally, the thesis makes a methodological contribution, through an evaluation of the application of QCA to a novel problem space (socio-technical, project-orientated problems of the built environment). Through the richness of documentary data obtained for study, it also demonstrates the potential effectiveness of documents as primary sources in the field of building design, where they are often relegated to a supporting role.
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Karpenka, Natallia V. "The supernova cosmology cookbook: Bayesian numerical recipes." Doctoral thesis, Stockholms universitet, Fysikum, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-106710.
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Theoretical and observational cosmology have enjoyed a number of significant successes over the last two decades. Cosmic microwave background measurements from the Wilkinson Microwave Anisotropy Probe and Planck, together with large-scale structure and supernova (SN) searches, have put very tight constraints on cosmological parameters. Type Ia supernovae (SNIa) played a central role in the discovery of the accelerated expansion of the Universe, recognised by the Nobel Prize in Physics in 2011.The last decade has seen an enormous increase in the amount of high quality SN observations, with SN catalogues now containing hundreds of objects. This number is expected to increase to thousands in the next few years, as data from next-generation missions, such as the Dark Energy Survey and Large Synoptic Survey Telescope become available. In order to exploit the vast amount of forthcoming high quality data, it is extremely important to develop robust and efficient statistical analysis methods to answer cosmological questions, most notably determining the nature of dark energy.To address these problems my work is based on nested-sampling approaches to parameter estimation and model selection and neural networks for machine-learning. Using advanced Bayesian techniques, I constrain the properties of dark-matter haloes along the SN lines-of-sight via their weak gravitational lensing effects, develop methods for classifying SNe photometrically from their lightcurves, and present results on more general issues associated with constraining cosmological parameters and testing the consistency of different SN compilations.At the time of the doctoral defense, the following papers were unpublished and had a status as follows: Paper 4: Submitted. Paper 5: Manuscript.
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Abdulaal, M. E. "Tristimulus in the correction of dye-recipes." Thesis, University of Bradford, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236547.
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Gharbi, Michael (Michael Yanis). "Efficient cloud photo enhancement using compact transform recipes." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/99865.
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Thesis: S.M., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2015.Cataloged from PDF version of thesis.
Includes bibliographical references (pages 55-57).
Cloud image processing is often proposed as a solution to the limited computing power and battery life of mobile devices: it allows complex algorithms to run on powerful servers with virtually unlimited energy supply. Unfortunately, this idyllic picture overlooks the cost of uploading the input and downloading the output images, which can be significantly higher, in both time and energy, than that of local computation. For most practical scenarios, the compression ratios required to make cloud image processing energy and time efficient would degrade an image so severely as to make the result unacceptable. Our work focuses on image enhancements that preserve the overall content of an image. Our key insight is that, in this case, the server can compute and transmit a description of the transformation from input to output, which we call a transform recipe. At equivalent quality, recipes are much more compact than jpeg images: this reduces the data to download. Furthermore, we can fit the parameters of a recipe from a highly-degraded input-output pair, which decreases the data to upload. The client reconstructs an approximation of the true output by applying the recipe to its local high quality input. We show on a dataset of 168 images spanning 10 applications, that recipes can handle a diverse set of image enhancements and, for the same amount of transmitted data, provide much higher fidelity compared to jpeg-compressing both the input and output. We further demonstrate their usefulness in a practical proof of concept system with which
by Michael Gharbi.
S.M.
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Jagithyala, Anirudh. "Recommending recipes based on ingredients and user reviews." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18154.
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Master of ScienceDepartment of Computing and Information Sciences
Doina Caragea
In recent years, the content volume and number of users of the Web have increased dramatically. This large amount of data has caused an information overload problem, which hinders the ability of a user to find the relevant data at the right time. Therefore, the primary task of recommendation systems is to analyze data in order to offer users suggestions for similar data. Recommendations which use the core content are known as content-based recommendation or content filtering, and recommendations which utilize directly the user feedback are known as collaborative filtering. This thesis presents the design, implementation, testing, and evaluation of a recommender system within the recipe domain, where various approaches for producing recommendations are utilized. More specifically, this thesis discusses approaches derived from basic recommendation algorithms, but customized to take advantage of specific data available in the {\it recipe} domain. The proposed approaches for recommending recipes make use of recipe ingredients and reviews. We first build ingredient vectors for both recipes and users (based on recipes they have rated highly), and recommend new recipes to users based on the similarity between user and recipe ingredient vectors. Similarly, we build recipe and user vectors based on recipe review text, and recommend new recipes based on the similarity between user and recipe review vectors. At last, we study a hybrid approach, where both ingredients and reviews are used together. Our proposed approaches are tested over an existing dataset crawled from recipes.com. Experimental results show that the recipe ingredients are more informative than the review text for making recommendations. Furthermore, when using ingredients and reviews together, the results are better than using just the reviews, but worse than using just the ingredients, suggesting that to make use of reviews, the review vocabulary needs better filtering.
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Ohiomah, Alhassan. "Lead to Win: Recipes for Inside Sales Success." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/41490.
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The role of sales has evolved over the last decade, mostly driven by technological and social changes. One major shift is the growth in importance and in size of the inside sales function. Inside sales are sales that are conducted remotely or virtually using one or more Information Technology (IT) tools without the traditional in-person interaction. Despite the growing importance of inside sales, studies that show the key determinants and practices that can improve inside sales success are rare and have tended to focus on determinants affecting individual salesperson performance. Moreover, existing approaches to customer acquisition in inside sales often rely on subjective intuition, expert suggestions and gut feeling, which often hurts the chances of qualifying and converting leads to sales, and eventually diminishes inside sales success. This research aims to address such shortcomings by: 1) investigating the key dimensions and determinants of inside sales success by summarizing the existing body of knowledge using a systematic review and meta-analysis; and 2) develop comprehensible lead conversion models that integrate the interplay of relevant determinants in the lead conversion process.
This doctoral research aims to: (1) Synthesize the literature and draw a big picture of B2B sales success by providing practitioners and scholars with a comprehensive state-of-the-art understanding of the determinants of B2B sales success and their significance in inside sales. (2) Identify and validate several key lead engagement factors crucial for inside sales success. (3) Demonstrate the potential of data-driven analytics by collecting multiple historical datasets from several companies representing different industries. This includes investigating and discovering new insights that will improve lead conversion outcomes, which contributes to the literature on the ongoing discussion of effective sales pipeline management. (4) Provide sales practitioners with comprehensible lead conversion models that integrate industry specific behavior and performance of salespeople, characteristics of leads and/or prospects, and workflow strategy aspects. This will help sales practitioners to better understand problems and opportunities in lead management, take proactive actions, and improve their sales success.
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Barenghi, Stefano <1986>. "Experimental study of glassmaking according to historical recipes." Master's Degree Thesis, Università Ca' Foscari Venezia, 2012. http://hdl.handle.net/10579/2104.
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Attraverso l’analisi elementare del vetro con SEM-EDX e LA-ICP-MS, è possibile risalire alla provenienza geografica e assegnare un periodo storico, confrontando la composizione rilevata con dati presenti in letteratura di vetri analizzati prima e, parallelamente, con le informazioni storiografiche dei materiali utilizzati nelle varie epoche e in luoghi differenti.
Ripercorrendo l’intero processo di manifattura del vetro, è possibile studiare i parametri fondamentali che lo caratterizzano, implementando quindi le informazioni sulla composizione, con dati riguardanti il tipo e le quantità dei materiali di partenza e le curve di temperatura. Avendo a disposizione un ampio database di vetri analizzati e rifacendosi a ricette antiche, l’obiettivo è creare del vetro il più possibile confrontabile con vetri antichi reali, per poter, da un lato ricollegare tale composizione ad un certo processo creativo nel quadro dell’evoluzione storica dei materiali e delle tecniche, e dall’altro osservare eventuali problematiche dell’artigianato/industria vetraria e adottare efficaci soluzioni.
In questo lavoro l’attenzione è rivolta particolarmente a vetri di epoca medievale e post-medievale, quindi dove l’agente fluidificante è K2O al posto di Na2O. Al tempo la scelta era dovuta più ad una questione di reperibilità e costi, per cui il materiale grezzo ricco di ossido di potassio era la cenere di alcuni alberi, in particolare cenere di faggio. Dovendo assestare prima la metodologia e sperimentare temperature e quantità di materiali, inizialmente, al posto della cenere, sono stati usati reagenti puri (K2CO3 come agente fluidificante e CaCO3 come stabilizzante), per evitare soprattutto l’introduzione incontrollata di ulteriori componenti come impurità della cenere stessa. Per questo motivo le sabbie utilizzate sono state analizzate con FAAS e Sol-ICP-MS per definire precedentemente la composizione. La sabbia più utilizzata, Chelford (UK), contiene anch’essa un 5.5% di K2O. La realizzazione di una serie di esperimenti con cenere di faggio grezza e purificata è avvenuta solo quando l’insieme dei parametri è stato ottimizzato, con la certezza di ottenere buoni risultati.
Un primo gruppo di campioni è stato realizzato per ottimizzare le temperature e i tempi di fusione in relazione con i rapporti composizionali (K2O : CaO : SiO2). Accoppiando l’analisi elementare SEM-EDX con l’imaging in back-scattering e secondary electron, sempre col microscopio elettronico, si può osservare la composizione, il grado di fusione e l’omogeneizzazione delle componenti, spesso ricche di particelle di sabbia non fusa o cristalli di CaO.
Una seconda parte del lavoro vuole studiare alcuni problemi riscontrati durante la produzione dei campioni, ritenuti di carattere secondario durante la ricerca dei parametri di cottura ottimali, ma comunque interessanti da osservare. Si approfondisce quindi i fenomeni di fessurazione (cracking), colorazione, la presenza di bolle, la perdita di K2O durante la fusione, l’uso di miscele di alcali.
Un terzo ed ultimo gruppo di vetri raccoglie le informazioni e la conoscenza collezionata fin’ora per realizzare campioni completamente da materie prime grezze, cioè sabbia e cenere, in particolare, come detto prima, cenere di faggio.
Un ulteriore scopo del lavoro è l’osservazione del comportamento delle terre rare (REE: rare earth elements) attraverso l’analisi elementare con LA-ICP-MS (tuttora in corso di svolgimento). Parallelamente, con lo stesso strumento, sono realizzate delle analisi sui componenti principali, per verificare la bontà dei dati SEM-EDX. Avendo a disposizione i reagenti di partenza e il vetro realizzato, si può studiare l’andamento qualitativo e quantitativo dei REE; l’intenzione è provare l’utilità di rapporti e quantità delle terre rare nello studio dei materiali originali per la produzione del vetro, e quindi la sua provenienza.
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Storby, Johan. "Information extraction from text recipes in a web format." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-189888.
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Searching the Internet for recipes to find interesting ideas for meals to prepare is getting increasingly popular. It can however be difficult to find a recipe for a dish that can be prepared with the items someone has available at home. In this thesis a solution to a part of that problem will be presented. This thesis will investigate a method for extracting the various parts of a recipe from the Internet in order to save them and build a searchable database of recipes where users can search for recipes based on the ingredients they have available. The system works for both English and Swedish and is able identify both languages. This is a problem within Natural Language Processing and the subfield Information Extraction. To solve the Information Extraction problem rule-based techniques based on Named Entity Recognition, Content Extraction and general rule-based extraction are used. The results indicate a generally good but not flawless functionality. For English the rule-based algorithm achieved an F1-score of 83.8% for ingredient identification, 94.5% for identification of cooking instructions and an accuracy of 88.0% and 96.4% for cooking time and number of portions respectively. For Swedish the ingredient identification worked slightly better but the other parts worked slightly worse. The results are comparable to the results of other similar methods and can hence be considered good, they are however not good enough for the system to be used independently without a supervising human.Att söka på Internet efter recept för att hitta intressanta idéer till måltider att laga blir allt populärare. Det kan dock vara svårt att hitta ett recept till en maträtt som kan tillagas med råvarorna som finns hemma. I detta examensarbete kommer en lösning på en del av detta problem att presenteras. Detta examensarbete undersöker en metod för att extrahera de olika delarna av ett recept från Internet för att spara dem och fylla en sökbar databas av recept där användarna kan söka efter recept baserat på de ingredienser som de har till förfogande. Systemet fungerar för både engelska och svenska och kan identifiera båda språken. Detta är ett problem inom språkteknologi och delfältet informationsextraktion. För att lösa informationsextraktionsproblemet använder vi regelbaserade metoder baserade på entitetsigenkänning, metoder för extraktion av brödtext samt allmäna regelbaserade extraktionsmetoder. Resultaten visar på en generellt bra men inte felfri funktionalitet. För engelska har den regelbaserade algoritmen uppnått ett F1-värde av 83,8 % för ingrediensidentifiering, 94,5 % för identifiering av tillagningsinstruktioner och en träffsäkerhet på 88,0 % och 96,4 % för tillagningstid och antal portioner. För svenska fungerade ingrediensidentifieringen något bättre än för engelska men de andra delarna fungerade något sämre. Resultaten är jämförbara med resultaten för andra liknande metoder och kan därmed betraktas som goda, de är dock inte tillräckligt bra för att systemet skall kunna användas självständigt utan en övervakande människa.
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Jonsson, Erik. "Semantic word classification and temporaldependency detection on cooking recipes." Thesis, Linköpings universitet, Interaktiva och kognitiva system, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-122966.
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This thesis presents an approach to automatically infer facts about cooking recipes.The analysis focuses on two aspects: recognizing words with special semantic meaningin a recipe such as ingredients and tools; and detecting temporal dependencies betweensteps in the cooking procedure. This is done by use of machine learning classicationand several dierent algorithms are benchmarked against each other.
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Michals, Elisa. "Kneading narratives, communities and culture, recipes, reflections and revelations." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0016/NQ48677.pdf.
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Crowston, Kevin. "Towards a coordination cookbook--recipes for multi-agent action." Thesis, Massachusetts Institute of Technology, 1991. http://hdl.handle.net/1721.1/13689.
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Shimazaki, Hideaki. "Recipes for selecting the bin size of a histogram." 京都大学 (Kyoto University), 2007. http://hdl.handle.net/2433/136749.
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Tolley, Rebecca. "Review of Appalachian Home Cooking: History, Culture, & Recipes." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etsu-works/5618.
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Osborn, Sally Ann. "The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections." Thesis, University of Roehampton, 2016. https://pure.roehampton.ac.uk/portal/en/studentthesis/the-role-of-domestic-knowledge-in-an-era-of-professionalisation(b18bb3c6-a961-4643-a74d-5663b316101d).html.
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Manuscript recipe books come in all shapes and sizes and run from tens to hundreds of pages. Those from the eighteenth century are not exclusively culinary, also incorporating medical, veterinary and household recipes. Surviving examples are almost all from genteel or elite households, the people who had time and resources to create them, and are preserved in local archives or dedicated collections. This thesis examines the medical recipes in particular and considers their role at a time when alternatives to domestic healthcare were proliferating: increasing numbers of physicians and surgeons, a growth in apothecaries’ shops, commercial offerings such as proprietary medicines and a variety of irregular practitioners. Advice and remedies in print were also widely available in books, periodicals and newspapers. This is the largest study of eighteenth-century manuscript medical recipes yet undertaken, encompassing 241 collections and a total of 19,134 recipes. It begins by considering the collections themselves as material objects, rather than merely text, which no other major study in this area has done. The range of recipes and ailments are assessed against prevalent illnesses and causes of death, and variations in recipe types identified regionally and temporally. Detailed case studies of coughs and colds, gout, hydrophobia, diet drinks and Daffy’s Elixir illustrate the variety of ingredients and methods, as well as regimens for health and differences by gender and age. Examination of compilers and contributors of recipes demonstrates that both women and men were involved in this practice. Recipe exchange is delineated as a form of social currency requiring trust and reciprocity, and case studies show how knowledge circulated through three forms of network: familial, sociable and political. Finally, a major contribution of this thesis is that it identifies manuscript medical recipe collections as fulfilling four important functions for their compilers: oeconomic, symbolic, personalised and instrumental.
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Poon, Ka-man Shirley. "A study of the evolution and diversity of a stereotypical genre : the recipe genre." Click to view the E-thesis via HKUTO, 2007. http://sunzi.lib.hku.hk/hkuto/record/B38756006.
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Hongu, Nobuko, Asuka Suzuki, and Hope Wilson. "Guide to Eating More Vegetables: Carrots." College of Agriculture, University of Arizona (Tucson, AZ), 2015. http://hdl.handle.net/10150/581255.
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6 pp.The Dietary Guidelines for Americans recommend 2 to 3 cups of vegetables daily for adults. The USDA reports that more than half of our vegetable intake comes from potatoes and tomatoes, whereas only 10% comes from bright, colorful vegetables, including carrots. This article focuses on many ways to enjoy carrots, introducing different types of dishes that utilize carrots and methods of preserving them for later consumption. The nutritional value and health benefits of carrots are also explained.
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Xu, Xuechun. "Sequential recommendation for food recipes with Variable Order Markov Chain." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-223567.
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One of the key tasks in the study of the recommendation system is to model the dynamics aspect of a person's preference, i.e. to give sequential recommendations. Markov Chain (MC), which is famous for its capability of learning a transition graph, is the most popular approach to address the task. In previous work, the recommendation system attempts to model the short-term dynamics of the personal preference based on the long-term dynamics, which implies the assumption that the personal preference over a set of items remains same over time. However, in the field of food science, the study of Sensory-Specific Satiety (SSS) shows that the personal preference on food changes along time and previous meals. However, whether such changes follow certain patterns remains unclear. In this paper, a recommendation system is built based on Variable Order Markov Chain (VOMC), which is capable of modeling various lengths of sequential patterns using the suffix tree (ST) search. This recommendation system aims to understand and model the short-term dynamics aspect of the personal preference on food. To evaluate the system, a Food Diary survey is carried to collect users’ meals data over seven days. The results show that this recommendation system can give meaningful recommendations.En av huvuduppgifterna när det kommer till rekommenderingsplatformar är att modellera kortsidiga dynamiska egenskaper, dvs. användares sekventiella beteenden. Markov Chain (MC), som är mest känd för sin förmåga att lära sig övergångsgrafer, är den mest populära metoden för att ge sig på denna uppgift. I föregående arbeten så har rekommenderingsplatformar ofta tenderat att modellera kortsidig dynamik baserat på långsidig dynamik, t.ex. likheter mellan objekt eller användares relativa preferenser givet olika tillfällen. Att använda den här metoden brukar medföra att användares långsiktiga dynamik, i detta fall personliga smakpreferenser, är alltid densamma. Däremot, så har studien av Sensory-Specific Satiety visat att användares preferenser gällande mat varierar. I detta arbete så undersöks ett rekommenderingssystem som baseras på Variable Order Markov Chain (VOMC) som kan anpassa sig efter den observerade realiseringen genom att använda suffix tree (ST) för att extrahera sekventiella mönster. Detta rekommenderingssystem fokuserar på kortsidig dynamik istället för att kombinera kort- och långsidig dynamik. För att evaluera metoden, en undersökning av vilken mat som konsumeras, under loppet av sju dagar, ges ut för att samla data om vilken mat och i vilken ordning användare konsumerar. I resultaten så visas att det föreslagna rekommenderingsystemet kan ge meningsfulla rekommendationer.
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Singley, William Blake. "Recipes for a nation : cookbooks and Australian culture to 1939." Phd thesis, 2013, 2013. http://hdl.handle.net/1885/109392.
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Cookbooks were ubiquitous texts found in almost every Australian home. They played an influential role that extended far beyond their original intended use in the kitchen. They codified culinary and domestic practices thereby also codifying wider cultural practices and were linked to transformations occurring in society at large. This thesis illuminates the many ways in which cookbooks reflected and influenced developments in Australian culture and society from the early colonial period until 1939. Whilst concentrating on culinary texts, this thesis does not primarily focus on food; instead it explores the many different ways that cookbooks can be read to further understand Australian culture in the nineteenth and early twentieth century. Through cookbooks we can chart the attitudes and responses to many of the changes that were occurring in Australian life and society. During a period of dramatic social change cookbooks were a constant and reassuring presence in the home. It was within the home that the foundations of Australian culture were laid. Cookbooks provide a unique perspective on issues such as gender, class, race, education, technology, and most importantly they hold a mirror up to Australia and show us what we thought of ourselves.
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Hongu, Nobuko, Kiah J. Farr, and Yuri Nakagomi. "Season For Health: A Guide For Using Herbs and Spices For Your Home Cooking." College of Agriculture, University of Arizona (Tucson, AZ), 2015. http://hdl.handle.net/10150/593578.
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8 pp.Studies have demonstrated the health benefits of herbs and spices from antioxidant capacity, anti-inflammatory properties, and cancer-preventative or cancer-fighting properties. Additionally, herbs and spices are beneficial to reducing salt and fat intake by providing an alternative method for flavoring food. The addition or increase of herbs and spices in a regular diet may increase consumption of vegetables. This article explains the definitions of herbs and spices, as well as the positive health benefits associated with both. This article also outlines how to find and incorporate many herbs and spices available to Arizonans and the surrounding community into everyday diet, while including the affordability of each.
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Hongu, Nobuko, Kiah J. Farr, Asuka Suzuki, and Valeria Grijalva. "Whole Grains on Your Plate." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/335836.
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5 pp.Studies have shown the integration of whole grains into daily diet correlates with a reduced risk of many chronic diseases such as type 2 diabetes, coronary heart disease, and cancer. This article outlines the daily dietary nutritional benefits of whole grains, as well as the positive long-term health effects associated with consistent whole grain intake in diet. Also, this article provides how to find, prepare, and utilize whole grains in everyday dietary choices. Whole grain alternative cooking recipes are introduced using relatively new whole grains (quinoa, whole wheat couscous) in typical American diets.
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Menck, Jessica Claire. "Recipes of Resolve: Food and Meaning in Post-Diluvian New Orleans." Antioch University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=antioch1331074997.
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Skučienė, Rima. "Cooking recipes as a genre and the role of multimodality in them." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140602_083932-22774.
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The present paper focusses on the genre of recipes, its structure and multimodality. The aim of this thesis is to present the genre of recipes from theoretical perspective and to make a practical analysis about the structure of recipes and multimodality based on Oliver’s and Nicholson’s recipes. For the practical part Jamie Oliver’s recipe book Happy Days with the Naked Chef, Beata Nicholson’s recipe book Beatos Virtuvė: Kepinių Knyga and their websites are analysed. Recipes for the analysis are chosen randomly and qualitative method is used as all of them are described and compared in order to find differences and similarities.
The paper presents the concept of genre and genre analysis that is discussed by many authors and explained in great details. Further, the genre of recipes and its historical change is looked at thus the influence on the structure of recipes made by new innovations can be noticed. In addition, the ideas suggested by various authors show that this genre is structured and has clearly distinguished parts that should be included in every recipe. Finally, the issue of multimodality is presented and it is of special importance today since not only textual but also visual information is found in books and web-sites.
The structural analysis of Oliver’s and Nicholson’s recipes supports the ideas of various scholars that this genre is highly structured. The main difference is found between the recipes in printed and online sources. In recipe books the... [to full text]Šiame darbe apžvelgiamas receptų žanras, jo struktūra ir multimodalumas. Darbo tikslas yra pristatyti receptų žanro teoriją ir analizuoti receptų struktūrą ir multimodalumą, remiantis Džeimio Oliverio ir Beatos Nicholson receptais. Praktinėje dalyje analizuojama Oliverio receptų knyga „Happy days with the naked chef“ ir Nicholson receptų knyga „Beatos virtuvė: Kepinių knyga“ bei šių autorių internetiniai puslapiai su receptais. Receptai yra pasirinkti atsitiktinai ir kokybinė analizė yra pritaikyta, nes jie visi yra apibūdinami ir palyginami tam, kad būtų galima atrasti skirtumus ir panašumus. Šiame darbe pristatomas ir išsamiai apibūdinamas daugelio autorių aptartas žanro terminas ir žanro analizė. Taip pat apžvelgiamas receptų žanras ir jo istorinė kaita ir čia galima pastebėti, kad patobulinimai technikos srityje padarė įtaką receptų struktūrai. Be to, įvairių autorių mintys, kaip turėtų atrodyti receptai, atskleidžia, kad šis žanras turi aiškią struktūrą ir jo dalys gali būti gana tiksliai apibrėžtos. Galiausiai yra pristatoma multimodalumo tema, kuri šiandien yra labai svarbi, nes vaizdinės informacijos yra vis dažniau pateikiama knygose ir internetiniuose puslapiuose. Oliverio ir Nicholson receptų, esančių knygose ir internetiniuose puslapiuose, struktūros analizė patvirtina įvairių autorių mintis, kad šis žanras turi aiškias dalis. Daugiausiai skirtumų randama tarp receptų, esančių knygose ir internetiniuose puslapiuose. Receptų knygose tekstas susideda iš šių dalių... [toliau žr. visą tekstą]
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Maier, Depaz Michaela Christina, Gamero Dayana del Pilar Miranda, Nagamine Alex Miyashiro, and Beltran Renzo Polo. "Cocinapp." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626542.
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El proyecto nace al identificar la necesidad de un número importante de personas que trabajan y estudian, no cuentan con el tiempo suficiente para preparar sus alimentos y/o adquirir los ingredientes necesarios para cocinar. Las complejidades de elaborar algunos platos hacen que este proceso se torne complicado. Por esta razón, diseñamos COCINAPP, una start-up que busca facilitar a sus clientes el proceso de adquisición de insumos listos para cocinar y a la vez brindarles recetas para que cocinen sus platillos favoritos de manera práctica.
COCINAPP se enfoca en un segmento de mercado de personas entre 18 a 39 años de los niveles socioeconómicos A, B y C que residan en Miraflores, San Isidro, San Borja, Surco y Barranco; que utilicen con frecuencia el servicio de delivery para adquirir sus comidas.
Nuestro proyecto consta de tres etapas, primero involucra la validación del problema de nuestro público objetivo, luego la validación, formulación y materialización de la propuesta mediante el Concierge y por último la validación de rentabilidad y viabilidad del proyecto, para desarrollar este proyecto se requiere una inversión inicial de S/. 135,738 los cuales serán financiados por aportes de accionistas y financiamiento bancario. Tras realizar el análisis financiero, obtuvimos que la Tasa de Retorno (TIR) es 1% y el Valor Actual Neto (VAN) es de S/. 118,268, lo cual nos indica que nuestro proyecto en un escenario neutral es viable. Así mismo, el plan financiero expone otros posibles escenarios y el resultado detallado de los mismos.The project is conceived under premise of the necessity of a considerable amount of people that study or work and don’t have the time to dedicate to preparing their meals or going to the market to buy the ingredients to cook. Also, the complexity involved in cooking make this process overcomplicated. For this problem, we modeled COCINAPP, a start-up dedicated to offer an easy method to buy ingredients ready to cook and recipes for the base dish for them to cook their favorite meals in a practical way. COCINAPP’s focused market are people between 18 and 39 years old from economical statuses A, B and C that live in the districts of Miraflores, San Isidro, San Borja,Surco and Barranco that use delivery services to buy their meals. To achieve the described business model, we made developments divided in 3 stages, in the first place, the validation of the existence of the problem in the proposed public, then the validation, formulation and materialization of the business plan making a concierge and finally the validation of the financial plan and profitability of the project. For the project, we need an initial investment for S/. 135,738 that are going to be financed by the shareholders and a banked loan. After elaborating the financial analysis, we got a rate of return of 1% and a Net Present Value of S/. 118,268. This last amount represents that in a neutral scenery our project is doable.
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Conradie, Nelene. "The development and testing of recipes for patients with chronic renal failure." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/4060.
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Thesis (MNutr (Human Nutrition))--University of Stellenbosch, 2009.ENGLISH ABSTRACT: Background Patients with chronic renal failure must deal not only with the disease itself, but also have to follow a strict dietary regimen. In South Africa there is currently a great demand for new and updated recipes based on the South African Renal Exchange Lists. The focus of this research was the development and testing of recipes commonly used by renal patients following a westernised diet. Objectives The main objectives of the study were to develop and test recipes that meet the nutritional requirements of patients with chronic renal failure. The secondary objectives were to determine the gender and racial differences in participants’ responses during consumer sensory testing. Methodology The study population consisted of patients with chronic renal failure on hemodialysis and continuous ambulatory peritoneal dialysis from Tygerberg Academic Hospital (TAH). Data was collected in three phases, using census sampling: Phase 1 included the development and adaptation of recipes to suit the renal diet. Phase 2 included the consumer sensory testing of the recipes by the dialysis patients, using the 9-point hedonic scale. Phase 3 included the rating of the recipes, the final nutritional analysis and allocation of renal exchanges to one portion of each recipe, as well as the final formatting of the recipe to make it more user-friendly for the renal patient. Results In total, 45 patients took part in the sensory evaluation of 30 recipes. Eighty percent of the subjects were coloured, 4% were white while 16% were black. Fifty-one percent (n=23) were female and 49% (n=22) were male. Of the 30 recipes that were evaluated for overall acceptance, appearance, smell, texture and taste, only 7 were deemed unacceptable. Recipes were unacceptable when less than 80% of the study participants gave a mean overall score of more than 6. Significant differences in the overall acceptability scores were found between the male and female subgroups for the Fish and Vegetable Pie (p=0.031), Chicken Pilaf (p=0.008) and Date Fingers (p=0.002). The females showed a greater preference for these two main meals while the males showed a greater preference for the Date Fingers. Significant differences were found between the black and westernised subgroups for the Rice Salad (p=0.006), Wheat and Mushroom Casserole (p=0.022), Curried Wheat Salad (p=0.043) and the Coconut Ice (p=0.005), with the westernised subgroup showing a greater preference for the dishes than the black subgroup. Conclusion The 23 recipes that were acceptable to the study participants are recommended for inclusion in the RenalSmart Software programme. These recipes are suitable for patients following a westernised diet. It is proposed that recipes suitable for the black and Indian population must be developed in future research.
AFRIKAANSE OPSOMMING: Agtergrond Pasiënte met chroniese nierversaking moet nie net slegs die siektetoestand hanteer nie, maar moet ook ‘n streng dieet regime volg. Daar is huidiglik in Suid-Afrika ‘n groot behoefte vir nuwe en opgedateerde resepte gebasseer op die Suid-Afrikaanse Nier Ruillyste. Die fokus van hierdie navorsing was om resepte te ontwikkel en te toets wat algemeen ingeneem word deur nierversaking pasiënte wat ‘n westerse dieet volg. Doelwitte Die hoof doelwitte van die studie was om resepte te identifiseer en te toets wat voldoen aan die nutrisionele behoeftes van nierpasiënte met kroniese nierversaking. Die sekondêre doelwitte was om geslag en ras verskille in die deelnemers se reaksies tydens verbruiker sensoriese evaluering te bepaal. Metodologie Die studie populasie het bestaan uit pasiënte met chroniese nierversaking op hemodialise en aaneenlopende ambulatoriese peritoneale dialise van Tygerberg Akademiese Hospitaal (TAH). Data was versamel in drie fases deur gebruik te maak van sensus steekproeftrekking: Fase 1 het die ontwikkeling en aanpassings van die resepte, om dit toepaslik te maak vir die nier dieet, ingesluit. Fase 2 het die verbruiker sensoriese evaluering van die resepte deur die dialise pasiënte, met behulp van die 9-punt hedoniese skaal, ingesluit. Fase 3 het die klassifisering van die resepte, die finale nutrisionele analise en die toekenning van nier ruile per porsie van elke resep, sowel as die finale formatering om die resep meer gebruikersvriendelik te maak vir die nierpasiënt, ingesluit. Resultate In totaal het 45 pasiënte aan die sensoriese evaluering van die 30 resepte deelgeneem. Tagtig persent van die deelnemers was kleurling, 4% was wit en 16% was swart. Een en vyftig persent (n=23) was vroulik en 49% (n=22) was manlik. Van die 30 resepte wat geevalueer is vir algehele aanvaarding, voorkoms, reuk, tekstuur en smaak, was slegs 7 onaanvaarbaar gevind. Resepte is as onaanvaarbaar beskou indien minder as 80% van die deelnemers ‘n gemiddelde algehele telling van meer as 6 gegee het. Beduidende verskille in die algehele aanvaarbaarheid tellings is gevind tussen die mans en vroue vir die Vis en Groente Pastei (p=0.031), Hoender Pilaf (p=0.008) en Dadelvingers (p=0.002). Die vrouens het ‘n groter voorkeur vir die twee hoofgeregte getoon terwyl die mans ‘n groter voorkeur vir die Dadelvingers getoon het. Beduidende verskille is gevind tussen die swart en westerse sub-groepe vir die Rysslaai (p=0.006), Koring en Sampioen Kasserol (o=0.022), Kerrie Koringslaai (p=0.043) en die Klapperys (p=0.005), met die westerse sub-groep wat ‘n groter voorkeur vir dié geregte toon as die swartes. Gevolgtrekking Die 23 resepte wat aanvaarbaar gevind is sal voorgestel word om ingesluit te word in die RenalSmart Sagteware program. Die resepte is toepaslik vir pasiënte wat ‘n westerse dieet volg. Daar word voorgestel dat resepte toepaslik vir die swart en Indiër populasie ontwikkel word in toekomstige navorsing.
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Staub, Kimberly Ann. "Recipes for Citizenship: Women, Cookbooks, and Citizenship in the Kitchen, 1941-1945." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/32612.
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This thesis argues that cookbooks and cooking literature prescribed domesticity, specifically linked to the kitchen, as an obligation for American women in World War II. Building on the work of culinary historians and gender scholars, I argue that the government enlisted women as â kitchen citizens.â In contrast to the obligations of male military service, government propaganda, commercially-published cookbooks, community cookbooks, and agriculture extension pamphlets used understandings of middle-class femininity to prescribe womenâ s identity and role in the war effort as homemakers. Despite the popular memory of wartime women as Rosie-the-Riveters, this thesis suggests that working outside the home was a temporary and secondary identity. During World War II, cooking literature re-linked womenâ s work inside the home to political significance and defined womenâ s domestic responsibilities as an obligation of American female citizenship.Master of Arts
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Furlan, Mattia <1995>. "Food, Culture and Translation. Observations on Translating Recipes from English into Italian." Master's Degree Thesis, Università Ca' Foscari Venezia, 2021. http://hdl.handle.net/10579/19954.
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Food is an important part of human cultural expression, and recipes are a way of transmitting the knowledge on its preparation. This dissertation consists in the translation from English into Italian of a sample of recipes belonging to the British and Italian cultural areas and to a mixed “Anglo-Italian” area. The focus is on the rendition and acceptability, for an Italian public, of the cultural elements of the recipes originally thought for a British public . First, the work provides some considerations on the relationship between food and culture. Then, the characteristics of the genre “recipe” are exposed, and useful aspects of translation theory are presented. The recipes included in the dissertation are then translated and each one is presented with a commentary which focusses mainly on their cultural aspects. In conclusion, it is possible to observe that the main problems relate to units of measurement, ingredients’ availability and the need to substitute them or explain their characteristics, implicit traditions in the source culture that need to be explained in the target culture, how Italian recipes and references are treated by the British which need a “re-Italianization” process when presented to the Italian culture, and the need to render the critiques moved to Italian cuisine more acceptable for an Italian public especially in those contexts where they cannot be eliminated.
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Tolley, Rebecca. "Review of “The Oldways Table: Essays & Recipes from the Culinary Think Tank”." Digital Commons @ East Tennessee State University, 2008. https://dc.etsu.edu/etsu-works/5616.
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Kitada, Laurel R. "Cooking with Roots: How Older Adults Strengthen Connection with Younger Generations Through Recipe Sharing." Scholarship @ Claremont, 2016. http://scholarship.claremont.edu/scripps_theses/766.
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This research investigates how older adults experience sharing recipes with younger generations, and examines conditions that contribute to the expression of generativity within the context of intergenerational recipe sharing. In Study 1, semi-structured interviews centered on experiences with intergenerational recipe sharing will be conducted with 30 older adults (age 65+). Participants will complete a survey of generative concern before and after engaging in a basic recipe sharing task. In line with previous research on generative art activities, responses will highlight feelings of autonomy as well as desires to teach others and leave a legacy. It is also hypothesized that generative concern will increase as a consequence of the recipe sharing task. Following preliminary research, Study 2 will examine how recipe type (special occasion vs. everyday-style recipe), mode of sharing (oral vs. written), and identity of recipe recipient (relative vs. stranger) influence generative concern in 792 older adults. Participants will complete the same survey described in Study 1 before being randomly assigned to one of eight recipe sharing tasks. After three sharing sessions, participants will be re-tested for present and future-oriented generativity. While all groups will show an increase in generativity over time, participants who share recipes with a younger relative and those who share recipes orally will benefit more from the intervention than their counterparts. Results will suggest that generativity is dependent on factors of recipe type, mode of sharing, and recipe recipient when recipes are passed from one generation to another. Implications and further directions are discussed, including intergenerational learning, well-being, and ego integrity in late life.
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Hongu, Nobuko, Asuka Suzuki, Klaire Angela Abalos Alcance, and Cathy L. Martinez. "Is Honey the Same as Sugar?" College of Agriculture, University of Arizona (Tucson, AZ), 2017. http://hdl.handle.net/10150/625563.
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5 p.Both honey and sugar are carbohydrate, calorie-dense sweeteners. This article reviews similarities and differences of honey and sugar, and then answers the popular questions: “Is honey better than sugar?” and “What are cooking tips when substituting honey for sugar in recipes?”
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Wyatt, Melissa Ann, Martina M. Dawley, and Nobuko Hongu. "Mesquite: It's Food." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/344248.
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4 pp.Mesquite trees can be used as a food source. There are forty-four species of mesquite tree found throughout the world. The Sonoran desert region has three native species of mesquite: the honey, screwbean, and velvet mesquite. Mesquite pods have been used by indigenous groups in the area as a food source for many generations. The pods can be ground into flour or cooked whole in water to produce beverages. The article provides the best practice guide for making your own mesquite flour and introduces several original cooking recipes.
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Ahmad, Khaldoon R. "Recipes for the imagination, an architectural reading of F.T. Marinetti's La cucina futurista." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0030/MQ64103.pdf.
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Ahmad, Khaldoon R. "Recipes for imagination: an architectureal reading of F. T. Marinetti's La cucina futurista." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106974.
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This thesis is a reflection on Filippo Tommaso Marinetti's (1876-1944) book La cucina futurista which was published in 1932. The text will provide the setting for an interpretation and a discussion of the possibility for finding a way of addressing and creating architecture today that strives to initiate creative, imaginative, poetic, and playful attitudes - yet attitudes that are always ethical. Marinetti' s book offered a resistive proj ect that was to breathe new life into the creative realm. With help from the text, this thesis will ponder the notion of architecture today as a place of invitation in which humans may gather and share vital and emotive dialogues about themselves and their existence. Reading Marinetti' s text, we may conclude with a possible strategy of resistance for- architecture that can be, as its Futurist predecessor once was, critical of its present limitations.Cette these est une reflexion sur le livre de Filipo Tommaso Marinetti (1876-1944), La Cucina Futurista, publie en 1932. Ce texte servira de cadre a une interpretation et a une discussion de la possibilite de trouver une facon de penser et de creer une architecture qui serait a la fois creative, imaginative, poetique et ludique, tout en restant eminemment ethique. Le livre de Marinetti offrit une position de resistance qui allait insuffler une nouvelle vie au domaine creatif de l'epoque. A l'aide du texte, cette these tentera de valider la possibilite que l'architecture actuelle soit un lieu invitant les etres humains a se rencontrer et partager des dialogues emotifs et vitaux concernant leur vie et leur existence. En lisant le texte de Marinetti, on pourra en arriver a une strategie de resistance pour l'architecture qui pourra etre, comme le fut son predecesseur Futuriste, critique vis-a-vis ses limitations actuelles.
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MacKinnon, Jennifer A. "Coastal recipes : internal waves, turbulence and mixing on the New England continental shelf /." Thesis, Connect to this title online; UW restricted, 2002. http://hdl.handle.net/1773/11063.
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Jirickova, Barbora. "Development of a Children's Cookbook with Healthy After-school Recipes and Nutrition Education Information." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10785113.
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Little attention is given to children health literacy even though early nutrition has long-term effects on health. The purpose of this project was to create a visually engaging book for children that will educate them on nutrition, provide relatable story, and offer nutritious recipes for afternoon snacks or light meals. This book is divided into daily chapters accompanied by an illustration, a recipe and a nutrition education page.
Research suggests that children are capable of becoming health advocates in their families and thus it is important to start improving their health literacy at a young age. The book was designed to emphasize gentle, nonjudgmental approach on nutrition education and to avoid black-white thinking about food. The book also serves as a resource for parents. An expert panel provided feedback to strengthen the content of the book. Future projects may use similar concept with different target audience and areas of focus.
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Margaris, Amy Vlassia. "Meat and potatoes: recipes for a range of egalitarianism in three hunter-gatherer societies." Oberlin College Honors Theses / OhioLINK, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=oberlin1316173721.
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Nieto, Nicole K. "Recipes of Recovery and Rebuilding: The Role of Cookbooks in Post-Katrina New Orleans." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437039887.
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Evans, Luke Aaron Ralph. "Recipes for love : a semiotic analysis of the tools in the erotic magical papyri." Thesis, Durham University, 2016. http://etheses.dur.ac.uk/11454/.
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This thesis is a semiotic analysis of the tools instructed for application by the erotic magical papyri (EMP). Erotic magic, one of the largest categories instructed by the Papyri Graecae Magicae (PGM), is performed to establish or reinforce a relationship with an erotic nature. The performance of erotic magic is reliant on the incorporation of a broad variety of ritual practices, including, for example, necromancy, binding, divination, and sacrificial ceremonies. The tools have been defined as the physical substances, materials, and objects that are instructed for application by the PGM for the performance of erotic magic. Any analysis of the PGM will immediately notice that the manipulation of physical tools is ever-present and, as a consequence, the image portrayed of the magician is one of a tool-wielding practitioner. This statement can lead logically to the conclusion that the power of the rituals instructed by the EMP did not reside within the individual but in the manipulation of tools in the proper manner. As a consequence, to understand magic and how it was performed, it is essential to understand the instructions for the manipulation of tools. The main objective of this thesis is to discover, through the application of semiotics, if there was any rationale to the application of a tool and, if there was meaning, did this rationale correlate directly to the outcome of the erotic spells instructed by the PGM.
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Parveen, Razia. "Recipes and songs as tools for solidarity : women's oral texts, diaspora and communal identity." Thesis, University of Huddersfield, 2013. http://eprints.hud.ac.uk/id/eprint/23690/.
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This thesis centres on how recipes and songs can generate an identity for a community in relocation. I focus upon the South Asian community in Lockwood, West Yorkshire, and show how cultural practices have migrated and relocated from the homeland to the diaspora. I read these oral texts as literature, which allows them to be heard outside the domestic arena. Following an oral history methodology, this ethnographical study focuses on three areas of significance: the matrilineal, nostalgia, and space. Each of these themes has been used to reveal how diasporic identity is attained and maintained through recipes and songs. I illustrate how the dynamics of a particular type of nostalgia, which I have termed as migrational nostalgia, allows a community in diaspora to flourish. The concept of space and time is revealed as complex and becomes multi layered when discussing a diasporic community. I have drawn upon the works of Julia Kristeva and Homi Bhabha, in particular, to analyze these narratives and position them within a liminal space. I further question what it means for a cultural practice to be legitimate and explore the idea that ultimately for those in diasporic communities authenticity can be found in the maternal voice. I show that the validation for a dish or a song is sought after in relocation and this is sustained by transmitting the oral texts through dimensions of maternal genealogy. All of these factors culminate in a unique identity for a diasporic group, which has its foundations in an alternative space and time.
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Poon, Ka-man Shirley, and 潘嘉敏. "A study of the evolution and diversity of a stereotypical genre: therecipe genre." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2007. http://hub.hku.hk/bib/B38756006.
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Hongu, Nobuko, and Alexandra M. Franklin. "Chia Seeds." College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/625408.
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5 pp.Chia seeds are a popular food lately, which people have deemed as a superfood. Chia seeds are rich source of many vitamins and minerals as well as omega-3 fatty acids and fiber. This article explores the history of chia seeds, the nutritional benefits, as well as illustrates some ways to include this food into your diet.
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Totelin, Laurence Marie Victoria. "Hippocratic recipes : oral and written transmission of pharmacological knowledge in fifth- and fourth-century Greece." Thesis, University College London (University of London), 2006. http://discovery.ucl.ac.uk/1445128/.
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This thesis examines the earliest extended collections of recipes preserved in Greek, the recipes of the so-called Hippocratic Corpus (late fifth or early century BC). I study the ways and formats in which pharmacological knowledge was transmitted in classical Greece. The compilers of the Hippocratic collections of recipes drew on a variety of sources, written and oral, including small catalogues of recipes comparable to those found on papyri from Hellenistic Egypt. Much pharmacological knowledge may have been transmitted orally from generation to generation before assuming written form in medical treatises. But following the social anthropologist Jack Goody, I distinguish between the medical knowledge the recipes reflect and the written form in which they have been transmitted. I also assess the socio-economic context in which the recipes were produced and used. Some Hippocratic recipes fall into a tradition of home remedies, but many other recipes include exotic and luxury ingredients affordable only to the rich. These luxury ingredients transformed traditional medicine into 'Haute Medecine. The compilers of Hippocratic collections of recipes were biased in their choices of ingredients, and this bias was in line with the orientalizing tendencies discernible in ancient Greek culture. The intended readers of the catalogues of recipes were not pharmacological novices. Knowledge of the ingredients is a prerequisite to the reading of these recipes, quantities are often left to the discretion of the reader, and utensils involved in the preparation of the remedies are rarely mentioned. Finally, I examine the significance of the name 'Hippocrates' for the transmission of the 'Hippocratic' recipes in later antiquity. As 'Hippocratic', they were glossed and quoted in the works of later medical authors. However, their success was not always linked to the name 'Hippocrates' late antique Latin translations of the gynaecological recipes were transmitted anonymously.
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Borodacz, Lucie. "Development of Fingerfood recipes for meals for home usage among older people with eating disabilities." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22576.
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Background: In the context of demographic changes and age-related diseases, there is a need to focus on the health of older people. Eating disabilities, such as difficulties to use cutlery, caused by various diseases (Parkinson's disease, consequences of a stroke) are becoming more frequent and solutions must be put in place. Objective: The purpose of this study is to create recipes of Fingerfoods for older adults over 65 years old with eating disabilities. These recipes should be prepared at home and rich in protein and energy. Design: A creative design was used to create products, and several variations were created from a basic recipe. The differences between the variations of a recipe are the ingredients that can be substituted or changed in quantity. Materials and Methods: Concerning the physical analysis, texture measurements, viscosity, and colorimetry were performed. The sensory evaluation was a hedonic test to measure the appreciation of the panel according to several criteria: appearance, smell, taste, texture, and overall appreciation. Results: The samples, according to the type of product, were measured for their hardness, their adhesiveness, their viscosity, and their colour. Results also show the appreciation of each sample, the comparisons of the appreciations, the ideas for improvement of the participants, and correlations between different data sets. Discussion: Results have been analysed and used to select the suitable recipes at each phase of the study. The milkshake was preferred when vanilla whey protein was added. The cheese balls were preferred with more chicken and less cheese. Soy flour was appreciated equally or more than wheat flour in the fish cakes and the salty muffins while chickpea flour was the least liked. In the set of recipes proposed for sensory evaluation, the most protein-rich ones were the most appreciated. Conclusion: In the end, four recipes have been selected based on the physical analysis, the sensory evaluation, and the nutritional content. The expected amount of protein was achieved for all productsISBN: 978-91-87973-61-1