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Academic literature on the topic 'Seasonal cookery'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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Journal articles on the topic "Seasonal cookery"

Newton, Beth, Sophie Cowie, Derk Rijks, Jamie Banks, Helen Brindley, and John H. Marsham. "Solar Cooking in the Sahel." Bulletin of the American Meteorological Society 95, no. 9 (September 1, 2014): 1325–28. http://dx.doi.org/10.1175/bams-d-13-00182.1.

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Solar cookers have the potential to help many of the world's poorest people, but the availability of sunshine is critical, with clouds or heavy atmospheric dust loads preventing cooking. Using wood for cooking leads to deforestation and air pollution that can cause or exacerbate health problems. For many poor people, obtaining wood is either time-consuming or expensive. Where conflicts have led to displaced people, wood shortages can become acute, leading to often violent clashes between locals and refugees. For many refugee women, this makes collecting wood a high-risk activity. For eight years, Agrometeorological Applications Associates and TchadSolaire (AAA/TS) have been training refugees to manufacture and use solar cookers in northeastern Chad, where there are more than 240,000 refugees. Solar cookers are cheap and simple to make. They are clean and safe, greatly reduce the need for wood, reduce conf licts, reduce the time girls spend collecting wood (thus favoring education), and allow pasteurization of water. Around 140,000 people in the area are now eating solar-cooked food. Using long-term records of direct sunshine from routine surface measurements and aerosol retrievals from SEVIRI on board Meteosat, we present a climatology of conditions suitable for solar cooking in North Africa and West Africa. Solar cookers could be widely used, on an average of about 90% of days in some locations, with large seasonal and spatial variations from changing solar elevations, dustiness, and cloudiness. The climatology will facilitate the future distribution of solar cookers by organizations such as AAA/TS, who work using high-tech information to improve the lives of millions utilizing simple technologies.

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Agustiari, Nurul Meutia, Ratna Ibrahim, and Titi Surti. "The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker." Indonesian Food and Nutrition Progress 15, no. 2 (November 30, 2018): 69. http://dx.doi.org/10.22146/ifnp.33996.

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Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life

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Cardwell, Sarah. "Season to taste: Television cookery programmes, aesthetics and seasonality." Journal of Popular Television 5, no. 1 (April 1, 2017): 11–29. http://dx.doi.org/10.1386/jptv.5.1.11_1.

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Soro, D., Y. Doumbia, B. Marí, B. Fofana, N. A. YAO, S. Touré, and B. Aka. "Evaluation of the thermal performance of a box type solar cooker in the rainy season in a sub-Saharan country." International Journal of Engineering & Technology 9, no. 3 (July 12, 2020): 602. http://dx.doi.org/10.14419/ijet.v9i3.30679.

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This article deals with the calculation of the performance parameters of a box-type solar cooker in a sub-Saharan country in the rainy season where the solar activity is considerably attenuated because of the numerous cloudy periods. The various tests were carried out at the Labora-tory of Fundamental and Applied Physical Sciences of the École Normale Supérieure (ENS) in Abidjan. During these cooking tests, the illuminance was measured. The temperatures of the ambient air and of various places of the solar cooker were also recorded. Illumination measurements made with an EPPLEY type pyranometer made it possible to determine the average illuminance which oscillates between 636.98 w / m² and 517.91w / m² depending on the day. The average energy efficiency of the cooker has been calculated for the cooking of several foods. It varies between 20.48 ٪ to 26.59%. The overall loss coefficient is between 5.63 and 5.82. The results obtained for these tests are satisfactory and very encouraging, especially since they were carried out in the rainy season.

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Okochi, Norihiko, Mamoru Yamazaki, Shoichi Kiso, Mai Kinoshita, Yurie Okita, Keisuke Kazama, and Rui Saito. "Dai Nippon Printing Co., Ltd, Medi·Ca AC for Enumeration of Aerobic Bacteria." Journal of AOAC INTERNATIONAL 97, no. 3 (May 1, 2014): 837–42. http://dx.doi.org/10.5740/jaoacint.13-163.

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Abstract A ready-made dry medium method for aerobic count, the Medi·Ca AC method, was compared to the AOAC Official Method 966.23, Microbiological Methods, for seven different heat-processed meat matrixes: cooked roast beef, Chinese barbecued pork (barbecued pork seasoned with honey-based sauce), bacon, cooked ham, frankfurter (made from beef and pork), and boiled and cooked pork sausage. The 95% confidence interval for the mean difference between the two methods at each contamination level for each matrix fell within the range of −0.50 to 0.50, and no statistical difference was observed at all three contamination levels for five matrixes. These results demonstrate that the Medi·Ca AC method is a reasonable alternative to the AOAC 966.23 method for cooked meat products.

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Hudson, Geoffrey J. "Food intake in a West African village. Estimation of food intake from a shared bowl." British Journal of Nutrition 73, no. 4 (April 1995): 551–69. http://dx.doi.org/10.1079/bjn19950058.

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Novel methodology is described for the estimation of food intake in the particularly difficult circumstance where groups of people eat directly from a shared bowl of cooked food. Detailed observation and measurement of meal preparation is combined with food table values for composition to calculate the nutrient content of each meal. The distribution of food between individuals is estimated by a suitable algorithm. The ability of the algorithm to identify seasonal changes in energy intakes is demonstrated by comparison of the calculated energy intakes with values for the total energy expenditure of free-living adult male subjects, as measured by the stable isotope, doubly-labelled water technique. This comparison suggests that the energy intake calculated from detailed observation of two cooked meals per day is equivalent to approximately 80% of the total energy expenditure and, by inference, total dietary energy intake. The remaining energy intake may well be derived from uncooked ‘snack foods’, such as raw fruit and vegetables, or from cooked food obtained, by purchase or as a gift, away from the home. This is the first description of a successful method for the estimation of food intake when people eat directly from shared bowls of food.

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WIEGAND, KIMBERLY M., STEVEN C. INGHAM, and BARBARA H. INGHAM. "Evaluating Lethality of Beef Roast Cooking Treatments against Escherichia coli O157:H7." Journal of Food Protection 75, no. 1 (January 1, 2012): 48–61. http://dx.doi.org/10.4315/0362-028x.jfp-10-531.

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Added salt, seasonings, and phosphates, along with slow- and/or low-temperature cooking impart desirable characteristics to whole-muscle beef, but might enhance Escherichia coli O157:H7 survival. We investigated the effects of added salt, seasoning, and phosphates on E. coli O157:H7 thermotolerance in ground beef, compared E. coli O157:H7 thermotolerance in seasoned roasts and ground beef, and evaluated ground beef–derived D- and z-values for predicting destruction of E. coli O157:H7 in whole-muscle beef cooking. Inoculated seasoned and unseasoned ground beef was heated at constant temperatures of 54.4, 60.0, and 65.5°C to determine D- and z-values, and E. coli O157:H7 survival was monitored in seasoned ground beef during simulated slow cooking. Inoculated, seasoned whole-muscle beef roasts were slow cooked in a commercial smokehouse, and experimentally determined lethality was compared with predicted process lethality. Adding 5% seasoning significantly decreased E. coli O157:H7 thermotolerance in ground beef at 54.4°C, but not at 60 or 65.5°C. Under nonisothermal conditions, E. coli O157:H7 thermotolerance was greater in seasoned whole-muscle beef than in seasoned ground beef. Meeting U.S. Government (U.S. Department of Agriculture, Food Safety and Inspection Service, 1999, Appendix A) whole-muscle beef cooking guidance, which targets Salmonella destruction, would not ensure ≥6.5-log CFU/g reduction of E. coli O157:H7 in ground beef systems, but generally ensured ≥6.5-log CFU/g reduction of this pathogen in seasoned whole-muscle beef. Calculations based on D- and z-values obtained from isothermal ground beef studies increasingly overestimated destruction of E. coli O157:H7 in commercially cooked whole-muscle beef as process severity increased, with a regression line equation of observed reduction = 0.299 (predicted reduction) + 1.4373.

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Kawashima, Kaoru, and Hideaki Yamanaka. "Influences of Seasonal Variations in Contents of Glycogen and Its Metabolites on Browning of Cooked Scallop Adductor Muscle." Fisheries science 62, no. 4 (1996): 639–42. http://dx.doi.org/10.2331/fishsci.62.639.

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Wilson, I. G. "Occurrence ofListeriaspecies in ready to eat foods." Epidemiology and Infection 115, no. 3 (December 1995): 519–26. http://dx.doi.org/10.1017/s0950268800058684.

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SummaryOver 8000 ready to eat foods were examined for the presence ofListeriaspecies. Overall. 5% of foods were found to contain these organisms. Higher occurrence was found in some foods such as chicken (11%) and fish (14%). Most of theListeriaspecies isolated wereL. monocytogenes(49%) andL. innocua(36%) with lower numbers of other species. No seasonal pattern in the recovery ofL. monocytogeneswas found. Unsatisfactory or potentially hazardous levels ofL. monocytogeneswere found in 14 products (< 0·2%). mostly cooked meats. Undercooked chicken products appeared to present the greatest risk for the duration of this survey. The small number of samples which were potentially hazardous suggests that the risk to consumers is not high, and this is confirmed by the absence of clinical cases in the region during the period of study.

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Silbernagel, Karen M., Kathryn G. Lindberg, M. Ary, B. Bannach, M. Barbour, K. Battista, H. Bauten, et al. "Petrifilm™ Rapid S. aureus Count Plate Method for Rapid Enumeration of Staphylococcus aureus in Selected Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 84, no. 5 (September 1, 2001): 1431–44. http://dx.doi.org/10.1093/jaoac/84.5.1431.

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Abstract A rehydratable dry-film plating method for Staphylococcus aureusin foods, the 3M™ Petrifilm™ Rapid S. aureus Count Plate method, was compared with AOAC® Official MethodSM 975.55 (Staphylococcus aureus in Foods). Nine foods—instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pasta filled with beef and cheese, and egg custard—were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consisting of a control sample and 3 levels of inoculated test sample, each in duplicate. The mean log counts for the methods were comparable for pasta filled with beef and cheese; frozen hash browns; cooked chicken patty; egg custard; frozen ground raw pork; and instant nonfat dried milk. The repeatability and reproducibility variances of the Petrifilm Rapid S. aureus Count Plate method were similar to those of the standard method.

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Books on the topic "Seasonal cookery"

Richardson, Rosamond. Seasonal pleasures. London: Viking, 1990.

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Rogers, Sheridan. Seasonal entertaining. Sydney, Australia: Angus & Robertson, 1993.

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More seasonal cooking. Lonbdon: Bantam, 1987.

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Dobson, Ross. Kitchen seasons: Easy recipes for seasonal organic food. New York: Ryland Peters & Small, 2007.

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More seasonal cooking. London: Corgi, 1997.

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Jennifer Patersonʹs seasonal receipts. London: Headline Book Pub., 1998.

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Belinda, Kassapian, ed. Leith's seasonal bible. London: Bloomsbury, 1998.

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Jill, Fox, ed. Seasonal vegetarian cooking. San Francisco, CA: California Culinary Academy, 1987.

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Englishwith a difference: A seasonal cookery book. London: Barrie & Jenkins, 1988.

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Weir, Joanne. Seasonal favorites: The best of Autumn & Winter in the seasonal collection. San Francisco: Weldon Owen, 2002.

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Book chapters on the topic "Seasonal cookery"

Beegan, Gerry. "Women of the World: The Lady’s Pictorial and Its Sister Papers." In Women, Periodicals and Print Culture in Britain, 1830s-1900s, 232–55. Edinburgh University Press, 2019. http://dx.doi.org/10.3366/edinburgh/9781474433907.003.0016.

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In this essay, Gerry Beegan examines women’s columns in the illustrated papers produced by the Ingram Brothers in the 1880s and 1890s: The Illustrated London News (1842–1900), the Sketch (1893–1959), and the Illustrated Sporting and Dramatic News (1874–1943). Images of women were ubiquitous in these weeklies, but it was in the women’s columns that feminist politics were most often addressed. The Illustrated London News, for example, sometimes addressed women’s employment and other topics affecting women–controversial subject matter that was safely embedded in an otherwise tame mixture of advice on fashion and cookery. The Lady’s Pictorial, founded by the Ingram Brothers in 1880, took a similar approach by mixing conventional feminine subject matter with debates on gender issues. However, while its sister papers were more likely to feature actresses and celebrities in their women’s columns, the Lady’s Pictorial depicted women ‘out in the world … enjoying the London social season, attending charitable events, participating in sports, and engaging in amateur drama’ (p. 248). Utilising both text and illustration, it defined a new brand of ‘modern mobile womanhood’ (p. 253).

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Lane, Belden C. "Traveling Light: Gunstock Hollow and Dag Hammarskjöld." In Backpacking with the Saints. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780199927814.003.0016.

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It was new to me. Backpacker magazine had listed Gunstock Hollow as the “best Southern hollow in America,” and I was curious. The dog and I set out one weekend, hiking the middle fork of the Ozark Trail into this hollow nestled between two ridges. Three days remained in deer hunting season that year, so I tied a red bandana around Desert’s neck and wore a bright orange vest myself. With a name like Gunstock Hollow we figured we ought to be careful. Gunstock Hollow is typical of a lot of closed-in wilderness sites in the Ozarks. Thickets of densely growing trees give it a secluded and mysterious air, muffling sound. A wandering stream runs through it, leading down to Neal’s Creek below. Two huge cedar trees, a couple hundred years old, stand watch in the middle of the valley. The haunting trees and a series of knoblets that pepper the area give the place its character. You find deer tracks everywhere. I wouldn’t call it the “most beautiful hollow” in the Ozarks, however. I suspect its name drew the attention of Backpacker magazine as much as anything else. “Gunstock Hollow” fits the hard-core romanticized image that people have of rural Missouri—a place where moonshine distillers have been replaced by meth cookers, where desperados like Jesse James have morphed into the criminal mania of backwoods communities steeped in the drug culture. The stereotype of the illiterate, inbred, shotgun-wielding hillbilly is reshaped today in the stark and violent world of Winter’s Bone. All this is certainly part of the history (and reality) of the region, yet I’m intrigued by the tendency to make wilderness more sensational than it is. Tourist boards and backpackers alike are prone to fabricate a backcountry of the imagination, something more colorful, edgy, and dangerous. Exaggeration attracts tourists. It enhances the image of those who brave its dark wilderness trails and points up the stark simplicity of the people who live there. The Ozark Mountains lend themselves to tall tales as it is, but storytellers like to accentuate the dark, eccentric, and scandalous. Maverick places delight us.

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Wainright, John. "Climate and Climatological Variations in the Jornada Basin." In Structure and Function of a Chihuahuan Desert Ecosystem. Oxford University Press, 2006. http://dx.doi.org/10.1093/oso/9780195117769.003.0007.

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The purpose of this chapter is to review the climatic data for the Jornada Basin over the period for which instrumental records exist. Over this time period, up to 83 years in the case of the Jornada Experimental Range (JER), we can deduce both the long-term mean characteristics and variability on a range of different spatial and temporal scales. Short-term variability is seen in individual rainstorms. Longer-term patterns are controlled spatially by factors such as large-scale circulation patterns and basin and regional orography and temporally by the large-scale fluctuations in atmospheric and oceanic circulation patterns. Variability can have significant impacts on the biogeography of a region (Neilson 1986) or its geomorphic processes (Cooke and Reeves 1976), which may set in motion a series of feedbacks, most important those referring to desertification (Schlesinger et al. 1990; Conley et al. 1992). Understanding the frequency and magnitude of such variability is therefore fundamental in explaining the observed landscape changes in areas such as the Jornada Basin. The patterns observed for different climatic variables within the available instrumental records for the Jornada Basin are defined in a hierarchical series of temporal scales, starting with the patterns that emerge from long-term average conditions and moving to seasonal and monthly, daily, and subdaily time scales. Two further analyses are made because of their potential importance to the hydrological and ecological characteristics of the basin, namely, the occurrence of extreme rainfall events and of longer-term changes. The effects of El Niño events in controlling the rainfall over decadal time scales will be addressed in particular. Spatial variability is an additional important concern, especially when characterizing dryland areas such as the Jornada Basin, where spatial variability tends to be high. The overall climate of the basin can be defined according to the Köppen classification as being cool and arid, belonging to the midlatitude desert zone (BWk). However, interannual variability is important, and occasionally, the annual conditions are more characteristic of the semiarid steppe (BSk) zone. The higher rainfall rates in the higher altitudes of the basin are also more characteristic of semiarid conditions.

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Rippon, Stephen. "Iron Age landscape and society The settlement patterns." In Kingdom, Civitas, and County. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198759379.003.0009.

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That the character of settlement across Iron Age Britain was far from uniform is well known, although Hawkes’ (1931, fig. 1) plotting of the distribution of hillforts was not expanded upon for many years, with key studies such as Harding’s (1974) The Iron Age in Lowland Britain and the early edition of Cunliffe’s (1974) Iron Age Communities in Britain lacking distribution maps of settlement types. Cunliffe’s (1978, fig. 16.2; 1991, fig. 20.6; 2005, fig. 4.3) eventual mapping of four settlement character areas across Britain was therefore a seminal piece of work, although the whole of eastern England fell within a single zone characterized by ‘villages and open settlements’, while Bradley (2007, fig. 5.14) suggested that eastern England was a landscape of ‘open and wandering settlements’ (Fig. 3.1). In contrast, Hill (1999; 2007) has suggested that while the East Midlands and his ‘northern Anglia’ (Norfolk and northern Suffolk) were characterized by clusters of agglomerated settlements and large ‘open villages’, parts of his ‘southern Anglia’ (i.e. what is referred to here as the Northern Thames Basin) has ‘little evidence for densely settled communities’ in the Middle Iron Age. He suggested instead that the ‘apparently empty areas’ in ‘southern Anglia’ were ‘probably exploited economically and agriculturally in a much less intensive manner by relatively few permanent settlements . . . and, especially, by people visiting them’ (Hill 2007, 22). Hill’s (2007) view that ‘southern Anglia’ was a sparsely settled and peripheral area has not, however, stood the test of time and what is in fact striking is just how much Iron Age settlement has been discovered there through recent developmentled archaeological work. The most intensively investigated area, at Stansted Airport and the nearby new A120, for example, comprised a landscape littered with small enclosed farmsteads consisting of one or two roundhouses associated with a small number of four-post granaries (Havis and Brooks 2004; Timby et al. 2007a; Cooke et al. 2008). The character of these settlements is clearly suggestive of permanent occupation, while their density suggests that this was far from an empty landscape that was seasonally exploited by outsiders.

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Conference papers on the topic "Seasonal cookery"

Bujanca, Gabriel. "TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.124.

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