Academic literature on the topic 'Supervision floue'

Ce texte aborde le thème de la transmission de la psychanalyse à partir de l’exploration des paradoxes et défis inhérents à cette transmission. Il aborde également certains enjeux identitaires dans le processus de transmission. Après avoir clarifié ce que la psychanalyse vise à transmettre, l’auteur propose trois voies de la transmission. Une première est l’expérience analytique. Une deuxième est l’expérience de la théorie. La troisième voie est l’expérience de supervision. C’est dans cette section que l’auteur décrit les divers défis qui guettent le processus de transmission, autant pour le superviseur que pour le supervisé, en commençant par la création d’un espace élaboratif dans le cadre de la supervision. Cet espace a un potentiel régressif qui s’active dans le processus de supervision ; ce qui peut favoriser un relâchement des repères identitaires qui demande de tolérer les limites floues où la stabilité de l’identité est parfois menacée chez les deux protagonistes engagés dans le processus de transmission. Appuyé par des vignettes cliniques, le texte aborde également le danger de l’idéalisation dans la supervision ainsi que le thème de l’entrecroisement de la supervision et de l’analyse personnelle. L’auteur propose enfin certaines façons de corroborer les traces de la transmission.

Se realizó la implementación de un sistema de control automático en el caldero pirotubular del Laboratorio de Operaciones Unitarias de la Facultad de Ingeniería Química y Textil para mejorar el aprovechamiento del vapor generado por este. Los puntos implementados fueron, un sistema de purga automático empleando un lenguaje de programación ladder establecido en un relé programable. Este sistema permite la purga automática, mediante una válvula neumática; el segundo punto fue la implementación de un sistema de monitoreo, supervisión y registro de datos de la temperatura de gases de combustión y como último punto, la implementación de una analizador portátil de gases de combustión y el aislamiento total de conductos de vapor para minimizar las pérdidas de energía. Los mejores resultados de esta investigación podrán ser aplicados, bajo el mismo procedimiento, a nivel industrial en industrias que usen las calderas como su corazón para sus diversos procesos con el fin de obtener mejoras en sus procesos y en sus costos de operación Palabras clave.- Ladder, Purga, Caldera, Relé programable, Sólidos disueltos. ABSTRACTThe implementation of an automatic control system in the fire-tube boiler of the Unit Operations Laboratory of the FIQT-UNI was performed to improve the utilization of the steam generated by it. The first point implemented had been an automatic purge using a ladder programming language established in a relay. This system allows the automatic purge by using a pneumatic valve; the second point was the implementation of a monitoring system, supervision and data logging of the temperature flue gas and as a last point, the implementation of a portable flue gas analyzer and the total steam duct insulation in order to minimize energy losses.The best results of this research could be applied ,through the same process, on an industrial level in industries which use boilers as their heart for their various processes in order to obtain improvements in their processes and in their operation costs. Keywords.- Ladder, Purge, Boiler, Programmable relay, Dissolved solids.

Introduction: Cassava, a naturally flourishing tuberous plant in Nigeria which has been source to varieties of food in its raw, semi-processed, and processed forms has helped reduced poverty and hunger. Cassava in its various food forms contains varying amount of elements like cyanide, copper, selenium, iron, lead, nickel, cadmium and zinc which are essential elements for man, animal and plants but become toxic if the homeostatic mechanisms maintaining their physiological limit are disrupted or their concentration is very high at certain levels. The significant concentration of heavy metals in cassava flour and prolong consumption can damage the health of man. This research work determined the concentration of cyanide and some metal toxicant in cassava flour from Osogbo metropolis. Methodology: Samples were collected across five markets in Osogbo metropolis and analyzed for cyanide, copper, selenium, iron, lead, nickel, cadmium and zinc. Cyanide concentration was determined using UV/visible spectrophotometer, cadmium and selenium using titrimetric methods, while lead, nickel and cadmium were determined using the atomic absorption spectrophotometer. Results: Across all the samples analyzed, the result showed that the ranges of concentration for cyanide was 0.03-0.09mg/kg, copper 0.35-0.62mg/kg, selenium 3.46-5.43mg/kg, iron 0.1-0.6mg/kg, lead 0.01-0.34mg/kg, nickel 0.20-0.49mg/kg, cadmium 0.01-0.05mg/kg, zinc 0.182-0.31mg/kg. The concentration of cyanide, copper, selenium, iron, nickel, cadmium, and zinc are within the NIS permissible limit. Conclusion: The concentration of lead (0.34mg/kg) was found higher in Akindeko market than the NIS permissible limit of 0.1mg/kg for edible cassava flour. Hence, this study clearly advises that there is need for citizen advocacy, continuous monitoring and supervision to improve the hygienic preparation and storage of cassava flour in order to protect man.

The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding and control of the process due to real-time data collection by MicroNIR sensors (VIAVI, Santa Rosa, CA)—directly from the manufacturing process—and data analysis by Chemometrics. To the aim the sensors were positioned at wheat cleaning and at the flour blends phase and near infrared spectra (951–1608 nm) were collected online. Regression models were developed merging the spectra information with the results obtained by reference analyses, i.e., chemical composition and rheological properties of dough by Farinograph® (Brabender GmbH and Co., Duisburg, Germany), Alveograph® (Chopin, NG Villeneuve-la-Garenne Cedex, France) and Extensograph®.(Brabender GmbH and Co., Duisburg, Germany) The model performance was tested by an external dataset obtaining, for most of the parameters, RPRED higher than 0.80 and Root Mean Squares Errors in prediction lower than two-fold the value of the reference method errors. The real-time implementation resulted in optimal (100% of samples) or really good (99.9%–80% of samples) prediction ability. The proposed work succeeded in the implementation of a process analytical approach with Industrial Internet of Things near infrared (IIoT NIR) devices for the prediction of relevant grain and flour characteristics of common wheat at the industrial level.

Within the project of small-plot field trials we cultivated 10 varieties of winter wheat in 5 different trial stations of the Central Institute for Supervising and Testing in Agriculture in years 2001–2002. The yields achieved were assessed and the miller’s quality of the grain was defined. Wheat variety Contra reached the highest yields (10.226 t.ha–1) and Niagara wheat variety reached the lowest yields (8.516 t. ha–1) where the yields were conclusively lower (LSD, 95%) compared with the group C varieties. Apache and Ebi varieties achieved the most stable yields; the least plastic variety was Banquet. We marked high variability of volume capacity (682–840 g.1–1). The highest average volume capacity was proved by Niagara variety (802 g.1–1) while the lowest was provided by Windsor (736.9 g.1–1). The elite group wheat varieties (E) and the quality varieties (Niagara, Samanta) proved conclusively higher volume capacity than the group C varieties. The highest TGW, in comparison with the rest of varieties, was achieved by Niagara variety and the lowest TGW proved by Contra. The high proportion of grains on 2,5 mm sieve corresponded with TGW. In average, the highest proportion of grains on 2,5 mm sieve was achieved by Niagara variety (95.21%), the lowest by Contra. Higher TGW value achieved in 2001, in comparison with 2002, positively influenced the yield of flour. The highest yield were reached by the A class flour in 2001 and the elite wheat (E) in the following year. The highest content of ashes in flour T550 was found at Windsor variety (0.61%) contrary to the most positively evaluated Samanta (0.55%).

Achieving the optimal transition to a family diet over the first two years of life has remained a challenge in Ethiopia. The use of amylase-rich flour (ARF) can improve complementary foods. However, utilisation requires an effective delivery strategy for upskilling the community to use ARF. The aim of this study was to explore facilitators and barriers of cascading ARF skills to improve complementary foods. The study was conducted in Gale Mirga kebele of Kersa district in Eastern Ethiopia in 2016. The study utilised exploratory qualitative research that used participatory action. Focus group discussions (FGDs) were conducted with the Health Development Army (HDA) leaders, religious leaders, and observation of participatory complementary food demonstrations. Cultural acceptability and the presence of HDA structure that supports skill development were identified as key facilitators to ARF use. On the other hand, the potential barriers to expanding ARF skill were lack of sustainability of external skill support for HDA leaders, perceived time constraints, unsuitable demonstration settings, cooking method, and large group size. The indigenous community’s knowledge of germination has not been used to improve complementary foods. The universal use of ARF requires integration into the Health Extension Programme (HEP) with support and supervision for HDA leaders.

Introduction Cookbooks are an exceptional written record of what is largely an oral tradition. They have been described as “magician’s hats” due to their ability to reveal much more than they seem to contain (Wheaton, “Finding”). The first book printed in Germany was the Guttenberg Bible in 1456 but, by 1490, printing was introduced into almost every European country (Tierney). The spread of literacy between 1500 and 1800, and the rise in silent reading, helped to create a new private sphere into which the individual could retreat, seeking refuge from the community (Chartier). This new technology had its effects in the world of cookery as in so many spheres of culture (Mennell, All Manners). Trubek notes that cookbooks are the texts most often used by culinary historians, since they usually contain all the requisite materials for analysing a cuisine: ingredients, method, technique, and presentation. Printed cookbooks, beginning in the early modern period, provide culinary historians with sources of evidence of the culinary past. Historians have argued that social differences can be expressed by the way and type of food we consume. Cookbooks are now widely accepted as valid socio-cultural and historic documents (Folch, Sherman), and indeed the link between literacy levels and the protestant tradition has been expressed through the study of Danish cookbooks (Gold). From Apicius, Taillevent, La Varenne, and Menon to Bradley, Smith, Raffald, Acton, and Beeton, how can both manuscript and printed cookbooks be analysed as historic documents? What is the difference between a manuscript and a printed cookbook? Barbara Ketchum Wheaton, who has been studying cookbooks for over half a century and is honorary curator of the culinary collection in Harvard’s Schlesinger Library, has developed a methodology to read historic cookbooks using a structured approach. For a number of years she has been giving seminars to scholars from multidisciplinary fields on how to read historic cookbooks. This paper draws on the author’s experiences attending Wheaton’s seminar in Harvard, and on supervising the use of this methodology at both Masters and Doctoral level (Cashman; Mac Con Iomaire, and Cashman). Manuscripts versus Printed Cookbooks A fundamental difference exists between manuscript and printed cookbooks in their relationship with the public and private domain. Manuscript cookbooks are by their very essence intimate, relatively unedited and written with an eye to private circulation. Culinary manuscripts follow the diurnal and annual tasks of the household. They contain recipes for cures and restoratives, recipes for cleansing products for the house and the body, as well as the expected recipes for cooking and preserving all manners of food. Whether manuscript or printed cookbook, the recipes contained within often act as a reminder of how laborious the production of food could be in the pre-industrialised world (White). Printed cookbooks draw oxygen from the very fact of being public. They assume a “literate population with sufficient discretionary income to invest in texts that commodify knowledge” (Folch). This process of commoditisation brings knowledge from the private to the public sphere. There exists a subset of cookbooks that straddle this divide, for example, Mrs. Rundell’s A New System of Domestic Cookery (1806), which brought to the public domain her distillation of a lifetime of domestic experience. Originally intended for her daughters alone, Rundell’s book was reprinted regularly during the nineteenth century with the last edition printed in 1893, when Mrs. Beeton had been enormously popular for over thirty years (Mac Con Iomaire, and Cashman). Barbara Ketchum Wheaton’s Structured Approach Cookbooks can be rewarding, surprising and illuminating when read carefully with due effort in understanding them as cultural artefacts. However, Wheaton notes that: “One may read a single old cookbook and find it immensely entertaining. One may read two and begin to find intriguing similarities and differences. When the third cookbook is read, one’s mind begins to blur, and one begins to sense the need for some sort of method in approaching these documents” (“Finding”). Following decades of studying cookbooks from both sides of the Atlantic and writing a seminal text on the French at table from 1300-1789 (Wheaton, Savouring the Past), this combined experience negotiating cookbooks as historical documents was codified, and a structured approach gradually articulated and shared within a week long seminar format. In studying any cookbook, regardless of era or country of origin, the text is broken down into five different groupings, to wit: ingredients; equipment or facilities; the meal; the book as a whole; and, finally, the worldview. A particular strength of Wheaton’s seminars is the multidisciplinary nature of the approaches of students who attend, which throws the study of cookbooks open to wide ranging techniques. Students with a purely scientific training unearth interesting patterns by developing databases of the frequency of ingredients or techniques, and cross referencing them with other books from similar or different timelines or geographical regions. Patterns are displayed in graphs or charts. Linguists offer their own unique lens to study cookbooks, whereas anthropologists and historians ask what these objects can tell us about how our ancestors lived and drew meaning from life. This process is continuously refined, and each grouping is discussed below. Ingredients The geographic origins of the ingredients are of interest, as is the seasonality and the cost of the foodstuffs within the scope of each cookbook, as well as the sensory quality both separately and combined within different recipes. In the medieval period, the use of spices and large joints of butchers meat and game were symbols of wealth and status. However, when the discovery of sea routes to the New World and to the Far East made spices more available and affordable to the middle classes, the upper classes spurned them. Evidence from culinary manuscripts in Georgian Ireland, for example, suggests that galangal was more easily available in Dublin during the eighteenth century than in the mid-twentieth century. A new aesthetic, articulated by La Varenne in his Le Cuisinier Francois (1651), heralded that food should taste of itself, and so exotic ingredients such as cinnamon, nutmeg, and ginger were replaced by the local bouquet garni, and stocks and sauces became the foundations of French haute cuisine (Mac Con Iomaire). Some combinations of flavours and ingredients were based on humoral physiology, a long held belief system based on the writings of Hippocrates and Galen, now discredited by modern scientific understanding. The four humors are blood, yellow bile, black bile, and phlegm. It was believed that each of these humors would wax and wane in the body, depending on diet and activity. Galen (131-201 AD) believed that warm food produced yellow bile and that cold food produced phlegm. It is difficult to fathom some combinations of ingredients or the manner of service without comprehending the contemporary context within they were consumeSome ingredients found in Roman cookbooks, such as “garum” or “silphium” are no longer available. It is suggested that the nearest substitute for garum also known as “liquamen”—a fermented fish sauce—would be Naam Plaa, or Thai fish sauce (Grainger). Ingredients such as tea and white bread, moved from the prerogative of the wealthy over time to become the staple of the urban poor. These ingredients, therefore, symbolise radically differing contexts during the seventeenth century than in the early twentieth century. Indeed, there are other ingredients such as hominy (dried maize kernel treated with alkali) or grahams (crackers made from graham flour) found in American cookbooks that require translation to the unacquainted non-American reader. There has been a growing number of food encyclopaedias published in recent years that assist scholars in identifying such commodities (Smith, Katz, Davidson). The Cook’s Workplace, Techniques, and Equipment It is important to be aware of the type of kitchen equipment used, the management of heat and cold within the kitchen, and also the gradual spread of the industrial revolution into the domestic sphere. Visits to historic castles such as Hampton Court Palace where nowadays archaeologists re-enact life below stairs in Tudor times give a glimpse as to how difficult and labour intensive food production was. Meat was spit-roasted in front of huge fires by spit boys. Forcemeats and purees were manually pulped using mortar and pestles. Various technological developments including spit-dogs, and mechanised pulleys, replaced the spit boys, the most up to date being the mechanised rotisserie. The technological advancements of two hundred years can be seen in the Royal Pavilion in Brighton where Marie-Antoinin Carême worked for the Prince Regent in 1816 (Brighton Pavilion), but despite the gleaming copper pans and high ceilings for ventilation, the work was still back breaking. Carême died aged forty-nine, “burnt out by the flame of his genius and the fumes of his ovens” (Ackerman 90). Mennell points out that his fame outlived him, resting on his books: Le Pâtissier Royal Parisien (1815); Le Pâtissier Pittoresque (1815); Le Maître d’Hôtel Français (1822); Le Cuisinier Parisien (1828); and, finally, L’Art de la Cuisine Française au Dix-Neuvième Siècle (1833–5), which was finished posthumously by his student Pluméry (All Manners). Mennell suggests that these books embody the first paradigm of professional French cuisine (in Kuhn’s terminology), pointing out that “no previous work had so comprehensively codified the field nor established its dominance as a point of reference for the whole profession in the way that Carême did” (All Manners 149). The most dramatic technological changes came after the industrial revolution. Although there were built up ovens available in bakeries and in large Norman households, the period of general acceptance of new cooking equipment that enclosed fire (such as the Aga stove) is from c.1860 to 1910, with gas ovens following in c.1910 to the 1920s) and Electricity from c.1930. New food processing techniques dates are as follows: canning (1860s), cooling and freezing (1880s), freeze drying (1950s), and motorised delivery vans with cooking (1920s–1950s) (den Hartog). It must also be noted that the supply of fresh food, and fish particularly, radically improved following the birth, and expansion of, the railways. To understand the context of the cookbook, one needs to be aware of the limits of the technology available to the users of those cookbooks. For many lower to middle class families during the twentieth century, the first cookbook they would possess came with their gas or electrical oven. Meals One can follow cooked dishes from the kitchen to the eating place, observing food presentation, carving, sequencing, and serving of the meal and table etiquette. Meal times and structure changed over time. During the Middle Ages, people usually ate two meals a day: a substantial dinner around noon and a light supper in the evening (Adamson). Some of the most important factors to consider are the manner in which meals were served: either à la française or à la russe. One of the main changes that occurred during the nineteenth century was the slow but gradual transfer from service à la française to service à la russe. From medieval times to the middle of the nineteenth century the structure of a formal meal was not by “courses”—as the term is now understood—but by “services”. Each service could comprise of a choice of dishes—both sweet and savoury—from which each guest could select what appealed to him or her most (Davidson). The philosophy behind this form of service was the forementioned humoral physiology— where each diner chose food based on the four humours of blood, yellow bile, black bile, or phlegm. Also known as le grand couvert, the à la française method made it impossible for the diners to eat anything that was beyond arm’s length (Blake, and Crewe). Smooth service, however, was the key to an effective à la russe dinner since servants controlled the flow of food (Eatwell). The taste and temperature of food took centre stage with the à la russe dinner as each course came in sequence. Many historic cookbooks offer table plans illustrating the suggested arrangement of dishes on a table for the à la française style of service. Many of these dishes might be re-used in later meals, and some dishes such as hashes and rissoles often utilised left over components of previous meals. There is a whole genre of cookbooks informing the middle class cooks how to be frugal and also how to emulate haute cuisine using cheaper or ersatz ingredients. The number dining and the manner in which they dined also changed dramatically over time. From medieval to Tudor times, there might be hundreds dining in large banqueting halls. By the Elizabethan age, a small intimate room where master and family dined alone replaced the old dining hall where master, servants, guests, and travellers had previously dined together (Spencer). Dining tables remained portable until the 1780s when tables with removable leaves were devised. By this time, the bread trencher had been replaced by one made of wood, or plate of pewter or precious metal in wealthier houses. Hosts began providing knives and spoons for their guests by the seventeenth century, with forks also appearing but not fully accepted until the eighteenth century (Mason). These silver utensils were usually marked with the owner’s initials to prevent their theft (Flandrin). Cookbooks as Objects and the World of Publishing A thorough examination of the manuscript or printed cookbook can reveal their physical qualities, including indications of post-publication history, the recipes and other matter in them, as well as the language, organization, and other individual qualities. What can the quality of the paper tell us about the book? Is there a frontispiece? Is the book dedicated to an employer or a patron? Does the author note previous employment history in the introduction? In his Court Cookery, Robert Smith, for example, not only mentions a number of his previous employers, but also outlines that he was eight years working with Patrick Lamb in the Court of King William, before revealing that several dishes published in Lamb’s Royal Cookery (1710) “were never made or practis’d (sic) by him and others are extreme defective and imperfect and made up of dishes unknown to him; and several of them more calculated at the purses than the Gôut of the guests”. Both Lamb and Smith worked for the English monarchy, nobility, and gentry, but produced French cuisine. Not all Britons were enamoured with France, however, with, for example Hannah Glasse asserting “if gentlemen will have French cooks, they must pay for French tricks” (4), and “So much is the blind folly of this age, that they would rather be imposed on by a French Booby, than give encouragement to an good English cook” (ctd. in Trubek 60). Spencer contextualises Glasse’s culinary Francophobia, explaining that whilst she was writing the book, the Jacobite army were only a few days march from London, threatening to cut short the Hanoverian lineage. However, Lehmann points out that whilst Glasse was overtly hostile to French cuisine, she simultaneously plagiarised its receipts. Based on this trickling down of French influences, Mennell argues that “there is really no such thing as a pure-bred English cookery book” (All Manners 98), but that within the assimilation and simplification, a recognisable English style was discernable. Mennell also asserts that Glasse and her fellow women writers had an enormous role in the social history of cooking despite their lack of technical originality (“Plagiarism”). It is also important to consider the place of cookbooks within the history of publishing. Albala provides an overview of the immense outpouring of dietary literature from the printing presses from the 1470s. He divides the Renaissance into three periods: Period I Courtly Dietaries (1470–1530)—targeted at the courtiers with advice to those attending banquets with many courses and lots of wine; Period II The Galenic Revival (1530–1570)—with a deeper appreciation, and sometimes adulation, of Galen, and when scholarship took centre stage over practical use. Finally Period III The Breakdown of Orthodoxy (1570–1650)—when, due to the ambiguities and disagreements within and between authoritative texts, authors were freer to pick the ideas that best suited their own. Nutrition guides were consistent bestsellers, and ranged from small handbooks written in the vernacular for lay audiences, to massive Latin tomes intended for practicing physicians. Albala adds that “anyone with an interest in food appears to have felt qualified to pen his own nutritional guide” (1). Would we have heard about Mrs. Beeton if her husband had not been a publisher? How could a twenty-five year old amass such a wealth of experience in household management? What role has plagiarism played in the history of cookbooks? It is interesting to note that a well worn copy of her book (Beeton) was found in the studio of Francis Bacon and it is suggested that he drew inspiration for a number of his paintings from the colour plates of animal carcasses and butcher’s meat (Dawson). Analysing the post-publication usage of cookbooks is valuable to see the most popular recipes, the annotations left by the owner(s) or user(s), and also if any letters, handwritten recipes, or newspaper clippings are stored within the leaves of the cookbook. The Reader, the Cook, the Eater The physical and inner lives and needs and skills of the individuals who used cookbooks and who ate their meals merit consideration. Books by their nature imply literacy. Who is the book’s audience? Is it the cook or is it the lady of the house who will dictate instructions to the cook? Numeracy and measurement is also important. Where clocks or pocket watches were not widely available, authors such as seventeenth century recipe writer Sir Kenelm Digby would time his cooking by the recitation of the Lord’s Prayer. Literacy amongst protestant women to enable them to read the Bible, also enabled them to read cookbooks (Gold). How did the reader or eater’s religion affect the food practices? Were there fast days? Were there substitute foods for fast days? What about special occasions? Do historic cookbooks only tell us about the food of the middle and upper classes? It is widely accepted today that certain cookbook authors appeal to confident cooks, while others appeal to competent cooks, and others still to more cautious cooks (Bilton). This has always been the case, as has the differentiation between the cookbook aimed at the professional cook rather than the amateur. Historically, male cookbook authors such as Patrick Lamb (1650–1709) and Robert Smith targeted the professional cook market and the nobility and gentry, whereas female authors such as Eliza Acton (1799–1859) and Isabella Beeton (1836–1865) often targeted the middle class market that aspired to emulate their superiors’ fashions in food and dining. How about Tavern or Restaurant cooks? When did they start to put pen to paper, and did what they wrote reflect the food they produced in public eateries? Conclusions This paper has offered an overview of Barbara Ketchum Wheaton’s methodology for reading historic cookbooks using a structured approach. It has highlighted some of the questions scholars and researchers might ask when faced with an old cookbook, regardless of era or geographical location. By systematically examining the book under the headings of ingredients; the cook’s workplace, techniques and equipment; the meals; cookbooks as objects and the world of publishing; and reader, cook and eater, the scholar can perform magic and extract much more from the cookbook than seems to be there on first appearance. References Ackerman, Roy. The Chef's Apprentice. London: Headline, 1988. Adamson, Melitta Weiss. Food in Medieval Times. Westport, Connecticut: Greenwood P, 2004. Albala, Ken. Eating Right in the Renaissance. Ed. Darra Goldstein. Berkeley: U of California P, 2002. Beeton, Isabella. Beeton's Book of Household Management. London: S. Beeton, 1861. Bilton, Samantha. “The Influence of Cookbooks on Domestic Cooks, 1900-2010.” Petit Propos Culinaires 94 (2011): 30–7. Blake, Anthony, and Quentin Crewe. Great Chefs of France. London: Mitchell Beazley/ Artists House, 1978. Brighton Pavilion. 12 Jun. 2013 ‹http://www.guardian.co.uk/artanddesign/interactive/2011/sep/09/brighton-pavilion-360-interactive-panoramic›. Cashman, Dorothy. “An Exploratory Study of Irish Cookbooks.” Unpublished Master's Thesis. M.Sc. Dublin: Dublin Institute of Technology, 2009. Chartier, Roger. “The Practical Impact of Writing.” Trans. Arthur Goldhammer. A History of Private Lives: Volume III: Passions of the Renaissance. Ed. Roger Chartier. Cambridge, Massachusetts: Belknap P of Harvard U, 1989. 111-59. Davidson, Alan. The Oxford Companion to Food. New York: Oxford U P, 1999. Dawson, Barbara. “Francis Bacon and the Art of Food.” The Irish Times 6 April 2013. den Hartog, Adel P. “Technological Innovations and Eating out as a Mass Phenomenon in Europe: A Preamble.” Eating out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century. Eds. Mark Jacobs and Peter Scholliers. Oxford: Berg, 2003. 263–80. Eatwell, Ann. “Á La Française to À La Russe, 1680-1930.” Elegant Eating: Four Hundred Years of Dining in Style. Eds. Philippa Glanville and Hilary Young. London: V&A, 2002. 48–52. Flandrin, Jean-Louis. “Distinction through Taste.” Trans. Arthur Goldhammer. A History of Private Lives: Volume III : Passions of the Renaissance. Ed. Roger Chartier. Cambridge, Massachusetts: Belknap P of Harvard U, 1989. 265–307. Folch, Christine. “Fine Dining: Race in Pre-revolution Cuban Cookbooks.” Latin American Research Review 43.2 (2008): 205–23. Glasse, Hannah. The Art of Cookery Made Plain and Easy; Which Far Exceeds Anything of the Kind Ever Published. 4th Ed. London: The Author, 1745. Gold, Carol. Danish Cookbooks: Domesticity and National Identity, 1616-1901. Seattle: U of Washington P, 2007. Grainger, Sally. Cooking Apicius: Roman Recipes for Today. Totnes, Devon: Prospect, 2006. Hampton Court Palace. “The Tudor Kitchens.” 12 Jun 2013 ‹http://www.hrp.org.uk/HamptonCourtPalace/stories/thetudorkitchens› Katz, Solomon H. Ed. Encyclopedia of Food and Culture (3 Vols). New York: Charles Scribner’s Sons, 2003. Kuhn, T. S. The Structure of Scientific Revolutions. Chicago: U of Chicago P, 1962. Lamb, Patrick. Royal Cookery:Or. The Complete Court-Cook. London: Abel Roper, 1710. Lehmann, Gilly. “English Cookery Books in the 18th Century.” The Oxford Companion to Food. Ed. Alan Davidson. Oxford: Oxford U P, 1999. 277–9. Mac Con Iomaire, Máirtín. “The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants 1958–2008.” Food, Culture & Society 14.4 (2011): 525–45. Mac Con Iomaire, Máirtín, and Dorothy Cashman. “Irish Culinary Manuscripts and Printed Cookbooks: A Discussion.” Petit Propos Culinaires 94 (2011): 81–101. Mason, Laura. Food Culture in Great Britain. Ed. Ken Albala. Westport CT.: Greenwood P, 2004. Mennell, Stephen. All Manners of Food. 2nd ed. Chicago: U of Illinois P, 1996. ---. “Plagiarism and Originality: Diffusionism in the Study of the History of Cookery.” Petits Propos Culinaires 68 (2001): 29–38. Sherman, Sandra. “‘The Whole Art and Mystery of Cooking’: What Cookbooks Taught Readers in the Eighteenth Century.” Eighteenth Century Life 28.1 (2004): 115–35. Smith, Andrew F. Ed. The Oxford Companion to American Food and Drink. New York: Oxford U P, 2007. Spencer, Colin. British Food: An Extraordinary Thousand Years of History. London: Grub Street, 2004. Tierney, Mark. Europe and the World 1300-1763. Dublin: Gill and Macmillan, 1970. Trubek, Amy B. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: U of Pennsylvania P, 2000. Wheaton, Barbara. “Finding Real Life in Cookbooks: The Adventures of a Culinary Historian”. 2006. Humanities Research Group Working Paper. 9 Sep. 2009 ‹http://www.phaenex.uwindsor.ca/ojs/leddy/index.php/HRG/article/view/22/27›. Wheaton, Barbara Ketcham. Savouring the Past: The French Kitchen and Table from 1300-1789. London: Chatto & Windus, 1983. White, Eileen, ed. The English Cookery Book: Historical Essays. Proceedings of the 16th Leeds Symposium on Food History 2001. Devon: Prospect, 2001.

Le principal problème de la commande vectorielle du moteur asynchrone réside dans l'estimation du flux dans la machine. Comme il n'existe actuellement pas de solutions technologiques satisfaisantes pour mesurer le flux, celui-ci est généralement estimé à partir d'un modèle de la machine. L'estimation du flux est alors naturellement sensible aux incertitudes sur les paramètres électriques intervenant dans ce modèle. Ainsi, l'objectif principal des recherches réalisées est de proposer aux utilisateurs une solution de commande vectorielle robuste ne faisant pas appel à des exigences trop fortes en termes de connaissances paramétriques. Ceci est obtenu en supervisant plusieurs solutions de contrôle ayant des performances satisfaisantes, voire optimales mais dans des plages d'utilisation différentes. La combinaison des différents algorithmes de commandes est réalisée au moyen de la logique floue associée à une étude théorique de sensibilité
Les commandes multialgorithmiques concernent la combinaison de deux modèles de la vitesse angulaire statorique pour orienter le flux dans la machine et la combinaison de deux modèles du courant magnétisant pour estimer l'amplitude du flux. La combinaison de deux estimateurs de flux, l'un déterminé à partir des équations rotoriques de la machine, l'autre déterminé à partir des équations statoriques et la détermination des gains d'un observateur de flux d'ordre réduit ou d'ordre complet au moyen de la logique floue sont également étudiées. Pour chaque stratégie, l'étude de sensibilité est dans un premier temps validée par des essais experimentaux sur un banc équipé du système Matlab-Simulink-dSPACE (basé sur un DSP TMS320C31), en considérant les variations du courant statorique consommé comme indicateur de la qualité du contrôle du flux. Deux des stratégies de commande étudiées sont ensuite utilisées dans deux applications différentes, l'une concerne la traction électrique, l'autre la génération d'énergie par éoliennes

Cette thèse propose la méthodologie de dimensionnement optimal pour optimiser la configuration de système d'énergie hybride. Pour cela, nous utilisons une approche pour la génération de base de règles floues et une optimisation automatiques au moyen d'algorithme génétique et d'un PSO adaptés avec le floue. Ces algorithmes nous permet d'obtenir le nombre optimal de panneaux photovoltaïques, d'éoliennes et des batteries, minimisant le coût total du système et garantissant la disponibilité permanente de l'électricité pour couvrir les besoins énergétiques. L'historique horaire de vitesse du vent, d’ensoleillement, sont utilisés pour modéliser la production des éoliennes, la production photovoltaïque et de charge. Le coût total est la fonction objective et la taille technique est une contrainte
This thesis proposes the optimum sizing methodology to optimize the configuration of hybrid energy system. For this, we use an approach for automatic fuzzy rule base generation and optimization by means of Fuzzy-Adaptive Genetic Algorithm and fuzzy adaptive PSO. This Algorithms allows us to obtain the optimal number of photovoltaic panels, wind turbines and storages units, ensuring the minimal global high efficiency system total cost and guaranteeing the permanent availability of energy to cover the load energy requirements. Historical hourly wind speed, solar irradiance and load data are used to stochastically model the wind turbines, photovoltaic generation and load. The total cost is the objective function and the technical size is a constraint

La libéralisation des marchés de l'électricité associée à l'intégration des énergies renouvelables a conduit à introduire la notion d'utilisation locale de ces nouvelles sources de production. L'objectif de ce travail est de proposer une méthodologie de supervision multi-niveaux et d'optimiser la supervision des ces unités de production. Le système hybride pris en compte dans cette thèse est une combinaison de trois microturbines à gaz, une centrale photovoltaïque, et un système de stockage à court terme (supercapacités), connecté à un réseau électrique. La supervision à moyen terme est un traitement du problème d'engagement unité (Unite Commitment Problem), qui consiste à coordonner la production d'unités génératrices, de façon à satisfaire une demande globale d'électricité prévisionnelle sur 24h tout en minimisant le coût du carburant et les émissions toxiques (CO et NOx) et en respectant les contraintes physiques et opérationnelles de chaque unité. Nous n'avons pas traité les rejets de CO2. Dans cette thèse, une supervision temps réel à base de logique floue a été proposée. Une méthodologie des plans d'expériences (Experimental Design Method EDM) a été suggérée afin d'améliorer la méthodologie graphique en minimisant certaines fonctions objectifs et optimisant les paramètres du superviseur flou. Cette stratégie de supervision a été finalement validée sur une centrale multisource combinant dispositifs réels et simulation temps réel.

Le transport des personnes et des marchandises représente plus de 25% de la consommation d'énergie et est l'une des principales sources de pollution dans le monde. Plusieurs efforts doivent être faits pour réduire la dépendance du pétrole, la consommation d'énergie et l'impact environnemental des systèmes de transport. Dans cette perspective, la Direction Générale de l'Armement a soutenu la conception et la réalisation du banc d'Evaluation de Composantes de la Chaine Electrique (ECCE). Il s'agit d'un laboratoire mobile qui permet d'évaluer dans des conditions d'utilisation réelles, les différentes composantes énergétiques utilisées dans les véhicules électriques. Les travaux de cette Thèse de Doctorat s'inscrivent dans le contexte du projet ECCE. Le principal objectif est de concevoir, d'implanter et de valider expérimentalement un système temps réel de gestion d'énergie pour véhicule électrique hybride. L'architecture énergétique retenue pour cette étude comporte un banc de batteries au plomb, un système pile à combustible et un banc de supercondensateurs. Nous proposons un système de gestion d'énergie qui permet de prendre en compte l'expertise de plusieurs spécialistes sur ces sujets. La conception du système de gestion d'énergie est ainsi réalisée en utilisant une enquête conçue pour extraire la connaissance des experts du domaine (10 experts de différentes affiliations). La logique floue de type 2 permet d'intégrer de l'incertitude dans les réponses et ainsi de considérer simultanément les différents avis des experts. Ce travail présente dans une première partie l'étude des modèles des sources énergétiques et de la structure de commande du véhicule. Cette structure est basée sur la Représentation Energétique Macroscopique (REM). Des résultats de simulation et de validation expérimentale d'une méthodologie pour paramétrer le modèle équivalent des supercondensateurs sont également présentés. La deuxième partie est consacrée à l'étude des systèmes logique floue de type 2. Ces systèmes sont étudiés et présentés en utilisant un exemple numérique. En complément des travaux menés sur l'implantation logicielle de la logique floue de type 2, une application a été conçue, implantée et validée expérimentalement : il s'agit du contrôle de la tension de sortie d'un hacheur dévolteur. L'objectif principal de cette application était de permettre une pré-validation de l'application de la logique floue de type 2 dans le cas d'applications industrielles. Finalement, le système de gestion d'énergie proposé a été validé successivement par des simulations, des essais statiques expérimentaux, des essais de roulage en mode d'opération normale et en mode d'opération dégradée. Nous avons mis en évidence que la logique floue de type 2 est particulièrement bien adaptée pour des applications temps réel dans le domaine du génie électrique.

Le transport des personnes et des marchandises représente plus de 25% de la consommation d'énergie et est l'une des principales sources de pollution dans le monde. Plusieurs efforts doivent être faits pour réduire la dépendance du pétrole, la consommation d'énergie et l'impact environnemental des systèmes de transport. Dans cette perspective, la Direction Générale de l'Armement a soutenu la conception et la réalisation du banc d'Evaluation de Composantes de la Chaine Electrique (ECCE). Il s'agit d'un laboratoire mobile qui permet d'évaluer dans des conditions d'utilisation réelles, les différentes composantes énergétiques utilisées dans les véhicules électriques.Les travaux de cette Thèse de Doctorat s'inscrivent dans le contexte du projet ECCE. Le principal objectif est de concevoir, d'implanter et de valider expérimentalement un système temps réel de gestion d'énergie pour véhicule électrique hybride. L'architecture énergétique retenue pour cette étude comporte un banc de batteries au plomb, un système pile à combustible et un banc de supercondensateurs. Nous proposons un système de gestion d'énergie qui permet de prendre en compte l'expertise de plusieurs spécialistes sur ces sujets. La conception du système de gestion d'énergie est ainsi réalisée en utilisant une enquête conçue pour extraire la connaissance des experts du domaine (10 experts de différentes affiliations). La logique floue de type 2 permet d'intégrer de l'incertitude dans les réponses et ainsi de considérer simultanément les différents avis des experts. Ce travail présente dans une première partie l'étude des modèles des sources énergétiques et de la structure de commande du véhicule. Cette structure est basée sur la Représentation Energétique Macroscopique (REM). Des résultats de simulation et de validation expérimentale d'une méthodologie pour paramétrer le modèle équivalent des supercondensateurs sont également présentés. La deuxième partie est consacrée à l'étude des systèmes logique floue de type 2. Ces systèmes sont étudiés et présentés en utilisant un exemple numérique. En complément des travaux menés sur l'implantation logicielle de la logique floue de type 2, une application a été conçue, implantée et validée expérimentalement : il s'agit du contrôle de la tension de sortie d'un hacheur dévolteur. L'objectif principal de cette application était de permettre une pré-validation de l'application de la logique floue de type 2 dans le cas d'applications industrielles. Finalement, le système de gestion d'énergie proposé a été validé successivement par des simulations, des essais statiques expérimentaux, des essais de roulage en mode d'opération normale et en mode d'opération dégradée.Nous avons mis en évidence que la logique floue de type 2 est particulièrement bien adaptée pour des applications temps réel dans le domaine du génie électrique.

Ce travail se situe dans le domaine du diagnostic des processus défini comme étant l’identification de ses états fonctionnels. Dans le cas où l’obtention d’un modèle précis du processus est délicate ou impossible, la connaissance sur le système peut être extraite à partir des signaux obtenus lors d’un fonctionnement normal ou anormal en incluant des mécanismes d'apprentissage. Cette connaissance s’organise sous l’aspect d’une partition de l’espace des données sous forme de classes (représentant les états du système). Parmi les techniques d’apprentissage, celles incluant de la logique floue ont l’avantage d’exprimer les appartenances d’un individu à plusieurs classes, ceci permet de mieux connaître la situation réelle du système et prévoir des changements vers des états de défaillance. Nonobstant leurs performances adéquates, leur forte dépendance aux paramètres d’initialisation est une difficulté pour l’apprentissage. Cette thèse se situe dans l’amélioration de ces techniques, en particulier notre objectif est l’élaboration d’une méthode permettant de valider et d’adapter automatiquement la partition de l'espace de données obtenue par une technique de classification floue. Elle permet de trouver automatiquement une partition optimale en termes de compacité et de séparation des classes, à partir uniquement de la matrice des degrés d’appartenance obtenue par une classification antérieure. Cette méthode est donc une aide importante donnée à l’expert du processus pour établir les états fonctionnels dans l’implémentation d’une technique de surveillance d’un procédé complexe. Son application est illustrée sur des exemples académiques et sur le diagnostic de 3 procédés chimiques
This work is in the field of the process diagnosis defined as the identification of process functional states. If obtaining a precise model of the process is delicate or impossible, the system knowledge can be extracted from the signals obtained during a normal or abnormal operation by including mechanisms of training. This knowledge is organized through a data space partition into clusters (representing the states of the system). Among the training techniques, those including fuzzy logic have the advantage of expressing the memberships of an individual to several classes, this makes possible to better know the real situation of the system and to envisage changes to failure states. Notwithstanding their adequate performances, their strong dependence on the initialization parameters is a difficulty for the training. This thesis proposes the improvement of these techniques, specifically our objective is the development of a method to validate and adapt automatically the partition of data space obtained by a fuzzy classification technique. This makes possible to find automatically an optimal partition in terms of clusters compactness and separation from only the membership matrix obtained by an initial classification. This method is thus an important help given to the process expert to establish the functional states in the implementation of a monitoring technique of a complex process. Its application is illustrated on academic examples and on the diagnosis of 3 chemical processes

L'objectif de cette these est de presenter un ensemble de methodologies concernant deux types de commande numerique: conventionnelle et non conventionnelle. Nous presentons d'abord les techniques conventionnelles a savoir la regulation pid et les regulateurs auto-ajustables, cas particulier de la commande adaptative; ceci bien entendu apres avoir modelise le systeme qui est dans notre cas un groupe moteur-alternateur. Pour la regulation pid, des methodes de calcul des parametres du regulateur ont ete expliquees et comparees, en simulation et en temps reel pour la regulation de la vitesse du groupe. Les algorithmes de deux types de regulateur auto-ajustable, pid et a commande optimale, ont ete detailles et appliques sur le meme site. Les problemes poses par l'une ou l'autre des deux techniques conventionnelles ont ete discutes. La commande floue, technique non conventionnelle, a ete introduite par la description detaillee et claire des differents blocs du schema synoptique general d'un tel type de commande: fuzzification, regles de controle, inference, defuzzification. Pour le meme type de commande, une methode pratique de developpement d'algorithmes de regulation floue a ete decrite. L'algorithme ainsi developpe a ete applique pour la regulation de vitesse du groupe, la regulation de temperature d'un four et la comparaison avec des techniques conventionnelles a savoir un pid numerique et une commande adaptative supervisee. Une autre alternative a ete presentee. Elle consiste a associer les deux types de commande dans deux structures de commande differentes. La premiere combine en parallele un pid et un controleur flou. Le second utilise la logique floue pour superviser le fonctionnement d'un pid et adapter ses parametres

Le concept de système multi sources, avec une gestion intégrée et optimisée de l'énergie, auquel différents systèmes de stockage sont associés est envisagé comme un élément de réponse à la problématique liée au caractère aléatoire et fluctuant de la production dispersée d'origine éolienne. Dans ce contexte, il apparaît intéressant d'associer les sources de production éoliennes et hydrauliques. Ces dernières sont en effet susceptibles, de par leur souplesse et leur disponibilité, de compenser le caractère aléatoire et fluctuant de l'éolien. Les générateurs et les systèmes de stockage d'une centrale multi sources peuvent être localisés en différents points du réseau mais sont gérés par un opérateur industriel unique. Comme la problématique de l'éolien se retrouve à tous les niveaux temporels de gestion, il est nécessaire de mettre en place une supervision multi niveaux de la centrale intégrée éolien/hydraulique/stockage envisagée. A chaque niveau correspond des objectifs et des moyens à définir pour répondre à ces exigences. Cependant, la problématique étant vaste, les travaux ont porté essentiellement sur deux niveaux : niveau " court terme " et niveau " moyen terme ". Le but de la thèse est de proposer des méthodes de supervision pour la gestion des systèmes éolien/hydraulique/stockage. Ainsi, dix superviseurs sont proposés suivant différents outils de supervision (logique floue, fonction optimisation,...). Enfin, les performances de ces superviseurs sont comparées à l'aide de différents indicateurs permettant de quantifier leurs apports en fonction des objectifs des différents niveaux de supervision (qualité de puissance, efficacité énergétique,...).

L'objectif des ces travaux est le Développement d'un outil de supervision/diagnostic d'une station de production d'eau potable dans son ensemble. Avant de s'intéresser à la station dans son ensemble, il est apparu que l'unité de coagulation-floculation était une étape clé dans la production de l'eau potable. La première partie de la thèse a donc consisté à développer un capteur logiciel permettant de prédire en ligne la dose de coagulant, sur la base des caractéristiques mesurées de l'eau brute, à l'aide de réseaux de neurones. La deuxième partie de la thèse qui présente un aspect plus novateur réside dans l'utilisation de cette information dans une structure de diagnostic de l'ensemble de la station de traitement. A partir des mesures en ligne classiquement effectuées, un outil de supervision et de diagnostic de la station de production d'eau potable dans son ensemble a été développé. Il est basé sur l'application d'une technique de classification et sur l'interprétation des informations obtenues sur tout l'ensemble du procédé de production avec comme finalité l'identification des défaillances et une aide à la maintenance prédictive/préventive des différentes unités de la station. Une technique basée sur l'entropie floue et la définition d'un indice de validation a été développée pour permettre de valider ou non une transition entre états fonctionnels (c'est-à-dire entre classes) permettant ainsi d'éliminer les classes mal conditionnées ou encore les fausses alarmes. Ces travaux de recherche ont été réalisés en collaboration avec la station de production d'eau potable SMAPA de la ville de Tuxtla Gutiérrez, de Chiapas, au Mexique.

Aujourd'hui encore, les techniques les plus utilisées pour la commande des systèmes de puissance sont basées sur les modèles linéarisés du système et permettent de réaliser des compensateurs à paramètres fixes. Ces techniques ne prennent pas en compte les fréquentes variations des conditions de fonctionnement des turbogénérateurs. Il faut donc envisager d'avoir recours à des techniques qui s'adaptent à tout le domaine possible des conditions de fonctionnement du système. De telles commandes adaptatives nécessitent un niveau de supervision pour que leur implémentation soit performante. Ce travail analyse les apports d'un niveau de supervision dans la commande adaptative appliquée à la commande des turbogénérateurs. La supervision est réalisée pour : améliorer le processus d'identification d'une commande adaptative auto-ajustable ; déterminer un modèle paramétrique, à partir des règles de logique floue sur un réseau de modèles locaux ; et programmer les gains du compensateur, à partir des règles de logique floue sur un réseau de compensateurs locaux. Ces techniques de commande par supervision réalisent à la fois la commande de l'excitation du système monovariable (SISO) et la commande simultanée de l'excitation du système et de la vitesse de rotation de la turbine. L'application de cette commande adaptative avancée à un système de puissance a requis le développement d'un simulateur générique d'un turbogénétateur sous MATLAB/SIMULINK. Des testes simulés permettent de mettre en valeur les apports et les limitations des méthodes proposées.

The high restrictions in environmental requirements have led to modifications of the both coal type and firing mode. In order to prevent a different faults in boiler operation and as a result a reliability reduction, special monitoring and diagnostic techniques is required for engineering analysis and utility production management. In this sense an on-line supervision system FURNACE have developed and implemented for 575, 550, 360 Mw coal fired units. The developed system provides on-line information regards furnace performance, including fireball location, furnace exit temperature increase that indicates the necessity of activate furnace sootblowers to control steam temperatures and prevent excessive accumulations of slag and heat surfaces tube overheating. However, the FURNACE system can not provide flue gas temperature distribution near the burner zone and it leads to limitation of the possibility of furnace fine tuning for the aim of NOx reduction. Due to this reason new diagnostic system ORFEUS was installed in power plant. The ORFEUS is a system for continuous visual monitoring of high temperature processes with a sensor lance. A high quality picture with wide angle of view and a small sensor diameter is achieved using a boroskope as lens. With this technology the CCD camera can be mounted in the cold part of the lance. This way sensitive equipment is mounted outside the combustion chamber, allowing continuous use with high process temperatures. The pictures coming from the sensor can be viewed and analyzed directly in the control room. In order to evaluate capability of both system combined application series of tests with different operation were conducted on the boiler. The testing was primarily focused on quantifying the impact of overfire air (OFA), excess air, primary air flow and unit loads on boiler, furnace, pulverizers performance, NOx and unburned carbon loss etc. The evaluation was performed for 575 MW units equipped with tangentially fired boilers designed by Combustion Engineering. The on-line information obtained from both FURNACE and ORFEUS systems is allowed us to perform fine tuning of the firing system in order to optimize combustion process. Based on performed work may be concluded that combination of both system is able us to receive detail information of furnace performance in real time including flame position in the initial burner zone. As result it was achieved additional NOx reduction by 10–15% at unit full load and by 20–35% at partial load without any impact on boiler performance, efficiency and reliability.