Relevant bibliographies by topics / Thanksgiving cooking

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Academic literature on the topic 'Thanksgiving cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2025

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Journal articles on the topic "Thanksgiving cooking"

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Komarudin, Nana Danapriatna, and Ahya Kamilah. "STRATEGI PENGEMBANGAN USAHA KATERING PADA CV PAWIRAJAYA CATERING KOTA BEKASI JAWA BARAT." CEFARS : JURNAL AGRIBISNIS DAN PENGEMBANGAN WILAYAH 8, no. 1 (2025): 19–46. https://doi.org/10.33558/cefars.v8i1.10893.

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CV Pawirajaya Catering is a trading business engaged in the service industry in the city of Bekasi. The activities carried out by CV Pawirajaya Catering are the provision of catering services, decoration services for various kinds of celebration activities such as weddings, circumcision, thanksgiving, government agency events and educational institutions and other events. This study aims to determine: (1) the internal factors faced in developing the CV Pawirajaya Catering business; (2) the external factors faced in developing the CV Pawirajaya Catering business; and (3) an appropriate developm
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Disnia Salwa Ramadhani and Yahyar Erawati. "Nilai- Nilai Yang Terkandung Dalam Tradisi Rewang (Kojo Samo) Pada Masyarakat Desa Delik Kecamatan Pelalawan Kabupaten Pelalawan Provinsi Riau." Imajinasi : Jurnal Ilmu Pengetahuan, Seni, dan Teknologi 1, no. 3 (2024): 62–70. http://dx.doi.org/10.62383/imajinasi.v1i3.250.

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This study aims to determine the values contained in the Rewang (kojo samo) tradition in the community of Delik Village, Pelalawan District, Pelalawan Regency, Riau Province. This research uses the theory of Uu Hamidy (2014: 49). The method used is descriptive qualitative approach. Data collection through observation, interviews and documentation. The subjects in this study amounted to 4 people consisting of 1 Batin Dolik (Delik Village tribal leader), 1 Delik Village customary leader, 2 Rewang members (kojo samo). The results of this study conclude that the Rewang Tradition (kojo samo) is a h
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WINARKO, GALANG BIMA PUTRA WINDURA, Anak Agung Ayu Mayun Artati, and Kompiang Gede Widnyana. "MOGO GAPII." Jurnal Igel : Journal Of Dance 4, no. 2 (2024): 34–42. http://dx.doi.org/10.59997/jijod.v4i2.3385.

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The Mogo Gapii dance work started from a creative idea, namely Bakar Batu. It is necessary to pay attention to the limitations in order to clarify the extent of the ideas being discussed. Bakar Batu is a Papuan tradition in the form of a cooking ritual carried out together by village residents which aims to express gratitude, permission, death, bersilahturahmi (gathering of relatives and relatives, welcoming happiness (birth, traditional marriage, coronation of tribal chief), as well as to gather soldiers who died due to inter-tribal wars. This stone burning tradition is believed to have been
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Salmorin, Daniel Emmanuel, and Victoria Gepty. "Cultural Practices & Beliefs in Abaca Farming of the Indigenous People." Journal of Humanities and Social Sciences Studies 5, no. 2 (2023): 22–32. http://dx.doi.org/10.32996/jhsss.2023.5.2.4.

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Abaca (Musa textilis) is a plant related to the banana, the leaves of which provide one of the strongest natural fibers used by man. Abaca farming is vital in boosting the national economy, and it serves as a potential source of incomefor growers (Biccay,2016). Furthermore, the indigenous knowledge of abaca farming has been proven effective through time and experience. However, there was a scant study about indigenous knowledge on abaca farming and abaca farmers in the Province of Aklan, Philippines. The indigenous people used traditional tools, equipment and ways in phases of producing, proce
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Stowell, Olivia. "Re-heating the “First” Thanksgiving: the Thanksgiving episode as settler colonial narrative." Critical Studies in Television: The International Journal of Television Studies, September 12, 2024. http://dx.doi.org/10.1177/17496020241284207.

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Thanksgiving-themed episodes of cooking television open up questions about the interrelations of food, history, power, and culture. This study addresses such questions through textual and thematic analysis of 46 Thanksgiving-themed episodes of reality cooking competition programmes on US cable TV, exploring how the Thanksgiving episode operates as a site for the deployment of the culinary as a category by which the past is re/created. I argue that the Thanksgiving episode represents history through two frames: “tradition” and “reenactment.” Reading the Thanksgiving episode as a site of history
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Lunderberg, David M., Yutong Liang, Brett C. Singer, Joshua S. Apte, William W. Nazaroff, and Allen H. Goldstein. "Assessing residential PM 2.5 concentrations and infiltration factors with high spatiotemporal resolution using crowdsourced sensors." Proceedings of the National Academy of Sciences 120, no. 50 (2023). http://dx.doi.org/10.1073/pnas.2308832120.

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Building conditions, outdoor climate, and human behavior influence residential concentrations of fine particulate matter (PM 2.5 ). To study PM 2.5 spatiotemporal variability in residences, we acquired paired indoor and outdoor PM 2.5 measurements at 3,977 residences across the United States totaling >10,000 monitor-years of time-resolved data (10-min resolution) from the PurpleAir network. Time-series analysis and statistical modeling apportioned residential PM 2.5 concentrations to outdoor sources (median residential contribution = 52% of total, coefficient of variation = 69%), episodic i
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7

Brien, Donna Lee. "“Porky Times”: A Brief Gastrobiography of New York’s The Spotted Pig." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.290.

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Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almos
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Brien, Donna Lee. "“Concern and sympathy in a pyrex bowl”: Cookbooks and Funeral Foods." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.655.

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Introduction Special occasion cookery has been a staple of the cookbook writing in the English speaking Western world for decades. This includes providing catering for personal milestones as well as religious and secular festivals. Yet, in an era when the culinary publishing sector is undergoing considerable expansion and market segmentation, narratives of foods marking of one of life’s central and inescapable rites—death—are extremely rare. This discussion investigates examples of food writing related to death and funeral rites in contemporary cookbooks. Funeral feasts held in honour of the d
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Books on the topic "Thanksgiving cooking"

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Pappas, Lou Seibert. Thanksgiving. Weldon Owen, 2007.

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Franks, Jo. Thanksgiving greats. J. Franks, 2012.

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Rodgers, Rick. Thanksgiving 101. HarperCollins, 2007.

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Rodgers, Rick. Thanksgiving 101: Celebrate America's favorite holiday with America's Thanksgiving expert. Broadway Books, 1998.

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Garrison, Holly. The Thanksgiving cookbook. Macmillan Pub. Co., 1991.

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Garrison, Holly. The Thanksgiving cookbook. Macmillan Pub. Co., 1991.

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7

ill, Spenceley Annabel, ed. Thanksgiving fun. Kingfisher Books, 1994.

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8

Kidd, Kristine. Thanksgiving: Festive recipes for the holiday table. Edited by Williams Chuck. Time-Life Books, 1997.

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9

Dickson, Paul. The book of Thanksgiving. Berkley Pub. Group, 1995.

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10

Dew, Robb Forman. A southern Thanksgiving: Recipes and musings for a manageable feast. Addison Wesley, 1992.

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Book chapters on the topic "Thanksgiving cooking"

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"DIE MACHT DES RITUALS. Thanksgiving in Gurinder Chadhas Spielfilm What’s Cooking?" In Ist man, was man isst?, edited by Anton Escher and Thomas Koebner. edition text + kritik im Richard Boorberg Verlag, 2009. http://dx.doi.org/10.5771/9783967072051-31.

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Hale, Benjamin. "Introduction." In The Wild and the Wicked. The MIT Press, 2017. http://dx.doi.org/10.7551/mitpress/9780262035408.003.0001.

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Apart from the time I substituted a cup of salt for a cup of sugar, one of my first cooking misadventures occurred in the early 1990s, on a Thanksgiving trip home from college. Filled with an arsenal of ideas and a mind for social change, I was home to proselytize, eager to persuade my family that a vegetarian diet was not only the right diet but the tastiest diet as well. It was my view then that each of us is obligated to do our part to undermine the negative impacts of factory farms. Not only are such farms cruel to animals, I thought, but they are also an extremely inefficient way of provi
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