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Bibliographies thématiques / Cooking England Manchester

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Littérature scientifique sur le sujet « Cooking England Manchester »

Auteur : Grafiati

Publié le 25 juillet 2024

Mis à jour le 31 juillet 2025

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Articles de revues sur le sujet "Cooking England Manchester"

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Ludwig, Alison F., Peter Cox, and Basma Ellahi. "Social and cultural construction of obesity among Pakistani Muslim women in North West England." Public Health Nutrition 14, no. 10 (2011): 1842–50. http://dx.doi.org/10.1017/s1368980010003472.

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AbstractObjectiveThe present qualitative study explored health perceptions, diet and the social construction of obesity and how this relates to the initiation and maintenance of a healthier diet in UK Pakistani women.DesignPakistani women in Greater Manchester participated in focus group and one-to-one discussions. Semi-structured interviews employing fictional vignettes and body shape images were used to explore the participants’ beliefs and practices regarding diet, overweight/obesity and the risk of type 2 diabetes. Transcripts were analysed using phenomenological and sociological approache

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Ots, Riinu, Massimo Vieno, James D. Allan, et al. "Model simulations of cooking organic aerosol (COA) over the UK using estimates of emissions based on measurements at two sites in London." Atmospheric Chemistry and Physics 16, no. 21 (2016): 13773–89. http://dx.doi.org/10.5194/acp-16-13773-2016.

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Abstract. Cooking organic aerosol (COA) is currently not included in European emission inventories. However, recent positive matrix factorization (PMF) analyses of aerosol mass spectrometer (AMS) measurements have suggested important contributions of COA in several European cities. In this study, emissions of COA were estimated for the UK, based on hourly AMS measurements of COA made at two sites in London (a kerbside site in central London and an urban background site in a residential area close to central London) for the full calendar year of 2012 during the Clean Air for London (ClearfLo) c

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Kearns, Joshua, Aaron Krupp, Sarah Hartman, Kirstin Szogas, Miranda De Boskey, and James M. Harrington. "Evaluation of arsenic field test kits as a learning exercise for engineering students in global water and sanitation class." International Journal for Service Learning in Engineering, Humanitarian Engineering and Social Entrepreneurship 14, no. 1 (2019): 32–46. http://dx.doi.org/10.24908/ijsle.v14i1.12528.

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Around 150 million people in more than 70 countries around the world are exposed to elevated levels of naturally occurring arsenic in groundwater used for drinking and cooking. Inexpensive arsenic field test kits are readily commercially available and have been promoted for classifying the safety of water sources. However, the accuracy and reliability of test kits has been called into question by some researchers. The purpose of this project was to provide decision support to a small nonprofit community development organization in central Mexico regarding the applicability of field test kits f

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Watts, Simon, Ffion Lloyd-Williams, Helen Bromley, and Simon Capewell. "Putting a price on healthy eating: public perceptions of the need for further food pricing policies in the UK." Journal of Public Health, August 16, 2023. http://dx.doi.org/10.1093/pubmed/fdad152.

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Abstract Background Understand factors that influence food choice and explore public perceptions of the need for government policies to improve diets in the UK, particularly food pricing interventions. Methods A qualitative study design was used with semi-structured interviews. The study was carried out in Greater Manchester, England. In all, 15 participants from a diverse range of backgrounds were recruited. Results Food price, lack of time, availability, and food knowledge and culture were key factors that led some study participants towards unhealthy food choices. The UK’s individual, willp

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Wessell, Adele. "Cookbooks for Making History: As Sources for Historians and as Records of the Past." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.717.

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Historians have often been compared with detectives; searching for clues as evidence of a mystery they are seeking to solve. I would prefer an association with food, making history like a trained cook who blends particular ingredients, some fresh, some traditional, using specific methods to create an object that is consumed. There are primary sources, fresh and raw ingredients that you often have to go to great lengths to procure, and secondary sources, prepared initially by someone else. The same recipe may yield different meals, the same meal may provoke different responses. On a continuum o

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Brockington, Roy, and Nela Cicmil. "Brutalist Architecture: An Autoethnographic Examination of Structure and Corporeality." M/C Journal 19, no. 1 (2016). http://dx.doi.org/10.5204/mcj.1060.

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Introduction: Brutal?The word “brutal” has associations with cruelty, inhumanity, and aggression. Within the field of architecture, however, the term “Brutalism” refers to a post-World War II Modernist style, deriving from the French phrase betón brut, which means raw concrete (Clement 18). Core traits of Brutalism include functionalist design, daring geometry, overbearing scale, and the blatant exposure of structural materials, chiefly concrete and steel (Meades 1).The emergence of Brutalism coincided with chronic housing shortages in European countries ravaged by World War II (Power 5) and g

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Livres sur le sujet "Cooking England Manchester"

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The Manchester Cook Book : A Celebration of the Amazing Food and Drink on Our Doorstep: Featuring over 45 Stunning Recipes. Meze Publishing, 2015.

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Sukonik, Carl. Manchester Cookbook : A Celebration of the Amazing Food and Drink on Our Doorstep: Featuring over 55 Stunning Recipes. Meze Publishing, 2018.

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