WorldWideScience

Sample records for cookery

  1. Celebrity Chefs and Maculinities among Male Cookery Trainees in Vocational Education

    DEFF Research Database (Denmark)

    Steno, Anne Mia; Friche, Nanna

    2015-01-01

    The purpose of this article is to examine how media-generated professional identities in the culinary sector are reflected in Danish male cookery students’ narratives about their own identity, experiences and expectations about the trade. Hence, this study takes its starting point in studies...... involved in working in a professional kitchen. It is this contrast between the media presentation and the practical reality of a profession like cookery that we wish to explore from the students’ perspective....

  2. A qualitative evaluation of a healthy cookery course in Ireland designed for adults with mild to moderate intellectual disability.

    LENUS (Irish Health Repository)

    Bennett, Annemarie E

    2014-08-06

    Adults with an intellectual disability have poorer diets than the general adult population. The Able 2 Cook 4 Health cookery course aims to improve the diets of adults with mild to moderate intellectual disability. This study aims to evaluate the course by obtaining the views of course participants and the views of managers hosting the course. Thirty course participants took part in focus groups. Five managers hosting the course participated in a semi-structured interview. Positive features of the course included the group cooking, social interaction and course instructors. Collaboration between centres hosting the course and participants\\' home environment is needed to help transfer the skills learned to all home settings. The Able 2 Cook 4 Health cookery course provided participants with an important social outlet to learn essential occupational skills. These findings could particularly influence the diets of adults with an intellectual disability moving into independent living.

  3. A brief cookery skills intervention is no more effective than written information alone in reducing body mass index in overweight cardiac rehabilitation patients [corrected].

    Science.gov (United States)

    McGorrian, Catherine; O' Hara, Mary Clare; Reid, Vivien; Minogue, Marie; Fitzpatrick, Patricia; Kelleher, Cecily

    2015-06-01

    Overweight and obesity are common health risks, but it can be difficult to effect weight change. This randomized controlled trial examined the effects of a novel Cookery skills intervention on body mass index (BMI) in overweight and obese patients with cardiovascular disease, who had previously attended a cardiac rehabilitation programme. Patients with BMI >27 kg/m(2) were randomized to either a 5-week cookery skills course with written educational materials, or to written materials only. Questionnaires on lifestyle risk factors and food frequencies were administered at baseline, 6 and 24 months. The primary outcome in an intention-to-treat analysis was a change in BMI at 6 months. Secondary outcome was a change in BMI at 24 months. Changes in macronutrient consumption were examined in both analysis of covariance and repeated measures ANOVA models. Of the 172 patients, 116 (67.4%) patients consented to participate in the study. The intervention was found to be well accepted and attended by the patients (70.5% of patients in the intervention group attended the sessions). Whilst both intervention and control groups were noted to have a small reduction in BMI, there was no significant difference between the groups. There was no significant group effect noted for any change in macronutrient consumption at 6- or 24-month follow-up. This pilot study of a novel cookery skills project was well accepted amongst this population. Although the majority of participants had a net loss in BMI, the cookery skills intervention was not associated with any change in BMI beyond that achieved by written information alone. © The Author (2013). Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  4. 烹饪调味过程对加碘盐补碘效率的影响%The influence of cookery flavour process on supplement iodine efficiency of iodized salt

    Institute of Scientific and Technical Information of China (English)

    李光辉; 钟世荣

    2001-01-01

    It is discussed in the article that seasoning effects of the food salty flavour in common cooking were determined by Sickville method and iodine loss of iodized salt in common cooking was determined by the P*S blue-light photometric method,the influence of cookery flavour process on supplement iodine efficiency of iodized salt was analysed.%本文在常规烹饪盐咸味的调味过程中,分别用斯柯维法、P*S蓝光度法测定食物盐咸味的调味效果及加碘盐的碘损失情况,分析烹饪调味过程对加碘盐补碘效率的影响。

  5. Native American Foods and Cookery.

    Science.gov (United States)

    Taylor, Tom; Potter, Eloise F.

    Native Americans had a well-developed agriculture long before the arrival of the Europeans. Three staples--corn, beans, and squash--were supplemented with other gathered plants or cultivated crops such as white potatoes, sweet potatoes, pumpkins, and peanuts. Native Americans had no cows, pigs, or domesticated chickens; they depended almost…

  6. Native American Foods and Cookery.

    Science.gov (United States)

    Taylor, Tom; Potter, Eloise F.

    Native Americans had a well-developed agriculture long before the arrival of the Europeans. Three staples--corn, beans, and squash--were supplemented with other gathered plants or cultivated crops such as white potatoes, sweet potatoes, pumpkins, and peanuts. Native Americans had no cows, pigs, or domesticated chickens; they depended almost…

  7. Chinese Cookery Diced Chicken with Chili Pepper(Gong Bao Ji Ding)

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    ChineseCookeryDicedChickenwithChiliPepper(GongBaoJiDing)250gramschickenbreast150gramspeanuts(peeledandfried)1Ogramsdriedchill...

  8. Work-based Learning of Commercial Cookery Apprentices in the New South Wales Hospitality Industry.

    Science.gov (United States)

    Cornford, Ian; Gunn, Debbie

    1998-01-01

    Interviews with 40 cooking apprentices, and teacher and employer comments, showed that many small-business owners are not concerned with employee learning or with how to create a learning environment. Many teachers had little or no contact with employers. Students lacked opportunities to practice under the supervision of workplace specialists. (SK)

  9. "Among the Qualifications of a Good Wife, a Knowledge of Cookery Certainly Is Not the Least Desirable" (Quintin Hogg): Women and the Curriculum at the Polytechnic at Regent Street, 1888-1913.

    Science.gov (United States)

    Stevenson, Julie

    1997-01-01

    Aims of this study include establishing the level of female participation at the Polytechnic at Regent Street, indicating the subjects they studied, and detailing evidence related to the social status of female students. Discusses the extent of gender bias in the curriculum and investigates female choices about educational paths. (DSK)

  10. Food and Counter-cultural Identity in Ancient Cynicism

    Directory of Open Access Journals (Sweden)

    Fernando Notario

    2015-08-01

    Full Text Available The Cynics’ attitudes towards food, cookery, and eating were important in signaling their socio-cultural identity, a specific ‘Cynic menu’ serving to distinguish them from high society and its culinary norms.

  11. Third Space and Formal Politics: Consultations, web-chats and data-mining

    NARCIS (Netherlands)

    Wright, Scott; Jackson, Daniel; Graham, Todd

    2015-01-01

    Third spaces are formally non-political online environments, such as cookery and parenthood discussion forums, where everyday political talk emerges (Wright, 2012a, b). Research has shown that there is significant amounts of political talk in such spaces; that this is often deliberative in nature (G

  12. Extra Virgin Olive Oil Lecture and Tasting at Dublin Institute of Technology, Cathal Brugha Street.

    OpenAIRE

    Cawley, Diarmuid

    2016-01-01

    Extra Virgin Olive Oil (EVOO) is synonymous with great taste, cookery, traditional Mediterranean cuisines and increasingly human health. As part of an ongoing series of extra-curricular events organised by the DIT FOOD FORUM, an interactive round table lecture and tutored tasting took place for a limited number of culinary students at the School of Culinary Arts, DIT.

  13. Time, Domesticity and Print Culture in Nineteenth-Century Britain

    DEFF Research Database (Denmark)

    Damkjær, Maria

    In this innovative study, Damkjær shows that nineteenth-century texts gave domesticity not just a spatial, but also a temporal dimension. Novels by Dickens and Gaskell, as well as periodicals, cookery books and albums, all showed domesticity as a process. Damkjær argues that texts’ material form...

  14. The Mediterranean Diet, recognized by UNESCO as a cultural heritage of humanity

    Directory of Open Access Journals (Sweden)

    Rosella Saulle

    2010-12-01

    Full Text Available The term “Mediterranean Diet” was coined, paradoxically, by Americans in the early’60s and today – only 50 years from the “discovery” of this characteristic, traditional food model – the UNESCO declares that this century-long cookery culture, belonging to populations overlooking the Mediterranean Basin, represents a “Cultural Heritage of Humanity”.

  15. An empirical study of cultural evolution: the development of European cooking from medieval to modern times

    Directory of Open Access Journals (Sweden)

    Lindenfors, Patrik

    2015-12-01

    Full Text Available We have carried out an empirical study of long-term change in European cookery to test if the development of this cultural phenomenon matches a general hypothesis about cultural evolution: that human cultural change is characterized by cumulativity. Data from seven cookery books, evenly spaced across time, the oldest one written in medieval times (~1200 and the most recent one dating from late modernity (1999, were compared. Ten recipes from each of the categories “poultry recipes”, “fish recipes” and “meat recipes” were arbitrarily selected from each cookery book by selecting the first ten recipes in each category, and the numbers (per recipe of steps, separate partial processes, methods, ingredients, semi-manufactured ingredients, compound semi-manufactured ingredients (defined as semi-manufactured ingredients containing no less than two raw products, and self-made semi-manufactured ingredients were counted. Regression analyses were used to quantitatively compare the cookery from different ages. We found a significant increase in the numbers (per recipe of steps, separate partial processes, methods, ingredients and semi-manufactured ingredients. These significant increases enabled us to identify the development of cookery as an example of the general trend of cumulativity in long-term cultural evolution. The number of self-made semi-manufactured ingredients per recipe, however, may have decreased somewhat over time, something which may reflect the cumulative characteristics of cultural evolution at the level of society, considering the accumulation of knowledge that is required to industrialize food production.

  16. A designated centre for people with disabilities operated by Brothers of Charity Southern Services, Cork

    LENUS (Irish Health Repository)

    Bennett, Annemarie E

    2014-08-06

    Adults with an intellectual disability have poorer diets than the general adult population. The Able 2 Cook 4 Health cookery course aims to improve the diets of adults with mild to moderate intellectual disability. This study aims to evaluate the course by obtaining the views of course participants and the views of managers hosting the course. Thirty course participants took part in focus groups. Five managers hosting the course participated in a semi-structured interview. Positive features of the course included the group cooking, social interaction and course instructors. Collaboration between centres hosting the course and participants\\' home environment is needed to help transfer the skills learned to all home settings. The Able 2 Cook 4 Health cookery course provided participants with an important social outlet to learn essential occupational skills. These findings could particularly influence the diets of adults with an intellectual disability moving into independent living.

  17. Haptic Routes and digestive destinations in cooking series

    DEFF Research Database (Denmark)

    Waade, Anne Marit; Jørgensen, Ulla Angkjær

    2010-01-01

    Taking modern television travel cookery series as a starting point, the article investigates the cultural significance of food and place in visual culture. The examples are, respectively, The Keith Floyd Cookery Collection: Floyd Around The Med [2000. BBC DVD, 2007] and The Hairy Bikers Cookbook...... and the media in which aesthetical, cultural and symbolic values are related to the way food is mediatised. The main argument is that cooking television series produce haptic images of place and food that include a specific sensuous and emotional relation between screen and viewer. The haptic imagery...... Series 1 & 2 [BBC DVD, 2006]. The series illustrate the strong connection between travel, food and place in tourist consumer culture, as well as the way motion and emotion are related to sensuous and digestive aspects of touristic food. The series also illustrate the emblematic connection between food...

  18. A designated centre for people with disabilities operated by St John of God Community Services Limited, Kildare

    LENUS (Irish Health Repository)

    Bennett, Annemarie E

    2014-08-06

    Adults with an intellectual disability have poorer diets than the general adult population. The Able 2 Cook 4 Health cookery course aims to improve the diets of adults with mild to moderate intellectual disability. This study aims to evaluate the course by obtaining the views of course participants and the views of managers hosting the course. Thirty course participants took part in focus groups. Five managers hosting the course participated in a semi-structured interview. Positive features of the course included the group cooking, social interaction and course instructors. Collaboration between centres hosting the course and participants\\' home environment is needed to help transfer the skills learned to all home settings. The Able 2 Cook 4 Health cookery course provided participants with an important social outlet to learn essential occupational skills. These findings could particularly influence the diets of adults with an intellectual disability moving into independent living.

  19. Environmental Impact Assessment. Overall Training Mission, Fort Chaffee, Arkansas,

    Science.gov (United States)

    1975-04-01

    Lindane for fleas, and Warfarin for mice. (f) Fire protection and prevention. Fort Chaffee maintains its own fire protection service. At present...Sebastian County have inadequate diets , according to statistics acquired by the Cooperative Extension Service of~ the University of Arkansas, Division...adequate diet or lack knowledge of the basic four food groups. Homemakers lack the knowledge of principles of food cookery. Homemakers lack knowledge

  20. Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat.

    Science.gov (United States)

    Kolle, B K; McKenna, D R; Savell, J W

    2004-09-01

    Muscles (n=9) from beef rounds (n=40) were subjected to one of the four tenderization strategies: control, blade tenderization, enzymatic tenderization or salt/phosphate injection. Treated muscles were aged, cut into steaks, cooked using one of the two cooking methods (dry-heat or moist-heat), and Warner-Bratzler shear (WBS) force values were determined. For dry-heat cookery, injection with a salt and phosphate solution resulted in the lowest WBS values, however, WBS values for blade tenderization and enzymatic tenderization were comparable in the M. adductor, M. vastus lateralis, M. rectus femoris, and M. semimembranosus (cranial and caudal aspects). The M. gluteobiceps (cranial and caudal aspects, and ischiatic head) and M. semitendinosus showed little improvement in WBS values with any of the tenderization treatments. For moist-heat cookery, only the M. rectus femoris and M. semimembranosus, caudal aspect, showed significant decreases in WBS values, and those improvements were only associated with salt and phosphate injection and enzymatic tenderization. Within each cooking method and tenderization treatment, the M. rectus femoris, M. semimembranosus, cranial aspect had the lowest WBS values, whereas the M. gluteobiceps, ischiatic head and M. semimembranosus typically had the highest WBS values. All tenderization strategies increased the frequency of muscles being rated as "very tender" (WBSdry- and moist-heat cookery.

  1. The non-equilibrium nature of culinary evolution

    Science.gov (United States)

    Kinouchi, Osame; Diez-Garcia, Rosa W.; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antonio C.

    2008-07-01

    Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.

  2. CURCUMIN- PHARMACOLOGICAL ACTIONS AND ITS ROLE IN DENTISTRY

    Directory of Open Access Journals (Sweden)

    SHARMILA DEVI DEVARAJ, PRASANNA NEELAKANTAN

    2014-05-01

    Full Text Available Turmeric (Curcuma longa is an ancient dye, flavouring and medical herb, widely used in Asian countries. It is a herb that has been widely used in Indian medicine, cookery, and cosmetics. The main component of turmeric is curcumin. Curcumin has a surprisingly wide range of beneficial properties includes anti inflammatory, antioxidant, chemopreventive, chemotherapeutic activity etc.  The activity of curcumin derived from its complex chemistry as well as its ability to influence the multiple signalling pathways. This review article is to highlight the pharmacological action and its therapeutic role in dentistry.   

  3. Family meal traditions. Comparing reported childhood food habits to current food habits among university students.

    Science.gov (United States)

    De Backer, Charlotte J S

    2013-10-01

    The aim of this study is to investigate if reported childhood food habits predict the food habits of students at present. Questions addressed are: does the memory of childhood family meals promote commensality among students? Does the memory of (grand)parents' cooking influence students' cooking? And, is there still a gender difference in passing on everyday cooking skills? Using a cross-sectional survey, 104 students were asked about their current eating and cooking habits, and their eating habits and the cooking behavior of their (grand)parents during their childhood. Results show that frequencies in reported childhood family meals predict frequencies of students' commensality at present. The effects appear for breakfast and dinner, and stay within the same meal: recalled childhood family breakfasts predict current breakfast commensality, recalled childhood family dinners predict current dinner commensality. In terms of recalled cookery of (grand)parents and the use of family recipes a matrilineal dominance can be observed. Mothers are most influential, and maternal grandmothers outscore paternal grandmothers. Yet, fathers' childhood cooking did not pass unnoticed either. They seem to influence male students' cookery. Overall, in a life-stage of transgression students appear to maintain recalled childhood food rituals. Suggestions are discussed to further validate these results.

  4. Las plantas que llegaron de Levante. Acerca del legado alimentario islámico en la Cataluña Medieval

    Directory of Open Access Journals (Sweden)

    Riera Melis, Antoni

    2001-12-01

    Full Text Available During the High Middle Ages, the Islam encouraged a deep agricultural renewal in the lands between India and Península Ibérica. The new musulman agriculture introduced in the Western Mediterranean countries some unknown vegetable products, such as sugar-cane, rice, citrics, egg-plant and spinach. Between the 10th and 13th centuries, these five products played an important role in the andalusian cookery. In the Late Middle Ages, the Catalan adopted some islamic cultural elements. High Christian cookery introduced these new products to their own style and created new recepies quite different from their islamic models.

    Durante la Alta Edad Media, la expansión islámica estimuló una profunda renovación agraria en la franja de territorios comprendidos entre la India y la Península Ibérica. La nueva agricultura musulmana introdujo en el Mediterráneo Occidental especies vegetales desconocidas, como la caña de azúcar, el arroz, los cítricos, la berenjena y la espinaca. Estos cinco alimentos desempeñaron, entre los siglos X y XIII, un papel muy importante en la cocina andalusí. Los catalanes, en la Baja Edad Media, adoptaron bastantes elementos culturales islámicos. La alta cocina cristiana integró estos productos a su propio estilo, creando recetas bastante diferentes a los modelos islámicos.

  5. Halligan’s Love Affair with Food

    Directory of Open Access Journals (Sweden)

    Anne Holden Rønning

    2011-03-01

    Full Text Available Marion Halligan’s non-fiction Eat My Words, (1990, Cockles of the Heart (1996 and The Taste of Memory (2004 all have food as their main topic. Travelling round Europe on culinary journeys and staying in hotels and flats she provides us, as readers, with a wealth of recipes and reflections on the role food plays in people’s lives, socially and culturally. This article will discuss some few of the points Halligan raises as she comments on the pleasure of food; on bricolage, both in the finished product and in cookery books; and the language we use to describe food and its processes. Adopting a bicultural approach Halligan compares Australian foods of today with those of her childhood, thus turning these food books into a kind of autobiography.

  6. Italian horticultural and culinary records of summer squash (Cucurbita pepo, Cucurbitaceae) and emergence of the zucchini in 19th-century Milan.

    Science.gov (United States)

    Lust, Teresa A; Paris, Harry S

    2016-07-01

    Summer squash, the young fruits of Cucurbita pepo, are a common, high-value fruit vegetable. Of the summer squash, the zucchini, C. pepo subsp. pepo Zucchini Group, is by far the most cosmopolitan. The zucchini is easily distinguished from other summer squash by its uniformly cylindrical shape and intense colour. The zucchini is a relatively new cultivar-group of C. pepo, the earliest known evidence for its existence having been a description in a book on horticulture published in Milan in 1901. For this study, Italian-language books on agriculture and cookery dating from the 16th to 19th centuries have been collected and searched in an effort to follow the horticultural development and culinary use of young Cucurbita fruits in Italy. The results indicate that Cucurbita fruits, both young and mature, entered Italian kitchens by the mid-16th century. A half-century later, round and elongate young fruits of C. pepo were addressed as separate cookery items and the latter had largely replaced the centuries-old culinary use of young, elongate bottle gourds, Lagenaria siceraria Allusion to a particular, extant cultivar of the longest fruited C. pepo, the Cocozelle Group, dates to 1811 and derives from the environs of Naples. The Italian diminutive word zucchini arose by the beginning of the 19th century in Tuscany and referred to small, mature, desiccated bottle gourds used as containers to store tobacco. By the 1840s, the Tuscan word zucchini was appropriated to young, primarily elongate fruits of C. pepo The Zucchini Group traces its origins to the environs of Milan, perhaps as early as 1850. The word zucchini and the horticultural product zucchini arose contemporaneously but independently. The results confirm that the Zucchini Group is the youngest of the four cultivar-groups of C. pepo subsp. pepo but it emerged approximately a half-century earlier than previously known. © The Author 2016. Published by Oxford University Press on behalf of the Annals of Botany

  7. Parental recommendations for population level interventions to support infant and family dietary choices: a qualitative study from the Growing Up in Wales, Environments for Healthy Living (EHL) study.

    Science.gov (United States)

    Khanom, Ashrafunnesa; Hill, Rebecca A; Morgan, Kelly; Rapport, Frances L; Lyons, Ronan A; Brophy, Sinead

    2015-03-11

    Childhood obesity presents a challenge to public health. This qualitative study explored the main barriers to dietary choices faced by parents with infants, and the types of interventions and policy level recommendations they would like to see put in place, to promote a healthier food environment. 61 semi-structured interviews with prospective parents and parents of infants (61 mothers and 35 fathers) were conducted. Families were selected according to community deprivation levels using the Townsend Deprivation Index to ensure a representative sample from deprived and affluent neighbourhoods. Inductive thematic analysis was used to analyse the data. Parents identified triggers which led to unhealthy dietary choices such as reliance on fast food outlets due to; shift work, lack of access to personal transport, inability to cook, their own childhood dietary experiences, peer pressure and familial relationships. Parents who made healthy dietary choices reported learning cooking skills while at university, attending community cooking classes, having access to quality food provided by church and community organisations or access to Healthy Start vouchers. They called for a reduction in supermarket promotion of unhealthy food and improved access to affordable and high-quality fresh produce in the local area and in supermarkets. There was a strong message to policy makers to work with commercial companies (food manufactures) as they have resources to lower costs and target messages at a diverse population. Provision of targeted advice to fathers, minority ethnic parents, and tailored and practical advice and information on how to purchase, prepare, store and cook food was requested, along with community cookery classes and improved school cookery lessons. There is a need for parent directed community/population level interventions that aims to reduce socio-ecological barriers to making healthy dietary choices. Parents desired improvements in meals provided in workplaces

  8. Elaboration of garlic and salt spice with reduced sodium intake

    Directory of Open Access Journals (Sweden)

    JÉSSICA F. RODRIGUES

    2014-12-01

    Full Text Available Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1 were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3 were better accepted in comparison to the traditional seasoning (F1. Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

  9. Antibacterial, allelopathic and antioxidant activities of essential oil of Salvia officinalis L. growing wild in the Atlas Mountains of Morocco.

    Science.gov (United States)

    Bouajaj, S; Benyamna, A; Bouamama, H; Romane, A; Falconieri, D; Piras, A; Marongiu, B

    2013-01-01

    Salvia officinalis (Common sage, Culinary sage) is an aromatic plant that is frequently used as a spice in Mediterranean cookery and in the food industry and as a traditional medicine for the treatment of several infectious diseases. The essential oils were obtained by two different methods [hydrodistillation (HD) and microwave (Mw)] from the aerial part of S. officinalis L. growing wild in Ourika-Marrakech in Morocco. Ourika is a large zone of the Atlas Mountains which is considered as a large reserve of Flora, especially medicinal and aromatic plants. The obtained oils were analysed by gas chromatography and gas chromatography-mass spectrometry and compared with that of Tunisia. Thirty-six compounds were identified from the Mw-extracted oil which accounted for 97.32% of the total oil composition. However, 33 compounds obtained by HD representing 98.67%. The major components were trans-thujone (14.10% and 29.84%), 1,8-cineole (5.10% and 16.82%), camphor (4.99% and 9.14%), viridiflorol (16.42% and 9.92%), β-caryophyllene (19.83% and 5.20%) and α-humulene (13.54% and 4.02%). Antibacterial, allelopathic (% germination in lettuce seeds and inhibited root growth obtained after treatment with S. officinalis oils) and antioxidant (IC₅₀ values 22 mg/mL) activities were studied.

  10. Redox properties of ginger extracts: Perspectives of use of Zingiber officinale Rosc. as antidiabetic agent.

    Science.gov (United States)

    Račková, Lucia; Cupáková, Máriá; Tažký, Anton; Mičová, Júlia; Kolek, Emil; Košt'álová, Daniela

    2013-03-01

    In traditional medicine, several medicinal plants or their extracts have been used to treat diabetes. Zingiber officinale Roscoe, known commonly as ginger, is consumed worldwide in cookeries as a spice and flavouring agent. It has been used as the spice and medicine for thousands of years. The present study was undertaken to investigate the potential protective effect of Zingiber officinale Rosc. in a model of oxidative damage to pancreatic β cells. The free radical scavenging activities and composition of the isolated n-hexane and ethanolic extracts were confronted with their protective, antioxidant and cytotoxic effects in INS-1E β cells. Unlike the n-hexane extract (exerting, paradoxically, stronger antiradical capacity), both low cytotoxicity and remarkable protective effects on β cell viability, followed by lowering oxidative stress markers were found for the ethanolic extract Zingiber officinale Rosc. The present study is the first pilot study to assess the protective potential of Zingiber officinale Rosc. in a model of cytotoxic conditions imposed by diabetes in β cells.

  11. Elaboration of garlic and salt spice with reduced sodium intake.

    Science.gov (United States)

    Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

    2014-12-01

    Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

  12. Adaptation and Fidelity: a Recipe Analogy for Achieving Both in Population Scale Implementation.

    Science.gov (United States)

    Kemp, Lynn

    2016-05-01

    Balancing adherence to fidelity of evidence-based programs and adaptation to local context is one of the key debates in the adoption and implementation of effective programs. Concern about maintaining fidelity to achieve outcomes can result in replication of research-based models that can be a poor fit with the real world. Equally, unplanned adaptation can result in program drift away from the core elements needed to achieve outcomes. To support implementation of the Maternal Early Childhood Sustained Home-visiting (MECSH) program in multiple sites in three countries, an analogy was developed to identify how both fidelity and adaptation can be managed and successfully achieved. This article presents the Commonsense Cookery Book Basic Plain Cake with Variations recipe analogy to articulate the dual requirements of both fidelity and adaptation to achieve quality implementation of the MECSH program. Components classified by the analogy include identification of core ingredients, methods, and equipment that contribute to fundamental outcomes and fidelity to the evidence-based program, and a planned, collaborative approach to identification of needed variations to suit locally sourced capacity, needs, and tastes. Quality is achieved by identifying and measuring the core ingredients and the variations. Sourcing local ingredients and honoring of context support sustainability of quality practice. Using this analogy has assisted adopters of the MECSH program to understand that effective implementation requires uncompromised commitment to expectations of fidelity to the core components and methods; planned, proactive adaptation; systematic monitoring of both core program and agreed variations; and local ownership and sustainability.

  13. Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study.

    Science.gov (United States)

    Howard, Simon; Adams, Jean; White, Martin

    2012-12-14

    To compare the energy and macronutrient content of main meals created by television chefs with ready meals sold by supermarkets, and to compare both with nutritional guidelines published by the World Health Organization and UK Food Standards Agency. Cross sectional study. Three supermarkets with the largest share of the grocery market in the United Kingdom, 2010. 100 main meal recipes from five bestselling cookery books by UK television chefs and 100 own brand ready meals from the three leading UK supermarkets. Number of meals for which the nutritional content complied with WHO recommendations, and the proportion of nutrients classified as red, amber, or green using the UK FSA's "traffic light" system for labelling food. No recipe or ready meal fully complied with the WHO recommendations. The ready meals were more likely to comply with the recommended proportions of energy derived from carbohydrate (18% v 6%, P=0.01) and sugars (83% v 81%, P=0.05) and fibre density (56% v 14% Psupermarkets complied with WHO recommendations. Recipes were less healthy than ready meals, containing significantly more energy, protein, fat, and saturated fat, and less fibre per portion than the ready meals.

  14. Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants.

    Science.gov (United States)

    Hithamani, Gavirangappa; Srinivasan, Krishnapura

    2017-01-01

    Polyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used in Indian cookery were evaluated for their influence on polyphenol bioaccessibility from food grains. Lime juice increased bioaccessible flavonoids by 25% in roasted finger millet, while there was no change in total bioaccessible polyphenols in pressure-cooked, open-pan-boiled and roasted finger millet in the presence of food acidulants. Addition of amchur to pressure-cooked and microwave-heated pearl millet increased bioaccessible flavonoids by 30 and 53% respectively, while lime juice increased them by 46% in pressure-cooked pearl millet. Increased bioaccessibility of specific phenolic acids from finger millet and pearl millet was observed upon addition of these food acidulants. The presence of either lime juice or amchur increased bioaccessible flavonoids from both legumes studied. Addition of lime juice and amchur, however, exerted a negative effect on the bioaccessibility of several phenolic compounds from food grains in native state and under certain processing conditions. Thus food acidulants lime juice and amchur had a significant influence on the bioaccessibility of health-beneficial phenolic compounds from food grains. Use of food acidulants in food preparations could be a strategy to enhance the bioavailability of polyphenols, especially flavonoids from grains. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  15. Development and implementation of a nutrition intervention programme in North West Pakistan: a realist framework.

    Science.gov (United States)

    Lhussier, Monique; Bangash, Sonia; Dykes, Fiona; Zaman, Mukhtiar; Lowe, Nicola M

    2012-12-01

    Maternal and infant malnutrition is prevalent in rural regions of NW Pakistan. This article reports on the use of a combination of a realist Context-Mechanism-Outcome framework and participatory appraisal methods to facilitate the development of a locally sensitive and responsive nutritional intervention programme. Data were gathered through a series of focus group (FG) discussions with local lady health workers, as well as pregnant and breastfeeding women attending an Emergency Field Hospital in North West Pakistan between May 2008 and March 2009. A nutrition intervention programme was implemented that involved cookery demonstration kitchens and free food supplements, coupled with nutrition and healthcare information and advice for pregnant and breastfeeding women. Subsequent FG discussions revealed that the programme had a positive impact on knowledge gained by women in the community and generated an openness to receiving and spreading knowledge. The framework, which rested on the use of a double feedback loop, involving local women, lady health workers, local researchers and UK-based researchers, has enabled not only the establishment of the programme, but has also given the local team the tools to apply for, and gain, further funding for the development of nutrition support services. The development of such methodological tools, which empower local researchers and service providers (wherever located) to operationalize local knowledge and assess interventions, is particularly relevant in international financially-constrained contexts.

  16. True and common balsams

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    Dayana L. Custódio

    2012-12-01

    Full Text Available Balsams have been used since ancient times, due to their therapeutic and healing properties; in the perfume industry, they are used as fixatives, and in the cosmetics industry and in cookery, they are used as preservatives and aromatizers. They are generally defined as vegetable material with highly aromatic properties that supposedly have the ability to heal diseases, not only of the body, but also of the soul. When viewed according to this concept, many substances can be considered balsams. A more modern concept is based on its chemical composition and origin: a secretion or exudate of plants that contain cinnamic and benzoic acids, and their derivatives, in their composition. The most common naturally-occurring balsams (i.e. true balsams are the Benzoins, Liquid Storaque and the Balsams of Tolu and Peru. Many other aromatic exudates, such as Copaiba Oil and Canada Balsam, are wrongly called balsam. These usually belong to other classes of natural products, such as essential oils, resins and oleoresins. Despite the understanding of some plants, many plants are still called balsams. This article presents a chemical and pharmacological review of the most common balsams.

  17. Sabores, saberes e o desenvolvimento do ecoturismo na comunidade Mem de Sá, Itaporanga D’Ajuda, Estado de Sergipe

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    Jurema Nascimento Ribeiro

    2014-01-01

    Full Text Available This study aimed to identify the connections between gastronomy, ecotourism and cultural identity in the community Mem de Sá, located on a river island on the south coast of Sergipe, that is preparing for tourist activity. The methodology was based on prior dialogue with the community, and interviews together with a semi-structured inventory of typical delicacies. The typical gastronomy, including its historical aspects, could be used to safeguard or reinterpret the cultural identity of the community, whilst also valuable as a facet of the ecotourism being developed. Ecotourism as a model for establishing tourism management and commitment towards the community Mem de Sá may reresent a complementary activity for them in its perspective of highlighting the clear link between the way of life based on fishing and cookery, with the natural environment of rivers and mangroves. The local gastronomy to inserted as a link between production mode based on fishing and interests of ecotourists. The coalition between the public enterprise Embrapa Tabuleiros Costeiros, the Federal Institute of Sergipe and other partners is working along these lines to promote Ecotourism.

  18. Academe-Industry Partnership: Basis for Enhanced Learning Guide in the New Science General Education Course

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    Alma D. Agero

    2016-11-01

    Full Text Available This study explores the academe-industry partnership of Cebu Technological University Bachelor of Science in Hospitality Management and Bachelor of Science in Industrial Technology major in Food Preparation and Services courses, SY 2014-2015 to improve the quality of course offering. It takes on the feedback received from supervisors of 50 different hotels and restaurants of Cebu province, as well as the self-rating of 185 OJTs of the two courses as regard to OJTs' level of functional and science-based core competencies. This descriptive research utilizes Likert-type research-made survey questionnaire which was previously tested for validity and reliability. The findings revealed that industry supervisors evaluated the trainees as Competent in core competencies (Bartending, Bread and pastry products, Cookery, Customer services, Front office services, food and beverages as well as functional skills (Problem solving, Leadership, Communication, Independent work, Creativity, Negotiation, Teamwork, Time management and Initiative. However, they found the students need of strengthening their problem solving and communication skills. The researchers therefore developed an enhanced learning guide for the New Science GE course to address the gaps based on the industry feedback.

  19. Chips in black boxes? Convenience life span, parafood, brandwidth, families, and co-creation.

    Science.gov (United States)

    Jacobs, Marc

    2015-11-01

    Any consumer who opens a bag of potato or corn chips (or crisps in the UK) knows there is no time to waste to enjoy or share them. The convenience life span of chips is limited: it is the shelf or storage life and a very limited time once outside the bag. Many technologies converge to generate the desired effect as a black box, not only of the packaging but also of the chips themselves. The concept of paratext can be applied to printed messages on the package, including the brand name and other texts like advertising (epitexts), which can be expanded into the concept of parafood. These concepts help to discuss technological developments and interpret why this has recently become a negotiation zone for co-creation (see the Do us a flavor campaigns). They are symptoms of changing relations between production, research and development, marketing, and consumption. This paper pays special attention to back stories, underdog brand biographies and narratives about origin. The concept of brandwidth is introduced to sensitize about the limits of combining different stories about chips. A recent brand biography, a family history and a cookery book are used to discuss the phenomenon of cooking with Fritos. Together with the concepts of parafood, brandwidth and black boxes, more reflection and dialogue about the role of history and heritage in marketing put new challenging perspectives on the agenda.

  20. Gastronomia, Sustentabilidade e Turismo na Praia de Caçandoca, Ubatuba (São Paulo-Brasil

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    Marielys Siqueira Bueno

    2012-12-01

    Full Text Available Resumo A praia de Caçandoca, em Ubatuba, possui uma comunidade de pesca artesanal que é também remanescente de um quilombo. Desde a abertura de estradas acessando praias da região do litoral norte paulista, a partir dos anos de 1970, a comunidade sofreu inúmeras pressões da especulação imobiliária para seu despejo e mudança, pela beleza do local e seu possível aproveitamento turístico. Mas ela conseguiu o reconhecimento da propriedade territorial como terra de quilombo, e hoje busca manter sua identidade e sua cultura material. Uma parte importante dessa cultura é sua culinária de pescados, levantada pelo A. em entrevistas abertas com antigos moradores da Caçandoca. E hoje, projetos comunitários e de governo oferecem possibilidades alternativas de aproveitamento dessa cozinha tradicional em uma atividade de turismo sustentável. Palavras-chave: turismo sustentável; pesca artesanal; quilombo; culinária caiçara; Ubatuba-SP. Abstract The beach named Caçandoca, in Ubatuba, has an artisan fishing's community who is also remainder of a "quilombo". Since the opening of roads allowed access to the north coastland of São Paulo, on the seventies, the community have suffered a lot of pressures from the immovable speculation for her evacuation or removing, because of the natural beauty of the place and its possible touristic utilization. But she obtained the recognition of the territory's property, as a "quilombo's" land, and nowadays she searchs to conserve her identity and her material culture. An important part of this culture is her fishing cookery, approached by the A. in opening interviews with old dwellers of Caçandoca. And, at the present time, community's and governmental's projects offer alternative possibilitys to make good use of this traditional cookery in a sustainable tourism acivity. Keywords: sustainable touris; artisan fishing; quilombo ; culinária caiçara ; Ubatuba-SP. Resumen La playa de Caçandoca, em

  1. Estimating the Healthiness of Internet Recipes: A Cross-sectional Study

    Science.gov (United States)

    Trattner, Christoph; Elsweiler, David; Howard, Simon

    2017-01-01

    A government’s response to increasing incidence of lifestyle-related illnesses, such as obesity, has been to encourage people to cook for themselves. The healthiness of home cooking will, nevertheless, depend on what people cook and how they cook it. In this article, one common source of cooking inspiration—Internet-sourced recipes—is investigated in depth. The energy and macronutrient content of 5,237 main meal recipes from the food website Allrecipes.com are compared with those of 100 main meal recipes from five bestselling cookery books from popular celebrity chefs and 100 ready meals from the three leading UK supermarkets. The comparison is made using nutritional guidelines published by the World Health Organization and the UK Food Standards Agency. The main conclusions drawn from our analyses are that Internet recipes sourced from Allrecipes.com are less healthy than TV chef recipes and ready meals from leading UK supermarkets. Only 6 out of 5,237 Internet recipes fully complied with the WHO recommendations. Internet recipes were more likely to meet the WHO guidelines for protein than other classes of meal (10.88 v 7% (TV), p recipes were less likely to meet the criteria for fat (14.28 v 24 (TV) v 37% (ready); p recipes met the criteria for sodium density than ready meals (19.63 v 4%; p recipes and TV chef recipes were observed (81.1 v 81% (TV); p = 0.86), although Internet recipes were less likely to meet the sugar criteria than ready meals (81.1 v 83% (ready); p < 0.01). Repeating the analyses for each year of available data shows that the results are very stable over time. PMID:28243587

  2. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

    Science.gov (United States)

    Wheeler, T L; Shackelford, S D; Koohmaraie, M

    1998-11-01

    The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

  3. THE THERMOELECTRIC VACUUM CROCK-POT AND THE AUTOMATED WORKPLACE FOR ITS RESEARCH AS A CONTROL OBJECT

    Directory of Open Access Journals (Sweden)

    S. Hudz

    2017-08-01

    Full Text Available The technologies of thermal treatment in vacuum are widely used in various fields of production, in particular in the food industry, but their application at farms, hotels or a for domestic purposes is limited because of the big sizes, high cost of processing equipment and complexity of its management at realization of foodstuff processing. Products, made with use of vacuum technologies, keep much more useful substances because they aren't exposed to high-temperature processing and oxidation while preparation. Development and production of the small-sized equipment for realization of heat treatment processes of foodstuff in vacuum would create technical and economic conditions for implementation of temperature processing processes of foodstuff at farms, hotels and even at home that would promote creation of new food, development of new recipes and, in general, development of the new direction in cookery. So the article describes the problem of equipment construction for the process of thermal processing of food in vacuum such as cooking jam, concentration of juices and dairy products, distillation, drying, pickling, and the possibility of building inexpensive compact vacuum unit for the implementation of these processes (crock-pot for use at hotels, farms and even for domestic purposes. The analysis of technological schemes for energy efficient evaporation process in vacuum crock-pot is provided. The developed technological scheme of vacuum crock-pot with thermoelectric converters and principle of its operation are considered. Microprocessor block diagram of a multichannel data acquisition system consisting workstation for investigation of thermoelectric vacuum crock-pot as a control object is presented and control algorithms helping to reduce energy consumption and to increase operational reliability in implementing processes and the quality of ready-made products are provided.

  4. Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste

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    Gordana Đerić

    2016-02-01

    Full Text Available By approaching the phenomenon of food (consumption as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind, the author points toward the anthropologically relevant aspects of research pertaining to food (the mythological, cultural and historical, economic, aesthetic, linguistic, political. The development of the art and philosophy of food (consumption is considered in the context of history of the ideas of Epicureanism, empiricism and lametrism, as well as in the context of the end of the cult of culture” in its traditional meaning. Moving between issues of art theory and epistemology, the author pays special attention to the causes of the theoretical neglect of the senses of taste and smell, historical reasons of the second-rate position of gastronomy among the other sciences and arts, as well as changes taking place at the end of the “short 20th century” which enabled a revolution in aesthetics and social values – the expansion of food studies and the art of cookery. Thus the aim of the paper is twofold: on the one hand it is an attempt to shed some light on the history of this revolution in the context of the theoretical and aesthetic relationship toward food and the art of its preparation, and on the other, it should be an argument incentive to have the basic issue of food (consumption find its way onto our own academic menu.

  5. El libro de cocina: un estudio teórico-descriptivo de El Libro de Doña Petrona The Cookbook: a descriptive-theoretical study of El libro de Doña Petrona

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    Damiana Alonso

    2011-06-01

    Full Text Available Una particularidad del estudio de los géneros vinculados a la práctica culinaria es que estos han sido tomados como material de estudios folclóricos, antropológicos e históricos, antes que como objetos en sí mismos. El ejemplo más reconocido es Lo crudo y lo cocido de Levi-Strauss. Resta, creemos, un abordaje lingüístico que permita dar cuenta de la naturaleza de los diversos géneros utilizados en la transmisión y enseñanza de las prácticas culinarias en las diversas sociedades y culturas. En este trabajo tomaremos algunos aportes realizados por los estudios de la lingüística textual con el fin de profundizar en la naturaleza del 'libro de cocina' como distinto a la 'receta de cocina'. Para ello hemos elegido una obra paradigmática dentro de la cocina argentina como es El libro de Doña Petrona.When concerning cookbooks, it is to note that genre studies have often considered the material for folklore studies, anthropology and history, and not as objects themselves. The best known example is The Raw and the Cooked, Levi-Strauss. It is yet necessary a linguistic approach to give account of the nature of the various genres used in the transmission and teaching of culinary practices in different societies and cultures. In this work we will take some contributions made by the textual linguistics studies to explore the nature of the ‘cookbook' as distinct from the ‘recipe'. To do so, we have chosen a paradigmatic work in the Argentine cookery as it is El libro de Doña Petrona.

  6. Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study

    Science.gov (United States)

    Adams, Jean; White, Martin

    2012-01-01

    Objectives To compare the energy and macronutrient content of main meals created by television chefs with ready meals sold by supermarkets, and to compare both with nutritional guidelines published by the World Health Organization and UK Food Standards Agency. Design Cross sectional study. Setting Three supermarkets with the largest share of the grocery market in the United Kingdom, 2010. Samples 100 main meal recipes from five bestselling cookery books by UK television chefs and 100 own brand ready meals from the three leading UK supermarkets. Main outcome measures Number of meals for which the nutritional content complied with WHO recommendations, and the proportion of nutrients classified as red, amber, or green using the UK FSA’s “traffic light” system for labelling food. Results No recipe or ready meal fully complied with the WHO recommendations. The ready meals were more likely to comply with the recommended proportions of energy derived from carbohydrate (18% v 6%, P=0.01) and sugars (83% v 81%, P=0.05) and fibre density (56% v 14% P<0.01). The recipes were more likely to comply with the recommended sodium density (36% v 4%, P<0.01), although salt used for seasoning was not assessed. The distributions of traffic light colours under the FSA’s food labelling recommendations differed: the modal traffic light was red for the recipes (47%) and green for ready meals (42%). Overall, the recipes contained significantly more energy (2530 kJ v 2067 kJ), protein (37.5 g v 27.9 g), fat (27.1 g v 17.2 g), and saturated fat (9.2 g v 6.8 g; P<0.01 for all) and significantly less fibre (3.3 g v 6.5 g, P<0.01) per portion than the ready meals. Conclusions Neither recipes created by television chefs nor ready meals sold by three of the leading UK supermarkets complied with WHO recommendations. Recipes were less healthy than ready meals, containing significantly more energy, protein, fat, and saturated fat, and less fibre per portion than the ready meals. PMID:23247976

  7. Conjunto de dos escuelas, en Zellerstrasse, Stuttgart, Alemania

    Directory of Open Access Journals (Sweden)

    Kammerer, Hans

    1969-04-01

    Full Text Available This integrated project brings together two new schools, the «Lehrschule» for underdeveloped children and the «Sprachschule» for deaf children who have speach defects. Each school has its own gymnasium, and the «Lehrschule» has eight classrooms, a natural science and a carpentry classroom, a kitchen for cookery instruction, and a sewing room, and another for religious teaching, as well as a library. The «Sprachschule» has four classrooms, for deaf children and four for children having speach defects. There are rooms for natural science tuition, for carpentry, and also for religious instruction and the use of hearing devices. There is also a library. There are no significant novelties in the construction method, but the schools include all modem advances, as well as works of art that enhance its quality.El conjunto construido agrupa dos nuevas Escuelas: la «Lehenschule » para niños retrasados y la «Sprachheilschule» para niños sordos o que tienen algún defecto de pronunciación. Cada escuela posee un gimnasio propio; y concretando, la «Lehenschule» dispone: de ocho clases; una sala de Ciencias Naturales y dos de carpintería; una cocina para la enseñanza de la confección de guisos domésticos; una sala de costura y otra para instrucción religiosa, y una biblioteca. En la «Sprachheilschule» se distribuyen: cinco clases para niños sordos y cuatro para niños con defectos de dicción; una sala de Ciencias Naturales, otra de costura, dos de carpintería, una de instrucción religiosa y otra de audiometría, y una biblioteca. El sistema constructivo no ofrece novedades de interés, pero se ha dotado al edificio de todos los adelantos técnicos, incorporándole obras de arte que resaltan su categoría.

  8. Receta del proyecto Traducciones procomún. Cocinas recursivas de conocimiento entre iguales Recipe of the project Common Translation

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    Florencio Cabello Fernández-Delgado

    2013-03-01

    Full Text Available La receta que expongo en este artículo pretende sintetizar metafóricamente la metodología desplegada en el proyecto Traducciones procomún, una iniciativa de traducción cooperativa distribuida de obra vinculadas con la cultura libre y el procomún llevada a cabo por docentes y estudiantes universitarios junto a otros colaboradores externos. Esta receta de lo que denominamos “traducción entre iguales basada en el procomún” está inspirada en las ideas de muchos cocineros, y algunas de ellas están extraídas de las propias obras que traducimos. En este sentido, han sido de especial ayuda dos recetarios a cuyo estudio hemos dedicado los últimos años: el primero es el que ofrece Yochai Benkler en su obra La Riqueza de la redes, un tratado culinario fundamental sobre el arte de la producción entre iguales basada en el procomún; el segundo se lo debemos a Chris Kelty, que en Two Bits desmenuza con exquisitez etnográfica el condimento característico de la mejor cocina del software libre: la recursividad. Ambas obras nos inspiran y constituye el objeto sobre el que se desarrolla nuestro trabajo de traducción: la cocina de nuevas comunidades y conocimientos.The recipe presented in this paper aims at synthetising metaphorically the methodology deployed in the project Commons Translation, an effort of distributed cooperative translation of books related to free culture and the commons carried out by university lecturers and students, as well as external collaborators. This recipe of what we call “commons-based peer translation” is inspired in the ideas of lots of cooks, and some of those ideas are extracted from the same works we translate. In this sense, two cookery books have been especially helpful: the first one is Yochai Benkler's The Wealth of Networks, a crucial recipe book about the art of commons-based peer production; the second one is Chris Kelty's Two Bits, where the anthropologist analyses thoroughly (and exquisitely the

  9. Stories on country life: female memories and cultural legacy

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    Janine Gomes da Silva

    2009-01-01

    Full Text Available This article derives its context from studies on genre, historical memory and cultural legacy as well. It discusses some data related to the daily way of life including kitchen matters, all observed in the surrounding land road homes of Joinville. This town is located at the Northeast of Santa Catarina, a Southern State in Brazil. Due to the new approaches of the preservation of cultural legacies in relation to tourism and culture itself, there is the question about how the different country and townsmen still come to (re-construct their reference and meanings, dealing with their dwelling/town lives – the ideal spot for inscribing other story telling, talking of “places of memory” and of some ‘make-it-yourself’ means. Thus, we problemize the subject matters, starting from the Oral History methodology and taking special interest in women’s memory, also in Joinville’s aspects of cultural patrimony, in this way contributing to the local historiography which conduces to reflections on the regional legacy of material and nonmaterial culture. Key-words: Genre; Memory; Cultural legacy. Contextualized in the studies on gender, historical memory and cultural legacy, this article discusses some data related to the country people’s daily way of life, including cookery, observed in the rural area surrounding the city of Joinville, located in the Northeast of the Brazilian Southern State of Santa Catarina. Due to the new approaches on the preservation of cultural legacies connected to tourism and culture itself, there comes  the question about how the different country people still have been  (re-constructing  their reference and meanings, dealing with their town life – the ideal spot for inscribing, daily, other narratives on legacy, “places of memory” and “ways to do it”. Thus, we have tried to register aspects of the cultural legacy of the city of Joinville, using the Oral History methodology and taking special interest in

  10. [The Freiburg Intervention Trial for Obesity in Chidren (FITOC)].

    Science.gov (United States)

    Korsten-Reck, U; Wolfarth, B; Bonk, M; Keul, J; Berg, A

    2000-09-01

    Freiburg Intervention Trial for Obese Children (FITOC) is an interdisciplinary treatment program for obese children, which is established in Freiburg since 1987. Obese children at the age of 8-11 are treated in an eight months intensive period and a follow-up period of 4 months or more. Since 1990 data from 283 children coming out of 15 treatment groups (about 2 groups per year) were collected and analyzed. The program consists of regular physical training (3 times a week), comprehensive nutrition and behaviour training (overall 7 parents evenings each 4 to 6 weeks and 7 cookery courses for the kids in the same time scale). The parents evenings are filled with theoretical and practical information about nutrition as well as background information about the psychological and physiological problems in obese children. In the first examination and the regular control examinations anthropometric, biochemical and exercise physiology data are investigated. In addition, questionnaires for nutrition and behaviour are analysed on a regular basis. At each examination, depending on the progress in therapy, a new orientation with adapted goals will be discussed with the child and the parents. For the growing children a moderate reduction or long term stabilisation of weight will lead to success. Teaching goal for the children in the intensive period is to control themselves and, depending on their specific situation, to establish individual recommendations on a long term basis. The sports program should lead to an increase in self-esteem and a raise in daily energy expenditure. The team includes a physician, a nutritionist, a psychologist and a sports teacher. From 1997 the program was spread to institutions in the surroundings of Freiburg. Training for the external teams is provided for in continuous seminars. Teaching material includes a manual, forms and transparencies. The major goal is to secure quality by continuous training and close interaction between the institutions

  11. Histórias sobre a região rural: memórias femininas e patrimônio cultural Stories On Country Life: Female Memories And Cultural Legacy

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    Janine Gomes da Silva

    2009-12-01

    Full Text Available PortuguesLocalizado no contexto dos estudos de gênero, memória e patrimônio cultural, o presente artigo apresenta algumas discussões sobre o cotidiano e a culinária de algumas estradas que compõe a região rural da cidade de Joinville, situada no nordeste do estado de Santa Catarina. Frente às novas preocupações com a preservação do patrimônio cultural, bem como da relação entre turismo e cultura, nos cabe perguntar como diferentes moradores vem (reconstruindo significados sobre a cidade, espaço por excelência privilegiado para inscrever, cotidianamente, outras narrativas sobre patrimônio, “lugares de memória” e “maneiras de fazer”. Assim, procuramos problematizar a partir da metodologia da História Oral, especialmente a partir de memórias femininas, aspectos do patrimônio cultural da cidade de Joinville, contribuindo com a historiografia local e, principalmente, com diferentes reflexões sobre este patrimônio da região, em seu aspecto material e imaterial.EnglishContextualized in the studies on gender, historical memory and cultural legacy, this article discusses some data related to the country people’s daily way of life, including cookery, observed in the rural area surrounding the city of Joinville, located in the Northeast of the Brazilian Southern State of Santa Catarina. Due to the new approaches on the preservation of cultural legacies connected to tourism and culture itself, there comes the question about how the different country people still have been (re-constructing their reference and meanings, dealing with their town life – the ideal spot for inscribing, daily, other narratives on legacy, “places of memory” and “ways to do it”. Thus, we have tried to register aspects of the cultural legacy of the city of Joinville, using the Oral History methodology and taking special interest in women’s accounts, contributing, this way, to the local historiography which leads us to reflections on the

  12. A Study of Fire-Use Activities at Shuidonggou Locality 12%水洞沟第12地点古人类用火研究

    Institute of Scientific and Technical Information of China (English)

    高星; 王惠民; 刘德成; 裴树文; 陈福友; 张晓凌; 张乐

    2009-01-01

    not have been utilized directly without heat treatment. Paleoenvironmental studies point out that during the late Upper Pleistocene, many kinds of plant food resources were available to human groups living in the region, and that some of such plant foods, especially seeds, would be edible to humans only after being boiled or cooked. It is the first time that evidence of complex and an indirect way of fire use, i.e., hot-rock cookery, has been recognized from Paleolithic remains in China, and thus, such boiling stones provide valuable information for studying ancient human adaptative strategies and the development of human fire-use history.