WorldWideScience

Sample records for cookery

  1. Cookery Books and Maltese national ideology.

    OpenAIRE

    Pisani, Elise; Works in Progress Seminars Series

    2009-01-01

    A talk organised in the Works in Progress Seminars Series about cookery books and Maltese national ideology. The talk is given by Elise Billiard Pisani. Cookery books can become powerful tools for promoting national ideology in the hands of some food amateurs. In this paper she will explain how popular gastronomy has become a subject of national pride and a large number of cookery books have constructed a particular image of Maltese food.

  2. Cookery demonstrations in GOAL supported clinics

    African Journals Online (AJOL)

    stunting are high, and various micronutrient deficiencies, including those of ... the household are the underlying causes seen in GOAL- assisted areas. ... feeding. Thus, the nutrition cookery demonstration activity has come to play an important role in mother and child health activities in GOAL-supported clinics and GOAL's.

  3. Woodstove cookery. At home on the range

    Energy Technology Data Exchange (ETDEWEB)

    Cooper, J.

    1977-01-01

    The advantages and disadvantages of wood- or coal burning-stove cookery are discussed. The book serves as a guide or a manual. The stove, purchasing hints, and installation are described. Fuels, care, cleaning, building the fire, and uses are discussed. Recipes are included for breakfasts, soups and stews, main dishes, cheese and eggs, broiling and roasting, accompaniments, breads, desserts, dairy recipes, preserves, drying techniques, and homemade soap and other sundries. (MCW)

  4. Invalid Cookery, Nursing and Domestic Medicine in Ireland, c. 1900.

    Science.gov (United States)

    Adelman, Juliana

    2018-04-01

    This article uses a 1903 text by the Irish cookery instructress Kathleen Ferguson to examine the intersections between food, medicine and domestic work. Sick Room Cookery, and numerous texts like it, drew on traditions of domestic medicine and Anglo-Irish gastronomy while also seeking to establish female expertise informed by modern science and medicine. Placing the text in its broader cultural context, the article examines how it fit into the tradition of domestic medicine and the emerging profession of domestic science. Giving equal weight to the history of food and of medicine, and seeing each as shaped by historical context, help us to see the practice of feeding the sick in a different way.

  5. 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...... that show how the broad popularity of the culinary profession – almost exclusively through male chefs – seems to be attracting more male students to the cooking programme. The previous research indicates, however, that there is a risk of unfulfilled expectations when cookery students realise the hard work...... 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....

  6. Celebrity Chefs and Masculinities among Male Cookery Trainees in Vocational Education

    Science.gov (United States)

    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 that show how the broad popularity of the culinary…

  7. Evaluation of the Vocational Competence of the Cookery Students: A Study on the Students of Hotels and Vocational High Schools

    Directory of Open Access Journals (Sweden)

    Yüksel Öztürk

    2011-06-01

    Full Text Available The trend of globalization affects the frame of tourism education. The rising competition conditions make the quality of tourism services more important. One of the most important elements of the quality of tourism services is the theorical and practical competence of labor. From the other point of view, cookery education has an important value in tourism education. Since the school year of 2005-2006, the moduler vocational education system has been followed and the cookery education has been given within the frame of National Cookery Vocational Qualification with the support of the EU in Türkiye. The objective of this study is to find out the theorical and practical competence levels of the cookery students within the frame of National Cookery Vocational Qualification. To serve this purpose, a questionnaire survey was conducted for 1014 cookery students of Hotels and Vocational High Schools in Türkiye and the theorical and practical competence levels of the students have been analyzed. According to the findings of the study, the students are more competenced on; “self care, self preparation for work, cooking kinds of pasta, cooking kinds of pilafs, preparing kinds of salads, preparing vegetable garnishes, cooking kinds of soups” subjects than the other subjects. From the other point of view, the students are less competenced on; “designating of daily portion quantities of food groups, cooking special kinds of international soups, cooking offal food particular to Turkish cuisine, preparing stewed fruit particular to Turkish cuisine and preparing seafood” than the other subjects.

  8. Cookery, diet and district nursing in late nineteenth-century London.

    Science.gov (United States)

    Akiyama, Yuriko

    2009-03-01

    While health education in late nineteenth-century Britain could be beneficial for every household, it was particularly so where district nurses understood family circumstances and adapted knowledge to individual needs. During this period sick room cookery training and lectures on hygiene and dietetics became standard for nurses--especially following the reforms of Matron Eva Lückes at the London Hospital. Because understanding about health was not widespread in society, due to the living conditions and poverty of so many patients, and because doctors had few opportunities to convey such knowledge, the active support of nurses in the community proved to be essential for translating professional knowledge into words commonly understood. By demonstrating cooking and other health-related skills in the homes of the poor, nurses played an important part in improving the nation's health.

  9. 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.

  10. Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.

    Science.gov (United States)

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

    2004-03-01

    Experiments were conducted to compare the effects of two cookery methods, two shear force procedures, and sampling location within non-callipyge and callipyge lamb LM on the magnitude, variance, and repeatability of LM shear force data. In Exp. 1, 15 non-callipyge and 15 callipyge carcasses were sampled, and Warner-Bratzler shear force (WBSF) was determined for both sides of each carcass at three locations along the length (anterior to posterior) of the LM, whereas slice shear force (SSF) was determined for both sides of each carcass at only one location. For approximately half the carcasses within each genotype, LM chops were cooked for a constant amount of time using a belt grill, and chops of the remaining carcasses were cooked to a constant endpoint temperature using open-hearth electric broilers. Regardless of cooking method and sampling location, repeatability estimates were at least 0.8 for LM WBSF and SSF. For WBSF, repeatability estimates were slightly higher at the anterior location (0.93 to 0.98) than the posterior location (0.88 to 0.90). The difference in repeatability between locations was probably a function of a greater level of variation in shear force at the anterior location. For callipyge LM, WBSF was higher (P lamb LM chops cooked with the belt grill using a larger number of animals (n = 87). In Exp. 2, LM chops were obtained from matching locations of both sides of 44 non-callipyge and 43 callipyge carcasses. Chops were cooked with a belt grill and SSF was measured, and repeatability was estimated to be 0.95. Repeatable estimates of lamb LM tenderness can be achieved either by cooking to a constant endpoint temperature with electric broilers or cooking for a constant amount of time with a belt grill. Likewise, repeatable estimates of lamb LM tenderness can be achieved with WBSF or SSF. However, use of belt grill cookery and the SSF technique could decrease time requirements which would decrease research costs.

  11. Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.

    Science.gov (United States)

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

    2004-01-01

    The present experiments were conducted to determine whether improved beef longissimus shear force methodology could be used to assess pork longissimus tenderness. Specifically, three experiments were conducted to: 1) determine the effect of belt grill (BG) cookery on repeatability of pork longissimus Warner-Bratzler shear force (WBSF), 2) compare the correlation of WBSF and slice shear force (SSF) with trained sensory panel tenderness ratings, and 3) estimate the repeatability of pork longissimus SSF for chops cooked with a BG. In Exp. 1 and 2, the longissimus was removed from the left side of each carcass (Exp. 1, n = 25; Exp. 2, n = 23) at 1 d postmortem and immediately frozen to maximize variation in tenderness. In Exp. 1, chops were cooked with either open-hearth electric broilers (OH) or BG, and WBSF was measured. Percentage of cooking loss was lower (P cooked with a BG (23.2%; SD = 1.7%) vs. OH (27.6%; SD = 3.0%). Estimates of the repeatability of WBSF were similar for chops cooked with OH (0.61) and BG (0.59). Although significant (P cooking methods accounted for less than 5% of the total variation in WBSF. In Exp. 2, the correlation of SSF (r = -0.72; P cooked with BG, and SSF was determined. The repeatability of SSF was 0.90, which is comparable to repeatability estimates for beef and lamb. Use of BG cookery and SSF could facilitate the collection of accurate pork longissimus tenderness data. Time and labor savings associated with BG cookery and the SSF technique should help to decrease research costs.

  12. Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

    OpenAIRE

    今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

    2014-01-01

    This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were...

  13. 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…

  14. Food in the School Curriculum in England: Its Development from Cookery to Cookery

    Science.gov (United States)

    Owen-Jackson, Gwyneth; Rutland, Marion

    2016-01-01

    The view of the authors is that the teaching of food in the school curriculum has varied throughout its history in order to meet political aims rather than educational ones. In this article they highlight the social and political changes that have influenced the teaching of food from its inception in the mid-1840s through to the present day. They…

  15. Bad food and good physics: the development of domestic microwave cookery

    Science.gov (United States)

    Parker, Kerry; Vollmer, Michael

    2004-01-01

    This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and the food industries have developed products which are now part of many of our students’ lifestyles. We include many interesting demonstrations that illustrate this history and which could be used to teach many principles of physics.

  16. A Data Set of Portuguese Traditional Recipes Based on Published Cookery Books

    Directory of Open Access Journals (Sweden)

    Alexandra Soveral Dias

    2018-03-01

    Full Text Available This paper presents a data set resulting from the abstraction of books of traditional recipes for Portuguese cuisine. Only starters, main courses, side dishes, and soups were considered. Desserts, cakes, sweets, puddings, and pastries were not included. Recipes were characterized by the province and ingredients regardless of quantities or preparation. An exploratory characterization of recipes and ingredients is presented. Results show that Portuguese traditional recipes organize differently among the eleven provinces considered, setting up the basis for more detailed analyses of the 1382 recipes and 421 ingredients inventoried.

  17. Just add physics

    Science.gov (United States)

    Cawthorne, Trevor

    2012-04-01

    Following John Swanson's Lateral Thoughts article about uncertainty in cookery and other things (“Baking, speed limits and circuits” March p88), I would like to offer this fruit cake recipe, designed for those of us who like to know how precise our cookery should be.

  18. "V Čechách se opět vaří česky!" Obrazy české kuchyně v německy publikovaných kuchařkách a turistických materiálech po roce 1989

    Czech Academy of Sciences Publication Activity Database

    Fendl, E.; Nosková, Jana

    2009-01-01

    Roč. 19, č. 3 (2009), s. 147-157 ISSN 0862-8351 Institutional research plan: CEZ:AV0Z90580513 Keywords : Czech cuisine * travel books * cookery books * identity * tourism Subject RIV: AC - Archeology, Anthropology, Ethnology

  19. Research

    African Journals Online (AJOL)

    The Rural Clinical School (RCS) of the Faculty of Medicine and Health. Sciences ... The NID offers hospitality courses, one of which is Professional Cookery. (PC). ... D/HL relates to medical, nursing, occupational therapy and speech therapy.

  20. Digital Materials Related to Food Science and Cooking Methods for Preparing Eggs

    OpenAIRE

    沼田, 貴美子; 渡邉, 美奈; ヌマタ, キミコ; ワタナベ, ミナ; Numata, Kimiko; Watanabe, Mina

    2009-01-01

    We studied methods that were effective for teaching cooking to elementary school pupils using home economics materials. The subject was "Iritamago (scrambled eggs)". We researched the relationship between cookery science and experimental methods of making Iritamago. The various differences in condition and texture of Iritamago were compared among the different cooking utensils, conditions, and preparations of eggs. We created digital materials related to cookery science and the cooking method...

  1. Il libro de la cocina: Un ricettario tra Oriente e Occidente

    OpenAIRE

    2016-01-01

    European cookery has grown historically, and so has the Sienese Libro de la cocina. The book's origins are partly in Italy, partly in other cultures, combining recipes from Tuscan cuisine with those taken directly from the older Latin Liber de coquina, a cookery book from Naples which can be seen as a link between Oriental and Western European culinary literature. The Libro de la cocina reveals the complete range of the art of XIVth century Italian cooking: basic and elaborate vegetable, m...

  2. Marine Corps Dining Concepts in the 1990’s. Volume 3. The Systems Analysis

    Science.gov (United States)

    1988-10-01

    which require immediate and long-term solutions. Among those problems are substantial competition created by introduction of fast food franchises on...method of cooking and tends to dry the surface of foods. This tends to work well with meats and bakery items. This is a highly used form of cookery

  3. The Recipe for Success: Syntactic Features of "la chronique gastronomique."

    Science.gov (United States)

    Engel, Dulcie M.

    1997-01-01

    Analyzes the syntactic structure of noun phrases and verb phrases in recipes and cookery articles in the French press and argues that the complexity of writing about cooking parallels the complexity of the cooking process itself, demonstrating how syntax can reflect function and meaning in a restricted text-type. (Author/MSE)

  4. Outdoorsman: Outdoor Cooking.

    Science.gov (United States)

    Alberta Dept. of Agriculture, Edmonton.

    This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

  5. Vegetables. Learning Activity Pack and Instructor's Guide 5.14. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…

  6. Kirkeby's English–Swahili Dictionary

    African Journals Online (AJOL)

    rbr

    largest Swahili dictionary is the Swahili–French dictionary of Sacleux (1939) with 1 112 pages. Kirkeby ... An entry in this dictionary could be a basic form, a derived or inflectional form of the ...... Cf. cook, boil, fry, roast, bake, etc. (cookery); ugali ...

  7. 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.

  8. Talbot Lodge Nursing Home, Kinsealy Lane, Malahide, Co. Dublin.

    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.

  9. A designated centre for people with disabilities operated by National Association of Housing for Visually Impaired Limited, Co. Dublin

    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.

  10. 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...... – serialised, fragmented or reappropriated – had a profound influence on their representation of domestic time....

  11. Cookbooks, High-tech Kitchens and Gender Culture: addressing the sugar and spice in the contemporary couple relations

    OpenAIRE

    Costa, Rosalina

    2013-01-01

    This text focuses on the cookbook and related “mundane practices” (Martens) within the context of the appropriation of high-tech equipment in the kitchen to discuss the power of the socialisation of gender. Our argument is that cookbooks can be a way to dissipate the old difficulties that men, particularly, face in the kitchen; and at the same time, their use (and misuse) reinforces the persistence of some gaps due to previous and unequal socialisation regarding cookery as a skill.

  12. Media heritagization of food

    OpenAIRE

    Bindi, Letizia; Grasseni, Cristina

    2014-01-01

    By conducting research on cookery programs in the Italian television archives, This paper explores both the historic and present-day television depiction Of local community and 'traditions'. The artic le situates this analysis In a broader theoretical reflection on food heritagization and communication, in conjunction with the redefinition of landscapes and cultures as Intangible cultura l patrimonies . In food heritage programs, specific styles of Filming, editing and text pro...

  13. 4. Food and the Futurist ‘Revolution’. A Note

    OpenAIRE

    Roberto Ibba; Domenico Sanna

    2016-01-01

    The Italian futurist movement dealt with all branches traditionally tied to high culture, but, at the same time, it approached ‘humbler’ fields as fashion, sports and cookery. In his french period, Marinetti met the chef Jules Maincave and they opened together a ‘Futurist’ restaurant. In 1913 Maincave published the manifesto La cuisine futuriste. In 1930, Marinetti issued in Turin the Manifesto of Futurist Cooking. The publication was preceded by a celebration dinner which took place at the P...

  14. Delahunt Drinks Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    “After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

  15. Delahunt Snacks Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head Ch...

  16. Delahunt Dinner Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    “After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

  17. Delahunt Group Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head Ch...

  18. Delahunt Lunch Menu 2017

    OpenAIRE

    Delahunt

    2017-01-01

    “After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos. Our Head C...

  19. How Intersectoral Health Promotion Changes Professional Practices: A Case Study From Denmark.

    Science.gov (United States)

    Christensen, Mads; Burau, Viola; Ledderer, Loni

    2018-05-01

    Intersectoral health promotion (IHP) has pushed health professions to engage in new tasks and interprofessional ways of working. We studied how care assistants from a nursing home and school teachers implemented a cookery project targeted at children ("Cool Beans") as an example of an IHP project in Denmark. Our aim was to examine the impact of the IHP project on the practices of the professions involved. We used a qualitative case study to investigate joint care and teaching situations with the two professions and their users. Our data consisted of documents, participatory observations, and informal interviews (17 hours) as well as semistructured interviews with professionals (n = 4). We used a sociological institutional framework to analyze the professional practices emerging in joint care and teaching situations and identified three themes of new professional activities: (1) "interplay" related to making different generations collaborate on the tasks involved in the cookery session; (2) "care" concerned with caregiving activities; and (3) "learning" focused on schooling on healthy food and cooking. We conclude that changes in professional practices occurred informally and were induced by the concrete activities in the cookery project. The specific, practical tasks of the IHP project thus offered an important leverage for future interprofessional collaborations.

  20. Beef flavor: a review from chemistry to consumer.

    Science.gov (United States)

    Kerth, Chris R; Miller, Rhonda K

    2015-11-01

    This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

  1. Gastronomy and National Identity Construction in the Canary Islands. A Case Study through the Recipe Books from Conde de Siete Fuente’s Archives (1880-1930

    Directory of Open Access Journals (Sweden)

    Judit Gutiérrez de Armas

    2017-12-01

    Full Text Available This paper follows recent discussions about the role of gastronomy in the construction of culinary national identities in the nineteenth and twentieth centuries, focusing on the construction of late gastronomic Canary nationalism. It examines national and regional cookbooks —aimed mainly at a female audience— and extends the study to the kitchen, analysing the effects of cookery bestsellers on the diet of the social elites of the Canary Islands and gauging the impact of other influences like British gastronomy, through research on handwritten recipes in family archives. Finally, the transmission cycle of this domestic knowledge within the female socialisation universe will also be analysed.

  2. Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by NMR spectroscopy

    International Nuclear Information System (INIS)

    Miranda-Vilela, Ana Luisa; Grisolia, Cesar Koppe; Resck, Ines Sabioni; Mendonca, Marcio Antonio

    2009-01-01

    Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction. (author)

  3. Interview with Claudia Roden

    OpenAIRE

    Mac Con Iomaire, Máirtín

    2016-01-01

    Claudia Roden is an award winning cookbook writer and cultural anthropologist based in the United Kingdom. She is co-chair with Paul Levy of the Oxford Symposium on Food and Cookery. She was born in 1936 in Cairo, Egypt. After completing her formal education in Paris, she moved to London to study at Saint Martin's School of Art. She began her career as a painter, but soon realised following the Suez Crisis that the Jewish food culture of Egypt was disappearing which led her to begin her study...

  4. Adaption and Self-expression in Julie/Julia

    OpenAIRE

    Kanzler, Katja

    2015-01-01

    Julie/Julia stands out in several ways. What had begun, in 2002/2003, as a highly popular blog, in which New Yorker Julie Powell tracks her experience of cooking all the recipes in Julia Child’s classic cookbook Mastering the Art of French Cookery, became one of the first notable, commercially successful "blooks"—a neologism that denotes blogs adapted into books. As a visible sign of this achievement, The Ju-lie/Julia Project was awarded with the inaugural “Blooker Prize” in 2006. A few years...

  5. Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by NMR spectroscopy

    Energy Technology Data Exchange (ETDEWEB)

    Miranda-Vilela, Ana Luisa; Grisolia, Cesar Koppe [Universidade de Brasilia (UnB), DF (Brazil). Inst. de Ciencias Biologicas. Dept. de Genetica e Morfologia; Resck, Ines Sabioni; Mendonca, Marcio Antonio [Universidade de Brasilia (UnB), DF (Brazil). Inst. de Quimica

    2009-07-01

    Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction. (author)

  6. 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.

  7. Influence of culinary processing on the 90Sr extraction from the animal bones

    International Nuclear Information System (INIS)

    Novakova, E.; Petkov, T.; Shopov, N.

    1990-01-01

    The beta-radioactivity of femur of young animals having consummed contaminated food after Chernobyl is measured - fresh, after boiling in the course of 1.5 hrs, and the broth from cookery processing. Before the analysis each sample has been ashed and homogenized. The radioactivity of the samples is registered by a beta-radiometer (with an efficiency for 90 Y - 60%). No statistically significant differences have been established in the 90 Sr content between the processed and unprocessed bones; the radionuclide content in the broth is negligible. In the light of these results the requirements for removing the bones before the culinary processing prove senseless. 1 tab

  8. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. 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.

  10. Studies in China on ingestion and organ content of trace elements of importance in radiological protection

    International Nuclear Information System (INIS)

    Wang Jixian; Zhu Hongda; Chen Rusong

    1998-01-01

    In order to ensure the representative sampling for ingestion study a sampling strategy that took account of all relevant ethnic, socioeconomic and geographic variables was devised by the Institute of Nutrition and Food Hygiene, CAPM for the first total diet study in China. Total diet samples was prepared as 'market basket' samples. Based on the information of food consumption, composition and cookery obtained by the diet consumption survey, the 12 categories of food were collected from nearby markets and cooked by local cookery. For investigation the relationship between elements intake and organ content the specimens for organ content study will be collected from the subjects of sudden death inhabited in the region where the diet samples to be collected for ingestion study. The analytical technique that will be used to determine trace elements of interest in specimens of diet and organs have been proposed, for I that is ENAA, for Cs and Sr that is FAAS or ICP-MS, and for U and Th that is ICP-MS. At last the report summarized the information on trace element content of drinking water supplies in China. (author)

  11. Accelerated production of dry cured hams.

    Science.gov (United States)

    Marriott, N G; Graham, P P; Shaffer, C K; Phelps, S K

    1987-01-01

    Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO(3)(-) and NO(2)(-) content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A). Copyright © 1987. Published by Elsevier Ltd.

  12. Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles.

    Science.gov (United States)

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

    1997-08-01

    We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus, biceps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P lamb carcasses (n = 60). Callipyge chops were less tender than normal chops (P cooking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will likely reduce consumer satisfaction due to reduced tenderness and juiciness; however, reduced tenderness in callipyge leg muscles could be prevented by ovenroasting.

  13. Good food and bad: Nutritional and pleasurable eating in ancient Greece.

    Science.gov (United States)

    Wilkins, John

    2015-06-05

    This paper speaks to the theme of the boundaries of food and medicine as constructed in the Greek and Roman worlds. It examines how physicians developed innovative ways of thinking about the body that did not attribute health and sickness to the intervention of gods. Ancient physicians and natural historians conceived of new potencies for substances and described their impact on the body׳s physiology between the late fifth century BC and the early third century AD. The legacy of these ideas and practices had great traction in the Mediterranean world and survived into Early Modern Times, and until the rise of new forms of science. This article analyses texts transmitted from the ancient world and considers how substances were attributed nutritional and medical potency. The texts relevant to this analysis include medical and philosophical treatises as well as cookery books. The article highlights discussions about the nature of food and drugs and the herbs thought to cross the boundaries between them. It interrogates different contexts within which foods were thought good or bad for the body, and the social and moral connotations attached to those perceptions. Much of the analysis is devoted to understanding the flavours that were a key marker in the nutritional potencies attributed to foodstuffs. However there are clear and influential moral boundaries set by Plato in the discourse around food and pleasure. While every physician should be a chef, and many wrote cookery books that have been lost, a chef׳s talent was located in increasing pleasure, and therefore a less valuable skill. However the different literary genres show overlapping terminology and concerns, particularly with the quality of ingredients. Poor taste was not only a culinary concern. With regard to the setting of boundaries between foods and medicines, the transition between one category and another is frequently determined by the preparation and strengthening of a food׳s potency. Copyright

  14. 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

  15. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  17. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Factors influencing internal color of cooked meats.

    Science.gov (United States)

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Quality factors in beef, pork, and lamb cooked by microwaves.

    Science.gov (United States)

    Korschgen, B M; Baldwin, R E; Snider, S

    1976-12-01

    Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

  20. Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal.

    Science.gov (United States)

    Ramos, C; Teixeira, B; Batista, I; Matos, O; Serrano, C; Neng, N R; Nogueira, J M F; Nunes, M L; Marques, A

    2012-01-01

    Laurus nobilis L. is an aromatic plant frequently used as a spice in Mediterranean cookery and as a traditional medicine for the treatment of several infectious diseases. The aim of this study was to characterise the antibacterial and antioxidant activities of bay laurel essential oil (EO), ethanolic extract (EE) and hot/cold aqueous extract (AE). The major components detected in bay laurel EO were eucalyptol (27.2%), α-terpinenyl acetate (10.2%), linalool (8.4%), methyleugenol (5.4%), sabinene (4.0%) and carvacrol (3.2%). The EO exhibited strong antibacterial activity against all tested foodborne spoilage and pathogenic bacteria, whereas this activity was less pronounced or even nonexistent in the EE and AE. In contrast, EO exhibited low antioxidant activity compared to extracts (EX), and among the EX, the hot AE revealed the highest antioxidant ability. The results show that bay laurel EO and its EX have potential as natural alternatives to synthetic food preservatives, in order to enhance food safety and increase food shelf life.

  1. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

    Science.gov (United States)

    Armellini, R; Peinado, I; Pittia, P; Scampicchio, M; Heredia, A; Andres, A

    2018-07-15

    Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability). Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels in Gas Ovens Related to Surface Pinking of Cooked Beef and Turkey.

    Science.gov (United States)

    Cornforth; Rabovitser; Ahuja; Wagner; Hanson; Cummings; Chudnovsky

    1998-01-19

    Carbon monoxide (CO) and total nitrogen oxide (NO(x)()) levels were monitored during meat cookery with a standard Ovenpak and a new ultralow-NO(x)() (ULN) cyclonic gas burner. With the standard burner, CO varied from 103 to 152 ppm, NO(x)() was 1.3-10.7 ppm, and surface pinking was observed on both beef and turkey. The ULN burner at optimal efficiency produced only 6.7 ppm of CO and 1 ppm of NO(x)(), insufficient to cause surface pinking. To determine the relative contribution of CO and NO(x)() to pinking, trials were also conducted in an electric oven with various pure gases. Pinking was not observed with up to 149 ppm of CO or 5 ppm of NO. However, as little as 0.4 ppm of nitrogen dioxide (NO(2)) caused pinking of turkey rolls. Beef roasts were pink at >2.5 ppm of NO(2). Thus, pinking previously attributed to CO and NO in gas ovens is instead due to NO(2), which has much greater reactivity than NO with moisture at meat surfaces.

  3. Literary Translation and Cultural Challenges: JhumpaLahiri's The Namesake

    Directory of Open Access Journals (Sweden)

    Sura M. Khrais

    2017-01-01

    Full Text Available This paper discusses how the nature of literary translation differs from other forms of translation by looking at practical difficulties and challenges notable in the Arabic translation of Lahiri's novel The Namesake (2003. The difficulties discussed are cultural differences which have created “untranslatable” cultural-bound words and phrases, as well as specialized vocabulary. The paper explores the conflict between the translator's duty to accuracy and his/her duty to literary translation as an art form. One problem faced by the prose-translator is finding terms in his or her own language that are faithful as much as possible to the meaning of certain words in S.L. For example, there are words which describe specific rituals or those related to typical architecture, fabrics, and cookery; these and many others represent the specific culture of the original text and the translator needs to be careful when translating them. The researcher finally suggests that there is a need to expand the perimeters of  translation studies specially those dealing with literary prose because the translators and researchers lay more emphasis on the translation of poetry.

  4. The Gourmet Festivals in Romania – Way to Promote Tradition in the Rural Area and of Stable Development through Tourism

    Directory of Open Access Journals (Sweden)

    Ionica SOARE

    2016-12-01

    Full Text Available The work focuses on highlighting the level achieved in developing the gourmet festivals from Romania, on the necessary resources that are subject to the event activity and give dimension, wealth and variety to the cookery patrimony, as well as on the frequent and permanent actors that bring the intake in their organization and development, being more aware of their necessity through the attractiveness they create. The impact created by the size of the festivals is the more direct and the fastest sequence in contouring the image of tourism, providing through their content, richer alternatives than other aspects of traditional life to rural area,being connected with the abundance of food and care for the variety of meal, the multitude of raw materials, numerous procedures to combine them, the diversity of food and eating habits. The European policies are those that come to support the development of tourism through gourmet festivals, the promotion and development of the local communities, of entrepreneurship on traditional products and of the areas according to the concept of durability.

  5. 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.

  6. The Gestation of Modern Gastronomy in Spain (1900-1936

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    Ainhoa Aguirregoitia-Martínez

    2017-11-01

    Full Text Available This article discusses the gastronomic activity that took place in Spain between 1900 and 1936. It does so assuming that the modernisation process of Spain’s gastronomy transpired during these years, which is the same period recognised for when modernity emerged in other areas. This approach has been possible due to the discovery and analysis of unpublished testimonies of that time, mainly obtained from the general illustrated and specialised trade press as well as treatises written by cooks and writers of the period and the contemporary literature on the subject. These findings support the existence of factors such as the desire to have a national culinary identity, the creation of the first training centres, the emergence of professional associations and the abundant production of cookery books, treatises and culinary magazines. All these elements enable us to outline and contemplate the formation of the modern structure of gastronomic activity, but above all, they enrich part of its history and highlight the advisability of conducting research in a field that is so important for Spain; namely gastronomy.

  7. PENDIDIKAN KARAKTER DALAM MATA PELAJARAN PENDIDIKAN AGAMA ISLAM DI SMP 3 PEKALONGAN (Kajian atas Kurikulum dan Proses Pembelajaran

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    . Maemonah

    2012-10-01

    Full Text Available Even though character building as an autonomous subject among student does not exist in secondary school, Islamic Education (PAI, as one of the subjects in school related to character building, has to play its role in building students’ character. This study aims to reveal the problems related to PAI learning process in SMP 3 and its role in building students’ noble character. This study was qualitative using observational case studies. The data were obtained through interviews, questionnaires, and documents and were analyzed using qualitative analysis techniques with the inductive approach. The documents were such legal decisions of officials in Educational Ministry, the syllabi, curriculums, and teaching planning (RPP. The result shows that PAI learning has an important role in building students’ noble character if it is supported by competent lecturers, good inputs, adequate materials, and good processes. Character building learning was taught integrated and aimed to shape noble character among the students of SMP 3 Pekalongan. It was accommodated in PAI learning, citizenship learning and local contain subject, such as Javanese language and Cookery Learning. Unfortunately, the sustainability and comprehensiveness of character building learning in PAI curriculum were not seriously attended. Nevertheless, they were taught integrated in pilot project program and evaluated gradually and comprehensively.

  8. 4. Food and the Futurist ‘Revolution’. A Note

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    Roberto Ibba

    2016-04-01

    Full Text Available The Italian futurist movement dealt with all branches traditionally tied to high culture, but, at the same time, it approached ‘humbler’ fields as fashion, sports and cookery. In his french period, Marinetti met the chef Jules Maincave and they opened together a ‘Futurist’ restaurant. In 1913 Maincave published the manifesto La cuisine futuriste. In 1930, Marinetti issued in Turin the Manifesto of Futurist Cooking. The publication was preceded by a celebration dinner which took place at the Penna d’Oca restaurant in Milan. In Marinetti’s opinion, people think, dream and act according to what they eat and drink.The Futurist crusade against pasta reflects this point of view. If, on the one hand, Futurism embraced a new way of cooking, on the other hand Fascism promoted the reintroduction of traditional Italian cooking. Purpose of this essay is to delineate the contradiction between Futurism and the Fascist movement and regime, in Italy and in Europe, focusing on the aspects related to cooking.

  9. Recipe of the project Common Translation

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    Florencio Cabello Fernández-Delgado

    2013-03-01

    Full Text Available 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 condiment characteristic of the best cooking of free software: recursion. Both works are an inspiration for our translation efforts and at the same time constituye the objects of such translation: the cooking of new communities and knowledges.

  10. Assessing the impact of the primary school-based nutrition intervention Petits cuistots--parents en réseaux.

    Science.gov (United States)

    Bisset, Sherri L; Potvin, Louise; Daniel, Mark; Paquette, Manon

    2008-01-01

    This study sought to provide an intermediate impact assessment of the nutrition intervention Petits cuistots--parents en réseaux (Little Cooks--Parental Networks) on: 1) knowledge, attitude, capacity and experience with regard to nutrition, diet and cookery, and 2) parental and/or family participation in school. A total of 388 students from grades 5 (participants) and 6 (non-participants). The evaluation of the nutrition intervention took place in each of the seven participating elementary schools, all of which are located in Montreal's most disadvantaged neighbourhoods. The program component "Little Cooks" is a nutrition workshop run by community dieticians. Each of the eight annual workshops features a food item and nutrition theme with a recipe for a collective food preparation and tasting experience. Classroom teachers participate to provide classroom management and program support. The "Parental Networks" component of the program invites parents to assist with the nutrition workshop, and offers additional parent and family activities which link to nutrition workshop themes (e.g., dinners or visits to local food producers). The program had some impact on knowledge of the nutrient content of food, food produce and cooking; attitude and experience with tasting of new or less common foods; and perceived cooking capacity. Families with students participating in the program participated more in school activities than did families of students not in the program. Our assessment indicates a potential program impact upon several intermediate impact measures, and in so doing highlights a promising nutrition capacity-promoting intervention.

  11. [More calories in modern desserts].

    Science.gov (United States)

    Heemstra-Borst, Corien G

    2010-01-01

    To investigate if in the Netherlands, just as in the USA, there has been an increase in the number of calories in recipes. Comparative study. This study investigated one potential source of excess calories. In a widely-read Dutch cookery magazine - Allerhande - all dessert recipes in the years 1987 and 2009 that had their calorie content mentioned, were selected. This amounted to 37 recipes in each of those years. The number of kcal and amount of carbohydrates, proteins and fat were compared using the two-tailed t test. It was shown that between 1987 and 2009 the number of kcal per single portion had increased by 20% (70 kcal). This was statistically significant. Linked to this increase, there was also an increase in the amount of carbohydrates and fat, but this was not statistically significant. There was a clear increase in the number of kcal per portion between the recipes written in 1987 and 2009. It can be assumed that there is a relationship with the obesity epidemic.

  12. National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.

    Science.gov (United States)

    Guelker, M R; Haneklaus, A N; Brooks, J C; Carr, C C; Delmore, R J; Griffin, D B; Hale, D S; Harris, K B; Mafi, G G; Johnson, D D; Lorenzen, C L; Maddock, R J; Martin, J N; Miller, R K; Raines, C R; VanOverbeke, D L; Vedral, L L; Wasser, B E; Savell, J W

    2013-02-01

    The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P food service top loin steaks received among the greatest (P food service rib eye steaks received the greatest ratings (P food service steaks were greater (P Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.

  13. True and common balsams

    Directory of Open Access Journals (Sweden)

    Dayana L. Custódio

    2012-08-01

    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.

  14. 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

  15. 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.

  16. When chefs adopt a school? An evaluation of a cooking intervention in English primary schools.

    Science.gov (United States)

    Caraher, Martin; Seeley, Annie; Wu, Michelle; Lloyd, Susan

    2013-03-01

    This article sets out the findings from research on the impact of a, UK based, chefs in schools teaching programme on food, health, nutrition and cookery. Professional chefs link with local schools, where they deliver up to three sessions to one class over a year. The research measured the impact of a standardised intervention package and changes in food preparation and consumption as well as measuring cooking confidence. The target group was 9-11year olds in four schools. The main data collection method was a questionnaire delivered 2weeks before the intervention and 2weeks afterwards. There was a group of four matched control schools. Those taking part in the intervention were enthused and engaged by the sessions and the impact measures indicated an intention to change. There were gains in skills and confidence to prepare and ask for the ingredients to be purchased for use in the home. Following the session with the chef, the average reported cooking confidence score increased from 3.09 to 3.35 (by 0.26 points) in the intervention group - a statistically significant improvement. In the control group this change was not statistically significant. Children's average reported vegetable consumption increased after the session with the chef, with the consumption score increasing from 2.24 to 2.46 points (0.22 points) again, a statistically significant increase with no significant changes in the control group. The research highlights the need to incorporate evaluation into school cooking initiatives as the findings can provide valuable information necessary to fine-tune interventions and to ensure consistency of the healthy eating messages. Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. 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.

  18. Scent and synaesthesia: The medical use of spice bags in early China.

    Science.gov (United States)

    Lu, Di; Lo, Vivienne

    2015-06-05

    The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. While foodstuffs entered the digestive system spices were all considered 'pungent' in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. Copyright © 2015. Published by Elsevier Ireland Ltd.

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

    Directory of Open Access Journals (Sweden)

    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.

  20. 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.

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

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    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.