A Review of Experiential School-Based Culinary Interventions for 5–12-Year-Old Children [PDF]
Children, 2021 Cooking is an essential skill and the acquisition of cooking skills at an early age is associated with higher diet quality. This review aimed to describe the characteristics of school-based experiential culinary interventions and to determine the value ...
Annemarie E. Bennett +4 more
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Investigation of the effects of variable process conditions on the production of Apple snacks by explosion puffing drying [PDF]
Scientific ReportsThe response surface method (RSM) was used to evaluate the conditions for producing apple snacks using explosion puffing drying (EPD). Independent variables included puffing temperature, pressure difference time, puffing pressure, and moisture content ...
Özcan Bulantekin +1 more
doaj +2 more sources
The Subject Role in the Application of Conceptual Metaphor [PDF]
مطالعات زبانی و بلاغی, 2018 Metaphor is a kind of inter-domain modeling that refers to understanding and expressing an abstract domain in a more concrete context. It is one of the most important issues in the cognitive field.
Hossein Razavian, Sedighe Tahmasebi
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GASTRONOMIC CULTURE OF UKRAINE IN LIGHT OF THE MID-18 – EARLY 20 CENTURIES COOKERY BOOKS
Актуальні питання суспільних наук та історії медицини, 2020 The paper aims to analize hand-written and printed cookery books published in Ukraine from the mid- 18 to the early 20 centuries as a source for studying gastronomic traditions, methods of preparation and consumption of dishes, rations, festive ...
Olga KAZAKEVYCH
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Empirical Research in Vocational Education and Training, 2021 Educated and skilled women are active change agents. This paper focuses on informal hospitality education as a tool for social change and empowerment for severely marginalized Nepalese women.
Jay R. Deagon, Miriam Ham, Wendy Hillman
doaj +1 more source
Bringing fruity meat dishes of Ottoman cuisine into businesses
Journal of Ethnic Foods, 2021 Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments ...
Osman Güldemir +4 more
doaj +1 more source
Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding [PDF]
, 2017 This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production ...
Aertsens +8 more
core +2 more sources
Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes [PDF]
, 2017 This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production ...
Bajželj +31 more
core +2 more sources
Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland [PDF]
Estudios Irlandeses, 2023 Especially prior to the twentieth century, invalid and convalescent cookery constituted an integral part of health care provided at home, as in many cases recovery of health was to be achieved by consuming appropriate food rather than through an ...
Marzena Keating
doaj
From Fresh to Dried: Evaluating Drying Kinetics of Sultana and Besni Grapes
International Journal of Gastronomy Research, 2023 This research investigates the thin-layer drying kinetics of Sultana and Besni grapes using the forced-air drying method. The study evaluates the applicability of three drying models (Lewis, Page, and Henderson & Pabis) to the experimental data and ...
Mehmet Başlar
doaj +1 more source