Results 21 to 30 of about 8,861 (289)
An Analysis of Contemporary Sources to Uncover the Medieval Identity of the Drink Bochet
EXARC Journal, 2020 When Le Ménagier de Paris (1393), a medieval household manual detailing a woman's proper behavior in marriage and running a household, was newly translated and republished as The Good Wife’s Guide: a Medieval Household Book by the Cornell University ...
Susan Verberg
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Reserves, Injury Severity, and Outcomes in Traumatic Brain Injury: A CENTER‐TBI Observational Study
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Reserve refers to the brain's ability to maintain function after an injury and strongly relates to traumatic brain injury (TBI) outcomes. This study examined (1) whether associations between pre‐injury reserve proxies and outcomes differed across injury severity categories, and (2) whether the impact of injury severity varied across ...
Natascha Ekdahl +6 more
wiley +1 more source
Łódzkie Studia Etnograficzne, 2015 Considering that in the last few years culinary matters have become a fashionable topic, the author is making a preliminary attempt at assessing many myths and authoritative opinions related to it.
Teresa Smolińska
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Arthritis Care &Research, EarlyView.Objective Although the definition of a gout flare is well established, the state of gout flare resolution has not yet been defined. This study aimed to explore patients’ experiences and perceptions of gout flare resolution. Methods Semistructured interviews were conducted with 24 people with gout, guided by open‐ended questions exploring their ...
Sarah Stewart +5 more
wiley +1 more source
Repertori d'aliments en el "Tirant lo Blanc": "e dinaren-se ab molt gran plaer" [PDF]
Tirant, 2009 This paper tries to compile the repertoire of foods contained in Tirant lo Blanc or, taking cue from Josep Pla and his classic work El que hem menjat, what the characters of our chivalry novel eat (and drink). We do not want to observe any kind of ritual
Eduard Baile
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Meat and Muscle Biology, 2021 The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades:
J. C. Brooks +2 more
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From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Advanced Materials, EarlyView.Metal‐free carbon catalysts enable the sustainable synthesis of hydrogen peroxide via two‐electron oxygen reduction; however, active site complexity continues to hinder reliable interpretation. This review critiques correlation‐based approaches and highlights the importance of orthogonal experimental designs, standardized catalyst passports ...
Dayu Zhu +3 more
wiley +1 more source
Cooking Up a Good Story in Cookery Books for Children
, 2014 A discussion of cookery books for children from a literary ...
Webb, Jean
core +5 more sources
From Basic Instincts to Art Performance
SAGE Open, 2016 Both science and the arts have largely disregarded cookery in their quests for the sublime and the beautiful; this article seeks to explicate why cookery has been excluded as a subject of analytical and aesthetic interest.
Gordana Đerić, Laurent Tournois
doaj +1 more source