subject:(recipes)

1. Osborn, Sally Ann. The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections.

Degree: PhD, 2016, University of Roehampton

URL: https://pure.roehampton.ac.uk/portal/en/studentthesis/the-role-of-domestic-knowledge-in-an-era-of-professionalisation(b18bb3c6-a961-4643-a74d-5663b316101d).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693006

► Manuscript recipe books come in all shapes and sizes and run from tens to hundreds of pages. Those from the eighteenth century are not exclusively… (more)

▼ Manuscript recipe books come in all shapes and sizes and run from tens to hundreds of pages. Those from the eighteenth century are not exclusively culinary, also incorporating medical, veterinary and household recipes. Surviving examples are almost all from genteel or elite households, the people who had time and resources to create them, and are preserved in local archives or dedicated collections. This thesis examines the medical recipes in particular and considers their role at a time when alternatives to domestic healthcare were proliferating: increasing numbers of physicians and surgeons, a growth in apothecaries’ shops, commercial offerings such as proprietary medicines and a variety of irregular practitioners. Advice and remedies in print were also widely available in books, periodicals and newspapers. This is the largest study of eighteenth-century manuscript medical recipes yet undertaken, encompassing 241 collections and a total of 19,134 recipes. It begins by considering the collections themselves as material objects, rather than merely text, which no other major study in this area has done. The range of recipes and ailments are assessed against prevalent illnesses and causes of death, and variations in recipe types identified regionally and temporally. Detailed case studies of coughs and colds, gout, hydrophobia, diet drinks and Daffy’s Elixir illustrate the variety of ingredients and methods, as well as regimens for health and differences by gender and age. Examination of compilers and contributors of recipes demonstrates that both women and men were involved in this practice. Recipe exchange is delineated as a form of social currency requiring trust and reciprocity, and case studies show how knowledge circulated through three forms of network: familial, sociable and political. Finally, a major contribution of this thesis is that it identifies manuscript medical recipe collections as fulfilling four important functions for their compilers: oeconomic, symbolic, personalised and instrumental.

Subjects/Keywords: 091; recipes; eighteenth century

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APA (6^th Edition):

Osborn, S. A. (2016). The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections. (Doctoral Dissertation). University of Roehampton. Retrieved from https://pure.roehampton.ac.uk/portal/en/studentthesis/the-role-of-domestic-knowledge-in-an-era-of-professionalisation(b18bb3c6-a961-4643-a74d-5663b316101d).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693006

Chicago Manual of Style (16^th Edition):

Osborn, Sally Ann. “The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections.” 2016. Doctoral Dissertation, University of Roehampton. Accessed January 15, 2021. https://pure.roehampton.ac.uk/portal/en/studentthesis/the-role-of-domestic-knowledge-in-an-era-of-professionalisation(b18bb3c6-a961-4643-a74d-5663b316101d).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693006.

MLA Handbook (7^th Edition):

Osborn, Sally Ann. “The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections.” 2016. Web. 15 Jan 2021.

Vancouver:

Osborn SA. The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections. [Internet] [Doctoral dissertation]. University of Roehampton; 2016. [cited 2021 Jan 15]. Available from: https://pure.roehampton.ac.uk/portal/en/studentthesis/the-role-of-domestic-knowledge-in-an-era-of-professionalisation(b18bb3c6-a961-4643-a74d-5663b316101d).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693006.

Council of Science Editors:

Osborn SA. The role of domestic knowledge in an era of professionalisation : eighteenth-century manuscript medical recipe collections. [Doctoral Dissertation]. University of Roehampton; 2016. Available from: https://pure.roehampton.ac.uk/portal/en/studentthesis/the-role-of-domestic-knowledge-in-an-era-of-professionalisation(b18bb3c6-a961-4643-a74d-5663b316101d).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.693006

Vytautas Magnus University

2. Skučienė, Rima. Cooking recipes as a genre and the role of multimodality in them.

Degree: Master, Philology, 2014, Vytautas Magnus University

URL: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140602_083932-22774 ;

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The present paper focusses on the genre of recipes, its structure and multimodality. The aim of this thesis is to present the genre of recipes… (more)

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The present paper focusses on the genre of recipes, its structure and multimodality. The aim of this thesis is to present the genre of recipes from theoretical perspective and to make a practical analysis about the structure of recipes and multimodality based on Oliver’s and Nicholson’s recipes. For the practical part Jamie Oliver’s recipe book Happy Days with the Naked Chef, Beata Nicholson’s recipe book Beatos Virtuvė: Kepinių Knyga and their websites are analysed. Recipes for the analysis are chosen randomly and qualitative method is used as all of them are described and compared in order to find differences and similarities. The paper presents the concept of genre and genre analysis that is discussed by many authors and explained in great details. Further, the genre of recipes and its historical change is looked at thus the influence on the structure of recipes made by new innovations can be noticed. In addition, the ideas suggested by various authors show that this genre is structured and has clearly distinguished parts that should be included in every recipe. Finally, the issue of multimodality is presented and it is of special importance today since not only textual but also visual information is found in books and web-sites. The structural analysis of Oliver’s and Nicholson’s recipes supports the ideas of various scholars that this genre is highly structured. The main difference is found between the recipes in printed and online sources. In recipe books the structure... [to full text]

Šiame darbe apžvelgiamas receptų žanras, jo struktūra ir multimodalumas. Darbo tikslas yra pristatyti receptų žanro teoriją ir analizuoti receptų struktūrą ir multimodalumą, remiantis Džeimio Oliverio ir Beatos Nicholson receptais. Praktinėje dalyje analizuojama Oliverio receptų knyga „Happy days with the naked chef“ ir Nicholson receptų knyga „Beatos virtuvė: Kepinių knyga“ bei šių autorių internetiniai puslapiai su receptais. Receptai yra pasirinkti atsitiktinai ir kokybinė analizė yra pritaikyta, nes jie visi yra apibūdinami ir palyginami tam, kad būtų galima atrasti skirtumus ir panašumus. Šiame darbe pristatomas ir išsamiai apibūdinamas daugelio autorių aptartas žanro terminas ir žanro analizė. Taip pat apžvelgiamas receptų žanras ir jo istorinė kaita ir čia galima pastebėti, kad patobulinimai technikos srityje padarė įtaką receptų struktūrai. Be to, įvairių autorių mintys, kaip turėtų atrodyti receptai, atskleidžia, kad šis žanras turi aiškią struktūrą ir jo dalys gali būti gana tiksliai apibrėžtos. Galiausiai yra pristatoma multimodalumo tema, kuri šiandien yra labai svarbi, nes vaizdinės informacijos yra vis dažniau pateikiama knygose ir internetiniuose puslapiuose. Oliverio ir Nicholson receptų, esančių knygose ir internetiniuose puslapiuose, struktūros analizė patvirtina įvairių autorių mintis, kad šis žanras turi aiškias dalis. Daugiausiai skirtumų randama tarp receptų, esančių knygose ir internetiniuose puslapiuose. Receptų knygose tekstas susideda iš šių dalių –... [toliau žr. visą tekstą]

Advisors/Committee Members: Masaitienė, Dalia (Master’s thesis supervisor).

Subjects/Keywords: Recipes; Genre; Multimodality; Receptai; Žanras; Multimodalumas

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APA (6^th Edition):

Skučienė, Rima. (2014). Cooking recipes as a genre and the role of multimodality in them. (Masters Thesis). Vytautas Magnus University. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140602_083932-22774 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16^th Edition):

Skučienė, Rima. “Cooking recipes as a genre and the role of multimodality in them.” 2014. Masters Thesis, Vytautas Magnus University. Accessed January 15, 2021. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140602_083932-22774 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7^th Edition):

Skučienė, Rima. “Cooking recipes as a genre and the role of multimodality in them.” 2014. Web. 15 Jan 2021.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Skučienė, Rima. Cooking recipes as a genre and the role of multimodality in them. [Internet] [Masters thesis]. Vytautas Magnus University; 2014. [cited 2021 Jan 15]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140602_083932-22774 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Skučienė, Rima. Cooking recipes as a genre and the role of multimodality in them. [Masters Thesis]. Vytautas Magnus University; 2014. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140602_083932-22774 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

University of Oxford

3. Bower, Hannah. The problem with practicality : rethinking late medieval English medical recipes, 1375-1500.

Degree: PhD, 2018, University of Oxford

URL: http://ora.ox.ac.uk/objects/uuid:295c0fcd-8c81-4248-89a4-3f5dc435236c ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.770601

► This thesis explores the validity of seeing late medieval vernacular remedies as more than just utilitarian texts. Until now, most commentators have argued, or assumed,… (more)

▼ This thesis explores the validity of seeing late medieval vernacular remedies as more than just utilitarian texts. Until now, most commentators have argued, or assumed, that medical recipes were conceptualised by their earliest writers and readers as texts solely designed to serve a curative or therapeutic purpose: they have looked for physical evidence of use in the manuscripts; connected particular codices to specific medical practitioners; discussed the scientific principles behind the efficacy that some remedies may have had, and explored whether specific types of cure, such as charms, were deployed by specific types of medical practitioner. My thesis does not dispute that many remedy collections were put to practical use, but argues that writers and readers conceptualised recipes in a range of other ways too. An introductory chapter explores the types of people who engaged with medical knowledge and the way recipes portray them. Then, Chapter Two uses codicological evidence, such as scribal organisation and reader annotation, to suggest that some writers and readers derived pleasure, pride or satisfaction from the acts of producing, possessing and reading remedy books, rather than using them. The next two chapters explore - first in verse (Chapter Three) and then in prose (Chapter Four) - the remedies' formal, phonetic, and linguistic features, considering the ways that they fulfil, impede or overshadow the texts' practical purpose. In this section, I also compare the ways in which the language and figurative devices used in recipes work in other kinds of writing, in order to develop a more precise understanding of the connections and distinctions between discourses. The last part of the thesis focuses on thematic connections between recipes and other text-types. In Chapters Five and Six, recurring motifs and similar attitudes to time, wonder and transgression suggest reciprocal imaginative exchanges between remedies, romances and fabliaux. Chapter Seven examines unexpected parallels between serious and parodic remedies, arguing that this blurred boundary creates interpretive challenges for readers. In these final three chapters, I hope to draw attention to an interpretive element overlooked in the recipes: the texts do not just contain instructions to be translated into real-world referents and actions; they can also bring words, forms, and ideas into play with one another, eluding straightforward interpretations as resolutely as literary texts.

Subjects/Keywords: Literature, Medieval; Recipes; Manuscripts, Medieval; Medicine, Medieval

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Bower, H. (2018). The problem with practicality : rethinking late medieval English medical recipes, 1375-1500. (Doctoral Dissertation). University of Oxford. Retrieved from http://ora.ox.ac.uk/objects/uuid:295c0fcd-8c81-4248-89a4-3f5dc435236c ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.770601

Chicago Manual of Style (16^th Edition):

Bower, Hannah. “The problem with practicality : rethinking late medieval English medical recipes, 1375-1500.” 2018. Doctoral Dissertation, University of Oxford. Accessed January 15, 2021. http://ora.ox.ac.uk/objects/uuid:295c0fcd-8c81-4248-89a4-3f5dc435236c ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.770601.

MLA Handbook (7^th Edition):

Bower, Hannah. “The problem with practicality : rethinking late medieval English medical recipes, 1375-1500.” 2018. Web. 15 Jan 2021.

Vancouver:

Bower H. The problem with practicality : rethinking late medieval English medical recipes, 1375-1500. [Internet] [Doctoral dissertation]. University of Oxford; 2018. [cited 2021 Jan 15]. Available from: http://ora.ox.ac.uk/objects/uuid:295c0fcd-8c81-4248-89a4-3f5dc435236c ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.770601.

Council of Science Editors:

Bower H. The problem with practicality : rethinking late medieval English medical recipes, 1375-1500. [Doctoral Dissertation]. University of Oxford; 2018. Available from: http://ora.ox.ac.uk/objects/uuid:295c0fcd-8c81-4248-89a4-3f5dc435236c ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.770601

University of Kansas

4. Slaw, Talya Peri. On Holocaust Cookbooks: Fourth Generation Jews and the Re-creation of Jewish Food Culture.

Degree: MA, Communication Studies, 2018, University of Kansas

URL: http://hdl.handle.net/1808/27937

► Food is essential: to memory, to culture, and to identity. In the introduction to In Memory’s Kitchen, Cara De Silva (1996) argues, “Our personal gastronomic… (more)

▼ Food is essential: to memory, to culture, and to identity. In the introduction to In Memory’s Kitchen, Cara De Silva (1996) argues, “Our personal gastronomic traditions – what we eat, the foods and foodways we associate with the rituals of childhood, marriage, and parenthood, moments around the table, celebrations – are critical components of our identities” (p. xxiv). Food, as it is often associated with specific periods of time, events, and feelings, is undoubtedly intertwined with memory. This is especially true for Jews. In Judaism, not only is nearly every holiday associated in some way with special foods (such as the Passover Seder or eating fried potato latkes on Hanukkah), but the Jewish deli also played, at times, a more important role in American Jewish social life than the synagogue. Despite this rich tradition of associating food with remembrance and everyday life, food talk is often missing from discussions of the Holocaust. And yet, it was food talk that gave many in the labor, concentration, and death camps the will to survive and hope that they would one-day return to the life they had lived before the camps. Three extant, published cookbooks describe the way food was used for survival during (In Memory’s Kitchen, written in a concentration camp) and after (Recipes Remembered and the Holocaust Survivors Cookbook, two collections of recipes from survivors) the Holocaust. This thesis will explore just that, as I examine the relationship between food or “food talk” and memory. This is not just an important question for Holocaust memory, but also for public memory scholars and rhetoricians writ large. Rhetoricians have recently begun to take an interest in understanding food from a variety of perspectives. However, the relationship between food, collective memory, and identity has been left under-theorized. In this thesis, I bridge that gap, arguing that these cookbooks can make the past present and thus help to reestablish a lost Jewish identity for fourth generation Jews. Advisors/Committee Members: Childers, Jay (advisor), Tell, Dave (cmtemember), Bricker, Brett (cmtemember).

Subjects/Keywords: Communication; food studies; Holocaust; memory; narrative; recipes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Slaw, T. P. (2018). On Holocaust Cookbooks: Fourth Generation Jews and the Re-creation of Jewish Food Culture. (Masters Thesis). University of Kansas. Retrieved from http://hdl.handle.net/1808/27937

Chicago Manual of Style (16^th Edition):

Slaw, Talya Peri. “On Holocaust Cookbooks: Fourth Generation Jews and the Re-creation of Jewish Food Culture.” 2018. Masters Thesis, University of Kansas. Accessed January 15, 2021. http://hdl.handle.net/1808/27937.

MLA Handbook (7^th Edition):

Slaw, Talya Peri. “On Holocaust Cookbooks: Fourth Generation Jews and the Re-creation of Jewish Food Culture.” 2018. Web. 15 Jan 2021.

Vancouver:

Slaw TP. On Holocaust Cookbooks: Fourth Generation Jews and the Re-creation of Jewish Food Culture. [Internet] [Masters thesis]. University of Kansas; 2018. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/1808/27937.

Council of Science Editors:

Slaw TP. On Holocaust Cookbooks: Fourth Generation Jews and the Re-creation of Jewish Food Culture. [Masters Thesis]. University of Kansas; 2018. Available from: http://hdl.handle.net/1808/27937

5. Charko, Malwina. Analysis of selected aspects and visual elements of cookbooks from XIX and XX century printed in Warsaw, Poland.

Degree: 2015, RCAAP

URL: https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/8673

► Cookbooks are special types of books instructing the user how to prepare a specific dish. By constant changes of technology as well as human consciousness… (more)

Subjects/Keywords: Visual representations; Polish cookbooks; Recipes; Polish society; Warsaw; Design

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APA (6^th Edition):

Charko, M. (2015). Analysis of selected aspects and visual elements of cookbooks from XIX and XX century printed in Warsaw, Poland. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/8673

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Charko, Malwina. “Analysis of selected aspects and visual elements of cookbooks from XIX and XX century printed in Warsaw, Poland.” 2015. Thesis, RCAAP. Accessed January 15, 2021. https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/8673.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Charko, Malwina. “Analysis of selected aspects and visual elements of cookbooks from XIX and XX century printed in Warsaw, Poland.” 2015. Web. 15 Jan 2021.

Vancouver:

Charko M. Analysis of selected aspects and visual elements of cookbooks from XIX and XX century printed in Warsaw, Poland. [Internet] [Thesis]. RCAAP; 2015. [cited 2021 Jan 15]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/8673.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Charko M. Analysis of selected aspects and visual elements of cookbooks from XIX and XX century printed in Warsaw, Poland. [Thesis]. RCAAP; 2015. Available from: https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/8673

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

York University

6. Whibbs, Ryan J. "God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c.1350-c.1650.

Degree: PhD, History, 2015, York University

URL: http://hdl.handle.net/10315/30002

► This dissertation analyzes newly uncovered archival data and printed primary-source material related to French and English cooks employed in great households between 1350 and 1650.… (more)

▼ This dissertation analyzes newly uncovered archival data and printed primary-source material related to French and English cooks employed in great households between 1350 and 1650. I assert that medieval and early modern French and English great household kitchens operated on similar brigade-style kitchen management systems, and that their survival calls into question notions of “revolution” in pre-modern culinary styles. In order to clarify the nature of French and English haute food-habit evolution across the longue durée, Part I opens with a new, quantitative analysis of medieval and early modern cookery collections. Data indicates that food habits were not static in either France or England before the mid-seventeenth-century, calling into question the degree to which shifts associated with the mid-seventeenth-century French “revolution in taste” represent a departure from the many culinary evolutions that were already ongoing before the alleged revolution. Part II, building on cookery-collection findings, compares cookbook-data findings to data extracted from French and English household diet accounts. As the accounts show, great-household cooks did not confine themselves to the high-status ingredient corpora that cookbooks would lead us to believe, but instead specialized in cooking a range of higher- and lower-end dishes that combined all types of available ingredients. Part III surveys management hierarchies of great household kitchens, and the relationship of great household cooks to local culinary guilds. Far from being invented by Georges Auguste Escoffier (1846-1935) as is often alleged, the brigade de cuisine was present as a management model in the kitchens of medieval and early modern great households. The brigade de cuisine’s survival over the longue durée reflects its adaptability to a wide variety of professional circumstances, and supports a model of continuing, gradual incorporation of culinary innovation before and after the mid-seventeenth century Advisors/Committee Members: Cohen, Elizabeth S. (advisor).

Subjects/Keywords: History; Medieval history; European history; Food; Recipes; Ingredients; Cooks; Guilds; Gouseholds

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Whibbs, R. J. (2015). "God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c.1350-c.1650. (Doctoral Dissertation). York University. Retrieved from http://hdl.handle.net/10315/30002

Chicago Manual of Style (16^th Edition):

Whibbs, Ryan J. “"God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c.1350-c.1650.” 2015. Doctoral Dissertation, York University. Accessed January 15, 2021. http://hdl.handle.net/10315/30002.

MLA Handbook (7^th Edition):

Whibbs, Ryan J. “"God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c.1350-c.1650.” 2015. Web. 15 Jan 2021.

Vancouver:

Whibbs RJ. "God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c.1350-c.1650. [Internet] [Doctoral dissertation]. York University; 2015. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10315/30002.

Council of Science Editors:

Whibbs RJ. "God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c.1350-c.1650. [Doctoral Dissertation]. York University; 2015. Available from: http://hdl.handle.net/10315/30002

7. Spicer, Jacqueline Nicole. 'A fare bella' : the visual and material culture of cosmetics in Renaissance Italy (1450-1540).

Degree: PhD, 2015, University of Edinburgh

URL: http://hdl.handle.net/1842/14161

► This thesis maps out the roles of cosmetic use in Renaissance Italy from the period c.1450-1540, using books containing cosmetic recipes as the primary source… (more)

▼ This thesis maps out the roles of cosmetic use in Renaissance Italy from the period c.1450-1540, using books containing cosmetic recipes as the primary source material. Their content, dissemination, and use is explored as a means of creating a new understanding of a practice central to daily life and integral to ongoing arguments about the body. Recent scholarship has seen a rise in interest in books of recipes and secrets in the Renaissance and Early Modern periods, but there has yet to be a full-length study exploring cosmetic recipes as a significant source of information, leaving a considerable gap in the understanding of how ‘high’ cultural discussions of beauty ideals related to popular culture and everyday practice. This thesis aims to fill that gap. Focusing on the formative period of 1450-1540, when both the written and artistic interests in cosmetics were developing, this thesis draws together a large body of previously unpublished primary source material from printed and manuscript recipe books relating to the making and use of cosmetics, and is the first in-depth analysis of the material and visual culture of Italian cosmetic practice during this period. A major component of this project was to establish what practices, materials and products constituted Renaissance cosmetic practice. The way in which recipes for beautification are identified within recipe books is carefully considered, and recipe ingredients and methods are examined, with comparisons made to the representation of cosmetics in non-recipe sources (written and visual). The goal was to describe cosmetics as they were defined in Renaissance terms, so recipe ingredients have been considered largely in context of Renaissance medicine rather than modern pharmacy, in contrast to most extant studies on the topic. A further major aim of this study was to create a detailed reconstruction of the social values attached to cosmetic use during the Renaissance period. This has been investigated both through an examination of how cosmetics are represented in written and visual sources, and also through a critical investigation of the people involved in the making and use of cosmetics and cosmetic recipe collections. Throughout, a range of material sources have been examined in consideration with each other—recipe books, behavioural advice, moral arguments, printed and painted image, inventories, and household objects such as mirrors and combs—demonstrating that cosmetics had a wide ranging and significant presence in daily Renaissance life. The first chapter examines the moral discourses directed at cosmetic use, establishing the place of these discourses within broader concerns about the control of women’s behaviour. Chapter 2 begins to place the ideals of beauty in a social context, examining how cosmetics are represented in recipe books, and discussing what activities and practices Renaissance ‘cosmetics’ consisted of, with particular attention given to their relationship with medicinal recipes. Chapters 3 and 4 investigate the people who made and used…

Subjects/Keywords: 945; cosmetics; Renaissance Italy; cosmetic recipes; beauty ideals; Renaissance popular culture

11 more images…

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APA (6^th Edition):

Spicer, J. N. (2015). 'A fare bella' : the visual and material culture of cosmetics in Renaissance Italy (1450-1540). (Doctoral Dissertation). University of Edinburgh. Retrieved from http://hdl.handle.net/1842/14161

Chicago Manual of Style (16^th Edition):

Spicer, Jacqueline Nicole. “'A fare bella' : the visual and material culture of cosmetics in Renaissance Italy (1450-1540).” 2015. Doctoral Dissertation, University of Edinburgh. Accessed January 15, 2021. http://hdl.handle.net/1842/14161.

MLA Handbook (7^th Edition):

Spicer, Jacqueline Nicole. “'A fare bella' : the visual and material culture of cosmetics in Renaissance Italy (1450-1540).” 2015. Web. 15 Jan 2021.

Vancouver:

Spicer JN. 'A fare bella' : the visual and material culture of cosmetics in Renaissance Italy (1450-1540). [Internet] [Doctoral dissertation]. University of Edinburgh; 2015. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/1842/14161.

Council of Science Editors:

Spicer JN. 'A fare bella' : the visual and material culture of cosmetics in Renaissance Italy (1450-1540). [Doctoral Dissertation]. University of Edinburgh; 2015. Available from: http://hdl.handle.net/1842/14161

Brandeis University

8. Tresner-Kirsch, David. Cooking the Books.

Degree: 2010, Brandeis University

URL: http://hdl.handle.net/10192/23885

A data-driven semantic analysis of the structure and meaning of cooking recipes, and an implementation of software that automatically derive this structure from raw recipe text.

Subjects/Keywords: food; recipes; nlp; semantics

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Tresner-Kirsch, D. (2010). Cooking the Books. (Thesis). Brandeis University. Retrieved from http://hdl.handle.net/10192/23885

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Tresner-Kirsch, David. “Cooking the Books.” 2010. Thesis, Brandeis University. Accessed January 15, 2021. http://hdl.handle.net/10192/23885.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Tresner-Kirsch, David. “Cooking the Books.” 2010. Web. 15 Jan 2021.

Vancouver:

Tresner-Kirsch D. Cooking the Books. [Internet] [Thesis]. Brandeis University; 2010. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10192/23885.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tresner-Kirsch D. Cooking the Books. [Thesis]. Brandeis University; 2010. Available from: http://hdl.handle.net/10192/23885

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of New Mexico

9. Antoine, Darla. Nopalitos Mean Something: Communicating Identity in Mother-Daughter Relationships through Food and Recipe.

Degree: Department of Communication and Journalism, 2011, University of New Mexico

URL: http://hdl.handle.net/1928/13077

► The purpose of this thesis is to analyze a memoir/cookbook to highlight the unique role of food and recipes in relationships among women—specifically within mother-daughter… (more)

Subjects/Keywords: food; recipes; mother; daughter; mother-daughter relationships; archetypes; identity; oedipal complex

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APA (6^th Edition):

Antoine, D. (2011). Nopalitos Mean Something: Communicating Identity in Mother-Daughter Relationships through Food and Recipe. (Masters Thesis). University of New Mexico. Retrieved from http://hdl.handle.net/1928/13077

Chicago Manual of Style (16^th Edition):

Antoine, Darla. “Nopalitos Mean Something: Communicating Identity in Mother-Daughter Relationships through Food and Recipe.” 2011. Masters Thesis, University of New Mexico. Accessed January 15, 2021. http://hdl.handle.net/1928/13077.

MLA Handbook (7^th Edition):

Antoine, Darla. “Nopalitos Mean Something: Communicating Identity in Mother-Daughter Relationships through Food and Recipe.” 2011. Web. 15 Jan 2021.

Vancouver:

Antoine D. Nopalitos Mean Something: Communicating Identity in Mother-Daughter Relationships through Food and Recipe. [Internet] [Masters thesis]. University of New Mexico; 2011. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/1928/13077.

Council of Science Editors:

Antoine D. Nopalitos Mean Something: Communicating Identity in Mother-Daughter Relationships through Food and Recipe. [Masters Thesis]. University of New Mexico; 2011. Available from: http://hdl.handle.net/1928/13077

10. Lezama Solano, Adriana. Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique.

Degree: MS, Department of Food, Nutrition, Dietetics and Health, 2018, Kansas State University

URL: http://hdl.handle.net/2097/39105

► Cooking is part of almost everyone’s daily life. During cooking, recipes are usually used as a guide for home cooks to help them take decisions… (more)

▼ Cooking is part of almost everyone’s daily life. During cooking, recipes are usually used as a guide for home cooks to help them take decisions and get a tasty and appealing food product. Recipes have a great impact on consumers’ behavior and decision making at the kitchen. However, building a recipe requires understanding of the potential user, including explaining to him/her, in layman’s terms, the best way to prepare the food product. Nevertheless, what is the best way to communicate to consumers through a recipe? A qualitative sensory technique that allows collecting data regarding people’s motivations and actions during cooking is required in order to retrieve this information. The technique needs to allow data collection about the motivations, and the actions inspired by these. Recipes can use these motivations and actions to communicate to recipe users. This research proposes the use of the Think Aloud method, a technique that has not been used on sensory research, as a technique that can meet these goals. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding and using people’s descriptions, techniques and preparation terms through the application of the Think Aloud technique. Two qualitative studies were performed with wheat dough preparers (n=43) recruited in Manhattan, KS and corn dough preparers (n=50) recruited in Guadalupe, Costa Rica. During the interviews, participants verbalized the process of preparing the doughs, as well as their decision-making process through the Think Aloud technique. Results showed that participants provided enough data by thinking aloud. It was observed that the use of the Think Aloud method allowed them to be aware of texture characteristics in the dough. The ready doughs were mainly described as not sticky, soft and pliable. The most common techniques used to make the doughs included stirring, pushing/pressing/squeezing, and incorporate all together. Five recipes were written based on these descriptions. Three of the recipes included a step-by-step numbered format with a different amount of detail: not detailed, very detailed, and detailed recipe. The other two formats, both based on the detailed recipe, included a paragraph form recipe and a recipe with images. Wheat and corn recipes were validated in two online surveys (per study, n=300) where respondents evaluated the easiness, likeability, likelihood of using the recipe, helpfulness of the format, and amount of information. Overall, respondents considered the recipe with images easier and more helpful. The very detailed recipe was considered more difficult, less helpful and was liked less than the other recipes. Understanding and identifying the words and techniques people use at the kitchen represent a useful tool that can be used to communicate to other preparers how to make a food product. The Think Aloud technique represents a useful technique to collect information regarding consumers’ actions and motivations. The data collected through… Advisors/Committee Members: Edgar Chambers IV.

Subjects/Keywords: Dough; Recipes; Think Aloud technique; Qualitative sensory research; Consumers' terms

14 more images…

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APA (6^th Edition):

Lezama Solano, A. (2018). Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/39105

Chicago Manual of Style (16^th Edition):

Lezama Solano, Adriana. “Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique.” 2018. Masters Thesis, Kansas State University. Accessed January 15, 2021. http://hdl.handle.net/2097/39105.

MLA Handbook (7^th Edition):

Lezama Solano, Adriana. “Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique.” 2018. Web. 15 Jan 2021.

Vancouver:

Lezama Solano A. Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique. [Internet] [Masters thesis]. Kansas State University; 2018. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/2097/39105.

Council of Science Editors:

Lezama Solano A. Development and validation of recipes using consumers’ terms obtained through the application of the Think Aloud technique. [Masters Thesis]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/39105

University of Georgia

11. Pritschet, Sara Jordan. Eat Georgia grown.

Degree: 2016, University of Georgia

URL: http://hdl.handle.net/10724/33775

► Fruit and vegetable intake is linked to prevention of several chronic diseases, however many Americans do not meet recommendations. The Expanded Food and Nutrition Education… (more)

Subjects/Keywords: Recipes; Cooking demonstration; Self-efficacy; Fruit and vegetable; EFNEP; paraprofessionals

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APA (6^th Edition):

Pritschet, S. J. (2016). Eat Georgia grown. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/33775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Pritschet, Sara Jordan. “Eat Georgia grown.” 2016. Thesis, University of Georgia. Accessed January 15, 2021. http://hdl.handle.net/10724/33775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Pritschet, Sara Jordan. “Eat Georgia grown.” 2016. Web. 15 Jan 2021.

Vancouver:

Pritschet SJ. Eat Georgia grown. [Internet] [Thesis]. University of Georgia; 2016. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10724/33775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pritschet SJ. Eat Georgia grown. [Thesis]. University of Georgia; 2016. Available from: http://hdl.handle.net/10724/33775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Leiden University

12. Walvius, Lotte. ‘Om het leven te verlenghen’: Books of Secrets in the Northern Netherlands.

Degree: 2020, Leiden University

URL: http://hdl.handle.net/1887/136413

► In the seventeenth century ‘books of secrets’ became increasingly popular. This thesis discusses the origin of the 'books of secrets', their presence in Europe and… (more)

Subjects/Keywords: Books of Secrets; Natural Magic; Recipes; Seventeenth Century; Dutch Republic; Secreetboeken

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APA (6^th Edition):

Walvius, L. (2020). ‘Om het leven te verlenghen’: Books of Secrets in the Northern Netherlands. (Masters Thesis). Leiden University. Retrieved from http://hdl.handle.net/1887/136413

Chicago Manual of Style (16^th Edition):

Walvius, Lotte. “‘Om het leven te verlenghen’: Books of Secrets in the Northern Netherlands.” 2020. Masters Thesis, Leiden University. Accessed January 15, 2021. http://hdl.handle.net/1887/136413.

MLA Handbook (7^th Edition):

Walvius, Lotte. “‘Om het leven te verlenghen’: Books of Secrets in the Northern Netherlands.” 2020. Web. 15 Jan 2021.

Vancouver:

Walvius L. ‘Om het leven te verlenghen’: Books of Secrets in the Northern Netherlands. [Internet] [Masters thesis]. Leiden University; 2020. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/1887/136413.

Council of Science Editors:

Walvius L. ‘Om het leven te verlenghen’: Books of Secrets in the Northern Netherlands. [Masters Thesis]. Leiden University; 2020. Available from: http://hdl.handle.net/1887/136413

13. Lim, Lana. Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV.

Degree: Mestrado, Língua e Literatura Francesa, 2011, University of São Paulo

URL: http://www.teses.usp.br/teses/disponiveis/8/8146/tde-19082011-100808/ ;

►

O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de partes selecionadas da obra Festin Joyeux, ou, la Cuisine… (more)

▼

O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de partes selecionadas da obra Festin Joyeux, ou, la Cuisine en Musique, de autoria do officier de bouche do rei Luís XV, J. Lebas (1738). Essa obra constitui objeto inusitado de tradução e se distingue de outros livros de cozinha por envolver uma singular justaposição de gêneros, uma vez que se trata de receitas culinárias versificadas que podem ser entoadas segundo melodias populares da época, os airs de cour e os vaudevilles. No primeiro capítulo, é feita uma breve contextualização sócio-histórica e apresentação da obra original. O segundo capítulo consiste em discussão da natureza da obra e levantamento de possíveis dificuldades decorrentes do hibridismo de gêneros, acompanhado de uma delimitação de estratégia para a tradução pretendida. Por fim, o terceiro capítulo contém a tradução em si de composições de Festin Joyeux, acompanhadas de comentários que justificam as decisões pessoais tomadas na empreitada. Como apoio teórico, recorreu-se às abordagens funcionalistas da tradução, que enfatizam a questão da função como guia no processo de transposição de conteúdo e de forma da língua-fonte para a língua-meta. À luz de conceitos elaborados por teóricos funcionalistas como Katharina Reiss e Hans Vermeer, e em especial do modelo proposto por Christiane Nord, procurou-se traçar um plano de ação voltado para uma função pré-estabelecida para o textometa, tendo por base a análise textual e o receptor final da tradução. Em razão da perspectiva adotada, o corpus se compõe exclusivamente de composições que recebem a indicação de melodias cujas partituras estão incluídas na obra, de maneira que a função estabelecida possa ser cumprida integralmente. Todos os termos específicos ao campo semântico da gastronomia foram pesquisados em livros de cozinha contemporâneos a Festin Joyeux e em dicionários históricos, com o intuito de minimizar as possíveis distorções sofridas nesse espaço de quase três séculos entre a publicação de Festin Joyeux, no século XVIII, e sua tradução, no século XXI.

The aim of this study is to present a translation proposal, from French to Portuguese, of selected parts from the book Festin Joyeux, ou, la Cuisine en Musique, written by Louis XVs officier de bouche, J. Lebas (1738). This book appears as an unusual subject for a translation and distinguishes itself from other culinary books due to its text type juxtaposition, in as much as its a compilation of recipes in verse, intended for singing according to popular tunes at the time, the airs de cours and vaudevilles. In the first chapter, we make a brief social-historical contextualisation and an introduction of the original book. In the second chapter we discuss the nature of the text and survey the possible difficulties derived from the text type juxtaposition, determining a strategy for the intended translation. Finally, the third chapter includes the translation itself of Festin Joyeuxs compositions, accompanied by commentaries that justify the personal…

Advisors/Committee Members: Ishihara, Tokiko.

Subjects/Keywords: Diachrony; Diacronia; Justaposição de gêneros; Receitas; Recipes; Text type juxtaposition; Tradução; Translation; Verse; Versos

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APA (6^th Edition):

Lim, L. (2011). Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/8/8146/tde-19082011-100808/ ;

Chicago Manual of Style (16^th Edition):

Lim, Lana. “Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV.” 2011. Masters Thesis, University of São Paulo. Accessed January 15, 2021. http://www.teses.usp.br/teses/disponiveis/8/8146/tde-19082011-100808/ ;.

MLA Handbook (7^th Edition):

Lim, Lana. “Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV.” 2011. Web. 15 Jan 2021.

Vancouver:

Lim L. Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2021 Jan 15]. Available from: http://www.teses.usp.br/teses/disponiveis/8/8146/tde-19082011-100808/ ;.

Council of Science Editors:

Lim L. Festin Joyeux, ou, la Cuisine en Musique, de J. Lebas: Tradução de receitas em versos na corte de Luís XV. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/8/8146/tde-19082011-100808/ ;

14. Rathod, Gita A. Standardization of Gujarati cooked recipes and assessment of their nutritive values;.

Degree: Home Science, 2011, Saurashtra University

URL: http://shodhganga.inflibnet.ac.in/handle/10603/3877

None

Summary p. 159-164, Appendix, Bibliography, Synopsis included

Advisors/Committee Members: Dave, Nilambari R.

Subjects/Keywords: Home Science; Gujarati cooked recipes; Nutrition

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APA (6^th Edition):

Rathod, G. A. (2011). Standardization of Gujarati cooked recipes and assessment of their nutritive values;. (Thesis). Saurashtra University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/3877

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Rathod, Gita A. “Standardization of Gujarati cooked recipes and assessment of their nutritive values;.” 2011. Thesis, Saurashtra University. Accessed January 15, 2021. http://shodhganga.inflibnet.ac.in/handle/10603/3877.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Rathod, Gita A. “Standardization of Gujarati cooked recipes and assessment of their nutritive values;.” 2011. Web. 15 Jan 2021.

Vancouver:

Rathod GA. Standardization of Gujarati cooked recipes and assessment of their nutritive values;. [Internet] [Thesis]. Saurashtra University; 2011. [cited 2021 Jan 15]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/3877.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rathod GA. Standardization of Gujarati cooked recipes and assessment of their nutritive values;. [Thesis]. Saurashtra University; 2011. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/3877

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Maine

15. Brodt, Alison L. Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube.

Degree: MS, Food and Nutrition Sciences, 2020, University of Maine

URL: https://digitalcommons.library.umaine.edu/etd/3262

► Home canning has been used as a method of food preservation for hundreds of years. The United States has a regulatory agency known as… (more)

▼ Home canning has been used as a method of food preservation for hundreds of years. The United States has a regulatory agency known as the National Center for Home Food Preservation (NCHFP), which gives guidelines on canning safely to decrease the risk of foodborne illness. The NCHFP provides tips for fruit jams and jellies; however, savory jam is rising in popularity. Savory jam includes jams with a savory main ingredient, such as tomatoes, bacon, onion, or chili peppers. There are currently no guidelines for safe preparation of savory jams. Research is needed to see if recipes for savory jam are safe, particularly in the YouTube space, as the quality of food safety messaging on this platform has not been investigated. YouTube allows creators with a variety of expertise levels in food and safety to upload recipes for home canners. Analysis of safety messages in these cooking videos will help determine the level of risk associated with this emerging platform. Additionally, a survey was conducted to assess whether home canners are following the same "safe" and "unsafe" practices observed in YouTube videos. Finally, home canners followed a YouTube video to prepare jam. The jam then underwent physical, chemical, and microbial analysis to assess its suitability for safe water bath canning. ii In the evaluation of YouTube savory jam recipe videos we found that the expertise level of the content creator significantly impacted the quality and prevalence of food safety messages. Amateur creators received lower scores than those of expert level creators. Recipes for canned jams (as opposed to those stored under refrigeration) demonstrated a higher percentage of correct guidance, however, these videos still failed to include all the necessary information for safe canning. This analysis demonstrated that there is continued research and education needed for both producers and consumers of such content to keep home canners safe. When savory jam was made according to the instructions of amateur level videos found on YouTube, pH was the only factor analyzed for which all samples met the current recommendation for fruit-based jams of 4.6 and below. Both Brix and water activity had values below recommended levels which created a product that is potentially unsuitable for water bath canning. Using this method of processing for such a recipe could contribute to increased risk of illness and spoilage. When home canner habits were surveyed it revealed that older participants in the survey were more likely to follow safe standard procedures for canning. However, this is concerning for newer home canners that are of younger age who are less likely to follow these procedures to keep them safe. As newer forms of recipe sourcing rise, and recipes we’ve never seen before become trending, this interaction of food and safety needs to be further explored to ensure safety at home. The responsibility to create safe content and affect dissemination of information lies on the governing bodies, the content creator, and the viewer to consider these… Advisors/Committee Members: Jennifer J. Perry, Jason Bolton, Kathleen Savoie.

Subjects/Keywords: Food Safety; Safety Messages; YouTube; Trending; Recipes; Savory Jam; Food Microbiology; Food Processing; Food Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Brodt, A. L. (2020). Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube. (Masters Thesis). University of Maine. Retrieved from https://digitalcommons.library.umaine.edu/etd/3262

Chicago Manual of Style (16^th Edition):

Brodt, Alison L. “Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube.” 2020. Masters Thesis, University of Maine. Accessed January 15, 2021. https://digitalcommons.library.umaine.edu/etd/3262.

MLA Handbook (7^th Edition):

Brodt, Alison L. “Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube.” 2020. Web. 15 Jan 2021.

Vancouver:

Brodt AL. Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube. [Internet] [Masters thesis]. University of Maine; 2020. [cited 2021 Jan 15]. Available from: https://digitalcommons.library.umaine.edu/etd/3262.

Council of Science Editors:

Brodt AL. Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube. [Masters Thesis]. University of Maine; 2020. Available from: https://digitalcommons.library.umaine.edu/etd/3262

Universidade do Minho

16. Dias, Paulo Alexandre Costa. A gastronomia e os seus contributos para o desenvolvimento do turismo em Montalegre .

Degree: 2013, Universidade do Minho

URL: http://hdl.handle.net/1822/28247

► Atualmente o sucesso da atividade turística está, inevitavelmente, associado às particularidades históricas e geográficas do património cultural e natural. A gastronomia é um desses elementos… (more)

Subjects/Keywords: Desenvolvimento sustentável; Gastronomia; Património cultural e natural; Receitas gastronómicas; Turismo rural; Sustainable development; Gastronomy; Food recipes; Natural and cultural patrimony

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Dias, P. A. C. (2013). A gastronomia e os seus contributos para o desenvolvimento do turismo em Montalegre . (Masters Thesis). Universidade do Minho. Retrieved from http://hdl.handle.net/1822/28247

Chicago Manual of Style (16^th Edition):

Dias, Paulo Alexandre Costa. “A gastronomia e os seus contributos para o desenvolvimento do turismo em Montalegre .” 2013. Masters Thesis, Universidade do Minho. Accessed January 15, 2021. http://hdl.handle.net/1822/28247.

MLA Handbook (7^th Edition):

Dias, Paulo Alexandre Costa. “A gastronomia e os seus contributos para o desenvolvimento do turismo em Montalegre .” 2013. Web. 15 Jan 2021.

Vancouver:

Dias PAC. A gastronomia e os seus contributos para o desenvolvimento do turismo em Montalegre . [Internet] [Masters thesis]. Universidade do Minho; 2013. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/1822/28247.

Council of Science Editors:

Dias PAC. A gastronomia e os seus contributos para o desenvolvimento do turismo em Montalegre . [Masters Thesis]. Universidade do Minho; 2013. Available from: http://hdl.handle.net/1822/28247

17. Maíra Cordeiro dos Santos. Manuscritos culinários femininos: escrituras das práticas de linguagem do trabalho na cozinha.

Degree: 2011, Universidade Federal da Paraíba

URL: http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2186

►

As receitas culinárias presentes nos manuscritos culinários denotam uma escritura do cotidiano feminino que revela memórias, identidades e segredos, a partir dos registros linguísticos e… (more)

▼

As receitas culinárias presentes nos manuscritos culinários denotam uma escritura do cotidiano feminino que revela memórias, identidades e segredos, a partir dos registros linguísticos e da atividade trabalhista. Analisar as vozes presentes nesses cadernos de receitas é apontar para uma atividade de trabalho ligada ao mundo destinado socialmente à mulher, identificando rastros da linguagem do trabalho na cozinha. As mulheres que exercem profissionalmente a atividade culinária na cidade de Nova Palmeira/PB registram em seus manuscritos traços da memória da cidade, do tempo e do local da cultura (BHABHA, 1998) em que se encontram. A partir daí, pode-se decodificar a linguagem própria do gênero discursivo receita culinária e os registros linguísticos da oralidade, por ser o manuscrito a última instância da voz (ZUMTHOR, 1993). Os cadernos de receita culinária se inscrevem em uma tradição de narrativas sobre a alimentação no Brasil, constituindo a formação da identidade nacional, por meio das escolhas e coerções sociais ligadas aos sabores historicamente determinados. Enquanto escritura do trabalho prescrito, o manuscrito culinário evoca os padrões técnicos, sociais e linguísticos para o trabalho na cozinha, diferenciando-se do trabalho real, efetivamente realizado. A linguagem como trabalho associa-se à linguagem no trabalho, transpassando as vozes que circulam no entorno da atividade trabalhista e à linguagem sobre o trabalho, por meio dos discursos que as trabalhadoras enunciam. Os manuscritos culinários, assim, são repositórios das memórias familiares, dos segredos profissionais, da experiência laboral, das identidades femininas e da linguagem associada ao trabalho na cozinha, lócus de atividade doméstica e remunerada.

As receitas culinárias presentes nos manuscritos culinários denotam uma escritura do cotidiano feminino que revela memórias, identidades e segredos, a partir dos registros linguísticos e da atividade trabalhista. Analisar as vozes presentes nesses cadernos de receitas é apontar para uma atividade de trabalho ligada ao mundo destinado socialmente à mulher, identificando rastros da linguagem do trabalho na cozinha. As mulheres que exercem profissionalmente a atividade culinária na cidade de Nova Palmeira/PB registram em seus manuscritos traços da memória da cidade, do tempo e do local da cultura (BHABHA, 1998) em que se encontram. A partir daí, pode-se decodificar a linguagem própria do gênero discursivo receita culinária e os registros linguísticos da oralidade, por ser o manuscrito a última instância da voz (ZUMTHOR, 1993). Os cadernos de receita culinária se inscrevem em uma tradição de narrativas sobre a alimentação no Brasil, constituindo a formação da identidade nacional, por meio das escolhas e coerções sociais ligadas aos sabores historicamente determinados. Enquanto escritura do trabalho prescrito, o manuscrito culinário evoca os padrões técnicos, sociais e linguísticos para o trabalho na cozinha, diferenciando-se do trabalho real, efetivamente realizado. A linguagem como trabalho associa-se…

Advisors/Committee Members: Beliza Áurea de Arruda Mello.

Subjects/Keywords: trabalho; receitas culinárias; escrituras; memórias; linguagem; manuscritos culinários; LINGUISTICA; culinary manuscripts; language; memoirs; scriptures; recipes; work

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Santos, M. C. d. (2011). Manuscritos culinários femininos: escrituras das práticas de linguagem do trabalho na cozinha. (Thesis). Universidade Federal da Paraíba. Retrieved from http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2186

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Santos, Maíra Cordeiro dos. “Manuscritos culinários femininos: escrituras das práticas de linguagem do trabalho na cozinha.” 2011. Thesis, Universidade Federal da Paraíba. Accessed January 15, 2021. http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2186.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Santos, Maíra Cordeiro dos. “Manuscritos culinários femininos: escrituras das práticas de linguagem do trabalho na cozinha.” 2011. Web. 15 Jan 2021.

Vancouver:

Santos MCd. Manuscritos culinários femininos: escrituras das práticas de linguagem do trabalho na cozinha. [Internet] [Thesis]. Universidade Federal da Paraíba; 2011. [cited 2021 Jan 15]. Available from: http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2186.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Santos MCd. Manuscritos culinários femininos: escrituras das práticas de linguagem do trabalho na cozinha. [Thesis]. Universidade Federal da Paraíba; 2011. Available from: http://bdtd.biblioteca.ufpb.br/tde_busca/arquivo.php?codArquivo=2186

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Hong Kong

18. Poon, Ka-man, Shirley. A study of the evolution and diversity of a stereotypical genre: therecipe genre.

Degree: 2007, University of Hong Kong

URL: http://hdl.handle.net/10722/51828

Subjects/Keywords: Discourse analysis.; Recipes - Social aspects.; Cooking - Social aspects.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Poon, Ka-man, S. (2007). A study of the evolution and diversity of a stereotypical genre: therecipe genre. (Thesis). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/51828

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Poon, Ka-man, Shirley. “A study of the evolution and diversity of a stereotypical genre: therecipe genre.” 2007. Thesis, University of Hong Kong. Accessed January 15, 2021. http://hdl.handle.net/10722/51828.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Poon, Ka-man, Shirley. “A study of the evolution and diversity of a stereotypical genre: therecipe genre.” 2007. Web. 15 Jan 2021.

Vancouver:

Poon, Ka-man S. A study of the evolution and diversity of a stereotypical genre: therecipe genre. [Internet] [Thesis]. University of Hong Kong; 2007. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10722/51828.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Poon, Ka-man S. A study of the evolution and diversity of a stereotypical genre: therecipe genre. [Thesis]. University of Hong Kong; 2007. Available from: http://hdl.handle.net/10722/51828

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

McMaster University

19. Castillo, Castillo A Pedro. Inventory Pinch Algorithms for Gasoline Blend Planning.

Degree: MASc, 2013, McMaster University

URL: http://hdl.handle.net/11375/12922

►

Current gasoline blend planning practice is to optimize blend plans via discrete-time multi-period NLP or MINLP models and schedule blends via interactive simulation. Solutions… (more)

Subjects/Keywords: inventory pinch; gasoline blending; reduced number of blend recipes; two-level decomposition; Process Control and Systems; Process Control and Systems

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Castillo, C. A. P. (2013). Inventory Pinch Algorithms for Gasoline Blend Planning. (Masters Thesis). McMaster University. Retrieved from http://hdl.handle.net/11375/12922

Chicago Manual of Style (16^th Edition):

Castillo, Castillo A Pedro. “Inventory Pinch Algorithms for Gasoline Blend Planning.” 2013. Masters Thesis, McMaster University. Accessed January 15, 2021. http://hdl.handle.net/11375/12922.

MLA Handbook (7^th Edition):

Castillo, Castillo A Pedro. “Inventory Pinch Algorithms for Gasoline Blend Planning.” 2013. Web. 15 Jan 2021.

Vancouver:

Castillo CAP. Inventory Pinch Algorithms for Gasoline Blend Planning. [Internet] [Masters thesis]. McMaster University; 2013. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/11375/12922.

Council of Science Editors:

Castillo CAP. Inventory Pinch Algorithms for Gasoline Blend Planning. [Masters Thesis]. McMaster University; 2013. Available from: http://hdl.handle.net/11375/12922

University of Saskatchewan

20. Appiah, Seth. Assessing the Economic Potential of Nutrient-Dense Foods Supply Chain in Ethiopia.

Degree: 2020, University of Saskatchewan

URL: http://hdl.handle.net/10388/12957

► The prevalence of child malnutrition in Africa is alarming. Currently, almost six million children under age five are suffering from this problem in Ethiopia. Reducing… (more)

▼ The prevalence of child malnutrition in Africa is alarming. Currently, almost six million children under age five are suffering from this problem in Ethiopia. Reducing child malnutrition requires a multi-pronged approach that includes nutritious foods, improved hygiene, and breastfeeding. Poverty and food insecurity have severely constrained the access to nutritious diets that have high energy, protein, and other micronutrient content. Diets based mainly on plant sources may not meet nutritional requirements and need to be improved, either through adding protein from animal sources such as milk powder or through supplemental nutrition products. One option is the formulation of ready-to-use foods (RUFs), which have been a tool to treat malnutrition and undernutrition. RUF is a nutrient-dense food that contains all the essential nutrients for growth and development that can also serve as a food supplement to pregnant women and the elderly who lack essential food nutrients in their diets. The food is packaged conveniently and does not require cooking or additional preparation. Increasing access to these foods has become a challenge to producers and buyers. Cost remains one of the main barriers to greater access, further complicated by constrained funding for procuring the products and the variability of prices of some ingredients, such as peanuts. It is, therefore, crucial to have other versions of RUTF/RUSF made from other ingredients (i.e. chickpeas, barley) that can be produced locally and meet the dietary needs of a target population. Therefore, the focus of the study is to identify the supply chain benefits of alternative nutrient-dense foods in the ready-to-use food supply chain. Data were collected through video interviews with producers and buyers of RUFs in the supply chain. Participants were asked open-ended questions and the responses were transcribed verbatim and analyzed. Patterns and relationships that emerge from the data were coded and analyzed using NVivo 12 plus software. The analysis of interview data reveals key challenges such as logistics, longer lead times, higher procurement costs, dislike of products by some beneficiaries and shortage of critical ingredients for formulation within the RUTF/RUSF supply chain. Despite these issues, the interviews with the stakeholders strongly indicated that alternative recipes, if developed properly, could enhance production volumes by augmenting existing products as well as increasing product accessibility by the intended beneficiaries. The insights from the interviews reveal that encouraging the development of alternative products from local ingredients would reduce some problems encountered during production and procurement, such as the shortage of critical ingredients, long lead times, and high prices of the RUTF/RUSF in the market as there are several options available to the buyers. Advisors/Committee Members: Micheels, Eric, Hobbs, Jill E., Skulrud, Tristan, Thompson, Wayne.

Subjects/Keywords: Malnutrition; Ready-to-use foods; Alternative recipes; Ready-to-use therapuetic food; Ready-to-use supplementary food

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Appiah, S. (2020). Assessing the Economic Potential of Nutrient-Dense Foods Supply Chain in Ethiopia. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12957

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Appiah, Seth. “Assessing the Economic Potential of Nutrient-Dense Foods Supply Chain in Ethiopia.” 2020. Thesis, University of Saskatchewan. Accessed January 15, 2021. http://hdl.handle.net/10388/12957.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Appiah, Seth. “Assessing the Economic Potential of Nutrient-Dense Foods Supply Chain in Ethiopia.” 2020. Web. 15 Jan 2021.

Vancouver:

Appiah S. Assessing the Economic Potential of Nutrient-Dense Foods Supply Chain in Ethiopia. [Internet] [Thesis]. University of Saskatchewan; 2020. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10388/12957.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Appiah S. Assessing the Economic Potential of Nutrient-Dense Foods Supply Chain in Ethiopia. [Thesis]. University of Saskatchewan; 2020. Available from: http://hdl.handle.net/10388/12957

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

21. Coutherut, Margaux. Les textes procéduraux en anglais : création d'une échelle de prototypicalité : Procedural texts in english : creation of a prototypicality scale.

Degree: Docteur es, Sciences du langage - linguistique. Linguistique anglaise, 2016, Sorbonne Paris Cité

URL: http://www.theses.fr/2016USPCC226

►

Les textes procéduraux, qui disent de faire et comment faire, jouent un rôle important dans la vie quotidienne et, pourtant, il n'existe que peu d'études… (more)

▼

Les textes procéduraux, qui disent de faire et comment faire, jouent un rôle important dans la vie quotidienne et, pourtant, il n'existe que peu d'études sur ce sujet alors que mieux les connaître permettrait de les rédiger avec davantage de rigueur. Cette thèse est à la croisée de plusieurs disciplines : l'anglais de spécialité, la linguistique de corpus, la linguistique appliquée et l'analyse de genre.La première partie de la thèse décrit l'état de la recherche réalisée sur les textes procéduraux ainsi que la méthodologie choisie pour les analyser qui est appliquée à l'étalon de référence, la recette de cuisine. Dans la deuxième partie, il est procédé à une étude des niveaux linguistiques et organisationnels de différents textes compilés dans des corpus composés respectivement de règles du jeu, de protocoles de travaux pratiques en sciences, de notices explicatives et d'instructions de sécurité : ces différents corpus sont comparés à l'étalon de référence puis entre eux. Le but de cette recherche est de déterminer les microgenres procéduraux les plus prototypiques et d'établir si leur caractère spécialisé ou non influe sur leur degré de prototypicalité. Nous obtenons ainsi une échelle de prototypicalité que nous questionnons dans la troisième partie et qui prend en compte la présence, ou l'absence, de caractères prototypiques comme le nombre majoritaire de formes verbales conjuguées à l'impératif, l'importance des ellipses, la longueur des textes et de leurs phrases, le respect d'un ordre chronologique, la présence d'explications, une organisation en deux sections minimum (liste du matériel et partie procédurale) et le type de traitement cognitif.

Procedural texts play an important part in daily life and yet, studies in this domain are lacking. It is posited that a better knowledge of how they work would help people to write them better. Work on procedural texts is generally done at the crossroads of several disciplines: English for Specific Purposes, Corpus Linguistics, Applied Linguistics and Genre Analysis.Starting with the state of the art on procedural texts, a study of the organizational and linguistic levels of texts compiled in several corpora composed of cooking recipes (considered as the reference), gaine mies, science lab protocols user's guides and safety instructions is carried out. These are then compared with one another in the third part. The aim o: this research is to determine which procedural microgenres are the most prototypical and to establish if the specialised or the non-specialised nature of the text has an influence on its degree of prototypicality. This entails the creation of a scale of prototypicality which takes into account the presence, or absence, of protypical features such as a preponderance of imperative verb forms, the frequency of ellipsis, the length of the texts and of their sentences, the adherence to chronological order, the presence of explanations, a two-part structure (elements used and procedural part) and how the mind processes this sort of text.

Advisors/Committee Members: Humbley, John (thesis director).

Subjects/Keywords: Textes procéduraux; Recettes de cuisines; Prototypicalité; Protocoles de travaux pratiques; Procedural texts; Recipes; Prototypicality; Laboratory protocols

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Coutherut, M. (2016). Les textes procéduraux en anglais : création d'une échelle de prototypicalité : Procedural texts in english : creation of a prototypicality scale. (Doctoral Dissertation). Sorbonne Paris Cité. Retrieved from http://www.theses.fr/2016USPCC226

Chicago Manual of Style (16^th Edition):

Coutherut, Margaux. “Les textes procéduraux en anglais : création d'une échelle de prototypicalité : Procedural texts in english : creation of a prototypicality scale.” 2016. Doctoral Dissertation, Sorbonne Paris Cité. Accessed January 15, 2021. http://www.theses.fr/2016USPCC226.

MLA Handbook (7^th Edition):

Coutherut, Margaux. “Les textes procéduraux en anglais : création d'une échelle de prototypicalité : Procedural texts in english : creation of a prototypicality scale.” 2016. Web. 15 Jan 2021.

Vancouver:

Coutherut M. Les textes procéduraux en anglais : création d'une échelle de prototypicalité : Procedural texts in english : creation of a prototypicality scale. [Internet] [Doctoral dissertation]. Sorbonne Paris Cité; 2016. [cited 2021 Jan 15]. Available from: http://www.theses.fr/2016USPCC226.

Council of Science Editors:

Coutherut M. Les textes procéduraux en anglais : création d'une échelle de prototypicalité : Procedural texts in english : creation of a prototypicality scale. [Doctoral Dissertation]. Sorbonne Paris Cité; 2016. Available from: http://www.theses.fr/2016USPCC226

KTH

22. Fathollahzadeh, Pedram. Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes.

Degree: Electrical Engineering and Computer Science (EECS), 2018, KTH

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782

►

Making personalized recommendations has become a central part in many platforms, and is continuing to grow with more access to massive amounts of data… (more)

▼

Making personalized recommendations has become a central part in many platforms, and is continuing to grow with more access to massive amounts of data online. Giving recommendations based on the interests of the individual, rather than recommending items that are popular, increases the user experience and can potentially attract more customers when done right. In order to make personalized recommendations, many platforms resort to machine learning algorithms. In the context of food recipes, these machine learning algorithms tend to consist of hybrid methods between collaborative filtering, content-based methods and matrix factorization. Most content-based approaches are ingredient based and can be very fruitful. However, fetching every single ingredient for recipes and processing them can be computationally expensive. Therefore, this paper investigates if clustering recipes according to what cuisine they belong to and what the main protein is can also improve rating predictions compared to when only collaborative filtering and matrix factorization methods are employed. This suggested content-based approach has a structure of a hierarchical classification, where recipes are first clustered into what cuisine group they belong to, then the specific cuisine and finally what the main protein is. The results suggest that the content-based approach can improve the predictions slightly but not significantly, and can help reduce the sparsity of the rating matrix to some extent. However, it suffers from heavily sparse data with respect to how many rating predictions it can give.

Att ge personliga rekommendationer har blivit en central del av många plattformar och fortsätter att bli det då tillgången till stora mängder data har ökat. Genom att ge personliga rekommendationer baserat på användares intressen, istället för att rekommendera det som är populärt, förbättrar användarupplevelsen och kan attrahera fler kunder. För att kunna producera personliga rekommendationer så vänder sig många plattformar till maskininlärningsalgoritmer. När det kommer till matrecept, så brukar dessa maskininlärningsalgoritmer bestå av hybrida metoder som sammanfogar collaborative filtering, innehållsbaserande metoder och matrisfaktorisering. De flesta innehållsbaserande metoderna baseras på ingredienser och har visats vara effektiva. Däremot, så kan det vara kostsamt för datorer att ta hänsyn till varenda ingrediens i varje matrecept. Därför undersöker denna artikel om att klassificera recept hierarkiskt efter matkultur och huvudprotein också kan förbättra rekommendationer när bara collaborative filtering och matrisfaktorisering används. Denna innehållsbaserande metod har en struktur av hierarkisk klassificering, där recept först indelas efter matkultur, specifik matkultur och till slut vad huvudproteinet är. Resultaten visar att innehållsbaserande metoden kan förbättra receptförslagen, men inte på en statistisk signifikant nivå, och kan reducera gleshet i en matris med tillsatta betyg från olika användare med…

Subjects/Keywords: collaborative filtering; content-based method; matrix factorization; recommender systems; hierarchical classification; food recipes; Computer Sciences; Datavetenskap (datalogi)

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Fathollahzadeh, P. (2018). Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes. (Thesis). KTH. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Fathollahzadeh, Pedram. “Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes.” 2018. Thesis, KTH. Accessed January 15, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Fathollahzadeh, Pedram. “Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes.” 2018. Web. 15 Jan 2021.

Vancouver:

Fathollahzadeh P. Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes. [Internet] [Thesis]. KTH; 2018. [cited 2021 Jan 15]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fathollahzadeh P. Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes. [Thesis]. KTH; 2018. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Technology, Sydney

23. Frawley, Jessica Katherine. Mobile learning for civil food literacy engagement.

Degree: 2016, University of Technology, Sydney

URL: http://hdl.handle.net/10453/52936

► As escalating rates of dietary disease and environmental degradation are increasingly associated with the contemporary agro-food system, food literacy, that is the knowledge and skills… (more)

▼ As escalating rates of dietary disease and environmental degradation are increasingly associated with the contemporary agro-food system, food literacy, that is the knowledge and skills that relate to food, is being recognized as of growing importance. However, such learning remains, for the most part, informally learnt and, to date, poorly understood. This thesis explores informal food literacy acquisition through the lens of mobile learning, which is both a way of learning and a field of inquiry. This perspective can inform the interpretation of existing phenomena, as well as aide in the design of educational initiatives to address new problems. Situated within an interpretivist research paradigm this research uses emergent, qualitative, multidimensional approaches within the context of a case study of a participatory food literacy project, Red Hen Recipes. This project allowed adult learners to explore food provenance by creating and sharing augmented recipes that trace ingredients from ‘farm to fork’ through text, image, video and GPS map data. The Red Hen Recipes project facilitated food literacy development through learner-centered approaches that were supported by conversational and participatory structures that privileged learner agency. The research used interview and survey methods to explore how people learnt and made meaning through praxis (what people did) and multimodal analysis to examine the semiotics of learner-generated content (what people created). Web and social network analytics data supplemented this and demonstrated wider engagement. Findings from this thesis characterize participants’ mobile food literacy learning as one that is situated and embedded within daily life and spans traditional and digital technologies. Mobile devices were critical for people in creating content for their recipe and typically functioned as a satellite to other devices in the individual’s wider ICT ecology. Mobile learning was found to be not ‘anytime anyplace’ but rather a specific time and a specific place within a learner-generated context. This interdisciplinary study contributes to existing mobile learning theory by extending this to new learner cohorts (adult informal learners outside the education system) and new learning problems (food literacy). Since no previous research into mobile learning and food literacy has been undertaken this can be considered a novel contribution. This study also demonstrates the value of slow philosophy within mobile learning, especially for fostering reflection on complex issues such as food provenance. Furthermore, the study develops the construct of a mobile continuum that enables researchers to articulate the ways that learners exercise agency through appropriating personal devices for different tasks in varied contexts.

Subjects/Keywords: Dietary diseases.; Agro-food system.; Food literacy.; Mobile learning.; Red Hen Recipes project.; From ‘farm to fork’.; Mobile learning theory.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Frawley, J. K. (2016). Mobile learning for civil food literacy engagement. (Thesis). University of Technology, Sydney. Retrieved from http://hdl.handle.net/10453/52936

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Frawley, Jessica Katherine. “Mobile learning for civil food literacy engagement.” 2016. Thesis, University of Technology, Sydney. Accessed January 15, 2021. http://hdl.handle.net/10453/52936.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Frawley, Jessica Katherine. “Mobile learning for civil food literacy engagement.” 2016. Web. 15 Jan 2021.

Vancouver:

Frawley JK. Mobile learning for civil food literacy engagement. [Internet] [Thesis]. University of Technology, Sydney; 2016. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10453/52936.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Frawley JK. Mobile learning for civil food literacy engagement. [Thesis]. University of Technology, Sydney; 2016. Available from: http://hdl.handle.net/10453/52936

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Florida

24. Matwick, Kelsi M. A Critical Discourse Analysis of Language and Gender in Cookbooks by Female Celebrity Chefs.

Degree: PhD, Linguistics, 2016, University of Florida

URL: https://ufdc.ufl.edu/UFE0049801

► Utilizing a Critical Discourse Analysis approach, this study compares and contrasts the gendered discourses in cookbooks by three female celebrity chefs: Giada De Laurentiis, Ree… (more)

Subjects/Keywords: Celebrities; Cookbooks; Cooking; Desserts; Discourse; Food; Home cooking; Professional cooking; Recipes; Women; cda – celebrity – cookbooks – discourse – femininity – gender – language

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Matwick, K. M. (2016). A Critical Discourse Analysis of Language and Gender in Cookbooks by Female Celebrity Chefs. (Doctoral Dissertation). University of Florida. Retrieved from https://ufdc.ufl.edu/UFE0049801

Chicago Manual of Style (16^th Edition):

Matwick, Kelsi M. “A Critical Discourse Analysis of Language and Gender in Cookbooks by Female Celebrity Chefs.” 2016. Doctoral Dissertation, University of Florida. Accessed January 15, 2021. https://ufdc.ufl.edu/UFE0049801.

MLA Handbook (7^th Edition):

Matwick, Kelsi M. “A Critical Discourse Analysis of Language and Gender in Cookbooks by Female Celebrity Chefs.” 2016. Web. 15 Jan 2021.

Vancouver:

Matwick KM. A Critical Discourse Analysis of Language and Gender in Cookbooks by Female Celebrity Chefs. [Internet] [Doctoral dissertation]. University of Florida; 2016. [cited 2021 Jan 15]. Available from: https://ufdc.ufl.edu/UFE0049801.

Council of Science Editors:

Matwick KM. A Critical Discourse Analysis of Language and Gender in Cookbooks by Female Celebrity Chefs. [Doctoral Dissertation]. University of Florida; 2016. Available from: https://ufdc.ufl.edu/UFE0049801

University of South Florida

25. Buchanan, Ashley Lynn. The Politics of Medicine at the Late Medici Court: The Recipe Collection of Anna Maria Luisa de’ Medici (1667 – 1743).

Degree: 2018, University of South Florida

URL: https://scholarcommons.usf.edu/etd/8106

► This dissertation analyzes the social, cultural, and political significance of recipes at the late Medici court. In doing so, it examines how the late Medici… (more)

Subjects/Keywords: Early Modern Medicine; Eighteenth Century; Global Materia Medica; Late Medici Court; Recipes; European History; History; Medicine and Health Sciences

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Buchanan, A. L. (2018). The Politics of Medicine at the Late Medici Court: The Recipe Collection of Anna Maria Luisa de’ Medici (1667 – 1743). (Thesis). University of South Florida. Retrieved from https://scholarcommons.usf.edu/etd/8106

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Buchanan, Ashley Lynn. “The Politics of Medicine at the Late Medici Court: The Recipe Collection of Anna Maria Luisa de’ Medici (1667 – 1743).” 2018. Thesis, University of South Florida. Accessed January 15, 2021. https://scholarcommons.usf.edu/etd/8106.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Buchanan, Ashley Lynn. “The Politics of Medicine at the Late Medici Court: The Recipe Collection of Anna Maria Luisa de’ Medici (1667 – 1743).” 2018. Web. 15 Jan 2021.

Vancouver:

Buchanan AL. The Politics of Medicine at the Late Medici Court: The Recipe Collection of Anna Maria Luisa de’ Medici (1667 – 1743). [Internet] [Thesis]. University of South Florida; 2018. [cited 2021 Jan 15]. Available from: https://scholarcommons.usf.edu/etd/8106.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Buchanan AL. The Politics of Medicine at the Late Medici Court: The Recipe Collection of Anna Maria Luisa de’ Medici (1667 – 1743). [Thesis]. University of South Florida; 2018. Available from: https://scholarcommons.usf.edu/etd/8106

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

26. Maganja, Nastja. Prevajanje slovenske kulinarične terminologije v receptih na kulinaričnem blogu Jernej Kitchen (v angleščino).

Degree: 2020, Univerza v Mariboru

URL: https://dk.um.si/IzpisGradiva.php?id=77593 ; https://dk.um.si/Dokument.php?id=146142&dn= ; https://plus.si.cobiss.net/opac7/bib/30338563?lang=sl

►

Pri prevajanju kulinaričnih izrazov pogosto naletimo na kulturno zaznamovane prvine, saj je kulinarika odraz kulture in zgodovine vsakega naroda. Iz večjih in dominantnejših kultur izhaja… (more)

Subjects/Keywords: prevajanje; kultura; kulinarika; blog; recepti; translating; culture; gastronomy; blog; recipes; info:eu-repo/classification/udc/81'25:641=163.6=111(043.2)

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Maganja, N. (2020). Prevajanje slovenske kulinarične terminologije v receptih na kulinaričnem blogu Jernej Kitchen (v angleščino). (Masters Thesis). Univerza v Mariboru. Retrieved from https://dk.um.si/IzpisGradiva.php?id=77593 ; https://dk.um.si/Dokument.php?id=146142&dn= ; https://plus.si.cobiss.net/opac7/bib/30338563?lang=sl

Chicago Manual of Style (16^th Edition):

Maganja, Nastja. “Prevajanje slovenske kulinarične terminologije v receptih na kulinaričnem blogu Jernej Kitchen (v angleščino).” 2020. Masters Thesis, Univerza v Mariboru. Accessed January 15, 2021. https://dk.um.si/IzpisGradiva.php?id=77593 ; https://dk.um.si/Dokument.php?id=146142&dn= ; https://plus.si.cobiss.net/opac7/bib/30338563?lang=sl.

MLA Handbook (7^th Edition):

Maganja, Nastja. “Prevajanje slovenske kulinarične terminologije v receptih na kulinaričnem blogu Jernej Kitchen (v angleščino).” 2020. Web. 15 Jan 2021.

Vancouver:

Maganja N. Prevajanje slovenske kulinarične terminologije v receptih na kulinaričnem blogu Jernej Kitchen (v angleščino). [Internet] [Masters thesis]. Univerza v Mariboru; 2020. [cited 2021 Jan 15]. Available from: https://dk.um.si/IzpisGradiva.php?id=77593 ; https://dk.um.si/Dokument.php?id=146142&dn= ; https://plus.si.cobiss.net/opac7/bib/30338563?lang=sl.

Council of Science Editors:

Maganja N. Prevajanje slovenske kulinarične terminologije v receptih na kulinaričnem blogu Jernej Kitchen (v angleščino). [Masters Thesis]. Univerza v Mariboru; 2020. Available from: https://dk.um.si/IzpisGradiva.php?id=77593 ; https://dk.um.si/Dokument.php?id=146142&dn= ; https://plus.si.cobiss.net/opac7/bib/30338563?lang=sl

Bowling Green State University

27. Liu, Xu. Fit Refactoring-Improving the Quality of Fit Acceptance Test.

Degree: MS, Computer Science/Software Engineering, 2007, Bowling Green State University

URL: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182669280

► Acceptance tests are formal testing conducted to determine whether a system satisfies its acceptance criteria or not and whether the acquirer should accept the system… (more)

▼ Acceptance tests are formal testing conducted to determine whether a system satisfies its acceptance criteria or not and whether the acquirer should accept the system or not. A suite of acceptance tests for large projects might include a large number of test cases; therefore, automation of acceptance test is in great demand. Framework for Integrated Tests (FIT) is a popular tool employed in Agile Software Development to automate acceptance tests. Its most attractive feature is that it uses customer readable tables as test cases so that customers can write test cases. Refactoring is the process of restructuring or rewriting code without changing its interface and functionality. Refactoring make the code easier to read, understand and maintain, and sometime helps to improve the performance of the system. In a typical project that uses FIT as an acceptance test tool, the size of FIT acceptance tests grows as the size of system code grows, and the acceptance design may go far away from the original design (this may happen in any project, not restricted in a project using FIT). At this stage, it would be difficult to read and maintain the FIT acceptance test, and it is time to improve the quality of the acceptance test. In this research, we introduce the concept and reveal the importance of FIT Refactoring. Several FIT Refactoring methods are introduced as examples to show the needs of FIT Refactoring and the methods how it can be accomplished. Of course, the methods given here are some obvious refactoring methods, and new methods can be discovered in further research. We also discuss the proper time to do FIT refactoring and proper efforts that should be devoted in it. The similarities and differences between system code refactoring and FIT acceptance test refactoring are also one part of the research. During the research, there are some unexpected findings. One of them is that sometimes, the bad code in FIT acceptance test indicates bad code in the system code. Advisors/Committee Members: Chao, Joseph (Advisor).

Subjects/Keywords: Refactoring; recipes; Fixture; FIT ACCEPTANCE; FIT Refactoring; test cases

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Liu, X. (2007). Fit Refactoring-Improving the Quality of Fit Acceptance Test. (Masters Thesis). Bowling Green State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182669280

Chicago Manual of Style (16^th Edition):

Liu, Xu. “Fit Refactoring-Improving the Quality of Fit Acceptance Test.” 2007. Masters Thesis, Bowling Green State University. Accessed January 15, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182669280.

MLA Handbook (7^th Edition):

Liu, Xu. “Fit Refactoring-Improving the Quality of Fit Acceptance Test.” 2007. Web. 15 Jan 2021.

Vancouver:

Liu X. Fit Refactoring-Improving the Quality of Fit Acceptance Test. [Internet] [Masters thesis]. Bowling Green State University; 2007. [cited 2021 Jan 15]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182669280.

Council of Science Editors:

Liu X. Fit Refactoring-Improving the Quality of Fit Acceptance Test. [Masters Thesis]. Bowling Green State University; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182669280

28. Gupta, Ruchi. Quick Recipes Android application.

Degree: MS, Computer Science, 2015, California State University – Sacramento

URL: http://hdl.handle.net/10211.3/138626

► There are a number of applications in Android store for Recipes Search but none of them support interface for searching, saving, and sharing recipes all… (more)

Subjects/Keywords: Search recipes in cloud; Mobile application; Share recipes on social media

…44 4.4 View Recipes… …46 4.4.1 View List of Recipes… …51 4.5 Save Recipes as Favorite �� .52 4.6 Share Recipes… …7 Figure 8 Sharing Recipes Flow Diagram… …35 Figure 23 Trending Recipes Search Button…

10 more images…

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Gupta, R. (2015). Quick Recipes Android application. (Masters Thesis). California State University – Sacramento. Retrieved from http://hdl.handle.net/10211.3/138626

Chicago Manual of Style (16^th Edition):

Gupta, Ruchi. “Quick Recipes Android application.” 2015. Masters Thesis, California State University – Sacramento. Accessed January 15, 2021. http://hdl.handle.net/10211.3/138626.

MLA Handbook (7^th Edition):

Gupta, Ruchi. “Quick Recipes Android application.” 2015. Web. 15 Jan 2021.

Vancouver:

Gupta R. Quick Recipes Android application. [Internet] [Masters thesis]. California State University – Sacramento; 2015. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10211.3/138626.

Council of Science Editors:

Gupta R. Quick Recipes Android application. [Masters Thesis]. California State University – Sacramento; 2015. Available from: http://hdl.handle.net/10211.3/138626

Rochester Institute of Technology

29. Girton, Jo Ann. Creative Cook Book.

Degree: School of Art (CIAS), 1966, Rochester Institute of Technology

URL: https://scholarworks.rit.edu/theses/6860

Not provided. Advisors/Committee Members: Not listed..

Subjects/Keywords: Adhesive wax coater; Cookbook; Cooks; Measurement; Paper stocks; Recipes; Varityper

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Girton, J. A. (1966). Creative Cook Book. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/6860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Girton, Jo Ann. “Creative Cook Book.” 1966. Thesis, Rochester Institute of Technology. Accessed January 15, 2021. https://scholarworks.rit.edu/theses/6860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Girton, Jo Ann. “Creative Cook Book.” 1966. Web. 15 Jan 2021.

Vancouver:

Girton JA. Creative Cook Book. [Internet] [Thesis]. Rochester Institute of Technology; 1966. [cited 2021 Jan 15]. Available from: https://scholarworks.rit.edu/theses/6860.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Girton JA. Creative Cook Book. [Thesis]. Rochester Institute of Technology; 1966. Available from: https://scholarworks.rit.edu/theses/6860

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Stellenbosch University

30. De Beer, Esther. Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature.

Degree: MA, English, 2012, Stellenbosch University

URL: http://hdl.handle.net/10019.1/20027

►

ENGLISH ABSTRACT: Francoise Vergés comments in her essay Let’s Cook! that “one could write the history of a people, of a country, of a continent… (more)

▼

ENGLISH ABSTRACT: Francoise Vergés comments in her essay Let’s Cook! that “one could write the history of a people, of a country, of a continent by writing the history of its culinary habits” (250 ). Vergés here refers to the extent to which food can be seen to document and record certain events or subjectivities. Exploring a wide range of texts spanning the late 1800s up to the post-apartheid present, this thesis focuses in particular on the ways in which “spice” as commodity, ingredient or symbol is employed to articulate and/or embed creole and diasporic identities within the South African national context. The first chapter maps the depiction of the “Malay” figure within cookery books, focussing on the extent to which it is caught up in the trappings of the picturesque. This visibility is often mediated by the figure’s proximity to food. These depictions are then placed in conversation with the conceptual artist Berni Searle’s photographic and video installations. Searle visually interrogates the stagnant modes of representation that accrue around the figure of the “Malay” and moves toward understandings of how food and food narratives structure cultural identity as complex and mutable. Chapter two shifts focus from the Cape to the ways in which “Indian Cuisine” became significant within the South African context. Here the Indian housewife plays a role in perpetuating a distinctive cultural identity. The three primary texts discussed in this chapter are the popular Indian Delights cookery book authored by the Women’s Cultural Group, Shamim Sarif’s The World Unseen and Imraan Coovadia’s The Wedding. Indian Delights. All illustrate the extent to which the realm of the kitchen, traditionally a female domain, becomes a space from which alternative subjectivities can be made. The kitchen as a place for cultural retention is explored further and to differing degrees in both The Wedding and The World Unseen. Ultimately, indentifying cultural heritage through food enables tracing alternative and intersecting cultural identities that elsewhere, are often left out for neat and new ethnic, cultural or national identities. The thesis will in particular explore the extent to which spices used within creole and/or diasporic culinary practices encode complex affiliations and connections. Tracing the intimacies and the disjunctures becomes productive within the postapartheid present where the vestiges of apartheid’s taxonomical impetus alongside a new multicultural model threaten to erase further the complexities and nuances of everyday life.

AFRIKAANSE OPSOMMING: In haar artikel Let’s Cook! wys Francoise Vergés daarop dat die geskiedenis van ‘n mens, ‘n land of selfs ‘n kontinent saamgestel sou kon word deur te skryf oor die geskiedenis van hulle kos en eetgewoontes (250).Vergés skep hier ‘n besef van individuele en sosiale identiteit wat deur kos geleenthede vasgevang kan word. Deur bronne vanaf die laat 1800’s tot die postapartheid periode te bestudeer, fokus hierdie navorsing spesifiek…

Advisors/Committee Members: Samuelson, Meg, Stellenbosch University. Faculty of Arts and Social Sciences. Dept. of English..

Subjects/Keywords: English literature; Sarif, Shamim – The world unseen; Women's Cultural Group – Indian delights : book of recipes; Coovadia, Imraan – The wedding; Food – Cultural heritage

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

De Beer, E. (2012). Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/20027

Chicago Manual of Style (16^th Edition):

De Beer, Esther. “Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature.” 2012. Masters Thesis, Stellenbosch University. Accessed January 15, 2021. http://hdl.handle.net/10019.1/20027.

MLA Handbook (7^th Edition):

De Beer, Esther. “Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature.” 2012. Web. 15 Jan 2021.

Vancouver:

De Beer E. Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2021 Jan 15]. Available from: http://hdl.handle.net/10019.1/20027.

Council of Science Editors:

De Beer E. Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/20027

Open Access Theses and Dissertations