Thesis (Ph. D.)--University of Chicago, Dept. of History. / Includes bibliographical references. Also available on the Internet.

The primary intent of this thesis is to explore new avenues in semantic theory and how they might affect understanding of a selection of Biblical Hebrew vocabulary, namely that of cooking. As such, the method used here is equally important as the results discovered. The underlying theory for this method finds it source in Cognitive Grammar and its use of profile-base-domain relations. These relations are illustrative of how the human mind perceives word meanings. Every aspect of meaning is to be understood against the backdrop of a greater context. All of these layers, furthermore, are set against the largest backdrop – encyclopaedic knowledge. This is the entire set of knowledge that a language user has about his or her world, any part of which may be drawn upon for any utterance. This theory has been employed very little in biblical studies. Where it has been employed, it has been done in a way that is largely inaccessible for the non-linguist. It is the intention of this thesis to put this cognitive theory to work in a way that could be repeated faithfully by others. For the present, this is demonstrated by looking at cooking vocabulary in Biblical Hebrew. Cooking vocabulary provides two benefits for this kind of research. First, it is relatively straightforward to coordinate cooking words with lived reality, and therefore to encyclopaedic knowledge. Second, it grants access to the lives of ordinary people living in ancient Palestine, something that has often been overlooked by archaeology in the past, in favour of, for example, palace, cultic, and military life. To this end, this thesis explores the daily reality of ancient Hebrew speakers, particularly in the area of food preparation. This fills out what we can know of encyclopaedic knowledge. Following this is the exploration of cooking lexemes as found in the Hebrew Bible. They are analysed according to the profile-base-domain relations mentioned above, and are divided into their representative concepts. These concepts are then gathered up and grouped in meaningful ways, for example, according to their schematicity – which concepts are more generic or specific and may stand in for another. The concepts associated with אפה are schematically higher than עוג , for example, and therefore any instance of the latter can fill out the meaning of the former. עשׂה , for its part, is maximally schematic, and therefore the information from any other cooking lexeme may be applied to the possible meaning of .עשׂה Lastly, this knowledge is put to use in exegeting biblical texts where food is concerned. Here it is argued, among many other things, that the different descriptions of cooking the Passover in the Hebrew Bible are indeed at variance, which can be illustrated by the fact that בשׁל must relate to liquid cooking and is not simply a generic cooking verb. This and many other insights here serve to demonstrate the value for biblical studies of adopting a cognitive approach to word meaning.

Previous studies of gender in post-socialist societies have described a shift in gender roles where women became associated with the domestic sphere, particularly within nationalist literature and in everyday discourses about the nation. However, this literature fails to adequately explore what domestic activities women are participating in and how they may gain status or power through those activities. In agreement with post-socialist literature concerning the shift in gender roles, Armenian nationalism presents a view of women as ideal mothers and caretakers, often relegated to the domestic sphere. However, also within nationalist literature and contemporary discourse about Armenian identity is another central theme explored here: the survival of Armenian families and Armenia itself in situations of innumerable odds, feats that are often credited to the ingenuity and resourcefulness of individuals of the small and often out-numbered nation. The significance of "making do" or improvisation in Armenian daily life and in national narratives is significant to a study of gender in independent Armenia because it is primarily the woman's responsibility to procure and prepare all of the resources necessary for feeding her family. Therefore, I argue that cooking practices in Armenia are certainly a part of domestic life, but contrary to some Western feminist ideals, domestic activities are neither stifling to women's creativity nor are they activities that are devalued or in other ways less important than public activities. In Armenia, this is because women can appeal to `traditional' national ideologies in order to reaffirm their status as women and mothers, which subsequently allows them to earn prestige within the community and to exert influence within their households.

5 p. / Both honey and sugar are carbohydrate, calorie-dense sweeteners. This article reviews similarities and differences of honey and sugar, and then answers the popular questions: “Is honey better than sugar?” and “What are cooking tips when substituting honey for sugar in recipes?”

N.A.

El proyecto nace al identificar la necesidad de un número importante de personas que trabajan y estudian, no cuentan con el tiempo suficiente para preparar sus alimentos y/o adquirir los ingredientes necesarios para cocinar. Las complejidades de elaborar algunos platos hacen que este proceso se torne complicado. Por esta razón, diseñamos COCINAPP, una start-up que busca facilitar a sus clientes el proceso de adquisición de insumos listos para cocinar y a la vez brindarles recetas para que cocinen sus platillos favoritos de manera práctica. COCINAPP se enfoca en un segmento de mercado de personas entre 18 a 39 años de los niveles socioeconómicos A, B y C que residan en Miraflores, San Isidro, San Borja, Surco y Barranco; que utilicen con frecuencia el servicio de delivery para adquirir sus comidas. Nuestro proyecto consta de tres etapas, primero involucra la validación del problema de nuestro público objetivo, luego la validación, formulación y materialización de la propuesta mediante el Concierge y por último la validación de rentabilidad y viabilidad del proyecto, para desarrollar este proyecto se requiere una inversión inicial de S/. 135,738 los cuales serán financiados por aportes de accionistas y financiamiento bancario. Tras realizar el análisis financiero, obtuvimos que la Tasa de Retorno (TIR) es 1% y el Valor Actual Neto (VAN) es de S/. 118,268, lo cual nos indica que nuestro proyecto en un escenario neutral es viable. Así mismo, el plan financiero expone otros posibles escenarios y el resultado detallado de los mismos. / The project is conceived under premise of the necessity of a considerable amount of people that study or work and don’t have the time to dedicate to preparing their meals or going to the market to buy the ingredients to cook. Also, the complexity involved in cooking make this process overcomplicated. For this problem, we modeled COCINAPP, a start-up dedicated to offer an easy method to buy ingredients ready to cook and recipes for the base dish for them to cook their favorite meals in a practical way. COCINAPP’s focused market are people between 18 and 39 years old from economical statuses A, B and C that live in the districts of Miraflores, San Isidro, San Borja,Surco and Barranco that use delivery services to buy their meals. To achieve the described business model, we made developments divided in 3 stages, in the first place, the validation of the existence of the problem in the proposed public, then the validation, formulation and materialization of the business plan making a concierge and finally the validation of the financial plan and profitability of the project. For the project, we need an initial investment for S/. 135,738 that are going to be financed by the shareholders and a banked loan. After elaborating the financial analysis, we got a rate of return of 1% and a Net Present Value of S/. 118,268. This last amount represents that in a neutral scenery our project is doable. / Trabajo de investigación

The research purpose was to explain the user's influence on energy consumption with cooking systems using electricity. This research was conducted in two phases. The research objective of Phase I was to determine if relationships exist that explain the user's influence (i.e., user characteristics--knowledge, experience, practices, and user interaction--and appliance operating time) on the energy consumption of cooking systems using electricity. The ultimate aim of this research, the outcome of Phase II, was to identify categories of cooking style that explain the user's influence (i.e., user characteristics and appliance operating time) on energy consumption of cooking systems using electricity. The data used to answer the research question consisted of video tapes of consumers preparing the research menu, a survey, and data recorded on a data collection sheet by the researcher (i.e., watthour consumption). Simultaneous triangulation was used to answer the research questions. Phase I determined that energy consumption was correlated with knowledge, user interaction, practices, appliance operating time, cooking system interaction, goodness-of-fit, information, behavior, the user, and statistical interaction between the cooking system and goodness-of-fit. Independent variables explained 38.6% of the variation in energy consumption. However, when only the variables under the user's control were included in the regression model, just 25% of the variation in energy consumption was explained. Phase II determined the three most important factors that distinguish the five cooking style categories based on user characteristics (i.e., patient style, average style, uninformed style, hurried style, and hurried style with no control) were: (a) percentage of the sample that left the heat source on after cooking, (b) percentage of the sample that did not match the diameter of the heat source and the diameter of the cookware when using high heat, and (c) percentage of the sample that fried using high heat. Additional variables that differed among categories were: reusing hot elements, use of retained heat, and use of medium heat settings. In summary, important factors in explaining variations in energy consumption include: inherent characteristics of the cooking system, user's knowledge, highest heat setting selected and matching the diameter of the heat source with the cookware diameter, leaving the heat source on after cooking, and selecting highest heat setting when frying. Three categories of consumers cooking style were developed (i.e., low, average, high energy consumption) to summarize the data. The highest heat setting selected and leaving the heat source on after cooking was completed were factors that distinguished consumers among the three categories. / Ph. D.

Custard, cake, beef patties, potatoes, frozen broccoli, and frozen chicken pot pie were cooked or heated at 100% (High), 70% (Medium High) or 50% (Medium) power in a transformer microwave oven or an inverter microwave oven. Separate batches of each food were prepared for instrumental and sensory evaluation. Cooking at 50% (Medium) power produced less smooth custards and broccoli woodier in texture than at other power levels. More moist potatoes, harder in texture, and beef patties more tender at center resulted from cooking at 70% (Medium High) power. Cooking at 100% (High) power produced less set custards and less consistent temperature in pot pie, along with more tender cakes, juicier beef patties, and potatoes whiter in color. Within particular foods, there were also significant differences by oven type. In the inverter oven, at 50% (Medium) power, custards were more set and less tender, while broccoli had a fresher flavor and potatoes a softer texture than the same foods cooked in a transformer microwave. At 70% (Medium High) power, the transformer microwave produced a potato less white than that cooked in the inverter oven. High (100%) power inverter-microwaved custard was less creamy than its transformer-cooked counterpart; broccoli and cake cooked in the inverter microwave at this power level had a fresher flavor and a weaker chocolate flavor, respectively. There were not overall differences in quality in foods cooked at different power levels in the two oven types. However, for certain foods, there were advantages for the selected cooking conditions. / Master of Science

Eggs are used almost universally as food, and few other foods have been prepared in such a variety of ways. Although production and consumption will vary with the season, locality and cost, only three agricultural products produced in the United States exceed eggs in economic importance. As imports and exports are relatively small, egg production is primarily a domestic business. When we consider the staggering number of eggs produced on farms in the United States, about 2,700,000,000 dozens, it is not surprising to note their wide use as food. In recent years the per capita consumption of eggs has averaged about thirty-eight pounds or twenty-five dozens. This per capita purchase of eggs increases as the per capita food expenditure rises. Eggs bring food to man in a concentrated and easily utilized form. The edible portion of the egg contains approximately seventy-five percent water, thirteen percent protein, and twelve percent fat. The protein and the fat of eggs are of high biological value and compare favorably with those in milk. Eggs are also a significant source of the minerals and vitamins essential in the human dietary. Their culinary value as well as their nutritive value makes eggs useful to the homemaker. The use of eggs in food preparation depends upon the protein which is both elastic and extensible. Eggs are used for leavening, binding, emulsifying and thickening. Many factors affect their performance in these uses, temperature, humidity and the length and type of storage. In addition, there may be individual variations in the newly laid eggs, such as differences in the viscosity of the white, which will affect their value in the various uses. Since there are seasonal variations in egg production, eggs are selected in the plentiful seasons and stored for use in the seasons of lower production. Cold storage is the method most widely used in home and industry for the preservation of eggs. This process was developed to aid in retarding the changes which will naturally occur as the egg ages. This method seems to satisfactorily preserve the nutritive value and the normal performance of the egg in food preparation. Eggs commercially stored for as long as eleven months may be sold on the open market in competition with "fresh" eggs. In spite of the success of the current preservation methods, it is reasonable that home or industrial storage may affect the performance of the eggs in some food preparation techniques. In order to determine the extent of changes in the value of eggs for emulsifying and leavening ater home refrigeration, the following study was begun. Mayonnaise and angel cakes clearly demonstrate these two uses of eggs, so this experiment is concerned with their preparation. The purpose of this investigation is to determine the length of time of home storage at which: 1. The egg white forms a foam of maximum stability. 2. The egg white gives the best performance in the preparation of angel cakes. 3. The egg yolk forms an emulsion (mayonnaise) of the greatest volume and stability. In order to standardize the method of preparing these products an electric mixer has been used and methods developed with this beater. / Master of Science

The purpose of the present study is to determine the effect of cooking on the vitamin A value of "Vita-Yam" candy and cookies.