Global ETD Search

61	Space requirements for meal preparation using certain small electric appliances Elkins, Virginia Louise Poczik, 1910- January 1968 (has links) No description available. Kitchen utensils. Electric cooking.
62	A study of preparation time and cost of identical menus using fresh and frozen foods with storage available in a home freezer and a frozen food locker Allen, Dorothy Cowan, 1927- January 1950 (has links) No description available. Frozen foods. Menus. Cooking.
63	Comparison of two methods of teaching beginning food preparation at the high school level Loomis, Linda Mary Jacobsen, 1949- January 1977 (has links) No description available.
64	Oriental vegetables found in San Francisco's Chinatown: history, sources, availability, and varietal evolution Ho, Barbara Beeyuan, 1940- January 1977 (has links) No description available. Vegetables. Cooking, Chinese.
65	Cooking the past : the revival of Ottoman cuisine Karaosmanoǧlu, Defne. January 2006 (has links) Since the 1990s, Turkey has started to develop an extensive interest in its Ottoman past. The view of the Ottomans as "backward" and "pre-modern" that once held sway has given way to a view that grasps the Ottoman past as "open," "tolerant," and "cosmopolitan." Food is one of the areas in which Turkey's Ottoman past is negotiated. This dissertation attempts to trace the revival of Ottoman cuisine through experiences of production, representation, and commodification in Istanbul. It seeks to understand multiple discourses involved in the relationship between the past and the present, within a context where history implicates both continuity and novelty. Ottoman cuisine has developed not only as the foundation of traditional Turkish cuisine, but also as its "other." This dissertation examines the revival of Ottoman cuisine through an analysis of diverse sources, such as cookbooks, media, culinary institutes, cultural and social organizations, the cultural policies of the state, and mainstream restaurant and festival venues. Finally, it asserts that the revival of Ottoman cuisine in particular seems to feed multiple discourses of cosmopolitanism. The turn back to the Ottoman period is both nationalistic and cosmopolitan, such that cosmopolitanism is turned into a national image and a national cultural asset. As a result, the past becomes a utopian project for the future, and cosmopolitanism of the past haunts Turkey and Istanbul as a progressive image for the contemporary world. Cooking, Turkish. Turkey -- Civilization.
66	Honey and its use in cookery Kelleway, Helen Lee 06 1900 (has links) Graduation date: 1931 Honey Cooking (Honey)
67	The use of individual instruction sheets in high school foods classes Long, Esther Tanner 25 July 1933 (has links) Graduation date: 1934
68	Consumer acceptability and perceptions of maize meal in Giyani, South Africa Khumalo, Teclah P. January 2008 (has links) Thesis (M. Consumer Science) -- University of Pretoria, 2007. / Includes bibliographical references. Available on the Internet via the World Wide Web. Cooking (Corn) Consumers
69	Phenolics, anthocyanins and antioxidant activity in red raspberry muffins Rosales Soto, Maria U., January 2008 (has links) (PDF) Thesis (M.S. in food science)--Washington State University, December 2008. / Title from PDF title page (viewed on Dec. 31, 2008). "School of Food Science and Human Nutrition." Includes bibliographical references. Raspberries Cooking (Fruit)
70	The impact of accelerated versus traditional learning with a practical test in advanced culinary skills at Fox Valley Technical College Williams, Richard Larry. January 2008 (has links) (PDF) Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references. Cooking Educational acceleration

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