Thesis (M.S.)--University of Wisconsin-Madison, 1981. / Typescript (photocopy). Part of illustrative matter on folded leaf laid in. Abstract (3 leaves) bound with copy. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 145-151).

Thesis (M.B.A.)--University of Hong Kong, 1990.

In a century in which women have achieved the right to vote, gained reproductive freedom, and began to work outside of the home in greater numbers, audiences might expect cookbooks for men, like their mainstream, feminized counterparts, to have evolved from the early part of the century when they debuted to reflect changing gender roles. A sampling of recent cookbooks marketed explicitly to men, however, reveals that the male cookbook genre has a particularly tenacious hold on traditional portrayals of masculinity and femininity. Contemporary cookbooks for men exhibit many of the features Jessamyn Neuhaus describes in her study of male cookbooks from the 1920s to the 1950s. The resiliency of the genre suggests that the cultural mainstream still believes that men have to justify being in the (home) kitchen because domestic cooking is an inherently feminine endeavor. The cultural work male cookbooks do is highly problematic not only because of the naturalized gender roles they emphasize, but also because of the models of masculinity they offer their readers. After briefly considering the figure of the exceptional male chef, this paper will examine the salient features of the male cookbook genre and the types of masculinity the genre authorizes, as well as how several contemporary male cookbooks portray men, women, and gender relations. / text

This report covers a Bachelor degree project, where a new concept of kitchen for disabled people has been developed. In addition, this report describes the design process employed in the project as well as the details of the design work. In  order  to  develop  a  successful  product,  technical  data  like  requirement  specifications, materials  currently  used  by  the  company  and  the  manufacture  of  such  products  were considered throughout the progress of the project. In  addition, we  carried  out  a market  research  and  visited  the  fair  “Leva &  Fungera”  in order to analyse the current situation of this market field and what disabled people would think  about  kitchen modules  that  completely  adapts  to  their  requirements. This  research gave us  an understanding of  the user´s needs  and provided us with  valuable help  for  an ergonomics evaluation study. Different creative methods were used to come further with new ideas, as well as different and more economic solutions than the existing ones. Finally, CAD models were made with Pro Engineer Wildfire 4 and evaluated with Jack 5.1 in  order  to  visualise  and  evaluate  the  final  concepts. The  ultimate  result  is  presented  in detail in a video made in 3D Studio Max.

<p>This report covers a Bachelor degree project, where a new concept of kitchen for disabled people has been developed. In addition, this report describes the design process employed in the project as well as the details of the design work.</p><p>In  order  to  develop  a  successful  product,  technical  data  like  requirement  specifications, materials  currently  used  by  the  company  and  the  manufacture  of  such  products  were considered throughout the progress of the project. In  addition, we  carried  out  a market  research  and  visited  the  fair  “Leva &  Fungera”  in order to analyse the current situation of this market field and what disabled people would think  about  kitchen modules  that  completely  adapts  to  their  requirements. This  research gave us  an understanding of  the user´s needs  and provided us with  valuable help  for  an ergonomics evaluation study. Different creative methods were used to come further with new ideas, as well as different and more economic solutions than the existing ones. Finally, CAD models were made with Pro Engineer Wildfire 4 and evaluated with Jack 5.1 in  order  to  visualise  and  evaluate  the  final  concepts. The  ultimate  result  is  presented  in detail in a video made in 3D Studio Max.</p>

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Thesis (M.F.A.)--Rochester Institute of Technology, 1966. / Includes bibliographical references (leaf 64).

Thesis (M.F.A.)--Rochester Institute of Technology, 2009. / Typescript. Includes bibliographical references.

MOTIVATION: The value of family mealtime has been well documented by decades of academic research. Children from families, (regardless of race, class or income), that routinely sit down to a meal together, suffer less depression, obesity and substance abuse. They also stay healthier and do better in school (Benefits 2018). There are nutrition, health, social, and mental benefits to eating with others. Research has shown that people eat more fruits and vegetables and other nutrient-rich foods when they share a meal with others. They also drink less soda and eat less fried foods (Benefits 2018). Eating meals together teaches children better communication skills and the opportunity to learn more words (Benefits 2018). PROBLEM: In environments that have limited fresh fruits and vegetables, yet numerous sweet and salty snack food, food insufficiency, and infrequent family meals have been found to be associated with poor dietary intake and/or obesity. (Mason 2014). People and families may make decisions based on their environment or community. For example, a person may choose not to walk or bike to the store or to work because of a lack of sidewalks or safe bike trails. Community, home, child care, school, health care, and workplace settings can all influence people’s daily behaviors. Therefore, it is important to create environments in these locations that make it easier to engage in physical activity and eat a healthy diet (Adult 2018). If we know that eating nutritious meals together at home equals can reduce stress, obesity, and depression, and lead to a happier life, why do people still make other choices? Lack of food education? Resources? Time? METHODS: Direct observational and objective data was collected through a survey to better understand the choices that people make. Research through articles, books, and documentaries will support my findings on the benefits of community kitchens and gardens. Precedents include Shalom Farms, Feed More, and other community kitchens in the country RESULTS: Despite intense nationwide efforts to improve healthy eating, progress has plateaued, and health biases remain (Berge 2017). Community kitchens have been associated with enhanced food skills, improved community food security, and improved social interactions (Iacovou 2013). Studies of community kitchen-based nutrition and cooking instruction program for parents and children suggests increased enjoyment of cooking and decreased consumption of meals away from home (Iacovou 2013). REFLECTIONS & CONCLUSIONS: How might a community cooking school, garden, and table where members share knowledge, resources, and labor to prepare, cook, and consume food improve the member’s health? A kitchen-based nutrition and cooking instruction program for parents and children would bring food freedom, or the right to food, implying that sufficient food is available, that people have the means to access it, and that it adequately meets the individual’s dietary needs and an environment to learn basic cooking techniques and food gardening. This community cooking school and garden will highlight healthful eating, incorporating young children into growing their own produce, cooking, and emphasizing the emotional and social benefits of family meal time. In this space, a variety of programs for all experience and income levels would be available year round. Every class would end with a meal around the table, because eating together is as important as what’s on the plate.