1. 2. 3.

The purpose of the study was to investigate the effectiveness of universal design kitchen features by people using wheelchairs. The study examined the features of the GE Real Life Design Kitchen in the Center for Real Life Design at Virginia Tech and determined which universal design features were beneficial to users in wheelchairs. The specific objectives were: 1. to evaluate the universal design features of the GE Real Life Design Kitchen by people in wheelchairs, and 2. to examine how the GE Real Life Design Kitchen is used by people in wheelchairs as they prepare a meal in the space. Nine participants, with various disabilities, who use a wheelchair on a daily basis were selected for the study. The sample consisted of 5 male and 4 female participants with ages ranging from 28-58 years old. Each participant had varying levels of grip, strength, and memory as a result of their disability. Data for this study were collected through a variety of observation and interviewing methods. The study was separated into four different sections/activities; the pre-cooking interview, the universal design evaluation, the cooking activity, and the post-cooking interview. Each participant was asked to test specific universal design features located in the GE Real Life Design Kitchen and was given a set menu and asked to prepare a meal. The results of this study determined that people who use a wheelchair while cooking are very efficient and do not require much counter space in order to prepare a meal. Appliances with easy to read and use controls are preferred and should be located within good visual range of a person in a wheelchair to be effective. In addition, it was determined that a pull-out cutting board and some type of roll-out tray feature in a base cabinet is useful to a person in a wheelchair. The results concurred with existing recommendations concerning clear floor and open knee spaces at the sink and cooktop areas, and also discovered that clear floor and open knee space is useful under a countertop microwave because it allows the wheelchair user to get their body closer to the task. Results from this study cannot be generalized to a national population of wheelchair users because of the limitations of the sample. Results, however, are significant in terms of providing consumers, cabinet and appliance manufacturers, policy makers, and designers with valuable insight and information concerning the inclusion of universal design features in kitchens and environments that accommodate the needs of all people, including the person in a wheelchair. In addition, the results of this study imply that not all universal design features recommended in kitchen design are beneficial to people in wheelchairs. Further investigation of some of the universal design features tested is needed. / Ph. D.

published_or_final_version / Business Administration / Master / Master of Business Administration

<p>The following chapters access kitchen narratives through the lens of the Bildungsroman to help bridge an important gap in the reception and criticism of the theme. In particular, I examine the trope of food and the kitchen space in texts that also deal with coming of age, and how the criticism surrounding these texts has helped or hindered critical understanding of female experiences.</p> <p>In my Introduction I conduct a survey of the way literary criticism has approached culinary texts and women’s writing about kitchen spaces. I propose that viewing kitchen narratives in Latina authors’ texts as a form of female Bildungsroman serves as a platform for women to communicate their own stories in a way that highlights their contribution to a literary genre through their own personal experiences. In parts 1 and 2 of Chapter 2 I investigate further into the history of culinary writing in Latin America as well as how the Bildungsroman and the kitchen intersect in women’s writing respectively. In Chapter 3 I conduct a critical analysis of one of the most widely studied culinary fictions, Laura Esquivel's <i>Como agua para chocolate</i> (1989), and examine how this text and its scholarship have set the stage for food narrative criticism for women across Latina texts. Chapter 4 focuses on kitchen narratives in texts and how they can be viewed through the lens of the Bildungsroman utilizing Judith Ortiz Cofer's <i>Silent Dancing: A Partial Remembrance of a Puerto Rican Childhood </i>(1991)<i>.</i></p>

Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2017-04-27T12:42:23Z No. of bitstreams: 1 Ulisses Guedes Stelmastchuk.pdf: 2653216 bytes, checksum: 2c0188fdd13cb2ed6541a481179a565b (MD5) / Made available in DSpace on 2017-04-27T12:42:23Z (GMT). No. of bitstreams: 1 Ulisses Guedes Stelmastchuk.pdf: 2653216 bytes, checksum: 2c0188fdd13cb2ed6541a481179a565b (MD5) Previous issue date: 2017-04-12 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Gastronomy has been standing out as an important and complex phenomenon in the contemporary societies. Its actions, beyond the dynamic of restaurants, have been changing, over time, in a way of thinking, that not only discusses proposes for a food and a kitchen, but also about social, aesthetics and historical values, among others. Attempting to the new conceptions of gastronomy appearing on brasilian tables, and also to its narratives, this work intends to analise the proposes of kitchen of two main characters of the current gastronomic scene: Alex Atala and Nina Horta. To realize this assignment, the reasearch adopts, in a first moment, an historical perspective to deal with the emergence of some speaches, that, even if distants in time, are important to understand some aspects of the construction of the gastronomic area, capable to establish links with this new moment of the comtemporary cultural scene. In a second moment, the reasearch walks throught the built narratives of brasilian kitchen of the two agents, that, in their own ways, bring singular reflexions about the ways of eat and think about food. To realize that, the work operates in a content analisis of the works published by both authors, as well as some writtens and statments in the press / A gastronomia vem se destacando como um fenômeno importante e complexo nas sociedades contemporâneas. Suas práticas, para além da dinâmica dos restaurantes, foram se transformando, ao longo do tempo, em uma forma de pensar, que não leva em conta apenas as maneiras de se propor uma comida, e uma cozinha, mas valores sociais, estéticos e históricos, entre outros. Lançando um olhar reflexivo para as novas concepções de gastronomia que surgem na mesa brasileira, assim como para as narrativas que as acompanham, este trabalho pretende analisar as propostas de cozinha de dois importantes personagens da cena gastronômica atual: Alex Atala e Nina Horta. Para realizar esta tarefa, a pesquisa adota, em um primeiro momento, uma perspectiva histórica para tratar do surgimentos de alguns discursos, que, ainda que distantes no tempo, são importantes para compreender alguns aspectos da construção do campo gastronômico, capazes de estabelecer laços com este novo momento da cena cultural contemporânea. Em um segundo momento, a pesquisa percorre as narrativas construídas sobre a cozinha brasileira destes dois agentes que, cada um à seu modo, trazem reflexões singulares a respeito das formas de comer e de pensar a comida. Para isso, a pesquisa realiza uma análise de conteúdo das obras publicadas pelos dois autores, assim como de alguns escritos esparsos, e declarações feitas à imprensa

Thesis. 1978. M.S.--Massachusetts Institute of Technology. Dept. of Civil Engineering. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND ENGINEERING. / Bibliography: leaves 185-186. / M.S.

The purpose of this study was to investigate the factors related to ownership and frequency of use of small electrical kitchen appliances. Data were collected from 116 Women's Week participants and 61 Adult Leaders' School participants who completed a self-administered survey questionnaire. The 177 homemakers owned a total of 2500 appliances with a mean of 14.15 appliances per homemaker. The number of small electrical appliances owned ranged from 3 to 33 items. No significant differences were found in the number of small electrical kitchen appliances owned and employment status of the homemaker, educational level of the homemaker, income level of the household, and length of marriage. No significant differences were found in the frequency of use of small electrical kitchen appliances and employment status of the homemaker, educational level of the homemaker, income level of the household, and number of children. There was a significant difference in the frequency of use of small electrical kitchen appliances and method of acquisition, convenience of storage, perceived time-saving ability, and likelihood to repair or replace an item if broken.

This thesis sets out to examine issues of selectivity and availability in fishing and shellfish gathering by pre-European Maori at Triangle Flat in western Golden Bay. Faunal remains from four archaeological sites have revealed new and valuable information about economic subsistence practices in this region. It is proposed that exploitation of these important coastal resources was based on factors other than the availability of, proximity to resource patches. Evidence from the Triangle Flat sites is compared to that from Tasman Bay and the southern North Island to gain a regional perspective on fishing and shellfish gathering strategies. The most definitive evidence for selective targeting is provided by tuatua, an open beach species that has been found to dominate in sites based adjacent to tidal mud and sand flats. Also of interest is the dominance of mud snail in a site that is adjacent to large cockle and pipi beds. When regional sites were examined it was found that this pattern was also recorded for the site of Appleby in Tasman Bay. Selectivity in fishing strategies is also apparent with red cod and barracouta dominating the Triangle Flat assemblages. This pattern conforms to evidence from both eastern Golden Bay and Tasman Bay but does not reflect evidence from the southern North Island. Of particular interest is the apparent dearth of snapper in the sites at Triangle Flat, since snapper abounds in the area today. An explanation based on climatic change is considered to be the most feasible. This indicates that enviromentalal availability was at least in part responsible for the archaeological evidence of fishing. The consistency of the catch of red cod and barracouta in Golden Bay, and the pattern of shellfishing preferentially for tuatua suggests that cultural choice was also a significant selective factor.

The largest age group in western society, the baby boomers, was born between 1943 and 1964, considering different definitions for the time span. All these people have an age between 62 and 48 years old. The life expectancy of these people is the highest in history and they will be more and more willing to stay independent as long as possible. The core of independence is being able to provide and take care of oneself. In order to do that, the instruments that surround the person have to be adjusted to the needs of the person and aid as much as possible. This is the report of a Bachelor Degree Project that has the intention to develop a kitchen accessible for all people, both people with full ability and people with limited capabilities, using the inclusive design toolkit. At the same time it has to be appealing enough that people without limited capabilities also enjoy the use of this kitchen, this will be pursued by applying the pleasure design methodology. Apart from the objective to come up with a kitchen concept, attention will be given to study, compare and discuss the relation and compatibility between different methods and design philosophies.   The project resulted in a conceptual kitchen aimed to be suitable for nearly all people. The design was approached through various angles to obtain a broad variety of solutions, which was combined into one kitchen concept, to comply with the demands that a future user may have. The main aspects taken upon are the layout, storage solutions that require minimum effort and a stove and sink solution. The kitchen concept complies with the predetermined requirements set forth in the project specifications. Extra attention was put into the storage methods. Not necessarily in the amount, although most space was taken advantage of, but in the ways the user can use the storage spaces. The stove and sink are located on a height-adjustable platform for maximum comfort and adaptation to the user. The layout was determined according to the space needed for mobility, storage and function.

Kitchen waste is the certain man-made trash in our daily life. It is mainly the water and oil, which is easy to decompose. In Taiwan, there is about 20,000 metric tons of family rubbish everyday, and approximately 20% to 30% of the rubbish is organic substance. Moreover, kitchen waste has a significant contribution on the total amount of rubbish. Thus, reduction and recycling of kitchen waste becomes an important issue, and it needs to be solved immediately. According to the article of Water Pollutant Prevention Act revised by Environmental Protection Bureau on 26 April 2000, wastewater discharges from apartment buildings need to be treated to meet the discharge standards. Furthermore, the discharge standards will be even more stringent in the near future. Kitchen wastewater includes liquids of kitchen rubbish, liquid of waste oil, and wastewater from grinding machines for food waste crushing. If all of the above polluting wastewater is discharged directly to the sewer system, the cost for sewer system maintenance would be huge. To protect the ecosystem and to minimize the cost of sewer system maintenance, kitchen waste and its wastewater need to be effectively treated. In this study, a kitchen waste treatment system is designed and constructed. This system is able to treat kitchen wastewater efficiently and effectively. Moreover, this system is easy to operate and maintain with less maintenance cost. The treated wastewater could meet the discharge standards with 91.4% of suspended solid removal, 91% of chemical oxygen demand (COD) removal, 96.7% of biochemical oxygen demand (BOD) removal, and 100% of grease removal.