Thesis (M.Arch.)--University of Hong Kong, 1994. / Includes special report study entitled : Waste management in catering industry. Includes bibliographical references. Also available in print.

No description available.

Collective kitchens are defined in a general way as groups of persons who meet to plan, shop for and cook meals, in large quantities. The purpose of this study was to explore the health promotion and food security experiences of collective kitchen members, during and away from collective kitchen meetings. The study used qualitative methods, including semi-participant observation and in-depth interviews to study collective kitchen groups. Between September 2000 and June 2002, a total of 21 collective kitchen groups in Saskatoon, Toronto and Montréal were sampled for maximum variation in terms of: type of participant; structure of the group belonged to; and support at the community and organizational level. Data was collected during prolonged observation throughout group planning and cooking sessions, and by conducting in-depth interviews with participants and group leaders. Additionally, data on the community, and the quality and quantity of organizational support provided to collective kitchen groups in each of the three cities, located in three different provinces, was collected through key informant interviews. Observations were recorded using field notes. Interviews were tape-recorded and transcribed verbatim. Observation and interview data from each of the three cities were analyzed separately for dominant themes and then integrated together to establish patterns of collective impacts on the lives of participants. Results indicate the benefits of collective cooking are numerous. First and foremost they are social support and reducing isolation are central themes to collective kitchen participation. Second they are educational elements include healthy eating and other food-related skills and learning, as well as some political and social education. Third, for some groups, particularly those experiencing less severe food insecurity, collective kitchen participation might increase food security. Additional impacts of participation include some aspects of community development and personal empowerment. While this research discusses many positive impacts of collective kitchens, poverty and community disintegration will not be solved by community programming alone.

Collective kitchens are defined in a general way as groups of persons who meet to plan, shop for and cook meals, in large quantities. The purpose of this study was to explore the health promotion and food security experiences of collective kitchen members, during and away from collective kitchen meetings. The study used qualitative methods, including semi-participant observation and in-depth interviews to study collective kitchen groups. Between September 2000 and June 2002, a total of 21 collective kitchen groups in Saskatoon, Toronto and Montréal were sampled for maximum variation in terms of: type of participant; structure of the group belonged to; and support at the community and organizational level. Data was collected during prolonged observation throughout group planning and cooking sessions, and by conducting in-depth interviews with participants and group leaders. Additionally, data on the community, and the quality and quantity of organizational support provided to collective kitchen groups in each of the three cities, located in three different provinces, was collected through key informant interviews. Observations were recorded using field notes. Interviews were tape-recorded and transcribed verbatim. Observation and interview data from each of the three cities were analyzed separately for dominant themes and then integrated together to establish patterns of collective impacts on the lives of participants. Results indicate the benefits of collective cooking are numerous. First and foremost they are social support and reducing isolation are central themes to collective kitchen participation. Second they are educational elements include healthy eating and other food-related skills and learning, as well as some political and social education. Third, for some groups, particularly those experiencing less severe food insecurity, collective kitchen participation might increase food security. Additional impacts of participation include some aspects of community development and personal empowerment. While this research discusses many positive impacts of collective kitchens, poverty and community disintegration will not be solved by community programming alone.

Call number: LD2668 .T4 1966 K44 / Master of Science

Thesis (M. Arch.)--University of Hong Kong, 1996. / Includes special study report entitled: Study on transparency. Includes bibliographical references.

The literature contains few examples examining how the opening of a grocery store in a food desert affects the experience of food security of those living in that food environment. Station 20 West (S20W) is a community enterprise centre that opened in Fall 2012 in Saskatoon’s inner city, significantly changing the foodscape of a former food desert. S20W includes the Good Food Junction grocery store (GFJ), community kitchen space, a café, community meeting space, and community organization, health region and university offices. This project investigates the experience of food security for participants in a collective kitchen (CK) at S20W. Using semi-participant observation and responsive interviews, data was collected using phenomenology to learn about participants’ food procurement experiences, their involvement in CKs, and their interaction with S20W organizations and other health-based organizations. This research illuminates the complexity of food [in]security; participants’ lived experiences of food [in]security were intertwined with their health and that of their families. Several participants came to the CK seeking socialization and friendship rather than increased food security. Most participants interviewed were not inner city residents, so their foodscapes were not changed by the opening of the GFJ. However, the S20W CK is a potential gateway to other organizations and services at S20W, and cross-promotion of programs, services, and the GFJ could increase their impact. Further research should explore the changes over time in the foodways of those who interact with S20W, to understand the longer-term effects of a food store opening in a former food desert.

Thesis (M.Arch.)--University of Hong Kong, 1996. / Includes special study report entitled : Study on transparency. Includes bibliographical references. Also available in print.

Computers are being used in interior design for space planning, drafting, and modeling. Advances in technology have made it possible to create graphic renderings and animations which enable designers and clients to “walk through” the designed space long before its construction. In kitchen showrooms this technology can be used as a marketing device to generate numerous three-dimensional computer models of complete kitchen setups, each capable of displaying all the possible combinations of styles and finishes available. The purpose of this study was to test the communication effectiveness of three-dimensional computer-generated models in presenting design ideas and alternatives to a client. Three forms of kitchen design presentations were compared: Line Drawings, an actual Showroom Display, and three-dimensional Computer Model. A sample of 32 residents from the town of Blacksburg, Virginia were shown the three presentations and scored each one for its efficiency of communication of specific design concepts. Their reactions to the use of computer models as presentation media were also obtained. ANOVAs and Chi Square tests were used to analyze the data. The Showroom Display was the best communicator of space and design ideas and the, Computer Model was most effective in presenting color and finish alternatives. In conclusion, the Computer Models were found to be an effective and acceptable means of kitchen design presentation. Although they cannot replace Showroom Displays, Computer Models can be used effectively and economically as an enhancement to showroom displays and can facilitate reduction of the number of displays required for effective marketing in a showroom. / Master of Science

The purpose of this study was to explore the societal and technological influences on the modernization and design of the kitchen space between the years of 1890 and 1940. The development of the kitchen space is an important reflection of the conditions in which women worked and of women's role in the family. Examining the physical transformation of the kitchen space is the principal foundation on which to build a fundamental understanding of women's changing role in the home. The influences of advancing technology in home appliances and the advice of Home Economists were examined and weighed against each other as to their impact on the kitchen space. Transformation of the kitchen space began with the organization of tasks into work centers by Home Economists. Equipment and appliances were grouped together according to the task, such as cooking. Organization of work in the kitchen resulted in three distinct work areas centered around the sink, stove, and refrigerator. These principles of work organization were established by the end of the 1930's. It is at this time that advancements in appliance technology truly began to impact on the kitchen space. Affordability and acceptance of electricity as a "fuel" for kitchen appliances in the 1930's made electric stoves and refrigerators more appealing to the average household. Electric and gas appliances used "cooler" fuels which emitted less heat on the exterior. This property allowed these appliances to be built into cabinetry without danger of fire, a principle that had prevented the extensive use of built-in cabinetry prior to the 1930's. / Department of Architecture