published_or_final_version / abstract / Linguistics / Master / Master of Arts in Applied Linguistics

Consumer advice is provided for cooking ground beef to the correct temperature to prevent food-borne illness.

Revised; Originally Published: 2007 / 2 pp.

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students’ attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject. Students’ thoughts on the method have been collected using a questionnaire.This study shows that students perceive the method as being more positive than traditional teaching which makes mathematics more fun. Approximately 50% of the students say that the method has changed their view of mathematics positively and 50% would consider working more according to this method. However, only three students think the method has increased their understanding of the importance of mathematics for their future profession.KeywordsIntegrated, mathematic, cooking, teaching methods / Större delen av mina 16 elever visar en negativ inställning till ämnet matematik och förstår inte varför de behöver matematikkunskaper inom restaurangyrket samt för att arbeta som kock. Elevernas matematikkunskaper påverkar dock resultatet i köket och matlagningen negativt då de inte behärskar relativt enkla lösningar vid exempelvis enhetsomvandling. Syftet med studien är att undersöka om en infärgad arbetsmetod av ämnena matematik och matlagning kan förändra elevernas attityd till ämnet matematik och samtidigt öka elevernas förståelse för betydelsen av matematikkunskaper i restaurangyrket. Metoden infärgning innebär att kärnämnen och karaktärsämnen integreras och att undervisningen och dess innehåll riktas mot yrkesprogrammens kännetecken för ett helhetsskapande.En aktionsinriktad forskningsmetod har använts i studien, med syftet att förändra det som känns problematiskt genom att förena teori och praktik i matlagningsämnet. Elevernas reflektioner kring den infärgade arbetsmetoden har samlats in genom en enkätundersökning.Undersökningen visar att eleverna uppfattar arbetsmetoden som mer positiv än traditionell undervisning vilket gör ämnet matematik roligare. Ungefär hälften av eleverna menar att arbetsmetoden har förändrat synen på ämnet matematik positivt och lika många kan tänka sig att arbeta mer med metoden. Däremot ansåg endast 3 elever att metoden har ökat deras förståelse av matematikens betydelse i matlagningen.NyckelordÄmnesinfärgning, matematik, matlagning, pedagogiskt arbete.

This thesis is a comprehensive investigation of Roman African cookwares that examines their contribution to studies on the consequences of the incorporation of Africa into the Roman imperial economy. It aims to synthesise and analyse the most significant evidence and examines how the flow of capital, technical knowledge and people, between provinces and regions, affected production, trade and distribution trends. The technology and organisation of Roman African cookware production are examined first, in order to create a solid foundation for the following distribution study. Scientific analyses of African cookware samples from production and consumption sites offer important additions to our knowledge of the fabric composition, technical superiority, provenance and movement of these wares around the Mediterranean. The key discussion focuses on the commercial dynamics of Roman African cookwares from local, regional and Mediterranean-wide perspectives. Beginning at the production sites, the research investigates the management and transportation of these wares from major ports in Africa Proconsularis to Mediterranean ports, and beyond. A chronological assessment of the evolution of cookware production and trade in relation to periods of political and economic change reveals the significant contribution these wares can make towards tracing and even anticipating major stages in the evolution and eventual decline of Roman economic systems. Other key achievements include the creation of a new illustrated typology with profile drawings of all the cookware forms; a gazetteer of all known African cookware production sites and the forms they produced; and a synthesis and catalogue of African cookware fabrics. The importance of this research lies in the fact that although the abundance of Roman African cookwares on Mediterranean sites is well recognised, a catalogue and analysis of production and trade has never previously been attempted.

Call number: LD2668 .T4 1986 V56 / Master of Science / Grain Science and Industry

Call number: LD2668 .T4 1986 H645 / Master of Science / Grain Science and Industry

Call number: LD2668 .T4 1986 K55 / Master of Science / Human Nutrition

LD2668 .T4 1949 S55 / Master of Science

Esta dissertação utiliza um livro de receitas de grande difusão Dona Benta: Comer Bem (1940-2003) como fonte para estudos em história da alimentação. Sem a pretensão de esgotar ou esmiuçar o assunto, alguns temas são suscitados. Os ingredientes utilizados, alterados com o passar do tempo e que podem denotar transformações no gosto e nos padrões dietéticos. As formas de preparo e utensílios envolvidos nesse processo, que constituem o saber fazer culinário, muitas vezes transmitido oral ou empiricamente, e que é compilado e codificado em livros de receitas. As transformações tecnológicas introduziram na cozinha, um aparato material que transformou a língua das receitas em seus modos e tempos. Por fim, as concepções médicas vigentes e a construção do gosto ajudam a determinar as escolhas. Os padrões médicos que recomendavam dietas diárias de 3.500 calorias somadas à diversificação alimentar e o refinamento do gosto da dona-de-casa, a grande responsável pelo sucesso dos preparados, podem ser notados no livro de receitas estudado. Analisá-lo como fonte de pesquisa, acreditando-se que é possível, por meio de sua estrutura, função e conteúdo, identificar hábitos e práticas que nos auxiliem a compreender a cozinha brasileira desde os anos de 1940 até a atualidade é o objetivo desta dissertação de mestrado. / This dissertation uses a cookbook of a large dissemination - Dona Benta: Eating Well - (1940-2003) - as a source for studies in the history of food. Without the pretense of ran out of ideas or make a strict inquiry into the matter, some issues are studied. The ingredients used, modified over time and that may denote changes in taste and dietary patterns. The preparation forms and equipment involved in this process, and the know how, often transmitted orally or empirically, is compiled and codified in recipes books. The technological changes introduced in the kitchen, and the material goods transformed the language of their ways and times. Finally, the current medical concepts and construction of taste help to determine the choices. The diet recommendation of 3.500 calories daily added to food diversification and refinement of the taste of the owner-to-house, responsible for the great success of the preparations, may be noted in the book of recipes studied. Consider it as a source of research, believing that it is possible, by its structure, function and content, identify patterns and practices that help us to understand the Brazilian cuisine since the years of 1940 to the present is the goal of this Masters dissertation.