Cooking is an integral part of each and every human being as food is one of the basic necessities for living. Commonly used sources of energy for cooking are firewood, crop residue, cow dung, kerosene, electricity, liquefied petroleum gas(LPG), biogas etc. Half of the world’s population is exposed to indoor air pollution, mainly the result of burning solid fuels for cooking and heating. Wood cut for cooking purpose contributes tothe16 million hectares(above4% of total area of India) of forest destroyed annually. The World Health Organization(WHO) reports that in 23 countries 10% of deaths are due to just two environmental risk factors: unsafe water, including poor sanitation and hygiene; and indoor air pollution due to solid fuel usage for cooking. In under-developed countries, women have to walk 2kms on average and spend significant amount of time for collecting the firewood for cooking. The cooking energy demand in rural areas of developing countries is largely met with bio-fuels such as fuel wood, charcoal, agricultural residues and dung cakes, whereas LPG or electricity is predominantly used in urban areas. India has abandon amount of solar energy in most of the regions making it most ideal place for harvesting solar energy. With almost 300 sunny days each year, one can confidently relay on this source of energy. India’s geographical location is in such a way that theoretically it receives 5x1015 kWh/ year of solar energy. Solar cooking is the simplest, safest, environmental friendly and most convenient way to cook. It is a blessing for those who cook using firewood or cow dung, who walk for miles to collect wood, who suffer from indoor air pollution. Hence solar cooking is going to play major role in solving future energy problem. Solar based cooking has never been a strong contender in the commercial market or even close to being a preferred method of cooking. They have been relegated to demonstration appliances to show case the solar based concepts. In this mode, cooking is no longer a time independent activity that can be performed at any time of day. One is forced to cook only at certain times when there is sufficient insolation. The geography of the cooking activity also shifts away from the kitchen. The kitchen is no longer the hearth of the home as the actual cooking activity shifts to the roof tops or high insolation platforms. This further adds to the inconvenience apart from being unable to cook at night or during cloudy conditions or during most of the winter days. Another issue of significant inconvenience is the general social structure in most families of the developing countries wherein the cooking activity is carried out by the senior ladies of the home. They are generally not athletic enough to be moving to and from the kitchen and the roof top to carry out the cooking exercise. As the solar cookers are enclosed spaces, interactive cooking is not possible let alone having any control on the rate of cooking. These are some of the more significant issues in the social psyche that has abundantly impeded the acceptance of solar thermal based cooking appliances. These issues and problems are in fact the motivating factors for this thesis. Based on these motivating factors, this thesis aims to propose solutions keeping the following points as the major constraints. cooking should be performed in the kitchen. one should be able to perform the cooking activity independent of the time of day or insolation. the cooking activity should be interactive the time taken for cooking should be comparable with the conventional methods in vogue. there should be a reduction in the use of conventional energy. Using the constraints and the motivating factors discussed above as the central theme, this thesis proposes a method to transfer solar thermal energy to the kitchen and act as a supplement to the conventional source of energy like the LPG or other sources that are traditionally being used in the households. The method proposed is in fact a hybrid scenario wherein the solar thermal is used to supplement the traditional source. Solar photovoltaic cells are also used to power the electronics and apparatus proposed in this thesis. This thesis addresses in detail the issues in analysis, modeling, designing and fabrication of the proposed hybrid solar cooking topology. The main goal of the proposed system is to transfer heat from sun to the cooking load that is located in the kitchen. The topology includes an additional feature for storing the energy in a buffer. The heat is first transferred from the solar thermal collector to a heat storage tank(that acts as the buffer) by circulating the heat transfer fluid at a specific flow rate that is controlled by a pump. The stored heat energy that is collected in the buffer is directed into the kitchen by circulating the heat transfer fluid into the heat exchanger, located in the kitchen. This is accomplished by controlling the flow rate using another pump. The solar thermal collector raises the temperature of the thermic fluid. The collector can be of a concentrating type in order to attain high temperatures for cooking. Concentrating collector like linear parabolic collector or parabolic dish collector is used to convert solar energy into heat energy. Absorption of energy from the incident solar insolation is optimized by varying the flow rate of circulating thermic fluid using a pump. This pump is energized from a set of photovoltaic panels(PV cell) which convert solar energy into electrical energy. The energy absorbed from the solar thermal collector is stored in a buffer tank which is thermally insulated. Whenever cooking has to be carried out, the high temperature fluid from the buffer tank is circulated through a heat exchanger that is located in the kitchen. The rate of cooking can be varied by controlling both the flow rate of fluid from the buffer tank to heat exchanger and also by controlling the amount of energy drawn from the auxiliary source. If the available stored energy is not sufficient, the auxiliary source of energy is used for cooking in order to ensure that cooking is in-dependent of time and solar insolation. In the proposed hybrid solar cooking system, the thesis addresses the issues involved in optimization of energy extracted from sun to storage tank and its subsequent transfer from the storage tank to the load. The flow rate at which maximum energy is extracted from sun depends on many parameters. Solar insolation is one of the predominant parameters that affect the optimum flow rate. Insolation at any location varies with time on a daily basis (diurnal variations) and also with day on a yearly basis(seasonal variation). This implies that the flow rate of the fluid has to be varied appropriately to maximize the energy absorbed from sun. In the proposed system, flow rate control plays a very significant role in maximizing the energy transfer from the collector to the load. The flow rate of the thermic fluid in the proposed system is very small on the order of 0.02kg/s. It is very difficult to sense such low flows without disrupting the operating point of the system. Though there are many techniques to measure very low flow rates, they invariably disrupt the system in which flow rate has to be measured. Further, the low flow sensors are far too expensive to be included in the system. A reliable, accurate and inexpensive flow measuring technique has been proposed in this thesis which is non-disruptive and uses a null-deflection technique. The proposed measuring method compensates the pressure drop across the flow meter using a compensating pump. The analysis, modeling, design and fabrication of this novel flow meter are addressed. The design and implementation of different subsystems that involves the selection and design of solar concentrating collector and tracking are explained. Finally, it is essential to know the economic viability of the proposed system that is designed and implemented. To understand the economics, the life cycle cost analysis of the proposed system is presented in this thesis. The major contributions of this thesis are: Energy transport: Major challenge in energy transport is to bring heat energy obtained from the sun to the kitchen for cooking. Energy transferred from solar insolation to the cooking load has to be optimized to maximize the overall efficiency. This can be split in to two parts,(a) optimizing efficiency of energy transferred from the collect or to the energy buffer tank,(b) optimizing efficiency of energy transferred from the buffer tank to the load. The optimization is performed by means of a maximum power point tracking(MPPT) algorithm for a specific performance index. Modeling of the cooking system: There are several domains that exist in the solar cooking system such as electrical domain, thermal domain, and hydraulic domain. The analysis of power/energy flow across all these domains presents a challenging task in developing a model of the hybrid cooking system. A bond graph modeling approach is used for developing the mathematical model of the proposed hybrid cooking system. The power/energy flow across different domains can be seamlessly integrated using the bond graph modeling approach. In this approach, the various physical variables in the multi-domain environment are uniformly de-fined as generalized power variables such as effort and flow. The fundamental principle of conservation of power/energy issued in describing the flow of power/energy across different domains and thus constructing the dynamic model of the cooking system. This model is validated through experimentation and simulation. Flow measurement: A novel method of low fluid mass flow measurement by compensating the pressure drop across the ends of measuring unit using a compensating pump has been proposed. The pressure drop due to flow is balanced by feedback control loop. This is a null-deflection type of measurement. As insertion of such a measuring unit does not affect the functioning of the systems, this is also a non-disruptive flow measurement method. This allows the measurement of very low flow rate at very low resolution. Implementation and design of such a unit are discussed. The system is modeled using bond graph technique and then simulated. The flow meter is fabricated and the model is experimentally validated. Design Toolbox: Design of hybrid cooking system involves design of multi domain systems. The design becomes much more complex if the energy source to operate the system is hybrid solar based. The energy budget has to be evaluated considering the worst case conditions for the availability of the solar energy. The design toolbox helps in assessing the user requirement and help designing the cooking system to fulfill the user requirement. A detailed toolbox is proposed to be developed that can be used in designing/selecting sub-systems like collector, concentrator, tracking system, buffer tank, heat exchanger, PV panel, batteries etc. The toolbox can also be used for performing life cycle costing.

There is only little attention payed to cooking shows in academic world. Mostly only mass media and public give their opinion on this topic. Due to many shows that exist and their spread, it is sufficient to concentrate on them also in academic writings. This diploma thesis tries to define cooking shows as genre. In analytic part it concentrates on one important aspect of cooking shows - their chefs. At first this thesis gives theoretic ground to cooking shows. It describes theories which are dealing with food. Then it takes a look on theories describing processes in contemporary culture. It is followed by chapter about reality TV and reality shows. History part about cooking shows contents also description of most important cooking shows and their chefs, both foregin and Czech production. At the end of theory part the position of cooking shows as TV genre is stated. In this thesis, new and unique term was created - TV chefs' values. It describes set of factors, which are important for TV chefs' to have to suceed. These factors are natural acting, sense of humor, loving food and vocational education in the field. The reseaarch was based on watching three cooking shows and interviews with people responsible for choosing chefs to these cooking shows.

O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de uma receita da obra Révélations Gastronomiques (1995) de Hervé This. A singularidade desta obra consiste na transmissão de explicações dos processos físico-químicos que acontecem durante o preparo de um prato e da indicação dos gestos, ações e operações que garantam o bom resultado da receita, em um texto expressivo marcado pela presença de metáforas, ritmo, humor e pelo emprego de termos da cozinha francesa. Adotamos a perspectiva funcionalista em nossa proposta de tradução e verificamos a aplicação da metodologia de Nord (1997) na análise dos fatores pragmáticos dos textos de partida e de chegada. Sustentamos que devemos privilegiar a transmissão dos conteúdos dos verbos especializados da cozinha para permitir sua compreensão e boa execução da receita pelo cozinheiro brasileiro não especializado. A descrição dos conteúdos se construirá a partir das definições presentes nas obras de referência escolhidas em nossa pesquisa. / The aim of this study is to present a translation proposal, from French to Portuguese, of a recipe in Révélations Gastronomiques (1995), written by Hervé This. The uniqueness of this work is providing explanations of chemical processes that occur during the preparation of a dish and indication of gestures, actions and operations that ensure the sucess of the recipe, in a text marked by the presence of significant metaphors, rhythm, humor and of french cooking terms. We adopt a functionalist perspective on our proposal to translate and verify the application of the methodology of Nord (1997) analysis of pragmatic factors in both source text and target text. We argue that our study should focus on the transmission of the content of specialized cooking verbs to allow their understanding by the Brazilian receiver in order to succeed the recipe preparation as described in the source text. The description of the contents will be built from the definitions in the works of reference chosen in our research.

Chan Wing Sum. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report." / Includes bibliographical references (leaves 33-35). / Chapter I) --- Introduction --- p.02 / Chapter II) --- Research Studies --- p.03 / Reconsideration of a Kitchen --- p.04 / Function of Food --- p.05 / Chinese Food Culture --- p.05 / Chinese Catering Sequence --- p.07 / Present Situation --- p.07 / Xi'an hawker center --- p.09 / Studies on eating --- p.11 / Studies on cooking --- p.14 / Studies on catering school in Hong Kong --- p.15 / Chapter III) --- Culinary Art / Man / Architecture - Lived experience --- p.17 / Culinary Art --- p.18 / Architecture --- p.20 / Visual sense / Tactile sense / Smell / Sound / Taste / Man - self --- p.27 / Chapter IV) --- Design Experiment --- p.28 / Programme --- p.28 / Concept --- p.28 / Chapter V) --- Bibliography --- p.33 / Chapter VI) --- Appendix --- p.36 / Precedent studies --- p.36 / Site analysis --- p.42 / Model photos --- p.45 / Architectural Drawings --- p.51

自十九世紀末期，中式餐館已成為悉尼食味景觀 ( foodscape) 的一部分。近年中餐廳所提供的菜式，更由以廣東菜為主流，演變為一系列不同的地方風味，如上海菜、四川菜及北京菜等。中菜的全球化不能簡單定義為中國移民將自己的家鄉菜帶到移居地的一個過程。本文旨在闡述移民身份的餐館東主以及廚師怎樣在燒菜和營運餐館的過程中，改變了悉尼的食味景觀。一向以來，移民總是運用他們的民族文化資源謀生，使自己及家人有更佳的生活，而餐館正正為他們提供了適切的場地。本文亦審視中國新移民怎樣通過經營餐館，從而改變了當地西方人對中餐的觀念；即從中國菜即是廣東菜，演變為包括其他中國地方的風味菜。在這演變的過程中，餐館東主和廚師們都要不斷面對一個議題：怎樣與不同類形的顧客對何謂地道中國菜的觀念達至共識。較年輕的餐館東主通常會懂得因應社會上的話題以及利用對悉尼西方人的喜好的認識，為餐館營造時尚的格調來吸引他們。經過訓練的廚師以他們的專業成功移民澳洲，而僱用他們的餐館則以他們的專業作為餐館水準的保證。本文通過闡述上述人士改變悉尼的食味景觀的過程，展示人類學所提供的那種由下而上的角度如何為屬於宏觀層次的食物研究，如餐館東主對食味景觀的影響，作出貢獻。 / Chinese restaurants have been a part of the Sydney foodscape since the late nineteenth century. Recently, Chinese food in Sydney has changed from being Cantonese based to including a range of regional cuisines such as Shanghainese, Sichuanese and Beijing cuisines. The globalisation of Chinese cuisine is not simply the process of Chinese migrants bringing their cuisines with them to a new place. This study sheds light on how migrant restaurant owners and chefs have transformed the Sydney foodscape by cooking in and running their restaurants. Migrants have long used their ethnic resources to make a living and create better lives for themselves and their families. Restaurants are a means for them to achieve these aims. This study also examines how new Chinese migrants run restaurants that have changed notions of Chinese food in Sydney from being mainly based on Cantonese cuisine to including other regional Chinese cuisines. Throughout this process, restaurant owners and chefs have had to negotiate different ideas of authentic Chinese food held by different customers. Younger restaurant owners use their knowledge of public discourse and preferences of Caucasians in Sydney to create stylised spaces to appeal to Caucasian customers. Professionally trained chefs use their training as vehicles for migration and the restaurants that hire them use their professional training to maintain their standards. By illustrating how these individuals have changed the Sydney foodscape, this study shows how anthropology can contribute to food studies by providing a ground up perspective of how individuals such as restaurant owners can have an impact on macro level issues such as changing foodscapes. / Detailed summary in vernacular field only. / Pang, Leo. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2012. / Includes bibliographical references (leaves 155-163). / Abstracts also in Chinese. / Abstract --- p.i / 論文摘要 --- p.ii / Acknowledgements --- p.iii / List of Figures --- p.vii / Chapter Chapter 1 --- Introduction --- p.1 / The Globalisation of Chinese Food --- p.4 / Chinese Migration and Restaurants --- p.15 / Methodology --- p.21 / Thesis Organisation --- p.26 / Chapter Chapter 2 --- Chinese Migration and Chinese Restaurants in Sydney: Historical Background --- p.29 / Pre-Gold Rush Migration: The Need for Labour --- p.31 / New Gold Mountain: The Gold Rush Era --- p.35 / The End of the Gold Rush and the Move towards a White Australia --- p.37 / The end of the White Australia Policy and Multiculturalism --- p.43 / Chinese and their Restaurants in Australia --- p.47 / Conclusion --- p.51 / Chapter Chapter 3 --- Changing their Lives and Changing the Foodscape: Chinese Migrants and Their Restaurants in Sydney --- p.54 / Untrained cooks --- p.58 / Professional Chef-Migrants --- p.64 / Younger and More Corporate Owners --- p.72 / Location, Location: Where to Open Restaurants and Aspirations for their Children --- p.75 / Conclusion --- p.80 / Chapter Chapter 4 --- To Compromise or Not To Compromise: Chinese Restaurant Menus in Sydney --- p.85 / Reproducing Chinese Food in Sydney --- p.89 / Local Favourites --- p.91 / Authenticity and Cultural Reproduction --- p.94 / Pleasing the Locals: Modifying Dishes and Adding Dishes to Menus --- p.102 / Conclusion --- p.107 / Chapter Chapter 5 --- Restaurant Chains and the Expansion of Chinese Restaurants in Sydney --- p.112 / From Ethnoburbs to the Suburbs: Chinese Restaurants in New Locations --- p.116 / Corporatisation: Increasing Professionalism --- p.119 / Décor and Presentation: Creating a New Image for Chinese Food --- p.123 / Conclusion --- p.134 / Chapter Chapter 6 --- Conclusion --- p.138 / Negotiating Multiple Authenticities --- p.145 / Making and Staging Authenticity --- p.147 / Changing Tastes and Foodscapes: The Future of Chinese Food in Sydney --- p.150 / Bibliography --- p.155 / Chapter Appendix 1 --- : Restaurants Visited and Interviewed --- p.164 / Chapter Appendix 2 --- : List of Restaurant Owners and Staff Interviewed --- p.166 / Chapter Appendix 3 --- : Glossary --- p.167

Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.

En la presente Tesis Doctoral se estudió la capacidad de conservación y la calidad sensorial de diversos platos preparados a base de carne o pescado cocinados mediante la tecnología sous vide y conservados en refrigeración. El objetivo fue estudiar el deterioro y determinar la vida comercial con el fin de introducir mejoras tecnológicas. Se determinaron diversos parámetros microbiológicos (enterobacterias totales, aerobios y anaerobios psicrófilos, bacterias ácido lácticas y mohos y levaduras), físico-químicos (pH, aw, acidez, textura instrumental y color CIELab) y sensoriales (análisis descriptivo cuantitativo del aspecto, olor, olor, sabor y textura). Los resultados obtenidos indican que los tiempos y temperaturas recomendados para cocinar la carne y/o el pescado sous vide aseguraron una correcta pasteurización. No se detectaron cambios apreciables de humedad, acidez, color o textura. Sólo el análisis sensorial permitió evaluar el deterioro de la carne y/o pescado sous vide durante su almacenamiento. La tecnología sous vide proporcionó platos refrigerados a base de carne y/o pescado con una alta aceptación y una vida comercial adecuada para su distribución en sistemas de catering. / The present PhD thesis analyses the preserving capacity and the sensory quality of different meat-or-fish-based dishes which are cooked by using the sous vide method and recreating the conditions of catering industry.The aim was to study the spoilage and to determine the shelf-life of these products to introduce technological improvements. For this purpose, several parameters were established: microbiological (aerobic and anaerobic psychrotrophs, lactic acid bacteria, Enterobacteriaceae, mould and yeasts), physical-chemical (pH, aw, acidity, instrumental texture and colour CIELab) and sensory (QDA of the appearance, colour, odour, flavour and texture). The results indicated that the periods of time and temperatures which are recommended to cook sous vide meat or fish guaranteed a correct pasteurization which prevented the proliferation, at 2 ºC, of Enterobacteriaceae and altering microorganisms. Only the sensory analysis permitted the evaluation of the spoilage of the sous vide cooked meat or fish during their storage. All this would leave a considerable safety margin in the cooking process so that the sensory quality could be adjusted. Besides, no noticeable variations of humidity, acidity, colour or texture were detected by the physical-chemical techniques, which were employed.

published_or_final_version / Architecture / Master / Master of Architecture

La cuisson par contact direct est un mode de préparation des aliments très courant à travers le monde, cependant peu d’études s’intéressent à cette problématique à l’échelle domestique. Ces travaux tentent d’apporter une contribution à l’étude des phénomènes mis en jeu durant cette opération. Ce manuscrit débute par une revue de différents facteurs impliqués lors de la cuisson : les consommations d’énergie, les types d’appareils utilisés, les phénomènes physico-chimiques intervenant dans le produit ou les problématiques de modélisation y sont abordés. Il s’en dégage qu’une donnée essentielle est la connaissance du flux de chaleur transmis au produit. Une méthode d’estimation de ce flux basée sur les techniques inverses est développée. Celle-ci a contribué à concevoir un prototype instrumenté permettant de suivre les cinétiques des températures dans la plaque chauffante et dans un élastomère simulant un produit alimentaire. Les résultats obtenus montrent que la méthode permet d’estimer le flux de chaleur transmis avec une bonne précision. Dans un second temps, une étude expérimentale de la cuisson d’une pâte céréalière d’environ 8mm d’épaisseur est présentée. Après avoir caractérisé les propriétés thermophysiques et hydriques, le prototype est utilisé pour suivre les évolutions de différents paramètres comme les températures, le flux de chaleur, la masse en dynamique, et les teneurs en eau. La répétabilité et la variabilité des résultats suivant la température initiale de la plaque sont menés. Ensuite, un modèle 1D simulant les transferts de matière et d’énergie, est utilisé pour étudier les différents facteurs intervenant lors de la cuisson. Un second modèle 2D est réalisé permettant de tester les consommations d’énergie lors d’une opération de cuisson en cadence suivant différents scénarios de conception du prototype. / Direct contact cooking is a very common way of preparing foods throughout the world, but few studies are interested in this issue at the domestic scale. This work attempts to contribute to the study of the phenomena involved during this operation. This thesis begins with a review of the various factors involved in the cooking process: energy consumption, types of appliances used, physico-chemical phenomena implied in the product or modeling problems are discussed. It emerges from this that an essential fact is the knowledge of the heat flux transmitted to the product. A method for estimating this flux based on inverse techniques is developed. This has contributed to design an instrumented prototype allowing to follow the kinetics of the temperatures in the heating plate and in an elastomer simulating a food product. The results obtained show that the method makes it possible to estimate the heat flux transmitted with a good accuracy. In a second step, an experimental study of cooking of a 8 mm thick cereal batter is presented. After having characterized the thermophysical and hydric properties, the prototype is used to monitor changes in various parameters such as temperatures, heat flux, mass in dynamics, and water contents. The repeatability and the variability of the results according to the initial temperature of the plate are carried out. Then, a 1D model simulating mass and heat transfers is used to study the different factors involved in cooking. A second 2D model is realized to test the energy consumption during a cooking operation in cadence according to different prototype design scenarios.

O objetivo deste estudo é apresentar uma proposta de tradução, do francês para o português, de uma receita da obra Révélations Gastronomiques (1995) de Hervé This. A singularidade desta obra consiste na transmissão de explicações dos processos físico-químicos que acontecem durante o preparo de um prato e da indicação dos gestos, ações e operações que garantam o bom resultado da receita, em um texto expressivo marcado pela presença de metáforas, ritmo, humor e pelo emprego de termos da cozinha francesa. Adotamos a perspectiva funcionalista em nossa proposta de tradução e verificamos a aplicação da metodologia de Nord (1997) na análise dos fatores pragmáticos dos textos de partida e de chegada. Sustentamos que devemos privilegiar a transmissão dos conteúdos dos verbos especializados da cozinha para permitir sua compreensão e boa execução da receita pelo cozinheiro brasileiro não especializado. A descrição dos conteúdos se construirá a partir das definições presentes nas obras de referência escolhidas em nossa pesquisa. / The aim of this study is to present a translation proposal, from French to Portuguese, of a recipe in Révélations Gastronomiques (1995), written by Hervé This. The uniqueness of this work is providing explanations of chemical processes that occur during the preparation of a dish and indication of gestures, actions and operations that ensure the sucess of the recipe, in a text marked by the presence of significant metaphors, rhythm, humor and of french cooking terms. We adopt a functionalist perspective on our proposal to translate and verify the application of the methodology of Nord (1997) analysis of pragmatic factors in both source text and target text. We argue that our study should focus on the transmission of the content of specialized cooking verbs to allow their understanding by the Brazilian receiver in order to succeed the recipe preparation as described in the source text. The description of the contents will be built from the definitions in the works of reference chosen in our research.