Thesis (M. Arch.)--University of Hong Kong, 2000. / Includes special study report entitled: Re-capturing the lost urban space. Includes bibliographical references.

Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Jeffre Firman. Includes bibliographical references.

Chimpanzees spend ~40% of their day chewing fruits, seeds, and tough leaves and pith, while in contrast modern humans spend significantly less time eating (5%), and the foods that they consume are extremely soft and processed. How have these differences, especially the advent and increasing use of foods processing techniques, influenced masticatory effort and ultimately the morphology of the jaws and teeth? This dissertation addresses this question by measuring the effects that early hominin food processing methods (slicing, pounding, and roasting) have on food material properties, masticatory performance and functional integration of the teeth and jaws. Using standard testing techniques, the material properties of plant tubers and meat were quantified. Processing had contrasting effects on the properties of these foods, and were correlated with masticatory performance changes measured in human experiments. Mechanical processing techniques decreased tuber toughness, leading to lower chew force (CF). Roasting further decreased tuber toughness and other material properties, which led to lower comminution efficiency (CE) and CF. In direct contrast to tubers, mechanical processing techniques did not alter meat toughness, yet did increase CF and CE. Roasting the meat also increased CF and CE, likely because of higher toughness and stiffness, coupled with less elastic energy loss. The generation of lower masticatory forces resulting from processing have undoubtedly affected cranio-dental morphology. In particular, it is hypothesized that forces functionally integrate the masticatory system, and reduced forces, especially in modern human populations, lead to malocclusions (dis-integration). An animal experiment was performed to test this hypothesis, and the results indicate that masticatory effort (eating hard or soft foods) coordinates jaw and dental growth. Further testing the hypothesis, the effects of morphology on masticatory function were studied by coupling subject masticatory performance with occlusal scores. Multiple regressions of occlusion and tooth size explained a high proportion of masticatory performance variance (significantly more than tooth size alone), suggesting that occlusal integration does indeed affect masticatory function. Taken together, the results of this dissertation document the significant reductions in hominin masticatory forces and changes in cranio-dental growth and integration that may have resulted from the use of food processing techniques. / Human Evolutionary Biology

The proliferation of niche cable programming in the U.S. post-network era includes a meteoric rise in food television. Indicative of this move toward an increase in food-related programming is the recent unveiling of the cable offering Cooking Channel. Creators behind Cooking Channel have worked to establish a distinct brand, describing the channel as a place for “food people” who are authentically and passionately “interested in upping their food IQ” (Scripps). The discourse surrounding the Cooking Channel launch is further complicated by the fact that men have an ostensibly larger presence on the channel. Men are featured in promotional spots, press releases, and on programs that take viewers on quests to increase their cultural food capital. This project works to unravel the gendered discourses surrounding the U.S. launch of Cooking Channel, asserting that the discursive site of the foodie is leveraged in an attempt to construct a foodie identity via gendered social distinction processes. The project initially analyzes the paratextual dialogue produced by mainstream press in order to highlight the negotiation among voices charged with creating the channel’s brand. The press – spearheaded by Cooking Channel parent Scripps Networks Interactive – provides an introduction to the channel that invokes consumption of new foodie content and a streamlined branding process that is divided along historically gendered binaries. The project then considers the ideological structures that underpin Cooking Channel’s programming and reinforce its identity as steeped in the pervasiveness of perpetual normative gender ideology. In turn, the final portion of the project uproots normative and hegemonic ideals with its focus on gender liminality, considering Cooking Channel as a conflicted site of negotiation that reflects shifting discourses of masculinity and femininity. These analyses merge to form a compelling look at how gender is situated in Cooking Channel’s construction of a niche cable brand. / text

This study analyzes the sustainability of various energy sources including micro hydro power and biodiesel in the context of Nepal. The main focus is on the development of biodiesel fuels from non-edible oil resources including waste cooking oil, jatropha and soapnut oil feedstocks grown on the marginal lands of Nepal. Biodiesel fuel samples were prepared by acid and/or base catalyst transesterification. Both single stage and dual stage transesterification processes were employed depending on the free fatty acid content of the oil feedstock. The oil to biodiesel conversion rate and total yield were monitored. The quality of the biodiesel fuels including viscosity etc was confirmed by an external laboratory and all fuels met the ASTM fuel quality requirements. Canola, jatropha and soapnut biodiesel fuels were tested to determine some atomization properties - density, surface tension and viscosity - at elevated temperatures and pressures. The density of three biodiesel fuels and diesel were determined up to 523 K and 7 MPa using a capacitance type densitometer. The results showed a linear relationship with temperature and pressure over the measured range. The experimental data were well within the range of canola and other biodiesel fuels found in the literature. Kay’s mixing rule was used to predict the density of some biodiesel blends and the results were found to be in agreement with less than 5% error with the measured data. The surface tension was measured using a pendant drop apparatus for all three biodiesel and diesel fuels for temperatures and pressures up to 473K and 7 MPa. Results showed a linear relationship with temperature as well as with pressure. Temperature has a higher effect on surface tension than pressure. The viscosity of all three biodiesel and diesel fuels were measured using a torsional vibration viscometer up to 523 K and 7 MPa. Results showed that the viscosity-temperature relationship of all three biodiesel fuels tested followed a modified Andrade equation which was also applicable when temperature and pressure were both applied simultaneously. The measured and regressed kinematic and dynamic viscosities obtained were comparable with values in the literature. / This thesis is focused on sustainability analysis of alternative fuels in Nepal and presents the resullts of the tests on fuel and atomization characterisation of different biodiesel feedstocks including canola, jatropha, soapnut and waste cooking oil. A new model to evaluate sustainability of renewable alternatives energy resources has been developed and tested.

This creative project involved the plan and design of a historical theme concept tableservice restaurant influenced by nineteenth-century Hoosier farm, home-life, and tavern-keeping traditions. Many areas of subject matter were examined in the background study preliminary to the creative plan and design. These were: early Indiana and Colonial history--traditions relating to food preparation and service, farm and home life, travel and tavern-keeping, furniture styles and home interiors; the restaurant industry--economic indicators, customer and service trends, market analysis, and menu planning; restaurant business procedures--ownership, finance, leasing, accounting, and insurance; regulatory (law) considerations--wage and hour, tips, employee meal credit, uniforms, sanitation, alcoholic beverage, copyright, and zoning; principles of restaurant layout, space requirements, atmosphere, service, work area analysis and equipment selection.The completed project consisted of a scaled schematic drawing of the restaurant interior with individual room enlargements and corresponding, sequentially-numbered furnishings guide. In addition, an artist's sketch of the exterior was provided. / Department of Home Economics

Adults with disabilities have traditionally performed meaningless tasks repeatedly, such as stringing beads or putting pegs in pegboards. Current best practices require professionals to train individuals with disabilities to become more independent in all aspects of daily living. They should participate in activities that are performed on a regular basis by nondisabled individuals of the same age.Since individuals with severe disabilities may lack many of the required prerequisite skills for performing daily living skills, adaptations and alternative performance strategies can be implemented to compensate for skill deficits. One alternative performance strategy is using picture recipes rather than traditional written recipes for individuals who lack reading skills.In the current study, each subject prepared two food items using a picture recipe and two food items without pictures. Subjects were randomly assigned to prepare four separate food items in different orders. The food items and the treatments were counterbalanced across subjects. This demonstrated that changes in behavior occurred with changes in treatment and not as a function of the preparation of a particular food item.The subjects were eight adults with severe disabilities who live in a large intermediate care facility for the mentally retarded. A pretest was administered to assure that subjects had the vision, mobility, dexterity, and matching skills required for the study. Neither reading skills nor number recognition was required for participation.The primary intent of the current study was to examine the relationship between cooking with pictures and cooking without pictures. The results show that adults with severe disabilities can be more independent in cooking when using picture recipes than when not using pictures.Of secondary interest was the generalization of skills from one cooking task to another. The experiment did not show that acquisition scores were consistently higher for the second food item prepared with pictures than for the first. Additionally, generalization was not shown from one food item prepared without pictures to another food item prepared without pictures. / Department of Special Education

Popcorn is increasingly becoming popular as a snack and is consumed widely all over the world. It is a high value crop, with possible multiplier effects like income generation for the under-resourced communities in the second economy. Despite its popularity, developing countries are battling to meet the demand and rely on importing popcorn grain due to challenges which include poor agronomic traits and slow breeding progress. Most of the imported varieties are not adapted to stress-prone local environments, which are prevalent in tropical sub-Saharan Africa. The objective of the study was to evaluate newly developed hybrids and inbred lines for agronomic and popping quality traits with the possibility for commercialization in future. The study aimed at determining variability for popping ability in inbred lines and hybrids, grain yield and its secondary traits, the nature of gene action, relationships among agronomic and popping quality traits, effect of genotype x environment interaction on agronomic traits and popping method x genotype interaction effects. To determine popping ability, 128 inbred lines were evaluated at the University of KwaZulu-Natal, South Africa, in June 2011 using two popping methods, the microwave method and the hot-air method. The popping quality attributes measured were flake volume, popping fold, number of unpopped kernels, kernel size and quality score. Variability among inbred lines was significant (P<0.05) for all traits. Flake volume ranged from 63 cm3 to 850 cm3, popping fold ranged from 2.5 to 34 times the original volume. Kernel size had a significant positive correlation (r= 0.49) with the number of unpopped kernels. There was a significant strong and negative correlation between flake volume and the number of unpopped kernels (r= -0.62), indicating that either of the two traits would be effective for measuring popping ability. Experimental hybrids were then developed from 87 out of the possible 128 inbred lines. Only the inbred lines with sufficient seed were crossed to develop hybrids. Random crosses were generated at Makhathini Research Station during the winter season of 2011. Crosses were made at random among parents that managed to synchronize their flowering dates, resulting in 119 hybrids with sufficient seed for planting in trials. To determine agronomic superiority, the 119 experimental hybrids and the standard check P618 were evaluated at the Cedara Research Station and Ukulinga Research Farm in the Midlands of KwaZulu-Natal during the summer of 2011/2012. The experiments were laid out as 10 x 12 alpha lattice design, with two replications at each site. Standard cultural practices for maize were followed. The data were subjected to analysis of variance and line x tester analysis in Genstat and SAS statistical programmes. Results indicated that hybrids were significantly different for all agronomic traits. Means for grain yield ranged from 1.0 t/ha to 5.2 t/ ha. General combining ability effects were significant for all agronomic traits, suggesting that additive gene effects were governing these traits. Specific combining ability effects were significant for ear length, number of ears per plant and yield indicating, that non-additive gene effects were influential for these traits. Generally, agronomic traits were highly heritable. Grain yield showed significant and positive correlation with ear length, plant height, ear position, shelling percentage and number of ears per plant, indicating that these were the major yield-determining secondary traits which should be enhanced in popcorn. Although site main effects were highly significant for secondary traits, the hybrid x site interaction was not significant. The results therefore indicate that the hybrids were ranked similarly at both sites. The 119 experimental hybrids and the standard check P618 were evaluated for popping quality, using the microwave and the hot-air popping method. There was a significant variability observed among hybrids for popping quality traits. Flake volume across sites and across popping methods ranged from 734 cm3 to 1288 cm3. Popping fold ranged from 14.69 to 25.75 times the original volume. Additive gene action was more prominent than non-additive action for all popping quality traits. The SCA effects were significant for flake volume, popping fold and number of kernels per 10 g. All popping quality traits had high heritability, indicating that selection would be effective to improve popping. Flake volume was negatively correlated to quality score, indicating that popping expansion is reflected on the quality score and a significant negative correlation between flake volume and number of unpopped kernels. There was significant and strong positive correlation between kernel size and number of unpopped kernels. Hybrid x site interaction was only significant for quality score and kernel size. Hybrid x method interaction was not significant, indicating that popping ability was not dependent on the method. Inbred lines showed significant variation for popping quality and therefore have utility for hybrid development. Significant genotypic variation was also observed among hybrids for agronomic and popping quality traits. Additive gene action was predominantly responsible for both agronomic and popping quality traits. Both agronomic and popping quality traits were highly heritable and positive relationships were identified among traits. Overall, the study indicates opportunities for further breeding progress through selection. / Thesis (M.Sc.)-Unversity of KwaZulu-Natal, Pietermaritzburg, 2012

Increasing fruit and vegetable intake is important to obesity prevention but children’s vegetable intake remains low. This study aimed to enhance parent vegetable serving behaviour and child vegetable intake through an 8-week theory-based family cooking program. Sixty-five families with children aged 9-13 (11.1 ±1.4) were randomized into a home activity program or home activity plus cooking workshop program. There was no significant increase in parent vegetable serving habits or children’s intake. Both interventions enhanced feeding practices (F (1, 63) = 42.09, p=.000, ɳ2=0.40) and reduced perceived barriers (F (1, 63) = 13.01, p=.001, ɳ2=.017). Children in the cooking workshop condition liked vegetables more (F (1, 63) = 3.87, p=.050, ɳ2=0.06) and had greater diet-disease awareness (F (1, 63) = 3.97, p=.050, ɳ2=0.06) at follow-up (statistic). Family engagement in cooking was successful in enhancing some psychosocial measures for both children and parents, particularly for those receiving cooking workshops. A low sample size and sampling bias may have masked other findings. / Graduate / 0570 / 0573 / dtrill@uvic.ca

This thesis is an exploration of cooking as a tool for personal health and community building, as well as for larger social change of the American food system. It looks at the decline of cooking in mid-20th century America, due to changes in technology, women's movement into the workforce, and the rise of fast and processed food. It then examines three distinct efforts going on today that are bringing cooking to the forefront of what they do--one in community gardening, one in food access programs, and one in food education. Each demonstrates the unique ability that cooking has to give immediate satisfaction. The lens is then widened to understand how this immediate satisfaction can, in turn, create waves in the way our food is currently produced on a much broader scale.