“The gastronomic must no longer serve as mere metaphor for the arts, but must take its place among the muses.” - Allen S. Weiss Isidore of Seville, in his seventh century work Isidori Hispalensis Episcopi Etymologiarum sive Originum, reminds us of the relationship between cuisine and reason: his etymology of the word sapiens (wise, rational) proposes sapor (taste) as its source, and he explains that “just as the sense of taste is able to discern the flavours of different foods, so too is the wise man able to discern objects and their causes since he recognizes each one as distinct and is able to judge them with an instinct for truth.” Taste, defined as such, appreciates all that exists, and lies behind creativity and change. In the kitchen, we have complete authority to be the designer, the craftsman and the client, all at once: we need neither degree, nor license, nor money to exercise and hone our taste – as opposed to the architectural industry. As designers, we take stock of the tools and ingredients available, and find creative ways to accommodate both personal preference and nutrition. Interactions with suppliers aid our search for sustainable resources, and the insights they offer help us compose recipes and meals sympathetic to my environment. As a craftsman, we draw on self-taught skills and expert advice to create dishes. More importantly, we can dwell on each ingredient, and contemplate the potential contained within, for in the words of Richard Sennet, in his book The Craftsman, all of our “efforts to do good quality work depend on curiosity about the material at hand.” As the client, we eat what we make, and evaluate whether the recipe fulfilled the basic criteria set out at the beginning of the process. The dishes that come out of our kitchens and imaginations are expressions of our past experiences and present environment. Our recipes and craft reveal our influencers, interests, and expertise. This “recipe book” is one story of a search for practical experience, and the subsequent refinement of personal taste.

“The gastronomic must no longer serve as mere metaphor for the arts, but must take its place among the muses.” - Allen S. Weiss Isidore of Seville, in his seventh century work Isidori Hispalensis Episcopi Etymologiarum sive Originum, reminds us of the relationship between cuisine and reason: his etymology of the word sapiens (wise, rational) proposes sapor (taste) as its source, and he explains that “just as the sense of taste is able to discern the flavours of different foods, so too is the wise man able to discern objects and their causes since he recognizes each one as distinct and is able to judge them with an instinct for truth.” Taste, defined as such, appreciates all that exists, and lies behind creativity and change. In the kitchen, we have complete authority to be the designer, the craftsman and the client, all at once: we need neither degree, nor license, nor money to exercise and hone our taste – as opposed to the architectural industry. As designers, we take stock of the tools and ingredients available, and find creative ways to accommodate both personal preference and nutrition. Interactions with suppliers aid our search for sustainable resources, and the insights they offer help us compose recipes and meals sympathetic to my environment. As a craftsman, we draw on self-taught skills and expert advice to create dishes. More importantly, we can dwell on each ingredient, and contemplate the potential contained within, for in the words of Richard Sennet, in his book The Craftsman, all of our “efforts to do good quality work depend on curiosity about the material at hand.” As the client, we eat what we make, and evaluate whether the recipe fulfilled the basic criteria set out at the beginning of the process. The dishes that come out of our kitchens and imaginations are expressions of our past experiences and present environment. Our recipes and craft reveal our influencers, interests, and expertise. This “recipe book” is one story of a search for practical experience, and the subsequent refinement of personal taste.

3 pp. / Why Milk? Facts about Fat in Milk / Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.

6 pp. / More and more consumers are choosing to buy locally produced foods. Locally grown foods are, fresher, contain more nutrients if picked at full ripeness, and are considered by many consumers to be better tasting than foods that have endured many miles of transportation. Consuming local produce may help communities by stimulating local economies and protecting the environment. This article outlines the benefits of buying locally grown foods. A recipe that is easy and affordable using some local produce is included. A calendar of seasonal produce in Arizona is included in the Appendix.

Revised and changed the title; Originally Published: 2009 / 4 pp. / Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.

In the past few years, the general work habits of people have changed dramatically, raising concerns about their well-being. Numerous health-related problems have been observed from their health records such as obesity, diabetes or heart diseases, and unhealthy eating is one of its factors. But these problems can be prevented if people start eating healthy food. The population, in general, is also realizing that healthy eating is important for their well-being. However, they usually resist because they assume that healthy food is not tasty and they do not want to comprise their taste preferences. Moreover, they have various other considerations that become barriers for them while selecting a healthy recipe. These are:(1) their complex, restrained needs (i.e., allergies and nutritional goals), (2) their strict lifestyle or dietary preferences (i.e., their desire to eat only vegan or vegetarian food), (3) lack of knowledge about how to choose healthy recipes while exploiting their taste preferences, (4) choosing recipes that maximize the use of available ingredients in their kitchen. Numerous researchers have been working in this field and developed various applications and systems to suggest healthy recipes. Apart from unhealthy eating, household food wastage has become a public problem, and some of the causes, which trigger it are users’ taste preferences (i.e., disliking of the food), and not cooking food before ingredients expiry dates. Thus, we propose a personalized recipes recommender system as a proof of concept called CAPRECIPES, which is based on context-awareness. It tackles the aforementioned barriers and improves the users’ experiences by providing the recommendations of personalized recipes with minimal efforts while exploiting their dynamically changing contexts. CAPRECIPES also helps in the reduction of food wastage as it first shows the recipes, which contain the ingredients that are expiring soon and matches with users’ taste preferences. It also considers that recipes do not violate users’ health restrictions and nutritional goals, and use the maximum number of available ingredients in users’ kitchen. The proposed system gathers users’ taste preferences by exploiting two third-party social media applications (i.e., Facebook and YouTube) and collaborative-based filtering algorithm. This thesis also explores various natural language processing techniques such as text analysis and parts of speech tagging to identify the recipes’ preferences and to find the most relevant match for each recipe or ingredient having different names. / Graduate

The recent increase in the number of tourists interested in cultural and food tourism has meant that more authentic traditional foods ought to be on offer at cultural villages and ethnic restaurants. Shangana cultural village is an establishment where tourists can experience the Tsonga-Shangaan ethnic culture in South Africa. It is well known that when people visit such establishments, they primarily want to experience the cuisine of the culture or cultures of the ethnic groups presented to them. With the limited information available on the food habits of South African population groups generally it is impossible to know and explain why certain foods are chosen and accepted. One of the problems about traditional dishes is that their preparation methods have mostly been shared by word of mouth, and not as documented recipes. Yet it is important that when people visit cultural villages depicting certain population groups they receive information about the group’s eating habits. A need therefore arises for the development and standardisation of recipes for use in cultural villages and restaurants specialising in traditional cooking. The study was conducted two phases. The first goal was to develop and standardise recipes for the two traditional Tsonga-Shangaan dishes, xigugu and xiendla hi vomu for inclusion in the menu of ethnic restaurants. The second goal was to determine their acceptability, by leisure tourists visiting a cultural village where the restaurant is situated. Phase I followed the principles of action research to develop and standardise the recipes. This was done as a cyclic process in three stages, recipe verification, product evaluation and quantity adjustment, was implemented. The second phase of the study was exploratory-descriptive in nature. The overall purpose of this phase was to gain comprehensive insight into the acceptability of the two traditional dishes at the Shangana cultural village, by analysing and interpreting the results of this study. A quantitative research approach was adopted for this empirical study with a questionnaire as the main research instrument. Although quick and easy to complete and relevant to the topic, a time constraint was experienced in its completion, because most tourists were in tour groups and had to follow a set programme. However, reliability of the collected data could be attributed to the accuracy and precison of information supplied by the respondents. From the results of the survey it was clear that the tourists liked the two dishes very much. Most of the respondents who were more accepting of the two dishes were those who ate cereal and legume dishes frequently. The Tsonga and Venda ethnic groups were more accepting of the xigugu and xiendla hi vomu than the other ethnic groups. Overall, the findings confirmed that the sensory attributes, appearance, taste, flavour and texture of the food were considered very important in the acceptability and consumption of xigugu and xiendla hi vomu as did the inclusion of the two dishes as menu items. This was evident when those who had never eaten such food before, began to actually enjoy it. Copyright / Dissertation (MConsumer Science)--University of Pretoria, 2012. / Consumer Science / unrestricted

The aim of this thesis is to generalise Reid's recipe as first defined by Reid for $G-\Hilb(\mathbb{C}^3)$ ($G$ a finite abelian subgroup of $\SL(3, \mathbb{C})$) to the setting of consistent dimer models. We study the $\theta$-stable representations of a quiver $Q$ with relations $\mathcal{R}$ dual to a consistent dimer model $\Gamma$ in order to introduce a well-defined recipe that marks interior lattice points and interior line segments of a cross-section of the toric fan $\Sigma$ of the moduli space $\mathcal{M}_A(\theta)$ with vertices of $Q$, where $A=\mathbb{C}Q/\langle \mathcal{R}\rangle$. After analysing the behaviour of 'meandering walks' on a consistent dimer model $\Gamma$ and assuming two technical conjectures, we introduce an algorithm - the arrow contraction algorithm - that allows us to produce new consistent dimer models from old. This algorithm could be used in the future to show that in doing combinatorial Reid's recipe, every vertex of $Q$ appears 'once' and that combinatorial Reid's recipe encodes the relations of the tautological line bundles of $\mathcal{M}_A(\theta)$ in $\Pic(\mathcal{M}_A(\theta))$.

During the period 2009-2013, investments in the Swedish national grid increase by a factor of ten compared to previous years. In order to fulfil their mission to manage the national grid in a safe, efficient and environmentally sound way, Svenska Kraftnät (Swedish National Grid) needs to take all these perspectives into account while planning new investments. To compare and relate perspectives of technology, economy and environment the same yard stick must be used. That yard stick is commonly money. A problem arises however as environmental issues are difficult to price. The purpose of this master’s degree project was to develop a tool for evaluation of environmental impact related to investments in the Swedish national grid. It was initiated by and conducted at the unit for Grid development at Svenska Kraftnät. A life cycle perspective  was used and the following stages were identified: material production, construction, operation and decommissioning. The environmental impact from these stages was sorted into ten impact categories using the LCIA method ReCiPe 2008 and then two economical evaluations were performed: one at midpoint level and one at endpoint level. Also included in the evaluation were the change in power losses or in the power production mix and the visual impact coming from overhead transmission lines. The tool was implemented in Excel and offers the possibility to evaluate the environmental impact from five different power line technologies (per km), substation line bays (per bay), transformers (per piece) and reactors (per piece). The main results show that AC land cable has a significantly higher environmental impact and cost than the other power line technologies. Material production and construction are the life cycle stages that contribute the most to the environmental cost. The impact categories that affect the environmental cost the most are climate change (for midpoint evaluation) and resource depletion (for endpoint evaluation). When the investment affects the power production mix, e.g. by changing the transmission capacity to another country, the subsequent environmental impact can be very influential on the total environmental cost of the investment.

8 pp. / With the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.