Easy-to-build kitchen cabinets for the remodeled farmhouse.

Cover title.

The domestic kitchen : the weak link in the food chain : is convenience leading to apathy?

To investigate the meaning and understanding of domestic food preparation within the lived experience of the household's main food preparer this ethnographic study used a combination of qualitative and quantitative methodologies. Data were collected from three sources: the literature; an in-store survey of251 food shoppers chosen at random while shopping during both peak and off peak shopping periods at metropolitan supermarkets; and semi-structured interviews with the principal food shopper and food preparer of 15 different Brisbane households. Male and female respondents representing a cross section of socio-economic groupings, ranged in age from 19-79 years and were all from English speaking backgrounds. Changes in paid labour force participation, income and education have increased the value of the respondents' time, instigating massive changes in the way they shop, cook and eat. Much of their food preparation has moved from the domestic kitchen into the kitchens of other food establishments. For both sexes, the dominant motivating force behind these changes is a combination of the their self perceived lack of culinary skill; lack of enjoyment of cooking and lack of motivation to cook. The females in paid employment emphasise all factors, particularly the latter two, significantly more than the non-employed females. All factors are of increasing importance for individuals aged less than 35 years and conversely, of significantly diminished importance to older respondents. Overall, it is the respondents aged less than 25 years who indicate the lowest cooking frequency and/or least cooking ability. Inherent in this latter group is an indifference to the art/practice of preparing food. Increasingly, all respondents want to do less cooking and/or get the cooking over with as quickly as possible. Convenience is a powerful lure by which to spend less time in the kitchen. As well, there is an apparent willingness to pay a premium for convenience. Because children today are increasingly unlikely to be taught to cook, addressing the food skills deficit and encouraging individuals to cook for themselves are significant issues confronting health educators. These issues are suggested as appropriate subjects of future research.

My Kitchen Rules pair are all the rage on social media – for now

The launch of the current series of My Kitchen Rules has undoubtedly been successful, both in terms of television ratings and in capturing a social media audience, clearly winning the battle for the Twitter audience on premiere night, and maintaining a lead over both The Block and The Biggest Loser since then. But it is the controversy surrounding Perth contestants Kelly Ramsay and Chloe James that has dominated media coverage today, detailing the abuse to which they have been subjected on social media.

Eating at soup kitchen; Juedische Winterhilfe der Juedische Gemeinde; Berlin Jewish Institutions

"Speisungen, fuer viele 1000 Mark"

Kitchen; Mosse family residence; Berlin Architecture; Residences; Interior

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Kitchen; Steinharter residence; Munich Architecture; Residences; Interior

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Use of fermented kitchen waste in rearing Penaeus monodon larvae

Fermented vegetable and kitchen wastes are available as feeds for not only zoea but also mysis and up to certain points in the postlarval stages of sugpo, Penaeus monodon. It is recommended that the hatchery use fermented wastes as larval feed for P.monodon when diatoms or brine shrimp nauplii are lacking or in short supply. Among three stages namely, zoea, mysis and postlarva, the survival rate during postlarva particularly after P SUB-4 was quite low. The problems encountered are as follows: (a) how to prevent fermented particles from lumping, (b) how to prevent them from easily sinking to the bottom, and, (c) how to prevent bacteria and fungi, particularly Lagenidium sp blooming.

Kitchen robot prod. line development. Proj. of Bowden cables cutting and thermal forming machine.

This document presents particular description of work done during student’s internship in PR Metal company realized as ERASMUS PROJECT at ISEP. All information including company’s description and its structure, overview of the problems and analyzed cases, all stages of projects from concept to conclusion can be found here. Description of work done during the internship is divided here into two pieces. First part concerns one activities of the company which is robotic chefs (kitchen robot) production line. Work, that was done for development of this line involved several tasks, among them: creating a single-worker montage station for screwing robots housing’s parts, improve security system for laser welding chamber, what particularly consists in designing automatically closing door system with special surface, that protects against destructive action of laser beam, test station for examination of durability of heating connectors, solving problem with rotors vibrations. Second part tells about main task, realized in second half of internship and stands a complete description of machine development and design. The machine is a part of car handle latch cable production line and its tasks are: cutting cable to required length and hot-forming plastic cover for further assembly needs.

Convention collective nationale de travail du personnel qualifié des cabinets et laboratoires dentaires. [Mise à jour au 15 avril 1960. Arrêté du Ministère du travail du 28 mars 1960.]

[Convention collective. Médecine dentaire. France. 1960]