How and what to grow in a kitchen garden of one acre /

Mode of access: Internet.

The English gardener; or, A treatise on the situation, soil, enclosing and laying-out of kitchen gardens ... concluding with a kalendar, giving instructions relative to the sowings, plantings, prunings ... in each month of the year.

Mode of access: Internet.

Canadian fruit, flower, and kitchen gardener, a guide in all matters relating to the cultivation of fruits, flowers and vegetables, and their value for cultivation in this climate.

Mode of access: Internet.

Kitchen, Lahz House, Spring Hill

Winner of the Robin Dods Award RAIA Queensland Chapter 1990

Kitchen and dining area, Lahz House, Spring Hill

View to new kitchen and dining area, as seen from sitting room. Winner of the Robin Dods Award RAIA Queensland Chapter 1990

The other side of the kitchen door: Domestic service in Lima, Peru

Domestic service refers to the work required to complete duties pertaining to the maintenance and functioning of the household, particularly when performed by employed labor. This study provides an ethnographic account of domestic service through an analysis of social behavior and cultural patterns. The participants in the social structure of domestic service are the señora (the lady of the house), her family, and the empleadas (domestic workers) all of whom have specific social identities and roles within the household. The señora/empleada dyad is central to the institution and all other participants are secondary. This study contributes to the growing body of work in anthropology that concentrates on elite sectors of society and explores theoretical issues relating to gender, class, and ethnic differences in Peru.

Sarabeth Levine standing outside Sarabeth's Kitchen, a woman-owned business

Inscription: Verso: Sarabeth Levine, owner, Sarabeth's Kitchen, 412 Amsterdam Avenue, New York.

Father talks to teenage son as he washes the kitchen floor

Inscriptions: Verso: [stamped] Photograph by Freda Leinwand. [463 West Street, Studio 229G, New York, NY 10014].

Food and passion: technologies of self transformation in Jamie’s kitchen

Since the 1990s there has been a surge of televisual dramatisations of real-life cooking shows in industrialised countries (Versteegan 2010: 447). Through reality television cooking shows such as, MasterChef, Jamie 's Kitchen, Hell's Kitchen, viewers have encountered celebrity chefs, 'foodies', hospitality trainees, contestants, cooking competitions and customers. These shows have been understood as an indication of- and intervention into - contemporary consumption trends and as vehicles for social change. Many reality-based cooking shows have been regarded as educational, pedagogical sites that 'encourage populations to undertake surveillance of their own and others' bodies' and eating habits with messages like: 'You are what you eat!' or 'Organic is better' (Rich 2011: 3; see also Lewis 2007 and Chapter 4 in this book by Szkupinski-Quiroga, Sandlin and Redmon Wright).In this chapter we explore the reality television programme Jamie's Kitchen as a pedagogical site which seeks to transform young people's understandings about food, work and ultimately themselves. In 2002 the high-profile celebrity chef Jamie Oliver set out to transform a group of unemployed young Londoners into the enterprising, ideal workers of twenty-first century, :flexible capitalism.1 This process of transformation was represented in the enormously successful Channel 4 TV series Jamie's Kitchen.2 In Australia, we viewed the series, as it was screened on Channel 10 over five weeks during July and August 2003.

A pilot study on the effect of indoor particle sources on indoor particle concentration in residential houses

Characterization of indoor particle sources from 14 residential houses in Brisbane, Australia, was performed. The approximation of PM2.5 and the submicrometre particle number concentrations were measured simultaneously for more than 48 h in the kitchen of all the houses by using a photometer (DustTrak) and a condensation particle counter (CPC), respectively. From the real time indoor particle concentration data and a diary of indoor activities, the indoor particle sources were identified. The study found that among the indoor activities recorded in this study, frying, grilling, stove use, toasting, cooking pizza, smoking, candle vaporizing eucalyptus oil and fan heater use, could elevate the indoor particle number concentration levels by more than five times. The indoor approximation of PM2.5 concentrations could be close to 90 times, 30 times and three times higher than the background levels during grilling, frying and smoking, respectively.

Same but different: perceptions of IMC amongst marketing communication partners in Australia

This paper examines whether two key partners in the marketing communication process, advertising and public relations’ practitioners perceive IMC in the same way. It compares perceptions across a wide range of implementation, organizational and strategic issues in IMC to test if perceptions have moved past Stage 1 of IMC development (Schultz and Kitchen 2000). Although both advertising and PR practitioners concur with each other and the literature on a wide range of perceptions of IMC, they still believe that advertising and public relations practitioners have dissimilar views about IMC. PR practitioners position themselves as a separate breed of marketing communicator, requiring divergent skills from advertising practitioners and thinking differently about IMC.

Canopy dweller

This article discusses the renovation of a house located in western Brisbane, Queensland, originally designed by architects Lindsay and Kerry Clare and now renovated by architect Stuart Vokes of Owen and Vokes. Features of the renovation include keeping the Queenslander style while updating with new timber finishing, white painted surfaces, opening up living areas and designing a new kitchen.