The encyclopaedia of practical cookery : a complete dictionary of all pertaining to the art of cookery and table service : including original modern reciepts for all kinds of dishes for general, occasional, and exceptional use, the making of every description of table confectionery, the home manufacture of wines, liqueurs, and table waters, the laying, decorating, and preparing of banquets, wedding breakfasts, luncheons, teas, celebration and ball suppers, picnics, garden-party refreshments, race and boating baskets, &c. : the care and good management of the cellar, butler's pantry, larder, ice rooms and chests, &c. /

[Division I. A to Cak] -- Division II. Cak to Cro -- Division III. Cro to Gri -- Division IV. Gri to Mus -- Division V. Mus to Pin -- Division VI. Pin to Ser -- Division VII. Sha to Tut -- Division VIII. Twe to Zwe.

Practices surrounding event photos

Sharing photos through mobile devices has a great potential for creating shared experiences of social events between co-located as well as remote participants. In order to design novel event sharing tools, we need to develop in-depth understanding of current practices surrounding these so called ‘event photos’- photos about and taken during different social events such as weddings picnics, and music concert visits among others. We studied people’s practices related to event photos through in-depth interviews, guided home visits and naturalistic observations. Our results show four major themes describing practices surrounding event photos: 1) representing events, 2) significant moments, 3) situated activities through photos, and 4) collectivism and roles of participants.

Assessment and control of Bacillus cereus emetic toxin in food

Despite of improving levels of hygiene, the incidence of registered food borne disease has been at the same level for many years: there were 40 to 90 epidemics in which 1000-9000 persons contracted food poisoning through food or drinking water in Finland. Until the year 2004 salmonella and campylobacter were the most common bacterial causes of food borne diseases, but in years 2005-2006 Bacillus cereus was the most common. Similar developement has been published i.e. in Germany already in the 1990´s. One reason for this can be Bacillus cereus and its emetic toxin, cereulide. Bacillus cereus is a common environmental bacterium that contaminates raw materials of food. Otherwise than salmonella and campylobacter, Bacillus cereus is a heat resistant bacterium, capable of surviving most cooking procedures due to the production of highly thermo resistant spores. The food involved has usually been heat treated and surviving spores are the source of the food poisoning. The heat treatment induces germination of the spore and the vegetative cells then produce toxins. This doctoral thesis research focuses on developing methods for assessing and eliminating risks to food safety by cereulide producing Bacillus cereus. The biochemistry and physiology of cereulide production was investigated and the results were targeted to offer tools for minimizing toxin risk in food during the production. I developed methods for the extraction and quantitative analysis of cereulide directly from food. A prerequisite for that is knowledge of the chemical and physical properties of the toxin. Because cereulide is practically insoluble in water, I used organic solvents; methanol, ethanol and pentane for the extraction. For extraction of bakery products I used high temperature (100C) and pressure (103.4 bars). Alternaties for effective extraction is to flood the plain food with ethanol, followed by stationary equilibration at room temperature. I used this protocol for extracting cereulide from potato puree and penne. Using this extraction method it is also possible also extract cereulide from liquid food, like milk. These extraction methods are important improvement steps for studying of Bacillus cereus emetic food poisonings. Prior my work, cereulide extraction was done using water. As the result, the yield was poor and variable. To investigate suspected food poisonings, it is important to show actual toxicity of the incriminated food. Many toxins, but not cereulide, inactivate during food processing like heating. The next step is to identify toxin by chemical methods. I developed with my colleague Maria Andesson a rapid assay for the detection of cereulide toxicity, within 5 to 15 minutes. By applying this test it is possible to rapidly detect which food was causing the food poisoning. The chemical identification of cereulide was achieved using mass spectrometry. I used cereulide specific molecular ions, m/z (+/-0.3) 1153.8 (M+H+), 1171.0 (M+NH4+), 1176.0 (M+Na+) and 1191.7 (M+K+) for reliable identification. I investigated foods to find out their amenability to accumulate cereulide. Cereulide was formed high amounts (0.3 to 5.5 microg/g wet wt) when of cereulide producing B. cereus strains were present in beans, rice, rice-pastry and meat-pastry, if stored at non refrigerated temperatures (21-23C). Rice and meat pastries are frequently consumed under conditions where no cooled storage is available e.g. picnics and outdoor events. Bacillus cereus is a ubiquitous spore former and is therefore difficult to eliminate from foods. It is therefore important to know which conditions will affect the formation of cereulide in foods. My research showed that the cereulide content was strongly (10 to 1000 fold differences in toxin content) affected by the growth environment of the bacterium. Storage of foods under nitrogen atmosphere (> 99.5 %) prevented the production of cereulide. But when also carbon dioxide was present, minimizing the oxygen contant (< 1%) did not protect the food from formation of cereulide in preliminary experiments. Also food supplements affected cereulide production at least in the laboratory. Adding free amino acids, leucine and valine, stimulated cereulide production 10 to 20 fold. In peptide bonded form these amino acids are natural constituents in all proteins. Interestingly, adding peptide bonded leucine and valine had no significant effect on cereulide production. Free amino acids leucine and valine are approved food supplements and widely used as flawour modifiers in food technology. My research showed that these food supplements may increase food poisoning risk even though they are not toxic themselves.

Slosberg, Ken, interviewed by Nicole Mitchell on January 19, 2010: Transcript

Some themes discussed are: • Jewish identity—prayer (1, 3) • Jewish identity—modern changes (3) • Jewish education—Hebrew/Sunday School (1, 4, 5) • Food—family picnics (2) • Food—favorites (13) • Food—kosher (14) • Occupation—store/tailoring (2) • Occupation—law (8-9) • Occupation—legislature (8-9) • Education—Bowdoin (8) • Education—Harvard Law (8) • Marriage—parents (9-10) • Intermarriage (11) • Social life—Center Youth (11) • Dating—non-Jews (12)

An evaluation of the Cypress Creek watershed for inorganic chemical load as it flows into Lake Houston

Background. The Cypress Creek is one of the main tributaries of Lake Houston, which provides drinking water to 21.4 million customers. Furthermore, the watershed is being utilized for contact and non-contact recreation, such as canoeing, swimming, hiking trail, and picnics. Water along the creek is impacted by numerous wastewater outfalls from both point and non-point sources. As the creek flows into Lake Houston, it carries both organic and inorganic contaminants that may affect the drinking water quality of this important water source reservoir. Objective. This study was carried out to evaluate the inorganic chemical load of the water in Cypress Creek along its entire length, from the headwaters in Waller County and up to the drainage into Lake Houston. The purpose was to determine whether there are hazardous concentrations of metals in the water and what would be the likely sources. Method. Samples were collected at 29 sites along the creek and analyzed for 29 metals, 17 of which were on the Environmental Protection Agency priority pollution list. Public access sites primarily at bridges were used for sample collection. Samples were transported on ice to the University Of Texas School Of Public Health laboratory, spiked with 2 ml HNO3 kept overnight in the refrigerator, and the following day transported to the EPA laboratory for analysis. Analysis was done by EPA Method 200.7-ICP, Method 200.8ICP/MS and Method 245.1-CVAAS. Results. Metals were present above the detection limits at 65% of sites. Concentrations of aluminum, iron, sodium, potassium, magnesium, and calcium, were particularly high at all sites. Aluminum, sodium, and iron concentrations greatly exceeded the EPA secondary drinking water standards at all sites. ^ Conclusion. The recreational water along Cypress Creek is impacted by wastewater from both permitted and non-permitted outfalls, which deposit inorganic substances into the water. Although a number of inorganic contaminants were present in the water, toxic metals regulated by the EPA were mostly below the recommended limits. However, high concentrations of aluminum, sodium, and iron in the Cypress Creek bring forward the issue of unauthorized discharges of salt water from mining, as well as industrial and domestic wastewater.^

Uinta National Forest : a forest for all seasons.

"23.239.418.12/98"--P. [4] of cover.

Going to camp on the Au Sable & Northwest R.R.

On verso: A picnic for some visiting friends; Going to camp on the Au Sable & Northwestern RR. Henry Martyn Loud, Mary L. Gay, his daughter, Jim Tally, Edwin F. Gay, Edward F. Loud, Henry Nelson Loud, Mrs. Connine, Mrs. Greene Pack? or Grace Pack, Miss Marian Loud, Mrs. J.B. Tuttle, Edwin F. Holmes, Harriet Holmes, Helen Holmes, Olive Holmes, George A. Loud, Greene Pack, Jack Millen, Emerson Smith

Picnic, 1891

On verso: Sunday, June 21, 1891. From left: Katherine Durfee Hoyt, Will Conant, Augusta Durfee Flinterman, Sam Grubb, Homer Safford

Farmers' picnic and band tournament

verso: See Grand Rapids News, Aug. 16, 1894, p.1 for article about the event.

Ativismo Vegano em Natal: uma etnografia de mobilização política, alimentação ética e identidades

This research has vegan groups in the city of Natal-RN as interlocutors, although I also report to other research contexts, such as those located in the cities of Recife (Pernambuco State) and Campina Grande (Paraíba State). Moved by ethical principles based on animal rights, vegans refuse to consume any product with animal origin. To the extent that consumption habits can be considered powerful elements of identification, the relationship between consumption, food, identity, and politics is an important analytical key in the development of this work. As my main theoretical question, I follow the ways by which the vegan discourse (of abolitionist character) takes shape and materializes into actions, demonstrations and political mobilization. Therefore, I aim to present an ethnography of activities performed collectively by these individuals, such as those of a more ludic character (picnics, etc.) as well as those more politically oriented, especially protests and demonstrations in public places.

Der hinterhof: proposta "Kunstlerhaus" para quarteirão no Bairro de AuBere Neustadt em Dresden

INTRODUÇÂO: A presente dissertação decorre do trabalho elaborado no âmbito da disciplina de Projecto Avançado III desenvolvido durante o programa Erasmus na Technische Universitãt Dlesden, Alemanha em pareceria com a L’Université de Strasburg, França. O enunciado do exercício dado, intitulado Künstlerhaus\ tinha como premissa a elaboração de um projecto num proeminente quarteirão de esquina no bairro de AuBete Neustadt em Dresden. Pretendia-se a elaboração de uma estratégia que definisse o limite sudoeste do bairro através de um programa cultural, uma Kunstlemaus, residência de artistas, restaurante, zona de exposição, workshops e um auditório - relacionando o programa com a atmosfera artística e alternativa do bairro. A necessidade e entender as forças de estruturação desse bairro, com particularidades extremamente específicas do ponto de vista da interligação de espaços, leva ao estudo e análise de casos que, pela sua semelhança, possam ajudar a esclarecer e informar futuras decisões projectuais. Esta investigação, pelo interesse que foi acumulando, deixa de ser um simples suporte para o caso prático de Neustadt, mas antes uma base de interpretação desta realidade específica, útil e válida para qualquer caso prático em contexto similar. Contrariamente à estruturação inicial, esta investigação adquire maior relevância, no que diz respeito ao seu contributo, e apresenta-se como peça central deste trabalho. Assim, efectua-se uma divisão em dois capítulos: o primeiro denominado "Der Hinterhof- Investigação aplicável”; e o segundo "Caso prático: Aplicação em projecto". Este caso prático não tem a pretensão de ser paradigmático, mas antes uma possibilidade de utilização, ou forma de aplicação dos conceitos apreendidos na primeira instância - esclarecendo, por conseguinte, o sentido desta dissertação. Relativamente á escolha dos elementos a investigar, e de forma mais concreta, esta passou por identificar situações e operações que tivessem como base bairros com princípios urbanos similares dos de Neustadt, bem como características históricas e sociais também semelhantes. Nesse sentido, é analisado o caso da lnternationale Beuausstellung Berlin (IBA) de 1987, pelo tipo de abordagem, em rotura com a tida até então, no que diz respeito à recuperação de centros históricos; é ainda investigada a situação de Kreuzberg, Berlim, pelas suas semelhanças, ao nível do modelo, com AuBere Neustadt; e por fim, é analisado um caso prático - integrado nestes dois contextos (IBA e Kreuzberg)- realizado pelo Arquitecto Siza Vieira, com a intenção de entender a metodologia utilizada na aplicação dos principies pré-estabelecidos. "A cidade, tal como a realidade histórica, nunca é independente das etapas por que passou na sua evolução: é uma actualização dessas etapas e a sua projecção em direcção ao futuro" Berlim e Dresden, cidades do século XIX e XX, tiveram a sua (re)definição urbana na Revolução Industrial e Idade Contemporânea - ambas estas épocas cruciais para o desenvolvimento e reconstrução destas cidades, assim como para a formação de singularidades, nomeadamente a utilização especifica do espaço vazio do quarteirão na estrutura urbana destas cidades. Dresden procura, nos tempos actuais, reencontrar a sua identidade perdida após ter sido palco do maior massacre na II Guerra Mundial (1939-1945) e cobaia do regime da Deutsche Demokratische Republik (DDR). No entanto, uma pequena parcela da cidade manteve-se intacta desde a sua elementar constituição no século XVIII: Aubere Neustadt. Um bairro operário que, com o desenvolvimento histórico, social e político, viu os espaços vazios dos seus quarteirões, associados à rigidez do traçado urbano, serem transformados em concepções personalizadas pelos sobreviventes da guerra e por comunidades alternativas ligadas sobretudo ao mundo das artes. Esse fenómeno iniciou-se na Revolução Industrial com a ocupação fabril dos espaços ainda não construídos da cidade, nomeadamente dentro dos quarteirões, assistindo-se à sobreposição dos interesses económicos sobre o desenho urbano existente. Devido à ausência de um projecto base, essas estruturas foram sendo ocupadas e modificadas por comunidades distintas, compondo o espaço actual numa gramática complexa. Falar de identidade, é falar de apropriar um todo, e compreendê-lo como um acto de unificação. A conjuntura social alemã é a génese de vários factores históricos, alguns dos quais considerados dramáticos. Nos territórios de Dresden e Berlim, inscrevem-se algumas das cicatrizes mais profundas do século XX. Nesse sentido, não são cidades como acto violento contra a natureza, mas antes demonstrações da natureza violenta do homem. Sendo a cidade o reflexo mais imediato das relações humanas e organização em sociedade, as cicatrizes patentes dessa violência criaram um impacto nas estruturas urbanas, socais, históricas e políticas. Morfologicamente, o quarteirão é um elemento urbano que mistura, agrupa e, ao mesmo tempo, divide os espaços públicos dos privados - muitas vezes detentor de ambiguidades na separação destas duas atmosferas. Importa entender o motivo social que leva a que existam espaços semi-públicos e semi-privados. O Hinterhof (espaço urbano vazio do quarteirão) prima, normalmente, por um carácter mais privativo por se encontrar distante da rua. No entanto os seus acessos, nos casos particulares de Dresden e Berlim, são maioritariamente de livre passagem, dando lugar a pátios, jardins, espaços para congregar as pessoas (esplanadas de bares, parques de estacionamento, workshops, parques de crianças, lugar para estender a roupa, festas de bairro, convívio particular, ateliers, horta comunitária, organização de picnics ao fim de semana ...) Os seus papeis não se conseguem definir, tal a sua pluralidade. O pensamento de "partiha" alemão, ainda hoje presente, possibilitou a criação desses espaços plurais semi-privados e semi-públicos. Devido ao facto de terem sido, outrora, o espaço comum de habitação de inúmeros trabalhadores fabris, com um sentido comunitário fixado no pós-guerra, também reflexo das dificuldades e sentido de entre-ajuda social com a imposição do regime da DDR.