Recipe for success : cooking up a storm in the technology classroom

Ingredients: - 1 cup Vision - 100ml ‘Real World’ Application - 100ml Unit Structure/Organisation - 100ml Student-centric Approach [optional: Add Social Media/Popular Culture for extra goodness] - Large Dollop of Passion + Enthusiasm - Sprinkle of Approachability Mix all ingredients well. Cover and leave to rise in a Lecture Theatre for 1.5 hours. Cook in a Classroom for 1.5 hours. Garnish with a dash of Humour before serving. Serves 170 Students

Changing tastes in food media : a study of recipe sharing traditions in the food blogging community

Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action. As the community has grown, it has become more complex, structured and diverse. The thesis examines its evolution and the response of food-related media and other industries to food blogging. The nature of the food blogging community reflects the cultural and social nature of food and the ongoing evolution of recipe sharing through food-related media. Food blogs provide an insight into the eating habits of ‘ordinary’ people, in a more broad-based manner than traditional food-related media such as cookbooks. Beyond this, food blogs are part of wider cultural trends towards DIY, and provide a useful example of the ongoing transformation of food-related media, food culture, and indeed, culture more broadly.

Homemade cookbooks : a recipe for sharing

In this paper we contribute to the growing body of research into the use and design of technology in the kitchen. This research aims to identify opportunities for designing technologies that may augment existing cooking traditions and in particular familial recipe sharing practices. Using ethnographic techniques, we identify the homemade cookbook as a significant material and cultural artifact in the family kitchen. We report on findings from our study by providing descriptive accounts of various homemade cookbooks, and offer design considerations for digitally augmenting homemade cookbooks.

Recipe for success — Lessons learnt from using xAPI within the Connected Learning Analytics toolkit

An ongoing challenge for Learning Analytics research has been the scalable derivation of user interaction data from multiple technologies. The complexities associated with this challenge are increasing as educators embrace an ever growing number of social and content related technologies. The Experience API (xAPI) alongside the development of user specific record stores has been touted as a means to address this challenge, but a number of subtle considerations must be made when using xAPI in Learning Analytics. This paper provides a general overview to the complexities and challenges of using xAPI in a general systemic analytics solution - called the Connected Learning Analytics (CLA) toolkit. The importance of design is emphasised, as is the notion of common vocabularies and xAPI Recipes. Early decisions about vocabularies and structural relationships between statements can serve to either facilitate or handicap later analytics solutions. The CLA toolkit case study provides us with a way of examining both the strengths and the weaknesses of the current xAPI specification, and we conclude with a proposal for how xAPI might be improved by using JSON-LD to formalise Recipes in a machine readable form.

Isotopes in cosmochemistry: recipe for a Solar System

Extreme isotopic variations among extraterrestrial materials provide great insights into the origin and evolution of the Solar System. In this tutorial review, we summarize how the measurement of isotope ratios can expand our knowledge of the processes that took place before and during the formation of our Solar System and its subsequent early evolution. The continuous improvement of mass spectrometers with high precision and increased spatial resolution, including secondary ion mass spectrometry (SIMS), thermal ionization mass spectrometry (TIMS) and multi collector-inductively coupled plasma-mass spectrometry (MC-ICP-MS), along with the ever growing amounts of available extraterrestrial samples have significantly increased the temporal and spatial constraints on the sequence of events that took place since and before the formation of the first Solar System condensates (i.e., Ca-Al-rich inclusions). Grains sampling distinct stellar environments with a wide range of isotopic compositions were admixed to, but possibly not fully homogenized in, the Sun's parent molecular cloud or the nascent Solar System. Before, during and after accretion of the nebula, as well as the formation and subsequent evolution of planetesimals and planets, chemical and physical fractionation processes irrevocably changed the chemical and isotopic compositions of all Solar System bodies. Since the formation of the first Solar System minerals and rocks 4.568 Gyr ago, short-and long-lived radioactive decay and cosmic ray interaction also contributed to the modification of the isotopic framework of the Solar System, and permit to trace the formation and evolution of directly accessible and inferred planetary and stellar isotopic reservoirs.

Education and research international collaboration - a recipe for success!

Podcast interview with Richard French, international coordinator at Jisc.

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

Hardcover recipe book with Welland D. Woodruff

Hardcover recipe book with Welland D. Woodruff, St. Catharines, March 1st, 1881 written in the back cover and Welland D. Woodruff’s name is also on the cover. The book is falling apart and most of the pages are loose. The entries are handwritten. An 1879/80 calendar is glued inside the back cover, 1881.

Hardcover recipe book containing handwritten recipes

Hardcover recipe book containing handwritten recipes. Most of the recipes are loose within the book and some of the pages have been torn out. The inner cover has the name Isabel Woodruff, May 21, 1888.

Refugee : a recipe in six steps (2004)- Documenting the hidden

The research involved the production of a documentary and exegesis, arguing that to emphasise the importance of the indexical image in documentary is to overlook the active involvement of viewers, who don't need to see reality in order to infer that a given film is making arguments about reality.

Giftedness : the recipe for success

 Conference presentation to assist teachers in working with gifted students