Too many cooks? Co-creating and co-teaching studio courses in the creative media context : a career-focussed approach

This Case Study relates to the creation and implementation of career‐focussed courses in Creative Media for film, television, animation, broadcast and web contexts. The paper examines the advantages and disadvantages of co‐teaching, and how different professional and academic backgrounds and disciplines can productively inform curriculum design and delivery in the academic/professional context. The authors, as co‐creators and co‐lecturers, have developed a number of courses which represent current working models for intermediate to advanced level academic/professional study, and attract students from across the creative disciplines; including theatre, media, visual arts and music. These courses are structured to develop in students a wide range of aesthetic and technical skills, as well as their ability to apply those skills professionally within and across the creative media industries. Issues regarding the balance between academic rigour, practical hands‐on skill development, assessment, logistics, resources, teamwork and other issues, are examined in the paper.

Cooks get Preferred Treatment at a Doctors Office Artworks

Digital Image

Cooks Get Preferred Treatment at a Doctors Office Posters and Signs

postwar version of F 38360

Envelope sent to Mr. Welland D. Woodruff at Thomas Cooks and Sons, Columbo, Indiana

Envelope postmarked Indo-Ceylon, special flight X’mas 1936, Bombay, Jan. 1937 and Thomas Cook and Son, Jan. 2, 1937. The letter is addressed to Mr. Welland D. Woodruff at Thomas Cook and Son, Columbo, India. This is crossed out and sent on to Royal Trust Co. 3 St. James St., London, England. This is crossed out and finally sent to the Mayfair Hotel, London, England, 1936-1937.

Cross sections of Lyons Creek from Cooks Mills Dam to culvert

Cross sections of Lyons Creek from Cooks Mills Dam to culvert (9 pages of charts, graphs and text, handwritten). This is signed by Fred Holmes, May 1857.

Estimate which has been taken at Mr. Cook’s request and signed by Fred Holmes

Estimate which has been taken at Mr. Cook’s request and signed by Fred Holmes, Nov. 5, 1855.

Estimate for A. Cook for marsh lands main drain for the month of Sept. Also included is a list of labourers’ time for the month of October for A. Cook’s men and Rose Osborne

Estimate for A. Cook for marsh lands main drain for the month of Sept. Also included is a list of labourers’ time for the month of October for A. Cook’s men and Rose Osborne. This is signed by Fred Holmes, Oct. 27, 1857.

Too Many Bad Cooks Spoiling the Broth? Effectiveness of NGOs in Addressing Child Labour in El Salvador

The reaction of the first world to the persevering plight of a large part of the third world varies. In response to the sometimes glaring disparities, many international organizations and multinational corporations have recently adopted a pro-development rhetoric with relation to the problem of global poverty. However, the rhetoric rarely translates into action. As David Bacon discusses, leaders of corporations and organizations now tend to conclude their speeches by expressing a desire to reduce the suffering of the third world. However, when it comes to agreeing on specific concessions that could indeed improve the world-wide economic situation, first world countries are reluctant to act. A good example of this type of behavior is the current negotiation of the WTO, the “development round of Doha,” in which the United States along with the European Union pressure countries of the developing South to open up their markets, while at the same time refusing to remove or even decrease their own agricultural subsidies. The first world civil society observes the behavior of international organizations and western based multinational corporations as ineffectual. Taking the matter in its own hands, especially in the past couple of decades, this civil society has created a countless number of development-oriented nongovernmental organizations. These are supposed to compensate for the lack of action by international organizations. Development NGOs are believed to be more locally responsive as well as free of business or political considerations in choosing their strategies, and thus generally more efficient than IOs. However, if they really were how they are alleged to be, the problems of the third world would already be ameliorated by a significant amount, if not completely eradicated. Do development-NGOs indeed possess the characteristics that they claim to possess? What is their real affect on human rights? And how effective are they in their work?

Who cooks from scratch and how do they prepare food

Purpose – There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation associations of this term in order to examine its operational value. Design/methodology/approach – A national online survey was conducted during 2012 in Australia among 1,023 domestic food providers, half of whom were men. Questions were asked about cooking from scratch, demographic characteristics, food preparation practices and interest in learning about cooking. Findings – Three quarters of the sample reported they often or always “cooked from scratch” (CFS). More women than men always CFS; fewer 18-29 year olds did so often or always but more of the over 50s always did so; fewer single people CFS than cohabiting people. No statistically significant ethnic, educational background or household income differences were found. High levels of cooking from scratch were associated with interest in learning more about cooking, greater use of most cooking techniques (except microwaves), meat and legume preparation techniques, and the use of broader ranges of herbs, spice, liquids/ sauces, other ingredients and cooking utensils. Research limitations/implications – In future work a numerical description of the frequency of cooking from scratch should be considered along with a wider range of response options. The data were derived from an online panel from which men were oversampled. Caution is required in comparisons between men and women respondents. The cross-sectional nature of the sample prevents any causal attributions from being drawn from the observed relationships. Further replication of the findings, especially the lack of association with educational background should be conducted. Originality/value – This is the first study to examine the associations of demographic characteristics and cooking practices with cooking from scratch. The findings suggest that cooking from scratch is common among Australian family food providers and signifies interest in learning about cooking and involvement in a wide range of cooking techniques.

Indoor NO2 air pollution and lung function of professional cooks

Studies of cooking-generated NO2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV1 and FEF25-75, based on age, sex, race, weight, and height, according to Knudson standards. NO2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV1 of 2.5% (P = 0.046) for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. on predicted FEF25-75, a decrease of 3.5% (P = 0.035) was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV1 and FEF25-75 that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks.

The old South cook book : the best recipes of the best cooks in Montgomery.

Includes English and Italian recipes; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed oysters, Almond drop cakes, Ravioli.

How the Shakers cook and the noted cooks of the country.

Imprint from Richmond, M.L.H. Shaker lit.

Fashion cooks/

Includes index.

Roman cooks,

Vita.

The cooks and confectioners dictionary; or, The accomplish'd housewifes companion ...

Mode of access: Internet.