1,846 research outputs found
Dr. David Kitchen – Faculty Author Interview
No full textDavid Kitchen, Associate Dean of Strategic Planning and Summer Programs in the School of Professional & Continuing Studies, discusses his new book, Global Climate Change: Turning Knowledge into Action, published recently by Prentice-Hall. Taking a cross-disciplinary approach, Dr. Kitchen examines not only the physical science, but the social, economic, political, energy, and environmental issues surrounding climate change. His goal is to turn knowledge into action, equipping students with the knowledge and critical skills to make informed decisions, and participate in the public debate
Palynological Research Related to the Oaxaca Project (with S. Kitchen)
No full textFish on study of surface samples is incomplete.: Summaries of field and laboratory work undertaken 1967-70. Supplemental report by S. KitchenAdditional Report by Suzanne Kitchen (Arizona State University):The Pollen Surface-Sampling Program f:or the Oaxaca Projec
The dinner kitchen cook book, including report for 1928-1929 of the Smith College community kitchen,
No full text"The second section [p. 12-15] continues the report of the experiment ... of a dinner kitchen [which was published, 1928, under title: Cooked food supply experiments in an eastern college community, by Ethel P. Howes and Dorothea Beach."--Introd.Introductory.--Summary of dinner kitchen experiment, 1928-1929.--The practical dinner kitchen.--The dinner kitchen cook book, menus and recipes.Mode of access: Internet
Letter from Christine Faust to Pauline Smith; September 21, 1946
No full textChristine expresses frustration over her kitchen appliances, and enumberates her domestic duties in Cocoa Beach. She mentions Sonny Boy\u27s rejection from an unnamed university, and tells her mother she\u27ll send her more photographs of Miami.https://athenacommons.muw.edu/smithpapers/1586/thumbnail.jp
Chapter “From the Outhouse to the Center of the House”. About the New Spatial and Cultural Dimension of the Kitchen in Contemporary Interior Design
No full textIn the article author shows how the significance of the kitchen has changed and what cultural and symbolic factors influenced that in modern home’s “geography” this space was marginalized. Author poses questions about the sustainability of some figures of imagination, which determined the spatial hierarchy in the home. Analyzing old-time architectural guides and treatises as well as contemporary magazines and websites devoted to interior design, author tries to show these changes and a new spatial and cultural dimension of kitchen
Chapter Kitchen Poverty. The Anthropological Sketch about Food and Space
No full textThe article applies to cooking and eating, which also belong to the scope of social assistance, provided to people experiencing homelessness or at risk of homelessness. Food and kitchen facilities are marked by the status of their users and recipients. People who can almost exclusively rely on outside help eat either what they can get from others (by begging, by searching the rubbish bins) or what they receive from others (all forms of official and voluntary food supply). Products that are used to prepare meals, as well as the manner and place of their preparation, consumption or issuance, are marked by people who use this form of help. The more so because this kind of feeding is subject to many restrictions included, among others in laws, regulations and other state guidelines and in internal institutional regulations. In this context, the kitchen appears primarily as a practice securing the biological possibility of survival and satisfying hunger. However, you can also find examples when eating practices provide emotional and social support. The symbol of solidarity may be a meal offered by Food not Bombs or a kitchen – a common place, where “sharing yourself ”, sharing emotions, and not just eating. The author shows the diversity of attitudes towards the kitchen, food and as nutrition, drawing examples from her own field research, conducted in 2009 in Lodz institutions specializing in helping people experiencing homelessness or being at risk
Planning kitchen area wiring
No full textTitle from PDF caption (viewed on August 21, 2017).This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
Examining the Validity of the Preschool Kitchen Task Assessment
No full textBackground and purpose. Executive function (EF) skills are necessary to set a strong foundation for play development, school readiness and social participation in young children. However, few ecologically valid assessments are available to detect potential executive function deficits in preschool aged children. The Preschool Kitchen Task Assessment (PKTA) is a new tool that measures EF in preschool aged children. The PKTA was adapted from the Kitchen Task Assessment and The Children Task Assessment by Christine Berg, Ph.D., OTR/L. This study aimed to validate the PKTA as an ecological assessment of EF in preschool aged children.
Subjects. Twenty-four typically developing children ages three to five and their parents from three preschools in Marin County.
Methods. An exploratory research design was utilized to examine the ecological validity of the PKTA. Scores from the PKTA were compared to three established neuropsychological assessments using Pearson’s r correlation.
Results. Weak and non-significant correlations were found between the PKTA and the three established neuropsychological assessments: The Behavior Rating Inventory of Executive Function – Preschool Version Parent Form (BRIEF-P), Dimensional Change Card Sort (DCCS), Forward Digit & Backward Digit Span (FDS & BDS). A strong negative significant relationship was found between the participant’s age in months and their total score on the PKTA.
Discussion and conclusion. The findings do not support the validity of the PKTA as an assessment tool for EF in preschool aged children. The PKTA may be a useful ecologically valid assessment of developmental milestones in preschoolers
A Kitchen for Life: Designing a service that engages social housing tenants in using a circular kitchen system
No full textThe planet cannot keep sustaining our linear economy much longer. Industries are moving circular to reduce environmental impact. The kitchen industry has to change. CIK (the Circular Kitchen) is a research project that develops a circular kitchen: a product-service system for tenants in social housing in the Netherlands. The product is aimed to be market ready in 2022 and should have significantly less negative environmental impact. The partners in this project are material suppliers, part suppliers, a kitchen manufacturer, a contractor, housing associations and tenants. For a functioning and viable design, all stakeholders must cooperate. This graduation project started with investigating what tensions the circular kitchen might bring for social housing tenants and finds a solution for this. With an integral approach, the life of the tenants in the kitchen was researched along with the changes that the circular kitchen brings. All aspects of design were taken into account: technology, business and people. The approach for this project, an ‘iterative representation of the basic design cycle’, is combined with methods from service design and user-centered design. This project is divided in three consecutive cycles. Every cycle contains different phases: framing, envisioning, realisation and validation. In each cycle the design is iterated and refined. The assignment and problem definition form the basis and starting point for analyses. CIK, the stakeholders, and the background of the problem are researched. ‘Design A’ is evaluated in user research. The context of the problem was investigated by using literature studies and context-mapping with tenants. The context-mapping sessions provided a holistic view on the life of the user in the kitchen. It appeared that tenants differ in their perception of the kitchen. Their kitchen has an emotional or functional role and their activity in the kitchen are either individually or socially focused. These findings are visualised in a framework that shows four types of social housing tenants (Figure 1). Additionally, shared values were found among this research group (Figure 2). In cycle B new knowledge that was retrieved from user research is framed to start refining the design. The service- side of CIK needed development: new insights were translated into an integral service concept that tackles conflicts that can arise between circular interest and the tenants. The input of the evaluation of the design with the major stakeholder - the kitchen manufacturer - resulted into the introduction of a new partner that drives the organisation as a whole: Het Keukencollectief. An intermediary that guides all stakeholders and is the key to a successful and fertile business. Cycle C is focused on detailing the intermediary (Het Keukencollectief), the service, and the front-end of the service (digital web-app). Research demonstrated that the business should focus on both the basic kitchen and on upgrade possibilities. This formed the basis of a newly created digital platform. A final evaluation of the front-end design of the service showed that the design was attractive for the tenant and functioned as envisioned. To conclude, this report describes a user-centered design process in multiple iterative cycles resulting in a design proposal for a service system to facilitate a circular kitchen for social housing in the Netherlands. The most important addition to the current project is the design of the intermediary ‘Het Keukencollectief’ with the front-end service design.the Circular KitchenDesign for Interactio
kitchen garden design book
No full textThe Complete Kitchen Garden is an inspiring collection of vegetable garden designs and recipes for the the home gardener and cook. A true kitchen garden feeds your soul and in my new book you will discover new ways to plan and plant a beautiful and productive ornamental edible garden. Available in bookstores nationwide, or order direct from the author
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