177,730 research outputs found
Conversation with Eduardo Mondlane by Helen Kitchen, 1967 Nov.
No full textHelen Kitchen, interviewer. "Conversation with Eduardo Mondlane" in Africa report 12 (1967 November): 31-32, 49-51. In an interview with the editor of Africa Report, FRELIMO'S President speaks frankly of the strategy, tactics, ideology, and prospects of the revolution which began in Mozambique in September 1964
Memories of Kitchen and Diet Kit Album - page 34
No full textPage 34 - “Mr. C. P. Frye – steward; Mr. Thomas Walsh – 3rd cook; Mr. Ed Halifax – 2nd cook; Luther Alred – relief; Mr. Estel Sutter – chef; Mrs. F. Nelson – Dietitian” – Listing of kitchen staff to go with photograph on facing page. One photograph of male kitchen staff member, but unidentified. 1 3/8 x 1 1/8 in., B&W.
“Luther’s Baby – Valrea.” – Photograph of baby, 1 ¼ x 1 in., B&W
Do Soup Kitchen Meals Contribute to Suboptimal Nutrient Intake & Obesity in the Homeless Population?
No full textThe double burden of suboptimal nutrient intake and obesity exists when available foods lack essential nutrients to promote health and provide high amounts of energy. This study evaluated the nutrition content of 41 meals served to the homeless at 3 urban soup kitchens. The mean nutrient content of all meals and of meals from each of the kitchens was compared to two-thirds of the estimated average requirement (EAR). The mean nutrient content of the meals did not provide two-thirds of the EAR for energy, vitamin C, magnesium, zinc, dietary fiber, or calcium but provided 11.8% of calories from saturated fat. On average one meal did not meet homeless individuals’ estimated requirements; however, 2 meals did meet estimated requirements but provided inadequate fiber and high amounts of energy, saturated fat, and sodium. Soup kitchen meals may contribute to the high prevalence of obesity and chronic disease reported in the homeless, food insecure population
Kitchen Komposter (c)
No full textKitchen Komposter (c) Careful investigation has shown that when garbage is divided into different categories such as plastic, paper, metals, etc., food waste accounts for about 8% of the refuse. This food waste is all decomposable and rather than..
Kitchen living in later life: Exploring ergonomic problems, coping strategies and design solutions
No full textThe kitchen is an important area in the home serving many purposes both functional and social. It is central to enabling people to stay within their own homes in their later life. As part of a detailed study of ‘past’ and ‘present’ kitchen living, semi-structured interviews were conducted with 48 older people about their current kitchen and how well it met their needs. It was found that personal problems with reaching, bending, dexterity and sight were more likely to be experienced with increasing age while for specific tasks, ironing and cleaning created the most difficulty. The paper reports on coping strategies and simple innovations made by the participants to address the problems they experienced. A challenge for kitchen designers, manufacturers and installers is to think in terms of kitchens that are more flexible and adaptable to people’s changing needs.The kitchen is an important area in the home serving many purposes both functional and social. It is central to enabling people to stay within their own homes in their later life. As part of a detailed study of ‘past’ and ‘present’ kitchen living, semi-structured interviews were conducted with 48 older people about their current kitchen and how well it met their needs. It was found that personal problems with reaching, bending, dexterity and sight were more likely to be experienced with increasing age while for specific tasks, ironing and cleaning created the most difficulty. The paper reports on coping strategies and simple innovations made by the participants to address the problems they experienced. A challenge for kitchen designers, manufacturers and installers is to think in terms of kitchens that are more
flexible and adaptable to people’s changing needs
View of Mrs. B. C. Wood's Kitchen
No full textPhotograph of the interior of Mrs. B. C. Wood's kitchen
The common kitchen culinary incubator
No full textThe Common Kitchen is a culinary incubator at Southern New Hampshire University's School of Hospitality, Tourism and Culinary Management in Manchester, New Hampshire. The purpose of The Common Kitchen is to help low-income residents of the Manchester area gain improved financial self-sufficiency through the profitable ownership of small food-based businesses. This will be achieved by providing incubator participants access to various resources often difficult or prohibitively expensive to access on their own. This will allow participants to either start their own business, or allow them to grow an already existing business that needs an infusion of resources to move to the next level.
TCK (The Common Kitchen) offers participants' use of a low-cost commercial kitchen provided by the Hospitality School the ability to cut operating costs by ordering raw inputs in bulk through the incubator, and guidance in the licensing and permitting process. Through its networks within the University and throughout the Manchester area, T C K will help clients make the connections necessary to give their businesses the best chance of success. T C K will help them to access valuable training in business through the SNHU School of Business, to get help with marketing and promotion through the SNHU Ad Lab, to help them apply for funding through banks and microfinance institutions and to gain improved knowledge and skills in commercial food production and processing by working with the SNHU School of Hospitality.
With these new tools at their disposal, incubator participants will greatly improve their chances of successfully incubating their small food businesses and will after which be ready to move on to their own or shared facilities elsewhere in the community.
Graduates of the incubator will move towards experiencing a long-term and sustainable increase in their incomes through profitable small business ownership.
The first step in this process is to establish the need for a culinary incubator in the Manchester, New Hampshire area. Are the residents of Manchester ready for this sort of project, and will it help them to gain financial independence? The following sections will establish the existence and degree of need for a culinary incubator within the community. (Author abstract)Blau, M. S. (2007). The common kitchen culinary incubator. Retrieved from http://academicarchive.snhu.eduMaster of Science (M.S.)School of Community Economic Developmen
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
Ollie Truelson's kitchen
No full textBlack & white photograph of a section of Olive Truelson's kitchen with what appears to be a wood-burning stove, and pots and pans, Dolores, CO
Phlorest phylogeny derived from Kitchen et al. 2009 'Bayesian phylogenetic analysis of Semitic languages identifies an Early Bronze Age origin of Semitic in the Near East'
No full text<p>Cite the source of the dataset as:</p>
<blockquote>
<p>Kitchen A, Ehret C, Assefa S & Mulligan CJ. 2009. Bayesian phylogenetic analysis of Semitic languages identifies an Early Bronze Age origin of Semitic in the Near East. Proceedings of the Royal Society B: Biological Sciences, 270(1668), 2703-2710.</p>
</blockquote>
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