2,042 research outputs found
New Releases from 3rd Ear Music available in stores
No full textThis is a brochure for music cassettes at a music store for musicians such as Koos Kombuis, Syd Kitchen, Steve Newman and Tony Cox. They also have Jeremy Taylor's book in stock
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
Guitars for Africa press release
No full textThis is a press release for Guitars for Africa, which includes the list of musicians that will be performing at this event namely Tessa Ziegler, George Mathiba, Edi Niederlander, David Hewitt, Tony Cox, Steve Newman, Johan Rautenbach, Sandile Shange, Mike De Jager, Maqhude Khomo, Plagal Cadence, Demi Fernandez, Sipho Mchunu, Nux Swartz, Ken E Henson, Syd Kitchen and Steve Fataar
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
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
Ep129 Jams, Mustard, and Chutneys, Oh My!
No full textThis week, Natalie talks with Steve Curtis, owner of Condiments by Steve Curtis. Steve launched his condiments business is 2012 at the St. John’s Farmer’s Market. He had decided to take a break from the restaurant industry and began making chutneys, jams and mustard at home as gifts for friends and family. Now, Steve drives a Metrobus and spends his days cooking up condiments for his booth at the Market. In this episode, we chat about some mouthwatering food podcasts, local ingredients (including jams made with Newfoundland Distillery Company spirits), and what Steve is cooking up in the kitchen. You can find Steve at the St. John's Farmer's Market every Saturday
From little things, big things grow : why not start your own kitchen garden?
No full textSchools that have created their own kitchen gardens are reporting huge benefits for their students. It started in 2001 when chef Stephanie Alexander began a kitchen garden with students at Collingwood College near Melbourne\u27s city centre. A growing number of Victorian schools now formally operate kitchen gardens as participating schools of Alexander\u27s Kitchen Garden Foundation. The first three schools, Collingwood College, Nunawading Primary School and Yarrunga Primary School, Wangaratta, were joined in 2005 by a further 24 as part of the Victorian government\u27s \u27Go for Your Life\u27 campaign through the Department of Education and Early Childhood Development to promote healthier life-styles through greater physical activity and healthy eating among Victorians. Schools also now work in partnership with TAFE students, Australian Technical Colleges and restaurants. [Author abstract, ed
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
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