1,595 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
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
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
[[alternative]]Study of Kitchenware Styles and Using Behaviors in Kitchen
No full text[[abstract]]The aim of this study is to discuss consumers’ preferences in kitchen styles and using behavior and further compare individual consumers’ backgrounds with their using behavior and kitchenware genres in order to provide references for developing kitchenware markets in the future.
This study adopts the quantitative analysis of frequency and percentile rank and Cross Analysis of Chi-Square Test. From the statistics, we understand consumers’ ideal preferences in kitchen styles and using behavior. Afterwards, we proceed to the qualitative analysis of interviewing kitchenware companies and literally tracing the results. Finally, the statistics of the quantitative analysis and the results of the qualitative interviews are compared. The research findings include the following:
．Males and females are significantly different in kitchenware styles, kitchenware properties, and additional functions of kitchen.
．Age is correlated with the disposal of kitchen and dining room, kitchenware properties, the layout of kitchen, kitchenware styles, and the times of using kitchen per week. The relation of gender with the arrangement of kitchenware and with the disposal of kitchen and dining room is influenced by the traditional customs of use.
．Absolute correlation exists between the position of occupation, kitchen planning, prices of kitchenware, the disposal of kitchen and dining room, seeing children in kitchen, the times of using kitchen per week. Significant difference is also found between housing types and kitchenware properties.
．The comparison of the quantitative analysis and the quantitative interviews shows that most findings are correspondent in respect to quantity and quality. The discrepancies found between the qualitative results and the actual sell in kitchenware markets are mainly subject to the two factors of consumers’ noesis of kitchenware prices and the area of space.
Finally, summing up the findings and conclusions of this study, we propose suggestions for further research.
How one woman revolutionised Polish kitchens: Barbara Brukalska and her modern kitchen design in the late 1920s
No full textArchitects have historically played an important role in kitchen designs, including notable female architects like Margarete Schütte-Lihotzky, author of the 1926 Frankfurt Kitchen. Their solutions resulted not only from practical needs, but also from social and cultural changes at the time. This was also the case in Poland, although this is less widely recognized in Western architectural history. Barbara Brukalska, born in Brzeźce, Poland in 1899, was one of the first women to graduate from Warsaw University of Technology’s Faculty of Architecture and became the first female professor there in 1948. She worked in partnership with her husband Stanisław and together they became one of the most notable duos in modern architecture before II World War. In one of the housing estates they designed, Barbara proposed a model of a functional kitchen. This research examines the impact of her kitchen design, based on a review of existing literature. The paper begins with an analysis of Polish social changes after the I World War and kitchens before Brukalska’s contribution, followed by an outline of modern kitchens and ideas developed in North America and Germany. Then, Barbara Brukalska’s ideas are outlined and qualitatively analysed in the context of her life. In conclusion, an assessment is made of the actual impact of her proposed solutions, which in the end did not meet her expectations within the Polish society.AR2A011Architectural History ThesisArchitecture, Urbanism and Building Science
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