The purpose of this special edition of Food and Foodways is to examine the cookbook in a fresh light. Previous criticism of cookbooks has concentrated on how the cookbook reflects history, culture ...and social patterns of behavior. Cookbook criticism has revealed important food histories, unearthed significant cultural phenomena, and demonstrated new ways of understanding social connections and behaviors. This has ranged from recording courtly cuisines to the output of celebrity television chefs, and from the manuals of domestic science movements to individual, personal attachments to cookbooks. The essays in this special edition, however, consider the cookbook as a responsive form, as texts which galvanize or intervene or even resist cultural contexts. Each of the articles considers how a cookbook or small group of closely-related genre cookbooks has answered a set of circumstances. More than holding a mirror to society and culture, these cookbooks are shown to be culturally responsive too.
This article discusses the underlying reasons for the rise in popularity of the country cookbook - a genre that reflects rural cookery practices, using locally-available, seasonal and foraged ...ingredients - in 1970s Britain. Despite country cookbooks being styled along traditional lines, their increased popularity very much drew upon unconventional, countercultural movements of communal living, self-sufficiency and folk feminism. Country cookbooks can be seen as a direct response to a troubled decade, expressing a desire for an alternative life away from the work-consumption cycle and a longed-for dissent from agri-politics and industrialized food, but without the unconventionality of the commune, the hard graft of self-sufficiency, or the media-fueled mockery of feminism. The 1970s was also the height of the Women's Liberation Movement in the UK and women's work in the kitchen was highly politicized. Amidst these debates, the country cookbook through its comforting, sometimes old-fashioned, recipes and advice offers an imagined return to country living, a psychological shift away from capitalism and the limitations of modern life. By adopting narrative structures and writerly tone which emulate rural life, the country cookbook emulates a mindset that draws from countercultures, but also proffers security and accessibility.
Awangardowa książka kucharska? Karolina Kwaśna
Między Oryginałem a Przekładem,
09/2020, Letnik:
26, Številka:
3 (49)
Journal Article
Recenzirano
Odprti dostop
Avant-garde Cookbook? The Polish Translation of The Alice B. Toklas Cookbook The article focuses on the Polish translation of The Alice B. Toklas Cookbook. The author provides examples which prove ...that Toklas’s book may be read as a functional text as well as an artistic cookbook. Nevertheless, the Polish translation narrow this possibility to functional text or a narration on cooking while the comments on its cultural, autobiographical and social aspects seem to be lost in translation.
The Indian Delights Cookbook Kaskar, Amina
Journal of architectural education (1984),
20/1/2/, Letnik:
78, Številka:
1
Journal Article
Recenzirano
Indian Delights, a beloved cookbook for many in South Africa's Indian and Indian descendant community holds a special sentimental and cultural nostalgia. Not only does the cookbook document Indian ...culture through food practices; it is simultaneously a valuable model for recalling practices of resistance within the tensions of racial and customary constraint for Indian women in South Africa in the twentieth century. This text uses visual ethnography to speculate on Indian Delights as a "disloyal" or "infidel" treatise for soft spatial practices-one that is shaped by collective, domestic, and joyful forms of space-making that disrupt the conventional making of architectural form.
The culinary recipe is a genre that has undergone numerous modifications related to its transmission medium over the centuries. Originally, it functioned in the oral form, but with the development of ...writing, it began to appear in the written form as well. After the invention of audiovisual media, cooking advice began to be made available via television and, over time, also via the Internet (YouTube, Instagram, TikTok). The first recipes were formulated by people widely regarded as authorities, but later any Internet user could become a creator. The type of audience has also changed. The passive reader has become an active and dynamic co-creator of culinary advice.
The correct choice of
pollen germination media (PGM) is crucial in basic and applied pollen research. However, the methodological gaps (e.g., strong focus of current research on model species and ...cultivated plants along with the lack of general rules for developing a PGM) makes experimenting with pollen difficult. We closed these gaps by compiling a compendium of optimized
PGM recipes from more than 1800 articles published in English, German, and Russian from 1926 to 2019. The compendium includes 1572 PGM recipes successfully used to germinate pollen grains or produce pollen tubes in 816 species representing 412 genera and 114 families (both monocots and dicots). Among the 110 components recorded from the different PGM recipes, sucrose (89% of species), H
BO
(77%), Ca
(59%), Mg
(44%), and K
(39%) were the most commonly used PGM components. PGM pH was reported in 35% of all studies reviewed. Also, we identified some general rules for creating PGM for various groups of species differing in area of research (wild and cultivated species), phylogenetic relatedness (angiosperms vs. gymnosperms, dicots vs. monocots), pollen physiology (bi- and tri-cellular), biochemistry (starchy vs. starchless pollen grains), and stigma properties (dry vs. wet), and compared the component requirements. Sucrose, calcium, and magnesium concentrations were significantly different across most categories indicating that pollen sensitivity to sugar and mineral requirements in PGM is highly group-specific and should be accounted for when composing new PGM. This compendium is an important data resource on PGM and can facilitate future pollen research.
Recent calls for reform have advocated for extensive changes to undergraduate science lab experiences, namely providing more authentic research experiences for students. Course-based Undergraduate ...Research Experiences (CUREs) have attempted to eschew the limitations of traditional 'cookbook' laboratory exercises and have received increasing visibility in the literature. However, evaluating the outcomes of these experiences remains inconsistent and incomplete partly because of differing goals and conceptual frameworks on the part of those both teaching and assessing the courses. This paper synthesizes existing literature on CUREs and assessment practices to propose a framework for how researchers and practitioners may better align the goals and evaluation practices of CUREs in order to provide a more consistent view of these reformed laboratory courses for the field.
Celotno besedilo
Dostopno za:
BFBNIB, DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
Abstract
The starting point of the present article is the usage of mass nouns with indefinite articles, known from modern
Bavarian and neighbouring dialects. Our analysis is dedicated to the use of ...the indefinite article varying with bare nouns in a
historical perspective, based on a cookbook handwritten in 1556 in the East Swabian variety of Augsburg, containing about 900
instances of mass nouns with and without articles. Like in modern Bavarian, the readings OBJECT and QUALITY can be distinguished.
A comparison with the
de-
nominals in Old Spanish recipes shows that the indefinite articles appear in equivalent
positions with mass nouns mostly denoting non-specific regular objects as instantiations of the kind. The discussion of
quantifiers and measuring expressions shows a special syntactic and semantic behaviour of
ain wenig
‘a little’.
The final discussion leads to the assumption that the indefinite article does not formally express a partitive relation, but, at
most, produces partitive effects.
Well established libraries typically have API documentation. However, they frequently lack examples and explanations, possibly making difficult their effective reuse. Stack Overflow is a ...question-and-answer website oriented to issues related to software development. Despite the increasing adoption of Stack Overflow, the information related to a particular topic (e.g., an API) is spread across the website. Thus, Stack Overflow still lacks organization of the crowd knowledge available on it.
Our target goal is to address the problem of the poor quality documentation for APIs by providing an alternative artifact to document them based on the crowd knowledge available on Stack Overflow, called crowd cookbook. A cookbook is a recipe-oriented book, and we refer to our cookbook as crowd cookbook since it contains content generated by a crowd. The cookbooks are meant to be used through an exploration process, i.e. browsing.
In this paper, we present a semi-automatic approach that organizes the crowd knowledge available on Stack Overflow to build cookbooks for APIs. We have generated cookbooks for three APIs widely used by the software development community: SWT, LINQ and QT. We have also defined desired properties that crowd cookbooks must meet, and we conducted an evaluation of the cookbooks against these properties with human subjects.
The results showed that the cookbooks built using our approach, in general, meet those properties. As a highlight, most of the recipes were considered appropriate to be in the cookbooks and have self-contained information.
We concluded that our approach is capable to produce adequate cookbooks automatically, which can be as useful as manually produced cookbooks. This opens an opportunity for API designers to enrich existent cookbooks with the different points of view from the crowd, or even to generate initial versions of new cookbooks.
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