For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to ...housewives.Recipes for Thoughtanalyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries.
Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing-like poetry and artisanal culture-wrestled with the physical and metaphysical puzzles at the center of both traditional humanistic and emerging "scientific" cultures. Drawing on the works of Shakespeare, Spenser, Jonson, and others to interpret a reputedly "unlearned" form of literature, she demonstrates that people from across the social spectrum concocted poetic exercises of wit, experimented with unusual and sometimes edible forms of literacy, and tested theories of knowledge as they wrote about healing and baking. Recipe exchange, we discover, invited early modern housewives to contemplate the complex components of being a Renaissance "maker" and thus to reflect on lofty concepts such as figuration, natural philosophy, national identity, status, mortality, memory, epistemology, truth-telling, and matter itself. Kitchen work, recipes tell us, engaged vital creative and intellectual labors.
Electronics and bullets.Because when the lunatics came - how could they not? - assigning human stupidity to one deity or another, no bullet or bomb affected his stroll through the eateries of ...Earth....while theories on his origin and purpose raged, while the cooks and vendors he visited became celebrities overnight, his glow seemed to diminish with every new visit....he appeared again, this time on a backwater island of an indebted country in the Mediterranean....they never found it to confirm it, nor did they find the old couple, and soon they were all forgotten....another ship came. ?
Background: All obesity treatment is based on a multicomponent program with the aim of achieving modifications in lifestyle and reducing excess weight and achieving a significant reduction in BMI ...SDS. The treatment is focused on altering dietary intake, increasing physical activity as well as supporting behavioral changes. Modifying dietary intake focuses on both the quantity and quality of food. The goal is to improve the nutritional quality of the foods while simultaneously decreasing the energy intake of the foods consumed. The focus of this study was to evaluate the change from baseline in the body-mass index standard-deviation score. Methods: Children with obesity aged 5-15 years from Peadiatric Obesity Clinics in Varberg and Kungsbacka, Sweden were included. Participants were randomly assigned (1:1) to the intervention group or the control group. All participants received lifestyle treatment consistent with regional guidelines. The three month long intervention consisted in a weekly bag of groceries and recipes in accordance with the Swedish food agency's recommendation for the entire family. BMI was monitored at the Obesity clinics and data was collected at baseline, 3 months and 12 moths post inclusion. Results: 89 participants were included (43/46 M/F), 54 were randomized to the intervention group and 35 in the control group, the mean age in the groups was 11 years and there was no significant difference in ages or sex distribution. The smaller control group was largely due to drop outs based on disappointment not being randomized to the intervention. After 3 months, the intervention group achieved a mean change in BMI SDS of -0,17 from baseline which was significantly higher (p=0.01) than the control group that had no changes in BMI SDS -0,00. However, after 12 months there was no significant differences i BMI SDS between the groups. Conclusions: An intense dietary intervention during 3 months consisting of groceries and recipes for five dinner meals per week resulted in a BMI SDS reduction that was significantly greater in the intervention group among children living with obesity. The effect of BMI SDS did not stand 12 months post inclusion wich may indicate that a longer intervention is needed to uphold the changes in dietary habits and reduced BMI SDS.
Just about everyone loves Mexican food, but should you eat it if you want to manage your weight or diabetes? Yes, absolutely! There are literally hundreds of authentic Mexican dishes that are ...naturally healthy—moderate in calories, fat, and sugar—and completely delectable. In Naturally Healthy Mexican Cooking, Jim Peyton presents some two hundred recipes that have exceptional nutrition profiles, are easy to prepare, and, most important of all, taste delicious. Peyton starts from the premise that for any diet to work, you have to enjoy the food you’re eating. Substitutions that alter the taste and pleasure of food, such as nonfat yogurt for mayonnaise, have no place here. Instead, you’ll find tasty, highly nutritious, low-calorie dishes from the various schools of Mexican and Mexican American cooking in Texas, New Mexico, Arizona, and California. From traditional meat, seafood, and vegetarian entrees and antojitos mexicanos, including tacos, enchiladas, and tamales, to upscale alta cocina mexicana such as shrimp ceviche and mango salsa, these recipes are authentic, simple for home cooks to prepare with supermarket ingredients, flavorful, and fully satisfying in moderate portions. Every recipe includes nutritional analysis—calories, protein, carbs, fat, cholesterol, fiber, sugar, and sodium. In addition to the recipes, Peyton offers helpful information on diet and healthy eating, Mexican cooking and nutrition, ingredients, cooking techniques, and cooking equipment. Try the recipes in Naturally Healthy Mexican Cooking, and you’ll discover that comfort food can be both delicious and good for you. ¡Buen provecho!
•We propose a healthy recipe recommendation framework (NutRec), which first builds a healthy pseudo-recipe considering the nutritional values and then scans the recipe dataset for items resembling ...the pseudo-recipe. Our proposed NutRec relies not only on the relations between the ingredients themselves but also on those of their quantities, which ultimately dictate the healthiness of a recipe. To the best of our knowledge, no prior study has incorporated these features.•The pseudo-recipe is a list of ingredients with their quantities, and the nutritional values of the pseudo-recipe should match the predefined targets as best as possible. To generate the pseudo-recipe, we first propose an embedding-based ingredient predictor, which embeds all the ingredients into a latent space and predicts the supplemented ingredients based on the distances of ingredient representations; we then propose an amount predictor to compute the quantities of the supplemented ingredients.•We conduct extensive experiments with two real recipe datasets, and the experimental results confirm the superiority of our methods over the baselines. To facilitate the community research, we have publicly released the datasets.
With the booming of personalized recipe sharing networks (e.g., Yummly), a deluge of recipes from different cuisines could be obtained easily. In this paper, we aim to solve a problem which many home-cooks encounter when searching for recipes online. Namely, finding recipes which best fit a handy set of ingredients while at the same time follow healthy eating guidelines. This task is especially difficult since the lions share of online recipes have been shown to be unhealthy. In this paper we propose a novel framework named NutRec, which models the interactions between ingredients and their proportions within recipes for the purpose of offering healthy recommendation. Specifically, NutRec consists of three main components: 1) using an embedding-based ingredient predictor to predict the relevant ingredients with user-defined initial ingredients, 2) predicting the amounts of the relevant ingredients with a multi-layer perceptron-based network, 3) creating a healthy pseudo-recipe with a list of ingredients and their amounts according to the nutritional information and recommending the top similar recipes with the pseudo-recipe. We conduct the experiments on two recipe datasets, including Allrecipes with 36,429 recipes and Yummly with 89,413 recipes, respectively. The empirical results support the framework’s intuition and showcase its ability to retrieve healthier recipes.
Faced with the challenge of multifaceted digital phenomena, researchers in IS and related fields have increasingly adopted qualitative comparative analysis (QCA). However, in the absence of explicit ...guidelines for how to use QCA for theory development, the popularity and proliferation of QCA possibly amplifies the risk of using QCA in an atheoretical manner, hindering theoretical advancement. In this paper, we offer a conceptual framework and prescriptive guidelines for applying QCA to develop causal recipes that account for complex digital phenomena marked by theoretical and configurational multiplicity. Causal recipes are formal statements explaining how causally relevant elements combine into configurations associated with outcomes of interest. We describe these causal recipes in terms of which causes matter (i.e., factorial logic) and how these causes combine into configurations (i.e., combinatorial logic) to produce target outcomes, and propose an ecology of configurations that elucidates the explanatory power of multiple configurations as well as their explanatory overlap. Further, we offer two illustrative empirical examples to demonstrate the usefulness of our framework and step-by-step guidelines for applying QCA to deductive theory testing as well as inductive theory development on phenomena marked by multiplicity.
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