Search for dissertations about: "Cooking"

Showing result 1 - 5 of 157 swedish dissertations containing the word Cooking.

  1. 1. Stories of masculinity, gender equality, and culinary progress : On foodwork, cooking, and men in Sweden

    Author : Nicklas Neuman; Christina Fjellström; Lucas Gottzén; Steven Jones; Uppsala universitet; []
    Keywords : SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SOCIAL SCIENCES; foodwork; cooking; food studies; men and masculinities; gender equality; domestic work; culinary excellence; food; gastronomy; celebrity chefs; national identity; androcentrism; homosociality; Kostvetenskap; Food; Nutrition and Dietetics;

    Abstract : The general aim of this thesis is to use foodwork and cooking in Sweden as a way to better understand theoretical questions about men and masculinities. Paper I discusses how an increased public interest in elaborate cooking and gastronomy in Sweden, a country with a cultural idealization of gender equality, could explain why men in Sweden assume responsibilities for domestic cooking without feeling emasculated. READ MORE

  2. 2. Modeling rural Vietnamese households' use of cooking fuels

    Author : Niklas Vahlne; Chalmers University of Technology; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; fuel switching; rural households; developing; cooking; fuel ladder; improved stoves; Vietnam;

    Abstract : AbstractA majority of rural households in the developing world still use solid biomass fuels for cooking, which has severe negative health effects, may be expensive, time consuming, and contributes to global warming. Options for interventions aimed at improving the energy situation for households include the dissemination of improved cook stoves (ICSs), increase of households possibilities to switch to more modern fuels, for example through subsidies for LPG, as well as increase of the rate of electrification. READ MORE

  3. 3. Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines

    Author : Elna Hallgard; Institutionen för livsmedelsteknik; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Livsmedelsteknik; Food and drink technology; cancer; frying; mutagens; beefburger; chicken; heterocyclic amines; cooking;

    Abstract : Commonly cooked meat dishes contain heterocyclic amines (HAs) at ng/g levels. HAs are animal carcinogens, form DNA adducts in human tissues, and have been associated with increased risk of cancer in epidemiological studies, and it is thus recommended that human intake be decreased. READ MORE

  4. 4. Xylan Reactions in Kraft Cooking : Process and Product Considerations

    Author : Sverker Danielsson; Mikael Lindström; Richard Gustafson; KTH; []
    Keywords : ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Xylan; Kraft cooking; Paper strength; Sheet density; Methylglucuronic acid; Hexenuronic acid; Cellulose and paper engineering; Cellulosa- och pappersteknik;

    Abstract : Xylan is the main hemicellulose in birch, eucalyptus, and most other hardwood species. During kraft pulping a series of chemical reactions and physical processes involving xylan takes place. READ MORE

  5. 5. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality

    Author : Urban Wählby; Chalmers University of Technology; []
    Keywords : cooking; impingement; meat; mass transfer; buns; food quality; heat transfer;

    Abstract : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. READ MORE