Search

Using the example of food preparation, learners not only acquire technical competences in Economy, Work and Home Economics lessons, but they can also be encouraged to develop social and intercultural competences. Cooking and eating together provides learners with a framework in which they can experience intercultural diversity, exchange ideas, and learn from each other. [ABSTRACT FROM AUTHOR]

The article deals with the labels of vessels found in Malqatta. These labels provide information about the food product, the date, the origin, and the person responsible for the preparation. The specific title "Responsible for Fat Preparation" should be translated as "Fat Cook" and was only used in Malqatta during the reign of Amenhotep III. The article also deals with the titles and tasks of the "bouilleurs de graisse" (fat cookers) in the Egyptian palaces of Malqatta and Amarna. It is suggested that there was a special title for the preparation and packaging of fat, which can be found on the shards from Malqatta. Other titles related to cooking are also mentioned. The article also describes the birth of Osiris and mentions various sources and references to Egyptian titles and hieroglyphs. [Extracted from the article]

The article presents a report from a June 25-26, 2015 conference in Stuttgart, Germany hosted by the history of medicine department of the Robert Bosch Stiftung endowment on the historical relationship between gender, nutrition, and health. Topics of presentations delivered included the relationship between gender and patterns of meat consumption in the 19th and 20th centuries, gendered aspects of food preperation in antiquity, and gendered aspects of the English famine of 1315 to 1322.

The aesthetic nature of food and cooking is a neglected field in philosophical aesthetics. This neglect is due, among others, to the intellectual perspective on art and the anthropological dualism characteristic of modernism. In this essay the aesthetics of food and the art of cooking are explored. The system of food in philosophy firstly examined. In the second part, a distinction is made between natural and culinary gastronomical beauty. Attention is given to the development of some philosophical terminology applicable to the field of study, and the art of cooking analysed in contrast to other forms of artistic expression. In the last section, some cultural and political implications of the aesthetics of food and the art of cooking are considered. [ABSTRACT FROM AUTHOR]