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Títol alternatiu emprat a la intranet docent de l'EPSEVG: "Cuina modular adaptada en espais exteriors", A partir d'aquests últims estius el turisme de muntanya ha anat augmentant de forma molt notòria, però molta d'aquesta gent no coneix l'entorn i no sap exactament el que ha de portar, un dels productes més indispensables a l'hora de fer una sortida d'aquest àmbit, són els sistemes de cocció portàtils, productes que no són molt poc coneguts però amaguen uns grans conceptes de disseny. Després de realitzar una cerca d'informació sobre el sector, els productes existents, els seus usos i funcions s'ha pogut observar que aquests productes tenen uns problemes molt comuns que deriven en una gran varietat de productes i dissenys i en el dubte d'elecció dels usuaris. Tot seguit es va dur a terme una pluja d'idees de disseny per tal de resoldre aquests petits punts, solucions que es van desenvolupar i avaluar per tal d'obtenir el millor resultat, que genera més solucions. Es va escollir un producte final i es va dur a terme el modelatge de totes les seves peces, unes més desenvolupades que altres arran del seu grau d'importància, els respectius anàlisis de mecanismes, resistències i l'elecció dels seus materials. Per finalitzar es va dur a terme un estudi ergonòmic i també es va veure la seva implantació amb el conjunt complet., Since the last few summers, mountain tourism has been increasing in a very notorious way, but many of these people do not know the environment and do not know exactly what it should carry. They are the portable cooking systems, products that are not very little known but conceal great design concepts. After conducting an information search on the sector, the existing products, their uses and functions it has been noted that these products have very common problems that result in a wide variety of products and designs and in the question of users' choice. A lot of design ideas were developed and evaluated in order to achieve the best result, which generates more solutions. A final product was chosen and modelled on all their pieces, some more developed than others as a result of their degree of importance, the respective analysis of mechanisms, resistance and the choice of their materials. To finish an ergonomic study was carried out and its implementation was also seen with the whole set.

Trangia AB is a company located in Trångsviken, Sweden. They produce outdoor cooking equipment. Trangia have a large amount of users around Scandinavia and Germany but also a significant amount in Japan. The two main ways of preparing food in the Trangia cooking products is to either use their Stove 25, Stove 27 or to prepare food directly into their food-box called the Mess Tin. With an increase in production and expansion, some new projects are being introduced. The mission of this project is to, by appliance of a Design Thinking process, develop a set of cooking utensils for Trangia AB. The utensils should have user friendly, practical, functional and safe aspects and to be suitable for their markets. There are an abundance of cooking utensils on the market, but few that fit inside the Trangia Stove kitchens. The process of developing the kit followed a five step Design Thinking process with an implementation of Human Centered design. The two first stages, benchmarking the usage of stove kitchens and talking to real users was central. The later part of the project consisted of multiple iterations between the steps ideate, prototype and test on different levels. Two concepts that fit the mission is presented as the result, a kit of two utensils (The Kit) and one tool with allround performance (Ultimate tool). The ultimate tool is unique in the sense that it is a fusion between a spoon, ladle and a turner. The kit and the ultimate tool is sturdy and able to be stored within the Trangia Stoves and the Mess Tins., Trangia AB är ett företag beläget i Trångsviken, Sverige som producerar matlagningsutrustning för utomhusbruk. Trangia når en stor målgrupp runt om i Skandinavien och Tyskland men också en betydelsefull del i Japan. De två främsta sätten att laga mat i Trangias produkter är att laga mat på deras stormkök Stove eller att laga mat direkt i deras matdosor, Mess Tin. I takt med en ökning i produktion och expandering så introduceras nya projekt. Målet med detta projekt är att genom applicering av en designprocess, ta fram och utveckla ett kit med matlagningsredskap för Trangia AB. Produktlösningen skall vara användarvänlig, praktiska, funktionella och samt anpassad för Trangias marknader. Det finns idag många matlagningsredskap på marknaden, men det finns inte många som ryms att packa ner i Trangias stormkök. Processen att utveckla produkterna följer en Design Thinking process i fem faser med en implementering av människocentrerad design. Under de första två faserna applicerades metoder med fokus på att göra användarundersökningar samt att faktiskt tala med användare. De senare delarna av projektet bestod av flertalet iterationer mellan idégenerering, prototypande och testande på olika nivåer. Två koncept som passar målbilden presenteras som resultat, ett kit (The Kit) av två redskap och ett universellt verktyg kallat Ultimate tool. Ultimate tool är unikt i aspekten att det är en blandning av en sked, en slev och en stekspade. Både The kit och Ultimate tool är tåliga och ryms att paketera i Trangias stormkök och matdosor

Trangia AB is a company located in Trångsviken, Sweden. They produce outdoor cooking equipment. Trangia have a large amount of users around Scandinavia and Germany but also a significant amount in Japan. The two main ways of preparing food in the Trangia cooking products is to either use their Stove 25, Stove 27 or to prepare food directly into their food-box called the Mess Tin. With an increase in production and expansion, some new projects are being introduced. The mission of this project is to, by appliance of a Design Thinking process, develop a set of cooking utensils for Trangia AB. The utensils should have user friendly, practical, functional and safe aspects and to be suitable for their markets. There are an abundance of cooking utensils on the market, but few that fit inside the Trangia Stove kitchens. The process of developing the kit followed a five step Design Thinking process with an implementation of Human Centered design. The two first stages, benchmarking the usage of stove kitchens and talking to real users was central. The later part of the project consisted of multiple iterations between the steps ideate, prototype and test on different levels. Two concepts that fit the mission is presented as the result, a kit of two utensils (The Kit) and one tool with allround performance (Ultimate tool). The ultimate tool is unique in the sense that it is a fusion between a spoon, ladle and a turner. The kit and the ultimate tool is sturdy and able to be stored within the Trangia Stoves and the Mess Tins., Trangia AB är ett företag beläget i Trångsviken, Sverige som producerar matlagningsutrustning för utomhusbruk. Trangia når en stor målgrupp runt om i Skandinavien och Tyskland men också en betydelsefull del i Japan. De två främsta sätten att laga mat i Trangias produkter är att laga mat på deras stormkök Stove eller att laga mat direkt i deras matdosor, Mess Tin. I takt med en ökning i produktion och expandering så introduceras nya projekt. Målet med detta projekt är att genom applicering av en designprocess, ta fram och utveckla ett kit med matlagningsredskap för Trangia AB. Produktlösningen skall vara användarvänlig, praktiska, funktionella och samt anpassad för Trangias marknader. Det finns idag många matlagningsredskap på marknaden, men det finns inte många som ryms att packa ner i Trangias stormkök. Processen att utveckla produkterna följer en Design Thinking process i fem faser med en implementering av människocentrerad design. Under de första två faserna applicerades metoder med fokus på att göra användarundersökningar samt att faktiskt tala med användare. De senare delarna av projektet bestod av flertalet iterationer mellan idégenerering, prototypande och testande på olika nivåer. Två koncept som passar målbilden presenteras som resultat, ett kit (The Kit) av två redskap och ett universellt verktyg kallat Ultimate tool. Ultimate tool är unikt i aspekten att det är en blandning av en sked, en slev och en stekspade. Både The kit och Ultimate tool är tåliga och ryms att paketera i Trangias stormkök och matdosor

Some fire-installations discovered in a marginal zone of the Bronze Age site of Ca’ Baredi (Terzo di Aquileia, Udine) are introduced by commenting on both typologies and building techniques together with aspects related to use and spatial organization.

30 p. : ill. ; 18 cm.

Girl Scouts learning outdoor cooking skills. Girl in plaid jacket is Hope Fitsimmons of South St. Paul.

Brownie Girl Scouts cooking their lunch over a buddy burners. Participants left to right are Kathryn Davies, Mary Lou Juenemann, Gretchen Krueger, and Judy Olin

A group of men and women are photographed cooking outdoors under some sort of small, enclosed tent.

Photograph of men and women sitting around a table sharing a meal outdoors. **This photograph is part of a scrapbook created in 1906 and 1907 by railroad engineer C. J. French. Most of the photographs have little to no contextual information; all available information has been listed.

Five women perform various tasks while cooking over an outdoor fire. **This photograph is part of a scrapbook created in 1906 and 1907 by railroad engineer C. J. French. Most of the photographs have little to no contextual information; all available information has been listed.

Photograph of men and women eating outdoors. **This photograph is part of a scrapbook created in 1906 and 1907 by railroad engineer C. J. French. Most of the photographs have little to no contextual information; all available information has been listed.

Envelope description: Robert Woodruff. 1931. Two women and one man at a campfire serving food. This set of photographs was commissioned by Robert Woodruff and may be taken at his hunting estate, Ichauway Plantation in south Georgia on the Flint River.

Envelope description: United Community and War Fund

President Roosevelt is worried about Anna Roosevelt Cowles's son, William Sheffield Cowles, Jr., who is unexpectedly not well. Roosevelt wants her to tell young Sheffield about a camping trip Roosevelt took with his sons and nine other boys, which he describes in detail.

Two tramps sit on railroad ties. One is reading the newspaper, and there is a pot heating on a campfire. Two railroad cars, a coal car and a box car, stand in the background. Caption: Agitating Abe -- I tell yer, if us fellers wants t' be reckernized, we got t' form a union. / Plugcut Peters -- Dat's what! Den, if de grub dey give us ain't up to de American standard of livin', we kin force dem ter arbitrate!

William Jennings Bryan and David B. Hill roast a bird over a campfire outside the "Dem. Homestead." Caption: Dismal Dave and Weary William join in celebrating. comments and context

Man lifting a pot with a hooked rod.

Two men behind the back of a wagon

President Roosevelt and a group of men eating.

President Roosevelt serving himself food as cowboys look on.

President Roosevelt standing with cowboys as breakfast cooks on a fire.

Park staff and spectators eat a chuck wagon lunch during a wild horse roundup at Peaceful Valley Ranch in the South Unit of Theodore Roosevelt National Park.

A man identified as Jeffery and a woman identified as Barnhardt operate the chuck wagon at the wild horse roundup at Peaceful Valley Ranch in the South Unit of Theodore Roosevelt National Park.

Park staff and spectators eat a chuck wagon lunch during a horse roundup at Peaceful Valley Ranch in the South Unit of Theodore Roosevelt National Park.

A group of men and women are photographed cooking outdoors under some sort of small, enclosed tent.

Photograph of men and women sitting around a table sharing a meal outdoors. **This photograph is part of a scrapbook created in 1906 and 1907 by railroad engineer C. J. French. Most of the photographs have little to no contextual information; all available information has been listed.

Five women perform various tasks while cooking over an outdoor fire. **This photograph is part of a scrapbook created in 1906 and 1907 by railroad engineer C. J. French. Most of the photographs have little to no contextual information; all available information has been listed.

Photograph of men and women eating outdoors. **This photograph is part of a scrapbook created in 1906 and 1907 by railroad engineer C. J. French. Most of the photographs have little to no contextual information; all available information has been listed.

15 p. : ill. ; 11 x 14 cm.

27 p. : ill. (some col.) ; 18 cm.

Envelope description: United Community and War Fund

Envelope description: Robert Woodruff. 1931. Two women and one man at a campfire serving food. This set of photographs was commissioned by Robert Woodruff and may be taken at his hunting estate, Ichauway Plantation in south Georgia on the Flint River.

George Wheatley and two unidentified men look on as President Eisenhower demonstrates his outdoor cooking technique. The Hianloland Estate formerly owned by W. Alton Jones was bequeathed to the University of Rhode Island in 1963., https://digitalcommons.uri.edu/photographs/1004/thumbnail.jpg, https://digitalcommons.uri.edu/photographs/4

Silent film.; Unidentified man instructing children on the use of a camp stove and other outdoor skills., This film originated from WLBC-TV and was (possibly) a part of a segment titled, "Week in Review." The station was created in 1953 by Don Burton. WLBC-TV Channel 49 was sold in 1971 to a local non-profit group, who changed the station's callsign to the current WIPB-TV, now licensed by Ball State University., This archival material has been provided for educational purposes. Ball State University Libraries recognizes that some historic items may include offensive content. Our statement regarding objectionable content is available at: https://dmr.bsu.edu/digital/about

This photograph of a log cabin, several men standing, and one man sitting in front of what appears to be food being cooked was taken by Herbert W. Pelton (1879-1961). Pelton, a photographer active in Asheville, North Carolina, in the 1910s, 1920s, and 1930s, produced landscapes of the region including panoramic shots. The photograph is part of a collection documenting the activities of the Appalachian National Park Association. The Association, founded in 1899, played a key role in the movement for the establishment of a national park in the Southern Appalachians. George S. Powell was the Association’s first president and Asheville physician Dr. Chase P. Ambler (1865-1932) was the secretary. Ambler deposited this collection in 1929 to the State Archives of North Carolina at Raleigh from where they were moved in 2012 to the Western Regional Archives located in Asheville.

Sketch of template to make an ''egg box,'' including dimensions.

Notes and clippings related to packing and transporting food in tin containers.

Notes and clippings related to packing food, including specific information about packing eggs.

This undated photograph shows a camping trip with Earl Silver.

Paul M. Fink (1892-1980) of Jonesborough, Tennessee, was an early advocate for the establishment of the Great Smoky Mountains National Park. This collection of photographs from 1914 through the 1930s was taken while Fink thoroughly explored the Great Smoky Mountains and surrounding area. A banker and a conservationist, Fink kept a journal of his explorations and published his entries in Backpacking Was the Only Way (1975). On the back of this undated photograph, Fink wrote: Getting dinner, near Lufty Gap.

Paul M. Fink (1892-1980) of Jonesborough, Tennessee, was an early advocate for the establishment of the Great Smoky Mountains National Park. This collection of photographs from 1914 through the 1930s was taken while Fink thoroughly explored the Great Smoky Mountains and surrounding area. A banker and a conservationist, Fink kept a journal of his explorations and published his entries in Backpacking Was the Only Way (1975). On the back of this undated photograph, Fink wrote: Oh yes. I've been known to stop for a noonday lunch on the road.

Paul M. Fink (1892-1980) of Jonesborough, Tennessee, was an early advocate for the establishment of the Great Smoky Mountains National Park. This collection of photographs from 1914 through the 1930s was taken while Fink thoroughly explored the Great Smoky Mountains and surrounding area. A banker and a conservationist, Fink kept a journal of his explorations and published his entries in Backpacking Was the Only Way (1975). This undated photograph shows an unidentified campsite.

Paul M. Fink (1892-1980) of Jonesborough, Tennessee, was an early advocate for the establishment of the Great Smoky Mountains National Park. This collection of photographs from 1914 through the 1930s was taken while Fink thoroughly explored the Great Smoky Mountains and surrounding area. A banker and a conservationist, Fink kept a journal of his explorations and published his entries in Backpacking Was the Only Way (1975). This photograph was taken during a six-day trip in 1922 to explore the Western end of the Smokies. Present were Walter S. Diehl, Henry W. Patton, and Paul M. Fink. On the back of this photograph Fink wrote: Swapping yarns at our camp near the Spencer Cabin

Paul M. Fink (1892-1980) of Jonesborough, Tennessee, was an early advocate for the establishment of the Great Smoky Mountains National Park. This collection of photographs from 1914 through the 1930s was taken while Fink thoroughly explored the Great Smoky Mountains and surrounding area. A banker and a conservationist, Fink kept a journal of his explorations and published his entries in Backpacking Was the Only Way (1975). This photograph was taken during a six-day trip in 1922 to explore the Western end of the Smokies. Present were Walter S. Diehl, Henry W. Patton, and Paul M. Fink. On the back of this photograph Fink wrote: "Does a watched pot ever boil?"

Photograph of International Brotherhood of Electrical Workers Local 84 members preparing large bowls of food.

Photograph of men cooking over a large stove at an unspecified International Brotherhood of Electrical Workers Local 84 event.

Film shows skiing in Yosemite, packing for camping trip, Fremont Pass in Colorado, dancing, hiking, fishing, and cooking flapjacks. Sign visible in footage: "Dewey Point, Elev 7316" / "Altadena. Calif. Trailfinders School For Boys" / "The Trailfinders, Grace Clifford James, Owner, Altadena." Intertitles: "Bud Halley" / "Week End Camps Trailfinders School" Footage of camping and hiking trips from The Trailfinders, an organization founded in Southern California in 1915., California Revealed