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Knife crime has become a prominent and seemingly intractable problem in England & Wales. Theory and evidence indicate that reducing crime opportunities is an effective means of crime control, including restrictions on lethal weapons. While public debate has centred on zombie and other 'status' knives, the most prevalent homicide weapon is a kitchen knife. Here we argue that replacing lethal pointed-tip kitchen knives with safer round-tip knives would reduce knife crime with little or no displacement. Drawing on the approach to remove fossil-fuel vehicles from roads, we propose a phased removal of lethal kitchen knives that we estimate will cut knife-related homicide in half, reduce other knife crime and criminality, and prevent thousands of non-criminal knife-related injuries. [ABSTRACT FROM AUTHOR]

The Spanish playwright Bartolomé de Torres Naharro published in 1517 a collection of dramatic and poetic works entitled Propalladia, including comedies and poetic compositions. The work, initially associated with a moral dimension, was banned by the Spanish Inquisition in 1559. The Comedia Tinellaria, a specific play by Torres Naharro, depicts corrupt servants in a kitchen, criticizing the social and religious hierarchy of the time. The text offers a biting and ironic satire, revealing the ethical shortcomings of the characters through their relationship to food. [Extracted from the article]

The concept of bricolage was formulated by Lévi-Strauss in The Savage Mind to provide an analogy for how mythical thought works. In the following decades, scholars have frequently deployed the concept, not only in anthropology, but also in sciences, social sciences, and humanities. Inheriting Lévi-Strauss's structuralism, French-speaking scholarship has tended to emphasize the structural patterns or constraints of bricolage, while English-speaking scholars have shown more interest in the individuality, subjectivity, or contingency of bricolage. This article seeks to integrate the merits of both strands of scholarships, transcend the collectivist/individualistic divisions, and develop bricolage into a multidimensional concept: Bricolage is a generative principle of regulated improvisation responding to restrictive or limited conditions. My ethnographic study of Kitchen God worship in one region of China shows that the entire process of creating bricolage is an individual embodiment of collective structure. Although bricolage is a product of structure intended to reproduce the structure, it can occasionally affect or change the structure. Thus, it is an important micro mechanism for culture change. [ABSTRACT FROM AUTHOR]

Conceptualizations of scaling sustainable practices tend to focus on the uptake of new technologies and practices, whereas the scaling or maintaining of convival practices with a long history has received less attention. In this article, we explore mainstreaming of cycling along three contemporary paths: the spread of e-bikes, bike sharing, and bike kitchens. We develop an analytical framework for assessing mainstreaming of sustainable practices and its impacts on conviviality – exploring which new groups are reached and new forms of usage opened up, as well as the impacts on accessibility, adaptability, and socio-ecological relations. Our analysis shows that the spread of e-bikes and bike sharing are associated with a certain loss of conviviality, while bike kitchens explicitly aim to maintain conviviality. The mainstreaming paths also widen and deepen the practice and notion of cycling. We conclude by reflecting on policy implications and how strategies for more convivial mainstreaming can be organized. [ABSTRACT FROM AUTHOR]

The document "ACCOUNTS OF MAJOR JOHN HALFORD, 1641–1642" from the Camden Fifth Series journal provides a detailed record of Major John Halford's financial transactions and receipts from midsummer 1641 to midsummer 1642. It includes expenses related to household necessities, gardening, stable upkeep, and gifts made by the noble household in the 17th century. The meticulous accounts offer insights into the financial dealings, social interactions, and customs of the time period, reflecting the diverse needs and practices of that era. [Extracted from the article]

This study investigated the effect of exhaust air volumes on the performance of range hoods at different angles in residential kitchens in removing grease pollutants, during the pollutant emission stage (whilst cooking) and the pollutant attenuation stage (after cooking). Experiments were conducted, and introduced indexes such as capture efficiency, exposure rate, attenuation rate, power and multi-indicator analysis were used to analyze the performance of the range hood with different exhaust air volumes and angles. The experimental results showed the capture efficiency was increased with an increase in exhaust air volume whilst cooking. Considering the energy consumption of the range hood and noise, the exhaust air volume of the range hood should be set at 600 m3/h to 800 m3/h. In the pollutant attenuation stage, the attenuation rate K of PM 2.5 mass concentration was increased with the incremental increase in the exhaust air volume. When cooking was finished, grease pollutants remained in the kitchen. If the range hood continued to be turned on and a large exhaust air volume was set, the concentration of indoor grease pollutants could be quickly reduced to below the standard value. Our findings can provide a reference for the airflow regulation of residential kitchen range hoods. [ABSTRACT FROM AUTHOR]

AbstractThis paper addresses the spatial dimension of the empty nest experience. The assumption that the departure of adult children from home leaves the nest empty is challenged in this study. We delve into the lived experiences of parents left behind to reconstruct their encounters with kitchen space in a post-parental home. Drawing upon evidence from participant-generated data (138 emotion maps) and 69 map-elicited interviews conducted in the administrative provinces of Pomorze and Wielkopolska in Poland, we identify the kitchen as a key place where family relations are practised. The analysis of the material allowed us to reconstruct the relationship between ‘empty nest’ kitchen and emotions, as seen by the participants. Four themes that have emerged: bonds, memory, social roles and territorial claims account for the relationship between individuals and the spatial dynamics they navigate during this significant life transition. Through an exploration of parents’ subjective experiences, we seek to provide a deeper understanding of how kitchen space is perceived and engaged with within the context of the empty nest. [ABSTRACT FROM AUTHOR]

This study presents an air quality monitoring system that employs the Arduino Uno microcontroller. The system is augmented with a moving average filter and data fusion techniques from BME680 and CCS811 sensors, which are designed to process and combine data from these sensors. The system was tested and analyzed empirically across a range of residential environments in order to validate its efficacy. The findings indicated that the typical IAQ level in a bedroom was approximately 20 units. However, this level increased significantly, reaching 140 units, within minutes after the introduction of a 17% perfume spray. In contrast, the use of an aromatic diffuser resulted in a smaller increase in IAQ to 40 units, which returned to normal levels after ventilation. Moreover, the analysis demonstrated that the kitchen and bathroom exhibited inferior air quality in comparison to the bedroom. This was evidenced by elevated VOC and humidity levels, which were observed to be 10–20% higher due to the combined effects of household activities and inadequate ventilation. This study makes a significant contribution to the field of air quality monitoring by proposing a solution that employs sensor technology and data processing methods to enhance the quality of life within residential spaces. [ABSTRACT FROM AUTHOR]

Natural gas (NG) is commonly used in kitchens, powering stoves, ovens, and other appliances. While it is known for its efficiency and convenience, NG contributes to the release of nitrogen dioxide (NO2) and can have significant implications for human health. In this study, the importance of the use of NG in kitchens on human exposure to NO2 was analyzed. An extensive literature review in the field was conducted, and the NO2 levels were assessed in kitchens with NG cookers in Aveiro and electric cookers in Porto, both in Portugal. Higher levels of NO2 were found in kitchens in Aveiro, where NO2 levels outdoors are lower than in Porto. This pollutant can spread to other rooms, especially when ventilation is lacking, which is particularly concerning during colder seasons and at night. As around 70% of the time is spent at home, this can have a significant impact on human exposure to NO2. Therefore, although Aveiro has low levels of NO2 outdoors, its population may be exposed to much higher levels of this pollutant than the Porto population, a city with air quality issues, but predominantly using electric cookers. This finding emphasizes the need for the stricter regulation of NG use indoors to protect human health and also suggests a shift in human health protection policies from mere monitoring/control of outdoor air quality to a comprehensive assessment of human exposure, including exposure to indoor air quality. [ABSTRACT FROM AUTHOR]

Last year, Hani Almadhoun, senior director of philanthropy at UNRWA USA, was thrust into the spotlight of media and government attention as he advocated for the safety of his family and the well-being of his people in Gaza. He engaged in high-level meetings with U.S. officials and made countless media appearances to bring attention to the urgent needs of the people of Gaza. In the face of official inaction, Hani mobilized an informal donor network and with the help of his brother, Chef Mahmoud, and others organized material resources on the ground in Gaza to found the Gaza Soup Kitchen. The Gaza Soup Kitchen provides meals and direct assistance to families in Gaza, including his own, who have been deeply affected by the ongoing humanitarian crisis. Despite working for one of the largest humanitarian organizations in Gaza, Hani felt compelled to take direct action to help families facing food insecurity. [ABSTRACT FROM AUTHOR]

The article deal with the anti-predicative recognition proposed by Vladimir Safatle in O circuito dos afetos (2015). To illustrate this process, we start from Michel de Certeau's analysis, in A fábula mística (2015), of the storie of liminal inversion of the father figure of the abbot Pitéroum before the nun Salê, someone "without a name" and a worker in the kitchen of a monastery of 400 sisters who look down on her. Salê's simulated madness signals the impropriety of oneself as the key to a recognition distinct from that of the contract and linked to a bourgeois logic of capitalist production. In a second moment of the text, the impropriety of oneself in the crowd transcends the identity mark of difference through a public and common body, associated with the proletariat as a conceptual synthesis of the social scum of madmen, vagabonds, bohemians, etc. [ABSTRACT FROM AUTHOR]

Troy Brauntuch's solo show at the Kitchen in New York in 1979 focused on an appropriated image of a sleeping Hitler being driven through the open countryside in his Mercedes. Brauntuch, part of the Pictures generation of artists, used the photograph to create a postmodern fascist aesthetic, informed by the renewed cultural relevance of Nazi imagery in 1970s New York. The original image had been taken in 1932 by Hitler's personal photographer, Heinrich Hoffmann, and its transmission from Nazi photobooks to Albert Speer's memoir Inside the Third Reich and, finally, to Brauntuch's exhibition, shows how representations of Hitler shifted even with the same image. By analyzing the history of the photograph through a Barthian lens, the back of the Hitler's head will emerge as a site of obtuseness, capable of transcending the distance imposed by the past and showing the continued influence of fascist imagery. [ABSTRACT FROM AUTHOR]

This study investigates how chefs operating in Australia and Vietnam perceive sustainability within their c ontext, how sustainability could be enhanced, and challenges limiting stronger sustainable practices. Data were gathered through in-depth, semi-structured face-to-face and online interviews with 69 chefs (34 in Australia, 35 in Vietnam). The analysis revealed 11 key dimensions, similarities, and clear differences in how chefs perceive sustainable practices. For instance, while both groups strongly perceived the need to work with the supply chain as a means to enhance sustainability, they clearly differed concerning reducing food-related wastage or being more open to sustainability-related discussions. [ABSTRACT FROM AUTHOR]

Indoor environments pose a significant health risk due to exposure to particulate matter (PM), leading to various diseases and premature deaths, and raising public concerns about indoor air quality. Household kitchens are a major contributor to indoor air pollution, emitting particulate matter of varying sizes during cooking, which disperses throughout the house. Understanding the extent of PM exposure and identifying its sources is crucial. This study assesses PM presence in Kuwaiti household kitchens, measuring concentrations of different‐sized particles (PM 0.3, 0.5, 1.0, 2.5, 5.0, and 10 μm) under various conditions. Measurements were taken for 24 h using a particle/mass monitor device, considering different ventilation scenarios, cooking oils, and methods. Spearman's rank correlation and indoor/outdoor (I/O) ratios investigate the correlation between indoor and outdoor PM exposure. Principal component analysis (PCA) models identify specific sources contributing to PM exposure. A questionnaire survey in Kuwaiti households determines primary kitchen sources during cooking. Results show that kitchens with ventilation systems consistently reduce PM concentrations. PM emissions during cooking vary based on factors like cooking method, energy type, cooking oil, food, additives, temperature, and ventilation. The cooking stove is the primary emission source, but other household activities contribute. This study enhances our understanding of influential factors affecting cooking emissions and their concentrations, contributing valuable insights into mitigating indoor air pollution. [ABSTRACT FROM AUTHOR]

Copyright of Zeitschrift für Soziologie is the property of De Gruyter and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Drawing on research on chefs and aspiring chefs in commercial kitchens, this article typologises workers' strategic responses to violence and illustrates how these responses are shaped by occupational status and work experience, as well as industry structures. While previous scholarship indicates that workers actively avoid or resist violence in the workplace, this literature largely neglects ways in which workers endure violence in strategic ways. Based on ethnographic data and in-depth interviews, this article explores three key responses to violence – avoidance, resistance and endurance – and argues that while these reactions may complement workers' occupational self-interest, they ultimately serve to reinforce, normalise and even exacerbate violence within commercial kitchens and other similar workplaces. [ABSTRACT FROM AUTHOR]

In this paper two Women of Color academics employ and blend Chicana Feminist Pláticas and Kitchen Table Talk methodologies to engage in a culturally rooted dialogue about the power of love in education. They explore their journeys towards studying love, love in praxis, and ultimately, argue that love is a practice for cultivating and sustaining our collective well-being. [ABSTRACT FROM AUTHOR]

Online abuse is prevalent in sport and can be the by-product of trigger events – reactive social media posts that motivate online hate. Little is known about what triggers online abuse, types of content, and how this impacts certain groups. The current research examined how online behaviour emerges, and evolves during a trigger event, through a gendered lens. This research employed a two phase, mixed methods approach of a digital netnography with participation observation through social network analysis and thematic content analysis of 1332 (N = 1332) tweets in the United Kingdom. The trigger event examined abusive content toward Karen Carney following post-match football commentary on 29 December 2020. Results identified 590 individuals who formed two distinct groups. Directed network visualisation indicated Carney was the focus of the trigger event. Thematic time series analysis revealed emotional maltreatment (i.e. ridiculing, humiliating, belittling) progressing to overt gendered discriminatory maltreatment. Findings support the need for safeguarding policies for target groups, as trigger events escalate quickly, and group affiliations impact abusive content. From a theoretical standpoint, in-group and out-group affiliations resulted in rhetoric highlighting persistent, gendered socio-normative issues within sport, amplified in an online environment. [ABSTRACT FROM AUTHOR]

Background: Kitchen workers face a disproportionately high risk of injuries and illnesses. Yet, despite the ubiquity of kitchen-related injuries, there has been a relative lack of comprehensive research on this topic, particularly in developing countries. Ain Shams University, as a prestigious educational institution with its diverse kitchen staff, provides an ideal setting for studying the challenges faced in professional kitchens. This study aims to measure the prevalence of work-related injuries and illnesses among kitchen workers of two major students' hostels at Ain Shams University in Cairo and to explore their risk factors. Methods: A cross-sectional analytical study involving kitchen staff from two hostels that house students at the university was carried out in 2021. The study involved all kitchen staff in the dorms for students (n = 128). Data was collected using a structured interview questionnaire. Results: The findings showed a significant prevalence of work-related illnesses (81.3%) and injuries (77.3%) among restaurant employees. Age, education, and job type all had a statistically significant relationship with the frequency of work-related injuries over the previous year. Additionally, there was a statistically significant relationship between age, job type, and the frequency of diseases among kitchen workers (p ≤ 0.05). Conclusion: Cooks and other food service employees are more susceptible to occupational diseases and injuries in the workplace. Restaurants and the university hostel authorities should implement preventative measures and policies to lower the risk of harm among these employees by offering occupational health and safety services such as training and education programs, personal protective equipment, and regular health examinations. [ABSTRACT FROM AUTHOR]

Objective: To analyze the case of twelve community-based food organizations -ollas comunes (community kitchens) and comedores populares (popular dining halls)- located in Comunidad Urbana Autogestionaria de Huaycán, Ate district (Lima, Peru), which were operational during the second half of 2021, focusing on their internal organization for food supply during the pandemic. Methodology: The study employs an interpretive approach and qualitative methodology. Semi-structured interviews were conducted with 12 leaders of ollas comunes and comedores populares who regularly visit supply centers in Huaycán. Additionally, a socio-spatial analysis of the territory was carried out using geolocation techniques. Results: The main obstacles for members of community-based organizations to access food are linked to available economic resources, the distance to supply centers, the area's topography, and the lack of storage and preservation mechanisms. Limitations: Interviews were conducted by telephone due to the risk of contagion during the health crisis. Conclusions: The study reveals that, despite various limiting factors for food supply, the internal organization of ollas comunes and comedores populares has been crucial in ensuring complementary food provision for vulnerable groups in Huaycán. [ABSTRACT FROM AUTHOR]

Domestic cooking is changing the world over. Kitchen technologies and the smartphone transform the way we cook and whom we cook with. Coupled with urbanisation and the shrinking of households, cooking seems to be an increasingly solitary practice. At the same time, these processes did not change who cooks; across the globe it is mostly women who prepare the daily meal for their families. Yet, rather than treating domestic cooking solely as a gender relations issue, this article presents ethnographic research with low-income domestic cooks in Marrakech, Morocco, to argue that unequal generational relations are also important drivers of change in family life. Paradoxically, rather than cook alone or simplify meals, kitchen appliances and social media were employed to continue preparing elaborate family meals. Through a thick description of the preparation of a spread called amlou and of pizza, this article explores why domestic cooking remains centralto idealised notions of womanhood and family life in Marrakech and beyond. It introduces the concept of culinary connectivity to understand how new technologies were employed ininter-generational negotiations of cooking knowledge and power. Moreover, while the crafting of culinary connectivity enables young generations of low-income womento emancipate themselves from age-based power in the home, these practices also enmesh them in new relations of dependence on money and the market. By making cooking central to understanding the (re)production of everyday family life in the context of poverty, this article contributes to cross-cultural studies of food and to regional debates about the family. [ABSTRACT FROM AUTHOR]

This research investigated the effect of kitchen wastewater (KWW) concentrations and pretreatment methods on Chlorella vulgaris biomass production, lipid content and nutrient removal. This study was divided into two separate experiments. The first experiment determined the appropriate dilution rate of KWW for the growth of microalgae, sterilized KWW was varied between 25%, 50%, 75%, and 100%(v/v). The result indicated that 50%(v/v) showed the highest nutrient removal by 90.23%, 85.87%, and 80.64% of sCOD, TKN, and TP, respectively. The highest biomass and lipid content were obtained with 50%(v/v) (1.447 g/L, 37.9%). The second experiment was to find an effective physical pretreatment method, which separated the biotic contaminant, non-sterilized KWW was diluted 50%(v/v) and filtered with different mesh size filters (150 μm, 50 μm, and 30 μm) compared with sterilized KWW as a control sample. The result indicated that pretreatment with 50 μm filtration was found highest nutrient removal by 90.51%, 84.74%, and 77.50% of sCOD, TKN, and TP, respectively. The highest biomass and lipid content were obtained with 50 μm filtration (1.496 g/L, 39.4%). Our results support the hypothesis that the optimal dilution and proper filtration of KWW helps create more favorable environment for microalgal growth. The application of microalgae in actual wastewater treatment was the improper amount of nutrients and the presence of biotic contaminant in the non-sterilized wastewater, which is inhibit the microalgae growth. Hence, it is necessary to develop the technique for controlling biotic contamination and appropriately diluting wastewater to enable full-scale microalgae cultivation in the future. [ABSTRACT FROM AUTHOR]

Operating from dual locations in London and Athens, the output of Night Kitchen, the experimental architectural research lab of Ifigeneia Liangi and Daniel Dream, often takes the form of anarchitectural story books, illustrated with congested, postmodern interiors full of colourful objects and artefacts. But these are not random juxtapositions of stuff – they are elaborate, multilayered tableaux, their cross‐currents haunted with associations that stretch far and wide across film, sport, literature, memorabilia, art practice and time. [ABSTRACT FROM AUTHOR]

Cooking is a significant source of polycyclic aromatic hydrocarbon (PAHs) emissions in indoor environments. A one-month biomonitoring study was carried out in previously selected rural Hungarian kitchens to evaluate cooking-related PAHs concentrations in 4 common kitchen vegetables such as basil, parsley, rocket and chives. The study had two mainobjectives: firstly, to follow PAHs accumulation pattern and to find out if this pattern can be associated with different cooking habits. Also, the usefulness of culinary herbs for indoor bioaccumulation studies was assessed. The 2-ring naphthalene was the dominant PAH in the majority of the samples, its concentrations were in the range of 25.4 µg/kg and 274 µg/kg, of 3-ring PAHs the prevalency of phenanthrene was observed, with highest concentration of 62 µg/kg. PAHs accumulation pattern in tested plants clearly indicated differences in cooking methods and cooking oils used in the selected households. Use of lard and animal fats in general resulted in the high concentrations of higher molecular weight (5- and 6-ring) PAHs, while olive oil usage could be associated with the emission of 2- and 3-ring PAHs. Culinary herbs, however, accumulated carcinogenic PAHs such as benzo[a]anthracene (highest concentration 11.9 µg/kg), benzo[b]fluoranthene (highest concentration 13.8 µg/kg) and chrysene (highest concentration 20.1 µg/kg) which might question their safe use. [ABSTRACT FROM AUTHOR]

Copyright of Yearbook of the Faculty of Political Sciences / Godisnjak Fakultet Politickih Nauka Beograd is the property of University of Belgrade, Faculty of Political Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Recently, scholars have highlighted the contributions of female designers to the careers of their better-known male counterparts. The role of women in architecture in the early 20th century is largely relegated to the residential sector for which they were believed to be "naturally suited." Despite this, when working alongside male architects in the residential arena, their contributions were often overlooked. The goal of this research was to identify and highlight the women behind the Architects' Small House Service Bureau (ASHSB) and their contributions to the enterprise. The methods used for this work included a systematic literature review of the published resources of the ASHSB, which comprised seven years of The Small Home monthly publication, five plan books published by the ASHSB with regional and reprinted variations, and an analysis of 53 banker boxes of ASHSB headquarter original documents (correspondence, membership lists, policies, and marketing materials). The outcomes of the research confirm that women were involved in all aspects of the residential designs marketed and sold by the ASHSB to consumers. Women contributors were featured with innovative designs for the interiors of the houses including kitchen designs with substantial interior detailing and built-ins, materials and furnishing selections, and advice to homeowners. Articles written by men were frequently credited while significantly fewer women received attributions, leaving the majority of articles and house design descriptions unattributed and anonymous. These women are an important part of the history of interior design in North America. [ABSTRACT FROM AUTHOR]

This study presents a novel approach utilizing solvothermal techniques to synthesize zeolitic imidazolate framework (ZIF‐4) particles. Various properties of the ZIF‐4 particles are investigated to shed light on the structural and morphological characteristics. These ZIF‐4 particles act as a positive triboelectric layer in the fabrication of a triboelectric nanogenerator (TENG) designed for powering electronic devices. The solvothermal‐assisted synthesis ensures the controlled and efficient production of ZIF‐4, optimizing its characteristics for enhanced performance in the TENG. The generated TENG, based on ZIF‐4 particles, determines promising capabilities in converting mechanical energy into electrical power. The highest power of TENG is obtained to be 18 μW at a load resistance of 50 MΩ. This work contributes major insights to the search for sustainable and effective power solutions for electronic gadgets. It emphasizes the potential of ZIF‐4 as a crucial triboelectric material, demonstrating its importance in the advancement of TENGs. [ABSTRACT FROM AUTHOR]

Night Kitchen explores architectural representation through a design methodology informed by picturebooks. This article explores how their work utilizes the 'fourth and fifth dimensions' of picturebooks – the interplay between words and images and the intertextual references that suggest wider narratives beyond the page. Their incorporation of ephemera from their studio archive is presented as blurring the lines between reality and fiction, in relation to ideas of enthralment and a real-world immersion in fiction. This research examines their work in the context of postmodern publishing techniques and the contemporary multimodal world, in relation to postmodern picturebook theory, highlighting the potential of an integration of the format with archival practices to inform architectural research that explores temporality and narrative. [ABSTRACT FROM AUTHOR]

Motorhoming consists of a way of travelling in vehicles that incorporate a living space. These vehicles usually include a sleeping area, a kitchen, a dining area and, in some cases, a bathroom and shower. People who travel in motorhomes choose a type of tourism that does not rely on traditional touristic infrastructures. They sleep in their own beds, cook their own food and can be self-sufficient and independent for several days without interacting with the rest of society. The main objective of this article is to propose a typology of European motorhome travellers, taking the Algarve region (in southern Portugal) as a case study. Previous investigations conducted in other regions of the world have proposed some typologies of motorhome travellers, but the sociocultural contexts where they were elaborated are very different from the European reality, namely from the studied region. Contrasting with the previous typologies, which used only one or two characteristics of the motorhomers, the proposed typology combines their objective attributes with their subjective discourses about the trip. The three resulting types were designated as 'enjoyers', 'seekers' and 'vacationers'. [ABSTRACT FROM AUTHOR]

Hydrogen is a carbon-free energy source that can be obtained from various sources. The blending of hydrogen represents a transitional phase in the shift from natural gas systems to hydrogen-based systems. However, concerns about the safety implications of introducing hydrogen have led to extensive discussions. This paper utilizes Fluent 17.0 numerical simulation software to simulate the leakage of hydrogen-blended natural gas in a closed domestic kitchen and analyze the concentration distribution and its variation pattern after a leakage. An experimental platform is set up, and a mixture of nitrogen and helium gas is used as a substitute for hydrogen-blended natural gas for the simulations and experiments. The simulation results demonstrate that the leaked gas spreads and accumulates towards the top of the space, gradually filling the entire area as the leak persists. As the hydrogen content in the leaked gas increases, the dispersion capacity of the gas in the confined space also increases. Furthermore, as the flow rate of the leaked gas increases, the average concentration of the leaked gas rises, and the gas stratification in the confined kitchen diminishes. The concentration distribution observed in the experiments aligns with the simulation results. After establishing the feasibility conditions of the model, the dispersion of the hydrogen-blended natural gas in the kitchen is further simulated. The results suggest that blending hydrogen into the gas enhances the dispersion of the gas after a leak, leading to a wider distribution within the kitchen and an increased risk in the event of a leak. Additionally, this paper employs the CASD module of FLACS 11.0 software to construct a three-dimensional geometric model of the domestic kitchen for simulation studies on the explosion of hydrogen-blended natural gas in a confined space. By adjusting the hydrogen ratio in the combustible gases present in the space and examining the variations in hydrogen concentration and external conditions, such as opening or closing the door, the influence on parameters including the peak explosion pressure, explosion overpressure, explosion flame temperature, and explosion response time are examined. Furthermore, the extent of the explosion area is determined, and the effect of hydrogen on the blast is clarified. [ABSTRACT FROM AUTHOR]

This text is an attempt to occupy quilombola backyards and kitchens to play with and depart from the book "a terra dá, a terra quer", authored by Antônio Bispo dos Santos. If it is a "review", it is because it makes use of this textual form to review with the mentioned farmer, as one who expresses in jest the possibility of producing quilombo fields and, thereby, casting impertinences towards the school, the curriculum and the ways of thinking about education. [ABSTRACT FROM AUTHOR]

A quantitative microbiological risk assessment model for the cross‐contamination transmission route in the kitchen (KCC) is presented. Bacteria are transmitted from contaminated (chicken) meat to hands, kitchen utensils, and other surfaces, subsequently contaminating a salad. The model aims to estimate the fraction of bacteria on the meat that is ingested due to cross‐contamination, determine the importance of the different transmission routes, and assess the effect of scenarios (interventions) on the fraction ingested. The cross‐contamination routes defined, bacterial source‐to‐recipient transfer fractions as available and derived from literature, and important characteristics (e.g., washing in cold water vs. hot water with soap) shaped the KCC model. With this model, 32 scenarios of an eight‐step preparation of a "meat and salad" meal in a domestic kitchen were stochastically simulated. The "cutting board‐salad" route proved dominant and the salad plays a major role in the final exposure. A realistic scenario (washing hands, cutting board, and knife with cold water after cutting the meat) estimates that a mean fraction of 3.2E − 3 of the bacteria on the meat is ingested. In the case of "hand washing with hot water and soap" and "cutting board and knife replacement," the mean fraction ingested is 3.6E − 6. For a subsequent meal, where the contaminated sources were kitchen fomites, the estimated mean fraction is 4.3E − 4. In case of hamburger, part of the bacteria is unavailable for cross‐contamination, resulting in a mean fraction ingested of about 5.4E − 5. The role of the dishcloth in cross‐contamination transmission proved to be minor. [ABSTRACT FROM AUTHOR]

Cooking is a major factor that affects the quality of indoor air especially in kitchens. It is a daily activity essential for supplying the requisite energy and nutrients for living through food consumption. Exposure to air pollutants from cooking with solid fuels in domestic and commercial kitchens is a leading health risk in developing nations like Ghana. Real-time monitoring of gaseous pollutants (CO, SO2, NO2) was done during eight hours of occupational cooking in different cookstove kitchens of 14 Senior High Schools in the Kumasi Metropolis, Ghana. The traditional and improved cookstove kitchens were fueled by firewood whereas the briquette cookstove kitchens were fueled by palm kernel shell briquette. The observed median concentrations in the kitchens were 0.43–39.44 mg m−3 for CO, 0.07–0.36 mg m−3 for NO2, and 0.19–0.61 mg m−3 for SO2. The concentrations in the traditional and briquette cookstove kitchens exceeded the respective World Health Organization (WHO) thresholds of 4 mg m−3 for CO, 0.025 mg m−3 for NO2, and 0.04 mg m−3 for SO2 mg m−3. The air quality index of traditional cookstove kitchens was classified as hazardous for human occupancy. Hazard indices > 1 revealed the likelihood of significant non-carcinogenic health risks for cooks’ occupational exposure to gaseous pollutants in all the cookstove kitchens. This study is essential as it informs on gaseous air quality during large-scale cooking within institutional kitchens with different cookstove types in a developing country. The study fills a gap in literature by providing real-time concentrations of gaseous air pollutants to which cooks in high school kitchens of a developing country are occupationally exposed. The study recommends the urgent transition of large-scale kitchens in developing countries to cleaner energies and cookstove types, alongside regular monitoring and enforcement of air quality guidelines, to safeguard occupational health.

Interreligious engagement (IE) has been experienced and theorized mainly as the pursuit of a shared respectful awareness of the beliefs, practices, and social experiences of multiple religious communities. In rare instances, it has been possible to create architecture specifically to foster IE, as in the "tri-faith" Abrahamic campus in Omaha and the Berlin House of One. The theme is: Here we are, accepting that we share the world. Another form of IE that deserves to attract more interest is multireligious collaboration in civic work (addressing homelessness, urban blight, illiteracy, etc.). Some adherents of the intrinsically cosmopolitan "world" religions are actively cosmopolitan to the extent of seeking this engagement. The theme is: Let us share the work of the world, including sharing our religiously inflected processing of what the practical issues facing us are. There is a new initiative of this sort in my city, Jackson, Mississippi, named (from M. L. King) the "Beloved Community". An architectural thought experiment may prove helpful in articulating the ideals for such an endeavor. What would be the physical desiderata for its headquarters? Let us imagine a new downtown building, The Meeting, dedicated to housing meetings where mixed religious groups learn about civic issues and coordinate efforts to address them. Full interreligious sharing of a space seems to require a neutral design lacking any definite religious inspiration. But there are nonsectarian ways to create an appreciably special, non-ordinary space, as in courtrooms and classrooms. Could a civic IE headquarters be special, expressive of practical optimism, and contain a sufficient religious allusion to qualify as a "next-to-sacred space" in which religious actors felt supported in the civic extension of their religious lives? I offer suggestions for discussion, including (1) a pavilion-style building suggestive of being set up for a special purpose—not soaringly grandiose but with a vertical feature such as a central roof lantern; (2) at least one major porch, with benches and tables; (3) an outside water fountain with public water supply (a historical allusion to the Islamic sabil); (4) inside, right-sized meeting rooms around the glass-walled periphery; (5) a big "living room" lounge in the center, usable for larger meetings, with access to a kitchen, and with a big project board for tracking work completed and work in hand next to a large map of the city; (6) a moderate descent of several steps into each meeting room so that there is a feeling of commitment in attending a meeting and a sense of challenge in going forth from one; (7) otherwise a main floor levelness and openness facilitating movement in and out, as in a train station; and (8) upstairs small offices for religious and other qualifying organizations. Answering the aesthetic and practical questions these suggestions raise takes us into imagining civic IE more concretely. [ABSTRACT FROM AUTHOR]

"The Farmers Palace" is a story that follows Hezekiah as he navigates a day in his life, filled with routine tasks and interactions with those around him. The narrative delves into Hezekiah's past, including a trip to Philadelphia and his relationship with his aunt. The story culminates in a moment of emotional exhaustion and reflection as Hezekiah contemplates his current circumstances. The text explores themes of family, community, and personal struggles, offering a glimpse into Hezekiah's inner world and the complexities of his relationships. [Extracted from the article]

In this article, we delve into a debate about whether a kitchen was to be installed in a new Women's House in a city in the Basque Country (Hernani, Gipuzkoa). The ethnography presented here was conducted by observing the process around the creation of the House. Articulating the debate's main points led us to examine the dominant cultural assumptions about cooking in Basque society, especially in view of the opposing feminist positions on the kitchen and the domestic sphere. To understand the changes that took place, it is essential to consider the participants' previous experience, the shape the discussion took and the diffractions and interferences that occurred during the process, as well as the priority placed on 'being and doing together' and being aware of the (self-)imposed limits while also allowing, even for a short period of time, the dichotomies that characterize and delimit this intercultural encounter to be questioned. [ABSTRACT FROM AUTHOR]

Purpose: The hospitality industry is on the cusp of a culinary revolution, propelled by the integration of smart cooking technologies and artificial intelligence (AI). This article delves into how these innovations are transforming hotel and restaurant kitchens, emphasizing food quality, operational efficiency and sustainability. Through AI, the culinary domain promises not just refined dining experiences but also a fundamental reshaping of kitchen operations. Design/methodology/approach: The study includes a document review prepared by examining the academic literature regarding the chosen concepts in a wide range of contexts. Findings: Smart cooking provides much convenience in working life with the help of technology, and this technology will be given more space in the future. Originality/value: This article presents a review of the relevant literature on smart cooking systems, one of the developing digital gastronomy tools. [ABSTRACT FROM AUTHOR]

"Martha Lloyd's Household Book: The Original Manuscript from Jane Austen's Kitchen" by Julienne Gehrer is a valuable resource for researchers studying food and material culture, Austen scholars, and those interested in nineteenth-century women's studies. The book provides a digitized copy of Martha Lloyd's original manuscript, complete with images of the well-worn leather covers, as well as an annotated transcription. Gehrer's annotations focus on food-related details and provide context for the recipes and methods used in the book. The inclusion of both the manuscript and the annotated transcript makes this text useful for junior researchers, those new to working with archival materials, and Austen enthusiasts. [Extracted from the article]

Natural gas (NG) is commonly used in kitchens, powering stoves, ovens, and other appliances. While it is known for its efficiency and convenience, NG contributes to the release of nitrogen dioxide (NO2) and can have significant implications for human health. In this study, the importance of the use of NG in kitchens on human exposure to NO2 was analyzed. An extensive literature review in the field was conducted, and the NO2 levels were assessed in kitchens with NG cookers in Aveiro and electric cookers in Porto, both in Portugal. Higher levels of NO2 were found in kitchens in Aveiro, where NO2 levels outdoors are lower than in Porto. This pollutant can spread to other rooms, especially when ventilation is lacking, which is particularly concerning during colder seasons and at night. As around 70% of the time is spent at home, this can have a significant impact on human exposure to NO2. Therefore, although Aveiro has low levels of NO2 outdoors, its population may be exposed to much higher levels of this pollutant than the Porto population, a city with air quality issues, but predominantly using electric cookers. This finding emphasizes the need for the stricter regulation of NG use indoors to protect human health and also suggests a shift in human health protection policies from mere monitoring/control of outdoor air quality to a comprehensive assessment of human exposure, including exposure to indoor air quality.

Equipment utilization is one facet of commercial kitchen management. Technology era Industry 4.0 significantly impacted food production, and technology era Society 5.0 has improved the process’s effectiveness and efficiency. This study examines how human agents, such as chefs and kitchen crew, collaborate with artificial agents, represented by smart machines, to attain precision and consistency in the culinary arts. The study underlines the value of chefs’ essential skills, creativity, and leadership in delivering one-of-a-kind culinary experiences. While technology and clever tools have become integral parts of commercial kitchens, chefs’ human touch and personal interaction remain critical. The research also looks at the difficulties and limitations of artificial agents in perfectly recreating human experience and cultural characteristics. It emphasizes the importance of human–machine collaboration to optimize production processes, increase efficiency, and solve the issue of abstraction in the culinary arts. However, it highlights that technology can only replace human intelligence and experience to a limited extent. The study indicates that reciprocal care and collaboration between human and artificial agents are critical for commercial kitchen management’s long-term performance and sustainability in the Society 5.0 era. [ABSTRACT FROM AUTHOR]

This paper examines a collection of pottery and glass finds recovered during non-professional excavations conducted in 1989 on the ground floor of a building at Mile Magdića Street 8 (c.p. 584) in Senj. The pottery consists primarily of numerous fragments of amphorae and a smaller quantity of tableware, predominantly from the late antique period. Some of the finds, however, can be attributed to the significantly later period of the 15th-17th centuries, including kitchen and glazed tableware, as well as a single glass goblet. Although information on the stratigraphic context of the finds is incomplete, the finds are very significant because they provide new topographic data that enhance our understanding of the archaeological stratigraphy and topography of the southern part of Senj's historic core. Moreover, they shed light on trade contacts and the circulation of objects during the represented periods. [ABSTRACT FROM AUTHOR]

In Divanu lugat-it-turk vocabulary live colloquial speech of various Turkic tribes who lived in the Karakhanid state and family lexicon used in the first old Turkic literary language have significant place. In this article, the words of family lexicon related to household items names used in the process of cooking are discussed. In order to investigate these words' formation and development stages we focused on the encyclopedic work created by the great genius of Mahmud Koshgari. The discovery of the technology of smelting iron ore by the Turkic peoples was considered an extraordinary event in the human society, and it had an important and positive significance in the radical change of the people's lifestyle and in the step forward. As a result, people had the opportunity to hunt wild animals, make and prepare weapons and armor, which are very necessary for fighting off raids, as well as tools and equipment for daily living. The names of the kitchen items used in cooking, recorded in Divanu lugat-it-turk, indicate that the national culture and household lifestyle of the ancestors was at a very high level. [ABSTRACT FROM AUTHOR]

The frequent occurrence of kitchen gas explosion accidents has raised widespread attention to gas safety. This article takes kitchen as the research object, and explores the dispersion law of LPG leakage in kitchens and the influence of ignition at different leakage time on explosion consequences by establishing LPG leakage and explosion models. The results show that the process of LPG leakage in a closed kitchen can be divided into three stages: initial kinetic energy dominant stage, gravity expansion stage, and passive dispersion stage. Propane forms a non-uniform concentration field in the kitchen that gradually decreases from bottom to top, filling the entire kitchen in 583 s. When an explosion occurred in the kitchen center, the initial burst of flame spreads around in a fireball. After 115 ms and 122 ms, the explosion overpressure causes the door and window to be destroyed respectively, and the flames stretch toward the door and window. The flames are then concentrated mainly in the lower area where the fuel is more adequate. In the later stage of the deflagration reaction, the flame propagates toward the upper area of the kitchen under buoyancy. The explosion consequences of LPG non-uniform gas clouds show a pattern of first intensifying and then weakening with the leakage time. The explosion consequences are most severe when ignited about 300 s after the leakage. The maximum explosion overpressures at the center of the kitchen, door, and window were 67.15 kPa, 28.12 kPa, and 27.92 kPa, respectively. The research results can provide reference for emergency response, consequence assessment, and kitchen safety design for kitchen LPG leakage and explosion accidents.. [ABSTRACT FROM AUTHOR]

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Oil and grease are one of the elements that are poisonous and easily pollute the environment, especially water and soil. Adsorption techniques use natural adsorbents that do not damage or pollute the environment. The raw kapok was chosen as an adsorbent because it is a technology to overcome the problem of oil produced globally. The experiment was conducted with two types of dosage which are 5g and 15g of raw kapok to absorb the oil and the results stated that raw kapok can absorb the cooking oil that is still not used more than the cooking oil that has been used. Due to the density of the oils, it affects the ability of raw kapok to absorb and hold oil. In addition, this absorbed oil restores several water parameters such as dissolved oxygen (DO), pH, temperature and turbidity. [ABSTRACT FROM AUTHOR]

Antibacterial surfaces are surfaces that can resist bacteria, relying on the nature of the material itself. Antibacterial surfaces are essential for food and water safety, human health, and industrial equipment. The most common type of bacterial contamination on the material surface is biofilm. Antibacterial surfaces may be developed more effectively by preventing the production of biofilm. When basic hygiene procedures are applied on kitchen surfaces, germs adhered to these surfaces are not apparent to the naked eye and may thus not be totally eradicated. In this study the survivability of Escherichia coli and Bacillus cereus on Star Galaxy granite, Muğla white marble, Denizli travertine, and stainless steel which are commonly used in kitchen work surfaces, was evaluated using the swap method. The results showed that long time survival of microorganisms is affected by drying and all kitchen surfaces have been evaluated for this aspect. [ABSTRACT FROM AUTHOR]