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Batik Kawung is one of the most popular batik patterns in Indonesia. This pattern can be displayed as an attractive and artistic ornament of ceramic plate products. This ornament can increase the selling value and storytelling of the product. Computer-based virtual design and manufacturing (VDM) technology is used to produce Kawung batik patterns that can be affixed to ceramic surfaces. The wrapping method in PowerShape is used to paste this pattern. The stages of designing a ceramic plate from the beginning of the Kawung pattern to form the core & cavity of the Kawung patterned plate into a 3D image and a virtual cutting milling motion simulation on a CNC machine using PowerMill software. The final result shows that the virtual machining simulation produces plate molds that are precise, accurate, and can be directly manufactured on a CNC router machine. The simulation time of a pair of plate molds is 234 hours 21 minutes 53 seconds, while the actual machining time is about 343 hours. [ABSTRACT FROM AUTHOR]

The works of Zenovia Flint, an outstanding artist, teacher and nonconformist ceramist, who embodied in his ceramic works of the 1960s and 1980s his own picturesque informal searches and philosophical images-allegories in the author’s manner, are analyzed. For the first time, the systematization of directions and stages of formation of Z. Flint’s authorial style in the field of artistic ceramics was performed, as well as an art analysis of the influence of the artist’s painting on his ceramics. [ABSTRACT FROM AUTHOR]

Abstract In recent years, the consumption of disposable plastic items such as single-use plastic bags, plates, cutlery and so on has rapidly increased in Iran. Present study explored the Iranians' experiences in terms of the consumption of disposable single-use plastics. A qualitative content analysis study was conducted in Delfan, Lorestan, Iran in 2017. Thirty semi-structured in-depth interviews were done with citizens who resided in Delfan. Participants were asked about their experiences of single-use plastics consumption. After the first interview, continuous analysis of data began and continued up to data saturation. Three main themes including perceived barriers for less consumption of disposable single-use plastics, decisional balance and structural factors emerged as the Iranians' experiences in terms of the consumption of disposable single-use plastics. Health promotion practitioners should increase public awareness about the harmful outcomes of high consumption of disposable single-use plastic items through mass media. In addition, they should convince policymakers to enact laws for increasing the production of recyclable single-use items. [ABSTRACT FROM AUTHOR]

Background: Larger portion sizes of food promote increased food intake, although the mechanisms explaining the portion size effect are unclear. In the present study we examined whether the tendency to clear one's plate when eating is associated with greater food intake in response to larger portion size.Method: We recruited female participants who were either self-reported habitual plate clearers (N = 48) or non-plate clearers (N = 41) into a laboratory study. In a between-subjects design, participants were served either a 'normal' (500 g) or 'large' (1000 g) portion of pasta for lunch and ate as much as they desired.Results: There was no significant interaction found between portion size and plate-clearing tendencies; portion size had a similar sized effect on food intake in both plate clearers and non-plate clearers. A significant main effect of portion size was found, whereby participants consumed significantly more when served the large versus the normal portion (100.55 g difference, p < .001, ηp2  = 0.16). There was also a significant main effect of plate clearing; participants with a tendency to clear their plate when eating consumed significantly more than non-plate clearers (68.21 g difference, p = .006, ηp2  = 0.08).Conclusions: The tendency to clear one's plate when eating was associated with increased food intake during a lunchtime meal. Increasing the portion size of the lunchtime meal increased food intake, although the tendency for a larger portion size to increase food intake was observed irrespective of participant plate-clearing tendencies. [ABSTRACT FROM AUTHOR]

An interview with American photographer Diane Bush is presented. She explains how she uses her art for political agitation and activism. She discusses some of her latest projects as of early 2017, including "Dishing It Out 2016" that features items mainly seen in the kitchen like dinner plates and coffee mugs. She talks about her conception and practice of citizenship.

Winged-plates, also known as “red-slip plates", represent one of the paramount ceramic types in Central and Western Phoenician sites. Object of many analyses over the years, the aim of this article is to explore their sequential and chronological connections with the ceramic repertoire of metropolitan Phoenicia. To do so, the main Iron Age plate types in the motherland, on the one hand, and the evidence from the oldest sites in the West, on the other, are analysed. The result is the need for a new approach to this issue and the achievement that the sequential origin of this type has to be sought in the final stages of the Middle Iron Age, the time of the first contacts, when the prototypes of this type influenced the first overseas productions. These earliest winged-plates experienced a parallel and somehow autonomous evolution later on, a phenomenon that reflects the situation of most parts of the overseas Phoenician productions. [ABSTRACT FROM AUTHOR]

The article discusses the Celoron lead plates and the Marie Antoinette Bell as two topics concerning the early history of the U.S. state of Ohio and Marietta city in Ohio.

Two lab studies and three field studies indicate that plate disposability influences the amount of food wasted. The first lab study indicates that more food served on disposable (i.e., paper) plates is wasted than when the same food is served on permanent (i.e., hard plastic) plates. Study 2 employs an implicit association test (IAT) to confirm that disposable plates are strongly associated with behavior to stop eating while, simultaneously, permanent plates are more strongly associated with a keep eating behavior. Three field studies (3A, 3B, and 3C) indicate that this effect maintains when instead of being served a fixed quantity of food, participants select the amount and type of food. [ABSTRACT FROM AUTHOR]

The literature on whether varying plate size has an effect on consumption is mixed and contradictory. This meta-analysis of 56 studies from 20 papers shows that varying the size of the container holding food (e.g., plate or bowl) has a substantial effect on amount self-served and/or consumed (Cohen's d = .43). More generally, we found a doubling of plate size increased the amount self-served or amount consumed by 41%. Our analysis resolves the various contradictions of past reviews: we found that the plate-size effect had a substantial effect on amount self-served (d = .51) and on amount consumed when the portion was self-served (d = .70) or manipulated along with (confounded with) plate size (d = 48). However, plate size had no effect on amount consumed when the portion size was held constant (d = .03). Overall, plate size had a stronger effect when participants were unaware that they were participating in a food study (d = .76). [ABSTRACT FROM AUTHOR]