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Article
Publication date: 15 August 2019

John Howlett

The purpose of this paper is to re-examine the life and work of a forgotten progressive educator – (Henry) Caldwell Cook who was an English and drama teacher at the Perse School…

213

Abstract

Purpose

The purpose of this paper is to re-examine the life and work of a forgotten progressive educator – (Henry) Caldwell Cook who was an English and drama teacher at the Perse School in Cambridge, UK. By looking at his key work The Play Way (1917) as well as the small number of his other writings it further seeks to explain the distinctiveness of his thinking in comparison to his contemporaries with a particular focus upon educational democracy.

Design/methodology/approach

The work was constructed primarily through a reading of Cook’s published output but also archival study, specifically by examining the archives held within the Perse School itself. These consisted of rare copies of Cook’s written works – unused by previous scholars – and materials relating to Cook’s work in the school such as his theatre designs and a full collection of contemporary newspaper reviews.

Findings

The paper contends that Cook’s understanding of democracy and democratic education was different to that of other early twentieth century progressives such as Edmond Holmes and Harriet Finlay-Johnson. By so doing it links him to the ideas of progressivism emergent in America from John Dewey et al. who were more concerned with democratic ways of thinking. It therefore not only serves to resurrect Cook as a figure of importance but also offers new insights into early twentieth century progressivism.

Originality/value

The value of the paper is that it expands what little previous writing there has been on Cook as well as using unused materials. It also seeks to use a biographical approach to start to better delineate progressive educators of the past thereby moving away from seeing them as a homogenous grouping.

Details

History of Education Review, vol. 48 no. 2
Type: Research Article
ISSN: 0819-8691

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Article
Publication date: 1 April 1947

STANLEY ROBERTS

The bibliography of Cook's voyages is both lengthy and complicated, and, in spite of their far‐reaching importance, their historical and geographical significance, and their…

71

Abstract

The bibliography of Cook's voyages is both lengthy and complicated, and, in spite of their far‐reaching importance, their historical and geographical significance, and their considerable literary influence, it has never yet been attempted in its entirety. ‘L'immortel Cook’ was honoured almost as much in France as he was in England, but no satisfactory account exists of the French translations of his works. Sir Maurice Holmes's Introduction to the bibliography of Captain James Cook, R.N., London, Edwards, 1936, is excellent for the original editions, but does not attempt to include translations. Of great value, too, is the Bibliography of Captain James Cook, R.N., F.R.S., circumnavigator, published in 1928 by the Public Library of New South Wales. This is the catalogue of what must have been a remarkably fine exhibition to celebrate the bicentenary of Cook's birth, but it does not, of course, pretend to include items which were not available for display. The only other bibliography specifically devoted to Cook is the one by James Jackson prepared for the centenary of Captain Cook's death and published in the Bulletin de la Société de Géographie, 1879. This must be used with great caution. It has the appearance of having been compiled from entries sent in by various owners and put together without sufficient examination. At all events, while it naturally contains a very large number of French editions, many of them appear twice or even three times in slightly different disguises.

Details

Journal of Documentation, vol. 3 no. 3
Type: Research Article
ISSN: 0022-0418

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Article
Publication date: 2 August 2024

Anice Milbratz de Camargo, Alyne Michelle Botelho, Moira Dean and Giovanna M.R. Fiates

The study aims to explore how young adults perceive cooking contents on social media and their interaction with it.

129

Abstract

Purpose

The study aims to explore how young adults perceive cooking contents on social media and their interaction with it.

Design/methodology/approach

Qualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis.

Findings

Data analysis generated six different themes. Young adults valued the profiles’ aesthetics and quality in terms of straightforwardness, trustworthiness, novelty and authenticity of information; they also identified with the profiles’ authors. When pressed for time, aesthetics was less valued than straightforwardness. Participants felt overwhelmed by the excessive information on social media and developed coping strategies to deal with this issue.

Originality/value

The lack of cooking and food skills is a recognized barrier for healthy eating in the young adult population. Social media can play a prominent role in delivering cooking-related information to the younger generation, but research on people’s perceptions of the cooking content available online is scarce and does not focus on how actual engagement with the available content happens. This qualitative exploration revealed which features young adults prefer when using social media to access cooking content, which can inform future interventions to promote cooking and improve health.

Details

British Food Journal, vol. 126 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 16 November 2020

Anders Wien, Siril Alm and Themistoklis Altintzoglou

The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by…

333

Abstract

Purpose

The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by the identity-relevance of seafood cooking for men.

Design/methodology/approach

Survey data was collected from a balanced sample of 515 Norwegian consumers.

Findings

The results showed that men (versus women) with high confidence in their seafood cooking skills have a lower preference for convenient seafood solutions, indicating that these men may be more reluctant to use food products that could hinder the cooking outcome being attributed to their cooking skills.

Originality/value

This study adds nuance to the understanding of male consumers as highly reliant on convenience products when cooking. More specifically, this study provides novel insight into how men function differently than women in relation to preparing seafood, suggesting that some men resist using convenient seafood solutions in order to express an identity as skillful in the kitchen.

Details

British Food Journal, vol. 123 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 25 April 2023

Sukhvinder Angoori and Sanjeev Kumar

This paper examine beneficiary women's awareness of the harmful effects of traditional cooking fuels and the benefits of cleaner cooking fuel (LPG) in the Indian state of Haryana…

221

Abstract

Purpose

This paper examine beneficiary women's awareness of the harmful effects of traditional cooking fuels and the benefits of cleaner cooking fuel (LPG) in the Indian state of Haryana after the inception of Pradhan Mantri Ujjwala Yojana.

Design/methodology/approach

Descriptive statistics, factor analysis, confirmatory factor analysis, Mann–Whitney U test and Kruskal–Wallis H test were used for the data analysis.

Findings

The paper finds that the women of the scheduled caste were highly aware of the hazards of traditional cooking fuel. They perceived that the usage of LPG led to significant health and environmental improvements. However, the refilling was low among the respondents. So, the only low awareness was not the cause of the low refilling of LPG among Ujjwala beneficiaries.

Research limitations/implications

Technological advancement, accessibility and successful adoption require convergence with socio-economic and institutional aspects. It was evident that focus on technology might not necessarily serve developmental purposes if it is not integrated correctly with socio-economic and institutional factors. These should have conversed with the household's needs, preferences, affordability, social structures, policy support and delivery mechanism, as it was observed that, in different cases, high-end technologies have limited access.

Originality/value

This study shows that the low awareness is not the barrier to the adoption of cleaner cooking technologies in India. So, the policymakers have to revive and further investigate the real cause of the low adoption of cleaner cooking technologies in India.

Details

Technological Sustainability, vol. 2 no. 3
Type: Research Article
ISSN: 2754-1312

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Article
Publication date: 4 January 2013

W.X. Yan, Z. Fu and Y.Z. Zhao

The purpose of this paper is to study the realization of turn‐over‐wok movement for a cooking robot.

591

Abstract

Purpose

The purpose of this paper is to study the realization of turn‐over‐wok movement for a cooking robot.

Design/methodology/approach

First, the authors introduce the cooking robot's movement mechanism and its realization methods and then analyze the movement geometric of the movement mechanism. The authors conduct the force analysis of the material in the wok motion and suppose the moving situation of mass point m when turning over the wok and shaking the wok.

Findings

The problem of the cooking robot simulating the special cooking motion made by a chef is solved.

Practical implications

The robot is applicable to being a cooking robot for Chinese dishes.

Originality/value

The paper shows how to optimize the effect of material moving track and satisfies the requirements of wok motion of cooking robot.

Details

Industrial Robot: An International Journal, vol. 40 no. 1
Type: Research Article
ISSN: 0143-991X

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Article
Publication date: 23 October 2018

Nicklas Neuman, Lucas Gottzén and Christina Fjellström

The purpose of this paper is to explore how a group of men relate to food celebrities in the contemporary Swedish food-media landscape, especially celebrity chefs on TV.

346

Abstract

Purpose

The purpose of this paper is to explore how a group of men relate to food celebrities in the contemporary Swedish food-media landscape, especially celebrity chefs on TV.

Design/methodology/approach

Semi-structured interviews were conducted with 31 men in Sweden (22–88 years of age), with different backgrounds and with a variety of interest in food.

Findings

The paper demonstrates different ways in which the men relate to food celebrities. The men produce cultural distinctions of taste and symbolic boundaries, primarily related to gender and age, but also class. Through this, a specific position of “just right” emerged. This position is about aversion to excess, such as exaggerated gendered performances or pretentious forms of cooking. One individual plays a particularly central role in the stories: Actor and Celebrity Chef Per Morberg. He comes across as a complex cultural figure: a symbol of slobbish and tasteless cooking and a symbol of excess. At the same time, he is mentioned as the sole example of the exact opposite – as a celebrity chef who represents authenticity.

Practical implications

Scholars and policy makers must be careful of assuming culinary or social influence on consumers from food celebrities simply based on their media representations. As shown here and in similar studies, people relate to them and interpret their performances in a variety of ways.

Originality/value

This is one of the few studies that target the role of food celebrities in contemporary Western consumer culture from the point of view of the consumers rather than analyses of media representations.

Details

British Food Journal, vol. 121 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 2 May 2017

Stephanie Marie Bostic and Amanda C. McClain

The purpose of this paper is to explore how the cooking experiences of older adults living in the USA contributed to cooking skill development and cooking practices over their…

636

Abstract

Purpose

The purpose of this paper is to explore how the cooking experiences of older adults living in the USA contributed to cooking skill development and cooking practices over their life course.

Design/methodology/approach

In total, 17 adults aged 60 and older living in two rural counties, who prepared at least three basic meals per week, were purposefully recruited to represent different living situations, perceived income level, and education level. Two retrospective in-depth interviews with each person collected biographical cooking narratives, analyzed using a life course perspective. Life course perspective concepts and emergent themes were identified. Timelines for each participant were prepared.

Findings

All participants expressed interest and pleasure in eating but they described different patterns of skills, behaviors, and feelings regarding cooking. Four cooking trajectories emerged: resilient, expanding, contracting interest, and contracting capability. Cooking skills evolved for some only during older adulthood, and supported both contracting and expanding food preparation. When cooking declined, it decreased due to shifts in personal priorities or in physical capability to carry out cooking tasks.

Practical implications

Recognizing the different patterns of cooking trajectories may help health care providers and the food industry better serve the diverse nutritional needs of older adults, including those not traditionally served: individuals who are actively seeking information as they increase their cooking and those who are avoiding cooking due to lack of interest.

Originality/value

Trajectories are a useful tool for analyzing skills and practices over time, which can facilitate understanding of food choice activities. Trajectories have not been previously used to explicitly examine cooking skills.

Details

British Food Journal, vol. 119 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 2 May 2017

Julia A. Wolfson, Stephanie Bostic, Jacob Lahne, Caitlin Morgan, Shauna C. Henley, Jean Harvey and Amy Trubek

The purpose of this paper is to describe the development of – and need for – an expanded understanding of cooking (skills and knowledge) to inform research on the connection…

1720

Abstract

Purpose

The purpose of this paper is to describe the development of – and need for – an expanded understanding of cooking (skills and knowledge) to inform research on the connection between cooking and health.

Design/methodology/approach

This paper describes a concept of “food agency” and contrasts it with how cooking is commonly conceived in food and nutrition literature. A food agency-based pedagogy and proposals for using it are also introduced.

Findings

Cooking is a complex process that may be crucial for making a difference in the contemporary problems of diet-related chronic diseases. There are two interlinked problems with present research on cooking. First, cooking has yet to be adequately conceptualized for the design and evaluation of effective public health and nutrition interventions. The context within which food-related decisions and actions occur has been neglected. Instead, the major focus has been on discrete mechanical tasks. In particular, recipes are relied upon despite no clear evidence that recipes move people from knowledge to action. Second, given the incomplete theorization and definition of this vital everyday practice, intervention designs tend to rely on assumptions over theory. This creates certain forms of tautological reasoning when claims are made about how behavior changes. A comprehensive theory of food agency provides a nuanced understanding of daily food practices and clarifies how to teach cooking skills that are generalizable throughout varied life contexts.

Originality/value

This commentary is of value to academics studying cooking-related behavior and public health practitioners implementing and evaluating cooking interventions.

Details

British Food Journal, vol. 119 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 April 2004

Martin Caraher, Heidi Baker and Maureen Burns

A series of consultations with eight‐ and nine‐year‐old children in three schools in England and Wales are set out. The aim of the consultation was to determine how children view…

4270

Abstract

A series of consultations with eight‐ and nine‐year‐old children in three schools in England and Wales are set out. The aim of the consultation was to determine how children view the world of cooking and food. A technique called draw and write was used to ascertain the views of the young people. The reports from the children in this survey display a disparate food culture. The Wales and Herefordshire schools showed a greater propensity for chips and fried foods as the mainstay of many meals, but this inclination was less evident in the London school. Overall the research suggests a lot of commonality, but also differences between the schools in terms of how food culture is interpreted geographically.

Details

British Food Journal, vol. 106 no. 4
Type: Research Article
ISSN: 0007-070X

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