DIFFICULT to machine, high temperature materials have been introduced at an ever increasing rate into aircraft propulsion systems over the last twenty five years. Over the same…
Abstract
DIFFICULT to machine, high temperature materials have been introduced at an ever increasing rate into aircraft propulsion systems over the last twenty five years. Over the same period, the aircraft industry has had an ‘on‐off’ affair with electrochemical machining (ECM).
Consideration of the fast‐growing number of food hygiene prosecutions up and down the country, almost all of them of a most serious nature, shows that it is the food preparing…
Abstract
Consideration of the fast‐growing number of food hygiene prosecutions up and down the country, almost all of them of a most serious nature, shows that it is the food preparing room, the kitchen, which is indeed the hub of the matter. Most of the charges result from its condition and the practices carried on within its walls, all‐too‐often enclosing a cramped space, ill‐equipped and difficult to keep clean. Its state in many prosecutions clearly contrasts badly with the soft lights and alluring elegance of the dining rooms in hotels and catering establishments. Yet, who would say that the kitchen is not the most important room in the home, in the hotel and every food‐preparing place? It has been so from time immemorial. House design has suffered severely with the need to cut building costs and the kitchen has suffered most; in small houses, it seems little more than a cupboard, a box‐room, an alcove. Is it surprising, then, that age‐old kitchen arts have degenerated? In the farmhouse, the country homes of the affluent, the “downstairs” of the town house, the kitchen was among the largest rooms in the house, as befitted all the activity that went on there. In the USA, the modern, comfortable home even of relatively humble folk the kitchen is phenomenally large; room for everything and everyone.