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The Cost Of Being Healthy In The United States, Bradford Creecy, Sonny Wilson, Youssef Moussa, Nicholas Harris

ENGL 1102 Showcase

This anthology is exploring how expensive it is to be healthy in the United States. We are researching this topic because it directly applies to us along with millions of other United States citizens. This Anthology covers how food deserts impact individuals, why it is difficult but important to learn how to cook from home, how individual's lifestyle and activeness can affect their personal health, and how the ready to cook meal kits have emerged and spread in recent history.

Covid-19 And Consumer Eating Patterns: Analysis Of The Impact On The Meal Kit Industry In The United States, Dorian Bizeau

Honors Program Theses

The purpose of this thesis is to analyze consumer eating patterns through the emergence of COVID-19, and explain the impact of the COVID-19 Pandemic on the Meal Kit industry. Through the utilization of qualitative and quantitative analysis, the paper will apply source material to the research question. The research question for this study is: “How did COVID-19's emergence impact the Meal Kit industry?” An overarching theme is social behaviors adaptation. Adaptations occurred as a result of COVID-19's emergence. The qualitative data suggests the behaviors correlated with the strengths and weaknesses of the Meal Kit industry. A key finding revealed in …

School Of Culinary Arts & Food Technology - Winter Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors) and all the school's industry bodies and trade associations.

School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and including the Spring period of 2017.

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology Winter Newsletter 2016, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Winter Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2016.

Photovoltaic Cooking In The Developing World, Tyler Watkins, Christopher O'Day, Omar Arriaga

Mechanical Engineering

The challenge of clean cooking is faced by hundreds of millions of people worldwide. We present a cooking technology consisting of a solar panel directly connected to an electric heater in a well-insulated chamber. Assuming continued decrease in solar panel prices, we anticipate that in a few decades Solar Electric Cooking technologies will be the most common cooking technology for the poor. Appropriate use of insulation reduces the power demand making low-power Insulated Solar Electric Cooking systems already cost competitive.

Fresh Inspiration 「心」鮮有道

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hélène Darroze was recently named as Veuve Cliquot's World's Best Female Chef for 2015. She comes from four generations of chefs and despite a brief attempt to work outside the kitchen she is now a global culinary star. From her Michelin-starred restaurant in London she told Daniel Jeffreys how she manages two world-class kitchens, a family of two young girls and still finds time to mentor young culinary professionals.

Hélène Darroze最近被法國凱歌香檳(Veuve Cliquot)評選為2015世界最佳女廚師。Darroze來自烹飪世家，祖上三代均為廚師，雖然她曾短暫離開廚房以外環境工作，但回歸廚房後已搖身成為全球頂尖的廚藝明星。在她位於倫敦的米芝蓮星級餐廳，她告訴我如何管理兩間世界一流的餐廳，盡心教養一對女兒之餘，還能抽空向不少年輕廚師傳授經驗。

A Matter Of Taste 味關重要

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Along with Ferran Adria, British chef Heston Blumenthal is the foremost proponent of a scientific approach to cooking that has won him global acclaim for signature dishes like triple cooked chips and white chocolate with caviar, he recently visited Hong Kong where he discovered that the city's local cuisine has much to be admired.

英國大廚Heston Blumenthal是分子廚藝巨匠，與名廚Ferran Adria齊名。他擅於在烹調手法中融入創新的科技元素，其拿手好菜包括三重薯菜(triple cooked chips)和白朱古力配魚子醬(white chocolate with caviar)等。近期，這位創意非凡的廚藝天才造訪香港，並對這座城市的地道美食讚口不絕。

School Of Culinary Arts & Food Technology Autumn Newsletter 2016, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Autumn Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2016.

Social Entrepreneurship As A Response To The Energy Crisis, Climate Change And Women’S Inequality In Developing Countries: Women Managed Solar Cooker Production Business In Rural Haiti, Lelani S. Williams

Sustainability and Social Justice

In developing countries such as Haiti, households heavily rely on charcoal and wood to satisfy their energy needs. The unsustainable use of these fuels accompanies adverse health and women's inequality impacts. As well as have severely altered Haiti’s environmental landscape. Solar cooking is one clean energy alternative to these issues. Despite its multiple benefits; solar cookers have had little traction in developing countries. Most research is focused only on technical improvements of solar cookers. This paper looks at how the utilization of solar cookers can positively impact the problems facing Haiti due to traditional cooking methods (1) environmental, (2) energy …

Consuming Culture: Effects Of Globalization In American Japanese Restaurants, Danielle Wenning 16

Honor Scholar Theses

No abstract provided.

Chinese Outbound Tourists Food Consumption In The U.S.: An Extension Of The Theory Of Planned Behavior, Kaiyang Wu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Although Chinese outbound tourists made enormous economic contribution to the U.S. restaurant industry, they seem to have the tendency to consume Chinese cuisine solely during their international trips. This study applies structural equation modeling (SEM) to evaluate different behavioral beliefs' impact on the intentions of Chinese outbound tourist unfamiliar ethnic food consumption in the U.S. Additionally, this research combines the Theory of Planned Behavior (TPB) and food neophobia, a food-related personality trait to better explain Chinese outbound tourists' food rejection behavior in the U.S.

Results of this study showed safety concern, acceptance of table manners, perceived communication gap and food …

Business Plan For A U.S. Based Healthy And Organic Ethnic Korean Quick-Service Restaurant, Daniel W. Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

The increased globalization of ethnic cuisine has become a reality in the past decade due to the rise in food and beverage popular culture. The celebrity chefs on such television networks such as the Food Network and the Travel Channel has led to many persons becoming more interested in a variety of ethnic, fusion, healthy and organic dining options. For the past few decades, the most popular ethnic cuisines in the U.S. have been and still are Italian, Chinese, and Mexican foods (Leahy, 2007). However, with the increased interest in food and beverage culture and desire for variety, there are …

Slides: Multi-Dimensional Energy Poverty Index (Mepi), Morgan Bazilian

2012 Energy Justice Conference and Technology Exposition (September 17-18)

Presenter: Dr. Morgan Bazilian, Deputy Director, Joint Institute for Strategic Energy Analysis (JISEA), National Renewable Energy Laboratory (NREL)

8 slides

Slides: Impacts Of Energy Deficits In Cooking, Illumination, Water, Sanitation, And Motive Power, Paul S. Chinowsky

2012 Energy Justice Conference and Technology Exposition (September 17-18)

Presenter: Dr. Paul Chinowsky, Director, Mortenson Center in Engineering for Developing Communities; Professor, University of Colorado

25 slides

Agenda: 2012 Energy Justice Conference And Technology Exposition, University Of Colorado Boulder. Center For Energy & Environmental Security, University Of Colorado Boulder. Colorado European Union Center Of Excellence, University Of Colorado Boulder. Presidents Leadership Institute

2012 Energy Justice Conference and Technology Exposition (September 17-18)

Co-sponsored with the Colorado European Union Center of Excellence and the Presidents Leadership Institute at the University of Colorado Boulder.

The ability to harness energy is fundamental to economic and social development. Worldwide, almost 3 billion people have little or no access to beneficial energy resources for cooking, heating, water sanitation, illumination, transportation, or basic mechanical needs. Energy poverty exacerbates ill health and economic hardship, and reduces educational opportunities, particularly for women and children. Specifically, access to efficient and affordable energy services is a prerequisite for achieving the Millennium Development Goal (MDG) relating to poverty eradication.

In response, the UN …

Slides: Appropriate Sustainable Energy Technologies: A Light To The World, Lakshman D. Guruswamy, Jason B. Aamodt, Blake Feamster

2012 Energy Justice Conference and Technology Exposition (September 17-18)

Presenter: Jason Aamodt, Attorney; Adjunct Professor, University of Tulsa

15 slides

Slides: Draft Power In Developing Country Agriculture--South Asia, Arjun Makhijani

2012 Energy Justice Conference and Technology Exposition (September 17-18)

Presenter: Dr. Arjun Makhijani, President, Institute for Energy and Environmental Research (IEER)

13 slides

Management By Menu, Mark Lavern Badeaux

A with Honors Projects

This project includes a PowerPoint presentation and excel worksheet explaining the procedures in how to manage and succeed in a food service operation.

Agenda: 2010 World Energy Justice Conference: Emerging Solutions For The Energy Poor: Technological, Entrepreneurial And Institutional Challenges, University Of Colorado Boulder. Center For Energy & Environmental Security, Colorado Journal Of International Environmental Law And Policy

2010 World Energy Justice Conference (November 5)

This conference is a sequel to the 2009 World Energy Justice Conference (WEJC 2009) which began examining ways of mainstreaming safe, clean, and efficient energy for the world's Energy Poor (EP). The EP number two and a half billion people living on less than $1-2 a day who have no access to modern energy services. WEJC 2010 more fully develops these themes. WEJC 2010 will explore how the next round of global warming meetings in Cancun could design new flexibility mechanisms that give credits, for example, for the reduction of black carbon by the adoption of cookstoves, and embrace small …