Food Studies Commons^™

Ua68/6/1 Broomsedge Chronicles: Farm Living In South Central Kentucky, Wku English, Wku Glasgow

WKU Administration Documents

A collection of essays written by English 100 Freshman Composition and English 200 Introduction to Literature students attending WKU Glasgow from 1983 through 1992 taught by Loretta Murrey. Student authors are: Joyce Alford, Joyce Amer, Jeff Ballard, Sandie Barrick, Jerry Bean, Shela Bingham, Brent Bledsoe, Steven Bunch, Billy Carver, Angela Cowan, Karen Decker, Betty Dillahay, Dibbie Dilley, Amy Doyel, Jeff Duncan, Craig Emmitt, Barbara England, Kathy Fancher, Amanda Gillon, Michelle Glover, Jeanelle Gooch, Faye Johnson, Celena Martin, Sonia Martin, Tracy Mathews, Ila Moody, Angela Morris, William Myatt, Judy Parker, Dorothean Powell, Maria Pulanco, Diane Rather, Jennifer Reneau, LaDarra Rich, Pam …

The Café, The Café

Chef Steve Menu Collection

Former restaurant in the Adam's Mark Hotel.

Food And Females: The Taming Of The Oregon Palate?, Peggy Ann Lutz

Dissertations and Theses

Food and Females, The Taming of the Oregon Palate? is a study of the variations in the preparation and consumption of food as reflected in the changes in the roles of women during the hundred years between the settlement of the Hudson's Bay Company at Fort Vancouver and 1920, which marks the beginning of modern times.

Most of the data obtained for this topic was in the form of personal testimonies or culinary records, which came from nineteenth and early twentieth century diaries, journals, letters, and cookbooks. Some secondary sources were used, as well, primarily in the research on Fort …

Delayed Protein Complementation With Common Foods Used In The Middle East, Ladon J. Hilton

Loma Linda University Electronic Theses, Dissertations & Projects

The purpose of this research was to determine whether whole wheat and lentils, food staples consumed in the Middle East, will exhibit delayed protein complementation when fed in alternating meals. Lentils are limiting in sulfur containing amino acids, especially methionine, while whole wheat is limiting in lysine, and when these proteins are fed together they supplement one another.

Sixty male, Sprague-Dawley weanling rats were divided into six diet groups with ten in each group as follows: diets fed ad libitum; wheat, lentils, wheat and lentils combined; diets pair-fed; wheat and lentils combined, wheat alternating with lentils, lentils alternating with wheat. …

Food For Thought, Milner Library

Milner Library Publications

Cookbook compiled by members of the Milner Library Cookbook Committee.

Rena Lederman's Review Of Miriam Kahn's Always Hungry, Never Greedy: Food And The Expression Of Gender In A Melanesian Society, Rena Lederman

Pacific Studies

No abstract provided.

Miriam Kahn's Review Of Lenore Manderson's Shared Wealth And Symbol: Food, Culture, And Society In Oceania And Southeast Asia, Miriam Kahn

Pacific Studies

No abstract provided.

Hot Rocks Steakhouse, Hot Rocks Steakhouse

Chef Steve Menu Collection

Miller and Roberts, Chautaugua, NY 14722

The Return Of The Nomad: An Analysis Of The Process Of Nomadization In Jordan, Oystein S. Labianca

Faculty Publications

No abstract provided.

Labor Time Analysis Of Vegetarian Entrees, Nilsa Valles

Loma Linda University Electronic Theses, Dissertations & Projects

The objectives of this research study were to: (1) determine the total labor time by work function in the production of eight vegetarian entrees, (2) ascertain total labor cost in the production of the selected entrees to determine total cost of entree, and (3) compare labor time data from four of the entrees selected with data from a research project conducted earlier.

Continuous time study techniques were used to collect labor time data in the production of the eight vegetarian entrees. Data collected were processed and tabulated on an Apple II computer system. Actual time expended in each work function …

The Local Environment And Human Food-Procuring Strategies In Jordan: The Case Of Tell Hesban And Its Surrounding Region, Lawrence T. Geraty, Oystein Labianca

Faculty Publications

No abstract provided.

Foodservice Institutions And The Whittier College Campus Inn, Nani Neilson

Whittier Scholars Program

This project will cover whether the Campus Inn is developing appreciation and habits of daily living that can have life long benefits and that might be promoted through such a campus experience. The paper will discuss my job experience through the C.I. and how I came to see for my own eyes that the C.I. is doing everything it possibly can to provide to students nutritionally balanced meals and that nutritional welfare is heavily monitored by the C.I. employees. The content of my senior project will include the following subject matter: food-service systems and their development, organization and management, personal …

Work Function Analysis Of Vegetarian Entree Production, Susan Maloney, Kathleen Z. Zolber

Loma Linda University Electronic Theses, Dissertations & Projects

Data on actual labor time can be utilized as an effective management tool. With labor cost representing about 50 percent of direct cost in food service, it is essential to examine how labor time is being utilized.

A continuous time study was conducted to determine the total labor time for the production of eight vegetarian entrees. The two work areas observed were the ingredient assembly area and the cooks' production area. This labor time was recorded by Work Functions to find the dis- tribution of labor time. Data from the observations were compiled using an Apple II computer system. Reports …

Siena, Siena

Chef Steve Menu Collection

We take pride in our Italian fine dining cuisine, and we aim to create an unforgettable experience for every customer who walks through our doors. We offer delicious contemporary Italian dishes and our entire team has been trained by a master pizzaiolo from Italy, which means we have authentic Italian pizza and food that you won’t find anywhere else in the area. We offer a full lunch and dinner menu, and additional services including banquets and drop off catering. When it comes to Italian food and fine dining restaurants in Buffalo, NY, you need not look further than Siena Restaurant. …

Frontier Subsistence: An Example Of Nineteenth Century Fur Trade Food Procurement, Leslie A. Perry

Department of Anthropology: Theses and Student Research

The area of Frontier subsistence strategies holds considerable potential for explaining Euroamerican adaptation in North America between A.D. 1500 and 1900. This thesis examines the interrelationships between food procurement activities of a nineteenth century northern Plains fur trade post, Fort Union, and its environmental and economic settings. The subsistence strategy identified from ethnohistorical, archival, and archeological data illustrates the way in which inhabitants of the fort coped with a variable local environment and the demands of the fur trade. Evaluation of the effectiveness of the post's subsistence strategy indicates that both the subsistence strategy and the economic base of the …

Caffé Aroma, Caffé Aroma

Chef Steve Menu Collection

Buffalo's longest running locally owned coffe shop. Serving great coffee and espresso, beer liquor and wine, fine italian panini and other lite fare. Gourmet desserts prepared at Trattoria Aroma (Bryant and Ashland). 957 Elmwood Ave, Buffalo, NY 14222.

Spot Coffee, Spot Coffee

Chef Steve Menu Collection

SPoT Coffee has been proudly operating in New York State since 1996. The company designs, builds, operates and franchises community-oriented cafés that provide customers with world class service, signature dishes and gourmet coffee roasted in-house. SPoT’s headquarters are located in downtown Buffalo, NY. 765 Elmwood Ave, Buffalo, NY 14222.

Chemicals And Food: An Account About Additives, Wayland E. Noland

Journal of the Minnesota Academy of Science

Food additives are listed by functional category and discussed in terms of the scale of their use and relative risks in terms of long-term human toxicity. The greatest risks appear to lie with the antimicrobial preservative agents, and food colors (which serve only a cosmetic purpose); these and the synthetic sweeteners are discussed in relatively greater detail.

Interkitchen Loan, Milner Library

Milner Library Publications

Cookbook of favorite recipes compiled and published by the staff of Milner Library. Illustrated by Nettie Strohkirch.

Justine's Menu #4, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

Justine's Menu #1, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

St. Angelo's Restaurant, St. Angelo's Restaurant

Chef Steve Menu Collection

Closed circa 2013. 4709 Military Rd, Niagara Falls, NY 14305.

Justine's Menu #2, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

Justine's Menu #3, Justine's

Chef Steve Menu Collection

Justine's located in the Buffalo Hilton; 120 Church Street, Buffalo, NY 14202

The Fresh-Water Mussel Industry Of The Lower Tennessee River: Ecology & Future, Randall Grace

Masters Theses & Specialist Projects

The fresh-water mussel industry of the Tennessee River is nearing an end. Overharvesting, habitat alterations, and pollution are the major contributors to the depletion of the mussel resource, upon which the shell industry is based. A history of unconcern by shell harvesters and weak conservation enforcement by governmental agencies, has left the major waterways of the United States nearly void of commercial clams. The lower Tennessee River presently supplies the mussel industry with nearly all the important species of mollusks. If this industry is to be maintained in the United States, ways to preserve and propagate the mussel population must …

Food Preparation Of The Guambianos, An Indigenous Tribe Of Colombia, Ana Margarita Dimock

Journal of the Minnesota Academy of Science

The Guambiano Indians are an indigenous tribe of Colombia. Numbering 8,000, their only location is on a reservation just outside the village of Silvia. They retain many unique cultural traits, but are very slowly becoming acculturated into modern Colombian society. Although more nourishing foods are available to them, the Guambianos have a very starchy diet, based upon their subsistence pattern.

The Banana Regions Of East Africa: The Regional Distribution & Cultural Significance Of A Traditional Food Crop, Henry Randiga

Masters Theses & Specialist Projects

The study of bananas in East Africa by geographers has been neglected. Some study has been made by agriculturists and anthropologists on a small scale. The anthropologist have concentrated their work more on ethnic groups than on the spatial pattern of the crop as such. In none of the studies has distribution been correlated with the Bantu people in East Africa. For a long time the banana has been a staple food la the region. The present study points out that in spite of the many changes which have occurred the banana continues to serve as the staple food crop …

Food Problems In Developing Countries With Special Reference To The U.A.R., Fawzia Mohamed El Tayeb

Archived Theses and Dissertations

No abstract provided.

Cooking With Wine, O. Evans Scott

Journal of the Department of Agriculture, Western Australia, Series 4

WHENEVER you feel that wholesome meal cookery is becoming uninteresting, and that meals needs "pepping up", try a recipe with wine.

Judicious use of a little wine in cookery can make an amazing difference to everyday dishes.

The Reaction Of Hospitalized Children To Food, Lois Masat Magnussen

Loma Linda University Electronic Theses, Dissertations & Projects

Hospital personnel are becoming more aware of the fact that hospitalization is traumatic to the emotional life of the young child. Since eating habits and emotions are so closely allied, it is probable that the young child's eating pattern will be affected during hospitalization. The purpose of this study was to determine the reaction of children between the ages of one through four to food during the first three days of hospitalization at the White Memorial Hospital. The method chosen to obtain this information was the descriptive survey. The tools used were a checklist for the researcher to record her …