Apprendre une langue, découvrir une culture : faire l'expérience d'un jeu social. Un exemple à l’école primaire, en visioconférence by Carole Le Hénaff

“…We rely on a case study at primary school during a videoconferencing session, with French students who learn English, and English students who learn French, while both classes are simultaneously cooking pancakes. For our analysis, we refer to the theoretical framework of the Joint Action in Didactics (JATD), and to its associated epistemology of language, notably through the concepts of language game / form of life, and of social game. …”
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Tong Hao—an Asian Vegetable Expanding in Florida by Guodong Liu, Qingren Wang, Bonnie Wells, Yuncong Li, David Dinkins

“…Grown in China for more than 900 years, Tong Hao is a branched annual leafy herb that can be cooked and eaten. This 6-page fact sheet provides background information about Tong Hao, including information on growing, harvesting, and cooking it. …”
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Computation of Vertex-Based Topological Indices of Middle Graph of Alkane CtH2t+2 by Muhammad Shoaib Sardar, Imran Siddique, Fahd Jarad, Muhammad Asad Ali, Erkan Murat Türkan, Muhammad Danish

“…As a result of methane as a heat source, humans may cook without using any fuel in a volcanic environment. …”
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Vjatka-taguste udmurtide rituaalne roog tšek-tšegei by Denis Kornilov

“…The article contains memories of informants about the peculiarities of cooking the dish and its microlocal differences. For the first time, materials from field research conducted by the author in 2021–2022 have been introduced into scientific circulation. …”
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My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises by Ester Võsu, Anu Kannike

“…The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.…”
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Potato Vine Killing or Desiccation by Lincoln Zotarelli, Steven Sargent, Peter Dittmar, Mildred Makani

“…Tuber maturity is generally recognized as an important determinant of storage ability and cooking quality. Maturation can be artificially induced by killing the potato vines prior to harvest. …”
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Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition by Nahid Tamanna, Niaz Mahmood

“…Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. …”
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Jardins turcs des bords de la Seine normande by François Calame, François Texier

“…Most of the plants grown are intended to end up as food, and cooking, sometimes done in the gardens themselves during the summer months, allows for a reinforcement of the strong cultural links around the family, family networks and the memory of the villages from which these people come. …”
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Gut feelings: Introducing the Everydayness of Eating as a Situated Pedagogical Attitude to Knowing and Caring for Naturecultures in Architecture Schools by Josymar Rodríguez Alfonzo, Liesbeth Huybrechts

“…By involving architecture students in cooking, eating, and digesting together, the study seeks to move beyond conventional architectural training. …”
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Positive practices of the catering industry of the Russian Federation in the COVID-19 pandemic by E. V. Burdenko, G. V. Korolev

“…Among them are simplified terms for renting premises; sale of finished products by delivery to the direct consumer or pickup; non-standard formats of catering enterprises; restoration of demand for catering; application of new technologies in the process of cooking; introduction of vending machines in the catering industry; cooperation of catering enterprises with the tourism business.…”
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Application of Linear Programming in Profit Maximization: A Case Study of Crunches Fried Chicken at Miami Tours and Travel Hotel in Kabale District. by Tayebwa, Osbert

“…The decision variables in the project work are the three different sizes of fried chicken on (tomatoes, onions and cooking oil) used in the production of fried chicken and amount of raw materials required for each variable. …”
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Adoption of Biogas Technology to Ordinary Pit Latrines in Uganda. by Kibet Benson

“…This segment of population is mainly dependent on use of biomass consisting of firewood, charcoal, straw, crop residues to meet its energy demand for cooking and other domestic needs. The aim of this project is to provide detailed analysis of how to generate biogas energy from ordinary pit latrine. …”
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Adoption of Biogas Technology to Ordinary Pit Latrines in Uganda. by Kibet, Benson

“…This segment of population is mainly dependent on use of biomass consisting of firewood, charcoal, straw, crop residues to meet its energy demand for cooking and other domestic needs. The aim of this project is to provide detailed analysis of how to generate biogas energy from ordinary pit latrine. …”
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Feasting on fish. Specialized function of pre-colonial pottery of the Cerritos mound builders of southern Brazil. by Marjolein Admiraal, André C Colonese, Rafael Guedes Milheira, Alice Di Muro, Helen Marie Talbot, Alexandre Lucquin, Oliver E Craig

“…Intriguingly, molecular and isotopic characterization of food residues from Cerritos ceramics shows that vessels were used for either cooking estuarine fish, or plant products. Microbial-derived lipids were predominantly associated with the latter, suggesting that plants were fermented, presumably to make alcoholic beverages. …”
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Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba by Monique Visser, Shadi Sepehrim, Nancy Olson, Tim Du, Michael R Mulvey, Michelle J Alfa

“…The C difficile isolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients with C difficile disease. Because cooking of meat will not eradicate C difficile spores, this raises a concern regarding potential foodborne transmissibility of this organism.…”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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Preventing Foodborne Illness: Bacillus cereus by Keith R. Schneider, Renée Goodrich Schneider, Rachael Silverberg, Ploy Kurdmongkoltham, Bruna Bertoldi

“…Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination. …”
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The pot, the cup and the jar: Coming together in/for stories by İnce Şengül

“…Would the stories told among a group of seven PhD candidate women reveal the burden of writing a PhD dissertation relating the process to cooking? We, eight women, came together to run an event for the March 8th, International Women’s Day in 2014 and talked about what we had been experiencing during the period of writing master’s and PhD dissertations through the help of some ordinary life kitchen objects. …”
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Marinesque (Loupian, Hérault) : un relais routier sur la voie Domitienne by Iouri Bermond, Michel Christol, Michel Feugère, Christophe Pellecuer, Corinne Sanchez

“…They were most likely relay stations given their proximity to the road and the existence of certain facilities such as cooking areas. This hypothesis is confirmed by the specific configuration of objects found, with a significant quantity of tableware (especially drinking vessels), and greater quantities of non-Mediterranean Gallic coinage than found in most regional sites. …”
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Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat by Berna Çapan, Aytunga Bağdatli

“…Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. …”
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