The interest for food and cooking has probably never engaged the people of Sweden as much as it does today. Especially cookbooks are selling better than ever which has been a quite constant trend since the mid 90's. This study explores the connection between visual communication in Swedish cookbooks and the post-modern values which have influenced the market climate and the visual culture. I have used a theoretical framework as reference consisting of theories of semiotics, visual rhetoric, marketing communications and postmodernism. I have been studying six cookbooks, three from the late 00's and three from the early 90's, from the two separate angles of their graphic design and photographic material.

Aim: The purpose of this paper is to see if there has been a change over time in the performance and in the spoken word of the Swedish cooking programs. By testing the theory of intimization on the cooking programs I get the opportunity to see if the border between the private and the public have become clearer or more difficult to notice, and if the new language, the informal language as intimization entails, has been used in Swedish cooking programs since the 70s until today, or if there´s ever been a formal language in Swedish programs? Method/Material: I'm using a rhetorical approach that includes a three-step analysis. Analysing the context, means to persuade and performance. The empirical material I intend to analyze is Swedish cooking programs from the 70s until today, 2010.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

This study of Swedish history books for grade 9 will examine and compare what the books say about The Holocaust and how it is presented. I analyse how the books present The Holocaust and how it is portrayed. I use questions to evaluate the content of the texts and thereafter I compare them to each other. My hypothesis is that history books are affected by the society in which they are written. Therefore I think that comparing books from different years, I will be able to see a difference between the books when it comes to the way they choose to present The Holocaust.

There are none known Bronze Age settlement on Gotland, although there are severalexcavation reports that mention that they have found a probable Bronze Age settlement. In the excavation that have been done in the study areas, there are Bronze Age dated hearths, cooking pits and post holes. These study areas have been investigated if they might be possible Bronze Age settlements. This paper discusses about the criteria of settlements and also investigate if the study areas meet those criterias. There are many different criteria for settlement but only the criteria of FMIS are used in the study.

The purpose of this developmental research was to test the new way of working when the students were to take part in planning of cooking during the lessons in home and consumer studies, because the aim of the school is to teach the students to take the responsibility for their studies. The two first lessons should be used by students in the group to plan and organize their meal. During the third lesson the students must be responsible for cooking ready their meal and afterwards they must evaluate the results. The results of this new way of working was new for the students and they thought it was fun to be responsible for cooking during these lessons in home economics. The students in the groups were of wixed ability and they developed their knowledge from the levels of their ability.

The purpose of this study was to examine gender depiction in picture books in preschools. Our experience is that many picture books contain old-fashioned gender stereotypes. During the analysing process, we used the following theories: Yvonne Hirdman?s theory about the stereotypic gender contract and Lev Vygotskij?s theory about experiences increasing our ability to fantasize. We read through 154 picture books in two preschools and categorized them into two categories: normative and non-normative books.

In Adult Education-Restaurant students often have a negative attitude towards the subject of math. Often mathematics is associated with what experiences the students had of this subject in elementary school - experiences that many times reduce the motivation for the same that is so frequent in the catering industry, in different contexts. Mathematics more or less unconsciously permeates restaurant profession at large, and as a chef you must realize the importance of mathematics in your daily work in the kitchen. The purpose of the work is to develop the mathematics lesson weight and volume by planning and designing more stimulating lessons accommodated in the kitchen - combining calculation problems with the work in a real kitchen environment. The aim is to help increase the students? motivation for and understanding of the importance of mathematics in the kitchen work. An action-oriented research method was used where students in a survey were asked to answer questions about their previous experiences with mathematics and how they themselves thought that motivating lessons on mathematics in cooking should be designed. The survey revealed that the majority of the students thought that the mathematics lessons weight and volume preferably should take place in the kitchen.

The purpose of our master thesis was to investigate how a multicultural society is reflected in childrens books picture books, books for children and young people, published in 2002. We found this issue interesting since children of today experience a change in society, where people of many ethnicities, cultures and religions live together to a greater extent than before. Since children in their everyday life are exposed to these different cultures, we think they also should be exposed to them in the books they read. In order to enhance an understanding of why such books are important to children, especially immigrant children, we have in our thesis included a passage with childrens linguistic development, identification and stereotypes. Other passages concern libraries and their roles in a multicultural society.

AbstractThe purpose of this essay was to study women?s and men?s place in the room, the public room or the private room, in the five best sold picture books written by Astrid Lindgren and the analysis was done with a feministic perspective. A lot of children read Astrid Lindgren?s picture books and therefore this might influence what?s female and masculine. The five best sold picture books written by Astrid Lindgren is: 1) Känner du Pippi Långstrump 2) Den där Emil 3)Visst kan Lotta cykla 4) Nils Karlsson-Pyssling flyttar in 5) Kajsa Kavat hjälper mormor.

The demand for food, feed, fibre and fuel has increased in Uganda over the past 50 years due to population growth. Recurring extreme climate events such as drought and flooding, in combination with large-scale land degradation, have led to declining crop yields. Lack of equipment, money and socio-economic issues has contributed to low yields. However, the soils in Uganda have the potential to produce much higher yields than they do today. This study, which was carried out in April-June 2013 in Kkingo District, south-east Uganda, examined the effects of agroforestry on yield of cooking bananas in small-holder farming systems. Six farms practising agroforestry and six farms with no agroforestry, which were chosen in cooperation with the NGO Vi Agroforestry, were compared.

The aim of this masters thesis is to examine to what extent series books for children and youth are included in the acquisitions of public libraries. It also examines which needs series books fulfil among a group of 13-15 year old children. The main question of this thesis was: To what extent do libraries provide series books for children and youth? An inquiry investigation showed that a majority of the libraries in Sweden provide these books. The main reason to provide the books was that the demand is large.

The purpose of this this thesis is to evaluate the books that the Library Project "Give me five" uses accoring to their own project objective. Starting in the discussion of censorship that took place in Swedish media, the goal of the project is to defend picture books that portray child's inner and outer worlds. Some of the books are selected by librarians and some preschool teachers themselves have chosen. I have a in a thematic analysis examined if the books' themes meet the requirements of the project goals and if there is any difference on the books that preschool teachers chosen and the ones that the librarians have selected. I have in a image analysis investigated whether they have used books that challenge children's imagery, and if the books portray children's outer world.