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.

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 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.

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.

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 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.

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and Cooking can change students? attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the Cooking subject.

The aim of the study was to investigate if some selected recipes could be hazardous for man; that is if pathogenic bacteria in raw ingredients could survive the Cooking process. The study included three known pathogens, Listeria monocytogenes, Salmonella Typhimurium and Campylobacter jejuni. A known number of the bacterium chosen was added to the raw product. The dish was prepared according to the recipe and then a bacteriological investigation concerning the added pathogenic bacterium was performed. The results showed that all recipes tested could be hazardous; that is the added pathogen was still living after the Cooking process..

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and Cooking can change students? attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the Cooking subject.

?Base of the Pyramid? (BOP) beskriver de fyra miljarder ma?nniskor som lever i extrem fattigdom. A?ven om de a?r fattiga har de tillsammans stark konsumentkraft, vilket go?r BOP till en marknad som inte ska fo?rbises. Fo?retaget Emerging Cooking Solutions (ECS) tillverkar pellets av o?verbliven biomassa i Zambia som kan anva?ndas som bra?nsle i matlagningsspisar de sa?ljer.

This is a field study based on participant observations and interviews, describing the Cooking teacher's complex everyday life. The school's restaurant is a unique arena, freely hovering between two worlds: The school world and the restaurant reality. Here, the students are confronted with real situations and problems, similar to the ones occurring in a restaurant, still having the school's safety net beneath them. It is for real, but still not, a bit like a flight simulator.It is on that arena the Cooking teacher works, combining the two roles of the teacher and the chef. Two roles built on their own traditions and values.

One of the main objectives of all food production is to produce foods that can safely beconsumed without fear of being sick. Despite this hundreds of people are affected in Sweden offood poisoning almost every day. Most cases are caused by a small group of so-called pathogenicmicroorganisms. The most frequently affected are the small children, the elderly, persons withreduced resistance and pregnant. The reasons behind the food poisoning are often ignorance andlack of food hygiene.