摘要:

ABSTRACTA survey was undertaken during four months (May, August, November, and February of 1983/84) in order to estimate the quantities and the diversity of traditional food products on sale at three public markets in Abidjan which are frequented almost exclusively by Africans.At the same time, the type of products and the actual quantities used for the preparation of daily meals in 25 African households, by 25 roadside and migratory cooks, and in 25 traditional restaurants (called maquis), were determined. From the data we calculated an average gross weight of 660 to 750 g per dish, or 260 to 330 g dry edible weight per person and per dish. Besides the quantity consumed, we also determined the need of essential products to prepare a given dish.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1987.tb00112.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTEnergy‐efficient practices for users of cooking tops are reviewed, and the opportunities available to appliance‐designers for improving the thermal efficiencies of electric range‐tops are discussed. Several prospective developments relative to existing designs have been analyzed quantitatively. The main alterations suggested are: (1) the introduction of thermally‐insulated pan caps in place of conventional lids; (2) the optimization of pans in terms of their thermal and geometric properties; (3) the employment of intelligent control systems, which allow the rates of energy supply to cooking elements to be regulated automatically (that is, without the cook's supervision) according to the temperature of the pan's contents; and (4) the fitment of insulated reflectors beneath radiant‐ring cooking elements. In particular, the design of an advanced electric cooking system is described: by using it, energy savings of at least 40%, when compared with employing a conventional radiant‐ring cooking element of identical power dissipation, should

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1987.tb00113.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe School of Travel Industry Management (TIM) at the University of Hawaii investigated the interface between foodservice and tourism in Hawaii. This investigation revealed that the average expenditure by Hawaii tourists on food was $24.50 per person per day with the Japanese visitor spending slightly more ($25.12). At breakfast and lunch the tourists' most important consideration in choosing a restaurant was getting the best value for the dining dollar whereas at dinner time tourists were most interested in high quality cuisine. A survey conducted uncovered considerable differences in Japanese tourists' opinions of Hawaii's foodservice facilities from those of US and Canadian tourists. The Japanese were, overall, much more critical of what Hawaii had to offer in the way of foodservice. Data was obtained on the interface between foodservice and tourism by means of two separate surveys ‐ one sent to a group of visitors who had recently returned home from Hawaii and the second survey was sent to a group of Hawaii restaurateurs whose sales depended heavily on the tourist trade.A complete report of this research, including 59 tables and the two survey instruments, was prepared by the School of Travel Industry Management and is available to interested partie

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1987.tb00114.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTSuggestions are presented for choosing foods which help lower elevated blood cholesterol levels and are consistent with current dietary guidelines. Specific cooking techniques as well as nutritional information for 17 different recipes are given for creating healthful, exciting, and tasty fat‐modified main dishes, vegetables, breads, and dessert

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1987.tb00115.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY