Searching for cooking : 79 results found | RSS Feed for this search

1 2 3

SP.272 Culture Tech (MIT) SP.272 Culture Tech (MIT)

Description

This class is divided into a series of sections or "modules", each of which concentrates on a particular large technology-related topic in a cultural context. The class will start with a four-week module on Samurai Swords and Blacksmithing, followed by smaller units on Chinese Cooking, the Invention of Clocks, and Andean Weaving, and end with a four-week module on Automobiles and Engines. In addition, there will be a series of hands-on projects that tie theory and practice together. The class discussions range across anthropology, history, and individual development, emphasizing recurring themes, such as the interaction between technology and culture and the relation between "skill" knowledge and "craft" knowledge.Culture Tech evolved from a more extensive, tw This class is divided into a series of sections or "modules", each of which concentrates on a particular large technology-related topic in a cultural context. The class will start with a four-week module on Samurai Swords and Blacksmithing, followed by smaller units on Chinese Cooking, the Invention of Clocks, and Andean Weaving, and end with a four-week module on Automobiles and Engines. In addition, there will be a series of hands-on projects that tie theory and practice together. The class discussions range across anthropology, history, and individual development, emphasizing recurring themes, such as the interaction between technology and culture and the relation between "skill" knowledge and "craft" knowledge.Culture Tech evolved from a more extensive, tw

Subjects

seminar | seminar | samurai | samurai | cooking | cooking | blacksmithing | blacksmithing | Japan | Japan | Peru | Peru | China | China | U.S.A | U.S.A | England | England | longitude | longitude | marine navigation | marine navigation | clocks | clocks | cars | cars | suburbia | suburbia | weaving | weaving | quipus | quipus | encoding | encoding | aesthetics | aesthetics | Zen Buddhism | Zen Buddhism | Inca Empire | Inca Empire | culture | culture | myths | myths | technology | technology | social change | social change

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

SP.287 Kitchen Chemistry (MIT) SP.287 Kitchen Chemistry (MIT)

Description

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

5.S16 Advanced Kitchen Chemistry (MIT) 5.S16 Advanced Kitchen Chemistry (MIT)

Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW. This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses-5.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Six Soldiers Around Cook Tent Six Soldiers Around Cook Tent

Description

Subjects

food | food | cooking | cooking | tents | tents | soldiers | soldiers | rations | rations | stoves | stoves | usmexicoborder | usmexicoborder | americantroops | americantroops

License

No known copyright restrictions

Site sourced from

http://api.flickr.com/services/feeds/photos_public.gne?id=41131493@N06&lang=en-us&format=rss_200

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

SP.287 Kitchen Chemistry (MIT) SP.287 Kitchen Chemistry (MIT)

Description

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subjects

cooking | cooking | food | food | chemistry | chemistry | cook | cook | edible | edible | kitchen | kitchen

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allarchivedcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Quick frozen food demonstration at City Hall, Brisbane, 1952 Quick frozen food demonstration at City Hall, Brisbane, 1952

Description

Subjects

food | food | cooking | cooking | frozen | frozen | women | women | cityhall | cityhall | brisbane | brisbane | 1950s | 1950s | queensland | queensland | 1952 | 1952 | statelibraryofqueensland | statelibraryofqueensland | freezers | freezers | slq | slq

License

No known copyright restrictions

Site sourced from

http://api.flickr.com/services/feeds/photos_public.gne?id=32605636@N06&lang=en-us&format=rss_200

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Cooking demonstration at Brisbane City Hall in 1939 Cooking demonstration at Brisbane City Hall in 1939

Description

Subjects

cooking | cooking | 1930s | 1930s | cityhall | cityhall | brisbane | brisbane | queensland | queensland | statelibraryofqueensland | statelibraryofqueensland | slq | slq

License

No known copyright restrictions

Site sourced from

http://api.flickr.com/services/feeds/photos_public.gne?id=32605636@N06&lang=en-us&format=rss_200

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.SP.287 Kitchen Chemistry (MIT) ES.SP.287 Kitchen Chemistry (MIT)

Description

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.S41 Speak Italian With Your Mouth Full (MIT) ES.S41 Speak Italian With Your Mouth Full (MIT)

Description

Includes audio/video content: AV lectures. The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.  A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes  and to understand and speak basic Italian. Includes audio/video content: AV lectures. The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.  A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes  and to understand and speak basic Italian.

Subjects

italian | italian | esg | esg | experimental study group | experimental study group | cooking | cooking | Italy | Italy | language | language

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allavcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

21H.S01 Food in American History (MIT) 21H.S01 Food in American History (MIT)

Description

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns. This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

Subjects

food | food | American history | American history | industrialization | industrialization | globalization | globalization | slavery | slavery | plantations | plantations | farms | farms | labor | labor | processing | processing | preservation | preservation | economy | economy | chains | chains | nutrition | nutrition | nutritional science | nutritional science | food restrictions | food restrictions | surplus | surplus | famine | famine | cooking | cooking | restaurants | restaurants | supermarkets | supermarkets | fast food | fast food | slow food | slow food | production | production | consumption | consumption

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses-21H.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Cooking laboratory at Simmons College, Boston, MA, around 1910-20.

Description

Collection: Human Ecology Historical Photographs Title: Cooking laboratory at Simmons College, Boston, MA, around 1910-20. Collection #23-2-749, item M-OS-15 Div. Rare & Manuscript Collections, Cornell University Library Persistent URI: hdl.handle.net/1813.001/5x9s There are no known U.S. copyright restrictions on this image. The digital file is owned by the Cornell University Library which is making it freely available with the request that, when possible, the Library be credited as its source.

Subjects

cornelluniversitylibrary | homeeconomics | photographsofotherschoolswithhomeeconomics | culidentifier:value=mos15 | cookinglaboratory | simmonscollege | bostonma | 191020 | cookingeducation | demonstrationkitchen

License

No known copyright restrictions

Site sourced from

Cornell University Library | FlickR

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

EC.701J D-Lab I: Development (MIT) EC.701J D-Lab I: Development (MIT)

Description

D-Lab Development addresses issues of technological improvements at the micro level for developing countries—in particular, how the quality of life of low-income households can be improved by adaptation of low cost and sustainable technologies. Discussion of development issues as well as project implementation challenges are addressed through lectures, case studies, guest speakers and laboratory exercises. Students form project teams to partner with mostly local level organizations in developing countries, and formulate plans for an IAP site visit. (Previous field sites include Ghana, Brazil, Honduras and India.) Project team meetings focus on developing specific projects and include cultural, social, political, environmental and economic overviews of the countries and localities to D-Lab Development addresses issues of technological improvements at the micro level for developing countries—in particular, how the quality of life of low-income households can be improved by adaptation of low cost and sustainable technologies. Discussion of development issues as well as project implementation challenges are addressed through lectures, case studies, guest speakers and laboratory exercises. Students form project teams to partner with mostly local level organizations in developing countries, and formulate plans for an IAP site visit. (Previous field sites include Ghana, Brazil, Honduras and India.) Project team meetings focus on developing specific projects and include cultural, social, political, environmental and economic overviews of the countries and localities to

Subjects

EC.701 | EC.701 | 11.025 | 11.025 | 11.472 | 11.472 | development project | development project | appropriate technology | appropriate technology | sustainable development | sustainable development | intermediate technology | intermediate technology | stakeholder analysis | stakeholder analysis | China | China | India | India | Rwanda | Rwanda | Sierra Leone | Sierra Leone | Tanzania | Tanzania | Africa | Africa | developing country | developing country | international development | international development | third world | third world | poverty | poverty | bottom of the pyramid;cooking | bottom of the pyramid;cooking | latrine | latrine | grain mill | grain mill | solar energy | solar energy | stove | stove | energy | energy | charcoal | charcoal | wheelchair | wheelchair | water | water | water quality | water quality | safe water | safe water | water treatment | water treatment | health | health | sanitation | sanitation | World Bank | World Bank | NGO | NGO | United Nations | United Nations | ICT4D | ICT4D | ICT4C | ICT4C | microfinance | microfinance | micro-finance | micro-finance | AIDS | AIDS | HIV | HIV | wind power | wind power | solar power | solar power | biomass | biomass | biodiesel | biodiesel | biogas | biogas | agriculture | agriculture | farming | farming | food | food | green revolution | green revolution | millenium development goals | millenium development goals

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

SP.721 D-Lab: Development, Dialogue and Delivery (MIT) SP.721 D-Lab: Development, Dialogue and Delivery (MIT)

Description

D-Lab is a year-long series of courses and field trips. The fall class provides a basic background in international development and appropriate technology through guest speakers, case studies and hands-on exercises. Students will also have the opportunity to participate in an IAP field trip to Haiti, India, Brazil, Honduras, Zambia, Samoa, or Lesotho and continue their work in a spring term design class. As part of the fall class, students will partner with community organizations in these countries and develop plans for the IAP site visit. In addition, students will learn about the culture, language, economics, politics and history of their host country. D-Lab is a year-long series of courses and field trips. The fall class provides a basic background in international development and appropriate technology through guest speakers, case studies and hands-on exercises. Students will also have the opportunity to participate in an IAP field trip to Haiti, India, Brazil, Honduras, Zambia, Samoa, or Lesotho and continue their work in a spring term design class. As part of the fall class, students will partner with community organizations in these countries and develop plans for the IAP site visit. In addition, students will learn about the culture, language, economics, politics and history of their host country.

Subjects

development project | development project | appropriate technology | appropriate technology | sustainable development | sustainable development | intermediate technology | intermediate technology | stakeholder analysis | stakeholder analysis | Haiti | Haiti | India | India | Brazil | Brazil | Honduras | Honduras | Zambia | Zambia | Samoa | Samoa | Lesotho | Lesotho | developing country | developing country | international development | international development | third world | third world | cooking | cooking | latrine | latrine | grain mill | grain mill | solar energy | solar energy | energy | energy | charcoal | charcoal | wheelchair | wheelchair | poverty | poverty | water | water | water quality | water quality | safe water | safe water | water treatment | water treatment | health | health | sanitation | sanitation

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allarchivedcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

21A.501J Art, Craft, Science (MIT) 21A.501J Art, Craft, Science (MIT)

Description

This course examines how people learn, practice, and evaluate traditional and contemporary craft techniques. Social science theories of design, embodiment, apprenticeship learning, skill, labor, expertise, and tacit knowledge are used to explore distinctions and connections among art, craft, and science. We will also discuss the commoditization of craft into market goods, collectible art, and tourism industries. Ethnographic and historical case studies include textiles, glassblowing, quilting, cheese making, industrial design, home cooking, factory and laboratory work, CAD-CAM. In-class demonstrations and hands-on craft projects will be included. This course examines how people learn, practice, and evaluate traditional and contemporary craft techniques. Social science theories of design, embodiment, apprenticeship learning, skill, labor, expertise, and tacit knowledge are used to explore distinctions and connections among art, craft, and science. We will also discuss the commoditization of craft into market goods, collectible art, and tourism industries. Ethnographic and historical case studies include textiles, glassblowing, quilting, cheese making, industrial design, home cooking, factory and laboratory work, CAD-CAM. In-class demonstrations and hands-on craft projects will be included.

Subjects

21A.501 | 21A.501 | STS.074 | STS.074 | craft | craft | technique | technique | design | design | apprenticeship | apprenticeship | learning | learning | skill | skill | labor | labor | expertise | expertise | tacit knowledge | tacit knowledge | art | art | science | science | market goods | market goods | tourism industry | tourism industry | textiles | textiles | glassblowing | glassblowing | quilting | quilting | cheesemaking | cheesemaking | industrial design | industrial design | home cooking | home cooking | technology | technology | artisan | artisan | technician | technician | machine | machine | knitting | knitting | glass | glass | modernism | modernism | tools | tools | embodied practice | embodied practice | value | value | global economy | global economy | design politics | design politics | craft politics | craft politics | collecting | collecting | display | display | authenticity | authenticity | craftivism | craftivism

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.287 Kitchen Chemistry (MIT) ES.287 Kitchen Chemistry (MIT)

Description

Includes audio/video content: AV faculty introductions. This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. Includes audio/video content: AV faculty introductions. This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allavcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.272 Culture Tech (MIT) ES.272 Culture Tech (MIT)

Description

This class is divided into a series of sections or "modules", each of which concentrates on a particular large technology-related topic in a cultural context. The class will start with a four-week module on Samurai Swords and Blacksmithing, followed by smaller units on Chinese Cooking, the Invention of Clocks, and Andean Weaving, and end with a four-week module on Automobiles and Engines. In addition, there will be a series of hands-on projects that tie theory and practice together. The class discussions range across anthropology, history, and individual development, emphasizing recurring themes, such as the interaction between technology and culture and the relation between "skill" knowledge and "craft" knowledge.Culture Tech evolved from a more extensive, tw This class is divided into a series of sections or "modules", each of which concentrates on a particular large technology-related topic in a cultural context. The class will start with a four-week module on Samurai Swords and Blacksmithing, followed by smaller units on Chinese Cooking, the Invention of Clocks, and Andean Weaving, and end with a four-week module on Automobiles and Engines. In addition, there will be a series of hands-on projects that tie theory and practice together. The class discussions range across anthropology, history, and individual development, emphasizing recurring themes, such as the interaction between technology and culture and the relation between "skill" knowledge and "craft" knowledge.Culture Tech evolved from a more extensive, tw

Subjects

seminar | seminar | samurai | samurai | cooking | cooking | blacksmithing | blacksmithing | Japan | Japan | Peru | Peru | China | China | U.S.A | U.S.A | England | England | longitude | longitude | marine navigation | marine navigation | clocks | clocks | cars | cars | suburbia | suburbia | weaving | weaving | quipus | quipus | encoding | encoding | aesthetics | aesthetics | Zen Buddhism | Zen Buddhism | Inca Empire | Inca Empire | culture | culture | myths | myths | technology | technology | social change | social change

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses-ES.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

21W.730-2 Expository Writing - Food for Thought: Writing and Reading about Food and Culture (MIT) 21W.730-2 Expository Writing - Food for Thought: Writing and Reading about Food and Culture (MIT)

Description

"Civilization is mostly the story of how seeds, meats, and ways to cook them travel from place to place." - Adam Gopnik, "What's Cooking.""A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes." - Wendell Berry, "The Pleasures of Eating."If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. The aroma of turkey roasting or the taste of green tea can be a portal to memories, while too many Big Macs can clog our arteries. The chef is an artist, yet those who pick oranges or process meat may be little more than slaves. In this class, we will explore many of the fascinating iss "Civilization is mostly the story of how seeds, meats, and ways to cook them travel from place to place." - Adam Gopnik, "What's Cooking.""A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes." - Wendell Berry, "The Pleasures of Eating."If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. The aroma of turkey roasting or the taste of green tea can be a portal to memories, while too many Big Macs can clog our arteries. The chef is an artist, yet those who pick oranges or process meat may be little more than slaves. In this class, we will explore many of the fascinating iss

Subjects

Expository | Expository | writing | writing | food | food | thought | thought | life | life | symbol | symbol | it earth | it earth | families | families | cultures | cultures | The aroma of turkey memories | The aroma of turkey memories | chef | chef | artist | artist | family meals | family meals | art | art | science | science | cooking | cooking | fair trade | fair trade | eating disorders | eating disorders | Fast Food Nation | Fast Food Nation | films | films | videos | videos | personal narratives | personal narratives | essays | essays | research | research | workshop. | workshop.

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allarchivedcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

24.964 Topics in Phonology: Phonetic Realization (MIT) 24.964 Topics in Phonology: Phonetic Realization (MIT)

Description

Includes audio/video content: AV special element audio. Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology? Includes audio/video content: AV special element audio. Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology?

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen | root beer | root beer | candy | candy | spice | spice | taste | taste | biochemistry | biochemistry

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allavcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.S41 Speak Italian With Your Mouth Full (MIT)

Description

The participants in this seminar will dive into learning basic conversational Italian, Italian culture, and the Mediterranean diet. Each class is based on the preparation of a delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.  A good diet is not based on recipes only, it is also rooted in healthy habits and in culture. At the end of the seminar the participants will be able to cook some healthy and tasty recipes  and to understand and speak basic Italian.

Subjects

italian | esg | experimental study group | cooking | Italy | language

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

Site sourced from

https://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

24.964 Topics in Phonology: Phonetic Realization (MIT)

Description

Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology?

Subjects

food | edible | hands-on | cooking | chemistry | cook | kitchen | tofu | cake | muffin | cheese | marinade | ice cream | liquid nitrogen | root beer | candy | spice | taste | biochemistry

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

Site sourced from

https://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

SP.721 D-Lab I: Development (MIT)

Description

D-Lab Development addresses issues of technological improvements at the micro level for developing countries—in particular, how the quality of life of low-income households can be improved by adaptation of low cost and sustainable technologies. Discussion of development issues as well as project implementation challenges are addressed through lectures, case studies, guest speakers and laboratory exercises. Students form project teams to partner with mostly local level organizations in developing countries, and formulate plans for an IAP site visit. (Previous field sites include Ghana, Brazil, Honduras and India.) Project team meetings focus on developing specific projects and include cultural, social, political, environmental and economic overviews of the countries and localities to

Subjects

development project | appropriate technology | sustainable development | intermediate technology | stakeholder analysis | China | India | Rwanda | Sierra Leone | Tanzania | Africa | developing country | international development | third world | poverty | bottom of the pyramid;cooking | latrine | grain mill | solar energy | stove | energy | charcoal | wheelchair | water | water quality | safe water | water treatment | health | sanitation | World Bank | NGO | United Nations | ICT4D | ICT4C | microfinance | micro-finance | AIDS | HIV | wind power | solar power | biomass | biodiesel | biogas | agriculture | farming | food | green revolution | millenium development goals

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Poultry and Egg Dining Service held during the 1919 Farmers Week by the poultry ...

Description

Collection: Human Ecology Historical Photographs Title: Poultry and Egg Dining Service held during the 1919 Farmers Week by the poultry department, with the department of home economics cooperating. Collection #23-2-749, item AC-FH-10 Div. Rare & Manuscript Collections, Cornell University Library Persistent URI: hdl.handle.net/1813.001/5w9t There are no known U.S. copyright restrictions on this image. The digital file is owned by the Cornell University Library which is making it freely available with the request that, when possible, the Library be credited as its source.

Subjects

cornelluniversitylibrary | homeeconomics | allcollegeactivities | farmandhomeweek | culidentifier:value=acfh10 | tea | waiters | cooking | poultry | eggs | food | 1919

License

No known copyright restrictions

Site sourced from

Cornell University Library | FlickR

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Poultry and Egg Dining Service held during the 1919 Farmers Week by the poultry ...

Description

Collection: Human Ecology Historical Photographs Title: Poultry and Egg Dining Service held during the 1919 Farmers Week by the poultry department, with the department of home economics cooperating. Collection #23-2-749, item AC-FH-08 Div. Rare & Manuscript Collections, Cornell University Library Persistent URI: hdl.handle.net/1813.001/5w9r There are no known U.S. copyright restrictions on this image. The digital file is owned by the Cornell University Library which is making it freely available with the request that, when possible, the Library be credited as its source.

Subjects

cornelluniversitylibrary | homeeconomics | allcollegeactivities | farmandhomeweek | culidentifier:value=acfh08 | hats | poultry | eggs | meals | 1919 | cooking

License

No known copyright restrictions

Site sourced from

Cornell University Library | FlickR

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

) E. Broad st. Savannah Ga

Description

Subjects

Location\North America | cooking and heating | kitchen

License

 (CC BY-NC-ND 4.0) https://creativecommons.org/licenses/by-nc-nd/4.0/ Copyright belongs to Paul Oliver Vernacular Architecture Library Copyright belongs to Paul Oliver Vernacular Architecture Library

Site sourced from

https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dc

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

Snapshot at apple market

Description

Subjects

ireland | women | carts | waterford | munster | glassnegative | eatingapples | shawls | applemarket | cowaterford | mrparker | nationallibraryofireland | cookingapples | ahpoole | sundaytrading | poolecollection | arthurhenripoole | waterfordcorporation | hallspictorialweekly | castironpublicconvenience

License

No known copyright restrictions

Site sourced from

http://api.flickr.com/services/feeds/photos_public.gne?id=47290943@N03&lang=en-us&format=rss_200

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata