“厨房情结”：为什么让女性欲罢不能——评吉本芭娜娜的《厨房》与《满月》

在吉本芭娜娜的《厨房》和续集《满月》中，厨房不仅成为樱井美影摆脱孤独的寄托，更成为她维持生活的依靠。这种欲罢不能的厨房情结并非现代女性袁层生活的映照，而与女性深层次的传统继承有关，与女性的生理本能和心理需求有关。它是现代女性与社会妥协调和的产物。     

"家西番"地区祭灶神习俗的象征符号思考

"家西番"人的民间灶神信仰呈现了藏民族传统习俗与汉式灶神观念融合为一体的特色.本文拟从"家西番"人祭灶神习俗的象征符号意义入手,探索在民俗文化现代化进程中"家西番"民俗变异融合的规律,思考"家西番"人作为一个特殊的族群,如何实现族群的认同和加强自我主体性的意识.     

利用空气幕提高抽油烟机抽吸效率

油烟是室内空气的主要污染源,控制其扩散是抽油烟机实现高效率捕集油烟的有效手段。采用在集气罩上加装空气幕的技术措施,能够阻止油烟蔓延,保持室内外压力平衡。从提高空气射流的动力性能和阻断能力着手,开发稳定性和封闭性较好的空气幕应用于抽油烟机,不仅提高了工作效率,而且节能效果显著。     

离心通风机蜗壳流场的试验研究

本文介绍了用五孔探针对离心通风机矩形蜗壳流场进行测试的结果,得出的结论对离心通风机蜗壳的研究与改进及优化设计计算提供了试验的依据。     

Consumer‐directed personal assistance and ‘care’: perspectives of workers and ventilator users

‘Consumer‐directed personal assistance’ has been a central tenet of the North American Independent Living Movement since its inception. There is, however, surprisingly little research that explores how consumer‐directed assistance gets played out in practice. We conducted a qualitative study that explored the relationships between disabled ventilator users and their personal support workers (PSWs) in supportive housing environments in Ontario, Canada. The results show that while all participants agreed that they adhered to the philosophies of ‘independent living’ embedded in ‘consumer‐directed personal assistance’, how this was understood and enacted varied considerably. Narrow interpretations focused on the task‐oriented aspects of PSWs’ work, while broader interpretations included interpersonal aspects of care, respect and mutuality. We discuss how a conceptualization of consumer‐directed personal assistance can be elaborated to accommodate a notion of ‘care’ while retaining the core tenets of the independent living philosophy.     

灶神神话研究补说

袁珂先生曾证蟑螂是灶神 ,本文作支持补说。一 ,灶鸡成神于前 ,蟑螂与蝉后补。二 ,三虫成灶神的原因 :生物习性 ,人的祝愿 ,语言趣变。三 ,对灶神谱系及所有歧说作全面疏通 ,再现灶神神话网络。四 ,语言因素对神话研究的重要作用。     

SBR法处理厨房污水实验研究

对SBR法处理厨房污水为中水的工艺特性进行了实验研究。结果显示，SBR法可去除厨房污水中CODcr,BOD5及SS分别达95％，98％及90％以上，出水达到中水主要水质指标，且处理效果稳定。     

利用餐厨垃圾配制蚯蚓培养基的初步研究

分析了餐厨垃圾的基本成分.其中粗蛋白为16.83%、粗脂肪为29.04%、粗纤维为7.4%.在垃圾经过分拣、水洗、脱盐、脱脂处理后,通过测定,发现粗脂肪含量降到7.4%,含盐量降到0.6%.在一定条件下干燥,得到餐厨垃圾的干粉,作为饲养蚯蚓的培养基的主要组成部分.选用太平2号蚯蚓作为实验动物,以餐厨垃圾干粉为主要成分,...     

Cooking Practices in the Kitchen—Observed Versus Predicted Behavior

Cross-contamination and undercooking are major factors responsible for campylobacteriosis and as such should be incorporated in microbiological risk assessment. A previous paper by van Asselt et al. ^{( 1 )} quantified cross-contamination routes from chicken breast fillet via hand, cutting board, and knife ending up in a prepared chicken-curry salad in the domestic kitchen. The aim of the current article was to validate the obtained transfer rates with consumer data obtained by video observations and microbial analyses of a home prepared chicken-curry salad. Results showed a wide range of microbial contamination levels in the final salad, caused by various cross-contamination practices and heating times varying from 2'44" to 41'30". Model predictions indicated that cooking times should be at least 8 minutes and cutting boards need to be changed after cutting raw chicken in order to obtain safe bacterial levels in the final salad. The model predicted around 75% of the variance in cross-contamination behavior. Accuracy of the model can further be improved by including other cross-contamination routes besides hands, cutting boards, and knives. The model proved to be fail-safe, which implies it can be used as a worst-case estimate to assess the importance of cross-contamination in the home.     

Multiple Modernities

ABSTRACT

Meaning is inscribed in the material/built environment and this article considers the materiality of change in urban Africa, focusing particularly on the kitchens of a group of first-generation professionals from northern Ghana who have “made it” and now live in the suburbs of Accra, Ghana. In the hometown area, they live in or are surrounded by the architectural idiom of mud and wattle round huts, whereas in relocation, as these Ghanaians become “modern,” they create modern housing designs. The new aesthetic is performative of their cosmopolitanism, as it speaks to their aspirations for new identities and status. At the same time, members of this new elite perpetuate old practices that are tied to an old materiality. To explore the change in identity and status that is embedded in design, and the accommodation of old and new practices, I focus on the change in the kitchen as it becomes representative of a supremely modern ideal.