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Presents an analysis of data collected by questionnaire from 50 respondents on their sources of recipes. The questionnaires were completed by men and women who were members of various groups and communities located in the Edinburgh area. The data are analysed in respect of gender, class, age variations and variations according to family size. Concludes that the recipe possesses a social significance that merits greater attention, for it is the starting point of many culinary and related activities. The implications of such findings for the food industry are manifold. Many respondents identified the purchase and receipt of cookery books, the collection of recipes, and the exchange of recipes as related activities. As such, the cultural significance of the recipe and its importance in food marketing cannot be underestimated.

Cookery has been identified as an occupation with skills shortages, at least in the developed world. There is currently a dearth of research into the cookery labour market, its occupational culture and characteristics. This paper seeks to address this issue.

The study utilised a tracking approach to collate and investigate aspects of electronically‐listed job advertisements for cookery‐related vacancies in Australia's northern state of Queensland. Content analysis of advertised employment vacancies has previously been utilised as a method in tourism and hospitality research.

The findings support the proposition that industry demand exceeds labour supply. Moreover, the content analysis of the vacancies' characteristics suggest that a range of job advertisement details, including remuneration, is infrequently supplied.

The study was limited in scope to cookery‐related vacancies and to those advertised for Queensland. Accounting for vacancy duplications and consequential vacancies were the two key analytical challenges. Future research with refined instruments and more generalisable samples is invited.

The study reveals that the increased electronicisation of information facilitates both the collection and generation of labour market research.

This research paper aims to report on the findings of an innovative study to extract contemporaneous interpretations of Australian colonial domestic hospitality in Mrs. Lance Rawson's Cookery Book and Household Hints.

To dialogue with the text's original author, as free of time and space permutations as possible a hermeneutical approach is adopted. Hermeneutics has been successfully applied as an interpretative tool, to a range of tradition laden significant texts as it assists in the (constructive) deconstruction of texts so that the reader may use them as a portal into the past (its values and assumptions).

The findings of these textual analyses present a number of themes: the embedded notion of host/guest relations, especially as it transpires in “the bush”; the earliest impacts of indigenous and ethnic minorities on food production, its consumption and hence private hospitality; and evidence of a range of issues concerned with the management of a household. An Australian hospitality is also explored.

Just as researchers have sought to identify an antipodean cuisine, this paper is a launch for understanding the origins of colonial hospitality, albeit from a private perspective.

The findings might assist the Australian hospitality industry in developing a regional service culture.

This paper contributes to emerging studies in hospitality, by deconstructing a colonial cookbook, via the medium of textual analysis, and underpinned by a hermeneutic interpretative paradigm.

In China food waste during the catering service process namely the back end of the entire food supply chain has neither received sufficient attention nor been evaluated precisely even though it has been the cause of food security concerns. In response considering the complex tacit knowledge embedded at the front end of the Chinese catering supply chain this article aimed at addressing relevant issues from the viewpoint of tacit knowledge.

This article is conceptual in nature. From the perspective of knowledge management (KM), we used a deductive method to explore intricate tacit knowledge embedded at the front end of the catering supply chain in China.

The key challenges in preventing food waste in the Chinese catering supply chains are: (1) a variety of knowledge icebergs in Chinese catering culture, (2) the complex tacit dimension of knowledge in Chinese cookery, and (3) difficulties in bringing standardization to the Chinese catering business. The three KM-based step-by-step solutions are: (1) standardizing the essential cookery techniques of Chinese cuisine, (2) encouraging catering enterprises to create online knowledge-sharing platforms to reduce food waste for all stakeholders, and (3) using big data to build a nationwide KM system.

Our research indicates that the of a comprehensive KM system specific to the Chinese catering supply chain is crucial for standardizing the essential cookery techniques of Chinese cuisine and analyzing big data, which could help improve Chinese catering processes and gastronomic habits in reality, so as to more effectively prevent food waste.

Our research contributes to the literature by connecting the reduction of food waste issues with the KM perspective. A key to more efficiently reducing food waste in China lies in the lack of a deeper, more systematic understanding of the tacit dimension of knowledge in Chinese cookery and impressive dietary culture, namely the front end of the catering supply chain.

Jo Harvey describes the marketting of this popular margarine over the last 70 years

Some flour recipes clearly help our nutrition aims or can easily be modified to do so. They are the main subject of this article, in which some useful flour cookery principles are introduced step by step. Many terms in flour cookery have such variable meanings that they can cause confusion, for example, drop scones, short, germ and cell, so I have tried for an unambiguous terminology.

Studies have shown that domestic knowledge and practices relating to the prevention of food‐borne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. The use of the mass media can be beneficial in health education and it could provide “cues to action” helping to improve domestic food hygiene. Members of the public were questioned about their desire for information on food hygiene and what sources of information they would use. Different components of the mass media were analysed for the information they provided on food safety and the results indicated they were an underutilized resource for food hygiene education. Provides recommendations that are inexpensive but could prove successful, and gives sources of appropriate advice.

The institution of food and cookery exhibitions and the dissemination of practical knowledge with respect to cookery by means of lectures and demonstrations are excellent things in their way. But while it is important that better and more scientific attention should be generally given to the preparation of food for the table, it must be admitted to be at least equally important to insure that the food before it comes into the hands of the expert cook shall be free from adulteration, and as far as possible from impurity,—that it should be, in fact, of the quality expected. Protection up to a certain point and in certain directions is afforded to the consumer by penal enactments, and hitherto the general public have been disposed to believe that those enactments are in their nature and in their application such as to guarantee a fairly general supply of articles of tolerable quality. The adulteration laws, however, while absolutely necessary for the purpose of holding many forms of fraud in check, and particularly for keeping them within certain bounds, cannot afford any guarantees of superior, or even of good, quality. Except in rare instances, even those who control the supply of articles of food to large public and private establishments fail to take steps to assure themselves that the nature and quality of the goods supplied to them are what they are represented to be. The sophisticator and adulterator are always with us. The temptations to undersell and to misrepresent seem to be so strong that firms and individuals from whom far better things might reasonably be expected fall away from the right path with deplorable facility, and seek to save themselves, should they by chance be brought to book, by forms of quibbling and wriggling which are in themselves sufficient to show the moral rottenness which can be brought about by an insatiable lust for gain. There is, unfortunately, cheating to be met with at every turn, and it behoves at least those who control the purchase and the cooking of food on the large scale to do what they can to insure the supply to them of articles which have not been tampered with, and which are in all respects of proper quality, both by insisting on being furnished with sufficiently authoritative guarantees by the vendors, and by themselves causing the application of reasonably frequent scientific checks upon the quality of the goods.

Like many of his generation George George, the director of Auckland’s Seddon Memorial Technical College (1902‐22), considered marriage and motherhood as women’s true vocation and believed in separate but equal education for girls that included some domestic training. In this regard, New Zealand historians often cite him as an advocate for the cult of domesticity, a prescriptive ideology that came to be reflected in the government’s education policy during this period. But as Joanne Scott, Catherine Manathunga and Noeline Kyle have demonstrated with regard to technical education in Queensland, rhetoric does not always match institutional practice. Other factors, most notably student demand, but also more pragmatic concerns such as the availability of accommodation, staffing and specialist equipment, can shape the curriculum. Closer scrutiny of surviving institutional records such as prospectuses, enrolment data and the director’s reports to the Department of Education, allow us to explore more fully who was given access to particular kinds of knowledge and resources, how long a particular course might take, the choices students made, what was commonplace and what was unusual, and what students might expect once they completed their studies.