Search results

Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes.

Recipes containing raw animal ingredients in 29 popular cookbooks were evaluated through content analysis for messages related to safe endpoint temperature recommendations and reducing cross-contamination risks.

Of 1,749 recipes meeting study criteria of cooking raw animal ingredients, 1,497 contained a raw animal that could effectively be measured with a digital thermometer. Only 123 (8.2 percent) of these recipes included an endpoint temperature, of which 89 (72.3 percent) gave a correct temperature. Neutral and positive food safety behavior messages were provided in just 7.2 percent (n=126) and 5.1 percent (n=90) of recipes, respectively. When endpoint temperatures were not included, authors often provided subjective and risky recommendations.

Further research is needed on the effect of these results on consumer behavior and to develop interventions for writing recipes with better food safety guidance.

Including correct food safety guidance in cookbooks may increase the potential of reducing the risk of foodborne illness.

Popular cookbooks are an underutilized avenue for communicating safe food handling practices and currently cookbook authors are risk amplifiers.

Purpose — This article is inspired by sociology and institutional theory. It investigates how and why the adoption of Evidence-Based Library and Information Practice (EBLIP) by public and academic libraries in Europe reveals a remarkable variety and complexity. Primarily, it is observed differences in adoption and use of EBLIP — principles in different European countries that are in focus of the article.

Design/methodology/approach — The purpose of this article is to take a closer look upon these differences. The theoretical framework applied is inspired by a sociological approach, especially the notions developed within the framework of Scandinavian institutional theory. This approach invites to deal with the topic in a nuanced way by delivering fruitful concepts such as drivers for adopting new ideas, the importance of identity and organisational fields, concept migration, adoption processes and travel routes of ideas including the importance of imitation and translation of concepts. Furthermore, in this article, we will also consider the significance of topics such as organisational and information culture and leadership of adoption processes. The methodology can be classified as desktop research and some of the findings are based on a government-supported study in Denmark.

Findings — What was found in the course of the work? This will refer to analysis, discussion or results. The findings relate to the purposes and they are formulated in relation to six research questions. Findings are that several factors influence the adoption and use of EBLIP. The factors are among others national culture, cultural traits embedded in the value system of different types of library work and also related to information culture. The concept of organisational recipes appears to be a rather strong concept in relation to, for example, which forms of EBLIP a library adopt.

Research limitations/implications (if applicable) — The research clearly demonstrates that the diversified theoretical approach taken in this article would be fruitful as a starting point for further research.

Practical implications (if applicable) — A practical implication is that the library and information sector could benefit from the establishment of institutions that produce systematic reviews and also that the sector ought to be aware of the different forms of evidence-based practices classified as either soft or hard.

Originality/value — The article is one of the few in the field that introduces several new theoretical approaches together with an emphasis on cultures at different forms and levels.

Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed.

The purpose of this paper is to examine the processes of knowing and sense‐making in small client‐based firms.

The paper adopts a qualitative approach to the case studies of two small firms in the public relations sector located in the North West of England. The paper also assumes that the firms are “activity systems” and thus draws on the “activity theory” as a framework for conducting the empirical study.

The data and analysis highlight the firms' ability to survive, grow and innovate, drawing on knowing and sense‐making recipes shaped mainly by the extent and nature of the managers' networks and “significant others” including policy makers, customers, suppliers and competitors.

The paper is based on two case studies. Although in‐depth analysis is achieved through narratives of rich data, it cannot be generalised across firms. Increasing the number of cases will certainly add validity for pattern recognition and this is the future direction of research.

Managerial knowledge and experience gained from past events and incidents are important inputs of decision making. The paper argues that managers naturally draw on their “intuition” in their enactment of events. Such intuitions and judgments are complemented by intended courses of action. It is reflection on such incidences that realises the experiences. Reflective and reflexive attempts provide valuable learning moments for managers and organisations.

The paper notes that there is a limited account and understanding of the processes of knowing and sense‐making in SMEs. It therefore offers a framework for illustrating the dynamic interactions between managers' enacting, knowing and the development of sense‐making recipes. It is an attempt to contribute to the understanding of “knowing” in SMEs.

Glycemic index (GI) is a physiological basis for ranking carbohydrate foods based on the blood glucose responses they produce after ingestion. Emblica officinalis (E. officinalis) is a medicinal plant that purportedly has hypoglycaemic and hypolipidemic properties. This study aims to determine the glycemic and lipemic responses of freeze-dried E. officinalis powder-incorporated recipes.

Two sets of four equicarbohydrate (50 g) recipes (vegetable cutlet, handvo, muthiya and methi thepla) were developed, one without E. officinalis powder incorporation (standard) and one with E. officinalis powder incorporation at the 2 g level (test). After overnight fasting, 50 g glucose, standard and test recipes were administered to healthy adult volunteers at different instances (each 3–4 days apart) and blood glucose levels were measured using capillary sampling every 15 min for 2 h. The glycemic response and GI values were then calculated.

Among the standard recipes, lowest glycemic response was obtained by methi thepla (60.90 ± 15.54) and highest glycemic response by handvo (90.57 ± 33.88). Incorporation of E. officinalis powder brought about a non-significant reduction in the GI of methi thepla (p = 0.94), vegetable cutlet (p = 0.54), muthiya (p = 0.69) and handvo (p = 0.09). Maximum per cent reduction was for handvo, which shifted from the high to medium GI category. The lipemic response was lowest with muthiya, showing a fall in triacylglycerol (TG) levels (3.9%). E. officinalis powder incorporation in muthiya led to a further fall (7.8%) in TG levels.

Incorporation of freeze-dried E. officinalis powder in Indian recipes can bring about a reduction in the postprandial glycemic and lipemic responses.

The consumption of alcoholic beverages has been a social custom throughout the world since the beginning of recorded history. Various wines, beers, and liquors have been a part of almost every culture since ancient times. The modern cocktail originated in Elizabethan England and quickly spread throughout the world. And just as new experiments continually add to the variety of known alcoholic beverages, new books appear describing these drinks and the recipes required to mix them. From yesterday's mulled wine and cider to today's Mai Tai, Margarita, and Tequila Sunrise, bartenders and home party planners refer to these sources when making both traditional and exotic drink recipes. This review is a comparison of thirteen currently available commercial bar guides. While libraries have not traditionally collected in the bar guide genre, every library should have at least one in its collection for use as a reference source or for patrons to use in their homes.

This study examines liberal second-wave feminists’ writings about cooking. Most scholarship of liberal feminism has focused on the attempts to integrate women into previously male-dominated public spaces such as higher education, the professions, and political office. Less attention has been paid to how these feminists politicized feminized spaces such as the home. A longstanding tension between the housewife role and feminist identities has led many to theorize that feminists avoid or resent domestic tasks. However, I argue that some liberal feminists in the 1960s, 1970s, and 1980s suggested engaging with cooking in subversive ways that challenged patriarchal institutions and supported their political goals.

I analyze 148 articles about cooking in Ms. magazine between 1972 and 1985. I also analyze the copy and recipes within four community cookbooks published by liberal feminist organizations.

I find that liberal feminists suggested utilizing time- and labor-saving cooking methods, encouraged men to cook, and proposed that women make money from cooking. These three techniques challenged the traditional division of domestic labor, supported women’s involvement in the paid workplace, and increased women’s control of economic resources.

This study turns the opposition between feminism and feminized tasks on its head, showing that rather than avoiding cooking, some liberal feminists proposed ways of cooking that challenged patriarchal institutions. I show how subordinate populations can develop ways of subversively engaging with tasks that are typically seen as oppressive, using them in an attempt to advance their social position.

In the context of global economic downturn and intense competition, firms are increasingly resorting to supply chains to acquire capital support and achieve sustainability. This study aims to investigate the effect of supply chain finance (SCF) on corporate sustainability performance (CSP) and identifies SCF-related recipes for CSP.

Based on a sample of 1,038 firms that disclose CSP – namely, corporate financial performance (CFP) and environmental, social and governance performance (ESGP) – the authors use a quasi-replication method consisting of empirical analysis with fuzzy-set qualitative comparative analysis (fsQCA) to investigate SCF’s effects on CSP.

The authors find that SCF has a “doing well by doing good” effect on CSP. CFP can promote the positive effect of SCF and ESGP while ESGP’s positive effect on SCF and CFP is nonsignificant. In addition, heterogeneity tests show that SCF’s promoting effect on CSP is affected by high-low CFP and ESGP. The fsQCA results verify the empirical findings and reveal five SCF-related recipes for achieving high CSP.

This study has the following two limitations. First, we do not consider how SCF affects CSP in different industries. There is a need to investigate whether industry heterogeneity changes SCF’s effects on CSP, especially in prominent industries, such as the energy industry, with its high susceptibility to ESGP, and the manufacturing industry, with its extensive application of SCF. It will be important to investigate these industries to better understand SCF’s role in sustainability. Second, we study the secondary supply chain – namely, core firm–suppliers and core firm–customers. The authors do not consider financial institutions (e.g. banks and guarantee institutions). SCF modes that include the participation of financial institutions, such as factoring financing and reverse factoring financing, cater more to the capital needs of diversified firms. In the future, studying specific industries that have made significant contributions to the application of SCF along with others that are more sensitive to environmental governance could better highlight the effect of SCF on sustainability and help supply chain managers understand the application value of SCF. Future research could also extend SCF participants into multiple roles to explore separate effects. Tracking financing demanders, fund providers and credit guarantors could capture SCF characteristics more comprehensively. Methodologically, it will be challenging to accurately measure SCF networks in terms of quantification. In future work, this could be performed with the help of artificial intelligence.

First, our findings indicate that SCF has a “doing well by doing good” effect on core firms. SCF can not only overcome the capital shortage of SMEs but also provide significant benefits to core firms. Second, our findings provide SCF-related recipes to help firms fulfil ESGP obligations without sacrificing CFP under the pressure to “do good.” The authors provide valuable insights and diverse recommendations to help supply chain managers, marketing executives and researchers adjust supply chain management strategies. Third, this work can guide executives in various fields to adopt SCF to achieve sustainability as a risk-mitigation strategy by means of marketing.

This study identifies better, more straightforward SCF-related recipes for CSP (consisting of CFP and ESGP) using a quasi-replication analysis that improves upon conventional methods such as regression analysis, which have limited power. The authors provide valuable insights and diverse recommendations to help managers pursue sustainable development. The findings point to practical guidelines and feasible solutions that can support well-founded operational strategic and management decision-making, which can enhance a firm’s competitiveness under uncertainty and a sluggish economy.

The typical Scottish diet is high in meat, dairy products and confectionery and low in cereals, vegetables and fresh fruit, although evidence suggests that consumers are becoming more “health” conscious. Research indicates that more people are eating out nowadays and requesting “healthy” choices when doing so. This present study examined, by means of a questionnaire, chefs’ knowledge of nutrition and their ability to apply this to recipes. A total of 25 chefs completed the study. Most chefs had received training and had a positive attitude towards “healthy” eating. The changes chefs made to recipes were partly in keeping with current dietary guidelines, particularly for fat and energy. Further research is needed into whether chefs actually know and understand specific dietary guidelines or whether they lack the practical skills needed to prepare “healthy” dishes. It is recommended that college courses should teach chefs “healthy” eating theory reinforced by practical skills.

Statistics show an increase in the number of family outbreaks of food poisoning. Contends that many handling techniques necessary to prevent outbreaks of food‐borne disease are unknown, misunderstood and not followed in the home. Some food preparation operations are more frequently implicated in outbreaks of food poisoning than others. Argues that instead of promoting general compliance with the food hygiene principles of good catering practice, the food safety educator should focus the attention of the consumer on those factors which are critical to safety of the product. Suggests that essential safe food handling techniques could be incorporated into recipes in magazines and cookery books which are used by many consumers. Presents a systematic approach to analysing recipes for potential hazards, based on the HACCP system; illustrates the approach with a relevant example.