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From the wood-fired oven : new and traditional techniques for cooking and baking with fire
\"In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: Making pizza and other live-fire flatbreads; Roasting fish and meats; Grilling, steaming, braising, and frying; Baking pastry and other recipes beyond breads; Rendering animal fats and clarifying butter; Food dehydration and infusing oils; and myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times\"-- Provided by publisher.
Book
Drivers and Barriers to Clean Cooking: A Systematic Literature Review from a Consumer Behavior Perspective
A lack of access to clean energy and use of traditional cooking systems have severe negative effects on health, especially among women and children, and on the environment. Despite increasing attention toward this topic, few studies have explored the factors influencing consumers’ adoption of improved cooking stoves (ICS). This systematic literature review (n = 81) aims to identify the main drivers and barriers to clean cooking from a consumer perspective. In addition, it aims to define how consumers perceive ICS with respect to traditional stoves. Thematic analysis revealed seven factors that may act as drivers or barriers to ICS adoption: economic factors; socio-demographics; fuel availability; attitude toward technology; awareness of the risks of traditional cookstoves and the benefits of ICS; location; and social and cultural influences. Perceptions focused on four topics: convenience and uses, aesthetics, health-related impacts, and environmental impacts. This review contributes to understanding of consumer behavior with regards to ICS. The findings suggest that availability and affordability of technology are not enough to enhance ICS adoption. Rather, policy makers and managers should approach customers with a less technical and a more personalized approach that takes due consideration of a local context and its social and cultural dynamics.
Journal Article
Fuelwood Savings and Carbon Emission Reductions by the Use of Improved Cooking Stoves in an Afromontane Forest, Ethiopia
In many Sub-Saharan African countries, fuelwood collection is among the most important drivers of deforestation and particularly forest degradation. In a detailed field study in the Kafa region of southern Ethiopia, we assessed the potential of efficient cooking stoves to mitigate the negative impacts of fuelwood harvesting on forests. Eleven thousand improved cooking stoves (ICS), specifically designed for baking Ethiopia’s staple food injera, referred to locally as “Mirt” stoves, have been distributed here. We found a high acceptance rate of the stove. One hundred forty interviews, including users and non-users of the ICS, revealed fuelwood savings of nearly 40% in injera preparation compared to the traditional three-stone fire, leading to a total annual savings of 1.28 tons of fuelwood per household. Considering the approximated share of fuelwood from unsustainable sources, these savings translate to 11,800 tons of CO2 saved for 11,156 disseminated ICS, corresponding to the amount of carbon stored in over 30 ha of local forest. We further found that stove efficiency increased with longer injera baking sessions, which shows a way of optimizing fuelwood savings by adapted usage of ICS. Our study confirms that efficient cooking stoves, if well adapted to the local cooking habits, can make a significant contribution to the conservation of forests and the avoidance of carbon emission from forest clearing and degradation.
Journal Article
Low demand for nontraditional cookstove technologies
Biomass combustion with traditional cookstoves causes substantial environmental and health harm. Nontraditional cookstove technologies can be efficacious in reducing this adverse impact, but they are adopted and used at puzzlingly low rates. This study analyzes the determinants of low demand for nontraditional cookstoves in rural Bangladesh by using both stated preference (from a nationally representative survey of rural women) and revealed preference (assessed by conducting a cluster-randomized trial of cookstove prices) approaches. We find consistent evidence across both analyses suggesting that the women in rural Bangladesh do not perceive indoor air pollution as a significant health hazard, prioritize other basic developmental needs over nontraditional cookstoves, and overwhelmingly rely on a free traditional cookstove technology and are therefore not willing to pay much for a new nontraditional cookstove. Efforts to improve health and abate environmental harm by promoting nontraditional cookstoves may be more successful by designing and disseminating nontraditional cookstoves with features valued more highly by users, such as reduction of operating costs, even when those features are not directly related to the cookstoves’ health and environmental impacts.
Journal Article
Highway proximity and black carbon from cookstoves as a risk factor for higher blood pressure in rural China
Significance Air pollution is a leading health risk factor and important contributor to regional climate change in China and other parts of Asia. China’s particulate matter (PM) air pollution dramatically exceeds health guidelines and is impacted by industrial emissions, motor vehicles, and household use of biomass and coal fuels. Black carbon (BC) from biomass and fossil fuel burning is a major climate-forcing component of PM. We found that BC exposure from biomass smoke is more strongly associated with blood pressure than total PM mass, and that coexposure to motor vehicle emissions may strengthen BC’s impact. Air pollution mitigation efforts focusing on reducing combustion pollution are likely to have major benefits for climate and human health.
Journal Article
One-Off Subsidies and Long-Run Adoption—Experimental Evidence on Improved Cooking Stoves in Senegal
Free technology distribution can be an effective development policy instrument if market-driven adoption is socially inefficient and hampered by affordability constraints. Yet, policy makers often oppose free distribution, arguing that reference dependence lowers the willingness to pay (WTP) and thus hinders market potentials in the long run. For improved cookstoves, this paper studies the WTP six years after a randomized one-time free distribution in 2009. We demonstrate that the cookstoves were intensely used by the treatment group households in the years after randomization until they reached their designated lifetime. Using a real-purchase offer, we find that both treatment and control households reveal a remarkably high WTP in 2015. The estimated confidence interval suggests that we can exclude a substantial negative effect on the treatment group. The policy implication is that one-time free distribution does not necessarily undermine future market establishment, and thus can be an effective policy instrument if rapid dissemination is the objective.
Journal Article
Determinants of Cookstoves and Fuel Choice Among Rural Households in India
Roughly 2.8 billion people depend on solid fuels for cooking needs, resulting in a tremendous burden of disease from exposure to household air pollution. Despite decades of effort to promote cleaner cooking technologies, displacement of polluting technologies has progressed slowly. This paper describes results of a randomized controlled trial in which eight communities in two regions of rural India were presented with a range of cooking choices including improved solid fuel stoves and clean cooking options like liquefied petroleum gas (LPG) and induction stoves. Using survey data and logistic and multinomial regression, we identify factors associated with two outcomes: (1) pre-intervention ownership of non-solid fuel technologies and (2) household preferences for clean fuels from the range of cooking options offered. The analysis allows us to examine the influence of education, wealth, gender empowerment, stove pricing, and stove exchanges, among other variables. The majority of participants across all communities selected the cleanest options, LPG and induction, irrespective of price, but there is some variation in preferences. Wealth and higher caste stand out as significant predictors of pre-intervention ownership and non-solid fuel cooking options as well as preference for cleaner technologies offered through the intervention. The experimental treatments also influence preferences in some communities. When given the opportunity to exchange, communities in one region are more likely to choose solid fuel stoves (P < 0.05). Giving free stoves had mixed results; households in one region are more likely to select clean options (P < 0.05), but households in the other region prefer solid fuels (P < 0.10).
Journal Article
Evolutions in Gaseous and Liquid Fuel Cook-Stove Technologies
The rapidly growing global demand for pollutant-free cooking energy has proliferated the research and development of energy efficient and clean cook-stoves. This paper presents a comprehensive review on the gradual improvements in cook-stove designs, focusing on gaseous and liquid fuel-operated cook-stoves around the world. Various literatures concerning the technical aspects such as design and testing, are brought together to provide an insight into the present status of developments in cook-stoves. This review of cook-stove performance covers topics such as stable operating conditions, flame propagation aspects, heat transfer and temperature distribution within the burner, fuel consumption, thermal efficiency, and emissions. Covering both laboratory-scale and field studies, the various cook-stove technologies reported so far are summarized with relevant comments regarding their commercial viabilities. The numerical modeling of combustion in cook-stoves; human health and the environmental impacts of unclean cooking technologies; and various schemes, strategies, and governmental initiatives for the promotion of cleaner cooking practices are also presented, with suggestions for future work.
Journal Article
A quantitative performance assessment of improved cooking stoves and traditional three-stone-fire stoves using a two-pot test design in Chamwino, Dodoma, Tanzania
In Tanzania, a majority of rural residents cook using firewood-based three-stone-fire stoves. In this study, quantitative performance differences between technologically advanced improved cooking stoves and three-stone-fire stoves are analysed. We test the performance of improved cooking stoves and three-stone-fire stoves using local cooks, foods, and fuels, in the semi-arid region of Dodoma in Tanzania. We used the cooking protocol of the Controlled Cooking Test following a two-pot test design. The findings of the study suggest that improved cooking stoves use less firewood and less time than three-stone-fire stoves to conduct a predefined cooking task. In total, 40 households were assessed and ask to complete two different cooking tasks: (1) a fast cooking meal (rice and vegetables) and (2) a slow cooking meal (beans and rice). For cooking task 1, the results show a significant reduction in firewood consumption of 37.1% by improved cooking stoves compared to traditional three-stone-fire stoves; for cooking task 2 a reduction of 15.6% is found. In addition, it was found that the time needed to conduct cooking tasks 1 and 2 was significantly reduced by 26.8% and 22.8% respectively, when improved cooking stoves were used instead of three-stone-fire-stoves. We observed that the villagers altered the initial improved cooking stove design, resulting in the so-called modified improved cooking stove. In an additional Controlled Cooking Test, we conducted cooking task 3: a very fast cooking meal (maize flour and vegetables) within 32 households. Significant changes between the initial and modified improved cooking stoves regarding firewood and time consumption were not detected. However, analyses show that both firewood and time consumption during cooking was reduced when large amounts (for 6-7 household members) of food were prepared instead of small amounts (for 2-3 household members).
Journal Article
Biochar from cookstoves reduces greenhouse gas emissions from smallholder farms in Africa
Biochar produced in cookstoves has the potential to contribute to negative carbon emissions through sequestration of biomass carbon while also providing other benefits for sustainable development, including provision of clean renewable energy and increased yields in tropical agriculture. The aim of the reported research was to estimate effects on food production, household energy access and life cycle climate impact from introduction of biochar-producing cookstoves on smallholder farms in Kenya. Participatory research on biochar production and use was undertaken with 150 Kenyan smallholder farming households. Gasifier cookstove functionality, fuel efficiency and emissions were measured, as well as biochar effects on agricultural yields after application to soil. Cookstoves provided benefits through reduced smoke, fuel wood savings and char production, but challenges were found related to labour for fuel preparation, lighting and refilling. On-farm trials with varying rates of biochar inputs, in combination with and without mineral fertilizers, have led to a sustained increase of maize yields following one-time application. The climate impact in a life cycle perspective was considerably lower for the system with cookstove production of biochar and use of biochar in agriculture than for current cooking practices. Climate benefits from biochar production and use are thus possible on smallholder farms in sub-Saharan Africa, through reduced use of biomass in cooking, reduced emissions of products of incomplete combustion and sequestration of stable biochar carbon in soils. Biochar-producing cookstoves can be implemented as a climate change mitigation method in rural sub-Saharan Africa. Successful implementation will require changes in cooking systems including fuel supply, as well as farming systems, which, in turn, requires an understanding of local socio-cultural conditions, including power relations and gender aspects.
Journal Article