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Beef stew
When his friends decline to come over for a beef stew dinner, Nicky feels bad until a surprise visitor shows up.
Book
The social significance of dining out
The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic comparison of behaviour between 2015 and 1995. It reveals social differences in practice and charts the dynamic relationship between eating in and eating out. It addresses topics including the changing frequency and meaning of dining out, patterns of domestic hospitality, changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, class differences in taste and the pleasures and satisfactions associated with eating out. It shows how the practice of eating out in the three cities has evolved over twenty years. The findings are put in the context of controversies about the nature of taste, the role of social class, the application of theories of practice and the effects of institutional change in the UK. The subject matter is central to many disciplines: Food Studies, Sociology, Anthropology, Cultural Studies, Marketing, Hospitality and Tourism Studies, Media and Communication, Social History, Social and Cultural Geography. It is suitable for scholars, researchers, postgraduate students and advanced undergraduate students in the UK, Europe, North America and East Asia. Academic interest in the book should be accentuated by its theoretical, methodological and substantive aspects. It will also be of interest to the catering trades and a general readership on the back of burgeoning interest in food and eating fostered by mass and social media.
eBook
Food and Faith
This book provides a comprehensive theological framework for assessing significance of eating, employing a Trinitarian theological lens to evaluate food production and consumption practices as they are being worked out in today's industrial food systems. Norman Wirzba combines the tools of ecological, agrarian, cultural, biblical and theological analyses to draw a picture of eating that cares for creatures and that honors God. Unlike books that focus on vegetarianism or food distribution as the key theological matters, this book broadens the scope to include discussions on the sacramental character of eating, eating's ecological and social contexts, the meaning of death and sacrifice as they relate to eating, the Eucharist as the place of inspiration and orientation, the importance of saying grace and whether or not there will be eating in Heaven. Food and Faith demonstrates that eating is of profound economic, moral and theological significance.
eBook
The official Bridgerton guide to entertaining : how to cook, host, and toast like a member of the Ton
\"Be the talk of the Ton with this first official Bridgerton cookbook from the hugely popular Netflix series. Whether it's a lawn party, a high tea, or a boozy late-night salon, this gorgeous cookbook delivers recipes for finger food, cocktails, mocktails, and entertaining ideas that help you recreate the high society of Regency London in your own home. These forty recipes have been developed with a modern audience in mind, offering mocktail, vegetarian, and gluten-free options to ensure that no fan is left hungry. They are presented alongside mouth-watering food photography, stills from the show, and sidebars explaining essential expertise\"-- Provided by publisher.
BOOK
Research on the design of multi-functional dining tables for an accessible dining experience
Traditional dining tables often lack adjustability in height, legroom, and operability for wheelchair users and disabled older adults, thereby limiting their suitability in accessible dining contexts. This study proposes and evaluates three multifunctional dining table concepts tailored to diverse physical abilities. Field observations of home mealtime routines were conducted, user-journey maps were developed, and affinity diagramming was applied to synthesize requirements. Principal Component Analysis (PCA) reduced the dimensionality of the requirements and revealed latent factors shaping the accessible dining experience. Order Relation Analysis (ORA) and the Criteria Importance Through Intercriteria Correlation (CRITIC) method were used to derive combined subjective and objective indicator weights that informed the design specifications. Three wheelchair compatible prototypes were generated and comparatively assessed, and the Technique for Order Preference by Similarity to the Ideal Solution (TOPSIS) identified the top-performing concept. Results indicated improvements in functional reach, operational convenience, and dining safety relative to conventional tables. The study provides a replicable workflow that integrates user research with multi-criteria decision making for accessible furniture design. Future work will embed sensing and actuation to enhance automation and adaptability, facilitating broader deployment in universal design.
Journal Article
