Wyniki wyszukiwania - Biblioteka Nauki

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Bez Ludwika i panny służącej. Projekty nowoczesnych kuchni jako zwierciadło przemian roli kobiet w poodwilżowej Polsce

100%

Szydłowska A.

Artium Quaestiones

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2021

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nr 32

161-185

EN

The development of a post-Stalinist modern kitchen in Poland was informed by the activities of different individual and institutional actors: experts in ‘professional’ home engineering, architects and designers and modernist taste-makers. The image of the model kitchen is surprisingly coherent: a rational laboratory kitchen, where the housewife’s work is orchestrated according to Taylorism-inspired rules that aim at reducing the burden of domestic chores and introducing modern and hygienic equipmentand attitudes. The discourse, inspired by similar discussions in Europe and United States, mainly by the works of Swedish Research Institute, reflects the prewar ideas of kitchen-laboratories and ‘home engineering’. What’s new and different is the temporal (limited to a short post-Thaw period) enthusiasm for open-plan kitchens presented as spaces where a housewife can seamlessly perform two duties at the same time: housework and care work. This phenomenon mirrors changing attitudes towards women’s roles in society which, in the post-Stalinist period, were marked by ongoing conservatism. Drawing on the concept of a ‘mediation junction’ and the historical production-consumption-mediation paradigm in design, the article traces changing attitudes towards women’s roles in society, reflected both in popular and professional discourses on kitchen design.

2

Economic aspects of kitchen with assistive technology equipment

86%

Sydor M. , Wiaderek K. , Fabisiak B. , Klos R.

Intercathedra

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2014

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tom 30

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nr 1

EN

In Poland the percentage of disabled individuals aged 0-14 years is 3.1%, while in the age group over 70 years it is as high as 45%. The article presents an attempt of a variant estimation of purchase costs of kitchen equipment for the disabled. Three hypothetical types of kitchen designs were investigated: low-budget, medium-budget and high-budget, respectively. Based on literature guidelines and a review of market prices it was established that the costs of the three kitchen design variants are approx. 6000 PLN (1240 €), 42 500 PLN (9870 €) and over 225 000 PLN (52 530 €). A high percentage of the total cost of kitchen equipment may be connected with specialised mechatronic equipment (up to 40% total kitchen cost). In the case of the cheapest kitchen variant a lack of expensive specialised equipment may be compensated by an appropriate layout of typical kitchen components.

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Higher levels of radon affect women's fertility in Iraqi Kurdistan

86%

Salih N. F. , Jaafar M. S.

Polish Journal of Environmental Studies

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2013

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tom 22

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nr 4

EN

The effect of indoor radon on the fertility of women was studied for the first time in Kurdistan. The Lowest radon was 99.94 Bq·m-3, 94.883 Bq·m-3 and highest radon concentrations were 360.112 Bq·m-3 and 357.832 Bq·m-3 in kitchens and living rooms in Sulaymania. Lowest radon was 97.886 Bq·m-3 and 95.113 Bq·m-3, and the highest concentrations were 360.112 Bq·m-3 and 357.832 Bq·m-3 in kitchens and living rooms in Erbil, respectively, which were significant (p<0.001). This result is above the normal limits and the action level provided by the international environmental organizations of 148 Bq·m-3. The indoor radon concentration in Iraqi Kurdistan was high in many houses, which affects women’s fertility.

4

Kitchen Lab for Kids. Program kształtowania umiejętności STEM w przedszkolu

72%

Surma B. , Rosati N. , Menon S. , Fuertes M. T. , Farren M. , Maguire F.

Edukacja Elementarna w Teorii i Praktyce

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2019

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tom 14

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nr 4(54)

61-70

PL

Autorzy artykułu „Kitchen Lab for Kids – Program kształtowania umiejętności STEM w przedszkolu” przedstawiają założenia projektu, dofinansowanego z Funduszy Europejskich w ramach Programu „Erasmus+ Akcja2. Edukacja szkolna – Partnerstwa strategiczne na rzecz edukacji szkolnej” (KA201). Celem działań pięciu zespołów badawczych z Włoch, Irlandii, Hiszpanii i Polski jest promowanie międzynarodowej wymiany najlepszych praktyk i doświadczeń w zakresie wspierania aktywnego uczenia się na poziomie wczesnej edukacji i opieki nad dzieckiem (ECEC), a także stymulowanie i zachęcanie nauczycieli do znajdowania nowych, nowoczesnych i interaktywnych metod nauczania zwłaszcza w zakresie edukacji STEM. W pierwszej części artykułu przedstawiono analizę dokumentów unijnych, które stanowiły podstawę dla podjętych działań projektowych. Przybliżono znaczenie podnoszenie jakości kształcenia małych dzieci. W dalszej części artykułu zamieszczono założenia metodologiczne projektu oraz planowane rezultaty intelektualne. Badania przeprowadzone w ramach programu Erasmus +, projekt „Kitchen Lab for Kids”, numer grantu: 2018-1-PL01-KA201-050857 Artykuł sfinansowany ze środków EU. Wsparcie Komisji Europejskiej dla produkcji tej publikacji nie stanowi poparcia dla treści, które odzwierciedlają jedynie poglądy autorów, a Komisja nie może zostać pociągnięta do odpowiedzialności za jakiekolwiek wykorzystanie informacji w niej zawartych.

EN

The authors of the article: “Kitchen Lab for Kids – a Programme for Shaping STEM Skills in Preschool” have presented the assumptions of the project financed from the European Funds within the Programme “Erasmus+ Action 2. School education – strategic partnerships for school education” (KA 201). The objective of five research teams from Italy, Ireland, Spain and Poland, is promoting the international exchange of the best practices and experiences in selecting active learning at the level of early childhood education and care (ECEC), as well as stimulating and encouraging teachers to find new, modern and interactive teaching methods, especially in the scope of STEM education. In the first part of the article the authors analysed the EU documents being the basis for the project actions. Also, they emphasized the meaning of improving the quality of teaching young children. In the further part of the article, they presented the methodological assumptions of the project and expected intellectual results. Article prepared within the frame of Erasmus+ Project “Kitchen Lab for Kids,” grant number 2018-1-PL01-KA201-050857. The article prepared with financial support of EU Erasmus+ programme. The European Commission’s support for the production of this publication does not constitute an endorsement of the contents, which reflect the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

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The importance of kitchen furniture ergonomics for people with disabilities

72%

Biernacka J. , Niedzielski K. , Beer P.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2022

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tom 117

6

Jak wyglądały późnośredniowieczne kuchnie?

72%

Marciniak-Kajzer A.

Vox Patrum

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2013

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tom 59

449-461

EN

The Polish word „kuchnia” (kitchen, cooker, cuisine, cooking in English) has at least a few colloquial meanings. Most frequently it is associated with a collection of recipes. Another meaning of the word is a device for cooking, e.g. a gas or an electric cooker or until recently a coal-burning stove. It is also a room, where food is prepared. The word sounds similar in most of the European languages. It might have originated from the German etymon „küch” which means cooking. In many languages the room for food preparation and device for cooking have the same source word. Therefore it is worth considering why there are so few expressions with reference to this important sphere of our life. Historical sources containing information that would render it possible to reconstruct kitchens are scarce and relatively late. It may be suspected that for contemporary people an issue of such a self-evident nature was not worth noting. The paper treats both on written and iconographic sources. On their basis it can be assumed that kitchen as a room functioned only in large castles and monasteries, where meals were prepared for a large number of people. In other residences or even at knights’ manor houses or wealthy bourgeois houses, food was cooked in living (day) rooms, whereas initial preparation might have taken place in front of the building. The development of constructions used for cooking is another issue discussed in this paper. Iconographic sources reveal that meals were most often cooked in open hearths that were initially built on the ground level and subsequently they were placed higher. Another essential concern was smoke removal from above the hearth. Based on iconography it can be claimed that most frequently there was a hood protruding from a wall, the purpose of which was mainly protection against sparks. Not always do we know whether this hood was connected with chimney ducts. Today such a construction is called a fire place and it is used mainly for heating. It seems that placing a hearth in the so-called „wide chimney” was an essential stage in the development of a kitchen as a separate room. As a consequence the entire room „in the chimney” became a kitchen and this may give an answer to the question why there is a lack of extensive vocabulary with reference to the kitchen. Another problem mentioned in the paper are difficulties that archeologists face when they attempt to reconstruct equipment used for cooking on the basis of archeological records obtained during excavations.

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Partner niezawodny

58%

Przegląd Gastronomiczny

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2001

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tom 54

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nr 03

7

8

The importance of colour and texture in the design of residential interiors, with a particular focus on kitchens for the visually impaired people

58%

Kaszuba J. , Sobczyńska K.

Architecture Civil Engineering Environment

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2019

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tom Vol. 12, no. 2

35--46

EN

People with visual impairments make up a very large part of society. Elderly people, as well as children and young people, are affected by sight impairments that sometimes continue until they lose their sight. These people should be facilitated as to their functioning in the environment through appropriate space design. It is reasonable and advisable to adapt the living quarters in particular to meet their needs. In this study, the authors investigated the preferences for colours and textures in living space, with particular emphasis on the kitchen.

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Polkilometrowy bufet

58%

Przegląd Gastronomiczny

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2001

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tom 54

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nr 03

36

10

Czyste i brudne drogi

58%

Grzesinska W.

Przegląd Gastronomiczny

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2001

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tom 54

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nr 02

4-5

11

Piece konwekcyjno-parowe [II] Oszczednosc czasu, miejsca i pieniedzy

58%

Przegląd Gastronomiczny

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2001

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tom 54

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nr 01

8

12

Profesjonalisci dla profesjonalistow

58%

Przegląd Gastronomiczny

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2001

|

tom 54

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nr 06

27

13

Czynniki i procesy wpływające na jakość środowiska wewnętrzengo w pomieszczeniach przeznaczonych do przygotowywania posiłków

58%

Marć M. , Śmiełowska M. , Namieśnik J. , Zabiegała B.

Analityka : nauka i praktyka

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2017

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tom nr 1

74--80

PL

Analiza jakości powietrza wewnętrzengo w różnego typu budynkach mieszkalnych prowadzi do wniosku, że niezależnie od miejsca czy regionu prowadzonych badań, problem z występowaniem podwyższonej zawartości szkodliwych związków chemicznych w powietrzu wewnętrznym jest nadal aktualny i w wielu regionach świata pozostaje nierozwiązany.

14

Hospitable Zaborek welcomes visitors...

58%

Radzewicz A.

Polish Food

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2006

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nr 3

15

Magiczny i aromatyczny

51%

Pokorska B.

Przegląd Gastronomiczny

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2001

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tom 54

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nr 03

62

16

Organizacja i funkcjonowanie dzialu zywienia w Centrum Onkologii - Instytut im.Marii Sklodowskiej-Curie w Warszawie

51%

Dobrzanska A. , Wlodarek D.

Żywność, Żywienie a Zdrowie

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1998

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tom 07

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nr 2

183-194

17

Rosliny zielarskie w apteczce domowej i w kuchni

51%

Szczyglewska D.

Wiadomości Zielarskie

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2002

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tom 44

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nr 02

12

18

Szybko i na parze

51%

Koziorowska B. , Biernat M.

Przegląd Gastronomiczny

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2001

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tom 54

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nr 03

8

19

Montaż pap na tarasach, balkonach i w pomieszczeniach "mokrych"

51%

Sawicki J.

Izolacje

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2006

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tom R. 11, nr 2

56--59

PL

Balkony, loggie, tarasy i tzw. pomieszczenia "mokre" (łazienki, kuchnie, pralnie i in.) - obok pokryć dachowych, ścian fundamentowych i stref piwnicznych - zaliczane są do miejsc, gdzie w izolacjach przeciwwodnych i przeciwwilgotnościowych stosuje się podkałdowe papy hydroizolacyjne.

20

Wpływ środowiska zakładu żywienia zbiorowego na stan konstrukcji żelbetowej

51%

Grabias M.

Przegląd Budowlany

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2008

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tom R. 79, nr 10

32-35

PL

Przedstawiony został przypadek wielkopowierzchniowej kuchni i stołówki zbiorowego żywienia przekształcanych po wielu latach eksploatacji na salę sportową uczelni. W czasie modernizacji i adaptacji obiektu stan konstrukcji wzbudził uzasadnione obawy inwestora. Wymagało to przeprowadzenia badań i oceny ekspertyzowej konstrukcji, a szczególnie stropu i zaproponowania sposobów naprawy i wzmocnienia głównych elementów nośnych przegród poziomych.

EN

The paper presents a case of a large-scale kitchen and canteen, converted after many years of use into a college sports hall. During modernization and adaptation the state of the structure gave rise to justified concerns on the part of the investor. This made it necessary to conduct tests and an expert assessment of the structure, in particular the ceiling, and to propose ways of repairing and strengthening the main load-bearing elements of the horizontal partitions.