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1.
Cooking attitudes, behaviors, and self-efficacy in relation to fruit and vegetable intake among young adults
by Minkow, Sarah D., M.S.  California State University, Long Beach. 2016: 77 pages; 10140471.
2.
The Cookbook Canon: How Women Authors Tamed the Domestic Sphere
by LaRoche, Amanda Ray, Ph.D.  University of Louisiana at Lafayette. 2017: 136 pages; 10599081.
4.
A quantitative evaluation of cooking classes taught to college students with Autism Spectrum Disorder
by Funk, Holden E., M.S.  California State University, Long Beach. 2016: 49 pages; 10140473.
5.
Food Face: Eating on the Small Screen
by Jameson, Stacy Megan, Ph.D.  University of California, Davis. 2011: 194 pages; 3499450.
7.
Impact of television cooking shows on food preferences
by Fong, Yvonne, M.S.  California State University, Long Beach. 2015: 136 pages; 1603964.
9.
Transforming Tastes: M. F. K. Fisher, Julia Child, Alice Waters and the Revision of American Food Rhetorics
by Branch, Erin L., Ph.D.  The University of North Carolina at Chapel Hill. 2012: 266 pages; 3509240.
10.
Human fecal biochar briquettes from the sol-char toilet for use as a solid fuel in the developing world
by Ward, Barbara Jeanne, M.S.  University of Colorado at Boulder. 2013: 61 pages; 1552097.
11.
12.
Don't Call It A Loophole: The Commercial Item Contracting Scandal That Wasn't
by Knowles, Samuel Burch, LL.M.  The George Washington University. 2013: 47 pages; 1532182.
13.
Synthesis of green polyurethane foam using waste glycerol and hay fibers
by Chiang, Chao-Chieh, M.S.E.  California State University, Long Beach. 2012: 44 pages; 1517521.
14.
Ethical Embodied Experience: Belonging through Tex-Mex Vegan Food
by Ruidant-Hansen, Chantelle, M.F.A.  The University of Texas at San Antonio. 2019: 64 pages; 13882981.
15.
The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality
by Lilly, Reid Alexander, M.S.  Mississippi State University. 2010: 85 pages; 1479261.
16.
Scientific Literacy in Food Education: Gardening and Cooking in School
by Strohl, Carrie A., Ph.D.  University of California, Davis. 2015: 146 pages; 10036005.
17.
Instructional school gardens: Opportunities for and barriers to scaling
by Sprague, Patricia, Ed.D.  Duquesne University. 2016: 231 pages; 10174088.
19.
The modernization of the American home kitchen, 1900-1960
by Mock, Michelle, Ph.D.  Carnegie Mellon University. 2011: 319 pages; 3455966.
20.
Lost in food translation: Khmer food culture from Cambodia to Long Beach, California
by Prajapati, Nikita, M.A.  California State University, Long Beach. 2016: 82 pages; 10147311.
21.
Hands-on Nutrition and Culinary Intervention Within a Substance Use Disorder Residential Treatment Facility
by Moore, Kristie, M.S.  California State University, Long Beach. 2015: 128 pages; 1598646.
22.
Design of Small Scale Anaerobic Digesters for Application in Rural Developing Countries
by Rowse, Laurel E., M.S.C.E.  University of South Florida. 2011: 124 pages; 1502216.
23.
Environmental impacts of the socioeconomic factors affecting energy use for rural families and migrant workers in China
by Watrous, Abigail Thomas, Ph.D.  University of Colorado at Boulder. 2012: 184 pages; 3508051.
24.
Investigating Cooking in Prehistory: Results from a Bone Boiling Experiment
by Brennan, Emily J., M.A.  The George Washington University. 2015: 44 pages; 1600242.
26.
Comales and Colonialism: An Analysis of Cuisine and Ceramics on a 17th-Century New Mexican Estancia
by Brinkman, Adam C., M.A.  University of Massachusetts Boston. 2019: 135 pages; 13858460.
28.
Development of a seasonal cookbook
by Roberson, Rosslyn, M.S.  California State University, Long Beach. 2016: 94 pages; 10118885.
30.
The Household Meals Project: Feeding Power
by Lindquist, Carol Shepherd, Ph.D.  State University of New York at Stony Brook. 2011: 276 pages; 3458225.
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