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1.
Development of a seasonal cookbook
by Roberson, Rosslyn, M.S.  California State University, Long Beach. 2016: 94 pages; 10118885.
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.
3.
A gluten-free cookbook based on five ancient grains for individuals with gluten sensitivity
by Cho, Julie, M.S.  California State University, Long Beach. 2015: 202 pages; 1596456.
4.
Development of a Children's Cookbook with Healthy After-school Recipes and Nutrition Education Information
by Jirickova, Barbora, M.S.  California State University, Long Beach. 2018: 82 pages; 10785113.
6.
An examination of laboratory activities for elements of inquiry in Arkansas secondary biology courses
by Snyder, Michele E., M.S.  University of Arkansas at Little Rock. 2011: 137 pages; 1496840.
7.
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.
8.
Between self-improvement and self-destruction: The male conduct manual in the consumer society
by Kaye, Jeremy Daniel, Ph.D.  University of California, Riverside. 2008: 298 pages; 3319358.
9.
A Framework for Scientific Discovery through Video Games
by Cooper, Seth, Ph.D.  University of Washington. 2011: 128 pages; 3501867.
10.
Do Different Levels of Inquiry Affect Student Achievement in an Introductory Astronomy Lab?
by Eleby, Johnae S., M.S.  California State University, Long Beach. 2019: 57 pages; 22582982.
11.
Treasures From the Earth: Food as Nourishment for Body and Soul
by Bergeson, Sarah D., M.A.  Pacifica Graduate Institute. 2015: 56 pages; 1692029.
12.
Tasteless, cheap, and southern? The rise and decline of the farm-raised catfish industry
by Senaga, Karen Aki, Ph.D.  Mississippi State University. 2016: 373 pages; 10100428.
15.
Making introductory physics labs meaningful for all students
by Dickinson, Deborah L., M.S.  California State University, Long Beach. 2015: 93 pages; 1596460.
16.
The Influx of Neo-Bistrots in France and Its Impact on French Cuisine
by Grissa, Cecilia Z., M.A.  The American University of Paris (France). 2013: 70 pages; 10305750.
17.
Improving Introductory-level Undergraduate Education in Biology: Infusing Active Learning into a Metagenomics Research Curriculum
by Cottone, Amanda Marie, Ed.D.  University of Pennsylvania. 2019: 204 pages; 13880102.
18.
Documentary Theatre: Pedagogue and Healer With Their Voices Raised
by Morris, Kathryn M., Ph.D.  Florida Atlantic University. 2014: 320 pages; 3584895.
20.
The vocal chamber music of John David Earnest: A performer's guide
by Loehnig, Melissa Meredith, D.M.  The Florida State University. 2012: 101 pages; 3519346.
21.
The expandng ecology of a hot commodity: A century of changes in the New Mexican chile pepper
by Carleton, William, M.A.  The University of New Mexico. 2011: 60 pages; 1508779.
22.
24.
A garden-based nutrition and culinary activity curriculum for middle-school adolescents
by Katz, Shira, M.S.  California State University, Long Beach. 2013: 114 pages; 1523048.
25.
27.
Analyzing students' attitudes towards science during inquiry-based lessons
by Kostenbader, Tracy C., M.S.  California State University, Long Beach. 2015: 136 pages; 1599183.
28.
Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil
by Gruenfelder, Catherine A., M.S.  College of Saint Elizabeth. 2014: 111 pages; 1555163.
29.
1 - 30 of 398 displayed.
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