RAINEY ENDOWED SCHOOL Magazine

Total Page:16

File Type:pdf, Size:1020Kb

RAINEY ENDOWED SCHOOL Magazine RAINEY ENDOWED SCHOOL Magazine As a caring school, committed to excellence in all areas of its service to the whole community, Rainey Endowed desires to educate its pupils to be Global Citizens of the 21st Century… RAINEY ENDOWED SCHOOL Welcome to our Magazine It is a pleasure to welcome you to the latest edition of the Rainey Magazine; once again the school year has passed in a whirlwind of activity, both academic and extra-curricular! 2 Rainey Endowed | Magazine 2020 Rainey Endowed School Staff Board of Governors Academic Staff Chairman: Mrs B I Hunter Headmaster: Mr D M McCullough, BA, PGCE, NPQH Vice-Chairman: Mr D Henry Secretary: Mr J G Clayton Vice-Principal: Mr N McClements, BSc, PGCE, PQH The Headmaster Assistant Principals: Mr I Francis, BA, PGCE Mr S J Andrews Miss C A McClelland, BA, MEd, PGCE Dr N Black Mr C T McDonnell, BA, PGCE, PQH Rev J Curry Mr C Simpson, BSc, PGCE Mr A Donnelly (Parent Governor) Mrs R Ferson Mrs C Keatley Rev D Leach Mr P Lennox Mrs W McAlister (Teacher Governor) Dr A McKay Mrs O McKay Mrs S Overend (Parent Governor) Mr J C Palmer (Teacher Governor) Archdeacon T Scott Mr C G Walls Teaching Staff *Miss A L Alexander, BA, PGCE Mrs M Hunter, BSc, PGCE *Miss M E Perkins, BTh, PGCE Miss E L Badger, BSc, PGCE Mrs R M Hutchinson, Dip Foundation, BA, Mrs J L Quigley, BSc, PGCE Mrs K G Beggs, BSc, PGCE, DASE PGCE Mr J G Robinson, MSci, PGCE Miss C L Bingham, BTh, MTh, MSc, PGCE Mrs K L Irwin, BSc, MSc, PGCE Mrs S J Service, BA, PGCE Mr M Boyd, BEd (Hons) Dr E E Kyle, BSc, PhD, PGCE Mrs C P Simpson, BA, PGCE Mr C Campbell, BEd (Hons) Mr D W G Laughlin, BSc, MSc, PGCE, PQH Mr S G Staples, BSc, PGCE Mrs S Crawford, BA, PGCE Mrs L Lubwama, BA, PGCE *Mrs L Stewart, BA, PGCE Mrs P Cooke, BA, PGCE Mrs W S R McAlister, BSc, PGCE Mrs N Thorogood, BMus, PGCE Miss E Darragh, BSc, PGCE Miss S McCracken, BA, PGCE Mrs M Watson, BA, PGCE Mrs J Doherty, BSc, PGCE Mrs D J McGurk, BA, PGCE Mrs C M Drennan, BEd, MPhil Miss N McKay, BA, PGCE Modern Language Assistants Mrs G Dunlop, BSc, PGCE *Miss C Murphy, BEd (Hons) Mrs L I Boyd Mrs F E Ferguson, BSc, PGCE Mr J C Palmer, MEng, PGCE Mrs D Kelly Mrs D Francis, BEd (Hons) Mrs S Parke, BSc, PGCE *temporary teaching staff Mrs L Glenn, BMus, PGCE, LTCL Mrs C E Patterson, BA, PGCE Mr R G Henderson, BSc, PGCE Dr L Peggs, BSc, PhD, PGCE Senior Administrative Officer Classroom Assistants Groundsman Mrs J McClay, BA(Hons), PGDA, ACMA Mrs L Crooks Mr M Gallick Ms J Ferguson Headmaster’s Secretary Mrs R Frew BA, PGCE Technicians Mrs M A Henry Mrs V Goodwin Mrs K Acheson Mrs A McEldowney Mr R Donaldson, BSc Administrative Staff Mrs A McIvor Mrs J Espie Mr G Henry, BMus Mrs J McMullan, BA Mr M Fields, BSc Mrs D Young Mrs M Henry Caretaker/Maintenance Officers Mrs L Leslie Study Centre Supervisor Mr K Gilmour Mrs S Fullerton, BSc Mr K Drennan, BSc Mr D Jordan Mr J Frew, BSc, Dip RSA Canteen Supervisor Mrs J Wallace 3 Rainey Endowed | Magazine 2020 Rainey Endowed Headmaster’s Message I would like to welcome you to the best even better’. They are testimony to to reach over 50 pupils in September. 2019-20 edition of our Rainey Endowed the hard work, pastoral care, leadership We continue to build on the good work School Magazine; the book with all the and dedicated support, highlighting created through the Abaana project in key events for our school. the strengths of the 3-way partnership. Uganda by ‘sponsoring a pupil’ with the Furthermore, as part of our School team from this academic year planning Before I begin, I would like to pay tribute Development Plan, we are committed to to go back in 2021. to everyone involved in helping to fight helping our pupils to become successful against the COVID-19 pandemic which learners. We aspire for our young people I would also like to confirm that I and has caused so much pain, upset and to become confident individuals and my family are moving to a new post in heartache, and continues to do so to so responsible citizens who are adaptable Geneva. During the next two years, many. We really are indebted to you all. to life and its challenges in Northern Mr McClements will be Acting Principal Ireland, the UK, Europe or further afield. and Mr McDonnell will be Acting Vice- I would like to thank all staff, parents Our pupils and diaspora are well- Principal and I have no doubt that the and pupils who really are a pleasure rounded, tolerant, respectful, resilient and Rainey will continue to flourish. to work with in our Rainey family. Miss proud of their roots. This is evidenced Bingham and her band of merry helpers, in wonderful detail throughout this In closing, I want to thank our Governors, The Magazine Production Team and Magazine, which reflects a caring school, staff, parents and pupils and I wish everyone who has contributed to, worked pastorally astute and where everyone is you all continued health, success and on, and helped bring the Magazine made to feel welcome. happiness. together deserve a special mention. The school’s building fabric continues to I know that you will enjoy the magazine. It would be remiss of me not to mention improve as we strive ‘to make the best our continued academic success; even better’. Our Rainey Street buildings, Take Care. number one in Northern Ireland for GCSE, including our ICT and Reprographics top 4 in A Levels and top 50 in the UK. areas have been transformed. The Sports Mr D.M. McCullough | Headmaster 100% of pupils achieved 7A*-C grades Bid, which aims to enhance our tennis, including English and Mathematics. cricket, Pavilion and lack of astro-turf 84% of all grades were at A*-B and 61% provision are very close to getting the of all grades were passed A*/A. At A go-ahead. Plans for the refurbishment Level, 90% of pupils achieved 3+ A*-C of science laboratories, the library, foyer I would like to pay grades,82% of grades were A*/B and and reception projects will soon go out tribute to everyone 51% of all grades were A*/A. to tender, with approval awaiting the involved in helping outcome of the business cases for to fight against the We congratulate all our pupils and staff these projects. COVID-19 pandemic on these tremendous achievements. which has caused We are all truly proud of you. Please do On the international front, our so much pain, upset not think that we are obsessed by league Kindergarten in Hangzhou, China goes and heartache, and tables or rankings. Rainey is much more from strength to strength. Commencing continues to do so to than a results factory. However, these in October 2019 with 6 pupils, we now so many. We really are results reflect our ambition of ‘making the have 30 pupils with numbers expected indebted to you all. 4 Rainey Endowed | Magazine 2020 Rainey Endowed Editorial Magazine Committee | Back Row (L-R): Miss C Bingham, Catherine Turkington, Sabrina Pickering, Ellen Henderson, Honor Graham Front Row (L-R): Lucy Stevenson, Kate Hamilton, Abban McCloy, Darcey Harkness, Maeve McHugh Once again it is my pleasure to Acknowledgements get a chance to do it next year instead! welcome you to the latest edition of the The majority of this year’s magazine has To Mr John Dunlop, our designer, thank Rainey Magazine. I find myself writing been put together during the school you again for making the compilation this message in the uncertain and shutdown and, as such, has presented of the Rainey Magazine as painless unexpected times of a school shutdown, certain logistical challenges. However, and seamless as possible. It is a huge during the coronavirus pandemic. I am proud of how our staff and pupils undertaking and your professionalism An event which of course none of have adapted and worked through this and dedication are greatly appreciated. us foresaw and a first in the Rainey’s to produce their articles and photos; 307-year history. This of course led to a many thanks to them for their efforts. Finally, to all the businesses who willingly curtailed programme of school events; Also to the Rainey Former Pupils’ support us with advertising every year, however, we felt it was important to Association, in particular Mrs Lorraine we have always appreciated your showcase the achievements and Crawford and Mrs Margaret Henry, who support and at this difficult time we activities which pupils had enjoyed always provide articles of interest, felt it very unfair to place any further throughout the first part of the school year thank you. financial strain upon you by asking for and which they will, of course, return to advertising. Your generosity helps make enjoy again. To the magazine committee, who our magazine possible. We thank you showed great enthusiasm and once more for your support in the past On behalf of the committee and organisation at our photo days and and look forward to it again in the future. myself, I hope you enjoy the 2020 looked forward to the challenge of Rainey Magazine. compiling advertising, perhaps we will Miss C Bingham I find myself writing this message in the uncertain and unexpected times of a school shutdown, during the coronavirus pandemic.
Recommended publications
  • KARIBU | MURAKAZE | SOO DHOWOOW | BEM VINDO | BOYEYI MALAMU FREE in This Issue Juneteenth
    July 2021 • Vol 4 / No 4 Understanding, Embracing, and Celebrating Diversity in Maine WELCOME | BIENVENUE | KARIBU | MURAKAZE | SOO DHOWOOW | BEM VINDO | BOYEYI MALAMU FREE In this Issue Juneteenth..................................2 Beautiful Blackbird Festival.....3 Publisher’s Editorial..................6 Immigration & the workforce.11 Finding freedom from Trauma Part II..................................12/19 World Market Basket .............14 Food for All Mobile Market African beef & sauce with Eugénie Kipoy Nouveaux Romans: reviews of recent novels by Francophone authors A partnership with Bates College .......................15/16/17 Sending money home ............20 Finance.....................................21 Columns. ......................24/25/26 Nigeria bans Twitter...............27 Bombay Mahal ........................28 Tips&Info for Maine ..............29 ICE in Maine..................30/31 Translations French.................................8 “I wish my teacher knew...” Swahili ................................9 ose interested in knowing more about the internal worlds of young people during the pandemic from Somali...............................10 their own points of view will want to head to Lewiston Public Library, where the digital art show “I wish Kinyarwanda.....................22 my teacher knew…” is on display until August 15. e show is the result of a collaboration between two Portuguese.........................23 educators at Lewiston High School, Deanna Ehrhardt and Sarah Greaney, and students. e work is raw
    [Show full text]
  • Recipes & Cuisine [PDF]
    Ugandan Customs and Cuisine Ugandan cuisine is quite the melting pot, taking culinary influences from the Arabs, British, and especially India. The Indian traders left their mark on the region as they introduced their curries, spice blends, and breads. The food is not typically spicy, but seasoned with tomatoes and onions to create flavorful, pleasing dishes. Their diet is based on a combination of a starch and a “sauce” at each meal. The starch may consist of Ugali (a type of cornmeal paste) or Matooke (mashed plantain), and is always topped with a sauce or stew made of groundnuts (peanuts), vegetables, or meat. Although Uganda is home to the largest fresh water lake in the world, the lake has been over- fished, and fresh fish is very hard to obtain unless you live near to the source. But smoked fish can be found quite readily and is often added to a dish containing meat or beans to add complexity and depth. Chicken, beef, goat and mutton are all part of the diet, although among the rural poor meat would not be eaten every day. Cattle are considered a sign of wealth, and not consumed in the everyday diet. Other commonly found foods include bananas, pineapple, beans, cassava, sweet potatoes, cabbage and spinach. Groundnuts are a vital staple and are most often turned into a sauce. Rice is expensive and not typically consumed. Most people, except a few who live in urban centers, produce their own food and generally eat two meals a day, lunch and supper. Breakfast is often a cup of tea or porridge.
    [Show full text]
  • Old Boys' Association Newsletter
    Old Boys’ Association Newsletter October 2017 THE PRESIDENT 2017—18 Martin Blake Martin attended Belfast Royal Academy from 1960 to 1967. In his early years he found himself in a geography class taught by the Headmaster, J.W. Darbyshire, who took a dim view of his choice of map colours. Neither was aware that colour blindness rather than carelessness was the cause and so school reports provided painful reading. Fate then played a hand because, as he was young, Martin was permitted to play a second season for the Medallion Shield team. The 1965 team, of which he was captain, became the first Academy team to win a rugby trophy outright. From that moment on, an indul- gent light shone over Master Blake’s head from the Head’s office in the Crombie Building. In 1966 he was awarded the Cricket Bat and the prize for English literature. The following year he was appointed Head Boy and played rugby for Ulster Schools and cricket for Ulster and Irish Schools. After reading law at The Queen’s University, Martin was called to the Northern Ireland Bar and combined a thriving practice with rugby for the Academy Club and cricket for Woodva- le. In 1977 he found romance on the Academy Club tour to Canada and within a few years departed for San Francisco. He became an attorney at law and began legal practice in San Francisco, specializing in civil trial work. He joined The Irish Forum, an American organi- zation dedicated to the peaceful resolution of The Troubles and actively promoted debates among those with whose views he regularly disagreed.
    [Show full text]
  • Uganda Guide0.81Mb
    YOUR HOLIDAY GUIDE TO BOTSWANA | FACTS & ADVICE ugandaYour holiday guide to CONTENTS UGANDA HOLIDAY GUIDE UGANDA 04 GETTING INTO UGANDA 06 STAYING HEALTHY 06 TIME ZONE 06 TIPPING 07 TALK THE TALK 07 MONEY 07 WEATHER 08 WHAT TO PACK 08 PHOTOGRAPHY 09 BAGGAGE RESTRICTIONS 09 LOCAL FOOD AND DRINK 09 2 CONTENTS ugandaYour holiday guide to CONTENTS 3 UGANDA Still one of the world’s best National Parks and Principal Sights Most of Uganda’s environment is divided into protected kept natural secrets, Uganda areas, taken care of by the Uganda Wildlife Authority receives far less visitors than and the National Forest Authority. Uganda has ten national parks and almost a third of the country is its neighbouring countries. covered by water. Lake Victoria, the largest in Africa, Characterised by dramatic dominates the south while Lakes Edward and Albert lie scenery throughout, it is to the west. home to deep lakes, stunning BWINDI IMPENETRABLE FOREST Bwindi Impenetrable Forest is a UNESCO World Heritage waterfalls, towering mountains site situated in the southwest corner of Uganda. The and incredible wildlife. park is 331 square kilometres and impresses with a truly theatrical landscape and bio-diversity – this is a region of volcanoes, jagged valleys, waterfalls, lakes and Uganda also has the highest concentration of primates dramatic mountain ranges. Birders come thousands of on earth, including the mountain gorilla – now one of miles to see the more than 350 species that live within the rarest animals on the planet. There are just over the area. 1000 mountain gorillas in the world and over 400 of them reside in Uganda – mainly found in the epic Bwindi There are also rare forest elephant, giant forest hog Impenetrable Forest.
    [Show full text]
  • Diversify Your Practice: the Need of the Time for RDN and RDN to Be
    Diversify Your Practice: The Need of the Time for RDN and RDN to be Sangeeta Shrivastava PhD, RDN, FAND Registered Dietitian Nutritionist, Faculty, Leader, Speaker & owner of Dr Sangeeta Nutrition Website: https://drsangeetanutrition.com/ Email: [email protected] Session Summary The United States is very diverse country. There are various health disparities among specific population and their needs vary. RDNs are uniquely trained to provide evidence based nutritional services. Food is such a personal thing and if we RDN do not personalized our services to meet the needs of our diverse population we won’t be successful in true manner. I believe solution exists within us, we RDNs need to open our minds and extend our hands for collaboration to serve our patient/ client better. It’s time that we identify those tools and equip ourselves to go beyond our comfortable boundaries and put our patient’s unique needs first. Disclaimer ● Volunteer leader with IND:MIG, DIFM/DPG, IAAND, CAND ● Owner of a private practice ● Part time Faculty Cal Poly pomona ● Part time clinical dietitian at Sub Acute: Orange Coast Post Acute ● No Financial disclosure to be made Learning Objectives Understand Attendees will be able to understand health disparities and unique nutritional needs of diverse patients/clients. Locate Attendees will be able to locate diverse professional sources to serve diverse patient/client population. Learn Attendees will learn patient centered care in understanding food choices among diverse group of population and sample personalized
    [Show full text]
  • Annual Report of the Board of Governors
    ANNUAL REPORT OF THE BOARD OF GOVERNORS 2018/19 1 INDEX Page Membership and Function of the Board of Governors 3-4 The Campbell Story 5 Enrolments and Staffing 6 Curriculum 7 Exam Results 8-11 Careers 11-13 Learning Support 13 Annual Attendance Rate 14 Extra-Curricular 14-16 Staff Development 16 Security 16 Junior School 17 Financial Statement 18 2 MEMBERSHIP OF THE BOARD OF GOVERNORS The following, currently, serve as Governors under the terms of the original will of Henry James Campbell as amended by the Scheme of Arrangement and the Royal Charter and may remain in office until they reach the age of 72. I D Jordan, FCA, MA (Cantab) (Chairperson) His Honour Judge A F W Devlin (Vice- Chairperson) J Andrews, BSc Hons, FCA G C Browne, BEng(Hons), FIStructE, MICE, MaPS, FConsE M G B Campbell, BA (Hons), (Elected by parents) Mrs F Chamberlain, MA A Colmer, LLB, Barrister at Law G Elliott, BSc (Hons) MRIC M E J Graham, BSc (Hons), MSc, FCIOB, FICE G F Hamilton, BA, FIFP J R Hassard, MA, BEd, DASE, AdvCertEd, PQH Sir Mark Horner, QC Mrs J Kelly, BA (Hons), FCA H J McKinney, BSc, Cert Ed (Elected by teachers) J I Taggart, ARICS Mrs C M Van der Feltz, BA (Hons) MCIPD A W J Wilson, BA Hons, MSc, ACMA Headmaster R M Robinson MBE, BSc, PGCE, MEd, PQH (NI) Bursar and Secretary to the Board K J Wilson, FCA, BSc The Sub-Committees and their Chairmen are as follows:- The Steering Committee I D Jordan The Finance Committee A W J Wilson The Curriculum and Pastoral Committee His Honour Judge A F W Devlin The Estates Committee J I Taggart The Marketing Committee G C Browne The Staffing & Salaries Committee C M Van Der Feltz The Junior School Committee J R Hassard The Designated Governor for safeguarding matters is Mr J R Hassard.
    [Show full text]
  • Uganda Country Information
    UGANDA TRAVEL INFORMATION In preparation for your trip to Uganda, please find below some interesting facts about the country. For further information you can visit the official Uganda Tourism Authority’s website: www.visituganda.com www.africansojourns.com 1 Country information: The Republic of Uganda is a landlocked country in East Africa, bordered on the east by Kenya, the north by Sudan, on the west by the Democratic Republic of Congo, on the southwest by Rwanda, and on the south by Tanzania. The southern part of the country includes a substantial portion of Lake Victoria, within which it shares borders with Kenya and Tanzania. Uganda takes its name from the Buganda kingdom, which encompasses a portion of the south of the country including the capital Kampala. Uganda is divided into 80 districts, spread across four administrative regions: Northern, Eastern, Central and Western. The districts are subdivided into counties. A number of districts have been added in the past few years, and eight others were added on July 1, 2006.[8] Most districts are named after their main commercial and administrative towns. Each district is divided into sub-districts, counties, sub-counties, parishes and villages. Parallel with the state administration, five traditional Bantu kingdoms have remained enjoying some degrees of mainly cultural autonomy. The kingdoms are Toro, Ankole, Busoga, Bunyoro and Buganda. Destination Facts: Uganda • Full Country Name: Republic of Uganda • Area: 241,139 sq km • Population: 24.7 million (2002) • Capital City: Kampala
    [Show full text]
  • Internationalization of African Ethnic Cuisine: a Situation Analysis
    Journal of Research in International Business and Management (ISSN: 2251-0028) Vol. 3(2) pp. 66-72, February, 2013 Available online @http://www.interesjournals.org/JRIBM Copyright ©2013 International Research Journals Full Length Research Paper Internationalization of African ethnic cuisine: A situation analysis *1Geoffrey Bakunda and 2Samson Omuudu Otengei ’ *1Department of Marketing and International Business, Makerere University Business School, Kampala, Uganda. 2Department of Leisure and Hospitality Management, Makerere University Business School, Kampala, Uganda. Abstract Despite a number of benefits, “African food” is not as widely served in public eating places world wide as many others, a situation reflected in the near-total absence of international literature on African cuisine. As a result, African ethnic cuisine is less internationalized. The paper reports on a case study undertaken in one African country Uganda, to assess international visitors’ exposure to African cuisine and their perceptions of requirements to effectively internationalize African ethnic cuisine. The study confirms that international visitors’ exposure to African ethnic cuisine is low and the level of Internationalization primarily influenced by perceived food quality although other aspects also play a part. The paper identifies managerial and policy implications for promoting Internationalization of African ethnic cuisine . Keywords: Internationalization, African Ethnic Cuisine, Africa, Brand strength, international visitors. INTRODUCTION The level of Internationalization of most African Cuisines 2005; Tamar et al., 2001) suggesting that these are has remained low. African food has remained largely among the most internationalized and internationally “local” and is not as widely served in public eating places popular. However, although there is generally no world wide as many international cuisines.
    [Show full text]
  • 2009 Annual Report
    2009 Annual Report This year we’ve decided to highlight the diverse groups who contribute to the work we do—grantees, partners, local leaders and citizens, the online community, and the people in the field throughout the world who make change happen. We are all partners in the common goal of giving every person the chance to live a healthy, productive life. Table of Contents Letter from Jeff Raikes. 01 In the Field. 04 Our Grantees. 05 Our Partners . 06 Our Local Community. 07 Our Online Community. 08 Our Employees. 09 2009 Financials . 10 On the cover, clockwise from top left: Malichi Usoro (center) in his mother’s lap during the grand opening of White Center’s Educare Early Learning Center (Seattle, Washington, 2010). Twenty-nine-year-old Koblah Agbeta holding rice seeds from his farm (Abutia-Kpota, Ghana, 2010). English teacher Tang Xueyan at the Huining School library, part of the China Evergreen Rural Library Service (Huining, China, 2004). Children in the village of Mwea (Mwea, Kenya, 2009). An agogo (right), or “grandparent,” checking on a mother and her newborn at the Ekwendeni Mission Hospital (Mzimba, Malawi, 2009). Students celebrating at the Chamberlain High School graduation (Tampa, Florida, 2010). A woman carrying hybrid maize to market (Kunsu, Ghana, 2010). A student at Foothill College (Los Altos Hills, California, 2010). A mother waiting for her child to be vaccinated against rotavirus at the Pantasma Health Center (Pantasma, Nicaragua, 2009). Stacy Caves reunited with her three boys (left to right: Nikolas, Jayden, and Skyler) at the Eastside Domestic Violence Program (Bellevue, Washington, 2009).
    [Show full text]
  • II. Further Extensions and a Schools' Cup Win 1961-196937
    II. Further Extensions and a Schools’ Cup Win 1961-196937 THE CONTINUING GROWTH OF B.G.S. At a Special Meeting of the Board of Governors in June 1961, following Sam Claney’s retirement, Norman Handforth was elected Chairman of the Board. In anticipation of a further extension, it was also decided to set up three sub-committees for Finance, School and Buildings. Since Mr.Clarke’s appointment in 1954, when there had been 376 pupils in the secondary department, the School population had grown rapidly. Part of the explanation was that, in 1954 almost 30% had left school after Junior Certificate and there had been only a handful of pupils in Upper VI, whereas very few now left after Junior and there was an Upper VI of around 30 boys. By 1963 the School population had exceeded the 500 mark for the first time. 500 was, said Mr.Clarke, the ideal size. It was: ‘large enough to provide numbers for a variety of activities and a variety of subjects in the school curriculum. It is small enough to exist as an integrated family community, where all or most of the members know each other and where the sense of belonging to and being proud of a community can flourish’.40 In 1962 a new ‘Review’ procedure was introduced; if an unqualified pupil could show that he was ‘holding his own with qualified boys of his own age in at least six subjects’, he was granted a scholarship. Also in 1962, 11 out of the 27 unqualified boys in Lower IV gained scholarships, on the results of their Junior Certificate, an examination which was abolished in 1965.
    [Show full text]
  • Tradition and Modernity in the Domestic Urban Kitchen Design in Uganda
    Tradition and Modernity in the Domestic Urban Kitchen Design in Uganda A case of Kampala Salome Kweyunga Licentiate Thesis in Building Function Analysis KTH, Stockholm, December 2013 TRITA 2013-17 ISSN 1653-6126 ISNR KTH/SoM/13-17/SE ISBN 978-91-7501-985-7 Abstract This thesis studies the design of modern domestic urban kitchens in Uganda. The research took place in Kampala, which is the capital city of Uganda. The cultural make up of Kampala residents is diverse; people come from all over the country of Uganda, as well as beyond. The fieldwork involved investigating daily practices taking place in the domestic urban kitchens of the middle income group. This has been done in order to find out the problems found in using the kitchens so that better designs may be suggested. The thesis addresses mostly, professionals such as architects, who are involved with planning and designing housing, specifically kitchens within them. This work can as well be useful to another country with a similar context to Uganda. It is worth mentioning that kitchen studies started to take place in developed countries about one hundred years ago, yet, they have never been initiated in Uganda, until this moment. The thesis indicates that a kitchen is an important part in a home, which is a busy area, thus demanding a lot of attention in order to be able to get the needed design requirements. While the findings of the thesis are based on the contemporary urban life in Uganda, it is not known what the future will hold; so suggestions are made to benefit contemporary needs.
    [Show full text]
  • Recipes & Cuisine
    Recipes and Cuisine of Uganda November 2013 Cuisine Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, Asian and especially Indian influences. Like the cuisines of most countries, it varies in complexity from a simple starchy filler with a sauce of beans or meat, to multi-course meals served in upper-class homes and high-end restaurants. Most tribes in Uganda have their own specialty dish or delicacy. Many dishes include various vegetables, potatoes, yams, bananas and other tropical fruits. Chicken, fish (usually fresh, but there is also a dried variety, reconstituted for stewing), beef, goat and mutton are all commonly eaten, although among the rural poor, meats are consumed less than in other areas. Nyama is the Swahili word for "meat". Main dishes are usually centered on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from ugali (maize meal) or matooke (boiled and mashed green banana) in the South, or an ugali made from millet in the North. Ugali is cooked up into a thick porridge for breakfast. For main meals, white flour is added to the saucepan and stirred into the ugali until the consistency is firm. It is then turned out onto a serving plate and cut into individual slices (or served onto individual plates in the kitchen). Cassava, yam and African sweet potato are also eaten; the more affluent include white (often called "Irish") potato and rice in their diets. Soybeans were promoted as a healthy food staple in the 1970s and this is also used, especially for breakfast.
    [Show full text]