Codebook Acknowledgements

Total Page:16

File Type:pdf, Size:1020Kb

Codebook Acknowledgements THE NOTTINGHAM STUDY OF FOOD CHOICE IN LATER LIFE 1994-1996 CODEBOOK ACKNOWLEDGEMENTS Dr Kevin Morgan This study was funded under the Senior Lecturer Economic and Social Research Centre for Ageing and Council Programme The Nation’s Rehabilitation Studies Diet: the Social Science of Food School of Health and Related Choice (award reference Research L209252037). The rural study was University of Sheffield funded by the Ministry of Agriculture, Fisheries and Food Dr Jeanette M Lilley under the Food Acceptabilty and Lecturer in Applied Gerontology Choice Research Programme. Department of Health Care of the Elderly We thank the Nottinghamshire, University of Nottingham Lincolnshire and Leicestershire Medical School Family Health Services Authorities and Local Medical Committees, Dr Roger J Neale and participating general Lecturer in Human Nutrition practitioners for their support. We Department of Applied are especially grateful to the field Biochemistry and Food Science interviewers Shelagh Cobb, Jane University of Nottingham Gibson, Carol Holland, Irene Milburn, Ros Sparks, Audrey Dr Robert M Page Turney and Dorothy Worville, and Lecturer in Social Policy and to Jennifer Brookes for providing Administration administrative support. School of Social Studies University of Nottingham Mr Richard L Silburn Senior Lecturer in Social Policy and Administration School of Social Studies University of Nottingham DIET AND HEALTH QUESTIONNAIRE INTERVIE Interviewer name 1 Ros 2 Irene 3 Shelagh/Audrey 4 Jane 5 Carol/Dorothy ID Respondent Identity Number URBRURAL Urban/rural location 1 Urban 2 Rural GPCODE GP Code SEX Sex of respondent. 0 Male 1 Female AGE Respondents current age. RECORDTI Time interview started (24 hour clock eg 14.00) University of Nottingham 2 CAPE SCORE The CAPE Score questions were taken from the CAPE (Clifton Assessment Procedures for the Elderly) Information/orientation Sub-Scale. (Pattie and Gilleard, 1979). These questions monitor cognitive status. A score of less than 6 would imply a degree of cognitive impairment associated with mild, moderate or severe dementia. These respondents were excluded from the study because they were felt to be unable to provide reliable interview and diary information. I’d like to start our interview by asking you a few simple questions. Don’t be alarmed if they sound rather too easy. CAPE1 Q1. What is your name? (or full name) 0 Incorrect 1 Correct CAPE2 Q2. How old are you? Code as Q1 - CAPE1 CAPE3 Q3. What is your date of birth? Code as Q1- CAPE1 CAPE4 Q4. Where are you now? Code as Ql - CAPE1 CAPE5 Q5. What is the address of this place? Code as Q1 - CAPE1 CAPE6 Q6. What is the name of this town/city? Code as Ql - CAPE1 CAPE7 Q7. Total CAPE score (add score and enter here). If less than ‘6’, interviewers should automatically move on to the diversionary section - unless the respondent only gets their date of birth wrong (data from the FHSA on this point has been erroneous on several occasions). in this case they should be allowed to continue. Please make a note of the date of birth they mention. University of Nottingham 3 EDUCATIONAL ATTAINMENT you left school? (If 0, 7, 8 or 9 skip to next section). Before we talk about your working life, I’d like 0 No to ask you a few questions about your time at 1 Yes school and any education or training you might 7 Don’t know/can’t remember have done since then. 8 No answer 9 Not asked Q1. ED1 How old were you when you started school? Q7. ED7 What were they? Ask the respondent to specify which was the highest level attained and 77 Don’t know enter the appropriate number. Use the list as a 88 No answer running prompt if necessary. 99 Not asked 1 ONC/OND/City and Guilds Advanced or Q2. ED2 How old were you when you left final level school? 2 HNC/HND/City and Guilds full technological Code as Ql - ED1 certificate 3 RSA or other clerical/commercial Q3. ED3 Number of years of schooling? 4 Teacher training qualification 5 Nursing qualification Code as Q1 - ED1 6 Membership (awarded by professional body) 7 Don’t know Q4. ED4 Did you pass any exams before you left 8 No answer school? (If 0, 7, 8 or 9 please skip to Q6). 9 Not asked 10 Degree, including higher degree 0 No 11 Other work related qualification 1 Yes 12 O level/OA level or GCSE 7 Don’t know 13 A/AS level/S level 8 No answer 14 Other (specify) 9 Not asked ED7A Other qualification obtained after leaving Q5. ED5 What were they? Ask the respondent to school. (Open question). specify which was the highest level attained and enter the appropriate number. Use the list as a EDALL Education running prompt if necessary. The variables ED1 to ED7 were combined to 1 School certificate produce the following: 2 Scottish Lower (SCE) 3 City and Guilds 0 None (no examinations passed or 4 Ordinary level qualifications obtained at school or after 5 Higher certificate/A level school) 6 Matriculation 1 11 +, intermediate school exam 7 Can’t remember 2 School Certificate, overseas school leaving 8 No answer exam, army certificate of education (School 9 Not asked certificate = arithmetic, english, geography 10 Scottish Higher and for example cookery and needlework if 11 Overseas school leaving exam/certificate female and woodwork if male, generally 12 Other (specify) passes at 16 and equivalent to 5 good O levels) ED5A Other examinations passed before 3 O levels, including GCSE, City and Guilds, leaving school? (Open question). Scottish Lowers 4 Alevels/matriculation, including Scottish Q6. ED6 Did you obtain any qualifications after Highers, AS and S levels and Higher certificate (The higher certificate and matriculation are essentially the same, the University of Nottingham 4 former was around pre 1951 and Grammar school they would represent the matriculation equivalent of 5 good O levels and 2 A levels). post 1951. Generally taken at 5 Commercial/secretarial courses - Including RSA, Pitmans, EMEU Commercial 6 ONC/OND - Including City and Guilds Advanced/Final certificate. General college certificates and courses. 7 HNC/HND/City and Guilds Full Technical Certificate, Diplomas 8 Work related qualification without School certificate, O's, A's, Matriculation, including Nursing, Teaching, other work related and membership of a professional body. 9 Work related qualification with School certificate, O's/A's, Matriculation, including Nursing, Teaching, other work related and membership of a professional body and an education prior to this qualification. 10 Degree or Higher Degree 11 Don't know/can't remember University of Nottingham 5 CLASSIFICATION Q1. MSTATUS Changing the subject now can you tell me how you would describe your marital status? 1 Married or cohabiting (if yes go to Q2) 2 Single (if yes skip to Q5) 3 Widowed (if yes skip to Q3) 4 Separated or divorced (if yes skip to Q4) 8 No answer 9 Not asked (if 8 or 9 skip to Q5) Q2. MARRIED How long have you been married? (Go to Q5). Q3. WIDOWED How long have you been widowed? (Go to Q5). Q4. DIVORCED How long have you been - separated/divorced? Q5. RETIRED I'd now like to move on to the kind of things you did during your working life. If you haven't worked either now or in the past, I would be interested to know what kind of work your father or your spouse have done. Have you now retired from paid work? (If 0, 8 or 9 please skip to Q7). 0 No 1 Yes 8 No answer 9 Not asked Q6. YEARSRET And how long have you been retired? Q7. WORKING Are you currently doing any part/full time work? (If 0, 8 or 9 skip to Q10). 0 No 1 Part time 2 Full time 8 No answer 9 Not asked Q8. HOURWORK About how many hours on average do you work per week nowadays? Q9. JOBNOW What is your current occupation? (If none, type none). (Open question, not coded). Now skip to Q11. Q10. JOBTHEN What was your occupation University of Nottingham 6 immediately before you retired/finished whether this was full or part time please now go working? (If none, type none). (Open question, to Q29. not coded). Q18. CLASS18 Were you self employed? (If yes Interviewers - if the respondent is a married skip to Q20). woman with no or no significant work history go to Q21, if they are single and have not worked go Code as Q11 - CLASS11 to Q 25. Ql9. CLASS19 Were you a manager, foreman, Q11. CLASS11 Have you (did you) always done supervisor or an employee? (do) this kind of work? Code as Q13 - CLASS13 0 No 1 Yes Q20. CLASS20 What did the organisation you 8 No answer worked for make or do? (Open question, not 9 Not asked coded). Now go to Q29. Q12. CLASS12 In your previous occupation For widowed, separated, cohabiting, married were you self-employed? (If yes skip to Q14). women ask: Code as Ql l - CLASS11 Q21. CLASS21 What was/is your partners/ husbands occupation? (Open question, not Q13. CLASS13 Were you a manager, foreman, coded). supervisor or an employee in this job? Q22. CLASS22 Is/was he self employed? (If yes 1 Manager skip to Q24). 2 Foreman 3 Supervisor 0 No 4 Employee 1 Yes 7 Can't remember 7 Don't know/can't remember 8 No answer 8 No answer 9 Not asked 9 Not asked Q14. CLASS14 What did the organisation you Q23. CLASS23 Is/was he a manager, foreman, worked for make or do? (Open question, not supervisor or an employee? coded).
Recommended publications
  • Books & Bygones
    Books & Bygones Mail to: 40 Hollow Lane,Shinfield, Reading, Berks RG2 9BT, U.K. Tel: +44 (0) 118 988 4346 email: [email protected] Our speciality is Cookery Books (3,500 titles) and other related categories www.oldandvintagecookbooks.co.uk Our Full catalogue of over 11,750 titles various subjects at www.booksbygones.co.uk (full categories at end of this catalogue) (includes over 4,200 Cookery Books) Or for only Our Cookery Books of over 4,200 books at www.oldandvintagecookbooks.co.uk) Sign into our “Guestbook” on these sites to receive regular notification of additions/changes. Member of: The Independent UK Booksellers' Co-operative Orders: Payment: we accept most major Credit Cards, Paypal & Cash. by email, or telephone (please quote book reference and title). Postage will be quoted at time of order/enquiry (please state your location) Dispatched first class/airmail (same day if order received before 10.00 am). We pride ourselves in ensuring that all items are well packaged. Selected Cookery Books - March 2014 Catalogue (400 plus books) A Clergyman's Daughter. Young Cook's Assistant; Being a Selection of Economical Receipts and Directions. Publisher: Edinburgh: John Johnstone, 1848. Comment: Eighth Thousand. 16mo - over 5¾" - 6¾" tall. Hardback. Good / No Jacket - as issued. 160 pages plus publishers catalogue. Adapted to the use of families in the middle rank of life. numerous members of the Dunbar family of Aberdeen have inscribed their names to the front pastedown and free front endpaper. Preface is dated 1843, British Library record a copy dated 1851. BOOK REF: 22386..... £200.00 Keyword: Cookery Cooking Food Recipes History 1 A Lady - Simpson, James (Foreword by) - Vegetarian Cookery.
    [Show full text]
  • English Food Free
    FREE ENGLISH FOOD PDF Jane Grigson,Sophie Grigson,Gillian Zeiner | 400 pages | 01 Jun 1999 | Penguin Books Ltd | 9780140273243 | English | London, United Kingdom The 15 most British foods ever When I think of my favourite food in England — things like fish and chips or a roast beef Sunday lunch come to mind but there are certain traditional English foods that make English Food smile because of the memories attached English Food them. The English had a reputation for some of the worst cooking in the world and my mother is proof of that. It used to be that the English boiled the crap out of everything and when it was served all the food was the same grey mess. And then there were those quirky British dishes that defied explanation. English meals have come a long way in the past 30 years. Well, that was then and now England has English Food reputation for some of the finest foods in the world. However, there are some old favourites that the British cling to and rightly so. These are some of the famous English food dishes English Food try if you visit England. So for your dining pleasure here is my list of the top 56 British dishes you must try. English traditional foods can English Food — hmm — well shall we say unusual in other countries. These are some pretty traditional foods in England. How many have you ever had? Exactly what I remembered LOL and kinda tasty anyways. Saveloy and chips: oh on the drunken nights wandering home from the pub absolutely skint broke and needing some greasy food to sop English Food the alcohol.
    [Show full text]
  • 'Food & Wine' June 2011
    Food & Wine June 2011 The Journal of The International Wine & Food Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 107 Wines of Mallorca The Castle Cook The Answers Lie An Appreciation of in the Yeasts Sweet White Wines © Pam Brunning CONTRIBUTORS Dr Bernard Lamb has made wines and beers with cultivated yeasts for 43 years and CHAIRMAN’S is a member of the United Kingdom Vine- yards Association. He has a DSc in fungal MESSAGE genetics and did re- search and teaching in genetics at Imperial College London for 40 years. His books include applied genetics, wine Dear Members and beer judging, standards of English, and how to use the Queen’s English. He is an IWFS member. In April I was again one of the Judges for the International Wine Chal- lenge (IWC) at the same time as our President, John Avery MW was judging Jeffrey Benson has been in the wine trade for 35 years. He for the Decanter Awards. These two bodies award the majority of UK medals brings his knowledge and trophies that you see on wine bottles on supermarket and wine merchant of wine to the major shelves. This year the IWC received a record number of entries (over 12,000). wine growing regions All wine is tasted „blind‟ by panels comprising a number of qualified judges. of the world, meeting To be awarded a medal the wine will have gone before at least 2 panels and the „super judges‟. Most of the judges come from the industry in the UK or are with producers as a wine makers from around the world who recognise the importance of the In- buyer and wine ternational market.
    [Show full text]
  • 7Favouritecookbook Choices on Twitter and Instagram
    #7favouritecookbook choices on Twitter and Instagram AUTHOR(S) BOOK TITLES FIRST NOMINATED BY Abadi, Jennifer Felicia Too Good to Passover kitchencounterculture Abel, Keith The Abel & Cole Veg Box Companion annmayeveryday Acton, Eliza Modern Cookery for Private Families rth_brighton Adams, Tom; Berger, Jamie; Anderson, Simon; Pitt Cue Co - The Cookbook rubytuesday2980 Turner, Richard H. Adler, Tamar An Everlasting Meal - Cooking with Economy and Grace thomeagle Adrià, Ferran Das Familien Essen (the staff meal at El Bulli) ZartPralinen Aikens, Tom Cooking 5DChocolates Alexander, Stephanie The Cook's Companion jbcaird Alexander, Victoria & Harris, Genevieve A Taste Of Australia - The Bathers Pavilion Cookbook ClareGordonSmit Alford, Jeffrey & Duguid, Naomi Beyond the Great Wall - Recipes and Travel in the Other China cardamomaddict Alford, Jeffrey & Duguid, Naomi Seductions of Rice camcooks Hot Sour Salty Sweet - A Culinary Journey through South East Alford, Jeffrey & Duguid, Naomi VirtuousBread Asia Alford, Jefrey & Duguid, Naomi Flatbreads & Flavors - A Baker's Atlas lesleychestrman Alibhai-Brown, Yasmin The Settler's Cookbook fastfoodmystyle Allen, Darina Darina Allen's Ballymaloe Cookery Course thelastcrumblo1 Allen, Darina Forgotten Skills of Cooking JonathanWWoods Allen, Myrtle The Ballymaloe Cookbook Bibliocook Allen, Rachel Entertaining at Home Tom_gilliford Allen, Rachel Coast eastcoastavocet Althaus, Catherine & Ffrench-Hodges, Peter Cook Now Dine Later mudpieskitchen Andoh, Elizabeth Kansha - Celebrating Japan's Vegan and Vegetarian Traditions letscookingbook Andrews, Colman Catalan Cuisine: Europe's Last Great Culinary Secret sheepsheadfood Apicius (Translated and adapted by John The Roman Cooking of Apicius lilianabattle Edwards) Arronte, Margarita Carillo Mexico - the Cookbook claudias_bookshelves Artusi, Pellegrino La Scienza in Cucina e l'Arte de Mangiar Bene JulsKitchen Aziz, Khalid The Encyclopaedia of Indian Cooking katecelyn1 Baker, Charles H.
    [Show full text]
  • A Study of North American Charcuterie
    From Gate to Plate: A STUDY OF NORTH AMERICAN CHARCUTERIE Illtud Dunsford, Charcutier Ltd Hybu Cig Cymru Livestock Scholar 2011. 1 From Gate to Plate: A study of North American Charcuterie. Contents 2 Introduction 3 Charcuterie 4 Variations of Charcuterie 5 The Pacific Northwest 6 Vancouver, British Columbia. 7 The Cure 7 The Oyama Sausage Company 8 Seattle, Washington. 9 Heath Putnam Farms/Wooly Pigs 9 Lather Unusual 11 Link Labs 11 Portland, Oregon. 12 Oregon Food Innovation Centre 12 Kitchen Cru 13 Tails & Trotters 14 Fairfield, California. 16 Suisun Valley Farm 16 San Francisco, California. 17 Boccalone 17 Redding, California. 18 Keller Meat Group 18 Summary 19 2 Introduction When we think of the influence of North America on our food culture, we invariably think of fast food and the domination of the large supermarkets. So, why of all places did I choose the Pacific Northwest to look at pork production, and specifically charcuterie production? vs Having visited a number of salumificio and prosciuttificio factories in Italy it was obvious that both tradition and the natural climate contributed largely to the product that was being made. When asked why something was done in a specific way, the answer would invariably be “because thatʼs how itʼs always been done”. “...among the sausage-makers of one town, let alone one province, there remains an intensely individual attitude which dismisses everyone elseʼs product out of hand. Not with disdain, mind you, for disdain implies a positive reaction, but a complete disinterest. What we were told in one street for instance, about mortadelle, would be flatly contradicted in the next.” A & A Hippsley Coxe speaking of Italian sausage-makers, from Book of Sausages Having returned to the family farm in 2004, the tradition of curing our own pork fell to me.
    [Show full text]
  • Sold out Our Guarantee
    Edward R. Hamilton Bookseller Company • Falls Village, Connecticut June 19, 2015 All Items in This Catalog Are $4.95 or Less! 7585934 PARTY GIRL. By Pat Tucker. Novel. 7626835 THE GIFTED. By Ann H. Gabhart. 7619251 SPELL BOUND. By Kelley Hope Donovan never pulled the trigger, but a Novel. Jessamine Brady has been in the Armstrong. Novel. Savannah Levine is a simple choice landed her behind bars—on Shaker Village for half her life, but she still knockout paranormal investigator endowed Texas’ death row. Her case was catapulted to an struggles to conform to its strict rules. When with an array of spells. In the wake of a case that international platform and became a symbol in Tristan Cooper steps in from the outside cost innocent lives and destroyed a family, the debate over capital punishment. Now the world, enticing her into that forbidden realm, someone has taken it upon themselves to steal world is confused between two conflicting it isn’t long before Jessamine’s life is turned Savannah’s powers. Their goal: destroy her and images of the young mother. Book Club Edition. upside down. Book Club Edition. 436 pages. the supernatural world. Book Club Edition. 300 pages. Strebor. $2.95 Revell. SOLD OUT $2.95 325 pages. Dutton. Orig. Pub. at $25.95 $1.95 7571763 THE MERMAID COLLECTOR. 7606230 CURRANT CREEK VALLEY. By 7576102 A BRIEF HISTORY OF THE By Erika Marks. LARGE PRINT EDITION. RaeAnne Thayne. Novel. Alexandra prefers a PRIVATE LIFE OF ELIZABETH II. By Michael Novel. Cradle Harbor, Maine, is a town life of workdays and short-term relationships, Paterson.
    [Show full text]
  • Abadi, Jennifer Felicia Too Good to Passover Abel, Keith the Abel
    Abadi, Jennifer Felicia Too Good to Passover Abel, Keith The Abel & Cole Veg Box Companion Acton, Eliza Modern Cookery for Private Families Adams, Tom; Berger, Jamie; Anderson, Simon; Pitt Cue Co - The Cookbook Turner, Richard H. Adler, Tamar An Everlasting Meal - Cooking with Economy and Grace Adrià, Ferran Das Familien Essen (the staff meal at El Bulli) Aikens, Tom Cooking Alexander, Stephanie The Cook's Companion Alexander, Victoria & Harris, Genevieve A Taste Of Australia - The Bathers Pavilion Cookbook Alford, Jeffrey & Duguid, Naomi Beyond the Great Wall - Recipes and Travel in the Other China Alford, Jeffrey & Duguid, Naomi Seductions of Rice Alford, Jeffrey & Duguid, Naomi Hot Sour Salty Sweet - A Culinary Journey through South East Asia Alford, Jefrey & Duguid, Naomi Flatbreads & Flavors - A Baker's Atlas Alibhai-Brown, Yasmin The Settler's Cookbook Allen, Darina Darina Allen's Ballymaloe Cookery Course Allen, Darina Forgotten Skills of Cooking Allen, Myrtle The Ballymaloe Cookbook Allen, Rachel Entertaining at Home Allen, Rachel Coast Althaus, Catherine & Ffrench-Hodges, Peter Cook Now Dine Later Andoh, Elizabeth Kansha - Celebrating Japan's Vegan and Vegetarian Traditions Andrews, Colman Catalan Cuisine: Europe's Last Great Culinary Secret Apicius (Translated and adapted by John Edwards) The Roman Cooking of Apicius Arronte, Margarita Carillo Mexico - the Cookbook Artusi, Pellegrino La Scienza in Cucina e l'Arte de Mangiar Bene Aziz, Khalid The Encyclopaedia of Indian Cooking Baker, Charles H. Jnr The Gentleman's Companion Baker,
    [Show full text]
  • The Flavour Thesaurus
    The Flavor Thesaurus A Compendium of Pairings, Recipes and Ideas for the Creative Cook Niki Segnit It seems fitting to dedicate this book to a pair: my cooking adviser and mother, Marian Stevens, and my writing adviser and husband, Nat Segnit. Contents Introduction ROASTED MEATY CHEESY EARTHY MUSTARDY SULFUROUS MARINE BRINE & SALT GREEN & GRASSY SPICY WOODLAND FRESH FRUITY CREAMY FRUITY CITRUSY BERRY & BUSH FLORAL FRUITY Bibliography A Note on the Author Copyright Page “. lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability—a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.” John Lanchester, The Debt to Pleasure Introduction I hadn’t realized the depth of my dependence on cookbooks until I noticed that my copy of Elizabeth David’s French Provincial Cooking had fingernail marks running below the recipes. Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after twenty years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts.
    [Show full text]
  • Food for Life Aw
    Food for Life healthy, local, organic school meals published by the Soil Association in partnership with Supported by Contents Foreword 3 Executive summary 5 1.0 Muck off a truck 11 2. 0 Food for Life 25 3. 0 Where did we go wrong? 35 4. 0 Inadequate standards 39 5. 0 The real price of cheap 45 6. 0 A legacy for life 51 7. 0 Food nations 63 8. 0 Pioneering schools 71 9. 0 Reinventing the supply chain 83 10. Learning to eat 91 Recommendations 99 Appendix 1: Caroline Walker Trust guidelines 103 Appendix 2: References 104 Appendix 3: Action list for heads and governors 107 Appendix 4: Further information 109 Acknowledgements 113 2 FOOD FOR LIFE Foreword “Excellence is not an act but a habit.” For more than two decades, minimal regulation has meant that attractive, Aristotle tasty and nutritious school meals made from quality ingredients have been sacrificed in favour of competition, convenience and cost. While limited steps were taken by Government in 2001 to reinstate standards for school meals, commercial pressures and narrow definitions of ‘Best Value’ continue to drive down the quality of the food offered to and eaten by children at school. The provision of school meals need not contribute to ill health, social problems at school, environmental degradation, animal suffering, rising imports and rural economic decline. Through greater use of less processed, more local, fresh and organic ingredients, vitamin and mineral intake could be raised significantly while fat, sugar, salt, pesticide residues, heavy metals, antibiotics, colourings, flavourings and other food additives could all be reduced in children’s school diets.
    [Show full text]
  • Recipe Index June 2015
    ! Recipe Index Using the index: If you want to reach a section quickly you can press the apple/command/ control button and F, this will bring up a search – you can search for the code below to find what !you need. For example if you want to get to the cakes section search for F1.3 ! F9. Pies and tarts F1. Baking, sweets and desserts F9.1 savoury F1.1 Biscuits and Cookies F9.2 sweet F1.2 Bread and Buns ! F1.3 Cakes F10. Pizza F1.4 Cheesecakes ! F1.5 Chocolate F11. Rice F1.6 Custards, soufflés, trifles + others F11.1 Risotto F1.7 Fruit ! F1.8 Ice cream, lollies and sorbet F12. Salads F1.9 Meringues ! F1.10 Muffins, Scones and Teacakes F13. Seafood F1.11 Puddings F13.1 Clams F1.12 Slices F13.2 Cod F1.13 Sweets, chocolates and others F13.3 Crab ! F13.4 Fish F2. Breakfast F13.5 Haddock ! F13.6 Mackerel F3. Canapés, nibbles, snacks, sides F13.7 Monkfish ! F13.8 Mussels F4. Condiments and sauces F13.9 Prawns F4.1 Dressings F13.10 Salmon F4.2 Mayonnaises, gravies, curry pastes, F13.11 Scallops stuffing F13.12 Sea bass F4.3 Pickles, chutneys, jams, jellies and F13.13 Shellfish relishes, Stocks and sweet/savoury sauces F13.14 Smoked fish ! F13.15 Squid and cuttlefish F5. Dairy and eggs F13.16 Trout F5.1 Cheese F13.17 Tuna F5.2 Eggs F13.18 Misc Seafood F5.3 Omelettes ! F5.4 Savoury pancakes ! !F5.5 Sweet pancakes !F14. Soup F6. Drinks F15.Vegetable/vegetarian dishes ! F15.1 Mixed vegetable dishes F7.
    [Show full text]
  • Jamie Oliver Nicht Zu Kennen Ist Schwer. Als Koch Und Leidenschaftlicher Botschafter Für Gutes Essen Gehört Er Zu Den Bekanntesten Gesichtern Im Britischen Fernsehen
    Jamie Oliver nicht zu kennen ist schwer. Als Koch und leidenschaftlicher Botschafter für gutes Essen gehört er zu den bekanntesten Gesichtern im britischen Fernsehen. Selbst die hartnäckigsten Verweigerer seiner Fernsehauftritte haben eine ziemlich genaue Vorstellung davon, was sie verpassen. Durch eine Kombination aus Programmvorschauen, Auftrit- ten in Talkshows und jede Menge Presseberichte wissen auch diemeisten,dienichtzuseinen Anhängern gehören, dass der junge Jamie Oliver gerne Wendeltreppen auf dem Geländer herunterrutscht und mit seiner Vespa das mega-trendige Lon- don durchstreift, stets auf der Suche nach neuen kulinarischen Entdeckungen. Oliver-Verweigerer wissen wahrscheinlich auch, dass der junge Mann, als er reifer wurde, seine Zeit und sein Geld dafür einsetzte, arbeitslose Jugendliche für eine Tätigkeit in hochklassigen Restaurants auszubilden, und dass er später eine Kampagne für gesundes Essen an den Schulen sowie für bessere Tierschutzbestimmungen startete. Vor allem wissen Fans wie Gegner gleichermaßen, dass »unser Jamie« in der ungekünstelten Sprache des ganz normalen britischen Vol- kes spricht. Wenn Sie Wörter wie »pukka« (dt. etwa: genial), »malarkey« (dt.: Quatsch) oder »luvvly jubbly« (dt. etwa: spit- zenmäßig) zur Zubereitung von Seeteufel-Spießchen mit Ros- marin hören wollen, ist Oliver Ihr Mann. Tatsache ist, dass es nur sehr wenige Menschen geben kann, die nicht zumindest ein paar Episoden der Oliver- Serien gesehen haben. Und genauso selten sind wahrschein- lich Haushalte zu finden, in denen nicht einer oder mehrere seiner Kochbuch-Bestseller im Regal oder auf der Küchenar- beitsplatte stehen. Für Fans sind sie ein Muss als Ergänzung zu seinen Fernsehsendungen. Für alle anderen sind sie ein praktisches Weihnachtsgeschenk für die Ehefrau, den Ehe- mann, die Freundin oder die liebe Tante.
    [Show full text]
  • Picodon Potato Galettes
    a small cheese in Provence cooking with goat cheese Jean Gill Copyright © 2015 Jean Gill All rights reserved. ISBN-13: 978-2-9550101-1-2 Jean Gill’s previous publications Novels One Sixth of a Gill (The 13th Sign) 2014 Bladesong (lulu) 2012 Song at Dawn (lulu) 2011 Someone to Look Up To (lulu) 2011 San Fairy Anne (lulu) 2010 Crystal Balls (lulu) 2010 On the Other Hand (Dinas) 2005 Snake on Saturdays (Gomer) 2001 Non-fiction How Blue is My Valley (lulu) 2010 A Small Cheese in Provence (lulu) 2009 Faithful through Hard Times (lulu) 2008 4.5 Years - war memoir - David Taylor (lulu) 2008 Poetry From Bed-time On (National Poetry Foundation) 1996 With Double Blade (National Poetry Foundation) 1988 Translation (from French) The Last Love of Edith Piaf - Christie Laume (Archipel) 2014 A Pup in Your Life - Michel Hasbrouck 2008 Gentle Dog Training - Michel Hasbrouck (Souvenir Press) 2007 Acknowledgements Special thanks to Gary Martin – Photo Editor. I asked him for the moon and he gave me the one on p32 plus a cover photo. Michel Hasbrouck for solving formatting problems M. Roger Cavet and his family - THE Picodon experts – www.picodon-cavet.fr Claire Chastan for Le Picodon – un fromage dans les étoiles France Magazine for first publication of features included here www.picodon-aoc.fr I have also drawn ideas, inspiration and pleasure in cooking from all of the following:- Antonio Carluccio, Jamie Oliver, Sophie Grigson, Delia Smith and Robert Carrier. La Cuisine au fromage de chèvre – Marie Fougère La cuisine des fromages – Pierrette Chalendar Fromages a.o.c.
    [Show full text]