Die Kochstelle (German Edition) Book PDF, ePub eBook

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Book Descriptions:
Studienarbeit aus dem Jahr 2009 im Fachbereich Soziologie - Kultur, Technik und Völker, Note: 1,7, Technische Universität Berlin (Berufliche Bildung und Arbeitslehre), Veranstaltung: Technische Grundlagen der Arbeitslehre, Sprache: Deutsch, Abstract: Vor über 1000 Jahren hat der Mensch seine Speisen in Erdmulden, auf Steinböden oder an Herd und Ofen zubereitet. Der Gebrauch des Feuers war dem Menschen zu dem Zeitpunkt seit ca. 750000 Jahren bereits bekannt (FABER 1950, S. 3). Die Art der Zubereitung war jedoch sehr zeitaufwendig und hygienisch bedenklich. Die Entwicklung der Elektrizität und der Wunsch Speisen in sauberen Behältern zuzubereiten, nahm mit der technischen Ent-wicklung und dem steigenden Wohlstand der Gesellschaft zu. Der Herd ist dabei einer der vielen technischen Entwicklungen, hervorgegangen aus der industriellen technischen Revolution, welcher aus heutigen Haushalten nicht mehr wegzudenken ist.
Die Zubereitung von Speisen erfolgt jedoch auf verschiedene Art und Weise. Aus diesem Grund werden die verschiedenen Herdarten in diesem Bericht näher untersucht und bewertet. Dabei wird vor allem der technische Fortschritt im Energiesektor, anhand von ausgewählten Herdbeispielen, näher untersucht, um zu verstehen, warum die technische Fortentwicklung des Herdes notwendig wurde?

Die Kochstelle (German Edition) by Anke Brandt

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