Journal articles: 'Cover sauce' – Grafiati (2024)

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

El análisis de cambios en la cobertura de suelo es importantes y necesarios, por que proporcionan la base para conocer las tendencias de los procesos de degradación, desertificación y pérdida de la biodiversidad y servicios ecosistémicos de una región. La evaluación del servicio ecosistémico de provisión hídrica debido al cambio de uso del suelo es primordial en sistemas con alta vulnerabilidad hidrológica. El objetivo de este trabajo fue analizar la distribución espacial del rendimiento hídrico con relación al cambio de uso del suelo (para el año 1997 y 2017) y escenarios de precipitación en la cuenca alta del Río Sauce Chico, Tornquist, Argentina. A partir del módulo WY de InVest ®, como una herramienta para comprender la variabilidad geoespacial del servicio ecosistémico hidrológico en la cuenca. La agricultura ocupa el 49 % de la cuenca (185 km2) desarrollada sobre áreas de pastoreo y pastizales (64 km2), las zonas urbanas y bosque de ribera ocupan < 1 % del área total de la cuenca para el año 2017. Los resultados sugieren que el rendimiento hídrico total anual para la cuenca es de 224943 mm. Durante el escenario seco (-30% de la precipitación anual) el rendimiento hídrico disminuyó a 150495 mm (39.78%). Por el contrario, durante escenario húmedo (+30 de la precipitación anual) el rendimiento hídrico incrementó a 349940 mm (28.57%). Las áreas rocosas y urbanas presentan máximo rendimiento hídrico seguido por las áreas agrícolas. Las áreas de mayor regulación hídrica corresponden a los pastizales. Los resultados contribuyen al entendimiento de la respuesta hidrológica y proporcionan información base para la toma de decisión y manejo de los recursos hídricos.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Los cambios de cobertura y uso del suelo son reconocidos como una de las principales influencias en la dinámica hídrica superficial. La modelización hidrológica permite comparar los escenarios pluviales y de cambio de uso del suelo en cuencas hidrográficas. El objetivo propuesto fue analizar el efecto de la cobertura y uso del suelo sobre la generación de escorrentía en la cuenca alta de río Sauce Chico (CARSCH), Argentina. Se desarrolló una metodología geoespacial de análisis de la situación morfométrica como herramienta de base para la modelización hidrológica, que se realizó en HEC-HMS 4.2 aplicando el modelo Número de curva (NC) para un evento pluvial extremo y otro modal con fines de comparación de la respuesta de la cuenca. La zonificación de la cobertura vegetal se definió a través de un geoprocesamiento digital, para cuatro escenarios de uso de suelo, considerándolos como representativos de una tendencia de cambio espacio temporal. Al analizar los resultados se determinó que el mayor volumen escurrido y caudales máximos en tormentas extremas se generan en áreas serranas, mientras que ante eventos modales los máximos se registran en zonas de lomadas. Además, los resultados revelan que el cambio en el uso del suelo tiene una influencia más significativa en el comportamiento de los caudales ante la ocurrencia de eventos de precipitación modal, que de eventos extremos. Concluyendo, el avance de la antropización en la CARSCH generó una mayor producción de caudales ante eventos pluviales. La modelación hidrológica proporcionó información de la interacción entre el uso del suelo y el efecto de la erosividad pluvial con el fin de proyectar y pronosticar la influencia sobre la escorrentía superficial según el uso del suelo a nivel geoespacial. Abstract Changes in coverage and land use are known as one of the main influences on surface water dynamics. Hydrological modeling is a tool for comparing rainfall and land use change scenarios in river basins. The purpose was to analyze the effect of land use and cover in the generation of runoff in the upper basin of Sauce Chico river (CARSCH), Argentina. A geospatial methodology of morphometric situation analysis was developed as a basic tool for hydrological modeling, which was carried out in HEC-HMS 4.2, applying the curve number (NC) model for an extreme rainfall event and another modal for comparison purposes of the response of the basin. The zoning of the vegetation cover was defined through a digital geoprocessing, for four scenarios of land use, considering them as representative of a trend of temporal space change. When analyzing the results according to rainfall events and land cover and use, it was determined that the highest drained volume and maximum flows in extreme storms is generated in mountain areas, while for modal events, the maximum is recorded in hill areas. In addition, the results reveal that the change in land use has a more significant influence on the behavior of flows in the event of modal precipitation events, rather than extreme events. In conclusion, the advance of the anthropization in the CARSCH generated a greater production of flows due to rain events. Hydrological modeling provided information on the interaction between land use and the effect of rainfall erosion in order to project and predict the influence on surface runoff according to land use at the geospatial level.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Numerous articles in the mental health literature concern sexual contact between therapists and patients, which is explicitly prohibited by all four mental health professions' ethical codes. There is relatively little about nonsexual boundary violations, which are often covert and much more difficult to recognize (particularly in their early stages) than sexual violations; what little there is assumes that the clinician has the power in the relationship and uses that power for personal advantage. In this article the authors discuss the situation, rare in civil mental health facilities but common in correctional and forensic mental health facilities, in which personality-disordered patients manipulate and coerce clinicians to cross appropriate professional nonsexual boundaries for the patients' benefit; this reversal of the usual power dynamics between treaters and patients requires recognition of the role reversals present and requires different strategies for preventing such violations (hence “sauce for the gander”).

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

With the increase in large-scale engineering and construction projects and the enhancement of technical complexity, the ability to standardize has increasingly become one of the core elements of the overall competitiveness of construction enterprises. Previous studies have contributed to the relevant standardization ability literature. However, there remains a great deal of uncertainty concerning the standardization ability of construction enterprises (SACE). The measurable indicators still need to be further explored based on a comprehensive theory. This research aims to explore a model for evaluating the SACE and, explicitly, the status of standardization ability. The measurement index system for the SACE covers three dimensions and eight subcategories with 30 indicators which was established through a review of the literature and systematic analysis. A comprehensive measurement model for the SACE was designed from the dual perspectives of dominance and competitiveness. Finally, a case study was conducted to provide recommendations for policymakers to improve their standardization ability. The results indicate that the SACEs are inconsistent, and the vast majority of enterprises has relatively balanced standardization abilities. Furthermore, standardization ability is affected by the synergy of the three primary dimensions. Multiple linear regression was subsequently used to analyze the correlations among the three dimensions, which showed that there were obvious interaction effects and strong correlations among the three dimensions and indicated that the evaluation based on the three dimensions was reasonable. The findings are useful for the formulation of standardization policies and provide an evaluation and testing model for decision makers to improve their standardization ability.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Kalanganyar Village is a village in Sidoarjo Regency, Sedati District, which covers an area of 2/3 consisting of a pond, which borders the villages of Buncitan, Sawohan, Cemandi, and Tambakcemandi. Kalanganyar Village is one of the areas with socio-economic conditions that need to be improved. The source of the livelihood of the local community is very dependent on the results of fishing which is very influenced by the weather. When fishermen cannot go to sea due to extreme weather, local people do not have alternative sources of income. The problems with partners and the potential to support the Sedati sub-district as a Minapolitan area are (1) limited livelihoods of the community as fishermen, (2) The skills of the Fish Cultivation Group (Pokdakan) are still weak regarding the diversification of products made from fish as raw material, (3) There is still a lack of knowledge and practice regarding fish processing which has economic value. (4) Limited knowledge about the packaging of fish-based products (5) Lack of knowledge about marketing fish products. The method used is counseling and training, among others, the socialization of the importance of diversification of processed products made from fish, training on diversification of fish product processing technology, training on packaging of processed fish products, training on online and offline marketing management. The results achieved in implementing program activities (a). The community understands the importance of product diversification from fish so that fish has a high economic value, (b) Training on product diversification from fish is successful in making soy sauce from fish and shredded fish from milkfish, (c) Success in making soy sauce product packaging from fish and labeling jerky from milkfish , (d). Online marketing through social media and websites is still in the design process.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The most ordinary way to use wind energy for building heating needs is to convert mechanical wind energy into electrical energy and to use electrical energy for heating. Though there are ways to convert mechanical wind energy into thermal energy without transitional energy conversion – hydraulic systems can be implemented for this purpose. Wind rotor gives rotational motion to the pump of hydraulic system and it creates fluid circulation in the hydraulic system. A part of liquid mechanical energy due to hydraulic resistance of the system converts into the thermal energy when the liquid circulates in the close hydraulic loop and it heats up the liquid that can be used for heating purposes. Different hydraulic valves can be integrated in the hydraulic system and they can work as the load-regulating component of the system. The purpose of the study was to adjust the hydraulic load to the optimal value in order to generate a maximum amount of thermal energy. During the study, the work of a wind rotor was simulated by an electric motor, rotated at different frequencies (without feedback). The hydraulic system consisted of a gear pump, an adjustable load regulation valve, pipes, oil tank, sensors for measuring motor shaft rotational speed, oil temperature and pressure. The experiments were carried out at different electromotor speeds: 12.5, 17.5 and 22.5 Hz, and for different oil temperatures in the range of 20 to 50 °C. The relationship between the opening degree of the valve and the amount of generated thermal energy was determined. The study showed that wind energy usage can cover a significant part of the building's thermal energy needs at the same time reducing pollution and the usage of the fossil fuel for heating purposes.

APA, Harvard, Vancouver, ISO, and other styles

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Gosaba C.D. Block is an active tidal island of the Indian Sundarban. In this island, human-induced modification of the natural drainage system poses serious threats to the estuarine environment. It was started during the British colonial period through the construction of embankment to protect the reclaimed coastal land from saline water ingression. The rapid growth of population over the last few decades has triggered the changes in the drainage network and also altered the land use land cover of the study area. The human encroachment on the drainage area has hampered the sedimentation process as well as water circulation in the delta. As a result, the island is gradually transforming into saucer-shaped form, which aggravates various coastal threats like flood inundation, waterlogging and embankment breaching during extreme environmental events. To study the spatio-temporal change of the drainage network pattern from 1955 to 2018, different multi-temporal satellite images, US Army Toposheet, Census of India Report (2001 and 2011) and Human Development Report (2014) have been used as a source of secondary data for the analysis in ArcGIS environment. In addition to this, instrumental surveying has been done to measure the slope direction in relation to land use land cover and a questionnaire survey was conducted to understand the livelihood status of people influenced by various coastal threats and risks due to the drainage congestion. The study reveals that population density has gradually increased in recent decades and is negatively correlated with the drainage density on the island. The choking of the surface drainage canals has increased the problem of waterlogging in agricultural fields, which affected their productivity. Therefore, a strategy for management of the drainage network needs to be urgently implemented in order to protect the life and livelihood of rural people from various coastal threats.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The main methods of sinkhole research in nature were: the morphometric method, excavations of sinkholes, cone penetration test (CPT) and drilling in the sinkhole zones, the study of the kinematic and dynamic characteristics of the sinkholes and accompanying effects. The study of morphological features of the sinkhole parameters has allowed to establish, that almost everywhere the appearance of the sinkholes corresponds to the elementary geometric shapes: arched — cylindrical — conical — cupped — saucer-shaped. In the case where the covering deposits are represented by clayey soils, most of the karst sinkholes have an arched or cylindrical shape and conical and cupped forms are typical for sandy soils. Excavations of karst sinkholes have established the arch character of the collapse of soils in the intermediate cavity in the development of a sinkhole on the earth's surface. The CPT of the sinkhole zones revealed specific features of the soil decompaction in the sinkhole, which testify to the collapse of the soils into the intermediate cavity. Drilling operations in the conditions of carbonate and sulphate karst have established that the intermediate cavities develop over the karst cavities. In 2015, the authors were lucky to observe the sequence of the sinkhole development on the earth's surface and to distinguish three stages of the sinkhole formation. The results of karst sinkholes investigations in nature conditions and laboratory modeling of the mechanism of their formation are in good agreement and clearly indicate that the destruction of the cover soils over the karst cavities in the collapse of their roofs begins with the formation of a primary intermediate cavity the surface of which is described by an arch of natural equilibrium. Further, there is a successive collapse of the arch of this primary intermediate cavity and the formation of an intermediate cavity at a lower depth. Thus, the intermediate cavity "moves" to the earth's surface. In the initial stage of formation of a sinkhole on the earth's surface, concentric cracks appear and a small saucer-shaped lowering, the formation of an arch sinkhole occurs in the main stage, in the final stage there is a collapse and displacement of blocks of soil with formation of a depression of a steady state.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The forest zone of West and Central Africa comprises the coastal and adjacent inland regions bounded the semi-deciduous forests in the west and the equatorial forests in central Africa and the Congo basin. Sedimentary plains, developed mostly on weathered sandy materials, lie along the coastal stretches and cover vast areas of the Congo basin. Behind the coast the plain rises gradually to hills and plateaus of much lower elevation than those of the highlands of East Africa. Two great rivers, the Niger and the Congo, which discharge huge volumes of fresh water to the Atlantic Ocean, are major contributors to the hydrological cycles of the rain forests ecosystems of the Guinea–Congo Region. The Niger originates from the forested highlands of Guinea and discharges its waters into the Bight of Benin by way of a large delta in southern Nigeria. The Congo basin occupies an immense area of 750 000 km2, surrounded by Pre-Cambrian uplands. The alluvial floor of the saucer-shaped basin is flat, and marshes and swamps comprise a large proportion of the total area. The highlands and plateaus along the rim are low to the west and north and higher to the south. To the east, they merge with the mountains of the Great Rift Valley of East Africa (Gann & Duignan 1972; Hance 1975; Grove 1978; Hamilton 1989).

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

SUMMARYThe eggs and oncomiracidia of two species of the capsalid genus Encotyllabe are described. These parasites were identified tentatively as E. caballeroi Velasquez, 1977 and E. caranxi Lebedev, 1967. If these identifications are correct, then E. caballeroi is recorded from two new hosts, Gymnocranius audleyi and the nemipterid Scolopsis monogramma, and E. caranxi from a new host, Pseudocaranx dentex, and a new locality, Heron Island, Queensland, Australia. Encotyllabines have not previously been recorded from fishes of the family Nemipteridae. The eggs of the two parasites failed to hatch spontaneously and did not hatch when exposed to a variety of potential hatching stimuli, but the oncomiracidia within survived for many weeks. Oncomiracidia expelled from eggs by cover-slip pressure are unciliated and possess a saucer-shaped haptor like that of other capsalids with three pairs of median sclerites and 14 marginal hooklets. The paths of tendons associated with the accessory sclerites and the presence of haptoral loculi suggest that encotyllabines are related to the trochopodines. Observations on a single juvenile specimen of E. caballeroi show that the accessory sclerites and the tendons are lost early in development and that one pair of hamuli (probably the posterior pair) ceases to grow early in post-oncomiracidial life. The loculi persist a little longer but also disappear before full sexual maturity is reached.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The emplacement of large intrusive complexes into sedimentary basins can have profound effects on host sedimentary rocks including deformation, thermal aureole metamorphic reactions, alteration of fluid-flow pathways, and the formation of associated hydrothermal vent complexes (HVCs). These processes can in turn have major implications for petroleum systems on the local and regional scale, and can contribute to global climate change due to the production and outgassing of greenhouse gases, such as [Formula: see text] and [Formula: see text]. Imaging these features and assessing their implications from seismic data beneath extrusive volcanic cover is challenging due to heterogeneities in the volcanic pile and at the basalt-sediment transition. We have evaluated combined field and laboratory petrophysical data from the Isle of Skye, Scotland, where we identify a seismic-scale example of extensive intrusions interacting with the base-basalt transition. We have also evaluated a unique onshore example of a linked sill and associated HVC cutting up through the lava sequence. We compare these field results with HVCs from reflection seismic data across the Vøring Marginal High, offshore Norway, where subbasalt saucer-shaped intrusions are also seen associated with HVCs cutting the lava sequence. Seismic imaging problems associated with the velocity heterogeneity of volcanic sequences, along with a historical lack of high-quality 3D data in volcanic regions worldwide, is suggested as having largely precluded the identification of these features in the past. The under-representation of these hydrothermal vents in the literature has key implications for the future appraisal of intrusion-related outgassing effects on the global climate such as those related to the Palaeocene Eocene Thermal Maximum, along with subbasalt petroleum prospectivity where they may alter maturation and migration pathways.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Background: In Rio de Janeiro there is only the opportunistic screening program for women with breast cancer who arrive at health facilities and with a 14% rate of mammography coverage. In countries that have implemented effective screening programs, with coverage of the target population, quality of screening, and adequate treatment, breast cancer mortality has declined. Evidence of the impact of screening on mortality by this neoplasm justifies its adoption as a public health policy, as recommended by WHO. 80% of the population use the public health system (Sistema Unico de Saude - SUS), provided by the government. This system mainly provides conventional mammography. The private insurance system covers the remaining 20%, who have access to modern technologies such as digital mammography or MRI. Aim: The breast cancer organized screening program in the community of the Andaraí, RJ is committed in assisting women asymptomatic 50-69 years from SUS. Methods: The program foresees the participation of these women for an indefinite period, free of charge, and the accomplishment of biennial digital mammography, going through the stages of early detection and diagnosis. In case of positivity for malignant disease, it will be treated properly. Results: Since April 2014 have been 350 women with an average age of 54 years. 100% of them were asymptomatic and 49% had never done before mammography. Only 1 woman presented clinical suspect aged 44 years. The screening program organized by breast cancer in the community of Andaraí, RJ presented a mammographic coverage rate of 70%. The program is contemplated in the healthcare plan of the SUS. Conclusion: Preliminary results of the study suggest that population based organized screening are feasible and age of onset mammography screening should be 50 years in Rio de Janeiro.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The steppe zone occupies only the southernmost part of West Siberian plain and Transural Plateau, approximately between 54° and 52° N. Zonal communities are species-rich grasslands (Isachenko, Rachkovskaya, 1961; Lapshina, Lavrenko, 1985), but due to relief and geological substrates there are numerous isolated saucer-shaped suffosion depression among flat steppe landscape occupied by small (0.5–1.5 ha) forest massifs. Previously such landscapes were described as “false forest-steppe” or “kolok steppe” following local term “kolok” that is the forest “island”. In some areas such “forest islands” occupy up to 20 % of whole area that makes difficult to identify the border between steppe and forest-steppe zones, in particular in anthropogenically transformed landscape. Until now, there is no information on the structure and floristic composition of such forests, except for brief mentiones in papers on steppe vegetation. The main aim of this paper is to assess the diversity of the deciduous forests in the steppe zone within the study area and establish their syntaxonomical position in the floristic classification. The research is based on 376 original relevés performed by authors in 2007–2016 years in steppe zone from Urals on the west to the Ob river valley on the east. Small intrazonal forest massifs are described as a part of the new class wich contains one order, two alliances and seven associations with four subassociations. Class Carici supinae–Betuletea pendulae class nov. hoc loco. Nomenclature type (holotypus hoc loco) is the order Carici supinae–Betuletalia pendulae ord. nov hoc loco. Diagnostic species: Artemisia austriaca, A. pontica, A. sericea, Carex praecox, C. supina, Festuca rupicola, Medicago falcata, Phleum phleoides, Spiraea crenata, Thymus marschallianus, Veronica spicata, V. spuria; all are mesoxerophytes, most are typical for the steppe class Festuco–Brometea. Order Carici supinae–Betuletalia pendulae ord. nov. hoc loco. Nomenclature type (holotypus hoc loco) is the alliance Sileno nutantis–Betulion pendulae all. nov. hoc loco. Diagnostic species are the same as for class. There are two alliances differing in geographic distribution and habitats within the order. Alliance Sileno nutantis–Betulion pendulae all. nov. hoc loco. Nomenclature type (holotypus hoc loco) is the ass. Sileno nutantis–Betuletum pendulae ass. nov. hoc loco. Diagnostic species: Adenophora lilifolia, Campanula bononiensis, C. wolgensis, Euphorbia subtilis, Galium boreale, Plantago urvillei, Xanthoselinum alsaticum. Association includes deciduous, mostly birch, forests which occur on well-drained plains as small massifs in river valleys and in suffosion depressions. There are four associations differing by habitat moistening within the alliance. Ass. Sileno nutantis–Betuletum pendulae ass. nov. hoc loco (nomenclature type (holotypus hoc loco) — Table 1, relevé 5 (field number L13-035), N 53.09602°, E 60.91305°) unites forests at the base of the northoriented slopes and on the periphery of the large suffosion depressions throughout the class distribution area. Diagnostic species = alliance diagnostic species.) Ass. Pulsatillo patentis–Betuletum pendulae ass. nov. hoc loco (nomenclature type (holotypus hoc loco) —Table 2, relevé 6 (field number L12-134), N 52.46126°, E 60.32398°) includes forest massifs from the driest habitats in the south-western part of the class distribution area near the border between West Siberian plain and Kazakh Upland. Diagnostic species: Achillea nobilis, Antennaria dioica, Gyp- sophila altissima, Helictotrichon desertorum, Hieracium echioides, Onosma simplicissima, Pulsatilla patens, Ve- ronica incana). Subass. Pulsatillo patentis–Betuletum pendulae typicum (Table. 2, relevé 1–13). Physiognomy, no- menclature type and diagnostic species are the same as for the association. Subass. Pulsatillo patentis–Betuletum pendulae populetosum tremulae subass. nov. hoc loco (nomenclature type (holotypus hoc loco) — Table 2, relevé 17 (field number L15-074), N 52.05014°, E 59.14092°) includes small massifs of aspen forest from western border of the class distribution area. Diagnostic species: Artemisia armeniaca, Asparagus officinalis, Fritillaria ruthenica, Hylotelephium stepposum, Myosotis imitata, Populus tremula (dom.), Salvia stepposa, Stipa pennata). Ass. Brachypodio pinnati–Betuletum pendulae ass. nov. hoc loco (nomenclature type (holotypus hoc loco) — Table 3, relevé 8 (field number L13-130), N 55.32487, E 64.62582) may be considered as transitional syntaxon between classes Carici supinae–Betuletea pendulae and Brachypodio pinnati–Betuletea pendulae. Diagnostic species: Brachypodium pinnatum, Calamagrostis arundinacea, Polygonatum odoratum). Association includes two subassociations —Brachypodio pinnati–Betuletum pendulae typicum and Brachypodio pinnati–Betuletum pendulae galietosum tinctorii differing by geographical distribution. Ass. Carici distichae–Betuletum pendulae ass. nov. hoc loco (nomenclature type (holotypus hoc loco) — Table 4, relevé 8 (field number L13-089), N 54.11368, E 61.82870) includes forests in suffosion depressions which are transitional to the class Alnetea glutinosae. Diagnostic species: Calamagrostis canescens, Carex disticha, C. melanostachya, Lysimachia vulgaris, Phalaroides arundinacea, Poa palustris, Ptarmica cartilaginea, Salix cinerea, Veronica longifolia). Alliance Artemisio dracunculi–Betulion pendulae all. nov. hoc loco (nomenclature type (holotypus hoc loco) is the ass. Artemisio rupestris–Betuletum pendulae) includes small massifs of deciduous for- ests in suffosion depressions with poor drainage, more common in eastern part of West Siberian plain. Diagnostic species: Artemisia dracunculus, Berteroa incana, Festuca valesiaca, Glycyrrhiza uralensis, Peucedanum morisonii, Rosa laxa). Alliance includes three associa- tions differing by habitat moistening and anthropogenic pressure. Ass. Artemisio rupestris–Betuletum pendulae ass. nov. hoc loco (nomenclature type (holotypus hoc loco) — Table 5, relevé 5 (field number L16-293), N 53.41704, E 76.61384) includes birch forests in south-eastern part of class the area in suffosion depressions and on ancient lake coastal ramparts. Diagnostic species: Artemisia abrotanum, A. rupestris, Koeleria cristata, Vicia cracca) Ass. Hieracio virosi–Populetum tremulae ass. nov. hoc loco (nomenclature type (holotypus hoc loco): Table 6, relevé 9 (field number L07-021), N 52.92644, E 79.71519). includes aspen or rare birch forests on sandy terraces of salt lakes. Diagnostic species: Chenopodium album, Hieracium virosum, Leonurus glaucescens, Populus tremula, Ribes aureum) Ass. Berteroo incanae–Betuletum pendulae Lashchinskiy et Lashchinskaya 2012 was previously described from Priobskoe plateau (Lashchinskiy, Lashchinskaya, 2012). There is the well-pronounced difference between new class and previously known syntaxa of the alliance Peucedano morisonii–Betulion pendulae which includes the driest communities in the class Brachy- podio-Betuletea. The identified distribution area of the new class covers the northern part of the steppe zone in the southern part of West Siberian plain from Urals to the Ob river valley. Its northern limit coincides quite well with the border between steppe and forest-steppe zones, while southern one does with the forest boundary on West Siberian plain and Transural Plateau.

APA, Harvard, Vancouver, ISO, and other styles

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

A saúde dos dentes e da cavidade oral afeta a qualidade de vida das pessoas, pois interfere na capacidade de comer, comunicar-se, na estética e na prevenção de outras doenças. O objetivo da pesquisa é identificar o perfil dos usuários dos serviços de saúde bucal das unidades básicas de saúde do município de Comendador Levy Gasparian/RJ. A população do estudo foi composta por todos os usuários do serviço odontológico do município e o tamanho da amostra para coleta utilizou uma amostragem não paramétrica do tipo por conveniência. A pesquisa foi executada usando a abordagem quantitativa e a análise dos dados por meio da Estatística Descritiva. Para facilitar a análise e compressão foram construídos gráficos com dados univariados e bivariados. Os resultados demonstraram as mulheres, os jovens, os idosos, pessoas da raça amarela e pacientes com Ensino Superior representam grupos que menos usam os serviços odontológicos do município e estratégias que atraiam tais públicos podem aumentar o acesso ao serviço. As unidades próximas ao centro urbano do município receberam um número maior de participantes.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

A presente pesquisa tem como objetivo descrever as dificuldades encontradas na educação digital durante a pandemia da COVID-19 e descrever a evolução da educação digital na Pandemia de COVID-19. A pesquisa é uma revisão bibliográfica de abordagem descritiva e qualitativa. Foi realizada nos Bancos de dados do Google Scholar e da SciELO (Scientific Electronic Library Online), com a seguinte pergunta de pesquisa: quais foram as dificuldades da educação digital na pandemia de COVID-19? Foram inclusos os artigos acadêmicos publicados entre 2016 á 2020, na língua portuguesa, disponíveis de forma gratuitos. Foram excluídos os artigos inferiores a 2016, resumos, periódicos que não contemplavam nenhum dos objetivos, que não respondessem à pergunta de pesquisa e artigos repetidos encontrados nas bases de dados citadas acima. A coleta dos periódicos foi realizada no mês de janeiro de 2021, no qual resultou em uma amostra final de 46 artigos. Com base na pesquisa, o ensino à distância é uma valiosa ferramenta que possibilita acesso a educação aos alunos de todo o mundo. As escolas precisam se adaptar a essas inovações de forma a fornecer aos professores novas estratégias de ensino usando as plataformas digitais. Em contrapartida, embora uma parcela da população tenha internet, smartphones, computadores e uma sala de aula silenciosa, o restante do Brasil não consegue comer nem três refeições por dia. Os professores também enfrentam o desafio de estarem devidamente capacitados para implementar essa nova modalidade de ensino. O EAD teve grande evolução durante a pandemia, as plataformas digitais estão dinâmicas e aproximam o aluno do professor, além de fornecer grande quantidade de material didático aos discentes.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

O presente estudo teve como objetivo avaliar a aceitabilidade da merenda escolar oferecida em duas escolas estaduais de ensino fundamental do município de Amparo, São Paulo. A aceitabilidade das refeições oferecidas que compunham o cardápio no dia da pesquisa foi avaliada utilizando a escala hedônica facial de cinco pontos, aplicada a uma amostra de 44 alunos, de ambos os sexos, da 4ª e 5ª série, com faixa etária de 9 a 11 anos. A aceitabilidade da merenda escolar avaliada foi relativamente alta. Sabe-se também que, a alimentação saudável é primordial para as crianças em idade escolar, pois ela é capaz de evitar déficits, carências e excessos nutricionais, além de melhorar o rendimento e aproveitamento escolar. Perante esta afirmação, aplicou-se a amostra representativa, um questionário ilustrado, com foco nos costumes e hábitos alimentares fora do período escolar, que revelou que, a maioria dos adolescentes consumia regularmente arroz e feijão nas refeições em casa (100%), carnes em geral (88,6%) e salada (84,09 %), sendo a salada de alface a de maior adesão (56,81 %) e realizam as refeições diante da televisão (63,63 %). A preferência alimentar dos alunos foi o chocolate (18,18 %) e, o alimento mais rejeitado por eles foi o brócolis (20,45 %). A grande maioria também revelou comer batata frita e tomar refrigerante vários dias na semana e comer frutas e verduras todos os dias.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

In early 1888, Miss Margaret Pearson arrived in Melbourne under engagement to the Working Men’s College there to give cookery lessons to young women. The College committee had applied to the National School of Cookery in London—an establishment effusively praised in the colonial press—for a suitable culinary educator, and Pearson, a graduate of that institute, was dispatched. After six months or so spent educating her antipodean pupils she published a cookbook, Cookery Recipes For The People, which she described in the preface as a handbook of “plain wholesome cookery” (Pearson 3). The book ran to three editions and sold more than 13,000 copies. A decade later, Hanna Maclurcan, co-proprietor of the popular Queen’s Hotel in Townsville, published Mrs Maclurcan’s Cookery Book: A Collection of Practical Recipes, Specially Suitable for Australia. A review of this work in the Brisbane Courier described it, positively, as a book of “good plain cooking”. Maclurcan had gained some renown as a cook after the Governor of Queensland, Lord Lamington, publicly praised the meals he had eaten at the Queen’s as “exceptionally good and above the average of Australian hotels” (Morning Bulletin 5). The first print run of Mrs Maclurcan’s Cookery Book sold out in weeks, and a second edition was swiftly produced. By 1903 there were 26,000 copies of Maclurcan’s book in print—one of which was deposited in the library of Queen Victoria. While the existence of any particular cookbook does not constitute evidence that any person ever reproduced a recipe from it, the not immodest sales enjoyed by Pearson and Maclurcan can, at the least, be taken to indicate a popular interest in the style of cookery, that is “plain cookery”, delineated in their respective works. If those who bought these books never actually turned them into working copies—that is, cooked from them—they likely aspired to do so. Practical classes in plain cookery were also popular in Australia in the latter part of the nineteenth century. The adjectival coupling of the word “plain” to “cookery” in colonial Australia can be seen then to have formed an appealing duet at that time If a modern author or reviewer described the body of recipes encapsulated in a cookbook as “plain cookery”, it would not serve to recommend it to the contemporary market—indeed it would likely condemn such a publication to pulping, rather than sales of many thousands—as the term would be understood by most modern cooks, and eaters, to describe food that was dull and lacking in flavour and cosmopolitan appeal. We now prefer cookery books that offer instruction on the preparation of dishes that are described as “exotic”, “global”, “ethnic”, “seasonal”, “local”, and “full of flavour”, and that lend those that prepare and consume the dishes they contain the “glamour of culinary ethnicity” (Appadurai 10). It would seem to be stating the obvious then to say that “plain cookery” meant something entirely different to colonial Australians, except that modern Australians commonly believe that their nineteenth century brethren ate an “abominable”, “monotonous”, “low standard” diet (Santich, The High and The Low 37), and therefore if they preferred their meals to be plain cooked, that these would have been exactly as our present-day interpretation would have them. Yet Pearson describes plain cookery as an “art” (3), arguably a rhetorical epithet, but she was a zealous educator and would not have used such a term to describe a style of cookery that she expected to turn out low quality dishes that were vile and dull. What Pearson and Maclurcan actually present in their respective books is English cookery: which was also known as plain cookery. The Anglo-Celtic population of Australia in the nineteenth century held varied opinions—ranging from obsequious to hateful—about England, depending on their background. The majority, however, considered it their natural home—including many who were colonial born—and the cultural model they reproduced, with local modifications, was that of the “mother country” (Abbott 10) some 10,000 long miles away. English political, legal, economic, and social systems were the foundation of white Australian society. In keeping with this, colonial cooks “perpetuated an English style of cookery, English food values, [and] an English meal structure” (Santich, Looking for Flavour 6) and English cookbooks were the models that colonial cooks and cookery writers drew upon. When Polly, the heroine of Henry Handel Richardson’s novel The Fortunes of Richard Mahoney, teaches herself to make pastry from a cookbook in her rudimentary kitchen on the Victorian goldfields circa 1853, historical accuracy requires her to have employed an imported publication to guide her. It was another decade before the first Australian cookbook, Edward Abbott’s The English And Australian Cookery Book, was published in 1864. Prior to the appearance of Abbott’s work, colonial cooks wanting the guidance of a culinary manual were reliant on the imported English titles stocked by Australian booksellers, such as Eliza Acton’s Modern Cookery for Private Families, Beeton’s Book of Household Management and William Kitchiner’s The Cook’s Oracle. These three particular cookbooks were amongst the most successful and influential works in the nineteenth century Anglo-sphere and were commonly considered as manuals of plain cookery: Acton’s particular work is also the source of the most commonly quoted definition of “plain cookery” as “the principles of roasting, boiling, stewing and baking” (Acton 167) and I am going let it stand as the model of such in this piece. If a curt literary catalogue, such as that used by Acton to delineate plain cookery, were used to describe any cuisine it would serve to make it seem austere, and the reputation of English food and cookery has likely suffered from a face value acceptance of it (and by association so has its Australian culinary doppelganger). A considered inspection of Acton’s work shows that her instructions for the plain methods of roasting, boiling, and stewing of food, cover 13 pages, followed by more than 100 pages of recipes for 19 different varieties of meat, poultry, and game that are further divided into numerous variant cuts. Three pages were dedicated to instruction for boiling potatoes properly. When preparing any of these dishes she enjoins her readers to follow the “slow methods of cooking recommended” (167) to ensure a superior end product. The principles of baking were elucidated across several chapters, taking under this classification the preparation of various types of pastry and a multitude of baked puddings, cakes and biscuits: all prepared from base ingredients—not a packet harmed in their production. We now venerate the taste of so-called “slow cooked” food, so to discover that this was the method prescribed for producing plain cooked dishes suggests that plain cookery potentially had more flavour than we imagine. Acton’s work also challenges the charge that the product of plain cookery was monotonous. We have developed a view that we must have a multitudinous array of different types of food available, all year round, for it to be satisfactory to us. Acton demonstrates that variety in cookery can be achieved in other ways such as in types and cuts of meat, and that “plain” was not necessarily synonymous with sameness. The celebrated twentieth century English food writer Elizabeth David says that Modern Cookery was the “most admired and copied English cookery book of the nineteenth century” (305). As the aspiration of most colonial cooks was the reproduction of English cookery it is not unreasonable to expect that Acton’s work might have had some influence on those that wrote cookery manuals for them. We know that Edward Abbott borrowed from her as he writes in his introduction that he has combined “the advantages of Acton’s work” (5) into this own. Neither Pearson or Maclurcan acknowledge any influence at all upon their works but their respective manuals are not particularly original in content—with the exception of some unique regional recipes in Maclurcan—and they must have drawn upon other cookery manuals of the same style to develop their repertoire. By the time they were writing, “large portions [of Acton’s] volume [had] been appropriated [by] contemporary [cookbook] authors [such as Abbott] without the slightest acknowledgment” (Acton 4): the famous Mrs. Beeton is generally considered to have borrowed heavily from Acton for the cookery section of her successful tome Household Management. If Pearson and Maclurcan did not draw directly on Acton—and they well might have—then they likely used culinary sources that had subsumed her influence as their inspiration. What was considered to constitute plain cookery was not as straightforward as Acton’s definition; it was also “generally understood” to be free of any French influence (David 35). It was a commonly held suspicion amongst nineteenth century English men and women that Gallic cooks employed sauces and strong flavourings such as garlic and other “low and treacherous devices” (Saunders 4), to disguise the fact that they had such poor quality ingredients to work with. On the other hand, the English “had such faith” in the superior quality of their native produce that they considered it only required treatment with plain cookery techniques to be rendered toothsome: this culinary Francophobia persisted in the colonies. In the novel, The Three Miss Kings, set in Melbourne in 1880, the trio of the title take lodgings with a landlady, who informs them from the outset that she is “only a plain cook, and can’t make them French things which spile [sic] the stomach” (Cambridge 36). While a good plain cook might have defined herself by the absence of any Gallic, or indeed any other “foreign”, influence in the meals she created, there had been a significant absorption of elements of both of these in the plain cookery she practised, but these had become so far embedded in English cookery that she was unaware of it. A telling example of this is the unremarked inclusion of curry in the plain cookery cannon. While the name and hom*ogenised form of this dish is of British invention, it retained the varied spices, including pungent chillies, of the Indian cuisine it simulated. Pearson and Maclurcan, and Abbott, all included recipes for curries and curried dishes in their respective cookery books. Over time, plain cookery seems to have become conflated with “plain food”, but the latter was not necessarily the result of the former. There was little of Pearson’s “art” involved in creating plain food, except perhaps an ability to keep this style of food so flavourless and dull that it offered neither pleasure nor temptation to eat any more than that required to sustain life. This very real plainness was actively sought by some as “plain food was synonymous with moral rectitude […] and the plainer the food the more virtuous the eater” (Santich, Looking 28). A common societal appreciation of moral virtue is barely perceptible in modern Australian society but it was an attribute that was greatly valued in the nineteenth century Anglo-world and the consumption of plain food a necessary practice in the achievement of good character. (Our modern habit of labelling of foods “good” or “bad” shows that we continue to imbue food with moral overtones.) The list of “gustatory temptations” “proscribed by the plain food lobby” included “salt, spices, sauces and any flavourings that might have cheered the senses” (Santich, Looking 28). If this were the case then both Pearson and Maclurcan’s cookbooks would have dramatically failed to qualify as manuals of plain food. The recipes contained in their respective works feature a much greater use of components associated with flavour enhancement than we imagine to have been employed in plain cookery, particularly if we erroneously believe it to be analogous to plain food. Spices are used extensively in sweet and savoury dishes, as are various fresh green herbs and lemon juice and rind; homemade condiments such as mushroom ketchup (a type of essence pressed from a seasonal abundance of fungi), and a liberal employment of sherry, port, Madeira, and brandy that a “virtuous” plain food advocate would have considered most intemperate. Pearson and Maclurcan both give instructions for preparing rich stocks and gravies drawn from meat, bones and aromatic vegetables, and prescribe the end product of this process as the foundation for a variety of soups, sauces, and stews. Recipes are given for a greater diversity of vegetables than the stereotyped cabbage and potatoes of colonial culinary legend. Maclurcan displays a distinct tropical regionalism in her book providing recipes that use green bananas and pawpaw as vegetables, alongside other exotic species—for that time—such as eggplant, choko, mango, granadilla, passionfruit, rosella, prickly pear, and guava. Her distinct location, the coastal city of Townsville, is also reflected in the extensive selection of recipes for local species of fish and seafood such as beche-de-mer, prawns, and barramundi, which won Maclurcan a reputation as an expert on seafood. Ultimately, to gain a respectably informed understanding as to the taste, aroma, and texture of the plain cookery presented in the respective works of Pearson and Maclurcan one needs to prepare their recipes: I have done so, reproducing a wide selection of dishes from both books. Admittedly, I am a professionally trained cook with the skills to execute recipes to a high standard, but my practice is to scrupulously maintain the original listing of ingredients in the reproduction and follow the method as best I can. Through this practice I have made some delicious discoveries, which have helped inform my opinion that some colonial Australians, and perhaps significant numbers of them, must have been eating meals that were a long way from dull, flavourless and monotonous. It has been said that we employ our tongues for the “twin offices of rhetoric and taste” (Jaine 61). Words can exercise a significant influence on how we value the taste of—or actually taste—any particular food or indeed a cuisine. In the case of the popularly held opinion about the unappetizing state of colonial meals, it might be that the absence of rhetoric has contributed to this. Colonial food writers such as Pearson and Maclurcan did not “mince words” (Bannerman 166) and chose to use “plain titling” (David 306) and language that lacked the excessive adjectives and laudatory hyperbole typically employed by modern food writers. Perhaps if Pearson or Maclurcan had indulged in anointing their own works with enthusiastic recommendation and reference to international influences in their recipes, this might have contributed to a more positive impression of the food of our Anglo-Celtic ancestors. As an experiment with this idea I have taken a recipe from Cookery Recipes For The People and reframed its title and description in a modern food writing style. The recipe in question is titled “White Sauce” and Pearson writes that “this sauce will answer well for boiled fowl” (48): hardly language to make the dish sound appealing to the modern cook, and likely to confirm an expectation of plain cookery as tasteless and boring. But what if the recipe remained the same but the words used to describe it were changed, for example: the title to “Salsa Blanca” and the introductory remark to “this luxurious silky sauce infused with eschalot, mace, lemon, and sherry wine is perfect for perking up poached free-range chicken”. How much better might it then taste? References Abbott, Edward. The English And Australian Cookery Book: Cookery For The Many, As Well As The Upper Ten Thousand. London: Sampson Low, Son, & Marston, 1864. Acton, Eliza. Modern Cookery for Private Families. London: Longman, Brown, Green, Longmans, and Roberts, 1858. Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India”. Comparative Studies in Society and History 30 (1988): 3–24. Bannerman, Colin. A Friend In The Kitchen. Kenthurst NSW: Kangaroo Press, 1996. Brisbane Courier. “Mrs Maclurcan’s Cookery Book: A Collection of Practical Recipes, Specially Suitable for Australia [review].” Brisbane Courier c.1898. [Author’s manuscript collection.] Cambridge, Ada. The Three Miss Kings. London: Virago Press, 1987 (1st pub. Melbourne, 1891). David, Elizabeth. An Omelette and a Glass of Wine. London: Penguin, 1986. Freeman, Sarah. Mutton and Oysters: The Victorians and their Food. London: Victor Golllancz, 1989. Humble, Nicola. Culinary Pleasures. London, Faber & Faber, 2005. Jaine, Tom. “Banquets and Meals”. Pleasures of the Table: Proceedings of the Fifth Symposium of Australian Gastronomy (1991): 61–4. Jones, Shar, and Otto, Kirsten. Colonial Food and Drink 1788-1901. Sydney: Historic Houses Trust of New South Wales, 1985. Hartley, Dorothy. Food in England. London: Macdonald General, 1979. Hughes, Kathryn. The Short Life & Long Times of Mrs Beeton. London: Harper Perennial, 2006. Maclurcah, Hannah. Mrs Maclurcan’s Cookery Book: A Collection of Practical Recipes, Specially Suitable for Australia. Melbourne: George Robertson, 1905 (1st pub. Townsville, 1898). Morning Bulletin. “Gossip.” Morning Bulletin (Rockhampton) 10 May 1898: 5. Pearson, Margaret. Cookery Recipes for the People. Melbourne: Hutchinson, 1888. Richardson, Henry Handel. The Fortunes of Richard Mahony. London: Heinemann, 1954. Santich, Barbara. What the Doctors Ordered: 150 Years of Dietary Advice in Australia. Melbourne: Hyland House, 1995. ---. “The High and the Low: Australian Cuisine in the Late Nineteenth and Early Twentieth Centuries”. Journal of Australian Studies 30 (2006): 37–49. ---. Looking For Flavour. Kent Town: Wakefield, 1996 Saunders, Alan. “Why Do We Want An Australian Cuisine?”. Journal of Australian Studies 30 (2006): 1-17. Young, Linda. Middle-Class Culture in the Nineteenth Century: America, Australia and Britain. Basingstoke: Palgrave Macmilian, 2002.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Introduction This paper is based upon an investigation into the life of a street market in the city of Ha Noi in Vietnam, and experience of the street food served on Ha Noi’s pavements. It draws upon interviews with itinerant food vendors conducted by the researchers and upon accounts of their daily lives from a Vietnamese film subtitled in English and French, sourced from the Vietnamese Women’s Museum (Jensen). The research considers the lives of the people making and selling street food against the distilled versions of cultural experience accessible through the pages of two recent English language cookbooks focussing upon this cuisine. The data from the fieldwork is used as a point for critical comparison (Fram) with recipes and descriptions from Hanoi Street Food (Vandenberghe and Thys) and Vietnamese Street Food (Lister and Pohl), two recent relevant English language cookbooks. The research question addressed is “How are the everyday lives of Vietnamese street market cooks (mis)represented in cookery-related books published for an English-language readership?” The research team comprises an Australian Cultural Studies academic (Lelia Green) and a bi-lingual Vietnamese researcher (Nguyen Hong Van), who is Ha Noi born and bred, but who has lived overseas and whose first degree, in Sociology, is from a Canadian university. In each other’s company and over a period of some weeks, Lelia and Van spent more than 40 hours on ethnographic fieldwork in street markets, and interviewing street vendors. The purpose of the research was exploratory, but it was also undertaken as a means of making the labour and lives of marginalised women more visible, since most itinerant food vendors in Vietnam are women (Jensen). As Bhomik notes, male vendors “are engaged in motor cycle repair or sale of higher priced goods such as personal products, souvenirs etc. and their earnings are higher” (2261). Although the teamwork between Lelia and Van went some way to resolve the challenges posed by insider/outsider qualitative research (Corbin, Dwyer, and Buckle), Van has never lived or worked as a street vendor. First Take an Informal Street Market … Eating on the Street An informal Vietnamese street market is a multi-layered space, ordered according to the geography of the area in which the food is prepared and consumed. The informality of a street market indicates its status between legitimacy and repression. Informal street markets spring up in locales where there is significant demand—usually office workers nearby, and schools. The food they sell is cheap and flavourful, catering for the needs of people who have little time or money and want something hot and nourishing to start, punctuate, or end the day. As markets grow, so the vendors in the market constitute a secondary population in need of sustenance. Itinerant street vendors carry with them everything they need for their day’s work. Typically this includes a little oil or coal-based stove, their raw ingredients, dishes or trays for food preparation and serving, often a bowl for washing food or utensils, and a large bag to carry the dirty dishes used by their customers. Often these tools of their trade will be carried in two baskets balanced upon a pole that acts as a yoke across the vendor’s neck. Sometimes well-resourced vendors will also carry, (or push a bicycle or cart with), sets of small plastic stools and tables, so that their clients can sit and enjoy their food. In the semi-tropical climate of Ha Noi, carrying the raw materials to cook for and feed dozens of patrons is a tiring and difficult business. These street vendors’s lives are made more complex by the semi-legitimacy of the informal street market where itinerants are viewed as potential sources of income by a series of officials who extort small but frequent payments in the form of demanding bribes, or levying fines for illegal activity such as obstructing the pavement (Lincoln). Trung, who sells crab noodles, says the police are the most difficult aspect of her job: “they can come anytime and confiscate all my stuff and give me a fine. One time I was so panicked when I saw them approaching on a small truck that I took all my bowls and ran. The bowl slipped out of my hands and cut into my leg. I still have a deep scar from that accident” (Trung). Now add a smattering of street vendors. Bánh Mỳ: Bread Rolls “1 French baguette”, states the Vandenberghe and Thys recipe for bánh mỳ, implicitly acknowledging the hundred years of French colonisation which provides Vietnam with its excellent breads and pastries, “beat the eggs lightly in a mixing bowl, crumble the paté and combine the paté and the lightly beaten eggs. Put the oil in a small frying pan and cook the omelette […] fold the omelette double and put it on the [grilled, heated] bread […] the variations are endless” (71). The young Vietnamese woman, Anh, sells bánh mỳ trứng ngải cứu, bread rolls with egg cooked with mugwort, an aromatic leafy herb. She explains her initial motivation to sell food on the street: “some women in my village already came to the city to sell. I can’t earn much money at home and I need money to send my children to school, so I decided to follow them” (Anh). She shares rented accommodation in the city with other women—sometimes up to ten people in a room (Jensen)—and starts her day at 4.30am, washing vegetables and preparing her baskets. Although a street trader herself, she is networked into a complex set of supply and delivery connections. Her eggs and bread are delivered fresh each morning and she buys the mugwort from a market near her lodgings. “I leave home around 6am and start walking along the streets. […] I mostly sell to shop keepers. They have to stay in their shop so I bring breakfast to them. I walk through a lot of streets, whenever someone calls out I will stop and make bread for them” (Anh). Mid-morning, at around 10am, Anh goes back to her home to have lunch and prepare for the afternoon, with a fresh delivery of eggs around 1.00-1.30pm. Usually, she leaves again around 2.00pm “but if it’s too hot outside, I will stay until 3pm, because it is very tiring to walk in the heat, and people don’t eat that early either. I go home whenever I sell out […], sometimes as early as 4pm, or as late as 7pm” (Anh). Like many street vendors, Anh has sought out points of contact with the local community to punctuate her walking with episodes of rest. Her customers are mainly other Vietnamese people, “shop keepers and residents of the streets I walk along every day. There is an old lady. I sit in front of her shop every afternoon from 3pm to 5pm. She eats one egg every day” (Anh). Anh has been selling Bánh mỳ on the streets for three years, but this is not her only source of income: “At home I grow rice, but I can only harvest it at the end of the season. It only takes a storm or hail to destroy the whole effort I spend for months […] This [food] is very easy to make, and I make a little profit everyday” (Anh). She has never worked from a recipe book: “I think only people in hotels, like a big chef who makes complicated dishes need recipes, this one is very easy, just a common everyday food” (Anh). As for the problems posed by the policing of informal markets, Anh says: “if I am not careful, the ward police will give me a fine for selling on the street.” Such a calamity can write off the profit of many hours’ or days’ work. Xôi: Sticky Rice Xôi is a popular street food dish, and Lister and Pohl provide two recipes, one for xôi lạc (sticky rice with peanuts)(68), and one for xôi xéo (sticky rice with turmeric and mung beans, and fried shallots) (80). Nga, the xôi seller interviewed for this research, sells both types of sticky rice along with xôi gậc (a festive red sticky rice cooked with and coloured by spiny bitter gourd, and typically eaten at Tết, the celebration for the Lunar New Year) and xôi đỗ đen, sticky rice with black bean. She used to specialise in only one kind of sticky rice but, as she says, “business was slow so I added other types of sticky rice. I sit here in the morning everyday anyway, so I sell different types, a small quantity for each” (Nga). The biggest complication for street vendors selling sticky rice is the requirement that it is still being steamed just before being sold, so that it is hot, soft, and sticky, and not dried out. The cooked sticky rice is usually packed in banana leaves under a plastic cover and put in a bamboo basket. The basket helps with ventilation while banana leaves keep the rice moist and the plastic cover keeps in heat. Traditionally, xôi is also sold in banana leaves. Nga uses first a layer of banana leaf, then one of plastic, and finally newspaper. Nga is a grandmother and constructs her street vending as a retirement job, which puts food on the table for her husband and herself. In Vietnam, there is a tradition that the younger generations look after their elders, but her work as a street vendor means that Nga and her husband can retain their autonomy and help their own family, for longer. Nga starts cooking at 4.00am, but her street food is only one element of her income: “In addition to selling here, I also deliver to restaurants. Actually most of my income comes from them. I deliver at around 5 to 5.30am, and start selling here at 6” (Nga). Both of Lister and Pohl’s recipes start with soaking the sticky rice overnight in water, just as Nga does. She says, “I wash the rice and soak them before I go to bed the night before. I get up, start the stove which uses black coal. I sell out all the rice everyday, otherwise it won’t taste good […] usually I sell out at 8 or 8.30am, 9am at the latest. I don’t work in the afternoon. I pick up my grandchildren at 4pm and take care of them until the end of the day.” Nga has strong views about the place of recipes in cooking, especially in cooking as a business: I don’t need to learn from a book. Written recipes or informal teaching from relatives is the same, they are just the starting point. What matters is you learn from your own experience. For example, you soak your rice for 6 hours today, but your customers complain that the rice is not soft, so you soak it for 8 hours next time. Or maybe you sell to a poorer community, you will adjust your ingredients to cheaper type, so you can reduce your price but still make profit; but if you sell in a richer neighbourhood, you make sure you have good quality, even with higher price, or else they will not buy from you (Nga). Lister and Pohl dedicate a two-page spread (70-1) to Ðặng Thị Sáu and her Xôi shopfront stall, noting that she learned her business from her mother-in-law who was “an itinerant sticky rice peddler for most of her life, walking the city streets, selling from bamboo baskets. It was a hard and uncertain life and not one Sáu wanted to follow” (70). Sáu’s compromise, ultimately, was to sell sticky rice from the comparative security and stability of a fixed location. Lister and Pohl’s focus upon Sáu and her food, along with the pictures of everyday life featured in Vietnamese Street Food, mean that this is more than an inspirational cookbook. It is a vivid introduction to the vernacular foodways of Vietnam “a set of social, economic and cultural practices around the production and consumption of food that are normatively distinctive to an ethnocultural group” (Jonas 119). Bún Riêu Cua: Crab Meat Noodle Crab meat noodle is a complicated recipe and a reminder that many people who eat street food do so because these are favourite Vietnamese dishes which may require considerable effort to prepare. The specialisation of street food vendors, making a complicated dish for the relish of dozens of customers, allows busy Vietnamese workers to enjoy their authentic cuisine at an affordable cost without the time constraints of buying multiple ingredients and making the dish themselves. The recipe in Hanoi Street Food involves several steps: preparation of the sauce using sautéing, frying and reducing (Jones); cooking of the crab in boiling water (not including separately bought crabmeat used in the sauce); creation of a chicken stock, to which the sauce is added; along with the washing and chopping a range of vegetables including soya bean sprouts, spring onions, lettuce, fresh herbs, lime etc., some of which is used as garnish (Vandenberghe, and Thys 90). Trung and her husband have been selling their bún riêu cua for five years. For nine years prior to working as a street food vendor, Trung was a recyclables collector. She began working in the city when she “followed a cousin to Ha Noi so I could earn money to support my family of six people. At first I collected materials such as plastic bottles, metal, papers, etc, but because I carried too much on my shoulders, I developed severe back pain and shoulder pain” (Trung). Now she and her husband use a bicycle to help carry the various necessities for her bún riêu cua street stall, using the vehicle to reduce some of the physical burden of the work. Trung learned how to make bún riêu cua from an aunt in Hai Phong, “I just observed her and other people”. The dish remains time consuming, however:I get up at 3am to start preparing the crab and cook the soup. My husband washes vegetables. It often takes us about 2 hours. By 5am, we leave the house, and we are here by 5.30, ready to sell breakfast […] I am most busy during lunchtime, from 10am to 1-2pm. Breakfast time can last from 6am to 9am. When I am not selling to customers I often get tired and easily fall asleep because I always crave sleep. In between, my husband and I wash dishes. He also delivers to people too. We get lots of phone calls from patients of the hospitals nearby. They say my food is more delicious than food in the hospital’s canteen […] Usually I go home around 4pm in the summer and 5 to 6pm in the winter. But I also stop by different shops to buy ingredients for the next day on my way home. Once I get home, I wash the bowls, re-supply and re-arrange my stuffs, and do some preparation. I work until I go to bed at 9pm (Trung). The illustration for this recipe in Hanoi Street Food is not of the dish itself, but of young Vietnamese men enjoying the dish. As is the case with Lister and Pohl, Vandenberghe and Thys’s book is about more than recipes, it is a rich evocation of daily life on the streets of Vietnam. Serve with a Side-dish of Conclusions Authentic street food is cooked, sold and consumed on the street. However, street food cookbooks tend to recommended shopfront eateries, partly because they are easier to find, and are more convenient, in that neither the tourist nor the vendor is at risk of police intervention. Another reason for featuring the more established vendors with their own premises concerns food hygiene: In 1989 the Vietnamese government adopted a law on the protection of people’s health. A survey on food samples in Hanoi showed that 47 per cent were microbiologically unsafe. [This has now changed.] The government has adopted two practices for ensuring safer street food, namely, monitoring street food vendors through a licensing system, and educating and training them on hygiene (Bhowmik 2260). Such licensing, training and the maintenance of hygiene standards are more difficult to police with itinerant food vendors. In the two cookbooks featured, ingredients tend to be measured as to specific amounts, with the idea that the result should be predictable. Street vendors, however, learn to cook their signature dishes from friends, relatives, and experience. They do not measure their ingredients while cooking, and their products vary from one vendor to another, and also to some extent from day to day, even given the same cook. This creates a special characteristic of street food and means that regular customers gravitate to particular vendors whose choice of seasoning and cooking techniques culminates in the most attractive results according to their personal taste. While there are lots of stalls captioned as bánh mỳ, regular customers will find that there are significant differences between stalls. One reason for this is offered in Lister and Pohl: small quantities of special ingredients that are difficult to get in Vietnam and impossible elsewhere. The cook in a featured Bánh cuốn stall (selling rice pancakes) adds a drop of giant water bug juice to season her dipping broth: “ ‘It’s the real thing! One drop off the top of a chopstick is enough’ she explains” (Lister, and Pohl 33). As is clear from the interviews with vendors, itinerant sellers of street food don’t use recipe books, and have generally learned how to cook their dishes through women’s networks of family and friends. The two cookbooks discussed are designed for consumption by people who engage in or aspire to “food and drink tourism” (Boniface vii) in Vietnam, whether the readers have visited in person or become aware of the cuisine through popular culture, such as Luke Nguyen’s SBS cooking shows (Nguyen). They are as much coffee table books as collections of recipes, and are written by westerners for a western readership. The recipes focus on ingredients that can be sourced in everyday western contexts but the beautiful and evocative photographs of daily life in Vietnam, supplemented by written commentary on people and place, clearly locate the recipes in their Vietnamese cultural context. Culinary tourism allows people unfamiliar with a cuisine and culture to use “food to explore new cultures and ways of being” (Long 21). Street food vendors are part of many communities. They require knowledge, skill, and personal networks to acquire the quality ingredients at the best possible price for the daily routine of food preparation and selling. Whereas recipe books deal with domestic-scale food production, a vendor may cook for a hundred or more people in a single day. Many itinerant street food sellers work in the city to support absent husbands and children in rural locations, taking money home on a regular basis ($20 profit a fortnight makes their labour worthwhile), and spending 10 days in 14 on the streets (Jensen). As women help each other to begin a career as a vendor through oral teaching, observation, and first-hand experience, they do away with the invisible, authoritative voice of cookbooks. Itinerant food sellers are also a part of the larger communities in which they work, including customers, their suppliers, and other actors such as the authorities and the media. This larger community sets the tone for their food, and their lives. The vast majority of vendors of street food are women, prepared to work hard and with passion and pride to make enough money to make a difference to their families. Books about street food might help recreate some of the dishes that can be bought on the streets of Vietnam. After participating in street life, however, as an observer or customer, it becomes clear that recipe cookbooks intended for English readers only capture part of the complexity and beauty of street food, and the lives of those who make it. References Anh. Personal communication. Trans. Nguyen Hong Van. 2013. Boniface, Priscilla. Tasting Tourism: Travelling for Food and Drink. Aldershot: Ashgate, 2003. Bhowmik, Sharit K. “Street Vendors in Asia: A Review.” Economic and Political Weekly (2005): 2256–64. Burr, Vivien. Social Constructionism. 2nd ed. Oxford: Routledge, 2003. Corbin Dwyer, Sonya, and Jennifer L. Buckle. “The Space Between: On Being an Insider-Outsider in Qualitative Research.” International Journal of Qualitative Methods 8.1 (2009): 54–63. Fram, Sheila M. “The Constant Comparative Analysis Method Outside of Grounded Theory.” The Qualitative Report 18, Article 1 (2013): 1–25. 28 Apr. 2013 ‹http://www.nova.edu/ssss/QR/QR18/fram1.pdf›. Jensen, Rolf. Street Vendors [DVD of three films, Their Voices, Thuy’s Story and Loi’s Story]. Ha Noi: Vietnamese Women’s Museum, 2012. Jonas, Tammi. “Eating the Vernacular, Being Cosmopolitan.” Cultural Studies Review 19.1 (2013): 117–37. 19 May 2013 ‹http://epress.lib.uts.edu.au/journals/index.php/csrj/article/viewFile/3076/3428›. Jones, G. Stephen. “The Difference between Sautéing, Pan Frying and Stir Frying [blog post].” The Reluctant Gourmet. 30 Apr. 2010. 28 Apr. 2013 ‹http://reluctantgourmet.com/cooking-techniques/frying/item/856-saute-pan-fry-and-stir-fry›. Lincoln, Martha. “Report from the Field: Street Vendors and the Informal Sector in Hanoi.” Dialectical Anthropology 32.3 (2008): 261–5. Lister, Tracey, and Andreas Pohl. Vietnamese Street Food. Rev. ed. Melbourne: Hardie Grant, 2013. Long, Lucy. “A Folkloristic Perspective on Eating and Otherness.” Culinary Tourism. Ed. Lucy Long. Lexington: UP of Kentucky, 2004. 20–50. Nga. Personal communication. (trans. Nguyen Hong Van), 2013. Nguyen, Luke. Luke Nyugen’s Vietnam [SBS]. 2009 ‹http://www.sbs.com.au/shows/lukenguyen/watchonline/page/i/1/show/lukenguyen›. Trung. Personal communication. Trans. Nguyen Hong Van. 2013. Vandenberghe, Tom, and Luk Thys. Hanoi Street Food: Cooking and Travelling in Vietnam. Tielt: Uitgeverij Lannoo nv, 2011.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Introduction Food has always been an essential component of daily life. Today, thinking about food is a much more complicated pursuit than planning the next meal, with food studies scholars devoting their efforts to researching “anything pertaining to food and eating, from how food is grown to when and how it is eaten, to who eats it and with whom, and the nutritional quality” (Duran and MacDonald 234). This is in addition to the work undertaken by an increasingly wide variety of popular culture researchers who explore all aspects of food (Risson and Brien 3): including food advertising, food packaging, food on television, and food in popular fiction. In creating stories, from those works that quickly disappear from bookstore shelves to those that become entrenched in the literary canon, writers use food to communicate the everyday and to explore a vast range of ideas from cultural background to social standing, and also use food to provide perspectives “into the cultural and historical uniqueness of a given social group” (Piatti-Farnell 80). For example in Oliver Twist (1838) by Charles Dickens, the central character challenges the class system when: “Child as he was, he was desperate with hunger and reckless with misery. He rose from the table, and advancing basin and spoon in hand, to the master, said, somewhat alarmed at his own temerity–‘Please, sir, I want some more’” (11). Scarlett O’Hara in Margaret Mitchell’s Gone with the Wind (1936) makes a similar point, a little more dramatically, when she declares: “As God is my witness, I’m never going to be hungry again” (419). Food can also take us into the depths of another culture: places that many of us will only ever read about. Food is also used to provide insight into a character’s state of mind. In Nora Ephron’s Heartburn (1983) an item as simple as boiled bread tells a reader so much more about Rachel Samstat than her preferred bakery items: “So we got married and I got pregnant and I gave up my New York apartment and moved to Washington. Talk about mistakes [...] there I was, trying to hold up my end in a city where you can’t even buy a decent bagel” (34). There are three ways in which writers can deal with food within their work. Firstly, food can be totally ignored. This approach is sometimes taken despite food being such a standard feature of storytelling that its absence, be it a lonely meal at home, elegant canapés at an impressively catered co*cktail party, or a cheap sandwich collected from a local café, is an obvious omission. Food can also add realism to a story, with many authors putting as much effort into conjuring the smell, taste, and texture of food as they do into providing a backstory and a purpose for their characters. In recent years, a third way has emerged with some writers placing such importance upon food in fiction that the line that divides the cookbook and the novel has become distorted. This article looks at cookbooks and cookery in popular fiction with a particular focus on crime novels. Recipes: Ingredients and Preparation Food in fiction has been employed, with great success, to help characters cope with grief; giving them the reassurance that only comes through the familiarity of the kitchen and the concentration required to fulfil routine tasks: to chop and dice, to mix, to sift and roll, to bake, broil, grill, steam, and fry. Such grief can come from the breakdown of a relationship as seen in Nora Ephron’s Heartburn (1983). An autobiography under the guise of fiction, this novel is the first-person story of a cookbook author, a description that irritates the narrator as she feels her works “aren’t merely cookbooks” (95). She is, however, grateful she was not described as “a distraught, rejected, pregnant cookbook author whose husband was in love with a giantess” (95). As the collapse of the marriage is described, her favourite recipes are shared: Bacon Hash; Four Minute Eggs; Toasted Almonds; Lima Beans with Pears; Linguine Alla Cecca; Pot Roast; three types of Potatoes; Sorrel Soup; desserts including Bread Pudding, Cheesecake, Key Lime Pie and Peach Pie; and a Vinaigrette, all in an effort to reassert her personal skills and thus personal value. Grief can also result from loss of hope and the realisation that a life long dreamed of will never be realised. Like Water for Chocolate (1989), by Laura Esquivel, is the magical realist tale of Tita De La Garza who, as the youngest daughter, is forbidden to marry as she must take care of her mother, a woman who: “Unquestionably, when it came to dividing, dismantling, dismembering, desolating, detaching, dispossessing, destroying or dominating […] was a pro” (87). Tita’s life lurches from one painful, unjust episode to the next; the only emotional stability she has comes from the kitchen, and from her cooking of a series of dishes: Christmas Rolls; Chabela Wedding Cake; Quail in Rose Petal Sauce; Turkey Mole; Northern-style Chorizo; Oxtail Soup; Champandongo; Chocolate and Three Kings’s Day Bread; Cream Fritters; and Beans with Chilli Tezcucana-style. This is a series of culinary-based activities that attempts to superimpose normalcy on a life that is far from the everyday. Grief is most commonly associated with death. Undertaking the selection, preparation and presentation of meals in novels dealing with bereavement is both a functional and symbolic act: life must go on for those left behind but it must go on in a very different way. Thus, novels that use food to deal with loss are particularly important because they can “make non-cooks believe they can cook, and for frequent cooks, affirm what they already know: that cooking heals” (Baltazar online). In Angelina’s Bachelors (2011) by Brian O’Reilly, Angelina D’Angelo believes “cooking was not just about food. It was about character” (2). By the end of the first chapter the young woman’s husband is dead and she is in the kitchen looking for solace, and survival, in cookery. In The Kitchen Daughter (2011) by Jael McHenry, Ginny Selvaggio is struggling to cope with the death of her parents and the friends and relations who crowd her home after the funeral. Like Angelina, Ginny retreats to the kitchen. There are, of course, exceptions. In Ntozake Shange’s Sassafrass, Cypress & Indigo (1982), cooking celebrates, comforts, and seduces (Calta). This story of three sisters from South Carolina is told through diary entries, narrative, letters, poetry, songs, and spells. Recipes are also found throughout the text: Turkey; Marmalade; Rice; Spinach; Crabmeat; Fish; Sweetbread; Duck; Lamb; and, Asparagus. Anthony Capella’s The Food of Love (2004), a modern retelling of the classic tale of Cyrano de Bergerac, is about the beautiful Laura, a waiter masquerading as a top chef Tommaso, and the talented Bruno who, “thick-set, heavy, and slightly awkward” (21), covers for Tommaso’s incompetency in the kitchen as he, too, falls for Laura. The novel contains recipes and contains considerable information about food: Take fusilli […] People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the biggest amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly (17). Recipes: Dishing Up Death Crime fiction is a genre with a long history of focusing on food; from the theft of food in the novels of the nineteenth century to the utilisation of many different types of food such as chocolate, marmalade, and sweet omelettes to administer poison (Berkeley, Christie, Sayers), the latter vehicle for arsenic receiving much attention in Harriet Vane’s trial in Dorothy L. Sayers’s Strong Poison (1930). The Judge, in summing up the case, states to the members of the jury: “Four eggs were brought to the table in their shells, and Mr Urquhart broke them one by one into a bowl, adding sugar from a sifter [...he then] cooked the omelette in a chafing dish, filled it with hot jam” (14). Prior to what Timothy Taylor has described as the “pre-foodie era” the crime fiction genre was “littered with corpses whose last breaths smelled oddly sweet, or bitter, or of almonds” (online). Of course not all murders are committed in such a subtle fashion. In Roald Dahl’s Lamb to the Slaughter (1953), Mary Maloney murders her policeman husband, clubbing him over the head with a frozen leg of lamb. The meat is roasting nicely when her husband’s colleagues arrive to investigate his death, the lamb is offered and consumed: the murder weapon now beyond the recovery of investigators. Recent years have also seen more and more crime fiction writers present a central protagonist working within the food industry, drawing connections between the skills required for food preparation and those needed to catch a murderer. Working with cooks or crooks, or both, requires planning and people skills in addition to creative thinking, dedication, reliability, stamina, and a willingness to take risks. Kent Carroll insists that “food and mysteries just go together” (Carroll in Calta), with crime fiction website Stop, You’re Killing Me! listing, at the time of writing, over 85 culinary-based crime fiction series, there is certainly sufficient evidence to support his claim. Of the numerous works available that focus on food there are many series that go beyond featuring food and beverages, to present recipes as well as the solving of crimes. These include: the Candy Holliday Murder Mysteries by B. B. Haywood; the Coffeehouse Mysteries by Cleo Coyle; the Hannah Swensen Mysteries by Joanne Fluke; the Hemlock Falls Mysteries by Claudia Bishop; the Memphis BBQ Mysteries by Riley Adams; the Piece of Cake Mysteries by Jacklyn Brady; the Tea Shop Mysteries by Laura Childs; and, the White House Chef Mysteries by Julie Hyzy. The vast majority of offerings within this female dominated sub-genre that has been labelled “Crime and Dine” (Collins online) are American, both in origin and setting. A significant contribution to this increasingly popular formula is, however, from an Australian author Kerry Greenwood. Food features within her famed Phryne Fisher Series with recipes included in A Question of Death (2007). Recipes also form part of Greenwood’s food-themed collection of short crime stories Recipes for Crime (1995), written with Jenny Pausacker. These nine stories, each one imitating the style of one of crime fiction’s greatest contributors (from Agatha Christie to Raymond Chandler), allow readers to simultaneously access mysteries and recipes. 2004 saw the first publication of Earthly Delights and the introduction of her character, Corinna Chapman. This series follows the adventures of a woman who gave up a career as an accountant to open her own bakery in Melbourne. Corinna also investigates the occasional murder. Recipes can be found at the end of each of these books with the Corinna Chapman Recipe Book (nd), filled with instructions for baking bread, muffins and tea cakes in addition to recipes for main courses such as risotto, goulash, and “Chicken with Pineapple 1971 Style”, available from the publisher’s website. Recipes: Integration and Segregation In Heartburn (1983), Rachel acknowledges that presenting a work of fiction and a collection of recipes within a single volume can present challenges, observing: “I see that I haven’t managed to work in any recipes for a while. It’s hard to work in recipes when you’re moving the plot forward” (99). How Rachel tells her story is, however, a reflection of how she undertakes her work, with her own cookbooks being, she admits, more narration than instruction: “The cookbooks I write do well. They’re very personal and chatty–they’re cookbooks in an almost incidental way. I write chapters about friends or relatives or trips or experiences, and work in the recipes peripherally” (17). Some authors integrate detailed recipes into their narratives through description and dialogue. An excellent example of this approach can be found in the Coffeehouse Mystery Series by Cleo Coyle, in the novel On What Grounds (2003). When the central protagonist is being questioned by police, Clare Cosi’s answers are interrupted by a flashback scene and instructions on how to make Greek coffee: Three ounces of water and one very heaped teaspoon of dark roast coffee per serving. (I used half Italian roast, and half Maracaibo––a lovely Venezuelan coffee, named after the country’s major port; rich in flavour, with delicate wine overtones.) / Water and finely ground beans both go into the ibrik together. The water is then brought to a boil over medium heat (37). This provides insight into Clare’s character; that, when under pressure, she focuses her mind on what she firmly believes to be true – not the information that she is doubtful of or a situation that she is struggling to understand. Yet breaking up the action within a novel in this way–particularly within crime fiction, a genre that is predominantly dependant upon generating tension and building the pacing of the plotting to the climax–is an unusual but ultimately successful style of writing. Inquiry and instruction are comfortable bedfellows; as the central protagonists within these works discover whodunit, the readers discover who committed murder as well as a little bit more about one of the world’s most popular beverages, thus highlighting how cookbooks and novels both serve to entertain and to educate. Many authors will save their recipes, serving them up at the end of a story. This can be seen in Julie Hyzy’s White House Chef Mystery novels, the cover of each volume in the series boasts that it “includes Recipes for a Complete Presidential Menu!” These menus, with detailed ingredients lists, instructions for cooking and options for serving, are segregated from the stories and appear at the end of each work. Yet other writers will deploy a hybrid approach such as the one seen in Like Water for Chocolate (1989), where the ingredients are listed at the commencement of each chapter and the preparation for the recipes form part of the narrative. This method of integration is also deployed in The Kitchen Daughter (2011), which sees most of the chapters introduced with a recipe card, those chapters then going on to deal with action in the kitchen. Using recipes as chapter breaks is a structure that has, very recently, been adopted by Australian celebrity chef, food writer, and, now fiction author, Ed Halmagyi, in his new work, which is both cookbook and novel, The Food Clock: A Year of Cooking Seasonally (2012). As people exchange recipes in reality, so too do fictional characters. The Recipe Club (2009), by Andrea Israel and Nancy Garfinkel, is the story of two friends, Lilly Stone and Valerie Rudman, which is structured as an epistolary novel. As they exchange feelings, ideas and news in their correspondence, they also exchange recipes: over eighty of them throughout the novel in e-mails and letters. In The Food of Love (2004), written messages between two of the main characters are also used to share recipes. In addition, readers are able to post their own recipes, inspired by this book and other works by Anthony Capella, on the author’s website. From Page to Plate Some readers are contributing to the burgeoning food tourism market by seeking out the meals from the pages of their favourite novels in bars, cafés, and restaurants around the world, expanding the idea of “map as menu” (Spang 79). In Shannon McKenna Schmidt’s and Joni Rendon’s guide to literary tourism, Novel Destinations (2009), there is an entire section, “Eat Your Words: Literary Places to Sip and Sup”, dedicated to beverages and food. The listings include details for John’s Grill, in San Francisco, which still has on the menu Sam Spade’s Lamb Chops, served with baked potato and sliced tomatoes: a meal enjoyed by author Dashiell Hammett and subsequently consumed by his well-known protagonist in The Maltese Falcon (193), and the Café de la Paix, in Paris, frequented by Ian Fleming’s James Bond because “the food was good enough and it amused him to watch the people” (197). Those wanting to follow in the footsteps of writers can go to Harry’s Bar, in Venice, where the likes of Marcel Proust, Sinclair Lewis, Somerset Maugham, Ernest Hemingway, and Truman Capote have all enjoyed a drink (195) or The Eagle and Child, in Oxford, which hosted the regular meetings of the Inklings––a group which included C.S. Lewis and J.R.R. Tolkien––in the wood-panelled Rabbit Room (203). A number of eateries have developed their own literary themes such as the Peaco*cks Tearooms, in Cambridgeshire, which blends their own teas. Readers who are also tea drinkers can indulge in the Sherlock Holmes (Earl Grey with Lapsang Souchong) and the Doctor Watson (Keemun and Darjeeling with Lapsang Souchong). Alternatively, readers may prefer to side with the criminal mind and indulge in the Moriarty (Black Chai with Star Anise, Pepper, Cinnamon, and Fennel) (Peaco*cks). The Moat Bar and Café, in Melbourne, situated in the basem*nt of the State Library of Victoria, caters “to the whimsy and fantasy of the fiction housed above” and even runs a book exchange program (The Moat). For those readers who are unable, or unwilling, to travel the globe in search of such savoury and sweet treats there is a wide variety of locally-based literary lunches and other meals, that bring together popular authors and wonderful food, routinely organised by book sellers, literature societies, and publishing houses. There are also many cookbooks now easily obtainable that make it possible to re-create fictional food at home. One of the many examples available is The Book Lover’s Cookbook (2003) by Shaunda Kennedy Wenger and Janet Kay Jensen, a work containing over three hundred pages of: Breakfasts; Main & Side Dishes; Soups; Salads; Appetizers, Breads & Other Finger Foods; Desserts; and Cookies & Other Sweets based on the pages of children’s books, literary classics, popular fiction, plays, poetry, and proverbs. If crime fiction is your preferred genre then you can turn to Jean Evans’s The Crime Lover’s Cookbook (2007), which features short stories in between the pages of recipes. There is also Estérelle Payany’s Recipe for Murder (2010) a beautifully illustrated volume that presents detailed instructions for Pigs in a Blanket based on the Big Bad Wolf’s appearance in The Three Little Pigs (44–7), and Roast Beef with Truffled Mashed Potatoes, which acknowledges Patrick Bateman’s fondness for fine dining in Bret Easton Ellis’s American Psycho (124–7). Conclusion Cookbooks and many popular fiction novels are reflections of each other in terms of creativity, function, and structure. In some instances the two forms are so closely entwined that a single volume will concurrently share a narrative while providing information about, and instruction, on cookery. Indeed, cooking in books is becoming so popular that the line that traditionally separated cookbooks from other types of books, such as romance or crime novels, is becoming increasingly distorted. The separation between food and fiction is further blurred by food tourism and how people strive to experience some of the foods found within fictional works at bars, cafés, and restaurants around the world or, create such experiences in their own homes using fiction-themed recipe books. Food has always been acknowledged as essential for life; books have long been acknowledged as food for thought and food for the soul. Thus food in both the real world and in the imagined world serves to nourish and sustain us in these ways. References Adams, Riley. Delicious and Suspicious. New York: Berkley, 2010. –– Finger Lickin’ Dead. New York: Berkley, 2011. –– Hickory Smoked Homicide. New York: Berkley, 2011. Baltazar, Lori. “A Novel About Food, Recipes Included [Book review].” Dessert Comes First. 28 Feb. 2012. 20 Aug. 2012 ‹http://dessertcomesfirst.com/archives/8644›. Berkeley, Anthony. The Poisoned Chocolates Case. London: Collins, 1929. Bishop, Claudia. Toast Mortem. New York: Berkley, 2010. –– Dread on Arrival. New York: Berkley, 2012. Brady, Jacklyn. A Sheetcake Named Desire. New York: Berkley, 2011. –– Cake on a Hot Tin Roof. New York: Berkley, 2012. Calta, Marialisa. “The Art of the Novel as Cookbook.” The New York Times. 17 Feb. 1993. 23 Jul. 2012 ‹http://www.nytimes.com/1993/02/17/style/the-art-of-the-novel-as-cookbook.html?pagewanted=all&src=pm›. Capella, Anthony. The Food of Love. London: Time Warner, 2004/2005. Carroll, Kent in Calta, Marialisa. “The Art of the Novel as Cookbook.” The New York Times. 17 Feb. 1993. 23 Jul. 2012 ‹http://www.nytimes.com/1993/02/17/style/the-art-of-the-novel-as-cookbook.html?pagewanted=all&src=pm›. Childs, Laura. Death by Darjeeling. New York: Berkley, 2001. –– Shades of Earl Grey. New York: Berkley, 2003. –– Blood Orange Brewing. New York: Berkley, 2006/2007. –– The Teaberry Strangler. New York: Berkley, 2010/2011. Collins, Glenn. “Your Favourite Fictional Crime Moments Involving Food.” The New York Times Diner’s Journal: Notes on Eating, Drinking and Cooking. 16 Jul. 2012. 17 Jul. 2012 ‹http://dinersjournal.blogs.nytimes.com/2012/07/16/your-favorite-fictional-crime-moments-involving-food›. Coyle, Cleo. On What Grounds. New York: Berkley, 2003. –– Murder Most Frothy. New York: Berkley, 2006. –– Holiday Grind. New York: Berkley, 2009/2010. –– Roast Mortem. New York: Berkley, 2010/2011. Christie, Agatha. A Pocket Full of Rye. London: Collins, 1953. Dahl, Roald. Lamb to the Slaughter: A Roald Dahl Short Story. New York: Penguin, 1953/2012. eBook. Dickens, Charles. Oliver Twist, or, the Parish Boy’s Progress. In Collection of Ancient and Modern British Authors, Vol. CCXXIX. Paris: Baudry’s European Library, 1838/1839. Duran, Nancy, and Karen MacDonald. “Information Sources for Food Studies Research.” Food, Culture and Society: An International Journal of Multidisciplinary Research 2.9 (2006): 233–43. Ephron, Nora. Heartburn. New York: Vintage, 1983/1996. Esquivel, Laura. Trans. Christensen, Carol, and Thomas Christensen. Like Water for Chocolate: A Novel in Monthly Instalments with Recipes, romances and home remedies. London: Black Swan, 1989/1993. Evans, Jeanne M. The Crime Lovers’s Cookbook. City: Happy Trails, 2007. Fluke, Joanne. Fudge Cupcake Murder. New York: Kensington, 2004. –– Key Lime Pie Murder. New York: Kensington, 2007. –– Cream Puff Murder. New York: Kensington, 2009. –– Apple Turnover Murder. New York: Kensington, 2010. Greenwood, Kerry, and Jenny Pausacker. Recipes for Crime. Carlton: McPhee Gribble, 1995. Greenwood, Kerry. The Corinna Chapman Recipe Book: Mouth-Watering Morsels to Make Your Man Melt, Recipes from Corinna Chapman, Baker and Reluctant Investigator. nd. 25 Aug. 2012 ‹http://www.allenandunwin.com/_uploads/documents/minisites/Corinna_recipebook.pdf›. –– A Question of Death: An Illustrated Phryne Fisher Treasury. Crows Nest: Allen & Unwin, 2007. Halmagyi, Ed. The Food Clock: A Year of Cooking Seasonally. Sydney: Harper Collins, 2012. Haywood, B. B. Town in a Blueberry Jam. New York: Berkley, 2010. –– Town in a Lobster Stew. New York: Berkley, 2011. –– Town in a Wild Moose Chase. New York: Berkley, 2012. Hyzy, Julie. State of the Onion. New York: Berkley, 2008. –– Hail to the Chef. New York: Berkley, 2008. –– Eggsecutive Orders. New York: Berkley, 2010. –– Buffalo West Wing. New York: Berkley, 2011. –– Affairs of Steak. New York: Berkley, 2012. Israel, Andrea, and Nancy Garfinkel, with Melissa Clark. The Recipe Club: A Novel About Food And Friendship. New York: HarperCollins, 2009. McHenry, Jael. The Kitchen Daughter: A Novel. New York: Gallery, 2011. Mitchell, Margaret. Gone With the Wind. London: Pan, 1936/1974 O’Reilly, Brian, with Virginia O’Reilly. Angelina’s Bachelors: A Novel, with Food. New York: Gallery, 2011. Payany, Estérelle. Recipe for Murder: Frightfully Good Food Inspired by Fiction. Paris: Flammarion, 2010. Peaco*cks Tearooms. Peaco*cks Tearooms: Our Unique Selection of Teas. 23 Aug. 2012 ‹http://www.peaco*ckstearoom.co.uk/teas/page1.asp›. Piatti-Farnell, Lorna. “A Taste of Conflict: Food, History and Popular Culture In Katherine Mansfield’s Fiction.” Australasian Journal of Popular Culture 2.1 (2012): 79–91. Risson, Toni, and Donna Lee Brien. “Editors’ Letter: That Takes the Cake: A Slice Of Australasian Food Studies Scholarship.” Australasian Journal of Popular Culture 2.1 (2012): 3–7. Sayers, Dorothy L. Strong Poison. London: Hodder and Stoughton, 1930/2003. Schmidt, Shannon McKenna, and Joni Rendon. Novel Destinations: Literary Landmarks from Jane Austen’s Bath to Ernest Hemingway’s Key West. Washington, DC: National Geographic, 2009. Shange, Ntozake. Sassafrass, Cypress and Indigo: A Novel. New York: St Martin’s, 1982. Spang, Rebecca L. “All the World’s A Restaurant: On The Global Gastronomics Of Tourism and Travel.” In Raymond Grew (Ed). Food in Global History. Boulder, Colorado: Westview Press, 1999. 79–91. Taylor, Timothy. “Food/Crime Fiction.” Timothy Taylor. 2010. 17 Jul. 2012 ‹http://www.timothytaylor.ca/10/08/20/foodcrime-fiction›. The Moat Bar and Café. The Moat Bar and Café: Welcome. nd. 23 Aug. 2012 ‹http://themoat.com.au/Welcome.html›. Wenger, Shaunda Kennedy, and Janet Kay Jensen. The Book Lover’s Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages that Feature Them. New York: Ballantine, 2003/2005.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Saturday, 24 July 1971, Tower Mill Hotel The man jiggles the brick, gauges its weight. His stout hand, a flash of his watch dial, the sleeve rolled back, muscles on the upper arm bundled tight. His face half-erased by the dark. There’s something going on beneath the surface that Murray can’t grasp. He thinks of the three witches in Polanski’s Macbeth, huddled together on the beach, digging a circle in the sand with bare hands, unwrapping their filthy bundle. A ritual. The brick’s in the air and it’s funny but Murray expected it to spin but it doesn’t, it holds its position, arcs forward, as though someone’s taken the sky and pulled it sideways to give the impression of movement, like those chase scenes in the Punch and Judy shows you don’t see anymore. The brick hits the cement and fractures. Red dust on cops’ shined shoes. Murray feels the same sense of shock he’d felt, sitting in the sagging canvas seat at one of his film nights, recognising the witches’ bundle, a severed human arm, hacked off just before the elbow; both times looking so intently, he had no distance or defence when the realisation came. ‘What is it?’ says Lan. Murray points to the man who threw the brick but she is looking the other way, at a cop in a white riot helmet, head like a globe, swollen up as though bitten. Lan stands on Murray’s feet to see. The pig yells through a megaphone: ‘You’re occupying too much of the road. It’s illegal. Step back. Step back.’ Lan’s back is pressed against Murray’s stomach; her bum fits snugly to his groin. He resists the urge to plant his cold hands on her warm stomach, to watch her squirm. She turns her head so her mouth is next to his ear, says, ‘Don’t move.’ She sounds winded, her voice without force. He’s pinned to the ground by her feet. Again, ‘Step back. Step back.’ Next to him, Roger begins a chant. ‘Springboks,’ he yells, the rest of the crowd picking up the chant, ‘out now!’ ‘Springboks!’ ‘Out now!’ Murray looks up, sees a hand pressed against the glass in one of the hotel’s windows, quickly withdrawn. The hand belongs to a white man, for sure. It must be one of the footballers, although the gesture is out of keeping with his image of them. Too timid. He feels tired all of a sudden. But Jacobus Johannes Fouché’s voice is in his head, these men—the Springboks—represent the South African way of life, and the thought of the bastard Bjelke inviting them here. He, Roger and Lan were there the day before when the footballers pulled up outside the Tower Mill Hotel in a black and white bus. ‘Can you believe the cheek of those bastards?’ said Roger when they saw them bounding off the bus, legs the span of Murray’s two hands. A group of five Nazis had been lined up in front of the glass doors reflecting the city, all in uniform: five sets of white shirts and thin black ties, five sets of khaki pants and storm-trooper boots, each with a red sash printed with a black and white swastika tied around their left arms, just above the elbow. The Springboks strode inside, ignoring the Nazi’s salute. The protestors were shouting. An apple splattered wetly on the sidewalk. Friday, 7 April 1972, St Lucia Lan left in broad daylight. Murray didn’t know why this upset him, except that he had a vague sense that she should’ve gone in the night time, under the cover of dark. The guilty should sneak away, with bowed heads and faces averted, not boldly, as though going for an afternoon walk. Lan had pulled down half his jumpers getting the suitcase from the top of the cupboard. She left his clothes scattered across the bedroom, victims of an explosion, an excess of emotion. In the two days after Lan left, Murray scours the house looking for some clue to where she was, maybe a note to him, blown off the table in the wind, or put down and forgotten in the rush. Perhaps there was a letter from her parents, bankrupt, demanding she return to Vietnam. Or a relative had died. A cousin in the Viet Cong napalmed. He finds a packet of her tampons in the bathroom cupboard, tries to flush them down the toilet, but they keep floating back up. They bloat; the knotted strings make them look like some strange water-dwelling creature, paddling in the bowl. He pees in the shower for a while, but in the end he scoops the tampons back out again with the holder for the toilet brush. The house doesn’t yield anything, so he takes to the garden, circles the place, investigates its underbelly. The previous tenant had laid squares of green carpet underneath, off-cuts that met in jagged lines, patches of dirt visible. Murray had set up two sofas, mouldy with age, on the carpeted part, would invite his friends to sit with him there, booze, discuss the state of the world and the problem with America. Roger rings in the afternoon, says, ‘What gives? We were supposed to have lunch.’ Murray says, ‘Lan’s left me.’ He knows he will cry soon. ‘Oh Christ. I’m so sorry,’ says Roger. Murray inhales, snuffs up snot. Roger coughs into the receiver. ‘It was just out of the blue,’ says Murray. ‘Where’s she gone?’ ‘I don’t know.’ ‘She didn’t say anything?’ ‘No,’ says Murray. ‘She could be anywhere. Maybe you should call the police, put in a missing report,’ says Roger. ‘I’m not too friendly with the cops,’ says Murray, and coughs. ‘You sound a bit crook. I’ll come over,’ says Roger. ‘That’d be good,’ says Murray. Roger turns up at the house an hour later, wearing wide pants and a tight collared shirt with thick white and red stripes. He’s growing a moustache, only cuts his hair when he visits his parents. Murray says, ‘I’ll make us a cuppa.’ Roger nods, sits down at the vinyl table with his hands resting on his knees. He says, ‘Are you coming to 291 on Sunday?’ 291 St Paul’s Terrace is the Brisbane Communist Party’s headquarters. Murray says, ‘What’s on?’ ‘Billy needs someone to look after the bookshop.’ Murray gives Roger a mug of tea, sits down with his own mug between his elbows, and cradles his head in his hands so his hair falls over his wrists. After a minute, Roger says, ‘Does her family know?’ Murray makes a strange noise through his hands. ‘I don’t even know how to contact them,’ he says. ‘She wrote them letters—couldn’t afford to phone—but she’s taken everything with her. The address book. Everything.’ Murray knows nothing of the specifics of Lan’s life before she met him. She was the first Asian he’d ever spoken to. She wore wrap-around skirts that changed colour in the sun; grew her hair below the waist; sat in the front row in class and never spoke. He liked the shape of her calf as it emerged from her skirt. He saw her on the great lawn filming her reflection in a window with a Sony Portapak and knew that he wanted her more than anything. Murray seduced her by saying almost nothing and touching her as often as he could. He was worried about offending her. What reading he had done made him aware of his own ignorance, and his friend in Psych told him that when you touch a girl enough — especially around the aureole — a hormone is released that bonds them to you, makes them sad when you leave them or they leave you. In conversation, Murray would put his hand on Lan’s elbow, once on the top of her head. Lan was ready to be seduced. Murray invited her to a winter party in his backyard. They kissed next to the fire and he didn’t notice until the next morning that the rubber on the bottom of his shoe melted in the flames. She moved into his house quickly, her clothes bundled in three plastic bags. He wanted her to stay in bed with him all day, imagined he was John Lennon and she Yoko Ono. Their mattress became a soup of discarded clothes, bread crumbs, wine stains, come stains, ash and flakes of pot. He resented her when she told him that she was bored, and left him, sheets pulled aside to reveal his erection, to go to class. Lan tutored high-schoolers for a while, but they complained to their mothers that they couldn’t understand her accent. She told him her parents wanted her to come home. The next night he tidied the house, and cooked her dinner. Over the green peas and potato—Lan grated ginger over hers, mixed it with chili and soy sauce, which she travelled all the way to Chinatown on a bus to buy—Murray proposed. They were married in the botanic gardens, surrounded by Murray’s friends. The night before his father called him up and said, ‘It’s not too late to get out of it. You won’t be betraying the cause.’ Murray said, ‘You have no idea what this means to me,’ and hung up on him. Sunday, 9 April 1972, 291 St Paul’s Terrace Murray perches on the backless stool behind the counter in The People’s Bookshop. He has the sense he is on the brink of something. His body is ready for movement. When a man walks into the shop, Murray panics because Billy hadn’t shown him how to use the cash register. He says, ‘Can I help?’ anyway. ‘No,’ says the man. The man walks the length of the shelves too fast to read the titles. He stops at a display of Australiana on a tiered shelf, slides his hand down the covers on display. He pauses at Crocodile Hunt. The cover shows a drawing of a bulky crocodile, scaled body bent in an S, its jaws under the man’s thumb. He picks it up, examines it. Murray thinks it odd that he doesn’t flip it over to read the blurb. He walks around the whole room once, scanning the shelves, reaches Murray at the counter and puts the book down between them. Murray picks it up, turns it over, looking for a price. It’s stuck on the back in faded ink. He opens his mouth to tell the man how much, and finds him staring intently at the ceiling. Murray looks up too. A hairline crack runs along the surface and there are bulges in the plaster where the wooden framework’s swollen. It’s lower than Murray remembers. He thinks that if he stood on his toes he could reach it with the tips of his fingers. Murray looks down again to find the man staring at him. Caught out, Murray mutters the price, says, ‘You don’t have it in exact change, do you?’ The man nods, fumbles around in his pocket for a bit and brings out a note, which he lays at an angle along the bench top. He counts the coins in the palm of his hand. He makes a fist around the coins, brings his hand over the note and lets go. The coins fall, clinking, over the bench. One spins wildly, rolls past Murray’s arm and across the bench. Murray lets it fall. He recognises the man now; it is the act of release that triggers the memory, the fingers spread wide, the wrist bent, the black watch band. This is the man who threw the brick in the Springbok protest. Dead set. He looks up again, expecting to see the same sense of recognition in the man, but he is walking out of the shop. Murray follows him outside, leaving the door open and the money still on the counter. The man is walking right along St Paul’s Terrace. He tucks the book under his arm to cross Barry Parade, as though he might need both hands free to wave off the oncoming traffic. Murray stands on the other side of the road, unsure of what to do. When Murray came outside, he’d planned to hail the man, tell him he recognised him from the strike and was a fellow comrade. They give discounts to Communist Party members. Outside the shop, it strikes him that perhaps the man is not one of them at all. Just because he was at the march doesn’t make him a communist. Despite the unpopularity of the cause —‘It’s just f*cking football,’ one of Murray’s friends had said. ‘What’s it got to do with anything?’— there had been many types there, a mixture of labour party members; unionists; people in the Radical Club and the Eureka Youth League; those not particularly attached to anyone. He remembers again the brick shattered on the ground. It hadn’t hit anyone, but was an incitement to violence. This man is dangerous. Murray is filled again with nervous energy, which leaves him both dull-witted and super-charged, as though he is a wind-up toy twisted tight and then released, unable to do anything but move in the direction he’s facing. He crosses the road about five metres behind the man, sticks to the outer edge of the pavement, head down. If he moves his eyes upwards, while still keeping his neck lowered, he can see the shoes of the man, his white socks flashing with each step. The man turns the corner into Brunswick Street. He stops at a car parked in front of the old Masonic Temple. Murray walks past fast, unsure of what to do next. The Temple’s entry is set back in the building, four steps leading up to a red door. Murray ducks inside the alcove, looks up to see the man sitting in the driver’s seat pulling out the pages of Crocodile Hunt and feeding them through the half wound-down window where they land, fanned out, on the road. When he’s finished dismembering the book, the man spreads the page-less cover across the back of the car. The crocodile, snout on the side, one eye turned outwards, stares out into the street. The man flicks the ignition and drives, the pages flying out and onto the road in his wake. Murray sits down on the steps of the guild and smokes. He isn’t exactly sure what just happened. The man must have bought the book just because he liked the picture on the front of the cover. But it’s odd though that he had bothered to spend so much just for one picture. Murray remembers how he had paced the shop and studiously examined the ceiling. He’d given the impression of someone picking out furniture for the room, working out the dimensions so some chair or table would fit. A cough. Murray looks up. The man’s standing above him, his forearm resting on the wall, elbow bent. His other arm hangs at his side, hand bunched up around a bundle of keys. ‘I wouldn’t of bothered following me, if I was you,’ the man says. ‘The police are on my side. Special branch are on my side.’ He pushes himself off the wall, stands up straight, and says, ‘Heil Hitler.’ Tuesday April 19, 1972, 291 St Paul’s Terrace Murray brings his curled fist down on the door. It opens with the force of his knock and he feels like an idiot for even bothering. The hallway’s dark. Murray runs into a filing cabinet, swears, and stands in the centre of the corridor, with his hand still on the cabinet, calling, ‘Roger! Roger!’ Murray told Roger he’d come here when he called him. Murray was walking back from uni, and on the other side of the road to his house, ready to cross, he saw there was someone standing underneath the house, looking out into the street. Murray didn’t stop. He didn’t need to. He knew it was the man from the bookshop, the Nazi. Murray kept walking until he reached the end of the street, turned the corner and then ran. Back on campus, he shut himself in a phone box and dialed Roger’s number. ‘I can’t get to my house,’ Murray said when Roger picked up. ‘Lock yourself out, did you?’ said Roger. ‘You know that Nazi? He’s back again.’ ‘I don’t get it,’ said Roger. ‘It doesn’t matter. I need to stay with you,’ said Murray. ‘You can’t. I’m going to a party meeting.’ ‘I’ll meet you there.’ ‘Ok. If you want.’ Roger hung up. Now, Roger stands framed in the doorway of the meeting room. ‘Hey Murray, shut up. I can hear you. Get in here.’ Roger switches on the hallway light and Murray walks into the meeting room. There are about seven people, sitting on hard metal chairs around a long table. Murray sits next to Roger, nods to Patsy, who has nice breasts but is married. Vince says, ‘Hi, Murray, we’re talking about the moratorium on Friday.’ ‘You should bring your pretty little Vietnamese girl,’ says Billy. ‘She’s not around anymore,’ says Roger. ‘That’s a shame,’ says Patsy. ‘Yeah,’ says Murray. ‘Helen Dashwood told me her school has banned them from wearing moratorium badges,’ says Billy. ‘Far out,’ says Patsy. ‘We should get her to speak at the rally,’ says Stella, taking notes, and then, looking up, says, ‘Can anyone smell burning?’ Murray sniffs, says ‘I’ll go look.’ They all follow him down the hall. Patsy says, behind him, ‘Is it coming from the kitchen?’ Roger says, ‘No,’ and then the windows around them shatter. Next to Murray, a filing cabinet buckles and twists like wet cardboard in the rain. A door is blown off its hinges. Murray feels a moment of great confusion, a sense that things are sliding away from him spectacularly. He’s felt this once before. He wanted Lan to sit down with him, but she said she didn’t want to be touched. He’d pulled her to him, playfully, a joke, but he was too hard and she went limp in his hands. Like she’d been expecting it. Her head hit the table in front of him with a sharp, quick crack. He didn’t understand what happened; he had never experienced violence this close. He imagined her brain as a line drawing with the different sections coloured in, like his Psych friend had once showed him, except squashed in at the bottom. She had recovered, of course, opened her eyes a second later to him gasping. He remembered saying, ‘I just want to hold you. Why do you always do this to me?’ and even to him it hadn’t made sense because he was the one doing it to her. Afterwards, Murray had felt hungry, but couldn’t think of anything that he’d wanted to eat. He sliced an apple in half, traced the star of seeds with his finger, then decided he didn’t want it. He left it, already turning brown, on the kitchen bench. Author’s Note No one was killed in the April 19 explosion, nor did the roof fall in. The bookstore, kitchen and press on the first floor of 291 took the force of the blast (Evans and Ferrier). The same night, a man called The Courier Mail (1) saying he was a member of a right wing group and had just bombed the Brisbane Communist Party Headquarters. He threatened to bomb more on Friday if members attended the anti-Vietnam war moratorium that day. He ended his conversation with ‘Heil Hitler.’ Gary Mangan, a known Nazi party member, later confessed to the bombing. He was taken to court, but the Judge ruled that the body of evidence was inadmissible, citing a legal technicality. Mangan was not charged.Ian Curr, in his article, Radical Books in Brisbane, publishes an image of the Communist party quarters in Brisbane. The image, entitled ‘After the Bomb, April 19 1972,’ shows detectives interviewing those who were in the building at the time. One man, with his back to the camera, is unidentified. I imagined this unknown man, in thongs with the long hair, to be Murray. It is in these gaps in historical knowledge that the writer of fiction is free to imagine. References “Bomb in the Valley, Then City Shots.” The Courier Mail 20 Apr. 1972: 1. Curr, Ian. Radical Books in Brisbane. 2008. 24 Jun. 2011 < http://workersbushtelegraph.com.au/2008/07/18/radical-books-in-brisbane/ >. Evans, Raymond, and Carole Ferrier. Radical Brisbane: An Unruly History. Brisbane: Vulgar Press, 2004.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

"verbiage very thinly sliced and plated up real nice" (Barrett 1)IntroductionMany of us share in an obsessive collecting of cookbooks and recipes. Torn or cut from newspapers and magazines, recipes sit swelling scrapbooks with bloated, unfilled desire. They’re non-hybrid seeds, peas under the mattress, an endless cycle of reproduction. Desire and narrative are folded into each other in our drive, as humans, to create meaning. But what holds us to narrative is good writing. And what can also drive desire is image—literal as well as metaphorical—the visceral pleasure of the gaze, or looking and viewing the sensually aesthetic and the work of the imagination. Creative WritingCooking, winemaking, and food and wine writing can all be considered art. For example, James Halliday (31), the eminent Australian wine critic, posed the question “Is winemaking an art?,” answering: “Most would say so” (31). Cookbooks are stories within stories, narratives that are both factual and imagined, everyday and fantastic—created by both writer and reader from where, along with its historical, cultural and publishing context, a text gets its meaning. Creative writing, in broad terms of genre, is either fiction (imagined, made-up) or creative nonfiction (true, factual). Genre comes from the human taxonomic impulse to create order from chaos through cataloguing and classification. In what might seem overwhelming infinite variety, we establish categories and within them formulas and conventions. But genres are not necessarily stable or clear-cut, and variation in a genre can contribute to its de/trans/formation (Curti 33). Creative nonfiction includes life writing (auto/biography) and food writing among other subgenres (although these subgenres can also be part of fiction). Cookbooks sit within the creative nonfiction genre. More clearly, dietary or nutrition manuals are nonfiction, technical rather than creative. Recipe writing specifically is perhaps less an art and more a technical exercise; generally it’s nonfiction, or between that and creative nonfiction. (One guide to writing recipes is Ostmann and Baker.) Creative writing is built upon approximately five, more or less, fundamentals of practice: point of view or focalisation or who narrates, structure (plot or story, and theme), characterisation, heightened or descriptive language, setting, and dialogue (not in any order of importance). (There are many handbooks on creative writing, that will take a writer through these fundamentals.) Style or voice derives from what a writer writes about (their recurring themes), and how they write about it (their vocabulary choice, particular use of imagery, rhythm, syntax etc.). Traditionally, as a reader, and writer, you are either a plot person or character person, but you can also be interested primarily in ideas or language, and in the popular or literary.Cookbooks as Creative NonfictionCookbooks often have a sense of their author’s persona or subjectivity as a character—that is, their proclivities, lives and thus ideology, and historical, social and cultural place and time. Memoir, a slice of the author–chef/cook’s autobiography, is often explicitly part of the cookbook, or implicit in the nature of the recipes, and the para-textual material which includes the book’s presentation and publishing context, and the writer’s biographical note and acknowledgements. And in relation to the latter, here's Australian wine educator Colin Corney telling us, in his biographical note, about his nascent passion for wine: “I returned home […] stony broke. So the next day I took a job as a bottleshop assistant at Moore Park Cellars […] to tide me over—I stayed three years!” (xi). In this context, character and place, in the broadest sense, are inevitably evoked. So in conjunction with this para-textual material, recipe ingredients and instructions, visual images and the book’s production values combine to become the components for authoring a fictive narrative of self, space and time—fictive, because writing inevitably, in a broad or conceptual sense, fictionalises everything, since it can only re-present through language and only from a particular point of view.The CookbooksTo talk about the art of cookbooks, I make a judgmental (from a creative-writer's point of view) case study of four cookbooks: Lyndey Milan and Colin Corney’s Balance: Matching Food and Wine, Sean Moran’s Let It Simmer (this is the first edition; the second is titled Let It Simmer: From Bush to Beach and Onto Your Plate), Kate Lamont’s Wine and Food, and Greg Duncan Powell’s Rump and a Rough Red (this is the second edition; the first was The Pig, the Olive & the Squid: Food & Wine from Humble Beginnings) I discuss reading, writing, imaging, and designing, which, together, form the nexus for interpreting these cookbooks in particular. The choice of these books was only relatively random, influenced by my desire to see how Australia, a major wine-producing country, was faring with discussion of wine and food choices; by the presence of discursive text beyond technical presentation of recipes, and of photographs and purposefully artful design; and by familiarity with names, restaurants and/or publishers. Reading Moran's cookbook is a model of good writing in its use of selective and specific detail directed towards a particular theme. The theme is further created or reinforced in the mix of narrative, language use, images and design. His writing has authenticity: a sense of an original, distinct voice.Moran’s aphoristic title could imply many things, but, in reading the cookbook, you realise it resonates with a mindfulness that ripples throughout his writing. The aphorism, with its laidback casualness (legendary Australian), is affectively in sync with the chef’s approach. Jacques Derrida said of the aphorism that it produces “an echo of really curious, indelible power” (67).Moran’s aim for his recipes is that they be about “honest, home-style cooking” and bringing “out a little bit of the professional chef in the home cook”, and they are “guidelines” available for “sparkle” and seduction from interpretation (4). The book lives out this persona and personal proclivities. Moran’s storytellings are specifically and solely highlighted in the Contents section which structures the book via broad categories (for example, "Grains" featuring "The dance of the paella" and "Heaven" featuring "A trifle coming on" for example). In comparison, Powell uses "The Lemon", for example, as well as "The Sheep". The first level of Contents in Lamont’s book is done by broad wine styles: sparkling, light white, robust white and so on, and the second level is the recipe list in each of these sections. Lamont’s "For me, matching food and wine comes down to flavour" (xiii) is not as dramatic or expressive as Powell’s "Wine: the forgotten condiment." Although food is first in Milan and Corney’s book’s subtitle, their first content is wine, then matching food with colour and specific grape, from Sauvignon Blanc to Barbera and more. Powell claims that the third of his rules (the idea of rules is playful but not comedic) for choosing the best wine per se is to combine region with grape variety. He covers a more detailed and diversified range of grape varieties than Lamont, systematically discussing them first-up. Where Lamont names wine styles, Powell points out where wine styles are best represented in Australian states and regions in a longish list (titled “13 of the best Australian grape and region combos”). Lamont only occasionally does this. Powell discusses the minor alternative white, Arneis, and major alternative reds such as Barbera and Nebbiolo (Allen 81, 85). This engaging detail engenders a committed reader. Pinot Gris, Viognier, Sangiovese, and Tempranillo are as alternative as Lamont gets. In contrast to Moran's laidbackness, Lamont emphasises professionalism: "My greatest pleasure as a chef is knowing that guests have enjoyed the entire food and wine experience […] That means I have done my job" (xiii). Her reminders of the obvious are, nevertheless, noteworthy: "Thankfully we have moved on from white wine/white meat and red wine/red meat" (xiv). She then addresses the alterations in flavour caused by "method of cooking" and "combination of ingredients", with examples. One such is poached chicken and mango crying "out for a vibrant, zesty Riesling" (xiii): but where from, I ask? Roast chicken with herbs and garlic would favour "red wine with silky tannin" and "chocolatey flavours" (xiii): again, I ask, where from? Powell claims "a different evolution" for his book "to the average cookbook" (7). In recipes that have "a wine focus", there are no "pretty […] little salads, or lavish […] cakes" but "brown" albeit tasty food that will not require ingredients from "poncy inner-city providores", be easy to cook, and go with a cheap, budget-based wine (7). While this identity-setting is empathetic for a Powell clone, and I am envious of his skill with verbiage, he doesn’t deliver dreaming or desire. Milan and Corney do their best job in an eye-catching, informative exemplar list of food and wine matches: "Red duck curry and Barossa Valley Shiraz" for example (7), and in wine "At-a-glance" tables, telling us, for example, that the best Australian regions for Chardonnay are Margaret River and the Adelaide Hills (53). WritingThe "Introduction" to Moran’s cookbook is a slice of memoir, a portrait of a chef as a young man: the coming into being of passion, skill, and professionalism. And the introduction to the introduction is most memorable, being a loving description of his frugal Australian childhood dinners: creations of his mother’s use of manufactured, canned, and bottled substitutes-for-the-real, including Gravox and Dessert Whip (1). From his travel-based international culinary education in handmade, agrarian food, he describes "a head of buffalo mozzarella stuffed with ricotta and studded with white truffles" as "sheer beauty", "ambrosial flavour" and "edible white 'terrazzo'." The consonants b, s, t, d, and r are picked up and repeated, as are the vowels e, a, and o. Notice, too, the comparison of classic Italian food to an equally classic Italian artefact. Later, in an interactive text, questions are posed: "Who could now imagine life without this peppery salad green?" (23). Moran uses the expected action verbs of peel, mince, toss, etc.: "A bucket of tiny clams needs a good tumble under the running tap" (92). But he also uses the unexpected hug, nab, snuggle, waltz, "wave of garlic" and "raining rice." Milan and Corney display a metaphoric-language play too: the bubbles of a sparkling wine matching red meat become "the little red broom […] sweep[ing] away the […] cloying richness" (114). In contrast, Lamont’s cookbook can seem flat, lacking distinctiveness. But with a title like Wine and Food, perhaps you are not expecting much more than information, plain directness. Moran delivers recipes as reproducible with ease and care. An image of a restaurant blackboard menu with the word "chook" forestalls intimidation. Good quality, basic ingredients and knowledge of their source and season carry weight. The message is that food and drink are due respect, and that cooking is neither a stressful, grandiose nor competitive activity. While both Moran and Lamont have recipes for Duck Liver Pâté—with the exception that Lamont’s is (disturbingly, for this cook) "Parfait", Moran also has Lentil Patties, a granola, and a number of breads. Lamont has Brioche (but, granted, without the yeast, seeming much easier to make). Powell’s Plateless Pork is "mud pies for grown-ups", and you are asked to cook a "vat" of sauce. This communal meal is "a great way to spread communicable diseases", but "fun." But his passionately delivered historical information mixed with the laconic attitude of a larrikin (legendary Australian again) transform him into a sage, a step up from the monastery (Powell is photographed in dress-up friar’s habit). Again, the obvious is noteworthy in Milan and Corney’s statement that Rosé "possesses qualities of both red and white wines" (116). "On a hot summery afternoon, sitting in the sun overlooking the view … what could be better?" (116). The interactive questioning also feeds in useful information: "there is a huge range of styles" for Rosé so "[g]rape variety is usually a good guide", and "increasingly we are seeing […] even […] Chambourcin" (116). Rosé is set next to a Bouillabaisse recipe, and, empathetically, Milan and Corney acknowledge that the traditional fish soup "can be intimidating" (116). Succinctly incorporated into the recipes are simple greyscale graphs of grape "Flavour Profiles" delineating the strength on the front and back palate and tongue (103).Imaging and DesigningThe cover of Moran’s cookbook in its first edition reproduces the colours of 1930–1940's beach towels, umbrellas or sunshades in matt stripes of blue, yellow, red, and green (Australian beaches traditionally have a grass verge; and, I am told (Costello), these were the colours of his restaurant Panoroma’s original upholstery). A second edition has the same back cover but a generic front cover shifting from the location of his restaurant to the food in a new subtitle: "From Bush to Beach and onto Your Plate". The front endpapers are Sydney’s iconic Bondi Beach where Panoroma restaurant is embedded on the lower wall of an old building of flats, ubiquitous in Bondi, like a halved avocado, or a small shallow elliptic cave in one of the sandstone cliff-faces. The cookbook’s back endpapers are his bush-shack country. Surfaces, cooking equipment, table linen, crockery, cutlery and glassware are not ostentatious, but simple and subdued, in the colours and textures of nature/culture: ivory, bone, ecru, and cream; and linen, wire, wood, and cardboard. The mundane, such as a colander, is highlighted: humbleness elevated, hands at work, cooking as an embodied activity. Moran is photographed throughout engaged in cooking, quietly fetching in his slim, clean-cut, short-haired, altar-boyish good-looks, dressed casually in plain bone apron, t-shirt (most often plain white), and jeans. While some recipes are traditionally constructed, with the headnote, the list of ingredients and the discursive instructions for cooking, on occasion this is done by a double-page spread of continuous prose, inviting you into the story-telling. The typeface of Simmer varies to include a hand-written lookalike. The book also has a varied layout. Notes and small images sit on selected pages, as often as not at an asymmetric angle, with faux tape, as if stuck there as an afterthought—but an excited and enthusiastic afterthought—and to signal that what is informally known is as valuable as professional knowledge/skill and the tried, tested, and formally presented.Lamont’s publishers have laid out recipe instructions on the right-hand side (traditional English-language Western reading is top down, left to right). But when the recipe requires more than one item to be cooked, there is no repeated title; the spacing and line-up are not necessarily clear; and some immediate, albeit temporary, confusion occurs. Her recipes, alongside images of classic fine dining, carry the implication of chefing rather than cooking. She is photographed as a professional, with a chef’s familiar striped apron, and if she is not wearing a chef’s jacket, tunic or shirt, her staff are. The food is beautiful to look at and imagine, but tackling it in the home kitchen becomes a secondary thought. The left-hand section divider pages are meant to signal the wines, with the appropriate colour, and repetitive pattern of circles; but I understood this belatedly, mistaking them for retro wallpaper bemusedly. On the other hand, Powell’s bog-in-don’t-wait everyday heartiness of a communal stewed dinner at a medieval inn (Peasy Lamb looks exactly like this) may be overcooked, and, without sensuousness, uninviting. Images in Lamont’s book tend toward the predictable and anonymous (broad sweep of grape-vined landscape; large groups of people with eating and drinking utensils). The Lamont family run a vineyard, and up-market restaurants, one photographed on Perth’s river dockside. But Sean's Panoroma has a specificity about it; it hasn’t lost its local flavour in the mix with the global. (Admittedly, Moran’s bush "shack", the origin of much Panoroma produce and the destination of Panoroma compost, looks architect-designed.) Powell’s book, given "rump" and "rough" in the title, stridently plays down glitz (large type size, minimum spacing, rustic surface imagery, full-page portraits of a chicken, rump, and cabbage etc). While not over-glam, the photography in Balance may at first appear unsubtle. Images fill whole pages. But their beautifully coloured and intriguing shapes—the yellow lime of a white-wine bottle base or a sparkling wine cork beneath its cage—shift them into hyperreality. White wine in a glass becomes the edge of a desert lake; an open fig, the jaws of an alien; the flesh of a lemon after squeezing, a sea anemone. The minimal number of images is a judicious choice. ConclusionReading can be immersive, but it can also hover critically at a meta level, especially if the writer foregrounds process. A conversation starts in this exchange, the reader imagining for themselves the worlds written about. Writers read as writers, to acquire a sense of what good writing is, who writing colleagues are, where writing is being published, and, comparably, to learn to judge their own writing. Writing is produced from a combination of passion and the discipline of everyday work. To be a writer in the world is to observe and remember/record, to be conscious of aiming to see the narrative potential in an array of experiences, events, and images, or, to put it another way, "to develop the habit of art" (Jolley 20). Photography makes significant whatever is photographed. The image is immobile in a literal sense but, because of its referential nature, evocative. Design, too, is about communication through aesthetics as a sensuous visual code for ideas or concepts. (There is a large amount of scholarship on the workings of image combined with text. Roland Barthes is a place to begin, particularly about photography. There are also textbooks dealing with visual literacy or culture, only one example being Shirato and Webb.) It is reasonable to think about why there is so much interest in food in this moment. Food has become folded into celebrity culture, but, naturally, obviously, food is about our security and survival, physically and emotionally. Given that our planet is under threat from global warming which is also driving climate change, and we are facing peak oil, and alternative forms of energy are still not taken seriously in a widespread manner, then food production is under threat. Food supply and production are also linked to the growing gap between poverty and wealth, and the movement of whole populations: food is about being at home. Creativity is associated with mastery of a discipline, openness to new experiences, and persistence and courage, among other things. We read, write, photograph, and design to argue and critique, to use the imagination, to shape and transform, to transmit ideas, to celebrate living and to live more fully.References Allen, Max. The Future Makers: Australian Wines for the 21st Century. Melbourne: Hardie Grant, 2010. Barratt, Virginia. “verbiage very thinly sliced and plated up real nice.” Assignment, ENG10022 Writing from the Edge. Lismore: Southern Cross U, 2009. [lower case in the title is the author's proclivity, and subsequently published in Carson and Dettori. Eds. Banquet: A Feast of New Writing and Arts by Queer Women]Costello, Patricia. Personal conversation. 31 May 2012. Curti, Lidia. Female Stories, Female Bodies: Narrative, Identity and Representation. UK: Macmillan, 1998.Derrida, Jacques. "Fifty-Two Aphorisms for a Foreword." Deconstruction: Omnibus Volume. Eds. Andreas Apadakis, Catherine Cook, and Andrew Benjamin. New York: Rizzoli, 1989.Halliday, James. “An Artist’s Spirit.” The Weekend Australian: The Weekend Australian Magazine 13-14 Feb. (2010): 31.Jolley, Elizabeth. Central Mischief. Ringwood: Viking/Penguin 1992. Lamont, Kate. Wine and Food. Perth: U of Western Australia P, 2009. Milan, Lyndey, and Corney, Colin. Balance: Matching Food and Wine: What Works and Why. South Melbourne: Lothian, 2005. Moran, Sean. Let It Simmer. Camberwell: Lantern/Penguin, 2006. Ostmann, Barbara Gibbs, and Jane L. Baker. The Recipe Writer's Handbook. Canada: John Wiley, 2001.Powell, Greg Duncan. Rump and a Rough Red. Millers Point: Murdoch, 2010. Shirato, Tony, and Jen Webb. Reading the Visual. Crows Nest: Allen & Unwin, 2004.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

A curious sense of the past, the present, and the future is evoked when I consider the sweeping curves and gleaming surfaces of the rocketships, rayguns and UFOs beloved of 1950s SF illustrators and filmmakers. A sense of the past, of course, because they are things of history, designed and conceived at the pre-dawn of the space age, and representing an old aesthetic and innocent notions of infinite progress and glistening technology. Modernity, pure and distilled. A sense of the present, because these designs and aesthetics are constantly being reworked, re-modelled, re-contextualised and re-incorporated into new images and artefacts by highly reflexive and postmodern designers. In them, I also see the future, because the present imagery of space travel is somewhat lacking in boldness and excitement. Humans went to the Moon a few times in a stubby little module, left most of it behind, and never returned. Whereas in the old movies (Forbidden Planet, Destination Moon, Flash Gordon), we elegantly traversed the ether in giant rockets that looked like interplanetary cruise liners. It's a strange nostalgia, to feel that we lost something we never really had. The second world war temporarily suspended the production of designed consumer artefacts, as the production resources of nations were funnelled into military purposes (McDermott 17). The devastation that the war caused meant that resources and money were in short supply for many years -- it was not until the 1950s that Western economies had sufficiently recovered for excess to come back in fashion. With it came new materials and technologies like nylon and anodised aluminium, developed for the war effort, and soon to be channelled into commercial applications. The explosion in fashion and industrial design has been called by Leslie Jackson "The New Look", after Christian Dior's "New Look" spring collection of 1947 (Jackson 7). The extravagance of Dior's New Look was initially funded by the French Government, eager to exploit the nation's reputation for excellence in design. There was initial hostility to such extravagance from nations inured to hardship and utility, but this soon dissipated (8). Overwhelmingly, a post-war austerity was replaced by a "vision of the future" (McDermott 19). Nowhere was this vision more evident than in the excitement over space exploration (21). Science and design again interacted at a high level and the symbols of the atom and the rocketship became central motifs in the New Look (21), harking back to Art Deco, the style movement of the 1920s, which was one of the first movements to apply contemporary technology to design. Industrial design became highly influenced by the organic sculpture of Moore, Calder and Arp (McDermott 20), and the preference for curving, fluid shapes became evident in everything from automobile design (complete with rocket fins) and interior decoration (20). It was a period where the visions of the future seemed to perfectly match the reality. Anything seemed possible. Space exploration was gearing up, Science Fiction was in its golden age, authors such as Heinlein, Asimov, Bester and Clarke were at the height of their creative powers. The UFO movement began in force with the activation of American military groups investigating sightings. Science Fiction films, when they weren't agitating over pseudo-communist alien menaces, depicted space travel as effortless and everyday occurrences. And the tool by which this was accomplished was the rocketship. There was a democratic notion of technology attached to these early visions of interplanetary craft: plot lines would frequently revolve around inspired individuals constructing their craft in back yards and sheds, sponsored by enlightened commercial interests. Truly, the American Dream. Technology and power that anyone could access, wrapped in a free-market ideology that was, ironically, almost eliminated by the billion dollar budgets of the resolutely governmental NASA Apollo projects, but still lives on in the cult of hobbyist miniature rocket builders. Much of the inspiration for the shape of those rocket ships undoubtedly sprang from the same well as contemporary aircraft design (indeed, many leading SF writers of the time were trained physicists and engineers). Central themes in the rocket designs were cigar shaped bodies, sweeping wings and foils; they usually took off like aeroplanes as well. This aesthetic stayed in SF illustration and filmmaking until the late 1960s, when Kubrick's 2001: A Space Odyssey and the success of the Apollo missions changed the design paradigm forever. No longer were spaceships smooth tapering rockets. No longer did aliens arrive in spinning metal discs. In their place were textured and massively detailed objects, the functional products of heavy industry. Star Wars added speed, dirt, and rust to the equation. And so it remained, until the 1990s. The 1990s have become a time of (certainly not quiet) reflection, of looking to the past for fashion and philosophy, to rework, to revisit. In the early 1990s, music became the target, and first the 1960s, then the 70s, then the 80s were plundered for riffs, lyrics and attitudes. That's died down -- stealing from the early 1990s would be galling even for Oasis. Two very different media forms, Cinema and computer games, have taken up the challenge of stealing from the past. The 1980s are at last a definite historical era; ripe for parody, even if it can't be taken seriously just yet. And digital art makes the old look newer than ever. Like a pristine and gleaming Ed Wood movie, Tim Burton's Mars Attacks made the flying saucer cool again; The X-Files reworks the hoariest of horror and B-movie clichés with knowing, post-modern humour. The instruction manual for the computer game Fallout hilariously revisits 1950s cold war nuclear paranoia with cartoon diagrams depicting duck and cover techniques. In the game itself, a crashed flying saucer (complete with large headed skeletal remains) delivers to the player a powerful raygun (which despatches the mutant foe with a dayglo disintegration effect) and a velvet covered photograph of Elvis. These icons have remained with us, transformed, almost forgotten, from the age of the Atom (to rework Nicholas Negroponte) to the age of the Bit. If the visionaries are right, we might be headed back to atoms, with the oncoming Age of the Nano: technology that's constructed atom-by-atom into motors, circuits and eventually, perhaps, robots. If it happens, the economic and ideological constraints on our cultural and industrial production will fall away almost over night. Freed from our limitations, who's to say that the space vessels of the future might not take any shape we wish -- even those old fond shapes of our distant memory? The rhetoric is exciting, but I'm reminded of the optimism about atomic power. Time will tell. References Collins, Michael. Towards Post-Modernism: Design since 1851. London: British Museum Press, 1987. Jackson, Lesley. The New Look: Design in the Fifties. Manchester: Thames and Hudson: 1991. McDermott, Catherine. Essential Design. London: Bloomsbury, 1992. Pye, David. The Nature and Aesthetics of Design. Bethel, CT: Cambium Press, 1978. Citation reference for this article MLA style: Nick Caldwell. "Rocketships, Rayguns and UFOs: Memories of Kitsch SF Iconography." M/C: A Journal of Media and Culture 1.2 (1998). [your date of access] <http://www.uq.edu.au/mc/9808/sf.php>. Chicago style: Nick Caldwell, "Rocketships, Rayguns and UFOs: Memories of Kitsch SF Iconography," M/C: A Journal of Media and Culture 1, no. 2 (1998), <http://www.uq.edu.au/mc/9808/sf.php> ([your date of access]). APA style: Nick Caldwell. (1998) Rocketships, rayguns and UFOs: memories of kitsch SF iconography. M/C: A Journal of Media and Culture 1(2). <http://www.uq.edu.au/mc/9808/sf.php> ([your date of access]).

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Historians have often been compared with detectives; searching for clues as evidence of a mystery they are seeking to solve. I would prefer an association with food, making history like a trained cook who blends particular ingredients, some fresh, some traditional, using specific methods to create an object that is consumed. There are primary sources, fresh and raw ingredients that you often have to go to great lengths to procure, and secondary sources, prepared initially by someone else. The same recipe may yield different meals, the same meal may provoke different responses. On a continuum of approaches to history and food, there are those who approach both as a scientific endeavour and, at the other end of the spectrum, those who make history and food as art. Brought together, it is possible to see cookbooks as history in at least two important ways; they give meaning to the past by representing culinary heritage and they are in themselves sources of history as documents and blueprints for experiences that can be interpreted to represent the past. Many people read cookbooks and histories with no intention of preparing the meal or becoming a historian. I do a little of both. I enjoy reading history and cookbooks for pleasure but, as a historian, I also read them interchangeably; histories to understand cookbooks and cookbooks to find out more about the past. History and the past are different of course, despite their use in the English language. It is not possible to relive the past, we can only interpret it through the traces that remain. Even if a reader had an exact recipe and an antique stove, vegetables grown from heritage seeds in similar conditions, eggs and grains from the same region and employed the techniques his or her grandparents used, they could not replicate their experience of a meal. Undertaking those activities though would give a reader a sense of that experience. Active examination of the past is possible through the processes of research and writing, but it will always be an interpretation and not a reproduction of the past itself. Nevertheless, like other histories, cookbooks can convey a sense of what was important in a culture, and what contemporaries might draw on that can resonate a cultural past and make the food palatable. The way people eat relates to how they apply ideas and influences to the material resources and knowledge they have. Used in this way, cookbooks provide a rich and valuable way to look at the past. Histories, like cookbooks, are written in the present, inspired and conditioned by contemporary issues and attitudes and values. Major shifts in interpretation or new directions in historical studies have more often arisen from changes in political or theoretical preoccupations, generated by contemporary social events, rather than the recovery of new information. Likewise, the introduction of new ingredients or methods rely on contemporary acceptance, as well as familiarity. How particular versions of history and new recipes promote both the past and present is the concern of this paper. My focus below will be on the nineteenth century, although a much larger study would reveal the circ*mstances that separated that period from the changes that followed. Until the late nineteenth century Australians largely relied on cookbooks that were brought with them from England and on their own private recipe collection, and that influenced to a large extent the sort of food that they ate, although of course they had to improvise by supplementing with local ingredients. In the first book of recipes that was published in Australia, The English and Australian Cookery Book that appeared in 1864, Edward Abbott evoked the ‘roast beef of old England Oh’ (Bannerman, Dictionary). The use of such a potent symbol of English identity in the nineteenth century may seem inevitable, and colonists who could afford them tended to use their English cookbooks and the ingredients for many years, even after Abbott’s publication. New ingredients, however, were often adapted to fit in with familiar culinary expectations in the new setting. Abbott often drew on native and exotic ingredients to produce very familiar dishes that used English methods and principles: things like kangaroo stuffed with beef suet, breadcrumbs, parsley, shallots, marjoram, thyme, nutmeg, pepper, salt, cayenne, and egg. It was not until the 1890s that a much larger body of Australian cookbooks became available, but by this time the food supply was widely held to be secure and abundant and the cultivation of exotic foods in Australia like wheat and sheep and cattle had established a long and familiar food supply for English colonists. Abbott’s cookbook provides a record of the culinary heritage settlers brought with them to Australia and the contemporary circ*mstances they had to adapt to. Mrs Beeton’s Cookery Book and Household Guide is an example of the popularity of British cookbooks in Australia. Beeton’s Kangaroo Tail Curry was included in the Australian cooking section of her household management (2860). In terms of structure it is important for historians as one of the first times, because Beeton started writing in the 1860s, that ingredients were clearly distinguished from the method. This actually still presents considerable problems for publishers. There is debate about whether that should necessarily be the case, because it takes up so much space on the page. Kangaroo Tail CurryIngredients:1 tail2 oz. Butter1 tablespoon of flour1 tablespoon of curry2 onions sliced1 sour apple cut into dice1 desert spoon of lemon juice3/4 pint of stocksaltMethod:Wash, blanch and dry the tail thoroughly and divide it at the joints. Fry the tail in hot butter, take it up, put it in the sliced onions, and fry them for 3 or 4 minutes without browning. Sprinkle in the flour and curry powder, and cook gently for at least 20 minutes, stirring frequently. Add the stock, apple, salt to taste, bring to the boil, stirring meanwhile, and replace the tail in the stew pan. Cover closely, and cook gently until tender, then add the lemon juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice.Time: 2-3 hoursSufficient for 1 large dish. Although the steps are not clearly distinguished from each other the method is more systematic than earlier recipes. Within the one sentence, however, there are still two or three different sorts of tasks. The recipe also requires to some extent a degree of discretion, knowledge and experience of cooking. Beeton suggests adding things to taste, cooking something until it is tender, so experience or knowledge is necessary to fulfil the recipe. The meal also takes between two and three hours, which would be quite prohibitive for a lot of contemporary cooks. New recipes, like those produced in Delicious have recipes that you can do in ten minutes or half an hour. Historically, that is a new development that reveals a lot about contemporary conditions. By 1900, Australian interest in native food had pretty much dissolved from the record of cookbooks, although this would remain a feature of books for the English public who did not need to distinguish themselves from Indigenous people. Mrs Beeton’s Cookery Book and Household Guide gave a selection of Australian recipes but they were primarily for the British public rather than the assumption that they were being cooked in Australia: kangaroo tail soup was cooked in the same way as ox tail soup; roast wallaby was compared to hare. The ingredients were wallaby, veal, milk and butter; and parrot pie was said to be not unlike one made of pigeons. The novelty value of such ingredients may have been of interest, rather than their practical use. However, they are all prepared in ways that would make them fairly familiar to European tastes. Introducing something new with the same sorts of ingredients could therefore proliferate the spread of other foods. The means by which ingredients were introduced to different regions reflects cultural exchanges, historical processes and the local environment. The adaptation of recipes to incorporate local ingredients likewise provides information about local traditions and contemporary conditions. Starting to see those ingredients as a two-way movement between looking at what might have been familiar to people and what might have been something that they had to do make do with because of what was necessarily available to them at that time tells us about their past as well as the times they are living in. Differences in the level of practical cooking knowledge also have a vital role to play in cookbook literature. Colin Bannerman has suggested that the shortage of domestic labour in Australia an important factor in supporting the growth of the cookbook industry in the late nineteenth century. The poor quality of Australian cooking was also an occasional theme in the press during the same time. The message was generally the same: bad food affected Australians’ physical, domestic, social and moral well-being and impeded progress towards civilisation and higher culture. The idea was really that Australians had to learn how to cook. Colin Bannerman (Acquired Tastes 19) explains the rise of domestic science in Australia as a product of growing interest in Australian cultural development and the curse of bad cookery, which encouraged support for teaching girls and women how to cook. Domestic Economy was integrated into the Victorian and New South Wales curriculum by the end of the nineteenth century. Australian women have faced constant criticism of their cooking skills but the decision to teach cooking shouldn’t necessarily be used to support that judgement. Placed in a broader framework is possible to see the support for a modern, scientific approach to food preparation as part of both the elevation of science and systematic knowledge in society more generally, and a transnational movement to raise the status of women’s role in society. It would also be misleading not to consider the transnational context. Australia’s first cookery teachers were from Britain. The domestic-science movement there can be traced to the congress on domestic economy held in Manchester in 1878, at roughly the same time as the movement was gaining strength in Australia. By the 1890s domestic economy was widely taught in both British and Australian schools, without British women facing the same denigration of their cooking skills. Other comparisons with Britain also resulted from Australia’s colonial heritage. People often commented on the quality of the ingredients in Australia and said they were more widely available than they were in England but much poorer in quality. Cookbooks emerged as a way of teaching people. Among the first to teach cookery skills was Mina Rawson, author of The Antipodean Cookery Book and the Kitchen Companion first published in 1885. The book was a compilation of her own recipes and remedies, and it organised and simplified food preparation for the ordinary housewife. But the book also included directions and guidance on things like household tasks and how to cure diseases. Cookbooks therefore were not completely distinct from other aspects of everyday life. They offered much more than culinary advice on how to cook a particular meal and can similarly be used by historians to comment on more than food. Mrs Rawson also knew that people had to make do. She included a lot of bush foods that you still do not get in a lot of Australian meals, ingredients that people could substitute for the English ones they were used to like pig weed. By the end of the nineteenth century cooking had become a recognised classroom subject, providing early training in domestic service, and textbooks teaching Australians how to cook also flourished. Measurements became much more uniform, the layout of cookbooks became more standardised and the procedure was clearly spelled out. This allowed companies to be able to sell their foods because it also meant that you could duplicate the recipes and they could potentially taste the same. It made cookbooks easier to use. The audience for these cookbooks were mostly young women directed to cooking as a way of encouraging social harmony. Cooking was elevated in lots of ways at this stage as a social responsibility. Cookbooks can also be seen as a representation of domestic life, and historically this prescribed the activities of men and women as being distinct The dominance of women in cookbooks in the nineteenth and early twentieth centuries attested to the strength of that idea of separate spheres. The consequences of this though has been debated by historians: whether having that particular kind of market and the identification that women were making with each other also provided a forum for women’s voices and so became quite significant in women’s politics at a later date. Cookbooks have been a strategic marketing device for products and appliances. By the beginning of the twentieth century food companies began to print recipes on their packets and to release their own cookbooks to promote their products. Davis Gelatine produced its first free booklet in 1904 and other companies followed suit (1937). The largest gelatine factory was in New South Wales and according to Davis: ‘It bathed in sunshine and freshened with the light breezes of Botany all year round.’ These were the first lavishly illustrated Australian cookbooks. Such books were an attempt to promote new foods and also to sell local foods, many of which were overproduced – such as milk, and dried fruits – which provides insights into the supply chain. Cookbooks in some ways reflected the changing tastes of the public, their ideas, what they were doing and their own lifestyle. But they also helped to promote some of those sorts of changes too. Explaining the reason for cooking, Isabella Beeton put forward an historical account of the shift towards increasing enjoyment of it. She wrote: "In the past, only to live has been the greatest object of mankind, but by and by comforts are multiplied and accumulating riches create new wants. The object then is to not only live but to live economically, agreeably, tastefully and well. Accordingly the art of cookery commences and although the fruits of the earth, the fowls of the air, the beasts of the field and the fish of the sea are still the only food of mankind, yet these are so prepared, improved and dressed by skill and ingenuity that they are the means of immeasurably extending the boundaries of human enjoyment. Everything that is edible and passes under the hands of cooks is more or less changed and assumes new forms, hence the influence of that functionary is immense upon the happiness of the household" (1249). Beeton anticipates a growing trend not just towards cooking and eating but an interest in what sustains cooking as a form of recreation. The history of cookbook publishing provides a glimpse into some of those things. The points that I have raised provide a means for historians to use cookbooks. Cookbooks can be considered in terms of what was eaten, by whom and how: who prepared the food, so to whom the books were actually directed? Clever books like Isabella Beeton’s were directed at both domestic servants and at wives, which gave them quite a big market. There are also changes in the inclusion of themes. Economy and frugality becomes quite significant, as do organisation and management at different times. Changes in the extent of detail, changes in authorship, whether it is women, men, doctors, health professionals, home economists and so on all reflect contemporary concerns. Many books had particular purposes as well, used to fund raise or promote a particular perspective, relate food reform and civic life which gives them a political agenda. Promotional literature produced by food and kitchen equipment companies were a form of advertising and quite significant to the history of cookbook publishing in Australia. Other themes include the influence of cookery school and home economics movements; advice on etiquette and entertaining; the influence of immigration and travel; the creation of culinary stars and authors of which we are all fairly familiar. Further themes include changes in ingredients, changes in advice about health and domestic medicine, and the impact of changes in social consciousness. It is necessary to place those changes in a more general historical context, but for a long time cookbooks have been ignored as a source of information in their own right about the period in which they were published and the kinds of social and political changes that we can see coming through. More than this active process of cooking with the books as well becomes a way of imagining the past in quite different ways than historians are often used to. Cookbooks are not just sources for historians, they are histories in themselves. The privileging of written and visual texts in postcolonial studies has meant other senses, taste and smell, are frequently neglected; and yet the cooking from historical cookbooks can provide an embodied, sensorial image of the past. From nineteenth century cookbooks it is possible to see that British foods were central to the colonial identity project in Australia, but the fact that “British” culinary culture was locally produced, challenges the idea of an “authentic” British cuisine which the colonies tried to replicate. By the time Abbot was advocating rabbit curry as an Australian family meal, back “at home” in England, it was not authentic Indian food but the British invention of curry power that was being incorporated into English cuisine culture. More than cooks, cookbook authors told a narrative that forged connections and disconnections with the past. They reflected the contemporary period and resonated with the culinary heritage of their readers. Cookbooks make history in multiple ways; by producing change, as the raw materials for making history and as historical narratives. References Abbott, Edward. The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten Thousand. London: Sampson Low, Son & Marston, 1864. Bannerman, Colin. Acquired Tastes: Celebrating Australia’s Culinary History. Canberra: National Library of Australia, 1998. Bannerman, Colin. "Abbott, Edward (1801–1869)." Australian Dictionary of Biography. National Centre of Biography, Australian National University. 21 May 2013. . Beeton, Isabella. Mrs Beeton’s Book of Household Management. New Ed. London and Melbourne: Ward, Lock and Co. Ltd., n.d. (c. 1909). Davis Gelatine. Davis Dainty Dishes. Rev ed. Sydney: Davis Gelatine Organization, 1937. Rawson, Lance Mrs. The Antipodean Cookery Book and Kitchen Companion. Melbourne: George Robertson & Co., 1897.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and insignificant as to be unworthy of notice, as these practices have the ability to affect our lives. It is important in this case as these publications were part of the post-war gastronomic environment in Australia in which national tastes in domestic cookery became radically internationalised (Santich). To further investigate Australian magazines, as well as suggesting how these cosmopolitan eating habits became more widely embraced, this article will survey the various ways in which the idea of “abroad” is expressed in one Australian culinary serial from the post-war period, Australian Wines & Food Quarterly magazine, which was published from 1956 to 1960. The methodological approach taken is an historically-informed content analysis (Krippendorff) of relevant material from these magazines combined with germane media data (Hodder). All issues in the serial’s print run have been considered.Australian Post-War Culinary PublishingTo date, studies of 1950s writing in Australia have largely focused on literary and popular fiction (Johnson-Wood; Webby) and literary criticism (Bird; Dixon; Lee). There have been far fewer studies of non-fiction writing of any kind, although some serial publications from this time have attracted some attention (Bell; Lindesay; Ross; Sheridan; Warner-Smith; White; White). In line with studies internationally, groundbreaking work in Australian food history has focused on cookbooks, and includes work by Supski, who notes that despite the fact that buying cookbooks was “regarded as a luxury in the 1950s” (87), such publications were an important information source in terms of “developing, consolidating and extending foodmaking knowledge” at that time (85).It is widely believed that changes to Australian foodways were brought about by significant post-war immigration and the recipes and dishes these immigrants shared with neighbours, friends, and work colleagues and more widely afield when they opened cafes and restaurants (Newton; Newton; Manfredi). Although these immigrants did bring new culinary flavours and habits with them, the overarching rhetoric guiding population policy at this time was assimilation, with migrants expected to abandon their culture, language, and habits in favour of the dominant British-influenced ways of living (Postiglione). While migrants often did retain their foodways (Risson), the relationship between such food habits and the increasingly cosmopolitan Australian food culture is much more complex than the dominant cultural narrative would have us believe. It has been pointed out, for example, that while the haute cuisine of countries such as France, Italy, and Germany was much admired in Australia and emulated in expensive dining (Brien and Vincent), migrants’ own preference for their own dishes instead of Anglo-Australian choices, was not understood (Postiglione). Duruz has added how individual diets are eclectic, “multi-layered and hybrid” (377), incorporating foods from both that person’s own background with others available for a range of reasons including availability, cost, taste, and fashion. In such an environment, popular culinary publishing, in terms of cookbooks, specialist magazines, and recipe and other food-related columns in general magazines and newspapers, can be posited to be another element contributing to this change.Australian Wines & Food QuarterlyAustralian Wines & Food Quarterly (AWFQ) is, as yet, a completely unexamined publication, and there appears to be only three complete sets of this magazine held in public collections. It is important to note that, at the time it was launched in the mid-1950s, food writing played a much less significant part in Australian popular publishing than it does today, with far fewer cookbooks released than today, and women’s magazines and the women’s pages of newspapers containing only small recipe sections. In this environment, a new specialist culinary magazine could be seen to be timely, an audacious gamble, or both.All issues of this magazine were produced and printed in, and distributed from, Melbourne, Australia. Although no sales or distribution figures are available, production was obviously a struggle, with only 15 issues published before the magazine folded at the end of 1960. The title of the magazine changed over this time, and issue release dates are erratic, as is the method in which volumes and issues are numbered. Although the number of pages varied from 32 up to 52, and then less once again, across the magazine’s life, the price was steadily reduced, ending up at less than half the original cover price. All issues were produced and edited by Donald Wallace, who also wrote much of the content, with contributions from family members, including his wife, Mollie Wallace, to write, illustrate, and produce photographs for the magazine.When considering the content of the magazine, most is quite familiar in culinary serials today, although AWFQ’s approach was radically innovative in Australia at this time when cookbooks, women’s magazines, and newspaper cookery sections focused on recipes, many of which were of cakes, biscuits, and other sweet baking (Bannerman). AWFQ not only featured many discursive essays and savory meals, it also featured much wine writing and review-style content as well as information about restaurant dining in each issue.Wine-Related ContentWine is certainly the most prominent of the content areas, with most issues of the magazine containing more wine-related content than any other. Moreover, in the early issues, most of the food content is about preparing dishes and/or meals that could be consumed alongside wines, although the proportion of food content increases as the magazine is published. This wine-related content takes a clearly international perspective on this topic. While many articles and advertisem*nts, for example, narrate the long history of Australian wine growing—which goes back to early 19th century—these articles argue that Australia's vineyards and wineries measure up to international, and especially French, examples. In one such example, the author states that: “from the earliest times Australia’s wines have matched up to world standard” (“Wine” 25). This contest can be situated in Australia, where a leading restaurant (Caprice in Sydney) could be seen to not only “match up to” but also, indeed to, “challenge world standards” by serving Australian wines instead of imports (“Sydney” 33). So good, indeed, are Australian wines that when foreigners are surprised by their quality, this becomes newsworthy. This is evidenced in the following excerpt: “Nearly every English businessman who has come out to Australia in the last ten years … has diverted from his main discussion to comment on the high quality of Australian wine” (Seppelt, 3). In a similar nationalist vein, many articles feature overseas experts’ praise of Australian wines. Thus, visiting Italian violinist Giaconda de Vita shows a “keen appreciation of Australian wines” (“Violinist” 30), British actor Robert Speaight finds Grange Hermitage “an ideal wine” (“High Praise” 13), and the Swedish ambassador becomes their advocate (Ludbrook, “Advocate”).This competition could also be located overseas including when Australian wines are served at prestigious overseas events such as a dinner for members of the Overseas Press Club in New York (Australian Wines); sold from Seppelt’s new London cellars (Melbourne), or the equally new Australian Wine Centre in Soho (Australia Will); or, featured in exhibitions and promotions such as the Lausanne Trade Fair (Australia is Guest;“Wines at Lausanne), or the International Wine Fair in Yugoslavia (Australia Wins).Australia’s first Wine Festival was held in Melbourne in 1959 (Seppelt, “Wine Week”), the joint focus of which was the entertainment and instruction of the some 15,000 to 20,000 attendees who were expected. At its centre was a series of free wine tastings aiming to promote Australian wines to the “professional people of the community, as well as the general public and the housewife” (“Melbourne” 8), although admission had to be recommended by a wine retailer. These tastings were intended to build up the prestige of Australian wine when compared to international examples: “It is the high quality of our wines that we are proud of. That is the story to pass on—that Australian wine, at its best, is at least as good as any in the world and better than most” (“Melbourne” 8).There is also a focus on promoting wine drinking as a quotidian habit enjoyed abroad: “We have come a long way in less than twenty years […] An enormous number of husbands and wives look forward to a glass of sherry when the husband arrives home from work and before dinner, and a surprising number of ordinary people drink table wine quite un-selfconsciously” (Seppelt, “Advance” 3). However, despite an acknowledged increase in wine appreciation and drinking, there is also acknowledgement that this there was still some way to go in this aim as, for example, in the statement: “There is no reason why the enjoyment of table wines should not become an Australian custom” (Seppelt, “Advance” 4).The authority of European experts and European habits is drawn upon throughout the publication whether in philosophically-inflected treatises on wine drinking as a core part of civilised behaviour, or practically-focused articles about wine handling and serving (Keown; Seabrook; “Your Own”). Interestingly, a number of Australian experts are also quoted as stressing that these are guidelines, not strict rules: Crosby, for instance, states: “There is no ‘right wine.’ The wine to drink is the one you like, when and how you like it” (19), while the then-manager of Lindemans Wines is similarly reassuring in his guide to entertaining, stating that “strict adherence to the rules is not invariably wise” (Mackay 3). Tingey openly acknowledges that while the international-style of regularly drinking wine had “given more dignity and sophistication to the Australian way of life” (35), it should not be shrouded in snobbery.Food-Related ContentThe magazine’s cookery articles all feature international dishes, and certain foreign foods, recipes, and ways of eating and dining are clearly identified as “gourmet”. Cheese is certainly the most frequently mentioned “gourmet” food in the magazine, and is featured in every issue. These articles can be grouped into the following categories: understanding cheese (how it is made and the different varieties enjoyed internationally), how to consume cheese (in relation to other food and specific wines, and in which particular parts of a meal, again drawing on international practices), and cooking with cheese (mostly in what can be identified as “foreign” recipes).Some of this content is produced by Kraft Foods, a major advertiser in the magazine, and these articles and recipes generally focus on urging people to eat more, and varied international kinds of cheese, beyond the ubiquitous Australian cheddar. In terms of advertorials, both Kraft cheeses (as well as other advertisers) are mentioned by brand in recipes, while the companies are also profiled in adjacent articles. In the fourth issue, for instance, a full-page, infomercial-style advertisem*nt, noting the different varieties of Kraft cheese and how to serve them, is published in the midst of a feature on cooking with various cheeses (“Cooking with Cheese”). This includes recipes for Swiss Cheese fondue and two pasta recipes: spaghetti and spicy tomato sauce, and a so-called Italian spaghetti with anchovies.Kraft’s company history states that in 1950, it was the first business in Australia to manufacture and market rindless cheese. Through these AWFQ advertisem*nts and recipes, Kraft aggressively marketed this innovation, as well as its other new products as they were launched: mayonnaise, cheddar cheese portions, and Cracker Barrel Cheese in 1954; Philadelphia Cream Cheese, the first cream cheese to be produced commercially in Australia, in 1956; and, Coon Cheese in 1957. Not all Kraft products were seen, however, as “gourmet” enough for such a magazine. Kraft’s release of sliced Swiss Cheese in 1957, and processed cheese slices in 1959, for instance, both passed unremarked in either the magazine’s advertorial or recipes.An article by the Australian Dairy Produce Board urging consumers to “Be adventurous with Cheese” presented general consumer information including the “origin, characteristics and mode of serving” cheese accompanied by a recipe for a rich and exotic-sounding “Wine French Dressing with Blue Cheese” (Kennedy 18). This was followed in the next issue by an article discussing both now familiar and not-so familiar European cheese varieties: “Monterey, Tambo, Feta, Carraway, Samsoe, Taffel, Swiss, Edam, Mozzarella, Pecorino-Romano, Red Malling, Cacio Cavallo, Blue-Vein, Roman, Parmigiano, Kasseri, Ricotta and Pepato” (“Australia’s Natural” 23). Recipes for cheese fondues recur through the magazine, sometimes even multiple times in the same issue (see, for instance, “Cooking With Cheese”; “Cooking With Wine”; Pain). In comparison, butter, although used in many AWFQ’s recipes, was such a common local ingredient at this time that it was only granted one article over the entire run of the magazine, and this was largely about the much more unusual European-style unsalted butter (“An Expert”).Other international recipes that were repeated often include those for pasta (always spaghetti) as well as mayonnaise made with olive oil. Recurring sweets and desserts include sorbets and zabaglione from Italy, and flambéd crepes suzettes from France. While tabletop cooking is the epitome of sophistication and described as an international technique, baked Alaska (ice cream nestled on liquor-soaked cake, and baked in a meringue shell), hailing from America, is the most featured recipe in the magazine. Asian-inspired cuisine was rarely represented and even curry—long an Anglo-Australian staple—was mentioned only once in the magazine, in an article reprinted from the South African The National Hotelier, and which included a recipe alongside discussion of blending spices (“Curry”).Coffee was regularly featured in both articles and advertisem*nts as a staple of the international gourmet kitchen (see, for example, Bancroft). Articles on the history, growing, marketing, blending, roasting, purchase, percolating and brewing, and serving of coffee were common during the magazine’s run, and are accompanied with advertisem*nts for Bushell’s, Robert Timms’s and Masterfoods’s coffee ranges. AWFQ believed Australia’s growing coffee consumption was the result of increased participation in quality internationally-influenced dining experiences, whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39), or at home (Adams). Tea, traditionally the Australian hot drink of choice, is not mentioned once in the magazine (Brien).International Gourmet InnovationsAlso featured in the magazine are innovations in the Australian food world: new places to eat; new ways to cook, including a series of sometimes quite unusual appliances; and new ways to shop, with a profile of the first American-style supermarkets to open in Australia in this period. These are all seen as overseas innovations, but highly suited to Australia. The laws then controlling the service of alcohol are also much discussed, with many calls to relax the licensing laws which were seen as inhibiting civilised dining and drinking practices. The terms this was often couched in—most commonly in relation to the Olympic Games (held in Melbourne in 1956), but also in relation to tourism in general—are that these restrictive regulations were an embarrassment for Melbourne when considered in relation to international practices (see, for example, Ludbrook, “Present”). This was at a time when the nightly hotel closing time of 6.00 pm (and the performance of the notorious “six o’clock swill” in terms of drinking behaviour) was only repealed in Victoria in 1966 (Luckins).Embracing scientific approaches in the kitchen was largely seen to be an American habit. The promotion of the use of electricity in the kitchen, and the adoption of new electric appliances (Gas and Fuel; Gilbert “Striving”), was described not only as a “revolution that is being wrought in our homes”, but one that allowed increased levels of personal expression and fulfillment, in “increas[ing] the time and resources available to the housewife for the expression of her own personality in the management of her home” (Gilbert, “The Woman’s”). This mirrors the marketing of these modes of cooking and appliances in other media at this time, including in newspapers, radio, and other magazines. This included features on freezing food, however AWFQ introduced an international angle, by suggesting that recipe bases could be pre-prepared, frozen, and then defrosted to use in a range of international cookery (“Fresh”; “How to”; Kelvinator Australia). The then-new marvel of television—another American innovation—is also mentioned in the magazine ("Changing concepts"), although other nationalities are also invoked. The history of the French guild the Confrerie de la Chaine des Roitisseurs in 1248 is, for instance, used to promote an electric spit roaster that was part of a state-of-the-art gas stove (“Always”), and there are also advertisem*nts for such appliances as the Gaggia expresso machine (“Lets”) which draw on both Italian historical antecedence and modern science.Supermarket and other forms of self-service shopping are identified as American-modern, with Australia’s first shopping mall lauded as the epitome of utopian progressiveness in terms of consumer practice. Judged to mark “a new era in Australian retailing” (“Regional” 12), the opening of Chadstone Regional Shopping Centre in suburban Melbourne on 4 October 1960, with its 83 tenants including “giant” supermarket Dickens, and free parking for 2,500 cars, was not only “one of the most up to date in the world” but “big even by American standards” (“Regional” 12, italics added), and was hailed as a step in Australia “catching up” with the United States in terms of mall shopping (“Regional” 12). This shopping centre featured international-styled dining options including Bistro Shiraz, an outdoor terrace restaurant that planned to operate as a bistro-snack bar by day and full-scale restaurant at night, and which was said to offer diners a “Persian flavor” (“Bistro”).ConclusionAustralian Wines & Food Quarterly was the first of a small number of culinary-focused Australian publications in the 1950s and 1960s which assisted in introducing a generation of readers to information about what were then seen as foreign foods and beverages only to be accessed and consumed abroad as well as a range of innovative international ideas regarding cookery and dining. For this reason, it can be posited that the magazine, although modest in the claims it made, marked a revolutionary moment in Australian culinary publishing. As yet, only slight traces can be found of its editor and publisher, Donald Wallace. The influence of AWFQ is, however, clearly evident in the two longer-lived magazines that were launched in the decade after AWFQ folded: Australian Gourmet Magazine and The Epicurean. Although these serials had a wider reach, an analysis of the 15 issues of AWFQ adds to an understanding of how ideas of foods, beverages, and culinary ideas and trends, imported from abroad were presented to an Australian readership in the 1950s, and contributed to how national foodways were beginning to change during that decade.ReferencesAdams, Jillian. “Australia’s American Coffee Culture.” Australian Journal of Popular Culture 2.1 (2012): 23–36.“Always to Roast on a Turning Spit.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 17.“An Expert on Butter.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 11.“Australia Is Guest Nation at Lausanne.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 18–19.“Australia’s Natural Cheeses.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 23.“Australia Will Be There.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 14.“Australian Wines Served at New York Dinner.” Australian Wines & Food Quarterly 1.5 (1958): 16.“Australia Wins Six Gold Medals.” Australian Wines & Food: The Magazine of Good Living 2.11 (1959/1960): 3.Bancroft, P.A. “Let’s Make Some Coffee.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 10. Bannerman, Colin. Seed Cake and Honey Prawns: Fashion and Fad in Australian Food. Canberra: National Library of Australia, 2008.Bell, Johnny. “Putting Dad in the Picture: Fatherhood in the Popular Women’s Magazines of 1950s Australia.” Women's History Review 22.6 (2013): 904–929.Bird, Delys, Robert Dixon, and Christopher Lee. Eds. Authority and Influence: Australian Literary Criticism 1950-2000. Brisbane: U of Queensland P, 2001.“Bistro at Chadstone.” The Magazine of Good Living 4.3 (1960): 3.Brien, Donna Lee. “Powdered, Essence or Brewed? Making and Cooking with Coffee in Australia in the 1950s and 1960s.” M/C Journal 15.2 (2012). 20 July 2016 <http://journal.media-culture.org.au/index.php/mcjournal/article/view/475>.Brien, Donna Lee, and Alison Vincent. “Oh, for a French Wife? Australian Women and Culinary Francophilia in Post-War Australia.” Lilith: A Feminist History Journal 22 (2016): 78–90.De Certeau, Michel. The Practice of Everyday Life. Berkeley: U of California P, 1998.“Changing Concepts of Cooking.” Australian Wines & Food 2.11 (1958/1959): 18-19.“Coffee Beginnings.” Australian Wines & Food Quarterly 1.4 (1957/1958): 37–39.“Cooking with Cheese.” Australian Wines & Food Quarterly 1.4 (1957/1958): 25–28.“Cooking with Wine.” Australian Wines & Food: The Magazine of Good Living 2.11 (1959/1960): 24–30.Crosby, R.D. “Wine Etiquette.” Australian Wines & Food Quarterly 1.4 (1957/1958): 19–21.“Curry and How to Make It.” Australian Wines & Food Quarterly 1.2 (1957): 32.Duruz, Jean. “Rewriting the Village: Geographies of Food and Belonging in Clovelly, Australia.” Cultural Geographies 9 (2002): 373–388.Fox, Edward A., and Ohm Sornil. “Digital Libraries.” Encyclopedia of Computer Science. 4th ed. Eds. Anthony Ralston, Edwin D. Reilly, and David Hemmendinger. London: Nature Publishing Group, 2000. 576–581.“Fresh Frozen Food.” Australian Wines & Food: The Magazine of Good Living 2.8 (1959): 8.Gas and Fuel Corporation of Victoria. “Wine Makes the Recipe: Gas Makes the Dish.” Advertisem*nt. Australian Wines & Food Quarterly 1.3 (1957): 34.Gilbert, V.J. “Striving for Perfection.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 6.———. “The Woman’s Workshop.” The Magazine of Good Living: The Australian Wines & Food 4.2 (1960): 22.“High Praise for Penfolds Claret.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 13.Hodder, Ian. The Interpretation of Documents and Material Culture. Thousand Oaks, CA.: Sage, 1994.“How to Cook Frozen Meats.” Australian Wines & Food: The Magazine of Good Living 2.8 (1959): 19, 26.Johnson-Woods, Toni. Pulp: A Collector’s Book of Australian Pulp Fiction Covers. Canberra: National Library of Australia, 2004.Kelvinator Australia. “Try Cooking the Frozen ‘Starter’ Way.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 10–12.Kennedy, H.E. “Be Adventurous with Cheese.” The Magazine of Good Living: The Australian Wine & Food 3.12 (1960): 18–19.Keown, K.C. “Some Notes on Wine.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 32–33.Krippendorff, Klaus. Content Analysis: An Introduction to Its Methodology. 2nd ed. Thousand Oaks, CA: Sage, 2004.“Let’s Make Some Coffee.” The Magazine of Good Living: The Australian Wines and Food 4.2: 23.Lindesay, Vance. The Way We Were: Australian Popular Magazines 1856–1969. Melbourne: Oxford UP, 1983.Luckins, Tanja. “Pigs, Hogs and Aussie Blokes: The Emergence of the Term “Six O’clock Swill.”’ History Australia 4.1 (2007): 8.1–8.17.Ludbrook, Jack. “Advocate for Australian Wines.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 3–4.Ludbrook, Jack. “Present Mixed Licensing Laws Harm Tourist Trade.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 14, 31.Kelvinator Australia. “Try Cooking the Frozen ‘Starter’ Way.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 10–12.Mackay, Colin. “Entertaining with Wine.” Australian Wines &Foods Quarterly 1.5 (1958): 3–5.Le Masurier, Megan, and Rebecca Johinke. “Magazine Studies: Pedagogy and Practice in a Nascent Field.” TEXT Special Issue 25 (2014). 20 July 2016 <http://www.textjournal.com.au/speciss/issue25/LeMasurier&Johinke.pdf>.“Melbourne Stages Australia’s First Wine Festival.” Australian Wines & Food: The Magazine of Good Living 2.10 (1959): 8–9.Newton, John, and Stefano Manfredi. “Gottolengo to Bonegilla: From an Italian Childhood to an Australian Restaurant.” Convivium 2.1 (1994): 62–63.Newton, John. Wogfood: An Oral History with Recipes. Sydney: Random House, 1996.Pain, John Bowen. “Cooking with Wine.” Australian Wines & Food Quarterly 1.3 (1957): 39–48.Postiglione, Nadia.“‘It Was Just Horrible’: The Food Experience of Immigrants in 1950s Australia.” History Australia 7.1 (2010): 09.1–09.16.“Regional Shopping Centre.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 12–13.Risson, Toni. Aphrodite and the Mixed Grill: Greek Cafés in Twentieth-Century Australia. Ipswich, Qld.: T. Risson, 2007.Ross, Laurie. “Fantasy Worlds: The Depiction of Women and the Mating Game in Men’s Magazines in the 1950s.” Journal of Australian Studies 22.56 (1998): 116–124.Santich, Barbara. Bold Palates: Australia’s Gastronomic Heritage. Kent Town: Wakefield P, 2012.Seabrook, Douglas. “Stocking Your Cellar.” Australian Wines & Foods Quarterly 1.3 (1957): 19–20.Seppelt, John. “Advance Australian Wine.” Australian Wines & Foods Quarterly 1.3 (1957): 3–4.Seppelt, R.L. “Wine Week: 1959.” Australian Wines & Food: The Magazine of Good Living 2.10 (1959): 3.Sheridan, Susan, Barbara Baird, Kate Borrett, and Lyndall Ryan. (2002) Who Was That Woman? The Australian Women’s Weekly in the Postwar Years. Sydney: UNSW P, 2002.Supski, Sian. “'We Still Mourn That Book’: Cookbooks, Recipes and Foodmaking Knowledge in 1950s Australia.” Journal of Australian Studies 28 (2005): 85–94.“Sydney Restaurant Challenges World Standards.” Australian Wines & Food Quarterly 1.4 (1957/1958): 33.Tingey, Peter. “Wineman Rode a Hobby Horse.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 35.“Violinist Loves Bach—and Birds.” The Magazine of Good Living: The Australian Wine & Food 3.12 (1960): 30.Wallace, Donald. Ed. Australian Wines & Food Quarterly. Magazine. Melbourne: 1956–1960.Warner-Smith, Penny. “Travel, Young Women and ‘The Weekly’, 1959–1968.” Annals of Leisure Research 3.1 (2000): 33–46.Webby, Elizabeth. The Cambridge Companion to Australian Literature. Cambridge: Cambridge UP, 2000.White, Richard. “The Importance of Being Man.” Australian Popular Culture. Eds. Peter Spearritt and David Walker. Sydney: Allen & Unwin, 1979. 145–169.White, Richard. “The Retreat from Adventure: Popular Travel Writing in the 1950s.” Australian Historical Studies 109 (1997): 101–103.“Wine: The Drink for the Home.” Australian Wines & Food Quarterly 2.10 (1959): 24–25.“Wines at the Lausanne Trade Fair.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 15.“Your Own Wine Cellar” Australian Wines & Food Quarterly 1.2 (1957): 19–20.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Introduction Cookbooks are more than recipes. They are valuable historical artifacts containing information about the food, culture and society that produced and used them (Driver, Theophano, Wheaton). This story is based on my first and failed attempt at using an old recipe to make a cheddar cheese. It examines the effect of changed technology on artisanal cooking practices (Supski, Giard) and how recipe writing has had to adapt to changed culinary technology. In the absence of the generational—mother to daughter—handing down of cooking practices, and an inherited understanding of traditional cooking techniques gained through practice over time, today’s recipes rely on clear written instructions, illustrations and demonstration for their success. Luce Giard’s discussion of women’s domestic work, and what she refers to as “memory of apprenticeship” (157), and the technological changes that interrupted artisanal food making, underpin the story. Using creative nonfiction this story invites the reader to appreciate how food and cooking are connected to our lives—from the local to the global, connecting food to remembering (Berzok), nostalgia (Duruz), and family relationships (Giard, Supski).My Cheddar CheeseWith their high degree of ritualization and their strong affective investment, culinary activities are for many women of all ages a place of happiness pleasure and discovery. Such life activities demand as much intelligence, imagination and memory as those traditionally held as superior, such as music and weaving (Giard 151). My first attempt at making a cheddar cheese started out as a culinary adventure—part nostalgia, part challenge and part boast. I had in mind the cloth wrapped cheddar cheese of my childhood. We called it mouse’s cheese, as even the mice preferred it to the Kraft cheddar cheese that came wrapped in foil and packaged in a box. My father would peel the cloth away from the round of cheese before cutting out a wedge from it. Then he would slice it, and lay it on buttered toast and grill it until it melted. Bubbles of cheesy oil slid off the sides of the toast, onto the bottom of the grill pan, where cold and crisp afterwards, I would pick them off and eat them. I think that it was this memory that drove my anticipation of the joy of actually making a cheese. The process not only connected me to this memory but also would give me the satisfaction of saying, “I made it myself.” Giard understood this pleasure, connecting it to the lives we lead today:when for so many people nothing remains at the end of the day except for the bitter wear and tear of so many dull hours, the preparation of a meal furnishes that rare joy of producing something oneself, of fashioning a ferment of reality, of knowing the joys of demiurgic miniaturization, all the while securing the gratitude of those who will consume it by way of pleasant and innocent seductions (158). The recipe came from a Country Women’s Association (CWA) cookbook first published in 1936 but republished with minor changes in 1982. It looked simple enough, and the fact that it was there, in amongst recipes for fresh cheeses and butter, gave me the confidence to simply follow the recipe. I would include it in a blog I had started about cooking from old recipe books. Making a cheese gave me the perfect opportunity to follow one recipe and report on its development over its six-week maturation. My followers, I thought, could come on this culinary journey with me. Day One: The Boast I am making a cheddar cheese from a CWA (Country Women’s Association) cookbook. This book, first published in 1936 has chapters on invalid cooking, household hints and a section called ‘Hints to Temper the Temper’. In the butter and cheese making section there is a recipe for a cheddar cheese. It looks so easy. Just a few ingredients: milk, rennet, salt and food colouring, and a few lines of instruction. A friend has fashioned a sort of cheese press for me—based on a picture of one we found on the internet. Yesterday I bought eight litres of organic milk and set to. The recipe is very simple: 1) Heat the milk to blood temperature, add nine rennet tablets and a teaspoon of cheese colouring. Leave it to set and harden and once that is done cut it into the curd and drain the whey off. 2) Once it is dry, add salt and turn it into a cheese press—lined with muslin—to start pressing all the excess moisture out by applying a bit more pressure each day. 3) Once all the moisture is pressed out it wrap it in waxed cheese cloth, set it in a cool place and turn it each day for six weeks.I am at the first stage and the whey is draining away. I think it will be another couple of days before I can start pressing it.In six weeks, I will have a cheese (Adams).Mary Shearer wrote in the foreword of this new 1982 edition of the original text, that the needs of the community had changed in fifty years of CWA service and this included a significant change to meet these needs, namely, a conversion of the recipes from imperial measurements to the metric system. But she expressed confidence that, with the tried recipes of many country women, “the universal appeal enjoyed since the first edition will be retained” (Foreword). Marjorie Maughan, who also wrote a message in the foreword, felt that “with the adaptability of women, the use of metric measures will be accomplished with ease and this edition will be as popular as ever.”Until I started, I had not considered failure. The recipe was included in a reliable cookery book that promised to have universal appeal and where the only possible challenge for cooks of its day would be its metric, rather than imperial, measurements. I was familiar with both metric and imperial—the only challenge mentioned in the foreword—and seduced by the simplicity of both the instructions and the ingredient list. I was soon to discover that my CWA recipe was full of omissions, assumptions, and errors.Cheese was traditionally made in many country kitchens as a way of preserving milk. The skill needed to make it was acquired through years of watching and learning. A written recipe was more of an aide memoire consisting of a list of ingredients and a few lines of simple instruction. To write recipes for today’s cooks, recipe writers usually work from test-kitchens and must include precise detail: their words are tested and edited until they are foolproof. Old recipes are full of assumed knowledge. They often lack details, leave out ingredients, do not provide measurements (or use measurements that are no longer in common usage, like a peck), and use equipment and ingredients that are no longer available or now have a different name. But as Giard writes, women are practiced at dealing with culinary challenges, “each meal demands the invention of an alternative mini-strategy when one ingredient or the appropriate utensil is lacking” (158). I soon found problems with the recipe. It called for eight litres (two gallons) new milk, a two and a half kilogram (five pound) jam tin (which would hold the cheese from six gallons of milk), salt, a teaspoon of cheese colouring, and one dessertspoon of rennet (or nine rennet tablets). What was new milk? What is cheese colouring? Where can I get rennet tablets? The recipe was imprecise: two and a half kilograms does not equate to five pounds. Where do I get a jam tin? I remember big tins of jam from my childhood but I was not sure jam was even packaged in tins these days. Why did I need a tin that would hold six gallons of milk when I only needed two gallons for this cheese? Yellow food colouring would be fine—perhaps with a drop of red to give a more orange tint to the finished cheese—and I found rennet tablets in the supermarket, but I was still unsure about the quantity of salt needed. My previously-quite-simple-recipe now had layers of complexity. There was no one I could ask, and I did not have Giard’s “memory of apprenticeship”:Yet, from the minute one becomes interested in the process of culinary production, one notices that it requires a multiple memory: a memory of apprenticeship, of witnessed gestures, and of consistencies, in order, for example, to identify the exact moment when the custard has begun to coat the back of a spoon and thus must be taken off the stove to prevent it from separating (157–58). I reasoned that if I just did exactly what the instructions said, it had to work: Warm the cheese to blood heat, add the cheese colouring and rennet and stir well. Cover with a cloth to keep in the heat. When the curd is set and firm, cut through and through with a large knife to release the whey. Dip the whey off with a saucer, pressing the curd while doing so. Drain off all the whey and when fairly dry crumble the curd and add salt to taste—about 2 teaspoons should be about sufficient (CWA 342).How hot is blood heat and do I need a thermometer? How much cheese colouring do I need? How firm is firm? How many “through and through” cuts should I make? How dry is “fairly dry”? With my cheese now doomed to fail, I searched for The Australian Dairy Board on the Internet looking for some answers. In a modern cheese factory, to ensure the cheese composition is uniform, milk is standardised: stripped then re-made with all its fats and proteins adjusted to the right proportion, although some small cheese makers do not standardise their milk. Then this milk is pasteurised to destroy all disease making micro-organisms, make the cheese safe to eat, and improve its quality. Cheese starter cultures are used (there was no mention of these in my CWA recipe) and once the milk coagulates and is cut to release the whey, it has to be stirred to release more whey. The length of time the curds are stirred is important in the process as it influences the type of cheese that was made.The women who followed my CWA recipe would have dipped a finger into the milk to test its temperature, tasted the curds for salt, and known when the colour was right. They would have just known when the cheese was pressed enough to wrap in the waxed cloth. They would have covered their day clothes with an apron—protecting their clothes from spills—rather than protecting the cheese from contamination. There would be no sterile gloves, white coats, hairnets, or thermometers in their kitchens. If I had been able to ask them questions their answer would have been, “it is done this way because it has always been done more or less like that” (Giard 171).My cheese was both lacking in salt and very pale. Perhaps, I thought, the flavour would intensify and it would darken during the maturation process. If it stayed this colour it would be the same creamy white as an English Wensleydale cheddar rather than the eggnog-coloured mouse cheeses of my childhood. The cheese press was my inspired “mini-strategy” and one step away from being experimental. It was made from 1) the back of a plastic clipboard with holes drilled into it, 2) a piece of agricultural pipe, 3) a flat circular disk of metal the same diameter as the inside of the agricultural pipe attached to a long screw, to add pressure to the cheese and, 4) a handle which allowed me to screw the piece of metal onto the top of the cheese to apply pressure and weight. I was excited to try it and I pushed on: "Line a cheese press with the cheesecloth, pack the curd into it and fold the cloth over the top. Put on a lid—a saucer that will fit in the tin will do very well—place a 3 kg (6 lb.) weight on top and press for 12 hours" (CWA: 343).I had more questions. Should I put the weighted cheese in the refrigerator for the twelve hours whilst it drained or would it be fine on the bench overnight? Three kilograms does not equal six pounds but this probably didn’t matter as I was using a press and not weights. Somewhat intuitively, I decided to leave it overnight on the bench. It was winter after all and the house would be cold once the heating went off automatically at 10.00 pm. I crossed my fingers, wrote about it in my blog and posted some pictures.Day Three: Emerging DoubtsI have just salted the cheese and put it into the press for seven days. Each day I have to increase the weight and change the cheesecloth. It’s a bit smelly …I sourced wax for the next stage and it arrived in the post today. I will keep rewrapping and pressing until the weekend then I will wax it and put it away until it matures.I am a little worried that I did not salt it enough. The recipe said two teaspoons and I wonder if it meant tablespoons. Time will tell (Adams). At this point things started to go very wrong. The cheese smelled off. Perhaps I had ruined my cheese right at the start when I left it out on the bench for its first overnight pressing. Maybe it should have been in the refrigerator. I should have added more salt. There was nothing to do but to keep going and see what happened. I could learn from mistakes, reflect on the process, and try again if it did not work. There was still the possibility that it would work; although the smell in the ’fridge suggested otherwise. Once it was coated in wax, I reasoned, it could not smell.After seven days of pressing, the cheese was now ready to be wiped well, dried, wrapped in buttered muslin, and stored in a cool place for two weeks, and turned every day. I used cheese wax instead of buttered muslin and put it in the refrigerator.The final words from CWA were: "The cheese will be ready in about six weeks, but is better if kept for three months. (A press may be made out of [the] jam tin. The bottom must be punctured, and holes punched around the tin). A wooden press is best" (342).My final words were, "Day-Seven: Failure" (Adams).I was a tad impatient and very concerned about the smell so I waxed the cheese a couple of days early and it is now stashed away in the fridge. (Sealing it in wax should stop it stinking out the fridge!) I have to turn it each day for two weeks then leave it for six. My cheese is either slowly maturing or rotting. The wax has sprung leaks and the clear liquid coming out does not smell good … but I will keep turning it daily for another four weeks (Adams).The Dairy Board instructions dictated that maturation takes place in temperature controlled cool rooms and that cheddar requires a temperature of between 8 and 10˚C for three to twenty-four months. During maturation the enzymes in the cheese break down the fats and proteins allowing the textural and flavour characteristics of the cheese to develop. My cheese sat in the refrigerator (I have no idea what the temperature is set at), where I duly turned it every day. After five weeks the stench in the refrigerator was no longer bearable as the smelly liquid had started to ooze out of the wax. I took it out and cut into it. Beneath its wax-coating my cheese had matured into a stinking mass of soft, oyster-coloured crumbly curds. I binned it, without so much as a taste. Final Post: Know Your Limitations I did make a little goat cheese and that was pretty delicious. I used the same method but I pressed it lightly for a day then wrapped it in greaseproof paper and left it in the fridge. We ate it fresh the next day (Adams).This experiment helped me realise that today’s recipe books contain detailed instructions because the knowledge of cookbook writers, including how to utilise the available technology, has to be conveyed to the reader following their recipes. Such clear instructions are necessary now, whereas in the past, cooks were drawing on skills and knowledge they either had, or could draw on other knowledge sources and networks to gain. I have not given up on making cheddar cheese. I still have the cheese press and some wax, and the cheesecloth I used is washed and folded in the cupboard. Before I do try again, however, I will consult a modern cookbook or book myself into a cheesemaking course and learn from someone who has the skills I need.References Adams. Jill. First Catch a Chicken. 2011. 1 May 2013 ‹http://firstcatchachicken.wordpress.com›.Berzok, Linda Murray. Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We’ve Been. Oxford: Praeger, 2011.Country Women’s Association Western Australia Inc. The C.W.A. Cookery Book and Household Hints. 36th ed. Perth: Wigg, 1982.Dairy Australia. “Cheesmaking.” 2013. 20 Jan. 2013 ‹http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Cheesemaking.aspx›.De Certeau, Giard, Luce, and Mayol, Pierre. The Practice of Everyday Life Vol. 2: Living and Cooking. Minneapolis: U of Minnesota P, 1998.Driver, Elizabeth. “Cookbooks as Primary Sources for Writing History.” Food, Culture & Society 12.3 (2009): 257–74.Duruz, Jean. “Food as Nostalgia: Eating in the Fifties and Sixties.” Australian Historical Studies 113 (1999): 231–50.Supski, Sian. “‘We still mourn that book’: Cookbooks, Recipes and Foodmaking Knowledge in 1950’s Australia.” Journal of Australian Studies 28.84 (2005): 85–94.Theophano, Janet. Eat My Words: Reading Women’s Lives Through the Cookbooks They Wrote. New York: Palgrave, 2002.Wheaton, Barbara. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: Touchstone / Simon and Schuster, 1983.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

There have been a number of Australian memoirs written by adoptees over the last twenty years—Robert Dessaix’s A Mother’s Disgrace, Suzanne Chick’s Searching for Charmian, Tom Frame’s Binding Ties:An Experience of Adoption and Reunion in Australia, for example—as well as international adoptee narratives by Betty Jean Lifton, Florence Fisher, and A. M. Homes amongst others. These works form a component of the small but growing field of adoption life writing that includes works by “all members of the adoption triad” (Hipchen and Deans 163): adoptive parents, birthparents, and adoptees. As the broad genre of memoir becomes more theorised and mapped, many sub-genres are emerging (Brien). My own adoptee story (which I am currently composing) could be a further sub-categorisation of the adoptee memoir, that of “late discovery adoptees” (Perl and Markham), those who are either told, or find out, about their adoption in adulthood. When this is part of a life story, secrets and silences are prominent, and digging into these requires using whatever resources can be found. These include cookbooks, recipes written by hand, and the scraps of paper shoved between pages. There are two cookbooks from my adoptive mother’s belongings that I have kept. One of them is titled Miss Tuxford’s Modern Cookery for the Middle Classes: Hints on Modern Gas Stove Cooking, and this was published around 1937 in England. It’s difficult to date this book exactly, as there is no date in my copy, but one of the advertisem*nts (for Bird’s Custard, I think; the page is partly obscured by an Orange Nut Loaf recipe from a Willow baking pan that has been glued onto the page) is headed with a date range of 1837 to 1937. It has that smell of long ago that lingers strongly even now, out of the protective custody of my mother’s storage. Or should I say, out of the range of my adoptive father’s garbage dump zeal. He loved throwing things away, but these were often things that I saw as valuable, or at least of sentimental value, worth keeping for the memories they evoked. Maybe my father didn’t want to remember. My mother was brimming with memories, I discovered after her death, but she did not reveal them during her life. At least, not to me, making objects like these cookbooks precious in my reconstruction of the lives I know so little about, as well as in the grieving process (Gibson).Miss Tuxford (“Diplomée Board of Education, Gold Medallist, etc”) produced numerous editions of her book. My mother’s is now fragile, loose at the spine and browned with age. There are occasional stains showing that the bread and cakes section got the most use, with the pages for main meals of meat and vegetables relatively clean. The author divided her recipes into the main chapters of Soups (lentil, kidney, sheep’s head broth), Sauces (white, espagnol, mushroom), Fish (“It is important that all fish is fresh when cooked” (23)), Meats (roasted, boiled, stuffed; roast rabbit, boiled turkey, scotch collop), Vegetables (creamed beetroot, economical salad dressing, potatoes baked in their skins), Puddings and Sweets (suet pastry, Yorkshire pudding, chocolate tarts, ginger cream), Bread and Cakes (household bread, raspberry sandwich cake, sultana scones, peanut fancies), Icings and Fillings, Invalid Cookery (beef tea, nourishing lemonade, Virol pudding), Jams, Sweetmeats and Pickles (red currant jelly, piccalilli) and Miscellaneous Dishes including Meatless Recipes (cheese omelette, mock white fish, mock duck, mock goose, vegetarian mincemeat). At the back, Miss Tuxford includes sections on gas cooking hints, “specimen household dinners” (206), and household hints. There is then a “Table of Foods in Season” (208–10) taking the reader through the months and the various meats and vegetables available at those times. There is a useful index and finally an advertisem*nt for an oven cleaner on the last page (which is glued to the back cover). There are food and cookery advertisem*nts throughout the book, but my favourite is the one inside the front cover, for Hartley’s jam, featuring two photographs of a little boy. The first shows him looking serious, and slightly anxious, the second wide-eyed and smiling, eager for his jam. The text tells mothers that “there’s nothing like plenty of bread and Hartley’s for a growing boy” (inside front cover). I love the simple appeal to making your little boy happy that is contained within this tiny narrative. Did my mother and father eat this jam when they were small? By 1937, my mother was twenty-one, not yet married, living with her mother in Weston-super-Mare. She was learning secretarial skills—I have her certificate of proficiency in Pitman’s shorthand—and I think she and my father had met by then. Perhaps she thought about when she would be giving her own children Hartley’s jam, or something else prepared from Miss Tuxford’s recipes, like the Christmas puddings, shortbread, or chocolate cake. She would not have imagined that no children would arrive, that twenty-five years of marriage would pass before she held her own baby, and this would be one who was born to another woman. In the one other cookbook I have kept, there are several recipes cut out from newspapers, and a few typed or handwritten recipes hidden within the pages. This is The Main Cookery Book, in its August 1944 reprint, which was written and compiled by Marguerite K. Gompertz and the “Staff of the Main Research Kitchen”. My mother wrote her name and the date she obtained the cookbook (31 January 1945) on the first blank page. She had been married just over five years, and my father may, or may not, have still been in the Royal Air Force. I have only a sketchy knowledge of my adoptive parents. My mother was born in Newent, Gloucestershire, and my father in Bromley, Kent; they were both born during the first world war. My father served as a navigator in the Royal Air Force in the second world war in the 1940s, received head and psychological injuries and was invalided out before the war ended. He spent some time in rehabilitation, there being letters from him to my mother detailing his stay in one hospital in the 1950s. Their life seemed to become less and less secure as the years passed, more chaotic, restless, and unsettled. By the time I came into their lives, they were both nearly fifty, and moving from place to place. Perhaps this is one reason why I have no memory of my mother cooking. I cannot picture her consulting these cookbooks, or anything more modern, or even cutting out the recipes from newspapers and magazines, because I do not remember seeing her do it. She did not talk to me about cooking, we didn’t cook together, and I do not remember her teaching me anything about food or its preparation. This is a gap in my memory that is puzzling. There is evidence—the books and additional paper recipes and stains on the pages—that my mother was involved in the world of the kitchen. This suggests she handled meats, vegetables, and flours, kneaded, chopped, mashed, baked, and boiled all manners of foods. But I cannot remember her doing any of it. I think the cooking must have been a part of her life before me, when she lived in England, her home country, which she loved, and when she still had hope that children would come. It must have then been apparent that her husband was going to need support and care after the war, and I can imagine she came to realise that any dreams she had would need rearranging.What I do remember is that our meals were prepared by my father, and contained no spices, onions, or garlic because he suffered frequently from indigestion and said these ingredients made it worse. He was a big-chested man with small hips who worried he was too heavy and so put himself on diets every other week. For my father, dieting meant not eating anything, which tended to lead to binges on chocolate or cheese or whatever he could grab easily from the fridge.Meals at night followed a pattern. On Sundays we ate roast chicken with vegetables as a treat, then finished it over the next days as a cold accompaniment with salad. Other meals would feature fish fingers, mince, ham, or a cold luncheon meat with either salad or boiled vegetables. Sometimes we would have a tin of peaches in juice or ice cream, or both. No cookbooks were consulted to prepare these meals.What was my mother doing while my father cooked? She must have been in the kitchen too, probably contributing, but I don’t see her there. By the time we came back to Australia permanently in 1974, my father’s working life had come to an end, and he took over the household cookery for something to do, as well as sewing his own clothes, and repairing his own car. He once hoisted the engine out of a Morris Minor with the help of a young mechanic, a rope, and the branch of a poinciana tree. I have three rugs that he wove before I was born, and he made furniture as well. My mother also sewed, and made my school uniforms and other clothes as well as her own skirts and blouses, jackets and pants. Unfortunately, she was fond of crimplene, which came in bright primary colours and smelled of petrol, but didn’t require ironing and dried quickly on the washing line. It didn’t exactly hang on your body, but rather took it over, imposing itself with its shapelessness. The handwritten recipe for salad cream shown on the pink paper is not in my mother’s hand but my father’s. Her correction can be seen to the word “gelatine” at the bottom; she has replaced it with “c’flour” which I assume means cornflour. This recipe actually makes me a liar, because it shows my father writing about using pepper, paprika, and tumeric to make a food item, when I have already said he used no spices. When I knew him, and ate his food, he didn’t. But he had another life for forty-seven years before my birth, and these recipes with their stains and scribbles help me to begin making a picture of both his life, and my mother’s. So much of them is a complete mystery to me, but these scraps of belongings help me inch along in my thinking about them, who they were, and what they meant to me (Turkle).The Main Cookery Book has a similar structure to Miss Tuxford’s, with some variations, like the chapter titled Réchauffés, which deals with dishes using already cooked foodstuffs that only then require reheating, and a chapter on home-made wines. There are also notes at the end of the book on topics such as gas ovens and methods of cooking (boiling, steaming, simmering, and so on). What really interests me about this book are the clippings inserted by my mother, although the printed pages themselves seem relatively clean and uncooked upon. There is a recipe for pickles and chutneys torn from a newspaper, and when I look on the other side I find a context: a note about Charlie Chaplin and the House of Representatives’s Un-American Activities Committee starting its investigations into the influence of Communists on Hollywood. I wonder if my parents talked about these events, or if they went to see Charlie Chaplin’s films. My mother’s diaries from the 1940s include her references to movies—Shirley Temple in Kiss and Tell, Bing Crosby in Road to Utopia—as well as day to day activities and visits to, and from, family and friends, her sinus infections and colds, getting “shock[ed] from paraffin lamp”, food rationing. If my father kept diaries during his earlier years, nothing of them survives. I remember his determined shredding of documents after my mother’s death, and his fear of discovery, that his life’s secrets would be revealed. He did not tell me I had been adopted until I was twenty-three, and rarely spoke of it afterwards. My mother never mentioned it. I look at the recipe for lemon curd. Did my mother ever make this? Did she use margarine instead of butter? We used margarine on sandwiches, as butter was too hard to spread. Once again, I turn over this clipping to read the news, and find no date but an announcement of an exhibition of work by Marc Chagall at the Tate Gallery, the funeral of Sir Geoffrey Fison (who I discover from The Peerage website died in 1948, unmarried, a Baronet and decorated soldier), and a memorial service for Dr. Duncan Campbell Scott, the Canadian poet and prose writer, during which the Poet Laureate of the time, John Masefield, gave the address. And there was also a note about the latest wills, including that of a reverend who left an estate valued at over £50 000. My maternal adoptive grandmother, who lived in Weston-super-Mare across the road from the beach, and with whom we stayed for several months in 1974, left most of her worldly belongings to my mother and nothing to her son. He seems to have been cut out from her life after she separated from her husband, and her children’s father, sometime in the 1920s. Apparently, my uncle followed his father out to Australia, and his mother never forgave him, refusing to have anything more to do with her son for the rest of her life, not even to see her grandchildren. When I knew her in that brief period in 1974, she was already approaching eighty and showing signs of dementia. But I do remember dancing the Charleston with her in the kitchen, and her helping me bathe my ragdoll Pollyanna in a tub in the garden. The only food I remember at her stone house was afternoon tea with lots of different, exotic cakes, particularly one called Neopolitan, with swirls of red and brown through the moist sponge. My grandmother had a long narrow garden filled with flowers and a greenhouse with tomatoes; she loved that garden, and spent a lot of time nurturing it.My father and his mother-in-law were not each other’s favourite person, and this coloured my mother’s relationship with her, too. We were poor for many years, and the only reason we were able to go to England was because of the generosity of my grandmother, who paid for our airfares. I think my father searched for work while we were there, but whether he was successful or not I do not know. We returned to Australia and I went into grade four at the end of 1974, an outsider of sorts, and bemused by the syllabus, because I had moved around so much. I went to eight different primary schools and two high schools, eventually obtaining a scholarship to a private girls’ school for the last four years. My father was intent on me becoming a doctor, and so my life was largely study, which is another reason why I took little notice of what went on in the kitchen and what appeared on the dining table. I would come home from school and my parents would start meal preparation almost straight away, so we sat down to dinner at about four o’clock during the week, and I started the night’s study at five. I usually worked through until about ten, and then read a novel for a little while before sleep. Every parcel of time was accounted for, and nothing was wasted. This schedule continued throughout those four years of high school, with my father berating me if I didn’t do well at an exam, but also being proud when I did. In grades eight, nine, and ten, I studied home economics, and remember being offered a zucchini to taste because I had never seen one before. I also remember making Greek biscuits of some sort for an exam, and the sieve giving out while I was sifting a large quantity of flour. We learned to cook simple meals of meats and vegetables, and to prepare a full breakfast. We also baked cakes but, when my sponges remained flat, I realised that my strengths might lay elsewhere. This probably also contributed to my lack of interest in cooking. Domestic pursuits were not encouraged at home, although my mother did teach me to sew and knit, resulting in skewed attempts at a shirt dress and a white blouse, and a wildly coloured knitted shoulder bag that I actually liked but which embarrassed my father. There were no such lessons in cakemaking or biscuit baking or any of the recipes from Miss Tuxford. By this time, my mother bought such treats from the supermarket.This other life, this previous life of my parents, a life far away in time and place, was completely unknown to me before my mother’s death. I saw little of them after the revelation of my adoption, not because of this knowledge I then had, but because of my father’s controlling behaviour. I discovered that the rest of my adoptive family, who I hardly knew apart from my maternal grandmother, had always known. It would have been difficult, after all, for my parents to keep such a secret from them. Because of this life of constant moving, my estrangement from my family, and our lack of friends and connections with other people, there was a gap in my experience. As a child, I only knew one grandmother, and only for a relatively brief period of time. I have no grandfatherly memories, and none either of aunts and uncles, only a few fleeting images of a cousin here and there. It was difficult to form friendships as a child when we were only in a place for a limited time. We were always moving on, and left everything behind, to start again in a new suburb, state, country. Continuity and stability were not our trademarks, for reasons that are only slowly making themselves known to me: my father’s mental health problems, his difficult personality, our lack of money, the need to keep my adoption secret.What was that need? From where did it spring? My father always seemed to be a secretive person, an intensely private man, one who had things to hide, and seemed to suffer many mistakes and mishaps and misfortune. At the end, after my mother’s death, we spent two years with each other as he became frailer and moved into a nursing home. It was a truce formed out of necessity, as there was no one else to care for him, so thoroughly had he alienated his family; he had no friends, certainly not in Australia, and only the doctor and helping professionals to talk to most days. My father’s brother John had died some years before, and the whereabouts of his other sibling Gordon were unknown. I discovered that he had died three years previously. Nieces had not heard from my father for decades. My mother’s niece revealed that my mother and she had never met. There is a letter from my mother’s father in the 1960s, probably just before he died, remarking that he would like a photograph of her as they hadn’t seen each other for forty years. None of this was talked about when my mother was alive. It was as if I was somehow separate from their stories, from their history, that it was not suitable for my ears, or that once I came into their lives they wanted to make a new life altogether. At that time, all of their past was stored away. Even my very origins, my tiny past life, were unspoken, and made into a secret. The trouble with secrets, however, is that they hang around, peek out of boxes, lurk in the corners of sentences, and threaten to be revealed by the questions of puzzled strangers, or mistakenly released by knowledgeable relatives. Adoptee memoirs like mine seek to go into those hidden storage boxes and the corners and pages of sources like these seemingly innocent old cookbooks, in the quest to bring these secrets to light. Like Miss Tuxford’s cookbook, with its stains and smudges, or the Main Cookery Book with its pages full of clippings, the revelation of such secrets threaten to tell stories that contradict the official version. ReferencesBrien, Donna Lee. “Pathways into an ‘Elaborate Ecosystem’: Ways of Categorising the Food Memoir”. TEXT (October 2011). 12 Jun. 2013 ‹http://www.textjournal.com.au/oct11/brien.htm›.Chick, Suzanne. Searching for Charmian. Sydney: Picador, 1995.Dessaix, Robert. A Mother’s Disgrace. Sydney: Angus & Robertson, 1994.Fisher, Florence. The Search for Anna Fisher. New York: Arthur Fields, 1973.Frame, Tom. Binding Ties: An Experience of Adoption and Reunion in Australia. Alexandria: Hale & Iremonger, 1999.Gibson, Margaret. Objects of the Dead: Mourning and Memory in Everyday Life. Carlton, Victoria: Melbourne U P, 2008. Gompertz, Marguerite K., and the Staff of the Main Research Kitchen. The Main Cookery Book. 52nd. ed. London: R. & A. Main, 1944. Hipchen, Emily, and Jill Deans. “Introduction. Adoption Life Writing: Origins and Other Ghosts”. a/b: Auto/Biography Studies 18.2 (2003): 163–70. Special Issue on Adoption.Homes, A. M. The Mistress’s Daughter: A Memoir. London: Granta, 2007.Kiss and Tell. Dir. By Richard Wallace. Columbia Pictures, 1945.Lifton, Betty Jean. Twice Born: Memoirs of An Adopted Daughter. Middlesex, England: Penguin, 1977.Lundy, Darryl, comp. The Peerage: A Genealogical Survey of the Peerage of Britain as well as the Royal Families of Europe. 30 May 2013 ‹http://www.thepeerage.com/p40969.htm#i409684›Perl, Lynne and Shirin Markham. Why Wasn’t I Told? Making Sense of the Late Discovery of Adoption. Bondi: Post Adoption Resource Centre/Benevolent Society of NSW, 1999.Road to Utopia. Dir. By Hal Walker. Paramount, 1946.Turkle, Sherry, ed. Evocative Objects: Things We Think With. Cambridge, Massachusetts: MIT P, 2011. Tuxford, Miss H. H. Miss Tuxford’s Modern Cookery for the Middle Classes: Hints on Modern Gas Stove Cooking. London: John Heywood, c.1937.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. London: Methuen, 1973. Lehmann, Gilly. "English Cookery Books in the 18th Century." The Oxford Companion to Food. Oxford: Oxford UP, 1999. 227-9. Marnell, Josephine, Nora Breathnach, Ann Martin, and Mor Murnaghan. All in the Cooking Book 1 & 2. Dublin: Educational Company of Ireland, 1946. Mac Con Iomaire, Máirtín. "The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008." Food, Culture and Society: An International Journal of Multidisiplinary Research 14.4 (2011): 525-45. ---. "Chef Liam Kavanagh (1926-2011)." Gastronomica: The Journal of Food and Culture 12.2 (2012): 4-6. ---. "The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History". PhD. Thesis. Dublin: Dublin Institute of Technology, 2009. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. New York: Hungry Minds, 1990. ---. On Food and Cooking the Science and Lore of the Kitchen. London: Harper Collins, 1991. Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Le terme violence qualifie un certain nombre de manifestations allant de l’altercation verbale jusqu’aux destructions de masse, en passant par l’agression physique, le viol, le meurtre, la torture, les mutilations, etc. Infligées ou subies, discontinues ou constantes, localisées ou endémiques, accidentelles ou motivées, ces expressions de la violence se compliquent encore par leur caractère tantôt privé, tantôt public, assumé et revendiqué ou dissimulé et renié. La violence est si protéiforme qu’elle ne cesse de voir les discriminants de sa catégorisation et les grilles de classification se démultiplier. Le critère est tantôt spatial (violence urbaine), tantôt social (violence conjugale, ouvrière), tantôt politique (répression, coercition, guerre, assassinat politique, terrorisme), économique (exploitation, injustice), sexuel (viol, maltraitance), ou encore psychologique (automutilations et autres actes pervers). Englober toutes ces manifestations dans une même perspective relève de la gageure (Michaud 2004 ; Crettiez 2008). Comment approcher pareils phénomènes aux formes et motivations aussi diversifiées selon les mêmes grilles théorico-méthodologiques? D’autant plus qu’à ces expressions physiques de la violence s’ajoutent toutes celles qui relèvent de la « violence symbolique ». Consentie (plus que subie), cette violence impose un certain ordre dans les manières d'être. Elle englobe tous les dispositifs dont usent les dominants pour que les dominés intériorisent et acceptent leur statut et leur état de dominés (Bourdieu & Wacquant 1992). Elle participe de cette violence structurelle inhérente à tout pouvoir, qu’il soit celui du pater familias ou du chef élu ou imposé. Elle peut être liée à la forme même de l'organisation sociale à laquelle on adhère et qu’elle tend à malmener. Le politiste norvégien Johan Galtung (1969) est sans doute le premier à l’évoquer, faisant remarquer que dans cette forme de violence il n’y a pas de lien évident et apparent entre les sujets. Inscrite dans des structures sociales, cette violence est plus insidieuse mais non moins destructrice. Outre ces violences dévastatrices du lien, l’anthropologie a mis en évidence un autre genre de violences, celles destinées précisément à instaurer le lien, à le suturer ou à le raffermir. Ces violences fondatrices qui ponctuent les rites de passage (tatouages, circoncisions, excisions, scarifications et autres marquages corporels), souvent violentes et non exemptes de douleur, ont pour finalité d’agréger les individus à des communautés. Initiatique, cette violence qui laisse une marque distinctive (du rang, du sexe, etc.), n’est jamais perçue comme telle par ceux qui l’adoptent (Bodiou et Briand 2015). Malgré la variété de ses expressions et de ses modes d’effectuation, l’acte de violence demeure aisément identifiable. En revanche, il en est tout autrement quand il s’agit de définir ce qu’est la violence. Tous les dictionnaires la mettent en rapport avec l’exercice d’une force brutale ou excessive en vue de soumettre, contraindre ou obtenir quelque chose. Pour la majorité des approches, la violence a été longtemps conçue comme un « usage délibéré de la force pour blesser ou détruire physiquement » (Gurr, 1970). Au milieu des années 1990, la définition de l’OMS en élargit l’acception. Se voulant exhaustive, elle intègre à la fois les actes individuels et communautaires, commis contre autrui ou auto-infligés; qu’ils soient interpersonnels ou collectifs. Elle couvre tout aussi bien les actes de violence que les menaces et intimidations de tous ordres, induisant des atteintes physiques, psychologiques, ou affectives. Toutefois, cette définition demeure encore fortement associée aux violences physiques et n'évoque pas clairement et suffisamment les violences psychologiques et morales découlant d’actes verbaux, d'attitudes et autres conduites symboliques. Plus largement, F. Héritier (1996 : 17) appelle « violence toute contrainte de nature physique ou psychique susceptible d'entraîner la terreur, le déplacement, le malheur, la souffrance ou la mort d'un être animé; tout acte d'intrusion qui a pour effet volontaire ou involontaire la dépossession d'autrui, le dommage ou la destruction d'objets inanimés (…) ». Complète et exhaustive, cette définition souligne, une fois encore, la difficulté à parler de la violence de manière générale. La violence est une force dont l’exercice s’inscrit immanquablement dans le cadre de normes partagées. Ce sont de telles normes qui caractérisent, in fine, ce qui relève ou non de la violence. Celle-ci est justement le plus souvent un dépassem*nt de la règle ou de la norme admise, une démesure. Elle est ce qui remet en cause l’existence de ce qu’Hanna Arendt (1989 : 283) appelle « un monde commun ». Yves Michaud (1978 : 101) le dit avec ses mots : la violence « tient plus à la dissolution des règles qui unifient le regard social qu’à la réalité qu’elle peut avoir ». À ce titre, la manifestation de la violence est l’indice d’une rupture de consensus, dont la finalité est de contraindre et de faire mal, de manière volontaire et apparemment gratuite. Elle est tantôt une infraction, tantôt un outrage. Chaque société désigne ce qu’elle considère comme violent en tentant de le réduire par l’éthique, la culture, le droit, la contrainte et en lui opposant… de la violence. Ce sont les logiques qui président à ces choix que l’anthropologue ne cesse de pointer dans leur singularité pour tenter de comprendre le phénomène dans son universalité. Même si le catalogue des actes de violence semble infini, et l’imagination des bourreaux individuels et collectifs incommensurablement fertiles, il n’en demeure pas moins que cette violence s’exerce toujours ou du moins le plus souvent selon des logiques inscrites dans un contexte historico-culturel. La « violence » est enchâssée dans une matrice éthique et obéit à une échelle de valeurs qui rend sa perception et, partant, sa signification variables selon les normes de référence en usage. Polymorphe, elle est également et nécessairement polysémique; et sa perception culturellement et sociohistoriquement déterminée. Des châtiments tolérés naguère (sectionner la langue des blasphémateurs, noyer des femmes adultères), sont décriés par des sociétés contemporaines pratiquant d’autres formes de violence (chaise électrique ou injection létale), estimées moins cruelles à leurs yeux. Ce sont en général les actes et conduites jugés illégitimes qui sont qualifiés de violents; tous ceux, tout aussi violents, mais exercés au nom d’une règle partagée ou par un pouvoir considéré comme légitime, ne sont pas tenus pour de la violence; ils sont perçus comme une coercition, une contrainte. Que ce soit pour Hobbes (2000) ou Weber (1959), l’usage légitime de la violence prévient la violence. Dès lors, il n’est plus de la violence. Loin d’être un phénomène débridé, la violence est souvent un outil savamment orchestré destiné à faire obéir ou à punir. Qu’elle soit privée ou publique, la violence est toujours inscrite dans une matrice symbolique qui structure ses modes d’effectuation et lui donne sens aux yeux de ses protagonistes. Ainsi devient-elle légitime pour son auteur; et parfois même pour celui qui la subit, la vivant comme une fatalité ou se considérant comme victime expiatoire. Ainsi, est-elle une « configuration » (Elias, 1989) où les adversaires sont aussi des partenaires agissant selon des règles partagées. Une propension devenue routinière consiste à toujours considérer la violence comme une réactivité instinctive, motivée par une pure répétition pavlovienne et paresseuse. Les études des violences urbaines ont pu montrer que celles-ci peuvent être un indicateur d’inégalité ou de défiance vis-à-vis des institutions; et, partant, l’expression d’une volonté de négociation. La manifestation de la violence est un « signal de danger » nous dit Lewis Coser (1982). Autrement dit, la violence fait à la fois signe et sens. Elle n’est pas que l’expression du chaos et du désordre. L’exercice de la violence (notamment politique) a le souci à la fois de l’efficacité et de la légitimité. Le plus souvent, la violence n’est ainsi qualifiée qu’en rapport aux seuls faits concrets, quantifiables et mesurables. Or, d’un point de vue anthropologique, la violence intègre à la fois l’éthique, les valeurs partagées, les sentiments, etc. La rumeur, l’ironie ou la satire peuvent être ressenties comme plus violentes que des coups. Physique, psychologique ou symbolique, la violence est toujours un fait « construit » à partir d’une culture partagée; dont la perception et l’intensité sont étroitement en rapport avec les normes communément admises. Quelle que soit la forme de son expression, la violence demeure un « fait social total »; car elle est toujours enchâssée dans d’autres faits sociaux qui démultiplient ses logiques et ses univers de sens (politique, religieux, économique, social etc.) (Clastres, 1977 ; Kilani, 2006). Instinct naturel, moyen d’imposer l’ordre social ou vecteur du changement social? La violence est une des catégories les plus discutées dans les sciences humaines et sociales; mobilisant terrains et théories pour saisir un phénomène en passe de figurer parmi les universaux et ne cessant de réinventer ses formes d’expression. Pour Thomas Hobbes (2000), l’une des références inévitables dans ces débats, l’homme est un être « duplice », naturellement violent mais socialement dans l’obligation de rechercher la répression de son agression en acceptant de se conformer aux règles d’une instance qui lui permettrait de vivre en société. Pour Hobbes, c’est l’égalité primordiale entre les hommes qui serait à l’origine des affrontements. Jean-Jacques Rousseau (1971) reproche au philosophe britannique d’avoir attribué à l’homme vivant dans l’état de nature les attributs et les passions propres à l’homme vivant dans la société. Ces deux postures spéculatives vont constituer dans une large mesure le cadre de pensée dans lequel seront débattues thèse et contre-thèse sur la nature violente ou non de l’homme. La première défend le caractère inné de la violence, tandis que la seconde la considère comme un acquis culturel. En anthropologie, l’intérêt pour la violence comme phénomène, est présent dès les premiers travaux qui ont pu montrer que toutes les sociétés contiennent de la violence, la produisent, l’utilisent et la gèrent. Mise en avant par Max Weber (1959) dans sa théorie de l’État comme monopole de la violence légitime, elle est popularisée par les travaux de René Girard (1972, 1978). Pour ce philosophe et anthropologue, les désirs de l’homme sont mimétiques et engendrent une violence fondée sur la « rivalité ». L’homme désire les mêmes objets que son prochain, et son désir augmente en fonction de celui de l’autre. Ce désir mimétique débouche sur la violence qui, de proche en proche, devient générale et concerne toute la société. Pour y remédier, Girard s’écarte des thèses wébériennes qui préconisent l’instauration d’une violence légitime confiée à l’État. Il postule que les hommes déplacent leur hostilité sur une victime émissaire (Girard, 1972). C’est le sens du sacrifice présent dans toutes les sociétés humaines. C’est le « désir mimétique » à l’origine de la violence qui caractérise l’être humain en société. Pour empêcher le saccage de cette violence réciproque, présente dans l’essentiel des rapports humains et dans toutes les sociétés dès le début de leur formation, la communauté sacrifie une victime arbitraire consensuelle. La haine de chacun est transférée sur cette victime émissaire dont la mise à mort est expiatoire. Elle sauve la communauté et lui permet de survivre. En évitant la violence destructrice de la communauté, cette violence sacrificielle et pacificatrice se transforme en une violence fondatrice. Les anthropologues se sont également intéressés à la forme institutionnelle de la violence. Ainsi, la guerre mobilisera l’essentiel des théories. Une approche naturaliste développée notamment par André Leroi-Gourhan (1965), postule que la guerre (comme violence institutionnelle) est la conséquence de l'évolution naturelle de l'Homme, qui de chasseur devient guerrier. Pour cet ethnologue et penseur des techniques et de la culture, la violence humaine relèverait du biologique. Postulant que la guerre est une extension de la chasse, il considère que l’homme, à l’instar de l’animal, est un être prédateur et donc violent par nécessité. Le social et l'institutionnel sont ainsi naturalisés. La violence permet de se procurer les rares ressources disponibles. Une telle approche rejoint celle qui met en rapport la guerre et les pénuries de nourriture dans les sociétés primitives. D’autres thèses, plus répandues, estiment certains modèles culturels, comme la virilité, l'autoritarisme culturel et la religion, à l'origine immédiate et exclusive de cette violence. Ce courant culturaliste considère la violence comme un phénomène culturel. Une de ses premières figures, Ruth Benedict (1950), a tenté d’opposer la culture apollinienne des Indiens Pueblos, qu’elle considère comme communautaire et pacifique, à celle des Indiens des plaines, qu’elle définit comme passionnés et agressifs et dont elle qualifie la culture de dionysiaque. Une autre approche culturaliste, celle de Claude Lévi-Strauss, voit dans la violence un mode d’échange, un « échange malheureux ». Pour le théoricien du structuralisme, la guerre est l’expression d’un échec dans l'échange entre communautés, lequel échange est à ses yeux fondateur des sociétés. L’anthropologie Pierre Clastres (1977) réfutera toutes ces théories pour soutenir que la guerre est constitutive de la société primitive. Elle n’est, selon lui, ni un instinct animal, ni la conséquence d’un manque, ni l’expression d’un ethos culturel, ni un échange raté. Elle est au fondement même de l’être ensemble. Étant sans hiérarchie, la société primitive use de la guerre contre l’Autre comme moyen de raffermir son unité. Depuis Thomas Hobbes, la violence hors d'un cadre prescrit par l'État est considérée comme une pathologie sociale. Contre cette vision, Pierre Clastres soutient que les violences (apparemment déviantes ou criminelles) s'inscrivent dans un univers social, culturel et symbolique pour faire sens. Poussée à ses limites, cette approche compréhensive risque de conduire à soutenir des légitimations au nom du relativisme culturel. Dans un monde où génocides, guerres, terrorismes et autres destructions de masse sont devenus une réalité quotidienne, plusieurs auteurs soutiennent la thèse de Norbert Elias (1989) sur le recul de la violence et la domestication de l’animal humain. Contre-intuitive, cette thèse est défendue par plusieurs historiens sur la base de travaux sur des archives judiciaires, dont l'historien Jean-Claude Chesnais (1981 : 14) qui estime qu' « il y a au cours des derniers siècles une régression considérable de la violence criminelle ». Si aujourd’hui on parle de son omniprésence, c’est parce que le seuil de tolérance aurait baissé. Nous serions devenus plus sensibles à la violence, subjectivement. Ceux qui rejettent une telle thèse préfèrent souligner le nombre et la diversification des formes des violences : génocides, attentas, terrorismes, etc. (Wieviorka, 2004). En effet, la violence a pris des formes inédites en rapport avec la complexification de notre organisation sociale. La technologie a contribué à une certaine sophistication de la violence et à sa mise à distance. Sa « domestication » s’opère par sa taylorisation. L’acte de tuer ou de perpétrer un génocide est noyé dans les échelons de la décision (du général qui décide au soldat qui exécute) et dans une « chaîne opératoire » plus ou moins longue. Grâce à cette « taylorisation », la violence se trouve aujourd’hui « domestiquée ». L’euphémisation par la technologie (écrans) la rend supportable par celui qui l’exécute; tout comme le sacré l’avait déjà rendue acceptable et supportable aux yeux, à la fois, de celui qui la donne et de celui qui la subit (Matthew, 2017 ; Blaya, 2011). Quoi qu’il en soit, le développement vertigineux de la technologie, et de l’organisation bureaucratique, contribue à cette « banalisation du mal » (Arendt 1991) en rendant moins perceptibles et plus insidieuses ces violences. Les armes biologiques sont moins spectaculaires dans leur usage mais plus dévastatrices dans leurs effets, tout comme les drones tuent de façon aussi chirurgicale que silencieuse (Chamayou 2013). Il suffit également de penser à toutes les formes de cyberviolence qui se développent dans le monde virtuel des réseaux sociaux, à l’instar du « revenge p*rn » ou « cyber-rape » (Blaya, 2011). Ce type de violence s’effectue en général sans échange verbal direct. Le registre du langage et l’émotion qu’il produit sont ainsi annulés, privant la victime de repères et d’alertes. Le « bourreau » est également protégé puisqu’il ne voit pas et il n’entend pas la réaction que produit son acte sur la victime. Dans cette nouvelle configuration que produit la cyberviolence, l‘agresseur n’est pas nécessairement plus fort, mais dispose de plus de latitude pour nuire. La thèse du recul de la violence ne tient pas suffisamment compte de sa sophistication, qui arrive à l’occulter. En revanche, la montée de la violence, souvent signalée, peut n’être que le signe d’un abaissem*nt du seuil de tolérance face à des conduites plus ou moins agressives. En réalité, la notion de violence renvoie à deux dimensions, l’une factuelle et l’autre normative. Elle qualifie les effets de la force physique au regard de la transgression des normes socialement établies (Robert & al. 2008 ; Mucchielli, 2008).

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

You look great.You look amazing.I didn’t recognise you.You are looking 10 years younger.Just how much weight have you lost? It really shows.Isn’t Gayle looking great?Have you done it just through diet and exercise, [or surgery]?Have you lost some more since I last saw you?You don’t want to look scrawny.You are not planning to lose any more are you?Have you seen Gayle doesn’t she look drawn?Of course you are still much heavier than the NHS recommendation. Thinking and Writing about Fat… Since the beginning of my academic career I have written auto/biographically. Like others I believe that in including my own experience in my writing I make clear not only the influence my autobiography has on the work that I do but how, in turn, the work that I do influences my autobiography (Stanley; Morgan; Letherby Feminist Research, Interconnected Lives). I began this paper with a list of statements that have been said to me, or about me (and reported to me) by others in the last 18 months since a significant weight loss. As you see the messages ARE mixed and even the ‘compliments’ feel tainted; did I really look so bad before? Jeannine Gailey (16) reminds us that the fat body, especially the female fat body, is marginalised, stigmatised and summarising her study with 74 fat women argues that the women whose voices are represented in this book indicated that they are often hyperinvisible when it comes to their health or actual dealings with health-care practitioners, in addition to frequently feeling invisible with sexual partners, family, friends, colleagues, and strangers. Some of my own (auto/biographical) research has focussed on the experience of ‘infertility’ and ‘involuntary childlessness’ and the above statement also applies to many of my respondents, and similar others, who feel marginalised and stigmatised because of their status as nonmother (e.g. Letherby nonmotherhood). Although not my primary research area I have recently been involved in a number of research projects – either as supervisor or researcher – concerned with weight and/or weight management. One of these focused on the relationship between ‘obesity’ and ‘infertility’ (written, like other phrases in this piece, in quotation marks to highlight the problematic nature of simplistic definitions). Some medical literature suggests that a woman’s body mass index (BMI) is an important determinant of medical outcomes in the treatment of ‘infertility’. However, recent work contests the link between BMI, ‘obesity’ and ‘infertility’. Research from the social sciences shows that medical professionals, media and lay discourse position some individuals as ‘deserving’ and others as ‘undeserving’ of medical treatment (including in/fertility treatment) (Letherby Infertility; Stenhouse and Letherby). Women unable to achieve pregnancy and/or carry a baby to term due to weight related issues (either ‘real’ or assumed) will likely experience multiple stigma in relation to their gender, BMI and fertility status. In addition restricting ‘infertility’ treatment on the grounds of weight can itself cause stigmatization and may lead to depression and low self-esteem. ****I began writing fiction (as an adult) about five years ago and this type of writing has become increasingly important to me both academically and personally and is, I think, another way to tell auto/biographical stories. In my teaching I encourage students to think sociologically about fiction they enjoy and in recent academic writing on reproduction and on bereavement and loss I have included some fictional pieces (e.g. Davidson and Letherby; Letherby Interconnected Lives, Mortality). Taking a traditional view of the relationship between fact and fiction, some might suggest that fiction is the opposite of explicit auto/biographical writing. I disagree. Drawing specifically on respondents’ narratives, or more generally on our research and our own life experiences ‘fiction’ can provide a powerful, accessible narrative (e.g. Frank). What follows is a piece of fiction that is auto/biographical in that it connects to some experiences in my own life (see Letherby Interconnected Lives) and has connections to some of the experience of respondents from various of my research studies. My aim (or rather one of them) in writing this piece was to highlight the stigma and marginalisation that women in these situations sometimes feel. The Mixed Messages, not least with reference to fat, are evident I hope. Mr Sprat and I: A Story He drank three times as much as I did during our first date. I replied ‘yes please,’ when twice he asked if I wanted crisps or nuts with my wine. He suggested a film, followed by more drinks the next time we met. I enjoyed the popcorn in the cinema, the snacks in the pub. He bought us a fish and chip supper on the way home. The cod was fresh and lightly battered, the chips, made from good potatoes, were just the right combination of fat and starch. We ate our meal straight from the paper. He wiped his hands on a tissue but surprised and delighted me by sucking the grease from my fingers one by one. I was lost. I was his. A generous boyfriend he often paid for us to eat out. He never had a pudding but would choose a liqueur, or a shot of whisky, instead. Curious, rather than shocked, I wondered how he could down a pint in just a few seconds. ‘How do you do that, how can you drink it so quickly?’ I asked. ‘I open my throat and it just slips down; only when I'm really thirsty though.' He smacked his lips and wiped his mouth with his hand. He drank the whisky more slowly, ‘to enjoy the hot, fiery kick.’ I always had a taste of his starter and ended my meal with something sweet. Chocolatey creations were my preference but I enjoyed all desserts. He indulged me and reassured me. ‘I love your curves,’ he'd say proving it with his hands and his lips. Many a morning after I’d cook us a big fry-up. ‘Soaks up the booze,’ he said. Amsterdam was his choice for a stag weekend. He travelled with a large group of friends. There weren't any sexual exploits, I'm sure of that, but plenty of drink was taken and some wacky backy smoked. A good time was had by all and it took him a few days to recover from the trip.I choose a country hotel weekend break for my pre-wedding treat. We all had a beauty treatment or two and swam, read and gossiped the two days away. The food was plentiful and beautifully presented. I had to eat leanly between the hen party and the main event to get into my dress.After making such a beautiful speech he deserved to relax a little. But I wish he'd stopped at the champagne. After our first dance he propped up the bar with his mates and my brother and drank more than all of them; mostly beer, a few spirits. I’d been so looking forward to our first night of pleasure as husband and wife but the consummation of our marriage lacked vitality; a waste of the four-poster bed. His breath stank. As soon as it was over he fell asleep, although I was still wide awake. As part of our wedding package there were some goodies waiting for us in the bridal suite including a good sized box of melt-in-the-mouth chocolates. I ate the lot. He made it up to me on the honeymoon. More attentive than ever he hired a boat and took me to secluded beaches. As we sunbathed he lazily stroked my back and my thighs, when we swam we explored each other's bodies undercover of water. ‘I love you, I want you,’ he whispered. ‘I love you so much I want to bite you, to gobble you up.’ My body responded to his touch and to his words. I had never felt so desired, so cherished. The evenings and the nights were the best. We ordered local specialties at dinner and with his bare hands he fed me succulent fish, juicy meats and fruit dripping in syrup. In bed as he licked the excesses off my lips and from my mouth I could taste the wine in his. I drank him in. We were never so in tune again, our senses alive, our individual indulgences merged. We were as one, our bodies replete.Back home he worked hard and played hard keeping up his nights out with the boys and finding new restaurants for us to go to. He became skilled at choosing the correct wine to accompany the dishes I favoured. He drank the pudding wine whilst I ate the pudding. At home he kept beer in the fridge along with a jug of water so he could add a splash to his whisky. For his birthday I treated him to a peaty single malt. Our weekly food bill was a 50/50 split between alcohol and food. I loved to cook. I roasted and baked and chipped and fried. I folded and mixed and whisked. I was adventurous with spices. For my birthday he bought me a cookery book; a best seller from the latest celebrity chef. I experimented some more. My pastry was light and my sauces smooth. He was always appreciative but more often than not he wouldn't finish his food, sometimes leaving as much as he ate. As he carried our glasses (usually his third or fourth alcoholic drink since returning from work, almost always my first) through to the lounge I would take the plates into the kitchen (spooning the remains from his plate into my mouth rather than scraping it into the bin). A hard worker he was promoted, several times. More money led to more expensive tastes and we enjoyed good holidays and ate out even more, sometimes with his colleagues and bosses. A little shy in such company, aware of his status as a working class boy done good, he was always happier after a couple of drinks and would have a quick one before we left the house. In response to my anxious, ‘darling, do you think you should?,’ he would kiss me and say, ‘just a small one to oil the conversation.’I lived for our holidays and the nights we spent alone. We always found something to talk and laugh about and our indulgence of each other's eating and drinking habits was mirrored by a concern for each other's sexual wellbeing. He liked sex with the lights on. I adored it when he quietly sang to me during lovemaking. I hated the corporate entertainment. The women seemed to get thinner each time we met, shrinking as I grew. The way they managed to look as if they were eating the wonderfully cooked and carefully presented food whilst not actually consuming anything was an art form. I couldn't resist the delicious offerings but their snide observation of me turned the food to cardboard in my mouth. His work put him under increasing pressure. Some mornings I could taste alcohol mingled with mint when he kissed me goodbye. I found a bottle of vodka at the back of the cupboard, a cheap brand, that hadn't been in the trolley at our weekly shop. ‘Where did this come from, did you buy it?,’ I asked. ‘I guess I must have, I don't remember,’ he shrugged. The bottle disappeared but he kissed me less and began going straight upstairs when he got home. I'd hear him moving around, opening cupboards, finding hiding places for his not so secret stash.I still shopped and cooked trying new recipes in an attempt to win him back from his liquid mistress. I made meals that in my view were fit for the Gods, rich in flavour and high in calories. But he was less and less interested. He’d push his plate away and re-fill his glass. Eventually I gave up and moved on to cheap two-for-the-price-of-one microwave meals finding their gloopiness strangely comforting. They weren't enough for me though and I’d fill up with extra creamy potatoes or with toast, dripping with butter and topped thickly with cheese or chocolate spread. I ate off and on all day when I was alone and when he was asleep.When I said that I wanted us to have a baby he agreed, clinging, like me, to the hope that a child might make things better. Half-heartedly we tried for a while. The lights were off and there was no singing. Nothing happened. We lied to the GP when asked about our sexual activity, embarrassed and distressed at the lack of passion in our life together. He lied about his drinking too. ‘How much do I drink? Well, a little more than I should I guess, I know I should cut down, but you know how it is?’ He glanced at me, smiled at the male doctor and shrugged. I hated him then. I hated him as he failed to admit that he had a problematic relationship with alcohol, as he duped the GP and won his sympathy rather than rightly causing concern. I could guess what the doctor was thinking. Who wouldn't need a drink when married to a woman like me, a woman who had let food get the better of her spirit and her body? I couldn't lie about my problem. It lay heavy on my bones. I left the surgery with a diet sheet and a red face. When he shook the doctor's hand I turned away in misery and disgust.We drove home with the radio on to cover our silence. Once he tried to take my hand but I pulled away. I went to the kitchen. He went upstairs. I cut some bread and turned on the toaster. He reached into the back of his shirt drawer and pulled out a bottle. One night soon after he took me in his arms, as much of me as he could, holding on tight even as I tried to push him away. ‘Let's do something, anything. I still love you,’ he said. ‘What about a holiday? Please darling. You still love me too don’t you?’ Nodding, I relaxed into him, my bulk against his sharp hips. I packed my optimism along with his tiny shorts and my super-size trousers and dresses but my tentative happiness didn't last long. I couldn't do up the seatbelt in standard class and our upgrade was because of my size rather than our celebrity. For once I wasn't hungry. We tried hard to recreate the more heady days of our relationship but the break was not what either of us wished for. He drank heavily on the return journey, swigging back spirits in the way he once had pints. I closed my eyes to block out the pitying stares.He drank more. He ate even less. He lost his job. I heard him retching in the toilet every morning. He threw his vices up, I kept mine deep inside. As he flushed the toilet I thought of the baby we'd been unable to make I whispered to myself ‘that should be me, the morning sickness should be mine.' Then I went to the kitchen to cook and eat the fried breakfast he couldn’t face anymore. He went out most days, to the pub or the off-license.I went out only to the supermarket. He started to smell. He slept fitfully and snored loudly when he did sleep. He never touched me, unable to make love to me even if either of us had wanted it. When he wasn't sleeping he was drinking. I outgrew my clothes again so I lived in t-shirts and joggers and ordered groceries online. I stuffed the food in as soon as it arrived but it didn't comfort me anymore. He collapsed.I let him go to the hospital alone. He came home. He didn't pour himself a drink. He packed a bag instead. ‘I think I should go, don't you?’ he said.‘Yes’, I said, the tears running down my face. He turned just as he was leaving. ‘Do you think there's a way back for us, we were so good together once?’ ‘I don't know,’ I said. After he left I filled the bin; with dairy and carbohydrates, with fat and sugar… Some Concluding Thoughts… I consider writing as a method of inquiry, a way of finding out about yourself and your topic. Although we usually think about writing as a mode of “telling” about the social world, writing is not just a mopping-up activity at the end of a research project. Writing is also a way of “knowing” – a method of discovery and analysis. By writing in different ways, we discover new aspects of our topic and our relationship to it. Form and content are inseparable (Richardson 515). I agree. Writing – both in the traditional academic style and utilising prose and fiction – enables us, has enabled me, to reflect in detail about issues and topics and that important to me and to others, issues and topics that are often misunderstood and misrepresented. Fat, alongside in/fertility, childlessness and nonmotherhood, is one such issue. References Frank, Katherine. “‘The Management of Hunger’: Using Fiction in Writing Anthropology.” Qualitative Inquiry 6.4 (2000): 474-488. Gailey, Jeannine A. The Hyper(in)visible Fat Woman: Weight and Gender Discourse in Contemporary Society. New York: Palgrave Macmillan, 2014. Letherby, Gayle. Feminist Research in Theory and Practice. Buckingham: Open University, 2003. ———. “Battle of the Gametes: Cultural Representation of Medically Assisted Conception.” Gender, Identity and Reproduction: Social Perspectives, eds. Sarah Earle and Gayle Letherby. London: Palgrave, 2003. 50-65. ———. “‘Infertility’ and ‘Involuntary Childlessness’: Losses, Ambivalences and Resolutions.” Understanding Reproductive Loss: International Perspectives on Life, Death and Fertility, eds. Sarah Earle, Carol Komaromy, and Linda Layne. Aldershot: Ashgate, 2012. 9-22. ———. He, Himself and I: Reflections on Inter/connected Lives. Oxford: Clio Press, 2014. ———. “Bathwater, Babies and Other Losses: A Personal and Academic Story.” Mortality: Promoting the Interdisciplinary Study of Death and Dying 20.2 (2015). ‹http://www.tandfonline.com/doi/abs/10.1080/13576275.2014.989494#.VTfN4iFVikp›.Morgan, David. “Sociological Imaginations and Imagining Sociologies: Bodies, Auto/biographies and Other Mysteries.” Sociology 32.4 (1998): 647-63. Richardson, Laurel. “Writing: A Method of Inquiry.” A Handbook of Qualitative Research, eds. Norman Denzin and Yvonne Lincoln. 1st ed. Thousand Oaks: Sage, 1994. 923-948. Stanley, Liz. “On Auto/biography in Sociology.” Sociology 27.1 (1993): 41-52. Stenhouse, Elizabeth, and Gayle Letherby. “Fat and Infertile: Challenging Double Stigma.” Motherhood Initiative for Research and Community Involvement (MIRCI) Annual Conference, Toronto, Oct. 2012.