Academic literature on the topic 'Branson, richard, 1950-'

- Walter E.A. van Beek, Ph. Quarles van Ufford, Religion and development; Towards an integrated approach, Amsterdam: Free University Press, 1988., M. Schoffeleers (eds.) - J.H. de Beer, H.F. Tillema, A journey among the people of Central Borneo in word and picture, edited and with an introduction by Victor T. King, Singapore: Oxford University Press, 1989. 268 pp. - Chris de Beet, Richard Price, Alabi’s world. Baltimore and London: The John Hopkins University Press, 1990. xx + 444 pp. - G. Bos, Neil L. Whitehead, Lords of the tiger spirit; A history of the Caribs in colonial Venezuela and Guyana 1498-1820, Koninklijk Instituut voor Taal-, Land- en Volkenkunde, Leiden. Caribbean series 10, Dordrecht/Providence: Foris publications, 1988, 250 pp., maps, ills., index, bibl. - James R. Brandon, Richard Schechner, By means of performance: Intercultural studies of theatre and ritual. Cambridge and New York: Cambridge University Press, 1990. 190 + xv pp + ills. Paperback, Willa Appel (eds.) - J.N. Breetvelt, Matti Kamppinen, Cognitive systems and cultural models of illness, Helsinki: Academia Scientiarum Fennica, FF Comunications No. 244, 1989. 152 pp. - Martin van Bruinessen, Mark R. Woodward, Islam in Java: Normative piety and mysticism in the Sultanate of Yogykarta. Tucson: The University of Arizona Press, 1989, 311 pp, index. - J.G. de Casparis, Pauline Lunsingh Scheurleer, Ancient Indonesian Bronzes; A catalogue of the exhibition in the Rijksmuseum Amsterdam with a general introduction. Leiden: Brill, 1988. IX + 179 pp., richly illustrated., Marijke J. Klokke (eds.) - Hugo Fernandes Mendes, Luc Alofs, Ken ta Arubiano? Sociale intergartie en natievorming op Aruba, Leiden: Caraïbische Afdeling, Koninklijk Instituut voor Taal-, Land- en Volkenkunde, 1990. ix + 232 pp., Leontine Merkies (eds.) - Rene van der Haar, I. Eibl-Eibesfeldt, Kommunikation bei den Eipo; Eine humanethologische bestandsaufnahme, Berlin: Dietrich Reimer Verlag, 1989., W. Schiefenhövel, V. Heeschen (eds.) - M. Heins, K. Epskamp, Populaire cultuur op de planken; Theater, communicatie en Derde Wereld. Den Haag: CSEO Paperback no. 6, 1989., R. van ‘t Rood (eds.) - Huub de Jonge, Thomas Höllman, Tabak in Südostasien; Ein ethnographisch-historischer Überblick, Berlin: Dietrich Reimer Verlag, 1988. Bibl., tab., ill., append., 233 pp., - Nico de Jonge, Jowa Imre Kis-Jovak, Banua Toraja; Changing patterns in architecture and symbolism among the Sa’dan Toraja, Sulawesi - Indonesia. Amsterdam: Royal Tropical Institute, 1988, 135 pp., Hetty Nooy-Palm, Reimar Schefold (eds.) - L. Laeyendecker, Jeffrey C. Alexander, Durkheimian sociology: Cultural analysis, Cambridge etc.: Cambridge University Press, 1988, 227 pp. - Thomas Lindblad, W.A.I.M. Segers, Changing economy in Indonesia. A selection of statistical source material from the early 19th century up to 1940. Vol 8. Manufacturing industry 1870-1942. Amsterdam, 1987. 224 pp. - C.L.J. van der Meer, Akira Suehiro, Capital accumulation in Thailand 1855-1985, The Centre for East Asian Cultural Studies, Tokyo, 1989. xviii + 427 pp., maps, figs, app. - Niels Mulder, Nancy Eberhardt, Gender, power, and the construction of the moral order: Studies from the Thai periphery, University of Wisconsin-Madison, Centre for Southeast Asian Studies, Monograph 4, 1988. viii + 100 pages, softcover. - Gert Oostindie, Jan Nederveen Pieterse, Wit over zwart; Beelden van Afrika en zwarten in de Westerse populaire cultuur. Amsterdam: Koninklijk Insituut voor de Tropen, 1990. 259 pp., ills. - Gert Oostindie, Raymond Corbey, Wildheid en beschaving; De Europese verbeelding van Afrika. Baarn: Ambo, 1989. 182 pp., ills. - R. Ploeg, Inga Clendinnen, Ambivalent conquests; Maya and Spaniard in Yucatan, 1517-1570, Cambridge: Cambridge University Press, 1988. xi + 243 pp. - S.O. Robson, Luigi Santa Maria, Papers from the III European Colloquium on Malay and Indonesian Studies. Istituto Universitario Orientale, Dipartimento di Studi Asiatici (Series Minor XXX). Naples 1988. 276 pp., Faizah Soenoto Rivai, Antonio Sorrentino (eds.) - R.A. Römer, J.M.R. Schrils, Een democratie in gevaar; Een verslag van de situatie op Curaçao tot 1987. Van Gorcum, Assen: 1990. xii + 292 blz. - Patricia D. Rueb, Han ten Brummelhuis, Merchant, courtier and diplomat: A history of the contacts between the Netherlands and Thailand, Lochem, 1987, 116 pp., illustrated.

Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) the “minor” practices, the “multifarious and silent reserve of procedures” of everyday life. Such practices are of crucial importance to all of us, as although seemingly ordinary, and even banal, they have the ability to “organise” our lives (48). Within such a context, the following aims to consider the influence and significance of an important (although largely unstudied) professional figure in rural and regional economic life: the country food preparer variously known as the local chef or cook. Such an approach is obviously framed by the concept of “cultural economy”. This term recognises the convergence, and interdependence, of the spheres of the cultural and the economic (see Scott 335, for an influential discussion on how “the cultural geography of space and the economic geography of production are intertwined”). Utilising this concept in relation to chefs and cooks seeks to highlight how the ways these figures organise (to use de Certeau’s term) the social and cultural lives of those in their communities are embedded in economic practices and also how, in turn, their economic contributions are dependent upon social and cultural practices. This initial mapping of the influence and significance of the rural and regional chef in one rural and regional area, therefore, although necessarily different in approach and content, continues the application of such converged conceptualisations of the cultural and economic as Teema Tairu’s discussion of the social, recreational and spiritual importance of food preparation and consumption by the unemployed in Finland, Guy Redden’s exploration of how supermarket products reflect shared values, and a series of analyses of the cultural significance of individual food products, such as Richard White’s study of vegemite. While Australians, both urban and rural, currently enjoy access to an internationally renowned food culture, it is remarkable to consider that it has only been during the years following the Second World War that these sophisticated and now much emulated ways of eating and cooking have developed. It is, indeed, only during the last half century that Australian eating habits have shifted from largely Anglo-Saxon influenced foods and meals that were prepared and eaten in the home, to the consumption of a wider range of more international and sophisticated foods and meals that are, increasingly, prepared by others and eaten outside the consumer’s residence. While a range of commonly cited influences has prompted this relatively recent revolution in culinary practice—including post-war migration, increasing levels of prosperity, widespread international travel, and the forces of globalisation—some of this change owes a debt to a series of influential individual figures. These tastemakers have included food writers and celebrity chefs; with early exponents including Margaret Fulton, Graham Kerr and Charmaine Solomon (see Brien). The findings of this study suggests that many restaurant chefs, and other cooks, have similarly played, and continue to take, a key role in the lives of not only the, necessarily, limited numbers of individuals who dine in a particular eatery or the other chefs and/or cooks trained in that establishment (Ruhlman, Reach), but also the communities in which they work on a much broader scale. Considering Chefs In his groundbreaking study, A History of Cooks and Cooking, Australian food historian Michael Symons proposes that those who prepare food are worthy of serious consideration because “if ‘we are what we eat’, cooks have not just made our meals, but have also made us. They have shaped our social networks, our technologies, arts and religions” (xi). Writing that cooks “deserve to have their stories told often and well,” and that, moreover, there is a “need to invent ways to think about them, and to revise our views about ourselves in their light” (xi), Symons’s is a clarion call to investigate the role and influence of cooks. Charles-Allen Baker-Clark has explicitly begun to address this lacunae in his Profiles from the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food (2006), positing not only how these figures have shaped our relationships with food and eating, but also how these relationships impact on identities, culture and a range of social issues including those of social justice, spirituality and environmental sustainability. With the growing public interest in celebrities, it is perhaps not surprising that, while such research on chefs and/or cooks is still in its infancy, most of the existing detailed studies on individuals focus on famed international figures such as Marie-Antoine Carême (Bernier; Kelly), Escoffier (James; Rachleff; Sanger), and Alexis Soyer (Brandon; Morris; Ray). Despite an increasing number of tabloid “tell-all” surveys of contemporary celebrity chefs, which are largely based on mass media sources and which display little concern for historical or biographical accuracy (Bowyer; Hildred and Ewbank; Simpson; Smith), there have been to date only a handful of “serious” researched biographies of contemporary international chefs such as Julia Child, Alice Waters (Reardon; Riley), and Bernard Loiseux (Chelminski)—the last perhaps precipitated by an increased interest in this chef following his suicide after his restaurant lost one of its Michelin stars. Despite a handful of collective biographical studies of Australian chefs from the later-1980s on (Jenkins; O’Donnell and Knox; Brien), there are even fewer sustained biographical studies of Australian chefs or cooks (Clifford-Smith’s 2004 study of “the supermarket chef,” Bernard King, is a notable exception). Throughout such investigations, as well as in other popular food writing in magazines and cookbooks, there is some recognition that influential chefs and cooks have worked, and continue to work, outside such renowned urban culinary centres as Paris, London, New York, and Sydney. The Michelin starred restaurants of rural France, the so-called “gastropubs” of rural Britain and the advent of the “star-chef”-led country bed and breakfast establishment in Australia and New Zealand, together with the proliferation of farmer’s markets and a public desire to consume locally sourced, and ecologically sustainable, produce (Nabhan), has focused fresh attention on what could be called “the rural/regional chef”. However, despite the above, little attention has focused on the Australian non-urban chef/cook outside of the pages of a small number of key food writing magazines such as Australian Gourmet Traveller and Vogue Entertaining + Travel. Setting the Scene with an Australian Country Example: Armidale and Guyra In 2004, the Armidale-Dumaresq Council (of the New England region, New South Wales, Australia) adopted the slogan “Foodies thrive in Armidale” to market its main city for the next three years. With a population of some 20,000, Armidale’s main industry (in economic terms) is actually education and related services, but the latest Tourist Information Centre’s Dining Out in Armidale (c. 2006) brochure lists some 25 restaurants, 9 bistros and brasseries, 19 cafés and 5 fast food outlets featuring Australian, French, Italian, Mediterranean, Chinese, Thai, Indian and “international” cuisines. The local Yellow Pages telephone listings swell the estimation of the total number of food-providing businesses in the city to 60. Alongside the range of cuisines cited above, a large number of these eateries foreground the use of fresh, local foods with such phrases as “local and regional produce,” “fresh locally grown produce,” “the finest New England ingredients” and locally sourced “New England steaks, lamb and fresh seafood” repeatedly utilised in advertising and other promotional material. Some thirty kilometres to the north along the New England highway, the country town of Guyra, proclaimed a town in 1885, is the administrative and retail centre for a shire of some 2,200 people. Situated at 1,325 metres above sea level, the town is one of the highest in Australia with its main industries those of fine wool and lamb, beef cattle, potatoes and tomatoes. Until 1996, Guyra had been home to a large regional abattoir that employed some 400 staff at the height of its productivity, but rationalisation of the meat processing industry closed the facility, together with its associated pet food processor, causing a downturn in employment, local retail business, and real estate values. Since 2004, Guyra’s economy has, however, begun to recover after the town was identified by the Costa Group as the perfect site for glasshouse grown tomatoes. Perfect, due to its rare combination of cool summers (with an average of less than two days per year with temperatures over 30 degrees celsius), high winter light levels and proximity to transport routes. The result: 3.3 million kilograms of truss, vine harvested, hydroponic “Top of the Range” tomatoes currently produced per annum, all year round, in Guyra’s 5-hectare glasshouse: Australia’s largest, opened in December 2005. What residents (of whom I am one) call the “tomato-led recovery” has generated some 60 new local jobs directly related to the business, and significant flow on effects in terms of the demand for local services and retail business. This has led to substantial rates of renovation and building of new residential and retail properties, and a noticeably higher level of trade flowing into the town. Guyra’s main street retail sector is currently burgeoning and stories of its renewal have appeared in the national press. Unlike many similar sized inland towns, there are only a handful of empty shops (and most of these are in the process of being renovated), and new commercial premises have recently been constructed and opened for business. Although a small town, even in Australian country town terms, Guyra now has 10 restaurants, hotel bistros and cafés. A number of these feature local foods, with one pub’s bistro regularly featuring the trout that is farmed just kilometres away. Assessing the Contribution of Local Chefs and Cooks In mid-2007, a pilot survey to begin to explore the contribution of the regional chef in these two close, but quite distinct, rural and regional areas was sent to the chefs/cooks of the 70 food-serving businesses in Armidale and Guyra that I could identify. Taking into account the 6 returns that revealed a business had closed, moved or changed its name, the 42 replies received represented a response rate of 65.5per cent (or two thirds), representatively spread across the two towns. Answers indicated that the businesses comprised 18 restaurants, 13 cafés, 6 bistro/brasseries, 1 roadhouse, 1 takeaway/fast food and 3 bed and breakfast establishments. These businesses employed 394 staff, of whom 102 were chefs and/cooks, or 25.9 per cent of the total number of staff then employed by these establishments. In answer to a series of questions designed to ascertain the roles played by these chefs/cooks in their local communities, as well as more widely, I found a wide range of inputs. These chefs had, for instance, made a considerable contribution to their local economies in the area of fostering local jobs and a work culture: 40 (95 per cent) had worked with/for another local business including but not exclusively food businesses; 30 (71.4 per cent) had provided work experience opportunities for those aspiring to work in the culinary field; and 22 (more than half) had provided at least one apprenticeship position. A large number had brought outside expertise and knowledge with them to these local areas, with 29 (69 per cent) having worked in another food business outside Armidale or Guyra. In terms of community building and sustainability, 10 (or almost a quarter) had assisted or advised the local Council; 20 (or almost half) had worked with local school children in a food-related way; 28 (two thirds) had helped at least one charity or other local fundraising group. An extra 7 (bringing the cumulative total to 83.3 per cent) specifically mentioned that they had worked with/for the local gallery, museum and/or local history group. 23 (more than half) had been involved with and/or contributed to a local festival. The question of whether they had “contributed anything else important, helpful or interesting to the community” elicited the following responses: writing a food or wine column for the local paper (3 respondents), delivering TAFE teacher workshops (2 respondents), holding food demonstrations for Rotary and Lions Clubs and school fetes (5 respondents), informing the public about healthy food (3 respondents), educating the public about environmental issues (2 respondents) and working regularly with Meals on Wheels or a similar organisation (6 respondents, or 14.3 per cent). One respondent added his/her work as a volunteer driver for the local ambulance transport service, the only non-food related response to this question. Interestingly, in line with the activity of well-known celebrity chefs, in addition to the 3 chefs/cooks who had written a food or wine column for the local newspaper, 11 respondents (more than a quarter of the sample) had written or contributed to a cookbook or recipe collection. One of these chefs/cooks, moreover, reported that he/she produced a weblog that was “widely read”, and also contributed to international food-related weblogs and websites. In turn, the responses indicated that the (local) communities—including their governing bodies—also offer some support of these chefs and cooks. Many respondents reported they had been featured in, or interviewed and/or photographed for, a range of media. This media comprised the following: the local newspapers (22 respondents, 52.4 per cent), local radio stations (19 respondents, 45.2 per cent), regional television stations (11 respondents, 26.2 per cent) and local websites (8 respondents, 19 per cent). A number had also attracted other media exposure. This was in the local, regional area, especially through local Council publications (31 respondents, 75 per cent), as well as state-wide (2 respondents, 4.8 per cent) and nationally (6 respondents, 14.3 per cent). Two of these local chefs/cooks (or 4.8 per cent) had attracted international media coverage of their activities. It is clear from the above that, in the small area surveyed, rural and regional chefs/cooks make a considerable contribution to their local communities, with all the chefs/cooks who replied making some, and a number a major, contribution to those communities, well beyond the requirements of their paid positions in the field of food preparation and service. The responses tendered indicate that these chefs and cooks contributed regularly to local public events, institutions and charities (with a high rate of contribution to local festivals, school programs and local charitable activities), and were also making an input into public education programs, local cultural institutions, political and social debates of local importance, as well as the profitability of other local businesses. They were also actively supporting not only the future of the food industry as a whole, but also the viability of their local communities, by providing work experience opportunities and taking on local apprentices for training and mentorship. Much more than merely food providers, as a group, these chefs and cooks were, it appears, also operating as food historians, public intellectuals, teachers, activists and environmentalists. They were, moreover, operating as content producers for local media while, at the same time, acting as media producers and publishers. Conclusion The terms “chef” and “cook” can be diversely defined. All definitions, however, commonly involve a sense of professionalism in food preparation reflecting some specialist knowledge and skill in the culinary arts, as well as various levels of creativity, experience and responsibility. In terms of the specific duties that chefs and professional cooks undertake every day, almost all publications on the subject deal specifically with workplace related activities such as food and other supply ordering, staff management, menu planning and food preparation and serving. This is constant across culinary textbooks (see, for instance, Culinary Institute of America 2002) and more discursive narratives about the professional chef such as the bestselling autobiographical musings of Anthony Bourdain, and Michael Ruhlman’s journalistic/biographical investigations of US chefs (Soul; Reach). An alternative preliminary examination, and categorisation, of the roles these professionals play outside their kitchens reveals, however, a much wider range of community based activities and inputs than such texts suggest. It is without doubt that the chefs and cooks who responded to the survey discussed above have made, and are making, a considerable contribution to their local New England communities. It is also without doubt that these contributions are of considerable value, and valued by, those country communities. Further research will have to consider to what extent these contributions, and the significance and influence of these chefs and cooks in those communities are mirrored, or not, by other country (as well as urban) chefs and cooks, and their communities. Acknowledgements An earlier version of this paper was presented at the Engaging Histories: Australian Historical Association Regional Conference, at the University of New England, September 2007. I would like to thank the session’s participants for their insightful comments on that presentation. A sincere thank you, too, to the reviewers of this article, whose suggestions assisted my thinking on this piece. Research to complete this article was carried out whilst a Visiting Fellow with the Research School of Humanities, the Australian National University. References Armidale Tourist Information Centre. Dining Out in Armidale [brochure]. Armidale: Armidale-Dumaresq Council, c. 2006. Baker-Clark, C. A. Profiles from the Kitchen: What Great Cooks have Taught us about Ourselves and our Food. Lexington: UP of Kentucky, 2006. Bernier, G. Antoine Carême 1783-1833: La Sensualité Gourmande en Europe. Paris: Grasset, 1989. Bourdain, A. Kitchen Confidential: Adventures in the Culinary Underbelly. New York: Harper Perennial, 2001. Bowyer, A. Delia Smith: The Biography. London: André Deutsch, 1999. Brandon, R. The People’s Chef: Alexis Soyer, A Life in Seven Courses. Chichester: Wiley, 2005. Brien, D. L. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201–18. Chelminski, R. The Perfectionist: Life and Death In Haute Cuisine. New York: Gotham Books, 2005. Clifford-Smith, S. A Marvellous Party: The Life of Bernard King. Milson’s Point: Random House Australia, 2004. Culinary Institute of America. The Professional Chef. 7th ed. New York: Wiley, 2002. de Certeau, M. The Practice of Everyday Life. Berkeley: U of California P, 1988. Hildred, S., and T. Ewbank. Jamie Oliver: The Biography. London: Blake, 2001. Jenkins, S. 21 Great Chefs of Australia: The Coming of Age of Australian Cuisine. East Roseville: Simon and Schuster, 1991. Kelly, I. Cooking for Kings: The Life of Antoine Carême, The First Celebrity Chef. New York: Walker and Company, 2003. James, K. Escoffier: The King of Chefs. London and New York: Hambledon and London, 2002. Morris, H. Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club. Cambridge: Cambridge UP, 1938. Nabhan, G. P. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: W.W. Norton, 2002. O’Donnell, M., and T. Knox. Great Australian Chefs. Melbourne: Bookman Press, 1999. Rachleff, O. S. Escoffier: King of Chefs. New York: Broadway Play Pub., 1983. Ray, E. Alexis Soyer: Cook Extraordinary. Lewes: Southover, 1991. Reardon, J. M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. Redden, G. “Packaging the Gifts of Nation.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/gifts.php. Riley, N. Appetite For Life: The Biography of Julia Child. New York: Doubleday, 1977. Ruhlman, M. The Soul of a Chef. New York: Viking, 2001. Ruhlman, M. The Reach of a Chef. New York: Viking, 2006. Sanger, M. B. Escoffier: Master Chef. New York: Farrar Straus Giroux, 1976. Scott, A. J. “The Cultural Economy of Cities.” International Journal of Urban and Regional Research 212 (1997) 323–39. Simpson, N. Gordon Ramsay: The Biography. London: John Blake, 2006. Smith, G. Nigella Lawson: A Biography. London: Andre Deutsch, 2005. Symons, M. A History of Cooks and Cooking. Urbana and Chicago: U of Illinois P, 2004. Tairu, T. “Material Food, Spiritual Quest: When Pleasure Does Not Follow Purchase.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/pleasure.php. White, R. S. “Popular Culture as the Everyday: A Brief Cultural History of Vegemite.” Australian Popular Culture. Ed. I. Craven. Cambridge UP, 1994. 15–21.

Unique individuals are fascinating as we all want to be successful. There is thus a need to understand, unpack and share the psychological development and traits that allow some people to become sui generis, and to learn from them. Psychobiographical research is a qualitative approach that can be utilised to uncover the story of such an individual life, resulting in greater understanding of the psychological concepts underpinning the person. This form of study is invaluable, and involves applying psychological theory to lives completed or unfinished, enabling the development and testing of developmental theories. Richard Branson (1950-present), an entrepreneur, adventurer, philanthropist and family man is the single psychological subject chosen in this study. Branson was selected based on interest value, his uniqueness and the lack of a specifically academic and psychologically focused case study on his life. The primary aim was to explore and describe Branson’s personality development across his life, to date. This was achieved by applying both Maslow’s (1954, 1970) theory of optimal development and Adler’s (1929, 1956) Individual Psychology theory to provide a comprehensive idiographic interpretation of the development of Branson. To achieve this, the case study utilised the systematic and consistent collection, analysis and interpretation of life history materials, highlighting three areas of development, namely Childhood, Adolescence and Adulthood. The theoretical frameworks were used to discern, transform and reconstruct his life into a coherent and illuminating narrative of his psychological movement through life. Alexander’s (1988; 1990) model of identifying salient themes was used to analyse data for analytical generalisation (Yin, 2009). The conceptual framework derived from the theoretical perspective was constructed to organize, integrate data, and guide the presentation and discussion of findings of the study in an integrative and comprehensive manner. The findings suggest both Maslow’s and Adler’s theories considered the biopsychosocial context in Branson’s personality development and, at least to some extent, supported concepts indicative of progression toward optimality through having met the needs of the ego actualisation of his self, toward transcending selfishness and attaining altruism and social interest. The study of Branson’s personality development has provided a positive demonstration of the value of Maslow’s (1970a) and Adler’s (1929, 1956) theories to understand the process of development. It has further highlighted the unique trajectory of an individual’s life, contextualized, as well as the possibility of being agents in our own lives and despite challenges, able to become our own idiosyncratic best. The study also highlights the need, at a macro level, for governments to assist those unable to satisfy basic needs such as food, shelter and safety, to set an imperative, to aid those who struggle if a country and its people are to be uplifted. In terms of Adlerian theory, the study highlights the importance of family and early experiences in supporting the earliest years of children to assist them to develop an identity that is healthy and socially useful. Finally, recommendations were made for future research utilising a psychobiographical research design to uncover, illuminate and reconstruct the lives of outstanding and interesting individuals.

Los elementos sonoros son una constante en el trabajo de Marina Abramović. No obstante, su presencia ha sido objeto de escuetos comentarios en la bibliografía especializada. Los pocos textos que se refieren al tema, abordan principalmente su obra temprana de la década de 1970. Autoras como Iles (1995) y Biesenbach (2010), solo se refieren al sonido como temporalidad en las instalaciones y performances realizadas en Belgrado. LaBelle (2006-2014) y Hegarty por su parte, se refieren de manera muy breve al uso de la voz en piezas de video performance como Freeing The Voice y Art Must Be Beautiful, sin aportar mayor información contextual al respecto. Pocos escritos abordan obras posteriores. Richards (2010) menciona la presencia de canciones populares en las obras de la década de 1990, pero las referencias suelen ser tan imprecisas que en ocasiones resulta imposible determinar qué músicas fueron empleadas. A la fecha no se ha realizado ningún estudio en profundidad sobre lo sonoro en la obra de Abramović. Cómo se relacionan el sonido, la escucha y el cuerpo, y qué rol cumple la música en el desarrollo conceptual de sus acciones, constituyen interrogantes aún por explorar. En esta ponencia intento ofrecer una panorámica general sobre el rol de lo sonoro en la obra en solitario de Marina Abramović. A través de un análisis comparado entre la serie Rhythm (1973-74) y las performances Delusional (1994) y Balkan Baroque (1997), intento poner en evidencia el paso del sonido a la música que opera en la artista y cómo ello llega a influir en su concepción de la performance. Bibliografía básica: Biesenbach, Klaus. 2010. «Marina Abramović. The Artist is present. The artist was present. The artist will be present». En Marina Abramović: The Artist is Present, 12-21. New York: Museum of Modern Art. ———. 2016. «The Fundamentals of Endurance: Marina Abramović on How She Learned to Refuse the Body’s Limits and Make Immortal Art». Artspace. 2016. Hegarty, Paul. 2015. Rumour and Radiation: Sound in Video Art. London & New York: Bloomsbury Publishing. Iles, Chrissie. 1995. «Cleaning The Mirror». En Marina Abramović: Objects, Performance, Video, Sound, 21-34. Oxford: Museum of Modern Art Oxford. LaBelle, Brandon. 2006. Background noise : perspectives on sound art. Continuum International. ———. 2014. Lexicon of the mouth : poetics and politics of voice and the oral imaginary. New York & London: Bloomsbury. Richards, Mary. 2010. Marina Abramović. New York: Rouletdge.