Academic literature on the topic 'Cadbury Collection'

Corporate governance has gone through three decades of profound changes in terms of new regulations, new practices, and environmental conditions. Many countries drafted guidelines for best corporate governance practices following Cadbury report (Cadbury, 1992). These practices were mainly related to the board of directors (composition and functioning), internal controls, and internal audit. The Enron scandal followed by the collapse of Arthur Andersen, one of the big five audit firms, and the enactment of the “Public Company Accounting Reform and Investor Protection Act” (Sarbanes-Oxley law) in 2002 were other milestones in the evolution of corporate governance. This law brought about significant changes related to public company accounting oversight, auditor independence, financial disclosure, and corporate responsibility. The financial crisis in 2008 started in the United States and has shaken the world economy. This crisis was due to weak corporate governance that led to fraudulent financial reporting and excessive risk-taking. Grove and Victoravich (2012) consider CEO duality, lack of board independence, weak management control systems, short-termism, weak codes of ethics, and opaque disclosures among the main drivers of this crisis. The COVID-19 has consistently shown that firms with better corporate governance and corporate social responsibility practices were the most resilient entities during the first quarter of the pandemic (Ramelli & Wagner, 2020). All these topics are addressed in this collection of high-quality research papers of this year’s first issue of Corporate Board: Role, Duties, and Composition.

Housed in the Charles Talbut Onions Archive within the Cadbury Research Library (Special Collections) at the University Birmingham are twelve unpublished letters from C.S. Lewis to his friend and colleague Charles T. Onions, one of Oxford's most renowned etymologists and long-time editor of the Oxford English Dictionary. The letters, about a third of which are dated, seem to have been composed between 1929 and the 1950's. Their bulk is given to Lewis's work on medieval literature, offering new insights into his reading, particularly of Milton and Aquinas. The correspondence is published her for the first time, accompanied by approximate datings of undated material (by Lewis handwriting expert Charlie W. Starr) and brief commentaries offering content analysis, textual and historical context, and indications for future research.

Collections of African material at the University of Birmingham in part reflect links with Cadbury's whose gifts of land helped to establish the University on its Edgbaston site, and whose involvement in the early West African cocoa track is well-known; the Library's collections of Africana have however been particularly developed over the last thirty years or so, since the establishment of the Centre of West African Studies here in 1963. All relevant library and archive materials are kept in the Main Library not at the Centre.The most notable archive is that of the Church Missionary Society (CMS), which is on deposit at the University Library. This archive is in three sections: early papers up to 1880; 1881-1934; and 1935-49. Later material has been retained at CMS. The archives cover many African countries, including Nigeria, and all other countries in which the CMS has worked.

Collections of African material at the University of Birmingham in part reflect links with Cadbury's whose gifts of land helped to establish the University on its Edgbaston site, and whose involvement in the early West African cocoa track is well-known; the Library's collections of Africana have however been particularly developed over the last thirty years or so, since the establishment of the Centre of West African Studies here in 1963. All relevant library and archive materials are kept in the Main Library not at the Centre.The most notable archive is that of the Church Missionary Society (CMS), which is on deposit at the University Library. This archive is in three sections: early papers up to 1880; 1881-1934; and 1935-49. Later material has been retained at CMS. The archives cover many African countries, including Nigeria, and all other countries in which the CMS has worked.

Black women are treated as though we are a box of chocolates presented to individual white women for their eating pleasure, so they can decide for themselves and others which pieces are most tasty (hooks 80). Introduction bell hooks equates African-American women with chocolates, which are picked out and selected for someone else’s pleasure. In her writing about white women who have historically dominated the feminist movement, hooks challenges the ways that people conceptualise the “self” and “other”. She uses a feminist lens to question widespread assumptions about the place of Black women in American society. hooks’s work has been applied to the Australian context by Bronwyn Fredericks, to explore the ways that Aboriginal women and men are perceived and “selected” by the broader Australian society. In this paper, we extend previous work about the metaphor of chocolate to discuss the themes underpinning an art exhibition—Hot Chocolate—which was curated by Troy-Anthony Baylis and Frances Wyld. Baylis and Wyld are Aboriginal Australians who are based in Adelaide and whose academic and creative work is centred within South Australia. The exhibition was launched on 14 November 2012 as part of Adelaide’s Visual Arts Program Feast Festival 2012 (CroftWarcon and Fredericks). It was curated in Adelaide’s SASA Gallery (which is associated with the School of Art, Architecture and Design at the University of South Australia). This paper focuses on the development of Hot Chocolate and the work produced by Aboriginal artists contained within it, and it includes a conversation about the work of Pamela CroftWarcon. Moreover, it discusses these works produced by the artists and links them back to the issues of identity and race, and how some Aboriginal people are selected like chocolates over and above others. In this, we are interested in exploring some of the issues around politics, desire, skin, and the fetishisation of race and bodies. The Metaphor of Chocolate This work will focus on how Aboriginal Australians are positioned as “chocolates” and how people of colour are viewed by the wider society, and about whether people have a pliable “soft centre” or a brittle “hard centre.” It uses hooks’s work as a point of reference to the power of the metaphor of chocolate in considering questions about who is “tasty.” In the Australian context, some Aboriginal people are deemed to be more “tasty” than others, in terms of what they say, write, and do (or what they avoid saying, writing, or doing). That is, they are seen as being sweeter chocolates and nicer chocolates than others. We understand that some people find it offensive to align bodies and races of people with chocolate. As Aboriginal women we do not support the use of the term ‘chocolate’ or use it when we are referring to other Aboriginal people. However, we both know of other Aboriginal people who use the metaphor of chocolate to talk about themselves, and it is a metaphor that other people of colour throughout the world similarly might use or find offensive. Historically, chocolate and skin colour have been linked, and some people now see these connections as something that reminds them of a colonial and imperial past (Gill). Some Aboriginal people are chosen ahead of others, perhaps because of their “complementary sweetness,” like an after-dinner mint that will do what the government and decision makers want them to do. They might be the ones who are offered key jobs and positions on government boards, decision-making committees, or advisory groups, or given priority of access to the media outlets (Fredericks). Through these people, the government can say, “Aboriginal people agree with us” or “this Aboriginal person agrees with us.” Aileen Moreton-Robinson is important to draw upon here in terms of her research focused on white possession (2005). Her work explains how, at times, non-Indigenous Anglo-Australians may act in their own interests to further invest in their white possession rather than exercise power and control to make changes. In these situations, they may select Aboriginal people who are more likely to agree with them, ether knowingly or in ignorance. This recycles the colonial power gained through colonisation and maintains the difference between those with privilege and those without. Moreover, Aboriginal people are further objectified and reproduced within this context. The flip side of this is that some Aboriginal people are deemed to be the “hard centres” (who are not pliable about certain issues), the “less tasty” chocolates (who do not quite take the path that others expect), or the “brittle” types that stick in your teeth and make you question whether you made the right choice (who perhaps challenge others and question the status quo). These Aboriginal people may not be offered the same access to power, despite their qualifications and experience, or the depth of their on-the-ground, community support. They may be seen as stirrers, radicals, or trouble makers. These perceptions are relevant to many current issues in Australia, including notions of Aboriginality. Of course, some people do not think about the chocolate they choose. They just take one from the box and see what comes out. Perhaps they get surprised, perhaps they are disappointed, and perhaps their perceptions about chocolates are reinforced by their choice. In 2011, Cadbury was forced to apologise to Naomi Campbell after the supermodel claimed that an advertisement was racist in comparing her to a chocolate bar (Sweney). Cadbury was established in 1824 by John Cadbury in Birmingham, England. It is now a large international corporation, which sells chocolate throughout the world. The advertisement for Cadbury’s Bliss range of Dairy Milk chocolate bars used the strapline, “Move over Naomi, there's a new diva in town” (Moss). Campbell (quoted in Moss) said she was “shocked” by the ad, which was intended as a tongue-in-cheek play on Campbell's reputation for diva-style tantrums and behaviour. “It's upsetting to be described as chocolate, not just for me but for all black women and black people,” she said. “I do not find any humour in this. It is insulting and hurtful” (quoted in Moss). This is in opposition to the Aboriginal artists in the exhibition who, although as individuals might find it insulting and hurtful, are using the chocolate reference to push the boundaries and challenge the audience’s perceptions. We agree that the metaphor of chocolate can take us to the edge of acceptable discussion. But we also believe that being at the edge of acceptability allows us to explore issues that are uncomfortable. We are interested in using the metaphor of chocolate to explore the ways that non-Indigenous people view Aboriginal Australians, and especially, discussions around the politics of identity, desire, skin, and the fetishisation of race and bodies. Developing the Exhibition The Hot Chocolate exhibition connected chocolate (the food) and Hot Chocolate (the band) with chocolate-coloured people. It was developed by Troy-Anthony Baylis and Frances Wyld, who invited nine artists to participate in the exhibition. The invited artists were: Troy-Anthony Baylis, Bianca Beetson, Pamela CroftWarcon, Cary Leibowitz, Yves Netzhammer + Ralph Schraivogel, Nat Paton, Andrew Putter and Dieter Roth (CroftWarcon and Fredericks). The exhibition was built around questions of what hot chocolate is and what it means to individuals. For some people, hot chocolate is a desirable, tasty drink. For others, hot chocolate brings back memories of music from the British pop band popular during the 1970s and early 1980s. For people with “chocolate-coloured skin”, chocolate can be linked to a range of questions about desirability, place, and power. Hot Chocolate, the band, was based in Britain, and was an inter-racial group of British-born musicians and immigrants from Jamaica, the Bahamas, Trinidad and Grenada. The title and ethnic diversity of the group and some of their song lyrics connected with themes for curatorial exploration in the Hot Chocolate exhibition. For example: I believe in miracles. Where you from, you sexy thing? … Where did you come from baby? ... Touch me. Kiss me darling… — You Sexy Thing (1975). It started with a kiss. I didn’t know it would come to this… — It Started With A Kiss (1983). When you can't take anymore, when you feel your life is over, put down your tablets and pick up your pen and I'll put you together again… — I’ll Put You Together Again (1978). All nine artists agreed to use lyrics by Hot Chocolate to chart their journeys in creating artworks for the exhibition. They all started with the lyrics from It Started With A Kiss (1983) to explore ways to be tellers of their own love stories, juxtaposed with the possibility of not being chosen or not being memorable. Their early work explored themes of identity and desirability. As the artists collaborated they made many references to both Hot Chocolate song lyrics and to hooks’s discussion about different “types” of chocolate. For example, Troy-Anthony Baylis’s Emotional Landscape (1997-2010) series of paintings is constructed with multiple “x” marks that represent “a kiss” and function as markers for creating imaginings of Country. The works blow “air kisses” in the face of modernity toward histories of the colonial Australian landscape and art that wielded power and control over Aboriginal subjects. Each of the nine artists linked chocolate with categorisations and constructions of Aboriginality in Australia, and explored the ways in which they, as both Aboriginal peoples and artists, seemed to be “boxed” (packaged) for others to select. For some, the idea that they could be positioned as “hot chocolate”—as highly desirable—was novel and something that they never expected at the beginning of their art careers. Others felt that they would need a miracle to move from their early “box” into something more desirable, or that their art might be “boxed” into a category that would be difficult to escape. These metaphors helped the artists to explore the categories that are applied to them as artists and as Aboriginal people and, particularly, the categories that are applied by non-Indigenous people. The song lyrics provided unifying themes. I’ll Put You Together Again (1978) is used to name the solidarity between creative people who are often described as “other”; the lyrics point the way to find the joy in life and “do some tastin'.” You Sexy Thing (1975) is an anthem for those who have found the tastiness of life and the believing in miracles. In You Sexy Thing, Hot Chocolate ask “Where you from?”, which is a question that many Aboriginal people use to identify each others’ mobs and whom they belong to; this question allows for a place of belonging and identity, and it is addressed right throughout the exhibition’s works. The final section of the exhibition uses the positive Everyone’s A Winner (1978) to describe a place that satisfies. This exhibition is a winner, and “that’s no lie.” Pamela CroftWarcon’s Works In a conversation between this paper’s authors on 25 November 2013, Dr Pamela CroftWarcon reflected on her contributions to the Hot Chocolate exhibition. In this summary of the conversation, CroftWarcon tells the story of her artwork, her concepts and ideas, and her contribution to the exhibition. Dr Pamela CroftWarcon (PC): I am of the Kooma clan, of the Uralarai people, from south-west Queensland. I now live at Keppel Sands, Central Queensland. I have practised as a visual artist since the mid-1980s and have worked as an artist and academic regionally, nationally, and internationally. Bronwyn Fredericks (BF): How did you get involved in the development of Hot Chocolate? PC: I was attending a writing workshop in Brisbane, and I reconnected with you, Bronwyn, and with Francis Wyld. We began to yarn about how our lives had been, both personally and professionally, since the last time we linked up. Francis began to talk about an idea for an exhibition that she and Troy wanted to bring together, which was all about Hot Chocolate. As we talked about the idea for a Hot Chocolate exhibition, I recalled a past discussion about the writing of bell hooks. For me, hooks’s work was like an awakening of the sense and spirit, and I have shared hooks’s work with many others. I love her comment about Black women being “like a box of chocolates”. I can understand what she is saying. Her work speaks to me; I can make sense of it and use it in my arts practice. I thus jumped at the chance to be involved. BF: How do you understand the concepts that frame the exhibition? PC: Many of the conversations I have had with other Aboriginal people over the years have included issues about the politics of living in mixed-race skin. My art, academic papers, and doctoral studies (Croft) have all focused on these issues and their associated politics. I call myself a “fair-skinned Murri”. Many non-Indigenous Australians still associate the colour of skin with authentic Aboriginal identity: you have to be dark skinned to be authentic. I think that humour is often used by Aboriginal people to hide or brush away the trauma that this kind of classification can cause and I wanted to address these issues in the exhibition. Many of the exhibition’s artworks also emphasise the politics of desire and difference, as this is something that we as Indigenous people continually face. BF: How does your work connect with the theme and concepts of the exhibition? PC: My art explores the conceptual themes of identity, place and Country. I have previously created a large body of work that used found boxes, so it was quite natural for me to think about “a box of chocolates”! My idea was to depict bell hooks’s ideas about people of colour and explore ways that we, as Aboriginal people in Australia, might be similar to a box of chocolates with soft centres and hard centres. BF: What mediums do you use in your works for the exhibition? PC: I love working with found boxes. For this work, I chose an antique “Winning Post” chocolate box from Nestlé. I was giving new life to the box of chocolates, just with a different kind of chocolate. The “Winning Post” name also fitted with the Hot Chocolate song, Everyone’s A Winner (1978). I kept the “Winning Post” branding and added “Dark Delicacies” as the text along the side (see Figure 1). Figure 1.Nestle’s “Winning Post” Chocolate Box. Photograph by Pamela CroftWarcon 2012. PC: I bought some chocolate jelly babies, chocolates and a plastic chocolate tray – the kind that are normally inserted into a chocolate box to hold the chocolates, or that you use to mould chocolates. I put chocolates in the bottom of the tray, and put chocolate jelly babies on the top. Then I placed them into casting resin. I had a whole tray of little chocolate people standing up in the tray that fitted into the “Winning Post” box (see Figures 2 and 3). Figure 2. Dark Delicacies by Pamela CroftWarcon, 2012. Photograph by Bronwyn Fredericks 2012. Figure 3. Dark Delicacies by Pamela CroftWarcon, 2012. Photograph by Pamela CroftWarcon 2012. PC: The chocolate jelly babies in the artwork depict Aboriginal people, who are symbolised as “dark delicacies”. The “centres” of the people are unknown and waiting to be picked: maybe they are sweet; maybe they are soft centres; maybe they are hard centres. The people are presented so that others can decide who is “tasty”─maybe politicians or government officers, or maybe “individual white women for their eating pleasure” (hooks) (see Figures 4 and 5). Figure 4. Dark Delicacies by Pamela CroftWarcon, 2012. Photograph by Pamela CroftWarcon 2012. Figure 5. Dark Delicacies by Pamela CroftWarcon, 2012. Photograph by Pamela CroftWarcon 2012. BF: What do you hope the viewers gained from your works in the exhibition? PC: I want viewers to think about the power relationship between Indigenous and non-Indigenous Australians. I want people to listen with their ears, heart, mind, and body, and accept the challenges and changes that Indigenous people identify as being necessary. Icould have put names on the chocolates to symbolise which Aboriginal people tend to be selected ahead of others, but that would have made it too easy, and maybe too provocative. I didn’t want to place the issue with Aboriginal people, because it is mostly non-Indigenous people who do the “picking”, and who hope they get a “soft centre” rather than a “peanut brittle.” I acknowledge that some Aboriginal people also doing the picking, but it is not within the same context. BF: How do you respond to claims that some people might find the work offensive? PC: I believe that we can all tag something as offensive and it seems to be an easy way out. What really matters is to reflect on the concepts behind an artist’s work and consider whether we should make changes to our own ways of thinking and doing. I know some people will think that I have gone too far, but I’m interested in whether it has made them think about the issues. I think that I am often perceived as a “hard-centred chocolate”. Some people see me as “trouble,” “problematic,” and “too hard,” because I question, challenge, and don’t let the dominant white culture just simply ride over me or others. I am actually quite proud of being thought of as a hard-centred chocolate, because I want to make people stop and think. And, where necessary, I want to encourage people to change the ways they react to and construct “self” and “other.” Conclusion The Hot Chocolate exhibition included representations that were desirable and “tasty”: a celebration of declaring the self as “hot chocolate.” Through the connections with the food chocolate and the band Hot Chocolate, the exhibition sought to raise questions about the human experience of art and the artist as a memorable, tasty, and chosen commodity. For the artists, the exhibition enabled the juxtaposition of being a tasty individual chocolate against the concern of being part of a “box” but not being selected from the collection or not being memorable enough. It also sought to challenge people’s thinking about Aboriginal identity, by encouraging visitors to ask questions about how Aboriginal people are represented, how they are chosen to participate in politics and decision making, and whether some Aboriginal people are seen as being more “soft” or more “acceptable” than others. Through the metaphor of chocolate, the Hot Chocolate exhibition provided both a tasty delight and a conceptual challenge. It delivered an eclectic assortment and delivered the message that we are always tasty, regardless of what anyone thinks of us. It links back to the work of bell hooks, who aligned African American women with chocolates, which are picked out and selected for someone else’s pleasure. We know that Aboriginal Australians are sometimes conceptualised and selected in the same way. We have explored this conceptualisation and seek to challenge the imaginations of others around the issues of politics, desire, skin, and fetishisation of race and bodies. References Croft, Pamela. ART Song: The Soul Beneath My Skin. Doctor of Visual Art (Unpublished thesis). Brisbane: Griffith U, 2003. CroftWarcon, Pamela and Bronwyn Fredericks. It Started With a KISS. Hot Chocolate. Exhibition catalogue. Adelaide: SASA Gallery, 24 Oct.-29 Nov. 2012. Fredericks, Bronwyn. “Getting a Job: Aboriginal Women’s Issues and Experiences in the Health Sector.” International Journal of Critical Indigenous Studies 2.1 (2009): 24-35. Gill, Rosalind. Gender and the Media. Malden, MA: Polity, 2007. hooks, bell. Teaching to Transgress Education as the Practice of Freedom. London: Routledge, 1994. Moreton-Robinson, Aileen. “The House That Jack Built: Britishness and White Possession.” ACRAWSA Journal 1, (2005): 21-29. 1 Feb. 2014. ‹http://www.acrawsa.org.au/ejournal/?id=8› Moss, Hilary. “Naomi Campbell: Cadbury Ad “Insulting & Hurtful”. The Huntington Post 31 May (2011). 16 Dec. 2013. ‹http://www.huffingtonpost.com/2011/05/31/naomi-campbell-cadbury-ad_n_868909.html#› Sweney, Mark. “Cadbury Apologises to Naomi Campbell Over ‘Racist’ Ad.” The Guardian 3 Jun. (2011). 16 Dec. 2013. ‹http://www.theguardian.com/media/2011/jun/03/cadbury-naomi-campbell-ad›

Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almost a decade earlier, and its closure was mourned by some diners (Young; Kaminsky “Feeding Time”; Steinhauer & McGinty). This regret did not, however, appear to affect The Spotted Pig’s success. As esteemed New York Times reviewer Frank Bruni noted in his 2006 review: “Almost immediately after it opened […] the throngs started to descend, and they have never stopped”. The following year, The Spotted Pig was awarded a Michelin star—the first year that Michelin ranked New York—and has kept this star in the subsequent annual rankings. Writing Restaurant Biography Detailed studies have been published of almost every type of contemporary organisation including public institutions such as schools, hospitals, museums and universities, as well as non-profit organisations such as charities and professional associations. These are often written to mark a major milestone, or some significant change, development or the demise of the organisation under consideration (Brien). Detailed studies have also recently been published of businesses as diverse as general stores (Woody), art galleries (Fossi), fashion labels (Koda et al.), record stores (Southern & Branson), airlines (Byrnes; Jones), confectionary companies (Chinn) and builders (Garden). In terms of attracting mainstream readerships, however, few such studies seem able to capture popular reader interest as those about eating establishments including restaurants and cafés. This form of restaurant life history is, moreover, not restricted to ‘quality’ establishments. Fast food restaurant chains have attracted their share of studies (see, for example Love; Jakle & Sculle), ranging from business-economic analyses (Liu), socio-cultural political analyses (Watson), and memoirs (Kroc & Anderson), to criticism around their conduct and effects (Striffler). Eric Schlosser’s Fast Food Nation: The Dark Side of the All-American Meal is the most well-known published critique of the fast food industry and its effects with, famously, the Rolling Stone article on which it was based generating more reader mail than any other piece run in the 1990s. The book itself (researched narrative creative nonfiction), moreover, made a fascinating transition to the screen, transformed into a fictionalised drama (co-written by Schlosser) that narrates the content of the book from the point of view of a series of fictional/composite characters involved in the industry, rather than in a documentary format. Akin to the range of studies of fast food restaurants, there are also a variety of studies of eateries in US motels, caravan parks, diners and service station restaurants (see, for example, Baeder). Although there has been little study of this sub-genre of food and drink publishing, their popularity can be explained, at least in part, because such volumes cater to the significant readership for writing about food related topics of all kinds, with food writing recently identified as mainstream literary fare in the USA and UK (Hughes) and an entire “publishing subculture” in Australia (Dunstan & Chaitman). Although no exact tally exists, an informed estimate by the founder of the Gourmand World Cookbook Awards and president of the Paris Cookbook Fair, Edouard Cointreau, has more than 26,000 volumes on food and wine related topics currently published around the world annually (ctd. in Andriani “Gourmand Awards”). The readership for publications about restaurants can also perhaps be attributed to the wide range of information that can be included a single study. My study of a selection of these texts from the UK, USA and Australia indicates that this can include narratives of place and architecture dealing with the restaurant’s location, locale and design; narratives of directly food-related subject matter such as menus, recipes and dining trends; and narratives of people, in the stories of its proprietors, staff and patrons. Detailed studies of contemporary individual establishments commonly take the form of authorised narratives either written by the owners, chefs or other staff with the help of a food journalist, historian or other professional writer, or produced largely by that writer with the assistance of the premise’s staff. These studies are often extensively illustrated with photographs and, sometimes, drawings or reproductions of other artworks, and almost always include recipes. Two examples of these from my own collection include a centennial history of a famous New Orleans eatery that survived Hurricane Katrina, Galatoire’s Cookbook. Written by employees—the chief operating officer/general manager (Melvin Rodrigue) and publicist (Jyl Benson)—this incorporates reminiscences from both other staff and patrons. The second is another study of a New Orleans’ restaurant, this one by the late broadcaster and celebrity local historian Mel Leavitt. The Court of Two Sisters Cookbook: With a History of the French Quarter and the Restaurant, compiled with the assistance of the Two Sisters’ proprietor, Joseph Fein Joseph III, was first published in 1992 and has been so enduringly popular that it is in its eighth printing. These texts, in common with many others of this type, trace a triumph-over-adversity company history that incorporates a series of mildly scintillating anecdotes, lists of famous chefs and diners, and signature recipes. Although obviously focused on an external readership, they can also be characterised as an instance of what David M. Boje calls an organisation’s “story performance” (106) as the process of creating these narratives mobilises an organisation’s (in these cases, a commercial enterprise’s) internal information processing and narrative building activities. Studies of contemporary restaurants are much more rarely written without any involvement from the eatery’s personnel. When these are, the results tend to have much in common with more critical studies such as Fast Food Nation, as well as so-called architectural ‘building biographies’ which attempt to narrate the historical and social forces that “explain the shapes and uses” (Ellis, Chao & Parrish 70) of the physical structures we create. Examples of this would include Harding’s study of the importance of the Boeuf sur le Toit in Parisian life in the 1920s and Middlebrook’s social history of London’s Strand Corner House. Such work agrees with Kopytoff’s assertion—following Appadurai’s proposal that objects possess their own ‘biographies’ which need to be researched and expressed—that such inquiry can reveal not only information about the objects under consideration, but also about readers as we examine our “cultural […] aesthetic, historical, and even political” responses to these narratives (67). The life story of a restaurant will necessarily be entangled with those of the figures who have been involved in its establishment and development, as well as the narratives they create around the business. This following brief study of The Spotted Pig, however, written without the assistance of the establishment’s personnel, aims to outline a life story for this eatery in order to reflect upon the pig’s place in contemporary dining practice in New York as raw foodstuff, fashionable comestible, product, brand, symbol and marketing tool, as well as, at times, purely as an animal identity. The Spotted Pig Widely profiled before it even opened, The Spotted Pig is reportedly one of the city’s “most popular” restaurants (Michelin 349). It is profiled in all the city guidebooks I could locate in print and online, featuring in some of these as a key stop on recommended itineraries (see, for instance, Otis 39). A number of these proclaim it to be the USA’s first ‘gastropub’—the term first used in 1991 in the UK to describe a casual hotel/bar with good food and reasonable prices (Farley). The Spotted Pig is thus styled on a shabby-chic version of a traditional British hotel, featuring a cluttered-but-well arranged use of pig-themed objects and illustrations that is described by latest Michelin Green Guide of New York City as “a country-cute décor that still manages to be hip” (Michelin 349). From the three-dimensional carved pig hanging above the entrance in a homage to the shingles of traditional British hotels, to the use of its image on the menu, website and souvenir tee-shirts, the pig as motif proceeds its use as a foodstuff menu item. So much so, that the restaurant is often (affectionately) referred to by patrons and reviewers simply as ‘The Pig’. The restaurant has become so well known in New York in the relatively brief time it has been operating that it has not only featured in a number of novels and memoirs, but, moreover, little or no explanation has been deemed necessary as the signifier of “The Spotted Pig” appears to convey everything that needs to be said about an eatery of quality and fashion. In the thriller Lethal Experiment: A Donovan Creed Novel, when John Locke’s hero has to leave the restaurant and becomes involved in a series of dangerous escapades, he wants nothing more but to get back to his dinner (107, 115). The restaurant is also mentioned a number of times in Sex and the City author Candace Bushnell’s Lipstick Jungle in relation to a (fictional) new movie of the same name. The joke in the book is that the character doesn’t know of the restaurant (26). In David Goodwillie’s American Subversive, the story of a journalist-turned-blogger and a homegrown terrorist set in New York, the narrator refers to “Scarlett Johansson, for instance, and the hostess at the Spotted Pig” (203-4) as the epitome of attractiveness. The Spotted Pig is also mentioned in Suzanne Guillette’s memoir, Much to Your Chagrin, when the narrator is on a dinner date but fears running into her ex-boyfriend: ‘Jack lives somewhere in this vicinity […] Vaguely, you recall him telling you he was not too far from the Spotted Pig on Greenwich—now, was it Greenwich Avenue or Greenwich Street?’ (361). The author presumes readers know the right answer in order to build tension in this scene. Although this success is usually credited to the joint efforts of backer, music executive turned restaurateur Ken Friedman, his partner, well-known chef, restaurateur, author and television personality Mario Batali, and their UK-born and trained chef, April Bloomfield (see, for instance, Batali), a significant part has been built on Bloomfield’s pork cookery. The very idea of a “spotted pig” itself raises a central tenet of Bloomfield’s pork/food philosophy which is sustainable and organic. That is, not the mass produced, industrially farmed pig which produces a leaner meat, but the fatty, tastier varieties of pig such as the heritage six-spotted Berkshire which is “darker, more heavily marbled with fat, juicier and richer-tasting than most pork” (Fabricant). Bloomfield has, indeed, made pig’s ears—long a Chinese restaurant staple in the city and a key ingredient of Southern US soul food as well as some traditional Japanese and Spanish dishes—fashionable fare in the city, and her current incarnation, a crispy pig’s ear salad with lemon caper dressing (TSP 2010) is much acclaimed by reviewers. This approach to ingredients—using the ‘whole beast’, local whenever possible, and the concentration on pork—has been underlined and enhanced by a continuing relationship with UK chef Fergus Henderson. In his series of London restaurants under the banner of “St. John”, Henderson is famed for the approach to pork cookery outlined in his two books Nose to Tail Eating: A Kind of British Cooking, published in 1999 (re-published both in the UK and the US as The Whole Beast: Nose to Tail Eating), and Beyond Nose to Tail: A Kind of British Cooking: Part II (coauthored with Justin Piers Gellatly in 2007). Henderson has indeed been identified as starting a trend in dining and food publishing, focusing on sustainably using as food the entirety of any animal killed for this purpose, but which mostly focuses on using all parts of pigs. In publishing, this includes Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, Peter Kaminsky’s Pig Perfect, subtitled Encounters with Some Remarkable Swine and Some Great Ways to Cook Them, John Barlow’s Everything but the Squeal: Eating the Whole Hog in Northern Spain and Jennifer McLagan’s Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (2008). In restaurants, it certainly includes The Spotted Pig. So pervasive has embrace of whole beast pork consumption been in New York that, by 2007, Bruni could write that these are: “porky times, fatty times, which is to say very good times indeed. Any new logo for the city could justifiably place the Big Apple in the mouth of a spit-roasted pig” (Bruni). This demand set the stage perfectly for, in October 2007, Henderson to travel to New York to cook pork-rich menus at The Spotted Pig in tandem with Bloomfield (Royer). He followed this again in 2008 and, by 2009, this annual event had become known as “FergusStock” and was covered by local as well as UK media, and a range of US food weblogs. By 2009, it had grown to become a dinner at the Spotted Pig with half the dishes on the menu by Henderson and half by Bloomfield, and a dinner the next night at David Chang’s acclaimed Michelin-starred Momofuku Noodle Bar, which is famed for its Cantonese-style steamed pork belly buns. A third dinner (and then breakfast/brunch) followed at Friedman/Bloomfield’s Breslin Bar and Dining Room (discussed below) (Rose). The Spotted Pig dinners have become famed for Henderson’s pig’s head and pork trotter dishes with the chef himself recognising that although his wasn’t “the most obvious food to cook for America”, it was the case that “at St John, if a couple share a pig’s head, they tend to be American” (qtd. in Rose). In 2009, the pigs’ head were presented in pies which Henderson has described as “puff pastry casing, with layers of chopped, cooked pig’s head and potato, so all the lovely, bubbly pig’s head juices go into the potato” (qtd. in Rose). Bloomfield was aged only 28 when, in 2003, with a recommendation from Jamie Oliver, she interviewed for, and won, the position of executive chef of The Spotted Pig (Fabricant; Q&A). Following this introduction to the US, her reputation as a chef has grown based on the strength of her pork expertise. Among a host of awards, she was named one of US Food & Wine magazine’s ten annual Best New Chefs in 2007. In 2009, she was a featured solo session titled “Pig, Pig, Pig” at the fourth Annual International Chefs Congress, a prestigious New York City based event where “the world’s most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers” (Starchefs.com). Bloomfield demonstrated breaking down a whole suckling St. Canut milk raised piglet, after which she butterflied, rolled and slow-poached the belly, and fried the ears. As well as such demonstrations of expertise, she is also often called upon to provide expert comment on pork-related news stories, with The Spotted Pig regularly the subject of that food news. For example, when a rare, heritage Hungarian pig was profiled as a “new” New York pork source in 2009, this story arose because Bloomfield had served a Mangalitsa/Berkshire crossbreed pig belly and trotter dish with Agen prunes (Sanders) at The Spotted Pig. Bloomfield was quoted as the authority on the breed’s flavour and heritage authenticity: “it took me back to my grandmother’s kitchen on a Sunday afternoon, windows steaming from the roasting pork in the oven […] This pork has that same authentic taste” (qtd. in Sanders). Bloomfield has also used this expert profile to support a series of pork-related causes. These include the Thanksgiving Farm in the Catskill area, which produces free range pork for its resident special needs children and adults, and helps them gain meaningful work-related skills in working with these pigs. Bloomfield not only cooks for the project’s fundraisers, but also purchases any excess pigs for The Spotted Pig (Estrine 103). This strong focus on pork is not, however, exclusive. The Spotted Pig is also one of a number of American restaurants involved in the Meatless Monday campaign, whereby at least one vegetarian option is included on menus in order to draw attention to the benefits of a plant-based diet. When, in 2008, Bloomfield beat the Iron Chef in the sixth season of the US version of the eponymous television program, the central ingredient was nothing to do with pork—it was olives. Diversifying from this focus on ‘pig’ can, however, be dangerous. Friedman and Bloomfield’s next enterprise after The Spotted Pig was The John Dory seafood restaurant at the corner of 10th Avenue and 16th Street. This opened in November 2008 to reviews that its food was “uncomplicated and nearly perfect” (Andrews 22), won Bloomfield Time Out New York’s 2009 “Best New Hand at Seafood” award, but was not a success. The John Dory was a more formal, but smaller, restaurant that was more expensive at a time when the financial crisis was just biting, and was closed the following August. Friedman blamed the layout, size and neighbourhood (Stein) and its reservation system, which limited walk-in diners (ctd. in Vallis), but did not mention its non-pork, seafood orientation. When, almost immediately, another Friedman/Bloomfield project was announced, the Breslin Bar & Dining Room (which opened in October 2009 in the Ace Hotel at 20 West 29th Street and Broadway), the enterprise was closely modeled on the The Spotted Pig. In preparation, its senior management—Bloomfield, Friedman and sous-chefs, Nate Smith and Peter Cho (who was to become the Breslin’s head chef)—undertook a tasting tour of the UK that included Henderson’s St. John Bread & Wine Bar (Leventhal). Following this, the Breslin’s menu highlighted a series of pork dishes such as terrines, sausages, ham and potted styles (Rosenberg & McCarthy), with even Bloomfield’s pork scratchings (crispy pork rinds) bar snacks garnering glowing reviews (see, for example, Severson; Ghorbani). Reviewers, moreover, waxed lyrically about the menu’s pig-based dishes, the New York Times reviewer identifying this focus as catering to New York diners’ “fetish for pork fat” (Sifton). This representative review details not only “an entree of gently smoked pork belly that’s been roasted to tender goo, for instance, over a drift of buttery mashed potatoes, with cabbage and bacon on the side” but also a pig’s foot “in gravy made of reduced braising liquid, thick with pillowy shallots and green flecks of deconstructed brussels sprouts” (Sifton). Sifton concluded with the proclamation that this style of pork was “very good: meat that is fat; fat that is meat”. Concluding remarks Bloomfield has listed Michael Ruhlman’s Charcuterie as among her favourite food books. Publishers Weekly reviewer called Ruhlman “a food poet, and the pig is his muse” (Q&A). In August 2009, it was reported that Bloomfield had always wanted to write a cookbook (Marx) and, in July 2010, HarperCollins imprint Ecco publisher and foodbook editor Dan Halpern announced that he was planning a book with her, tentatively titled, A Girl and Her Pig (Andriani “Ecco Expands”). As a “cookbook with memoir running throughout” (Maurer), this will discuss the influence of the pig on her life as well as how to cook pork. This text will obviously also add to the data known about The Spotted Pig, but until then, this brief gastrobiography has attempted to outline some of the human, and in this case, animal, stories that lie behind all businesses. References Andrews, Colman. “Its Up To You, New York, New York.” Gourmet Apr. (2009): 18-22, 111. Andriani, Lynn. “Ecco Expands Cookbook Program: HC Imprint Signs Up Seven New Titles.” Publishers Weekly 12 Jul. (2010) 3 Sep. 2010 http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/43803-ecco-expands-cookbook-program.html Andriani, Lynn. “Gourmand Awards Receive Record Number of Cookbook Entries.” Publishers Weekly 27 Sep. 2010 http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/44573-gourmand-awards-receive-record-number-of-cookbook-entries.html Appadurai, Arjun. 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St Lucia: U of Queensland P, 2007: 333-351. Ellis, W. Russell, Tonia Chao and Janet Parrish. “Levi’s Place: A Building Biography.” Places 2.1 (1985): 57-70. Estrine, Darryl. Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans. Newton CT: The Taunton Press, 2010 Fabricant, Florence. “Food stuff: Off the Menu.” New York Times 26 Nov. 2003. 3 Sep. 2010 http://www.nytimes.com/2003/11/26/dining/food-stuff-off-the-menu.html?ref=april_bloomfield Fabricant, Florence. “Food Stuff: Fit for an Emperor, Now Raised in America.” New York Times 23 Jun. 2004. 2 Sep. 2010 http://www.nytimes.com/2004/06/23/dining/food-stuff-fit-for-an-emperor-now-raised-in-america.html Farley, David. “In N.Y., An Appetite for Gastropubs.” The Washington Post 24 May 2009. 1 Sep. 2010 http://www.washingtonpost.com/wp-dyn/content/article/2009/05/22/AR2009052201105.html Fearnley-Whittingstall, Hugh. The River Cottage Meat Book. London: Hodder & Stoughton, 2004. Food & Wine Magazine. “Food & Wine Magazine Names 19th Annual Best New Chefs.” Food & Wine 4 Apr. 2007. 3 Sep. 2010 http://www.foodandwine.com/articles/2007-best-new-chefs Fossi, Gloria. Uffizi Gallery: Art, History, Collections. 4th ed. Florence Italy: Giunti Editore, 2001. Garden, Don. Builders to the Nation: The A.V. Jennings Story. Carlton: Melbourne U P, 1992. Ghorbani, Liza. “Boîte: In NoMad, a Bar With a Pub Vibe.” New York Times 26 Mar. 2010. 3 Sep. 2010 http://www.nytimes.com/2010/03/28/fashion/28Boite.html Goodwillie, David. American Subversive. New York: Scribner, 2010. Guillette, Suzanne. Much to Your Chagrin: A Memoir of Embarrassment. New York, Atria Books, 2009. Henderson, Fergus. Nose to Tail Eating: A Kind of British Cooking. London: Pan Macmillan, 1999 Henderson, Fergus and Justin Piers Gellatly. Beyond Nose to Tail: A Kind of British Cooking: Part I1. London: Bloomsbury Publishing, 2007. Hughes, Kathryn. “Food Writing Moves from Kitchen to bookshelf.” The Guardian 19 Jun. 2010. 1 Sep. 2010 http://www.guardian.co.uk/books/2010/jun/19/anthony-bourdain-food-writing Jakle, John A. and Keith A. Sculle. Fast Food: Roadside Restaurants in the Automobile Age. Baltimore: Johns Hopkins U P, 1999. Jones, Lois. EasyJet: The Story of Britain's Biggest Low-cost Airline. London: Aurum, 2005. Kaminsky, Peter. “Feeding Time at Le Zoo.” New York Magazine 12 Jun. 1995: 65. Kaminsky, Peter. Pig Perfect: Encounters with Some Remarkable Swine and Some Great Ways To Cook Them. New York: Hyperion 2005. Koda, Harold, Andrew Bolton and Rhonda K. Garelick. Chanel. New York: Metropolitan Museum of Art, 2005. Kopytoff, Igor. “The Cultural Biography of Things: Commoditization as Process.” The Social Life of things: Commodities in Cultural Perspectives. Ed. Arjun Appadurai. Cambridge (UK): Cambridge U P, 2003. 64-94. (First pub. 1986). Kroc, Ray and Robert Anderson. 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Marx, Rebecca. “Beyond the Breslin: April Bloomfield is Thinking Tea, Bakeries, Cookbook.” 28 Aug. 2009. 3 Sep. 2010 http://blogs.villagevoice.com/forkintheroad/archives/2009/08/beyond_the_bres.php Maurer, Daniel. “Meatball Shop, April Bloomfield Plan Cookbooks.” Grub Street 12 Jul. 2010. 3 Sep. 2010 http://newyork.grubstreet.com/2010/07/meatball_shop_april_bloomfield.html McLagan, Jennifer. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Berkeley: Ten Speed Press, 2008. Michelin. Michelin Green Guide New York City. Michelin Travel Publications, 2010. O’Donnell, Mietta. “Burying and Celebrating Ghosts.” Herald Sun 1 Dec. 1998. 3 Sep. 2010 http://www.miettas.com.au/restaurants/rest_96-00/buryingghosts.html Otis, Ginger Adams. New York Encounter. Melbourne: Lonely Planet, 2007. “Q and A: April Bloomfield.” New York Times 18 Apr. 2008. 3 Sep. 2010 http://dinersjournal.blogs.nytimes.com/2008/04/18/q-and-a-april-bloomfield Rodrigue, Melvin and Jyl Benson. Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter, 2005. Rose, Hilary. “Fergus Henderson in New York.” The Times (London) Online, 5 Dec. 2009. 23 Aug. 2010 http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6937550.ece Rosenberg, Sarah & Tom McCarthy. “Platelist: The Breslin’s April Bloomfield.” ABC News/Nightline 4 Dec. 2009. 23 Aug. 2010 http://abcnews.go.com/Nightline/april-bloomfield-spotted-pig-interview/story?id=9242079 Royer, Blake. “Table for Two: Fergus Henderson at The Spotted Pig.” The Paupered Chef 11 Oct. 2007. 23 Aug. 2010 http://thepauperedchef.com/2007/10/table-for-two-f.html Ruhlman, Michael and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing. New York: W. Norton, 2005. 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This volume is the first published study to bring together a variety of materials which represent the life and works of Sir Granville Bantock (1868-1946), British composer, arranger, editor, music department administrator, competitive singing promoter and adjudicator, world traveler, lover of life, literature and philosophy, radio talk presenter, champion of works of other rising British composers over his own, husband and father. His works alone total over 600, yet many remain in manuscript housed for access at the Cadbury Special Collections Library on the campus of the University of Birmingham. The reader will find citations of reviews of his music, reviews of performances during his lifetime and beyond as well as reviews of recordings both then in now in contemporary and modern newspapers and journals. Commercial and archival recordings are noted and locations given. Manuscripts that remain extant are identified and located. Up to and including 10 representative national and international live performances are noted for each work with names and venues provided. Within the Works section of the book are subcategories by medium for which they were composed for easy identification with minimal information the reader has at hand prior to opening the volume. The sketchbooks are also detailed with what materials are contained in each. Within the Bibliography section are citations of obituaries, writings by GB, dissertations, and pertinent files at: the BBC, Worcestershire Archive, Liverpool Record Office and Trinity Laban Conservatoire to name a few.