Academic literature on the topic 'Crazy Castle'

<p>Yury Tynyanov is an outstanding scientist, writer, translator, one of the founders of the formal school in literary criticism. The article is devoted to the role of two cities – Rēzekne and Pskov – in the destiny of Tynyanov. These are place, where the writer spent his childhood and youth. Kaverin’s statement refers to both cities: “Tynyanov paid attention to his childhood, which was following him slowly but steadily.”</p><p>Tynyanov’s memoirs, reminiscences of his friends and contemporaries provide an interesting material for analysis. Child’s impressions are reflected in writer’s autobiography. It is connected with daily life of Rezhitsa (Rēzekne) and its inhabitants. Primarily, author’s attention was drawn to people – the representatives of different nationalities and social stratums, who retained their cultural traditions and mode of life: “The town was small, hilly and very different.</p><p>On the hill there were the ruins of Livonian castle, Jewish alleys were below, and beyond the river there was a schismatic skit. At the same time there lived Jews, Belarusians, Great Russians and Latvians, and there were several centuries and countries. Old Believers were like Surikov archers. In the skit there was celebrated a wedding on rabid horses.</p><p>Russian people of the 17th century were walking there; old men were wearing long coats, wide-brimmed hats; beards were like sharp, long icicles. Drunkenness was archaic and often ended up with riding.”</p><p>Tynyanov strived to understand thoughts, characters and essence of people. Drawing portraits of townspeople from memory, the writer noted some details, which are important for understanding human’s nature. These descriptions can be called psychological.</p><p>With such a desire to cognize human’s soul it is no wonder that little Tynyanov mostly was interested in people, who were out of the crowd, standing below the norm not only socially, but also psychologically. Rezhitsa gave him amazing material for observation: “There were a lot of crazy and eccentric people in the town. They amused everyone. One young Jew stamped his feet in front of the photoshop’s showcase which he stared at, yelling: “My dear, look straight at me!” A crazy woman was driving a brood of her children – they grew in number from year to year. Went without Karamazov.”</p><p>Tynyanov described a lot of astonishing people, remembering his hometown. He remembered the names of many of them: Kolia Topolev, who wasted all money on cabs and became a tramp, Mishka Posadskii – terrible, one-handed, looked like a cautious, confident beast of unknown breed, and Crazy Nikolay – so exact that hostess checked on him, whether it is time to start preparing porridge.</p><p>From his childhood’s observations Tynyanov began his way to become one of the most extraordinary researchers and a peerless writer. He had an amazing ability to take the shape of another person like an actor. He could see what he feels, what he is thinking about and what the matters of his behaviour are. He could become this person for a while, whether it is tramp or Pushkin himself or Griboyedov. Taking into consideration the fact, which can be observed in reality or taken from a historical document, Tynyanov was able to go further, to go under the surface, to feel intuitively the condition of a person. He formulated his method this way: “I start where the document ends.”</p><p>The role of Pskov in Tynyanov’s life has also played a significant role, because places had always had a great impact on the writer and had shaped the identity, future, as well as the literary taste of the philologist. In Pskov, during the years of studying at school, Tynyanov gained his first friends, began to learn Russian and foreign literature. Everyday life of the city itself, i. e., its weekdays and holidays influenced the philologist’s future: “Since that time I got to know Russian province.” A particular attention in the autobiography is paid to prisons and convicts, but still the determining factor in the perception of the city is an amazing atmosphere of intellectual and artistic freedom.</p>

The paper attempts to explore the potential for entrepreneurial opportunities in Unisex beauty salons in urban India. It also explores the cultural and socio-economic factors creating this unique business domain which attempts to enlarge the space of beauty practices breaking gender barriers. India in particular, presents a paradoxical situation where in one hand, the Unisex Salons are growing craze in metros particularly, among the youth, yet it largely remains a caste-based profession. Hence, it becomes imperative to carry out a study exploring the cultural, socio-economic factors and the stigma that surrounds the beauty salon practices in India today. The shrinking gender spaces which are engendering the places of beauty practices can be seen as reflecting the shift in, the ‘people’ aspect of sustainability. From secondary data analysis and review of literature it is found that India as an emerging market has potential for entrepreneurship and job creation in the wellness and beauty segment. As beauty is becoming an important discourse of modern lifestyle changing gender identities in the metro cities of India and favorable socio-economic condition are creating unique opportunity which can be explored by females and male entrepreneurs. The unisex salons segment has the potential of creating jobs for beauticians and hairstylist in both organized and unorganized sector.

Background: Gilles de la Tourette syndrome is a neuro-psychiatric condition associated with rather bizarre manifestations and generally affects children with normal intelligence. The condition has the potential to make an intelligent child a victim of the disorder, and unfavorably affects his/her school performance and lead to social rejection and isolation. Awareness by the community, educators, and also medical practitioners is useful and help in avoiding the loss of such children who have the potential to be a talented person. The aim of this paper is to present a case and to provide a brief account on the early documentation of syndrome in the literature. Patients and Methods: The case of a ten-year old boy with Gilles de la Tourette syndrome is described and the relevant literatures were reviewed to outline the early documentation of the disorder in the literature. Results: A.Y was first seen at the pediatric psychiatric clinic of the Children Teaching Hospital of Baghdad Medical City at the age of ten years because they were saying at school that the boy is crazy because of his abnormal behaviors. The boy’s abnormal behaviors mentioned by his mother included shrugging his shoulders, shrugging his hips with unusual movements of the legs as if he was dancing, unusual facial grimace and lip licking, rubbing his chin, licking the back of his hand, producing abnormal sounds from his throat, and echolalia. Review of the earliest relevant literature revealed that the condition was first described in a book entitled “Malleus Maleficarum” which means “Witch’s hammer”. Jean Marc Gaspard Itard, a French doctor described the first case of Tourette syndrome in 1825. Conclusion: Awareness of this condition by the community, educators, and also medical practitioners is useful and help in avoiding the loss of such children who have the potential to be a talented person.

IntroductionFirmly located within the discourse of visible culture as the lofty preserve of art exhibitions and museum artefacts, the noun “curate” has gradually transformed into the verb “to curate”. Williams writes that “curate” has become a fashionable code word among the aesthetically minded to describe a creative activity. Designers no longer simply sell clothes; they “curate” merchandise. Chefs no longer only make food; they also “curate” meals. Chosen for their keen eye for a particular style or a precise shade, it is their knowledge of their craft, their reputation, and their sheer ability to choose among countless objects which make the creative process a creative activity in itself. Writing from within the framework of “curate” as a creative process, this article discusses how the state banquet for Queen Elizabeth II, hosted by Irish President Mary McAleese at Dublin Castle in May 2011, was carefully curated to represent Ireland’s diplomatic, cultural, and culinary identity. The paper will focus in particular on how the menu for the banquet was created and how the banquet’s brief, “Ireland on a Plate”, was fulfilled.History and BackgroundFood has been used by nations for centuries to display wealth, cement alliances, and impress foreign visitors. Since the feasts of the Numidian kings (circa 340 BC), culinary staging and presentation has belonged to “a long, multifaceted and multicultural history of diplomatic practices” (IEHCA 5). According to the works of Baughman, Young, and Albala, food has defined the social, cultural, and political position of a nation’s leaders throughout history.In early 2011, Ross Lewis, Chef Patron of Chapter One Restaurant in Dublin, was asked by the Irish Food Board, Bord Bía, if he would be available to create a menu for a high-profile banquet (Mahon 112). The name of the guest of honour was divulged several weeks later after vetting by the protocol and security divisions of the Department of the Taoiseach (Prime Minister) and the Department of Foreign Affairs and Trade. Lewis was informed that the menu was for the state banquet to be hosted by President Mary McAleese at Dublin Castle in honour of Queen Elizabeth II’s visit to Ireland the following May.Hosting a formal banquet for a visiting head of state is a key feature in the statecraft of international and diplomatic relations. Food is the societal common denominator that links all human beings, regardless of culture (Pliner and Rozin 19). When world leaders publicly share a meal, that meal is laden with symbolism, illuminating each diner’s position “in social networks and social systems” (Sobal, Bove, and Rauschenbach 378). The public nature of the meal signifies status and symbolic kinship and that “guest and host are on par in terms of their personal or official attributes” (Morgan 149). While the field of academic scholarship on diplomatic dining might be young, there is little doubt of the value ascribed to the semiotics of diplomatic gastronomy in modern power structures (Morgan 150; De Vooght and Scholliers 12; Chapple-Sokol 162), for, as Firth explains, symbols are malleable and perfectly suited to exploitation by all parties (427).Political DiplomacyWhen Ireland gained independence in December 1921, it marked the end of eight centuries of British rule. The outbreak of “The Troubles” in 1969 in Northern Ireland upset the gradually improving environment of British–Irish relations, and it would be some time before a state visit became a possibility. Beginning with the peace process in the 1990s, the IRA ceasefire of 1994, and the Good Friday Agreement in 1998, a state visit was firmly set in motion by the visit of Irish President Mary Robinson to Buckingham Palace in 1993, followed by the unofficial visit of the Prince of Wales to Ireland in 1995, and the visit of Irish President Mary McAleese to Buckingham Palace in 1999. An official invitation to Queen Elizabeth from President Mary McAleese in March 2011 was accepted, and the visit was scheduled for mid-May of the same year.The visit was a highly performative occasion, orchestrated and ordained in great detail, displaying all the necessary protocol associated with the state visit of one head of state to another: inspection of the military, a courtesy visit to the nation’s head of state on arrival, the laying of a wreath at the nation’s war memorial, and a state banquet.These aspects of protocol between Britain and Ireland were particularly symbolic. By inspecting the military on arrival, the existence of which is a key indicator of independence, Queen Elizabeth effectively demonstrated her recognition of Ireland’s national sovereignty. On making the customary courtesy call to the head of state, the Queen was received by President McAleese at her official residence Áras an Uachtaráin (The President’s House), which had formerly been the residence of the British monarch’s representative in Ireland (Robbins 66). The state banquet was held in Dublin Castle, once the headquarters of British rule where the Viceroy, the representative of Britain’s Court of St James, had maintained court (McDowell 1).Cultural DiplomacyThe state banquet provided an exceptional showcase of Irish culture and design and generated a level of preparation previously unseen among Dublin Castle staff, who described it as “the most stage managed state event” they had ever witnessed (Mahon 129).The castle was cleaned from top to bottom, and inventories were taken of the furniture and fittings. The Waterford Crystal chandeliers were painstakingly taken down, cleaned, and reassembled; the Killybegs carpets and rugs of Irish lamb’s wool were cleaned and repaired. A special edition Newbridge Silverware pen was commissioned for Queen Elizabeth and Prince Philip to sign the newly ordered Irish leather-bound visitors’ book. A new set of state tableware was ordered for the President’s table. Irish manufacturers of household goods necessary for the guest rooms, such as towels and soaps, hand creams and body lotions, candle holders and scent diffusers, were sought. Members of Her Majesty’s staff conducted a “walk-through” several weeks in advance of the visit to ensure that the Queen’s wardrobe would not clash with the surroundings (Mahon 129–32).The promotion of Irish manufacture is a constant thread throughout history. Irish linen, writes Kane, enjoyed a reputation as far afield as the Netherlands and Italy in the 15th century, and archival documents from the Vaucluse attest to the purchase of Irish cloth in Avignon in 1432 (249–50). Support for Irish-made goods was raised in 1720 by Jonathan Swift, and by the 18th century, writes Foster, Dublin had become an important centre for luxury goods (44–51).It has been Irish government policy since the late 1940s to use Irish-manufactured goods for state entertaining, so the material culture of the banquet was distinctly Irish: Arklow Pottery plates, Newbridge Silverware cutlery, Waterford Crystal glassware, and Irish linen tablecloths. In order to decide upon the table setting for the banquet, four tables were laid in the King’s Bedroom in Dublin Castle. The Executive Chef responsible for the banquet menu, and certain key personnel, helped determine which setting would facilitate serving the food within the time schedule allowed (Mahon 128–29). The style of service would be service à la russe, so widespread in restaurants today as to seem unremarkable. Each plate is prepared in the kitchen by the chef and then served to each individual guest at table. In the mid-19th century, this style of service replaced service à la française, in which guests typically entered the dining room after the first course had been laid on the table and selected food from the choice of dishes displayed around them (Kaufman 126).The guest list was compiled by government and embassy officials on both sides and was a roll call of Irish and British life. At the President’s table, 10 guests would be served by a team of 10 staff in Dorchester livery. The remaining tables would each seat 12 guests, served by 12 liveried staff. The staff practiced for several days prior to the banquet to make sure that service would proceed smoothly within the time frame allowed. The team of waiters, each carrying a plate, would emerge from the kitchen in single file. They would then take up positions around the table, each waiter standing to the left of the guest they would serve. On receipt of a discreet signal, each plate would be laid in front of each guest at precisely the same moment, after which the waiters would then about foot and return to the kitchen in single file (Mahon 130).Post-prandial entertainment featured distinctive styles of performance and instruments associated with Irish traditional music. These included reels, hornpipes, and slipjigs, voice and harp, sean-nόs (old style) singing, and performances by established Irish artists on the fiddle, bouzouki, flute, and uilleann pipes (Office of Public Works).Culinary Diplomacy: Ireland on a PlateLewis was given the following brief: the menu had to be Irish, the main course must be beef, and the meal should represent the very best of Irish ingredients. There were no restrictions on menu design. There were no dietary requirements or specific requests from the Queen’s representatives, although Lewis was informed that shellfish is excluded de facto from Irish state banquets as a precautionary measure. The meal was to be four courses long and had to be served to 170 diners within exactly 1 hour and 10 minutes (Mahon 112). A small army of 16 chefs and 4 kitchen porters would prepare the food in the kitchen of Dublin Castle under tight security. The dishes would be served on state tableware by 40 waiters, 6 restaurant managers, a banqueting manager and a sommélier. Lewis would be at the helm of the operation as Executive Chef (Mahon 112–13).Lewis started by drawing up “a patchwork quilt” of the products he most wanted to use and built the menu around it. The choice of suppliers was based on experience but also on a supplier’s ability to deliver perfectly ripe goods in mid-May, a typically black spot in the Irish fruit and vegetable growing calendar as it sits between the end of one season and the beginning of another. Lewis consulted the Queen’s itinerary and the menus to be served so as to avoid repetitions. He had to discard his initial plan to feature lobster in the starter and rhubarb in the dessert—the former for the precautionary reasons mentioned above, and the latter because it featured on the Queen’s lunch menu on the day of the banquet (Mahon 112–13).Once the ingredients had been selected, the menu design focused on creating tastes, flavours and textures. Several draft menus were drawn up and myriad dishes were tasted and discussed in the kitchen of Lewis’s own restaurant. Various wines were paired and tasted with the different courses, the final choice being a Château Lynch-Bages 1998 red and a Château de Fieuzal 2005 white, both from French Bordeaux estates with an Irish connection (Kellaghan 3). Two months and two menu sittings later, the final menu was confirmed and signed off by state and embassy officials (Mahon 112–16).The StarterThe banquet’s starter featured organic Clare Island salmon cured in a sweet brine, laid on top of a salmon cream combining wild smoked salmon from the Burren and Cork’s Glenilen Farm crème fraîche, set over a lemon balm jelly from the Tannery Cookery School Gardens, Waterford. Garnished with horseradish cream, wild watercress, and chive flowers from Wicklow, the dish was finished with rapeseed oil from Kilkenny and a little sea salt from West Cork (Mahon 114). Main CourseA main course of Irish beef featured as the pièce de résistance of the menu. A rib of beef from Wexford’s Slaney Valley was provided by Kettyle Irish Foods in Fermanagh and served with ox cheek and tongue from Rathcoole, County Dublin. From along the eastern coastline came the ingredients for the traditional Irish dish of smoked champ: cabbage from Wicklow combined with potatoes and spring onions grown in Dublin. The new season’s broad beans and carrots were served with wild garlic leaf, which adorned the dish (Mahon 113). Cheese CourseThe cheese course was made up of Knockdrinna, a Tomme style goat’s milk cheese from Kilkenny; Milleens, a Munster style cow’s milk cheese produced in Cork; Cashel Blue, a cow’s milk blue cheese from Tipperary; and Glebe Brethan, a Comté style cheese from raw cow’s milk from Louth. Ditty’s Oatmeal Biscuits from Belfast accompanied the course.DessertLewis chose to feature Irish strawberries in the dessert. Pat Clarke guaranteed delivery of ripe strawberries on the day of the banquet. They married perfectly with cream and yoghurt from Glenilen Farm in Cork. The cream was set with Irish Carrageen moss, overlaid with strawberry jelly and sauce, and garnished with meringues made with Irish apple balsamic vinegar from Lusk in North Dublin, yoghurt mousse, and Irish soda bread tuiles made with wholemeal flour from the Mosse family mill in Kilkenny (Mahon 113).The following day, President McAleese telephoned Lewis, saying of the banquet “Ní hé go raibh sé go maith, ach go raibh sé míle uair níos fearr ná sin” (“It’s not that it was good but that it was a thousand times better”). The President observed that the menu was not only delicious but that it was “amazingly articulate in terms of the story that it told about Ireland and Irish food.” The Queen had particularly enjoyed the stuffed cabbage leaf of tongue, cheek and smoked colcannon (a traditional Irish dish of mashed potatoes with curly kale or green cabbage) and had noted the diverse selection of Irish ingredients from Irish artisans (Mahon 116). Irish CuisineWhen the topic of food is explored in Irish historiography, the focus tends to be on the consequences of the Great Famine (1845–49) which left the country “socially and emotionally scarred for well over a century” (Mac Con Iomaire and Gallagher 161). Some commentators consider the term “Irish cuisine” oxymoronic, according to Mac Con Iomaire and Maher (3). As Goldstein observes, Ireland has suffered twice—once from its food deprivation and second because these deprivations present an obstacle for the exploration of Irish foodways (xii). Writing about Italian, Irish, and Jewish migration to America, Diner states that the Irish did not have a food culture to speak of and that Irish writers “rarely included the details of food in describing daily life” (85). Mac Con Iomaire and Maher note that Diner’s methodology overlooks a centuries-long tradition of hospitality in Ireland such as that described by Simms (68) and shows an unfamiliarity with the wealth of food related sources in the Irish language, as highlighted by Mac Con Iomaire (“Exploring” 1–23).Recent scholarship on Ireland’s culinary past is unearthing a fascinating story of a much more nuanced culinary heritage than has been previously understood. This is clearly demonstrated in the research of Cullen, Cashman, Deleuze, Kellaghan, Kelly, Kennedy, Legg, Mac Con Iomaire, Mahon, O’Sullivan, Richman Kenneally, Sexton, and Stanley, Danaher, and Eogan.In 1996 Ireland was described by McKenna as having the most dynamic cuisine in any European country, a place where in the last decade “a vibrant almost unlikely style of cooking has emerged” (qtd. in Mac Con Iomaire “Jammet’s” 136). By 2014, there were nine restaurants in Dublin which had been awarded Michelin stars or Red Ms (Mac Con Iomaire “Jammet’s” 137). Ross Lewis, Chef Patron of Chapter One Restaurant, who would be chosen to create the menu for the state banquet for Queen Elizabeth II, has maintained a Michelin star since 2008 (Mac Con Iomaire, “Jammet’s” 138). Most recently the current strength of Irish gastronomy is globally apparent in Mark Moriarty’s award as San Pellegrino Young Chef 2015 (McQuillan). As Deleuze succinctly states: “Ireland has gone mad about food” (143).This article is part of a research project into Irish diplomatic dining, and the author is part of a research cluster into Ireland’s culinary heritage within the Dublin Institute of Technology. The aim of the research is to add to the growing body of scholarship on Irish gastronomic history and, ultimately, to contribute to the discourse on the existence of a national cuisine. If, as Zubaida says, “a nation’s cuisine is its court’s cuisine,” then it is time for Ireland to “research the feasts as well as the famines” (Mac Con Iomaire and Cashman 97).ConclusionThe Irish state banquet for Queen Elizabeth II in May 2011 was a highly orchestrated and formalised process. From the menu, material culture, entertainment, and level of consultation in the creative content, it is evident that the banquet was carefully curated to represent Ireland’s diplomatic, cultural, and culinary identity.The effects of the visit appear to have been felt in the years which have followed. Hennessy wrote in the Irish Times newspaper that Queen Elizabeth is privately said to regard her visit to Ireland as the most significant of the trips she has made during her 60-year reign. British Prime Minister David Cameron is noted to mention the visit before every Irish audience he encounters, and British Foreign Secretary William Hague has spoken in particular of the impact the state banquet in Dublin Castle made upon him. Hennessy points out that one of the most significant indicators of the peaceful relationship which exists between the two countries nowadays was the subsequent state visit by Irish President Michael D. Higgins to Britain in 2013. This was the first state visit to the United Kingdom by a President of Ireland and would have been unimaginable 25 years ago. The fact that the President and his wife stayed at Windsor Castle and that the attendant state banquet was held there instead of Buckingham Palace were both deemed to be marks of special favour and directly attributed to the success of Her Majesty’s 2011 visit to Ireland.As the research demonstrates, eating together unites rather than separates, gathers rather than divides, diffuses political tensions, and confirms alliances. It might be said then that the 2011 state banquet hosted by President Mary McAleese in honour of Queen Elizabeth II, curated by Ross Lewis, gives particular meaning to the axiom “to eat together is to eat in peace” (Taliano des Garets 160).AcknowledgementsSupervisors: Dr Máirtín Mac Con Iomaire (Dublin Institute of Technology) and Dr Michael Kennedy (Royal Irish Academy)Fáilte IrelandPhotos of the banquet dishes supplied and permission to reproduce them for this article kindly granted by Ross Lewis, Chef Patron, Chapter One Restaurant ‹http://www.chapteronerestaurant.com/›.Illustration ‘Ireland on a Plate’ © Jesse Campbell BrownRemerciementsThe author would like to thank the anonymous reviewers for their feedback and suggestions on an earlier draft of this article.ReferencesAlbala, Ken. The Banquet: Dining in the Great Courts of Late Renaissance Europe. 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Different forms of transport have always had different effects on the cityscape, landscape, nationscape and airscape. Modes of moving from A to B have consumed, manipulated and divided this space, often requiring other activities to operate around it. This division is seen most obviously in roads and their effect on community (see for example The Castle), but also in other scapes such as the control of airspace through flight paths which has had a marked effect on, for example, the migratory flight paths of birds. With the adoption of new transport technologies, scapes are manipulated to accommodate the needs of this technology. The bicycle is an interesting example of a technology, which in its popularity last century began to affect the architecture of the landscape, before the automobile left its indelible imprint. With the disenchantment with cars in the Western world, it is interesting to ponder on the effect that bicycles are now having with the resurgence of their popularity. At this point, it must be noted that this is a purely Western orientated study and it would be worthwhile comparing these spatial effects to the scapes in a highly cycle-dominated country such as China. The popularity of bicycles peaked in the 1880-90s (Bardou et al. 7). This craze was partly due to the attraction of the technology, but also due to an associated sense of freedom and escape. This attitude to the bicycle is expressed in H.G. Wells's novella, Wheels of Chance (based in 1895) where the main character, a draper called Mr Hoopdriver, undertakes a cycling tour of the south coast of England. Freedom takes on two meanings -- firstly, Mr Hoopdriver finds a sense of freedom in being able to escape from his mundane life and travel the long distances solo and in a shorter time. He also observes another type of freedom in the form of the Young Lady in Grey who is also on a cycling tour. Mr Hoopdriver is shocked to see a woman exerting herself physically and wearing pants, yet realises that there is no question of women cycling side saddle wearing a skirt. It seems that in this form of transport, the emancipation of women progresses a little further. This freedom led to the enormous popularity of bicycles and as a result, bicycle organisations began to petition for the improvement and expansion of roads which were in a poor state due to the use of horses (Fink 8). And so bicycles began to impose their needs on the landscape and with the expansion of road networks, the landscape was altered markedly. Interestingly enough, these roadworks were one factor which led to the bicycle's demise in popularity and the accelerated manufacture of cars (Bardou et al. 9). At the time that roads were being improved, farmers in the United States were becoming distressed by the railway's monopolised power over mass transport. Due to the improved roads, the agricultural industry pushed towards using these roads for transporting produce. A number of automobiles had been designed and tested since Leonardo da Vinci first sketched the idea. 1860-90 had seen a number of reasonable size steam engines which had reasonable power/weight radio, and an electric car, invented by William Morrison (US) in 1890, had a running time of 13 hours at 14 mph (Fink 9). However, it was the internal combustion engine that revolutionised this form of transport, and it did not take long before the utopia was conceived. Not only could cars move faster than a horse and cart, they were originally deemed cleaner and healthier, according to an 1899 article from the Scientific American: The improvement in city conditions by the general adoption of the motorcar can hardly be overestimated. Streets clean, dustless and odourless, with light rubber tired vehicles moving swiftly and noiselessly over the smooth expanse, would eliminate a greater part of the nervousness, distraction, and strain of modern metropolitan life. (Conyngton 19660) There existed some initial resistance to the introduction of cars. Pedestrians, horse owners and cyclists began to feel that their road space was being impinged upon and speed laws were introduced to attempt to counteract the fanaticism (Flink 25). However, little could be done to dissuade the masses about the benefits of the car. Given the car's enormous popularity and the spatial needs of this vehicle, it is interesting to consider the architectural changes to the city and landscapes necessary to account for the requirements of the car. As the rail trucks needed tracks, so too the cars needed roads. Already existing roads in cities were altered significantly and in particular, enormous amounts of money were injected into building highways to link major cities. Examples of these projects are the now defunct Highway Trust Fund in the United States and the Pacific Highway system in Australia. These roads have always been built with great opposition from people whose homes or land were rezoned for use by governing bodies. The consumption and division of established city scapes to accommodate for the cars' needs has severely altered the spatial priorities. Leavitt (1970) suggests that previously cohesive neighbourhoods have become socially and spatially divided as a result. Small corner stores have closed down due to bypasses, neighbours cannot visit each other on foot due to uncrossable motorways, animals are killed as a result of normal routes being intersected by highways, and the airscape has become dominated by the engine fumes especially in places such as Mexico City. On a larger scale, it may be suggested that cars has had scape-altered effects on a national and transnational level. The rise of the use of motorised transport can be considered in conjunction with the growing popularity of communication systems, more specifically at this time, the telephone. Both the car and the telephone have changed the perception of space between previously distant neighbours. Travelling time and communication time have decreased as a result of the use of these devices, resulting in a greater unification of the nation state. The negative corollary to this is the disintegration of these nation states through war. The use of cars and the expanded and improved highway systems had devastating effects in World War II. The increased mobilisation of soldiers and weaponry increased the efficiency of destruction, resulting in razed city and landscapes and a shift in national borders and nation space. Thus the demands of cars have altered these scapes and subsequently dictate the use of this space. It may be suggested that the car no longer is a tool for humans, but tends to control human activity within the space it dominates. People must use a bypass to drive further for a loaf of bread which was previously bought from the corner shop now closed from a lack of business due to the same bypass. Commuters in Mexico City are forced back into cars to escape the hazardous chemicals now dominating this space. This almost master/servant relationship over space allocation in the land, city and airscapes led to the disenchantment with cars which began in the 70s. One of the results of this disenchantment was to reconsider the bicycle as an alternate, less impinging form of transport. It has taken a number of decades but, in terms of space and scapes, an interesting phenomenon is occurring with the resurgence of the popularity of bicycles in the Western world. Cycling advocate groups are highlighting the advantages of this mode of transport. Cycling is no longer discussed in the 1890 discourses of freedom and adventure, but in terms of the environment and health. The environmental rhetoric, in particular, can be framed in terms of space. For example, it may be suggested that bicycles do not tend to permeate the airscape to the degree that cars do. It is through these types of discourses that advocate groups have been arguing for the right to take back some of the space that cars have since subsumed. A struggle exists over this space. For example, in many European cities, bicycle lanes on the far left of the road (between the footpath and carlanes) have been drawn on many intra-urban roads. In Amsterdam, vehicle access is colour coded, with bikeways being marked by red bricks (Poindexter). The cityscape is not altered as a result, but challenges to the space already filled by cars are made. In Australian capital cities, these bikelanes are less successful. Many of these bike lanes exist where car parking is permitted and a line of parked cars potentially subsumes this designated space, such that it no longer exists. Thus many cyclists resort to using pathways, some specific to cyclists, others shared with pedestrians. Other innovations from the Netherlands, which have perpetuated this challenge to the car's control of space, are traffic lights with special signals for bicycles and right-of-way laws which include specific give way to cyclists rules (Poindexter). These practices question the dominion of cars in travelling spaces and go towards changing this transport paradigm. As natural resources are depleted further and little progress is made on green cars, bicycles may again find their niche. It will be interesting to see another architectural evolution of the city, land, air and nationscapes as this space changes to accommodate another shift in transport trends. References Bardou, Jean-Pierre, Jean-Jacques Chanaron, Patrick Fridenson and James Laux. The Automobile Revolution: The Impact of an Industry. Chapel Hill (US): North Carolina UP, 1982. Conyngton, Thomas. "Motor Carriages and Street Paving." Scientific American Supplement 48 (1899): 196660. Fink, James. The Car Culture. Cambridge: MIT Press, 1975. Leavitt, Helen. Superhighway -- Super Hoax. New York: Doubleday, 1970. Poindexter, Miles. "Are Bicycle Lanes the Answer?" Self-Propelled City 31 January 1999. 13 November 2000 <http://www.self-propelled-city.com>. Wells, H.G. The Wheels of Chance. London: Dent; New York: Dutton, 1935. Citation reference for this article MLA style: Felicity Meakins. "Reknowing the Bicycle; Renewing its Space." M/C: A Journal of Media and Culture 3.6 (2000). [your date of access] <http://www.api-network.com/mc/0012/bike.php>. Chicago style: Felicity Meakins, "Reknowing the Bicycle; Renewing its Space," M/C: A Journal of Media and Culture 3, no. 6 (2000), <http://www.api-network.com/mc/0012/bike.php> ([your date of access]). APA style: Felicity Meakins. (2000) Reknowing the bicycle; renewing its space. M/C: A Journal of Media and Culture 3(6). <http://www.api-network.com/mc/0012/bike.php> ([your date of access]).

Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the once ubiquitous English trifle which, comprising variations on the theme of sherry soaked sponge cake, custard and cream, it closely resembles. It could be asserted that its strong coffee taste has enabled the tiramisu to triumph over the trifle in contemporary Australia, yet coffee is also a recurrent ingredient in cakes and icings in nineteenth and early twentieth century Australian cookbooks. Acknowledging that coffee consumption in Australia doubled during the years of the Second World War and maintained high rates of growth afterwards (Khamis; Adams), this article draws on examples of culinary writing during this period of increasing popularity to investigate the use of coffee in cookery as well as a beverage in these mid-twentieth century decades. In doing so, it engages with a lively scholarly discussion on what has driven this change—whether the American glamour and sophistication associated with coffee, post-war immigration from the Mediterranean and other parts of Europe, or the influence of the media and developments in technology (see, for discussion, Adams; Collins et al.; Khamis; Symons). Coffee in Australian Mid-century Epicurean Writing In Australian epicurean writing in the 1950s and 1960s, freshly brewed coffee is clearly identified as the beverage of choice for those with gourmet tastes. In 1952, The West Australian reported that Johnnie Walker, then president of the Sydney Gourmet Society had “sweated over an ordinary kitchen stove to give 12 Melbourne women a perfect meal” (“A Gourmet” 8). Walker prepared a menu comprising: savoury biscuits; pumpkin soup made with a beef, ham, and veal stock; duck braised with “26 ounces of dry red wine, a bottle and a half of curacao and orange juice;” Spanish fried rice; a “French lettuce salad with the Italian influence of garlic;” and, strawberries with strawberry brandy and whipped cream. He served sherry with the biscuits, red wine with the duck, champagne with the sweet, and coffee to finish. It is, however, the adjectives that matter here—that the sherry and wine were dry, not sweet, and the coffee was percolated and black, not instant and milky. Other examples of epicurean writing suggested that fresh coffee should also be unadulterated. In 1951, American food writer William Wallace Irwin who travelled to, and published in, Australia as “The Garrulous Gourmet,” wrote scathingly of the practice of adding chicory to coffee in France and elsewhere (104). This castigation of the French for their coffee was unusual, with most articles at this time praising Gallic gastronomy. Indicative of this is Nancy Cashmore’s travel article for Adelaide’s Advertiser in 1954. Titled “In Dordogne and Burgundy the Gourmet Will Find … A Gastronomic Paradise,” Cashmore details the purchasing, preparation, presentation, and, of course, consumption of excellent food and wine. Good coffee is an integral part of every meal and every day: “from these parts come exquisite pate de fois, truffles, delicious little cakes, conserved meats, wild mushrooms, walnuts and plums. … The day begins with new bread and coffee … nothing is imported, nothing is stale” (6). Memorable luncheons of “hors-d’oeuvre … a meat course, followed by a salad, cheese and possibly a sweet” (6) always ended with black coffee and sometimes a sugar lump soaked in liqueur. In Australian Wines and Food (AW&F), a quarterly epicurean magazine that was published from 1956 to 1960, coffee was regularly featured as a gourmet kitchen staple alongside wine and cheese. Articles on the history, growing, marketing, blending, roasting, purchase, and brewing of coffee during these years were accompanied with full-page advertisements for Bushell’s vacuum packed pure “roaster fresh” coffee, Robert Timms’s “Royal Special” blend for “coffee connoisseurs,” and the Masterfoods range of “superior” imported and locally produced foodstuffs, which included vacuum packed coffee alongside such items as paprika, bay leaves and canned asparagus. AW&F believed Australia’s growing coffee consumption the result of increased participation in quality dining experiences whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39) or at home. With regard to domestic coffee drinking, AW&F reported a revived interest in “the long neglected art of brewing good coffee in the home” (“Coffee” 39). Instructions given range from boiling in a pot to percolating and “expresso” (Bancroft 10; “Coffee” 37-9). Coffee was also mentioned in every issue as the only fitting ending to a fine meal, when port, other fortified wines or liqueurs usually accompanied a small demi-tasse of (strong) black coffee. Coffee was also identified as one of the locally produced speciality foods that were flown into the USA for a consulate dinner: “more than a ton of carefully selected foodstuffs was flown to New York by Qantas in three separate airlifts … beef fillet steaks, kangaroo tails, Sydney rock oysters, King prawns, crayfish tails, tropical fruits and passion fruit, New Guinea coffee, chocolates, muscatels and almonds” (“Australian” 16). It is noteworthy that tea is not profiled in the entire run of the magazine. A decade later, in the second half of the 1960s, the new Australian gourmet magazine Epicurean included a number of similar articles on coffee. In 1966 and 1969, celebrity chef and regular Epicurean columnist Graham Kerr also included an illustrated guide to making coffee in two of the books produced alongside his television series, The Graham Kerr Cookbook (125) and The Graham Kerr Cookbook by the Galloping Gourmet (266-67). These included advice to buy freshly roasted beans at least once a week and to invest in an electric coffee grinder. Kerr uses a glass percolator in each and makes an iced (milk) coffee based on double strength cooled brewed coffee. Entertaining with Margaret Fulton (1971) is the first Margaret Fulton cookery book to include detailed information on making coffee from ground beans at home. In this volume, which was clearly aimed at the gourmet-inclined end of the domestic market, Fulton, then cookery editor for popular magazine Woman’s Day, provides a morning coffee menu and proclaims that “Good hot coffee will never taste so good as it does at this time of the day” (90). With the stress on the “good,” Fulton, like Kerr, advises that beans be purchased and ground as they are needed or that only a small amounts of freshly ground coffee be obtained at one time. For Fulton, quality is clearly linked to price—“buy the best you can afford” (90)—but while advising that “Mocha coffee, which comes from Aden and Mocha, is generally considered the best” (90), she also concedes that consumers will “find by experience” (90) which blends they prefer. She includes detailed information on storage and preparation, noting that there are also “dozens of pieces of coffee making equipment to choose from” (90). Fulton includes instructions on how to make coffee for guests at a wedding breakfast or other large event, gently heating home sewn muslin bags filled with finely ground coffee in urns of barely boiling water (64). Alongside these instructions, Fulton also provides recipes for a sophisticated selection of coffee-flavoured desserts such as an iced coffee soufflé and coffee biscuits and meringues that would be perfect accompaniments to her brewed coffees. Cooking with Coffee A prominent and popular advocate of Continental and Asian cookery in Melbourne in the 1950s, Maria Kozslik Donovan wrote and illustrated five cookery books and had a successful international career as a food writer in the 1960s and 1970s. Maria Kozslik was Hungarian by birth and education and was also educated in the USA before marrying Patrick Donovan, an Australian, and migrating to Sydney with him in 1950. After a brief stay there and in Adelaide, they relocated to Melbourne in 1953 where she ran a cookery school and wrote for prominent daily newspaper The Age, penning hundreds of her weekly “Epicure’s Corner: Continental Recipes with Maria Kozslik” column from 1954 to 1961. Her groundbreaking Continental Cookery in Australia (1955) collects some 140 recipes, many of which would appear in her column—predominantly featuring French, Italian, Viennese, and Hungarian dishes, as well as some from the Middle East and the Balkans—each with an informative paragraph or two regarding European cooking and dining practices that set the recipes in context. Continental Cookery in Australia includes one recipe for Mocha Torte (162), which she translates as Coffee Cream Cake and identifies as “the favourite of the gay and party-loving Viennese … [in] the many cafés and sweet shops of Salzburg and Vienna” (162). In this recipe, a plain sponge is cut into four thin layers and filled and covered with a rich mocha cream custard made from egg yolks, sugar and a good measure of coffee, which, when cooled, is beaten into creamed butter. In her recipe for Mocha Cream, Donovan identifies the type of coffee to be used and its strength, specifying that “strong Mocha” be used, and pleading, “please, no essence!” She also suggests that the cake’s top can be decorated with shavings of the then quite exotic “coffee bean chocolate,” which she notes can be found at “most continental confectioners” (162), but which would have been difficult to obtain outside the main urban centres. Coffee also appears in her Café Frappe, where cooled strong black coffee is poured into iced-filled glasses, and dressed with a touch of sugar and whipped cream (165). For this recipe the only other direction that Donovan gives regarding coffee is to “prepare and cool” strong black coffee (165) but it is obvious—from her eschewing of other convenience foods throughout the volume—that she means freshly brewed ground coffee. In contrast, less adventurous cookery books paint a different picture of coffee use in the home at this time. Thus, the more concise Selected Continental Recipes for the Australian Home (1955) by the Australian-born Zelmear M. Deutsch—who, stating that upon marrying a Viennese husband, she became aware of “the fascinating ways of Continental Cuisine” (back cover)—includes three recipes that include coffee. Deutsch’s Mocha Creams (chocolate truffles with a hint of coffee) (76-77), almond meringues filled with coffee whipped cream (89-90), and Mocha Cream Filling comprising butter beaten with chocolate, vanilla, sugar, and coffee (95), all use “powdered” instant coffee, which is, moreover, used extremely sparingly. Her Almond Coffee Torte, for example, requires only half a teaspoon of powdered coffee to a quarter of a pint (300 mls) of cream, which is also sweetened with vanilla sugar (89-90). In contrast to the examples from Fulton and Donovan above (but in common with many cookbooks before and after) Deutsch uses the term “mocha” to describe a mix of coffee and chocolate, rather than to refer to a fine-quality coffee. The term itself is also used to describe a soft, rich brown color and, therefore, at times, the resulting hue of these dishes. The word itself is of late eighteenth century origin, and comes from the eponymous name of a Red Sea port from where coffee was shipped. While Selected Continental Recipes appears to be Deutsch’s first and only book, Anne Mason was a prolific food, wine and travel writer. Before migrating to England in 1958, she was well known in Australia as the presenter of a live weekly television program, Anne Mason’s Home-Tested Recipes, which aired from 1957. She also wrote a number of popular cookery books and had a long-standing weekly column in The Age. Her ‘Home-Tested Recipes’ feature published recipes contributed by readers, which she selected and tested. A number of these were collected in her Treasury of Australian Cookery, published in London in 1962, and included those influenced by “the country cooking of England […] Continental influence […] and oriental ideas” (11). Mason includes numerous recipes featuring coffee, but (as in Deutsch above) almost all are described as mocha-flavoured and listed as such in the detailed index. In Mason’s book, this mocha taste is, in fact, featured more frequently in sweet dishes than any of the other popular flavours (vanilla, honey, lemon, apple, banana, coconut, or passionfruit) except for chocolate. These mocha recipes include cakes: Chocolate-Mocha Refrigerator cake—plain sponge layered with a coffee-chocolate mousse (134), Mocha Gateau Ring—plain sponge and choux pastry puffs filled with cream or ice cream and thickly iced with mocha icing (136) and Mocha Nut Cake—a coffee and cocoa butter cake filled and iced with mocha icing and almonds (166). There are also recipes for Mocha Meringues—small coffee/cocoa-flavoured meringue rosettes joined together in pairs with whipped cream (168), a dessert Mocha Omelette featuring the addition of instant coffee and sugar to the eggs and which is filled with grated chocolate (181) and Mocha-Crunch Ice Cream—a coffee essence-scented ice cream with chocolate biscuit crumbs (144) that was also featured in an ice cream bombe layered with chocolate-rum and vanilla ice creams (152). Mason’s coffee recipes are also given prominence in the accompanying illustrations. Although the book contains only nine pages in full colour, the Mocha Gateau Ring is featured on both the cover and opposite the title page of the book and the Mocha Nut Cake is given an entire coloured page. The coffee component of Mason’s recipes is almost always sourced from either instant coffee (granules or powdered) or liquid coffee essence, however, while the cake for the Mocha Nut Cake uses instant coffee, its mocha icing and filling calls for “3 dessertspoons [of] hot black coffee” (167). The recipe does not, however, describe if this is made from instant, essence, or ground beans. The two other mocha icings both use instant coffee mixed with cocoa, icing sugar and hot water, while one also includes margarine for softness. The recipe for Mocha Cup (202) in the chapter for Children’s Party Fare (198-203), listed alongside clown-shaped biscuits and directions to decorate cakes with sweets, plastic spaceships and dolls, surprisingly comprises a sophisticated mix of grated dark chocolate melted in a pint of “hot black coffee” lightened with milk, sugar and vanilla essence, and topped with cream. There are no instructions for brewing or otherwise making fresh coffee in the volume. The Australian culinary masterwork of the 1960s, The Margaret Fulton Cookbook, which was published in 1968 and sold out its first (record) print run of 100,000 copies in record time, is still in print, with a revised 2004 edition bringing the number of copies sold to over 1.5 million (Brien). The first edition’s cake section of the book includes a Coffee Sponge sandwich using coffee essence in both the cake and its creamy filling and topping (166) and Iced Coffee Cakes that also use coffee essence in the cupcakes and instant coffee powder in the glacé icing (166). A Hazelnut Swiss Roll is filled with a coffee butter cream called Coffee Creme au Beurre, with instant coffee flavouring an egg custard which is beaten into creamed butter (167)—similar to Koszlik’s Mocha Cream but a little lighter, using milk instead of cream and fewer eggs. Fulton also includes an Austrian Chocolate Cake in her Continental Cakes section that uses “black coffee” in a mocha ganache that is used as a frosting (175), and her sweet hot coffee soufflé calls for “1/2 cup strong coffee” (36). Fulton also features a recipe for Irish Coffee—sweetened hot black coffee with (Irish) whiskey added, and cream floated on top (205). Nowhere is fresh or brewed coffee specified, and on the page dedicated to weights, measures, and oven temperatures, instant coffee powder appears on the list of commonly used ingredients alongside flour, sugar, icing sugar, golden syrup, and butter (242). American Influence While the influence of American habits such as supermarket shopping and fast food on Australian foodways is reported in many venues, recognition of its influence on Australian coffee culture is more muted (see, for exceptions, Khamis; Adams). Yet American modes of making and utilising coffee also influenced the Australian use of coffee, whether drunk as beverage or employed as a flavouring agent. In 1956, the Australian Women’s Weekly published a full colour Wade’s Cornflour advertorial of biscuit recipes under the banner, “Dione Lucas’s Manhattan Mochas: The New Coffee Cookie All America Loves, and Now It’s Here” (56). The use of the American “cookie” instead of the Australian “biscuit” is telling here, the popularity of all things American sure to ensure, the advert suggested, that the Mochas (coffee biscuits topped with chocolate icing) would be so popular as to be “More than a recipe—a craze” (56). This American influence can also been seen in cakes and other baked goods made specifically to serve with coffee, but not necessarily containing it. The recipe for Zulu Boys published in The Argus in 1945, a small chocolate and cinnamon cake with peanuts and cornflakes added, is a good example. Reported to “keep moist for some time,” these were “not too sweet, and are especially useful to serve with a glass of wine or a cup of black coffee” (Vesta Junior 9), the recipe a precursor to many in the 1950s and 1960s. Margaret Fulton includes a Spicy Coffee Cake in The Margaret Fulton Cookbook. This is similar to her Cinnamon Tea Cake in being an easy to mix cake topped with cinnamon sugar, but is more robust in flavour and texture with the addition of whole bran cereal, raisins and spices (163). Her “Morning Coffee” section in Entertaining with Margaret Fulton similarly includes a selection of quite strongly flavoured and substantially textured cakes and biscuits (90-92), while her recipes for Afternoon Tea are lighter and more delicate in taste and appearance (85-89). Concluding Remarks: Integration and Evolution, Not Revolution Trusted Tasmanian writer on all matters domestic, Marjorie Bligh, published six books on cookery, craft, home economics, and gardening, and produced four editions of her much-loved household manual under all three of her married names: Blackwell, Cooper and Bligh (Wood). The second edition of At Home with Marjorie Bligh: A Household Manual (published c.1965-71) provides more evidence of how, rather than jettisoning one form in favour of another, Australian housewives were adept at integrating both ground and other more instant forms of coffee into their culinary repertoires. She thus includes instructions on both how to efficiently clean a coffee percolator (percolating with a detergent and borax solution) (312) as well as how to make coffee essence at home by simmering one cup of ground coffee with three cups of water and one cup of sugar for one hour, straining and bottling (281). She also includes recipes for cakes, icings, and drinks that use both brewed and instant coffee as well as coffee essence. In Entertaining with Margaret Fulton, Fulton similarly allows consumer choice, urging that “If you like your coffee with a strong flavour, choose one to which a little chicory has been added” (90). Bligh’s volume similarly reveals how the path from trifle to tiramisu was meandering and one which added recipes to Australian foodways, rather than deleted them. Her recipe for Coffee Trifle has strong similarities to tiramisu, with sponge cake soaked in strong milk coffee and sherry layered with a rich custard made from butter, sugar, egg yolks, and black coffee, and then decorated with whipped cream, glace cherries, and walnuts (169). This recipe precedes published references to tiramisu as, although the origins of tiramisu are debated (Black), references to the dessert only began to appear in the 1980s, and there is no mention of the dish in such authoritative sources as Elizabeth David’s 1954 Italian Food, which features a number of traditional Italian coffee-based desserts including granita, ice cream and those made with cream cheese and rice. By the 1990s, however, respected Australian chef and food researcher, the late Mietta O’Donnell, wrote that if pizza was “the most travelled of Italian dishes, then tiramisu is the country’s most famous dessert” and, today, Australian home cooks are using the dish as a basis for a series of variations that even include replacing the coffee with fruit juices and other flavouring agents. Long-lived Australian coffee recipes are similarly being re-made in line with current taste and habits, with celebrated chef Neil Perry’s recent Simple Coffee and Cream Sponge Cake comprising a classic cream-filled vanilla sponge topped with an icing made with “strong espresso”. To “glam up” the cake, Perry suggests sprinkling the top with chocolate-covered roasted coffee beans—cycling back to Maria Koszlik’s “coffee bean chocolate” (162) and showing just how resilient good taste can be. Acknowledgements The research for this article was completed while I was the recipient of a Research Fellowship in the Special Collections at the William Angliss Institute (WAI) of TAFE in Melbourne, where I utilised their culinary collections. Thank you to the staff of the WAI Special Collections for their generous assistance, as well as to the Faculty of Arts, Business, Informatics and Education at Central Queensland University for supporting this research. Thank you to Jill Adams for her assistance with this article and for sharing her “Manhattan Mocha” file with me, and also to the peer reviewers for their generous and helpful feedback. All errors are, of course, my own.References “A Gourmet Makes a Perfect Meal.” The West Australian 4 Jul. 1952: 8.Adams, Jill. “Australia’s American Coffee Culture.” Australasian Journal of Popular Culture (2012): forthcoming. “Australian Wines Served at New York Dinner.” Australian Wines and Food 1.5 (1958): 16. Bancroft, P. A. “Let’s Make Some Coffee.” Australian Wines & Food Quarterly 4.1 (1960): 10. Black, Jane. “The Trail of Tiramisu.” Washington Post 11 Jul. 2007. 15 Feb. 2012 ‹http://www.washingtonpost.com/wp-dyn/content/article/2007/07/10/AR2007071000327.html›. Bligh, Marjorie. At Home with Marjorie Bligh: A Household Manual. Devonport: M. Bligh, c.1965-71. 2nd ed. Brien, Donna Lee. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201-18. Cashmore, Nancy. “In Dordogne and Burgundy the Gourmet Will Find … A Gastronomic Paradise.” The Advertiser 23 Jan. (1954): 6. “Coffee Beginnings.” Australian Wines & Food Quarterly 1.4 (1957/1958): 37-39. Collins, Jock, Katherine Gibson, Caroline Alcorso, Stephen Castles, and David Tait. A Shop Full of Dreams: Ethnic Small Business in Australia. Sydney: Pluto Press, 1995. David, Elizabeth. Italian Food. New York: Penguin Books, 1999. 1st pub. UK: Macdonald, 1954, and New York: Knoft, 1954. Donovan, Maria Kozslik. Continental Cookery in Australia. Melbourne: William Heinemann, 1955. Reprint ed. 1956. -----.“Epicure’s Corner: Continental Recipes with Maria Kozslik.” The Age 4 Jun. (1954): 7. Fulton, Margaret. The Margaret Fulton Cookbook. Dee Why West: Paul Hamlyn, 1968. -----. Entertaining with Margaret Fulton. Dee Why West: Paul Hamlyn, 1971. Irwin, William Wallace. The Garrulous Gourmet. Sydney: The Shepherd P, 1951. Khamis, Susie. “It Only Takes a Jiffy to Make: Nestlé, Australia and the Convenience of Instant Coffee.” Food, Culture & Society 12.2 (2009): 217-33. Kerr, Graham. The Graham Kerr Cookbook. Wellington, Auckland, and Sydney: AH & AW Reed, 1966. -----. The Graham Kerr Cookbook by The Galloping Gourmet. New York: Doubleday, 1969. Mason, Anne. A Treasury of Australian Cookery. London: Andre Deutsch, 1962. Mason, Peter. “Anne Mason.” The Guardian 20 Octo.2006. 15 Feb. 2012 Masterfoods. “Masterfoods” [advertising insert]. Australian Wines and Food 2.10 (1959): btwn. 8 & 9.“Masters of Food.” Australian Wines & Food Quarterly 2.11 (1959/1960): 23. O’Donnell, Mietta. “Tiramisu.” Mietta’s Italian Family Recipe, 14 Aug. 2004. 15 Feb. 2012 ‹http://www.miettas.com/food_wine_recipes/recipes/italianrecipes/dessert/tiramisu.html›. Perry, Neil. “Simple Coffee and Cream Sponge Cake.” The Age 12 Mar. 2012. 15 Feb. 2012 ‹http://www.theage.com.au/lifestyle/cuisine/baking/recipe/simple-coffee-and-cream-sponge-cake-20120312-1utlm.html›. Symons, Michael. One Continuous Picnic: A History of Eating in Australia. Adelaide: Duck Press, 2007. 1st. Pub. Melbourne: Melbourne UP, 1982. ‘Vesta Junior’. “The Beautiful Fuss of Old Time Baking Days.” The Argus 20 Mar. 1945: 9. Volpi, Anna Maria. “All About Tiramisu.” Anna Maria’s Open Kitchen 20 Aug. 2004. 15 Feb. 2012 ‹http://www.annamariavolpi.com/tiramisu.html›. Wade’s Cornflour. “Dione Lucas’ Manhattan Mochas: The New Coffee Cookie All America Loves, and Now It’s Here.” The Australian Women’s Weekly 1 Aug. (1956): 56. Wood, Danielle. Housewife Superstar: The Very Best of Marjorie Bligh. Melbourne: Text Publishing, 2011.

“You look fine, and I can’t find anything wrong with you. Maybe you’re just depressed or stressed out.” Nearly all of my patients have heard this before. And they start to wonder: Am I really crazy? How could it all be in my mind? This chapter will summarize the small number of behavioral surveys that rheumatologists and psychiatrists have performed on fibromyalgia patients. The treatment of fibromyalgia will be reviewed in Parts VI and VII. Why are there so few studies that we can rely upon? First, most research is conducted at university medical centers, where fibromyalgia patients tend to be more symptomatic and have not responded to interventions by community physicians. Second, depression itself is associated with high rates of musculoskeletal pain. Also, few people have had comprehensive psychological evaluations before they became ill that can be used for comparison. Finally, instruments of psychological assessment were devised before we knew what fibromyalgia was, and popular tests such as the Minnesota Multiphasic Personality Inventory (MMPI) cannot distinguish between pain from a disease and pain from depression. Is fibromyalgia a manifestation of depression or the reverse? Well-designed studies have addressed this issue, but many used different methods, populations, ethnic groupings, referral sources, and geographical distributions. In any case, the results were reasonably similar. On average, these studies showed that about 18 percent of fibromyalgia patients have evidence of a major depression at any office visit and 58 percent have a history of major depression in their lifetime. What does this mean? At any point in time, the overwhelming majority of fibromyalgia patients are not seriously depressed. And if they are depressed, it’s usually because they do not feel well. This condition is called reactive depression and is reversible with treatment, as opposed to endogenous depression, which is caused by chemical imbalances and is much harder to treat. A well-designed study of depressed patients demonstrated that fewer than 10 percent had two or more tender points. Certain life events or historical factors are statistically present more often in fibromyalgia patients than in those without the disorder.

The method of reflective equilibrium is a special case of explanatory-coherentist epistemology. This chapter defends explanatory coherentism against pertinent objections: Keith Lehrer’s problem regarding the data base; the charge of unacceptable conservatism; Stich’s threat of relativism; Goldman’s problem of wild and crazy beliefs; and Hacking’s doubt that explanatory virtues such as simplicity have anything to do with truth. The epistemological picture defended in this book does not incur the traditional problem of “getting from” one’s own sensory experiences to the external world, and so offers an unusual answer to the skeptic. But if one were to engage that problem, the explanatory coherentist has a viable approach.

This chapter refers to Joel Behrend, Amelia Norman's employer in his household who testified on her attempted murder case, claiming that her actions before the attempted murder made her seem crazy. It analyses how Amelia's case brought temptation and danger to all who strolled down Broadway during the Panic of 1837, a financial depression that lingered into the first half of the 1840s. It also mentions Samuel Floyd and William Crummie, who stopped Amelia when she attacked her former lover, Henry Ballard, at the hotel entrance of the Astor House steps. The chapter discusses the cab ride when William took Amelia to the police himself, in which she revealed her murder weapon and her regret that she did not use a larger knife. It recounts the sentiment Amelia expressed when she saw Henry bleeding but alive near the Astor House bar.

The main focus of the chapter is to bring out the extremes—immoderations and intemperance—in sports rivalry by primarily considering the case of Monica Seles' stabbing on court by a crazy Steffi Graf fan in 1993. Rivalries among players eventually extend to fans to bring about diverse dark shades (hostility and violence) among the latter. An outcome of being a part of a fan base is extreme devoutness and fervor towards one's own favorite player while considering partisans of an adversary group as an “outgroup.” Sports rivalries customarily create a safe environment to support the creation of ingroup and outgroup, although in fanatical situations, real fights do break out among rival fans. The chapter shall delve into these aspects and consider a distinct case of extreme fan behavior as an upshot of arch rivalry in sports world. The authors shall further examine the role of different stakeholders in bringing about a healthy playing environment and fostering positive fan behavior that shall bring laurels to the game.

The main focus of the chapter is to bring out the extremes—immoderations and intemperance—in sports rivalry by primarily considering the case of Monica Seles' stabbing on court by a crazy Steffi Graf fan in 1993. Rivalries among players eventually extend to fans to bring about diverse dark shades (hostility and violence) among the latter. An outcome of being a part of a fan base is extreme devoutness and fervor towards one's own favorite player while considering partisans of an adversary group as an “outgroup.” Sports rivalries customarily create a safe environment to support the creation of ingroup and outgroup, although in fanatical situations, real fights do break out among rival fans. The chapter shall delve into these aspects and consider a distinct case of extreme fan behavior as an upshot of arch rivalry in sports world. The authors shall further examine the role of different stakeholders in bringing about a healthy playing environment and fostering positive fan behavior that shall bring laurels to the game.

This chapter addresses the differences between derivational and inflectional morphology and how they are to be reflected in the Relational Morphology formalism. The formalization of inflectional features is illustrated in turn by English regular verbs, English irregular verbs, German weak verbs, and German strong verbs and past participles. Each case makes essential use of relational links among sister (or second-order) schemas. The analysis also offers a flexible description of inflectional classes. The chapter then discusses what verbal forms in a paradigm have to be stored in memory and how these are used to construct non-stored forms. The formalism for inflectional classes is applied to the “Same Verb Problem”: homophones with the same inflectional paradigm, for instance go/went away, go/went crazy, go/went for broke. This treatment is then extended to the polysemy of morphosyntactic tense.

This chapter details the process of remaking The Fly. Strip out all the special effects from The Fly and you've got a singularly focused and somewhat forthright drama, heavily driven by dialogue with just the occasional set and location change. But add in these special effects and the film production becomes a whole different beast — a titanic effort in both problem-solving and firsts in filmmaking or, at the very least, filmmaking tactics very rarely attempted. However, to reduce The Fly to the narrow label of ‘a special effects movie’ could not be more inaccurate. Unlike the ‘special effects movies’ of a new millennium, The Fly relied less on post-production and more on effects produced in-camera and/or on-set, the exception being optical animation. In a case of life imitating art, David Cronenberg fully embraced the symbiotic themes within The Fly film and then extended them into his practical filmmaking approach. He confesses to being the physically fittest he has ever been during The Fly's shoot due to the daily workouts in the filming breaks, mirroring what Jeff Goldblum was doing and completing this fusion-of-sorts with his lead actor.

Chapter 3 pursues the thesis that commodity and gift forms of exchange are interconnected and inseparable. It does this through an examination of three case studies: hip-hop, private dance studio instruction, and powwow. The recent histories of these three examples is examined alongside some of their antecedents at the beginning of the twentieth century. Hip-hop is located along a continuum with the early twentieth-century African American social dances that fueled a dance craze taking place in the urban United States. Private studio instruction is traced back to the social and modern dance instruction offered by entrepreneurial teachers who codified and sold those dances. Powwows are connected to the Wild West shows and other exhibitions of Native dances that brought Native peoples into greater contact with one another and with white audiences. Analyzing the development of these dance practices over time enables a more focused inquiry into the values and belief systems that infuse dance in a given historical moment and the ways that these connect to larger systems of shared values. Each example also calls attention to the way that commodification yields values that collude with forms of social and political domination including racialization and racist ideologies, Orientalism and exoticism, and colonial settler logics.

An assessment of a three-dimensional potential code is presented for axial and radial blade row flows, for which experimental data or computational results are available. The prediction of a flow case with severe cross flow is included. Numerous 3-D potential flow effects will be discussed. The conservative full potential equation for 3-D transonic flow is solved by a robust SLOR method. A new formulation of the downstream flow ensures the computability of blade row flows with arbitrary spanwise circulation distributions. Blade circulation distribution and downstream flow properties are obtained as a part of the solution. The surface representation in parameter form in the geometry definition program and the mesh generation program, as well as the tensor notation of the basic equation and a configuration-independent vortex sheet approximation prediction, ensure the computability of flows through blade rows with arbitrary complex geometries. The CRAY-1/M incore version of the code is inexpensive enough to be used in the aerodynamic design process of new blade rows with irrotational inflows.

Calculated results for tip flow around two different blade configurations are presented and compared with experimental data. The first configuration (case number 1) is a flat-plate profile tested in a linear transonic tunnel — the profile is an idealized representation of the aft-section of some highly curved turbine blades. The second configuration (case number 2) originates from the outer profile on the last-stage-blade of a steam turbine, however it is also reminiscient of a section from a turbine blade with supersonic exit flow. This configuration was tested in an annular cascade at Mach numbers representative of engine operating conditions. The computed results were obtained using a parallel 3D unstructured Navier-Stokes code. The code runs on a work-station cluster, as well as being optimized for the 256 processor Cray T3D at EPFL: the code is capable of gigaflop performance using more than 3 million cells — adaptive mesh refinement thus allows enhanced resolution within the tip gap region. For each configuration we have calculated two Runs. In both cases, Run-1 is similar to the experimental conditions, so that direct comparison between measured and calculated results is possible. With case number 1/Run-2 we re-calculated the flow without imposing a prescribed inflow boundary-layer along the sidewall. Comparison between the two runs helped reveal how free-stream total pressure can establish itself within the tip gap region. For the second configuration — in the annular cascade — we were interested in observing the influence of relative movement between the blade tip and adjacent sidewall. Hence for case number 2/Run-2 we imposed a circumferential velocity on the adjacent sidewall. This modified the effective sidewall boundary-layer and had a noticeable influence on the development of the tip-leakage flow.