Academic literature on the topic 'Electric Company, Philadelphia'

In his 1974 testimony before the U.S. Senate Subcommittee on Antitrust and Monopoly, Bradford Snell lay partial blame for the decline of mass transit in the United States on a targeted program, spearheaded by General Motors (GM), with the goal of “substitution of buses for passenger trains, streetcars and trolley buses; monopolization of bus production; and diversion of riders to automobiles.” Snell argued that General Motors and its subsidiary company National City Lines were responsible for “the destruction of more than 100 electric surface rail systems in 45 cities including New York, Philadelphia, Baltimore, St. Louis, Oakland, Salt Lake City and Los Angeles.”

A comprehensive field test was performed to evaluate the suitability of H-Coal middle distillate and full-range Exxon Donor Solvent (EDS) coal-derived liquids (CDLs) as utility combustion turbine fuels. A Westinghouse W251AA 26 MW combustion turbine operated by the Philadelphia Electric Company was the test engine. No. 2 petroleum distillate fuel was also fired to establish baseline data. This program was sponsored by the Electric Power Research Institute. Site modifications included a temporary CDL storage and fuel transfer system, water storage and injection equipment, an instrumented combustor, engine and emissions instrumentation and data acquisition systems, and industrial hygiene facilities required for the proper handling of the CDLs. The overall results of testing were positive for using such CDL fuels in combustion turbines for power generation. With the exception of higher combustor metal temperatures with the CDLs, and persistent fuel filter plugging with the EDS fuel (which occurred even with increased fuel temperature and filter size), the engine operated satisfactorily during approximately 80 hr of total running over the standard range of load and water injection conditions.

Purpose The following article is a “Q&A interview” conducted by Joanne Pransky of Industrial Robot Journal as a method to impart the combined technological, business and personal experience of a prominent industry engineer-turned successful innovator and entrepreneur regarding the development of his inventions and the challenges he faced. This paper aims to discuss these issues. Design/methodology/approach The interviewee is Dr Amit Goffer, Chief Technology Officer and President at UPnRIDE Robotics Ltd., a startup that makes a wheeled robotic device for almost anyone who is unable to physically stand or walk. He served as Chief Executive Officer (until 2012) and President and Chief Technical Officer of ReWalk Robotics, a company he founded in 2001 (previously called Argo Medical Technologies Ltd). Prior to Argo/ReWalk, Dr Goffer served as the Founder at Odin Medical Technologies Ltd. (later acquired by Medtronic), President and Chief Executive Officer. As an accomplished inventor and serial entrepreneur of medical devices, Goffer describes how his education in school and in running his companies combined with his life experiences led to his breakthroughs. Findings Dr Amit Goffer completed BSc from Technion-Israel Institute of Technology, MSc from Tel-Aviv University, Israel, and PhD from Drexel University, Philadelphia, USA, all in electrical and computer engineering. After working for Elscint, a medical imaging company, Goffer started Odin Medical to provide real-time magnetic resonance imaging images for brain surgery. After a tragic accident confined him to a wheelchair, Goffer created ReWalk, a robotic exoskeleton that enables people with lower limb disabilities to stand, walk, ascend/descend stairs and more. He recently founded his latest company, UPnRIDE. Originality/value Dr Amit Goffer is highly regarded as a pioneer of the emerging exoskeleton industry. His invention and development of the ReWalk Robotics wearable exoskeleton has enabled so far hundreds of wheelchair users to walk again, and another estimated 500,000 could benefit from it. Despite Goffer not being able to use the ReWalk himself, as he is a quadriplegic, his greatest passion is to improve the disabled’s self-esteem and quality of life. ReWalk was the first commercially available exoskeleton in the USA. It was named “best invention” by Popular Science and Time magazines. ReWalk Robotics went public in 2014. In 2015, the US Veteran’s Administration announced they would provide ReWalks for all eligible veterans with spinal cord injuries. Goffer recently devised UPnRIDE as a new product, allowing millions of wheelchair users worldwide, including himself, full mobility in the standing position in almost any urban environment.

Abstract In this paper, the results of a feasibility analysis are summarized to assess the energy, economic, and environmental benefits of electrification and renewable energy integration for an urban district of Old City, Philadelphia, Pennsylvania. First, the energy demand for the district is reduced through the implementation of cost-effective energy efficiency measures (EEMs) appropriate for Philadelphia’s climate. Then, a combination of distributed generation (DG) systems including wind, photovoltaics, and hydropower is evaluated to determine optimized hybrid systems that meet the energy demand of non-electrified and electrified districts. The analysis indicates that the implementation of common and proven EEMs to all the district buildings can reduce its annual energy consumption and CO2 emissions by 13% and 13.8%, respectively. These EEMs are estimated to be cost-effective based on the current electricity price of $0.082/kWh offered by Philadelphia’s utility, Philadelphia Electric Company (PECO). Through cost optimization analysis, a hybrid DG system combining wind and hydropower connected to the grid is found to lower the cost of energy for the non-electrified district to $0.007/kWh, lower than the current PECO rate, with the added benefit to lower carbon emissions by 10%. Moreover, the analysis considered the case of an electrified district which reduces life cycle costs by 3.5%. By implementing electrification and EEMs, the electricity usage decreases by 14% and peak demand by 19.5% as well as CO2 emissions by 18%. Through cost optimization to design a hybrid DG system that can meet energy demands of the electrified district, wind and hydropower connected to the grid is found to achieve a cost of energy of $0.008/kWh and carbon emissions reduction of 34.9%.

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

The US Navy has been researching integrated electric propulsion systems for many years. The economic advantages of the integrated electric architecture, where power for propulsion as well as ship service are derived from a common set of generators, are well recognized and such systems are used throughout many sectors of the commercial marine industry today. In addition to the economic advantages, there are military benefits to the ship when an Integrated Power System (IPS) architecture is adopted. Those include increased reliability and survivability, reduced signatures and increased upgradeability. A full scale Land Based Engineering Site (LBES) was constructed at the Advanced Propulsion and Power Generation Test Site (APPGTS) of the Naval Surface Warfare Center, Carderock Division – Ship Systems Engineering Station (NSWCCD-SSES) in Philadelphia, Pa, to demonstrate the system architecture and feasibility of chosen technologies for a warship application. This paper will describe the IPS, test site construction, and test operational experience with a GE LM2500 engine, utilizing a Woodward Governor Company (WGC) MicroNet controller, as the prime mover for the main generator set.

A unique Reverse Reduction Gear system is being utilized on the U.S. NAVY AOE-6 Class ships. The AOE-6 is the first of (4) Fast Combat Support ships being built by National Steel and Shipbuilding Company (NASSCO) in San Diego, Ca. The principal characteristics of the AOE-6 Class ships are as follows: Length Overall - 753 Feet 8.5 Inches Beam - 107 Feet Mean Draft (Full Load) - 37 Feet 10 Inches Displacement - 48,500 Long Tons Total Shaft Horsepower - 100,000 HP The ships are powered by (4) General Electric LM2500 gas turbine engines, driving thru (2) main reduction gears manufactured by the Cincinnati Gear Co., to (2) shafts fitted with fixed pitch propellers. Each main reduction gear utilizes (2) SSS-TOSI Reversible Coupling Converters (RCC’s) to provide reversing and slow speed maneuvering capability for each propulsion shaft. The RCC is a fluid coupling/torque converter that has (26) insertable stator vanes positioned around the periphery of the rotor circuit. These stator vanes, when inserted, reverse fluid flow inside the RCC, and consequently reverse the direction of rotation of the RCC output (turbine) rotor. The RCC was tested extensively by the Naval Surface Warfare Center (formerly NAVSSES) in Philadelphia, Pa. This paper provides an overview of the RCC design and operating principles; highlights of the prior testing accomplished; and an informative brief that details the successful integration, operation, and performance of the RCC aboard these new U.S. Naval vessels.

The US Navy has pursued gas turbine electric start systems since 2003. Such a system has been extensively tested at the Naval Surface Warfare Center, Carderock Division (NSWCCD) Land Based Engineering Site (LBES) in Philadelphia, PA. It was demonstrated on a General Electric (GE) LM2500 main propulsion engine as well as a Rolls Royce (RR) MT30 engine. Presently, the system is being refined and repackaged to undergo U.S. Navy qualification for production use. Given the performance success of electric start the next logical step is to extend its application to other engine lines such as the Ship Service Gas Turbine Generators (SSGTG). In order to facilitate platform integration, the electric start concept has been evolved into the Electric Start and Generation System (ESGS). As expected, this system has the ability to start a gas turbine by purely electrical means. Once the engine has reached idle speed or above, the ESGS becomes a generator capable of producing power. This power may be harnessed to address dark start capability on Surface Combatants. The ESGS configuration simplifies integration of bulk energy storage such as a flywheel device or battery pack. This will ensure availability to the engine under a loss of platform power scenario thus providing self-sustainability to all the gas turbine’s electrical functions. Another alternative is to continuously provide ESGS generated power back to the electrical grid in continuous support of the engine auxiliary systems. In this case, flywheels and batteries may be replaced by advanced transfer switches that redirect power where it is needed on demand. This paper describes a program undertaken by NSWCCD to carry out land based testing of an advanced design ESGS. An overview of system requirements is given from a perspective of platform integration. The system architecture is fully described. It is an evolution of ESGS technology that has been extensively tested on RR MT30 and GE LM2500 gas turbines at NSWCCD LBES. Compared with existing air and alternative hydraulic gas turbine starter systems, this system is more compact and provides the benefits of simplified platform integration. It incorporates energy storage to provide black start capability for the gas turbine. Battery and inertial energy storage technologies are discussed in detail for use with the ESGS.

The need for increased design flexibility and reduced weight and volume for electric power generation infrastructure has driven an increased interest in the use of high speed generators directly driven by gas turbine prime movers for both military and commercial power generation applications. This transition has been facilitated by the use of dc distribution and recent advances in the performance of solid state power conversion equipment, enabling designers to decouple the power generation frequency from typical 60 Hz ac loads. Operation of the generator at the turbine output speed eliminates the need for a speed reduction gearbox and can significantly increase the volumetric and gravimetric power density of the power generation system. This is particularly true for turbines in the 3 to 10 MW power range which typically operate with power turbine speeds of 7,000 to 16,000 rpm. The University of Texas at Austin, Center for Electromechanics (UT-CEM) is currently developing a 3 MW high speed generator and turbine drive system for a hybrid vehicle propulsion system as a part of the Federal Railroad Administration’s Advanced Locomotive Propulsion System (ALPS) Program. The ALPS system consists of a 3 MW turbine/alternator prime mover coupled with a 480 MJ, 2 MW flywheel energy storage system. Although designed as the prime mover for a high speed passenger locomotive, the compact turbine/alternator package is well suited for use in marine applications as an auxiliary turbine generator set or as the primary propulsion system for smaller vessels. The ALPS 3 MW high speed generator and turbine drive system were originally presented at the ASME Turbo Expo 2005 [1]. This follow-on paper presents the results of mechanical spin testing and No-Load electrical testing of the high speed generator and the Static Load testing of the generator and turbine drive system at NAVSEA (Philadelphia, PA) with a fixed resistive load. The generator has been tested to a 1.5 MW power level in the Static Load procedures and is being prepared for the final test phase to include dynamic power exchange with the flywheel.

The U.S. Navy has incorporated a realm of new technologies into ship warfare in the last few years. This availability has led to advances in ship machinery systems that have enabled the Navy to improve and sustain its mission capabilities. Since 2003, the Navy has worked with manufacturers to develop, test and evaluate a gas turbine electric starter system (GT-ESS) capable of meeting all starting requirements of the General Electric LM2500 marine gas turbine. This engine is used on U.S. Navy Surface Combatants for vessel propulsion. The GT-ESS has also been used to start a newly acquired naval engine from Rolls Royce, the MT30. The GT-ESS has endured extensive test and evaluation at the Land Based Engineering Site (LBES) of the Naval Surface Warfare Center, Carderock Division in Philadelphia, PA. Throughout this time the system has been redesigned as well to comply with more restrictive shipboard requirements. This effort had a direct impact on the packaging of the system. Additional effort has been directed to machinery integration. Full integration of the GT-ESS onto the LM2500 engine entails sharing a common lubrication and cooling loop. This is a challenge for the engine since its lubrication is critical for its service life. It poses a challenge for the GT-ESS since its design must guarantee that the lubrication system will remain free of contamination. The GT-ESS also poses integration challenges for a ship installation. The ideal location of the GT-ESS in the ship is adjacent to the propulsion engine within the machinery room space. Switchboards that provide power to the system are located several decks above the machinery space. Additionally, dedicated power supplies are required to handle the power requirements of the GT-ESS. Thus this power demand calls for an assessment of the power loads onboard ship. This new technology also has an impact on other ship systems. The GT-ESS driver is water cooled and designed to feed from the chill water system of the ship. Its electric motor lubrication has ties with another naval technology (digital fuel control). In turn these two are tied to the lube oil system and conditioning assembly (LOSCA) of the engine. Thus issues of oil pressure, temperature, backpressure, suction, and starvation are addressed and assessed. This paper explores the impact of ship machinery design for ship installation and its impact on other machinery systems as well as ship’s power. It targets proper hardware packaging as a means to achieve a well balanced design for ship application.