Academic literature on the topic 'Fish Market (Sydney, N.S.W.)'

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Journal articles on the topic "Fish Market (Sydney, N.S.W.)"

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Rochman, Fathur, Irwan Jatmiko, and Arief Wujdi. "BIOLOGY AND CPUE SPATIAL DISTRIBUTION OF ESCOLAR Lepidocybium flavobrunneum (Smith, 1843) IN EASTERN INDIAN OCEAN (EVOLVING FISHERIES: TODAY’S BY-CATCH IS TOMORROW’S TARGET CATCH)." Indonesian Fisheries Research Journal 22, no. 1 (December 23, 2016): 27. http://dx.doi.org/10.15578/ifrj.22.1.2016.27-36.

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Discharge of by catch is a significant problem in world fishery. Every commercial fishery such as tuna longline has a suite of bycatch species, escolar fish (LEC). LEC as by catch product has received a little attention because of its lower economic value and given its importance as a secondary market. With time, however, market can become establish for this presently undesirable species. Acknowledging that today’s by catch might become tomorrow’s target fish. The aims of this study areto provide information on biological aspect and catch per unit of effort (CPUE) spatial distribution of escolar (Lepidocybium flavobrunneum) as by catch in Indonesian longline fishery operating in the Eastern Indian Ocean. Total escolar samples of 1,815 were taken from scientific observer data from 2011-2013. The study area of escolar was between 0.897-33.175°S and 85.366– 138.733°E of Eastern Indian Ocean. Results show that the escolar length (cmFL) is distributed from 27-178 cmFL (median=83 cmFL, mode=85 cmFL, mean=83.95 cmFL and n= 1.812) and dominated by the size of 85 cmFL. The length weight relationship was determined to be W=0.0002FL2.2926(W in kg, FL in cm). In terms of CPUEs distribution, the lower CPUEs(<1.0001) generally occurred near shore between Indonesia and Australia (10-20°S and 110 125°E).The highest CPUEs of escolar (>1.0001 to 7.382) generally occurred in Western Australian, precisely on grid between 10-35°S and 85-110°E. These grids would be a potential for fishing LEC with the best time to catch in June to August.
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Berno, Tracy, Eilidh Thorburn, Mindy Sun, and Simon Milne. "International visitor surveys." Hospitality Insights 3, no. 1 (June 26, 2019): 7–9. http://dx.doi.org/10.24135/hi.v3i1.53.

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International visitor surveys (IVS) are traditionally designed to provide destinations with marketing data and intelligence. The New Zealand Tourism Research Institute has been developing new approaches to IVS implementation and data collection in the Pacific Islands that can provide a much richer source of information [1]. The research outlined here is the first to utilise an IVS to explore the positioning of cuisine in the culinary identity of a destination – specifically, the cuisine of the Cook Islands. The Cook Islands is known primarily for its sun, sea and sand features, rather than its culinary attributes. Drawing on data mining of the Cook Islands IVS (2012–2016) and a web audit of destination websites and menus, this paper considers the positioning of food and food-related activities within the Pacific nation’s tourism experience. National tourism organisations are increasingly seeking competitive advantage by utilising their local cuisines as tourist attractions. Research suggests that distinctive local cuisines can act as both a tourism attraction, and as a means of shaping the identity of a destination [2, 3]. In addition to providing an important source of marketable images, local cuisine can also provide a unique experience for tourists. This reinforces the competitiveness and sustainability of the destination [2]. The cuisine of the Cook Islands has come up repeatedly in recommendations for how the country can grow its tourism revenue. Recommendations have been made to improve the food product on offer, develop a distinctive Cook Islands cuisine based on fresh, local produce, and to promote a Cook Islands cuisine experience [4, 5], and to use these to market the Cook Islands as a destination for local food tourism experiences [4]. Despite these recommendations, Cook Island cuisine features less prominently than stereotypical sun, sea, and sand marketing images, and little is known about tourists’ perceptions of and satisfaction with food and food-related activities [6]. Our research addresses this gap by mining IVS data to gain a deeper understanding of tourists’ experiences and perceptions of food in the Cook Islands and assessing whether local food can be positioned as means of creating a unique destination identity. Two methods were used to develop a picture of where food sits in the Cook Islands tourist experience: one focussed on tourist feedback; and the other focused on how food is portrayed in relevant online media. Analysis of all food-related data collected as part of the national IVS between 1 April 2012 and 30 June 2016 was conducted (N = 10,950). A web audit also focused on how food is positioned as part of the Cook Islands tourism product. After identifying the quantitative food-related questions in the IVS, satisfaction with these activities was analysed. Qualitative comments related to food experiences were also examined. The results suggest that participation in food-related activities is generally a positive feature of the visitor experience. The web-audit revealed, however, that food is not a salient feature in the majority of Cook Islands-related websites, and when food did feature, it tended to be oriented towards international cuisine with a ‘touch of the Pacific’ rather than specifically Cook Islands cuisine. This reinforced findings from the IVS data mining that Cook Islands food is presented as a generic tropical ‘seafood and fruit’ cuisine that, largely, lacks the defining and differentiating features of authentic Cook Island cuisine. High participation rates in food-related activities and overall positive evaluations by visitors emerged from the IVS data, yet a dearth of images and information on the country’s food suggests that the Cook Islands is not exploiting its cuisine and food experiences to their full potential. As a direct result of this secondary analysis of IVS data, which highlighted the importance of and potential for food-related activities, the Cook Islands Government is now actively addressing this gap by developing a range of food-related resources and information that can better link tourism to local cuisine. In addition to developing a greater presence of local food in online resources, the Cook Islands Tourism Corporation has also taken on board the messages from the IVS to drive the development of Takurua [7] – an initiative to develop and document local, traditional cuisine and share it with the world. This approach is part of a broader ongoing effort to differentiate the Cook Islands from other South Pacific destinations through its unique cultural attributes. Data mining and secondary analysis of IVS data has not been restricted to the identification of food-related opportunities. Secondary analysis of IVS data in the Pacific has also been used to investigate the impact of other niche markets such as events [8] and to gauge the impact of environmental incidents, for example Cyclone Pam in Vanuatu [9] and algal bloom in the Cook Islands [10], thus reinforcing that IVS data are a rich source of information and are indeed more than just numbers. Corresponding author Tracy Berno can be contacted at tracy.berno@aut.ac.nz References (1) New Zealand Tourism Research Institute (NZTRI). Cook Islands Resources and Outputs; NZTRI: Auckland. http://www.nztri.org.nz/cook-islands-resources (accessed Jun 10, 2019). (2) Lin, Y.; Pearson, T.; Cai, L. Food as a Form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research 2011, 11, 30–48. https://doi.org/10.1057/thr.2010.22 (3) Okumus, F.; Kock, G.; Scantlebury, M. M.; Okumus, B. Using Local Cuisines when Promoting Small Caribbean Island Destinations. Journal of Travel & Tourism Marketing 2013, 30 (4), 410–429. (4) Food and Agricultural Organization (FAO). Linking Farmers to Markets: Realizing Opportunities for Locally Produced Food on Domestic and Tourist Markets in Cook Islands. FAO Sub-regional Office of the Pacific Islands: Apia, Samoa, 2014. (5) United Nations. “Navigating Stormy Seas through Changing winds”: Developing an Economy whilst Preserving a National Identity and the Modern Challenges of a Small Island Developing State. The Cook Islands National Report for the 2014 Small Islands Developing States (SIDS) Conference and post 2015 Sustainable Development Goals (SDGs). https://sustainabledevelopment.un.org/content/documents/1074217Cook%20Is%20_%20Final%20NATIONAL%20SIDS%20Report.pdf (accessed Jun 10, 2019). (6) Boyera, S. Tourism-led Agribusiness in the South Pacific Countries; Technical Centre for Agriculture and Rural Cooperation (CTA): Brussels, 2016. (7) Cook Islands Tourism Corporation (CITC). Takurua: Food and Feasts of the Cook Islands; CITC: Avarua, Cook Islands, 2018. (8) Thorburn, E.; Milne, S.; Histen, S.; Sun, M.; Jonkers, I. Do Events Attract Higher Yield, Culturally Immersive Visitors to the Cook Islands? In CAUTHE 2016: The Changing Landscape of Tourism and Hospitality: The Impact of Emerging Markets and Emerging Destinations; Scerri, M., Ker Hui, L., Eds.; Blue Mountains International Hotel Management School: Sydney, 2016; pp 1065–1073. (9) Sun, M.; Milne, S. The Impact of Cyclones on Tourist Demand: Pam and Vanuatu. In CAUTHE 2017: Time for Big Ideas? Re-thinking the Field for Tomorrow; Lee, C., Filep, S., Albrecht, J. N., Coetzee, W. JL, Eds.; Department of Tourism, University of Otago: Dunedin, 2017; pp 731–734. (10) Thorburn, E.; Krause, C.; Milne, S. The Impacts of Algal Blooms on Visitor Experience: Muri Lagoon, Cook Islands. In CAUTHE 2017: Time for Big Ideas? Re-thinking the Field For Tomorrow; Lee, C., Filep, S., Albrecht, J. N., Coetzee, W. JL, Eds., Department of Tourism, University of Otago: Dunedin, 2017; pp 582–587.
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Demuner Flores, María del Rosario. "La formación de competencias profesionales del contador y su conformidad con las normas internacionales." RIEE | Revista Internacional de Estudios en Educación 19, no. 1 (January 30, 2019): 1–18. http://dx.doi.org/10.37354/riee.2019.186.

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Las competencias profesionales incluyen una combinación de conocimientos, habilidades y valores. Su dominio garantiza el cumplimiento de las demandas de la sociedad. En este compromiso las universidades y los organismos ex profeso se responsabilizan de mantenerlas a la vanguardia de un mundo cambiante e incierto. El objetivo de este estudio fue analizar el desarrollo de las competencias del contador mediante la percepción de estudiantes del último semestre de una universidad pública del centro de México. Los resultados revelan que los estudiantes han desarrollado habilidades (IES 2) y valores y actitudes (IES 3) con una calificación de entre 8.2 y 7.4 puntos, en una escala de 1 a 10. Los conocimientos (IES 4) obtuvieron la calificación más baja (6.8 puntos), lo cual abre un abanico de oportunidades de mejora. Referencias American Institute of Certified Public Accountants (1999). Core competency framework for entry into the accounting profession. New York: Autor. Asociación Internacional de los Movimientos familiares de Formación Rural. (2016). El modelo curricular en la alternancia educativa. Recuperado de http://www.aimfr.org/es/ documentos/63-argentina-el-modelo-curricular-en-la-alternancia-educativa-jornada-de-formacion.html Beneitone, P., González, J. y Wagenaar, R. (Eds.). (2014). Meta-perfiles y perfiles. Una nueva aproximación para las titulaciones en América Latina. Bilbao: Universidad de Deusto. Bernabeu, A. (2014, mayo). Competencias requeridas al Contador Público en el entorno socio-económico actual: Perspectiva de egresados jóvenes con experiencia laboral. Documento presentado en el Segundo Encuentro de Investigadores de la Red Andina de Universidades, Mendoza, Argentina. Birkett, W. P. (1993). Competency based standards for professional accountants in Australia and New Zealand. Sydney: Institute of Chartered Accountants in Australia and the New Zealand Society of Accountants. Bui, B. y Porter, B. (2010). The expectation-performance gap in accounting education: An exploratory study. Accounting Education, 19(1-2), 23-50. Chaker, N. y Tengku Abdullah, T. A. (2011). What accountancy skills are acquired at college? International Journal of Business and Social Science, 29(18), 193-199. Delors J. (1996). La educación encierra un tesoro. Paris: Santillana-UNESCO. Dextre Flores, J. C. (2013). Los retos de la formación por competencias del contador público. Contabilidad y Negocios, 8(16), 35-47. Díaz Barriga, A. (2006). El enfoque de las competencias en educación. ¿Una alternativa o un disfraz de cambio? Perfiles Educativos, 28(111), 7-36. Díaz-Barriga Arceo, F. (2010). Los profesores ante las innovaciones curriculares. Revista Iberoamericana de Educación Superior, 1(1), 37-57. Frade Rubio, L. (2008). Planeación por competencias. México: Inteligencia Educativa. García Retana, J. A. (2011). Modelo educativo basado en competencias: importancia y necesidad. Revista Actividades Investigativas en Educación, 11(3), 1-24. https://doi.org/10.15517/aie.v11i3.10225 González Navarro, M. G., Merchant San Martín, M. E., Ruíz Rodríguez, V. H. y Navarro Saldaña, G. (2017). Desarrollo de la dimensión afectiva de las competencias genéricas por medio del uso de la reflexión. Educación, 26(51), 35-54. https://doi.org/10.18800/educacion.201702.002 Hosmane, B., Maurath, C. y Manski, R. (2000). Quality of life: Statistical validation and analysis an example from a clinical trial. Handbook of Statistics, 18, 871-891. https://doi.org/10.1016/S0169-7161(00)18031-9 Institute of Chartered Accountants of England and Wales. (1996). Educational and Training Committee. London: Autor. Instituto Mexicano de Contadores Públicos. (2015). Código de ética profesional (10a ed.). Recuperado de http://imcp.org.mx/wp-content/uploads/2015/12/Codigo_de_Etica_Profesional_10a_ed1.pdf International Federation of Accountants. (2009). Manual de los Pronunciamientos Internacionales de Formación. Recuperado de http://www.ifac.org Jones, G. E. y Abraham, A. (2009). The value of incorporating emotional intelligence skills in the education of accounting students. The Australasian Accounting Business & Finance Journal, 3(2), 48-63. Kavanagh, M. H. y Drennan, L. (2008). What skills and attributes does an accounting graduate need? Evidence from student perceptions and employer expectations. Accounting & Finance, 48(2), 279-300. https://doi.org/10.1111/j.1467-629X.2007.00245.x Kavanagh, M., Hancock, P., Howieson, B., Kent, J. y Tempone, I. (2009, julio). Stakeholders perspectives of the skills and attributes for accounting graduates. Documento presentado en la Conferencia 2009 de la Accounting & Finance Association of Australia and New Zealand, Adelaide, Australia. Klibi, F. y Oussii, A. (2013). Skills and attributes needed for success in accounting career: Do employers’ expectations fit with students’ perceptions? Evidence from Tunisia. International Journal of Business and Management, 8(8), 118-132. https://doi.org/10.5539/ijbm.v8n8p118 Lladó Lárraga, D. M., Sánchez Rodríguez, L. I. y Navarro Lela, M. A. (2013). Competencias profesionales y empleabilidad en el contexto de la flexibilidad laboral. Bloomington, IN: Palibrio. Mora, J. G. (2004). La necesidad del cambio educativo para la sociedad del conocimiento. Revista Iberoamericana de Educación, 35, 13-37. Organización para la Cooperación y el Desarrollo Económicos. (2002). Definition and selection of competencies: Theoretical and conceptual foundations. Recuperado de http://www.portal-stat.admin.ch/deseco/deseco_finalreport_summary.pdf Pan, P. y Perera, H. (2012). Market relevance of university accounting programs: Evidence from Australia. Accounting Forum, 36(2), 91-108. https://doi.org/10.1016/j.accfor.2011.11.001 Roegiers, X. (2008). Las reformas curriculares guían a las escuelas: ¿pero hacia dónde? Profesorado: Revista de Currículum y Formación del Profesorado, 3(12). Recuperado de https://www.ugr.es/~recfpro/rev123ART4.pdf Secretaría de Educación Pública. (2016). El modelo educativo 2016: el planteamiento pedagógico de la Reforma Educativa. Recuperado de https://www.gob.mx/cms/uploads/ attachment/file/114501/Modelo_Educativo_2016.pdf Sin, S., Reid, A. y Dahlgren, L. O. (2011). The conceptions of work in the accounting profession in the twenty-first century from the experiences of practitioners. Studies in Continuing Education, 33(2), 139-156. https://doi.org/10.1080/0158037X.2010.544524 Smith, G. (2005). Communication skills are critical for internal auditors. Managerial Auditing Journal, 20(5), 513-519. https://doi.org/10.1108/02686900510598858 Tobón, S. (2007). El enfoque complejo de las competencias y el diseño curricular por ciclos propedéuticos. Acción Pedagógica, 16, 14-28. Universidad La Salle México. (2013). Competencias profesionales de egresados en contaduría pública. Recuperado de http://www.lasalle.mx/blog/competencias-profesionales-de-egresados-en-contaduria-publica/
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Thanh Lam, Tran, Hoang Duc Huy, and Dinh Minh Quang. "Digestive Tract Morphology, Food composition and Feeding Habits of the Giant Mudskipper Periophthalmodon schlosseri (Pallas, 1770) from the Coastline in Tran De, Soc Trang." VNU Journal of Science: Natural Sciences and Technology 35, no. 3 (September 19, 2019). http://dx.doi.org/10.25073/2588-1140/vnunst.4871.

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The giant mudskipper Periophthalmodon schlosseri (Pallas, 1770) is a commercial fish and distributes in estuaries and coastline in Mekong Delta, but until now there is only a study on the growth pattern and condition factor variation of this species in Vietnam. This study was conducted in the coastline at Tran De, Soc Trang from January 2018 to December 2018 with 486 individuals were analysed to provide data on gastrointestinal morphology, food and feeding habits of this species. This species is a carnivorous fish due to RLG = 0.697 ± 0.008 SE and feeds mainly on carbs (Uca sp., 76.06%). Besides crabs, small fish (17.63%), shrimps (3.85%), detritus (1.85%) and mollusca (0.61%) are also found in fish stomach. Moreover, we found that 4 individuals that eat ants. The food composition of P. schlosseri does not vary with genders but by season. There is not different in the fullness index (FI) between genders. The FI of the immature fish is higher than that of the mature one and in the rainy season is higher than that in the dry season. The Clark index of giant mudskipper does not be significantly different between genders and seasons. The results offer scientific data on the nutritional characteristics of this species, which is the basis for research on aquaculture and sustainable exploitation of this goby. Keywords Clark index, food composition, fullness index, Periophthalmodon schlosseri, RLG. References [1] E.O. Murdy, A taxonomic revision and cladistic analysis of the oxudercine gobies (Gobiidae, Oxudercinae), Records of the Australian Museum, Sydney, Australia, 1989, Supplement 11. http://dx.doi.org/10.3853/j.0812-7387.11.1989.93 [2] D. A. Clayton, Mudskippers, Oceanography and Marine Biology: An Annual Review, 31 (1993) 507-577. [3] R. Froese & D. Pauly, FishBase, World Wide Web electronic publication, https://www.fishbase.in/ summary/Periophthalmodon-schlosseri.html, 2019 (Truy cập: 13/03/2019). [4] T.X. Tám, P.V. Ngọt, N.T. Hà, Góp phần nghiên cứu về đa dạng thành phần loài cá ở hệ sinh thái rừng ngập mặn Cần Giờ, Thành phố Hồ Chí Minh, Tạp chí khoa học Đại học Sư phạm Thành phố Hồ Chí Minh, 40 (2012) 91-104. [5] T.Đ. Định, S. Koichi, N.T. Phương, H.P. Hùng, T.X. Lợi, M.V. Hiếu, U. Kenzo, Mô tả định loại cá Đồng bằng sông Cửu Long, Việt Nam, Nxb Đại học Cần Thơ, Cần Thơ, 2013. [6] A. Ishimatsu, Y. Hishida, T. Takita, T. Kanda, S. Oikawa, T. Takeda, K. K. Huat, Mudskippers store air in their burrows, Nature, 391 (1998) 237-238. http://dx.doi.org/10.1038/34560. [7] A. Ishimatsu, N.M. Aguilar, K. Ogawa, Y. Hishida, T. Takeda, S. Oikawa, T. Kanda, K.K. Huat, Arterial blood gas levels and cardiovascular function during varying environmental conditions in a mudskipper, Periophthalmodon schlosseri, Journal of Experimental Biology, 202 (1999) 1753-1762. [8] Ishimatsu, A., Takeda, T., Tsuhako, Y., Gonzales, T. T., K. H. Khoo, Direct evidence for aerial egg deposition in the burrows of the Malaysian mudskipper, Periophthalmodon schlosseri, Ichthyological Research, 56 (2009) 417-420. https://doi.org/10.1007/s10228-009-0113-2 [9] J. Zhang, T. Taniguchi, T. Takita, B.A. Ali, A study on the epidermal structure of Periophthalmodon and Periophthalmus mudskippers with reference to their terrestrial adaptation, Ichthyological Research, 50 (2003) 310-317. https://doi.org/10.1007/s10228-003-00173-7. [10] Y. K. Ip, S. F. Chew, S. F., A. L. L. Lim, W. P. Low, The mudskipper, In “Essays in Zoology, Papers Commemorating the 40th Anniversary of Department of Zoology” National University of Singapore Press, Singapore, 83-95, 1990. [11] M. A. Ghaffar, F. Yakob, S. M. Nor, A. Arshad, Foraging behavior and food selection of giant mudskipper (Periophthalmodon schlosseri) at Kuala Gula, Matang Mangrove Reserve, Perak, Malaysia, Coastal Marine Science, 30 (2006) 263-267. https://doi.org/10.15083/00040787 [12] S. Z. Zulkifli, F. Mohamat-Yusuff, A. Ismail, N. Miyazaki, Food preference of the giant mudskipper Periophthalmodon schlosseri (Teleostei: Gobiidae), Knowledge and Management of Aquatic Ecosystems, (2012) 07p00-07p10. https://doi.org/10.1051/kmae/2012013. [13] V. T. Toàn, T. Đ. Định, Nghiên cứu đặc điểm dinh dưỡng cá bống dừa (Oxyeleotris urophthalmus) phân bố dọc theo sông Hậu, Tạp chí Khoa học Đại học Cần Thơ, Thủy sản (2014) 192-197. [14] D. M. Quang, Preliminary study on dietary composition, feeding activity and fullness index of Boleophthalmus boddarti in Mekong Delta, Vietnam, Tap chi Sinh hoc, 37 (2015) 252-257. https://doi.org/10.15625/0866-7160/v37n2.6599. [15] D. M. Quang, J. G. Qin, S. Dittmann, T. D. Dinh, Seasonal variation of food and feeding in burrowing goby Parapocryptes serperaster (Gobiidae) at different body sizes, Ichthyological Research, 64 (2017) 179-189. https://doi.org/10. 1007/s10228-016-0553-4. [16] Đ. M. Quang, N. T. Duy, D. Sóc, Tính ăn và phổ thức ăn của cá bống trứng Eleotris melanosoma ở ven biển tỉnh Sóc Trăng, Hội nghị Khoa học toàn quốc về Sinh thái và Tài nguyên Sinh vật lần thứ 7, NXB Khoa học Tự nhiên và Công nghệ, 1873-1879, 2017. [17] D. M. Quang, T. T. Lam, N. T. K. Tien, The relative gut length and gastro-somatic indices of the mudskipper Periophthalmodon septemradiatus (Hamilton, 1822) from the Hau River, VNU Journal of Science: Natural Sciences and Technology, 34 (2018) 75-83. https:// doi.org/10.25073/2588-1140/vnunst.4775. [18] D. M. Quang, Growth and body condition variation of the giant mudskipper Periophthalmodon schlosseri in dry and wet seasons, Tap chi Sinh hoc, 38 (2016) 352-358. https://doi.org/10.15625/0866-7160/v38n3.7425. [19] G. V. Nikolsky, Ecology of fishes, Academic Press, London, United Kingdom, 1963. [20] N. V. hanh, N. N. Châu, N. Đ. Tứ, N. T. Hiền, A. Vanreusel, N. Smol, Động vật đáy hệ sinh thái rừng ngập mặn Cần Giờ, Nxb Khoa học Tự nhiên và Công nghệ, Hà Nội, 2013. [21] S. P. Biswas, Manual of Methods in Fish Biology, South Asian Publishers, New Delhi, 1993. [22] A. A. Shorygin, Feeding and trophic relations of fishes of the Caspian Sea, Pishchepromizdat, Moscow, 1952. [23] F.N. Clark, The weight-length relationship of the California Sardine (Sardina cærulea) at San Pedro, Division of fish and game of California, California, 1928. [24] Đ.M. Quang, T.T. D. My, Hình thái ống tiêu hóa, tính ăn và phổ thức ăn của cá bống mít Stigmatogobius pleurostigma (Bleeker, 1849) phân bố ven biển Sóc Trăng, Tạp chí Khoa học ĐHQGHN: Khoa học Tự nhiên và Công nghệ, 34 (2018) 46-55. https://doi.org/10.25073/2588-1140/vnunst.4740. [25] N.M. Tuấn, T.Đ. Định, Nghiên cứu tính ăn và phổ thức ăn cá bống cát Glossogobius aureus Akihito & Meguro, 1975, Tạp chí khoa học Trường Đại học Trà Vinh, 29 (2018) 63-70.
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Brien, Donna Lee. "Climate Change and the Contemporary Evolution of Foodways." M/C Journal 12, no. 4 (September 5, 2009). http://dx.doi.org/10.5204/mcj.177.

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Introduction Eating is one of the most quintessential activities of human life. Because of this primacy, eating is, as food anthropologist Sidney Mintz has observed, “not merely a biological activity, but a vibrantly cultural activity as well” (48). This article posits that the current awareness of climate change in the Western world is animating such cultural activity as the Slow Food movement and is, as a result, stimulating what could be seen as an evolutionary change in popular foodways. Moreover, this paper suggests that, in line with modelling provided by the Slow Food example, an increased awareness of the connections of climate change to the social injustices of food production might better drive social change in such areas. This discussion begins by proposing that contemporary foodways—defined as “not only what is eaten by a particular group of people but also the variety of customs, beliefs and practices surrounding the production, preparation and presentation of food” (Davey 182)—are changing in the West in relation to current concerns about climate change. Such modification has a long history. Since long before the inception of modern Homo sapiens, natural climate change has been a crucial element driving hominidae evolution, both biologically and culturally in terms of social organisation and behaviours. Macroevolutionary theory suggests evolution can dramatically accelerate in response to rapid shifts in an organism’s environment, followed by slow to long periods of stasis once a new level of sustainability has been achieved (Gould and Eldredge). There is evidence that ancient climate change has also dramatically affected the rate and course of cultural evolution. Recent work suggests that the end of the last ice age drove the cultural innovation of animal and plant domestication in the Middle East (Zeder), not only due to warmer temperatures and increased rainfall, but also to a higher level of atmospheric carbon dioxide which made agriculture increasingly viable (McCorriston and Hole, cited in Zeder). Megadroughts during the Paleolithic might well have been stimulating factors behind the migration of hominid populations out of Africa and across Asia (Scholz et al). Thus, it is hardly surprising that modern anthropogenically induced global warming—in all its’ climate altering manifestations—may be driving a new wave of cultural change and even evolution in the West as we seek a sustainable homeostatic equilibrium with the environment of the future. In 1962, Rachel Carson’s Silent Spring exposed some of the threats that modern industrial agriculture poses to environmental sustainability. This prompted a public debate from which the modern environmental movement arose and, with it, an expanding awareness and attendant anxiety about the safety and nutritional quality of contemporary foods, especially those that are grown with chemical pesticides and fertilizers and/or are highly processed. This environmental consciousness led to some modification in eating habits, manifest by some embracing wholefood and vegetarian dietary regimes (or elements of them). Most recently, a widespread awareness of climate change has forced rapid change in contemporary Western foodways, while in other climate related areas of socio-political and economic significance such as energy production and usage, there is little evidence of real acceleration of change. Ongoing research into the effects of this expanding environmental consciousness continues in various disciplinary contexts such as geography (Eshel and Martin) and health (McMichael et al). In food studies, Vileisis has proposed that the 1970s environmental movement’s challenge to the polluting practices of industrial agri-food production, concurrent with the women’s movement (asserting women’s right to know about everything, including food production), has led to both cooks and eaters becoming increasingly knowledgeable about the links between agricultural production and consumer and environmental health, as well as the various social justice issues involved. As a direct result of such awareness, alternatives to the industrialised, global food system are now emerging (Kloppenberg et al.). The Slow Food (R)evolution The tenets of the Slow Food movement, now some two decades old, are today synergetic with the growing consternation about climate change. In 1983, Carlo Petrini formed the Italian non-profit food and wine association Arcigola and, in 1986, founded Slow Food as a response to the opening of a McDonalds in Rome. From these humble beginnings, which were then unashamedly positing a return to the food systems of the past, Slow Food has grown into a global organisation that has much more future focused objectives animating its challenges to the socio-cultural and environmental costs of industrial food. Slow Food does have some elements that could be classed as reactionary and, therefore, the opposite of evolutionary. In response to the increasing homogenisation of culinary habits around the world, for instance, Slow Food’s Foundation for Biodiversity has established the Ark of Taste, which expands upon the idea of a seed bank to preserve not only varieties of food but also local and artisanal culinary traditions. In this, the Ark aims to save foods and food products “threatened by industrial standardization, hygiene laws, the regulations of large-scale distribution and environmental damage” (SFFB). Slow Food International’s overarching goals and activities, however, extend far beyond the preservation of past foodways, extending to the sponsoring of events and activities that are attempting to create new cuisine narratives for contemporary consumers who have an appetite for such innovation. Such events as the Salone del Gusto (Salon of Taste) and Terra Madre (Mother Earth) held in Turin every two years, for example, while celebrating culinary traditions, also focus on contemporary artisanal foods and sustainable food production processes that incorporate the most current of agricultural knowledge and new technologies into this production. Attendees at these events are also driven by both an interest in tradition, and their own very current concerns with health, personal satisfaction and environmental sustainability, to change their consumer behavior through an expanded self-awareness of the consequences of their individual lifestyle choices. Such events have, in turn, inspired such events in other locations, moving Slow Food from local to global relevance, and affecting the intellectual evolution of foodway cultures far beyond its headquarters in Bra in Northern Italy. This includes in the developing world, where millions of farmers continue to follow many traditional agricultural practices by necessity. Slow Food Movement’s forward-looking values are codified in the International Commission on the Future of Food and Agriculture 2006 publication, Manifesto on the Future of Food. This calls for changes to the World Trade Organisation’s rules that promote the globalisation of agri-food production as a direct response to the “climate change [which] threatens to undermine the entire natural basis of ecologically benign agriculture and food preparation, bringing the likelihood of catastrophic outcomes in the near future” (ICFFA 8). It does not call, however, for a complete return to past methods. To further such foodway awareness and evolution, Petrini founded the University of Gastronomic Sciences at Slow Food’s headquarters in 2004. The university offers programs that are analogous with the Slow Food’s overall aim of forging sustainable partnerships between the best of old and new practice: to, in the organisation’s own words, “maintain an organic relationship between gastronomy and agricultural science” (UNISG). In 2004, Slow Food had over sixty thousand members in forty-five countries (Paxson 15), with major events now held each year in many of these countries and membership continuing to grow apace. One of the frequently cited successes of the Slow Food movement is in relation to the tomato. Until recently, supermarkets stocked only a few mass-produced hybrids. These cultivars were bred for their disease resistance, ease of handling, tolerance to artificial ripening techniques, and display consistency, rather than any culinary values such as taste, aroma, texture or variety. In contrast, the vine ripened, ‘farmer’s market’ tomato has become the symbol of an “eco-gastronomically” sustainable, local and humanistic system of food production (Jordan) which melds the best of the past practice with the most up-to-date knowledge regarding such farming matters as water conservation. Although the term ‘heirloom’ is widely used in relation to these tomatoes, there is a distinctively contemporary edge to the way they are produced and consumed (Jordan), and they are, along with other organic and local produce, increasingly available in even the largest supermarket chains. Instead of a wholesale embrace of the past, it is the connection to, and the maintenance of that connection with, the processes of production and, hence, to the environment as a whole, which is the animating premise of the Slow Food movement. ‘Slow’ thus creates a gestalt in which individuals integrate their lifestyles with all levels of the food production cycle and, hence to the environment and, importantly, the inherently related social justice issues. ‘Slow’ approaches emphasise how the accelerated pace of contemporary life has weakened these connections, while offering a path to the restoration of a sense of connectivity to the full cycle of life and its relation to place, nature and climate. In this, the Slow path demands that every consumer takes responsibility for all components of his/her existence—a responsibility that includes becoming cognisant of the full story behind each of the products that are consumed in that life. The Slow movement is not, however, a regime of abstention or self-denial. Instead, the changes in lifestyle necessary to support responsible sustainability, and the sensual and aesthetic pleasure inherent in such a lifestyle, exist in a mutually reinforcing relationship (Pietrykowski 2004). This positive feedback loop enhances the potential for promoting real and long-term evolution in social and cultural behaviour. Indeed, the Slow zeitgeist now informs many areas of contemporary culture, with Slow Travel, Homes, Design, Management, Leadership and Education, and even Slow Email, Exercise, Shopping and Sex attracting adherents. Mainstreaming Concern with Ethical Food Production The role of the media in “forming our consciousness—what we think, how we think, and what we think about” (Cunningham and Turner 12)—is self-evident. It is, therefore, revealing in relation to the above outlined changes that even the most functional cookbooks and cookery magazines (those dedicated to practical information such as recipes and instructional technique) in Western countries such as the USA, UK and Australian are increasingly reflecting and promoting an awareness of ethical food production as part of this cultural change in food habits. While such texts have largely been considered as useful but socio-politically relatively banal publications, they are beginning to be recognised as a valid source of historical and cultural information (Nussel). Cookbooks and cookery magazines commonly include discussion of a surprising range of issues around food production and consumption including sustainable and ethical agricultural methods, biodiversity, genetic modification and food miles. In this context, they indicate how rapidly the recent evolution of foodways has been absorbed into mainstream practice. Much of such food related media content is, at the same time, closely identified with celebrity mass marketing and embodied in the television chef with his or her range of branded products including their syndicated articles and cookbooks. This commercial symbiosis makes each such cuisine-related article in a food or women’s magazine or cookbook, in essence, an advertorial for a celebrity chef and their named products. Yet, at the same time, a number of these mass media food celebrities are raising public discussion that is leading to consequent action around important issues linked to climate change, social justice and the environment. An example is Jamie Oliver’s efforts to influence public behaviour and government policy, a number of which have gained considerable traction. Oliver’s 2004 exposure of the poor quality of school lunches in Britain (see Jamie’s School Dinners), for instance, caused public outrage and pressured the British government to commit considerable extra funding to these programs. A recent study by Essex University has, moreover, found that the academic performance of 11-year-old pupils eating Oliver’s meals improved, while absenteeism fell by 15 per cent (Khan). Oliver’s exposé of the conditions of battery raised hens in 2007 and 2008 (see Fowl Dinners) resulted in increased sales of free-range poultry, decreased sales of factory-farmed chickens across the UK, and complaints that free-range chicken sales were limited by supply. Oliver encouraged viewers to lobby their local councils, and as a result, a number banned battery hen eggs from schools, care homes, town halls and workplace cafeterias (see, for example, LDP). The popular penetration of these ideas needs to be understood in a historical context where industrialised poultry farming has been an issue in Britain since at least 1848 when it was one of the contributing factors to the establishment of the RSPCA (Freeman). A century after Upton Sinclair’s The Jungle (published in 1906) exposed the realities of the slaughterhouse, and several decades since Peter Singer’s landmark Animal Liberation (1975) and Tom Regan’s The Case for Animal Rights (1983) posited the immorality of the mistreatment of animals in food production, it could be suggested that Al Gore’s film An Inconvenient Truth (released in 2006) added considerably to the recent concern regarding the ethics of industrial agriculture. Consciousness-raising bestselling books such as Jim Mason and Peter Singer’s The Ethics of What We Eat and Michael Pollan’s The Omnivore’s Dilemma (both published in 2006), do indeed ‘close the loop’ in this way in their discussions, by concluding that intensive food production methods used since the 1950s are not only inhumane and damage public health, but are also damaging an environment under pressure from climate change. In comparison, the use of forced labour and human trafficking in food production has attracted far less mainstream media, celebrity or public attention. It could be posited that this is, in part, because no direct relationship to the environment and climate change and, therefore, direct link to our own existence in the West, has been popularised. Kevin Bales, who has been described as a modern abolitionist, estimates that there are currently more than 27 million people living in conditions of slavery and exploitation against their wills—twice as many as during the 350-year long trans-Atlantic slave trade. Bales also chillingly reveals that, worldwide, the number of slaves is increasing, with contemporary individuals so inexpensive to purchase in relation to the value of their production that they are disposable once the slaveholder has used them. Alongside sex slavery, many other prevalent examples of contemporary slavery are concerned with food production (Weissbrodt et al; Miers). Bales and Soodalter, for example, describe how across Asia and Africa, adults and children are enslaved to catch and process fish and shellfish for both human consumption and cat food. Other campaigners have similarly exposed how the cocoa in chocolate is largely produced by child slave labour on the Ivory Coast (Chalke; Off), and how considerable amounts of exported sugar, cereals and other crops are slave-produced in certain countries. In 2003, some 32 per cent of US shoppers identified themselves as LOHAS “lifestyles of health and sustainability” consumers, who were, they said, willing to spend more for products that reflected not only ecological, but also social justice responsibility (McLaughlin). Research also confirms that “the pursuit of social objectives … can in fact furnish an organization with the competitive resources to develop effective marketing strategies”, with Doherty and Meehan showing how “social and ethical credibility” are now viable bases of differentiation and competitive positioning in mainstream consumer markets (311, 303). In line with this recognition, Fair Trade Certified goods are now available in British, European, US and, to a lesser extent, Australian supermarkets, and a number of global chains including Dunkin’ Donuts, McDonalds, Starbucks and Virgin airlines utilise Fair Trade coffee and teas in all, or parts of, their operations. Fair Trade Certification indicates that farmers receive a higher than commodity price for their products, workers have the right to organise, men and women receive equal wages, and no child labour is utilised in the production process (McLaughlin). Yet, despite some Western consumers reporting such issues having an impact upon their purchasing decisions, social justice has not become a significant issue of concern for most. The popular cookery publications discussed above devote little space to Fair Trade product marketing, much of which is confined to supermarket-produced adverzines promoting the Fair Trade products they stock, and international celebrity chefs have yet to focus attention on this issue. In Australia, discussion of contemporary slavery in the press is sparse, having surfaced in 2000-2001, prompted by UNICEF campaigns against child labour, and in 2007 and 2008 with the visit of a series of high profile anti-slavery campaigners (including Bales) to the region. The public awareness of food produced by forced labour and the troubling issue of human enslavement in general is still far below the level that climate change and ecological issues have achieved thus far in driving foodway evolution. This may change, however, if a ‘Slow’-inflected connection can be made between Western lifestyles and the plight of peoples hidden from our daily existence, but contributing daily to them. Concluding Remarks At this time of accelerating techno-cultural evolution, due in part to the pressures of climate change, it is the creative potential that human conscious awareness brings to bear on these challenges that is most valuable. Today, as in the caves at Lascaux, humanity is evolving new images and narratives to provide rational solutions to emergent challenges. As an example of this, new foodways and ways of thinking about them are beginning to evolve in response to the perceived problems of climate change. The current conscious transformation of food habits by some in the West might be, therefore, in James Lovelock’s terms, a moment of “revolutionary punctuation” (178), whereby rapid cultural adaption is being induced by the growing public awareness of impending crisis. It remains to be seen whether other urgent human problems can be similarly and creatively embraced, and whether this trend can spread to offer global solutions to them. References An Inconvenient Truth. Dir. Davis Guggenheim. Lawrence Bender Productions, 2006. Bales, Kevin. Disposable People: New Slavery in the Global Economy. Berkeley: University of California Press, 2004 (first published 1999). Bales, Kevin, and Ron Soodalter. The Slave Next Door: Human Trafficking and Slavery in America Today. Berkeley: University of California Press, 2009. Carson, Rachel. Silent Spring. Boston: Houghton Mifflin, 1962. Chalke, Steve. “Unfinished Business: The Sinister Story behind Chocolate.” The Age 18 Sep. 2007: 11. Cunningham, Stuart, and Graeme Turner. The Media and Communications in Australia Today. Crows Nest: Allen & Unwin, 2002. Davey, Gwenda Beed. “Foodways.” The Oxford Companion to Australian Folklore. Ed. Gwenda Beed Davey, and Graham Seal. Melbourne: Oxford University Press, 1993. 182–85. Doherty, Bob, and John Meehan. “Competing on Social Resources: The Case of the Day Chocolate Company in the UK Confectionery Sector.” Journal of Strategic Marketing 14.4 (2006): 299–313. Eshel, Gidon, and Pamela A. Martin. “Diet, Energy, and Global Warming.” Earth Interactions 10, paper 9 (2006): 1–17. Fowl Dinners. Exec. Prod. Nick Curwin and Zoe Collins. Dragonfly Film and Television Productions and Fresh One Productions, 2008. Freeman, Sarah. Mutton and Oysters: The Victorians and Their Food. London: Gollancz, 1989. Gould, S. J., and N. Eldredge. “Punctuated Equilibrium Comes of Age.” Nature 366 (1993): 223–27. (ICFFA) International Commission on the Future of Food and Agriculture. Manifesto on the Future of Food. Florence, Italy: Agenzia Regionale per lo Sviluppo e l’Innovazione nel Settore Agricolo Forestale and Regione Toscana, 2006. Jamie’s School Dinners. Dir. Guy Gilbert. Fresh One Productions, 2005. Jordan, Jennifer A. “The Heirloom Tomato as Cultural Object: Investigating Taste and Space.” Sociologia Ruralis 47.1 (2007): 20-41. Khan, Urmee. “Jamie Oliver’s School Dinners Improve Exam Results, Report Finds.” Telegraph 1 Feb. 2009. 24 Aug. 2009 < http://www.telegraph.co.uk/education/educationnews/4423132/Jamie-Olivers-school-dinners-improve-exam-results-report-finds.html >. Kloppenberg, Jack, Jr, Sharon Lezberg, Kathryn de Master, G. W. Stevenson, and John Henrickson. ‘Tasting Food, Tasting Sustainability: Defining the Attributes of an Alternative Food System with Competent, Ordinary People.” Human Organisation 59.2 (Jul. 2000): 177–86. (LDP) Liverpool Daily Post. “Battery Farm Eggs Banned from Schools and Care Homes.” Liverpool Daily Post 12 Jan. 2008. 24 Aug. 2009 < http://www.liverpooldailypost.co.uk/liverpool-news/regional-news/2008/01/12/battery-farm-eggs-banned-from-schools-and-care-homes-64375-20342259 >. Lovelock, James. The Ages of Gaia: A Biography of Our Living Earth. New York: Bantam, 1990 (first published 1988). Mason, Jim, and Peter Singer. The Ethics of What We Eat. Melbourne: Text Publishing, 2006. McLaughlin, Katy. “Is Your Grocery List Politically Correct? Food World’s New Buzzword Is ‘Sustainable’ Products.” The Wall Street Journal 17 Feb. 2004. 29 Aug. 2009 < http://www.globalexchange.org/campaigns/fairtrade/coffee/1732.html >. McMichael, Anthony J, John W Powles, Colin D Butler, and Ricardo Uauy. “Food, Livestock Production, Energy, Climate Change, and Health.” The Lancet 370 (6 Oct. 2007): 1253–63. Miers, Suzanne. “Contemporary Slavery”. A Historical Guide to World Slavery. Ed. Seymour Drescher, and Stanley L. Engerman. New York: Oxford University Press, 1998. Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press, 1994. Nussel, Jill. “Heating Up the Sources: Using Community Cookbooks in Historical Inquiry.” History Compass 4/5 (2006): 956–61. Off, Carol. Bitter Chocolate: Investigating the Dark Side of the World's Most Seductive Sweet. St Lucia: U of Queensland P, 2008. Paxson, Heather. “Slow Food in a Fat Society: Satisfying Ethical Appetites.” Gastronomica: The Journal of Food and Culture 5.1 (2005): 14–18. Pietrykowski, Bruce. “You Are What You Eat: The Social Economy of the Slow Food Movement.” Review of Social Economy 62:3 (2004): 307–21. Pollan, Michael. The Omnivore’s Dilemma: A Natural History of Four Meals. New York: The Penguin Press, 2006. Regan, Tom. The Case for Animal Rights. Berkeley: University of California Press, 1983. Scholz, Christopher A., Thomas C. Johnson, Andrew S. Cohen, John W. King, John A. Peck, Jonathan T. Overpeck, Michael R. Talbot, Erik T. Brown, Leonard Kalindekafe, Philip Y. O. Amoako, Robert P. Lyons, Timothy M. Shanahan, Isla S. Castañeda, Clifford W. Heil, Steven L. Forman, Lanny R. McHargue, Kristina R. Beuning, Jeanette Gomez, and James Pierson. “East African Megadroughts between 135 and 75 Thousand Years Ago and Bearing on Early-modern Human Origins.” PNAS: Proceedings of the National Academy of the Sciences of the United States of America 104.42 (16 Oct. 2007): 16416–21. Sinclair, Upton. The Jungle. New York: Doubleday, Jabber & Company, 1906. Singer, Peter. Animal Liberation. New York: HarperCollins, 1975. (SFFB) Slow Food Foundation for Biodiversity. “Ark of Taste.” 2009. 24 Aug. 2009 < http://www.fondazioneslowfood.it/eng/arca/lista.lasso >. (UNISG) University of Gastronomic Sciences. “Who We Are.” 2009. 24 Aug. 2009 < http://www.unisg.it/eng/chisiamo.php >. Vileisis, Ann. Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back. Washington: Island Press/Shearwater Books, 2008. Weissbrodt, David, and Anti-Slavery International. Abolishing Slavery and its Contemporary Forms. New York and Geneva: Office of the United Nations High Commissioner for Human Rights, United Nations, 2002. Zeder, Melinda A. “The Neolithic Macro-(R)evolution: Macroevolutionary Theory and the Study of Culture Change.” Journal of Archaeological Research 17 (2009): 1–63.
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