Journal articles on the topic 'Four Seasons Hotel'

This research is aimed to determine plants species in 3 hotels, by grouping them into rare plants, medicinal plants, water-saving plants and how to manage them. The sample was obtained by a simple random sampling technique on the entire starred hotels in Ubud. The hotels which are the object of research are the Four Seasons, Maya Ubud, and The Royal Pita Maha. Data collection is done by doing observation, literature study, document checking and interviews. The type of data used is quantitative and qualitative data with the types of data sources are primary and secondary. Data analysis which used in this study are descriptive qualitative and quantitative. The results of this research in Four Seasons hotel are found 38 plants species from 24 families which 17 species grouped into rare / protected plants, 14 medicinal plants species and 15 water-saving plants species. Next, in the Maya Ubud hotel found 48 plants species from 27 families which grouped into 26 species of rare / protected plants, 15 medicinal plants species and 18 water-saving plants. The last, at The Royal Pita Maha hotel found 45 plants species from 24 families which grouped into 27 rare / protected plants species , 8 medicinal plants species and 21 water-saving plants. Plants management method of those hotels is loose ground, selecting superior seeds, cleaning weeds, using organic fertilizers, pest controlling, and arranging watering schedules.

Guests’ evaluation of indoor environmental quality (IEQ) is important for identifying environment quality problems in hotels and improving service quality. This paper aims to identify IEQ problems in budget hotels in China and improve them. Specifically, 2.06 million online reviews of budget hotels were used to assess IEQ issues in China’s budget hotels in four areas: acoustic environment, luminous environment, indoor air quality (IAQ) and thermal environment. The influences of the season, region and type of customers on the IEQ evaluation were also explored, and the main causes of IEQ problems were also identified. The research results show that the IEQ complaint rates of budget hotels are relatively high. In particular, complaints about the acoustic environment are more common. Differences in seasons and climate zones have significant effects on complaints about the acoustic environment, thermal environment and IAQ. Different types of customers have different concerns about hotel IEQ, among which solo travelers and traveling couples have higher requirements for IEQ. The occurrence of IEQ problems significantly reduces a hotel’s online rating, with IAQ and the thermal environment having the greatest impacts, but the causal factors that trigger IEQ problems are relatively concentrated. The findings of this paper can provide a reference for assessing IEQ problems in hotel buildings and guide hotel managers to adopt targeted IEQ improvement programs to promote sustainable development in the hotel industry.

The purpose of this research is to determine the level of service quality applied at the Four Seasons Resort Hotel at Jimbaran Bay with the Six Sigma method. This research applies Six Sigma as a method to improve the quality of services of the Four Seasons Resort Hotel at Jimbaran Bay, specifically to meet customer expectations so that customers feel satisfied with the services provided. The results showed that the Four Seasons Resort Hotel at Jimbaran Bay had a DPMO value of 201.944, if converted it showed a Six Sigma value of 2,34 on a satisfaction target of 5 or very satisfied. Based on the Fishbone diagram, the order of problems that dominates must be resolved is the evaluation of services and facilities, standardization of time or improvement of administrative procedures, and allocation of vacant room items.

The article considers aspects of the tourism activity development. The scientific papers pay significant attention to development of tourism through the formation of tourism clusters and tourist destinations. Formation and development of tourist destinations is impossible without the hospitality sector. Hospitality is one of the important conditions for the formation of a tourist destination. Currently there is a high competition in the hospitality industry. During the 2015-2016 it is planned to open 20 hotels of international hotel chains (Marriott, Ibis, Hilton, Hyatt, Radisson, Novotel) with the average payback period of 5-6 years. The article presents the results of applying the additional services in accommodation facilities, which have been named the best in the competition "The best Russian hotels in 2015 (on guest reviews)" – Lotte Hotel Moscow, Hyatt Regency Yekaterinburg, Hotel « Hermitage», Ramada Kazan City Centre, Four Seasons Hotel Lion Palace, Domina Prestige, Radisson Hotel, Pushka Inn Hotel, Swissotel Krasnye Holmy, Ararat Park Hyatt, Resort «Tsargrad», guest house "Alexander House”, boarding house Assembly, Mercure Moscow Baumanskaya. Additional services in these accommodation facilities have two features: they are not differentiated and are no innovative. According to the research, the authors propose to classify the hotel services by the number of satisfied requirements. The authors also represent two new hotel services and demonstrate the economic feasibility of the application of innovation.

Artikel ini meneliti bagaimana wisatawan mancanegara menanggapi elemen budaya Bali yang otentik yang ditampil-kan oleh pelaku bisnis perhotelan di Bali, dengan mengambil tiga hotel internasional sebagai objek studi, yaitu Nusa Dua Beach Resort dan Spa Hotel, W Hotel Seminyak, dan Four Seasons Resort di Ubud. Tiga hotel ini dipilih karena merupakan hotel internasional dan terletak di tiga tujuan wisata yang berbeda, tetapi semuanya menawarkan elemen budaya Bali dalam pelayanannya. Masalah yang dibahas adalah bagaimana tanggapan wisatawan terhadap unsur-unsur budaya Bali, terutama tentang arsitektur, makanan, seni budaya, dan pelayanan. Penelitian ini bersifat kualitatif, data diambil dengan teknik netnografi dalam bentuk komentar wisatawan tentang pelayanan di hteo tempatnya menginap yang diposting di web Tripadvisor. Data dianalisis dengan teori respons dan teori analisis konten interpretif. Analisis menunjukkan bahwa tertarik terhadap unsur-unsur budaya Bali yang otentik. Disaran agar hotel-hotel internasional menampilkan elemen budaya Bali secara eksplisit untuk mendukung citra Bali sebagai destinasi wisata budaya.Kata kunci: budaya Bali, arsitektur, makanan Bali, netnografi, hospitaliti

Pandemi telah melumpuhkan pariwisata global. Di Bali, dampak pandemi terhadap industri pariwisata sangat besar. Hampir semua hotel berhenti beroperasi, kalau pun ada satu yang buka, itu pun yang membuka diri untuk karantina penderita covid. Artikel ini mengkaji kondisi hotel di Bali dan strategi bertahan yang diambil di saat wabah berlangsng. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan menggunakan metode wawancara mendalam dan studi pustaka pada buku, jurnal ilmiah dan berita online. Penelitian ini fokus pada Four Seasons Resort Bali At Sayan, Alila Seminyak Bali dan Puri Saron Seminyak dengan alasan keterwakilan level bintang dan tipe pelanggan. Hasil penelitian mmenunjukkan bahwa dampak pandemi berakibat okupansi hotel hampir kosong. Strategi yang dilakukan hampir sama yaitu dengan memberhentikan karyawan secara permanen dan sementara, membatasi penggunaan fasilitas hotel, efesiensi pengeluaran, penjualan produk non kamar secara online, hingga penolakan pengembalian uang booking dengan mengganti jadwal kunjungan.

According to the IPCC WGII Fourth Assessment Report, more than 89% of observational data series and studies are consistent with the greenhouse gas change, which is produced from human activities, as a response to global warming. In the previous point, the tourism and leisure industry is regarding as the non-smokestack industry. However, with an increase of leisure and tourism activities, the carbon dioxide emission and energy use have been growing. Recognizing these risks, the Agenda 21 for the Tourism and Travel Industry promulgated by the World Travel and Tourism Council, the WTO and the Earth Council addressed energy consumption as a key issue of concern. The buildings are a major part of the leisure industry. Therefore, this work aims to investigate the energy use and carbon emission of a hotel building, located in the middle of Taiwan, for four seasons. The consumption generated from each visitor activating in the building also were conducted. The results will be used as a reference for further investigations into the reduction of energy use and carbon emission in the leisure buildings. By investigation of proposed carbon neutral model, the willing price to pay is highly larger than both of the shifted and non-shifted prices. Most people has always inclined to pay for self-related GHG emission. Green development and sustainable operations in the leisure industry should be attended because the real costs of a green building are less than you think.

This study examines the impact of hospitality students’ cognitive diversity style on service quality and performance standards in seasonal hotels. A survey research method approach was implemented through a quantitative examination of a purposeful sample, collected from three-, four-, and five-star seasonal hotels in Cyprus. The survey was administered face-to-face to 316 students and 93 managers. For hypotheses testing, the Cognitive Style Inventory was adapted. Study results reveal students’ educational preparedness, professional reliability, and the positive impact of their cognitive diversity style on service quality and organizational performance standards in seasonal hotels. While students offer a diversified pool of potential candidates to successfully fulfil qualified and skilful required vacancies, a twofold requirement emerges. First is the introversion requirement related to the curriculum design of hospitality educational institutions. Second is the extroversion requirement, which sees the responsibility of seasonal hotel managers, as future employers, to be linked and guided on students’ cognitive style development via an intuitive collaboration with local hospitality educational institutions.

Purpose This paper aims to explore the effects generated by the Milan World Expo 2015 on both firm performance and seasonality structure. It aims to answer the following research question: Did the Milan Expo 2015 influence only hotel results without changing seasonal patterns, or was this mega event able to reconfigure seasonal periods? Design/methodology/approach The present analysis is based on Smith Travel Research (STR) data. This source offers daily data on a large sample of Milan hotels (approximately 80 per cent of the total), representing more than 30,000 rooms. The empirical data relate to a period of 12 years, 11 of which are focused on the pre-event period (2004-2014), while 2015 is centered on the Milan Expo. This data comprise 4,383 daily observations. For each day, three operating measures were analyzed: occupancy, average daily rate (ADR) and revenue per available room (RevPAR). Findings The empirical findings fully support the first hypothesis: the four seasonal periods built around the main market segments are relevant lenses for understanding Milan’s demand structure before Expo 2015. The findings also support the second hypothesis relating to the effects generated by the event: Expo 2015 was able to improve hotel performance during the four seasonal periods analyzed. The most fragile seasonality registered the highest rise. Finally, the last two hypotheses to be investigated are as follows: did the Milan Expo 2015 simply improve hotel performance, without changing the underlying seasonal patterns (H3), or did this event reconfigure the demand structure (H4)? The analyses carried out lend more support to the fourth hypothesis, suggesting that new seasonal patterns emerged during Expo 2015. Originality/value This paper explores the impact of a mega event on seasonal patterns of hotel performance metrics. At least three original aspects are introduced. First, to analyze the Milan demand variation, a market segment approach that proposes an innovative seasonal matrix is developed. This is based on the three main client groups attracted by the destination. Second, the effects generated by the Expo are measured with consideration given to the four seasonal periods. Third, based on graphical and statistical analysis, the paper confirms that new seasonal patterns emerged during the Expo.

LegionellaSpecies in Year-Roundvs.Seasonal Accommodation Water Supply SystemsThe purpose of this study was to compare the quality of hot water between eleven hotels in the Split-Dalmatia County, Croatia that are open year round and 10 summer season hotels and retirement homes with irregular use of water. We took 122 samples between May and December 2009. Water temperature and free residual chlorine were measuredin situ.Physical and chemical analysis included pH, electrical conductivity, and concentrations of iron, manganese, copper, zinc, calcium, and magnesium that were measured using atomic absorption spectrophotometry, while theLegionellaspecies were determined using a cultivation method on buffered charcoal yeast extract agar.Differences in metal concentrations between the seasonal and year-round accommodation facilities were negligible, save for zinc that was higher in year-round (0.341 mg L-1) than in seasonal facilities (0.130 mg L-1).Samples from all year-round and six summer season hotels were negative to theLegionellaspecies, but four seasonal facilities turned up with positive samples toLegionella pneumophila.Our study has demonstrated that water quality differs between year-round and seasonal accommodation facilities. These findings suggest that metal plumbing components and associated corrosion products are important factors in the survival and growth ofLegionellaspecies in water distribution systems.

Banias Refinery discharges every day from its chimneys very large amounts of gases that form pollutants which has direct effect on the air leading to its deviation from the natural composition. Starting from the target put under research, the following pollutants were surveyed: Sulfur dioxide gas (SO2), which is considered as the most important pollutants discharging and mainly resulting from the burning of the petroleum products, operations of oil excavation, derivation, gathering and purification. (SO2) affects directly on human health upon reaching the tissues of the lungs. It also affects environment in general as it helps in forming acidic rains and by their turn affect the water resources and the soil. Carbon monoxide gas, which results from the incomplete burning operations, affects directly human beings upon to its dissolution in blood hemoglobin.It affects environment as it reacts with water to form Carbon acid (HCO3) and which affects by its turn water and soil. Nitrogen dioxide gas (NO2), resulting from the reaction of nitrogen and oxygen in high temperatures during the operations of burning of different kinds of fuels. Nitrogen oxides have a great effect on human beings. It also affects the environment in general as it helps in forming acidic rains, therefore affecting the water, plant and soil resources. The level of these gases were measured in three different sites around the refinery, which are : Al-Roman Hotel located to the west of the refinery, Abtelah, located to the north east of the refinery and Dair Al-Beshel, located on the primary line of the eastern hills surrounding the refinery. The observation operation of each of the aforementioned three sites was performed during the four seasons of the year, and Drager Gas Detector instrument was used for this purpose. The results were listed into special charts and were laid on graphs made for this purpose. The standard specifications issued by the Arab Syrian Standards and Specifications Organization were adopted as a reference for comparing the results and to know the extent of air pollution in those areas. We reached the following results: The air in Abtelah and Dair Al-Beshel is polluted due to the high concentrations of (NO2) and (CO) gases above the permissible averages and which was determined by the Syrian Specifications and Standards Organization. This is because these areas are influenced by the western and southwestern winds which are predominant during the most times of the year. It is suggested that to find the suitable solutions as soon as possible in order to reduce the rates of pollution resulting from the pollution of the air of the areas surrounding the refinery with the gases discharged around the year in order to perform valid arrangements and measures and especially the areas located to the east and northeast of the refinery.

Purpose The purpose of this paper is to examine the model of seasonal employee leadership (SEL) in a service management process and to create a multi-dimensional scale to gauge this construct. This is because very recent qualitative research by Arasli and Arici (2019), which is the first stage of this scale, recommended a multi-dimensional SEL model for the hospitality industry. Design/methodology/approach Making use of data gathered from 1,343 seasonal hotel employees, the authors established a new scale to examine the SEL model. Two separate data sets were collected; the first set was used to perform an exploratory factor analysis, while the second set was processed to confirm the initial factor results using a confirmatory factor analysis. Findings The results show that the measurement scale developed in this research provides considerable reliability, as well as convergent and discriminant validities. In particular, the findings confirmed a four-dimensional measurement scale of the SEL: seasonal leader’s qualities, core influence, operational influence and terminal influence. Originality/value The paper is the first attempt to develop a new scale which measures the SEL approach in the hospitality literature. Therefore, this study contributes to the current literature through developing and testing the four-dimensional SEL scale and shedding light on the importance of an industry-specific leadership in managing seasonal hotel employees effectively.

This study examines seasonal variations in Indoor Air Quality in occupied spaces within student hostels of Obafemi Awolowo University, Nigeria, and the associated physical health effects reported by occupants. Indoor Air Quality data were obtained from 22 selected rooms, with at least two rooms selected from the nine different spatial design layouts identified in the hostel buildings. Indoor Air Quality parameters obtained were 15-minute interval data of relative humidity, as well as concentrations of carbon dioxide, total volatile organic compounds, and particulate matters. These were measured with data loggers placed at 1.0 m from the floor level in the centre of selected rooms. Measurements were taken in selected rooms through a period of four consecutive weeks each during the peaks of dry and wet seasons. A questionnaire, which was administered immediately at the end of the measurement period to 696 respondents, was used to capture the significant physical health symptoms as reported by the occupants, as well as information regarding their activities and use of the rooms. Significant health symptoms reported by occupants were the same across seasons. These were cold, fatigue, and headache. Indoor concentrations of carbon dioxide and particulate matters have most significant relationship with reported health symptoms.

The present business plan intents to analyze the financial attractiveness of creating a Hostel within Lisbon and targeting a service proportionate to guests' needs. That is, a service design based in the importance customers attribute to each offer. As observed, the market at Lisbon reflects a very competitive field where Hostels provide high quality services for low prices. During the low season (October-April), money is lost due to low occupancy rates. Nevertheless, profit resulting from the high season (May-September) is enough to null the negative results of the low season and still present a positive result at the end of the year. Financially, the evaluation outputs a NPV of 42 726€, IRR of 25.64% and Payback period of three years and four months. With vital indicators pointing towards a profitable business, the conclusion is that, based on the analysis performed, such a Hostel is financially viable.

This comparative study focuses on the application of financial leverage theory in the recession of the late 1980s and early 1990s. After a brief demonstration of the theory of financial leverage a comparative case study examines its impact in the most recent recessionary period. Two corporations, Four Seasons Hotels and O'Toole's Restaurants had very different leverage movements both before and during the recession. Their experiences are examined in depth and related to financial leverage theory.

This paper deals with the analysis of seasonality in the context of tourism time series. The authors present a general testing procedure that permits them to consider the cases of deterministic and/or stochastic (with integer and fractional differentiation) seasonality in a unified treatment. The procedure is applied to four Spanish tourism time series: the total (foreign and domestic) number of tourists, the number of domestic tourists, the number of nights spent in hotel accommodation by tourists, and the number of nights spent in hotel accommodation by domestic tourists. The results show that the series can be well described in terms of seasonally fractionally integrated models, with the orders of integration ranging between 0.4 and 0.6 in the case of white noise disturbances, and values slightly smaller with autocorrelated disturbances. Thus the standard practice of taking seasonal dummies (deterministic seasonality) or integer differentiation (seasonal unit roots) may lead to erroneous conclusions about the stochastic behaviour of the series. Moreover, the series seem to be mean reverting, implying that shocks affecting them disappear in the long run though at a very slow hyperbolic rate.

Seasonal thermal energy storage (STES) can be utilized to cover a portion or meet the whole space and water heat demands in residential and commercial buildings. With the scarcity of fuel resources, scientists have become aware of the importance of the utilization of thermal energy. An STES system can be charged using solar collectors to heat a storage medium when solar radiation is available. Solar irradiance is seasonal so this type of system can compensate for the shortage of energy in the winter by storing surplus solar energy in the summer. This study offers an innovative design of an STES system that takes advantage of the backfill space in a building’s underground foundation to install the thermal storage medium on the excavated surface among the support pillars’ base. To study the feasibility and the feasibility of such STES system, the design was simulated using the TRNSYS® tool where the STES medium was charged by a solar thermal system. The chosen building type was a four-story hotel located in three cities each with its unique climate: Potsdam (Germany), Zarqa (Jordan), and Doha (Qatar). The results showed the coverage rate of the building’s annual heat demand was 56%, 82%, and 84%, and the payback periods were 3.4, 4.4, and 29 years for Potsdam, Zarqa, and Doha, respectively. Zarqa is the most efficient and feasible for STES compared to the other two cities.

Purpose This study aims to examine the association between the elements which influence the career decision-making process of tenured hospitality employees and their existing level of career satisfaction (CSat) and future intention. Design/methodology/approach Adopting a quantitative approach, a questionnaire survey collected data from 564 individuals working as full-time employees at all levels of the hierarchy in four- and five-star hotel establishments in Cyprus. Structural equation modeling analysis, preceded by exploratory factor analysis, was utilized to assess the constructs’ relationships and address the postulated hypotheses. Findings The results suggest that accurate job-person fit, reflective career awareness and the individuals’ pragmatic occupational perceptions, positively influence their CSat and, subsequently, strengthen their intention to remain and progress within the industry. Research limitations/implications The study’s setting, the Cyprus hospitality industry, a Mediterranean seasonal destination with unique operational characteristics, may limit the generalizability of the findings to business environments in other regions. Practical implications Insights are of interest and value to stakeholders, including academic scholars wishing to build on this investigation, industry professionals striving to revitalize interest toward relevant professions, career counselors’ vocational decision guidance tactics and strategies and individuals envisioning a prosperous hospitality career. Originality/value The paper enhances and enriches our conceptual knowledge of a relatively barren landscape, investigating the behavior of mature employees’ choice of a hospitality career.

Tourists’ intentions show many changing dynamics, both in terms of destination and accommodation selection. These changes in dynamics are seasonal and significantly affected by trends. Therefore, after an infectious disease outbreak, as is the case with COVID-19 caused by a new coronavirus called SARS-CoV-2, these dynamics change on an entirely different level and are so far unknown. Contextual research was conducted to define and analyze the impacts of SARS-CoV-2 on Azores residents’ tourism accommodations plans in 2020 by examining their intentions. The most frequent choice was to spend 2020 vacations at the vacation residences of family or friends (24.3%), followed by approximately 20% who chose three- to four-star hotels. A considerable increase in rural tourism accommodation selection intentions was noticed, obtaining the third position with 13.7%, followed by local accommodation (guest house) with 12.1% of the selection intentions. The study concludes that there are massive consequences of the SARS-CoV-2 crisis at the level of holiday choices and social isolation concerns for this ultra-peripheral territory.

In this article, the pricing strategies among hotel rooms dwelling in the city centre are investigated. A sample of 25 hotels with star ratings from 2 to 4 are selected, all situated in the heart of Georgetown, Penang. The primary data is collected, in which hotel room prices were observed for December 2018 through online travel operator, agoda.com platform. A comparative study of four forecasting methods, i.e. simple moving average, adaptive response rate exponential smoothing and multiplicative decomposition method were used to investigate the patterns of pricing strategies for these hotel rooms, with their accuracies being measured. The findings revealed that the average pricing of the room is at its peak before the public holiday, with the seasonal pattern being present, in which the prices are higher on Fridays weekly. Room prices for a hotel with higher star rating were also observed to be more sensitive to holiday effects as opposed to the hotel with a lower star rating.

This case study examines how Four Seasons Hotels and Resorts develops brand image, brand reputation, and customer loyalty though the interactions that front-line employees have with guests. It sets out to define employee brand ambassadorship within the organization, understand how Four Seasons trains employees to communicate effectively with guests, and research the metrics used to evaluate and analyze the effectiveness of its employee communication strategy. What emerged from interviews and an examination of media coverage indicates that Four Seasons Hotels and Resorts considers the interactions between employees and guests to be the most important factor in delivering the brand promise. Furthermore, hiring employees who are most aligned with the company’s culture and values is an important factor in the ability to develop brand-supportive behaviours within the workforce.

Introduction: Bubbles and Sport The ephemeral materiality of bubbles – beautiful, spectacular, and distracting but ultimately fragile – when applied to protect or conserve in the interests of sport-media profit, creates conditions that exacerbate existing inequalities in sport and society. Bubbles are usually something to watch, admire, and chase after in their brief yet shiny lives. There is supposed to be, technically, nothing inside them other than one or more gasses, and yet we constantly refer to people and objects being inside bubbles. The metaphor of the bubble has been used to describe the life of celebrities, politicians in purpose-built capital cities like Canberra, and even leftist, environmentally activist urban dwellers. The metaphorical and material qualities of bubbles are aligned—they cannot be easily captured and are liable to change at any time. In this article we address the metaphorical sporting bubble, which is often evoked in describing life in professional sport. This is a vernacular term used to capture and condemn the conditions of life of elite sportspeople (usually men), most commonly after there has been a sport-related scandal, especially of a sexual nature (Rowe). It is frequently paired with connotatively loaded adjectives like pampered and indulged. The sporting bubble is rarely interrogated in academic literature, the concept largely being left to the media and moral entrepreneurs. It is represented as involving a highly privileged but also pressurised life for those who live inside it. A sporting bubble is a world constructed for its most prized inhabitants that enables them to be protected from insurgents and to set the terms of their encounters with others, especially sport fans and disciplinary agents of the state. The Covid-19 pandemic both reinforced and reconfigured the operational concept of the bubble, re-arranging tensions between safety (protecting athletes) and fragility (short careers, risks of injury, etc.) for those within, while safeguarding those without from bubble contagion. Privilege and Precarity Bubble-induced social isolation, critics argue, encourages a loss of perspective among those under its protection, an entitled disconnection from the usual rules and responsibilities of everyday life. For this reason, the denizens of the sporting bubble are seen as being at risk to themselves and, more troublingly, to those allowed temporarily to penetrate it, especially young women who are first exploited by and then ejected from it (Benedict). There are many well-documented cases of professional male athletes “behaving badly” and trying to rely on institutional status and various versions of the sporting bubble for shelter (Flood and Dyson; Reel and Crouch; Wade). In the age of mobile and social media, it is increasingly difficult to keep misbehaviour in-house, resulting in a slew of media stories about, for example, drunkenness and sexual misconduct, such as when then-Sydney Roosters co-captain Mitchell Pearce was suspended and fined in 2016 after being filmed trying to force an unwanted kiss on a woman and then simulating a lewd act with her dog while drunk. There is contestation between those who condemn such behaviour as aberrant and those who regard it as the conventional expression of youthful masculinity as part of the familiar “boys will be boys” dictum. The latter naturalise an inequitable gender order, frequently treating sportsmen as victims of predatory women, and ignoring asymmetries of power between men and women, especially in homosocial environments (Toffoletti). For those in the sporting bubble (predominantly elite sportsmen and highly paid executives, also mostly men, with an array of service staff of both sexes moving in and out of it), life is reflected for those being protected via an array of screens (small screens in homes and indoor places of entertainment, and even smaller screens on theirs and others’ phones, as well as huge screens at sport events). These male sport stars are paid handsomely to use their skill and strength to perform for the sporting codes, their every facial expression and bodily action watched by the media and relayed to audiences. This is often a precarious existence, the usually brief career of an athlete worker being dependent on health, luck, age, successful competition with rivals, networks, and club and coach preferences. There is a large, aspirational reserve army of athletes vying to play at the elite level, despite risks of injury and invasive, life-changing medical interventions. Responsibility for avoiding performance and image enhancing drugs (PIEDs) also weighs heavily on their shoulders (Connor). Professional sportspeople, in their more reflective moments, know that their time in the limelight will soon be up, meaning that getting a ticket to the sporting bubble, even for a short time, can make all the difference to their post-sport lives and those of their families. The most vulnerable of the small minority of participants in sport who make a good, short-term living from it are those for whom, in the absence of quality education and prior social status, it is their sole likely means of upward social mobility (Spaaij). Elite sport performers are surrounded by minders, doctors, fitness instructors, therapists, coaches, advisors and other service personnel, all supporting athletes to stay focussed on and maximise performance quality to satisfy co-present crowds, broadcasters, sponsors, sports bodies and mass media audiences. The shield offered by the sporting bubble supports the teleological win-at-all-costs mentality of professional sport. The stakes are high, with athlete and executive salaries, sponsorships and broadcasting deals entangled in a complex web of investments in keeping the “talent” pivotal to the “attention economy” (Davenport and Beck)—the players that provide the content for sale—in top form. Yet, the bubble cannot be entirely secured and poor behaviour or performance can have devastating effects, including permanent injury or disability, mental illness and loss of reputation (Rowe, “Scandals and Sport”). Given this fragile materiality of the sporting bubble, it is striking that, in response to the sudden shutdown following the economic and health crisis caused by the 2020 global pandemic, the leaders of professional sport decided to create more of them and seek to seal the metaphorical and material space with unprecedented efficiency. The outcome was a multi-sided tale of mobility, confinement, capital, labour, and the gendering of sport and society. The Covid-19 Gilded Cage Sociologists such as Zygmunt Bauman and John Urry have analysed the socio-politics of mobilities, whereby some people in the world, such as tourists, can traverse the globe at their leisure, while others remain fixed in geographical space because they lack the means to be mobile or, in contrast, are involuntarily displaced by war, so-called “ethnic cleansing”, famine, poverty or environmental degradation. The Covid-19 global pandemic re-framed these matters of mobilities (Rowe, “Subjecting Pandemic Sport”), with conventional moving around—between houses, businesses, cities, regions and countries—suddenly subjected to the imperative to be static and, in perniciously unreflective technocratic discourse, “socially distanced” (when what was actually meant was to be “physically distanced”). The late-twentieth century analysis of the “risk society” by Ulrich Beck, in which the mysterious consequences of humans’ predation on their environment are visited upon them with terrifying force, was dramatically realised with the coming of Covid-19. In another iteration of the metaphor, it burst the bubble of twenty-first century global sport. What we today call sport was formed through the process of sportisation (Maguire), whereby hyper-local, folk physical play was reconfigured as multi-spatial industrialised sport in modernity, becoming increasingly reliant on individual athletes and teams travelling across the landscape and well over the horizon. Co-present crowds were, in turn, overshadowed in the sport economy when sport events were taken to much larger, dispersed audiences via the media, especially in broadcast mode (Nicholson, Kerr, and Sherwood). This lucrative mediation of professional sport, though, came with an unforgiving obligation to generate an uninterrupted supply of spectacular live sport content. The pandemic closed down most sports events and those that did take place lacked the crucial participation of the co-present crowd to provide the requisite event atmosphere demanded by those viewers accustomed to a sense of occasion. Instead, they received a strange spectacle of sport performers operating in empty “cathedrals”, often with a “faked” crowd presence. The mediated sport spectacle under the pandemic involved cardboard cut-out and sex doll spectators, Zoom images of fans on large screens, and sampled sounds of the crowd recycled from sport video games. Confected co-presence produced simulacra of the “real” as Baudrillardian visions came to life. The sporting bubble had become even more remote. For elite sportspeople routinely isolated from the “common people”, the live sport encounter offered some sensory experience of the social – the sounds, sights and even smells of the crowd. Now the sporting bubble closed in on an already insulated and insular existence. It exposed the irony of the bubble as a sign of both privileged mobility and incarcerated athlete work, both refuge and prison. Its logic of contagion also turned a structure intended to protect those inside from those outside into, as already observed, a mechanism to manage the threat of insiders to outsiders. In Australia, as in many other countries, the populace was enjoined by governments and health authorities to help prevent the spread of Covid-19 through isolation and immobility. There were various exceptions, principally those classified as essential workers, a heterogeneous cohort ranging from supermarket shelf stackers to pharmacists. People in the cultural, leisure and sports industries, including musicians, actors, and athletes, were not counted among this crucial labour force. Indeed, the performing arts (including dance, theatre and music) were put on ice with quite devastating effects on the livelihoods and wellbeing of those involved. So, with all major sports shut down (the exception being horse racing, which received the benefit both of government subsidies and expanding online gambling revenue), sport organisations began to represent themselves as essential services that could help sustain collective mental and even spiritual wellbeing. This case was made most aggressively by Australian Rugby League Commission Chairman, Peter V’landys, in contending that “an Australia without rugby league is not Australia”. In similar vein, prominent sport and media figure Phil Gould insisted, when describing rugby league fans in Western Sydney’s Penrith, “they’re lost, because the football’s not on … . It holds their families together. People don’t understand that … . Their life begins in the second week of March, and it ends in October”. Despite misgivings about public safety and equality before the pandemic regime, sporting bubbles were allowed to form, re-form and circulate. The indefinite shutdown of the National Rugby League (NRL) on 23 March 2020 was followed after negotiation between multiple entities by its reopening on 28 May 2020. The competition included a team from another nation-state (the Warriors from Aotearoa/New Zealand) in creating an international sporting bubble on the Central Coast of New South Wales, separating them from their families and friends across the Tasman Sea. Appeals to the mental health of fans and the importance of the NRL to myths of “Australianness” notwithstanding, the league had not prudently maintained a financial reserve and so could not afford to shut down for long. Significant gambling revenue for leagues like the NRL and Australian Football League (AFL) also influenced the push to return to sport business as usual. Sport contests were needed in order to exploit the gambling opportunities – especially online and mobile – stimulated by home “confinement”. During the coronavirus lockdowns, Australians’ weekly spending on gambling went up by 142 per cent, and the NRL earned significantly more than usual from gambling revenue—potentially $10 million above forecasts for 2020. Despite the clear financial imperative at play, including heavy reliance on gambling, sporting bubble-making involved special licence. The state of Queensland, which had pursued a hard-line approach by closing its borders for most of those wishing to cross them for biographical landmark events like family funerals and even for medical treatment in border communities, became “the nation's sporting hub”. Queensland became the home of most teams of the men’s AFL (notably the women’s AFLW season having been cancelled) following a large Covid-19 second wave in Melbourne. The women’s National Netball League was based exclusively in Queensland. This state, which for the first time hosted the AFL Grand Final, deployed sport as a tool in both national sports tourism marketing and internal pre-election politics, sponsoring a documentary, The Sporting Bubble 2020, via its Tourism and Events arm. While Queensland became the larger bubble incorporating many other sporting bubbles, both the AFL and the NRL had versions of the “fly in, fly out” labour rhythms conventionally associated with the mining industry in remote and regional areas. In this instance, though, the bubble experience did not involve long stays in miners’ camps or even the one-night hotel stopovers familiar to the popular music and sport industries. Here, the bubble moved, usually by plane, to fulfil the requirements of a live sport “gig”, whereupon it was immediately returned to its more solid bubble hub or to domestic self-isolation. In the space created between disciplined expectation and deplored non-compliance, the sporting bubble inevitably became the scrutinised object and subject of scandal. Sporting Bubble Scandals While people with a very low risk of spreading Covid-19 (coming from areas with no active cases) were denied entry to Queensland for even the most serious of reasons (for example, the death of a child), images of AFL players and their families socialising and enjoying swimming at the Royal Pines Resort sporting bubble crossed our screens. Yet, despite their (players’, officials’ and families’) relative privilege and freedom of movement under the AFL Covid-Safe Plan, some players and others inside the bubble were involved in “scandals”. Most notable was the case of a drunken brawl outside a Gold Coast strip club which led to two Richmond players being “banished”, suspended for 10 matches, and the club fined $100,000. But it was not only players who breached Covid-19 bubble protocols: Collingwood coaches Nathan Buckley and Brenton Sanderson paid the $50,000 fine imposed on the club for playing tennis in Perth outside their bubble, while Richmond was fined $45,000 after Brooke Cotchin, wife of team captain Trent, posted an image to Instagram of a Gold Coast day spa that she had visited outside the “hub” (the institutionally preferred term for bubble). She was subsequently distressed after being trolled. Also of concern was the lack of physical distancing, and the range of people allowed into the sporting bubble, including babysitters, grandparents, and swimming coaches (for children). There were other cases of players being caught leaving the bubble to attend parties and sharing videos of their “antics” on social media. Biosecurity breaches of bubbles by players occurred relatively frequently, with stern words from both the AFL and NRL leaders (and their clubs) and fines accumulating in the thousands of dollars. Some people were also caught sneaking into bubbles, with Lekahni Pearce, the girlfriend of Swans player Elijah Taylor, stating that it was easy in Perth, “no security, I didn’t see a security guard” (in Barron, Stevens, and Zaczek) (a month later, outside the bubble, they had broken up and he pled guilty to unlawfully assaulting her; Ramsey). Flouting the rules, despite stern threats from government, did not lead to any bubble being popped. The sport-media machine powering sporting bubbles continued to run, the attendant emotional or health risks accepted in the name of national cultural therapy, while sponsorship, advertising and gambling revenue continued to accumulate mostly for the benefit of men. Gendering Sporting Bubbles Designed as biosecurity structures to maintain the supply of media-sport content, keep players and other vital cogs of the machine running smoothly, and to exclude Covid-19, sporting bubbles were, in their most advanced form, exclusive luxury camps that illuminated the elevated socio-cultural status of sportsmen. The ongoing inequalities between men’s and women’s sport in Australia and around the world were clearly in evidence, as well as the politics of gender whereby women are obliged to “care” and men are enabled to be “careless” – or at least to manage carefully their “duty of care”. In Australia, the only sport for women that continued during the height of the Covid-19 lockdown was netball, which operated in a bubble that was one of sacrifice rather than privilege. With minimum salaries of only $30,000 – significantly less than the lowest-paid “rookies” in the AFL – and some being mothers of small children and/or with professional jobs juggled alongside their netball careers, these elite sportswomen wanted to continue to play despite the personal inconvenience or cost (Pavlidis). Not one breach of the netballers out of the bubble was reported, indicating that they took their responsibilities with appropriate seriousness and, perhaps, were subjected to less scrutiny than the sportsmen accustomed to attracting front-page headlines. National Netball League (also known after its Queensland-based naming rights sponsor as Suncorp Super Netball) players could be regarded as fortunate to have the opportunity to be in a bubble and to participate in their competition. The NRL Women’s (NRLW) Premiership season was also completed, but only involved four teams subject to fly in, fly out and bubble arrangements, and being played in so-called curtain-raiser games for the NRL. As noted earlier, the AFLW season was truncated, despite all the prior training and sacrifice required of its players. Similarly, because of their resource advantages, the UK men’s and boy’s top six tiers of association football were allowed to continue during lockdown, compared to only two for women and girls. In the United States, inequalities between men’s and women’s sports were clearly demonstrated by the conditions afforded to those elite sportswomen inside the Women’s National Basketball Association (WNBA) sport bubble in the IMG Academy in Florida. Players shared photos of rodent traps in their rooms, insect traps under their mattresses, inedible food and blocked plumbing in their bubble accommodation. These conditions were a far cry from the luxury usually afforded elite sportsmen, including in Florida’s Walt Disney World for the men’s NBA, and is just one of the many instances of how gendered inequality was both reproduced and exacerbated by Covid-19. Bursting the Bubble As we have seen, governments and corporate leaders in sport were able to create material and metaphorical bubbles during the Covid-19 lockdown in order to transmit stadium sport contests into home spaces. The rationale was the importance of sport to national identity, belonging and the routines and rhythms of life. But for whom? Many women, who still carry the major responsibilities of “care”, found that Covid-19 intensified the affective relations and gendered inequities of “home” as a leisure site (Fullagar and Pavlidis). Rates of domestic violence surged, and many women experienced significant anxiety and depression related to the stress of home confinement and home schooling. During the pandemic, women were also more likely to experience the stress and trauma of being first responders, witnessing virus-related sickness and death as the majority of nurses and care workers. They also bore the brunt of much of the economic and employment loss during this time. Also, as noted above, livelihoods in the arts and cultural sector did not receive the benefits of the “bubble”, despite having a comparable claim to sport in contributing significantly to societal wellbeing. This sector’s workforce is substantially female, although men dominate its senior roles. Despite these inequalities, after the late March to May hiatus, many elite male sportsmen – and some sportswomen - operated in a bubble. Moving in and out of them was not easy. Life inside could be mentally stressful (especially in long stays of up to 150 days in sports like cricket), and tabloid and social media troll punishment awaited those who were caught going “over the fence”. But, life in the sporting bubble was generally preferable to the daily realities of those afflicted by the trauma arising from forced home confinement, and for whom watching moving sports images was scant compensation for compulsory immobility. The ethical foundation of the sparkly, ephemeral fantasy of the sporting bubble is questionable when it is placed in the service of a voracious “media sports cultural complex” (Rowe, Global Media Sport) that consumes sport labour power and rolls back progress in gender relations as a default response to a global pandemic. Covid-19 dramatically highlighted social inequalities in many areas of life, including medical care, work, and sport. For the small minority of people involved in sport who are elite professionals, the only thing worse than being in a sporting bubble during the pandemic was not being in one, as being outside precluded their participation. Being inside the bubble was a privilege, albeit a dubious one. But, as in wider society, not all sporting bubbles are created equal. Some are more opulent than others, and the experiences of the supporting and the supported can be very different. The surface of the sporting bubble may be impermanent, but when its interior is opened up to scrutiny, it reveals some very durable structures of inequality. Bubbles are made to burst. They are, by nature, temporary, translucent structures created as spectacles. As a form of luminosity, bubbles “allow a thing or object to exist only as a flash, sparkle or shimmer” (Deleuze, 52). In echoing Deleuze, Angela McRobbie (54) argues that luminosity “softens and disguises the regulative dynamics of neoliberal society”. The sporting bubble was designed to discharge that function for those millions rendered immobile by home confinement legislation in Australia and around the world, who were having to deal with the associated trauma, risk and disadvantage. Hence, the gender and class inequalities exacerbated by Covid-19, and the precarious and pressured lives of elite athletes, were obscured. We contend that, in the final analysis, the sporting bubble mainly serves those inside, floating tantalisingly out of reach of most of those outside who try to grasp its elusive power. Yet, it is a small group beyond who wield that power, having created bubbles as armoured vehicles to salvage any available profit in the midst of a global pandemic. References AAP. “NRL Makes Desperate Plea to Government as It Announces Season Will Go Ahead.” 7News.com.au 15 Mar. 2020. 8 Mar. 2021 <https://7news.com.au/sport/rugby-league/nrl-makes-desperate-plea-to-government-as-it-announces-season-will-go-ahead-c-745711>. Al Jazeera English. “Sports TV: Faking Spectators and Spectacles.” The Listening Post 26 Sep. 2020 <https://www.youtube.com/watch?v=0AlD63s26sQ&feature=youtu.be&t=827>. 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IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. London: Methuen, 1973. Lehmann, Gilly. "English Cookery Books in the 18th Century." The Oxford Companion to Food. Oxford: Oxford UP, 1999. 227-9. Marnell, Josephine, Nora Breathnach, Ann Martin, and Mor Murnaghan. All in the Cooking Book 1 & 2. Dublin: Educational Company of Ireland, 1946. Mac Con Iomaire, Máirtín. "The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008." Food, Culture and Society: An International Journal of Multidisiplinary Research 14.4 (2011): 525-45. ---. "Chef Liam Kavanagh (1926-2011)." Gastronomica: The Journal of Food and Culture 12.2 (2012): 4-6. ---. "The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History". PhD. Thesis. Dublin: Dublin Institute of Technology, 2009. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. New York: Hungry Minds, 1990. ---. On Food and Cooking the Science and Lore of the Kitchen. London: Harper Collins, 1991. Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.

IntroductionBallarat’s Theatre Royal was the first permanent theatre built in inland Australia. Upon opening in 1858, it was acclaimed as having “the handsomest theatrical exterior in the colony” (Star, “Editorial” 7 Dec. 1889) and later acknowledged as “the grandest playhouse in all Australia” (Spielvogel, Papers Vol. 1 160). Born of Gold Rush optimism, the Royal was loved by many, yet the over-arching story of its ill-fated existence has failed to surface, in any coherent fashion, in official history. This article takes some first steps toward retrieving lost knowledge from fragmented archival records, and piecing together the story of why this purpose-built theatre ceased operation within a twenty-year period. A short history of the venue will be provided, to develop context. It will be argued that while a combination of factors, most of which were symptomatic of unfortunate timing, destroyed the longevity of the Royal, the principal problem was one of stigmatisation. This was an era in which the societal pressure to visibly conform to conservative values was intense and competition in the pursuit of profits was fierce.The cultural silence that befell the story of the Royal, after its demise, is explicable in relation to history being written by the victors and a loss of spokespeople since that time. As theatre arts historiographer McConachie (131) highlights, “Theatres, like places for worship and spectator sports, hold memories of the past in addition to providing a practical and cognitive framework for performance events in the present.” When that place, “a bounded area denoted by human agency and memory” (131), is lost in time, so too may be the socio-cultural lessons from the period, if not actively recalled and reconsidered. The purpose of this article is to present the beginning of an investigation into the disjointed narrative of Ballarat’s Theatre Royal. Its ultimate failure demonstrates how dominant community based entertainment became in Ballarat from the 1860s onwards, effectively crushing prospects for mid-range professional theatre. There is value in considering the evolution of the theatre’s lifespan and its possible legacy effects. The connection between historical consciousness and the performing arts culture of by-gone days offers potential to reveal specks of cross-relevance for regional Australian theatrical offerings today.In the BeginningThe proliferation of entertainment venues in Ballarat East during the 1850s was a consequence of the initial discovery of surface alluvial gold and the ongoing success of deep-lead mining activities in the immediate area. This attracted extraordinary numbers of people from all over the world who hoped to strike it rich. Given the tough nature of life on the early gold diggings, most disposable income was spent on evening entertainment. As a result, numerous venues sprang into operation to cater for demand. All were either canvas tents or makeshift wooden structures: vibrant in socio-cultural activity, however humble the presentation values. It is widely agreed (Withers, Bate and Brereton) that noteworthy improvements occurred from 1856 onwards in the artistry of the performers, audience tastes, the quality of theatrical structures and living standards in general. Residents began to make their exit from flood and fire prone Ballarat East, moving to Ballarat West. The Royal was the first substantial entertainment venture to be established in this new, affluent, government surveyed township area. Although the initial idea was to draw in some of the patronage which had flourished in Ballarat East, Brereton (14) believed “There can be no doubt that it was [primarily] intended to attract those with good taste and culture”. This article will contend that how society defined ‘good taste’ turned out to be problematic for the Royal.The tumultuous mid-1850s have attracted extensive academic and popular attention, primarily because they were colourful and politically significant times. The period thereafter has attracted little scholarly interest, unless tied to the history of surviving organisations. Four significant structures designed to incorporate theatrical entertainment were erected and opened in Ballarat from 1858 onwards: The Royal was swiftly followed by the Mechanics Institute 1859, Alfred Hall 1867 and Academy of Music 1874-75. As philosopher Albert Borgmann (41) highlighted, the erection of “magnificent settings in which the public could gather and enjoy itself” was the dominant urban aspiration for cultural consumption in the nineteenth century. Men of influence in Victorian cities believed strongly in progress and grand investments as a conscious demonstration of power, combined with Puritan vales, teetotalism and aggressive self-assertiveness (Briggs 287-88). At the ceremonial laying of the foundation stone for the Royal on 20 January 1858, eminent tragedian, Gustavos Brooke, announced “… may there be raised a superstructure perfect in all its parts, and honourable to the builder.” He proclaimed the memorial bottle to be “a lasting memento of the greatness of Ballarat in erecting such a theatre” and philosophised that “the stage not only refines the manners, but it is the best teacher of morals, for it is the truest and most intelligible picture of life. It stamps the image of virtue on the mind …” (Star, “Laying” 21 Jan. 1858). These initial aspirations seem somewhat ambitious when viewed with the benefit of hindsight. Ballarat’s Theatre Royal opened in December 1858, ironically with Jerrold’s comedy ‘Time Works Wonders’. The large auditorium holding around 1500 people “was crowded to overflowing and was considered altogether brilliant in its newness and beauty” by all in attendance (Star, “Local and General” 30 Dec. 1858). Generous descriptions abound of how splendid it was, in architectural terms, but also in relation to scenery, decorations and all appointments. Underneath the theatre were two shops, four bars, elegant dining rooms, a kitchen and 24 bedrooms. A large saloon was planned to be attached soon-after. The overall cost of the build was estimated at a substantial 10,000 pounds.The First Act: 1858-1864In the early years, the Royal was deemed a success. The pleasure-seeking public of Ballarat came en masse and the glory days seemed like they might continue unabated. By the early 1860s, Ballarat was known as a great theatrical centre for performing arts, its population was famous both nationally and internationally for an appreciation of good acting, and the Royal was considered the home of the best dramatic art in Ballarat (Withers 260). Like other theatres of the 1850s diggings, it had its own resident company of actors, musicians, scenic artists and backstage crew. Numerous acclaimed performers came to visit and these were prosperous and happy times for the Royal’s lively theatrical community. As early as 1859, however, there was evident rivalry between the Royal and the Mechanics Institute, as suggested on numerous occasions in the Ballarat Star. As a multi-purpose venue for education and the betterment of the working classes, the latter venue had the distinct advantage of holding the moral high ground. Over time this competition increased as audiences decreased. As people shifted to family-focussed entertainments, these absorbed their time and attention. The transformation of a transient population into a township of families ultimately suffocated prospects for professional entertainment in Ballarat. Consumer interest turned to the growth of strong amateur societies with the establishment of the Welsh Eisteddfod 1863; Harmonic Society 1864; Bell Ringers’ Club 1866 and Glee and Madrigal Union 1867 (Brereton 38). By 1863, the Royal was reported to have “scanty patronage” and Proprietor Symonds was in financial trouble (Star, “News and Notes” 15 Sep. 1864). It was announced that the theatre would open for the last time on Saturday, 29 October 1864 (Australasian). On that same date, the Royal was purchased by Rowlands & Lewis, the cordial makers. They promptly on-sold it to the Ballarat Temperance League, who soon discovered that there was a contract in place with Bouchier, the previous owner, who still held the hotel next door, stating that “all proprietors … were bound to keep it open as a theatre” (Withers 260-61). Having invested immense energy into the quest to purchase it, the Temperance League backed out of the deal. Prominent Hotelier Walter Craig bought it for less than 3,000 pounds. It is possible that this stymied effort to quell the distribution of liquor in the heart of the city evoked the ire of the Protestant community, who were on a dedicated mission “to attack widespread drunkenness, profligacy, licentiousness and agnosticism,” and forming an interdenominational Bible and Tract Society in 1866 (Bate 176). This caused a segment of the population to consider the Royal a ‘lost cause’ and steer clear of it, advising ‘respectable’ families to do the same, and so the stigma grew. Social solidarity of this type had significant impact in an era in which people openly demonstrated their morality by way of unified public actions.The Second Act: 1865-1868The Royal closed for renovations until May 1865. Of the various alterations made to the interior and its fittings, the most telling was the effort to separate the ladies from the ‘town women’, presumably to reassure ‘respectable’ female patrons. To this end, a ladies’ retiring room was added, in a position convenient to the dress circle. The architectural rejuvenation of the Royal was cited as an illustration of great progress in Sturt Street (Ballarat Star, “News and Notes” 27 May 1865). Soon after, the Royal hosted the Italian Opera Company.However, by 1866 there was speculation that the Royal may be converted into a dry goods store. References to what sort of impression the failing of theatre would convey to the “old folks at home” in relation to “progress in civilisation'' and "social habits" indicated the distress of loyal theatre-goers. Impassioned pleas were written to the press to help preserve the “Temple of Thespus” for the legitimate use for which it was intended (Ballarat Star, “Messenger” and “Letters to the Editor” 30 Aug. 1866). By late 1867, a third venue materialised. The Alfred Hall was built for the reception of Ballarat’s first Royal visitor, the Duke of Edinburgh. On the night prior to the grand day at the Alfred, following a private dinner at Craig’s Hotel, Prince Alfred was led by an escorted torchlight procession to a gala performance at Craig’s very own Theatre Royal. The Prince’s arrival caused a sensation that completely disrupted the show (Spielvogel, Papers Vol. 1 165). While visiting Ballarat, the Prince laid the stone for the new Temperance Hall (Bate 159). This would not have been required had the League secured the Royal for their use three years earlier.Thereafter, the Royal was unable to reach the heights of what Brereton (15) calls the “Golden Age of Ballarat Theatre” from 1855 to 1865. Notably, the Mechanics Institute also experienced financial constraints during the 1860s and these challenges were magnified during the 1870s (Hazelwood 89). The late sixties saw the Royal reduced to the ‘ordinary’ in terms of the calibre of productions (Brereton 15). Having done his best to improve the physical attributes and prestige of the venue, Craig may have realised he was up against a growing stigma and considerable competition. He sold the Royal to R.S. Mitchell for 5,500 pounds in 1868.Another New Owner: 1869-1873For the Saturday performance of Richard III in 1869, under the new Proprietor, it was reported that “From pit to gallery every seat was full” and for many it was standing room only (Ballarat Star, “Theatre Royal” 1 Feb. 1869). Later that year, Othello attracted people with “a critical appreciation of histrionic matters” (Ballarat Star, “News and Notes” 19 July 1869). The situation appeared briefly promising. Unfortunately, larger economic factors were soon at play. During 1869, Ballarat went ‘mad’ with mine share gambling. In 1870 the economic bubble burst, and hundreds of people in Ballarat were financially ruined. Over the next ten years the population fell from 60,000 to less than 40,000 (Spielvogel, Papers Vol. 3 39). The last surviving theatre in Ballarat East, the much-loved Charles Napier, put on its final show in September 1869 (Brereton 15). By 1870 the Royal was referred to as a “second-class theatre” and was said to be such bad repute that “it would be most difficult to draw respectable classes” (Ballarat Star, “News and Notes” 17 Jan. 1870). It seems the remaining theatre patrons from the East swung over to support the Royal, which wasn’t necessarily in the best interests of its reputation. During this same period, family-oriented crowds of “the pleasure-seeking public of Ballarat” were attending events at the newly fashionable Alfred Hall (Ballarat Courier, “Theatre Royal” June 1870). There were occasional high points still to come for the Royal. In 1872, opera drew a crowded house “even to the last night of the season” which according to the press, “gave proof, if proof were wanting, that the people of Ballarat not only appreciate, but are willing to patronise to the full any high-class entertainment” (Ballarat Courier, “Theatre Royal” 26 Aug. 1872). The difficulty, however, lay in the deterioration of the Royal’s reputation. It had developed negative connotations among local temperance and morality movements, along with their extensive family, friendship and business networks. Regarding collective consumption, sociologist John Urry wrote “for those engaged in the collective tourist gaze … congregation is paramount” (140). Applying this socio-cultural principle to the behaviour of Victorian theatre-going audiences of the 1870s, it was compelling for audiences to move with the masses and support popular events at the fresh Alfred Hall rather than the fading Royal. Large crowds jostling for elbow room was perceived as the hallmark of a successful event back then, as is most often the case now.The Third Act: 1874-1878An additional complication faced by the Royal was the long-term effect of the application of straw across the ceiling. Acoustics were initially poor, and straw was intended to rectify the problem. This caused the venue to develop a reputation for being stuffy and led to the further indignity of the Royal suffering an infestation of fleas (Jenkins 22); a misfortune which caused some to label it “The Royal Bug House” (Reid 117). Considering how much food was thrown at the stage in this era, it is not surprising that rotten debris attracted insects. In 1873, the Royal closed for another round of renovations. The interior was redesigned, and the front demolished and rebuilt. This was primarily to create retail store frontage to supplement income (Reid 117). It was reported that the best theatrical frontage in Australasia was lost, and in its place was “a modestly handsome elevation” for which all play-goers of Ballarat should be thankful, as the miracle required of the rebuild was that of “exorcising the foul smells from the old theatre and making it bright and pretty and sweet” (Ballarat Star, “News and Notes” 26 Jan. 1874). The effort at rejuvenation seemed effective for a period. A “large and respectable audience” turned out to see the Fakir of Oolu, master of the weird, mystical, and strange. The magician’s show “was received with cheers from all parts of the house, and is certainly a very attractive novelty” (Ballarat Courier, “Theatre Royal” 29 Mar. 1875). That same day, the Combination Star Company gave a concert at the Mechanics Institute. Indicating the competitive tussle, the press stated: “The attendance, however, doubtless owing to attractions elsewhere, was only moderately large” (Courier, “Concert at the Mechanics’” 29 Mar. 1875). In the early 1870s, there had been calls from sectors of society for a new venue to be built in Ballarat, consistent with its status. The developer and proprietor, Sir William Clarke, intended to offer a “higher class” of entertainment for up to 1700 people, superior to the “broad farces” at the Royal (Freund n.p.) In 1875, the Academy of Music opened, at a cost of twelve thousand pounds, just one block away from the Royal.As the decade of decreasing population wore on, it is intriguing to consider an unprecedented “riotous” incident in 1877. Levity's Original Royal Marionettes opened at the Royal with ‘Beauty and the Beast’ to calamitous response. The Company Managers, Wittington & Lovell made clear that the performance had scarcely commenced when the “storm” arose and they believed “the assault to be premeditated” (Wittington and Lovell in Argus, “The Riot” 6 Apr. 1877). Paid thuggery, with the intent of spooking regular patrons, was the implication. They pointed out that “It is evident that the ringleaders of the riot came into the theatre ready armed with every variety of missiles calculated to get a good hit at the figures and scenery, and thereby create a disturbance.” The mob assaulted the stage with “head-breaking” lemonade bottles, causing costly damage, then chased the frightened puppeteers down Sturt Street (Mount Alexander Mail, “Items of News” 4 Apr. 1877). The following night’s performance, by contrast, was perfectly calm (Ballarat Star, “News and Notes” 7 Apr. 1877). Just three months later, Webb’s Royal Marionette pantomimes appeared at the Mechanics’ Institute. The press wrote “this is not to be confounded, with the exhibition which created something like a riot at the Theatre Royal last Easter” (Ballarat Star, “News and Notes” 5 July 1877).The final performance at the Royal was the American Rockerfellers’ Minstrel Company. The last newspaper references to the Royal were placed in the context of other “treats in store” at The Academy of Music, and forthcoming offerings at the Mechanics Institute (Star, “Advertising” 3 July 1878). The Royal had experienced three re-openings and a series of short-term managements, often ending in loss or even bankruptcy. When it wound up, investors were left to cover the losses, while the owner was forced to find more profitable uses for the building (Freund n.p.). At face value, it seemed that four performing arts venues was one too many for Ballarat audiences to support. By August 1878 the Royal’s two shop fronts were up for lease. Thereafter, the building was given over entirely to retail drapery sales (Withers 260). ReflectionsThe Royal was erected, at enormous expense, in a moment of unbridled optimism, after several popular theatres in Ballarat East had burned to the ground. Ultimately the timing for such a lavish investment was poor. It suffered an inflexible old-fashioned structure, high overheads, ongoing staffing costs, changing demographics, economic crisis, increased competition, decreased population, the growth of local community-based theatre, temperance agitation and the impact of negative rumour and hear-say.The struggles endured by the various owners and managers of, and investors in, the Royal reflected broader changes within the larger community. The tension between the fixed nature of the place and the fluid needs of the public was problematic. Shifting demographics meant the Royal was negatively affected by conservative values, altered tastes and competing entertainment options. Built in the 1850s, it was sound, but structurally rigid, dated and polluted with the bacterial irritations of the times. “Resident professional companies could not compete with those touring from Melbourne” by whom it was considered “… hard to use and did not satisfy the needs of touring companies who required facilities equivalent to those in the metropolitan theatres” (Freund n.p.). Meanwhile, the prevalence of fund-raising concerts, created by charitable groups and member based community organisations, detracted from people’s interest in supporting professional performances. After-all, amateur concerts enabled families to “embrace the values of British middle class morality” (Doggett 295) at a safe distance from grog shops and saloons. Children aged 5-14 constituted only ten percent of the Ballarat population in 1857, but by 1871 settler families had created a population in which school aged children comprised twenty-five of the whole (Bate 146). This had significant ramifications for the type of theatrical entertainments required. By the late sixties, as many as 2000 children would perform at a time, and therefore entrance fees were able to be kept at affordable levels for extended family members. Just one year after the demise of the Royal, a new secular improvement society became active, holding amateur events and expanding over time to become what we now know as the Royal South Street Society. This showed that the appetite for home-grown entertainment was indeed sizeable. It was a function that the Royal was unable to service, despite several ardent attempts. Conclusion The greatest misfortune of the Royal was that it became stigmatised, from the mid 1860s onwards. In an era when people were either attempting to be pure of manners or were considered socially undesirable, it was hard for a cultural venue to survive which occupied the commercial middle ground, as the Royal did. It is also conceivable that the Royal was ‘framed’, by one or two of its competitor venues, or their allies, just one year before its closure. The Theatre Royal’s negative stigma as a venue for rough and intemperate human remnants of early Ballarat East had proven insurmountable. The Royal’s awkward position between high-class entrepreneurial culture and wholesome family-based community values, both of which were considered tasteful, left it out-of-step with the times and vulnerable to the judgement of those with either vested interests or social commitments elsewhere. This had long-term resonance for the subsequent development of entertainment options within Ballarat, placing the pendulum of favour either on elite theatre or accessible community based entertainments. The cultural middle-ground was sparse. The eventual loss of the building, the physical place of so much dramatic energy and emotion, as fondly recalled by Withers (260), inevitably contributed to the Royal fading from intergenerational memory. The telling of the ‘real story’ behind the rise and fall of the Ballarat Theatre Royal requires further exploration. If contemporary cultural industries are genuinely concerned “with the re-presentation of the supposed history and culture of a place”, as Urry believed (154), then untold stories such as that of Ballarat’s Theatre Royal require scholarly attention. This article represents the first attempt to examine its troubled history in a holistic fashion and locate it within a context ripe for cultural analysis.ReferencesBate, Weston. Lucky City: The First Generation at Ballarat 1851–1901. Carlton South: Melbourne UP, 1978.Brereton, Roslyn. Entertainment and Recreation on the Victorian Goldfields in the 1850s. BA (Honours) Thesis. Melbourne: University of Melbourne, 1967.Borgmann, Albert. Crossing the Postmodern Divide. Chicago: University of Chicago Press, 1992. Briggs, Asa. Victorian Cities: Manchester, Leeds, Birmingham, Middlesbrough, Melbourne. London: Penguin, 1968.Doggett, Anne. “And for Harmony Most Ardently We Long”: Musical Life in Ballarat, 1851-187. PhD Thesis. Ballarat: Ballarat University, 2006.Freund, Peter. Her Maj: A History of Her Majesty's Theatre. Ballarat: Currency Press, 2007.Hazelwood, Jennifer. A Public Want and a Public Duty: The Role of the Mechanics Institute in the Cultural, Social and Educational Development of Ballarat from 1851 to 1880. PhD Thesis. Ballarat: University of Ballarat 2007.Jenkins, Lloyd. Another Five Ballarat Cameos. Ballarat: Lloyd Jenkins, 1989.McConachie, Bruce. Engaging Audiences: A Cognitive Approach to Spectating in the Theatre. New York: Palgrave MacMillan, 2008.Reide, John, and John Chisholm. Ballarat Golden City: A Pictorial History. Bacchus Marsh: Joval Publications, 1989.Spielvogel, Nathan. Spielvogel Papers, Volume 1. 4th ed. Bakery Hill: Ballarat Historical Society, 2016.Spielvogel, Nathan. Spielvogel Papers, Volume 3. 4th ed. Bakery Hill: Ballarat Historical Society, 2016.Urry, John. Consuming Places. London: Routledge, 1995.Withers, William. History of Ballarat (1870) and some Ballarat Reminiscences (1895/96). Ballarat: Ballarat Heritage Services, 1999.NewspapersThe Age.The Argus (Melbourne).The Australasian.The Ballarat Courier.The Ballarat Star.Coolgardie Miner.The Malcolm Chronicle and Leonora Advertiser.Mount Alexander Mail.The Star (Ballarat).

Photograph by Gonzalo Echeverria (2010)“Beyond reasonable doubt” is the standard of proof for criminal cases in a court of law. However, what happens when doubt, reasonable or otherwise, is embedded in the media reporting of criminal cases, even before charges have been laid? This paper will analyse newspaper reports of recent rape cases involving Australian footballers, and identify narrative figures that are used to locate blame solely with the alleged victims, protecting the footballers from blame. I uncover several stock female “characters” which evoke doubt in the women’s claims: the Predatory Woman, who hunts down footballers for sex and is always sexually available to any and all footballers; the Woman Scorned, who makes a false rape complaint out of revenge; and the Gold Digger, who makes a false complaint for money. I will argue that the news media thus effectively provide footballers with a criminal defence, before the cases can even reach court. Rape and Football in Australia The issue of football and rape first came to mass public attention in February 2004, when six players from National Rugby League (NRL) team the Canterbury Bulldogs allegedly raped a woman while at a New South Wales resort. Two weeks later, two players from the St Kilda Australian Football League (AFL) team allegedly raped a woman following their pre-season cup victory. These two football codes are the nation’s most popular, with rugby league dominating the north-eastern states, with the southern, eastern and western the domain of Australian Rules. In neither case were charges laid, and although at least twenty distinct cases have been reported in the Australian media, involving more than fifty-six footballers and officials, only one–NRL star Brett Stewart–has yet been tried. Stewart was acquitted in September 2010. Former AFL footballer Andrew Lovett has also been ordered to stand trial in July 2011 for allegedly raping a woman on Christmas Eve, 2009. Nevertheless, the majority of cases never reach court. In criminal cases, the Director of Public Prosecutions (DPP) ultimately decides whether to pursue charges through the courts, and, as most cases will be decided by a jury drawn from the general public, the DPP must decide whether the general public would accept the prosecution’s evidence as proof of guilt “beyond reasonable doubt.” This means that if a jury retains any doubt that the accused person is guilty, as long as that doubt is reasonable, they must return a verdict of “not guilty.” Public opinion in high-profile cases is therefore extremely important. If the DPP perceives a high level of public scepticism about a particular case, this indicates that the likelihood of the general public accepting the prosecution’s evidence is low, and they will often decide not to pursue the case. My analysis will show that media reports of the cases, which were published before any decision about laying criminal charges was made, can in fact work to create doubt, taking popular, victim-blaming stories to cast doubt on the complainants’ testimonies. Thus “reasonable doubt,” or a doubt that seems reasonable to many or most readers, is created before the case can even reach court. Predatory Women, Gold Diggers and Women Scorned When debate began in 2004 and explanations were sought for the high numbers of cases, stories abounded in which women have consensual sex with footballers, and then make a false rape complaint. I identify the principal characters of these stories as the Predatory Woman, Gold Digger and Woman Scorned. These stories were particularly prevalent amongst football representatives, blog contributors and talkback radio callers. Some media commentators provided alternative explanations (Magnay, for example), and others were explicitly critical of such stories (Pinkney, Wilson, for example); however, other journalists in fact evoked these same stereotypes. All of these characters have “common currency” (Smart 39), and have been used by defence lawyers in criminal trials for centuries, which means they are likely to be believed. These commentators therefore (indirectly) portray the complainants as liars, and reinforce the pervasive victim-blaming discourses in the wider public. The Predatory Woman The Predatory Woman character can be traced back at least as far as the early nineteenth century, when so-called “fallen” women were frequently “scorned as predatory creatures who lured young men into sin” (Clark 59). In her study of newspaper articles on football and sexual assault, gender theorist Kim Toffoletti identified the “predatory female” as a recurrent figure who is used to portray footballers as victims of “deviant” female sexuality (432-3). Toffoletti argues that the assumption underlying the use of the predatory female is that “incidents of sexual assault can occur when women deviate from the ‘conventions’ of heterosexual relations that expect them to be passive and sexually available, and men to exude sexual virility” (433). However, I argue that commentators’ usage often carries this further, and rather than using the story to claim that a victim of rape “deserved” it, the Predatory Woman actually serves as a replacement for the Raped Woman, therefore implicitly claiming that the complainant was lying. The Predatory Woman is the aggressor in all sexual encounters with footballers, a “sexual predator” (McCabe 31) who is said to “target” players and “hunt in packs” (Lyon 1). In a 2004 interview, one footballer described the phenomenon as “frightening” (McCabe 31), and another in 2009 claimed that footballers are “given temptations,” and “some of them [women] are downright predators” (Cunningham 30). The hunting animal metaphor clearly represents women as sexual aggressors, virtually suggesting that they are committing violent acts–moving in on unsuspecting footballers for the “kill” (sex). Thus portraying a complainant as one who seeks out sex with footballers implies that she victimised the players. As a woman cannot be both sexual aggressor and rape victim, the character of the Predatory Woman replaces that of the Raped Woman, therefore invalidating a complainant’s testimony and creating doubt. The Woman Scorned The Woman Scorned, another popular character in footballer sexual assault narratives, has also been evoked by the defence in criminal rape trials for centuries (Sanday; Benedict 2, 39-40, 83; Larcombe 100, 104-106, 111; Lees 78). The prevalence of footballers’ beliefs in the Woman Scorned story when NRL player Simon Williams commented about the prevalence of group sex/rape incidents involving NRL players on the 2009 Four Corners “Code of Silence” episode: It’s not during the act, it’s the way you treat them after it. Most of them could have been avoided, if they [players] had put them [women] in a cab and said thanks or that sort of thing not just kicked her out and called her a dirty whatever. It’s how you treat them afterwards that can cover a lot of that stuff up. Williams’ implicit claim here is that no woman would make a rape complaint as long as footballers always “said thanks” after sex. He thus implies that “most” of the complaints have been about revenge from women who felt mistreated after consensual sex: Women Scorned. The Gold Digger The Gold Digger is also an established character in both football rape stories and criminal rape trials; Peggy Sanday identifies her in cases dating from the eighteenth century. In rape cases, the Gold Digger can be evoked when a prominent and/or wealthy man–such as a noble in the eighteenth century, or a footballer in the present context–is accused of rape, whether or not the alleged victim seeks or receives a financial settlement. Many football fans evoked the Gold Digger on Internet blog sites, even when there were no observable characteristics corresponding to the Gold Digger in any of the media narratives. One declared: “My mum said she was probably being a slut, then after they ‘did’ her, she decided 2 say summin coz she thought she could get money or summin out of it [sic]” (in Baird 41). The Gold Digger stereotype invalidates a rape complaint, as a woman who alleges rape for financial gain must be lying, and was therefore not raped. Her claims are to be doubted. Narrative Immunity From 2009 onward, although traces of these characters remained, the focus of the debate shifted, from the possibility of sexual assault to players’ alcohol intake and the prevalence of “group sex.” Nina Philadelphoff-Puren identifies implicit claims that the complainants were lying in the statements of football representatives (37, 41-43), which imply that they must be Predatory Women, Women Scorned or Gold Diggers. In order to show clearly how journalists mobilised these characters more directly to evoke doubt, I conducted a search of the “Newsbank” newspaper database, for opinion pieces that sought to explain why the allegations were made, using varying combinations of the search terms “AFL,” “NRL,” “football,” “sexual assault,” “rape,” “rugby,” “sexual violence,” “sex” and “women.” Articles were sought in broadsheet newspapers The Age (Melbourne) and The Sydney Morning Herald, and tabloids The Herald Sun (Melbourne) and Daily Telegraph (Sydney), the most widely read newspapers in the cities where the alleged incidents occurred. The time-frame selected was 27 February 2004 to 1 May 2004, which covered the period from when the Canterbury Bulldogs case was first reported, until debate died down after the announcement that no charges would be laid against St Kilda footballers Steven Milne and Leigh Montagna. Twenty articles were collected for analysis: two from the Daily Telegraph, eight from the Herald Sun, seven from the Age, and three from the Sydney Morning Herald. Of these, half (ten) overtly blamed the alleged victims, with seven of those explicitly evoking Predatory Woman, Woman Scorned and/or Gold Digger stereotypes, and one strongly implying them. Although it might be expected that tabloid newspapers would be much more likely to (re-)produce popular stereotypes than broadsheets, the same numbers were found in each type of newspaper. The “common currency” (Smart 39) these stories have means that they are more likely to be considered credible than other stories. Their use by respected media commentators–particularly broadsheet journalists, whose publications lay claim to an educated readership and more progressive attitudes–is of even greater significance. In this paper, I will analyse three broadsheet articles in detail, in order to illustrate the various strategies used to evoke the stereotyped characters for an educated readership. The articles selected are by writers from very different backgrounds–a former footballer, a feminist and a “life-skills” coach to AFL footballers–and although it might seem that they would provide markedly different perspectives on the issue, I will show that all three evoke stereotypes that cast doubt on the complainants’ claims. The Story of the “Insider” Former AFL footballer Tim Watson’s “AFL Players and the Trouble Zone” was published shortly after the allegations against the St Kilda AFL players were made public in 2004. The article features a number of Predatory Women, who make “victims” of footballers; however, while Watson does not provide direct narrative accounts of the alleged rapes, he instead recounts narratives of other interactions between footballers and women. Predatory Women therefore come to replace Raped Women as characters and invalidate the alleged victims’ claims; as Watson represents these women as the sole agents, full responsibility for these incidents is attributed to women. The bulk of Watson’s article relates two stories unconnected with any (known) sexual assault cases, about AFL teams travelling to the country for training and being harassed by women. Placing the narratives immediately after warnings about “trouble zones,” when the article is clearly responding to the sexual assault allegations, suggests that his narratives explain what “potential trouble” and “trouble zones” are. He therefore implies that his narratives illustrate what “really” happened with the St Kilda (and Canterbury) players. The only instances where players are given grammatical agency in this narrative is when they “mingled with the locals” and “left the function as a group”; all the narrative action is attributed to women. Mingling has no sexual connotation, and “the locals” is a gender neutral term, implying that the players’ only action at the function was to interact with men and women in a non-sexual way. The characters of “a couple of girls” are introduced, and according to Watson these “girls” made it clear to everyone that they were keen to attract the attention of a couple of the players. One girl was so convinced of her intentions that she sidled up to the coach to explain to him what she planned to do later in the night to one of his players. The team left the function as a group and went back to the hotel without the adoring fans. In order to portray the women more clearly as the sole sexual aggressors–Predatory Women–Watson leaves out any events where players actively participate, events which are highly likely to have occurred. For example, in Watson’s narrative there is no two-way flirtation, and the players do not seek out, encourage or even respond in any (positive) way to the female attention they receive, although anecdotal evidence suggests this is extremely unlikely to have happened (Mewett and Toffoletti 170, 172-73). The women are only grammatical agents with intentions–their agency relates to what they plan to do–however, emphasising the fact that the team left as a group suggests that it was only this defensive action which prevented the women from carrying out their intentions and instigating sexual activity. Using “sidled” rather than “went” or “approached” characterises the woman as sly and manipulative, casting her in a negative light and adding to the sense that she was solely responsible. The second story is described as “almost identical” to the first, but Watson takes even greater pains to emphasise the players’ passivity, again portraying them as victims of Predatory Women. Watson attaches only the passive voice to the players: he says that they were “woken in their hotel rooms” and “subject to determined, but unwanted, advances.” The women are entirely absent from these statements. They appear only as shadows presumed responsible for waking the players and making the unwanted advances. This erasure of the female agent only emphasises the players’ passivity in the face of female seduction and general resistance to overwhelming female sexual aggression. As in the first story, the only action attributed to a footballer is defensive: a senior player convincing the women to leave. This reinforces the idea that male footballers are the victims when it comes to casual sexual relations, and casts doubt on any claims of rape. The Story of the “Insider-Outsider” The second article, “When an Elite Footballer Has Sex with a Girl…,” is by “life skills” coach to AFL players Damien Foster, who calls himself “a classic insider-outsider” to football (SBS). As a partial outsider, Foster would therefore presumably have less vested interest in protecting footballers than Watson; however, his narrative also denies the complaints’ credibility, clearly evoking a victim-blaming character: the Woman Scorned. Foster obliquely claims that the St Kilda and Canterbury cases arose simply because women and men view sex differently and therefore “a footballer may land himself in trouble because it just doesn’t occur to him to develop tactful, diplomatic methods of saying goodbye”. He continues, “When the girl [sic] realises the total indifference with which she is being treated after intimacy, bitterness sets in and it lingers. There are many girls in Australia now in this situation.” While Foster does not directly say that the “girls” who made rape complaints against the Bulldogs and St Kilda are Women Scorned, the fact that this story is used to explain why the allegations were made says it for him. According to Foster’s logic, if footballers learnt to say “thanks, love, that was great” after sex, then no rape complaints would ever be made. A “Feminist” Story? Controversial feminist Germaine Greer would seem even more likely to avoid victim-blame than men involved with football clubs, and she does not follow Watson’s portrayal of utterly passive, squeaky-clean footballers, or Foster’s narrative of undiplomatic players. In “Ugly Sex Has Just Got a Lot Louder,” she does acknowledge that some harm may have been done; however, Greer nevertheless portrays the complainants as Predatory Women, Women Scorned and Gold Diggers. Greer elects to tell a “history” of male footballer-female interactions, establishing male athletes’ disrespect for and mistreatment of women as a given. However, she goes on to evoke the Predatory Woman, portraying her as utterly desperate and willing to go to any lengths to have contact with players. Greer laments, good family men have been known to succumb to the groupies’ onslaught, believing that as long as they don’t kiss these desperate creatures, as long as they make no move that could be interpreted as a sign of affection, they haven’t been genuinely unfaithful to their wives and sweethearts. Indeed, the more brutal the treatment of the women they have casual sex with, the less they have to reproach themselves for. Pack rape in such circumstances can come to seem guiltless, a condign punishment for being a stupid slag, even. This explanation of footballers’ behaviour contains several grammatical patterns which represent the players as passive and not responsible for anything that takes place. In the first sentence, the only things these footballers actually do are succumbing and believing, both passive verbs; the rest of the sentence is devoted to what they do not do: “as long as they don’t kiss… as long as they make no move.” Thus it would seem that the players do not actively participate in the sexual activity instigated by these women, that they simply lie back and allow the women to do as they will. That the women are labelled “desperate creatures” who launch an “onslaught” to which footballers “succumb” confirms their sexual aggression. Although the second and third sentences depict violence and rape, these actions are not directly attributed to the players. The brutal treatment of the women the players have casual sex with has no grammatical agent–“the more brutal the treatment of the women they have casual sex with”–dissociating them from the brutality and subtly implying that “someone else” is responsible for it. Similarly, “pack rape” has no agent: no player commits or is involved in it, and it appears to happen independently of them. As Susan Ehrlich demonstrates, this denial of agency is a common tactic for accused rapists to use, in order to deny that they were responsible for their actions (36-61). Thus Greer uses the same grammatical patterns which deflect blame away from footballers, even when the behaviour involved is violent rape. This continual emphasis on the players’ passivity reinforces the portrayal of the women as sexually aggressive Predatory Women. Greer also introduces the figures of the Woman Scorned and Gold Digger. She claims that the only difference between the “old days” and the present scenarios is that now women are “not embarrassed to say that they agreed to sex with one man they’d only just met, or even with two, but they hadn’t agreed to being brutalised, insulted or humiliated, and they want redress.” This paragraph appears almost directly after the one where Greer mentions pack rape and violence, and it may seem therefore that the redress these women seek is for rape. However, since Greer claims that at least some of the women who “want redress” want it because they have been “insulted or humiliated,” rather than raped, this evokes the Woman Scorned. Greer continues by introducing the Gold Digger as a further (and complementary) explanation for these insulted and humiliated women to seek “redress.” Greer writes that women now “also seem quite interested in another factor in sex with footballers – namely, indecent amounts of money.” With this statement, she implies that some women have sex with footballers just so that they can make a rape complaint afterwards and obtain a large payment. She concedes that the women who make allegations against footballers may have been “abused,” but she trivialises them by claiming that they “scream and holler,” portraying them as hysterical. She thus discredits them and casts doubt on their claims. Greer ignores the fact that only one woman has either sought or obtained a financial settlement from footballers for a case of rape, and this woman only applied for it after charges against the players responsible were dropped. Whilst this argument is clearly unfounded, the strength of the Gold Digger story, along with the Woman Scorned and Predatory Woman, is likely to give the impression that the rape complaints made against the footballers were unfounded. Conclusion: The Benefit of the Doubt The fact that a significant number of media commentators employed tactics similar to those defence lawyers use in rape trials suggests that a de facto “trial” took place; one in which stories that discredit the complainants were prominent. These stories were enough to evoke “(un)reasonable doubt” in the women’s claims, and the accused footballers were therefore “acquitted.” That doubt can be evoked so easily in such high-profile cases is particularly problematic as rape cases in general are those least likely to be believed (Jordan 64-83). Further, many victims state that the fear of disbelief is one of the most important factors in deciding not to pursue criminal charges (Warshaw 50). Even if one leaves aside the likelihood that the prevalence of doubt in the media and the “blogosphere” contributed to the DPP’s decision not to pursue charges, the media “acquittal” is likely to have two further effects: it may deter future complainants from coming forward, if they assume that their claims will similarly be doubted; and it contributes to more generalised beliefs that women habitually lie about rape, particularly those who accuse footballers. While of course any accused person must be held innocent until proven guilty, it is equally important to give an alleged victim the benefit of the doubt, and not presume that all rape complainants are liars unless proven otherwise. References “Code of Silence.” Four Corners. ABC, 11 May. 2009. Television. Baird, Julia. “All Together, Boys, for a Weekend Roast.” Sydney Morning Herald 28 February. 2004: 41. Benedict, Jeff. Athletes and Acquaintance Rape. Thousand Oaks: SAGE Publications, 1998. Clark, Anna. Women’s Silence, Men’s Violence: Sexual Assault in England 1770-1845. New York: Pandora Press, 1987. Cunningham, Ryan. “A Footballer’s Life: Confusion, Temptation and Guilt by Association.” Sydney Morning Herald 19 Jun. 2009: 30. Ehrlich, Susan. Representing Rape: Language and Sexual Consent. London: Routledge, 2001. Foster, Damien. “When an Elite Footballer Has Sex with a Girl...” Age 23 Mar. 2004: 13. “Foul Play.” Insight. SBS, 16 Apr. 2004. Television. Greer, Germaine. “Ugly Sex Has Just Got a Lot Louder.” Age 23 Mar. 2004: 1, 17. Jordan, Jan. The Word of a Woman?: Police, Rape and Belief. Hampshire: Palgrave Macmillan, 2004. Larcombe, Wendy. Compelling Engagements: Feminism, Rape Law and Romance Fiction. Sydney: Federation Press, 2005. Lees, Sue. Ruling Passions. Buckingham: Open UP, 1997. Lyon, Karen. “They Love Their Footy, But Can They Keep the Faith?” Age 20 Mar. 2004: 1. Magnay, Jacquelin. “What Dogs Do.” Sydney Morning Herald 28 Feb. 2004: 31 McCabe, Helen. “Perilous Games of Sport and Sex.” Daily Telegraph 1 May. 2004: 31. Mewett, Peter, and Kim Toffoletti. “Rogue Men and Predatory Women: Female Fans’ Perceptions of Australian Footballers’ Sexual Conduct.” International Review for the Sociology of Sport 43.2 (2008): 165-80. Pinkney, Matthew. “Don’t Make Their Excuses.” Herald Sun 22 March. 2004: 18. Philadelphoff-Puren, Nina. “Dereliction: Women, Rape and Football.” Australian Feminist Law Journal 17. (2004): 35-51. Sanday, Peggy Reeves. A Woman Scorned: Acquaintance Rape on Trial. Berkeley: U of California P, 1996. Smart, Carol. Feminism and the Power of Law. London: Routledge, 1989. Toffoletti, Kim. “How Is Gender-Based Violence Covered in the Sporting News? An Account of the Australian Football League Sex Scandal.” Women’s Studies International Forum 30 (2007): 427-38. Warshaw, Robin. I Never Called It Rape: The Ms. Report on Recognizing, Fighting, and Surviving Date and Acquaintance Rape. New York: HarperPerennial, 1994. Watson, Tim. “AFL Players and the Trouble Zone.” Age 18 Mar. 2004: 16. Wilson, Caroline. “All the Dirty Linen Must — and Will — Be Aired.” Age, 21 Mar. 2004: 4.

Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundational work was central in developing the idea of culinary tourism as an active endeavor, suggesting that via consumption, individuals construct unique experiences. Ignatov and Smith’s literature review-inspired definition confirms the nature of activity as participatory, and adds consuming food production skills—from observing agriculture and local processors to visiting food markets and attending cooking schools—to culinary purchases. Despite importing almost all of its foodstuffs and beverages, including some of its water, Singapore is an acknowledged global leader in culinary tourism. Horng and Tsai note that culinary tourism conceptually implies that a transferal of “local or special knowledge and information that represent local culture and identities” (41) occurs via these experiences. This article adds the act of reading to these participatory activities and suggests that, because food writing forms an important component of Singapore’s suite of culinary tourism offerings, taste contributes to the cultural experience offered to both visitors and locals. While Singapore foodways have attracted significant scholarship (see, for instance, work by Bishop; Duruz; Huat & Rajah; Tarulevicz, Eating), Singapore food writing, like many artefacts of popular culture, has attracted less notice. Yet, this writing is an increasingly visible component of cultural production of, and about, Singapore, and performs a range of functions for locals, tourists and visitors before they arrive. Although many languages are spoken in Singapore, English is the national language (Alsagoff) and this study focuses on food writing in English. Background Tourism comprises a major part of Singapore’s economy, with recent figures detailing that food and beverage sales contribute over 10 per cent of this revenue, with spend on culinary tours and cookery classes, home wares such as tea-sets and cookbooks, food magazines and food memoirs additional to this (Singapore Government). This may be related to the fact that Singapore not only promotes food as a tourist attraction, but also actively promotes itself as an exceptional culinary destination. The Singapore Tourism Board (STB) includes food in its general information brochures and websites, and its print, television and cinema commercials (Huat and Rajah). It also mounts information-rich campaigns both abroad and inside Singapore. The 2007 ‘Singapore Seasons’ campaign, for instance, promoted Singaporean cuisine alongside films, design, books and other cultural products in London, New York and Beijing. Touring cities identified as key tourist markets in 2011, the ‘Singapore Takeout’ pop-up restaurant brought the taste of Singaporean foods into closer focus. Singaporean chefs worked with high profile locals in its kitchen in a custom-fabricated shipping container to create and demonstrate Singaporean dishes, attracting public and media interest. In country, the STB similarly actively promotes the tastes of Singaporean foods, hosting the annual World Gourmet Summit (Chaney and Ryan) and Pacific Food Expo, both attracting international culinary professionals to work alongside local leaders. The Singapore Food Festival each July is marketed to both locals and visitors. In these ways, the STB, as well as providing events for visitors, is actively urging Singaporeans to proud of their food culture and heritage, so that each Singaporean becomes a proactive ambassador of their cuisine. Singapore Food Writing Popular print guidebooks and online guides to Singapore pay significantly more attention to Singaporean food than they do for many other destinations. Sections on food in such publications discuss at relative length the taste of Singaporean food (always delicious) as well as how varied, authentic, hygienic and suited-to-all-budgets it is. These texts also recommend hawker stalls and food courts alongside cafés and restaurants (Henderson et al.), and a range of other culinary experiences such as city and farm food tours and cookery classes. This writing describes not only what can be seen or learned during these experiences, but also what foods can be sampled, and how these might taste. This focus on taste is reflected in the printed materials that greet the in-bound tourist at the airport. On a visit in October 2013, arrival banners featuring mouth-watering images of local specialities such as chicken rice and chilli crab marked the route from arrival to immigration and baggage collection. Even advertising for a bank was illustrated with photographs of luscious-looking fruits. The free maps and guidebooks available featured food-focused tours and restaurant locations, and there were also substantial free booklets dedicated solely to discussing local delicacies and their flavours, plus recommended locations to sample them. A website and free mobile app were available that contain practical information about dishes, ingredients, cookery methods, and places to eat, as well as historical and cultural information. These resources are also freely distributed to many hotels and popular tourist destinations. Alongside organising food walks, bus tours and cookery classes, the STB also recommends the work of a number of Singaporean food writers—principally prominent Singapore food bloggers, reviewers and a number of memoirists—as authentic guides to what are described as unique Singaporean flavours. The strategies at the heart of this promotion are linking advertising to useful information. At a number of food centres, for instance, STB information panels provide details about both specific dishes and Singapore’s food culture more generally (Henderson et al.). This focus is apparent at many tourist destinations, many of which are also popular local attractions. In historic Fort Canning Park, for instance, there is a recreation of Raffles’ experimental garden, established in 1822, where he grew the nutmeg, clove and other plants that were intended to form the foundation for spice plantations but were largely unsuccessful (Reisz). Today, information panels not only indicate the food plants’ names and how to grow them, but also their culinary and medicinal uses, recipes featuring them and the related food memories of famous Singaporeans. The Singapore Botanic Gardens similarly houses the Ginger Garden displaying several hundred species of ginger and information, and an Eco(-nomic/logical) Garden featuring many food plants and their stories. In Chinatown, panels mounted outside prominent heritage brands (often still quite small shops) add content to the shopping experience. A number of museums profile Singapore’s food culture in more depth. The National Museum of Singapore has a permanent Living History gallery that focuses on Singapore’s street food from the 1950s to 1970s. This display includes food-related artefacts, interactive aromatic displays of spices, films of dishes being made and eaten, and oral histories about food vendors, all supported by text panels and booklets. Here food is used to convey messages about the value of Singapore’s ethnic diversity and cross-cultural exchanges. Versions of some of these dishes can then be sampled in the museum café (Time Out Singapore). The Peranakan Museum—which profiles the unique hybrid culture of the descendants of the Chinese and South Indian traders who married local Malay women—shares this focus, with reconstructed kitchens and dining rooms, exhibits of cooking and eating utensils and displays on food’s ceremonial role in weddings and funerals all supported with significant textual information. The Chinatown Heritage Centre not only recreates food preparation areas as a vivid indicator of poor Chinese immigrants’ living conditions, but also houses The National Restaurant of Singapore, which translates this research directly into meals that recreate the heritage kopi tiam (traditional coffee shop) cuisine of Singapore in the 1930s, purposefully bringing taste into the service of education, as its descriptive menu states, “educationally delighting the palate” (Chinatown Heritage Centre). These museums recognise that shopping is a core tourist activity in Singapore (Chang; Yeung et al.). Their gift- and bookshops cater to the culinary tourist by featuring quality culinary products for sale (including, for instance, teapots and cups, teas, spices and traditional sweets, and other foods) many of which are accompanied by informative tags or brochures. At the centre of these curated, purchasable collections are a range written materials: culinary magazines, cookbooks, food histories and memoirs, as well as postcards and stationery printed with recipes. Food Magazines Locally produced food magazines cater to a range of readerships and serve to extend the culinary experience both in, and outside, Singapore. These include high-end gourmet, luxury lifestyle publications like venerable monthly Wine & Dine: The Art of Good Living, which, in in print for almost thirty years, targets an affluent readership (Wine & Dine). The magazine runs features on local dining, gourmet products and trends, as well as international epicurean locations and products. Beautifully illustrated recipes also feature, as the magazine declares, “we’ve recognised that sharing more recipes should be in the DNA of Wine & Dine’s editorial” (Wine & Dine). Appetite magazine, launched in 2006, targets the “new and emerging generation of gourmets—foodies with a discerning and cosmopolitan outlook, broad horizons and a insatiable appetite” (Edipresse Asia) and is reminiscent in much of its styling of New Zealand’s award-winning Cuisine magazine. Its focus is to present a fresh approach to both cooking at home and dining out, as readers are invited to “Whip up the perfect soufflé or feast with us at the finest restaurants in Singapore and around the region” (Edipresse Asia). Chefs from leading local restaurants are interviewed, and the voices of “fellow foodies and industry watchers” offer an “insider track” on food-related news: “what’s good and what’s new” (Edipresse Asia). In between these publications sits Epicure: Life’s Refinements, which features local dishes, chefs, and restaurants as well as an overseas travel section and a food memories column by a featured author. Locally available ingredients are also highlighted, such as abalone (Cheng) and an interesting range of mushrooms (Epicure). While there is a focus on an epicurean experience, this is presented slightly more casually than in Wine & Dine. Food & Travel focuses more on home cookery, but each issue also includes reviews of Singapore restaurants. The bimonthly bilingual (Chinese and English) Gourmet Living features recipes alongside a notable focus on food culture—with food history columns, restaurant reviews and profiles of celebrated chefs. An extensive range of imported international food magazines are also available, with those from nearby Malaysia and Indonesia regularly including articles on Singapore. Cookbooks These magazines all include reviews of cookery books including Singaporean examples – and some feature other food writing such as food histories, memoirs and blogs. These reviews draw attention to how many Singaporean cookbooks include a focus on food history alongside recipes. Cookery teacher Yee Soo Leong’s 1976 Singaporean Cooking was an early example of cookbook as heritage preservation. This 1976 book takes an unusual view of ‘Singaporean’ flavours. Beginning with sweet foods—Nonya/Singaporean and western cakes, biscuits, pies, pastries, bread, desserts and icings—it also focuses on both Singaporean and Western dishes. This text is also unusual as there are only 6 lines of direct authorial address in the author’s acknowledgements section. Expatriate food writer Wendy Hutton’s Singapore Food, first published in 1979, reprinted many times after and revised in 2007, has long been recognised as one of the most authoritative titles on Singapore’s food heritage. Providing an socio-historical map of Singapore’s culinary traditions, some one third of the first edition was devoted to information about Singaporean multi-cultural food history, including detailed profiles of a number of home cooks alongside its recipes. Published in 1980, Kenneth Mitchell’s A Taste of Singapore is clearly aimed at a foreign readership, noting the variety of foods available due to the racial origins of its inhabitants. The more modest, but equally educational in intent, Hawkers Flavour: A Guide to Hawkers Gourmet in Malaysia and Singapore (in its fourth printing in 1998) contains a detailed introductory essay outlining local food culture, favourite foods and drinks and times these might be served, festivals and festive foods, Indian, Indian Muslim, Chinese, Nyonya (Chinese-Malay), Malay and Halal foods and customs, followed with a selection of recipes from each. More contemporary examples of such information-rich cookbooks, such as those published in the frequently reprinted Periplus Mini Cookbook series, are sold at tourist attractions. Each of these modestly priced, 64-page, mouthwateringly illustrated booklets offer framing information, such as about a specific food culture as in the Nonya kitchen in Nonya Favourites (Boi), and explanatory glossaries of ingredients, as in Homestyle Malay Cooking (Jelani). Most recipes include a boxed paragraph detailing cookery or ingredient information that adds cultural nuance, as well as trying to describe tastes that the (obviously foreign) intended reader may not have encountered. Malaysian-born Violet Oon, who has been called the Julia Child of Singapore (Bergman), writes for both local and visiting readers. The FOOD Paper, published monthly for a decade from January 1987 was, she has stated, then “Singapore’s only monthly publication dedicated to the CSF—Certified Singapore Foodie” (Oon, Violet Oon Cooks 7). Under its auspices, Oon promoted her version of Singaporean cuisine to both locals and visitors, as well as running cookery classes and culinary events, hosting her own television cooking series on the Singapore Broadcasting Corporation, and touring internationally for the STB as a ‘Singapore Food Ambassador’ (Ahmad; Kraal). Taking this representation of flavor further, Oon has also produced a branded range of curry powders, spices, and biscuits, and set up a number of food outlets. Her first cookbook, World Peranakan Cookbook, was published in 1978. Her Singapore: 101 Meals of 1986 was commissioned by the STB, then known as the Singapore Tourist Promotion Board. Violet Oon Cooks, a compilation of recipes from The FOOD Paper, published in 1992, attracted a range of major international as well as Singaporean food sponsors, and her Timeless Recipes, published in 1997, similarly aimed to show how manufactured products could be incorporated into classic Singaporean dishes cooked at home. In 1998, Oon produced A Singapore Family Cookbook featuring 100 dishes. Many were from Nonya cuisine and her following books continued to focus on preserving heritage Singaporean recipes, as do a number of other nationally-cuisine focused collections such as Joyceline Tully and Christopher Tan’s Heritage Feasts: A Collection of Singapore Family Recipes. Sylvia Tan’s Singapore Heritage Food: Yesterday’s Recipes for Today’s Cooks, published in 2004, provides “a tentative account of Singapore’s food history” (5). It does this by mapping the various taste profiles of six thematically-arranged chronologically-overlapping sections, from the heritage of British colonialism, to the uptake of American and Russia foods in the Snackbar era of the 1960s and the use of convenience flavoring ingredients such as curry pastes, sauces, dried and frozen supermarket products from the 1970s. Other Volumes Other food-themed volumes focus on specific historical periods. Cecilia Leong-Salobir’s Food Culture in Colonial Asia: A Taste of Empire discusses the “unique hybrid” (1) cuisine of British expatriates in Singapore from 1858 to 1963. In 2009, the National Museum of Singapore produced the moving Wong Hong Suen’s Wartime Kitchen: Food and Eating in Singapore 1942–1950. This details the resilience and adaptability of both diners and cooks during the Japanese Occupation and in post-war Singapore, when shortages stimulated creativity. There is a centenary history of the Cold Storage company which shipped frozen foods all over south east Asia (Boon) and location-based studies such as Annette Tan’s Savour Chinatown: Stories Memories & Recipes. Tan interviewed hawkers, chefs and restaurant owners, working from this information to write both the book’s recipes and reflect on Chinatown’s culinary history. Food culture also features in (although it is not the main focus) more general book-length studies such as educational texts such as Chew Yen Fook’s The Magic of Singapore and Melanie Guile’s Culture in Singapore (2000). Works that navigate both spaces (of Singaporean culture more generally and its foodways) such Lily Kong’s Singapore Hawker Centres: People, Places, Food, provide an consistent narrative of food in Singapore, stressing its multicultural flavours that can be enjoyed from eateries ranging from hawker stalls to high-end restaurants that, interestingly, that agrees with that promulgated in the food writing discussed above. Food Memoirs and Blogs Many of these narratives include personal material, drawing on the author’s own food experiences and taste memories. This approach is fully developed in the food memoir, a growing sub-genre of Singapore food writing. While memoirs by expatriate Singaporeans such as Cheryl Lu-Lien Tan’s A Tiger in the Kitchen: A Memoir of Food and Family, produced by major publisher Hyperion in New York, has attracted considerable international attention, it presents a story of Singapore cuisine that agrees with such locally produced texts as television chef and food writer Terry Tan’s Stir-fried and Not Shaken: A Nostalgic Trip Down Singapore’s Memory Lane and the food memoir of the Singaporean chef credited with introducing fine Malay dining to Singapore, Aziza Ali’s Sambal Days, Kampong Cuisine, published in Singapore in 2013 with the support of the National Heritage Board. All these memoirs are currently available in Singapore in both bookshops and a number of museums and other attractions. While underscoring the historical and cultural value of these foods, all describe the unique flavours of Singaporean cuisine and its deliciousness. A number of prominent Singapore food bloggers are featured in general guidebooks and promoted by the STB as useful resources to dining out in Singapore. One of the most prominent of these is Leslie Tay, a medical doctor and “passionate foodie” (Knipp) whose awardwinning ieatŸishootŸipost is currently attracting some 90,000 unique visitors every month and has had over 20,000 million hits since its launch in 2006. An online diary of Tay’s visits to hundreds of Singaporean hawker stalls, it includes descriptions and photographs of meals consumed, creating accumulative oral culinary histories of these dishes and those who prepared them. These narratives have been reorganised and reshaped in Tay’s first book The End of Char Kway Teow and Other Hawker Mysteries, where each chapter tells the story of one particular dish, including recommended hawker stalls where it can be enjoyed. Ladyironchef.com is a popular food and travel site that began as a blog in 2007. An edited collection of reviews of eateries and travel information, many by the editor himself, the site features lists of, for example, the best cafes (LadyIronChef “Best Cafes”), eateries at the airport (LadyIronChef “Guide to Dining”), and hawker stalls (Lim). While attesting to the cultural value of these foods, many articles also discuss flavour, as in Lim’s musings on: ‘how good can chicken on rice taste? … The glistening grains of rice perfumed by fresh chicken stock and a whiff of ginger is so good you can even eat it on its own’. Conclusion Recent Singapore food publishing reflects this focus on taste. Tay’s publisher, Epigram, growing Singaporean food list includes the recently released Heritage Cookbooks Series. This highlights specialist Singaporean recipes and cookery techniques, with the stated aim of preserving tastes and foodways that continue to influence Singaporean food culture today. Volumes published to date on Peranakan, South Indian, Cantonese, Eurasian, and Teochew (from the Chaoshan region in the east of China’s Guangdong province) cuisines offer both cultural and practical guides to the quintessential dishes and flavours of each cuisine, featuring simple family dishes alongside more elaborate special occasion meals. In common with the food writing discussed above, the books in this series, although dealing with very different styles of cookery, contribute to an overall impression of the taste of Singapore food that is highly consistent and extremely persuasive. This food writing narrates that Singapore has a delicious as well as distinctive and interesting food culture that plays a significant role in Singaporean life both currently and historically. It also posits that this food culture is, at the same time, easily accessible and also worthy of detailed consideration and discussion. 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Acknowledgements Research to complete this article was supported by Central Queensland University, Australia, under its Outside Studies Program (OSPRO) and Learning and Teaching Education Research Centre (LTERC). An earlier version of part of this article was presented at the 2nd Australasian Regional Food Networks and Cultures Conference, in the Barossa Valley in South Australia, Australia, 11–14 November 2012. The delegates of that conference and expert reviewers of this article offered some excellent suggestions regarding strengthening this article and their advice was much appreciated. All errors are, of course, my own.