Academic literature on the topic 'Regional Studies Association (Seaford, England)'

Objective. Few orofacial cleft (OFC) studies have examined the severity of clefts of the lip or palate. This study examined associations between the severity of cleft of the lip with cleft type, laterality, and sex in four regional British Isles cleft registers whilst also looking for regional variations. Design. Retrospective analysis of cleft classification in the data contained in these four cleft registers. Sample. Three thousand and twelve patients from cleft registers based in Scotland, East England, Merseyside, and Belfast were sourced from the period 2002–2010. Submucous clefts and syndromic clefts were included whilst stillbirths, abortuses, and atypical orofacial clefts were excluded. Results. A cleft of the lip in CLP patients is more likely to be complete in males. A cleft of the lip in isolated CL patients is more likely to be complete in females. Variation in the proportion of cleft types was evident between Scotland and East England. Conclusions. Association between severity of cleft of the lip and sex was found in this study with females having a significantly greater proportion of more severe clefts of the lip (CL) and CLP males being more severe . This finding supports a fundamental difference between cleft aetiology between CL and CLP.

Eastern white pine (Pinus strobus) is considered a signature species in eastern North America, particularly in New England. In recent years, however, white pine has experienced increased damage due to native pathogens that reduce the species’ growth, productivity, and economic value. One disease of concern is Caliciopsis canker, caused by the fungal pathogen Caliciopsis pinea, which is associated with excessive resin production, cankers, rough bark, bark fissures/cracks, and reduced growth in white pine. Recent studies have documented the extent of Caliciopsis canker in New England and its association with soil and stocking conditions, yet few studies have focused on the biological impacts of the disease. This study used dendrochronology and whole-tree dissections to reconstruct Caliciopsis canker history in three New England white pine sites, quantify its impact on tree growth and vigor, identify pre-disposing factors, and assess potential silvicultural management options. Dendrochronology and whole-tree dissections provided a unique insight into canker damage throughout trees’ development. Canker damage was first reported in New Hampshire in the mid-1990s, yet cankers were present as far back as 1967 and have steadily increased since the mid-1980s. Increased canker damage was significantly associated with decreased live crown ratios and declining tree growth. Trees maintaining a 30% live crown ratio or greater generally experienced the least canker damage. Furthermore, peaks in canker occurrence were consistent across sites, indicating a regional synchronization of infection and damage. Canker damage was closely associated with climatic events such as droughts and a New England hurricane. The results suggest that Caliciopsis canker has been affecting white pine health over the last 40 years, and that the disease has become more prevalent in the past 20–30 years. Yet, our results suggest that if silvicultural prescriptions target low density thinnings that favor trees with higher live crown ratios (>30%) and low Caliciopsis symptom severity ratings, the risk of canker damage can be reduced in white pine stands.

The role of clusters and clustering in economic development is of current policy interest, in part because of analyses and studies that have associated these forms of collaboration with regional and local prosperity and development. Although some of the literature supports or starts from this association, there are also critiques of the clusters concept and its feasibility as a policy development and intervention strategy. Intrinsic to part of these concerns has been a view that clusters cannot be created without business involvement and input at the heart of the process. The paper addresses this issue via an examination of four cases of potential clusters development from the perspectives of the businesses involved. Although clear evidence for the existence of a cluster could only be established definitively in one of the four cases, there were extensive indications of clustering as a collaborative activity across all four cases. Based on this, a process of clusters formation and emergence was developed that applied to the cases. This process consists of several phases of clusters emergence and points to three stages of clusters development: potential, emerging, and established. A key implication is that processes of clusters formation may provide an opportunity for the formulation of ‘bottom-up’, contextually sensitive clusters development strategies for groups of businesses.

In this paper we are concerned with the nature and extent of product and process innovation and adoption of information and communications technologies (ICTs) in manufacturing plants and SMEs. The paper is based on extensive postal surveys conducted in southeast (SE) England, Northern Ireland (NI), and the Republic of Ireland (RoI) with a harmonised survey instrument. We confirm the findings of a number of previous studies by demonstrating a positive association between product and process innovation and business performance. Data collected from all three surveys show that sales growth, employment growth, and profit margins were higher for innovators than growth, for noninnovators. It also appears that although foreign-owned plants show a higher propensity for innovation than indigenously owned plants, the latter grew faster than their foreign owned counterparts in all three regions. This suggests that a targeting strategy focused on innovative, indigenously owned SMEs may be particularly rewarding. With regard to the nature and extent of the use of ICT and electronic business (e-business), the survey found a higher level of adoption of nearly all ICT facilities in SE England compared with the levels in NI and the RoI. Differences in ICT capability between the regions are greatest in the case of smaller plants, with the adoption of various ICT facilities being particularly favoured amongst the smallest plants in SE England, most of which are indigenously owned. However, there is evidence to suggest that the technology may be underutilised in each region, possibly reflecting a lack of in-house knowledge and resources in some applications and external barriers in others. SE England was found to have the highest proportion of plants engaged in some R&D compared with the two Irish regions, particularly NI. Unsurprisingly, there is a tendency for the propensity of a firm to be engaged in R&D to increase with firm size. The surveys also underlined sectoral differences in explaining the relative importance of R&D. ‘Technology transfer’ was significantly more common in the two Irish regions, reflecting the higher proportion of externally controlled plants. With respect to the role of external linkages in innovation, links with customers and suppliers were the ones most commonly identified in all three regions. In SE England there is a particularly low propensity to engage in collaboration with external agencies and research institutions, indicating scope here for further policy intervention. We conclude with a number of suggestions for the agenda of the new regional centre of manufacturing excellence in SE England.

Meeting Centres (MC) are a flexible, hyper-local model for dementia post-diagnostic support, which create engaging, enabling, and empowering spaces for families affected by dementia. MCs offer ongoing warm and friendly expert assistance, including peer support, for people and families affected by dementia. The model originated in the Netherlands, led by Professor Rose-Marie Dröes at the Amsterdam University Medical Centers. Meeting Centres UK was established in 2018 and led by the Association for Dementia Studies (ADS), University of Worcester. In 2019 Kirrie Connections set up the first Scottish MC. Prior to the COVID-19 pandemic, there were 13 MCs in the UK. Despite the pandemic, there are now 32 funded MCs in England and Wales and 14 in Scotland with the likelihood of another 10 being funded before the end of 2023. Significant national and regional developments have taken place over the last three years. This has been driven by different policy decisions and funding opportunities across the three nations and has involved a variety of partnership working between academic, local authority, third sector, government and lived experience partners. The Scottish Government is supporting the development of a national MC network because of the recognition that capacity can be built, best practice shared, and communities empowered. In addition, the involvement of people affected by dementia is of paramount importance. In Scotland, this is being driven forward with a strategy board made up of a third people living with dementia, a third family carers and a third dementia professionals. This is being replicated in the new UK National MC Consortium. In the presentation, the different contexts and approaches to MCs will be described and compared. The audience will gain an understanding of the flexibility of the MC model in meeting the needs of people affected by dementia in different communities; the MC grassroots community development approach; and the impact of the involvement of people affected by dementia in the meaningful ongoing coproduction of MCs. Brooker, D., Evans, S., Dröes, R. M., (2016), Framing outcomes of post-diagnostic psychosocial interventions in dementia: The Adaptation-Coping Model and Adjusting to Change. Working with Older People. Vol 21: Issue 1 Evans, S., Bray, J. and Brooker, D. (2021), ""How Meeting Centres continue to support people affected by dementia: report on UK COVID-19 impact"", Working with Older People, Vol. 25 No. 4, pp. 283-293. https://doi.org/10.1108/WWOP-12-2020-0060 Evans, S., Bray, J., Brooker, D. and Stephens, N. (2022), ""The essential features of Meeting Centres: development of the UK criteria for community support for people affected by dementia"", Working with Older People, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/WWOP-03-2022-0009

REVIEWS OF BOOKSTHE IRISH LANDSCAPE, by Frank Mitchell. London: Collins, 1976. 240 pp. £5.50. Reviewed by: T. J. HughesTHE LAND AND PEOPLE OF NINETEENTH CENTURY CORK: THE RURAL ECONOMY AND THE LAND QUESTION, by James S. Donnelly, Jr. London and Boston: Routledge & Kegan Paul, 1975. 440 pp. £9.95. Reviewed by: William J. SmythIRISH SETTLEMENTS IN EASTERN CANADA: A STUDY OF CULTURAL TRANSFER AND ADAPTATION, by John J. Mannion. University of Toronto Press, 1974. 219 pp. $5.00. Reviewed by: T. J. HughesREGIONAL PHYSICAL DEVELOPMENT STRATEGY 1975–95. Department of Housing, Local Government and Planning, Northern Ireland, Discussion Paper. Belfast: Her Majesty's Stationery Office, 1975. 39 pp. £0.30.; REGIONAL POLICY IN IRELAND: A REVIEW. National Economic and Social Council Report No. 4. Dublin: Stationery Office, 1975. 86 pp. £0.25.Reviewed by: A. A. HornerCARTON, CO. KILDARE: A CASE STUDY OF THE MAKING OF AN IRISH DEMESNE, by Arnold Horner. Dublin: Quarterly Bulletin of the Irish Georgian Society, Vol. 18, Nos. 2 and 3, 1975. 57 pp. £ 1 .Reviewed by: R. A. ButlinTHE CLIMATE OF IRELAND, by P. K. Rohan, Dublin: Stationery Office, 1975–112 pp. £1.50.Reviewed by: J. P. HaughtonDINNSEANCHAS. Baile Atha Cliath: An Cumann Logainmneacha. Vol. 3, No. 4, December 1969 - Vol. 6, No. 2, December 1974. Current price, £1.50 per annum.Reviewed by: Breandán S. Mac AodhaLOGAINMNEACHA AS PAROlSTE NA RINNE CO. PHORT LAlRGE. Baile Atha Cliath: An Cumann Logainmneacha, 1975. 43 pp. Reviewed by: Breandán S. Mac AodhaTHE JEWS OF IRELAND, by Louis Hyman. London: Jewish Historical Society of England; Jerusalem: Israel Universities Press, 1972. xix + 403 pp. Reviewed by: Stanley WatermanTHE CAVES OF FERMANAGH AND CAVAN, by G. L. Jones. Enniskillen: Watergate Press, 1974. 117 pp.Reviewed by: D. P. DrewARCHITECTURAL CONSERVATION - AN IRISH VIEWPOINT. Dublin: the Architectural Association of Ireland, 1975. 95 pp. £3.75.Reviewed by: J. A. K. GrahameHOW TO USE THE RECORD OFFICE: MAPS AND PLANS. NO. 11, CO. ANTRIM, C.1570–C.1830, 31 pp. NO. 12, CO. ARMAGH, c. 1600–c. 1830, 36 pp. NO. 13, CO. DOWN, c. 1600-c. 1830,39 pp. NO. 14, CO. FERMANAGH, C.1590-C.1830, 16pp. NO. 15, CO. LONDONDERRY, c. 1600–c. 1830, 23 pp. NO. 16, CO. TYRONE, C.1580–C.1830, 34 pp. NO. 17, BELFAST, c.1570– c.1860, 19 pp. NO. 18, GENERAL MAPS OF IRELAND AND ULSTER, C.1538–C.1830, 15 pp. Belfast: Public Record Office of Northern Ireland, n.d. £0.05 each.; NORTHERN IRELAND TOWN PLANS, 1828–1966. A CATALOGUE OF LARGE SCALE TOWN PLANS PREPARED BY THE ORDNANCE SURVEY AND DEPOSITED IN P.R.O.N.I. Belfast, Public Record Office of Northern Ireland, n.d. 20 pp. £0.20. Reviewed by: J. H. AndrewsANGLO-IRISH STUDIES. Chalfont St Giles: Alpha Academic Books. Volume i, 1975, 118 pp. £4.Reviewed by: J. H. AndrewsA GEOGRAPHY OF TOWNS AND CITIES, by A. J. Parker. Dublin: the Educational Company, 1976. 117 pp.Reviewed by: James E. KillenMAP REVIEWOILEÁlN ÁRANN. 1:25,344. Kilronan, Aran Islands: T. D. Robinson, 1975.Reviewed by: J. P. Haughton

Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) the “minor” practices, the “multifarious and silent reserve of procedures” of everyday life. Such practices are of crucial importance to all of us, as although seemingly ordinary, and even banal, they have the ability to “organise” our lives (48). Within such a context, the following aims to consider the influence and significance of an important (although largely unstudied) professional figure in rural and regional economic life: the country food preparer variously known as the local chef or cook. Such an approach is obviously framed by the concept of “cultural economy”. This term recognises the convergence, and interdependence, of the spheres of the cultural and the economic (see Scott 335, for an influential discussion on how “the cultural geography of space and the economic geography of production are intertwined”). Utilising this concept in relation to chefs and cooks seeks to highlight how the ways these figures organise (to use de Certeau’s term) the social and cultural lives of those in their communities are embedded in economic practices and also how, in turn, their economic contributions are dependent upon social and cultural practices. This initial mapping of the influence and significance of the rural and regional chef in one rural and regional area, therefore, although necessarily different in approach and content, continues the application of such converged conceptualisations of the cultural and economic as Teema Tairu’s discussion of the social, recreational and spiritual importance of food preparation and consumption by the unemployed in Finland, Guy Redden’s exploration of how supermarket products reflect shared values, and a series of analyses of the cultural significance of individual food products, such as Richard White’s study of vegemite. While Australians, both urban and rural, currently enjoy access to an internationally renowned food culture, it is remarkable to consider that it has only been during the years following the Second World War that these sophisticated and now much emulated ways of eating and cooking have developed. It is, indeed, only during the last half century that Australian eating habits have shifted from largely Anglo-Saxon influenced foods and meals that were prepared and eaten in the home, to the consumption of a wider range of more international and sophisticated foods and meals that are, increasingly, prepared by others and eaten outside the consumer’s residence. While a range of commonly cited influences has prompted this relatively recent revolution in culinary practice—including post-war migration, increasing levels of prosperity, widespread international travel, and the forces of globalisation—some of this change owes a debt to a series of influential individual figures. These tastemakers have included food writers and celebrity chefs; with early exponents including Margaret Fulton, Graham Kerr and Charmaine Solomon (see Brien). The findings of this study suggests that many restaurant chefs, and other cooks, have similarly played, and continue to take, a key role in the lives of not only the, necessarily, limited numbers of individuals who dine in a particular eatery or the other chefs and/or cooks trained in that establishment (Ruhlman, Reach), but also the communities in which they work on a much broader scale. Considering Chefs In his groundbreaking study, A History of Cooks and Cooking, Australian food historian Michael Symons proposes that those who prepare food are worthy of serious consideration because “if ‘we are what we eat’, cooks have not just made our meals, but have also made us. They have shaped our social networks, our technologies, arts and religions” (xi). Writing that cooks “deserve to have their stories told often and well,” and that, moreover, there is a “need to invent ways to think about them, and to revise our views about ourselves in their light” (xi), Symons’s is a clarion call to investigate the role and influence of cooks. Charles-Allen Baker-Clark has explicitly begun to address this lacunae in his Profiles from the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food (2006), positing not only how these figures have shaped our relationships with food and eating, but also how these relationships impact on identities, culture and a range of social issues including those of social justice, spirituality and environmental sustainability. With the growing public interest in celebrities, it is perhaps not surprising that, while such research on chefs and/or cooks is still in its infancy, most of the existing detailed studies on individuals focus on famed international figures such as Marie-Antoine Carême (Bernier; Kelly), Escoffier (James; Rachleff; Sanger), and Alexis Soyer (Brandon; Morris; Ray). Despite an increasing number of tabloid “tell-all” surveys of contemporary celebrity chefs, which are largely based on mass media sources and which display little concern for historical or biographical accuracy (Bowyer; Hildred and Ewbank; Simpson; Smith), there have been to date only a handful of “serious” researched biographies of contemporary international chefs such as Julia Child, Alice Waters (Reardon; Riley), and Bernard Loiseux (Chelminski)—the last perhaps precipitated by an increased interest in this chef following his suicide after his restaurant lost one of its Michelin stars. Despite a handful of collective biographical studies of Australian chefs from the later-1980s on (Jenkins; O’Donnell and Knox; Brien), there are even fewer sustained biographical studies of Australian chefs or cooks (Clifford-Smith’s 2004 study of “the supermarket chef,” Bernard King, is a notable exception). Throughout such investigations, as well as in other popular food writing in magazines and cookbooks, there is some recognition that influential chefs and cooks have worked, and continue to work, outside such renowned urban culinary centres as Paris, London, New York, and Sydney. The Michelin starred restaurants of rural France, the so-called “gastropubs” of rural Britain and the advent of the “star-chef”-led country bed and breakfast establishment in Australia and New Zealand, together with the proliferation of farmer’s markets and a public desire to consume locally sourced, and ecologically sustainable, produce (Nabhan), has focused fresh attention on what could be called “the rural/regional chef”. However, despite the above, little attention has focused on the Australian non-urban chef/cook outside of the pages of a small number of key food writing magazines such as Australian Gourmet Traveller and Vogue Entertaining + Travel. Setting the Scene with an Australian Country Example: Armidale and Guyra In 2004, the Armidale-Dumaresq Council (of the New England region, New South Wales, Australia) adopted the slogan “Foodies thrive in Armidale” to market its main city for the next three years. With a population of some 20,000, Armidale’s main industry (in economic terms) is actually education and related services, but the latest Tourist Information Centre’s Dining Out in Armidale (c. 2006) brochure lists some 25 restaurants, 9 bistros and brasseries, 19 cafés and 5 fast food outlets featuring Australian, French, Italian, Mediterranean, Chinese, Thai, Indian and “international” cuisines. The local Yellow Pages telephone listings swell the estimation of the total number of food-providing businesses in the city to 60. Alongside the range of cuisines cited above, a large number of these eateries foreground the use of fresh, local foods with such phrases as “local and regional produce,” “fresh locally grown produce,” “the finest New England ingredients” and locally sourced “New England steaks, lamb and fresh seafood” repeatedly utilised in advertising and other promotional material. Some thirty kilometres to the north along the New England highway, the country town of Guyra, proclaimed a town in 1885, is the administrative and retail centre for a shire of some 2,200 people. Situated at 1,325 metres above sea level, the town is one of the highest in Australia with its main industries those of fine wool and lamb, beef cattle, potatoes and tomatoes. Until 1996, Guyra had been home to a large regional abattoir that employed some 400 staff at the height of its productivity, but rationalisation of the meat processing industry closed the facility, together with its associated pet food processor, causing a downturn in employment, local retail business, and real estate values. Since 2004, Guyra’s economy has, however, begun to recover after the town was identified by the Costa Group as the perfect site for glasshouse grown tomatoes. Perfect, due to its rare combination of cool summers (with an average of less than two days per year with temperatures over 30 degrees celsius), high winter light levels and proximity to transport routes. The result: 3.3 million kilograms of truss, vine harvested, hydroponic “Top of the Range” tomatoes currently produced per annum, all year round, in Guyra’s 5-hectare glasshouse: Australia’s largest, opened in December 2005. What residents (of whom I am one) call the “tomato-led recovery” has generated some 60 new local jobs directly related to the business, and significant flow on effects in terms of the demand for local services and retail business. This has led to substantial rates of renovation and building of new residential and retail properties, and a noticeably higher level of trade flowing into the town. Guyra’s main street retail sector is currently burgeoning and stories of its renewal have appeared in the national press. Unlike many similar sized inland towns, there are only a handful of empty shops (and most of these are in the process of being renovated), and new commercial premises have recently been constructed and opened for business. Although a small town, even in Australian country town terms, Guyra now has 10 restaurants, hotel bistros and cafés. A number of these feature local foods, with one pub’s bistro regularly featuring the trout that is farmed just kilometres away. Assessing the Contribution of Local Chefs and Cooks In mid-2007, a pilot survey to begin to explore the contribution of the regional chef in these two close, but quite distinct, rural and regional areas was sent to the chefs/cooks of the 70 food-serving businesses in Armidale and Guyra that I could identify. Taking into account the 6 returns that revealed a business had closed, moved or changed its name, the 42 replies received represented a response rate of 65.5per cent (or two thirds), representatively spread across the two towns. Answers indicated that the businesses comprised 18 restaurants, 13 cafés, 6 bistro/brasseries, 1 roadhouse, 1 takeaway/fast food and 3 bed and breakfast establishments. These businesses employed 394 staff, of whom 102 were chefs and/cooks, or 25.9 per cent of the total number of staff then employed by these establishments. In answer to a series of questions designed to ascertain the roles played by these chefs/cooks in their local communities, as well as more widely, I found a wide range of inputs. These chefs had, for instance, made a considerable contribution to their local economies in the area of fostering local jobs and a work culture: 40 (95 per cent) had worked with/for another local business including but not exclusively food businesses; 30 (71.4 per cent) had provided work experience opportunities for those aspiring to work in the culinary field; and 22 (more than half) had provided at least one apprenticeship position. A large number had brought outside expertise and knowledge with them to these local areas, with 29 (69 per cent) having worked in another food business outside Armidale or Guyra. In terms of community building and sustainability, 10 (or almost a quarter) had assisted or advised the local Council; 20 (or almost half) had worked with local school children in a food-related way; 28 (two thirds) had helped at least one charity or other local fundraising group. An extra 7 (bringing the cumulative total to 83.3 per cent) specifically mentioned that they had worked with/for the local gallery, museum and/or local history group. 23 (more than half) had been involved with and/or contributed to a local festival. The question of whether they had “contributed anything else important, helpful or interesting to the community” elicited the following responses: writing a food or wine column for the local paper (3 respondents), delivering TAFE teacher workshops (2 respondents), holding food demonstrations for Rotary and Lions Clubs and school fetes (5 respondents), informing the public about healthy food (3 respondents), educating the public about environmental issues (2 respondents) and working regularly with Meals on Wheels or a similar organisation (6 respondents, or 14.3 per cent). One respondent added his/her work as a volunteer driver for the local ambulance transport service, the only non-food related response to this question. Interestingly, in line with the activity of well-known celebrity chefs, in addition to the 3 chefs/cooks who had written a food or wine column for the local newspaper, 11 respondents (more than a quarter of the sample) had written or contributed to a cookbook or recipe collection. One of these chefs/cooks, moreover, reported that he/she produced a weblog that was “widely read”, and also contributed to international food-related weblogs and websites. In turn, the responses indicated that the (local) communities—including their governing bodies—also offer some support of these chefs and cooks. Many respondents reported they had been featured in, or interviewed and/or photographed for, a range of media. This media comprised the following: the local newspapers (22 respondents, 52.4 per cent), local radio stations (19 respondents, 45.2 per cent), regional television stations (11 respondents, 26.2 per cent) and local websites (8 respondents, 19 per cent). A number had also attracted other media exposure. This was in the local, regional area, especially through local Council publications (31 respondents, 75 per cent), as well as state-wide (2 respondents, 4.8 per cent) and nationally (6 respondents, 14.3 per cent). Two of these local chefs/cooks (or 4.8 per cent) had attracted international media coverage of their activities. It is clear from the above that, in the small area surveyed, rural and regional chefs/cooks make a considerable contribution to their local communities, with all the chefs/cooks who replied making some, and a number a major, contribution to those communities, well beyond the requirements of their paid positions in the field of food preparation and service. The responses tendered indicate that these chefs and cooks contributed regularly to local public events, institutions and charities (with a high rate of contribution to local festivals, school programs and local charitable activities), and were also making an input into public education programs, local cultural institutions, political and social debates of local importance, as well as the profitability of other local businesses. They were also actively supporting not only the future of the food industry as a whole, but also the viability of their local communities, by providing work experience opportunities and taking on local apprentices for training and mentorship. Much more than merely food providers, as a group, these chefs and cooks were, it appears, also operating as food historians, public intellectuals, teachers, activists and environmentalists. They were, moreover, operating as content producers for local media while, at the same time, acting as media producers and publishers. Conclusion The terms “chef” and “cook” can be diversely defined. All definitions, however, commonly involve a sense of professionalism in food preparation reflecting some specialist knowledge and skill in the culinary arts, as well as various levels of creativity, experience and responsibility. In terms of the specific duties that chefs and professional cooks undertake every day, almost all publications on the subject deal specifically with workplace related activities such as food and other supply ordering, staff management, menu planning and food preparation and serving. This is constant across culinary textbooks (see, for instance, Culinary Institute of America 2002) and more discursive narratives about the professional chef such as the bestselling autobiographical musings of Anthony Bourdain, and Michael Ruhlman’s journalistic/biographical investigations of US chefs (Soul; Reach). An alternative preliminary examination, and categorisation, of the roles these professionals play outside their kitchens reveals, however, a much wider range of community based activities and inputs than such texts suggest. It is without doubt that the chefs and cooks who responded to the survey discussed above have made, and are making, a considerable contribution to their local New England communities. It is also without doubt that these contributions are of considerable value, and valued by, those country communities. Further research will have to consider to what extent these contributions, and the significance and influence of these chefs and cooks in those communities are mirrored, or not, by other country (as well as urban) chefs and cooks, and their communities. Acknowledgements An earlier version of this paper was presented at the Engaging Histories: Australian Historical Association Regional Conference, at the University of New England, September 2007. I would like to thank the session’s participants for their insightful comments on that presentation. A sincere thank you, too, to the reviewers of this article, whose suggestions assisted my thinking on this piece. Research to complete this article was carried out whilst a Visiting Fellow with the Research School of Humanities, the Australian National University. References Armidale Tourist Information Centre. Dining Out in Armidale [brochure]. Armidale: Armidale-Dumaresq Council, c. 2006. Baker-Clark, C. A. Profiles from the Kitchen: What Great Cooks have Taught us about Ourselves and our Food. Lexington: UP of Kentucky, 2006. Bernier, G. Antoine Carême 1783-1833: La Sensualité Gourmande en Europe. Paris: Grasset, 1989. Bourdain, A. Kitchen Confidential: Adventures in the Culinary Underbelly. New York: Harper Perennial, 2001. Bowyer, A. Delia Smith: The Biography. London: André Deutsch, 1999. Brandon, R. The People’s Chef: Alexis Soyer, A Life in Seven Courses. Chichester: Wiley, 2005. Brien, D. L. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201–18. Chelminski, R. The Perfectionist: Life and Death In Haute Cuisine. New York: Gotham Books, 2005. Clifford-Smith, S. A Marvellous Party: The Life of Bernard King. Milson’s Point: Random House Australia, 2004. Culinary Institute of America. The Professional Chef. 7th ed. New York: Wiley, 2002. de Certeau, M. The Practice of Everyday Life. Berkeley: U of California P, 1988. Hildred, S., and T. Ewbank. Jamie Oliver: The Biography. London: Blake, 2001. Jenkins, S. 21 Great Chefs of Australia: The Coming of Age of Australian Cuisine. East Roseville: Simon and Schuster, 1991. Kelly, I. Cooking for Kings: The Life of Antoine Carême, The First Celebrity Chef. New York: Walker and Company, 2003. James, K. Escoffier: The King of Chefs. London and New York: Hambledon and London, 2002. Morris, H. Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club. Cambridge: Cambridge UP, 1938. Nabhan, G. P. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: W.W. Norton, 2002. O’Donnell, M., and T. Knox. Great Australian Chefs. Melbourne: Bookman Press, 1999. Rachleff, O. S. Escoffier: King of Chefs. New York: Broadway Play Pub., 1983. Ray, E. Alexis Soyer: Cook Extraordinary. Lewes: Southover, 1991. Reardon, J. M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. Redden, G. “Packaging the Gifts of Nation.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/gifts.php. Riley, N. Appetite For Life: The Biography of Julia Child. New York: Doubleday, 1977. Ruhlman, M. The Soul of a Chef. New York: Viking, 2001. Ruhlman, M. The Reach of a Chef. New York: Viking, 2006. Sanger, M. B. Escoffier: Master Chef. New York: Farrar Straus Giroux, 1976. Scott, A. J. “The Cultural Economy of Cities.” International Journal of Urban and Regional Research 212 (1997) 323–39. Simpson, N. Gordon Ramsay: The Biography. London: John Blake, 2006. Smith, G. Nigella Lawson: A Biography. London: Andre Deutsch, 2005. Symons, M. A History of Cooks and Cooking. Urbana and Chicago: U of Illinois P, 2004. Tairu, T. “Material Food, Spiritual Quest: When Pleasure Does Not Follow Purchase.” M/C: A Journal of Media and Culture 2.7 (1999) accessed 10 September 2008 http://www.uq.edu.au/mc/9910/pleasure.php. White, R. S. “Popular Culture as the Everyday: A Brief Cultural History of Vegemite.” Australian Popular Culture. Ed. I. Craven. Cambridge UP, 1994. 15–21.

Abstract Cancer registries help us to understand skin cancer cause, prevalence, treatment and prevention. They provide evidence to gain new healthcare resources. This paper studies the evolution of cancer registries and their relevance to dermatology. In the 16th century, ‘Bills of Mortality’, the first English healthcare registry, catalogued the number and causes of death in London parishes. Originally set up to track bubonic plague, it expanded to cover other diseases, including cancer. The 1728 London ‘General Census of Cancer’ was an early systemic study of cancer. In the 19th and early 20th centuries, hospital censuses often monitored cancers. These were superseded by population-based cancer registries, allowing continuous data collection. An early example is the Hamburg Cancer Registry (1926), which recorded names on a card-based registry and compared them with death certificates. The first national cancer registry was the Danish national cancer registry, formed in 1942. In the UK, the Scottish Cancer Registry was formed in 1958, the Welsh Cancer Intelligence & Surveillance Unit in 1972 and the Northern Ireland Cancer Registry in 1994. In England, eight regional registries were created, with the South West being the first in 1945. The Calman–Hine report (1995) highlighted a desire for a national cancer registry. In 2008, the National Cancer Intelligence Network enabled the assimilation and analysis of data sets from English registries. They merged in 2013, forming the National Cancer Registry and Analysis Service (NCRAS), England. Critically, the 2006 National Health Service act (section 251) allowed cancer data collection without formal consent. Although melanoma data were generally good quality, the inclusion and quality of nonmelanoma skin cancers (NMSCs) were historically less reliable, with improvement since 2013. Historically, the exclusion of NMSCs from published cancer data is common. Wales is the last UK registry to not routinely report NMSC. However, this is due to change in 2024. The ‘global burden of disease tool’ (1990) utilizes various sources, including cancer registry data, to model incidence, mortality and health implications of disease globally, including melanoma and NMSCs. In 2022, the British Association of Dermatologists joined with the NCRAS to develop the Get Data Out skin tool, an annually updated website featuring more granular epidemiological data on skin cancers. High-quality epidemiological data are essential to understanding skin cancer’s regional and chronological variations, and to ensure that resources for healthcare and research are allocated appropriately.

This literature review addresses five themes that inform the faculty adequacy standards established by U.S. regional accreditation commissions and provides information about faculty credentials, the relationship between institutional missions and faculty responsibilities; full-time, part-time and contingent faculty; faculty responsibilities, and faculty in disciplinary-based accreditation. This review of literature supports institutions’ responses to the standards for adequacy of full-time faculty in six U.S. regional accreditation commissions. The study’s findings may provide common themes related to faculty adequacy to facilitate the institutions’ definitions and standards for faculty adequacy. The results might inform regional accreditors as they evaluate institutions on this standard. Finally, this study may be of interest to accreditors in other countries as they develop and revise their standards related to faculty adequacy. Keywords Faculty adequacy, accreditation standards, U.S. regional accreditation commissions References [1] Middaugh, M. F. (2002). Faculty productivity: Different strategies for different audiences. Planning For Higher Education, 30(3), 34-43[2] Tincher-Ladner, L., & King, S. (2014). Effects of regional accreditation of full-time faculty on community college graduation rates. Community College Journal of Research and Practice, 38, 947-950.[3] Northwest Commission on Colleges and Universities (NWCCU) (2012). Accreditation standards. Retrieved from http://www.nwccu.org/accreditation/standards-policies/standards/[4] Middle States Commission on Higher Education (MSCHE) (2015). Standards for accreditation and requirements of affiliation ( 13th ed). [5] North Central Association of Colleges and Schools-The Higher Learning Commission (NCA-HLC) (2015). Resource guide: Criteria for accreditation and assumed practices.[6] New England Association of Schools and Colleges Commission on Institutions of Higher Education (NEASC-CIHE) (2011). The standards for accreditation. [7] Southern Association of Colleges and Schools Commission on Colleges (2011). Faculty roster: Instructions for reporting the qualifications of full-time and part-time faculty. [8] WASC Senior College and University Commission (WSCUC) (2013). Handbook of Accreditation. Retrieved at https://www.wscuc.org/book/export/html/924[9] Cohen, A. & Kisker C. (2010). The shaping of American higher education (2nd ed.). San Francisco, CA: Jossey-Bass.[10] Faireweather.J. (2002). The mythologies of faculty productivity. The Journal of Higher Education. 73(1). 26-48[11] Townsend, B. K. (2008). Community college faculty what we know and need to know. Community College Review. 36 (1). 5-24. [12] National Center for Education Statistics, U.S. Department of Education. (2003). Federal programs for education and related activities. In Digest of Education Statistics (Chap. 4). Retrieved from the National Center for Education Statistics Web site: http://nces.ed.gov/programs/digest/d10/tables/dt10_261.asp[13] Middaugh, M. F.(2001). Understanding faculty productivity: Standards and benchmarks for colleges and universities. San Francisco: Jossey-Bass Publishers.[14] Texas Tech University (2006). Faculty responsibility (OP 32.06). Retrieved from http://www.depts.ttu.edu/opmanual/OP32.06.pdf[15] South Plains College (2015). Faculty Handbook. Retrieved from http://www.southplainscollege.edu/employees/manualshandbooks/facultyhandbook.php[16] North Central Association of Colleges and Schools-The Higher Learning Commission (HLC) (2015). Determining qualified faculty through HLC’s criteria for accreditation and assumed practices. Retrieved at https://www.lssu.edu/hlc/documents/QualifiedFacultyGuidelines_2015-08_OPB.pdf[17] Chaden, C. (2013). Engaging faculty in retention: Finding traction through accreditation. New Directions for Higher Education, (161), 91-100. doi: 10.1002/he.20049[18] Williams, T. S. (2011). The unknowning knowers: Faculty and the accreditation process. (Doctoral Dissertation). Available from ProQuest Dissertations & Theses Full Text (Order No. 3476398).[19] Townsend, B.K & Rosser, V.J (2007). Workload issues and measures of faculty productivities. The NEA Higher Education Journal. 7-19[20] Middaugh, M. F. (2011). Measuring faculty productivity: Let's get it right. Chronicle of Higher Education, 58(2), A43-A44.[21] Middaugh, M. F., Kelly, H. A., & Walters, A. M. (2008). The role of institutional research in understanding and describing faculty work. New Directions for Higher Education, (141), 41-56. doi:10.1002/he.292[22] Maxey, D. D., & Kezar, A. K. (2015). Revealing opportunities and obstacles for changing non-tenure-track faculty practices: An examination of stakeholders' awareness of institutional contradictions. Journal of Higher Education, 86(4), 564-594.[23] Marsh, F. K. (2010). High performance team: Building a business program with part- and full-time faculty. Journal of Education for Business, 85(4), 187-194. doi:10.1080/08832320903252421[24] Elman, S. E. (2003). A regional accreditation perspective on contingent faculty appointments. New Directions for Higher Education, (123), 71.[25] Gerlich, R. N., & Sollosy, M. (2010). Predicting assessment outcomes: The effect of full-time and part-time faculty. Journal of Case Studies in Accreditation and Assessment, 1-9[26] Speer, C. N. (2013). Perceptions of employment and use of part-time faculty among chief instructional officers at southern association of colleges and schools-accredited public associate's colleges. (Doctoral Dissertation). Available from ProQuest Dissertations & Theses Full Text. (Order No. 3612131)[27] Hedrick, D. D., Henson, S. E., Krieg, J. M., & Wassell Jr., C. S. (2010). The effects of AACSB accreditation on faculty salaries and productivity. Journal of Education for Business, 85(5), 284-291. doi:10.1080/08832320903449543[28] Bell, R. L., & Joyce, M. P. (2011). Comparing business faculty's salaries by rank and gender: Does AACSB accreditation really make a difference? Academy of Educational Leadership Journal, 15(2), 19-40.[29] Koys, D. J. (2008). Judging academic qualifications, professional qualifications, and participation of faculty using AACSB guidelines. Journal of Education for Business, 83(4), 207-213.[30] Boronico, J., Murdy, J., & Kong, X. (2014). Faculty sufficiency and AACSB accreditation compliance within a global university: A mathematical modeling approach. American Journal of Business Education, 7(3), 213-218. [31] Bộ Giáo dục và Đào tạo (2014). Thông thư số 36/2014/TTLT-BGDĐT-BNV ngày 28/11/2014 về Quy định mã số và tiêu chuẩn chức danh nghề nghiệp viên chức giảng dạy trong các cơ sở giáo dục đại học công lập. [32] Chính Phủ (2015). Nghị định chính phủ số 73/2015/NĐ-CP ngày 08/09/2015 về Quy định tiêu chuẩn phân tầng, khung xếp hạng và tiêu chuẩn xếp hạng cơ sở giáo dục đại học. [33] Cục quản lý chất lượng (2018). Thông thư số 768/QLCL-KĐCLGD ngày 20/04/2018 về Hướng dẫn đánh giá theo bộ tiêu chuẩn đánh giá chất lượng cơ sỏ giáo dục đại học.

It is widely recognised that multidisciplinary team meetings (MDTMs) are the cornerstone of cancer practice in the United Kingdom and many countries around the world. While MDTMs offer several key benefits to patients, healthcare professionals and cancer registration, data and audit services, in the United Kingdom they have over time become too large, onerous and ‘transactional’ often discussing cases that have a pre-determined management plan. In response to this growing problem, National Health Service (NHS) England and NHS Improvement produced an multidisciplinary team (MDT) streamlining document as a guide to encourage MDTM to consider a ‘Standard of Care’ (SoC) approach to conditions with a predictable agreed management plan based on national, regional cancer network or local cancer unit protocols. This would then enable more meaningful discussion of complex cases with in the MDT. This document did not gain much traction and had little impact on UK urological cancer MDTM. As a result, The British Association of Urological Surgeons (BAUS) was approached by the NHS Getting It Right First Time (GIRFT) Leads in 2021 to promote an SoC-based streamlining to urological cancer MDT working. Having consulted widely with colleagues, cancer networks and cancer delivery teams, the BAUS Section of Oncology sought views from its membership during a dedicated MDTM session in the Sections of Oncology Meeting, December 2021. From this extensive engagement with stakeholders, we have put together the following guidance for use as a framework to facilitate the agreement of local policies in the interests of supporting the needs of patients and MDTs. Level of evidence: level 5 (Expert opinions based on non-systematic reviews of results or mechanistic studies)