Academic literature on the topic 'Young Men's Christian Associations. India'

AbstractFocusing particularly on the Madras College of Physical Education opened in 1919, this article reconstructs the role of the United States of America-dominated Indian Young Men's Christian Association (YMCA) in the spread of physical-education schemes in South Asia between the beginning of the century and the outbreak of the Second World War. American YMCA secretaries stressed the scientific, liberal, and egalitarian character of their ‘physical programme’ aiming at the training of responsible and self-controlled citizens and therefore supposedly offering an alternative to British imperial sports. The study demonstrates that the Y indeed exercised a considerable influence by acting as adviser to provincial and ‘princely’ governments as well as through the graduates of the Madras College of Physical Education (MCPE), many of whom became physical directors in educational institutions in India, Burma, Ceylon and other Asian countries. At the same time, it also makes clear that North American models could not be transplanted in a simple or straightforward manner to South Asian contexts. For one, in spite of its representation as a ‘school for democracy’, the Y's supposedly inclusive and emancipatory discourses and practices of physical fitness remained over-determined by the powerful influences of the colonial discourse of race, and the programme of the Indian Y continued to be rife with the imperial tropes ofsomatic Orientalismpredicated on the idea of fundamental difference between Westerners and South Asians. Likewise, the Y's sports mission turned out to be lessAmericanthan its advocates had hoped: ‘sportified’ versions of local games and physical exercises played an ever-increasing role in the numerous institutions of the Y in South Asia, leading eventually to a thorough ‘pidginization’ of its fitness regime.

G.Sherwood Eddy (1871–1963), a leading figure in American Protestantism through the first half of the twentieth century, is currently most often relegated to footnote references or mentioned only in relation to two of his most famous colleagues, Kirby Page and Reinhold Niebuhr. He was, however, one of the most renowned international evangelists of the time who worked closely with John R. Mott and Robert Speer in the Young Men's Christian Association (YMCA) and the Student Volunteer Movement (SVM). While a student at Yale, Eddy experienced a dramatic deepening of faith in 1889 at the famous Northfield Student Conference and then, while a student at New York's Union Theological Seminary and later at Princeton Theological Seminary, joined the SVM. Despite his seminary study, Eddy chose to remain a layman all his life. As a YMCA traveling evangelist in India from 1896 to 1911 and in Asia from 1911 to 1931, Eddy embodied many of the attitudes and methods of Protestant global mission for the approximately fifty years of its greatest activity. Primarily engaged in student evangelization, Eddy manifested a deep ambivalence toward the method of mission work. An examination of Eddy's life reveals that in Eddy one finds both the cultural imperialism with which nineteenth-century missionaries are often charged and a sensitivity to other peoples and a commitment to indigenous churches and leadership.While Eddy's ministry spanned over five decades, this essay concentrates on Eddy's labor prior to World War I, for in those years Eddy was most in conflict withhimself.

ResumoEste estudo procurou compreender a organização do Curso Comercial e seu propósito no projeto de formação intelectual das Associações Cristãs de Moços Brasileiras, no período de 1893 a 1929. Associação criada em 1844 na Inglaterra, inseriu-se no Brasil em 1893, no Rio de Janeiro, através do missionário norte-americano Myron A. Clark. Essa pesquisa trabalhou com panfletos, cartilhas, revistas, relatórios, atas e estatutos da instituição. Foi possível perceber que a formação intelectual foi parte integrante do projeto acmista. A oferta de ações que proporcionariam tal formação, em especial o Curso Comercial, foi realizada pela ACM como o principal curso que poderia contribuir com a ascensão social dos seus associados, especialmente ancoradas em argumentos relativos à utilização do tempo ocioso com coisas úteis. As ACMs atuaram, dessa forma, como um lugar de preparação, formando o associado para o trabalho, para novos hábitos, comportamentos e sensibilidades de uma formação intelectual acmista.Palavras-Chave: história da educação; curso comercial; associação cristã de moços.The Commercial Course in intellectual formation offered by Young Men’s Christian Associations, in Brazil (1893-1929)AbstractThis study aims to understand the organization of the Commercial Course and its purpose in the project of intellectual formation of the Young Men’s Christian Associations Brazilian, from 1893 to 1929. Association created in 1844 in England, was inserted in Brazil in 1893, in Rio de Janeiro, by north American missionary Myron A. Clark. This research used periodicals, pamphlets, booklets, minutes and statutes of the institution. It was revealed that the intellectual formation was part of acmista project. The offering of shares that would provide such formation, in particular the Commercial Course was held by ACM as the main course that could contribute to the social advancement of its members, especially anchored in arguments relating to the use of idle time with useful things. The YMCAs acted thus as a place of preparation, forming the associate to work, to new habits, behaviors and sensitivities of a acmista intellectual formation. Keywords: history of education; commercial course; young men's christian association

In Ireland today, we eat more pigmeat per capita, approximately 32.4 kilograms, than any other meat, yet you very seldom if ever see a pig (C.S.O.). Fat and flavour are two words that are synonymous with pig meat, yet scientists have spent the last thirty years cross breeding to produce leaner, low-fat pigs. Today’s pig professionals prefer to use the term “pig finishing” as opposed to the more traditional “pig fattening” (Tuite). The pig evokes many themes in relation to cuisine. Charles Lamb (1775-1834), in his essay Dissertation upon Roast Pig, cites Confucius in attributing the accidental discovery of the art of roasting to the humble pig. The pig has been singled out by many cultures as a food to be avoided or even abhorred, and Harris (1997) illustrates the environmental effect this avoidance can have by contrasting the landscape of Christian Albania with that of Muslim Albania.This paper will focus on the pig in Irish cuisine and culture from ancient times to the present day. The inspiration for this paper comes from a folklore tale about how Saint Martin created the pig from a piece of fat. The story is one of a number recorded by Seán Ó Conaill, the famous Kerry storyteller and goes as follows:From St Martin’s fat they were made. He was travelling around, and one night he came to a house and yard. At that time there were only cattle; there were no pigs or piglets. He asked the man of the house if there was anything to eat the chaff and the grain. The man replied there were only the cattle. St Martin said it was a great pity to have that much chaff going to waste. At night when they were going to bed, he handed a piece of fat to the servant-girl and told her to put it under a tub, and not to look at it at all until he would give her the word next day. The girl did so, but she kept a bit of the fat and put it under a keeler to find out what it would be.When St Martin rose next day he asked her to go and lift up the tub. She lifted it up, and there under it were a sow and twelve piglets. It was a great wonder to them, as they had never before seen pig or piglet.The girl then went to the keeler and lifted it, and it was full of mice and rats! As soon as the keeler was lifted, they went running about the house searching for any hole that they could go into. When St Martin saw them, he pulled off one of his mittens and threw it at them and made a cat with that throw. And that is why the cat ever since goes after mice and rats (Ó Conaill).The place of the pig has long been established in Irish literature, and longer still in Irish topography. The word torc, a boar, like the word muc, a pig, is a common element of placenames, from Kanturk (boar’s head) in West Cork to Ros Muc (headland of pigs) in West Galway. The Irish pig had its place in literature well established long before George Orwell’s English pig, Major, headed the dictatorship in Animal Farm. It was a wild boar that killed the hero Diarmaid in the Fenian tale The Pursuit of Diarmaid and Gráinne, on top of Ben Bulben in County Sligo (Mac Con Iomaire). In Ancient and Medieval Ireland, wild boars were hunted with great fervour, and the prime cuts were reserved for the warrior classes, and certain other individuals. At a feast, a leg of pork was traditionally reserved for a king, a haunch for a queen, and a boar’s head for a charioteer. The champion warrior was given the best portion of meat (Curath Mhir or Champions’ Share), and fights often took place to decide who should receive it. Gantz (1981) describes how in the ninth century tale The story of Mac Dathó’s Pig, Cet mac Matach, got supremacy over the men of Ireland: “Moreover he flaunted his valour on high above the valour of the host, and took a knife in his hand and sat down beside the pig. “Let someone be found now among the men of Ireland”, said he, “to endure battle with me, or leave the pig for me to divide!”It did not take long before the wild pigs were domesticated. Whereas cattle might be kept for milk and sheep for wool, the only reason for pig rearing was as a source of food. Until the late medieval period, the “domesticated” pigs were fattened on woodland mast, the fruit of the beech, oak, chestnut and whitethorn, giving their flesh a delicious flavour. So important was this resource that it is acknowledged by an entry in the Annals of Clonmacnoise for the year 1038: “There was such an abundance of ackornes this yeare that it fattened the pigges [runts] of pigges” (Sexton 45). In another mythological tale, two pig keepers, one called ‘friuch’ after the boars bristle (pig keeper to the king of Munster) and the other called ‘rucht’ after its grunt (pig keeper to the king of Connacht), were such good friends that the one from the north would bring his pigs south when there was a mast of oak and beech nuts in Munster. If the mast fell in Connacht, the pig-keeper from the south would travel northward. Competitive jealousy sparked by troublemakers led to the pig keepers casting spells on each other’s herds to the effect that no matter what mast they ate they would not grow fat. Both pig keepers were practised in the pagan arts and could form themselves into any shape, and having been dismissed by their kings for the leanness of their pig herds due to the spells, they eventually formed themselves into the two famous bulls that feature in the Irish Epic The Táin (Kinsella).In the witty and satirical twelfth century text, The Vision of Mac Conglinne (Aisling Mhic Conglinne), many references are made to the various types of pig meat. Bacon, hams, sausages and puddings are often mentioned, and the gate to the fortress in the visionary land of plenty is described thus: “there was a gate of tallow to it, whereon was a bolt of sausage” (Jackson).Although pigs were always popular in Ireland, the emergence of the potato resulted in an increase in both human and pig populations. The Irish were the first Europeans to seriously consider the potato as a staple food. By 1663 it was widely accepted in Ireland as an important food plant and by 1770 it was known as the Irish Potato (Mac Con Iomaire and Gallagher). The potato transformed Ireland from an under populated island of one million in the 1590s to 8.2 million in 1840, making it the most densely populated country in Europe. Two centuries of genetic evolution resulted in potato yields growing from two tons per acre in 1670 to ten tons per acre in 1800. A constant supply of potato, which was not seen as a commercial crop, ensured that even the smallest holding could keep a few pigs on a potato-rich diet. Pat Tuite, an expert on pigs with Teagasc, the Irish Agricultural and Food Development Authority, reminded me that the potatoes were cooked for the pigs and that they also enjoyed whey, the by product of both butter and cheese making (Tuite). The agronomist, Arthur Young, while travelling through Ireland, commented in 1770 that in the town of Mitchelstown in County Cork “there seemed to be more pigs than human beings”. So plentiful were pigs at this time that on the eve of the Great Famine in 1841 the pig population was calculated to be 1,412,813 (Sexton 46). Some of the pigs were kept for home consumption but the rest were a valuable source of income and were shown great respect as the gentleman who paid the rent. Until the early twentieth century most Irish rural households kept some pigs.Pork was popular and was the main meat eaten at all feasts in the main houses; indeed a feast was considered incomplete without a whole roasted pig. In the poorer holdings, fresh pork was highly prized, as it was only available when a pig of their own was killed. Most of the pig was salted, placed in the brine barrel for a period or placed up the chimney for smoking.Certain superstitions were observed concerning the time of killing. Pigs were traditionally killed only in months that contained the letter “r”, since the heat of the summer months caused the meat to turn foul. In some counties it was believed that pigs should be killed under the full moon (Mahon 58). The main breed of pig from the medieval period was the Razor Back or Greyhound Pig, which was very efficient in converting organic waste into meat (Fitzgerald). The killing of the pig was an important ritual and a social occasion in rural Ireland, for it meant full and plenty for all. Neighbours, who came to help, brought a handful of salt for the curing, and when the work was done each would get a share of the puddings and the fresh pork. There were a number of days where it was traditional to kill a pig, the Michaelmas feast (29 September), Saint Martins Day (11 November) and St Patrick’s Day (17 March). Olive Sharkey gives a vivid description of the killing of the barrow pig in rural Ireland during the 1930s. A barrow pig is a male pig castrated before puberty:The local slaughterer (búistéir) a man experienced in the rustic art of pig killing, was approached to do the job, though some farmers killed their own pigs. When the búistéirarrived the whole family gathered round to watch the killing. His first job was to plunge the knife in the pig’s heart via the throat, using a special knife. The screeching during this performance was something awful, but the animal died instantly once the heart had been reached, usually to a round of applause from the onlookers. The animal was then draped across a pig-gib, a sort of bench, and had the fine hairs on its body scraped off. To make this a simple job the animal was immersed in hot water a number of times until the bristles were softened and easy to remove. If a few bristles were accidentally missed the bacon was known as ‘hairy bacon’!During the killing of the pig it was imperative to draw a good flow of blood to ensure good quality meat. This blood was collected in a bucket for the making of puddings. The carcass would then be hung from a hook in the shed with a basin under its head to catch the drip, and a potato was often placed in the pig’s mouth to aid the dripping process. After a few days the carcass would be dissected. Sharkey recalls that her father maintained that each pound weight in the pig’s head corresponded to a stone weight in the body. The body was washed and then each piece that was to be preserved was carefully salted and placed neatly in a barrel and hermetically sealed. It was customary in parts of the midlands to add brown sugar to the barrel at this stage, while in other areas juniper berries were placed in the fire when hanging the hams and flitches (sides of bacon), wrapped in brown paper, in the chimney for smoking (Sharkey 166). While the killing was predominantly men’s work, it was the women who took most responsibility for the curing and smoking. Puddings have always been popular in Irish cuisine. The pig’s intestines were washed well and soaked in a stream, and a mixture of onions, lard, spices, oatmeal and flour were mixed with the blood and the mixture was stuffed into the casing and boiled for about an hour, cooled and the puddings were divided amongst the neighbours.The pig was so palatable that the famous gastronomic writer Grimod de la Reyniere once claimed that the only piece you couldn’t eat was the “oink”. Sharkey remembers her father remarking that had they been able to catch the squeak they would have made tin whistles out of it! No part went to waste; the blood and offal were used, the trotters were known as crubeens (from crúb, hoof), and were boiled and eaten with cabbage. In Galway the knee joint was popular and known as the glúiníns (from glún, knee). The head was roasted whole or often boiled and pressed and prepared as Brawn. The chitterlings (small intestines) were meticulously prepared by continuous washing in cool water and the picking out of undigested food and faeces. Chitterlings were once a popular bar food in Dublin. Pig hair was used for paintbrushes and the bladder was occasionally inflated, using a goose quill, to be used as a football by the children. Meindertsma (2007) provides a pictorial review of the vast array of products derived from a single pig. These range from ammunition and porcelain to chewing gum.From around the mid-eighteenth century, commercial salting of pork and bacon grew rapidly in Ireland. 1820 saw Henry Denny begin operation in Waterford where he both developed and patented several production techniques for bacon. Bacon curing became a very important industry in Munster culminating in the setting up of four large factories. Irish bacon was the brand leader and the Irish companies exported their expertise. Denny set up a plant in Denmark in 1894 and introduced the Irish techniques to the Danish industry, while O’Mara’s set up bacon curing facilities in Russia in 1891 (Cowan and Sexton). Ireland developed an extensive export trade in bacon to England, and hams were delivered to markets in Paris, India, North and South America. The “sandwich method” of curing, or “dry cure”, was used up until 1862 when the method of injecting strong brine into the meat by means of a pickling pump was adopted by Irish bacon-curers. 1887 saw the formation of the Bacon Curers’ Pig Improvement Association and they managed to introduce a new breed, the Large White Ulster into most regions by the turn of the century. This breed was suitable for the production of “Wiltshire” bacon. Cork, Waterford Dublin and Belfast were important centres for bacon but it was Limerick that dominated the industry and a Department of Agriculture document from 1902 suggests that the famous “Limerick cure” may have originated by chance:1880 […] Limerick producers were short of money […] they produced what was considered meat in a half-cured condition. The unintentional cure proved extremely popular and others followed suit. By the turn of the century the mild cure procedure was brought to such perfection that meat could [… be] sent to tropical climates for consumption within a reasonable time (Cowan and Sexton).Failure to modernise led to the decline of bacon production in Limerick in the 1960s and all four factories closed down. The Irish pig market was protected prior to joining the European Union. There were no imports, and exports were subsidised by the Pigs and Bacon Commission. The Department of Agriculture started pig testing in the early 1960s and imported breeds from the United Kingdom and Scandinavia. The two main breeds were Large White and Landrace. Most farms kept pigs before joining the EU but after 1972, farmers were encouraged to rationalise and specialise. Grants were made available for facilities that would keep 3,000 pigs and these grants kick started the development of large units.Pig keeping and production were not only rural occupations; Irish towns and cities also had their fair share. Pigs could easily be kept on swill from hotels, restaurants, not to mention the by-product and leftovers of the brewing and baking industries. Ed Hick, a fourth generation pork butcher from south County Dublin, recalls buying pigs from a local coal man and bus driver and other locals for whom it was a tradition to keep pigs on the side. They would keep some six or eight pigs at a time and feed them on swill collected locally. Legislation concerning the feeding of swill introduced in 1985 (S.I.153) and an amendment in 1987 (S.I.133) required all swill to be heat-treated and resulted in most small operators going out of business. Other EU directives led to the shutting down of thousands of slaughterhouses across Europe. Small producers like Hick who slaughtered at most 25 pigs a week in their family slaughterhouse, states that it was not any one rule but a series of them that forced them to close. It was not uncommon for three inspectors, a veterinarian, a meat inspector and a hygiene inspector, to supervise himself and his brother at work. Ed Hick describes the situation thus; “if we had taken them on in a game of football, we would have lost! We were seen as a huge waste of veterinary time and manpower”.Sausages and rashers have long been popular in Dublin and are the main ingredients in the city’s most famous dish “Dublin Coddle.” Coddle is similar to an Irish stew except that it uses pork rashers and sausage instead of lamb. It was, traditionally, a Saturday night dish when the men came home from the public houses. Terry Fagan has a book on Dublin Folklore called Monto: Murder, Madams and Black Coddle. The black coddle resulted from soot falling down the chimney into the cauldron. James Joyce describes Denny’s sausages with relish in Ulysses, and like many other Irish emigrants, he would welcome visitors from home only if they brought Irish sausages and Irish whiskey with them. Even today, every family has its favourite brand of sausages: Byrne’s, Olhausens, Granby’s, Hafner’s, Denny’s Gold Medal, Kearns and Superquinn are among the most popular. Ironically the same James Joyce, who put Dublin pork kidneys on the world table in Ulysses, was later to call his native Ireland “the old sow that eats her own farrow” (184-5).The last thirty years have seen a concerted effort to breed pigs that have less fat content and leaner meat. There are no pure breeds of Landrace or Large White in production today for they have been crossbred for litter size, fat content and leanness (Tuite). Many experts feel that they have become too lean, to the detriment of flavour and that the meat can tend to split when cooked. Pig production is now a complicated science and tighter margins have led to only large-scale operations being financially viable (Whittemore). The average size of herd has grown from 29 animals in 1973, to 846 animals in 1997, and the highest numbers are found in counties Cork and Cavan (Lafferty et al.). The main players in today’s pig production/processing are the large Irish Agribusiness Multinationals Glanbia, Kerry Foods and Dairygold. Tuite (2002) expressed worries among the industry that there may be no pig production in Ireland in twenty years time, with production moving to Eastern Europe where feed and labour are cheaper. When it comes to traceability, in the light of the Foot and Mouth, BSE and Dioxin scares, many feel that things were much better in the old days, when butchers like Ed Hick slaughtered animals that were reared locally and then sold them back to local consumers. Hick has recently killed pigs for friends who have begun keeping them for home consumption. This slaughtering remains legal as long as the meat is not offered for sale.Although bacon and cabbage, and the full Irish breakfast with rashers, sausages and puddings, are considered to be some of Ireland’s most well known traditional dishes, there has been a growth in modern interpretations of traditional pork and bacon dishes in the repertoires of the seemingly ever growing number of talented Irish chefs. Michael Clifford popularised Clonakilty Black Pudding as a starter in his Cork restaurant Clifford’s in the late 1980s, and its use has become widespread since, as a starter or main course often partnered with either caramelised apples or red onion marmalade. Crubeens (pigs trotters) have been modernised “a la Pierre Kaufman” by a number of Irish chefs, who bone them out and stuff them with sweetbreads. Kevin Thornton, the first Irish chef to be awarded two Michelin stars, has roasted suckling pig as one of his signature dishes. Richard Corrigan is keeping the Irish flag flying in London in his Michelin starred Soho restaurant, Lindsay House, where traditional pork and bacon dishes from his childhood are creatively re-interpreted with simplicity and taste.Pork, ham and bacon are, without doubt, the most traditional of all Irish foods, featuring in the diet since prehistoric times. Although these meats remain the most consumed per capita in post “Celtic Tiger” Ireland, there are a number of threats facing the country’s pig industry. Large-scale indoor production necessitates the use of antibiotics. European legislation and economic factors have contributed in the demise of the traditional art of pork butchery. Scientific advancements have resulted in leaner low-fat pigs, many argue, to the detriment of flavour. Alas, all is not lost. There is a growth in consumer demand for quality local food, and some producers like J. Hick & Sons, and Prue & David Rudd and Family are leading the way. The Rudds process and distribute branded antibiotic-free pig related products with the mission of “re-inventing the tastes of bygone days with the quality of modern day standards”. Few could argue with the late Irish writer John B. Keane (72): “When this kind of bacon is boiling with its old colleague, white cabbage, there is a gurgle from the pot that would tear the heart out of any hungry man”.ReferencesCowan, Cathal and Regina Sexton. Ireland's Traditional Foods: An Exploration of Irish Local & Typical Foods & Drinks. Dublin: Teagasc, 1997.C.S.O. Central Statistics Office. Figures on per capita meat consumption for 2009, 2010. Ireland. http://www.cso.ie.Fitzgerald, Oisin. "The Irish 'Greyhound' Pig: an extinct indigenous breed of Pig." History Ireland13.4 (2005): 20-23.Gantz, Jeffrey Early Irish Myths and Sagas. New York: Penguin, 1981.Harris, Marvin. "The Abominable Pig." Food and Culture: A Reader. Eds. Carole Counihan and Penny Van Esterik. New York: Routledge, 1997. 67-79.Hick, Edward. Personal Communication with master butcher Ed Hick. 15 Apr. 2002.Hick, Edward. Personal Communication concerning pig killing. 5 Sep. 2010.Jackson, K. H. Ed. Aislinge Meic Con Glinne, Dublin: Institute of Advanced Studies, 1990.Joyce, James. The Portrait of the Artist as a Young Man, London: Granada, 1977.Keane, John B. Strong Tea. Cork: Mercier Press, 1963.Kinsella, Thomas. The Táin. Oxford: Oxford University Press, 1970.Lafferty, S., Commins, P. and Walsh, J. A. Irish Agriculture in Transition: A Census Atlas of Agriculture in the Republic of Ireland. Dublin: Teagasc, 1999.Mac Con Iomaire, Liam. Ireland of the Proverb. Dublin: Town House, 1988.Mac Con Iomaire, Máirtín and Pádraic Óg Gallagher. "The Potato in Irish Cuisine and Culture."Journal of Culinary Science and Technology 7.2-3 (2009): 1-16.Mahon, Bríd. Land of Milk and Honey: The Story of Traditional Irish Food and Drink. Cork:Mercier, 1998.Meindertsma, Christien. PIG 05049 2007. 10 Aug. 2010 http://www.christienmeindertsma.com.Ó Conaill, Seán. Seán Ó Conaill's Book. Bailie Átha Cliath: Bhéaloideas Éireann, 1981.Sexton, Regina. A Little History of Irish Food. Dublin: Gill and Macmillan, 1998.Sharkey, Olive. Old Days Old Ways: An Illustrated Folk History of Ireland. Dublin: The O'Brien Press, 1985.S.I. 153, 1985 (Irish Legislation) http://www.irishstatutebook.ie/1985/en/si/0153.htmlS.I. 133, 1987 (Irish Legislation) http://www.irishstatuebook.ie/1987/en/si/0133.htmlTuite, Pat. Personal Communication with Pat Tuite, Chief Pig Advisor, Teagasc. 3 May 2002.Whittemore, Colin T. and Ilias Kyriazakis. Whitmore's Science and Practice of Pig Production 3rdEdition. Oxford: Wiley-Blackwell, 2006.

The basis for the thesis research was the examination of the extent to which YMCAs in the United States incorporate public relations skills and corporate mission statements into the training of their employees.A mail survey was sent to the total population of 913 corporate YMCAs which represent all 2,170 locations in the United States. The first of two mailings was sent on July 5, 1984. A total of 530 responses were received from forty-nine states representing 58 percent of the total population. Of the returned surveys, 514 were usable in all aspects of the study, or 56.2 percent of the total population.The findings show the typical YMCA is served by a male director with eighteen years of YMCA work experience who has been in his current position just less than ten years. He oversees the management of a YMCA serving an average of 6,700 individual members.Public relations duties are performed by an average of 2.5 persons in the responding YMCAs including the executive director himself. The training and preparation for handling these responsibilities most often comes in "learn-by-doing" situations. Workshops enhance on-the-job training in most cases. Fewer than 20 percent of the professional directors performing public relations functions have had university or college coursework in public relations.Approximately 70 percent of the responding YMCAs have made a specific attempt to determine how their organization is perceived by the community. Two-thirds of the associations which have attempted to measure community perception stated they used formal research methods to do so. Only 32 percent of the YMCAs responding have prepared a written statement of their mission with 28 percent having a formal action plan for achieving their goals and objectives.Just less than 60 percent of the 514 respondents budget public relations items as a planned expense at an average of 3 percent of the total operating budget.Three of the conclusions drawn from this research are:1. The lack of formal training of employees performing public relations functions, in the YMCAs responding, suggests some disparity between job preparation and the generally accepted guidelines for training public relations practitioners.2. The marked increase in the number of YMCAs which have formulated written mission statements and action plans since 1980 is one indication of an increased awareness of the need to operate these nonprofit organizations under traditional management principles.3. Not only must more YMCAs develop and implement formal action plans, but more employees at all job levels must be informed of these plans if their YMCA is to experience the degree of membership growth and the improved community image possible through a total organizational effort.

This research provides insights into three aspects of social capital: the factors that influence its variability; its two-dimensional nature; and the relationship between social capital and membership in a YMCA. These insights have implications for social capital theory, for public policy, for organizational management and for individual well-being. Most social capital research treats the construct as a causal variable and analyzes the implications of different levels of social capital for certain aspects of individual and community well-being. This treatment implies that levels of social capital vary. Little research has been done to analyze the factors that cause social capital variability and therefore the understanding of social capital variability lacks insight. Before social capital variability can be explored, an intermediate issue must be addressed. Social capital is usually conceived of as a single-dimension construct. In fact social capital has two dimensions: the attitudes of social capital and the behaviors of social capital. Unidimensionality is sufficient when social capital is used exogenously but it is insufficiently nuanced when used for the purpose of recommending policies to increase it. This research analyzes the two-dimensional nature of social capital. Finally, a number of social capital behaviors have been studied but membership in the YMCA is not one of them. This research examines the relationship, ceteris paribus, between membership in the Central Florida YMCA and individual social capital. A survey questionnaire was mailed to 10,000 YMCA members in Central Florida and 21,000 residents who were demographically similar. There were 1,881 completed responses. The results were analyzed using structural equation modeling and were guided by social capital theory and the theory of reasoned action. iv The results of the study indicate that the two most influential factors of social capital variability are personal educational attainment and the average educational attainment of the community. The study also confirms that social capital is a two-dimensional construct and the two dimensions are iterative. The study results also revealed that members of the Central Florida YMCA had higher levels of social capital ceteris paribus. This study is significant in four areas: social capital theory, public policy, management of social capital-generating organizations and for individuals. At the theoretical level, insight has been gained into both the causes of social capital variability and the two-dimensional nature of social capital. Regarding public policy, this research provides clear evidence that education provides a greater role in building a community than simply creating human capital; it also creates social capital. Both educational institutions and those organizations that create social capital should be supported. Furthermore, social capital promulgation through public policy should target both dimensions of social capital to be most effective. For managers of social capital-generating organizations social capital can be used as a metric for measuring organizational effectiveness and community impact. For individuals, there is now an evidence-based approach for developing a life plan for creating personal social capital. This research is unique because it simultaneously brings insights into four distinct spheres of social capital.
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Public Affairs

During the 1890s in the United States, Midwestern YMCA missionaries challenged the nexus of power between Northeastern Protestant denominations, industrialists, politicians, and the Association's International Committee. Under Kansas YMCA secretary George Fisher, this movement shook the Northeastern alliance's underpinnings, eventually establishing the Gospel Missionary Union. The YMCA and the GMU mutually defined foreign and domestic missionary work discursively. Whereas Fisher's pre-millennial movement promoted world conversion generally, the YMCA primarily reached out to college students in the United States and abroad. Moreover, the GMU challenged social and gender roles among Moroccan Berbers. Fisher's movements have not been historically analyzed since 1975. Missionary Millennium is a reanalysis and critical reading of religious fictions about GMU missionaries, following the organization to its current incarnation as Avant Ministries.

Dans cette thèse nous étudions, d’abord, le développement du Mouvement « universel » de la « jeunesse chrétienne » en tant que réseau transnational dans l’espace occidental au cours de la deuxième moitié du XIXe siècle. Nous y analysons ensuite l’interaction entre les agents de la branche américaine du Mouvement, la YMCA, et les représentants des élites politiques, économiques, religieuses et intellectuelles russes en Russie depuis la fin des années 1890, en Europe avec les émigrés russes dans l’entre-deux-guerres, ainsi que les tentatives faites par les agents de l’Association américaine pour se fixer en URSS dans les années 1920.Le Mouvement chrétien des jeunes était conçu comme un espace mondial dépassant les frontières nationales. Cette forme d’internationalisme avait pour ambition de surmonter les nombreuses barrières qui divisaient l’humanité en factions nationales, politiques, économiques, sociales, religieuses ou raciales. Il s’agissait d’un projet utopique construit sur la base du protestantisme évangélique. L’universalisme du Mouvement reposait sur l’idée de la « catholicité » de la « communauté chrétienne » et sur la logique des grandes religions de conversion. Les leaders du Mouvement propageaient le « christianisme vivant ». Réfutant une conception du religieux comme besoin mystique et du christianisme comme ensemble de croyances défini une fois pour toutes, centré sur un dogme rigide et sur un rite religieux, ils prônaient un activisme social des chrétiens et leur participation à la résolution de problèmes sociaux concrets. Initialement axé sur la mission d’évangélisation, ce projet universaliste était lui-même un résultat de la sécularisation à laquelle il devait faire face. Affirmant son « respect » vis-à-vis des structures ecclésiastiques « traditionnelles », le Mouvement était guidé par des laïcs. Manifestant une préoccupation relative aux moyens à utiliser pour soigner les malaises de la société industrielle moderne et pour assurer le progrès de l’humanité, ses leaders prétendaient élaborer un « modèle » de l’action chrétienne « moderne », « organisée », capable d’assurer le développement « intégral » (moral, intellectuel, physique et social) des individus, mettant un accent particulier sur la formation des élites. Dans une perspective de long terme, leur ambition était d’assurer une transformation sociale, politique et économique des sociétés humaines. Plusieurs problématiques sont explorées : 1. Le rapport entre, d’une part, les engagements « universalistes » et « nationaux » et, d’autre part, les facteurs qui influençaient les rapports de force entre des cultures nationales différentes et, donc, déterminaient les vecteurs de la circulation d’idées, d’expériences et de pratiques dans ce type de mouvance internationaliste ; 2. Le mécanisme de la pénétration de la YMCA américaine dans un autre pays, en l’occurrence en Russie, et les motifs invoqués pour le justifier ; 3. Le rapport entre la religion et la politique ; 4. Les relations entre les protestants et les chrétiens orthodoxes. L’étude de ces problématiques se décline en plusieurs dimensions structurées par quatre dichotomies principales : « universel » versus « national », « laïque » versus « religieux », « modernité » versus « tradition », « politique » versus « apolitique »
In this thesis we first investigate the creation of a transnational network by the advocates of the Young People’ Global Christian Movement in the West in the latter half of the 19th century. Secondly, we analyze the interaction between the agents of the American branch of the Movement, the American YMCA, and the representatives of the Russian political, economic, religious and intellectual elites in Russia from the end of the 1890s and in Europe with the Russian émigrés in the period between the two world wars. Attempts to implant the American Association in the USSR in the 1920s are also considered.The Young People’ Christian Movement was conceived as a global space transcending national boundaries. The ambition of the advocates of this form of internationalism was to break the barriers of nationalities, politics, economic and social inequalities, religion or race. This utopian project was founded on the values, beliefs and principles of Evangelical Protestantism. The Movement’s universalism was founded on the concept of Christian communities’ “catholicity” and was following the logic of religious conversion. Its leaders were propagating the Vital Christianity. Refuting the conception of religion as a mystic quest and that of Christianity as a set of beliefs defined once and for all and focused on the rigid dogma and on the performance of a religious belief, the leaders of the Global Christian Movement were calling for a social activism of Christians and propagating their capacity to engage in practical problem solving in their own communities. With an initial focus on the mission of evangelization, the Young Christians’ Movement should be a bulwark against the growing secularism of society. However this Universalist project was itself the result of the secularization. Affirming “respect” for the “traditional” ecclesiastical structures, the Movement was guided by laypersons. Demonstrating an active concern for the means to treat the ailments of the modern industrial societies and to assure the progress of humanity, the leaders of the Young Christians’ Movement had an ambition to elaborate a “model” of a “modern” and “organized” Christian action, capable of ensuring the “integral” (moral, intellectual, physical and social) development of the individuals, with a particular emphasis on the training of the elites. Set in a long-term perspective, the ambition of the leaders of the Movement was to assure a complete social, political and economic transformation of human societies. Several problematic issues were explored: 1. The relationship between the “globalist” and “national” commitments, and the factors affecting the power relations between the different national cultures and determining the direction of circulation of ideas, experiences and practices within this internationalist movement; 2. The mechanism of and the motives invoked to justify the penetration of the American YMCA in the other countries, i.e. in Russia; 3. The relationship between religion and politics; 4. The relationship between Protestants and Orthodox Christians. This study addresses four key dichotomies: “universal” versus “national”, “laic” versus “religious”, “modernity” versus “tradition”, “political” versus “apolitical”

Indiana University-Purdue University Indianapolis (IUPUI)
The narrative of the Fall Creek Parkway YMCA is central to the record of the historically black community northwest of downtown Indianapolis, which was established in the early 1900s, as well as reflective of the urban revitalization projects and demographic fluxes that changed this community beginning in the 1960s. This is because the conflict between administrators of the Fall Creek YMCA branch and Greater Indianapolis YMCA or Metropolitan YMCA over the viability of the branch at 10th Street and Indiana Avenue was a microcosm of the conflict between community and city leaders over the necessity of large-scale forces. This thesis specifically examines the large-scale forces of urban revitalization, defined in the study as the city’s implementation of construction projects in Indianapolis’ downtown area, and school desegregation, which was the focus of a federal court case that affected Indianapolis Public Schools. Delineating the contested visions held by Fall Creek and Metropolitan YMCA administrators about how the Fall Creek YMCA should have functioned within an environment changed by urban revitalization and school desegregation is crucial to understanding the controversies that surrounded major construction projects and desegregation measures that took place in the downtown area of Indianapolis during the late twentieth century. The study therefore understands the conflict between the Metropolitan and Fall Creek YMCAs over targeted membership groups and autonomy as a reflection of changes in the branch’s surrounding area. Moreover, the study utilizes such conflict as a lens to the larger conflict that took place in Indianapolis between the agents of citywide urban revitalization plans and community leaders who opposed the implementation of these plans, as well as school desegregation measures, at the expense of the historically black community located in the near-downtown area of the city. This thesis is informed and humanized, respectively, by archival research and oral history interviews with individuals who were involved in either the administration or advocacy of the Fall Creek YMCA between 1971 and 2003.