In 1974 Champion International Corporation could be described as a company in search of an image. In spite of being the nation's fourth‐largest forest products company at the…
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In 1974 Champion International Corporation could be described as a company in search of an image. In spite of being the nation's fourth‐largest forest products company at the time, with net income just under $100 million, Champion was a relative stranger on Wall Street — the result of what the company concedes was a lack of corporate direction, coupled with a poorly managed publicity campaign accompanying Champion's switch from the U.S. Plywood‐Champion Paper title in 1972. As Champion spokesperson Sallie Vandervort explains, “A company that has no image has a negative image.” Owing in part to this perception and in part to the company's desire to project itself as a positive, forward‐looking company, Champion mounted a $6.8 million advertising program, beginning in 1979, that stressed the importance of the future. Says Ms. Vandervort, “Champion's goal was double‐edged. We wanted to conduct a viable and legitimate corporate campaign to improve our recognition in the business community. And, at the same time, we wanted to give the public a little food for thought.” Ms. Vandervort noted that, since Champion's resources take anywhere from 25 to 60 years to develop, the company wanted to demonstrate its concern for the future, while stimulating public thinking about some of the issues and trends that will command society's attention over the next 20 years. The following article is condensed from a booklet of the same title that is distributed nationwide as part of Champion's advertising program.
This exploratory study, a Ph.D. dissertation completed at the University of Western Ontario in 2013, examines the materially embedded relations of power between library users and…
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This exploratory study, a Ph.D. dissertation completed at the University of Western Ontario in 2013, examines the materially embedded relations of power between library users and staff in public libraries and how building design regulates spatial behavior according to organizational objectives. It considers three public library buildings as organization spaces (Dale & Burrell, 2008) and determines the extent to which their spatial organizations reproduce the relations of power between the library and its public that originated with the modern public library building type ca. 1900. Adopting a multicase study design, I conducted site visits to three, purposefully selected public library buildings of similar size but various ages. Site visits included: blueprint analysis; organizational document analysis; in-depth, semi-structured interviews with library users and library staff; cognitive mapping exercises; observations; and photography.
Despite newer approaches to designing public library buildings, the use of newer information technologies, and the emergence of newer paradigms of library service delivery (e.g., the user-centered model), findings strongly suggest that the library as an organization still relies on many of the same socio-spatial models of control as it did one century ago when public library design first became standardized. The three public libraries examined show spatial organizations that were designed primarily with the librarian, library materials, and library operations in mind far more than the library user or the user’s many needs. This not only calls into question the public library’s progressiveness over the last century but also hints at its ability to survive in the new century.
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We give more space than usual to the Conference of the Library Association, but, even so, our correspondent has attempted impressions rather than factual accounts of the papers…
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We give more space than usual to the Conference of the Library Association, but, even so, our correspondent has attempted impressions rather than factual accounts of the papers read. Good as those papers were, the main effect of our conferences is to provide for every type of librarian a sense of community and of unity with librarianship in general. This was achieved in a large measure at Edinburgh. Moreover, as our correspondent suggests, there was interest in problems that do not affect, at least at present, many who participated. Nearly every session, general or special, was so well attended, that we can infer that the vitality of interest in library matters is as great as it ever has been; indeed, it is possibly greater.
In October, 1908, a report was issued by the Medical Officer of Health for the City of London relating to the unsatisfactory manner in which soda water was manufactured at that…
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In October, 1908, a report was issued by the Medical Officer of Health for the City of London relating to the unsatisfactory manner in which soda water was manufactured at that time in the London district, and to the means that had been used after official enquiry to better the methods of manufacture. The circumstances were referred to in this Journal for November, 1908. It will be remembered that at the time reputable members of the trade readily agreed that they should be bound by certain regulations. These regulations had been drawn up by the Medical Officer of Health for the City of London and related to inspection of premises and examination of plant, water, and materials. As a proof that they had complied with the regulations a certificate was issued to each firm by their trade society, “The London Bottle Exchange and Mineral Water Trade Protection Society, Limited.” This certificate was submitted to and passed by the Medical Officer of Health for the City of London before issue. The arrangement, though good in conception, appears to be faulty in design, and it is desirable, therefore, to offer some criticism.
At a meeting of the Nutrition Panel of the Food Group of the Society of Chemical Industry, Dr. Joseph Needham, of the Biochemical Laboratory, University of Cambridge, speaking on…
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At a meeting of the Nutrition Panel of the Food Group of the Society of Chemical Industry, Dr. Joseph Needham, of the Biochemical Laboratory, University of Cambridge, speaking on “ The Biological Nature of the Egg,” pointed out what complex structures were the eggs of birds and other vertebrates. In fact the embryo, which is eventually to develop into the new animal, only occupies a very small space within the total egg. The remainder serves, in one way or another, to keep the organism alive until it is hatched. It is interesting to note that this is not the case in lower animals. The octopus in its egg is not supplied by its mother with enough copper but must obtain more for itself from the surrounding sea. Newts and frogs in their eggs also must to some extent look after themselves. Birds' eggs, however, represent a type of perfectly “closed box” structure which requires many ingenious devices in order to survive. One of these, through which the bird saves itself from being poisoned by its own by‐products, is the fact that the developing embryo does not excrete nitrogen as urea but in the form of uric acid which is more easily deposited as crystals.—Dr. Ethel M. Cruickshank, of the Department of Agriculture, Cambridge, who spoke on the “ Chemical Composition of the Egg,” pointed out that the hen was a physiological machine for turning raw materials into human foodstuffs. The amount of such human food which the hen could produce in a day depended on a number of factors, but to a large extent it was true to say that the bigger the hen the larger the egg. The number of eggs which a hen would lay in a year was a different matter, but an interesting point was the fact that high production had little or no detrimental effect on the quality of the eggs. In considering the composition of the egg one must divide it into three parts. The shell was principally made up of calcium carbonate, although small amounts of magnesium, phosphorus and organic matter were present. The white was composed of four different kinds of protein and could be divided into layers of thick and thin white. The proportion of thick to thin white influenced the culinary value of the egg. Together, the four proteins in the white contained the essential amino acids which made “ first class ” protein. Egg white contained minerals and also supplied valuable amounts of vitamin B. The yolk contained two proteins which were also shown to be of “ first class ” quality. Besides protein the yolk contained 30 to 32 per cent. of fat. Numerous minerals were present, including relatively rich amounts of easily assimilable iron. Vitamins A, D, B1 and B2 were also present. The anti‐rachitic vitamin D was of great significance in the diet. Dr. Cruickshank also discussed the factors in the diet of the hen which might give the yolk an unpleasant taste or a strange colour. Although the amount of fat, and hence the total food value of the egg, could only be influenced to a slight extent by the diet of the hen, the nature and flavour of the egg could be very strikingly altered by feeding mashes containing, for example, hemp seed or linseed oil. As regards vitamins, it was essential that plenty of these should be present in the diet of the hen in order that her egg might be of high nutritive value. As regards minerals, it was very well known that by feeding a hen a diet which was short of calcium a thin shell was obtained. However, the calcium content of the yolk and white were not affected. The amount of iodine in eggs was affected by the amount in the hens' food, although iron and copper appeared to be independent of the amount present in the diet.—Dr. S. K. Kon, of the National Institute for Research in Dairying, Reading, spoke on the nutritive importance of eggs in the diet. He stressed that eggs share with milk the ability to cover nutritive requirements during the period of rapid development. The vitamins, minerals and “ first class ” protein in eggs made them one of the protective foods. In particular, eggs supplemented very well the proteins present in cereals. Dr. Kon showed in detail how eggs contribute to the various factors of a good diet.—Dr. R. B. Haines, of the Low Temperature Research Station, Cambridge, spoke on the preservation of eggs. He showed how hens' eggs were in a state of rapid change. The aim of storage was to retard or stop this change and prevent the attack of outside agencies such as micro‐organisms. Although storage only affected the nutritive value of eggs to a very minor degree, any loss of palatability and cooking quality was a clear indication that certain slight chemical changes had taken place. Dr. Haines mentioned three methods for the large‐scale storage of eggs. The first was cold storage, the second, storage with the partial addition of CO2, and the third, full gas storage. For other purposes, drying or freezing could be used. Problems connected with the storage of eggs led to the consideration of questions of production and handling. For example, “ thick white ” was apparently due to the individual hen. Again, spoilage of eggs by the invasion of bacteria was influenced by the structure of the egg‐shell, which might vary greatly in successive eggs from the same hen or by the “ washing ” treatment which the eggs received. Among many other topics upon which Dr. Haines touched were “ swollen ” and “ flabby ” yolks due to loss of moisture, “ watery whites,” “ sunken ” and “ sided ” yolks due to chemical changes, and eggs with “ whiskers,” due to the growth of fungus on the shell.—Miss Mary Andross, of the West of Scotland College of Domestic Science, Glasgow, gave the final paper on the subject of “ The Cooking of Eggs.” Research in domestic science concerned itself with what effect such factors as temperature, time, rate of cooking, acidity, or the addition of salts, might have on the nutritive properties of eggs which were boiled, poached, fried, scrambled or made into omelets, custards, mayonaise, meringues, angel cakes, or sponge cakes. Another important factor which was the subject of scientific investigation was the effect of the age of the egg in relation to its cooking qualities. Miss Andross also discussed the waste of food value which might take place in different methods of cooking, and she concluded by discussing the effects which different treatments might have on the digestibility of the food.
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Julie Nichols and Quenten Agius
Embedded in built environment discourse, this chapter examines the traditional knowledge and resilience of the Ngadjuri Nation Peoples through an Elder’s narrative of…
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Embedded in built environment discourse, this chapter examines the traditional knowledge and resilience of the Ngadjuri Nation Peoples through an Elder’s narrative of reconciliation as well as resistance in their subsisting colonial settlement. Removed from ‘Country’ in the 1840s, Ngadjuri Aboriginal community endured colonial industries of open-cut copper mining and large-scale pastoralism as irreparable destruction to their cultural landscapes. European processes in the resources sectors reshaped natural topographies, deconstructing Ngadjuri Songlines and Ancestral Dreaming stories. Burra’s colonial stone buildings of settlement, painstakingly cut and composed from materials of the surrounding ecological terrain, prompted new narratives from Ngadjuri as a way of alleviating scars. Broadly speaking, this chapter aims to show how cultural heritage of two communities is provocatively and conceptually unpacked through the vernacular buildings’ cross-cultural foundations. That is, an under-reported narrative was unwittingly bestowed on the colonial-built forms with hidden meanings that deserve further investigation. This chapter offers a counternarrative to colonial histories revealing Ngadjuri’s methods for reconnecting to Country and culture after generations of disempowerment. It explores how within the materiality of colonial structures, the Ngadjuri entwined their remediated storylines – revealing a data curation that had avoided popular discourse in the galleries, libraries, archives, and museums [GLAM] sector representation. This example implies there are bodies of knowledge in built cultural heritage hidden elsewhere on our Aboriginal Nations and the challenges it presents GLAM in their Indigenisation processes.
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There is a puzzle at the heart of the history of the English criminal trial. Defendants accused of serious crimes were denied counsel, but not defendants accused of minor crimes…
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There is a puzzle at the heart of the history of the English criminal trial. Defendants accused of serious crimes were denied counsel, but not defendants accused of minor crimes. Why? Sir William Blackstone could find no explanation and denounced the rule as contrary to the “face of reason.” This article proffers an answer. The rule is traced to the thirteenth century and a strong view of the royal prerogative. Royal interests were at stake, and counsel would not be permitted against the king acting ex officio. The rule seems to have been distinctly English; it does not appear to have been transplanted from the Roman-canon law. The rule continued in England, bolstered by new justifications, long after its original rationale had been forgotten.
Roberta Sonnino and Terry Marsden
Reflecting on recent questions concerning the meaning and implications of food “re-localization”, in this chapter we utilize the concept of “embeddedness” as an analytical tool to…
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Reflecting on recent questions concerning the meaning and implications of food “re-localization”, in this chapter we utilize the concept of “embeddedness” as an analytical tool to deepen and broaden the investigation of the relationships between food and territory. After pointing to some limitations inherent in the conventional use of the concept of the embeddedness, in the first part of the chapter we suggest a more holistic approach that takes into consideration its implications in the wider political, natural and socio-economic environments in which food networks develop and operate. In the second part of the chapter, we apply this holistic approach to the analysis of three alternative food networks in the South West of England: Cornish clotted cream, Steve Turton meats and West Country Farmhouse Cheddar Cheese. By focusing on the different dimensions of the territorial embeddedness of these networks, we attempt to show that their real distinctiveness comes from their variable ability to reconfigure (“re-localize”) the time-space and the spatial relations around them. Through this actively constructed process of re-localization, we argue, alternative food networks in the South West are signalling the emergence of a new agrarian eco-economy that is vertically (i.e., politically and institutionally) disembedded and horizontally (i.e., spatially and ecologically) embedded. As we discuss in the conclusions, this further complicates the competitive relationships between the alternative and the conventional food sectors, while also providing new insights into the likely sustainability of these networks and their contribution to rural development.