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This paper provides a further investigation into the application of Correspondence Analysis (CA) as outlined by Greenacre (1984, 1993), which is one technique for “quantifying qualitative data” in research on learning and teaching. It also builds on the utilisation of CA in the development of the emerging discipline of English as an International Language provided by Hassall and Ganesh (1996, 1999). This is accomplished by considering its application to the analysis of attitudinal data that positions the developing pedagogy of Teaching English as an International Language (TEIL) (see Hassall, 1996a & ff.) within the more established discipline of World Englishes (cf. Kachru, 1985, 1990). The multidimensional statistical technique Correspondence Analysis is used to provide an assessment of the interdependence of the rows and columns of a data matrix (primarily, a two-way contingency table). In this case, attitudinal data, produced at a number of international workshops which focused on the development of a justifiable pedagogy for Teaching English as an International Language (TEIL), are examined to provide a more complete picture of how these venues differed from each other with respect to the collective responses of the respondents. CA facilitates dimensionality reduction and provides graphical displays in low-dimensional spaces. In other words, it converts the rows and columns of a data matrix or contingency table into a series of points on a graph. The current study presents analyses of two different interpretations of this data.

This paper aims to highlight contrasts between the writing of young people in the UAE and Japan. For comparison, anthologies of 50-word short stories written in English, resulting from the Extremely Short Story Competition (ESSC) in each country are examined. These two ESSC anthologies were created under similar conditions in 2006. Analysis of the most frequently-appearing topics in each ESSC anthology provides insights into the daily life, general mindsets, behavior, preferences, values and culture of these two groups. These data help us to understand the everyday life and social context of young people in the UAE and Japan. Thematic analysis shows that youth in both countries are often preoccupied with seeking identity, and regard friends to be important. Both groups of young people also appear to appreciate the beauty of nature and feel affection towards living creatures. An identifying characteristic of Emirati youth is that they talk about death more often than do the Japanese writers; in addition, the ESSC anthologies indicate UAE society is remarkably family-oriented, with life being firmly connected to Islam and God. In contrast, Japanese youth show they are keen to engage in various hobbies and also like to express their romantic feelings and thankfulness for their environment. The ESSC was originally designed to develop students’ creative writing in English. This study explains that corpora generated by the ESSC may be used to illuminate the lives and societies of students living in disparate countries, with implications for planning and delivering locally appropriate education.

Stress and the military go hand-in-hand, particularly in combat environments. While some personality traits or types weaken relationships between stress and performance, others, such as psychopathy, may strengthen them. In the present chapter, we consider the ramifications of individuals with high levels of psychopathy or psychopathic tendencies in the military with regard to both their own stress and performance and that of those around them. We discuss different reactions to psychological and physical stress, as well as the implications of psychopathic tendencies as they relate to current military issues, including gender, leadership, teamwork, turnover, post-traumatic stress disorder, and suicide. By juxtaposing relevant research findings on stress and psychopathy, we conclude that psychopathic tendencies should have neither uniformly negative nor positive effects on stress and performance in the military. Rather, effects on such individuals and the peripheral others with whom they interact will likely vary greatly depending on numerous factors.

The work of Dr. Hassall on behalf of The Lancet, briefly summarised in a previous essay, received great publicity in the lay Press between 1852 and 1855. The Times and The Quarterly Review gave the subject special prominence. The last named journal, in a review of Dr. Hassall's book in 1855, said: “The precision with which he is enabled to state the result of his labours leaves no appeal… We have now shown enough to convince the public that the grossest fraud reigns throughout the British public commissariat. It remains to be seen whether the Government is able and willing to stay this gigantic evil and national dishonour.” In fact, in the same year, a House of Commons Committee sat to take evidence and reported to the effect that adulteration was widely prevalent, the public health endangered, fraud committed on the whole community, public morality tainted and the high commercial character of the country seriously lowered. Nevertheless, five years were allowed to lapse before the first adulteration Act reached the statute‐book in 1860. This was a weak and inefficient measure and was found to be useless. Very few prosecutions, if any, were instituted. Twelve years later, in 1872, an amending Act was passed. The High Court decided that this Act required sellers of food to know whether what they sold was pure or adulterated. Many traders were convicted, with the result that manufacturers and shopkeepers agitated and obtained the appointment of yet another Parliamentary Committee—on whose advice the Sale of Food and Drugs Act, 1875, was passed. This Act, which had the exceptionally long life of more than fifty years, contained many protective provisions for dealers in food, which, although to some extent no more than fair, did operate in such a way as to limit severely the efforts of local authorities to protect the public. One of the recommendations made in The Lancet has never yet been adopted by Parliament in relation to the sale of adulterated food—namely, that the names and addresses of all vendors of samples found unsatisfactory should be systematically published. Another recommendation was not adopted until the first Labelling of Food Order was made seventy years later, in 1944, requiring the disclosure on many packed foods of their composition.

The year 1820 was a landmark in the story of adulteration for in that year was published “A Treatise on the Adulteration of Food, and Culinary Poisons, etc., etc.” by Dr. F. Accum. The first edition of 1,000 copies was sold in a month and a second edition was at once printed. The preface to this second edition says that the author had received a number of anonymous communications containing maledictions and menaces. The book says, “it would be difficult to mention a single article of food which is not to be met with in an adulterated state ; and there are some substances which are, scarcely ever to be procured genuine.” He records that butchers meat and fish were blown by means of a quill or the stem of a tobacco pipe to make the flesh appear firm and glistening. The water used in London came from the Thames which received all the contents of the sewers, drains and water‐courses. He says that no water becomes putrid sooner than that of the Thames, smelling of carburetted and sulphuretted hydrogen gases. Sawdust was used for increasing the stringency of wine and this was supplied by wholesalers to the brewers' druggist as an ordinary article of commerce. Old and stale beer which had gone acid was converted to mild by using oyster shells to neutralise the acid. He states that the detection of adulteration of beer with deleterious vegetable substances is beyond the scope of chemical science ; but within about 20 years methods were available for them. Most lozenges were kept in two grades, the cheaper at half the price being “reduced,” as it was called, with clay, sugar, pepper or other spices. With regard to wine‐brewers he quotes from “The Tatler” of 1797: “There is in this city a certain fraternity of chemical operators who work in underground holes, caverns and dark retired spots to conceal their mysteries from the eyes and observations of mankind. These subterranean philosophers are daily employed in the transmutation of liquors and of the power of magical drugs and incantations, raising under the streets of London the choicest products of the hills and valleys of France. They can squeeze Bordeaux out of the sloe and draw Champagne from an apple.” He records how bottles were “Crusted,” i.e. the interior of empty wine bottles were lined with a red crust to imitate the deposit from wine ; a factitious product was added and the bottles closed with corks having the lower part dyed a fine red as if they had long been in contact with wine. With regard to tea he records how different varieties of leaves from trees and shrubs were first boiled and then baked on an iron plate. When dry they were coloured and rubbed in the hand to produce a curl resembling that of genuine tea. To obtain a green variety, the leaves were coloured with verdigris. Usually the sloe leaf was used. Accum suggested that the housewife could take her part in detecting false teas and said “Our ladies are our teamakers ; let them study the leaf as well as the liquor ; let them become familiar with both vegetables, with their forms, colours, flavours and scents ; let us drink our tea upon the responsibility of our wives, daughters and sisters, and not upon that of our grocers. Let every female distinguish tea leaves from sloe‐leaves, as well as if she had served an apprenticeship in the warehouse in Leadenhall Street.” The reason for the prevalent adulteration of tea was the heavy revenue duties. Spices were also heavily dutied and expensive, and nearly all were adulterated. The pepper duty was 2s. 6d. a lb. and factitious pepper berries were made from linseed cake, clay and cayenne pepper. Accum wrote several books on food technology and did a lot of useful work by lecturing on adulteration ; but probably his greatest service was drawing attention to the dangers from poisoning by metallic compounds either added as colouring matters or introduced accidentally by the use of unsuitable metal containers. These hazards were generally caused through ignorance. For example in “The Falsification of Food” by Mitchell there is an account of an investigation of poisoning by Gloucester cheese. A man was taken seriously ill at an inn and some observant person noticed that a cat became violently ill after eating the rind of the Gloucester cheese which the man had left. The cheese was examined and found to contain large quantities of lead. The manufacturer of the cheese was unable to account for it as he was certain of the purity of his own materials and had purchased the annatto, with which it was coloured, from a reputable firm. This firm was certain that the annatto supplied consisted solely of genuine annatto, improved in colour with vermilion, a normal practice in the trade. On further enquiry it was found that the druggist who had sold the vermilion had assumed it would only be used as a pigment for house painting and had mixed it with red lead to increase his profit and without any suspicion that harm could come of it. The investigator says “Thus through the circuitous and diversified operations of commerce a portion of deadly poison may find admixture into the necessities of life in a way which can attach no criminality to the parties through whose hands it has successively passed.” Although it has been known for over 2,000 years that lead salts were violent poisons, it was for long assumed that metallic lead was insoluble in water and fruit juices. It was a common practice for proprietors of wells to instruct plumbers to use double the thickness of lead because it was known that the local water corroded the lead very quickly. No one had troubled to wonder what became of the corroded metal. A gentleman had 21 children of whom eight died in early infancy. Both parents and the remaining children were remarkably unhealthy, being particularly subject to stomach disorders. The father became paralytic and the mother was continuously subject to colic. When the parents died the house was sold and the children moved ; they immediately improved in health. The purchaser of the house found it necessary to repair the pump and found it so corroded that the cylinder was perforated in several places and the cistern was reduced in thickness to that of brown paper. Too late the cause of years of trouble was discovered. Accum's treatise aroused attention in scientific circles and several other workers investigated food, among whom may be mentioned Mitchell, Normandy, Chevalier, Garner and Harel. But the general public did not read their scientific books. Shortly afterwards there appeared anonymously a small brochure under a long title but generally referred to as “Death in the Pot.” This was written in popular style, had a large sale and a great influence on the public. The immediate result was a wide circulation of knowledge of adulteration and contamination of food and both were generally condemned. A writer expressed the opinion that the life of man would generally be extended to 100 years were it not for his excesses and the adulteration of his food. As regards adulteration the public could do little to prevent it; but the effects of contaminated food being rapid, the people could complain to the sellers and for their own sakes manufacturers were compelled to scrutinise the materials used and to discard colouring matters and metallic utensils which they knew to be dangerous. It has previously been mentioned that Excise Officers were concerned with adulteration in connexion with articles subject to a revenue duty. Tobacco was a source of considerable revenue and the Excise were ever on the watch against adulteration. An Act of 1840 had prohibited the mixing of tobacco with a number of substances but the effect was to increase adulteration with others. One of the Excise Officers, George Phillips, had in his spare time become proficient in chemistry and in the use of the microscope, and he offered his services to the Commissioners of Excise for the particular purpose of examining tobacco for purity. This was eventually agreed to and in 1842 Phillips was given a room for his purpose. His success was immediate and his activities were soon extended to other excisable materials including a variety of foods. This one man and one room eventually became the Inland Revenue Laboratory, Somerset House, which was subsequently constituted into a separate Department known as the Department of the Government Chemist. Its activities now extend to work for all Government Departments, but the original objects for which it was founded over 100 years ago still form an important part of its work. By 1850 the public had become hygiene‐conscious, largely due to the pioneer work of such men as Chadwick, who had been calling attention to unsound and unhealthy conditions in all forms of sanitary services. In that year the “Lancet” established “The Lancet Sanitary Commission” to institute an extensive series of investigations into the condition of various articles of diet supplied to the people. A leading spirit of the Commission was Dr. Hassall who did much experimental work in the examination of commercial foods sold to the public and reported his findings in the “Lancet.” In 1855 he published “Food and its Adulterations, comprising the reports of the Analytical Sanitary Commission of the Lancet for the years 1851–1854.” Hassall exploited the microscope in the detection of adulteration and recorded many pictures of the microscopic characteristics of vegetable foods and adulterants. Without the more refined methods of today he was able to detect adulteration in a very large proportion of the samples examined. For example:—

IN The verdict of you all, Rupert Croft‐Cooke has some uncomplimentary things to say about novel readers as a class, which is at least an unusual look at his public by a practitioner whose income for many years was provided by those he denigrates.

The field of higher education is constantly evolving, particularly in the era of globalisation. With the expansion and influence of Western paradigms, the influence of transnational education (TNE) in the developing world has been gaining significant traction and impact. This chapter attempts to formulate conclusions about the key determining factors behind the penetration and entrenchment of primarily the Anglo-Saxon style of University Education. Within that spectrum, the discussion will also cover how this manifests, looking specifically at various models of TNE and collaborative provision, exploring the possible connotations for small businesses. The final section will attempt to crystallise the main findings and propose directions for further research.

This chapter draws on a number of literary sources, both academic and practitioner, to enable reconciling different discipline areas. Empirical studies will also be explored to provide additional substantiation to the theoretical mantle. This chapter forms conclusions on how the various models of TNE have evolved across the world, the impact of this expansion has created for the local population in terms of skills development and accessibility to education, but also in terms of implications for the local economy and small businesses in particular. A novel approach is taken in trying to bring together disparate thematic areas, which although topical have rarely been explored in conjunction. This chapter will be of interest to a wide audience, including academics and researchers but also policy-makers and professionals in the small business field.