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“Men make their own history,

but they do not make it just as they please;

they do not make it under circumstances chosen by themselves

but under circumstances directly encountered,

given and transmitted from the past.”

–Karl Marx

“Men make their own history,

but they do not make it just as they please;

they do not make it under circumstances chosen by themselves

but under circumstances directly encountered,

given and transmitted from the past.”

Over one dozen books have been written about historically black colleges and universities over the last 15 years. However, not one of the volumes published addresses this cohort of institutions from a global dimension. Each of the books ignores the reality that there are institutions of higher education populated by persons of African descent scattered around the globe. Equally, the emergent literature is silent on issues of racial stratification; consequently, treating black colleges as homogenous monoliths. This quiesance ignores the important tension of racial oppression/white supremacy, social stratification, and the persistent hegemony of power in societies with black populations. In this commencing chapter, there are two primary explorations: (1) the particularities of race and identity in black colleges in the United States, and (2) the nexus between race and culture in black colleges outside of the United States. In order to properly contextualize this diorama, it is imperative to examine the meaning of diaspora, the realities of racial stratification, and the ways in which hegemony can be unsettled and usurped.

Chocolate and cocoa are made from the “beans” or seeds of several small trees, natives of tropical America, of which Theobroma cacao (L.) is by far the most important. Cocoa beans were highly esteemed by the aborigines, especially the Aztecs of Mexico and Peru, who prepared from them beverages and foods. They were brought to the notice of Europeans by Cortez and other explorers, but were not extensively imported into Europe until the seventeenth century, about the time tea and coffee were introduced from the East. At present the world's supply comes chiefly from Venezuela, Guiana, Ecuador, Brazil, Trinidad, Cuba, Mexico, and other regions bordering on the Gulf of Mexico, being gathered in these regions from trees both wild and cultivated; and also to some extent from Java, Ceylon, Africa, and other parts of the Old World, where the tree has been successfully cultivated.

This chapter draws on developmental intergroup theory, parental ethnic-racial socialization literature, anti-bias curricula, and prejudice intervention studies to address the appropriateness of discussing race and racism in early childhood settings. Existing literature about teacher discussions surrounding race and racism is reviewed, best practices are shared, and the need for more research in this area is highlighted. The construct of parental ethnic-racial socialization is mapped onto early childhood anti-bias classroom practices. The chapter also outlines racial ideologies of teachers, specifically anti-bias and colorblind attitudes, and discusses how these ideologies may manifest in classroom practices surrounding race and racism. Colorblind ideology is problematized and dissected to show that colorblind practices may harm children. Young children’s interpretations of race and racism, in light of children’s cognitive developmental level, are discussed. Additionally, findings from racial prejudice intervention studies are applied to teaching. Early literacy practices surrounding race and racism are outlined with practical suggestions for teachers and teacher educators. Moreover, implications of teacher practices surrounding race and racism for children’s development, professional development, and teacher education are discussed.

At a recent inquest upon the body of a woman who was alleged to have died as the result of taking certain drugs for an improper purpose, one of the witnesses described himself as “an analyst and manufacturing chemist,” but when asked by the coroner what qualifications he had, he replied : “I have no qualifications whatever. What I know I learned from my father, who was a well‐known ‘F.C.S.’” Comment on the “F.C.S.” is needless.

On the twenty‐sixth of August, at the early age of fifty‐nine, WILLIAM HENRY CORFIELD passed away.

It was only after considerable pressure had been brought to bear by the various health authorities of the country that the Government, in July, 1899, appointed a Departmental Committee to consider the subject of the use of preservatives and colouring matters in food, and it is now some months ago that the full report of the Committee was published, containing certain recommendations of the utmost importance for the consideration of the authorities. Up to the present time nothing further has been heard of the matter, and in answer to a question recently put to the President of the Local Government Board by the Mayor of Kensington, Sir SEYMOUR KING, as to whether the Board intends to take steps by the introduction of a Bill, or otherwise, for giving effect at an early date to the recommendations contained in the report of the Committee, the President stated that the report was “still under consideration,” and that he could make no statement at present as to the course which the Government would take.

The British Food Journal is in no way concerned with politics, and as it would appear that the propositions put forward by Mr. CHAMBERLAIN are commonly regarded as constituting matter for political controversy instead of being looked upon as subjects for serious investigation and discussion entirely outside the field of politics, it would be an undesirable course and one likely to be misunderstood and, no doubt, misrepresented, were we to refer to the great question which is now before the country without plainly indicating at the outset that we have no intention of supporting or opposing any political party or any section of politicians. We believe Mr. CHAMBERLAIN'S suggestion that the subjects which he has brought forward should be discussed on a higher plane than on the muddy plane of party politics was a reasonable and proper suggestion which all men of sense who are not blinded by political bias should applaud and endeavour to adopt. We do not mean to say that problems of so complicated a character are capable of being accurately solved, in the present state of knowledge, by scientific methods other than actual experiment. They certainly cannot be solved by abstract discussions of a pseudo‐scientific character. The factors which enter into the problems of political economy are so numerous, so complex, and so little understood, that to endeavour to argue even on the basis of what are alleged by political economists to be well‐ascertained facts in the so‐called “dismal science” is to lay oneself open to the charge of theorising from insufficient data. HERBERT SPENCER has lucidly demonstrated the universality of this scientific crime. On comparatively simple subjects, in regard to which a man has no special knowledge, he will, if possessed of the quality known as common sense, generally decline to deliver oracular opinions; but, let a subject be sufficiently complex and let the data relating to it be few, obscure, and uncertain, then decisive opinions will be delivered by all and sundry,—and the more profound the ignorance the more decisive will be the expression of opinion.

In a pandemic framework (COVID-19), this chapter explores the impact of the global economy and socio-cultures concerning three axes: recreational, tourism, and hospitality. Although we slowly see an economic revival, it is well known that this sector of study is very susceptible to being affected by the context of nations. Following restrictions and measures taken by governments around the world to reduce the number of cases of coronavirus infections, many nations closed their borders, affecting international travel and by 2020 tourism had been reduced to the near cessation of operations due to the imminent fear of this poorly studied disease, and the service sector was negatively affected. It should be added that, according to the World Tourism Organization's projections, a decrease of between 20 and 30% is forecast for 2020 compared to the previous year.