Although Alfred Marshall is usually considered as a materialistconcerned with the abstract theory of supply and demand, his Principles of Economics and other writings are filled…
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Although Alfred Marshall is usually considered as a materialist concerned with the abstract theory of supply and demand, his Principles of Economics and other writings are filled with personal, ethical, and social observations that mark him as an important social scientist concerned with the “higher values” that are the true end goal of human beings. Like Abraham Maslow, he builds a hierarchy of wants from the biological needs, through health and education, friendship and affection, esteem and distinction, excellence and self‐mastery, and on to morality and religion. He seems to condemn the me‐too‐ism of the present day and looks to an ideal future world of perfect virtue in which competition and private property would be out of place.
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It is appropriate in these sessions called in honour of Anghel N. Rugina to consider the nature of money, a topic that he has concerned himself with during much of his career and…
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It is appropriate in these sessions called in honour of Anghel N. Rugina to consider the nature of money, a topic that he has concerned himself with during much of his career and that forms a significant link in his current major project, “Toward a New Principia Politica”.
Altruism seens to have a bad name among economists. Adam Smith pointed out that self‐interest, under the benign guidance of the invisible hand, was the engine that made the…
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Altruism seens to have a bad name among economists. Adam Smith pointed out that self‐interest, under the benign guidance of the invisible hand, was the engine that made the economic world go round. Altruism was worse than irrelevant; it was pernicious.
As Bill Gates’ estimated wealth has reached the unimaginable mark of $100 billion, and other billionaires are being created daily, the problem of inequality is becoming more and…
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As Bill Gates’ estimated wealth has reached the unimaginable mark of $100 billion, and other billionaires are being created daily, the problem of inequality is becoming more and more visible. But, lulled into the commonly stated maxim that “a rising tide lifts all boats”, we may assume that the rest of us are, or will be, benefitted by this general prosperity. It comes as a shock, therefore, to realize that even in the USA the income level of the lower echelons of society are actually declining. For the less developed countries the burden is even greater, with average income falling throughout much of Africa and in other areas as well. The move toward globalization, far from mitigating the problem, is actually adding to the disparities between rich and poor worldwide, while even the rich do not seem to be happier as a result of their wealth.
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This register of current research in social economics has been compiled by the International Institute of Social Economics. The register does not claim to be comprehensive but is…
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This register of current research in social economics has been compiled by the International Institute of Social Economics. The register does not claim to be comprehensive but is merely an aid for research workers and institutions interested in social economics. The register will be updated and made more comprehensive in the future but this is largely dependent on the inflow of information from researchers in social economics. In order to facilitate this process a standardised form is to be found on the last page of this register. Completed forms, with attached sheets as necessary, should be returned to the compiler: Dr Barrie O. Pettman, Director, International Institute of Social Economics, Enholmes Hall, Patrington, Hull, N. Humberside, England, HU12 OPR. Any other comments on the register will also be welcome.
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.
This chapter explores how medieval signifiers function in black metal’s musical style, lyrics, and album imagery, specifically albums using woodcut engravings. It analyses how the…
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This chapter explores how medieval signifiers function in black metal’s musical style, lyrics, and album imagery, specifically albums using woodcut engravings. It analyses how the word ‘medieval’ functions in discourses about those albums, including reviews, magazines, forum discussions, and YouTube comments. The analysis combines qualitative close readings with quantitative analyses of word frequencies, indicating which albums have provoked the term ‘medieval’ most. I then show which other terms are closely paired with it – descriptive adjectives, analogies and associative imagery, and various aesthetic judgments. I compare these findings with close music analyses to offer stylistic explanations for black metal’s enduring fascination with the medieval. Finally, the chapter explores how black metal’s associations with the medieval also intersect with notions of cultural purity and political controversies within medieval studies itself.
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Lucia M. Flevares and Jamie R. Schiff
The conceptual framework of mathematical modeling (e.g., Lesh & Doerr, 2003) is a vital area in mathematics education research, and its implementation has potential for deeply…
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The conceptual framework of mathematical modeling (e.g., Lesh & Doerr, 2003) is a vital area in mathematics education research, and its implementation has potential for deeply involving children in integrated and meaningful learning. In mathematical modeling learners are active agents in content-integrated, real-world problem solving. This emphasis on integrating multiple content areas to answer big questions, the pursuit of mathematical modeling, descends from Dewey’s work. We present the definition, principles, and design of modeling practices for readers who may be familiar with early childhood curriculum but less so with using modeling for learning. We explore the application of mathematical modeling to early childhood classrooms and its compatibility with early childhood pedagogies and philosophies. Young children may often be underestimated, assumed to be unable to pose big questions that can be answered through activity, experience, and data; but we discuss how young children can be engaged in problems through mathematical modeling. Finally, as preservice teacher educators, we discuss preparing preservice and in-service teachers for modeling in their classrooms. We offer examples and guidance for early childhood teachers to engage in authentic practice – meeting children where their interests are and creating integrated problem-solving experiences.
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The new sub‐department of the Local Government Board, recently created for the purpose of dealing with problems relating to the food supply as regards character and quality, is…
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The new sub‐department of the Local Government Board, recently created for the purpose of dealing with problems relating to the food supply as regards character and quality, is one apparently whose energies will, in the first place, bo chiefly directed to the institution of some control over the purity of the milk supply of the country. This National Pood Bureau appears to be primarily the outcome of the appeals that have been made from time to time to the authorities to exercise the powers invested in certain Government departments more stringently. Presumably attention will not be limited to the milk supply, important though that be, but in the near future various questions relating to cattle in general will bo dealt with. The two subjects of milk and meat are too closely allied to permit of each one being treated separately or without reference to the other. At the same time, if these closely related questions of milk and meat are to be adequately dealt with it is impossible to leave out of sight the subject of the wholesomeness or unwholesomeness of the imported meat that comes in such immense quantities into this country from abroad. At the present time the bulk of the meat so imported reaches this country from the United States, and in increasingly large quantities from South America. The justifiable outcry that was raised some years ago regarding the American meat packing scandals has, it would seem, quite died down; but unfortunately we have the strongest evidence that the temporary falling off in the trade in imported preserved meat between this country and the United States, which followed upon the agitation, has had but little salutary effect, and that the quality of the meat sent to this country from the United States still leaves much to be desired.
What makes employees feel well within an organization? The aim of the present chapter is to start from a paradigm that emphasizes human relationality, affectivity, and…
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What makes employees feel well within an organization? The aim of the present chapter is to start from a paradigm that emphasizes human relationality, affectivity, and intersubjective systems, and accordingly focuses on how well-being is emerging from contextual interrelations between employees. Applying this perspective to a qualitative study of nurses in a nursing home, I came to see the work community as a well-being-generating system in which the well-being of individual members is constructed together as an ongoing social accomplishment. In addition, I identified four systemic processes within the work community that greatly influence the well-being-generating capacity of the system.