bluuebunny/crossref_metadata_2025 huggingface dataset:
A Human Right Approach of Right to Health During Pandemic
Authors: A R Dr. Prakruthi
Published: September 2021

The right to live isn’t the absence of death; it’s living a life with good health and human dignity.’ Human rights are fundamentally linked to global health in the context of the COVID-19 pandemic. Human rights law guarantees everyone the right to the highest attainable standard of health and obligates governments to take steps to prevent threats to public health and to provide medical care to those who need it. The language and principles of human rights relate to the rights that support the survival and basic wellbeing of communities and individuals, including their rights to life, health and an adequate standard of living. Human rights law also recognizes that in the context of serious public health threats and public emergencies threatening the life of the Nation, restrictions on some rights can be justified when they have a legal basis, are strictly necessary, based on scientific evidence and neither arbitrary nor discriminatory in application, of limited duration, respectful of human dignity, subject to review, and proportionate to achieve the objective.
The scale and severity of the COVID-19 pandemic clearly rises to the level of a public health threat that could justify restrictions on certain rights, such as those that result from the imposition of quarantine or isolation limiting freedom of movement. At the same time, careful attention to human rights such as non-discrimination and human rights principles such as transparency and respect for human dignity can foster an effective response amidst the turmoil and disruption that inevitably results in times of crisis and limit the harms that can come from the imposition of overly broad measures that do not meet the criteria.
AI-Based Chatbot to Solve Modern-Day Enterprise Business Problems
Authors: Patidar Ambika , Koul Rishab , Varshney Tanishq , Agarwal Kaushiv , Patil Rutika
Published: September 2021

Communicating with employees through forums and emails has become an increasingly popular way for many multinational companies to provide human resource services in real time. Today, employee chat service agents are often replaced by conversational software agents or chatbots. These systems are designed to communicate with human users through natural language, generally based on artificial intelligence (AI). Time and cost saving opportunities have led to the widespread deployment of AI-based chatbots. Chatbots are one of the most basic and popular examples of human-computer intelligent interaction (HCI). Designed to convincingly simulate the way humans behave as dialogue partners. In the proposed system, we propose a chat robot that can dynamically respond to employee human resource queries. The proposed HR system is based on the Microsoft Cognitive Services chatbot. This Microsoft Teams-based platform provides a broad foundation of intelligence and is trained based on various data sets provided by the organization's HR.
Oxidation of Alloy X in Subcritical, Transition, and Supercritical Water
Authors: Karmiol Zachary , Chidambaram Dev
Published: September 2021

This work investigates the oxidation of a nickel-based superalloy, namely Alloy X, in water at elevated temperatures: subcritical water at 261°C and 27 MPa, the transition between subcritical and supercritical water at 374°C and 27 MPa, and supercritical water at 380°C and 27 MPa for 100 h. The morphology of the sample surfaces were studied using scanning electron microscopy coupled with focused ion beam milling, and the surface chemistry was investigated using x-ray diffraction, Raman spectroscopy, energy dispersive x-ray spectroscopy, and x-ray photoelectron spectroscopy before and after exposure studies. Surfaces of all samples were identified to comprise of a ferrite spinel containing aluminum.
Smartphone Filmmaking
Authors: Schleser Max
Published: September 2021

Mobile, smartphone and pocket filmmaking is a global phenomenon with distinctive festivals, filmmakers and creatives that are defining an original film form. Smartphone Filmmaking: Theory and Practice explores diverse approaches towards smartphone filmmaking and interviews an overview of the international smartphone filmmaking community. Interviews with smartphone filmmakers, entrepreneurs, creative technologists, storytellers, educators and smartphone film festival directors provide a source of inspiration and insights for professionals, emerging filmmakers and rookies who would like to join this creative community.

While not every story might be appropriate to be realized with a mobile device or smartphone, if working with communities, capturing locations or working in the domain of personal or first-person filmmaking, the smartphone or mobile device should be considered as the camera of choice. The mobile specificity is expressed through accessibility, mobility and its intimate and immediate qualities. These smartphone filmmaking-specific characteristics and personal forms of crafting experiences contribute to a formation of new storytelling approaches. Stylistic developments of vertical video and collaborative processes in smartphone filmmaking are evolving into hybrid formats that resonate in other film forms.

This book not only develops a framework for the analysis of smartphone filmmaking but also reviews contemporary scholarship and directions within the creative arts and the creative industries. Smartphone Filmmaking: Theory and Practice initiates a conversation on current trends and discusses its impact on adjacent disciplines and recent developments in emerging media and screen production, such as Mobile XR (extended reality).
Rehabilitative ultrasound imaging for the assessment of selected morphometric parameters of the flexor hallucis longus muscle in healthy individuals: An inter- and intra- rater reliability study
Authors: Romero Carlos , Abuín Porras Vanesa , Navarro Flores Emmanuel , López Patricia , Mazoteras Pardo Victoria , Jiménez Cebrián Ana María , López López Daniel , de la cruz torres BLANCA
Published: September 2021

Introduction

Ultrasound imaging (USI) is useful to evaluate structures of the foot to guide treatment, but the reliability of USI technique needs to be clarified. The goal of the study was to evaluate the intra- and inter-examiner reliability of USI image capture, and measurement of the cross-sectional area (CSA) and thickness of the flexor hallucis longus (FHL) for experienced and novice examiners

Material and methods

FHL images were captured for 20 healthy adults. Reliability of image capture was evaluated between images repeated at 10-min interval for an experienced and a novice examiner. Reliability of image-based measurements was evaluated for one experienced and one novice rater, using all images. The intra-class correlation coefficient (ICC) and the standard error of measurement (SEM) were calculated

Results

Intra-examiner reliability of image capture for the FHL muscle examined by USI was excellent for both thickness (ICC3,1, 0.944–0.976; SEM, 6.8%–10.0%) and CSA (ICC3,1, 0.954–0.979; SEM, 10.8%–16.5%), with no effect of examiner experience. Reliability was also excellent for measurement of thickness (ICC3,1, 0.954–0.972; SEM, 1.2%–9.6%) and CSA (ICC3,1, 0.961–0.986; SEM, 9.2%–14.1%), with no effects of experience.

Conclusions

Reliability of image capture and image-based measurements developed by USI of CSA and thickness for the FHL muscle in healthy individuals was excellent, independent of the examiner experience.
Variation in the gene encoding the co-inhibitory molecule BTLA is associated with survival in patients treated for clear cell renal carcinoma – results of a prospective cohort study
Authors: Tupikowski Krzysztof , Partyka Anna , Pawlak Edyta A. , Ptaszkowski Kuba , Zdrojowy Romuald , Frydecka Irena , Hałoń Agnieszka , Karabon Lidia
Published: September 2021

Introduction

The successful introduction of immune checkpoint blockade approaches to renal-cell carcinoma (RCC) treatment indicates the importance of molecules regulating the T cell response to RCC risk and progression.

Material and methods

In this study, we evaluate the association of variations in the CTLA-4, BTLA and CD28 genes with overall survival (OS) of RCC patients and specifically clear cell RCC (ccRCC) patients. The following single nucleotide polymorphisms (SNPs) previously genotyped using the RFLP method or TaqMan SNP Genotyping Assays were analyzed: CTLA-4 gene: c.49A>G (rs231775), g.319C>T (rs5742909), g.*6230G>A (CT60; rs3087243), g.*10223G>T (Jo31; rs11571302); CD28 gene: c.17+3T>C (rs3116496), c.-1042G>A (rs3181098); BTLA gene: rs2705511, rs1982809, rs9288952, rs9288953, rs2705535 and rs1844089.

Results

During long term observation (6.5 years) we discovered that possessing the A allele at BTLA rs1844089 SNP, together with advanced disease (stage ≥ 3, tumor grade > 3, tumor diameter ≥ 70 mm), is an independent risk factor of death which increases the hazard ratio (HR) of death by more than two-fold (HR = 2.21, 95% CI: 1.28–3.83). Furthermore, the OS of patients bearing this allele is 6 months shorter than for homozygous (GG) patients (42.5 vs. 48.2 months).

Conclusions

Our results indicate for the first time that genetic variation within the gene encoding BTLA is significantly associated with overall survival in clear cell renal cell carcinoma patients.
Production: Classes and Class Relations
Authors: Rodrigues da Silva Renato
Published: September 2021

This chapter sets out the structure and the dynamics of production in
eighth-century Northumbria. It starts by defining the concept of ‘social
class’ that will be used throughout the book. The chapter also aims to
establish what the main social classes are in this context, and their relation,
as well as presenting the importance of the forces of production for such
an objective. The discussion of relations of production will be mainly
historiographical. In order to highlight the importance of the forces of
production and to contextualize them in eighth-century Northumbria,
a case study will be presented: this will be the site of Sherburn, North
Yorkshire.
UPAYA MENINGKATKAN MOTIVASI BELAJAR SISWA DENGAN METODE BIMBINGAN KELOMPOK DI SMAN 9 KOTA JAMBI
Authors: ARMINI ARMINI
Published: September 2021

Penelitian ini bertujuan untuk mengetahui keefektifan penggunaan Bimbingan Kelompok untuk meningkatkan motivasi belajar siswa kelas X MIPS 2 di SMA Negeri 9 Kota Jambi Provinsi Jambi. Metode penelitian yang digunakan adalah Penelitian Tindakan Kelas (PTK) Bimbingan Konseling yang terdiri atas 2 siklus. Subyek penelitian adalah siswa kelas X MIPS 2 di SMA Negeri 9 Kota Jambi tahun ajaran 2019/2020 sebanyak 35 siswa. Analisis data menggunakan teknik analisis diskriptif komparatif dengan membandingkan kondisi awal dengan hasil-hasil yang dicapai pada setiap siklus, dan analisis deskriptif kualitatif hasil observasi dengan membandingkan hasil observasi dan refleksi pada siklus I dan siklus II. Berdasarkan hasil analisis data pelaksanaan tindakan pada siklus I menunjukkan bahwa prosentase motivasi belajar sedang sebanyak 20%, rendah sebesar 40% dan motivasi belajar kategori sangat rendah 40%. Sedangkan berdasarkan hasil analisis siklus II diperoleh siswa memiliki motivasi belajar sangat tinggi sebanyak 10%, tinggi sebesar 50% dan motivasi belajar kategori sedang sebesar 10% dan rendah 10%, sehingga berdasarkan hasil siklus II tersebut telah mencapai indikator keberhasilan penelitian yang telah ditetapkan. Dengan demikian subjek yang dijadikan penelitian yang berjumlah 30 orang siswa kelas X MIPS 2 di SMA Negeri 9 Kota Jambi dapat meningkatkan motivasi siswa dalam belajar.
EFEKTIFITAS KONSELING TEKNIK KREATIF DALAM MEREDUKSI PERILAKU AGRESIF SISWA DI SMAN 9 KOTA JAMBI
Authors: HARAHAP ZAKARIA
Published: September 2021

Tujuan penelitian ini adalah untuk mengurangi perilaku Agresif siswa melalui Bimbingan Kelompok dengan Konseling Teknik Kreatif Dalam Mengurangi Perilaku Agresif Siswa Kelas XII IPS 1 SMA Negeri 9 Kota Jambi. Penelitian ini menggunakan Pre-eksperimental design, yaitu one-group pretest dan posttest. Populasi siswa dalam penelitian ini adalah siswa Kelas XII IPS 1 SMA Negeri 9 Kota Jambi dengan sampel berjumlah 35 siswa. Berdasaarkan hasil skor angket skala perilaku Agresif diambil sampel 6 orang siswa yang memiliki skor tertinggi dan 2 orang siswa skor rendah untuk diberikan perlakuan layanan bimbingan kelompok dengan teknik konseling kreatif. Setelah itu akan dibandingkan keadaan sebelum dan sesudah diberi perlakuan. Data hasil penelitian ini dianalisis menggunakan uji wilcoxon. Berdasarkan analisis maka diperoleh data bahwa tingkat perilaku Agresif siswa setelah diberikan layanan bimbingan kelompok dengan konseling teknik kreatif rata-rata 230 (61%). Perubahan sebelum dan sesudah diberikan layanan bimbingan kelompok dengan konseling teknik kreatif mengalami peningkatan sebanyak skor -63 (19%). Hasil perhitungan uji Wilcoxon pada data keseluruhan siswa, diperoleh hasil bahwa nilai signifikasi (Sig). sebesar 0,012 kurang dari 0,05. Hal ini berarti terdapat perbedaan antara hasil pre-test dan post-test menggunakan layanan bimbingan kelompok dengan teknik konseling kreatif, atau dapat dikatakan bahwa ada pengaruh dari layanan bimbingan kelompok.
PERAN SUPERVISI AKADEMIK TERHADAP PENINGKATAN KEMAMPUAN MERANCANG RENCANA PELAKSANAAN PEMBELAJARAN GURU SMAN I TANJUNG JABUNG BARAT TAHUN PELAJARAN 2018/2019
Authors: ANAM KHAIRIL
Published: September 2021

Penelitian ini merupakan Penelitian Tindakan Sekolah (PTS) yang bertujuan untuk mengetahui peran suvervisi akademik terhadap peningkatan kemampuan merancang Rencana Pelaksanaan Pembelajaran (RPP) bagi guru SMA Negeri 1 Tanjung Jabung Barat Tahun Pelajaran 2018/2019. Dalam penelitian ini, kemampuan guru yang akan difokuskan adalah dalam merancang rencana pelaksanaan pembelajaran (RPP). Penelitian ini dilakukan di SMA Negeri 1 Tanjung Jabung Barat, Provinsi Jambi. Adapun subjek penelitian dalam PTS ini adalah guru yang mengajar di SMA Negeri 1 Tanjung Jabung Barat, dengan sampel 10 guru. Terdapat 7 aspek yang diamati dalam merancang rencana pelaksanaan pembelajaran yakni (1) identitas mata pelajaran, (2) rumusan indikator dan tujuan pembelajaran, (3) materi pembelajaran, (4) pemilihan model dan strategi pembelajaran, (5) rancangan kegiatan inti dalam pembelajaran, (6) pemilihan sumber belajar, dan (7) kesesuaian teknik penilaian. Penilaian dilakukan dengan menggunakan skala likert dengan rentang skor minimal 0 hingga 4. Analisis data dilakukan dengan menentukan persentase skor untuk tiap indikator penilaian. Hasil penelitian menunjukkan bahwa supervisi akademik mampu meningkatkan kemampuan guru dalam menyusun Rencana Pelaksanaan Pembelajaran (RPP).
PEMANFAATAN SOFTWARE GEOGEBRA MELALUI PLIKASI ANDROID PADA MATERI PERSAMAAN KUADRAT
Authors: HANDAYANI LILIS
Published: September 2021

kosong
BEST PRACTISE PEMANFAATAN LINGKUNGAN SEKOLAH LITERAT DAN MEDIA PEMBELAJARAN LITERASI UNTUK MENUMBUHKAN MINAT BACA SISWA KELAS AWAL
Authors: AMINAH SITI
Published: September 2021

Kegiatan membaca sangat penting dikelas awal. Di kelas awal siswa BELAJAR MEMBACA, sedangkan siswa kelas tinggi MEMBACA UNTUK BELAJAR. Ketika siswa terkendala membaca di kelas awal, dia akan selalu tertinggal di jenjang berikutnya. Membaca adalah ketrampilan yang harus diajarkan, tidak bisa sendiri. Mengajarkan membaca perlu strategi dan pendekatan kreatif dan inovatif agar siswa mempunyai minat baca, terdorong untuk memperhatikan, merasa tertarik dan senang terhadap aktivitas membaca, sehingga malakukan aktivitas membaca dengan kemauanya sendiri. Best Practise ini mengkaji cara sekolah menggunakan strategi dan pendekatan kreatif dengan menciptakan lingkungan sekolah yang literat, indah, nyaman dan ramah, serta perlengkapan/media yang menarik, aktivitas yang menyenangkan memotivasi membaca siswa. Lingkungan sekolah dan kelas yang kaya dengan media kebahasaan dan cetakan serta sudut baca, media pembelajaran kreatif inovatif literasi dengan tutup botol, bigbook, dan tabel interaktif berupa jurnal literasi dan bintang baca. Tujuan dibuatnya best practise ini adalah mendeskripsikan pengalaman penulis dalam menciptakan lingkungan sekolah literat dan media pembelajaran literasi untuk menumbuhkan minat baca. Harapan yang ingin dicapai, semoga kegiatan membaca menjadi aktivitas yang sangat menyenangkan bagi anak, terutama dikelas pemula. Membiasakan membaca dikelas awal/pemula bisa menjadi pembiasaan saat ia dewasa.
UPAYA MENINGKATKAN HASIL BELAJAR SISWA MENGGUNAKAN MEDIA VIDEO PEMBELAJARAN PADA MATERI BULU TANGKIS UNTUK SISWA KELAS XII.MIPA.4 SMAN 3 MUARO JAMBI TAHUN PELAJARAN 2018/2019
Authors: ARNAWATI ARNAWATI
Published: September 2021

Penelitian ini bertujuan untuk mengetahui peningkatan hasil belajar bulu tangkis materi smash melalui penerapan media Video dan variasi pembelajaran pada siswa kelas XII.MIPA.4 SMA Negeri 3 Muaro Jambi Provinsi Jambi. Penelitian ini dilaksanakan di SMA Negeri 3 Muaro Jambi. Metode penelitian yang digunakan adalah penelitian tindak kelas (PTK). Subjek dalam penelitian ini adalah siswa kelas XII.MIPA.4 tahun pelajaran 2018/2019 yang berjumlah 32 orang diantaranya tediri dari 18 siswa putra dan 14 siswa putri. Dari hasil data awal yang telah dilakukan menunjukkan bahwa kemampuan siswa dalam melakukan smash bola voli masih rendah yaitu 8 siswa (25%) yang telah mencapai ketuntasan belajar, sedangkan 24 siswa (75%) belum mencapai tingkat ketuntasan belajar. Selanjutnya diberi pembelajaran smash melalui penerapan media Video dan variasi pembelajaran. Hal ini berdampak pada hasil belajar siswa. Dari tes hasil belajar siklus I diperoleh 19 siswa (60%) yang telah mencapai ketuntasan belajar, sedangkan 13 siswa (40%) belum mencapai ketuntasan belajar dengan nilai rata rata 74,12. Pada siklus II hasil belajar smash bulu tangkis yaitu 27 siswa (85%) yang mencapai tingkat ketuntasan belajar. Sedangkan 5 siswa (15%) belum mencapai tingkat ketuntasan dalam belajar. Nilai rata ratanya 85,31. Maka diketahui bahwa peningkatan nilai rata rata dari siklus I dan siklus II sebesar 25%. Berdasarkan hasil analisis data diperoleh kesimpulan bahwa melalui penerapan media Video dan variasi pembelajaran dapat meningkatkan hasil belajar smash bulu tangkis pada siswa kelas XII.MIPA.4 SMA Negeri 3 Muaro Jambi.
Cookbooks and culinary culture
Authors: Santich Barbara
Published: September 2021

Culinary culture refers to the values, traditions, practices and beliefs of a community

that shape the ways in which its members cook and eat. Cookbooks, as collections of

recipes, represent an ideal source of information on culinary cultures – how and when

food is sourced, prepared, cooked and eaten, and the values attributed to particular

foods – but they can also lead to wrong conclusions. Fortunately, researchers have at

their disposition a diverse range of written resources, including fiction and popular

media, to complement the interpretation of cookbooks.
‘We’ve always cooked kangaroo. We still cook kangaroo. Although sometimes we use cookbooks now’: Aboriginal Australians and cookbooks
Authors: Fredericks Bronwyn , Stoter Rodney
Published: September 2021

Aboriginal Australians have a long history of eating native animals and plants. Food

preparation techniques were handed down through the generations, without any need

for cookbooks. But colonisation changed the diets of Aboriginal Australians,

introducing us to a processed diet high in salt, sugar and fat, and causing a wide range

of diet-related health problems. Over the years, many Aboriginal Australians lost their

connections to traditional food preparation practices. In this paper, the authors provide

a brief overview of Aboriginal food history and describe a newly-emerging focus on

reintroducing native foods. They describe the work of an Aboriginal chef, Dale

Chapman, who is actively promoting native foods and creating a native-Western food

fusion. Chapman has developed native food recipes and a cookbook, in an effort to

make native foods accessible to all Australians. She promotes a future when native

foods are part of the identity of all Australians – both Aboriginal and non-Aboriginal.
Hannah Maclurcan: colonial queen of cookery books
Authors: O’Brien Charmaine
Published: September 2021

When Hannah Maclurcan wrote and published Mrs Maclurcan’s Cookbook in 1893 she

was running the up-market Queens Hotel in Townsville. The book largely provides

instruction for reproducing the English style cookery typical of colonial Australia, but

something else is bubbling up in this book: distinct local flavour. Instead of specifying

indigenous British foods such as turbot and damsons she gives recipes for the

preparation of Australian species of fish and seafood, and a range of – then – unusual

fruit and vegetables that had been introduced and flourished in the tropical climate of

North Queensland. There is also a hint of Asian flavour in some of the dishes and

rumour suggested the Maclurcan took many of the recipes in the book from the Chinese

cooks she employed in her hotel. This paper will explore Maclurcan as a culinary

entrepreneur and the impact of locality on her cookery, and challenge the popularly

accepted idea of the culinary ‘ineptitude’ of colonial Australia’s Anglo-Celtic cooks

and the mono-cultural cuisine they are purported to have served up.
More than just recipes: reading colonial life in the works of Wilhelmina Rawson
Authors: Singley Blake
Published: September 2021

First published in 1878, Mrs Lance Rawson’s cookery book and household hints was

the first cookbook of its kind to provide recipes and household hints specifically

tailored for life in colonial Australia. Over a long and prolific career, Wilhelmina

Rawson instructed her readers on more than mere culinary matters, her works were also

guides on what a colonial lifestyle should look like. Cookbooks are valuable cultural

artefacts that mirror many aspects of the society that has produced them. They not only

codify culinary and domestic practices but also codify wider cultural and social

practices. Rawson’s books, such as The Antipodean cookery book and _The Australian

enquiry book_, provide fascinating insights into life at turn of the century Australia.
Reading between the recipes of Our cookery book
Authors: Wishart Alison
Published: September 2021

Our cookery book is both a culinary and historical source. The ingredients chosen for

the recipes provide an insight into food economy and wastage, diet and nutrition, and

food preferences in Australia in the early twentieth century. Its popularity – it was reprinted at least 24 times from 1916 to the 1950s – attests to its uptake by at least two

generations of women. In the preamble, the author discusses the five components of

food ‘necessary to build up the body’. This is the first time that components of nutrition

such as protein, fats and carbohydrates are discussed in a cookbook. In the introduction

the author, Miss Flora Pell, also draws links between nutrition and nation building. She

writes about the important role of women as cooks in building up a nation of strong, fit

and healthy citizens who will go on to contribute to community life and national

prosperity. Our cookery book is a fine example of domestic feminism, iced with

patriotism, which was first published during the First World War. It is much more than

a collection of recipes.
Women’s work in the transition to modernity: The worker cook book and Our cookery book
Authors: Wessell Adele
Published: September 2021

Flora Pell’s Our cookery book and Mary Gilmore’s Worker cook book were

published at a similar time and contribute to contemporary ideas about

womanhood as they were emerging during the modern period in the early

decades of the Australian nation. In different ways the books politicised

domestic life and sought to domesticate political life by asserting a distinct

voice for women and elevating the significance of cooking. The works integrate

the everyday life of women within broader societal changes. My interests are

directed here towards demonstrating the role of the cookbooks in reflecting and

performing the work of social transformation in the transition to modernity.
Sure to rise: reading the Edmonds cookery book as a popular icon
Authors: Piatti-Farnell Lorna
Published: September 2021

Cookbooks are one of a variety of written forms that can be read as historical

documents, functioning as testaments to individual, familial and cultural development.

In the recipe, one can find a sense of culinary preference which simultaneously shapes

and is shaped by a sense of belonging and identity. The (post-) colonial past of

countries such as New Zealand and Australia allows a particular view into reading

cookery books as chronicles of everyday life as well as an archive of cultural memory,

uses and popular customs. Starting from the premise that cookbooks can function as a

site for heritage and identity, this paper addresses the status of the _Edmonds cookery

book_ as a popularised national icon. Now an established presence within New

Zealand’s culinary culture, the Edmonds collection – first published in 1908 as _The

sure to rise cookery book_ – has evolved over the decades to include new and updated

recipes, mirroring the cultural and socio-historical moment in which it was placed.

With this in mind, I analyse how cookbook writing can be interpreted as a national

practice which owes a lot of its success to pervasive links to popular culture. My paper

also offers a critical framework which highlights the material conditions – historical,

aesthetico-political and socio-cultural – that encouraged the rise and popularity of the

Edmonds cookbook within an expanding national readership.
Stain removal, shopping and social responsibility: Aunt Daisy, New Zealand’s first multi-media celebrity, 1933–1963
Authors: Pittaway Gail
Published: September 2021

For over thirty years, Maud Basham was a New Zealand food writer and media

personality who, under the name of ‘Aunt Daisy’, exerted an immense and unparalleled

influence over domestic behaviour, household spending and pantry stocks. So

prominent was she that she was named a ‘Goodwill’ ambassador for New Zealand and

made several visits to the USA during and after WWII, where she was described as ’the

dynamo from Down Under’. Best known in popular memory as a radio personality,

Aunt Daisy also wrote regular magazine columns, as well as fifteen cookery books and

books of handy hints which combined non-fiction and fictional components, and

included tips for recycling products as well as readings, quotations and sayings which

she found inspiring. By focusing on these innovative texts, this paper will look at how

the voice, personality and attitudes of the ‘first lady of New Zealand radio’ are

embodied in non-fiction prose to create texts that are still popular, in print, and on sale.
Activism and the everyday: a cookbook to promote world peace
Authors: Adams Jillian
Published: September 2021

In 1950, the Associated Country Women of the World (ACWW) published _Cookery

around the world_, a cookbook, containing recipes sourced from six million country

women, all members of associations of country women in twenty-five countries.

Australian country women contributed to this book through their branches of the

Country Women’s Association (CWA). The ACWW recognised that country women,

whether they lived in Australia or Iceland, were ‘good cooks’, skilled both in the

kitchen and in their use of home-grown produce (ACWW 1950: Preface). This book

with its collection of global recipes, would, through its recipes, be ’a common bond of

friendship with the world’ (Preface). Sarah Pink argues that everyday practices (such as

cooking) must be understood as part of wider environments and activities. As such,

they are the starting point for activism in a series of different contexts (Pink 2012: 28-

9). This paper uses recipes from Cookery around the world to both unravel the book’s

intent and purpose in a world recovering from World War II, and link the everyday

work of country women to activism intended to achieve global understanding and

world peace.
Souvlakia’s journey: a Greek-Australian food odyssey
Authors: Risson Toni
Published: September 2021

From the days of the gold rushes, migrants have brought to Australian tables

foods from all over the world. Amid the smorgasbord of dishes from Italy,

China, and India, however, Greek cuisine is underrepresented. Even today,

Greek dishes are less likely than pizza or Asian stir fry to be cooked in

Australian kitchens and Greek restaurants are less prevalent than those of other

ethnic communities. This article uses cookbooks of the 1950s, 1960s, and 1970s

to chart the relatively slow progress of Greek cuisine across the Australian

culinary landscape, and community cookbooks, personal recipe books and

personal interviews to provide further insights about the meaning of ’Greek

food’ and about the real impact of Greek cooks on Australian cooking. The

influence of Greek cuisine may be less obvious than that of Chinese and Italian

cuisine, but it is evident in methods of preparation, rituals of consumption, the

use of lemon juice and olive oil, and the desire for simple fresh ingredients –

these factors comprise the essence of true Greek food.
Food for the people: studying The Australian women’s weekly cookbooks
Authors: Williamson Rosemary
Published: September 2021

Magazines both reflect and influence communities of readers who have shared

values, interests and lifestyles. Australians traditionally have been avid readers of

magazines, and those magazines that feature food – what Australians eat and in what

ways – represent a robust sector of the commercial, newsstand magazine market. This

is especially so of one of the nation’s highest circulation magazines, _The Australian

women’s weekly_ (AWW)_, which is in its eightieth year of publication. Much has been

said about the profound effect of AWW on the nation’s culinary identity and practices.

This commentary typically includes some acknowledgment of AWW not only as a

magazine but also as a publisher of highly successful cookbooks for at least thirty

years. However, little extended scholarly attention has been given to the singular

contribution made by the AWW cookbooks, as a genre in their own right, to national

culinary culture. This paper takes a step toward redressing this gap in scholarship, and

it advocates further research to that end. It begins by situating the AWW cookbooks

within the Australian magazine publishing industry and identifying their distinctive

features. It then explores the cultural significance of the cookbooks, in part through

an overview of illustrative examples, and highlights the potential of further research

to augment understanding of Australian culinary culture.
Living the good life: community cookbooks as an expression of Australian lifestyles and values
Authors: Black Sarah
Published: September 2021

Community cookbooks are a distinctive subgenre of cookery texts, consisting of the

compiled recipes of individuals, sold in aid of community causes. Since their origins in

the late nineteenth century they have been accruing as primary textual evidence of

Australian lifestyles. They depict regional variations in what people ate and how they

prepared it, as well as giving some insight into a few truly trans-regional, ‘Australian’

tastes and dishes. They show something of how Australians liked to spend their time;

the organisations they chose to support; and their conception of food, cooking and

eating as a part of community life and family life. Viewed collectively, community

cookbooks offer a broad insight into the civic and culinary activities of ’ordinary

people’ across the nation. This article will give an overview of how this special variety

of cookbook has contributed to the building of ‘Australian’ ideals of lifestyle and

community: through explicit participation in dialogues of nationhood; through

contribution to a wide variety of civic projects which were integral to twentieth-century

nation-building; and through their important role in the development of shared social

and culinary norms.
The cookbooks of Maria Kozslik Donovan
Authors: Brien Donna Lee
Published: September 2021

This paper discusses the cookbooks written by Australian food writer, Maria Kozslik

Donovan. A prominent advocate of Continental and Asian cookery in Melbourne in the

1950s, Donovan wrote and illustrated a number of very popular cookery books. This article

profiles her cookbooks – Continental cookery in Australia (1955); _Epicure’s corner: world

recipes_ (1956); The Far Eastern epicure (1958); The Blue Danube cookbook (1967); and,

Astrology in the kitchen (1971) – in the context of her international career as a food writer.
Mastering the brand: how an ‘ordinary’ cook achieved extraordinary (cookbook) success
Authors: Khamis Susie
Published: September 2021

Since 2009, Masterchef Australia has been a ratings and marketing juggernaut.

Through numerous product placements and associated merchandise, it has become one

of the most lucrative brands in Australia’s bourgeoning food-related media. While

contestants’ cooking prowess and flair for ‘plating’ are ostensibly central to the show’s

appeal, Masterchef Australia also draws from the more general conventions of reality

television. For instance, contestants inevitably display more than their skills in the

kitchen; they reveal (some say contrive) aspects of their personal lives that render them

more or less attractive to viewers. This article considers how the winner of the

inaugural series, Julie Goodwin, fashioned an endearing persona that was both relatable

and inspirational. Her ‘everywoman’ image informed both her television journey –

from ‘ordinary mum’ to series winner – as well as her various forays into various

commercial projects, not the least of which were best-selling cookbooks.
A dog’s breakfast: from canned food to cookbooks
Authors: Burr Sandra
Published: September 2021

Across many cultures companion animals have attained the status of significant others

in human households. Pets are now family members living in the intimacy of our

homes occupying our bedrooms, our hearts and our deepest affections. In many ways,

the lives of our pets mimic our own with designer outfits and personalised accessories,

exercise classes, heated beds and specialised diets. There are doggy day care facilities,

dog friendly restaurants and businesses that cater for pet birthdays and other important

occasions. Dogs no longer survive on a diet of bones, off cuts and table scraps and cats

can expect more than a menu of own-caught mice supplemented by a bowl of milk.

Today pet food is a significant global industry producing a complex range of

scientifically formulated nutritionally complete canned and dried food for busy pet

owners. In response to this phenomenon is a rise in the number of pet cookbooks whose

authors refute the claims of commercial manufacturers, emphasising instead the

importance of home-cooked food for the health and well-being of our animal

companions. While America continues to dominate the pet cookbook market, Australia

has produced a number of pet cookbooks that reveal a great deal about past and

contemporary cultural attitudes towards companion animals in this country. This article

reflects on the evolution of human-animal relations in Australia through the lens of this

small but significant body of Australian published cookbooks for pets.
Developing an appetite for food in crime fiction
Authors: Franks Rachel
Published: September 2021

Food has been receiving an increasing amount of scholarly attention, with researchers

exploring every aspect of selection, preparation and consumption and, so too is the

idea of food in fiction. In creating stories, from short-run paperbacks to prize-winning

novels, writers utilise food to communicate the everyday and to explore more

complex concepts such as the class system and cultural diversity. Food also has the

capacity to add realism to fiction with many authors putting as much effort into

conjuring the smell, taste and texture of food as they do in bringing their characters to

life. This article is an investigation of how cookbooks and fictional works are

reflections of each other in terms of creativity, function and structure: they tell us

stories, provide education and have neat beginnings, middles and ends. In some

instances the two forms are so closely entwined that a volume will concurrently share

a narrative while providing instruction in the culinary arts. In particular, this article

explores the recipes found within crime fiction, a genre that has a long history of

focusing on food in a variety of contexts; from the theft of food in the novels of the

nineteenth century to the more modern utilisation of various types of food to

administer poison. Recent years have also seen some crime fiction writers proffer a

central protagonist working within the food industry, drawing connections between

the skills that are required for food preparation and those needed to catch a murderer.
She’s so sweet and so much more: the cookbook as artist’s manual
Authors: Doran Barbara
Published: September 2021

Food, for me, has always been a primary alchemical medium. It connects us to kin,

shapes identities and morphs our bodies as they intersect with other ecosystems. Food

gives flesh to our existence. It can be beautiful, grotesque and is fundamentally visceral.

It is for these reasons that I have been drawn to food in making art while exploring the

shifting grounds of the myths we live by. I am interested in elevating our sensing body’s

voice since western culture has contributed much to its subjugation. We know this

through critical discourse but perhaps more potent are our bodies memories and

metaphors for living arising from home and hearth. Our pantries offer a palette of

possibilities and cookbooks set guidelines for chemical transformations, guiding visual

and sculptural presentation, appropriate social relations, spatial organization, connections

to heritage and global location. Much of my research pivots around recipe books and

food magazines because they are rich in ‘narratives’ for material metamorphosis along

with performances of place and identity. In particular, I seek embodied qualities

embedded in food symbolism – those unconscious experiences residing in our cells and

stored there, because we have eaten. In this paper, I will discuss these dynamics through

a body of photographic works, She’s so sweet, where I explored motherhood and

dilemmas of being a contemporary female with materials from the kitchen and pantry.
Between the body and the world: food, cookbooks and not-eating
Authors: Webb Jen , Harbour Vanessa
Published: September 2021

Food is one of the fundamentals in the human experience. It is an important point of

connection with others and a symbol of our ‘stylisation of life’ (Bourdieu 1984: 411,

Certeau et al. 1998: 86, 165). It is one of the key markers of our being in the social and

the symbolic world; and is also our mode of being in the physical world. As Antjie

Krog observes, ’Psychologists say that the action of eating, of taking in food is simply

enchanting – because it’s the way we can take up the world inside ourselves, how what

is around us becomes part of us. We eat the world’ (1998: 217). Much of the time, most

of us in the privileged west can give ourselves over to that enchantment. We can take

access to food, and the process of eating, pretty much for granted, and as such can

employ it as a marker of our being. But what happens when the relation between self

and food breaks down: what does this do to the relationship between self and society,

self and the world? This paper is a combination of creative personal narratives and

critical commentary by two writers whose experience involves a ‘problem’ with food.

For one of us, it was a period of rejecting food (an eating disorder); for the other, it is a

continuing condition of being unable to eat (a medical disorder). In fragments of prose

we revisit instances of this broken relationship with food, and interleave these with a

discussion about alternative ways of ‘taking the world inside ourselves’.
First buy your cookbooks: on becoming a cookbook seller
Authors: Russell Barbara
Published: September 2021

The following article describes the author’s setting up, and running of, a speciality

bookshop dealing with food writing, and cookbooks in particular.
The ecology of change and continuity in the use of textbooks in higher education
Authors: Knight Bruce Allen , Horsley Mike
Published: September 2021

This paper explores the relationships between e-learning and textbooks designed to

support student learning in higher education. Ellis and Goodyear, in their seminal

publication Student experiences of e-learning in higher education (2010) have sought

to re-position research on e-learning in higher education in the context of a broader

ecology of learning. This broader learning ecology incorporates other components of

both the student learning and course development process such as lectures and

textbooks. It especially focuses on how aspects of the learning environment and its

learning ecology interact in shaping student experiences of learning – and the way that

students shape the opportunities designed by the university and its lecturing and course

design staff. This paper reports results from a wide-ranging study of the learning

resources that are provided for students in 12 university courses drawn equally from the

humanities and sciences.
TEXT as textbook: an academic journal in its community
Authors: Krauth Nigel
Published: September 2021

This article uses the case of TEXT to examine the possibility that an online academic peerreviewed journal might operate as a textbook. Following Lave and Wenger (1991), Wenger

(2006), Horsley, Knight and Huntly (2010) and others, it considers concepts of

communities of practice, examines the role TEXT has taken in its community, analyses

TEXT editorial practices and compares it with the practice of textbook editors, and

compares elements of textbook production and usage with TEXT’s profile. Finally, the

article looks briefly at the migration of textbooks from paper to smart applications and how

this relates to TEXT as textbook.
The evolution of a free online textbook
Authors: Pace Steven
Published: September 2021

Within the higher education sector, various organisations and individuals have

experimented with the provision of free or low-cost online textbooks in an

attempt to contain rising costs. This article discusses the evolution of one such

textbook over its fifteen-year history. It examines factors that influenced the

development of the textbook, identifies the benefits for students and teachers,

and questions the viability of this model for other academics and institutions.
Breaking from tradition: developing localised discourses in an emerging global discipline
Authors: Johnston Jane
Published: September 2021

Public relations is a relatively new discipline in the Australian academy, with its

earliest certificate and diploma courses beginning in the 1960s (Gleeson forthcoming).

Even newer is the Australian literature that services the field – the journals and

textbooks that encourage localised discourses amongst students, academics and

professionals. With the exceptions of some early dabblings in the 1950s and 1960s, a

single text in the 1970s and a 1990s case study book, textbook and journal development

began real momentum in Australia in 1999 to 2000. This article traces the development

of this literature in Australia, outlining how it broke free from the strangle-hold of

North American literature and developed practice and theoretical discourses framed

around localised contexts and, increasingly, international perspectives. The article

incorporates a case study of the first 21st century textbook in public relations in

Australia, co-edited by Clara Zawawi and the author, soon to be published in its fourth

edition, and traces its journey through an examination of this changing research,

publishing and writing environment.
Off the shelf and into practice: creatively repackaging popular memoirs as educational resources in health disciplines
Authors: Brien Donna Lee , McAllister Margaret
Published: September 2021

This article reports on a learning design project that encourages the creative (re)use of

popular literature as educational materials by bringing together scholars and insights

from diverse disciplines to engage learners and build the human(ising) skills needed in

health professions. A capable health professional is one who has technical competence,

interpersonal and critical thinking skills. They need to be able to understand and cope

with complexity and ambiguity, human diversity, and the reality that people differ in

the factors that assist them to become ready for change and stay well. Critics of the

direction that health education has taken to prepare graduates indicate that there is a

preference for technical skill development, whilst overlooking craft knowledge.

Students still need to learn bio-technological knowledge, but they also need to

understand the multiple social, cultural, and environmental contexts that can impact on

a person’s journey of change in health. The project reported in this paper outlines a

novel process of engagement in case-based learning. Particular illness memoirs have

been selected, and important plot lines within the stories extracted to depict variations

of a person’s health journey. A book club process, familiar to most people as a fun way

to engage in multiple readings and perceptions about the merit of a text, is the medium

through which these excerpts are discussed. Thus, the materials act as triggers, not

solely for inquiry, but for the development of empathy and undestanding of different

contexts, which are then aligned to clinical strategies assisting students to develop

technical skills and interpersonal abilities.
Sex and gender translations and health education textbooks
Authors: Gray Emily M , Leahy Deana
Published: September 2021

This paper offers an analysis of the health education textbook as a governmental

mechanism for translating official curriculum hopes. This is discussed with particular

reference to the ‘subliminal messages’ inherent within school based textbooks and the

imperatives that often inform their development and use. Particular attention is paid

to the ways in which dominant knowledges about gender and (hetero)sexuality are

(re)produced within textbooks, specifically that the male continues to be represented,

both sexually and socially, as agentic and active, and the female as passive and

receptive. Finally, the authors recommend that the textbook be deployed within the

health education classroom as a text for analysis, rather than as transparent evidence

of the real, and that doing so would enable the construction of a more critical

health[y] subject.
Challenging the conventions of personal correspondence: txting times for literacy snobs
Authors: Mules Philippa
Published: September 2021

Changes in the way we produce, consume and distribute personal commmunication are

subtly mediating new perceptions about communication appropriateness and literacy.

While not denying that ideational content is an important carrier of meaning, this paper

argues that it is the changing material composition of screen based (as opposed to paper

based) personal correspondence that is challenging traditional perceptions. It outlines two

methodological perspectives that allow us to compare personal correspondence, such as a

letter written on paper, with a text or a tweet. It then compares several different examples

of personal correspondence from pre-digital and digital times in order to show how our

perceptions of what constitutes effective, appropriate and literate personal correspondence

are changing, and to show that the conventions around the personal textual communication

of traditional letters were just a highly formalised genre – a set of snobberies shaped by the

unique materialities of the literacy tools of the day.