bluuebunny/crossref_metadata_2025_split huggingface dataset:
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

IntroductionUltrasound 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 examinersMaterial and methodsFHL 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 calculatedResultsIntra-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.ConclusionsReliability 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

IntroductionThe 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 methodsIn 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.ResultsDuring 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).ConclusionsOur 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.
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.