title: The everyday Bogans: Identity and community amongst Heavy Metal fans

authors: Snell, Dave

subjects: Social Psychology

abstract: Since the mid-twentieth century some social psychologists have demarcated communities as static entities; conceptual and physical boundaries were placed around communities to facilitate scholarly analysis. This theoretical and methodological bias is contrasted against the consideration of the dynamic flow of communities and, by association, identity formation. The application of social interactionism provides one method through which to remedy the partiality of preferred approaches to community as practised in contemporary social psychology. Opening up analysis to the consideration of processes of communing exposes the interconnection of identity and community, symbiosis that develops through social interactions across places via the creative use of music and material objects. Evidence collected through auto-ethnographic engagement with New Zealand Heavy Metal fans clarifies the complex associations that shape and maintain individual identity and community associations. Social ties are negotiated and maintained across online and offline spaces, through personal interactions and shared experiences, via object recognition, and threshold maintenance. Social psychological research needs to return to early works of psychology and symbolic interactionism to account more fully for the complex and emplaced nature of identity and community.

text: The everyday Bogans: Identity and community amongst Heavy Metal fans Since the mid-twentieth century some social psychologists have demarcated communities as static entities; conceptual and physical boundaries were placed around communities to facilitate scholarly analysis. This theoretical and methodological bias is contrasted against the consideration of the dynamic flow of communities and, by association, identity formation. The application of social interactionism provides one method through which to remedy the partiality of preferred approaches to community as practised in contemporary social psychology. Opening up analysis to the consideration of processes of communing exposes the interconnection of identity and community, symbiosis that develops through social interactions across places via the creative use of music and material objects. Evidence collected through auto-ethnographic engagement with New Zealand Heavy Metal fans clarifies the complex associations that shape and maintain individual identity and community associations. Social ties are negotiated and maintained across online and offline spaces, through personal interactions and shared experiences, via object recognition, and threshold maintenance. Social psychological research needs to return to early works of psychology and symbolic interactionism to account more fully for the complex and emplaced nature of identity and community.

year: 2012

title: The development and taste of fruit of gold kiwifruit (Actinidia chinensis Planch. Var. chinensis "Gold3")

authors: Le Lievre, Danielle Evelyn

abstract: The “Gold3” cultivar of kiwifruit (Actinidia chinensis Planch. var. chinensis “Gold3”) has proven to be capable of producing high yields, however, growers have also noted an increased risk of small fruit that have high acidity, low dry matter and poor flavour. This thesis investigated how fruit composition and flavour components develop in “Gold3” kiwifruit, and whether altering the carbohydrate supply using common orchard practises would influence the accumulation and partitioning of the flavour components (starch, sugars and acids) in fruit.
Fruit from a “Gold3” orchard were sampled fortnightly, from anthesis through to harvest, from canes receiving five treatment combinations of leaf or fruit thinning and girdling. These treatments increased or decreased carbohydrate supply, either early or late in fruit development. 
Overall, the “Gold3” fruit demonstrated similar patterns of starch, sugar and acid accumulation to other A. chinensis cultivars, in particular the gold kiwifruit cultivar “Hort16A”, with slight differences in timings and peak concentrations. An altered carbohydrate supply to developing fruit strongly influenced their composition in unique ways. As expected fresh weight growth and starch accumulation responded positively to a period of high carbohydrate supply. Regulation of organic acids were shown to be more complex, with the concentrations of some acids responding inversely to increased carbohydrate supply. At eating ripe the fruit from lower carbohydrate supply had altered sugar: acid ratios, with increased total acid concentrations, as well as decreased sugar concentrations. 
To identify how these compositional changes affected the taste of fruit at eating ripeness, a controlled consumer sensory experiment was carried out with 78 inexperienced consumers. Fruit from the different treatments were all perceived as having acceptable flavours, despite the fruit having significant differences in the standard flavour determinants (DM, rSSC and TA). Consumers were able to detect differences in sugar and acid concentrations between treatments. Low carbohydrate supply treatments had significantly higher TA, citric acid and quinic acid concentrations, combined with lower °Brix, DM and sucrose concentrations at eating ripe. Consumers more closely associated these fruit with being more acidic and having more sour and under-ripe flavours compared to the treatments that received increased carbohydrate supply.
Overall the results of the research support the hypothesis that “Gold3” kiwifruit are vulnerable to changes in composition due to changes in growing conditions, and that these changes influence flavour as perceived by consumers. These effects may be more pronounced in orchards where high crop loads, shading, or variation in leaf to fruit ratio between shoots create populations of even more carbon deficient fruit.

text: The development and taste of fruit of gold kiwifruit (Actinidia chinensis Planch. Var. chinensis "Gold3") The “Gold3” cultivar of kiwifruit (Actinidia chinensis Planch. var. chinensis “Gold3”) has proven to be capable of producing high yields, however, growers have also noted an increased risk of small fruit that have high acidity, low dry matter and poor flavour. This thesis investigated how fruit composition and flavour components develop in “Gold3” kiwifruit, and whether altering the carbohydrate supply using common orchard practises would influence the accumulation and partitioning of the flavour components (starch, sugars and acids) in fruit.
Fruit from a “Gold3” orchard were sampled fortnightly, from anthesis through to harvest, from canes receiving five treatment combinations of leaf or fruit thinning and girdling. These treatments increased or decreased carbohydrate supply, either early or late in fruit development. 
Overall, the “Gold3” fruit demonstrated similar patterns of starch, sugar and acid accumulation to other A. chinensis cultivars, in particular the gold kiwifruit cultivar “Hort16A”, with slight differences in timings and peak concentrations. An altered carbohydrate supply to developing fruit strongly influenced their composition in unique ways. As expected fresh weight growth and starch accumulation responded positively to a period of high carbohydrate supply. Regulation of organic acids were shown to be more complex, with the concentrations of some acids responding inversely to increased carbohydrate supply. At eating ripe the fruit from lower carbohydrate supply had altered sugar: acid ratios, with increased total acid concentrations, as well as decreased sugar concentrations. 
To identify how these compositional changes affected the taste of fruit at eating ripeness, a controlled consumer sensory experiment was carried out with 78 inexperienced consumers. Fruit from the different treatments were all perceived as having acceptable flavours, despite the fruit having significant differences in the standard flavour determinants (DM, rSSC and TA). Consumers were able to detect differences in sugar and acid concentrations between treatments. Low carbohydrate supply treatments had significantly higher TA, citric acid and quinic acid concentrations, combined with lower °Brix, DM and sucrose concentrations at eating ripe. Consumers more closely associated these fruit with being more acidic and having more sour and under-ripe flavours compared to the treatments that received increased carbohydrate supply.
Overall the results of the research support the hypothesis that “Gold3” kiwifruit are vulnerable to changes in composition due to changes in growing conditions, and that these changes influence flavour as perceived by consumers. These effects may be more pronounced in orchards where high crop loads, shading, or variation in leaf to fruit ratio between shoots create populations of even more carbon deficient fruit.

year: 2017

title: ‘Inside Out’: The politics of enumerating the nation by ethnicity

authors: Kukutai, Tahu

abstract: Since the 1990s, state practices of counting and classifying populations by ethnicity have come under increased scrutiny within the social sciences (Arel 2002 ; Kertzer and Arel 2002 ; Nobles 2000 ; Perlmann and Waters 2002 ; Petersen 1997 ; Statistics Canada and U.S. Census Bureau 1993 ). A number of excellent case studies have provided critical insights into how and why ethnic enumeration is pursued in particular times and places. ¹ However, with some notable exceptions (Morning 2008 ; Rallu
et al. 2006 ), little attention has been given to theorizing or empirically testing a global
model of ethnic classifi cation and counting. Consequently, there is a limited understanding
about the general conditions that impede or encourage state recognition of ethnicity in the national census and the forms that such recognition takes.

text: ‘Inside Out’: The politics of enumerating the nation by ethnicity Since the 1990s, state practices of counting and classifying populations by ethnicity have come under increased scrutiny within the social sciences (Arel 2002 ; Kertzer and Arel 2002 ; Nobles 2000 ; Perlmann and Waters 2002 ; Petersen 1997 ; Statistics Canada and U.S. Census Bureau 1993 ). A number of excellent case studies have provided critical insights into how and why ethnic enumeration is pursued in particular times and places. ¹ However, with some notable exceptions (Morning 2008 ; Rallu
et al. 2006 ), little attention has been given to theorizing or empirically testing a global
model of ethnic classifi cation and counting. Consequently, there is a limited understanding
about the general conditions that impede or encourage state recognition of ethnicity in the national census and the forms that such recognition takes.

year: 2015