Academic literature on the topic 'Alison (Alison Jean) Criticism and interpretation'

The article is devoted to the problem of Good Faith Subjects` status in law. For a better understanding of the problem, image ofgood faith subjects of law in Ancient Rome was analyzed. In particular, it was found that in roman law, the term bonus pater familias(good family father) refers to a standard of good faith subjects of law. In the English version, this concept was translated as «that of aman of ordinary prudence in managing his own affairs».The concept of a gentleman in the English legal tradition is specially studied.English noun ‘gentleman’ dates back to the Old French word ‘gentilz hom’ (graceful, refined man). That was why the social ca -te gory of gentleman is considered as “the nearest, contemporary English equivalent of the noblesse of France.” (Maurice Hugh Keen).Now, a gentleman is not just any man of good and courteous conduct, but a certain person having legal personality in accordancewith the standard of common law.In conformity with the dimension of public law, the English social category of gentleman captures a right of certen classe of theBritish nobility.But in accordance with modern private law the connotation of the term gentleman corresponds to the Rome legal institute ofbonus pater familias.The double origin of this term from the status of a knight and the social position of the merchant causes a controversial interpretationsof its meaning.In contemporary usage, the word gentleman is ambiguously defined, because “to behave like a gentleman” communicates as littlepraise or as much criticism as the speaker means to imply; thus, “to spend money like a gentleman” is criticism, but “to conduct a businesslike a gentleman” is praise (Walter Alison Phillips).In modern International Trade Law a gentleman is essentially a ‘man of sense’, ‘а man of judgment’ or a reasonable person.So United Nations Convention on Contracts for the International Sale of Goods (1980), The UNIDROIT Principles of InternationalCommercial Contract and the Principles of European Contract Law provided a rule, which offers an opportunity for such an interpretation.‘the contract is to be interpreted according to the meaning that reasonable persons of the same kind as the parties would giveto it in the same circumstances’.It led to the conclusion that the modern image of a good faith subject to the greatest extent actualizes the criterion of commonsense.

1) Congreso/Congress: University of Rome "Roma Tre" (Department of Foreign Languages, Literatures and Cultures). International Conference: Terms and Terminology in the European Context, 23-24 October 2014 (Department of Foreign Languages, Literatures and Cultures, Via del Valco San Paolo, 19, Rome – ITALY). For queries regarding the congress please contact: ttec.roma3@gmail.com 2) Congreso/Congress: “XI Congreso Traducción, Texto e Interferencias” (UNIA, Baeza) Call for papers until 30 June 2014: http://www.uco.es/congresotraduccion/index.php?sec=home 3) Taller/Workshop: 4th International Workshop on Computational Terminology, CompuTerm 2014, COLING 2014 Workshop, 23rd or 24th August 2014, Dublin, Ireland, http://perso.limsi.fr/hamon/Computerm2014/ Submissions should follow the COLING 2014 instruction for authors (http://www.coling-2014.org/call-for-papers.php) and be formatted using the COLING 2014 stylefiles for latex, MS Word or LibreOffice (http://www.coling-2014.org/doc/coling2014.zip), with blind review and not exceeding 8 pages plus two extra pages for references. The PDF files will be submitted electronically at https://www.softconf.com/coling2014/WS-9/ 4) Congreso/Congress: 34th TRANSLATOR’S WEEK, 1st INTERNATIONAL TRANSLATION SYMPOSIUM (SIT), São Paulo State University (Unesp), September 22-26, 2014, São José do Rio Preto (Brazil). The official languages of the event are Portuguese, Spanish, English, Italian and French. Contact: Angélica (Comisión Organizadora), angelica@ibilce.unesp.br 5) Congreso/Congress: Cardiff University Postgraduate Conference, 27 May 14: “The Translator: Competence, Credentials, Creativity”. Keynote speaker: Professor Theo Hermans (UCL).The event is kindly supported by the University Graduate College and the European School of Languages, Politics and Translation. For queries, please contact the.translator.pg.conference@gmail.com. 6) Congreso/Congress: International Conference, 3rd T&R (Theories & Realities in Translation & wRiting) Forum. Organized by the University of Western Brittany, Brest (FRANCE), in collaboration with KU Leuven/Thomas More (Campus Antwerpen, BELGIUM), with the support of AFFUMT (Association française des formations universitaires aux métiers de la traduction) and the participation of Università Suor Orsola Benincasa (Naples, ITALY): “Traduire/écrire la science aujourd’hui - Translating/Writing Science Today” Please submit an abstract of approximately 300 words by 15 June 2014 to Jean-Yves Le Disez (jean-yves.ledisez@univ-brest.fr, Joanna Thornborrow joanna.thornborrow@univ-brest.fr and Winibert Segers (Winibert.Segers@kuleuven.be). For more information on previous events and the forthcoming conference : http://www.univ-brest.fr/TR, http://www.lessius.eu/TNR 7) Congreso/Congress: “The International Conference of Journals and Translation”, Jinan University, Guangzhou, CHINA, on 28-29 June 2014. The conference is hosted by the School of Foreign Studies, Jinan University, Guangzhou, CHINA. The official languages of the conference are English and Chinese. Contact information: Yan, Fangming（颜方明86-13751750040; Li, Zhiyu（李知宇86-13824451625. 8) Congreso/Conference: PACTE Group is organising two events on the subject of the didactics of translation. These events will be held at the Universitat Autònoma de Barcelona (SPAIN) in July 2014. SECOND INTERNATIONAL CONFERENCE ON RESEARCH INTO THE DIDACTICS OF TRANSLATION (8-9 July 2014). SECOND SPECIALIST SEMINAR ON THE DIDACTICS OF TRANSLATION (7 July 2014). Further information about the conference and the seminar: http://grupsderecerca.uab.cat/pacte/en/content/didtrad-2014 9) Simposio/Symposium: “Translation in Music” Symposium, held on 25-26 May 2014, and co-organized by the European School of Languages, Politics and Translation (Cardiff University). Please see the following website for details: www.cardiff.ac.uk/music/translationinmusic 10) Revistas/Journals: “The Journal of Intercultural Communication and Mediation”, “CULTUS Journal” www.cultusjournal.com Next Issue: Cultus7 : “Transcreation and the Professions” Call for papers (Issue 7, 2014): 9th June. Submission info at: www.cultusjournal.com Contact: David Katan, Interlinguistic Mediation/Translation and Interpretation Department of Humanities, University of the Salento (Lecce), via Taranto 35 - 73100 Lecce (ITALY), tel.+39 0832/294111. 11) Revistas/Journals: Invitation for Submissions (Vol. 3, 2014): Translation Spaces: A multidisciplinary, multimedia, and multilingual journal of translation, published annually by John Benjamins Publishing Company. Please consult our guidelines, and submit all manuscripts through the online submission and manuscript tracking site, indicating for which track and Board member the manuscript is to be addressed: (1) Translation, Globalization, and Communication Technology (Frank Austermühl); (2) Translation, Information, Culture, and Society (Gregory M. Shreve); (3) Translation, Government, Law and Policy (Michael Geist); (4) Translation, Computation, and Information (Sharon O’Brien); (5) Translation and Entertainment (Minako O’Hagan); (6) Translation, Commerce, and Economy (Keiran J. Dunne); and (7) Translation as an Object of Study (Ricardo Muñoz Martín). 12) Revistas/Journals: PR for Linguistica The editorial board of the peer reviewed journal Linguistica Antverpiensia NS-Themes in Translation Studies is happy to announce the launch of its new Open Journal format. LANS-TTS published 11 annual issues devoted to current themes in Translation Studies between 2002 and 2012, and will continue to publish annually on selected TS themes, but in open access, and can be downloaded from: ‪https://lans-tts.uantwerpen.be Its first digital issue is entitled “Research models and methods in legal translation”. It has been guest edited by Łucja Biel (University of Warsaw, POLAND) & Jan Engberg (Aarhus University, DENMARK). 13) Revistas/Journals: CALL FOR PAPERS The Yearbook of Phraseology would like to invite you to submit papers on the relationship between phraseology and translation. The Yearbook of Phraseology is published by Mouton de Gruyter (Berlin, Boston) and has already been indexed by many scientific databases. It has recently been added to the MLA International Bibliography. Our editorial board includes reknown linguists such as Dmitrij Dobrovol’kij (Moscow), Christiane Fellbaum (Princeton), Sylviane Granger (Louvain), Wolfgang Mieder (Vermont), Alison Wray (Cardiff) and others. We have also been able to rely on international experts for reviewing our submissions: Igor Mel’cuk, Doug Biber, Uli Heid, Barbara Wotjak, etc. The web page of the journal is: http://www.degruyter.com/view/serial/42771 For more information, please contact: Dr. Jean-Pierre Colson (Institut Marie Haps / Université catholique de Louvain), Yearbook of Phraseology / Editor. 14) Libros/Books: Peter Lang Oxford invites proposals for the book series: New Trends in Translation Studies (www.peterlang.com?newtrans). Series Editor: Jorge Díaz-Cintas (Director), Centre for Translation Studies (CenTraS), University College London (UK). Advisory Board: Susan Bassnett, University of Warwick, UK Lynne Bowker, University of Ottawa, Canada Frederic Chaume, Universitat Jaume I, Castellón, Spain Aline Remael, Artesis University College Antwerp, Belgium This series is based at the Centre for Translation Studies (CenTraS), University College London (www.ucl.ac.uk/centras). For more information, please contact Dr. Laurel Plapp, Commissioning Editor, Peter Lang Oxford, 52 St Giles, Oxford OX1 3LU (UK). Email: l.plapp@peterlang.com. Tel: 01865 514160. 15) Libros/Books: New book: Transfiction. Research into the realities of translation fiction, edited by Klaus Kaindl & Karlhienz Spitzl, Series: Benjamins Translation Library (BTL 110), ISSN: 0929-7316 16) Libros/Books: New book on classical Chinese literature and translation: CHAN, KELLY K.Y.: Ambivalence in poetry: Zhu Shuzhen, a classical Chinese poetess? http://www.amazon.com/Ambivalence-poetry-Shuzhen-classical-Chinese/dp/3639700791 17) Libros/Books: Nueva publicación de TRAMA: MARTÍ FERRIOL, JOSÉ LUIS: El método de traducción: doblaje y subtitulación frente a frente www.tenda.uji.es/pls/www/!GCPPA00.GCPPR0002?lg=CA&isbn=978-84-8021-940-2 18) Libros/Books: Piotr de Bończa Bukowski & Magda Heydel (Eds.), Anthology of Polish Translation Studies, published in Kraków (POLAND). For further details : http://www.wuj.pl/page,produkt,prodid,2184,strona,Polska_mysl_przekladoznawcza,katid,126.html. 19) Libros/Books: Nuevo libro: Nicolas Froeliger: Les noces de l’analogique et du numérique, París: Les Belles Lettres, 2014. 20) Libros/Books: New book on the reception of Italian Literature in Spain: CAMPS, Assumpta (2014). Traducción y recepción de la literatura italiana en España. Barcelona: Edicions UB. 21) Libros/Books: New book on the reception of Italian Literature in Spain: CAMPS, Assumpta (2014). Italia en la prensa periódica durante el franquismo. Barcelona: Edicions UB. 22) Cursos de verano/Summer Courses: EMUNI Ibn Tibbon Translation Studies Summer School, June 2014. Application is now open for the Ibn Tibbon Translation Studies Doctoral and Teacher Training Summer School, organized by University of Ljubljana (Slovenia), Boğaziçi University (Turkey), University of Turku and University of East Finland (Finland), University of Granada (Spain), and to be held at the University of Granada (Spain) in June 2014. The School is open to doctoral students, teachers of translation at the MA level, and other academics and professionals who are involved in research in Translation Studies. For more information, please visit: http://www.prevajalstvo.net/emuni-doctoral-summer-school http://tradinter.ugr.es/pages/emuni Or contact: emuni_summerschool@ugr.es 23) Cursos de verano/Summer Courses: Intensive Summer Course in Translation Technology, held by the Centre for Translation Studies at UCL, London (UK), in August 2014. This is open to professionals and teachers as well as students. Application deadline: 23rd May 2014 For more information, visit : www.ucl.ac.uk/centras/prof-courses/summer-translation/translation-tech-intensive To apply for a place, email Lindsay Bywood: lindsay.bywood.13@ucl.ac.uk 24) Cursos de verano/Summer Courses: The Nida School of Translation Studies 2014 Call for participants: The Nida School of Translation Studies ,2014 May 26 – June 6, 2014 San Pellegrino University Foundation Campus Misano Adriatico (Rimini), Italy “Translation as Interpretation” This year marks the Nida School’s eighth year of advancing research and providing specialized training in translation studies through a transdisciplinary approach that incorporates a focus on religious discourse. NSTS is seeking engaged scholars and qualified professionals looking to expand their skills, engage with peers, and explore the interface of practice and cutting edge theory. The NSTS 2014 Associate Application form may be found here: https://secure.jotform.us/mhemenway/nsts2014app. For more information on the 2014 session or to apply, go to http://nsts.fusp.it/nida-schools/nsts-2014, or contact Dr. Roy E. Ciampa at roy.ciampa@fusp.it. 25) Cursos de verano/Summer Courses: POSTCOLONIAL TRANSLATION STUDIES AND BEYOND: RESEARCHING TRANSLATION IN AFRICA - SUMMER SCHOOL FOR TRANSLATION STUDIES IN AFRICA The Departments of Linguistics and Language Practice at the University of the Free State, Afrikaans and Dutch at the University of Stellenbosch and Literature and Language at the University of Zambia, in cooperation with IATIS, are presenting the Third Summer School for Translation Studies (SSTSA) in Africa from 18 to 22 August 2014. The hosts are the University of Zambia in Lusaka. SSTSA 2014 will be followed by a regional conference hosted by IATIS at the same venue on 23 and 24 August 2014. For participants to SSTSA 2014, entry to the conference is free, provided they read a paper. For detailed information and registration forms, visit the website of the Summer School at: http://www.ufs.ac.za/SSTSA.

In this paper, it is discuss the points raised from a pilot study for qualitative research planning. The argumentation present here is the result of a pilot study that focused the games of mathematical language on teacher training for rural schools. The data production took place in the Federal University of Reconcâvo Baiano, campus of Feira de Santana, state of Bahia, Brazil. The pilot study did not only provide insights for the research, but for any qualitative inquiry. Based on that, it is suggest that pilot study raises questions for reviewing a qualitative research planning in at least six dimensions: ethical, methodological, theoretical, analytical, operational and representational.ResumoNeste artigo, são discutidas as potencialidades do estudo piloto para o desenvolvimento da pesquisa qualitativa. A argumentação ora apresentada é fruto de um estudo piloto que focalizou os jogos de linguagem matemáticos na formação de professores do campo. A produção de dados ocorreu no curso de Licenciatura em Educação do Campo com Habilitações em Ciências da Natureza e Matemática em uma universidade pública no interior da Bahia, Brasil. O estudo piloto dessa pesquisa não gerou insights apenas para o delineamento da referida pesquisa, mas para qualquer investigação qualitativa. Baseado nisso, argumenta-se que o estudo piloto levanta questões para o refinamento do planejamento da pesquisa, pelo menos, em seis dimensões: ética, metodológica, teórica, analítica, operacional e representacional.Keywords: Pilot study, Qualitative research, Research Planning.Palavras-chave: Estudo piloto, Pesquisa qualitativa, Planejamento da pesquisa.ReferencesARAIN, Mubashir et al. What is a pilot or feasibility study? A review of current practice and editorial policy. BMC Medical Research Methodology. UK, jul. 2010. Disponível em: <https://bmcmedresmethodol.biomedcentral.com/track/pdf/10.1186/1471-2288-10-67>. Acesso em: 21 set. 2017.ARNOLD, Donald et al. The design and interpretation of pilot trials in clinical research in critical care. Crit Care Med. USA, vol. 37, n. 1, jan. 2009. Disponível em: <http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.622.1427&rep=rep1&type=pdf>. Acesso em 22 set. 2017.BELLO, Samuel Edmundo Lopez; RÉGNIER, Jean-Claude. Linguagem, realidade e subjetividade: elementos para uma Educação Matemática contemporânea. In: JELINEK, Karin Ritter; BELLO, Samuel Edmundo Lopez; SANTOS, Suelen Assunção (Orgs.). Educação Matemática: linguagens, práticas e sujeitos. Porto Alegre: Editora Canto - Cultura e Arte, p. 25-41, 2017. Disponível em: <http://canto.art.br/wp-content/uploads/2018/05/Educacao-Matematica-linguagens-praticas-e-sujeitos-versao-digital-espelhada.pdf>. Acesso em: 6 abr. 2019BIRMAN, Joel. Jogando com a Verdade. Uma Leitura de Foucault. PHYSIS: Revista Saúde Coletiva, Rio de Janeiro, v. 12, n.2, p.301-324, 2002. Disponível em: < http://www.scielo.br/pdf/physis/v12n2/a07v12n2.pdf>. Acesso em: 5 abr. 2019.BRASIL. Ministério da Educação. Projeto Pedagógico do Curso de Licenciatura em Educação do Campo com Habilitações em Ciências da Natureza e Matemática. Feira de Santana: Coordenadoria de Ensino e Integração Acadêmica. CETENS/UFRB, 2013.CREPALDE, Rodrigo Santos; KLEPKA, Verônica; PINTO, Tânia Halley Oliveira. Interculturalidade e conhecimento tradicional sobre a Lua na formação de professores no/do campo. Revista Brasileira de Educação do Campo, Tocantinópolis, v. 2, n. 3, p. 836-860, jul./dez., 2017. Disponível em: <https://doi.org/10.20873/uft.2525-4863.2017v2n3p836>. Acesso em: 5 maio 2017.CRESWELL, John. W. Investigação Qualitativa e Projeto de Pesquisa: escolhendo entre cinco abordagens. 3 ed. Porto Alegre: Penso, 2014. 341 p.DANNA, Cristiane Lisandra. O teste piloto: uma possibilidade metodológica e dialógica na pesquisa qualitativa em educação. In: I COLÓQUIO NACIONAL E VII ENCONTRO DO NÚCLEO DE ESTUDOS LINGUÍSTICOS (NEL) da FURB, 16, 2012, Blumenau. Anais eletrônicos. Blumenau: FURB, 2012. Disponível em: <https://www.tecnoevento.com.br/nel/anais/artigos/art16.pdf>. Acesso em: 21 set. 2017.DE VAUS, David. Surveys in Social Research - 3rd edn. London: UCL Press, 1993. 379 p. FLICK, Uwe. Introdução à Pesquisa Qualitativa. 3. ed. Porto Alegre: Bookman, 2009. 405 p.FONGER, Nicola. Lessons learned as a novice researcher: A pilot study in Mathematics Education. The Hilltop Review, Michigan, apr. 2011. Disponível em: <https://scholarworks.wmich.edu/cgi/viewcontent.cgi?article=1040&context=hilltopreview>. Acesso em: 6 fev. 2018.FOUCAULT, Michel. O cuidado com a verdade. In: FOUCAULT, Michel. Ditos e Escritos V. Ética, Sexualidade e Política. Rio de Janeiro: Forense Universitária, 2004c, p. 240-251.FOUCAULT, Michel. A Ordem do Discurso. Trad. Laura Fraga de Almeida Sampaio. 24 ed. São Paulo: Loyola, 2014. 74 p.GAIA, C.; PIRES, L. Saberes matemáticos e história de vida na zona rural de Marabá-PA. 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IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and insignificant as to be unworthy of notice, as these practices have the ability to affect our lives. It is important in this case as these publications were part of the post-war gastronomic environment in Australia in which national tastes in domestic cookery became radically internationalised (Santich). To further investigate Australian magazines, as well as suggesting how these cosmopolitan eating habits became more widely embraced, this article will survey the various ways in which the idea of “abroad” is expressed in one Australian culinary serial from the post-war period, Australian Wines & Food Quarterly magazine, which was published from 1956 to 1960. The methodological approach taken is an historically-informed content analysis (Krippendorff) of relevant material from these magazines combined with germane media data (Hodder). All issues in the serial’s print run have been considered.Australian Post-War Culinary PublishingTo date, studies of 1950s writing in Australia have largely focused on literary and popular fiction (Johnson-Wood; Webby) and literary criticism (Bird; Dixon; Lee). There have been far fewer studies of non-fiction writing of any kind, although some serial publications from this time have attracted some attention (Bell; Lindesay; Ross; Sheridan; Warner-Smith; White; White). In line with studies internationally, groundbreaking work in Australian food history has focused on cookbooks, and includes work by Supski, who notes that despite the fact that buying cookbooks was “regarded as a luxury in the 1950s” (87), such publications were an important information source in terms of “developing, consolidating and extending foodmaking knowledge” at that time (85).It is widely believed that changes to Australian foodways were brought about by significant post-war immigration and the recipes and dishes these immigrants shared with neighbours, friends, and work colleagues and more widely afield when they opened cafes and restaurants (Newton; Newton; Manfredi). Although these immigrants did bring new culinary flavours and habits with them, the overarching rhetoric guiding population policy at this time was assimilation, with migrants expected to abandon their culture, language, and habits in favour of the dominant British-influenced ways of living (Postiglione). While migrants often did retain their foodways (Risson), the relationship between such food habits and the increasingly cosmopolitan Australian food culture is much more complex than the dominant cultural narrative would have us believe. It has been pointed out, for example, that while the haute cuisine of countries such as France, Italy, and Germany was much admired in Australia and emulated in expensive dining (Brien and Vincent), migrants’ own preference for their own dishes instead of Anglo-Australian choices, was not understood (Postiglione). Duruz has added how individual diets are eclectic, “multi-layered and hybrid” (377), incorporating foods from both that person’s own background with others available for a range of reasons including availability, cost, taste, and fashion. In such an environment, popular culinary publishing, in terms of cookbooks, specialist magazines, and recipe and other food-related columns in general magazines and newspapers, can be posited to be another element contributing to this change.Australian Wines & Food QuarterlyAustralian Wines & Food Quarterly (AWFQ) is, as yet, a completely unexamined publication, and there appears to be only three complete sets of this magazine held in public collections. It is important to note that, at the time it was launched in the mid-1950s, food writing played a much less significant part in Australian popular publishing than it does today, with far fewer cookbooks released than today, and women’s magazines and the women’s pages of newspapers containing only small recipe sections. In this environment, a new specialist culinary magazine could be seen to be timely, an audacious gamble, or both.All issues of this magazine were produced and printed in, and distributed from, Melbourne, Australia. Although no sales or distribution figures are available, production was obviously a struggle, with only 15 issues published before the magazine folded at the end of 1960. The title of the magazine changed over this time, and issue release dates are erratic, as is the method in which volumes and issues are numbered. Although the number of pages varied from 32 up to 52, and then less once again, across the magazine’s life, the price was steadily reduced, ending up at less than half the original cover price. All issues were produced and edited by Donald Wallace, who also wrote much of the content, with contributions from family members, including his wife, Mollie Wallace, to write, illustrate, and produce photographs for the magazine.When considering the content of the magazine, most is quite familiar in culinary serials today, although AWFQ’s approach was radically innovative in Australia at this time when cookbooks, women’s magazines, and newspaper cookery sections focused on recipes, many of which were of cakes, biscuits, and other sweet baking (Bannerman). AWFQ not only featured many discursive essays and savory meals, it also featured much wine writing and review-style content as well as information about restaurant dining in each issue.Wine-Related ContentWine is certainly the most prominent of the content areas, with most issues of the magazine containing more wine-related content than any other. Moreover, in the early issues, most of the food content is about preparing dishes and/or meals that could be consumed alongside wines, although the proportion of food content increases as the magazine is published. This wine-related content takes a clearly international perspective on this topic. While many articles and advertisements, for example, narrate the long history of Australian wine growing—which goes back to early 19th century—these articles argue that Australia's vineyards and wineries measure up to international, and especially French, examples. In one such example, the author states that: “from the earliest times Australia’s wines have matched up to world standard” (“Wine” 25). This contest can be situated in Australia, where a leading restaurant (Caprice in Sydney) could be seen to not only “match up to” but also, indeed to, “challenge world standards” by serving Australian wines instead of imports (“Sydney” 33). So good, indeed, are Australian wines that when foreigners are surprised by their quality, this becomes newsworthy. This is evidenced in the following excerpt: “Nearly every English businessman who has come out to Australia in the last ten years … has diverted from his main discussion to comment on the high quality of Australian wine” (Seppelt, 3). In a similar nationalist vein, many articles feature overseas experts’ praise of Australian wines. Thus, visiting Italian violinist Giaconda de Vita shows a “keen appreciation of Australian wines” (“Violinist” 30), British actor Robert Speaight finds Grange Hermitage “an ideal wine” (“High Praise” 13), and the Swedish ambassador becomes their advocate (Ludbrook, “Advocate”).This competition could also be located overseas including when Australian wines are served at prestigious overseas events such as a dinner for members of the Overseas Press Club in New York (Australian Wines); sold from Seppelt’s new London cellars (Melbourne), or the equally new Australian Wine Centre in Soho (Australia Will); or, featured in exhibitions and promotions such as the Lausanne Trade Fair (Australia is Guest;“Wines at Lausanne), or the International Wine Fair in Yugoslavia (Australia Wins).Australia’s first Wine Festival was held in Melbourne in 1959 (Seppelt, “Wine Week”), the joint focus of which was the entertainment and instruction of the some 15,000 to 20,000 attendees who were expected. At its centre was a series of free wine tastings aiming to promote Australian wines to the “professional people of the community, as well as the general public and the housewife” (“Melbourne” 8), although admission had to be recommended by a wine retailer. These tastings were intended to build up the prestige of Australian wine when compared to international examples: “It is the high quality of our wines that we are proud of. That is the story to pass on—that Australian wine, at its best, is at least as good as any in the world and better than most” (“Melbourne” 8).There is also a focus on promoting wine drinking as a quotidian habit enjoyed abroad: “We have come a long way in less than twenty years […] An enormous number of husbands and wives look forward to a glass of sherry when the husband arrives home from work and before dinner, and a surprising number of ordinary people drink table wine quite un-selfconsciously” (Seppelt, “Advance” 3). However, despite an acknowledged increase in wine appreciation and drinking, there is also acknowledgement that this there was still some way to go in this aim as, for example, in the statement: “There is no reason why the enjoyment of table wines should not become an Australian custom” (Seppelt, “Advance” 4).The authority of European experts and European habits is drawn upon throughout the publication whether in philosophically-inflected treatises on wine drinking as a core part of civilised behaviour, or practically-focused articles about wine handling and serving (Keown; Seabrook; “Your Own”). Interestingly, a number of Australian experts are also quoted as stressing that these are guidelines, not strict rules: Crosby, for instance, states: “There is no ‘right wine.’ The wine to drink is the one you like, when and how you like it” (19), while the then-manager of Lindemans Wines is similarly reassuring in his guide to entertaining, stating that “strict adherence to the rules is not invariably wise” (Mackay 3). Tingey openly acknowledges that while the international-style of regularly drinking wine had “given more dignity and sophistication to the Australian way of life” (35), it should not be shrouded in snobbery.Food-Related ContentThe magazine’s cookery articles all feature international dishes, and certain foreign foods, recipes, and ways of eating and dining are clearly identified as “gourmet”. Cheese is certainly the most frequently mentioned “gourmet” food in the magazine, and is featured in every issue. These articles can be grouped into the following categories: understanding cheese (how it is made and the different varieties enjoyed internationally), how to consume cheese (in relation to other food and specific wines, and in which particular parts of a meal, again drawing on international practices), and cooking with cheese (mostly in what can be identified as “foreign” recipes).Some of this content is produced by Kraft Foods, a major advertiser in the magazine, and these articles and recipes generally focus on urging people to eat more, and varied international kinds of cheese, beyond the ubiquitous Australian cheddar. In terms of advertorials, both Kraft cheeses (as well as other advertisers) are mentioned by brand in recipes, while the companies are also profiled in adjacent articles. In the fourth issue, for instance, a full-page, infomercial-style advertisement, noting the different varieties of Kraft cheese and how to serve them, is published in the midst of a feature on cooking with various cheeses (“Cooking with Cheese”). This includes recipes for Swiss Cheese fondue and two pasta recipes: spaghetti and spicy tomato sauce, and a so-called Italian spaghetti with anchovies.Kraft’s company history states that in 1950, it was the first business in Australia to manufacture and market rindless cheese. Through these AWFQ advertisements and recipes, Kraft aggressively marketed this innovation, as well as its other new products as they were launched: mayonnaise, cheddar cheese portions, and Cracker Barrel Cheese in 1954; Philadelphia Cream Cheese, the first cream cheese to be produced commercially in Australia, in 1956; and, Coon Cheese in 1957. Not all Kraft products were seen, however, as “gourmet” enough for such a magazine. Kraft’s release of sliced Swiss Cheese in 1957, and processed cheese slices in 1959, for instance, both passed unremarked in either the magazine’s advertorial or recipes.An article by the Australian Dairy Produce Board urging consumers to “Be adventurous with Cheese” presented general consumer information including the “origin, characteristics and mode of serving” cheese accompanied by a recipe for a rich and exotic-sounding “Wine French Dressing with Blue Cheese” (Kennedy 18). This was followed in the next issue by an article discussing both now familiar and not-so familiar European cheese varieties: “Monterey, Tambo, Feta, Carraway, Samsoe, Taffel, Swiss, Edam, Mozzarella, Pecorino-Romano, Red Malling, Cacio Cavallo, Blue-Vein, Roman, Parmigiano, Kasseri, Ricotta and Pepato” (“Australia’s Natural” 23). Recipes for cheese fondues recur through the magazine, sometimes even multiple times in the same issue (see, for instance, “Cooking With Cheese”; “Cooking With Wine”; Pain). In comparison, butter, although used in many AWFQ’s recipes, was such a common local ingredient at this time that it was only granted one article over the entire run of the magazine, and this was largely about the much more unusual European-style unsalted butter (“An Expert”).Other international recipes that were repeated often include those for pasta (always spaghetti) as well as mayonnaise made with olive oil. Recurring sweets and desserts include sorbets and zabaglione from Italy, and flambéd crepes suzettes from France. While tabletop cooking is the epitome of sophistication and described as an international technique, baked Alaska (ice cream nestled on liquor-soaked cake, and baked in a meringue shell), hailing from America, is the most featured recipe in the magazine. Asian-inspired cuisine was rarely represented and even curry—long an Anglo-Australian staple—was mentioned only once in the magazine, in an article reprinted from the South African The National Hotelier, and which included a recipe alongside discussion of blending spices (“Curry”).Coffee was regularly featured in both articles and advertisements as a staple of the international gourmet kitchen (see, for example, Bancroft). Articles on the history, growing, marketing, blending, roasting, purchase, percolating and brewing, and serving of coffee were common during the magazine’s run, and are accompanied with advertisements for Bushell’s, Robert Timms’s and Masterfoods’s coffee ranges. AWFQ believed Australia’s growing coffee consumption was the result of increased participation in quality internationally-influenced dining experiences, whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39), or at home (Adams). Tea, traditionally the Australian hot drink of choice, is not mentioned once in the magazine (Brien).International Gourmet InnovationsAlso featured in the magazine are innovations in the Australian food world: new places to eat; new ways to cook, including a series of sometimes quite unusual appliances; and new ways to shop, with a profile of the first American-style supermarkets to open in Australia in this period. These are all seen as overseas innovations, but highly suited to Australia. The laws then controlling the service of alcohol are also much discussed, with many calls to relax the licensing laws which were seen as inhibiting civilised dining and drinking practices. The terms this was often couched in—most commonly in relation to the Olympic Games (held in Melbourne in 1956), but also in relation to tourism in general—are that these restrictive regulations were an embarrassment for Melbourne when considered in relation to international practices (see, for example, Ludbrook, “Present”). This was at a time when the nightly hotel closing time of 6.00 pm (and the performance of the notorious “six o’clock swill” in terms of drinking behaviour) was only repealed in Victoria in 1966 (Luckins).Embracing scientific approaches in the kitchen was largely seen to be an American habit. The promotion of the use of electricity in the kitchen, and the adoption of new electric appliances (Gas and Fuel; Gilbert “Striving”), was described not only as a “revolution that is being wrought in our homes”, but one that allowed increased levels of personal expression and fulfillment, in “increas[ing] the time and resources available to the housewife for the expression of her own personality in the management of her home” (Gilbert, “The Woman’s”). This mirrors the marketing of these modes of cooking and appliances in other media at this time, including in newspapers, radio, and other magazines. This included features on freezing food, however AWFQ introduced an international angle, by suggesting that recipe bases could be pre-prepared, frozen, and then defrosted to use in a range of international cookery (“Fresh”; “How to”; Kelvinator Australia). The then-new marvel of television—another American innovation—is also mentioned in the magazine ("Changing concepts"), although other nationalities are also invoked. The history of the French guild the Confrerie de la Chaine des Roitisseurs in 1248 is, for instance, used to promote an electric spit roaster that was part of a state-of-the-art gas stove (“Always”), and there are also advertisements for such appliances as the Gaggia expresso machine (“Lets”) which draw on both Italian historical antecedence and modern science.Supermarket and other forms of self-service shopping are identified as American-modern, with Australia’s first shopping mall lauded as the epitome of utopian progressiveness in terms of consumer practice. Judged to mark “a new era in Australian retailing” (“Regional” 12), the opening of Chadstone Regional Shopping Centre in suburban Melbourne on 4 October 1960, with its 83 tenants including “giant” supermarket Dickens, and free parking for 2,500 cars, was not only “one of the most up to date in the world” but “big even by American standards” (“Regional” 12, italics added), and was hailed as a step in Australia “catching up” with the United States in terms of mall shopping (“Regional” 12). This shopping centre featured international-styled dining options including Bistro Shiraz, an outdoor terrace restaurant that planned to operate as a bistro-snack bar by day and full-scale restaurant at night, and which was said to offer diners a “Persian flavor” (“Bistro”).ConclusionAustralian Wines & Food Quarterly was the first of a small number of culinary-focused Australian publications in the 1950s and 1960s which assisted in introducing a generation of readers to information about what were then seen as foreign foods and beverages only to be accessed and consumed abroad as well as a range of innovative international ideas regarding cookery and dining. For this reason, it can be posited that the magazine, although modest in the claims it made, marked a revolutionary moment in Australian culinary publishing. As yet, only slight traces can be found of its editor and publisher, Donald Wallace. The influence of AWFQ is, however, clearly evident in the two longer-lived magazines that were launched in the decade after AWFQ folded: Australian Gourmet Magazine and The Epicurean. Although these serials had a wider reach, an analysis of the 15 issues of AWFQ adds to an understanding of how ideas of foods, beverages, and culinary ideas and trends, imported from abroad were presented to an Australian readership in the 1950s, and contributed to how national foodways were beginning to change during that decade.ReferencesAdams, Jillian. “Australia’s American Coffee Culture.” Australian Journal of Popular Culture 2.1 (2012): 23–36.“Always to Roast on a Turning Spit.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 17.“An Expert on Butter.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 11.“Australia Is Guest Nation at Lausanne.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 18–19.“Australia’s Natural Cheeses.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 23.“Australia Will Be There.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 14.“Australian Wines Served at New York Dinner.” Australian Wines & Food Quarterly 1.5 (1958): 16.“Australia Wins Six Gold Medals.” Australian Wines & Food: The Magazine of Good Living 2.11 (1959/1960): 3.Bancroft, P.A. “Let’s Make Some Coffee.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 10. 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Jessica craned her head to take in the imposing, stone building, then lowered her gaze to the gold-plated sign at the base of the steps. “Institute of Methodology”, it read. Inside the heavy iron doors, a woman sat at a desk, her face devoid of expression. “Subject area?” asked the woman. “Uhmm, feminism ... and fiction, I think.” “Turn right.” “Do you have a map?” “No.” “How am I meant to find things?” “Each has their own method; it’s not up to us to prescribe that.” Jessica sighed, readjusted her handbag and turned right. A corridor stretched out before her. She set off, her stiletto boots echoing on the hard wooden floor. The first door she arrived at had the words “Deleuze and Guattari” positioned squarely in the middle. She hesitated, then turned the doorknob. The room was white and empty. A male voice issued from somewhere but she couldn’t tell the direction from which it came. It droned on, with some inflection, but there was no way of knowing where the sentences started and finished. She picked out a few words: a thousand plateaus, becoming, burrowing, but couldn’t piece them into anything meaningful. She backed out of the room, frowning, and asked me, How am I going to learn anything if they only have these voices? I can’t lipread them. And how can I produce something factual if I haven’t heard it all? I might make stuff up. You always make things up anyway. After the barrier of disembodied sound, the silence of the corridor was soothing. Jessica always had difficulty with hearing men’s voices, for their registers were lower. Sometimes, she wondered if this was the reason she’d become interested in feminism: women were simply easier to understand. The next door was labelled “Facets of Phenomenology.” After that was “Post-It Notes and Poststructuralism”, “Interpretation of Geometric Design”, “Knitting Class” and “Cyberspace and Geography.” None of these were very helpful. She wanted something on bodies and writing. She walked on. It was, she soon realised, so terribly easy to lose one’s way. The corridors continued. She turned right most of the time, and occasionally left. Her arches began to ache. After a while she came to the conclusion that she had no idea of where she was. Immediately, a bird appeared and dived down her throat. Trapped, it thudded against her ribs. Breathe, I told her. Breathe. She put a hand out to the wall. Outside another door she heard, a voice with a distinct Australian accent. She checked the label on the door. “Fictocriticism,” it read. The door opened. The bird climbed out of her chest and flew away. A young woman stood before her, wearing bright red lipstick. “We saw your shadow beneath the door.” She pointed to Jessica’s feet. “We don’t like barriers, so come in.” The room was airy and brilliantly lit, with a high ceiling patterned with pressed metal vines and flowers. A man and a handful of women sat at a table covered with papers, bottles of wine, brie, sundried tomatoes and crackers. “Wine?” asked the woman, a bottle in her hand. “It’s from Margaret River.” “Oh yes, please.” Jessica pulled out a chair from the table. The people’s faces looked friendly. “What brings you here?” The woman with red lipstick asked, handing her a glass. “I’m trying to find a writing style that’s comfortable for me to use. I just can’t relate to abstract texts, like those by Deleuze and Guattari.” Jessica eyed the cheese platter on the table. She was hungry. “Help yourself,” said the man. Jessica picked up the cheese knife and a cracker. “You’d like my essay, then, ‘Me and My Shadow.’” It was an older woman speaking, with soft grey hair and luminous eyes. “In it I assert that Guattari’s Molecular Revolution is distancing and, she pushed the pile of paper napkins towards Jessica, ‘totally abstract and impersonal. Though the author uses the first person (‘The distinction I am proposing’, ‘I want therefore to make it clear’), it quickly became clear to me that he had no interest whatsoever in the personal, or in concrete situations as I understand them – a specific person, a specific machine, somewhere in time and space, with something on his/her mind, real noises, smells, aches and pains” (131). Jessica thought about the first room, where Deleuze’s and Guattari’s voices had seemed to issue from nowhere. “Of course,” she said. “If my comprehension comes from reading faces and bodies, it follows that those writers who evince themselves in the text will be the ones that appeal to me.” The rest of the table was silent. “I’m deaf,” Jessica explained. “I’ve no hearing in my left ear and half in my right, but people don’t know until I tell them.” “I’d never have guessed,” said the woman with red lipstick. “I’m good at faking it,” Jessica replied wryly. “It seems to me that, if I only hear some things and make the rest up, then my writing should reflect that.” “We might be able to help you — we write about, and in the style of, fictocriticism.” Two women were talking at once. It was difficult to tell who was saying what. “But what is it?” Jessica asked. “That’s a problematic question. It resists definition, you see, for the form it takes varies according to the writer.” She glanced from one woman to the other. It was hard to keep up. They went on, “Fictocriticism might most usefully be defined as hybridised writing that moves between the poles of fiction (‘invention’/‘speculation’) and criticism (‘deduction’/‘explication’), of subjectivity (‘interiority’) and objectivity (‘exteriority’). It is writing that brings the ‘creative’ and the ‘critical’ together – not simply in the sense of placing them side by side, but in the sense of mutating both, of bringing a spotlight to bear upon the known forms in order to make them ‘say’ something else” (Kerr and Nettlebeck 3). “It began to incorporate narratives and styles that wrote against omniscience in favour of fragmentary, personal perspectives.” Concentrating on cutting and spreading her brie, Jessica couldn’t see who had said this. She looked up, trying to see who had spoken. “In addition,” said a young, slim woman, “The use of autobiographical elements in ficto-criticism that include the body and personal details … realises a subjectivity that is quite different from the controlling academic critical subject with their voice from on high” (Flavell 77). Jessica bit into her cracker. The brie was creamy, but rather too strong. She piled sundried tomatoes onto it. “It is of course, a capacious category,” the man added, “as it must be if it is inspired by the materials and situation at hand. One might urge the interested writer not to feel that their practice has to conform to one or another model, but to have the confidence that the problem characterising the situation before them will surprise them into changing their practices. Like all literature, fictocriticism experiments with ways of being in the world, with forms of subjectivity if you like” (Muecke 15). Jessica nodded, her mouth full of biscuit and brie. Oil dripped from the tomatoes down her fingers. “Yes,” it was the two women in their duet, “in fictocritical writings the ‘distance’ of the theorist/critic collides with the ‘interiority’ of the author. In other words, the identity of the author is very much at issue. This is not to say that an ‘identity’ declares itself strictly in terms of the lived experience of the individual, but it does declare itself as a politic to be viewed, reviewed, contested, and above all engaged with” (Kerr and Nettlebeck 3). “That makes sense,” Jessica thought aloud. “Everything I write is an amalgam of fact and fiction, because I hear some things and make the rest up. Deafness influences the way I process and write about the world, so it seems I can’t avoid my body when I write.” She lifted a napkin from the pile and wiped her oily fingers. “Yet, to use a language of the body, or écriture féminine, is also to run the risk of essentialism, of assuming that, for example when we write long, silky sentences, we are saying that this is how every woman would write. It’s also true that, when writing, we don’t have to be limited to our own bodies – we can go beyond them.” She paused, thinking. “It’s been said that sign language is a form of écriture féminine, for a person who signs literally writes with their hands. Where are my notes?” She ferreted through her handbag, pushing aside tubes of lip gloss and hand cream, a bus pass and mirror, and extracted some folded pieces of paper. “Here, H-Dirksen L. Bauman comments on the possibilites of écriture féminine for the disabled, writing that, The project of recognizing Deaf identity bears similarities to the feminist project of re-gaining a ‘body of one’s own’ through linguistic and literary practices. Sign, in a more graphic way, perhaps, than l’écriture féminine is a ‘writing of/on the body.’ The relation between Sign and l’écriture féminine raises questions that could have interesting implications for feminist performance. Does the antiphonocetric nature of Sign offer a means of averting these essentializing tendency of l’écriture féminine? Does the four-dimensional space of performance offer ways of deconstructing phallogocentric linear discourse? (359) “As Sign is a writing by the body, it could be argued that each body produces an original language. I think it’s this, rather than antiphonocentrism — that is, refusing to privilege speech over writing, as has been the tradition — that represents the destabilising effects of Sign.” “Here’s Jamming the Machinery.” The slim woman pushed a book towards Jessica. “It’s about contemporary Australian écriture féminine.” Jessica opened the covers and began reading: As a counter-strategy, écriture féminine, it is argued, is theoretically sourced in the bodies of women. Here, the body represents one aspect of what it ‘means’ to be a woman, but of course our bodies are infinitely variable as are our socio-historical relations and the way that we live through and make meaning of our particular bodies. Texts, however, are produced through the lived practices of being socially positioned as (among other things) women, so those effects will be inscribed in actively inventing ways for women to speak and write about ourselves as women, rather than through the narrative machinery of patriarchy (Bartlett 1-2). I agree with that, Jessica mused to herself. Even if, on paper, écriture féminine does run the risk of essentialism, it’s still a useful strategy, so long as one remains attentive to the specificity of each individual body. She looked up. The conversation was becoming loud, joyful and boisterous. It was turning into a party. Sadly, she stood. “I’d like to stay, but I have to keep thinking.” She pushed in her chair. “Thank you for your ideas.” “Goodbye and good luck!” they chorused, and replenished their wine glasses. Outside, it was getting dark. She trailed her fingers along the wall for balance. Her sight orientated her; without it, she was liable to fall over, particularly in stilettos. Seeing a movement near the ceiling, Jessica stopped and peered upwards. Dragons! she cried. Sitting in the rafters were three small, pearly white dragons, their scaly hides gleaming in the darkness. Here, she called, stretching out a hand. One dropped, swooping, and landed on her wrist, its talons gripping her arm. Ouch! It looked at her curiously with its small gold eyes, then stretched its wings proudly. Dark blue veins ran across the soft membrane. You’re not very cuddly, she told it, but you are exquisite. Tell me, are you real? For an answer, it leaned over and gently nipped her thumb, drawing blood. Its tail swished like a cat’s in a frisky mood. Stop making things up, I scolded her. This is supposed to be serious. Abruptly, the dragon sprang from her wrist, winging gracefully back to the ceiling. Jessica rubbed her arm and continued, feeling ripples of unevenly applied paint beneath her fingertips. Let me pose a question, I suggested: if a fairy godmother offered you your hearing, would you take it? Well, deafness has made me who I am— You mean, an opinionated, obnoxious, feminist thinker and writer? Yes, exactly. So perhaps I wouldn’t take it. And where would you be without silence, which has given you the space in which to think, and which has shaped you as a writer? Without silence, you wouldn’t have turned to words. Hmmm, yes. She slowed. It’s awfully dark in here now. And quiet. For deaf people, silence has often been yoked together with negative connotations – it’s a cave, a prison, a tomb. Sometimes it can feel like this, but, as you know, at other times it’s liberating. You don’t have to listen to someone yakking on their mobile phone on the bus, nor overhear your flatmate having loud sex in the room above; you can simply switch off your hearing aid and keep reading your book, or thinking your thoughts. In a somewhat similar situation, Stephen Hawking, the theoretical physicist, has said that ‘his disability has given him the advantage of having more time to think,’ although Susan Wendell points out that he is only able to do this ‘because of the help of his family, three nurses, a graduate student who travels with him to maintain his computer-communications systems’ – resources which are unavailable to many disabled people” (109). Thus although disability has been largely theorised as lack, it would seem that the contrary is the case: disability brings with it a wealth of possibility. Jessica slowed, feeling vibrations in the wall and beneath our feet. Her heartbeat quickened. Maybe it’s music. It’s not. It’s irregular. Then we heard the sound, like distant thunder. Get back against the wall, I ordered her. Seconds later a crowd of creatures ran past, rattling the floorboards. They were so black we couldn’t see them. What was that? she asked. They smelled like horses. Musky, but sharp too. Let’s get moving. And I told you to stop making things up. I didn’t make that up! she protested. Her pulse was still rapid, so I kept talking to distract her. The difficulty is to avoid referring to the disabled person as having lost something. Of course, you can lose your hearing, but you gain infinitely more in other ways – your senses of touch, taste, smell and sight are augmented. In the current climate of thinking, this is easier said than done. Lennard Davis indicates with distaste that discussions of disability stop theorists in their tracks. Disability, as it has been formulated, is a construct that is defined by lack. Rather than face this ragged imaged [of the disabled individual], the critic turns to the fluids of sexuality, the gloss of lubrication, the glossary of the body as text, the heteroglossia of the intertext, the glossolalia of the schizophrenic. But almost never the body of the differently abled (5). Theorists of disability consistently point out that, if more effort and energy were directed towards the philosophical implications of the disabled body, a wealth of new material and ideas would emerge that would shatter existing presumptions about the corporeal. For example, there are still immense possibilities thrown up by theorising a jouissance, or pleasure, in the disabled body. As Susan Wendell points out, “paraplegics and quadriplegics have revolutionary things to teach us about the possibilities of sexuality which contradict patriarchal culture’s obsessions with the genitals” (120). Thus if there were more of a focus on the positive aspects of disability and on promoting the understanding that disability is not about lack, people could see how it fosters creativity and imagination. Jessica saw with relief that there was a large bay window at the end of a corridor, looking out onto the Institute’s grounds. She collapsed onto the bench beneath it, which was layered with cushions. The last of the sun was fading and the grass refracted a golden sheen. She unzipped her boots and swung her legs onto the bench. Leaning her head back against the wall, she remembered a day at primary school when she was eleven. She sat on the blue seat beneath the Jacaranda tree, a book open in her lap. It was lunchtime, the sun was warm and purple Jacaranda blossoms lay scattered at her feet, some squidged wetly into the cement. She looked up from the book to watch her classmates playing soccer on the field, shouting and calling. She would have joined them, except that of late she had felt awkwardness, where before she had been blithe. She, who was so used to scrambling over the delightful hardness of wool bales in the shearing shed, who ran up and down the banks of creeks and crawled into ti trees, flakes of bark sticking to her jumper, had gradually, insidiously, learnt a consciousness of her body. She was not like them. We were silent. The electric lights on the walls of the building came on, illuminating sections of the stonework. At the time, she hated being isolated, but it forced to look at the world differently. Spending so much time on her own also taught her to listen to me, her imagination, and because of that her writing flourished. There was a flutter in the hallway. The tiny dragon had returned. It braked in the air, circled, and floated gently onto her skirt. Was this your doing? She asked me suspiciously. Maybe. She held out her palm. The dragon jumped into it, squeaking, its tail whipping lazily. Jessica smiled. References Bartlett, Alison. Jamming the Machinery: Contemporary Australian Women’s Writing. Toowoomba: Association for the Study of Australian Literature, 1998. Bauman, H-Dirksen L. “Toward a Poetics of Vision, Space and the Body.” The Disability Studies Reader. Ed. Lennard J. Davis. Hoboken: Routledge, 2006. 355-366. Davis, Lennard J. Enforcing Normalcy: Disability, Deafness, and the Body. London: Verso, 1995. Flavell, Helen. Writing-Between: Australian and Canadian Ficto-Criticism. Ph.D. Thesis. Murdoch University, 2004. Gibbs, Anna. “Writing and the Flesh of Others.” Australian Feminist Studies 18 (2003): 309–319. Kerr, Heather, and Amanda Nettlebeck. “Notes Towards an Introduction.” The Space Between: Australian Women Writing Fictocriticism. Ed. Heather Kerr and Amanda Nettlebeck. Nedlands: U of Western Australia P, 1998. 1-18. Muecke, Stephen. Joe in the Andamans: And Other Fictocritical Stories. Erskineville: Local Consumption Publications, 2008. Tompkins, Jane. “Me and My Shadow.” Gender and Theory: Dialogues on Feminist Criticism. Ed. Linda Kauffman. Oxford: Basil Blackwell, 1989. 121-139. Wendell, Susan. “Towards a Feminist Theory of Disability.” Hypatia 4 (1989): 104–124.

Dégueulasse is French slang for “disgusting,” derived in 1867 from the French verb dégueuler, to vomit. Despite its vulgar status, it is frequently used by almost every French speaker, including foreigners and students. It is also a term that has often been employed to describe the 1973 cult film, La Grande bouffe [Blow Out], by Marco Ferreri, which recounts in grotesque detail the gastronomic suicide of four male protagonists. This R-rated French-Italian production was booed, and the director spat on, at the 26th Cannes Film Festival—the Jury President, Ingrid Bergman, said it was the most “sordid” film she’d ever seen, and is even reported to have vomited after watching it (Télérama). Ferreri nevertheless walked away with the Prix FIPRESCI, awarded by the Federation of International Critics, and it is apparently the largest grossing release in the history of Paris with more than 700,000 entries in Paris and almost 3 million in France overall. Scandal sells, and this was especially seemingly so 1970s, when this film was avidly consumed as part of an unholy trinity alongside Bernardo Bertolucci’s Le Dernier Tango à Paris [Last Tango in Paris] (1972) and Jean Eustache’s La Maman et la putain [The Mother and the Whore] (1973). Fast forward forty years, though, and at the very moment when La Grande bouffe was being commemorated with a special screening on the 2013 Cannes Film Festival programme, a handful of University of Melbourne French students in a subject called “Matters of Taste” were boycotting the film as an unacceptable assault to their sensibilities. Over the decade that I have been showing the film to undergraduate students, this has never happened before. In this article, I want to examine critically the questions of taste that underpin this particular predicament. Analysing firstly the intradiegetic portrayal of taste in the film, through both gustatory and aesthetic signifiers, then the choice of the film as a key element in a University subject corpus, I will finally question the (dis)taste displayed by certain students, contextualising it as part of an ongoing socio-cultural commentary on food, sex, life, and death. Framed by a brief foray into Bourdieusian theories of taste, I will attempt to draw some conclusions on the continual renegotiation of gustatory and aesthetic tastes in relation to La Grande bouffe, and thereby deepen understanding of why it has become the incarnation of dégueulasse today. Theories of Taste In the 1970s, the parameters of “good” and “bad” taste imploded in the West, following political challenges to the power of the bourgeoisie that also undermined their status as the contemporary arbiters of taste. This revolution of manners was particularly shattering in France, fuelled by the initial success of the May 68 student, worker, and women’s rights movements (Ross). The democratization of taste served to legitimize desires different from those previously dictated by bourgeois norms, enabling greater diversity in representing taste across a broad spectrum. It was reflected in the cultural products of the 1970s, including cinema, which had already broken with tradition during the New Wave in the late 1950s and early 1960s, and became a vector for political ideologies as well as radical aesthetic choices (Smith). Commonly regarded as “the decade that taste forgot,” the 1970s were also a time for re-assessing the sociology of taste, with the magisterial publication of Pierre Bourdieu’s Distinction: A Social Critique of the Judgement of Taste (1979, English trans. 1984). As Bourdieu refuted Kant’s differentiation between the legitimate aesthetic, so defined by its “disinterestedness,” and the common aesthetic, derived from sensory pleasures and ordinary meanings, he also attempted to abolish the opposition between the “taste of reflection” (pure pleasure) and the “taste of sense” (facile pleasure) (Bourdieu 7). In so doing, he laid the foundations of a new paradigm for understanding the apparently incommensurable choices that are not the innate expression of our unique personalities, but rather the product of our class, education, family experiences—our habitus. Where Bourdieu’s theories align most closely with the relationship between taste and revulsion is in the realm of aesthetic disposition and its desire to differentiate: “good” taste is almost always predicated on the distaste of the tastes of others. Tastes (i.e. manifested preferences) are the practical affirmation of an inevitable difference. It is no accident that, when they have to be justified, they are asserted purely negatively, by the refusal of other tastes. In matters of taste, more than anywhere else, all determination is negation; and tastes are perhaps first and foremost distastes, disgust provoked by horror or visceral intolerance (“sick-making”) of the tastes of others. “De gustibus non est disputandum”: not because “tous les goûts sont dans la nature,” but because each taste feels itself to be natural—and so it almost is, being a habitus—which amounts to rejecting others as unnatural and therefore vicious. Aesthetic intolerance can be terribly violent. Aversion to different life-styles is perhaps one of the strongest barriers between the classes (Bourdieu). Although today’s “Gen Y” Melbourne University students are a long way from 1970s French working class/bourgeois culture clashes, these observations on taste as the corollary of distaste are still salient tools of interpretation of their attitudes towards La Grande bouffe. And, just as Bourdieu effectively deconstructed Kant’s Critique of Aesthetic Judgement and the 18th “century of taste” notions of universality and morality in aesthetics (Dickie, Gadamer, Allison) in his groundbreaking study of distinction, his own theories have in turn been subject to revision in an age of omnivorous consumption and eclectic globalisation, with various cultural practices further destabilising the hierarchies that formerly monopolized legitimate taste (Sciences Humaines, etc). Bourdieu’s theories are still, however, useful for analysing La Grande bouffe given the contemporaneous production of these texts, as they provide a frame for understanding (dis)taste both within the filmic narrative and in the wider context of its reception. Taste and Distaste in La Grande bouffe To go to the cinema is like to eat or shit, it’s a physiological act, it’s urban guerrilla […] Enough with feelings, I want to make a physiological film (Celluloid Liberation Front). Marco Ferreri’s statements about his motivations for La Grande bouffe coincide here with Bourdieu’s explanation of taste: clearly the director wished to depart from psychological cinema favoured by contemporary critics and audiences and demonstrated his distaste for their preference. There were, however, psychological impulses underpinning his subject matter, as according to film academic Maurizio Viano, Ferrari had a self-destructive, compulsive relation to food, having been forced to spend a few weeks in a Swiss clinic specialising in eating disorders in 1972–1973 (Viano). Food issues abound in his biography. In an interview with Tullio Masoni, the director declared: “I was fat as a child”; his composer Phillipe Sarde recalls the grand Italian-style dinners that he would organise in Paris during the film; and, two of the film’s stars, Marcello Mastroianni and Ugo Tognazzi, actually credit the conception of La Grande bouffe to a Rabelaisian feast prepared by Tognazzi, during which Ferreri exclaimed “hey guys, we are killing ourselves!” (Viano 197–8). Evidently, there were psychological factors behind this film, but it was nevertheless the physiological aspects that Ferreri chose to foreground in his creation. The resulting film does indeed privilege the physiological, as the protagonists fornicate, fart, vomit, defecate, and—of course—eat, to wild excess. The opening scenes do not betray such sordid sequences; the four bourgeois men are introduced one by one so as to establish their class credentials as well as display their different tastes. We first encounter Ugo (Tognazzi), an Italian chef of humble peasant origins, as he leaves his elegant restaurant “Le Biscuit à soupe” and his bourgeois French wife, to take his knives and recipes away with him for the weekend. Then Michel (Piccoli), a TV host who has pre-taped his shows, gives his apartment keys to his 1970s-styled baba-cool daughter as he bids her farewell, and packs up his cleaning products and rubber gloves to take with him. Marcello (Mastroianni) emerges from a cockpit in his aviator sunglasses and smart pilot’s uniform, ordering his sexy airhostesses to carry his cheese and wine for him as he takes a last longing look around his plane. Finally, the judge and owner of the property where the action will unfold, Philippe (Noiret), is awoken by an elderly woman, Nicole, who feeds him tea and brioche, pestering him for details of his whereabouts for the weekend, until he demonstrates his free will and authority, joking about his serious life, and lying to her about attending a legal conference in London. Having given over power of attorney to Nicole, he hints at the finality of his departure, but is trying to wrest back his independence as his nanny exhorts him not to go off with whores. She would rather continue to “sacrifice herself for him” and “keep it in the family,” as she discreetly pleasures him in this scene. Scholars have identified each protagonist as an ideological signifier. For some, they represent power—Philippe is justice—and three products of that ideology: Michel is spectacle, Ugo is food, and Marcello is adventure (Celluloid Liberation Front). For others, these characters are the perfect incarnations of the first four Freudian stages of sexual development: Philippe is Oedipal, Michel is indifferent, Ugo is oral, and Marcello is impotent (Tury & Peter); or even the four temperaments of Hippocratic humouralism: Philippe the phlegmatic, Michel the melancholic, Ugo the sanguine, and Marcello the choleric (Calvesi, Viano). I would like to offer another dimension to these categories, positing that it is each protagonist’s taste that prescribes his participation in this gastronomic suicide as well as the means by which he eventually dies. Before I develop this hypothesis, I will first describe the main thrust of the narrative. The four men arrive at the villa at 68 rue Boileau where they intend to end their days (although this is not yet revealed). All is prepared for the most sophisticated and decadent feasting imaginable, with a delivery of the best meats and poultry unfurling like a surrealist painting. Surrounded by elegant artworks and demonstrating their cultural capital by reciting Shakespeare, Brillat-Savarin, and other classics, the men embark on a race to their death, beginning with a competition to eat the most oysters while watching a vintage pornographic slideshow. There is a strong thread of masculine athletic engagement in this film, as has been studied in detail by James R. Keller in “Four Little Caligulas: La Grande bouffe, Consumption and Male Masochism,” and this is exacerbated by the arrival of a young but matronly schoolmistress Andréa (Ferréol) with her students who want to see the garden. She accepts the men’s invitation to stay on in the house to become another object of competitive desire, and fully embraces all the sexual and gustatory indulgence around her. Marcello goes further by inviting three prostitutes to join them and Ugo prepares a banquet fit for a funeral. The excessive eating makes Michel flatulent and Marcello impotent; when Marcello kicks the toilet in frustration, it explodes in the famous fecal fountain scene that apparently so disgusted his then partner Catherine Deneuve, that she did not speak to him for a week (Ebert). The prostitutes flee the revolting madness, but Andréa stays like an Angel of Death, helping the men meet their end and, in surviving, perhaps symbolically marking an end to the masculinist bourgeoisie they represent.To return to the role of taste in defining the rise and demise of the protagonists, let me begin with Marcello, as he is the first to die. Despite his bourgeois attitudes, he is a modern man, associated with machines and mobility, such as the planes and the beautiful Bugatti, which he strokes with greater sensuality than the women he hoists onto it. His taste is for the functioning mechanical body, fast and competitive, much like himself when he is gorging on oysters. But his own body betrays him when his “masculine mechanics” stop functioning, and it is the fact that the Bugatti has broken down that actually causes his death—he is found frozen in driver’s seat after trying to escape in the Bugatti during the night. Marcello’s taste for the mechanical leads therefore to his eventual demise. Michel is the next victim of his own taste, which privileges aesthetic beauty, elegance, the arts, and fashion, and euphemises the less attractive or impolite, the scatological, boorish side of life. His feminized attire—pink polo-neck and flowing caftan—cannot distract from what is happening in his body. The bourgeois manners that bind him to beauty mean that breaking wind traumatises him. His elegant gestures at the dance barre encourage rather than disguise his flatulence; his loud piano playing cannot cover the sound of his loud farts, much to the mirth of Philippe and Andréa. In a final effort to conceal his painful bowel obstruction, he slips outside to die in obscene and noisy agony, balanced in an improbably balletic pose on the balcony balustrade. His desire for elegance and euphemism heralds his death. Neither Marcello nor Michel go willingly to their ends. Their tastes are thwarted, and their deaths are disgusting to them. Their cadavers are placed in the freezer room as silent witnesses to the orgy that accelerates towards its fatal goal. Ugo’s taste is more earthy and inherently linked to the aims of the adventure. He is the one who states explicitly: “If you don’t eat, you won’t die.” He wants to cook for others and be appreciated for his talents, as well as eat and have sex, preferably at the same time. It is a combination of these desires that kills him as he force-feeds himself the monumental creation of pâté in the shape of the Cathedral of Saint-Peter that has been rejected as too dry by Philippe, and too rich by Andréa. The pride that makes him attempt to finish eating his masterpiece while Andréa masturbates him on the dining table leads to a heart-stopping finale for Ugo. As for Philippe, his taste is transgressive. In spite of his upstanding career as a judge, he lies and flouts convention in his unorthodox relationship with nanny Nicole. Andréa represents another maternal figure to whom he is attracted and, while he wishes to marry her, thereby conforming to bourgeois norms, he also has sex with her, and her promiscuous nature is clearly signalled. Given his status as a judge, he reasons that he can not bring Marcello’s frozen body inside because concealing a cadaver is a crime, yet he promotes collective suicide on his premises. Philippe’s final transgression of the rules combines diabetic disobedience with Oedipal complex—Andréa serves him a sugary pink jelly dessert in the form of a woman’s breasts, complete with cherries, which he consumes knowingly and mournfully, causing his death. Unlike Marcello and Michel, Ugo and Philippe choose their demise by indulging their tastes for ingestion and transgression. Following Ferreri’s motivations and this analysis of the four male protagonists, taste is clearly a cornerstone of La Grande bouffe’s conception and narrative structure. It is equally evident that these tastes are contrary to bourgeois norms, provoking distaste and even revulsion in spectators. The film’s reception at the time of its release and ever since have confirmed this tendency in both critical reviews and popular feedback as André Habib’s article on Salo and La Grande bouffe (2001) meticulously demonstrates. With such a violent reaction, one might wonder why La Grande bouffe is found on so many cinema studies curricula and is considered to be a must-see film (The Guardian). Corpus and Corporeality in Food Film Studies I chose La Grande bouffe as the first film in the “Matters of Taste” subject, alongside Luis Bunuel’s Le Charme discret de la bourgeoisie, Gabriel Axel’s Babette’s Feast, and Laurent Bénégui’s Au Petit Marguery, as all are considered classic films depicting French eating cultures. Certainly any French cinema student would know La Grande bouffe and most cinephiles around the world have seen it. It is essential background knowledge for students studying French eating cultures and features as a key reference in much scholarly research and popular culture on the subject. After explaining the canonical status of La Grande bouffe and thus validating its inclusion in the course, I warned students about the explicit nature of the film. We studied it for one week out of the 12 weeks of semester, focusing on questions of taste in the film and the socio-cultural representations of food. Although the almost ubiquitous response was: “C’est dégueulasse!,” there was no serious resistance until the final exam when a few students declared that they would boycott any questions on La Grande bouffe. I had not actually included any such questions in the exam. The student evaluations at the end of semester indicated that several students questioned the inclusion of this “disgusting pornography” in the corpus. There is undoubtedly less nudity, violence, gore, or sex in this film than in the Game of Thrones TV series. What, then, repulses these Gen Y students? Is it as Pasolini suggests, the neorealistic dialogue and décor that disturbs, given the ontologically challenging subject of suicide? (Viano). Or is it the fact that there is no reason given for the desire to end their lives, which privileges the physiological over the psychological? Is the scatological more confronting than the pornographic? Interestingly, “food porn” is now a widely accepted term to describe a glamourized and sometimes sexualized presentation of food, with Nigella Lawson as its star, and hundreds of blog sites reinforcing its popularity. Yet as Andrew Chan points out in his article “La Grande bouffe: Cooking Shows as Pornography,” this film is where it all began: “the genealogy reaches further back, as brilliantly visualized in Marco Ferreri’s 1973 film La Grande bouffe, in which four men eat, screw and fart themselves to death” (47). Is it the overt corporeality depicted in the film that shocks cerebral students into revulsion and rebellion? Conclusion In the guise of a conclusion, I suggest that my Gen Y students’ taste may reveal a Bourdieusian distaste for the taste of others, in a third degree reaction to the 1970s distaste for bourgeois taste. First degree: Ferreri and his entourage reject the psychological for the physiological in order to condemn bourgeois values, provoking scandal in the 1970s, but providing compelling cinema on a socio-political scale. Second degree: in spite of the outcry, high audience numbers demonstrate their taste for scandal, and La Grande bouffe becomes a must-see canonical film, encouraging my choice to include it in the “Matters of Taste” corpus. Third degree: my Gen Y students’ taste expresses a distaste for the academic norms that I have embraced in showing them the film, a distaste that may be more aesthetic than political. Oui, c’est dégueulasse, mais … Bibliography Allison, Henry E. Kant’s Theory of Taste: A Reading of the Critique of Aesthetic Judgement. Cambridge, UK: Cambridge UP, 2001. Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. Trans. Richard Nice. Cambridge, Massachusetts: Harvard UP, 1984. Calvesi, M. “Dipingere all moviola” (Painting at the Moviola). Corriere della Sera, 10 Oct. 1976. Reprint. “Arti figurative e il cinema” (Cinema and the Visual Arts). Avanguardia di massa. Ed. M. Calvesi. Milan: Feltrinelli, 1978. 243–46. Celluloid Liberation Front. “Consumerist Ultimate Indigestion: La Grande Bouffe's Deadly Physiological Pleasures.” Bright Lights Film Journal 60 (2008). 13 Jan. 2014 ‹http://brightlightsfilm.com/60/60lagrandebouffe.php#.Utd6gs1-es5›. Chan, Andrew. “La Grande bouffe: Cooking Shows as Pornography.” Gastronomica: The Journal of Food and Culture 3.4 (2003): 47–53. Dickie, George. The Century of Taste: The Philosophical Odyssey of Taste in the Eighteenth Century. New York and Oxford: Oxford UP, 1996. Ebert, Roger, “La Grande bouffe.” 13 Jan. 2014 ‹http://www.rogerebert.com/reviews/la-grande-bouffe-1973›. Ferreri, Marco. La Grande bouffe. Italy-France, 1973. Freedman, Paul H. Food: The History of Taste. U of California P, 2007. Gadamer, Hans-Georg. Truth and Method. Trans. Joel Winsheimer and Donald C. Marshall. New York: Continuum, 1999. Habib, André. “Remarques sur une ‘réception impossible’: Salo and La Grande bouffe.” Hors champ (cinéma), 4 Jan. 2001. 11 Jan. 2014 ‹http://www.horschamp.qc.ca/cinema/030101/salo-bouffe.html›. Keller, James R. “Four Little Caligulas: La Grande bouffe, Consumption and Male Masochism.” Food, Film and Culture: A Genre Study. Jefferson, North Carolina: McFarland & Co, 2006: 49–59. Masoni, Tullio. Marco Ferreri. Gremese, 1998. Pasolini, P.P. “Le ambigue forme della ritualita narrativa.” Cinema Nuovo 231 (1974): 342–46. Ross, Kristin. May 68 and its Afterlives. Chicago: U of Chicago P, 2008. Smith, Alison. French Cinema in the 1970s: The Echoes of May. Manchester: Manchester UP, 2005. Télérama: “La Grande bouffe: l’un des derniers grands scandales du Festival de Cannes. 19 May 2013. 13 Jan. 2014 ‹http://www.telerama.fr/festival-de-cannes/2013/la-grande-bouffe-l-un-des-derniers-grands-scandales-du-festival-de-cannes,97615.php›. The Guardian: 1000 films to see before you die. 2007. 17 Jan. 2014 ‹http://www.theguardian.com/film/series/1000-films-to-see-before-you-die› Tury, F., and O. Peter. “Food, Life, and Death: The Film La Grande bouffe of Marco Ferreri in an Art Psychological Point of View.” European Psychiatry 22.1 (2007): S214. Viano, Maurizio. “La Grande Abbuffata/La Grande bouffe.” The Cinema of Italy. Ed. Giorgio Bertellini. London: Wallflower Press, 2004: 193–202.

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Title page, contents and abstract only. The complete thesis in print form is available from the University Library.
Thesis (Ph.D.)--University of Adelaide, Dept. of German, 1990