Academic literature on the topic 'Duffy Primary School'

Sociolinguistics has grown in importance in recent years, and we have become aware of the role of language not just as a means of communication, but also as a creator of social identity. Additionally, in our current globalized world, contact between users of different languages has increased, especially in countries with large immigrant populations. This interview with Dr. Patricia Duff explores the major issues in Language Socialization. Dr. Duff is currently Co-director of the Centre for Research in Chinese Language and Literacy Education at the University of British Columbia, Canada, where she is Professor of Language and Literacy Education. Her primary research activities concern the processes and outcomes of (second) language learning and language socialization in secondary school and university classroom contexts (foreign/second language, bilingual/immersion, mainstream content courses), as well as in workplaces and communities more generally.

This paper is a follow-up study of one Polish immigrant child’s early experience as she is attending different primary schools in Ireland. The focus is on how heritage language socialisation goals affect her goals and identity negotiation through her daily practices as she grows up in multilingual environment and try to find her place in a new country and society. We set out the theoretical background, methodology, final results from the longitudinal study (four years) involving such student and her family, as she also attends Polish weekend school in addition to her mainstream school. The theoretical and analytical approach combines Ethnography of Communication approach to data collection and field work (participant home and school observations, audio-recordings of child’s interactions with her peers, her teachers and parents, open-ended interviews, samples of her written work) with Discourse Analysis approaches (Duff, 1995; Davis & Harre 1990, Harre & Langenhove, 1999, Ochs & Capps, 2001). A particular focus is placed on positions and stances taken with respect to sociohistorical and cultural norms and values represented by each language and culture including religious practices. When a new language and culture are being socialized, they must inevitably affect individuals’ moral and emotional systems to a great extent. This is because, some unresolved conflicts of cultural allegiances and ambivalence about identity may shake one’s sense of belonging and even slow the learning process. It can impact on the later command of two languages and integration. On the other hand, “comfortable bicultural identity” and “non-ethnocentric views” of people in general, together with a strong aptitude for language learning, proved to be one of the main factors determining success in becoming skilled in two languages and two cultures (Lambert, 1962, in Paulson & Tucker 2006, pp.315-319). Thus, it is often admitted in the Language Socialisation literature that cultural ideologies not only have a profound effect on those who learn a new language, but also influence the learning and further socialisation of their first language and culture. This micro-analysis of language socialisation is contextualized within a more holistic account of the Polish community in Ireland (Singleton, 2007) - a community culturally shaped by, and in turn shaping, wider societal and cultural ideologies, values and power relations.

Christian missionaries were some of the most influential actors in colonial India. Yet they only began working recently in relation to larger British influence in the subcontinent. Originally banned from the territories of the East India Company for fears of upsetting Indian religious sensibilities, they were allowed to operate after 1843 in parallel with a rising Utilitarian and evangelist fervour in Britain and within particular Company circles; the latter often blurred the distinctions between ‘moral improvement’, civilisation and Christianity. Missionaries were influential in the debate over sati and the subsequent outlaw of its practice. Protestant encounters with Hinduism and Islam were defined by the rhetoric of ‘heathen’ and ‘unbelievers’, as missionaries derided the ‘idolatry’ of Hinduism and ‘bigotry’ of Islam. Some of the first mission schools established were in the Bombay Presidency, Bengal and the Punjab. During this period missionaries ascribed utility to the corpus of western scholarship as an ally against Indian religions. They hoped to ‘prove’ their falsehoods. The primary way to do this was through western education, arguing that western scholarship was saturated with Christian morals and that such ethoses would transform Indians accordingly. This was a period when the symmetry between Christianity and western scholarship was championed by missionaries such as John Murdoch and Alexander Duff. After the Indian Mutiny (1857–8), missionaries were held in check (at least officially) by the colonial state as a means of avoiding upsetting Indian religious sensibilities. Yet, ironically, in northern India missionaries came to be relied upon by a cash-strapped Education Department. They came to dominate education and were credited with doing much to push the frontiers of western pedagogy in their efforts to propagate their faith.

Nowadays lecturers in higher education need an awareness of the experiential learning style preferences of students in order to develop and utilize effective and efficient teaching and pedagogical strategies and methods. The experiential learning styles literature has had a revival during last years, especially in the first decade of 21st century (Alban & Metcalfe 2002; Duff & Duffy, 2002; Kayes, 2003; Loo, 2004; Reynolds & Vince, 2007; Cowen & Kazamias, 2009). Upon reviewing the literature on experiential learning, the intense rate and growing interest is involved also in Slovenia, especially when analyzing the case of University of Ljubljana, Faculty of Economics (FELU; http://www.ef.uni-lj.si/en/) in Slovenia. In April 2010 FELU joined an elite group of institutions that have achieved business accreditation from AACSB International. Moreover, combined with EQUIS accreditation, FELU is ranked among 45 best business schools worldwide. The purpose of this paper is to offer a better insight into the experiential learning practices at FELU in order to develop appropriate teaching and pedagogical strategies for improving higher management education in Slovenia. The research objective of this study was to develop rather comprehensive inventory of experiential learning styles and methods, included both a descriptive and an exploratory perspective. In the theoretical part of the study the qualitative meta-analysis method was used to overview the literature background of the study. In the empirical part of the study the Principal Axis Factoring, using varimax rotation, was performed on the explanatory variables with primary goal of data reduction. The modified version of experiential learning style theory was used as research instrument in the questionnaire to determine Slovenian students’ experiential learning styles. According to the research process we can summarize research thesis that matching students’ experiential learning-style preferences with complementary course syllabus improve management education, academic achievements and student’s attitudes toward learning.

We live in an era in which the ‘active learner’ has become accepted as the fundamental goal of good teaching from early childcare to university education (Silberman; University of Melbourne University). In this paper we reflect upon the arts of stillness in contemporary classrooms based on research in schools across Sydney (Watkins and Noble).Part of the context for this paper is the way ‘activity’ has been uncritically elevated to a pedagogic principle in contemporary education. Over several decades a critique of traditional or more formal approaches to education has produced an increasing emphasis on learning that is said to be more engaged often under labels such as ‘discovery’ or ‘experiential’ learning, enquiry methods or ‘learning by doing’. This desire to give students a greater role in the educational process is admirable. It is also seen to be more democratic and ‘relevant’ to young people (Cope & Kalantzis). Positioned against a straw man of ‘passive learning’, characterised by the dominance of teacher direction, rote learning and individuated desk work, this active learning or progressivist perspective on education privileges student ‘ownership’ of curriculum, group-based activity and the ‘doing’ of things. Stillness is characterised as a ‘problem of passivity’, a ‘disease’ of ‘chalk and talk’ (Lucas 84-85). In its most extreme form, this emphasis on activity has been translated into ‘educational kinesiology’ and ‘brain gym’, in which physical movement is seen to have a direct, beneficial effect on learning, often in place of content-based curriculum (Lucas 50). In this paper we don’t engage in a critique of ‘active learning’ per se; rather, taking seriously Foucault’s insistence on the productivity of discipline, we argue stillness is crucial to scholarly labour.Part of the context for this research is public anxiety about ‘Asian success’ within Australian education systems. Students from ‘Asian’ backgrounds are often perceived as having a cultural proneness towards educational achievement (Duffy 28). These perceptions rest on assumptions about ‘Asian values’ of family, sacrifice, hard work and success (Robinson). These assumptions, however, are problematic (Wu and Singh), and carry a concern that such students are ‘passive’ in the classroom, deferential to traditional forms of education and obsessed with exams. Certainly, despite their success, these students don’t conform to what many teachers favour as the ideal learner within the dominant paradigm of progressivism (Cope & Kalantzis 4). These anxieties have also emerged in response to the proliferation of coaching colleges which are seen to transgress western notions of childhood.The research – based on a parent survey in 10 primary schools, interviews with Year 3 teachers, parents and students and classroom observations in six of these schools – explored the extent to which a ‘disposition’ to academic achievement can be explained by ethnicity or relates to a complex set of socio-cultural factors. The report from this study engages with the broad question of the relationship between ethnicity and, what we call, following Bourdieu, the ‘scholarly habitus’ (Watkins & Noble). Against a pathologising of cultural background, it examines the ways achievement is embodied as orientations to learning through different home and school practices. Here we use examples drawn from the observations to focus on the capacities for self-discipline and stillness that can foster achievement. Against the tendency to equate stillness with inaction, we argue that a 'productive stillness' underlines capacities for sustained attention and self-direction. This bodily discipline entails a state of composure, a 'staying' of movement which entails a readiness for action necessary for academic tasks. While not all stillness is ‘productive’, we argue there are forms of stillness which are conducive to the formation of the 'scholarly habitus' (Bourdieu, Logic). The Bodily Capacity for Scholarly LabourBourdieu (State) refers to dispositions that are valued in education: self-discipline, the ability to work intensively, confidence, independence, contemplation, abstraction and the value of excellence. Yet he is less interested in exploring these capacities in relation to teaching practice than in discussing them as forms of social distinction. Educational applications of Bourdieu also focus on the social reproduction of inequality, separate to the technical competencies of schooling, although Bourdieu does not differentiate between them (Lareau and Weininger). To understand the uneven distribution of educational competencies, however, they first need to be examined as bodily capacities that are enabling.To do this, let us contrast two classrooms in Broughton PS, a large school in a low-to-mid SES area in Sydney’s inner south-west with large numbers of Arabic-speaking and Asian students, and smaller groups of Anglo, Pasifika and African students. One class is an enrichment class, in which high ability students are placed and where there is a strong focus on academic work. The other class has many of the least able students. The enrichment class comprises students of mostly Chinese background, with a smaller number of Vietnamese, Indian and Anglo background. There is one Arabic-speaking student but no Pasifika students. The second class is more diverse, and has many Pasifika students, with fewer Chinese, Arabic and Anglo students.The first time we saw the enrichment class was after recess. Students shuffled into their classroom and sat down at their desks with minimum fuss. Many of them pulled out books and read them while waiting for their teacher, Heather, to enter. If they talked, it was quietly, and often about what they were reading. They sat still: the posture of most students was upright, even when they were working. Some students occasionally rocked back, stretching arms and legs. Overall, however, these students had mastered the arts of stillness. Sonia, of Chinese background, is a case in point – she was always work-focused, sitting still and getting on with it. Even during unstructured discussion she remained task-orientated displaying a substantial investment in her work.In the second class the students bustled in, taking a while to settle. Kids stood around chatting, playing, shoving each other until the teacher, Betty, shouted at them, which she did a lot. The noise of the students never abated, even as the teacher was giving instructions, and it frequently reached high levels. There was constant movement as students came in late, and teachers and students wandered in and out. Kids visited other kids; one student rolled on the floor. When they were directed to sit at the front, several squatted, some sat away from the area, several simply stood. When they were at their desks, many slouched forward or leant back; a large number of the students rocked on their chairs during the sessions, some constantly. The directions of the teacher to put ‘feet on floor’ and ‘hands on heads’, or putting her fingers to her lips to gesture for them to be quiet, shouting or by counting back from 5 had little effect. This class was a very active group, but little work got done. They did not have sustained capacities of stillness appropriate for academic activities. In the enrichment class, the teacher didn’t have to check noise or movement very often – the students had internalised these behaviours as capacities that directed their work. Occasionally, they policed each other if they were disrupted. There was occasional talk, but it tended to be in whispers. If the task required it, there was plenty of discussion; and some of the students didn’t hesitate in challenging the teacher when she made a mistake. These students’ stillness and quiet was by-and-large productive and appropriate. We call this a state of composure, a readiness for activity. When required, this class was capable of concentration and application; or, alternatively, discussion. We call it composure because it links to Foucault’s (162-3) insight that modern forms of discipline rest on a ‘composition of forces’ which not only produce an efficient organisation but individuals with a disposition towards acting skilfully.Betty’s class, in contrast, was in a state of decomposure, with unproductive movement and noise. They were rarely still, posture was poor, and many students spent little time attending to work or the teacher. They were rarely ready for work when the teacher called them to it. Rather they saw a change in activity as a chance for movement and chatter. This was not the caged resentment that Willis described in his analysis of resistance to school amongst working class boys. It was not a form of conscious insubordination, though a similar form of ‘self-damnation’ was evident.Sonny, a Samoan boy in this class, in contrast to Sonia, struggled to stay on-task for more than a few minutes, and clearly had little investment in his work. He generally didn’t care where he was at with the task, and expected the teacher to constantly direct him. Sonny was a very large child – the teacher commented that his physical presence in the class was an ongoing problem as he was unaware of other children, constantly bowling them over. The teacher struggled to manage Sonny’s body. He talked frequently and loudly, and leant back on his chair despite being placed in a way that pinned him against a cupboard. His location in the class was telling. He was sitting at a table with students who followed tasks, separated from the usual troublemakers. This is significant for another reason of which Sonny was not fully conscious. At one stage in the lesson he sat bolt upright and pointing at each of his tablemates, yelled, ‘Miss, why am I sitting with all Chinese?’ Betty apparently hoped that being with the quieter Chinese students Sonny would not only be out of harm’s way, he might absorb the skills of application they possessed!This uneven distribution of capacities was also seen in the way different classes undertook a maths assessment task on fractions. While other classes treated it as a general lesson, in the enrichment class it was completed in test conditions, which the teacher later commented the kids loved. The teacher explained the task and the conditions – that there should be no copying, to work in silence, concentrate on the questions, the amount of time they’d get and what to do when they finished (further maths work). She initiated an enthusiastic class discussion of the topic (fractions), reminded them of work they had completed in this area and got them to go through basic aspects of fractions. The task was distributed and students immediately filled in their name and the date. When they commenced their work she moved around the room monitoring their progress. Occasionally she directed a student to reread the instructions and towards the end she reminded them to check their work and then gave them a five-minute warning. There was little movement, fiddling or talk, unless it was a question of clarification directed to the teacher. Most finished and moved quickly onto their maths workbooks. There was a lively discussion afterwards as the class went through the questions and discussed the answers and procedure. Overall, there was a clear sense of a strong investment in the process and the product: with many showing real annoyance when they got things wrong, and deep pleasure when they were correct. While the contrast between these classes is clear, and show an uneven distribution of particular capacities, we should be careful not to make a simple assumption that stillness, quiet and obedience are good, and their opposites bad. Apart from the fact that the enrichment class showed itself capable of vociferous and physical behaviour (as when they were completing a craft activity), the point is really about the appropriateness and productivity of these embodied competencies for particular tasks, and the ability to move between these capacities when necessary.Stillness, and its attendant capacities described above, is not a good in and of itself. There is another kind of stillness that we found in a class in another school we observed. Chestervale PS was in a middle class area in a northern suburb of Sydney that was favoured by parents of Chinese background. This class was by no means as unruly as Sonny’s – classroom behaviour was generally well managed by the teacher, and the students were fairly adept at following tasks. Two students we observed – Walter (of Chinese background) and Eric (of Anglo background) – seemed at first glance to be well-behaved students who did their work. Watching these boys for several hours, however, we became aware of the fact that for large chunks of the classroom time they did nothing, but were not recognised as doing so. Walter spent 45 minutes without adding anything to his writing – a straightforward comprehension task. This was also run in near-test-like conditions of quiet concentration, and Walter, apart from a few minor distractions, seemed to be focused on the pages in front of him but actually wrote nothing in the lesson. The teacher strolled around checking students’ work and giving advice or praise as needed – she managed the class quite well – but seemed not to notice when she checked Walter’s work that he hadn’t written anything. Eric, rather more obviously distracted, but who nevertheless seemed to complete 1-2 questions, got by with little work by being, like Walter, generally quiet. His distractions amounted to little more than staring at the contents of the shelf next to him and fidgeting. Walter and Eric were acquiring specific types of capacities – skills in getting out of work that are also fundamentally unproductive. Walter’s general abilities allowed him to float through the class, but Eric’s failure to develop productive capacities was demonstrated in his poor reading and writing levels. We don’t wish to participate in the academic romanticisation of such tactics as ‘resistance’, however, because while this ‘ordinary art’ is diversionary it does not ultimately work to ‘the advantage’ of the student (de Certeau 29-31). Rather, it is simply disabling.This example highlights two important points. First, as mentioned, stillness and quiet are not in themselves signs of educational ‘productivity’ – such capacities always have to be seen in context, related to specific tasks and aims. Many teachers may encourage stillness and quiet – even reward it – simply because it produces an orderly classroom. Second, we should be wary of looking to ethnicity as an explanation of the uneven distribution of capacities: Eric, as an Anglo student, isn’t subject to the kind of cultural pathologising usually reserved for students of particular ethnic backgrounds and Walter, clearly, did not match the stereotype of an academically engaged Chinese student. These issues are taken up in the larger report. Disciplining the Scholarly HabitusOur point is not just to outline some differences in abilities, but to begin to analyse how these contribute to the dispositions, or lack thereof, of the scholarly habitus, to think about how these capacities relate to particular kinds of practices at home and school which instil specific kinds of discipline, and thus eventually to elaborate links between schooling and cultural background. Neither popular pathologies of cultural difference nor sociologies of education which reduce these complexities to either class or gender adequately account for the capacities and practices at stake here (Watkins and Noble).The comparative account of these vignettes of classroom practice provide examples of different disciplinary forms demonstrating the ways in which school structures and pedagogic practices affect students’ engagement in learning and overall performance at school. As indicated, the notion of discipline used here does not simply pertain to control, operating as a negative force inhibiting learning – though a disabling discipline of control was apparent in the pedagogy some teachers employed and also framed some whole school practices. Discipline, here, has a broader meaning. As Foucault intended, it also refers to the knowledge and skills which need to be mastered in order to achieve success in particular fields. Foucault famously analyses the roles of discipline in the functioning of modern institutions. He describes the emergence of the school in modern times as ‘a machine for learning’. Despite his much-repeated insistence on the productive and enabling nature of discipline (and his insight that discipline ‘is no longer simply an art of distributing bodies, … but of composing forces in order to obtain an efficient machine’), it is the machine-like and oppressive quality of discipline that is often the focus. In relation to the nineteenth century school, for example, he describes it as a ‘morality of obedience’ based on a prescriptive discipline of absolute silence and a Pavlovian process of ‘signalisation’ and response (164-7).Sonia’s class (the enrichment class), however, is not one where passivity or docility is the rule – and illustrates better the form of disciplined, productive stillness crucial to educational activity. As this first group of students demonstrates, this discipline takes a material form, whereby students’ bodies are capacitated through the control and focus they embody. This recalls Foucault’s other focus captured in his view that ‘a disciplined body is the prerequisite of an efficient gesture’ (152). This discipline predisposes students towards particular types of endeavour; a discipline that takes the form of dispositions as in the scholarly habitus. Differing degrees of discipline resulting from the repeated performance of certain practices is what distinguishes the three groups of students in this paper.Writing, listening and talking in class are all forms of labour that require bodily control as well as forms of knowledge. Sonia, for example, evinced capacities of stillness, quiet, attention, self-direction and self-discipline which disposed her to engaged learning. This is a state of composure which evinces a readiness for activity. When required, she was capable of sustained application. This is not to be mistaken for docility – her stillness and quiet were productive for academic engagement. In contrast, many in Sonny’s class were far from composed. They did not have sustained capacities of stillness and quiet or the capacity for self-control in an educational environment. They manifested different types of bodily capacities which incline them, like Sonny, towards disengagement. Eric and Walter are different cases yet again. They displayed a degree of quiet and stillness that was unproductive, that didn’t ready them for engaged activity.This sense of bodily control also operates at basic levels of mastery as well as readiness for intellectual activity. Indeed, low-order capacities are stepping stones for higher order skills. It is difficult to develop literacy, for example, without mastering the physical skills of writing. Such skills require a certain posture and control for perfecting letter and word formation. Such mastery, for example, is needed for writing to become ‘transparent’: the student stops ‘thinking’ about forming the letter or word with the pen, and concentrates on the content of their writing. The physical nature of the labour of writing stops being a conscious task and becomes a largely unconscious capacity, which lends itself to the development of capacities in composition, analysis and abstraction. Neither Walter nor Eric had developed a mastery of the pen or their own body. In the case of Eric, Deirdre, his teacher, commented that he had ‘immature fine motor skills’, which affected his writing. She pointed out that ‘when your writing doesn’t come easy it is going to take longer’, which meant Eric ‘rarely completes things’. ConclusionAs Vitalis argued thousands of years ago, with writing, the whole body labours (cited in Ong 95). But this form of labour entails stillness, self-control and the bodily capacity for sustained intellectual engagement. Educational practice needs to not only return to an appreciation of the arts of stillness but to rethink the ways in which activity in learning is understood; the ways in which an active mind is reliant upon a composed yet capacitated body and the particular pedagogies that, from the early years of school, can promote this form of corporeal governance. ReferencesBourdieu, Pierre. The Logic of Practice. Trans. Richard Nice. Cambridge: Polity, 1990.———. The State Nobility. Trans. Lauretta Clough. Cambridge: Polity, 1996.Cope, Bill, and Mary Kalantzis. “Introduction.” In The Powers of Literacy. Eds. Bill Cope and Mary Kalantzis. London: Falmer. 1993. 1-21.De Certeau, Michel. The Practice of Everyday Life. Trans. Steven Rendall. Berkeley: U of California P, 1984.Duffy, Michael. “Improved by Asian Work Ethic.” Courier Mail 29 Sep. 2001: 28.Foucault, Michel. Discipline and Punish. Trans. Alan Sheridan. Harmondsworth: Penguin, 1977.Lareau, Annette, and Elliot Weininger. “Cultural Capital in Educational Research.” Theory and Society 32.5/6 (2003): 567-606.Lucas, Bill. Power Up your Mind. London: Nicholas Brealey, 2001.Ong, Walter. Orality and Literacy. London: Methuen, 1982.Robinson, Kathryn. “Looking for Father-Right.” In Race, Colour and Identity in Australia and New Zealand. Eds. John Docker and Gerhard Fischer. Kensington: UNSW P, 2000. 158-173.Silberman, Mel. The Active Learner. Boston: Allyn and Bacon, 1996.University of Melbourne. Active Learning. Academic Skills Unit. 6 Mar. 2009 ‹http://www.services.unimelb.edu.au/asu/resources/study/estudy008.html›.Watkins, Megan, and Greg Noble. Cultural Practices and Learning: Diversity, Discipline and Dispositions in Schooling. Penrith South: U of Western Sydney, 2008.Willis, Paul. Learning to Labour. Aldershot: Gower, 1977. Wu, Jianguo, and Michael Singh. ‘“Wishing for Dragon Children”: Ironies and Contradictions in China’s Educational Reforms and the Chinese Diaspora’s Disappointments with Australian Education.” The Australian Educational Researcher 31.2 (2004): 29-44.

Everyone thinks I named my cat Mango because of his orange eyes but that’s not the case. I named him Mango because the sounds of his purrs and his wheezes and his meows are all various shades of yellow-orange. (Mass 3) Synaesthesia, a condition where stimulus in one sense is perceived in that sense as well as in another, is thought to be a neurological fluke, marked by cross-sensory reactions. Mia, a character in the children’s book A Mango-Shaped Space, has audition colorée or coloured hearing, the most common form of synaesthesia where sounds create dynamic coloured photisms in the visual field. Others with the condition may taste shapes (Cytowic 5), feel colours (Duffy 52), taste sounds (Cytowic 118) or experience a myriad of other sensory combinations. Most non-synaesthetes have never heard of synaesthesia and many treat the condition with disbelief upon learning of it, while synaesthetes are often surprised to hear that others don’t have it. Although there has been a resurgence of interest in synaesthesia recently in psychology, neuroscience and philosophy (Ward and Mattingley 129), there is no widely accepted explanation for how or why synaesthetic perception occurs. However, if we investigate what meaning this particular condition may offer for rethinking not only what constitutes sensory normalcy, but also the ocular-centric bias in cultural studies, especially media studies, synaesthesia may present us with very productive coalitions indeed.Some theorists posit the ultimate role of media of all forms “to transfer sense experiences from one person to another” (Bolter and Grusin 3). Alongside this claim, many “have also maintained that the ultimate function of literature and the arts is to manifest this fusion of the senses” found in synaesthesia (Dann ix). If the most primary of media aims are to fuse and transfer sensory experiences, manifesting these goals would be akin to transferring synaesthetic experience to non-synaesthetes. In some cases, this synaesthetic transfer has been the explicit goal of media forms, from the invention of kaleidoscopes as colour symphonies in 1818 (Dann 66) to the 2002 launch of the video game Rez, the packaging for which reads “Discover a new world. A world of sound, visuals and vibrations. Release your instincts, open your senses and experience synaesthesia” (Rez). Recent innovations such as touch screen devices, advances in 3D film and television technologies and a range of motion-sensing video gaming consoles extend media experience far beyond the audio-visual and as such, present both serious challenges and important opportunities for media and culture scholars to reinvigorate ways of thinking about media experience, sensory embodiment and what might be learned from engaging with synaesthesia. Fleshing out the Field While acknowledging synaesthesia as a specific condition that enhances and complicates the lives of many individuals, I also suggest that synaesthesia is a useful mode of interference into our current ocular-centric notions of culture. Vision and visual phenomena hold a particularly powerful role in producing and negotiating meanings, values and relationships in the contemporary cultural arena and as a result, the eye has become privileged as the “master sense of the modern era” (Jay Scopic 3). Proponents of visual culture claim that the majority of modern life takes place through sight and that “human experience is now more visual and visualized than ever before ... in this swirl of imagery, seeing is much more than believing. It is not just a part of everyday life, it is everyday life” (Mirzoeff 1). In order to enjoy this privilege as the master sense, vision has been disentangled from the muscles and nerves of the eyeball and relocated to the “mind’s eye”, a metaphor that equates a kind of disembodied vision with knowledge. Vision becomes the most non-sensual of the senses, and made to appear “as a negative reference point for the other senses...on the side of detachment, separation” (Connor) or even “as the absence of sensuality” (Haraway). This creates a paradoxical “visual culture” in which the embodied eye is, along with the ear, skin, tongue and nose, strangely absent. If visual culture has been based on the separation of the senses, and in fact, a refutation of embodied senses altogether, what about that which we might encounter and know in the world that is not encompassed by the mind’s eye? By silencing the larger sensory context, what are we missing? What ocular-centric assumptions have we been making? What responsibilities have we ignored?This critique does not wish to do away with the eye, but instead to re-embrace and extend the field of vision to include an understanding of the eye and what it sees within the context of its embodied abilities and limitations. Although the mechanics of the eye make it an important and powerful sensory organ, able to perceive at a distance and provide a wealth of information about our surroundings, it is also prone to failures. Equipped as it is with eyelids and blind spots, reliant upon light and gullible to optical illusions (Jay, Downcast 4), the eye has its weaknesses and these must be addressed along with its abilities. Moreover, by focusing only on what is visual in culture, we are missing plenty of import. The study of visual culture is not unlike studying an electrical storm from afar. The visually impressive jagged flash seems the principal aspect of the storm and quite separate from the rumbling sound that rolls after it. We perceive them and name them as two distinct phenomena; thunder and lightning. However, this separation is a feature only of the distance between where we stand and the storm. Those who have found themselves in the eye of an electrical storm know that the sight of the bolt, the sound of the crash, the static tingling and vibration of the crack and the smell of ozone are mingled. At a remove, the bolt appears separate from the noise only artificially because of the safe distance. The closer we are to the phenomenon, the more completely it envelops us. Although getting up close and personal with an electrical storm may not be as comfortable as viewing it from afar, it does offer the opportunity to better understand the total experience and the thrill of intensities it can engage across the sensory palette. Similarly, the false separation of the visual from the rest of embodied experience may be convenient, but in order to flesh out this field, other embodied senses and sensory coalitions must be reclaimed for theorising practices. The senses as they are traditionally separated are simply put, false categories. Towards SynaestheoryAny inquiry inspired by synaesthesia must hold at its core the idea that the senses cannot be responsibly separated. This notion applies firstly to the separation of senses from one another. Synaesthetic experience and experiment both insist that there is rich cross-fertility between senses in synaesthetes and non-synaesthetes alike. The French verb sentir is instructive here, as it can mean “to smell”, “to taste” or “to feel”, depending on the context it is used in. It can also mean simply “to sense” or “to be aware of”. In fact, the origin of the phrase “common sense” meant exactly that, the point at which the senses meet. There also must be recognition that the senses cannot be separated from cognition or, in the Cartesian sense, that body and mind cannot be divided. An extensive and well-respected study of synaesthesia conducted in the 1920s by Raymond Wheeler and Thomas Cutsforth, non-synaesthetic and synaesthetic researchers respectively, revealed that the condition was not only a quirk of perception, but of conception. Synaesthetic activity, the team deduced “is an essential mechanism in the construction of meaning that functions in the same way as certain unattended processes in non-synaesthetes” (Dann 82). With their synaesthetic imagery impaired, synaesthetes are unable to do even a basic level of thinking or recalling (Dann, Cytowic). In fact, synaesthesia may be a universal process, but in synaesthetes, “a brain process that is normally unconscious becomes bared to consciousness so that synaesthetes know they are synaesthetic while the rest of us do not” (166). Maurice Merleau-Ponty agrees, claiming:Synaesthetic perception is the rule, and we are unaware of it only because scientific knowledge shifts the centre of gravity of experience, so that we unlearn how to see, hear, and generally speaking, feel in order to deduce, from our bodily organisation and the world as the physicist conceives it, what we are to see, hear and feel. (229) With this in mind, neither the mind’s role nor the body’s role in synaesthesia can be isolated, since the condition itself maintains unequivocally that the two are one.The rich and rewarding correlations between senses in synaesthesia prompt us to consider sensory coalitions in other experiences and contexts as well. We are urged to consider flows of sensation seriously as experiences in and of themselves, with or without interpretation and explanation. As well, the debates around synaesthetic experience remind us that in order to speak to phenomena perceived and conceived it is necessary to recognise the specificities, ironies and responsibilities of any embodied experience. Ultimately, synaesthesia helps to highlight the importance of relationships and the complexity of concepts necessary in order to practice a more embodied and articulate theorising. We might call this more inclusive approach “synaestheory”.Synaestheorising MediaDystopia, a series of photographs by artists Anthony Aziz and Sammy Cucher suggests a contemporary take on Decartes’s declaration that “I will now close my eyes, I will stop my ears, I will turn away my senses from their objects” (86). These photographs consist of digitally altered faces where the subject’s skin has been stretched over the openings of eyes, nose, mouth and ears, creating an interesting image both in process and in product. The product of a media mix that incorporates photography and computer modification, this image suggests the effects of the separation from our senses that these media may imply. The popular notion that media allow us to surpass our bodies and meet without our “meat” tagging along is a trope that Aziz and Cucher expose here with their computer-generated cover-up. By sealing off the senses, they show us how little we now seem to value them in a seemingly virtual, post-embodied world. If “hybrid media require hybrid analyses” (Lunenfeld in Graham 158), in our multimedia, mixed media, “mongrel media” (Dovey 114) environment, we need mongrel theory, synaestheory, to begin to discuss the complexities at hand. The goal here is producing an understanding of both media and sensory intelligences as hybrid. Symptomatic of our simple sense of media is our tendency to refer to media experiences as “audio-visual”: stimuli for the ear, eye or both. However, even if media are engineered to be predominately audio and/or visual, we are not. Synaestheory examines embodied media use, including the sensory information that the media does not claim to concentrate on, but that is still engaged and present in every mediated experience. It also examines embodied media use by paying attention to the pops and clicks of the material human-media interface. It does not assume simple sensory engagement or smooth engagement with media. These bumps, blisters, misfirings and errors are just as crucial a part of embodied media practice as smooth and successful interactions. Most significantly, synaesthesia insists simply that sensation matters. Sensory experiences are material, rich, emotional, memorable and important to the one sensing them, synaesthete or not. This declaration contradicts a legacy of distrust of the sensory in academic discourse that privileges the more intellectual and abstract, usually in the form of the detached text. However, academic texts are sensory too, of course. Sound, feeling, movement and sight are all inseparable from reading and writing, speaking and listening. We might do well to remember these as root sensory situations and by extension, recognise the importance of other sensual forms.Indeed, we have witnessed a rise of media genres that appeal to our senses first with brilliant and detailed visual and audio information, and story or narrative second, if at all. These media are “direct and one-dimensional, about little, other than their ability to commandeer the sight and the senses” (Darley 76). Whereas any attention to the construction of the media product is a disastrous distraction in narrative-centred forms, spectacular media reveals and revels in artifice and encourages the spectator to enjoy the simulation as part of the work’s allure. It is “a pleasure of control, but also of being controlled” (MacTavish 46). Like viewing abstract art, the impact of the piece will be missed if we are obsessed with what the artwork “is about”. Instead, we can reflect on spectacular media’s ability, like that of an abstract artwork, to impact our senses and as such, “renew the present” (Cubitt 32).In this framework, participation in any medium can be enjoyed not only as an interpretative opportunity, but also as an experience of sensory dexterity and relevance with its own pleasures and intelligences; a “being-present”. By focusing our attention on sensory flows, we may be able to perceive aspects of the world or ourselves that we had previously missed. Every one of us–synaesthete or nonsynaesthete–has a unique blueprint of reality, a unique way of coding knowledge that is different from any other on earth [...] By quieting down the habitually louder parts of our mind and turning the dial of our attention to its darker, quieter places, we may hear our personal code’s unique and usually unheard “song”, needing the touch of our attention to turn up its volume. (Duffy 123)This type of presence to oneself has been termed a kind of “perfect immediacy” and is believed to be cultivated through meditation or other sensory-focused experiences such as sex (Bolter and Grusin 260), art (Cubitt 32), drugs (Dann 184) or even physical pain (Gromala 233). Immersive media could also be added to this list, if as Bolter and Grusin suggest, we now “define immediacy as being in the presence of media” (236). In this case, immediacy has become effectively “media-cy.”A related point is the recognition of sensation’s transitory nature. Synaesthetic experiences and sensory experiences are vivid and dynamic. They do not persist. Instead, they flow through us and disappear, despite any attempts to capture them. You cannot stop or relive pure sound, for example (Gross). If you stop it, you silence it. If you relive it, you are experiencing another rendition, different even if almost imperceptibly from the last time you heard it. Media themselves are increasingly transitory and shifting phenomena. As media forms emerge and fall into obsolescence, spawning hybrid forms and spinoffs, the stories and memories safely fixed into any given media become outmoded and ultimately inaccessible very quickly. This trend towards flow over fixation is also informed by an embodied understanding of our own existence. Our sensations flow through us as we flow through the world. Synaesthesia reminds us that all sensation and indeed all sensory beings are dynamic. Despite our rampant lust for statis (Haraway), it is important to theorise with the recognition that bodies, media and sensations all flow through time and space, emerging and disintegrating. Finally, synaesthesia also encourages an always-embodied understanding of ourselves and our interactions with our environment. In media experiences that traditionally rely on vision the body is generally not only denied, but repressed (Balsamo 126). Claims to disembodiment flood the rhetoric around new media as an emancipatory element of mediated experience and somehow, seeing is superimposed on embodied being to negate it. However phenomena such as migraines, sensory release hallucinations, photo-memory, after-images, optical illusions and most importantly here, the “crosstalk” of synaesthesia (Cohen Kadosh et al. 489) all attest to the co-involvement of the body and brain in visual experience. Perhaps useful here for understanding media involvement in light of synaestheory is a philosophy of “mingled bodies” (Connor), where the world and its embodied agents intermingle. There are no discrete divisions, but plenty of translation and transfer. As Sean Cubitt puts it, “the world, after all, touches us at the same moment that we touch it” (37). We need to employ non-particulate metaphors that do away with the dichotomies of mind/body, interior/exterior and real/virtual. A complex embodied entity is not an object or even a series of objects, but embodiment work. “Each sense is in fact a nodal cluster, a clump, confection or bouquet of all the other senses, a mingling of the modalities of mingling [...] the skin encompasses, implies, pockets up all the other sense organs: but in doing so, it stands as a model for the way in which all the senses in their turn also invaginate all the others” (Connor). The danger here is of delving into a nostalgic discussion of a sort of “sensory unity before the fall” (Dann 94). The theory that we are all synaesthetes in some ways can lead to wistfulness for a perfect fusion of our senses, a kind of synaesthetic sublime that we had at one point, but lost. This loss occurs in childhood in some theories, (Maurer and Mondloch) and in our aboriginal histories in others (Dann 101). This longing for “original syn” is often done within a narrative that equates perfect sensory union with a kind of transcendence from the physical world. Dann explains that “during the modern upsurge in interest that has spanned the decades from McLuhan to McKenna, synaesthesia has continued to fulfil a popular longing for metaphors of transcendence” (180). This is problematic, since elevating the sensory to the sublime does no more service to understanding our engagements with the world than ignoring or degrading the sensory. 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IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. 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