Journal articles on the topic 'St. Hilda's College (Oxford, England)'

In the twentieth century, most PhD-trained academic philosophers in both the United States and United Kingdom were white men. The first black woman to earn a PhD in Philosophy was Joyce E. Mitchell Cook (1933–2014). A preacher's daughter from a small town in western Pennsylvania, Cook earned a BA from Bryn Mawr College. She went on to earn degrees in Psychology, Philosophy and Physiology from St Hilda's College at Oxford University before earning a PhD in Philosophy from Yale University in 1965. At Yale she served as Managing Editor of the Review of Metaphysics and was the first woman appointed as a teaching assistant in Philosophy. She taught at Howard University for nearly a decade and held positions in national government service in Washington, DC, before retiring to a life of independent study of the black experience. Although she did not publish much in her lifetime, Cook deserves to be remembered as: first, an academic trailblazer who proved that race and gender are not barriers to excellence in philosophy; second, a public philosopher who broke barriers as a foreign and economic affairs analyst and presidential speech writer; third, among the first philosophical bioethicists of informed consent and experimentation on humans; and, fourth, an analytic philosopher of race, opposing claims that blacks suffer from inherited intellectual inferiority. Cook's achievements can inspire women of all backgrounds who love philosophy to pursue graduate studies and academic careers.

Commemorating the millennium in London : stages and spaces Katia Malaussena, St Hugh’s College, University of Oxford, England Cet article analyse l’espace scénique des célébrations officielles organisées à Londres par le gouvernement de Tony Blair pour célébrer le nouveau millénaire. Il montre que ces festivités projetaient une vision renouvelée de la nation, s’efforçant d’y inclure tous les citoyens du Royaume-Uni, fondée sur une rhétorique dialectique du patrimoine alliant le sens du passé à la vision d’un nouveau «millénium».

Our knowledge of school education in medieval England has been immeasurably advanced during the last fifty years or so by the study of school textbooks. When the topic of medieval English schools was first identified in the 1890s, by A. F. Leach and others, it centered chiefly on their organization. Scholars collected references to their existence and continuity, together with the rather sparse records of their constitutions, masters, and pupils. Then, in the 1940s, the late R. W. Hunt drew attention to the manuscripts by which Latin and English were taught and studied in schools, a source that has since been explored by other writers. The study of manuscripts, it is now clear, enables us to understand much of what the schools taught, to gauge better the objectives and standards of school education, and to measure the similarities and differences between schools. Some of the surviving manuscripts cannot be attributed to particular schools, masters, or pupils, and therefore form a guide to education only in general. Others can be more exactly located. Dr. David Thomson, who has studied twenty-four fifteenth-century school manuscripts that contain material in Latin and English, is able to link at least half to particular schools, including Basingwerk Abbey (north Wales), Battlefield College (Shropshire), Beccles (Suffolk), Eton College (Bucks.), Exeter (Devon), St. Anthony's School (London), Magdalen College School (Oxford), St. Albans (Herts.), and Winchester College (Hants.). Other manuscripts can be attributed to Barlinch Priory (Somerset), Newgate School Bristol (Gloucs.), and Lincoln or its vicinity. This is a wide selection of places, geographically and institutionally. There are schools connected with monasteries (Barlinch and Basingstoke), fee-paying town grammar schools (Beccles, Exeter, and St. Albans), and the free grammar schools endowed during the later Middle Ages, such as Eton, St. Anthony's London, Magdalen College Oxford, and Winchester.

This article forms the sequel to "The Balliol that Might Have Been: Pugin's Crushing Oxford Defeat" (JSAH, XLV, 1986, 358-373). That study showed that Augustus W. N. Pugin (1812-1852) was prevented from carrying out his plans for renovating Balliol College, Oxford, because of his somewhat singular views and oppressive nature, combined with the prevailing sentiments against Roman Catholics in the University. The present study surveys the history of the two small commissions that Pugin was granted: the Magdalen College gateway and the Church of St. Lawrence, Tubney (the only Anglican church Pugin ever built). In both cases Pugin was appointed as architect through the benevolence of Dr. John Rouse Bloxam, in appeasement for the failures at Balliol. Pugin executed the designs in secrecy and with extraordinary speed, thereby hoping to avoid criticism or scandal, in an effort to erect a small monument to himself in Oxford, his "city of spires," which he hoped could serve as the model for the 19th-century Gothic revival in England.

AbstractLesley Dingle, founder of the Eminent Scholars Archive at Cambridge, gives a further contribution in this occasional series concerning the lives of notable legal academics. On this occasion, the focus of her attention is Stroud Francis Charles (Toby) Milsom QC BA who retired from his chair of Professor of Law at the University of Cambridge in 2000 after a distinguished career as a legal historian at the universities of Oxford, London School of Economics and St John's College Cambridge. His academic life and contentious theories on the development of the Common Law at the end of the feudal system in England were discussed in a series of interviews at his home in 2009. At the core are aspects of his criticism of the conclusions of the nineteenth century historian Frederick William Maitland, upon which the teaching of the early legal history of England was largely based during much of the 20th century. Also included are insights into his research methods in deciphering the parchment Plea Rolls in the Public Records Office, and anecdotes relating to his tenure as Dean at New College Oxford (1956–64) as well as associations with the Selden Society: he was its Literary Director, and later President during its centenary in 1987. Professor Milsom also briefly talked of his memories of childhood during WWII and his inspirational studies as a student at the University of Pennsylvania (1947–48).

Walter Stapledon, bishop of Exeter 1308-26, treasurer of England and victim of the downfall of Edward 11, was a notable benefactor of the Church. As well as giving generously to the rebuilding of Exeter Cathedral (where he was buried in a splendid tomb beside the high altar), he founded or planned three institutions for the clergy of his diocese: a school foundation for a tutor and twelve pupils in the hospital of St John at Exeter; a college for a chaplain and twelve scholars at Oxford (now Exeter College); and a hospital for two chaplains and twelve infirm priests at Clyst Gabriel in Bishop's Clyst, four miles east of Exeter. Unlike the college, the hospital has long since disappeared, but its records survive in unusual profusion for such a small foundation. Not only do they reveal the constitutional and financial history of the house, they also preserve the names of many of its inmates, the dates of their entry and of their deaths or departures. Clyst Gabriel possesses, in effect, one of the oldest registers of patients in an English hospital, commencing as early as 1312.

In the year 1922, Philip Larkin was born in Coventry, which is located in England. In addition to finishing with First Class Honors in English, he received his Bachelor of Arts degree from St. John's College, Oxford, where he also became friends with the author and poet Kingsley Amis. After completing his undergraduate degree, Larkin went on to pursue professional courses in order to become a librarian. He began his career in Shropshire and Leicester, continued it at Queen's College in Belfast, and ended it as the librarian at the University of Hull. He worked in libraries the whole of his life. Not only did Larkin produce volumes of poetry, but he also wrote and published two novels, Jill (1946) and A Girl in Winter (1947), as well as jazz music criticism, essays, and review articles. The latter were compiled into two books: All What Jazz: A Record Diary 1961-1968 (1970; 1985) and Required Writing: Miscellaneous Pieces 1955-1982. Both were published in 1970 and 1985 respectively (1984). Before his death in 1985, he was considered by many to be "England's other Poet Laureate." He was one of the most well-known poets to emerge from England in the decades after World War II. In point of fact, when the post of laureate became available in 1984, numerous poets and critics advocated for Larkin's election to the position; nevertheless, Larkin chose to stay out of the spotlight.

In the story of the survival and revival of glass-painting in post-Reformation England, York and Oxford play a significant part. York was especially important because it supported three important artists who helped to maintain the city as a major glass-painting centre, namely Bernard Dinninckhoff (fl. 1585-c. 1620), Henry Gyles (1645–1709), and William Peckitt (1731–95). Oxford's part lay in its patronage of glass-painters. Various colleges patronized foreign and native artists, in particular Abraham and Bernard van Linge, Henry Gyles, William Price and William Peckitt.

From 12 April 1822 when John Henry Newman was elected a Fellow until 3 October 1845 when he tendered his resignation to Provost Hawkins, Oriel College was to be the centre of Newman's life. As Newman later recorded:he ever felt this twelfth of April, 1822 to be the turning point of his life, and of all days most memorable. It raised him from obscurity and need to competency and reputation. He never wished anything better or higher than, in the words of the epitaph, 'to live and die a fellow of Oriel'. Henceforth his way was clear before him; and he was constant all through his life, as his intimate friends knew, in his thankful remembrance year after year of this great mercy of Divine Providence, and of his electors, by whom it was brought about.Newman went on to assert that but for Oriel, he would have been nobody, entirely lacking in influence. It was through Oriel (and the pulpit of the Oriel living of St. Mary the Virgin) that he was able to exert such a dominant religious and pastoral influence on his academic generation and those that followed. It was through Oriel that he would be in a position to emerge by 1833 as the well-known leader of that great movement of religious revival in the Church of England known as the ‘Oxford Movement’ or ‘Tractarianism’ (the name being coined in consequence of the series of Tracts for the Times published by Newman and his cohorts).

William Harvey was born in 1578 in Folkestone. After graduating from private elementary school, William continued his education in the Royal school of Canterbury, Cambridge and Padua universities. In 1602 he received the degree of doctor of medicine, but in 1603, the second doctoral degree at Cambridge University and a license to practice a medical practice in England. In 1604 he was elected a candidate, and in 1607 – a member of the Royal College of physicians, later takes up the chair of anatomy and surgery, where she worked until death. In 1609 Harvey became the Junior, and later chief physician of the hospital of St. Bartholomew's in London. In 1618 William Harvey becoming court physician of James I, and in 1832 Charles I. In 1645 William was appointed Dean of Merton College (Oxford). In 1646 Garvey returned to London, where he devoted himself entirely to his studies. My thoughts about circulation he first gave the lecture, read them in London in 1618, and published in 1628. Research Garvey has revealed the importance of the pulmonary circulation and found that the heart is a muscular organ which provides the injection of blood into the circulatory system. In 1651 he published his second treatise "Studies on the origin of animals," which first formulated the theory of epigenesis. He stated and substantiated the idea that ontogeny recapitulates phylogeny. In 1654 Harvey was unanimously elected President of the London medical College, but for health reasons, refuses the position. Harvey died in 1657 and was buried in the town of Hempstead (Essex).

Michael B. Katz. Reconstructing American Education. Cambridge and London: Harvard University Press, 1987. Pp. viii, 212. Cloth, $22.50; E. D. Hirsch, Jr. Cultural Literacy: What Every American Needs to Know. Boston: Houghton Mifflin Co., 1987. Pp. xvii, 251. Cloth, $16.45; Diana Ravitch and Chester E. Finn, Jr. What Do Our 17-Year-Olds Know? A Report on the First National Assessment of History and Literature. New York: Harper & Row, 1987. Pp. ix, 293. Cloth, $15.95. Review by Richard A. Diem of The University of Texas at San Antonio. Henry J. Steffens and Mary Jane Dickerson. Writer's Guide: History. Lexington, Massachusetts, and Toronto: D. C. Heath and Company, 1987. Pp. x, 211. Paper, $6.95. Review by William G. Wraga of Bernards Township Public Schools, Basking Ridge, New Jersey. J. Kelley Sowards, ed. Makers of the Western Tradition: Portraits from History. New York: St. Martin's Press, 1987. Fourth edition. Vol: 1: Pp. ix, 306. Paper, $12.70. Vol. 2: Pp. ix, 325. Paper, $12.70. Review by Robert B. Luehrs of Fort Hays State University. John L. Beatty and Oliver A. Johnson, eds. Heritage of Western Civilization. Englewood Cliffs, New Jersey: Prentice-Hall, Inc., 1987. Sixth Edition. Volume I: Pp. xi, 465. Paper, $16.00; Volume II: pp. xi, 404. Paper, $16.00. Review by Dav Levinson of Thayer Academy, Braintree, Massachusetts. Lynn H. Nelson, ed. The Human Perspective: Readings in World Civilization. New York: Harcourt Brace Jovanovich, 1987. Vol. I: The Ancient World to the Early Modern Era. Pp. viii, 328. Paper, $10.50. Vol. II: The Modern World Through the Twentieth Century. Pp, x, 386. Paper, 10.50. Review by Gerald H. Davis of Georgia State University. Gerald N. Grob and George Attan Billias, eds. Interpretations of American History: Patterns and Perspectives. New York: The Free Press, 1987. Fifth Edition. Volume I: Pp. xi, 499. Paper, $20.00: Volume II: Pp. ix, 502. Paper, $20.00. Review by Larry Madaras of Howard Community College. Eugene Kuzirian and Larry Madaras, eds. Taking Sides: Clashing Views on Controversial Issues in American History. -- Volume II: Reconstruction to the Present. Guilford, Connecticut: The Dushkin Publishing Groups, Inc., 1987. Pp. xii, 384. Paper, $9.50. Review by James F. Adomanis of Anne Arundel County Public Schools, Annapolis, Maryland. Joann P. Krieg, ed. To Know the Place: Teaching Local History. Hempstead, New York: Hofstra University Long Island Studies Institute, 1986. Pp. 30. Paper, $4.95. Review by Marilyn E. Weigold of Pace University. Roger Lane. Roots of Violence in Black Philadelphia, 1860-1900. Cambridge, Massachusetts, and London: Harvard University Press, 1986. Pp. 213. Cloth, $25.00. Review by Ronald E. Butchart of SUNY College at Cortland. Pete Daniel. Breaking the Land: The Transformation of Cotton, Tobacco, and Rice Cultures since 1880. Urbana and Chicago: University of Illinois Press, 1985. Pp. xvi, 352. Paper, $22.50. Review by Thomas S. Isern of Emporia State University. Norman L. Rosenberg and Emily S. Rosenberg. In Our Times: America Since World War II. Englewood Cliffs, New Jersey: Prentice-Hall, 1987. Third edition. Pp. xi, 316. Paper, $20.00; William H. Chafe and Harvard Sitkoff, eds. A History of Our Time: Readings on Postwar America. New York: Oxford University Press, 1987. Second edition. Pp. xiii, 453. Paper, $12.95. Review by Monroe Billington of New Mexico State University. Frank W. Porter III, ed. Strategies for Survival: American Indians in the Eastern United States. New York, Westport, Connecticut, and London: Greenwood Press, 1986. Pp. xvi, 232. Cloth, $35.00. Review by Richard Robertson of St. Charles County Community College. Kevin Sharpe, ed. Faction & Parliament: Essays on Early Stuart History. London and New York: Methuen, 1985. Pp. xvii, 292. Paper, $13.95; Derek Hirst. Authority and Conflict: England, 1603-1658. Cambridge: Harvard University Press, 1986. Pp. viii, 390. Cloth, $35.00. Review by K. Gird Romer of Kennesaw College. N. F. R. Crafts. British Economic Growth During the Industrial Revolution. New York: Oxford University Press, 1985. Pp. 193. Paper, $11.95; Maxine Berg. The Age of Manufactures, 1700-1820. New York: Oxford University Press, 1985. Pp. 378. Paper, $10.95. Review by C. Ashley Ellefson of SUNY College at Cortland. J. M. Thompson. The French Revolution. New York: Basil Blackwell, 1985 reissue. Pp. xvi, 544. Cloth, $45.00; Paper, $12.95. Review by W. Benjamin Kennedy of West Georgia College. J. P. T. Bury. France, 1814-1940. London and New York: Methuen, 1985. Fifth edition. Pp. viii, 288. Paper, $13.95; Roger Magraw. France, 1815-1914: The Bourgeois Century. New York and Oxford: Oxford University Press, 1985. Pp. 375. Cloth, $24.95; Paper, $9.95; D. M.G. Sutherland. France, 1789-1815: Revolution and Counterrevolution. New York and Oxford: Oxford University Press, 1986. Pp. 242. Cloth, $32.50; Paper, $12.95. Review by Fred R. van Hartesveldt of Fort Valley State College. Woodford McClellan. Russia: A History of the Soviet Period. Englewood Cliffs, New Jersey: Prentice-Hall, 1986. Pp. xi, 387. Paper, $23.95. Review by Pasquale E. Micciche of Fitchburg State College. Ranbir Vohra. China's Path to Modernization: A Historical Review from 1800 to the Present. Englewood Cliffs, New Jersey: Prentice-Hall, 1987. Pp. xiii, 302. Paper, $22.95. Reivew by Steven A. Leibo of Russell Sage College. John King Fairbank. China Watch. Cambridge and London: Harvard University Press, 1987. Pp. viii, Cloth, $20.00. Review by Darlene E. Fisher of New Trier Township High School, Winnetka, Illinois. Ronald Takaki, ed. From Different Shores: Perspectives on Race and Ethnicity in America. New York and Oxford: Oxford University Press, 1987. Pp. 253. Paper, $13.95. Review by Robert C. Sims of Boise State University.

Edmund Campion arrived in Dublin on August 25, 1570, on a travelling fellowship from St. John’s College, Oxford. This five-year leave of absence enabled him to postpone ordination in the Elizabethan church. Campion was invited to stay with the Recorder of Dublin, James Stanihurst, whose library was to satisfy his academic needs, and who was hoping that Campion might help with the university that formed a key part of the program of reform in Ireland. Campion had ignored calls from friends already at the English college in Douai to join them. Dublin was meant to be a quiet pause, allowing Campion to stay quietly within the establishment. It was not to be like that. This article argues that Ireland was the beginning and, thanks to the disastrous invasion in July 1579 by Nicholas Sander, the end of Campion’s troubles; that the rebellion stirred by Sander in Munster created such fear of an invasion in England that the Jesuit missionaries were doomed from the moment they landed at Dover one year later; that the radical arguments in favor of papal power to depose monarchs expressed in De visibili monarchia (1571), not the theological arguments for the Catholic and apostolic church in Rationes decem (1581), were at the center of Campion’s interrogations on the rack; and that the parallel lives of Campion and Sander reveal two completely contrasting views of the papacy, and of Rome.

The topic of my research is the Hungarian students at the universities of England and Scotland in the modem age (1789-1914). In this topic, prof. emer. George Gömöri carried on research-work on Hungarian students in England and Scotland (16—17th century) and there are other researchers and historians who are concerned with making scientific investigations on H ungarian and Transylvanian students abroad like Richard Hörcsik and Agnes Simovits. Moreover, regarding to the Transylvanian Unitarians: Elisabeth Zsakó and Andrew Kovács have to be mentioned. My research includes the studies of students from the Hungarian Kingdom and from Transylvania. I burrowed in sources and I collected references and trying to find all of the H ungarian students who studied in England and Scotland during the long 19th century. First of all I examined the matriculation books of Oxford and Cambridge which contain facts about the students’ birth-places, nationality or their origin, the date of entry, and their fathers' name. I also checked the registers of the colleges in w hich I found the same data. Furthermore, I burrowed in the documents of the H ungarian Protestant church districts, especially the documents of foreign affairs and of the educational administration. I also searched through the annual reports of Universities. After all I completed my data from different encyclopedias, like Pallas, Szinnyei's or Révai's. During the long 19th century 13 English and 4 Scottish universities existed. I found H ungarian and Transylvanian students in 4 English universities and in all the Scottish ones. Altogether there were 226 students. A couple of them studied in more universities. In England: 138. In London: 70, in Cambridge: 32, in Oxford: 30, in Manchester: 1, the target universities of 5 students are unknown. In Scotland: 101. In Edinburgh: 91, in Aberdeen: 5, in Glasgow: 3, in St. Andrew's: 2. (I mention that during my research I found 2 other Hungarian students who studied in Belfast.) Before 1860 we can't talk about the flow of students, according to my research there were only 10 students. 1 have to emphasize that my research has not been finished yet, consequently the num bers may change in the future. Studying in England and in Scotland wouldn't have been possible without the foreign or the home scholarships and foundations. I found that the greater part (more than 50 per cent) of the students who studied in England and in Scotland, traveled and studied with the assistance of English and Scottish foundations. More than 80 of the Hungarian students learnt theology at the Neu> College in Edinburgh, where a foundation was founded in 1863 for H ungarian and Czech reformed theological students; which granted 50 pounds per capital for 2 people from both of the countries in every year. Another foundation existed for Transylvanian Unitarians by the Manchester New College which institute was situated in London, than in 1889 it moved to Oxford. This college welcome 20 Transylvanian Unitarians who studied theology, pedagogy and other arts. For Transylvanian Unitarian women there was another scholarship - so-called the Sharpefoundation - in London at the Charming House School, which made possible for 16 Transylvanian women to study different studies in England between 1892 and 1914. Besides these foreign foundations there were H ungarian ecclesiastical relief funds which helped students who would have liked to study in England and Scotland. I found Szalapfoundation among the documents of the Trans-Danubian Church District. In other church districts there were other aids about 200 korona/crowns per capital and in special cases the church district awarded 400 crowns to a student to cover his travel expenses. In H ungary there were other foundations at the universities to maintain the students who wanted to study in England. After having finished their studies in Hungary, the medical students could gain experiences in England with the Benc-travelling-scholarship and w ith the Schordann-scholarship. In the early years of the 20th century medical students studied at the universities of England and Scotland for 2 years in general. Tor engineers there was the Abraham Ganz scholarship which made the way free to England. Furthermore, I found a Joseph Ferenc jubilee scholarship, it was the foundation of the city of Budapest which made possible for students to study abroad, especially in London. Besides these, other state-foundation existed for students. The religious distribution of the students is the following: Reformed: 100, Unitarian: 38, Catholic: 6, Jew: 8, Evangelical: 4. It can be ascertained that the greater part of the students were reformed and Unitarian who according to my research studied theology at the universities of England and Scotland. Regarding the origin of the students, more than 22% came from Transylvania. The 50% of the Transylvanians chose London as a destination. It is worth examining what kind of jobs they took and what kind of articles and books they wrote in connection with their English and Scottish studies after they had returned from England or from Scotland. The majority became teachers and pastors. First of all they examined the educational system of England and Scotland, secondly they saw the renewal of the Free Church of Scotland so they played an important role in the changes of the Hungarian Reformed Church. For instance the new institution whereas priests are working in prisons came from Scotland too. Owing to the fact that there were H ungarians who studied medical science in England, they acquainted H ungary with new scientific achievements. Those who became the m asters of English language found employment in diplomacy or they became interpreters and translators. As a result of their works, the writings of Darwin, John Stuart Mill and Shakespeare could be read in Hungarian. Those who got job in connection with politics or law, examined the Anglo-Saxon system of law and the English parliamentarism. They wrote books about the comparison of the H ungarian and English system of government, also about the international law ... etc. A m ong the Hungarian engineers Andrew Veress w ho finished his studies in England took part in building the first Romanian railway. What is more, the botanist, paleontologist and mineralogist Elek Pávai Vajna, who originated from Transylvania, studied natural sciencies in England. O n top of all, the famous Asia-scientist Aurel Stein studied in England too. Thanked to other students who were engaged in horticulture the English style of parks became know n in H ungary. As a conclusion I w ould like to summarise my experiences. The revealed data shows that the m ajor part of Hungarian students who studied in England and Scotland, were Reformed theological men students w ho studied with the aid of foreign foundations after 1860. W ithout a scholarship it was hard to get to England and Scotland, because of the distance and the other reason w as that the University of Cambridge and Oxford w ere elite schools and too expensive for Hungarians. In these schools the members of H ungarian aristocratic families could study like Ziehy s, Batthyány's, Esterházy's and Festetics’s. Thanked to their foreign studies the Hungarian students brought back the new scientific achievem ents and knowledge from England/Scotland w hich led to the modernization and scientific renewal of Hungary.

Towards the end of his long career Abbot John Whethamstede, for many years the most celebrated Benedictine monk in England, took the opportunity of a letter he was writing to the prior of Tynemouth to engage in rhetorical but equally eulogistic praise of the ‘extraordinary melodies in praise of the Muses’ to be found not only at ‘the Cabalinian font which gushes forth in the midst of Oxford’ but also from ‘the Cirrean stream which runs near the suburbs of Cambridge’. Few historians of England’s two medieval universities have found it altogether easy to share the undiscriminating enthusiasm of the venerable abbot of St Albans for both Oxford and Cambridge. Gordon Leff — not of course at all alone in this — has done much to elucidate the intellectual and institutional life of the university of Oxford only to find the medieval history of his own university of Cambridge so much less rewarding that it rarely figures in his published work at all. Quite why, for at least the first two centuries of their existence, the Cambridge schools should have always remained less numerically significant and academically influential than their Oxford counterparts is still perhaps a more difficult question to answer than is usually assumed. Even more difficult to explain are the changing patterns of recruitment, patronage, endowment and intellectual activity which during the course of the mid and later fifteenth century at long last eradicated Cambridge’s inferior academic status and established an approximate degree of parity and prestige between the two universities. Without much doubt it was only then, during the century or so before the Reformation, that the historian encounters what Mr Malcolm Underwood has recently diagnosed as perhaps the most remarkable and influential of all ‘Cambridge phenomena’. Indeed if one had to choose a particular point in time when that ‘phenomenon’ must at last have become obvious to all contemporaries, even at Oxford, one might do worse than choose the years between 1505 and 1508, when Lady Margaret Beaufort’s transformation of God’s House into Christ’s College ‘took place against the background of an unprecedented number of royal visits’.* It was on one of those occasions, almost certainly on 22 April 1506, that Henry VII rode towards Cambridge, where ‘within a quarter of a mylle, there stode, first of all the four Ordres of Freres, and after odir Religious, and the King on Horsbacke kyssed the Crosse of everyche of the Religious, and then there stode all along, all the Graduatts, aftir their Degrees, in all their Habbitts, and at the end of them was the Unyversyte Cross’.

The section on changes in training from the Future in Surgery Report by the Royal College of Surgeons of England outlined key ideas for improving surgical training in the future. These ideas included the use of augmented reality, virtual reality and simulation, as well as increased support for surgeons to diverge from traditional surgical training pathways to undertake research and act as entrepreneurs. The Second Oxford Surgical Innovation Conference (OxSI) had similar aims to prepare delegates for these changes in surgery. The event took place on Friday 13th March 2020 at St Catherine's College, Oxford, and included talks and workshops from world-renowned surgeons, which covered a vast range of topics but ultimately all gave a fascinating insight into what is needed to improve surgical practice and policy.

Abstract The known musical career of John Sheppard spans just 15 years. In 1543, when he was probably still in his late twenties, he was appointed informator choristarum of Magdalen College, Oxford. At his death in 1558, at about the age of 43, he was a Gentleman of the Chapel Royal, perhaps having been appointed on leaving Oxford in 1548. A recent article draws attention to the fact that, early in the reign of Queen Mary, Sheppard and his family were involved in a legal action concerning a group of properties in the parish of St Clement Danes, Middlesex. Deeper investigation of this dispute reveals where Sheppard’s geographical ties lay shortly before his Oxford appointment. It allows us to pinpoint with a high degree of confidence when and where his first marriage took place and to understand a little of the young couple’s circumstances. A separate action, in which he appeared as a joint plaintiff with his Chapel Royal colleague Luke Caustell, is less revealing, but potentially points to a connection with the same geographical region of England.

Francis Thomas Bacon, known to all his friends as Tom, was a gentleman scientist with impeccable antecedents. He was a direct descendant of Sir Nicholas Bacon, Lord Keeper of the Great Seal in the time of Queen Elizabeth I. Sir Nicholas’s son by his second marriage was Sir Francis Bacon (1561-1626), Lord Keeper of the Great Seal in the time of James the First, the author of Bacon’s Esay, Novum Organum, The New Atlantis , etc., who became Baron Verulam, Viscount St Albans. He persuaded his contemporaries that a scientific society should be founded in England; this led to the formation of the Royal Society itself. It is also quite possible that Tom was a descendant of the family of Roger Bacon of Oxford (1214-1294) who also was a pioneer of science. Tom Bacon was born at Ramsden Hall, Billericay. His father, Thomas Walter Bacon (1863-1950) was an electrical engineer who, during the later years of the last century, had worked for the Eastern Telegraph Company, both in their workshops in London and in their cable ships. He encouraged his sons to aim for careers in science and engineering. Tom was educated first at St Peters Court Preparatory School in Broadstairs Kent; he had hoped for a career in the Royal Navy but was turned down for Osborne at the age of 12 owing to failing the eyesight test. He then went on to Eton from 1918 to 1922, gaining the School Physics Prize in 1922. From Eton Tom went up to Trinity College, Cambridge, taking the Mechanical Sciences Tripos in 1925. It was while he was at Cambridge that Bacon realized the significance of the Carnot limitation on the thermal efficiency of heat engines and this was to influence almost the whole of the rest of his life.

04–573 Akker, Evelien (Nijmegen U., The Netherlands; Email: e.akker@nici.kun.nl) and Cutler, Anne. Prosodic cues to semantic structure in native and non-native listening. Bilingualism: Language and Cognition (Cambridge, UK), 6, 2 (2003), 81–96.04–574 Allen, Heather W. (University of Pittsburgh) and Herron, Carol A. mixed-methodology investigation of the linguistic and affective outcomes of summer study abroad. Foreign Language Annals (New York, USA), 36, 3 (2003), 370–385.04–575 Barcroft, Joe (Washington U., MO, USA; Email: barcroft@artsci.wustl.edu). Effects of questions about word meaning during L2 Spanish lexical learning. The Modern Language Journal (Madison, WI, USA), 87, 4 (2003), 546–561.04–576 Boehlke, Olaf (Creighton U., USA; Email: bohlke@creighton.edu). A comparison of student participation levels by group size and language stages during chatroom and face-to-face discussions in German. Calico Journal (Texas, USA), 21, 1 (2003), 67–87.04–577 Brandford, Verna and Wilson, Rebecca (Institute of Education, U. of London). Using PowerPoint to develop pupils' oral skills in modern foreign languages. Francophonie (London, UK), 28 (2003), 18–24.04–578 Brouwer, Catherine E. (U. of Southern Denmark, Denmark; Email: rineke@language.sdu.dk). Word searches in NNS-NS interaction: opportunities for language learning?The Modern Language Journal (Madison, WI, USA), 87, 4 (2003), 534–545.04–579 Carr, Jo (Queensland U. of Technology, Australia; Email: j.carr@qut.edu.au). Why boys into languages won't go: the problematic gender agenda in languages education. Babel, (Adelaide, Australia), 37, 2 (2002), 4–9.04–580 Chalhoub-Deville, Micheline (U. of Iowa, USA; Email: m-chalhoub-deville@uiowa.edu). Second language interaction: current perspectives and future trends. 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IntroductionIn the year 2000, a group of likeminded individuals got together and convened the first annual World Barista Championship in Monte Carlo. With twelve competitors from around the globe, each competitor was judged by seven judges: one head judge who oversaw the process, two technical judges who assessed technical skills, and four sensory judges who evaluated the taste and appearance of the espresso drinks. Competitors had fifteen minutes to serve four espresso coffees, four cappuccino coffees, and four “signature” drinks that they had devised using one shot of espresso and other ingredients of their choice, but no alcohol. The competitors were also assessed on their overall barista skills, their creativity, and their ability to perform under pressure and impress the judges with their knowledge of coffee. This competition has grown to the extent that eleven years later, in 2011, 54 countries held national barista championships with the winner from each country competing for the highly coveted position of World Barista Champion. That year, Alejandro Mendez from El Salvador became the first world champion from a coffee producing nation. Champion baristas are more likely to come from coffee consuming countries than they are from coffee producing countries as countries that produce coffee seldom have a culture of espresso coffee consumption. While Ireland is not a coffee-producing nation, the Irish are the highest per capita consumers of tea in the world (Mac Con Iomaire, “Ireland”). Despite this, in 2008, Stephen Morrissey from Ireland overcame 50 other national champions to become the 2008 World Barista Champion (see, http://vimeo.com/2254130). Another Irish national champion, Colin Harmon, came fourth in this competition in both 2009 and 2010. This paper discusses the history and development of coffee and coffee houses in Dublin from the 17th century, charting how coffee culture in Dublin appeared, evolved, and stagnated before re-emerging at the beginning of the 21st century, with a remarkable win in the World Barista Championships. The historical links between coffeehouses and media—ranging from print media to electronic and social media—are discussed. In this, the coffee house acts as an informal public gathering space, what urban sociologist Ray Oldenburg calls a “third place,” neither work nor home. These “third places” provide anchors for community life and facilitate and foster broader, more creative interaction (Oldenburg). This paper will also show how competition from other “third places” such as clubs, hotels, restaurants, and bars have affected the vibrancy of coffee houses. Early Coffee Houses The first coffee house was established in Constantinople in 1554 (Tannahill 252; Huetz de Lemps 387). The first English coffee houses opened in Oxford in 1650 and in London in 1652. Coffee houses multiplied thereafter but, in 1676, when some London coffee houses became hotbeds for political protest, the city prosecutor decided to close them. The ban was soon lifted and between 1680 and 1730 Londoners discovered the pleasure of drinking coffee (Huetz de Lemps 388), although these coffee houses sold a number of hot drinks including tea and chocolate as well as coffee.The first French coffee houses opened in Marseille in 1671 and in Paris the following year. Coffee houses proliferated during the 18th century: by 1720 there were 380 public cafés in Paris and by the end of the century there were 600 (Huetz de Lemps 387). Café Procope opened in Paris in 1674 and, in the 18th century, became a literary salon with regular patrons: Voltaire, Rousseau, Diderot and Condorcet (Huetz de Lemps 387; Pitte 472). In England, coffee houses developed into exclusive clubs such as Crockford’s and the Reform, whilst elsewhere in Europe they evolved into what we identify as cafés, similar to the tea shops that would open in England in the late 19th century (Tannahill 252-53). Tea quickly displaced coffee in popularity in British coffee houses (Taylor 142). Pettigrew suggests two reasons why Great Britain became a tea-drinking nation while most of the rest of Europe took to coffee (48). The first was the power of the East India Company, chartered by Elizabeth I in 1600, which controlled the world’s biggest tea monopoly and promoted the beverage enthusiastically. The second was the difficulty England had in securing coffee from the Levant while at war with France at the end of the seventeenth century and again during the War of the Spanish Succession (1702-13). Tea also became the dominant beverage in Ireland and over a period of time became the staple beverage of the whole country. In 1835, Samuel Bewley and his son Charles dared to break the monopoly of The East India Company by importing over 2,000 chests of tea directly from Canton, China, to Ireland. His family would later become synonymous with the importation of coffee and with opening cafés in Ireland (see, Farmar for full history of the Bewley's and their activities). Ireland remains the highest per-capita consumer of tea in the world. Coffee houses have long been linked with social and political change (Kennedy, Politicks; Pincus). The notion that these new non-alcoholic drinks were responsible for the Enlightenment because people could now gather socially without getting drunk is rejected by Wheaton as frivolous, since there had always been alternatives to strong drink, and European civilisation had achieved much in the previous centuries (91). She comments additionally that cafés, as gathering places for dissenters, took over the role that taverns had long played. Pennell and Vickery support this argument adding that by offering a choice of drinks, and often sweets, at a fixed price and in a more civilized setting than most taverns provided, coffee houses and cafés were part of the rise of the modern restaurant. It is believed that, by 1700, the commercial provision of food and drink constituted the second largest occupational sector in London. Travellers’ accounts are full of descriptions of London taverns, pie shops, coffee, bun and chop houses, breakfast huts, and food hawkers (Pennell; Vickery). Dublin Coffee Houses and Later incarnations The earliest reference to coffee houses in Dublin is to the Cock Coffee House in Cook Street during the reign of Charles II (1660-85). Public dining or drinking establishments listed in the 1738 Dublin Directory include taverns, eating houses, chop houses, coffee houses, and one chocolate house in Fownes Court run by Peter Bardin (Hardiman and Kennedy 157). During the second half of the 17th century, Dublin’s merchant classes transferred allegiance from taverns to the newly fashionable coffee houses as places to conduct business. By 1698, the fashion had spread to country towns with coffee houses found in Cork, Limerick, Kilkenny, Clonmel, Wexford, and Galway, and slightly later in Belfast and Waterford in the 18th century. Maxwell lists some of Dublin’s leading coffee houses and taverns, noting their clientele: There were Lucas’s Coffee House, on Cork Hill (the scene of many duels), frequented by fashionable young men; the Phoenix, in Werburgh Street, where political dinners were held; Dick’s Coffee House, in Skinner’s Row, much patronized by literary men, for it was over a bookseller’s; the Eagle, in Eustace Street, where meetings of the Volunteers were held; the Old Sot’s Hole, near Essex Bridge, famous for its beefsteaks and ale; the Eagle Tavern, on Cork Hill, which was demolished at the same time as Lucas’s to make room for the Royal Exchange; and many others. (76) Many of the early taverns were situated around the Winetavern Street, Cook Street, and Fishamble Street area. (see Fig. 1) Taverns, and later coffee houses, became meeting places for gentlemen and centres for debate and the exchange of ideas. In 1706, Francis Dickson published the Flying Post newspaper at the Four Courts coffee house in Winetavern Street. The Bear Tavern (1725) and the Black Lyon (1735), where a Masonic Lodge assembled every Wednesday, were also located on this street (Gilbert v.1 160). Dick’s Coffee house was established in the late 17th century by bookseller and newspaper proprietor Richard Pue, and remained open until 1780 when the building was demolished. In 1740, Dick’s customers were described thus: Ye citizens, gentlemen, lawyers and squires,who summer and winter surround our great fires,ye quidnuncs! who frequently come into Pue’s,To live upon politicks, coffee, and news. (Gilbert v.1 174) There has long been an association between coffeehouses and publishing books, pamphlets and particularly newspapers. Other Dublin publishers and newspapermen who owned coffee houses included Richard Norris and Thomas Bacon. Until the 1850s, newspapers were burdened with a number of taxes: on the newsprint, a stamp duty, and on each advertisement. By 1865, these taxes had virtually disappeared, resulting in the appearance of 30 new newspapers in Ireland, 24 of them in Dublin. Most people read from copies which were available free of charge in taverns, clubs, and coffee houses (MacGiolla Phadraig). Coffee houses also kept copies of international newspapers. On 4 May 1706, Francis Dickson notes in the Dublin Intelligence that he held the Paris and London Gazettes, Leyden Gazette and Slip, the Paris and Hague Lettres à la Main, Daily Courant, Post-man, Flying Post, Post-script and Manuscripts in his coffeehouse in Winetavern Street (Kennedy, “Dublin”). Henry Berry’s analysis of shop signs in Dublin identifies 24 different coffee houses in Dublin, with the main clusters in Essex Street near the Custom’s House (Cocoa Tree, Bacon’s, Dempster’s, Dublin, Merchant’s, Norris’s, and Walsh’s) Cork Hill (Lucas’s, St Lawrence’s, and Solyman’s) Skinners’ Row (Bow’s’, Darby’s, and Dick’s) Christ Church Yard (Four Courts, and London) College Green (Jack’s, and Parliament) and Crampton Court (Exchange, and Little Dublin). (see Figure 1, below, for these clusters and the locations of other Dublin coffee houses.) The earliest to be referenced is the Cock Coffee House in Cook Street during the reign of Charles II (1660-85), with Solyman’s (1691), Bow’s (1692), and Patt’s on High Street (1699), all mentioned in print before the 18th century. The name of one, the Cocoa Tree, suggests that chocolate was also served in this coffee house. More evidence of the variety of beverages sold in coffee houses comes from Gilbert who notes that in 1730, one Dublin poet wrote of George Carterwright’s wife at The Custom House Coffee House on Essex Street: Her coffee’s fresh and fresh her tea,Sweet her cream, ptizan, and whea,her drams, of ev’ry sort, we findboth good and pleasant, in their kind. (v. 2 161) Figure 1: Map of Dublin indicating Coffee House clusters 1 = Sackville St.; 2 = Winetavern St.; 3 = Essex St.; 4 = Cork Hill; 5 = Skinner's Row; 6 = College Green.; 7 = Christ Church Yard; 8 = Crampton Court.; 9 = Cook St.; 10 = High St.; 11 = Eustace St.; 12 = Werburgh St.; 13 = Fishamble St.; 14 = Westmorland St.; 15 = South Great George's St.; 16 = Grafton St.; 17 = Kildare St.; 18 = Dame St.; 19 = Anglesea Row; 20 = Foster Place; 21 = Poolbeg St.; 22 = Fleet St.; 23 = Burgh Quay.A = Cafe de Paris, Lincoln Place; B = Red Bank Restaurant, D'Olier St.; C = Morrison's Hotel, Nassau St.; D = Shelbourne Hotel, St. Stephen's Green; E = Jury's Hotel, Dame St. Some coffee houses transformed into the gentlemen’s clubs that appeared in London, Paris and Dublin in the 17th century. These clubs originally met in coffee houses, then taverns, until later proprietary clubs became fashionable. Dublin anticipated London in club fashions with members of the Kildare Street Club (1782) and the Sackville Street Club (1794) owning the premises of their clubhouse, thus dispensing with the proprietor. The first London club to be owned by the members seems to be Arthur’s, founded in 1811 (McDowell 4) and this practice became widespread throughout the 19th century in both London and Dublin. The origin of one of Dublin’s most famous clubs, Daly’s Club, was a chocolate house opened by Patrick Daly in c.1762–65 in premises at 2–3 Dame Street (Brooke). It prospered sufficiently to commission its own granite-faced building on College Green between Anglesea Street and Foster Place which opened in 1789 (Liddy 51). Daly’s Club, “where half the land of Ireland has changed hands”, was renowned for the gambling that took place there (Montgomery 39). Daly’s sumptuous palace catered very well (and discreetly) for honourable Members of Parliament and rich “bucks” alike (Craig 222). The changing political and social landscape following the Act of Union led to Daly’s slow demise and its eventual closure in 1823 (Liddy 51). Coincidentally, the first Starbucks in Ireland opened in 2005 in the same location. Once gentlemen’s clubs had designated buildings where members could eat, drink, socialise, and stay overnight, taverns and coffee houses faced competition from the best Dublin hotels which also had coffee rooms “in which gentlemen could read papers, write letters, take coffee and wine in the evening—an exiguous substitute for a club” (McDowell 17). There were at least 15 establishments in Dublin city claiming to be hotels by 1789 (Corr 1) and their numbers grew in the 19th century, an expansion which was particularly influenced by the growth of railways. By 1790, Dublin’s public houses (“pubs”) outnumbered its coffee houses with Dublin boasting 1,300 (Rooney 132). Names like the Goose and Gridiron, Harp and Crown, Horseshoe and Magpie, and Hen and Chickens—fashionable during the 17th and 18th centuries in Ireland—hung on decorative signs for those who could not read. Throughout the 20th century, the public house provided the dominant “third place” in Irish society, and the drink of choice for itd predominantly male customers was a frothy pint of Guinness. Newspapers were available in public houses and many newspapermen had their own favourite hostelries such as Mulligan’s of Poolbeg Street; The Pearl, and The Palace on Fleet Street; and The White Horse Inn on Burgh Quay. Any coffee served in these establishments prior to the arrival of the new coffee culture in the 21st century was, however, of the powdered instant variety. Hotels / Restaurants with Coffee Rooms From the mid-19th century, the public dining landscape of Dublin changed in line with London and other large cities in the United Kingdom. Restaurants did appear gradually in the United Kingdom and research suggests that one possible reason for this growth from the 1860s onwards was the Refreshment Houses and Wine Licences Act (1860). The object of this act was to “reunite the business of eating and drinking”, thereby encouraging public sobriety (Mac Con Iomaire, “Emergence” v.2 95). Advertisements for Dublin restaurants appeared in The Irish Times from the 1860s. Thom’s Directory includes listings for Dining Rooms from the 1870s and Refreshment Rooms are listed from the 1880s. This pattern continued until 1909, when Thom’s Directory first includes a listing for “Restaurants and Tea Rooms”. Some of the establishments that advertised separate coffee rooms include Dublin’s first French restaurant, the Café de Paris, The Red Bank Restaurant, Morrison’s Hotel, Shelbourne Hotel, and Jury’s Hotel (see Fig. 1). The pattern of separate ladies’ coffee rooms emerged in Dublin and London during the latter half of the 19th century and mixed sex dining only became popular around the last decade of the 19th century, partly infuenced by Cesar Ritz and Auguste Escoffier (Mac Con Iomaire, “Public Dining”). Irish Cafés: From Bewley’s to Starbucks A number of cafés appeared at the beginning of the 20th century, most notably Robert Roberts and Bewley’s, both of which were owned by Quaker families. Ernest Bewley took over the running of the Bewley’s importation business in the 1890s and opened a number of Oriental Cafés; South Great Georges Street (1894), Westmoreland Street (1896), and what became the landmark Bewley’s Oriental Café in Grafton Street (1927). Drawing influence from the grand cafés of Paris and Vienna, oriental tearooms, and Egyptian architecture (inspired by the discovery in 1922 of Tutankhamen’s Tomb), the Grafton Street business brought a touch of the exotic into the newly formed Irish Free State. Bewley’s cafés became the haunt of many of Ireland’s leading literary figures, including Samuel Becket, Sean O’Casey, and James Joyce who mentioned the café in his book, Dubliners. A full history of Bewley’s is available (Farmar). It is important to note, however, that pots of tea were sold in equal measure to mugs of coffee in Bewley’s. The cafés changed over time from waitress- to self-service and a failure to adapt to changing fashions led to the business being sold, with only the flagship café in Grafton Street remaining open in a revised capacity. It was not until the beginning of the 21st century that a new wave of coffee house culture swept Ireland. This was based around speciality coffee beverages such as espressos, cappuccinos, lattés, macchiatos, and frappuccinnos. This new phenomenon coincided with the unprecedented growth in the Irish economy, during which Ireland became known as the “Celtic Tiger” (Murphy 3). One aspect of this period was a building boom and a subsequent growth in apartment living in the Dublin city centre. The American sitcom Friends and its fictional coffee house, “Central Perk,” may also have helped popularise the use of coffee houses as “third spaces” (Oldenberg) among young apartment dwellers in Dublin. This was also the era of the “dotcom boom” when many young entrepreneurs, software designers, webmasters, and stock market investors were using coffee houses as meeting places for business and also as ad hoc office spaces. This trend is very similar to the situation in the 17th and early 18th centuries where coffeehouses became known as sites for business dealings. Various theories explaining the growth of the new café culture have circulated, with reasons ranging from a growth in Eastern European migrants, anti-smoking legislation, returning sophisticated Irish emigrants, and increased affluence (Fenton). Dublin pubs, facing competition from the new coffee culture, began installing espresso coffee machines made by companies such as Gaggia to attract customers more interested in a good latté than a lager and it is within this context that Irish baristas gained such success in the World Barista competition. In 2001 the Georges Street branch of Bewley’s was taken over by a chain called Café, Bar, Deli specialising in serving good food at reasonable prices. Many ex-Bewley’s staff members subsequently opened their own businesses, roasting coffee and running cafés. Irish-owned coffee chains such as Java Republic, Insomnia, and O’Brien’s Sandwich Bars continued to thrive despite the competition from coffee chains Starbucks and Costa Café. Indeed, so successful was the handmade Irish sandwich and coffee business that, before the economic downturn affected its business, Irish franchise O’Brien’s operated in over 18 countries. The Café, Bar, Deli group had also begun to franchise its operations in 2008 when it too became a victim of the global economic downturn. With the growth of the Internet, many newspapers have experienced falling sales of their printed format and rising uptake of their electronic versions. Most Dublin coffee houses today provide wireless Internet connections so their customers can read not only the local newspapers online, but also others from all over the globe, similar to Francis Dickenson’s coffee house in Winetavern Street in the early 18th century. Dublin has become Europe’s Silicon Valley, housing the European headquarters for companies such as Google, Yahoo, Ebay, Paypal, and Facebook. There are currently plans to provide free wireless connectivity throughout Dublin’s city centre in order to promote e-commerce, however, some coffee houses shut off the wireless Internet in their establishments at certain times of the week in order to promote more social interaction to ensure that these “third places” remain “great good places” at the heart of the community (Oldenburg). Conclusion Ireland is not a country that is normally associated with a coffee culture but coffee houses have been part of the fabric of that country since they emerged in Dublin in the 17th century. These Dublin coffee houses prospered in the 18th century, and survived strong competition from clubs and hotels in the 19th century, and from restaurant and public houses into the 20th century. In 2008, when Stephen Morrissey won the coveted title of World Barista Champion, Ireland’s place as a coffee consuming country was re-established. The first decade of the 21st century witnessed a birth of a new espresso coffee culture, which shows no signs of weakening despite Ireland’s economic travails. References Berry, Henry F. “House and Shop Signs in Dublin in the Seventeenth and Eighteenth Centuries.” The Journal of the Royal Society of Antiquaries of Ireland 40.2 (1910): 81–98. Brooke, Raymond Frederick. Daly’s Club and the Kildare Street Club, Dublin. Dublin, 1930. Corr, Frank. Hotels in Ireland. Dublin: Jemma Publications, 1987. Craig, Maurice. Dublin 1660-1860. Dublin: Allen Figgis, 1980. Farmar, Tony. The Legendary, Lofty, Clattering Café. Dublin: A&A Farmar, 1988. Fenton, Ben. “Cafe Culture taking over in Dublin.” The Telegraph 2 Oct. 2006. 29 Apr. 2012 ‹http://www.telegraph.co.uk/news/uknews/1530308/cafe-culture-taking-over-in-Dublin.html›. Gilbert, John T. A History of the City of Dublin (3 vols.). Dublin: Gill and Macmillan, 1978. Girouard, Mark. Victorian Pubs. New Haven, Conn.: Yale UP, 1984. Hardiman, Nodlaig P., and Máire Kennedy. A Directory of Dublin for the Year 1738 Compiled from the Most Authentic of Sources. Dublin: Dublin Corporation Public Libraries, 2000. Huetz de Lemps, Alain. “Colonial Beverages and Consumption of Sugar.” Food: A Culinary History from Antiquity to the Present. Eds. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia UP, 1999. 383–93. Kennedy, Máire. “Dublin Coffee Houses.” Ask About Ireland, 2011. 4 Apr. 2012 ‹http://www.askaboutireland.ie/reading-room/history-heritage/pages-in-history/dublin-coffee-houses›. ----- “‘Politicks, Coffee and News’: The Dublin Book Trade in the Eighteenth Century.” Dublin Historical Record LVIII.1 (2005): 76–85. Liddy, Pat. Temple Bar—Dublin: An Illustrated History. Dublin: Temple Bar Properties, 1992. Mac Con Iomaire, Máirtín. “The Emergence, Development, and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History.” Ph.D. thesis, Dublin Institute of Technology, Dublin, 2009. 4 Apr. 2012 ‹http://arrow.dit.ie/tourdoc/12›. ----- “Ireland.” Food Cultures of the World Encylopedia. Ed. Ken Albala. Westport, CT: Greenwood Press, 2010. ----- “Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining 1700-1900.” International Journal of Contemporary Hospitality Management 24. Special Issue: The History of the Commercial Hospitality Industry from Classical Antiquity to the 19th Century (2012): forthcoming. MacGiolla Phadraig, Brian. “Dublin: One Hundred Years Ago.” Dublin Historical Record 23.2/3 (1969): 56–71. Maxwell, Constantia. Dublin under the Georges 1714–1830. Dublin: Gill & Macmillan, 1979. McDowell, R. B. Land & Learning: Two Irish Clubs. Dublin: The Lilliput P, 1993. Montgomery, K. L. “Old Dublin Clubs and Coffee-Houses.” New Ireland Review VI (1896): 39–44. Murphy, Antoine E. “The ‘Celtic Tiger’—An Analysis of Ireland’s Economic Growth Performance.” EUI Working Papers, 2000 29 Apr. 2012 ‹http://www.eui.eu/RSCAS/WP-Texts/00_16.pdf›. Oldenburg, Ray, ed. Celebrating the Third Place: Inspiring Stories About The “Great Good Places” At the Heart of Our Communities. New York: Marlowe & Company 2001. Pennell, Sarah. “‘Great Quantities of Gooseberry Pye and Baked Clod of Beef’: Victualling and Eating out in Early Modern London.” Londinopolis: Essays in the Cultural and Social History of Early Modern London. Eds. Paul Griffiths and Mark S. R. Jenner. Manchester: Manchester UP, 2000. 228–59. Pettigrew, Jane. A Social History of Tea. London: National Trust Enterprises, 2001. Pincus, Steve. “‘Coffee Politicians Does Create’: Coffeehouses and Restoration Political Culture.” The Journal of Modern History 67.4 (1995): 807–34. Pitte, Jean-Robert. “The Rise of the Restaurant.” Food: A Culinary History from Antiquity to the Present. Eds. Jean-Louis Flandrin and Massimo Montanari. New York: Columbia UP, 1999. 471–80. Rooney, Brendan, ed. A Time and a Place: Two Centuries of Irish Social Life. Dublin: National Gallery of Ireland, 2006. Tannahill, Reay. Food in History. St Albans, Herts.: Paladin, 1975. Taylor, Laurence. “Coffee: The Bottomless Cup.” The American Dimension: Cultural Myths and Social Realities. Eds. W. Arens and Susan P. Montague. Port Washington, N.Y.: Alfred Publishing, 1976. 14–48. Vickery, Amanda. Behind Closed Doors: At Home in Georgian England. New Haven: Yale UP, 2009. Wheaton, Barbara Ketcham. Savouring the Past: The French Kitchen and Table from 1300-1789. London: Chatto & Windus, Hogarth P, 1983. Williams, Anne. “Historical Attitudes to Women Eating in Restaurants.” Public Eating: Proceedings of the Oxford Symposium on Food and Cookery 1991. Ed. Harlan Walker. Totnes: Prospect Books, 1992. 311–14. World Barista, Championship. “History–World Barista Championship”. 2012. 02 Apr. 2012 ‹http://worldbaristachampionship.com2012›.AcknowledgementA warm thank you to Dr. Kevin Griffin for producing the map of Dublin for this article.

The 1900s and 1910s were a prime era for the growth and empowerment of cadet corps within Australia. Private schools in particular sought to build on a newfound spirit of nationalism following the Federation of the colonies in 1901 by harnessing enthusiasm for the nation and British Empire, and by cultivating a martial culture among their predominantly middle-class students. The principal tool harnessed in that cultivation were the school cadet corps, and the most visible symbol of those corps were their uniforms. By focussing on the cadet corps in the private schools of Sydney during this era, this article will explore the emphasis placed on cadet corps uniforms and argue that uniforms were the central element used cultivate a sense of identity and esprit de corps. When considered within the context of broader cadet corps activities, this will further demonstrate the power of uniforms as an instrument of cultural inculcation. The Federation of Australia in 1901 ushered in a new environment of national defence anxiety amongst the new nation’s middle-class citizens. The drive to Federation itself had partly been fuelled by colonial concerns regarding defence, and, in the new century, the newly federated states sought to work together to allay their combined concerns (White 114). But government policies were only one of the many ways the middle class were preparing the nation. Within the education system, middle-class private schools became a key instrument in preparing middle-class boys for their future as leaders of the nation in politics, business, and, of course, in the military. Within those schools, the cadet corps were utilised to instil core middle-class values of discipline, self-sacrifice, and responsibility in boys. As early as 1900, Sydney Grammar School authorities were proposing the resuscitation of their cadet corps following the rise in military spirit due to the Boer War (The Sydneian "Editorial", 1). The subsequent growth in both national and imperial defence-consciousness over the following years resulted in 100 boys forming a petition requesting the formation of a cadet corps in 1907 (The Sydneian "The Cadet Movement", 12). Within a year, the boys’ request was granted. With this type of enthusiasm from boys, the cadet corps increased in strength throughout the private schools of Sydney during the 1900s. Where they had already existed, they now commanded greater prestige, and where a school previously had no cadet corps, one was soon formed. In 1911, Compulsory Military Training commenced in Australia for all youths aged between 12 and 26, with a view to creating a citizens’ militia. Thus, militarism was a marked element in the new nation’s first decade. The changing nature of society during the 1900s also led to changing images of the ideal citizen, and understandably, of the ‘ideal middle-class boy’. Martin Crotty argues that in the 1900s, Australian middle-class society stressed that ‘fighting for one’s country is the peak of personal achievement and the epitome of manliness’ (9). Crotty goes on to examine the perceptions of middle-class manliness throughout the 1900s and 1910s, where masculinity was defined as the soldier serving his country, and the ‘manliest’ thing a person could do was to fight and die in war. Within this context, then, it is no surprise that private school boys welcomed the cadet system openly and were prepared to adhere to the discipline and the drill that went with it without a fuss. At St. Ignatius College, the school magazine Our Alma Mater reported in 1909 that ‘with enthusiasm on the part of the Corps, and attention to details by the officers, both commissioned and non-commissioned, the College will be in possession of a really fine corps of the future defenders of the Commonwealth’. Cadets were seen as a partial answer to middle-class fears about the defence of Australia. The cadets would provide strong, disciplined, and willing officers in an army if it was needed for the defence of country and empire. It would also make decent men of the boys, curing them of the slothful habits of modern youth. The Newington reported during the first year of Compulsory Military Training that in a year’s time we shall see a great improvement in the appearance and physique of those who have never hitherto had any instruction in the art of bodily discipline and culture. The slouch and roll so much in vogue amongst a certain class of boys will have disappeared, we hope, and a manlier, firmer walk have taken their place. (December 1911, 171) The Newington succinctly conveyed the hopes of all the private schools of Sydney, irrespective of denomination. Much has been written about the history of the cadet corps within the Australian historical literature. Craig Stockings’s The Torch and the Sword remains a seminal work in the field due to its broad focus on the general cadet movement in Australia. Beyond this, most scholarly works focus either on a specific cadet corps, specific location or region, specific theme, or on a specific period.1 However, relatively scant attention has been paid to the importance of their uniforms, and when uniforms are mentioned, it is usually only briefly and in passing. Given the centrality of the uniform to the culture and identity of the cadet corps, this is a surprising gap in the scholarship that this article seeks to address. The military uniform is ‘a relatively recent phenomenon’ (Tynan and Godson 10). While uniforms appear as far back as antiquity, their widespread adoption over the last couple of centuries is due to a convergence of social norms and technology. Towards the end of the eighteenth century, the increasing numbers of public servants meant that more civilians were uniformed whilst performing their duties (Williams-Mitchell 61). Tynan and Godson argue that ‘as state, society and nation converged towards the end of the nineteenth century uniform became part of a modern culture increasingly concerned with regulating time, space, and bodies’ (Tynan and Godson 6). The development of a regular military occurred within this space and can be seen as of part of the development of the stable nation state (Hackett 61). Standardisation of dress for large professional armies was enabled by technological developments brought about by the industrial revolution. Mass production of apparel meant that uniforms could be quickly produced and at a lower cost. In addition, the social culture of the late Victorian and early Edwardian eras in the British Empire was reflected in the material culture of their uniforms. During the First World War, military uniforms tended to be influenced by civilian fashion, while during the Second World War ‘a much more systematic approach to military uniforms could be seen’ (Craik 49). Uniforms have a psychological and social significance beyond identity. Uniforms legitimise the power of both the state and of the person wearing the uniform. The uniform seeks to overlay the image of the institution onto the person, obscuring the individual beneath. Uniforms have a power beyond just the outward appearance, they also affect us as individuals, shaping ‘how we are and how we perform our identities’ (Craik 4). This was recognised by utilitarian reformers at the turn of the twentieth century who ‘saw in the military body an efficiency that could usefully be transposed to civil society’ (Tynan and Godson 11), thereby shaping the populace’s inner as well as their outer selves (Craik 4). Further uniforms are about appearance, maintaining high standards of dress and a sense of belonging (Williams-Mitchell 111). Uniforms are instrumental in the creation of an esprit de corps (Langner 126). Being in the military is seen as more than an occupation, it is a vocation (Hackett 9), and to don a uniform communicates one’s sense of purpose. Part of this is achieved through the maintenance and correct wearing of the uniform, the discipline involved setting a moral high bar for others to measure themselves against. The use of school uniforms, particularly within the private school system, had been established by the end of the nineteenth century. While the addition of a military uniform for student cadets may at first seen incongruous, there are clear reasons why these uniforms would be appealing. Up to and during the First World War, British army officers were ‘still the preserve of young men of good social standing’ (Hackett 158), an association which no doubt appealed to schools whose remit was to prepare young men for leadership positions within society. Further, military uniforms were traditionally seen as an inherently masculine dress, with a ‘close fit between the attributes of normative masculinity as inscribed in uniform conduct and normative masculine roles and attributes’ (Craik 12-13). In Australia, wearing the cadet uniform elevated the schoolboy to a member of the Australian defence force and he was treated as such (Wise 132). As a symbol of government, the uniform endows the wearer with the authority of that same government (Langner 124). Throughout the late nineteenth and early twentieth centuries, the various cadet corps that emerged from Sydney’s private schools were formed to fulfil a variety of middle-class priorities. But by the 1900s, rhetoric had shifted to emphasise that the cadets were instilling discipline into boys and preparing youth for the defence of Australia and the British Empire. They were also used as a means to express school pride and identity. The stern militarism surrounding most of the cadet activities allowed the instructors to impress upon cadets values of discipline, duty, and sacrifice and to promote romantic illusions of warfare, and, above all, the idea that war was an adventure. Cadets were also taught that their training was preparation for war. Rifle practice, drill, skirmishes, camps, hiding behind trees and running around hills to attack the enemy from behind, using bushes as cover to sneak up on the enemy (all while in uniform) – these were the tactics of modern warfare. And cadets were left in no doubt that they would become the officers of the nation’s defence forces when needed. Throughout the conduct of all of their activities, the cadet corps uniform served as a constant visual reminder of that message. Boys generally wore variations of dark green uniforms with a slouch hat, and at times carried rifles with either blank or live ammunition, depending on their purpose. Some schools used ethnic and cultural traditions and social links in the formation of their cadet corps which was also reflected by varieties in their uniforms. For example, the cadets at Scots College were sponsored by the New South Wales Scottish Rifles (later the 30th Battalion, New South Wales Scottish) and based its uniform on that of the Rifles. It consisted of a slouch hat with a red hackle and blue and gold puggaree, a serge jacket in the Scottish tradition, and kilts from the early 1900s until all uniforms became regulated under Compulsory Military Training in 1911. From the time a boy put on his cadet uniform to the time he took it off he was treated as part of Australia’s defence force, and no longer simply a student at school. The uniform, then, became the prominent visual marker of that shifting role and identity. J. McElhone of St. Joseph’s College wrote in the school magazine in March 1911 that ‘when we don our uniforms, and are armed with rifles, we shall then commence to take a soldierly pride in ourselves’. While in uniform the boys were expected to act like soldiers, and their instructors (also in uniform) treated them much like soldiers, with high standards of drill, discipline, and order maintained. Indeed, throughout the 1900s, the cadet corps commanded as much prestige as the rugby and rowing teams. Cleanliness, discipline, and good order during public parades were met with salutations and praise. Success in competitions with other schools in shooting or tug-of-war or other cadet activities was similarly recorded with pride. As with rugby or rowing, the honour of the school was at stake, a matter reflected in Sydney Grammar’s ruminations over the re-formation of its cadet corps in 1907. One of the school’s primary concerns was the risk of losing the honour of the school by having an unsuccessful and ill-disciplined company. The Sydneian reported in August 1907 that if a new S.G.S Cadet Corps should disgrace itself in public by slovenly drill, as it certainly would, if recruited from the “wasters” and little boys, then the Trustees would be blamed for taking a hasty step without gauging the real wishes of boys and parents … . Any New Cadet Corps must maintain the fine traditions of the old one. It must be the pride of the School – our chief object of out-door interest. All sports must give way to it, rather than that the corps, once formed, should fail. By the early 1900s Newington College and the Kings School both had reputations for the quality and conduct of their cadet corps and it was this reputation that schools such as Sydney Grammar hoped to emulate with the formation of their own cadet corps. The ‘wasters’ and the ‘little boys’ were not required. The cadet corps would bring honour to the school, the nation and empire. The peak expression of this pride came in wearing their uniform for public ceremonies. For example, at St. Ignatius College, the cadet corps served as a funeral cortège for the funeral of a master, Fr. Patrick Keating, in 1913.2 The Newington cadet corps formed a Guard of Honour for the State Governor, Sir Harry Rawson, in 1905 (The Newingtonian, March 1905, 188). As the Guard of Honour the Newington College cadet corps’ duties were extended when they were required to fix bayonets in order to keep back the crowd from the main door of Sydney Town Hall where the Governor was inside (The Newingtonian, March 1905, 188). Whilst it may seem remarkable to have teenage boys keeping crowds back from the door with rifles with fixed bayonets, in the cadet corps of the 1900s this was expected when the circumstances required; the cadets were not looked upon as immature boys, but rather as responsible and disciplined soldiers, and they were thus treated accordingly. Great crowds lined Sydney’s streets to watch the Sydney private school cadet corps parade on special occasions, and, for many youth, being seen in uniform was an exciting and memorable experience. The experience of being one of the estimated eighteen thousand cadets who marched past the Governor-General, Lord Denman, on 30 March 1912 in Centennial Park, with parents, teachers, and government and military officials watching attentively would have been one of great pride (Naughtin 142). In formation at parades, the cadets were required to be in perfect order, buttons polished and shoes shining, as government and military officials inspected them and their uniforms. Boys without complete uniforms were not allowed to attend, as they would reduce the appearance of the company. Orders were given sharply by officers to fix and unfix bayonets, march in precise line, and perform specific manoeuvres, each carried out by the cadets, it was hoped, in unison. At times, the cadet corps throughout the private schools were addressed by the Inspector-General of the army, the Governor-General of Australia, or by their headmaster, each reminding them the responsibility that each one had to their cadet corps, to their school, and to their king and country. They were told that the many hours of drill required of them was teaching them the ‘very valuable and necessary lessons of life’ (The Newingtonian, December 1911, 171). They were told that to be effective soldiers they needed to be disciplined, do as they were told by their officers, and respond to orders swiftly. Thus, these cadets were learning not only the attributes of an officer, but of middle-class society in general: respect, presentation, and acceptance of the rules of society. The cadet corps uniform also helped reinforce notions of duty. Although, prior to 1911, the cadet corps were voluntary, private schools strongly urged all students to join as ‘no true Australian can fail to regard it as his duty to fit himself, as far as he is able, to be of service in the case of a call to defend his country’ (The Torch-Bearer, April 1908, 89). School magazines regularly reported on cadet activities throughout the 1900s and 1910s, including frequent references to the fine appearance. Certainly with boys practicing drill on football fields and outside class windows it must have been difficult for some of those boys who were not cadets not to notice, and be impressed by, the presence of one hundred of their fellow schoolmates carrying their rifles, in military uniform, and in perfect order. For the students who had joined the cadet corps this sense of duty became paramount. They were inundated with rhetoric praising their dedication to the cadet corps and the sacrifices they made by being a cadet. The Sydneian asked cadets to ‘consider your Corps first. It is your duty as “Soldiers of the King”’ (E.A.W. 19). The Torch-Bearer in April 1908 made a similar point: Every boy should remember that by becoming an efficient cadet he is carrying out a duty which he owes (1) to his country by rendering himself more capable of fighting in her defence. (2) to his school by helping to send out a corps that will do her as much credit as cricket and football teams and crews have done in the past. (3) to himself, by undergoing a training which will benefit him body and soul.3 Cadets absorbed this sense of duty, believing that they were honouring their school, their country, and the British Empire. Soldiers of the King they certainly believed they were, at least in the Protestant schools. The boys would be ‘toughened by a soldier’s hard training and learn to bear the pinch of sacrifice and bear it cheerfully’ (The Torch-Bearer, April 1911, 251), unlike their peers who had not joined the cadets who were regarded derisively as ‘civilians’ (The Torch-Bearer, October, 1908, 50). Thus, in an era of growing nationalism and militarism, the cadet corps of the private schools of Sydney grew as a symbol of middle-class values. The most immediate visual representation of that symbolism was the cadet corps uniform. When boys put on their uniform, they experienced a change in their demeanour, their identity, and their sense of duty. It had an instant impact on how they saw themselves, and how they were treated by others. These ideas were inculcated into boys throughout their training, and records from across the Sydney private schools suggest that the boys eagerly embraced those lessons. The cadet corps uniform, then, was a valuable tool in the moderation of behaviour and the instillation of core values. References Craik, Jennifer. Uniforms Exposed. Oxford: Berg, 2005. Crotty, Martin. Making The Australian Male: Middle-Class Masculinity 1870-1920. Carlton South: Melbourne UP, 2001. E.A.W. "The Cadet Corps." The Sydneian Dec. 1909: 18-23. Hackett, John. The Profession of Arms. London: Sidgwick & Jackson, 1984. Langner, Lawrence. "Clothes and Government." Dress, Adornment and the Social Order. Eds. Mary Ellen Roach and Joanne Eicher. New York: John Wiley & Sons, 1965. Naughtin, Michael. A Century of Striving: St. Joseph's College, Hunter's Hill, 1881-1981. Hunter's Hill, NSW: St. Joseph's College, 1981.. Our Alma Mater. St. Ignatius College magazine. Midwinter 1909. St Joseph's College Magazine. Mar. 1911. Stockings, Craig. The Torch and the Sword: A History of the Army Cadet Movement in Australia. UNSW Press, 2007. The Newingtonian. Newington College Magazine, Mar. 1905. ———. December 1911 The Sydneian. "The Cadet Movement - Past and Present." Aug. 1907: 7-14. ———. "Editorial: The Proposed Resucitation of the Cadet Corps." May 1900: 1-2. The Torch-Bearer. Sydney Church of England Grammar School Magazine, Apr. 1908. ———. Oct. 1908 ———. Apr. 1911 Tynan, Jane, and Lisa Godson. "Understanding Uniform: An Introduction." Uniform: Clothing and Discipline in the Modern World. Eds. Jane Tynan and Lisa Godson. London: Bloomsbury, 2019. White, Richard. Inventing Australia: Images and Identity 1688–1980. Routledge, 2020. Williams-Mitchell, Christobel. Dressed for the Job: The Story of Occupational Costume. Poole, Dorset: Blandford Press, 1982. Wise, Nathan. "The Adventurous Cadet: Romanticism and Adventure in the Cadet Corps of the Private Schools of Sydney, 1901-1914." Australian Folklore 29 (2014). Notes 1 For several key examples focussing on this period see Martin Crotty, Making the Australian Male; Thomas W. Tanner, Compulsory Citizen Soldiers (Sydney: Alternative Publishing Co-Operative, 1980); David Jones, ‘The Military Use of Australian State Schools: 1872-1914’ (Ph.D. Thesis, La Trobe University, 1991); John Barrett, Falling In – Australians and ‘Boy Conscription’, 1911-1915 (Sydney: Hale and Iremonger, 1979); Nathan Wise, ‘Playing Soldiers: Sydney Private School Cadet Corps and the Great War’ (Journal of the Royal Australian Historical Society 96.2 (2010)); Nathan Wise, ‘The Adventurous Cadet: Romanticism and Adventure in the Cadet Corps of the Private Schools of Sydney, 1901-1914’ (Australian Folklore 29 (2014): 127-141). 2 St. Ignatius College Archives, photo ‘Fr. Patrick Keating’s funeral leaving St. Mary’s, North Sydney, for Gore Hill Cemetary, 1913’. 3 The Torch-Bearer, Sydney Church of England Grammar School Magazine, Apr. 1908: 90. The Torch-Bearer uses the double synonym that the cadet corps were both like a sporting team and a military unit. This supports an argument of D.J. Blair’s ‘Beyond the Metaphor: Football and War, 1914-1918’ in The Journal of the Australian War Memorial 28 (Apr. 1996) that sport, particularly team sports such as football, and war were very similar. Sport assisted in the creation of the ideal man, and one best suited for military training, as it enhanced values of ‘loyalty, courage, self-discipline, and teamwork’ that would be required in war. This argument is further supported by the competitive nature of the cadet corps as examined in chapter four.

Lepsius, Susanne / Friedrich Vollhardt / Oliver Bach (Hrsg.), Von der Allegorie zur Empirie. Natur im Rechtsdenken des Spätmittelalters und der Frühen Neuzeit (Abhandlungen zur rechtswissenschaftlichen Grundlagenforschung. Münchener Universitätsschriften. Juristische Fakultät, 100), Berlin 2018, Schmidt, VI u. 328 S., € 79,95. (Peter Oestmann, Münster) Baumgärtner, Ingrid / Nirit Ben-Aryeh Debby / Katrin Kogman-Appel (Hrsg.), Maps and Travel in the Middle Ages and the Early Modern Period. Knowledge, Imagination, and Visual Culture (Das Mittelalter. Beihefte, 9), Berlin / Boston 2019, de Gruyter, IX u. 412 S. / Abb., € 119, 95. (Gerda Brunnlechner, Hagen) Damen, Mario / Jelle Hamers / Alastair J. Mann (Hrsg.), Political Representation. Communities, Ideas and Institutions in Europe (c. 1200 – c. 1690) (Later Medieval Europe, 15), Leiden / Boston 2018, Brill, XIV, 332 S. / Abb., € 143,00. (Olaf Mörke, Kiel) Erkens, Franz-Reiner, Sachwalter Gottes. 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(Beat Kümin, Warwick) Hardy, Duncan, Associative Political Culture in the Holy Roman Empire. Upper Germany, 1346 – 1521, Oxford 2018, Oxford University Press, XIII u. 320 S. / Abb., £ 75,00. (Christian Hesse, Bern) Pelc, Ortwin (Hrsg.), Hansestädte im Konflikt. Krisenmanagement und bewaffnete Auseinandersetzung vom 13. bis zum 17. Jahrhundert (Hansische Studien, 23), Wismar 2019, callidus, XIII u. 301 S., € 38,00. (Ulla Kypta, Hamburg) Bähr, Matthias / Florian Kühnel (Hrsg.), Verschränkte Ungleichheit. Praktiken der Intersektionalität in der Frühen Neuzeit (Zeitschrift für Historische Forschung, Beiheft 56), Berlin 2018, Duncker & Humblot, 372 S., € 79,90. (Andrea Griesebner, Wien) Miller, Peter N., History and Its Objects. Antiquarianism and Material Culture since 1500, Ithaca / London 2017, Cornell University Press, VIII u. 300 S. / Abb., $ 39,95. (Sundar Henny, Bern) Behringer, Wolfgang / Eric-Oliver Mader / Justus Nipperdey (Hrsg.), Konversionen zum Katholizismus in der Frühen Neuzeit. Europäische und globale Perspektiven (Kulturelle Grundlagen Europas, 5), Berlin 2019, Lit, 333 S. / Abb., € 39,90. (Christian Mühling, Würzburg) Cañizares-Esguerra, Jorge / Robert A. Maryks / Ronnie Po-chia Hsia (Hrsg.), Encounters between Jesuits and Protestants in Asia and the Americas (Jesuit Studies, 14; The Boston College International Symposia on Jesuit Studies, 3), Leiden / Boston 2018, Brill, IX u. 365 S. / Abb., € 135,00. (Fabian Fechner, Hagen) Flüchter, Antje / Rouven Wirbser (Hrsg.), Translating Catechisms, Translating Cultures. The Expansion of Catholicism in the Early Modern World (Studies in Christian Mission, 52), Leiden / Boston 2017, Brill, VI u. 372 S., € 132,00. (Markus Friedrich, Hamburg) Županov, Ines G. / Pierre A. Fabre (Hrsg.), The Rites Controversies in the Early Modern World (Studies in Christian Missions, 53), Leiden / Boston 2018, Brill, XXIV u. 403 S. / Abb., € 143,00. (Nadine Amsler, Bern) Aron-Beller, Katherine / Christopher F. Black (Hrsg.), The Roman Inquisition. Centre versus Peripheries (Catholic Christendom, 1300 – 1700), Leiden / Boston 2018, Brill, XIII u. 411 S., € 139,00. (Kim Siebenhüner, Jena) Montesano, Marina, Classical Culture and Witchcraft in Medieval and Renaissance Italy (Palgrave Historical Studies in Witchcraft and Magic), Cham 2018, Palgrave Macmillan, IX u. 278 S. / Abb., € 74,89. (Tobias Daniels, München) Kounine, Laura, Imagining the Witch. Emotions, Gender, and Selfhood in Early Modern Germany (Emotions in History), Oxford / New York 2018, Oxford University Press, VII u. 279 S. / Abb., £ 60,00. (Sarah Masiak, Paderborn) Münster-Schröer, Erika, Hexenverfolgung und Kriminalität. Jülich-Kleve-Berg in der Frühen Neuzeit, Essen 2017, Klartext, 450 S., € 29,95. (Michael Ströhmer, Paderborn) Harst, Joachim / Christian Meierhofer (Hrsg.), Ehestand und Ehesachen. Literarische Aneignungen einer frühneuzeitlichen Institution (Zeitsprünge, 22, H. 1/2), Frankfurt a. M. 2018, Klostermann, 211 S., € 54,00. (Pia Claudia Doering, Münster) Peck, Linda L., Women of Fortune. Money, Marriage, and Murder in Early Modern England, Cambridge [u. a.] 2018, Cambridge University Press, XIV u. 335 S. / Abb., £ 26,99. (Katrin Keller, Wien) Amussen, Susan D. / David E. Underdown, Gender, Culture and Politics in England, 1560 – 1640. Turning the World Upside Down (Cultures of Early Modern Europe), London [u. a.] 2017, Bloomsbury Academic, XV u. 226 S., £ 95,00. (Daniela Hacke, Berlin) Raux, Sophie, Lotteries, Art Markets and Visual Culture in the Low Countries, 15th – 17th Centuries (Studies in the History of Collecting and Art Markets, 4), Leiden / Boston 2018, Brill, XVII u. 369 S. / Abb., € 125,00. (Tilman Haug, Essen) Kullick, Christian, „Der herrschende Geist der Thorheit“. Die Frankfurter Lotterienormen des 18. Jahrhunderts und ihre Durchsetzung (Studien zu Policey, Kriminalitätsgeschichte und Konfliktregulierung), Frankfurt a. M. 2018, Klostermann, VII u. 433 S. / Abb., € 69,00. (Tilman Haug, Essen) Barzman, Karen-edis, The Limits of Identity. Early Modern Venice, Dalmatia, and the Representation of Difference (Art and Material Culture in Medieval and Renaissance Europe, 7), Leiden / Boston 2017, Brill, XVII u. 315 S. / Abb., € 139,00. (Stefan Hanß, Manchester) Deutsche Reichstagsakten unter Maximilian I., Bd. 10: Der Reichstag zu Worms 1509, bearb. v. Dietmar Heil (Deutsche Reichstagsakten. Mittlere Reihe, 10), Berlin / Boston 2017, de Gruyter Oldenbourg, 874 S., € 169,95. (Thomas Kirchner, Aachen) Deutsche Reichstagsakten unter Maximilian I., Bd. 11: Die Reichstage zu Augsburg 1510 und Trier/Köln 1512, 3 Bde., bearb. v. Reinhard Seyboth (Deutsche Reichstagsakten. 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Jahrhundert (Spätmittelalter, Humanismus, Reformation, 103), Tübingen 2017, Mohr Siebeck, XIV u. 455 S., € 89,00. (Fabian Schulze, Elchingen / Augsburg) Reller, Jobst, Die Anfänge der evangelischen Militärseelsorge, Berlin 2019, Miles-Verlag, 180 S. / Abb., € 19,80. (Marianne Taatz-Jacobi, Halle a. d. S.) Mayenburg, David von, Gemeiner Mann und Gemeines Recht. Die Zwölf Artikel und das Recht des ländlichen Raums im Zeitalter des Bauernkriegs (Studien zur europäischen Rechtsgeschichte, 311), Frankfurt a. M. 2018, Klostermann, XIX u. 487 S., € 89,00. (Matthias Bähr, Dresden) Gleiß, Friedhelm, Die Weimarer Disputation von 1560. Theologische Konsenssuche und Konfessionspolitik Johann Friedrichs des Mittleren (Leucorea-Studien zur Geschichte der Reformation und der Lutherischen Orthodoxie, 34), Leipzig 2018, Evangelische Verlagsanstalt, 344 S. / Abb., € 68,00. (Ingo Leinert, Quedlinburg) Ulbricht, Otto, Missbrauch und andere Doku-Stories aus dem 17. und 18. 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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. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. London: Methuen, 1973. Lehmann, Gilly. "English Cookery Books in the 18th Century." The Oxford Companion to Food. Oxford: Oxford UP, 1999. 227-9. Marnell, Josephine, Nora Breathnach, Ann Martin, and Mor Murnaghan. All in the Cooking Book 1 & 2. Dublin: Educational Company of Ireland, 1946. Mac Con Iomaire, Máirtín. "The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008." Food, Culture and Society: An International Journal of Multidisiplinary Research 14.4 (2011): 525-45. ---. "Chef Liam Kavanagh (1926-2011)." Gastronomica: The Journal of Food and Culture 12.2 (2012): 4-6. ---. "The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History". PhD. Thesis. Dublin: Dublin Institute of Technology, 2009. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. New York: Hungry Minds, 1990. ---. On Food and Cooking the Science and Lore of the Kitchen. London: Harper Collins, 1991. Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.

Photo by Reproductive Health Supplies Coalition on Unsplash INTRODUCTION Emergency contraception is formally recognized as the only effective way to prevent pregnancy after sexual intercourse by the World Health Organization.[1] The word emergency is used due to the brief time during which it is efficacious. It is useful only when administered within 72 hours of a sexual encounter.[2] When pharmacists withhold emergency contraception, they permanently eliminate the only window of opportunity in which the emergency contraception can take effect. If patients do not find another source of contraception, they may become pregnant. Yet, both abortion and pregnancy present more risks to patient health than emergency contraception.[3] Conscientious objection deserves heightened scrutiny. In light of both Dobbs v. Jackson Women’s Health Organization[4](allowing states to limit access to abortion) and the COVID-19 pandemic, emergency contraception is an important tool that people must be able to access to prevent pregnancy. ANALYSIS So why are providers allowed to bar access to such invaluable care? Conscientious objection is the refusal to perform a task because of a personal value or belief. Conscientious objection to the dispensing of emergency contraception is legal in several states including Idaho, Arkansas, Georgia, Missouri, Arizona, and South Dakota.[5] There are no exceptions made for sexual assault. In Texas, which also permits pharmacists to refuse to distribute emergency contraception, there were 13,509 forcible rape cases in 2020, the highest number in all fifty states.[6] With many states imposing strict limits on accessing abortion care, emergency contraception is more important than ever. Emergency contraception is also an important tool for people who oppose abortion for themselves, but whose health would be endangered by a pregnancy. Conscientious objection to emergency contraception considering Dobbs could be even more punitive to women who need or wish to avoid pregnancy. Once pregnant, women in some states may have few options. Emergency contraception also avoids the moral conundrum that abortion creates for many pregnant women. Avoiding pregnancy is generally far safer, simpler, and less morally charged than abortion care. Advocates supporting conscientious objection frequently mistake emergency contraception for an abortifacient. However, emergency contraception does not terminate a pregnancy. Instead, it prevents fertilization or implantation from occurring. Some argue that distinction should negate religious rationales.[7] However, religion is a common rationale for conscientious objection to providing emergency contraception. In the initial months of the government-mandated COVID-19 lockdown, rates of sexual assault and rape escalated.[8] Rape crisis centers surveyed across the country reported a 40 percent increase in demand for their services.[9] Societal repercussions of COVID-19 include economic insecurity, social isolation, quarantine, and job loss, all of which have been associated with an increased risk for sexual assault.[10] In the context of strained hospital resources and limited in-person medical and mental health resources, access to emergency contraception became increasingly important for sexual assault victims during the pandemic. Several arguments have been set forth to justify placing limitations on conscientious objection.[11] First, pharmacists choose to enter a profession bound by fiduciary duties. These duties demand that pharmacists respect the autonomy and dignity of individual patients.[12] A pharmacist that withholds emergency contraception is infringing on a patient’s autonomy. Secondly, pharmacists are expected to prioritize the needs of their patients over their own. The principle of beneficence obligates clinicians to act in the interests of their patients.9 In the act of requesting emergency contraception, patients express their intentions and interests. A pharmacist’s denial of emergency contraception violates the principle of beneficence and directly counters patient interests. States allowing pharmacists to withhold emergency care risk contributing to increasing rates of unwanted pregnancies. They fail to recognize the wrongdoing to patients by prioritizing the rights of the withholding pharmacists over the rights of people seeking emergency contraception. Denying patient access to emergency contraception neglects the principle of nonmaleficence, as this objection significantly compromises patient health. Patients denied contraception after sexual assault face increased mental and physical health risks. COVID-19 exacerbated the risk of psychological harms as social isolation impacted rates of anxiety and depression.[13] COVID-19 further exposed social and political unrest, racial and other forms of discrimination, and widening health disparities.[14] Sexual and reproductive health services were scaled back and essential support services including hotlines, crisis centers, protection, and counseling services were disrupted.[15] The limitations disproportionately burdened patients who lack access to alternative healthcare channels.[16] For example, patients in rural settings may not have access to the alternative healthcare channels available in metropolitan or suburban settings. Counterarguments include that pharmacists deserve autonomy. Forcing them to provide emergency contraception infringes the pharmacist’s ability to make an autonomous decision. However, emergency contraception is significantly different from other types of birth control pills due to the rushed timeframe. A pharmacists’ refusal to dispense emergency contraception imposes the pharmacist’s moral and social values on patients who are in immediate need of care. If pharmacists choose to prioritize their own social and moral values above their professional duties, they fail to fulfil their job obligations. One solution, or middle ground, would be allowing the objector to recommend a nearby pharmacy as long as there is one that is open and convenient. Many support that stance despite its inconveniencing the patient. Other alternatives may entail pharmacists switching shifts to times when emergency contraception is least in demand or working in groups to avoid personally dispensing emergency contraception. Yet, absent these simple alternatives, conscientious objection that causes a person to become pregnant who otherwise would not have is ethically impermissible. CONCLUSION In conclusion, conscientious objection to emergency contraception should be eliminated, especially considering the other hardships posed by the pandemic. Conscientious objection of emergency contraception under the circumstances of COVID-19 is an unethical stance that violates the bioethical principles of autonomy, beneficence, nonmaleficence, and justice. - [1] World Health Organization. 2014. “Emergency contraception.” World Health Organization, November 28, 2014. https://www.who.int/reproductivehealth/topics/family_planning/ec/en/ [2] Cu-IUDs are highly effective as emergency contraception (283) and can be continued as regular contraception. UPA and levonorgestrel ECPs have similar effectiveness when taken within 3 days after unprotected sexual intercourse; however, UPA has been shown to be more effective than the levonorgestrel formulation 3–5 days after unprotected sexual intercourse Glasier AF, Cameron ST, Fine PM, et al. Ulipristal acetate versus levonorgestrel for emergency contraception: a randomised non-inferiority trial and meta-analysis. Lancet 2010;375:555–62. http://dx. doi. org/10. 1016/S0140-6736(10)60101-8external iconPubMedexternal icon. Raymond E, Taylor D, Trussell J, Steiner MJ. Minimum effectiveness of the levonorgestrel regimen of emergency contraception. Contraception 2004;69:79–81. http://dx. doi. org/10. 1016/j. contraception. 2003. 09. 013external icon [3] American College of Obstetricians and Gynecologists. 2019. “Access to emergency contraception.” ACOG, December 2019. https://www.acog.org/clinical/clinical-guidance/committee-opinion/articles/2017/07/access-to-emergency-contraception [4] 597 US _ (2022) [5] National Conference of State Legislators. 2018. “Pharmacist conscience clauses: Laws and information.” National Conference of State Legislators, September, 2018. https://www.ncsl.org/research/health/pharmacist-conscience-clauses-laws-and-information.aspx [6] Statistica. 2021. “Total number of forcible rape cases reported in the United States in 2020, by state.” Statista, June 30, 2021. https://www.statista.com/statistics/232524/forcible-rape-cases-in-the-us-by-state/ [7] Planned Parenthood. 2016. “Difference between the morning-after pill and the abortion.” Planned Parenthood, 2016. https://www.plannedparenthood.org/files/3914/6012/8466/Difference_Between_the_Morning-After_Pill_and_the_Abortion_Pill.pdf [8] Katherine A. Muldoon et al. “COVID-19 pandemic and violence.” [9] Taylor Walker. 2020. “A second, silent pandemic: Sexual violence in the time of covid-19.” Primary Care Review, May 1, 2020. http://info.primarycare.hms.harvard.edu/review/sexual-violence-and-covid [10]Katherine A. Muldoon et al. “COVID-19 pandemic and violence.” BMC Med, February 5, 2021. https://doi.org/10.1186/s12916-020-01897-z [11] Beauchamp TL, Childress JF. Principles of biomedical ethics, 5th ed. New York City, NY: Oxford University Press; 2001. [12] Ken Baum and Julie Cantor. 2004. “The Limits of Conscientious Objection – May Pharmacists Refuse to Fill Prescriptions for Emergency Contraception.” New England Journal of Medicine, November 4, 2004. https://www.nejm.org/doi/full/10.1056/nejmsb042263 [13] Min Luo et al. 2020. “The psychological and mental impact of coronavirus disease 2019 (COVID-19) on medical staff and general public - A systematic review and meta-analysis.” Psychiatry Research, Sep. 2020. https://doi.org/10.1016/j.psychres.2020.113190 [14] Tai, D., Shah, A., Doubeni, C. A., Sia, I. G., & Wieland, M. L. (2021). The Disproportionate Impact of COVID-19 on Racial and Ethnic Minorities in the United States. Clinical Infectious Diseases: An Official Publication of The Infectious Diseases Society of America, 72(4), 703–706. https://doi.org/10.1093/cid/ciaa815 ; Chen, J. A., Zhang, E., & Liu, C. H. (2020). Potential Impact of COVID-19-Related Racial Discrimination on the Health of Asian Americans. American Journal of Public Health, 110(11), 1624–1627. https://doi.org/10.2105/AJPH.2020.305858; Strassle, P. D., Stewart, A. L., Quintero, S. M., Bonilla, J., Alhomsi, A., Santana-Ufret, V., Maldonado, A. I., Forde, A. T., & Nápoles, A. M. (2022). COVID-19-Related Discrimination Among Racial/Ethnic Minorities and Other Marginalized Communities in the United States. American Journal of Public Health, 112(3), 453–466. https://doi.org/10.2105/AJPH.2021.306594; Johnson-Mann, C., Hassan, M., & Johnson, S. (2020). COVID-19 pandemic highlights racial health inequities. The Lancet. Diabetes & Endocrinology, 8(8), 663–664. https://doi.org/10.1016/S2213-8587(20)30225-4 [15] Elisabeth Roesch et al. 2020. “Violence against women during covid-19 pandemic restrictions.” BMJ, May 7, 2020. https://doi.org/10.1136/bmj.m1712 [16] Delan Devakumar et al. 2020. “Racism and discrimination in COVID-19 responses.” The Lancet, April 1, 2020. https://doi.org/10.1016/S0140-6736(20)30792-3