Articoli di riviste sul tema "Alexander, archer"

La práctica del diseño se encuentra definida por procesos de investigación y delimitación de problemas generalmente relacionados con ámbitos sociales. Por tanto, los elementos que conforman los procesos de investigación: epistemología, perspectivas teóricas, metodología y métodos, deberían ser presentados clara y concisamente, sin embargo, las posiciones epistemológicas son poco expuestas en los proyectos de diseño. El presente artículo propone advertir estas posiciones subyacentes en algunas propuestas metodológicas de diseño a través de una revisión de los planteamientos de Bruce Archer y Christopher Alexander, quienes abordan y configuran sus posiciones epistemológicas desde el positivismo lógico. A partir de estos señalamientos, se propone revisar las posibilidades del razonamiento abductivo frente a las inferencias inductivas y deductivas más cercanas a paradigmas de las ciencias empíricas. El presente texto propone un abordaje y una exposición más clara de las reflexiones epistemológicas en los procesos de diseño, lo que permitiría una profundización en la investigación y planteamientos más complejos en términos teóricos y metodológicos en los proyectos abordados por diseñadoras y diseñadores.

From Athena Swan accreditations to Access and Widening Participation agendas, diversity training and renewed pedagogic approaches to inclusive learning, the higher education landscape is now awash with the language of ‘diversity’ as policy and practice. The institutionalisation of ‘diversity’ is a welcome method of inclusion, yet it is often reproduced as ‘happy talk’ (Bell and Hartmann 2007) that pacifies the call for meaningful structural and institutional change, silencing and even reinforcing the inequality it seeks remedy (i.e. Ahmed, 2012; Alexander, 2005; Archer, Hutchings & Ross 2003; Kirton, Greene & Dean 2007; Mohanty, 2003; Puwar, 2004). Taking these paradoxical dimensions of diversity as ethnographic and conceptual points of departure, this special issue seeks to unravel some of the everyday experiences, practices and policies encoded in diversity ‘speak’ and ‘diversity work’ (Ahmed 2012) across anthropology departments in the UK. By giving credence to accounts of the daily graft of ‘diversity work’, together with embodied and lived experiences of what ‘being diverse’ entails on the ground, we strive to productively mobilise decentred ‘situated knowledges’ (Haraway, 1988) in order to displace the continued centrality of white / elite / heteronormative / ableist reference points at the heart of much higher education institutional diversity strategies and inclusion agendas (cf. also Puwar, 2004). For us, the term ‘re-imagining’ is a call for positive political transformation in which we hope the difficult, uncomfortable - but hopefully - fruitful questions and critiques posed by papers in this special issue galvanise a space for diverse-led action. It is thus against this backdrop that we try to re-imagine diversity in a new light: to bear witness to those who live its effects and thereby reveal the potential to democratically and holistically re-structure anthropology from the ground up.

’Socialrealisme’ kendes bedst som en kunstnerisk udtryksform, men i denne artikel introduceres ’socialrealisme’ som en nyere uddannelsessociologisk retning. Teoretikere som Rob Moore, Karl Maton, Johan Muller, Michael. F.D. Young og John Beck har været toneangivende i udviklingen af denne tænkning, der tog sit afsæt i slutningen af 1990’erne, hvor en fælles bestræbelse og et særligt fokus har været at sætte et nyt og forstærket perspektiv på viden. Denne udviklingsretning benævnes i artiklen som social-realisme-skolen (SRS). I formuleringen af en videnskabelig position har SRS forsøgt at overkomme, hvad den kalder ’det epistemologiske dilemma’, hvilket vil sige at bryde den falske dikotomi mellem positivistiske og relativistiske positioner. SRS hævder, at især konstruktivistiske strømninger har ført til en relativisering af vidensbegrebet, der har været med til at fortrænge viden som et selvstændigt objekt i uddannelsessociologisk forskning. I artiklen præsenteres realismetænkningens grundlæggende teoretiske forankringspunkter, argumentationer og kritikker inden for det socialvidenskabelige område. Herfra redegøres for, hvordan SRS som uddannelsessociologi har udviklet og udfoldet tænkningen med særlig fokus på problematikker i vidensproduktion og reproduktion i uddannelsesverdenen. De centrale problematikker, som førende socialrealister inden for uddannelsesverdenen refererer til, såsom ’det epistemologiske dilemma’ og’ emergente egenskaber’, herunder struktur- aktørforholdet, uddybes gennem inddragelse af teoretikere, som SRS læner sig op ad, primært R. Bhaskar, J. Alexander, M. Archer og B. Bernstein. Gennem to afsluttede curriculumstudier fra uddannelsesverdenen vises, hvordan analytiske begreber grundet i SRS kan anvendes i curriculumforskningen til at fremanalysere vidensstrukturer. Afslutningsvis diskuteres også kritik af socialrealismen med henblik på at nuancere diskussionen og dermed indkredse, hvad der generelt kan være socialrealismens nye bidrag i uddannelsesforskningen. ENGELSK ABSTRACT Verner Larsen: Social realism as a new perspective on knowledge Social realism is a relatively new direction in educational sociology. Its mission has been to establish a new focus on knowledge in educational research. Social realism argues that perspectives such as constructivism have led to an over-emphasis on the concepts of ‘learning’ and ‘competence’, which in turn have obscured viewing knowledge as an independent object. According to social realists, this emphasis on concepts of learning and competence has removed focus from the development of theories and concepts of knowledge that otherwise would have been able to differentiate ‘learning’ from ‘competence’. This article presents the basic ideas of social realism, its theoretical roots, and main arguments. In order to nuance the discussion, the article also includes some criticism of social realism, thereby identifying the new contributions of social realism to educational research. It also presents some analytical tools developed on basis of social realism that can be used in educational sociology. This is done by an analysis of curriculums from two Danish professional educations. Keywords: Social realism, Critical realism, educational sociology.

Este dosier es fruto del coloquio «Política, género y religión en el mundo mediterráneo (1840-1930)», organizado por los editores en Madrid en junio 2018. Agradecemos al laboratorio UR3400 ARCHE de la Universidad de Estrasburgo (Alexandre Dupont) y a la Acción Marie Sklodowska-Curie (Darina Martykánová) el apoyo financiero para llevar a cabo aquel evento. Asimismo, damos las gracias a Florencia Peyrou, Begoña Barrera, Alejandro Camino, Víctor Núñez-García, Javier M. Dos Santos y Juan Pan-Montojo por sus comentarios y sugerencias.

A fictional child knows which buildings suit him. He talks with an anthropologist, an historian, an architect, and a depth psychologist: he wants to know why some buildings suit him while other buildings don’t. The child’s own experience corresponds with the experience that led Christopher Alexander to undertake his research. We can recognize this child in ourselves.

The paper presents the main years of the life and scientific work of the prominent Russian surgeon and scientistinnovator Professor A.E. Rauer (1871–1948). Little-known milestones from the scientist's life are marked. The paper analyzes the fact that from 1922 to the end of life (26 years) Alexander Eduardovich headed the maxillofacial department of the Central Institute of Traumatology and Orthopedics (CITO). Since 1932, Professor A.E. Rauer was the head of the Department of Maxillofacial Surgery of the CIU, organized by him on the basis of the maxillofacial department of the CITO (Moscow). It is noted that Alexander Eduardovich is the author of about 100 scientific works. He summarized all his rich experience in his final work “Plastic Surgery on the face”, awarded in 1946. The Stalin Prize. The range of scientific and surgical interests of A.E. Rauer was wide and diverse. His main works were devoted to the problems of maxillofacial surgery. Rauer proposed a number of valuable ways to eliminate facial disfigurement, which have become widespread (for example, oblique osteotomy for ankylosis of the jaws, surgery for habitual dislocations, plastic surgery of through facial defects, etc.). Under the leadership of Alexander Eduardovich, the clinic also developed methods of plastic surgery for fan-shaped neck scars after thermal injuries and restoration of the pharyngeal arches with soft palate defects. It is noted that he worked a lot on plastic surgery of other organs and proposed methods of interventions for congenital malformations of the bladder, limbs, etc. During the Great Patriotic War, A.E. Rauer introduced into practice a method of treating granulating surface wounds by forming secondary plate ligatures. It is shown that after him there were many worthy students who continued his work on the further development of maxillofacial surgery, which has become an important and necessary branch of clinical medicine.

This collection of articles is one of the last achievements of the scientific project called Cinema in the Soviet Union at war, 1939-1949. This project was initiated by Valérie Pozner (CNRS, Arias THALIM) and Alexandre Sumpf (University of Strasburg, ARCHE, CERCEC) and its goal was to go way further than studies on a couple ofSoviet war films uniformly quoted by authors dealing with the role of cinema during the “Great patriotic war”. It meant to include in its scope documentaries, newsreels and cartoons in order to explore this crucial moment in the development of one of the most important creative cultures of film history.

How we build reflects how we understand the world around us. The architectural style of a period thus corresponds to the cosmological and epistemological beliefs then dominant, and objections to one are likely to line up with objections to the other. Christopher Alexander provides a strong example of that tendency. His opposition to architectural modernism and postmodernism reflects opposition to tendencies within modernity that present themselves as rational and liberating but are in his view very different in character, and his project involves restoring balance to modern understandings in a way that makes room for what he calls “the phenomenon of life.” He thus reaches results similar in basic ways to those reached in traditional and vernacular architecture but in a very different manner. It is not clear however that his approach can be generally followed.

Objective: Chirkeyskaya HPP is by far the most powerful hydroelectric power plant in the North Caucasus with the highest arched dam in Russia and the second highest dam in the country after the Sayano-Shushenskaya HPP. This explains why it is called the pearl of the Caucasus. Methods: For the operation and maintenance of this unique structure, a large-scale complex of underground structures for various purposes was built, the technical condition of which must be constantly monitored. To carry out work on the survey of underground structures, the management of the design and survey institute of JSC “Lengidroproekt” decided to attract specialists from the Department of Tunnels and Subways and the Test Center “Strength” of Emperor Alexander I Petersburg State Transport University. The work was successfully carried out at the end of 2015. Results: The safety of underground structures was objectively assessed. Recommendations for the repair and further comprehensive reconstruction of the Chirkeyskaya HPP have been developed. Practical importance: Carry out work on the survey of underground structures of Chirkeyskaya HPP is allowes elaborate of complex measures on safety from Chirkeyskaya HPP.

To improve online learning pedagogy within the field of paralegal education, this study investigated how paralegal students and paralegal instructors perceived the effectiveness of synchronous and asynchronous online paralegal courses. This study intended to inform paralegal instructors and course developers how to better design, deliver, and evaluate effective online course instruction in the field of paralegal studies.Survey results were analyzed using independent samples t-test and correlational analysis, and indicated that overall, paralegal students and paralegal instructors positively perceived synchronous and asynchronous online paralegal courses. Paralegal instructors reported statistically significant higher perceptions than paralegal students: (1) of instructional design and course content in synchronous online paralegal courses; and (2) of technical assistance, communication, and course content in asynchronous online paralegal courses. Instructors also reported higher perceptions of the effectiveness of universal design, online instructional design, and course content in synchronous online paralegal courses than in asynchronous online paralegal courses. Paralegal students reported higher perceptions of asynchronous online paralegal course effectiveness regarding universal design than paralegal instructors. No statistically significant differences existed between paralegal students’ perceptions of the effectiveness of synchronous and asynchronous online paralegal courses. A strong, negative relationship existed between paralegal students’ age and their perceptions of effective synchronous paralegal courses, which were statistically and practically significant. Lastly, this study provided practical applicability and opportunities for future research. Akyol, Z., & Garrison, D. R. (2008). The development of a community of inquiry over time in an online course: Understanding the progression and integration of social, cognitive and teaching presence. Journal of Asynchronous Learning Networks, 12, 3-22. Retrieved from https://files.eric.ed.gov/fulltext/EJ837483.pdf Akyol, Z., Garrison, D. R., & Ozden, M. Y. (2009). Online and blended communities of inquiry: Exploring the developmental and perceptional differences. The International Review of Research in Open and Distributed Learning, 10(6), 65-83. Retrieved from http://www.irrodl.org/index.php/irrodl/article/view/765/1436 Allen, I. E., & Seaman, J. (2014). Grade change: Tracking online education in the United States. Babson Park, MA: Babson Survey Research Group and Quahog Research Group, LLC. Retrieved from https://www.utc.edu/learn/pdfs/online/sloanc-report-2014.pdf Alreck, P. L., & Settle, R. B. (2004). The Survey Research Handbook (3rd ed.) New York, NY: McGraw-Hill Irwin. American Association for Paralegal Education (2013, Oct.). AAfPE core competencies for paralegal programs. Retrieved from https://cdn.ymaws.com/www.aafpe.org/resource/resmgr/Docs/AAfPECoreCompetencies.pdf American Bar Association, Standing Committee on Paralegals. (2017). https://www.americanbar.org/groups/paralegals.html American Bar Association, Standing Committee on Paralegals (2013, September). Guidelines for the approval of paralegal education programs. Retrieved from https://www.americanbar.org/content/dam/aba/administrative/paralegals/ls_prlgs_2013_paralegal_guidelines.authcheckdam.pdf Astani, M., Ready, K. J., & Duplaga, E. A. (2010). Online course experience matters: Investigating students’ perceptions of online learning. Issues in Information Systems, 11(2), 14-21. Retrieved from http://iacis.org/iis/2010/14-21_LV2010_1526.pdf Bailey, C. J., & Card, K. A. (2009). Effective pedagogical practices for online teaching: Perception of experienced instructors. The Internet and Higher Education, 12, 152-155. doi: 10.1016/j.iheduc.2009.08.002 Bernard, R., Abrami, P., Borokhovski, E., Wade, C., Tamim , R., Surkes, M., & Bethel, E. (2009). A meta-analysis of three types of interaction treatments in distance education. Review of Educational Research, 79, 1243-1289. doi: 10.3102/0034654309333844 Cherry, S. J., & Flora, B. H. (2017). Radiography faculty engaged in online education: Perceptions of effectiveness, satisfaction, and technological self-efficacy. Radiologic Technology, 88(3), 249-262. http://www.radiologictechnology.org/ Cohen, J. (1988). Statistical power analysis for the behavioral sciences (2nd ed.). New York: Taylor & Francis Group. Colorado, J. T., & Eberle, J. (2010). Student demographics and success in online learning environments. Emporia State Research Studies, 46(1), 4-10. Retrieved from https://esirc.emporia.edu/bitstream/handle/123456789/380/205.2.pdf?sequence=1 Dutcher, C. W., Epps, K. K., & Cleaveland, M. C. (2015). Comparing business law in online and face to face formats: A difference in student learning perception. Academy of Educational Leadership Journal, 19, 123-134. http://www.abacademies.org/journals/academy-of-educational-leadership-journal-home.html Faul, F., Erdfelder, E., Lang, A.-G., & Buchner, A. (2007). G*Power 3: A flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behavior Research Methods, 39, 175-191. Retrieved from http://www.gpower.hhu.de/fileadmin/redaktion/Fakultaeten/Mathematisch-Naturwissenschaftliche_Fakultaet/Psychologie/AAP/gpower/GPower3-BRM-Paper.pdf Field, A. (2009). Discovery statistics using SPSS. (3rd ed.). Thousand Oaks, CA: Sage Publications, Inc. Gall M., Borg, W., & Gall, J. (1996). Educational research: An introduction (6th ed.). White Plains, NY: Longman Press. Garrison, D. R., Anderson, T., & Archer, W. (2001). Critical thinking, cognitive presence, and computer conferencing in distance education. American Journal of distance education, 15(1), 7-23. Retrieved from http://cde.athabascau.ca/coi_site/documents/Garrison_Anderson_Archer_CogPres_Final.pdf Green, S. B., & Salkind, N. J. (2005). Using SPSS for Windows and Macintosh: Internal consistency estimates of reliability. Upper Saddle River, NJ: Pearson Prentice Hall. Harrell, I. L. (2008). Increasing the Success of Online Students. Inquiry, 13(1), 36-44. Retrieved from http://files.eric.ed.gov/fulltext/EJ833911.pdf Horspool, A., & Lange, C. (2012). Applying the scholarship of teaching and learning: student perceptions, behaviours and success online and face-to-face. Assessment & Evaluation in Higher Education, 37, 73-88. doi: 10.1080/02602938.2010.496532 Inman, E., Kerwin, M., & Mayes, L. (1999). Instructor and student attitudes toward distance learning. Community College Journal of Research & Practice, 23, 581-591. doi:10.1080/106689299264594 Institute of Legal Executives (ILEX). https://www.cilexcareers.org.uk/ Johnson, J. & Taggart, G. (1996). Computer assisted instruction in paralegal education: Does it help? Journal of Paralegal Education and Practice, 12, 1-21. Johnstone, Q. & Flood, J. (1982). Paralegals in English and American law offices. Windsor YB Access to Justice 2, 152. Jones, S. J. (2012). Reading between the lines of online course evaluations: Identifiable actions that improve student perceptions of teaching effectiveness and course value. Journal of Asynchronous Learning Networks, 16(1), 49-58. doi:http://dx.doi.org/10.24059/olj.v16i1.227 Krejcie, R. V., & Morgan, D. W. (1970). Determining sample size for research activities. Educational and psychological measurement, 30, 607-610. http://journals.sagepub.com/home/epm Liu, S., Gomez, J., Khan, B., & Yen, C. J. (2007). Toward a learner-oriented community college online course dropout framework. International Journal on ELearning, 6(4), 519-542. https://www.learntechlib.org/j/IJEL/ Lloyd, S. A., Byrne, M. M., & McCoy, T. S. (2012). Faculty-perceived barriers of online education. Journal of online learning and teaching, 8(1), 1-12. Retrieved from http://jolt.merlot.org/vol8no1/lloyd_0312.pdf Lockee, B., Burton, J., & Potter, K. (2010, March). Organizational perspectives on quality in distance learning. In D. Gibson & B. Dodge (Eds.), Proceedings of SITE 2010—Society for Information Technology & Teacher Education International Conference (pp. 659-664). San Diego, CA: Association for the Advancement of Computing in Education (AACE). https://www.learntechlib.org/p/33419/ Lowerison, G., Sclater, J., Schmid, R. F., & Abrami, P. C. (2006). Student perceived effectiveness of computer technology use in post-secondary classrooms. Computers & Education, 47(4), 465-489. doi:10.1016/j.compedu.2004.10.014 Retrieved from https://pdfs.semanticscholar.org/fc9c/13f0187d3967217aa82cc96c188427e29ec9.pdf Martins, L. L., & Kellermanns, F. W. (2004). A model of business school students' acceptance of a web-based course management system. Academy of Management Learning & Education, 3(1), 7-26. doi: 10.5465/AMLE.2004.12436815 Mayes, J. T. (2001). Quality in an e-University. Assessment & Evaluation in Higher Education, 26, 465-473. doi:10.1080/02602930120082032 McCabe, S. (2007). A brief history of the paralegal profession. Michigan Bar Journal, 86(7), 18-21. Retrieved from https://www.michbar.org/file/barjournal/article/documents/pdf4article1177.pdf McMillan, J. H. (2008). Educational Research: Fundamentals for the customer. Boston, MA: Pearson Education, Inc. Myers, C. B., Bennett, D., Brown, G., & Henderson, T. (2004). Emerging online learning environments and student learning: An analysis of faculty perceptions. Educational Technology & Society, 7(1), 78-86. Retrieved from http://www.ifets.info/journals/7_1/9.pdf Myers, K. (2002). Distance education: A primer. Journal of Paralegal Education & Practice, 18, 57-64. Nunnaly, J. (1978). Psychometric theory. New York: McGraw-Hill. Otter, R. R., Seipel, S., Graeff, T., Alexander, B., Boraiko, C., Gray, J., Petersen, K., & Sadler, K. (2013). Comparing student and faculty perceptions of online and traditional courses. The Internet and Higher Education, 19, 27-35. doi:10.1016/j.iheduc.2013.08.001 Popham, W. J. (2000). Modern educational measurement: Practical guidelines for educational leaders. Boston, MA: Allyn & Bacon. Rich, A. J., & Dereshiwsky, M. I. (2011). Assessing the comparative effectiveness of teaching undergraduate intermediate accounting in the online classroom format. Journal of College Teaching and Learning, 8(9), 19. https://www.cluteinstitute.com/ojs/index.php/TLC/ Robinson, C., & Hullinger, H. (2008). New benchmarks in higher education: Student engagement in online learning. The Journal of Education for Business, 84(2), 101-109. Retrieved from http://anitacrawley.net/Resources/Articles/New%20Benchmarks%20in%20Higher%20Education.pdf Salkind, N. J. (2008). Statistics for people who think they hate statistics. Los Angeles, CA: Sage Publications. Santos, J. (1999, April). Cronbach's Alpha: A tool for assessing the reliability of scales. Journal of Extension, 37, 2. Retrieved from https://www.joe.org/joe/1999april/tt3.php Seok, S., DaCosta, B., Kinsell, C., & Tung, C. K. (2010). Comparison of instructors' and students' perceptions of the effectiveness of online courses. Quarterly Review of Distance Education, 11(1), 25. Retrieved from http://online.nuc.edu/ctl_en/wp-content/uploads/2015/08/Online-education-effectiviness.pdf Sheridan, K., & Kelly, M. A. (2010). The indicators of instructor presence that are important to students in online courses. Journal of Online Learning and Teaching, 6(4), 767-779. Retrieved from http://jolt.merlot.org/vol6no4/sheridan_1210.pdf Shook, B. L., Greer, M. J., & Campbell, S. (2013). Student perceptions of online instruction. International Journal of Arts & Sciences, 6(4), 337. Retrieved from https://s3.amazonaws.com/academia.edu.documents/34496977/Ophoff.pdf?AWSAccessKeyId=AKIAIWOWYYGZ2Y53UL3A&Expires=1508119686&Signature=J1lJ8VO0xardd%2FwH35pGj14UeBg%3D&response-content-disposition=inline%3B%20filename%3DStudent_Perceptions_of_Online_Learning.pdf Song, L., Singleton, E. S., Hill, J. R., & Koh, M. H. (2004). Improving online learning: Student perceptions of useful and challenging characteristics. The Internet and Higher Education, 7, 59-70. doi:10.1016/j.iheduc.2003.11.003 Steiner, S. D., & Hyman, M. R. (2010). Improving the student experience: Allowing students enrolled in a required course to select online or face-to-face instruction. Marketing Education Review, 20, 29-34. doi:10.2753/MER1052-8008200105 Stoel, L., & Hye Lee, K. (2003). Modeling the effect of experience on student acceptance of web-based courseware. Internet Research, 13(5), 364-374. http://www.emeraldinsight.com/loi/intr Taggart, G., & Bodle, J. H. (2003). Example of assessment of student outcomes data from on-line paralegal courses: Lessons learned. Journal of Paralegal Education & Practice, 19, 29-36. Tanner, J. R., Noser, T. C., & Totaro, M. W. (2009). Business faculty and undergraduate students' perceptions of online learning: A comparative study. Journal of Information Systems Education, 20, 29-40. http://jise.org/ Tung, C.K. (2007). Perceptions of students and instructors of online and web-enhanced course effectiveness in community colleges (Doctoral dissertation). Retrieved from ProQuest Dissertations and Theses database (Publication No. AAT 3284232). Vodanovich, S. J. & Piotrowski, C., & (2000). Are the reported barriers to Internet-based instruction warranted? A synthesis of recent research. Education, 121(1), 48-53. http://www.projectinnovation.com/education.html Ward, M. E., Peters, G., & Shelley, K. (2010). Student and faculty perceptions of the quality of online learning experiences. The International Review of Research in Open and Distributed Learning, 11, 57-77. Retrieved from http://www.irrodl.org/index.php/irrodl/article/view/867/1610? Wilkes, R. B., Simon, J. C., & Brooks, L. D. (2006). A comparison of faculty and undergraduate students' perceptions of online courses and degree programs. Journal of Information Systems Education, 17, 131-140. http://jise.org/

In 2022, the Swiss branch of the international publishing house Springer published a book, a collection of papers entitled Military Geoscience: A Multifaceted Approach to the Study of Warfare. It consists of selected contributions by international researchers in the field of military geoscience, presented at the 13th International Conference on Military Geosciences, held in Padua in June 2019. The first paper is by the editors, Aldin Bondesan and Judy Ehlen, and provides a brief overview of understanding the concept of military geoscience as an application of geology and geography to the military domain, and the historical development of the discipline. It should also be pointed out that the International Conferences on Military Geosciences (ICMG), which organises this biennial international conference, has over the past two decades also covered other aspects, such as conflict archaeology. The publication is further divided into three parts. The first part comprises three contributions covering military geoscience up to the 20th century. The first paper, by Chris Fuhriman and Jason Ridgeway, provides an insights into the Battle of Marathon through topography visualisation. The geography of the Marathon field, the valley between Mt. Cotroni and Mt. Agrieliki, allowed the Greek defenders to nullify the advantage of the Persian cavalry and archers, who were unable to develop their full potential. This is followed by a paper by Judy Ehlen, who explores the geological background of the Anglo-British coastal fortification system along the English Channel, focusing on the Portsmouth area of Hampshire. The author thus points out that changes in artillery technology and naval tactics between the 16th and 19th centuries necessitated changes in the construction of coastal fortifications, both in terms of the form of the fortifications and the method of construction, including the choice of basic building materials, as well as the siting of the fortifications in space. The next article is then dedicated to the Monte Baldo Fortress in north-eastern Italy, between Lake Garda and the Adige River. In his article, Francesco Premi analyses the presence of the fortress in the transition area between the Germanic world and the Mediterranean, and the importance of this part of Italy (at the southernmost part of the pre-Alpine mountains) in military history, as reflected in the large number of important military and war relics and monuments. The second part of the book, which is the most comprehensive, focuses on the two World Wars and consists of nine papers. The first paper in this part provides an analysis of the operation of trench warfare training camps in the Aube region of France. The group of authors, Jérôme Brenot, Yves Desfossés, Robin Perarnau, Marc Lozano and Alain Devos, initially note that static warfare training camps have not received much attention so far. Using aerial photography of the region dating from 1948 and surviving World War II photographic material, they identified some 20 sites where soldiers of the Entente forces were trained for front-line service in trenches. Combined archaeological and sociological fieldwork followed, confirming the presence of these camps, both through preserved remains and the collective memory. The second paper in this volume also concerns the survey on trenches, located in northern Italy in the Venezia Tridentina Veneto area in northern Italy. The authors Luigi Magnini, Giulia Rovera, Armando De Guio and Giovanni Azzalin thus use digital classification methods and archaeology to determine how Italian and Austro-Hungarian First World War trenches have been preserved or, in case they have disappeared, why this was the case, both from the point of view of the natural features as well as from the anthropological point of view of the restoration of the pre-war settings. The next paper, by Paolo Macini and Paolo Sammuri, analyses the activities of the miners and pioneers of the Italian Corps of Engineers during the First World War, in particular with regard to innovative approaches to underground mine warfare. In the Dolomites, the Italian engineers, using various listening devices, drilling machinery and geophysical methods, developed a system for drilling underground mine chambers, which they intended to use and actually used to destroy parts of Austro-Hungarian positions. The paper by Elena Dai Prà, Nicola Gabellieri and Matteo Boschian Bailo concerns the Italian Army's operations during the First World War. It focuses on the use of tactical maps with emphasis on typological classification, the use of symbols, and digital cartography. The authors thus analysed the tactical maps of the Italian Third Army, which were being constantly updated by plotting the changes in positions and tactical movements of both sides. These changes were examined both in terms of the use of new symbols and the analysis of the movements. This is followed by a geographical presentation of the Italian Army's activities during the First World War. The authors Paolo Plini, Sabina Di Franco and Rosamaria Salvatori have thus collected 21,856 toponyms by analysing documents and maps. The locations were also geolocated to give an overview of the places where the Italian Army operated during the First World War. The analysis initially revealed the complexity of the events on the battlefields, but also that the sources had misidentified the places of operation, as toponyms were misidentified, especially in the case of homonyms. Consequently, the area of operation was misidentified as well. In this respect, the case of Vipava was highlighted, which can refer to both a river and a settlement. The following paper is the first on the Second World War. It is the article by H. A. P. Smith on Italian prisoners of war in South Africa. The author outlines the circumstances in which Italian soldiers arrived to and lived in the southern African continent, and the contribution they made to the local environment and the society, and the remnants of their presence preserved to the present day. In their article, William W. Doe III and Michael R. Czaja analyse the history, geography and significance of Camp Hale in the state of Colorado. In doing so, they focus on the analysis of the military organization and its impact on the local community. Camp Hale was thus the first military installation of the U.S. Army, designated to test and train U.S. soldiers in mountain and alpine warfare. It was here that the U.S. 10th Mountain Division was formed, which concluded its war path on Slovenian soil. The Division's presence in this former camp, which was in military use also after the war until 1965, and in the surrounding area is still visible through numerous monuments. This is followed by a paper by Hermann Häusler, who deals with German military geography and geology on the Eastern Front of the Second World War. A good year before the German attack on the Soviet Union, German and Austrian military geologists began an analysis of the topography, population and infrastructure of the European part of the Soviet Union, which led to a series of publications, including maps showing the suitability of the terrain for military operations. During the war, military geological teams then followed the frontline units and carried out geotechnical tasks such as water supply, construction of fortifications, supply of building materials for transport infrastructure, and analysis of the suitability of the terrain for all-terrain driving of tracked and other vehicles. The same author also authored a paper in the next chapter, this time focusing on the activities of German military geologists in the Adriatic area. Similarly to his first contribution, the author presents the work of military geologists in northern Italy and north-western Slovenia. He also focuses on the construction of fortification systems in northern Italy and presents the work of karst hunters in the Operational Zone of the Adriatic Littoral. Part 3 covers the 21st century with five different papers (chapters). The first paper by Alexander K. Stewart deals with the operations of the U.S. Army specialised teams in Afghanistan. These Agribusiness Development Teams (ADTs) carried out a specialised form of counter-guerrilla warfare in which they sought to improve the conditions for the development of local communities through agricultural assistance to the local population. In this way, they were also counteracting support for the Taliban. The author notes that, in the decade after the programme's launch, the project had only a 19% success rate. However, he stresses that such forms of civil-military cooperation should be present in future operations. The next chapter, by Francis A. Galgan, analyses the activities of modern pirates through military-geographical or geological methods. Pirates, who pose a major international security threat, are present in four regions of the world: South and South-East Asia, East Africa and the Gulf of Guinea. Building on the data on pirate attacks between 1997 and 2017, the author shows the temporal and spatial patterns of pirate activities, as well as the influence of the geography of coastal areas on their activities. This is followed by another chapter with a maritime topic. Mark Stephen Blaine discusses the geography of territorial disputes in the South China Sea. Through a presentation of international law, the strategic importance of the sea (sea lanes, natural resources) and the overlapping territorial claims of China, Taiwan, Malaysia, Vietnam and Indonesia, the author shows the increasing level of conflict in the area and calls for the utmost efforts to be made to prevent the outbreak of hostilities or war. M. H. Bulmer's paper analyses the Turkish Armed Forces' activities in Syria from the perspective of military geology. The author focuses on the Kurdish forces' defence projects, which mainly involved the construction of gun trenches, observation towers or points, tunnels and underground facilities, as well as on the Turkish armed forces' actions against this military infrastructure. This involved both mountain and underground warfare activities. While these defensive infrastructures proved to be successful during the guerrilla warfare period, direct Turkish attacks on these installations demonstrated their vulnerability. The last chapter deals with the current operational needs and limitations of military geosciences from the perspective of the Austrian Armed Forces. Friedrich Teichmann points out that the global operational interest of states determines the need for accurate geo-data as well as geo-support in case of rapidly evolving requirements. In this context, geoscience must respond to new forms of threats, both asymmetric and cyber, at a time when resources for geospatial services are limited, which also requires greater synergy and an innovative approach to finding solutions among multiple stakeholders. This also includes increased digitisation, including the use of satellite and other space technologies. The number of chapters in the publication illustrates the breadth and depth of military geoscience, as well as the relevance of geoscience to past, present and future conflicts or military operations and missions. The current military operations in Ukraine demonstrate the need to take into account the geo-geological realities of the environment and that terrain remains one of the decisive factors for success on the battlefield, irrespective of the technological developments in military engineering and technology. This can also be an incentive for Slovenian researchers and the Slovenian Armed Forces to increase research activities in the field of military geosciences, especially in view of the rich military and war history in the geographically and geologically diverse territory of Slovenia.

As a result of the improvements made to the camera obscura and the study of light sensitivity of silver salts, photography is a product of the 19th century, and by definition an image produced by the effect of light on a foto-sensitized surface. The genesis of the term is closely related to the discovery of the journal of Antoine Hércules Romuald Florence, a French-brazilian painter and a few years later, to Sir John Herschel who for the first time proposed the term “Photography” for the image obtained in the camera obscura in his private correspondence of 28th February 1839.Around the year 1800, Thomas Wegdwood, son of the renowned manufacturer of potery, Josiah Wegdwood, conducted the first experiments which were completed by obtaining multiple images on paper or textiles, sensitized with silver salts in advance. The process of Wegdwood was revealed in 1802, along with the details necessary to achieve it, by the British chemist Humphry Davy in a paper presented to the Royal Society of Sciences in London.Regardless, a number of other researchers have addressed the issue to enthusiasts in other countries, particularly in France. Joseph Nicéphore Niépce, son of a Royal Adviser, born in Chalon-sur-Saône, with numerous scientific pursuits was fascinated by the experiments with light-sensitive substances. His discovery has become an innovative technique for reproduction and the first photo-mechanical process that revolutionized the graphic arts, being known by the name of “heliography”. In the summer of 1827, Niépce manages to obtain the first image in the camera obscura, on a tin plate by 16,5 × 20,3 cm, with an exposure of over 8 hours which left a pale but identifiable image of the inner court of his estate, “Le Gras”.In September 1827, Niépce meets for the first time with Louis Jacques Mandé Daguerre and two years later as a result of their correspondence, they start an offcial partnership. The document is signed on December 14, 1829, with an extension for a period of two years, and was intended to promote the process of Niépce, initially with the help of improvements made later on by Daguerre. After Niepce’s death in 1833, Daguerre is awarded such merit in the discovery process, to be known in the future as the “Daguerreotype”.Shortly, after the opening of the first daguerrian studios in New York, the example was taken over in major European capitals, including London, Paris and Vienna. In the British Capital, the first studio of its kind was opened by the great industrialist Richard Beard, who managed to obtain the licence of practice from Daguerre. In June of the same year, François Arago presented before the plenary of the Academy of Sciences in Paris, several portraits obtained in only 10 – 12 seconds by the Bisson brothers. Interested at the beginning in Daguerre's method, Hyppolite Bayard, offcial of the Ministry of Finance in Paris, started his own investigations using different substances and mediums.After the daguerreotype, the Tintype, although it was a variant of wet collodion process, it was invented by amateur photographer Adolphe Alexandre Martin and improved at the same time in England, France and America, by several enthusiasts of photography, being used as an alternative to daguerreotype and it was much more accessible financially.Along with the daguerreotype, it was discovered a new way to obtain images, through a method which had origins in the work of Thomas Wegdwood at the turn of the century, subsequently perfected through the experiments of the Englishman William Henry Fox Talbot after 1835. In 1835, with a pinhole camera fitted with a microscopelens, Talbot manages to capture a window of Lacock Abbey’s library to reside on a small paper and with a longtime exposure. His presentation of the new invention was followed by a statement on 31 January at the Royal Society in London entitled: “Some accounts of the Art of Photogenic Drawing”, and later he called the improved process: the “Calotype”.Louis-Désiré Blanquart Evrard experimented with the photographic paper and his work was revealed by acommunication presented at the French Academy on May 27, 1850, in which he proposes two ways of dealing with paper, one with serum and the other with albumin. Another improved process, one embodiment of the calotype became, with the introduction in 1851 of the paper coated with wax by the Gustave Le Gray, who called it: “waxed paper processing method”. In March of 1851, a British sculptor and calotipist, Frederick Scott Archer, described for the first time in the publication “The Chemist”, a new photographic process based on collodion entitled: “On the use of collodion in Photography”.André-Adolphe Eugene Disderi, discovered after moving to Paris in 1853 new ways of experimenting withwet collodion and the waxed paper of Le Gray. The method produced the photographic cartes-de-visite, which represented another application of collodion technique and consisted in making several frames on a single glass plate treated with this emulsion. A total of 4, 6, 8 or even 12 different frames were made using a camera equipped with as many lenses in the front. One of Disderi’s main competitors proved to be Nadar, who in 1853 opened a photographic studio in Paris in partnership with his brother Adrien.After 1860, new trends in the field of fine art photography were emerging and led to some controversy concerning the so-called “pure photography”, which previously sought faithful representation of reality and the new concepts of pictorial photography that was already taking shape through the work of Oscar Gustav Rejlanderand Henry Peach Robinson. Charles Ludwig Dodgson, known by the pseudonym Lewis Carroll, also became famousfor the volume of stories “Alice in Wonderland” and practiced photography as a personal hobby since 1856. Julia Margaret Cameron manipulated the photographic negatives to achieve the desired eects by scratches or by the fingerprints left on the printed images, which was often criticized for this by contemporary photographers.The first satisfactory method using dry collodion was attributed to Dr. Richard Leach Maddox from London, who published on 8 September 1871 a brief overview of the process in the publication "British Journal ofPhotography”. Eadweard Muybridge, a British employee as a topographic photographer in California, began to study the various stages of movement of a galloping horse and continued the experiments in collaboration with Leland Stanford, in order to obtain visual information about both the movement of animals and humans.In London, Leon Warneke perfected a camera in 1875 which used flexible celluloid film, using a costly substance, which was composed of India Rubber and collodion and which was subsequently applied to the surface of paper.In last quarter of the century, George Eastman became interested in photography and followed the initiation courses in this area in a local photographer’s studio. In 1879 he patented the first automatic device producing dry plates and his first commercial success was obtained in 1880 with the American company known for photographic accessories, E. & HT Anthony.His first camera model was launched in 1888 as the “Brownie” and had integrated from the manufacturing stage a roll film holder inside. Roll film became very popular in the coming period, especially among amateur photographers and was known as the “American film”. Commercial slogan used by the Eastman’s company Kodak monopolized the global photographic market to mid-twentieth century with the message content: “You push the button, we do the rest”.

Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almost a decade earlier, and its closure was mourned by some diners (Young; Kaminsky “Feeding Time”; Steinhauer & McGinty). This regret did not, however, appear to affect The Spotted Pig’s success. As esteemed New York Times reviewer Frank Bruni noted in his 2006 review: “Almost immediately after it opened […] the throngs started to descend, and they have never stopped”. The following year, The Spotted Pig was awarded a Michelin star—the first year that Michelin ranked New York—and has kept this star in the subsequent annual rankings. Writing Restaurant Biography Detailed studies have been published of almost every type of contemporary organisation including public institutions such as schools, hospitals, museums and universities, as well as non-profit organisations such as charities and professional associations. These are often written to mark a major milestone, or some significant change, development or the demise of the organisation under consideration (Brien). Detailed studies have also recently been published of businesses as diverse as general stores (Woody), art galleries (Fossi), fashion labels (Koda et al.), record stores (Southern & Branson), airlines (Byrnes; Jones), confectionary companies (Chinn) and builders (Garden). In terms of attracting mainstream readerships, however, few such studies seem able to capture popular reader interest as those about eating establishments including restaurants and cafés. This form of restaurant life history is, moreover, not restricted to ‘quality’ establishments. Fast food restaurant chains have attracted their share of studies (see, for example Love; Jakle & Sculle), ranging from business-economic analyses (Liu), socio-cultural political analyses (Watson), and memoirs (Kroc & Anderson), to criticism around their conduct and effects (Striffler). Eric Schlosser’s Fast Food Nation: The Dark Side of the All-American Meal is the most well-known published critique of the fast food industry and its effects with, famously, the Rolling Stone article on which it was based generating more reader mail than any other piece run in the 1990s. The book itself (researched narrative creative nonfiction), moreover, made a fascinating transition to the screen, transformed into a fictionalised drama (co-written by Schlosser) that narrates the content of the book from the point of view of a series of fictional/composite characters involved in the industry, rather than in a documentary format. Akin to the range of studies of fast food restaurants, there are also a variety of studies of eateries in US motels, caravan parks, diners and service station restaurants (see, for example, Baeder). Although there has been little study of this sub-genre of food and drink publishing, their popularity can be explained, at least in part, because such volumes cater to the significant readership for writing about food related topics of all kinds, with food writing recently identified as mainstream literary fare in the USA and UK (Hughes) and an entire “publishing subculture” in Australia (Dunstan & Chaitman). Although no exact tally exists, an informed estimate by the founder of the Gourmand World Cookbook Awards and president of the Paris Cookbook Fair, Edouard Cointreau, has more than 26,000 volumes on food and wine related topics currently published around the world annually (ctd. in Andriani “Gourmand Awards”). The readership for publications about restaurants can also perhaps be attributed to the wide range of information that can be included a single study. My study of a selection of these texts from the UK, USA and Australia indicates that this can include narratives of place and architecture dealing with the restaurant’s location, locale and design; narratives of directly food-related subject matter such as menus, recipes and dining trends; and narratives of people, in the stories of its proprietors, staff and patrons. Detailed studies of contemporary individual establishments commonly take the form of authorised narratives either written by the owners, chefs or other staff with the help of a food journalist, historian or other professional writer, or produced largely by that writer with the assistance of the premise’s staff. These studies are often extensively illustrated with photographs and, sometimes, drawings or reproductions of other artworks, and almost always include recipes. Two examples of these from my own collection include a centennial history of a famous New Orleans eatery that survived Hurricane Katrina, Galatoire’s Cookbook. Written by employees—the chief operating officer/general manager (Melvin Rodrigue) and publicist (Jyl Benson)—this incorporates reminiscences from both other staff and patrons. The second is another study of a New Orleans’ restaurant, this one by the late broadcaster and celebrity local historian Mel Leavitt. The Court of Two Sisters Cookbook: With a History of the French Quarter and the Restaurant, compiled with the assistance of the Two Sisters’ proprietor, Joseph Fein Joseph III, was first published in 1992 and has been so enduringly popular that it is in its eighth printing. These texts, in common with many others of this type, trace a triumph-over-adversity company history that incorporates a series of mildly scintillating anecdotes, lists of famous chefs and diners, and signature recipes. Although obviously focused on an external readership, they can also be characterised as an instance of what David M. Boje calls an organisation’s “story performance” (106) as the process of creating these narratives mobilises an organisation’s (in these cases, a commercial enterprise’s) internal information processing and narrative building activities. Studies of contemporary restaurants are much more rarely written without any involvement from the eatery’s personnel. When these are, the results tend to have much in common with more critical studies such as Fast Food Nation, as well as so-called architectural ‘building biographies’ which attempt to narrate the historical and social forces that “explain the shapes and uses” (Ellis, Chao & Parrish 70) of the physical structures we create. Examples of this would include Harding’s study of the importance of the Boeuf sur le Toit in Parisian life in the 1920s and Middlebrook’s social history of London’s Strand Corner House. Such work agrees with Kopytoff’s assertion—following Appadurai’s proposal that objects possess their own ‘biographies’ which need to be researched and expressed—that such inquiry can reveal not only information about the objects under consideration, but also about readers as we examine our “cultural […] aesthetic, historical, and even political” responses to these narratives (67). The life story of a restaurant will necessarily be entangled with those of the figures who have been involved in its establishment and development, as well as the narratives they create around the business. This following brief study of The Spotted Pig, however, written without the assistance of the establishment’s personnel, aims to outline a life story for this eatery in order to reflect upon the pig’s place in contemporary dining practice in New York as raw foodstuff, fashionable comestible, product, brand, symbol and marketing tool, as well as, at times, purely as an animal identity. The Spotted Pig Widely profiled before it even opened, The Spotted Pig is reportedly one of the city’s “most popular” restaurants (Michelin 349). It is profiled in all the city guidebooks I could locate in print and online, featuring in some of these as a key stop on recommended itineraries (see, for instance, Otis 39). A number of these proclaim it to be the USA’s first ‘gastropub’—the term first used in 1991 in the UK to describe a casual hotel/bar with good food and reasonable prices (Farley). The Spotted Pig is thus styled on a shabby-chic version of a traditional British hotel, featuring a cluttered-but-well arranged use of pig-themed objects and illustrations that is described by latest Michelin Green Guide of New York City as “a country-cute décor that still manages to be hip” (Michelin 349). From the three-dimensional carved pig hanging above the entrance in a homage to the shingles of traditional British hotels, to the use of its image on the menu, website and souvenir tee-shirts, the pig as motif proceeds its use as a foodstuff menu item. So much so, that the restaurant is often (affectionately) referred to by patrons and reviewers simply as ‘The Pig’. The restaurant has become so well known in New York in the relatively brief time it has been operating that it has not only featured in a number of novels and memoirs, but, moreover, little or no explanation has been deemed necessary as the signifier of “The Spotted Pig” appears to convey everything that needs to be said about an eatery of quality and fashion. In the thriller Lethal Experiment: A Donovan Creed Novel, when John Locke’s hero has to leave the restaurant and becomes involved in a series of dangerous escapades, he wants nothing more but to get back to his dinner (107, 115). The restaurant is also mentioned a number of times in Sex and the City author Candace Bushnell’s Lipstick Jungle in relation to a (fictional) new movie of the same name. The joke in the book is that the character doesn’t know of the restaurant (26). In David Goodwillie’s American Subversive, the story of a journalist-turned-blogger and a homegrown terrorist set in New York, the narrator refers to “Scarlett Johansson, for instance, and the hostess at the Spotted Pig” (203-4) as the epitome of attractiveness. The Spotted Pig is also mentioned in Suzanne Guillette’s memoir, Much to Your Chagrin, when the narrator is on a dinner date but fears running into her ex-boyfriend: ‘Jack lives somewhere in this vicinity […] Vaguely, you recall him telling you he was not too far from the Spotted Pig on Greenwich—now, was it Greenwich Avenue or Greenwich Street?’ (361). The author presumes readers know the right answer in order to build tension in this scene. Although this success is usually credited to the joint efforts of backer, music executive turned restaurateur Ken Friedman, his partner, well-known chef, restaurateur, author and television personality Mario Batali, and their UK-born and trained chef, April Bloomfield (see, for instance, Batali), a significant part has been built on Bloomfield’s pork cookery. The very idea of a “spotted pig” itself raises a central tenet of Bloomfield’s pork/food philosophy which is sustainable and organic. That is, not the mass produced, industrially farmed pig which produces a leaner meat, but the fatty, tastier varieties of pig such as the heritage six-spotted Berkshire which is “darker, more heavily marbled with fat, juicier and richer-tasting than most pork” (Fabricant). Bloomfield has, indeed, made pig’s ears—long a Chinese restaurant staple in the city and a key ingredient of Southern US soul food as well as some traditional Japanese and Spanish dishes—fashionable fare in the city, and her current incarnation, a crispy pig’s ear salad with lemon caper dressing (TSP 2010) is much acclaimed by reviewers. This approach to ingredients—using the ‘whole beast’, local whenever possible, and the concentration on pork—has been underlined and enhanced by a continuing relationship with UK chef Fergus Henderson. In his series of London restaurants under the banner of “St. John”, Henderson is famed for the approach to pork cookery outlined in his two books Nose to Tail Eating: A Kind of British Cooking, published in 1999 (re-published both in the UK and the US as The Whole Beast: Nose to Tail Eating), and Beyond Nose to Tail: A Kind of British Cooking: Part II (coauthored with Justin Piers Gellatly in 2007). Henderson has indeed been identified as starting a trend in dining and food publishing, focusing on sustainably using as food the entirety of any animal killed for this purpose, but which mostly focuses on using all parts of pigs. In publishing, this includes Hugh Fearnley-Whittingstall’s The River Cottage Meat Book, Peter Kaminsky’s Pig Perfect, subtitled Encounters with Some Remarkable Swine and Some Great Ways to Cook Them, John Barlow’s Everything but the Squeal: Eating the Whole Hog in Northern Spain and Jennifer McLagan’s Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (2008). In restaurants, it certainly includes The Spotted Pig. So pervasive has embrace of whole beast pork consumption been in New York that, by 2007, Bruni could write that these are: “porky times, fatty times, which is to say very good times indeed. Any new logo for the city could justifiably place the Big Apple in the mouth of a spit-roasted pig” (Bruni). This demand set the stage perfectly for, in October 2007, Henderson to travel to New York to cook pork-rich menus at The Spotted Pig in tandem with Bloomfield (Royer). He followed this again in 2008 and, by 2009, this annual event had become known as “FergusStock” and was covered by local as well as UK media, and a range of US food weblogs. By 2009, it had grown to become a dinner at the Spotted Pig with half the dishes on the menu by Henderson and half by Bloomfield, and a dinner the next night at David Chang’s acclaimed Michelin-starred Momofuku Noodle Bar, which is famed for its Cantonese-style steamed pork belly buns. A third dinner (and then breakfast/brunch) followed at Friedman/Bloomfield’s Breslin Bar and Dining Room (discussed below) (Rose). The Spotted Pig dinners have become famed for Henderson’s pig’s head and pork trotter dishes with the chef himself recognising that although his wasn’t “the most obvious food to cook for America”, it was the case that “at St John, if a couple share a pig’s head, they tend to be American” (qtd. in Rose). In 2009, the pigs’ head were presented in pies which Henderson has described as “puff pastry casing, with layers of chopped, cooked pig’s head and potato, so all the lovely, bubbly pig’s head juices go into the potato” (qtd. in Rose). Bloomfield was aged only 28 when, in 2003, with a recommendation from Jamie Oliver, she interviewed for, and won, the position of executive chef of The Spotted Pig (Fabricant; Q&A). Following this introduction to the US, her reputation as a chef has grown based on the strength of her pork expertise. Among a host of awards, she was named one of US Food & Wine magazine’s ten annual Best New Chefs in 2007. In 2009, she was a featured solo session titled “Pig, Pig, Pig” at the fourth Annual International Chefs Congress, a prestigious New York City based event where “the world’s most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers” (Starchefs.com). Bloomfield demonstrated breaking down a whole suckling St. Canut milk raised piglet, after which she butterflied, rolled and slow-poached the belly, and fried the ears. As well as such demonstrations of expertise, she is also often called upon to provide expert comment on pork-related news stories, with The Spotted Pig regularly the subject of that food news. For example, when a rare, heritage Hungarian pig was profiled as a “new” New York pork source in 2009, this story arose because Bloomfield had served a Mangalitsa/Berkshire crossbreed pig belly and trotter dish with Agen prunes (Sanders) at The Spotted Pig. Bloomfield was quoted as the authority on the breed’s flavour and heritage authenticity: “it took me back to my grandmother’s kitchen on a Sunday afternoon, windows steaming from the roasting pork in the oven […] This pork has that same authentic taste” (qtd. in Sanders). Bloomfield has also used this expert profile to support a series of pork-related causes. These include the Thanksgiving Farm in the Catskill area, which produces free range pork for its resident special needs children and adults, and helps them gain meaningful work-related skills in working with these pigs. Bloomfield not only cooks for the project’s fundraisers, but also purchases any excess pigs for The Spotted Pig (Estrine 103). This strong focus on pork is not, however, exclusive. The Spotted Pig is also one of a number of American restaurants involved in the Meatless Monday campaign, whereby at least one vegetarian option is included on menus in order to draw attention to the benefits of a plant-based diet. When, in 2008, Bloomfield beat the Iron Chef in the sixth season of the US version of the eponymous television program, the central ingredient was nothing to do with pork—it was olives. Diversifying from this focus on ‘pig’ can, however, be dangerous. Friedman and Bloomfield’s next enterprise after The Spotted Pig was The John Dory seafood restaurant at the corner of 10th Avenue and 16th Street. This opened in November 2008 to reviews that its food was “uncomplicated and nearly perfect” (Andrews 22), won Bloomfield Time Out New York’s 2009 “Best New Hand at Seafood” award, but was not a success. The John Dory was a more formal, but smaller, restaurant that was more expensive at a time when the financial crisis was just biting, and was closed the following August. Friedman blamed the layout, size and neighbourhood (Stein) and its reservation system, which limited walk-in diners (ctd. in Vallis), but did not mention its non-pork, seafood orientation. When, almost immediately, another Friedman/Bloomfield project was announced, the Breslin Bar & Dining Room (which opened in October 2009 in the Ace Hotel at 20 West 29th Street and Broadway), the enterprise was closely modeled on the The Spotted Pig. In preparation, its senior management—Bloomfield, Friedman and sous-chefs, Nate Smith and Peter Cho (who was to become the Breslin’s head chef)—undertook a tasting tour of the UK that included Henderson’s St. John Bread & Wine Bar (Leventhal). Following this, the Breslin’s menu highlighted a series of pork dishes such as terrines, sausages, ham and potted styles (Rosenberg & McCarthy), with even Bloomfield’s pork scratchings (crispy pork rinds) bar snacks garnering glowing reviews (see, for example, Severson; Ghorbani). Reviewers, moreover, waxed lyrically about the menu’s pig-based dishes, the New York Times reviewer identifying this focus as catering to New York diners’ “fetish for pork fat” (Sifton). This representative review details not only “an entree of gently smoked pork belly that’s been roasted to tender goo, for instance, over a drift of buttery mashed potatoes, with cabbage and bacon on the side” but also a pig’s foot “in gravy made of reduced braising liquid, thick with pillowy shallots and green flecks of deconstructed brussels sprouts” (Sifton). Sifton concluded with the proclamation that this style of pork was “very good: meat that is fat; fat that is meat”. Concluding remarks Bloomfield has listed Michael Ruhlman’s Charcuterie as among her favourite food books. Publishers Weekly reviewer called Ruhlman “a food poet, and the pig is his muse” (Q&A). In August 2009, it was reported that Bloomfield had always wanted to write a cookbook (Marx) and, in July 2010, HarperCollins imprint Ecco publisher and foodbook editor Dan Halpern announced that he was planning a book with her, tentatively titled, A Girl and Her Pig (Andriani “Ecco Expands”). As a “cookbook with memoir running throughout” (Maurer), this will discuss the influence of the pig on her life as well as how to cook pork. This text will obviously also add to the data known about The Spotted Pig, but until then, this brief gastrobiography has attempted to outline some of the human, and in this case, animal, stories that lie behind all businesses. References Andrews, Colman. “Its Up To You, New York, New York.” Gourmet Apr. (2009): 18-22, 111. Andriani, Lynn. “Ecco Expands Cookbook Program: HC Imprint Signs Up Seven New Titles.” Publishers Weekly 12 Jul. (2010) 3 Sep. 2010 http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/43803-ecco-expands-cookbook-program.html Andriani, Lynn. “Gourmand Awards Receive Record Number of Cookbook Entries.” Publishers Weekly 27 Sep. 2010 http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/44573-gourmand-awards-receive-record-number-of-cookbook-entries.html Appadurai, Arjun. The Social Life of Things: Commodities in Cultural Perspectives. Cambridge (UK): Cambridge University Press, 2003. First pub. 1986. Baeder, John. Gas, Food, and Lodging. New York: Abbeville Press, 1982. Barlow, John. Everything But the Squeal: Eating the Whole Hog in Northern Spain. New York: Farrar, Straus and Giroux, 2008. Batali, Mario. “The Spotted Pig.” Mario Batali 2010. 3 Sep. 2010 http://www.mariobatali.com/restaurants_spottedpig.cfm Boje, David M. “The Storytelling Organization: A Study of Story Performance in an Office-Supply Firm.” Administrative Science Quarterly 36.1 (1991): 106-126. Brien, Donna Lee. “Writing to Understand Ourselves: An Organisational History of the Australian Association of Writing Programs 1996–2010.” TEXT: Journal of Writing and Writing Courses Apr. 2010 http://www.textjournal.com.au/april10/brien.htm Bruni, Frank. “Fat, Glorious Fat, Moves to the Center of the Plate.” New York Times 13 Jun. 2007. 3 Sep. 2010 http://www.nytimes.com/2007/06/13/dining/13glut.html Bruni, Frank. “Stuffed Pork.” New York Times 25 Jan. 2006. 4 Sep. 2010 http://events.nytimes.com/2006/01/25/dining/reviews/25rest.html Bushnell, Candace. Lipstick Jungle. New York: Hyperion Books, 2008. Byrnes, Paul. Qantas by George!: The Remarkable Story of George Roberts. Sydney: Watermark, 2000. Chinn, Carl. The Cadbury Story: A Short History. Studley, Warwickshire: Brewin Books, 1998. Dunstan, David and Chaitman, Annette. “Food and Drink: The Appearance of a Publishing Subculture.” Ed. David Carter and Anne Galligan. Making Books: Contemporary Australian Publishing. St Lucia: U of Queensland P, 2007: 333-351. Ellis, W. Russell, Tonia Chao and Janet Parrish. “Levi’s Place: A Building Biography.” Places 2.1 (1985): 57-70. Estrine, Darryl. Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans. Newton CT: The Taunton Press, 2010 Fabricant, Florence. “Food stuff: Off the Menu.” New York Times 26 Nov. 2003. 3 Sep. 2010 http://www.nytimes.com/2003/11/26/dining/food-stuff-off-the-menu.html?ref=april_bloomfield Fabricant, Florence. “Food Stuff: Fit for an Emperor, Now Raised in America.” New York Times 23 Jun. 2004. 2 Sep. 2010 http://www.nytimes.com/2004/06/23/dining/food-stuff-fit-for-an-emperor-now-raised-in-america.html Farley, David. “In N.Y., An Appetite for Gastropubs.” The Washington Post 24 May 2009. 1 Sep. 2010 http://www.washingtonpost.com/wp-dyn/content/article/2009/05/22/AR2009052201105.html Fearnley-Whittingstall, Hugh. The River Cottage Meat Book. London: Hodder & Stoughton, 2004. Food & Wine Magazine. “Food & Wine Magazine Names 19th Annual Best New Chefs.” Food & Wine 4 Apr. 2007. 3 Sep. 2010 http://www.foodandwine.com/articles/2007-best-new-chefs Fossi, Gloria. Uffizi Gallery: Art, History, Collections. 4th ed. Florence Italy: Giunti Editore, 2001. Garden, Don. Builders to the Nation: The A.V. Jennings Story. Carlton: Melbourne U P, 1992. Ghorbani, Liza. “Boîte: In NoMad, a Bar With a Pub Vibe.” New York Times 26 Mar. 2010. 3 Sep. 2010 http://www.nytimes.com/2010/03/28/fashion/28Boite.html Goodwillie, David. American Subversive. New York: Scribner, 2010. Guillette, Suzanne. Much to Your Chagrin: A Memoir of Embarrassment. New York, Atria Books, 2009. Henderson, Fergus. Nose to Tail Eating: A Kind of British Cooking. London: Pan Macmillan, 1999 Henderson, Fergus and Justin Piers Gellatly. Beyond Nose to Tail: A Kind of British Cooking: Part I1. London: Bloomsbury Publishing, 2007. Hughes, Kathryn. “Food Writing Moves from Kitchen to bookshelf.” The Guardian 19 Jun. 2010. 1 Sep. 2010 http://www.guardian.co.uk/books/2010/jun/19/anthony-bourdain-food-writing Jakle, John A. and Keith A. Sculle. Fast Food: Roadside Restaurants in the Automobile Age. Baltimore: Johns Hopkins U P, 1999. Jones, Lois. EasyJet: The Story of Britain's Biggest Low-cost Airline. London: Aurum, 2005. Kaminsky, Peter. “Feeding Time at Le Zoo.” New York Magazine 12 Jun. 1995: 65. Kaminsky, Peter. Pig Perfect: Encounters with Some Remarkable Swine and Some Great Ways To Cook Them. New York: Hyperion 2005. Koda, Harold, Andrew Bolton and Rhonda K. Garelick. Chanel. New York: Metropolitan Museum of Art, 2005. Kopytoff, Igor. “The Cultural Biography of Things: Commoditization as Process.” The Social Life of things: Commodities in Cultural Perspectives. Ed. Arjun Appadurai. Cambridge (UK): Cambridge U P, 2003. 64-94. (First pub. 1986). Kroc, Ray and Robert Anderson. Grinding It Out: The Making of McDonald’s, Chicago: H. Regnery, 1977 Leavitt, Mel. The Court of Two Sisters Cookbook: With a History of the French Quarter and the Restaurant. Gretna, LA: Pelican Publishing, 2005. Pub. 1992, 1994, 1996, 1998, 2000, 2001, 2003. Leventhal, Ben. “April Bloomfield & Co. Take U.K. Field Trip to Prep for Ace Debut.” Grub Street 14 Apr. 2009. 3 Sep. 2010 http://newyork.grubstreet.com/2009/04/april_bloomfield_co_take_uk_field_trip_to_prep_for_ace_debut.html Fast Food Nation. R. Linklater (Dir.). Fox Searchlight Pictures, 2006. Liu, Warren K. KFC in China: Secret Recipe for Success. Singapore & Hoboken, NJ: John Wiley (Asia), 2008. Locke, John. Lethal Experiment: A Donovan Creed Novel. Bloomington: iUniverse, 2009. Love, John F. McDonald’s: Behind the Arches. Toronto & New York: Bantam, 1986. Marx, Rebecca. “Beyond the Breslin: April Bloomfield is Thinking Tea, Bakeries, Cookbook.” 28 Aug. 2009. 3 Sep. 2010 http://blogs.villagevoice.com/forkintheroad/archives/2009/08/beyond_the_bres.php Maurer, Daniel. “Meatball Shop, April Bloomfield Plan Cookbooks.” Grub Street 12 Jul. 2010. 3 Sep. 2010 http://newyork.grubstreet.com/2010/07/meatball_shop_april_bloomfield.html McLagan, Jennifer. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Berkeley: Ten Speed Press, 2008. Michelin. Michelin Green Guide New York City. Michelin Travel Publications, 2010. O’Donnell, Mietta. “Burying and Celebrating Ghosts.” Herald Sun 1 Dec. 1998. 3 Sep. 2010 http://www.miettas.com.au/restaurants/rest_96-00/buryingghosts.html Otis, Ginger Adams. New York Encounter. Melbourne: Lonely Planet, 2007. “Q and A: April Bloomfield.” New York Times 18 Apr. 2008. 3 Sep. 2010 http://dinersjournal.blogs.nytimes.com/2008/04/18/q-and-a-april-bloomfield Rodrigue, Melvin and Jyl Benson. Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter, 2005. Rose, Hilary. “Fergus Henderson in New York.” The Times (London) Online, 5 Dec. 2009. 23 Aug. 2010 http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6937550.ece Rosenberg, Sarah & Tom McCarthy. “Platelist: The Breslin’s April Bloomfield.” ABC News/Nightline 4 Dec. 2009. 23 Aug. 2010 http://abcnews.go.com/Nightline/april-bloomfield-spotted-pig-interview/story?id=9242079 Royer, Blake. “Table for Two: Fergus Henderson at The Spotted Pig.” The Paupered Chef 11 Oct. 2007. 23 Aug. 2010 http://thepauperedchef.com/2007/10/table-for-two-f.html Ruhlman, Michael and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing. New York: W. Norton, 2005. Sanders, Michael S. “An Old Breed of Hungarian Pig Is Back in Favor.” New York Times 26 Mar. 2009. 23 Aug. 2010 http://www.nytimes.com/2009/04/01/dining/01pigs.html?ref=april_bloomfield Schlosser, Eric. “Fast Food Nation: The True History of the America’s Diet.” Rolling Stone Magazine 794 3 Sep. 1998: 58-72. Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001. Severson, Kim. “From the Pig Directly to the Fish.” New York Times 2 Sep. 2008. 23 Aug. 2010 http://www.nytimes.com/2008/09/03/dining/03bloom.html Severson, Kim. “For the Big Game? Why, Pigskins.” New York Times 3 Feb. 2010. 23 Aug. 2010 http://query.nytimes.com/gst/fullpage.html?res=9502E2DB143DF930A35751C0A9669D8B63&ref=april_bloomfield Sifton, Sam. “The Breslin Bar and Dining Room.” New York Times 12 Jan. 2010. 3 Sep. 2010 http://events.nytimes.com/2010/01/13/dining/reviews/13rest.htm Southern, Terry & Richard Branson. Virgin: A History of Virgin Records. London: A. Publishing, 1996. Starchefs.com. 4th Annual StarChefs.com International Chefs Congress. 2009. 1 Sep. 2010 http://www.starchefs.com/cook/icc-2009 Stein, Joshua David. “Exit Interview: Ken Friedman on the Demise of the John Dory.” Grub Street 15 Sep. 2009. 1 Sep. 2010 http://newyork.grubstreet.com/2009/09/exit_interview_ken_friedman_on.html Steinhauer, Jennifer & Jo Craven McGinty. “Yesterday’s Special: Good, Cheap Dining.” New York Times 26 Jun. 2005. 1 Sep. 2010 http://www.nytimes.com/2005/06/26/nyregion/26restaurant.html Striffler, Steve. Chicken: The Dangerous Transformation of America’s Favorite Food. New Haven: Yale University Press, 2005. The Spotted Pig (TSP) 2010 The Spotted Pig website http://www.thespottedpig.com Time Out New York. “Eat Out Awards 2009. Best New Hand at Seafood: April Bloomfield, the John Dory”. Time Out New York 706, 9-15 Apr. 2009. 10 Sep. 2010 http://newyork.timeout.com/articles/eat-out-awards/73170/eat-out-awards-2009-best-new-hand-at-seafood-a-april-bloomfield-the-john-dory Vallis, Alexandra. “Ken Friedman on the Virtues of No Reservations.” Grub Street 27 Aug. 2009. 10 Sep. 2010 http://newyork.grubstreet.com/2009/08/ken_friedman_on_the_virtues_of.html Watson, James L. Ed. Golden Arches East: McDonald’s in East Asia. Stanford: Stanford U P, 1997.Woody, Londa L. All in a Day's Work: Historic General Stores of Macon and Surrounding North Carolina Counties. Boone, North Carolina: Parkway Publishers, 2001. Young, Daniel. “Bon Appetit! It’s Feeding Time at Le Zoo.” New York Daily News 28 May 1995. 2 Sep. 2010 http://www.nydailynews.com/archives/lifestyle/1995/05/28/1995-05-28_bon_appetit__it_s_feeding_ti.html