Letteratura scientifica selezionata sul tema "(with supplemental title and publishing information in French)"

Abstract This article examines for the first time Il Corriere Ordinario, an Italian-language newspaper which appeared bi-weekly between 1671 and 1723 in Vienna. This specific newspaper title is remarkable because it was published in the Italian language in a predominantly German-speaking city. The two printers responsible for producing this periodical had recently migrated to Vienna from the Habsburg Low Countries. Despite recent advances in scholarship, acknowledging the importance of international news flows, foreign language newspaper ventures such as Il Corriere Ordinario have hitherto been largely ignored. This article investigates why this newspaper was printed in Vienna and argues that it was intended both for a local and international Italian(ate) audience. As a semi-official news bulletin of the imperial Habsburg government, it publicised foreign political news of its allies and became a useful tool in the fight against French propaganda. Using the case of this remarkable newspaper, I will demonstrate why and how political information moved across state and linguistic borders.

AbstractThe author discusses the publishing history of ten rare maps of the Low Countries - the XVII Provinces -, which occur in the numerous Dutch, German, Latin and French editions of Emanuel van Meteren's 'Dutch History'. [The title of the first Dutch edition is Memorien der Belgische ofte Nederlantsche historie, van onse tijden [...] (Delft, J. C. Vennecool, 1599).] The first of these maps, almost certainly the work of Frans Hogenberg, may have been published as early as 1582; the tenth map, occurring in Jan Jacobsz Schipper's Dutch Van Meteren edition of 1647, is a second state of Willem Jansz Blaeu's map of 1604. This map appears to be a copy of the one J. B. Vrients used in 1608 for an Ortelius edition, the engraving of which - before 1588 - has been attributed to Philips Galle. Although much has been written about Van Meteren's work and the historical plates included in it, the maps have met with little interest. This in itself is proof that historical cartography is to some degree the stepchild of historiography - after all the maps in Van Meteren's 'History' discussed in this article are among the oldest of the Netherlands.

Category: Ankle; Hindfoot; Sports Introduction/Purpose: Achilles tendon injuries affect a wide range of individuals, including both recreational and competitive athletes. In the elite athlete population, Achilles tendon ruptures are typically season-ending injuries and can be career-threatening. Due to these impacts on individual players' careers as well as team success, Achilles tendon injuries often generate substantial discussion in the mainstream media and among the general public. However, traditional citation-based metrics fail to capture the dissemination of Achilles research that occurs outside the realm of scientific journal publications. Thus, the purpose of this study was to use the Altmetric Attention Score (AAS) to identify the 100 most impactful articles in online media pertaining to the Achilles tendon and assess their characteristics. Methods: The Altmetric database (Digital Science, Holtzbrinck Publishing) was queried to identify all published articles pertaining to the Achilles Tendon. The articles were stratified by highest to lowest AAS and the top 100 articles with the highest scores were included for analysis. Several data elements were extracted for each article: title, article type, article topic, year of publication, journal name, authors, institutional affiliations, and online mentions (i.e., the number of times the article was mentioned in news, blog, Twitter, Facebook and Wikipedia sources). The geographic origin of each article was also determined by the institutional affiliation of the first author, which was categorized as American (originating in the United States), European (originating in Europe), or Other. Linear regression was used to determine the relationship between online mentions and AAS. Results: The initial search yielded 3,810 articles published between 1957 and 2021. AAS of the top 100 articles ranged from 37 to 476 with a median of 65 (interquartile range: 42-110). The selected articles were published in 39 journals. The most prevalent article type was randomized controlled trial (21.8%), followed by systematic review / meta-analysis (13.9%). The most prevalent article topics were treatment (39.6%), rehabilitation and return to play (11.9%), epidemiology (11.9%), and biomechanics (11.9%). Of the top 100 articles, 25.0% were American, 45.0% were European, and 30.0% were published outside of the United States or Europe. AAS had a strong correlation to Twitter mentions (r = 0.81), a moderate correlation to Google Scholar mentions (r = 0.52), and a weak correlation to Facebook mentions (r = 0.49). Conclusion: This study used AAS to characterize the 100 most impactful Achilles articles in online media. As access to research continues to move away from the conventional printed format, it is critically important to understand how orthopaedic information is disseminated online. Our findings suggest that alternative metrics broaden the definition of article impact beyond what is provided by traditional citation-based metrics and should be considered as a supplemental means of assessing the overall impact of published scientific literature.

<p><strong>Abstract.</strong> Motivation</p><p>In 2015/2016 the Zentralbibliothek Zürich (ZB, Zurich Central Library) and the Swiss Society of Cartography (SSC) presented a map blog to mark the 2015/16 International Map Year. In this weekly blog, cartographer and map librarian Markus Oehrli described and commented on 70 known and less-known Swiss map documents. In 2017, the map history journal Cartographica Helvetica published 58 of these 70 map documents in a special issue. In 2019, SSC will translate the blog into English, which will be published in its publication series to mark the 50th anniversary of the society.</p><p>During the 2015/16 International Map Year, which was initiated and proclaimed by the ICA, national cartographic societies were encouraged to organise various kinds of public activities and events as part of this worldwide celebration of maps. The SSC coordinated and organised more than 20 of these events within Switzerland. The “Karte der Woche” (Map of the week) blog, which was offered an in-depth and sometimes surprising look at Swiss cartography, was received with much enthusiasm by the general public and experts alike. During the 70-week map year (between August 2015 and December 2016), the blog provided a comprehensive profile of Swiss map-making on the website http://cartography.ch.</p><p>Map year blog: 70 maps in 70 weeks</p><p>The documents presented in the blog cover both current and historical productions evenly. The oldest map dates from before the year 900 and the most recent from 2016. The exhibits include traditional maps for which Swiss cartography is widely known and world-renowned, i.e. topographical maps, hiking maps, city maps, road maps, bird’s-eye views, statistical maps, and school maps. A relief model, a horizontal panorama, a pictorial map, an infographic and numerous thematic maps relating to folklore, navigation, archaeology, sport, etc. are also to be found. Furthermore, geo-media is also represented and includes such as maps produced by means of geographical information systems and web map mashups. In contrast, techniques that have almost been forgotten today, such as typometry and map printing on silk, are also presented. A very special historic piece is the 16th century globe by Abraham Gessner which can also be used as a drinking cup. There are even maps of subterranean and lunar worlds or maps of imaginary places. Some of the authors or producers of the presented documents are well-known cartographic publishers and federal institutions, but some are little known individuals working away on their own. Besides trained cartographers, the blog also features work by a priest, a spy and an artist.</p><p>For the purpose of this blog, only maps created by Swiss authors or published by a Swiss publishing house were selected. Another selection criterion was the fair balance among the different regions in Switzerland. All parts of the country and almost all cantons feature at least once. In order to document the global network of Swiss cartography, about a third of the presented documents also show areas outside of the country’s borders.</p><p>The blog offers plenty of background information and is spiced with a pinch of humour, without ever losing sight of the central theme – Swiss cartography. The individual blog texts were researched and written by Markus Oehrli who is a long-standing SSC member. The pictures have been published with the consent of the copyright holders. Where possible, a link within the blog refers to a high-resolution image or to an interactive map application on the Internet. The first blog entry was published on 4 September 2015 and each further blog was released every Friday until 30 December 2016.</p><p>Special issue – Kaleidoskop der Schweizer Kartografie (Kaleidoscope of Swiss Cartography) in German</p><p>In 2017, Cartographica Helvetica, the leading German-language journal for map history, devoted a 64-page special issue to the map blog. Under the title “Kaleidoskop der Schweizer Kartografie” (“Kaleidoscope of Swiss Cartography”), a selection of 58 documents from the blog were printed in the issue in a new, innovative way, both in terms of graphics and content. In addition, this edition of Cartographica Helvetica was published in digitized form on the Swiss journal repository e-periodica.ch. It is free to access and offers features such as full text search, an advanced search using various filters, the ability to browse page by page, the enlargement of pages up to about 600%, download possibility for all pages and all articles as PDF documents. The repository navigation is trilingual, in German, English and French.</p><p>English edition part of SSC’s 50th anniversary celebrations in 2019</p><p>In order to meet the great demand for the widely acclaimed map blog and the “Kaleidoskop der Schweizer Kartografie” special issue – which sold very well – SSC decided to publish the blog also in English to help commemorate its 50th anniversary in 2019. This will make the content accessible to an even wider public. With this contribution we propose to announce and publish the English version during a presentation to an international audience of experts at ICC 2019 in Tokyo. We will give insight how the 70 artefacts were chosen according to the scientific, geographic and thematic selection criteria. The composition of the accompanying texts is based upon the thorough scientific research especially carried out for this project. We hope that this approach may serve as a model for similar projects showing the richness of excellent cartographic artefacts all over the world!</p>

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.

IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and insignificant as to be unworthy of notice, as these practices have the ability to affect our lives. It is important in this case as these publications were part of the post-war gastronomic environment in Australia in which national tastes in domestic cookery became radically internationalised (Santich). To further investigate Australian magazines, as well as suggesting how these cosmopolitan eating habits became more widely embraced, this article will survey the various ways in which the idea of “abroad” is expressed in one Australian culinary serial from the post-war period, Australian Wines & Food Quarterly magazine, which was published from 1956 to 1960. The methodological approach taken is an historically-informed content analysis (Krippendorff) of relevant material from these magazines combined with germane media data (Hodder). All issues in the serial’s print run have been considered.Australian Post-War Culinary PublishingTo date, studies of 1950s writing in Australia have largely focused on literary and popular fiction (Johnson-Wood; Webby) and literary criticism (Bird; Dixon; Lee). There have been far fewer studies of non-fiction writing of any kind, although some serial publications from this time have attracted some attention (Bell; Lindesay; Ross; Sheridan; Warner-Smith; White; White). In line with studies internationally, groundbreaking work in Australian food history has focused on cookbooks, and includes work by Supski, who notes that despite the fact that buying cookbooks was “regarded as a luxury in the 1950s” (87), such publications were an important information source in terms of “developing, consolidating and extending foodmaking knowledge” at that time (85).It is widely believed that changes to Australian foodways were brought about by significant post-war immigration and the recipes and dishes these immigrants shared with neighbours, friends, and work colleagues and more widely afield when they opened cafes and restaurants (Newton; Newton; Manfredi). Although these immigrants did bring new culinary flavours and habits with them, the overarching rhetoric guiding population policy at this time was assimilation, with migrants expected to abandon their culture, language, and habits in favour of the dominant British-influenced ways of living (Postiglione). While migrants often did retain their foodways (Risson), the relationship between such food habits and the increasingly cosmopolitan Australian food culture is much more complex than the dominant cultural narrative would have us believe. It has been pointed out, for example, that while the haute cuisine of countries such as France, Italy, and Germany was much admired in Australia and emulated in expensive dining (Brien and Vincent), migrants’ own preference for their own dishes instead of Anglo-Australian choices, was not understood (Postiglione). Duruz has added how individual diets are eclectic, “multi-layered and hybrid” (377), incorporating foods from both that person’s own background with others available for a range of reasons including availability, cost, taste, and fashion. In such an environment, popular culinary publishing, in terms of cookbooks, specialist magazines, and recipe and other food-related columns in general magazines and newspapers, can be posited to be another element contributing to this change.Australian Wines & Food QuarterlyAustralian Wines & Food Quarterly (AWFQ) is, as yet, a completely unexamined publication, and there appears to be only three complete sets of this magazine held in public collections. It is important to note that, at the time it was launched in the mid-1950s, food writing played a much less significant part in Australian popular publishing than it does today, with far fewer cookbooks released than today, and women’s magazines and the women’s pages of newspapers containing only small recipe sections. In this environment, a new specialist culinary magazine could be seen to be timely, an audacious gamble, or both.All issues of this magazine were produced and printed in, and distributed from, Melbourne, Australia. Although no sales or distribution figures are available, production was obviously a struggle, with only 15 issues published before the magazine folded at the end of 1960. The title of the magazine changed over this time, and issue release dates are erratic, as is the method in which volumes and issues are numbered. Although the number of pages varied from 32 up to 52, and then less once again, across the magazine’s life, the price was steadily reduced, ending up at less than half the original cover price. All issues were produced and edited by Donald Wallace, who also wrote much of the content, with contributions from family members, including his wife, Mollie Wallace, to write, illustrate, and produce photographs for the magazine.When considering the content of the magazine, most is quite familiar in culinary serials today, although AWFQ’s approach was radically innovative in Australia at this time when cookbooks, women’s magazines, and newspaper cookery sections focused on recipes, many of which were of cakes, biscuits, and other sweet baking (Bannerman). AWFQ not only featured many discursive essays and savory meals, it also featured much wine writing and review-style content as well as information about restaurant dining in each issue.Wine-Related ContentWine is certainly the most prominent of the content areas, with most issues of the magazine containing more wine-related content than any other. Moreover, in the early issues, most of the food content is about preparing dishes and/or meals that could be consumed alongside wines, although the proportion of food content increases as the magazine is published. This wine-related content takes a clearly international perspective on this topic. While many articles and advertisements, for example, narrate the long history of Australian wine growing—which goes back to early 19th century—these articles argue that Australia's vineyards and wineries measure up to international, and especially French, examples. In one such example, the author states that: “from the earliest times Australia’s wines have matched up to world standard” (“Wine” 25). This contest can be situated in Australia, where a leading restaurant (Caprice in Sydney) could be seen to not only “match up to” but also, indeed to, “challenge world standards” by serving Australian wines instead of imports (“Sydney” 33). So good, indeed, are Australian wines that when foreigners are surprised by their quality, this becomes newsworthy. This is evidenced in the following excerpt: “Nearly every English businessman who has come out to Australia in the last ten years … has diverted from his main discussion to comment on the high quality of Australian wine” (Seppelt, 3). In a similar nationalist vein, many articles feature overseas experts’ praise of Australian wines. Thus, visiting Italian violinist Giaconda de Vita shows a “keen appreciation of Australian wines” (“Violinist” 30), British actor Robert Speaight finds Grange Hermitage “an ideal wine” (“High Praise” 13), and the Swedish ambassador becomes their advocate (Ludbrook, “Advocate”).This competition could also be located overseas including when Australian wines are served at prestigious overseas events such as a dinner for members of the Overseas Press Club in New York (Australian Wines); sold from Seppelt’s new London cellars (Melbourne), or the equally new Australian Wine Centre in Soho (Australia Will); or, featured in exhibitions and promotions such as the Lausanne Trade Fair (Australia is Guest;“Wines at Lausanne), or the International Wine Fair in Yugoslavia (Australia Wins).Australia’s first Wine Festival was held in Melbourne in 1959 (Seppelt, “Wine Week”), the joint focus of which was the entertainment and instruction of the some 15,000 to 20,000 attendees who were expected. At its centre was a series of free wine tastings aiming to promote Australian wines to the “professional people of the community, as well as the general public and the housewife” (“Melbourne” 8), although admission had to be recommended by a wine retailer. These tastings were intended to build up the prestige of Australian wine when compared to international examples: “It is the high quality of our wines that we are proud of. That is the story to pass on—that Australian wine, at its best, is at least as good as any in the world and better than most” (“Melbourne” 8).There is also a focus on promoting wine drinking as a quotidian habit enjoyed abroad: “We have come a long way in less than twenty years […] An enormous number of husbands and wives look forward to a glass of sherry when the husband arrives home from work and before dinner, and a surprising number of ordinary people drink table wine quite un-selfconsciously” (Seppelt, “Advance” 3). However, despite an acknowledged increase in wine appreciation and drinking, there is also acknowledgement that this there was still some way to go in this aim as, for example, in the statement: “There is no reason why the enjoyment of table wines should not become an Australian custom” (Seppelt, “Advance” 4).The authority of European experts and European habits is drawn upon throughout the publication whether in philosophically-inflected treatises on wine drinking as a core part of civilised behaviour, or practically-focused articles about wine handling and serving (Keown; Seabrook; “Your Own”). Interestingly, a number of Australian experts are also quoted as stressing that these are guidelines, not strict rules: Crosby, for instance, states: “There is no ‘right wine.’ The wine to drink is the one you like, when and how you like it” (19), while the then-manager of Lindemans Wines is similarly reassuring in his guide to entertaining, stating that “strict adherence to the rules is not invariably wise” (Mackay 3). Tingey openly acknowledges that while the international-style of regularly drinking wine had “given more dignity and sophistication to the Australian way of life” (35), it should not be shrouded in snobbery.Food-Related ContentThe magazine’s cookery articles all feature international dishes, and certain foreign foods, recipes, and ways of eating and dining are clearly identified as “gourmet”. Cheese is certainly the most frequently mentioned “gourmet” food in the magazine, and is featured in every issue. These articles can be grouped into the following categories: understanding cheese (how it is made and the different varieties enjoyed internationally), how to consume cheese (in relation to other food and specific wines, and in which particular parts of a meal, again drawing on international practices), and cooking with cheese (mostly in what can be identified as “foreign” recipes).Some of this content is produced by Kraft Foods, a major advertiser in the magazine, and these articles and recipes generally focus on urging people to eat more, and varied international kinds of cheese, beyond the ubiquitous Australian cheddar. In terms of advertorials, both Kraft cheeses (as well as other advertisers) are mentioned by brand in recipes, while the companies are also profiled in adjacent articles. In the fourth issue, for instance, a full-page, infomercial-style advertisement, noting the different varieties of Kraft cheese and how to serve them, is published in the midst of a feature on cooking with various cheeses (“Cooking with Cheese”). This includes recipes for Swiss Cheese fondue and two pasta recipes: spaghetti and spicy tomato sauce, and a so-called Italian spaghetti with anchovies.Kraft’s company history states that in 1950, it was the first business in Australia to manufacture and market rindless cheese. Through these AWFQ advertisements and recipes, Kraft aggressively marketed this innovation, as well as its other new products as they were launched: mayonnaise, cheddar cheese portions, and Cracker Barrel Cheese in 1954; Philadelphia Cream Cheese, the first cream cheese to be produced commercially in Australia, in 1956; and, Coon Cheese in 1957. Not all Kraft products were seen, however, as “gourmet” enough for such a magazine. Kraft’s release of sliced Swiss Cheese in 1957, and processed cheese slices in 1959, for instance, both passed unremarked in either the magazine’s advertorial or recipes.An article by the Australian Dairy Produce Board urging consumers to “Be adventurous with Cheese” presented general consumer information including the “origin, characteristics and mode of serving” cheese accompanied by a recipe for a rich and exotic-sounding “Wine French Dressing with Blue Cheese” (Kennedy 18). This was followed in the next issue by an article discussing both now familiar and not-so familiar European cheese varieties: “Monterey, Tambo, Feta, Carraway, Samsoe, Taffel, Swiss, Edam, Mozzarella, Pecorino-Romano, Red Malling, Cacio Cavallo, Blue-Vein, Roman, Parmigiano, Kasseri, Ricotta and Pepato” (“Australia’s Natural” 23). Recipes for cheese fondues recur through the magazine, sometimes even multiple times in the same issue (see, for instance, “Cooking With Cheese”; “Cooking With Wine”; Pain). In comparison, butter, although used in many AWFQ’s recipes, was such a common local ingredient at this time that it was only granted one article over the entire run of the magazine, and this was largely about the much more unusual European-style unsalted butter (“An Expert”).Other international recipes that were repeated often include those for pasta (always spaghetti) as well as mayonnaise made with olive oil. Recurring sweets and desserts include sorbets and zabaglione from Italy, and flambéd crepes suzettes from France. While tabletop cooking is the epitome of sophistication and described as an international technique, baked Alaska (ice cream nestled on liquor-soaked cake, and baked in a meringue shell), hailing from America, is the most featured recipe in the magazine. Asian-inspired cuisine was rarely represented and even curry—long an Anglo-Australian staple—was mentioned only once in the magazine, in an article reprinted from the South African The National Hotelier, and which included a recipe alongside discussion of blending spices (“Curry”).Coffee was regularly featured in both articles and advertisements as a staple of the international gourmet kitchen (see, for example, Bancroft). Articles on the history, growing, marketing, blending, roasting, purchase, percolating and brewing, and serving of coffee were common during the magazine’s run, and are accompanied with advertisements for Bushell’s, Robert Timms’s and Masterfoods’s coffee ranges. AWFQ believed Australia’s growing coffee consumption was the result of increased participation in quality internationally-influenced dining experiences, whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39), or at home (Adams). Tea, traditionally the Australian hot drink of choice, is not mentioned once in the magazine (Brien).International Gourmet InnovationsAlso featured in the magazine are innovations in the Australian food world: new places to eat; new ways to cook, including a series of sometimes quite unusual appliances; and new ways to shop, with a profile of the first American-style supermarkets to open in Australia in this period. These are all seen as overseas innovations, but highly suited to Australia. The laws then controlling the service of alcohol are also much discussed, with many calls to relax the licensing laws which were seen as inhibiting civilised dining and drinking practices. The terms this was often couched in—most commonly in relation to the Olympic Games (held in Melbourne in 1956), but also in relation to tourism in general—are that these restrictive regulations were an embarrassment for Melbourne when considered in relation to international practices (see, for example, Ludbrook, “Present”). This was at a time when the nightly hotel closing time of 6.00 pm (and the performance of the notorious “six o’clock swill” in terms of drinking behaviour) was only repealed in Victoria in 1966 (Luckins).Embracing scientific approaches in the kitchen was largely seen to be an American habit. The promotion of the use of electricity in the kitchen, and the adoption of new electric appliances (Gas and Fuel; Gilbert “Striving”), was described not only as a “revolution that is being wrought in our homes”, but one that allowed increased levels of personal expression and fulfillment, in “increas[ing] the time and resources available to the housewife for the expression of her own personality in the management of her home” (Gilbert, “The Woman’s”). This mirrors the marketing of these modes of cooking and appliances in other media at this time, including in newspapers, radio, and other magazines. This included features on freezing food, however AWFQ introduced an international angle, by suggesting that recipe bases could be pre-prepared, frozen, and then defrosted to use in a range of international cookery (“Fresh”; “How to”; Kelvinator Australia). The then-new marvel of television—another American innovation—is also mentioned in the magazine ("Changing concepts"), although other nationalities are also invoked. The history of the French guild the Confrerie de la Chaine des Roitisseurs in 1248 is, for instance, used to promote an electric spit roaster that was part of a state-of-the-art gas stove (“Always”), and there are also advertisements for such appliances as the Gaggia expresso machine (“Lets”) which draw on both Italian historical antecedence and modern science.Supermarket and other forms of self-service shopping are identified as American-modern, with Australia’s first shopping mall lauded as the epitome of utopian progressiveness in terms of consumer practice. Judged to mark “a new era in Australian retailing” (“Regional” 12), the opening of Chadstone Regional Shopping Centre in suburban Melbourne on 4 October 1960, with its 83 tenants including “giant” supermarket Dickens, and free parking for 2,500 cars, was not only “one of the most up to date in the world” but “big even by American standards” (“Regional” 12, italics added), and was hailed as a step in Australia “catching up” with the United States in terms of mall shopping (“Regional” 12). This shopping centre featured international-styled dining options including Bistro Shiraz, an outdoor terrace restaurant that planned to operate as a bistro-snack bar by day and full-scale restaurant at night, and which was said to offer diners a “Persian flavor” (“Bistro”).ConclusionAustralian Wines & Food Quarterly was the first of a small number of culinary-focused Australian publications in the 1950s and 1960s which assisted in introducing a generation of readers to information about what were then seen as foreign foods and beverages only to be accessed and consumed abroad as well as a range of innovative international ideas regarding cookery and dining. For this reason, it can be posited that the magazine, although modest in the claims it made, marked a revolutionary moment in Australian culinary publishing. As yet, only slight traces can be found of its editor and publisher, Donald Wallace. The influence of AWFQ is, however, clearly evident in the two longer-lived magazines that were launched in the decade after AWFQ folded: Australian Gourmet Magazine and The Epicurean. Although these serials had a wider reach, an analysis of the 15 issues of AWFQ adds to an understanding of how ideas of foods, beverages, and culinary ideas and trends, imported from abroad were presented to an Australian readership in the 1950s, and contributed to how national foodways were beginning to change during that decade.ReferencesAdams, Jillian. “Australia’s American Coffee Culture.” Australian Journal of Popular Culture 2.1 (2012): 23–36.“Always to Roast on a Turning Spit.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 17.“An Expert on Butter.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 11.“Australia Is Guest Nation at Lausanne.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 18–19.“Australia’s Natural Cheeses.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 23.“Australia Will Be There.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 14.“Australian Wines Served at New York Dinner.” Australian Wines & Food Quarterly 1.5 (1958): 16.“Australia Wins Six Gold Medals.” Australian Wines & Food: The Magazine of Good Living 2.11 (1959/1960): 3.Bancroft, P.A. “Let’s Make Some Coffee.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 10. Bannerman, Colin. Seed Cake and Honey Prawns: Fashion and Fad in Australian Food. Canberra: National Library of Australia, 2008.Bell, Johnny. “Putting Dad in the Picture: Fatherhood in the Popular Women’s Magazines of 1950s Australia.” Women's History Review 22.6 (2013): 904–929.Bird, Delys, Robert Dixon, and Christopher Lee. Eds. Authority and Influence: Australian Literary Criticism 1950-2000. Brisbane: U of Queensland P, 2001.“Bistro at Chadstone.” The Magazine of Good Living 4.3 (1960): 3.Brien, Donna Lee. “Powdered, Essence or Brewed? Making and Cooking with Coffee in Australia in the 1950s and 1960s.” M/C Journal 15.2 (2012). 20 July 2016 <http://journal.media-culture.org.au/index.php/mcjournal/article/view/475>.Brien, Donna Lee, and Alison Vincent. “Oh, for a French Wife? Australian Women and Culinary Francophilia in Post-War Australia.” Lilith: A Feminist History Journal 22 (2016): 78–90.De Certeau, Michel. The Practice of Everyday Life. Berkeley: U of California P, 1998.“Changing Concepts of Cooking.” Australian Wines & Food 2.11 (1958/1959): 18-19.“Coffee Beginnings.” Australian Wines & Food Quarterly 1.4 (1957/1958): 37–39.“Cooking with Cheese.” Australian Wines & Food Quarterly 1.4 (1957/1958): 25–28.“Cooking with Wine.” Australian Wines & Food: The Magazine of Good Living 2.11 (1959/1960): 24–30.Crosby, R.D. “Wine Etiquette.” Australian Wines & Food Quarterly 1.4 (1957/1958): 19–21.“Curry and How to Make It.” Australian Wines & Food Quarterly 1.2 (1957): 32.Duruz, Jean. “Rewriting the Village: Geographies of Food and Belonging in Clovelly, Australia.” Cultural Geographies 9 (2002): 373–388.Fox, Edward A., and Ohm Sornil. “Digital Libraries.” Encyclopedia of Computer Science. 4th ed. Eds. Anthony Ralston, Edwin D. Reilly, and David Hemmendinger. London: Nature Publishing Group, 2000. 576–581.“Fresh Frozen Food.” Australian Wines & Food: The Magazine of Good Living 2.8 (1959): 8.Gas and Fuel Corporation of Victoria. “Wine Makes the Recipe: Gas Makes the Dish.” Advertisement. Australian Wines & Food Quarterly 1.3 (1957): 34.Gilbert, V.J. “Striving for Perfection.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 6.———. “The Woman’s Workshop.” The Magazine of Good Living: The Australian Wines & Food 4.2 (1960): 22.“High Praise for Penfolds Claret.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 13.Hodder, Ian. The Interpretation of Documents and Material Culture. Thousand Oaks, CA.: Sage, 1994.“How to Cook Frozen Meats.” Australian Wines & Food: The Magazine of Good Living 2.8 (1959): 19, 26.Johnson-Woods, Toni. Pulp: A Collector’s Book of Australian Pulp Fiction Covers. Canberra: National Library of Australia, 2004.Kelvinator Australia. “Try Cooking the Frozen ‘Starter’ Way.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 10–12.Kennedy, H.E. “Be Adventurous with Cheese.” The Magazine of Good Living: The Australian Wine & Food 3.12 (1960): 18–19.Keown, K.C. “Some Notes on Wine.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 32–33.Krippendorff, Klaus. Content Analysis: An Introduction to Its Methodology. 2nd ed. Thousand Oaks, CA: Sage, 2004.“Let’s Make Some Coffee.” The Magazine of Good Living: The Australian Wines and Food 4.2: 23.Lindesay, Vance. The Way We Were: Australian Popular Magazines 1856–1969. Melbourne: Oxford UP, 1983.Luckins, Tanja. “Pigs, Hogs and Aussie Blokes: The Emergence of the Term “Six O’clock Swill.”’ History Australia 4.1 (2007): 8.1–8.17.Ludbrook, Jack. “Advocate for Australian Wines.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 3–4.Ludbrook, Jack. “Present Mixed Licensing Laws Harm Tourist Trade.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 14, 31.Kelvinator Australia. “Try Cooking the Frozen ‘Starter’ Way.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 10–12.Mackay, Colin. “Entertaining with Wine.” Australian Wines &Foods Quarterly 1.5 (1958): 3–5.Le Masurier, Megan, and Rebecca Johinke. “Magazine Studies: Pedagogy and Practice in a Nascent Field.” TEXT Special Issue 25 (2014). 20 July 2016 <http://www.textjournal.com.au/speciss/issue25/LeMasurier&Johinke.pdf>.“Melbourne Stages Australia’s First Wine Festival.” Australian Wines & Food: The Magazine of Good Living 2.10 (1959): 8–9.Newton, John, and Stefano Manfredi. “Gottolengo to Bonegilla: From an Italian Childhood to an Australian Restaurant.” Convivium 2.1 (1994): 62–63.Newton, John. Wogfood: An Oral History with Recipes. Sydney: Random House, 1996.Pain, John Bowen. “Cooking with Wine.” Australian Wines & Food Quarterly 1.3 (1957): 39–48.Postiglione, Nadia.“‘It Was Just Horrible’: The Food Experience of Immigrants in 1950s Australia.” History Australia 7.1 (2010): 09.1–09.16.“Regional Shopping Centre.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 12–13.Risson, Toni. Aphrodite and the Mixed Grill: Greek Cafés in Twentieth-Century Australia. Ipswich, Qld.: T. Risson, 2007.Ross, Laurie. “Fantasy Worlds: The Depiction of Women and the Mating Game in Men’s Magazines in the 1950s.” Journal of Australian Studies 22.56 (1998): 116–124.Santich, Barbara. Bold Palates: Australia’s Gastronomic Heritage. Kent Town: Wakefield P, 2012.Seabrook, Douglas. “Stocking Your Cellar.” Australian Wines & Foods Quarterly 1.3 (1957): 19–20.Seppelt, John. “Advance Australian Wine.” Australian Wines & Foods Quarterly 1.3 (1957): 3–4.Seppelt, R.L. “Wine Week: 1959.” Australian Wines & Food: The Magazine of Good Living 2.10 (1959): 3.Sheridan, Susan, Barbara Baird, Kate Borrett, and Lyndall Ryan. (2002) Who Was That Woman? The Australian Women’s Weekly in the Postwar Years. Sydney: UNSW P, 2002.Supski, Sian. “'We Still Mourn That Book’: Cookbooks, Recipes and Foodmaking Knowledge in 1950s Australia.” Journal of Australian Studies 28 (2005): 85–94.“Sydney Restaurant Challenges World Standards.” Australian Wines & Food Quarterly 1.4 (1957/1958): 33.Tingey, Peter. “Wineman Rode a Hobby Horse.” Australian Wines & Food: The Magazine of Good Living 2.9 (1959): 35.“Violinist Loves Bach—and Birds.” The Magazine of Good Living: The Australian Wine & Food 3.12 (1960): 30.Wallace, Donald. Ed. Australian Wines & Food Quarterly. Magazine. Melbourne: 1956–1960.Warner-Smith, Penny. “Travel, Young Women and ‘The Weekly’, 1959–1968.” Annals of Leisure Research 3.1 (2000): 33–46.Webby, Elizabeth. The Cambridge Companion to Australian Literature. Cambridge: Cambridge UP, 2000.White, Richard. “The Importance of Being Man.” Australian Popular Culture. Eds. Peter Spearritt and David Walker. Sydney: Allen & Unwin, 1979. 145–169.White, Richard. “The Retreat from Adventure: Popular Travel Writing in the 1950s.” Australian Historical Studies 109 (1997): 101–103.“Wine: The Drink for the Home.” Australian Wines & Food Quarterly 2.10 (1959): 24–25.“Wines at the Lausanne Trade Fair.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 15.“Your Own Wine Cellar” Australian Wines & Food Quarterly 1.2 (1957): 19–20.

In rejoinder to a New York Times’s article claiming, “the value of used pianos, especially uprights, has plummeted … Instead of selling them … , donating them … or just passing them along … , owners are far more likely to discard them” (Walkin), artists Kathleen Irwin (scenography) and Jeff Morton (sound/composition) responded to this ignoble passing with an installation playing with the borders delineating music, theatre, digital technology, and economies of value using two upright red pianos, sound and video projection—and the sensibility of relational aesthetics. The installation was a collaboration between two artists who share a common interest in the performative qualities of public space and how technological augmentation is used in identificatory and embodied art processes as a means of extending the human body and enhancing the material space of person-to-person interaction. The title of the installation, PLAY, referenced the etymology of the word itself and how it has been variously understood over time, across artistic disciplines, and in digital and physical environments. Fundamentally, it explored the relative value of a material object (the piano) and how its social and cultural signification persists, shifts, is diminished or augmented by technology. The installation was mounted at the Dunlop Art Gallery, in the Regina Public Library (Saskatchewan, Canada, 14 June - 25 August 2013) and, as such, it illustrated the Library’s mandate to support all forms of literacy through community accessibility and forms of public outreach, social arrangements, and encounters. Indirectly, (as this was not the initial focus), it also exemplified the artists’s gentle probing of the ways, means, claims, and values when layering information and enhancing our visual experience as we interact with (literally, walk through) our physical landscapes and environments—“to see the world for what it is,” as Matt Turbow says “and to see the elements within” (Chapeau). The installation reflected on, among other things, the piano as a still potent cultural signifier, the persistent ability of our imagination to make meaning and codify experience even without digital overlay, and the library as an archive and disseminator of public knowledge. The artists questioned whether old technologies such as the piano will lose their hold on us entirely as technological augmentation develops the means to enhance or colonize the natural world, through graphics, sounds, haptic feedback, smell and, eventually, commodified experiences. This paper intends to reflect on our work and initiate a friendly (playful) interdisciplinary discussion about material objects in the age of physical and digital interactivity, and the terms of augmentation as we chose to understand it through our installation. In response to the call proposed by this journal on the subject of augmentation, we considered: 1. How audio/visual apparatuses in the gallery space augmented the piano’s expressivity; 2. How the piano augmented the social function of its physical situation; 3. How the technology augmented random and fragmentary musical phrases, creating a prolonged musical composition; 4. How each spectator augmented the art through his/her subjective engagement: how there is always meaning generated in excess of the artists’s intention. Image 1: Piano installed outside Dunlop Gallery/ Regina Public Library (photo credit: Jeff Morton) To begin, a brief description of the site of the installation is in order. The first of the red pianos was installed outside the main doors of the Central Library, located in the city’s downtown. The library’s entrance is framed within a two-story glass atrium and the red piano repeated the architecture’s function to open the space by breaking down perceived barriers, and beckoning the passersby inside. Reflecting Irwin’s community-oriented, site-specific practice, this was the relational catalyst of the work—the piano made available for anyone to play and enjoy, day or night, an invitation to respond to an object inserted into the shared space of the sidewalk: to explore, as Nicolas Bourriaud suggests, “the art as a state of encounter” (16). It was the centerpiece of the exhibition's outreach, which included the exhibition’s vernissage featuring new music and performance artists in concert, a costume and prop workshop for a late night public choir procession, and a series of artist talks. This was, arguably, a defining characteristic of the work, underscoring how the work of art, in this case the piano itself, its abjection illustrated by the perfunctory means typically used to dispose of them, is augmented or gains value through its social construction, over-and-above any that is originally ascribed to it. As Bourriaud writes, any kind of production takes on a social form which no longer has anything to do with its original usefulness. It acquires exchange value that partly covers and shrouds its primary “nature”. The fact is that a work of art has no a priori useful function—not that it is socially useless, but because it is available and flexible, and has an “infinite tendency”. (42) In the Dunlop’s press release, curator Blair Fornwald also confers a supplemental value ascribed to the reframed material object. She describes how the public space in front of the library, as a place of social interaction and cultural identification—of “being seen”—is augmented by the red piano: its presence in an unfamiliar setting underscores the multitude of creative and performative possibilities inherent within it, possibilities that may extend far beyond playing a simple melody. By extension, its presence asserts that the every day is a social, cultural, and physical environment rich with potentiality and promise. (Fornwald) Juxtaposed with the first red piano, the second was dramatically staged within the Dunlop gallery. The room, painted black, formally replicated the framing and focusing conventions of the theatre: its intention to propose other ways of “being seen” and to suggest the blurring of lines between “on stage and off,” and by extension, “on line and off.” A camera embedded in the front of the piano and a large projection screen in the space provided a celebrity moment for anyone approaching the instrument and implied, arguably, the ubiquitous surveillance associated with public space. Indeed, a plausible way of reading the red piano in the darkened gallery was as a provocation to think about how the digital and physical are increasingly enmeshed in our daily lives (Jurgenson). Lit by a chandelier and staged on a circular red carpet, this piano was also available to be played. Unlike the one outside of the building, it was augmented by speakers, a microphone, and a webcam. Through a custom-built digital system (using MaxMSP software), it recorded and played back the sound and image of everyone who sat down to perform, then repeated and superimposed these over similar previously captured material. Enhanced by the unusual stark acoustics of the gallery, the sound filled the reverberant space. Affixed to the gallery’s back wall was the projection screen made up of sheet music (Bach, Debussy and Mozart) taken from the Irwin family’s piano bench, a veritable time capsule from the 1950s. Image 2: Piano installed inside Dunlop Gallery (photo credit: Jeff Morton) In addition to the centrally placed piano, a miniature red piano was situated near the gallery entrance. It and a single red chair placed near the screen, repeated the vivid colour and drew the eye into and around the space underscoring its theatrical quality. The toy piano functioned as a lighthearted invitation, as well as a serious citation of other artists—Eikoh Sudoh, Margaret Leng Tan, John Cage, and Charles M. Schulz’s “Schroeder”—who have employed the miniature instrument to great advantage. It was intended as an illustration of the infinite resonances that material objects may provide and the diverse ways they may signify contingent on the viewer. Considered in a historical context, in the golden age of the upright and at the turn of the twentieth-century, piano lessons signified for many, the formation of a modern citizen schooled in European culture and values. Owning one of these intricately engineered and often beautiful machines, as one in five households did, reflected the social aspirations of its owners and marked their upward economic mobility (Canadian Encyclopedia). One hundred years later, pianos are often relegated to the basement or dump. Irretrievably out of tune, their currency as musical instruments largely devalued. Nonetheless, their cultural and social value persists, no longer the pervasive marker of status, but through the ways they are mediated by artists who prepare, deconstruct, and leave them to deteriorate in beautiful ways. They seem to retain their hold on us through the natural impulse to engage them kinetically, ergonomically, and metaphorically. Built to be an extension of the human hand, body, and imagination, they are a sublime human-scale augmentation of a precise musical system of notation, and a mechanism evolved over centuries through physical augmentations meant to increase the expressivity of both instrument and player. In PLAY, the use of the pianos referenced both their traditional role in public life, and our current relationship with forms of digital media that have replaced these instruments as our primary means of being linked, informed, and entertained—an affirmation of the positive attributes of technology and a reminder of what we may have lost. Indeed, while this was not necessarily clear from the written responses in the Gallery’s guest book (Gorgeous!: Neat!; Too, too cool!; etc.), we surmised that memory might have played a key role in the experience of the installation, set in motion by the precise arrangement of the few material objects – red piano, the piano bench, red chair, and toy piano, each object designed to fit the shape of the body and hold the memory of physical contact. These were designed to trigger a chain of recollections, each chasing the next; each actively participating in what follows. In the Gallery’s annual exhibition catalogue, Ellen Moffat suggests that the relationship the piano builds with the player is important: “the piano plays and is played by the performer. Performing the piano assigns a posture for the performer in relation to the keyboard physically and figuratively” (Moffat 80). Technically, the piano is the sum of many parts, understandable finally as a discrete mechanical system, but unbounded in imagination and limited only by our capacity to play it. Functionally, it acts as an affective repository of memory and feeling, a tool to control the variables of physical and expressive interaction. In PLAY, the digital system in the gallery piano captured, delayed and displayed audio and video clips according to a rubric of cause and effect. Controlled by computer software designed by Morton, the installation captured musical phrases played randomly by individuals and augmented these notes by playing them back at variable speeds and superimposing one over another—musical phrases iterated and reiterated. The effect was fugue-like—an indeterminate composition with a determinant structure, achieved by intertwining physical and digital systems with musical content supplied by participants. The camera hidden in the front of the piano recorded individuals as they sat at the instrument and, immediately, they saw themselves projected in extreme close up onto the screen behind. As the individual struck a note, their image faded and the screen was filled again with the image of a previous participant abstracted and in slow motion. The effect, we suggest, was dreamlike—an echo or a fleeting fragment of something barely remembered. Like the infinite variations the piano permits, the software was also capable of expressing immense variety—each sound and image adding to an expanding archive in an ever-changing improvised composition developed through iterative call and response. Drawing on elements of relational aesthetics, scenographic representation, and digital technology, in PLAY we attempted to cross disciplines in ways that distinguished it from the other piano projects seen over the past several years. Indeed, the image of the upright piano has resonated in the zeitgeist of the international art scene with colourful uprights placed in public places in urban centers across Europe and North America. Wherever they are, individuals engage enthusiastically with them and they, in turn, become the centre of attention: this is part of their appeal. The pianos seem to evoke a utopian sense of community, however temporary, providing opportunities to rediscover old neighbours and make new friends. In PLAY, we posed two different social and aesthetic encounters—one analogue, real, “off-line” and one digital, theatrical, and “on-line,” illustrating less a false binary between two possible realities that ascribes more value to one than the other, than a world where the digital and the physical comingle. Working within a public library, this was a germane train of thought considering how these institutes struggle to stay relevant in the age of Google search and the promise of technological augmentation. The piano also represents a dichotomy: both a failure to represent and an excess of meaning. For decades replete with social signification, they have now become an encumbrance, fit only for the bone yard. As these monumental relics come to the end of their mechanical life, there is more money made in their disposal than in musical production, and more value in their recycled metals, solid wooden bodies, and ivory keys then in their tone and function. The industry that supported their commodification collapsed years ago, as has the market for their sale and the popular music publishing industry that accompanied it. Of course, pianos will be with us for a long time in one form or another, but their history, as a culturally potent object, has diverged. The assumption could easily follow that they have been rendered useless as an aesthetic, generative, and social object. What this installation offered was the possibility of an alternative ending to the story of this erstwhile entertainment console even as we seek our amusement by other means and through other devices. Not surprisingly, the title of the installation suggests that the consideration of “play,” as social and recuperative engagement, is significant. In his seminal work, Homo Ludens, Johan Huizinga discusses the importance of play, suggesting that it is primary to and a necessary condition of the making of culture. He writes, “In play there is something in play, which transcends the immediate needs of life and imparts meaning to the action” (Huizinga 97). According to games theorist Mary Flanagan, playing may serve as a way of creating something beautiful, offering frameworks for new ways of thinking, exploring divergent logic, or for imaging what is possible. She writes, “Games, both digital and analog, offer a space to explore creativity, agency, representation and emergent behaviour” (Flanagan 2010). In reaching out to Regina’s downtown community, the Dunlop Art Gallery dispersed some of the playfulness of PLAY in planned and accidental ways, as the outdoor piano became a daily destination for individuals who live rough or in the city’s hostels, some of whom who have enviable musical skills and considerable stage presence. One man came daily with sheet music in hand to practice on the indoor piano—ignoring the inevitable echo and repeat that the software triggered. Another young woman appeared regularly to perform at the outdoor piano, her umbrella raised against sun and rain, wedged under her arm to keep both hands free. Children invariably drew parents to it as they entered or exited the library—for some it may have been the first time they had touched such an instrument. Overall, in press, blogs, and the visitors’s book, responses to the pianos were enthusiastic and positive. One blogger wrote in response to an online publication, Art, Music, News (Beatty), chapeau June 13, 2013 at 11:51am this is most definitely up and running, and it would be interesting to see/hear all that will go on with that red piano. my two-and-a-half year old daughter and i jammed a bit yesterday morning, while a stranger watched and listened, then insisted that i play the same mostly crappy c-blues again while he sang! so i did, and he did, and my daughter and i learned a bit about what he feels about his dog via his singing. it was the highlight of the day for us—I mean really, jamming outside on a very red upright piano with strangers—good times! (Simpson) As evidence of public approbation, for the better part of the summer it stood unprotected on the sidewalk in front of the library encountering only one minor incident of defacement—a rather fragile tag in white spray paint, someone’s name in proper cursive writing. Once repaired and retuned, it became a dynamic focus for the annual Folk Festival that takes over the area for a week in August. In these ways, PLAY fulfilled the Library’s aim of encouraging literacy and reinforcing a sense of community—a social augmentation, in a manner of speaking. As Moffat writes, it encourages the social dimension of participation through community-engagement and dialogic practices. It blurs distinctions between spectator and participant, professional and amateur. It generates relationships between people or social actions. (Moffat 76) Finally, PLAY toyed with the overtones of the word itself—as verb, noun, and adjective—signifier, and metaphor. The title illustrated its obvious current potential and evoked the piano’s past, referencing the glittering world of the stage. While many may have more memories of seeing pianos in disrepair than in the concert hall, its iconic stage setting is never far from the imagination, although this too changes as people from other cultures and backgrounds recognize little cultural capital in such activity. In current vernacular, the word “play” also implies the re-imagination of ourselves in the digital overlays of the future. So we ask, what will be the fate of the piano and its meme in the 22nd century? Will the augmentation of reality enhance our experience of the world in inverse proportion to a loss of social interaction? Conclusion In her essay, Moffat notes that as digital technology replaces the analog piano, a surplus of second-hand uprights has become available. Citing artists Luke Jerram, Monica Yunus, and Camille Zamora (among others), she argues that the use of them as public art coincides with their disappearance, suggesting a farewell or memorial to a collective cultural icon (Moffat 76). What is there in this piece of furniture that speaks to us in art practice? The answer, it would seem, is potential. In a curatorial interview, Irwin suggested the possibility that beyond the artist’s initial meaning, there is always something more—an augmentation. The pleasure of discovering this supplement is part of the pleasure of the subjective experience of the spectator. Similarly, the aleatoric in music composition, refers to the pursuit of chance as a formal determinant and its openness to individual interpretation at the moment of reception. For Morton, the randomness of memory and affect are key components in composition. They cannot be predicted, controlled or quantified; nor can they be denied. There is no correct interpretation or response to music or, indeed, to relational art practice. Moffat concludes, as a multi-faceted media installation, PLAY proposed “a suite, chorus or a polyphony of things” (Moffat 76). Depending on your point of reference, the installation provided a dynamic venue for considering our relationships with material objects, with each other and with new technologies asking how they may or may not augment our reality in ways that supplement real-time, person-to-person interaction. References Beatty, Gregory. “Exciting Goings-On at Central Library.” Prairie Dog Blog 11 June 2013. Bourriaud, Nicolas. Relational Aesthetics. Trans. Simon Pleasance and Fronza Woods. Paris: Les Presses du Réel, 1998. Canadian Encyclopedia. “Piano Building.” ‹http://www.thecanadianencyclopedia.com/en/article/piano-building-emc/›. Chapeau [David Simpson]. “One Response to ‘Exciting Goings-On at Central Library.’” Prairie Dog Blog 13 June 2013. Fornwald, Blair. PLAY. Regina, Saskatchewan: Dunlop Art Gallery. 2013. Flanagan, Mary. “Creating Critical Play.” In Ruth Catlow, Marc Garret and Corrado Morgana, eds., Artists Rethinking Games. Liverpool: Liverpool University Press, 2010. 49-53. Huizinga, Johan. Homo Ludens. Boston: Beacon Press, 1995. Jerram, Luke. Play Me, I’m Yours. Site-Specific Piano Installation. Multiple Venues. 2008-2013. Jurgenson, Nathan. “Digital Dualism versus Augmented Reality.” Cybergology: The Society Pages 24 Feb. 2011. 1 Dec. 2013 ‹http://thesocietypages.org/cyborgology/2011/02/24/digital-dualism-versus-augmented-reality/›. Moffat, Ellen. “Stages and Players” in DAG 2 (2013). Regina: Dunlop Art Gallery, 2013. 75-87. Walkin, Daniel J. “For More Pianos, Last Note Is Thud in the Dump.” New York Times 29 June 2012. Yunus, Monica, and Camille Zamora. Sing for Hope Pianos. Site-Specific Piano Installation and Performance. New York City. 2013.

Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the once ubiquitous English trifle which, comprising variations on the theme of sherry soaked sponge cake, custard and cream, it closely resembles. It could be asserted that its strong coffee taste has enabled the tiramisu to triumph over the trifle in contemporary Australia, yet coffee is also a recurrent ingredient in cakes and icings in nineteenth and early twentieth century Australian cookbooks. Acknowledging that coffee consumption in Australia doubled during the years of the Second World War and maintained high rates of growth afterwards (Khamis; Adams), this article draws on examples of culinary writing during this period of increasing popularity to investigate the use of coffee in cookery as well as a beverage in these mid-twentieth century decades. In doing so, it engages with a lively scholarly discussion on what has driven this change—whether the American glamour and sophistication associated with coffee, post-war immigration from the Mediterranean and other parts of Europe, or the influence of the media and developments in technology (see, for discussion, Adams; Collins et al.; Khamis; Symons). Coffee in Australian Mid-century Epicurean Writing In Australian epicurean writing in the 1950s and 1960s, freshly brewed coffee is clearly identified as the beverage of choice for those with gourmet tastes. In 1952, The West Australian reported that Johnnie Walker, then president of the Sydney Gourmet Society had “sweated over an ordinary kitchen stove to give 12 Melbourne women a perfect meal” (“A Gourmet” 8). Walker prepared a menu comprising: savoury biscuits; pumpkin soup made with a beef, ham, and veal stock; duck braised with “26 ounces of dry red wine, a bottle and a half of curacao and orange juice;” Spanish fried rice; a “French lettuce salad with the Italian influence of garlic;” and, strawberries with strawberry brandy and whipped cream. He served sherry with the biscuits, red wine with the duck, champagne with the sweet, and coffee to finish. It is, however, the adjectives that matter here—that the sherry and wine were dry, not sweet, and the coffee was percolated and black, not instant and milky. Other examples of epicurean writing suggested that fresh coffee should also be unadulterated. In 1951, American food writer William Wallace Irwin who travelled to, and published in, Australia as “The Garrulous Gourmet,” wrote scathingly of the practice of adding chicory to coffee in France and elsewhere (104). This castigation of the French for their coffee was unusual, with most articles at this time praising Gallic gastronomy. Indicative of this is Nancy Cashmore’s travel article for Adelaide’s Advertiser in 1954. Titled “In Dordogne and Burgundy the Gourmet Will Find … A Gastronomic Paradise,” Cashmore details the purchasing, preparation, presentation, and, of course, consumption of excellent food and wine. Good coffee is an integral part of every meal and every day: “from these parts come exquisite pate de fois, truffles, delicious little cakes, conserved meats, wild mushrooms, walnuts and plums. … The day begins with new bread and coffee … nothing is imported, nothing is stale” (6). Memorable luncheons of “hors-d’oeuvre … a meat course, followed by a salad, cheese and possibly a sweet” (6) always ended with black coffee and sometimes a sugar lump soaked in liqueur. In Australian Wines and Food (AW&F), a quarterly epicurean magazine that was published from 1956 to 1960, coffee was regularly featured as a gourmet kitchen staple alongside wine and cheese. Articles on the history, growing, marketing, blending, roasting, purchase, and brewing of coffee during these years were accompanied with full-page advertisements for Bushell’s vacuum packed pure “roaster fresh” coffee, Robert Timms’s “Royal Special” blend for “coffee connoisseurs,” and the Masterfoods range of “superior” imported and locally produced foodstuffs, which included vacuum packed coffee alongside such items as paprika, bay leaves and canned asparagus. AW&F believed Australia’s growing coffee consumption the result of increased participation in quality dining experiences whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39) or at home. With regard to domestic coffee drinking, AW&F reported a revived interest in “the long neglected art of brewing good coffee in the home” (“Coffee” 39). Instructions given range from boiling in a pot to percolating and “expresso” (Bancroft 10; “Coffee” 37-9). Coffee was also mentioned in every issue as the only fitting ending to a fine meal, when port, other fortified wines or liqueurs usually accompanied a small demi-tasse of (strong) black coffee. Coffee was also identified as one of the locally produced speciality foods that were flown into the USA for a consulate dinner: “more than a ton of carefully selected foodstuffs was flown to New York by Qantas in three separate airlifts … beef fillet steaks, kangaroo tails, Sydney rock oysters, King prawns, crayfish tails, tropical fruits and passion fruit, New Guinea coffee, chocolates, muscatels and almonds” (“Australian” 16). It is noteworthy that tea is not profiled in the entire run of the magazine. A decade later, in the second half of the 1960s, the new Australian gourmet magazine Epicurean included a number of similar articles on coffee. In 1966 and 1969, celebrity chef and regular Epicurean columnist Graham Kerr also included an illustrated guide to making coffee in two of the books produced alongside his television series, The Graham Kerr Cookbook (125) and The Graham Kerr Cookbook by the Galloping Gourmet (266-67). These included advice to buy freshly roasted beans at least once a week and to invest in an electric coffee grinder. Kerr uses a glass percolator in each and makes an iced (milk) coffee based on double strength cooled brewed coffee. Entertaining with Margaret Fulton (1971) is the first Margaret Fulton cookery book to include detailed information on making coffee from ground beans at home. In this volume, which was clearly aimed at the gourmet-inclined end of the domestic market, Fulton, then cookery editor for popular magazine Woman’s Day, provides a morning coffee menu and proclaims that “Good hot coffee will never taste so good as it does at this time of the day” (90). With the stress on the “good,” Fulton, like Kerr, advises that beans be purchased and ground as they are needed or that only a small amounts of freshly ground coffee be obtained at one time. For Fulton, quality is clearly linked to price—“buy the best you can afford” (90)—but while advising that “Mocha coffee, which comes from Aden and Mocha, is generally considered the best” (90), she also concedes that consumers will “find by experience” (90) which blends they prefer. She includes detailed information on storage and preparation, noting that there are also “dozens of pieces of coffee making equipment to choose from” (90). Fulton includes instructions on how to make coffee for guests at a wedding breakfast or other large event, gently heating home sewn muslin bags filled with finely ground coffee in urns of barely boiling water (64). Alongside these instructions, Fulton also provides recipes for a sophisticated selection of coffee-flavoured desserts such as an iced coffee soufflé and coffee biscuits and meringues that would be perfect accompaniments to her brewed coffees. Cooking with Coffee A prominent and popular advocate of Continental and Asian cookery in Melbourne in the 1950s, Maria Kozslik Donovan wrote and illustrated five cookery books and had a successful international career as a food writer in the 1960s and 1970s. Maria Kozslik was Hungarian by birth and education and was also educated in the USA before marrying Patrick Donovan, an Australian, and migrating to Sydney with him in 1950. After a brief stay there and in Adelaide, they relocated to Melbourne in 1953 where she ran a cookery school and wrote for prominent daily newspaper The Age, penning hundreds of her weekly “Epicure’s Corner: Continental Recipes with Maria Kozslik” column from 1954 to 1961. Her groundbreaking Continental Cookery in Australia (1955) collects some 140 recipes, many of which would appear in her column—predominantly featuring French, Italian, Viennese, and Hungarian dishes, as well as some from the Middle East and the Balkans—each with an informative paragraph or two regarding European cooking and dining practices that set the recipes in context. Continental Cookery in Australia includes one recipe for Mocha Torte (162), which she translates as Coffee Cream Cake and identifies as “the favourite of the gay and party-loving Viennese … [in] the many cafés and sweet shops of Salzburg and Vienna” (162). In this recipe, a plain sponge is cut into four thin layers and filled and covered with a rich mocha cream custard made from egg yolks, sugar and a good measure of coffee, which, when cooled, is beaten into creamed butter. In her recipe for Mocha Cream, Donovan identifies the type of coffee to be used and its strength, specifying that “strong Mocha” be used, and pleading, “please, no essence!” She also suggests that the cake’s top can be decorated with shavings of the then quite exotic “coffee bean chocolate,” which she notes can be found at “most continental confectioners” (162), but which would have been difficult to obtain outside the main urban centres. Coffee also appears in her Café Frappe, where cooled strong black coffee is poured into iced-filled glasses, and dressed with a touch of sugar and whipped cream (165). For this recipe the only other direction that Donovan gives regarding coffee is to “prepare and cool” strong black coffee (165) but it is obvious—from her eschewing of other convenience foods throughout the volume—that she means freshly brewed ground coffee. In contrast, less adventurous cookery books paint a different picture of coffee use in the home at this time. Thus, the more concise Selected Continental Recipes for the Australian Home (1955) by the Australian-born Zelmear M. Deutsch—who, stating that upon marrying a Viennese husband, she became aware of “the fascinating ways of Continental Cuisine” (back cover)—includes three recipes that include coffee. Deutsch’s Mocha Creams (chocolate truffles with a hint of coffee) (76-77), almond meringues filled with coffee whipped cream (89-90), and Mocha Cream Filling comprising butter beaten with chocolate, vanilla, sugar, and coffee (95), all use “powdered” instant coffee, which is, moreover, used extremely sparingly. Her Almond Coffee Torte, for example, requires only half a teaspoon of powdered coffee to a quarter of a pint (300 mls) of cream, which is also sweetened with vanilla sugar (89-90). In contrast to the examples from Fulton and Donovan above (but in common with many cookbooks before and after) Deutsch uses the term “mocha” to describe a mix of coffee and chocolate, rather than to refer to a fine-quality coffee. The term itself is also used to describe a soft, rich brown color and, therefore, at times, the resulting hue of these dishes. The word itself is of late eighteenth century origin, and comes from the eponymous name of a Red Sea port from where coffee was shipped. While Selected Continental Recipes appears to be Deutsch’s first and only book, Anne Mason was a prolific food, wine and travel writer. Before migrating to England in 1958, she was well known in Australia as the presenter of a live weekly television program, Anne Mason’s Home-Tested Recipes, which aired from 1957. She also wrote a number of popular cookery books and had a long-standing weekly column in The Age. Her ‘Home-Tested Recipes’ feature published recipes contributed by readers, which she selected and tested. A number of these were collected in her Treasury of Australian Cookery, published in London in 1962, and included those influenced by “the country cooking of England […] Continental influence […] and oriental ideas” (11). Mason includes numerous recipes featuring coffee, but (as in Deutsch above) almost all are described as mocha-flavoured and listed as such in the detailed index. In Mason’s book, this mocha taste is, in fact, featured more frequently in sweet dishes than any of the other popular flavours (vanilla, honey, lemon, apple, banana, coconut, or passionfruit) except for chocolate. These mocha recipes include cakes: Chocolate-Mocha Refrigerator cake—plain sponge layered with a coffee-chocolate mousse (134), Mocha Gateau Ring—plain sponge and choux pastry puffs filled with cream or ice cream and thickly iced with mocha icing (136) and Mocha Nut Cake—a coffee and cocoa butter cake filled and iced with mocha icing and almonds (166). There are also recipes for Mocha Meringues—small coffee/cocoa-flavoured meringue rosettes joined together in pairs with whipped cream (168), a dessert Mocha Omelette featuring the addition of instant coffee and sugar to the eggs and which is filled with grated chocolate (181) and Mocha-Crunch Ice Cream—a coffee essence-scented ice cream with chocolate biscuit crumbs (144) that was also featured in an ice cream bombe layered with chocolate-rum and vanilla ice creams (152). Mason’s coffee recipes are also given prominence in the accompanying illustrations. Although the book contains only nine pages in full colour, the Mocha Gateau Ring is featured on both the cover and opposite the title page of the book and the Mocha Nut Cake is given an entire coloured page. The coffee component of Mason’s recipes is almost always sourced from either instant coffee (granules or powdered) or liquid coffee essence, however, while the cake for the Mocha Nut Cake uses instant coffee, its mocha icing and filling calls for “3 dessertspoons [of] hot black coffee” (167). The recipe does not, however, describe if this is made from instant, essence, or ground beans. The two other mocha icings both use instant coffee mixed with cocoa, icing sugar and hot water, while one also includes margarine for softness. The recipe for Mocha Cup (202) in the chapter for Children’s Party Fare (198-203), listed alongside clown-shaped biscuits and directions to decorate cakes with sweets, plastic spaceships and dolls, surprisingly comprises a sophisticated mix of grated dark chocolate melted in a pint of “hot black coffee” lightened with milk, sugar and vanilla essence, and topped with cream. There are no instructions for brewing or otherwise making fresh coffee in the volume. The Australian culinary masterwork of the 1960s, The Margaret Fulton Cookbook, which was published in 1968 and sold out its first (record) print run of 100,000 copies in record time, is still in print, with a revised 2004 edition bringing the number of copies sold to over 1.5 million (Brien). The first edition’s cake section of the book includes a Coffee Sponge sandwich using coffee essence in both the cake and its creamy filling and topping (166) and Iced Coffee Cakes that also use coffee essence in the cupcakes and instant coffee powder in the glacé icing (166). A Hazelnut Swiss Roll is filled with a coffee butter cream called Coffee Creme au Beurre, with instant coffee flavouring an egg custard which is beaten into creamed butter (167)—similar to Koszlik’s Mocha Cream but a little lighter, using milk instead of cream and fewer eggs. Fulton also includes an Austrian Chocolate Cake in her Continental Cakes section that uses “black coffee” in a mocha ganache that is used as a frosting (175), and her sweet hot coffee soufflé calls for “1/2 cup strong coffee” (36). Fulton also features a recipe for Irish Coffee—sweetened hot black coffee with (Irish) whiskey added, and cream floated on top (205). Nowhere is fresh or brewed coffee specified, and on the page dedicated to weights, measures, and oven temperatures, instant coffee powder appears on the list of commonly used ingredients alongside flour, sugar, icing sugar, golden syrup, and butter (242). American Influence While the influence of American habits such as supermarket shopping and fast food on Australian foodways is reported in many venues, recognition of its influence on Australian coffee culture is more muted (see, for exceptions, Khamis; Adams). Yet American modes of making and utilising coffee also influenced the Australian use of coffee, whether drunk as beverage or employed as a flavouring agent. In 1956, the Australian Women’s Weekly published a full colour Wade’s Cornflour advertorial of biscuit recipes under the banner, “Dione Lucas’s Manhattan Mochas: The New Coffee Cookie All America Loves, and Now It’s Here” (56). The use of the American “cookie” instead of the Australian “biscuit” is telling here, the popularity of all things American sure to ensure, the advert suggested, that the Mochas (coffee biscuits topped with chocolate icing) would be so popular as to be “More than a recipe—a craze” (56). This American influence can also been seen in cakes and other baked goods made specifically to serve with coffee, but not necessarily containing it. The recipe for Zulu Boys published in The Argus in 1945, a small chocolate and cinnamon cake with peanuts and cornflakes added, is a good example. Reported to “keep moist for some time,” these were “not too sweet, and are especially useful to serve with a glass of wine or a cup of black coffee” (Vesta Junior 9), the recipe a precursor to many in the 1950s and 1960s. Margaret Fulton includes a Spicy Coffee Cake in The Margaret Fulton Cookbook. This is similar to her Cinnamon Tea Cake in being an easy to mix cake topped with cinnamon sugar, but is more robust in flavour and texture with the addition of whole bran cereal, raisins and spices (163). Her “Morning Coffee” section in Entertaining with Margaret Fulton similarly includes a selection of quite strongly flavoured and substantially textured cakes and biscuits (90-92), while her recipes for Afternoon Tea are lighter and more delicate in taste and appearance (85-89). Concluding Remarks: Integration and Evolution, Not Revolution Trusted Tasmanian writer on all matters domestic, Marjorie Bligh, published six books on cookery, craft, home economics, and gardening, and produced four editions of her much-loved household manual under all three of her married names: Blackwell, Cooper and Bligh (Wood). The second edition of At Home with Marjorie Bligh: A Household Manual (published c.1965-71) provides more evidence of how, rather than jettisoning one form in favour of another, Australian housewives were adept at integrating both ground and other more instant forms of coffee into their culinary repertoires. She thus includes instructions on both how to efficiently clean a coffee percolator (percolating with a detergent and borax solution) (312) as well as how to make coffee essence at home by simmering one cup of ground coffee with three cups of water and one cup of sugar for one hour, straining and bottling (281). She also includes recipes for cakes, icings, and drinks that use both brewed and instant coffee as well as coffee essence. In Entertaining with Margaret Fulton, Fulton similarly allows consumer choice, urging that “If you like your coffee with a strong flavour, choose one to which a little chicory has been added” (90). Bligh’s volume similarly reveals how the path from trifle to tiramisu was meandering and one which added recipes to Australian foodways, rather than deleted them. Her recipe for Coffee Trifle has strong similarities to tiramisu, with sponge cake soaked in strong milk coffee and sherry layered with a rich custard made from butter, sugar, egg yolks, and black coffee, and then decorated with whipped cream, glace cherries, and walnuts (169). This recipe precedes published references to tiramisu as, although the origins of tiramisu are debated (Black), references to the dessert only began to appear in the 1980s, and there is no mention of the dish in such authoritative sources as Elizabeth David’s 1954 Italian Food, which features a number of traditional Italian coffee-based desserts including granita, ice cream and those made with cream cheese and rice. By the 1990s, however, respected Australian chef and food researcher, the late Mietta O’Donnell, wrote that if pizza was “the most travelled of Italian dishes, then tiramisu is the country’s most famous dessert” and, today, Australian home cooks are using the dish as a basis for a series of variations that even include replacing the coffee with fruit juices and other flavouring agents. Long-lived Australian coffee recipes are similarly being re-made in line with current taste and habits, with celebrated chef Neil Perry’s recent Simple Coffee and Cream Sponge Cake comprising a classic cream-filled vanilla sponge topped with an icing made with “strong espresso”. To “glam up” the cake, Perry suggests sprinkling the top with chocolate-covered roasted coffee beans—cycling back to Maria Koszlik’s “coffee bean chocolate” (162) and showing just how resilient good taste can be. Acknowledgements The research for this article was completed while I was the recipient of a Research Fellowship in the Special Collections at the William Angliss Institute (WAI) of TAFE in Melbourne, where I utilised their culinary collections. Thank you to the staff of the WAI Special Collections for their generous assistance, as well as to the Faculty of Arts, Business, Informatics and Education at Central Queensland University for supporting this research. Thank you to Jill Adams for her assistance with this article and for sharing her “Manhattan Mocha” file with me, and also to the peer reviewers for their generous and helpful feedback. All errors are, of course, my own.References “A Gourmet Makes a Perfect Meal.” The West Australian 4 Jul. 1952: 8.Adams, Jill. “Australia’s American Coffee Culture.” Australasian Journal of Popular Culture (2012): forthcoming. “Australian Wines Served at New York Dinner.” Australian Wines and Food 1.5 (1958): 16. Bancroft, P. A. “Let’s Make Some Coffee.” Australian Wines & Food Quarterly 4.1 (1960): 10. Black, Jane. “The Trail of Tiramisu.” Washington Post 11 Jul. 2007. 15 Feb. 2012 ‹http://www.washingtonpost.com/wp-dyn/content/article/2007/07/10/AR2007071000327.html›. Bligh, Marjorie. At Home with Marjorie Bligh: A Household Manual. Devonport: M. Bligh, c.1965-71. 2nd ed. Brien, Donna Lee. “Australian Celebrity Chefs 1950-1980: A Preliminary Study.” Australian Folklore 21 (2006): 201-18. Cashmore, Nancy. “In Dordogne and Burgundy the Gourmet Will Find … A Gastronomic Paradise.” The Advertiser 23 Jan. (1954): 6. “Coffee Beginnings.” Australian Wines & Food Quarterly 1.4 (1957/1958): 37-39. Collins, Jock, Katherine Gibson, Caroline Alcorso, Stephen Castles, and David Tait. A Shop Full of Dreams: Ethnic Small Business in Australia. Sydney: Pluto Press, 1995. David, Elizabeth. Italian Food. New York: Penguin Books, 1999. 1st pub. UK: Macdonald, 1954, and New York: Knoft, 1954. Donovan, Maria Kozslik. Continental Cookery in Australia. Melbourne: William Heinemann, 1955. Reprint ed. 1956. -----.“Epicure’s Corner: Continental Recipes with Maria Kozslik.” The Age 4 Jun. (1954): 7. Fulton, Margaret. The Margaret Fulton Cookbook. Dee Why West: Paul Hamlyn, 1968. -----. Entertaining with Margaret Fulton. Dee Why West: Paul Hamlyn, 1971. Irwin, William Wallace. The Garrulous Gourmet. Sydney: The Shepherd P, 1951. Khamis, Susie. “It Only Takes a Jiffy to Make: Nestlé, Australia and the Convenience of Instant Coffee.” Food, Culture & Society 12.2 (2009): 217-33. Kerr, Graham. The Graham Kerr Cookbook. Wellington, Auckland, and Sydney: AH & AW Reed, 1966. -----. The Graham Kerr Cookbook by The Galloping Gourmet. New York: Doubleday, 1969. Mason, Anne. A Treasury of Australian Cookery. London: Andre Deutsch, 1962. Mason, Peter. “Anne Mason.” The Guardian 20 Octo.2006. 15 Feb. 2012 Masterfoods. “Masterfoods” [advertising insert]. Australian Wines and Food 2.10 (1959): btwn. 8 & 9.“Masters of Food.” Australian Wines & Food Quarterly 2.11 (1959/1960): 23. O’Donnell, Mietta. “Tiramisu.” Mietta’s Italian Family Recipe, 14 Aug. 2004. 15 Feb. 2012 ‹http://www.miettas.com/food_wine_recipes/recipes/italianrecipes/dessert/tiramisu.html›. Perry, Neil. “Simple Coffee and Cream Sponge Cake.” The Age 12 Mar. 2012. 15 Feb. 2012 ‹http://www.theage.com.au/lifestyle/cuisine/baking/recipe/simple-coffee-and-cream-sponge-cake-20120312-1utlm.html›. Symons, Michael. One Continuous Picnic: A History of Eating in Australia. Adelaide: Duck Press, 2007. 1st. Pub. Melbourne: Melbourne UP, 1982. ‘Vesta Junior’. “The Beautiful Fuss of Old Time Baking Days.” The Argus 20 Mar. 1945: 9. Volpi, Anna Maria. “All About Tiramisu.” Anna Maria’s Open Kitchen 20 Aug. 2004. 15 Feb. 2012 ‹http://www.annamariavolpi.com/tiramisu.html›. Wade’s Cornflour. “Dione Lucas’ Manhattan Mochas: The New Coffee Cookie All America Loves, and Now It’s Here.” The Australian Women’s Weekly 1 Aug. (1956): 56. Wood, Danielle. Housewife Superstar: The Very Best of Marjorie Bligh. Melbourne: Text Publishing, 2011.

This article explores the role of authenticity in televisual teaching and learning based on a case study of Who Do You Think You Are?, a documentary series in which celebrities go on a journey to retrace their family tree. Originally broadcast by the British Broadcasting Corporation, this series has been adapted in eighteen countries, including Australia. The Australian version is produced locally and has been airing on the public channel Special Broadcasting Service (SBS) since 2008. According to its producers, Who Do You Think You Are? teaches history and promotes multiculturalism:We like making a broad range of programs about history and telling our own Australian stories and particularly the multicultural basis of our history […] A lot of people know the broad Australian stroke, English, British history but they don’t really know as much about the migratory history […] It’s a way of saying this is our country now, this is where it came from, here’s some stories, which you might not be aware of, and what’s happened to people along the way. (Producer 1) In this article, I examine Who Do You Think You Are? as an educational text and I investigate its pedagogy. Starting with the assumption that it aims to teach, my intention is to explain how it teaches. In particular, I want to demonstrate that authenticity is a key feature of its pedagogy. Applied to the televisual text, the term “authentic” refers to the quality of being true or based on facts. In this sense, authenticity implies actuality, accuracy and reliability. Applied to media personae, “authentic” must be understood in its more modern sense of “genuine”. From this perspective, to be “authentic” requires displaying “one’s inner truths” (McCarthy 242). Based on my textual analysis and reception study, I show that these two forms of authenticity play a crucial role in the pedagogy of Who Do You Think You Are? Signifying Authenticity One of the pedagogical techniques of Who Do You Think You Are? is to persuade viewers that it authentically represents actual events by using some of the codes and conventions of the documentary. According to Michael Renov, the persuasive modality is intrinsic to all documentary forms and it is linked to their truth claim: “the documentary ‘truth claim’ (which says, at the very least: ‘Believe me, I’m of the world’) is the baseline for persuasion for all of nonfiction, from propaganda to rock doc” (30). Who Do You Think You Are? signifies actuality by using some of the codes and conventions of the observational documentary. As Bill Nichols explains, observational documentaries give the impression that they spontaneously and faithfully record actual events as they happen. Nichols compares this mode of documentary to Italian Neorealism: “we look in on life as it is lived. Social actors engage with one another, ignoring the filmmakers” (111). In Who Do You Think You Are? the celebrities and other social actors often engage with one another without acknowledging the camera’s presence. In those observational scenes, various textual features signify actuality: natural sounds, natural light or shaky hand-held camera, for example, are often used to connote the unprepared recording of reality. This is usually reinforced by the congruence between the duration of the scene and the diegetic time (the duration of the action that is represented). Furthermore, Who Do You Think You Are? emphasises authenticity by showing famous Australians as ordinary people in ordinary settings or doing mundane activities. As one of the SBS programmers pointed out during our interview: “It shows personalities or stars that you can never get to as real people and it makes you realise that those people, actually, they’re the same as you and I!” (SBS programmer). Celebrities are “real” in the sense that they exist in the profilmic world; but in this context showing celebrities “as real people” means showing them as ordinary individuals whom the audience can relate to and identify with. Instead of representing “stars” through their usual manufactured public personae, the program offers glimpses into their real lives and authentic selves, thus giving “backstage access to the famous” (Marwick and boyd 144). In this regard, the series aligns with other media texts, including “celebreality” programs and social networking sites like Twitter, whose appeal lies in the construction of more authentic and intimate presentations of celebrities (Marwick and boyd; Ellcessor; Thomas). This rhetoric of authenticity is enhanced by the celebrity’s genealogical journey, which is depicted both as a quest for historical knowledge and for self-knowledge. Indeed, as its title suggests, the program links ancestry to personal identity. In every episode, the genealogical investigation reveals similarities between the celebrity and their ancestors, thus uncovering personality traits that seem to have been transmitted from generation to generation. Thus, the series does more than simply showing celebrities as ordinary people “stripped of PR artifice and management” (Marwick and boyd 149): by unveiling those transgenerational traits, it discloses innermost aspects of the celebrities’ authentic selves—a backstage beyond the backstage. Who Do You Think You Are? communicates authenticity in these different ways in order to invite viewers’ trust. As Louise Spence and Vinicius Navarro observe, this is characteristic of most documentaries: Whereas fiction films may allude to actual events, documentaries usually claim that those events did take place in such and such a way, and that the images and sounds on the screen are accurate and reliable […] Most documentaries—if not all of them—have something to say about the world and, in one way or another, they want to be trusted by their audience. (Spence and Navarro 13) Similarly, Nichols writes that as documentary viewers, “we uphold our belief in the authenticity of the historical world represented on screen […] we assume that documentary sounds and images have the authenticity of evidence” (36). This is supported by Thomas Austin’s reception study of documentary films in the United Kingdom, which shows that most viewers expect documentaries to give them “access to the real.” According to Austin, these generic expectations about authenticity contribute to the pedagogic authority of documentaries. Therefore, the implied audience (Barker and Austin) of Who Do You Think You Are? must trust that it authentically represents actual events and individuals and they must perceive it as an accurate and reliable source of knowledge about the historical world in order to “attain a meaningful encounter” (48) with it. The implied audience in no way predicts actual audiences’ responses (which I will examine in the remainder of this article) but it is an important aspect of the program’s pedagogy: for the text to be read as a “history lesson” (Nichols 39) viewers must be persuaded by the program’s rhetoric of authenticity. Perceiving Authenticity My reception study confirms that in order to learn, viewers must be persuaded by this rhetoric of authenticity, which promises “information and knowledge, insight and awareness” (Nichols 40). This is illustrated by the responses of five viewers who participated in a screening and focus group discussion. Arya, Marnie, Junior, Lec and Krista all say that they have learnt from Who Do You Think You Are? either at home or from the episode that was screened before our discussion. They all agree that the program teaches about history, multiculturalism and other aspects that were not predicted by the producers (such as human nature, relationships and social issues). More importantly, these viewers learn from the program because they trust that it authentically represents actual events and because they perceive the personae as “natural”, “relaxed” and “being themselves” and their emotions as “genuine”: Krista: It felt genuine to me.Lec: Me also […]Marnie: I felt like he seemed more natural, even with the interpreter there, talking with his aunty. He seemed more himself, he was more emotional […]Arya: I don’t think that they’re acting. To go outside of this session, I mean, I’ve seen the show before and I think it is really genuine. As Austin notes, what matters from the viewers’ perspective is not “the critically scrutinised indexical guarantee of documentary, but rather a less well defined and nebulous sense of qualities such as the 'humanity', 'honesty', 'sincerity'.” This does not mean that viewers naively believe that the text gives a transparent, unmediated access to the truth (Austin). Trust (or in Austin’s words “willing abandonment”) can be combined with scepticism (Buckingham; Ang; Liebes and Katz). Marnie, for example, oscillates between these two modalities of response: Marnie: If something seems quite artificial, it stands out, you start thinking about well, why did they do that? But while they’re just sitting down, having a conversation, there’s not anything really that you have to think about. Obviously all those transition shots, sitting on the rock, opening a letter in the square, they also have, you know, the violins playing and everything. Everything builds to feel a bit more contrived, whereas when they’re having the conversation, I wasn’t aware of the music. Maybe I was listening to what they were saying more. But I think you sort of engage a bit more in listening to what they’re saying when they’re having a conversation. Whereas the filling, you’re not really thinking about his emotions so much as…why is he wearing that shirt? Interestingly, the scenes that Marnie perceives as authentic and that she engages with are the “conversations” scenes, which use the codes and conventions of the observational documentary. The scenes that she views with scepticism are the more dramatised sequences, which do not use the codes and conventions of the observational documentary. Marnie is the only viewer in my focus groups who clearly oscillates between trust and scepticism. She is also the most ambivalent about what she has learnt and about the quality of the knowledge that she gains from Who Do You Think You Are? Authenticity and Emotional Responses Because they believe that the personae and emotions in the program are genuine, these viewers are emotionally engaged. As the producers explain, learning from Who Do You Think You Are? is not a purely cognitive process but is fundamentally an emotional and empathetic experience: There are lots of programs on television where you can learn about history. I think what’s so powerful about this show is because it has a very strong emotional arc […] You can learn a lot of dates, and you can pass a test, just on knowing the year that the Blue Mountains were first crossed or the Magna Carta was signed. But what Who Do You Think You Are? does is that it takes you on a journey where you get to really feel the experiences of those people who were fighting the battle or climbing the mast. (Producer 2) The producers invite viewer empathy in two ways: they design the program so that viewers are encouraged to share the emotions of people who lived in the past; and they design it so that viewers are encouraged to share the emotions of the celebrities who participate in the program. This is illustrated by the participants’ responses to one scene in which the actor Don Hany sees an old photograph of his pregnant mother: Lec: I was touched! I was like “aw!”Ms Goldblum: I didn’t buy it.Krista: You didn’t feel like that, Lec?Lec: Not at all! Like, yeah, I got a bit touched.Junior: Yeah. And those looked like genuine tears, they weren’t crocodile tears.Ms Goldblum: I didn’t think so. There was a [sniffing], pause, pose, camera moment.Junior: I had a little moment…Krista: Aw!Interviewer: You had a moment?Junior: Yeah, there was a little moment there.Ms Goldblum: Got a little teary?Junior: When he’s looking at the photos, yeah. Because I think everyone’s done that, gone back and looked through old photos, you know what that feeling is. As this discussion suggests, authenticity is a crucial aspect of the program’s pedagogy, not only because the viewers must trust it in order to learn from it, but also because it facilitates empathy and emotional engagement. Distrust and Cynicism In contrast, the viewers who do not learn from Who Do You Think You Are? perceive the program as contrived and the celebrity’s emotions as inauthentic: Wolfgang: I don’t think they taught me much that I didn’t already know in regards to history.Naomi: Yeah, me neither […] I kind of look at these shows and think it’s a bit contrived […]Wolfgang: I hate all that. They’re constructing a show purely for money, that’s all bullshit. That annoys me […]Ms Goldblum: But for me the show is just about, I don’t know, they try to find something to be sentimental and it’s not. Like, they try to force it […] I didn’t buy it […] Because they are aware of the constructed nature of the program and because they perceive it as contrived, these viewers do not engage emotionally with the content: Naomi: When I see someone on this show looking at photos, I find it really difficult to stop thinking he’s got a camera on his face.Wolfgang: Yeah.Naomi: He’s looking at photos, and that’s a beautiful moment, but there’s a camera right there, looking at him, and I can’t help but think that when I see those things […] There are other people in the room that we don’t see and there’s a camera that’s pointing at him […] This intellectual distance is sometimes expressed through mockery and laughter (Buckingham). Because they distrust the program and make fun of it, Wolfgang and Ms Goldblum (who were not in the same focus group) are both described as “cynics”: Ms Goldblum: He gets all teary and I think oh he’s an actor he’s just putting that shit on, trying to make it look interesting. Whereas if it were just a normal person, I’d find it more believable. But I think the whole premise of the show is they take famous people, like actors and all those people in the spotlight, I think because they put on good shows. I would be more interested in someone who wasn’t famous. I’d find it more genuine.Junior: You are such a cynic! […]Wolfgang: And look, maybe I’m a big cynic about this, and that’s why I haven’t watched it. But it’s this emotionally padded, scripted, prompted kind of thing, which makes it more palatable for people to watch. Unlike most participants, who identify the program as “educational” and “documentary”, Wolfgang classifies it as pure entertainment. His cynicism and scepticism can be linked to his generic labelling of the program as “reality TV”: Wolfgang: I don’t watch commercial TV, I can’t stand it. And it’s for that reason. It’s all contrived. It’s all based on selling something as opposed to looking into this guy’s family and history and perhaps learning something from it. Like, it’s entertainment, it’s not educational […] It’s a reality TV sort of thing, I just got no interest in it really. As Annette Hill shows in her reception study of the reality game program Big Brother, most viewers are cynical about the authenticity of reality television. Despite the generic label of “reality”, most interpret reality programs as inauthentic. Indeed, as John Corner points out, reality television is characterised by display and performance, even though it adopts some of the codes and conventions of the documentary. Hill’s research also reveals that viewers often look for moments of authenticity within the unreal context of reality television: “the ‘game’ is to find the ‘truth’ in the spectacle/performance environment” (337). Interestingly, this describes Naomi and Wolfgang’s attitude towards Who Do You Think You Are?: Naomi: The conversation with his mum seemed a bit more relaxed, maybe. Or a bit more...I don’t know, I kind of look at these shows and think it’s a bit contrived. Whereas that seemed a bit more natural […]Wolfgang: Often he’s just sitting there and I suppose those are filling shots. But I found that when he was chatting to his aunty and seeing the photos that he hadn’t seen before, when he was a child, he was tearing up […] That’s probably the one time I didn’t notice, like, didn’t think about the cameras because I found it quite powerful, when he was tearing up, that was a kind of an emotional moment. According to Austin, viewers’ discourses about authenticity in relation to documentaries and reality television serve as markers of cultural distinction: Often underpinning expressions of the appeal of 'the real', the use of a discourse of authenticity frequently revealed taste markers and a set of cultural distinctions deployed by these cinemagoers, notably between the veracity and 'honesty' of Etre et Avoir [a French documentary] and the contrasting 'fakery' and 'inauthenticity' of reality television. Describing documentaries as authentic and educational and reality television as fake entertainment can be a way for some (middle-class) viewers to assert their socio-cultural status. By performing as the sceptical and cynical viewer and criticising lower cultural forms, research participants distinguish themselves from the imagined mass of unsophisticated and uneducated (working class?) viewers (Buckingham; Austin). Conclusion Some scholars suggest that viewers learn when they compare what they watch on television to their own experiences or when they identify with television characters or personae (Noble and Noble; Tulloch and Lupton; Tulloch and Moran; Buckingham and Bragg). My study contributes to this field of inquiry by showing that viewers learn when they perceive televisual content as authentic and as a reliable source of knowledge. More importantly, the results reveal how some televisual texts signify authenticity to invite trust and learning. This study raises questions about the role of trust and authenticity in televisual learning and it would be fruitful to pursue further research to determine whether these findings apply to genres that are not factual. Examining the production, textual features and reception of fictional programs to understand how they convey authenticity and how this sense of truthfulness influences viewers’ learning would be useful to draw more general conclusions about televisual pedagogy, and perhaps more broadly about the role of trust and authenticity in education. References Ang, Ien. Watching Dallas: Soap Opera and the Melodramatic Imagination. London: Methuen, 1985. Austin, Thomas. "Seeing, Feeling, Knowing: A Case Study of Audience Perspectives on Screen Documentary." Participations 2.1 (2005). 20 Nov. 2014 ‹http://www.participations.org/volume%202/issue%201/2_01_austin.htm›. Barker, Martin, and Thomas Austin. From Antz to Titanic: Reinventing Film Analysis. London: Pluto Press, 2000. Big Brother. Exec. Prod. John de Mol. Channel 4. 2000. Buckingham, David. Children Talking Television: The Making of Television Literacy. London: The Falmer Press, 1993. Buckingham, David, and Sara Bragg. Young People, Media and Personal Relationships. London: The Independent Television Commission, 2003. Corner, John. "Performing the Real: Documentary Diversions." Television & New Media 3.3 (2002): 255—69. "Don Hany." Who Do You Think You Are? Series 5, Episode 3. SBS. 16 Apr. 2013. Ellcessor, Elizabeth. "Tweeting @feliciaday: Online Social Media, Convergence, and Subcultural Stardom." Cinema Journal 51.2 (2012): 46-66. Hill, Annette. "Big Brother: The Real Audience." Television & New Media 3.3 (2002): 323-40. Liebes, Tamar, and Elihu Katz. The Export of Meaning: Cross-Cultural Readings of Dallas. Cambridge: Polity Press, 1990. Marwick, Alice, and danah boyd. "To See and Be Seen: Celebrity Practice on Twitter." Convergence: The International Journal of Research into New Media Technologies 17.2 (2011): 139-58. McCarthy, E. Doyle. “Emotional Performances as Dramas of Authenticity.” Authenticity in Culture, Self, and Society. Eds. Phillip Vannini & J. Patrick Williams. Farnham: Ashgate Publishing, 2009. 241-55. Nichols, Bill. Introduction to Documentary, Second Edition. Bloomington: Indiana UP, 2001. Noble, Grant, and Elizabeth Noble. "A Study of Teenagers' Uses and Gratifications of the Happy Days Shows." Media Information Australia 11 (1979): 17-24. Producer 1. Personal Interview. 29 Sept. 2013. Producer 2. Personal Interview. 10 Oct. 2013. Renov, Michael. Theorizing Documentary. New York: Routledge, 1993. SBS Programmer. Personal Interview. 22 Nov. 2013. Spence, Louise, and Vinicius Navarro. Crafting Truth: Documentary Form and Meaning. New Brunswick: Rutgers UP, 2011. Thomas, Sarah. "Celebrity in the ‘Twitterverse’: History, Authenticity and the Multiplicity of Stardom Situating the ‘Newness’ of Twitter." Celebrity Studies 5.3 (2014): 242-55. Tulloch, John, and Deborah Lupton. Television, Aids and Risk: A Cultural Studies Approach to Health Communication. Sydney: Allen & Unwin, 1997. Tulloch, John, and Albert Moran. A Country Practice: "Quality Soap". Sydney: Currency Press, 1986. Who Do You Think You Are? Exec. Prod. Alex Graham. BBC. 2004. Who Do You Think You Are? Exec. Prod. Celia Tait. SBS. 2008.

Historical fiction, a widely-read genre, continues to engender contradiction and controversy within the fields of literature and historiography. This paper begins with a discussion of the differences and similarities between historical writing and the historical novel, focusing on the way these forms interpret and represent the past. It then examines the dilemma facing historians as they try to come to terms with the modern era and the growing competition from other modes of presenting history. Finally, it considers claims by Australian historians that so-called “fictive history” has been bestowed with historical authority to the detriment of traditional historiography. The Fact/Fiction Dichotomy Hayden White, a leading critic in the field of historiography, claims that the surge in popularity of historical fiction and the novel form in the nineteenth century caused historians to seek recognition of their field as a serious “science” (149). Historians believed that, to be scientific, historical studies had to cut ties with any form of artistic writing or imaginative literature, especially the romantic novel. German historian Leopold von Ranke “anathematized” the historical novel virtually from its first appearance in Scott’s Waverley in 1814. Hayden White argues that Ranke and others after him wrote history as narrative while eschewing the use of imagination and invention that were “exiled into the domain of ‘fiction’ ” (149-150). Early critics in the nineteenth century questioned the value of historical fiction. Famous Cuban poet Jose Maria Heredia believed that history was opposite and superior to fiction; he accused the historical novel of degrading history to the level of fiction which, he argued, is lies (cited in de Piérola 152). Alessandro Manzoni, though partially agreeing with Heredia, argued that fiction had value in its “poetic truth” as opposed to the “positive truth” of history (153). He eventually decided that the historical novel fails through the mixing of the incompatible elements of history and fiction, which can lead to deception (ibid). More than a hundred years after Heredia, Georg Lukács, in his much-cited The Historical Novel, first published in 1937, was more concerned with the social aspect of the historical novel and its capacity to portray the lives of its protagonists. This form of writing, through its attention to the detail of minor events, was better at highlighting the social aspects than the greater moments of history. Lukács argues that the historical novel should focus on the “poetic awakening” of those who participated in great historical events rather than the events themselves (42). The reader should be able to experience first-hand “the social and human motives which led men to think, feel and act just as they did in historical reality” (ibid). Through historical fiction, the reader is thus able to gain a greater understanding of a specific period and why people acted as they did. In contrast to these early critics, historian and author of three books on history and three novels, Richard Slotkin, argues that the historical novel can recount the past as accurately as history, because it should involve similar research methods and critical interpretation of the data (225). Kent den Heyer and Alexandra Fidyk go even further, suggesting that “historical fiction may offer a more plausible representation of the past than those sources typically accepted as more factual” (144). In its search for “poetic truth,” the novel tries to create a sense of what the past was, without necessarily adhering to all the factual details and by eliminating facts not essential to the story (Slotkin 225). For Hayden White, the difference between factual and fictional discourse, is that one is occupied by what is “true” and the other by what is “real” (147). Historical documents may provide a basis for a “true account of the world” in a certain time and place, but they are limited in their capacity to act as a foundation for the exploration of all aspects of “reality.” In White’s words: The rest of the real, after we have said what we can assert to be true about it, would not be everything and anything we could imagine about it. The real would consist of everything that can be truthfully said about its actuality plus everything that can be truthfully said about what it could possibly be. (ibid) White’s main point is that both history and fiction are interpretative by nature. Historians, for their part, interpret given evidence from a subjective viewpoint; this means that it cannot be unbiased. In the words of Beverley Southgate, “factual history is revealed as subjectively chosen, subjectively interpreted, subjectively constructed and incorporated within a narrative” (45). Both fiction and history are narratives, and “anyone who writes a narrative is fictionalising,” according to Keith Jenkins (cited in Southgate 32). The novelist and historian find meaning through their own interpretation of the known record (Brown) to produce stories that are entertaining and structured. Moreover, historians often reach conflicting conclusions in their translations of the same archival documents, which, in the extreme, can spark a wider dispute such as the so-called history wars, the debate about the representation of the Indigenous peoples in Australian history that has polarised both historians and politicians. The historian’s purpose differs from that of the novelist. Historians examine the historical record in fine detail in an attempt to understand its complexities, and then use digressions and footnotes to explain and lend authority to their findings. The novelist on the other hand, uses their imagination to create personalities and plot and can leave out important details; the novelist achieves authenticity through detailed description of setting, customs, culture, buildings and so on (Brown). Nevertheless, the main task of both history and historical fiction is to represent the past to a reader in the present; this “shared concern with the construction of meaning through narrative” is a major component in the long-lasting, close relationship between fiction and history (Southgate 19). However, unlike history, the historical novel mixes fiction and fact, and is therefore “a hybrid of two genres” (de Piérola 152); this mixture of supposed opposites of fact and fiction creates a dilemma for the theorist, because historical fiction cannot necessarily be read as belonging to either category. Attitudes towards the line drawn between fiction and history are changing as more and more critics and theorists explore the area where the two genres intersect. Historian John Demos argues that with the passing of time, this distinction “seems less a boundary than a borderland of surprising width and variegated topography” (329). While some historians are now willing to investigate the wide area where the two genres overlap, this approach remains a concern for traditionalists. History’s Dilemma Historians face a crisis as they try to come to terms with the postmodern era which has seen unprecedented questioning of the validity of history’s claim to accuracy in recounting the past. In the words of Jenkins et al., “ ‘history’ per se wobbles” as it experiences a period of uncertainty and challenge; the field is “much changed and deeply contested,” as historians seek to understand the meaning of history itself (6). But is postmodernism the cause of the problem? Writing in 1986 Linda Hutcheon, well known for her work on postmodernism, attempted to clarify the term as it is applied in modern times in reference to fiction, where, she states, it is usually taken to mean “metafiction, or texts which are in some dominant and constitutive way self-referential and auto-representational” (301). To eliminate any confusion with regard to concept or terminology, Hutcheon coined the phrase “historiographic metafiction," which includes “the presence of the past” in “historical, social, and ideological” form (302). As examples, she cites contemporary novels The French Lieutenant’s Woman, The White Hotel, Midnight’s Children and Famous Last Words. Hutcheon explains that all these works “self-consciously focus on the processes of producing and receiving paradoxically fictive historical writing” (ibid). In the Australian context, Peter Carey’s True History of the Kelly Gang and Richard Flanagan’s Gould’s Book of Fish could be added to the list. Like the others, they question how historical sources maintain their status as authentic historical documents in the context of a fictional work (302). However, White argues that the crisis in historical studies is not due to postmodernism but has materialised because historians have failed to live up to their nineteenth century expectations of history being recognised as a science (149). Postmodernists are not against history, White avows; what they do not accept “is a professional historiography” that serves self-seeking governing bodies with its outdated and severely limited approach to objectivity (152). This kind of historiography has denied itself access to aesthetic writing and the imaginary, while it has also cut any links it had “to what was most creative in the real sciences it sought half-heartedly to emulate” (ibid). Furthering White’s argument, historian Robert Rosenstone states that past certitude in the claims of historians to be the sole guardians of historical truth now seem outdated in the light of our accumulated knowledge. The once impregnable position of the historian is no longer tenable because: We know too much about framing images and stories, too much about narrative, too much about the problematics of causality, too much about the subjectivity of perception, too much about our own cultural imperatives and biases, too much about the disjuncture between language and the world it purports to describe to believe we can actually capture the world of the past on the page. (Rosenstone 12) While the archive confers credibility on history, it does not confer the right to historians to claim it as the truth (Southgate 6); there are many possible versions of the past, which can be presented to us in any number of ways as history (Jenkins et al. 1). And this is a major challenge for historians as other modes of representing the past cater to public demand in place of traditional approaches. Public interest in history has grown over the last 20 years (Harlan 109). Historical novels fill the shelves of bookstores and libraries, while films, television series and documentaries about the past attract large audiences. In the words of Rosenstone, “people are hungry for the past, as various studies tell us and the responses to certain films, TV series and museums indicate” (17). Rosenstone laments the fact that historians, despite this attraction to the past, have failed to stir public interest in their own writings. While works of history have their strengths, they target a specific, extremely limited audience in an outdated format (17). They have forgotten the fact that, in the words of White, “the conjuring up of the past requires art as well as information” (149). This may be true of some historians, but there are many writers of non-fiction, including historians, who use the narrative voice and other fictional techniques in their writings (Ricketson). Matthew Ricketson accuses White of confusing “fiction with literariness,” while other scholars take fiction and narrative to be the same thing. He argues that “the use of a wide range of modes of writing usually associated with fiction are not the sole province of fiction” and that narrative theorists have concentrated their attention on fictional narrative, thereby excluding factual forms of writing (ibid). One of the defining elements of creative non-fiction is its use of literary techniques in writing about factual events and people. At the same time, this does not make it fiction, which by definition, relies on invention (ibid). However, those historians who do write outside the limits of traditional history can attract criticism. Historian Richard Current argues that if writers of history and biography try to be more effective through literary considerations, they sometimes lose their objectivity and authenticity. While it is acceptable to seek to write with clarity and force, it is out of the question to present “occasional scenes in lifelike detail” in the manner of a novelist. Current contends that if only one source is used, this violates “the historiographical requirement of two or more independent and competent witnesses.” This requirement is important because it explains why much of the writing by academic historians is perceived as “dry-as-dust” (Current 87). Modern-day historians are contesting this viewpoint as they analyse the nature and role of their writings, with some turning to historical fiction as an alternative mode of expression. Perhaps one of the more well-known cases in recent times was that of historian Simon Schama, who, in writing Dead Certainties (Unwarranted Speculations), was criticised for creating dramatic scenes based on dubious historical sources without informing the reader of his fabrications (Nelson). In this work, Schama questions notions of factual history and the limitations of historians. The title is suggestive in itself, while the afterword to the book is explicit, as “historians are left forever chasing shadows, painfully aware of their inability ever to reconstruct a dead world in its completeness however thorough or revealing their documentation . . . We are doomed to be forever hailing someone who has just gone around the corner and out of earshot” (320). Another example is Rosenstone’s Mirror in the Shrine, which was considered to be “postmodern” and not acceptable to publishers and agents as the correct way to present history, despite the author’s reassurance that nothing was invented, “it just tells the story a different way” ("Space for the Birds to Fly" 16). Schama is not the only author to draw fire from critics for neglecting to inform the reader of the veracity or not of their writing. Richard Current accused Gore Vidal of getting his facts wrong and of inaccurately portraying Lincoln in his work, Lincoln: A Novel (81). Despite the title, which is a form of disclaimer itself, Current argued that Vidal could have avoided criticism if he had not asserted that his work was authentic history, or had used a disclaimer in a preface to deny any connection between the novel’s characters and known persons (82). Current is concerned about this form of writing, known as “fictional history," which, unlike historical fiction, “pretends to deal with real persons and events but actually reshapes them—and thus rewrites the past” (77). This concern is shared by historians in Australia. Fictive History Historian Mark McKenna, in his essay, Writing the Past, argues that “fictive history” has become a new trend in Australia; he is unhappy with the historical authority bestowed on this form of writing and would like to see history restored to its rightful place. He argues that with the decline of academic history, novelists have taken over the historian’s role and fiction has become history (3). In sympathy with McKenna, author, historian and anthropologist Inga Clendinnen claims that “novelists have been doing their best to bump historians off the track” (16). McKenna accuses writers W.G. Sebald and David Malouf of supporting “the core myth of historical fiction: the belief that being there is what makes historical understanding possible.” Malouf argues, in a conversation with Helen Daniel in 1996, that: Our only way of grasping our history—and by history I really mean what has happened to us, and what determines what we are now and where we are now—the only way of really coming to terms with that is by people's entering into it in their imagination, not by the world of facts, but by being there. And the only thing really which puts you there in that kind of way is fiction. Poetry may do so, drama may do so, but it's mostly going to be fiction. It's when you have actually been there and become a character again in that world. (3) From this point of view, the historical novel plays an important role in our culture because it allows people to interact with the past in a meaningful way, something factual writing struggles to do. McKenna recognises that history is present in fiction and that history can contain fiction, but they should not be confused. Writers and critics have a responsibility towards their readers and must be clear that fiction is not history and should not be presented as such (10). He takes writer Kate Grenville to task for not respecting this difference. McKenna argues that Grenville has asserted in public that her historical novel The Secret River is history: “If ever there was a case of a novelist wanting her work to be taken seriously as history, it is Grenville” (5). The Secret River tells the story of early settlement along the Hawkesbury River in New South Wales. Grenville’s inspiration for the story emanated from her ancestor Solomon Wiseman’s life. The main protagonist, William Thornhill (loosely based on Wiseman), is convicted of theft in 1806 and transported to Australia. The novel depicts the poverty and despair in England at the time, and describes life in the new colony where Grenville explores the collision between the colonists and the Aborigines. McKenna knows that Grenville insists elsewhere that her book is not history, but he argues that this conflicts with what she said in interviews and he worries that “with such comments, it is little wonder that many people might begin to read fiction as history” (5). In an article on her website, Grenville refutes McKenna’s arguments, and those of Clendinnen: “Here it is in plain words: I don’t think The Secret River is history…Nor did I ever say that I thought my novel was history.” Furthermore, the acknowledgements in the back of the book state clearly that it is a work of fiction. She accuses the two above-mentioned historians of using quotes that “have been narrowly selected, taken out of context, and truncated” ("History and Fiction"). McKenna then goes on to say how shocked he was on hearing Grenville, in an interview with Ramona Koval on Radio National, make her now infamous comments about standing on a stepladder looking down at the history wars, and that he “felt like ringing the ABC and leaping to the defence of historians.” He accuses Grenville of elevating fiction above history as an “interpretive power” (6). Koval asked Grenville where her book stood in regard to the history wars; she answered: Mine would be up on a ladder, looking down at the history wars. . . I think the historians, and rightly so, have battled away about the details of exactly when and where and how many and how much, and they’ve got themselves into these polarised positions, and that’s fine, I think that’s what historians ought to be doing; constantly questioning the evidence and perhaps even each other. But a novelist can stand up on a stepladder and look down at this, outside the fray, [emphasis in original audio] and say there is another way to understand it. ("Interview") Grenville claims that she did not use the stepladder image to imply that her work was superior to history, but rather to convey a sense of being outside the battle raging between historians as an uninvolved observer, “an interested onlooker who made the mistake of climbing a stepladder rather than a couple of fruit-boxes to get a good view.” She goes on to argue that McKenna’s only sources in his essay, Writing the Past, are interviews and newspaper articles, which in themselves are fine, but she disagrees with how they have been used “uncritically, at face value, as authoritative evidence” ("History and Fiction"), much in contrast to the historian’s desire for authenticity in all sources. It appears that the troubles between history and fiction will continue for some time yet as traditional historians are bent on keeping faith with the tenets of their nineteenth century predecessors by defending history from the insurgence of fiction at all costs. While history and historical fiction share a common purpose in presenting the past, the novel deals with what is “real” and can tell the past as accurately or even in a more plausible way than history, which deals with what is “true”. However, the “dry-as-dust” historical approach to writing, and postmodernism’s questioning of historiography’s role in presenting the past, has contributed to a reassessment of the nature of history. Many historians recognise the need for change in the way they present their work, but as they have often doubted the worth of historical fiction, they are wary of the genre and the narrative techniques it employs. Those historians who do make an attempt to write differently have often been criticised by traditionalists. In Australia, historians such as McKenna and Clendinnen are worried by the incursion of historical fiction into their territory and are highly critical of novelists who claim their works are history. The overall picture that emerges is of two fields that are still struggling to clarify a number of core issues concerning the nature of both the historical novel and historiographical writing, and the role they play in portraying the past. References Brown, Joanne. "Historical Fiction or Fictionalized History? Problems for Writers of Historical Novels for Young Adults." ALAN Review 26.1 (1998). 1 March 2010 ‹http://scholar.lib.vt.edu/ejournals/ALAN/fall98/brown.html›. Carey, Peter. True History of the Kelly Gang. St Lucia, Qld: U of Queensland P, 2000. Clendinnen, Inga. "The History Question: Who Owns the Past?" Quarterly Essay 23 (2006): 1-72. Current, Richard. "Fiction as History: A Review Essay." Journal of Southern History 52.1 (1986): 77-90. De Piérola, José. "At the Edge of History: Notes for a Theory for the Historical Novel in Latin America." Romance Studies 26.2 (2008): 151-62. Demos, John. "Afterword: Notes from, and About, the History/Fiction Borderland." Rethinking History 9.2/3 (2005): 329-35. Den Heyer, Kent, and Alexandra Fidyk. "Configuring Historical Facts through Historical Fiction: Agency, Art-in-Fact, and Imagination as Stepping Stones between Then and Now." Educational Theory 57.2 (2007): 141-57. Flanagan, Richard. Gould’s Book of Fish: A Novel in Twelve Fish. Sydney: Picador, 2002. Grenville, Kate. “History and Fiction.” 2007. 19 July 2010 ‹http://kategrenville.com/The_Secret_River_History%20and%20Fiction›. ———. “Interview with Ramona Koval.” 17 July 2005. 26 July 2010 ‹http://www.abc.net.au/rn/arts/bwriting/stories/s1414510.htm›. ———. The Secret River. Melbourne: Text Publishing, 2006. Harlan, David. “Historical Fiction and the Future of Academic History.” Manifestos for History. Ed. Keith Jenkins, Sue Morgan and Alun Munslow. Abingdon, Oxon; N.Y.: Routledge, 2007. Hutcheon, Linda. A Poetics of Postmodernism: History, Theory Fiction. New York: Routledge, 1988. Jenkins, Keith, Sue Morgan, and Alun Munslow. Manifestos for History. Abingdon, Oxon; N.Y.: Routledge, 2007. Lukács, György. The Historical Novel. Lincoln: University of Nebraska Press, 1983. Malouf, David. "Interview with Helen Daniel." Australian Humanities Review (Sep. 1996). McKenna, Mark. “Writing the Past: History, Literature & the Public Sphere in Australia.” Australian Financial Review (2005). 13 May 2010 ‹http://www.afraccess.com.ezp01.library.qut.edu.au/search›. Nelson, Camilla. “Faking It: History and Creative Writing.” TEXT: Journal of Writing and Writing Courses 11.2 (2007). 5 June 2010 ‹http://www.textjournal.com.au›. Ricketson, Matthew. “Not Muddying, Clarifying: Towards Understanding the Boundaries between Fiction and Nonfiction.” TEXT: Journal of Writing and Writing Courses 14.2 (2010). 6 June 2011 ‹http://www.textjournal.com.au/oct10/ricketson.htm›. Rosenstone, Robert A. “Space for the Bird to Fly.” Manifestos for History. Eds. Keith Jenkins, Sue Morgan and Alun Munslow. Abingdon, Oxon; N.Y.: Routledge, 2007. 11-18. ———. Mirror in the Shrine: American Encounters with Meiji Japan. Cambridge: Harvard UP, 1988. Schama, Simon. Dead Certainties: (Unwarranted Speculations). 1st Vintage Books ed. New York: Vintage Books, 1992. Slotkin, Richard. “Fiction for the Purposes of History.” Rethinking History 9.2/3 (2005): 221-36. Southgate, Beverley C. History Meets Fiction. New York: Longman, Harlow, England, 2009. White, Hayden. “Introduction: Historical Fiction, Fictional History, and Historical Reality.” Rethinking History 9.2/3 (2005): 147-57.