Literatura científica selecionada sobre o tema "Rotary Club of Dunedin South"

Health screening exercises are important, as they enable early detection of diseases in individual subjects and also enable data collection, useful in estimating disease burden in the community. This paper describes the findings of a health screening exercise conducted in a semiurban population of Iloye, by the Rotary Club of Ota, Ogun State, Western Nigeria, as a part of its community-oriented services and projects. Three hundred and twenty six community members were screened during the exercise. There were 189 (57.97%) females and 137 (42.03%) males, with a mean age of 43.5 ± 14.88 yrs. Urinary abnormality and/or creatinine clearance less than 90 mls/min was detected in 147 (45.09%) participants. 99 (30.37%) participants had proteinuria, 16 (4.91%) had haematuria, and 5 (1.53%) participants had both haematuria and proteinuria. Eight (2.45%) participants had GFR less than 60 mls/min. Elevated blood pressure was found in 152 (46.63%), while 3 (0.9%) participants had diabetes, 71 (21.8%) were obese, 16 (4.9%) had hypercholesterolaemia, and 3 (0.9%) had hypertriglyceridaemia. Prevalence of both smoking and alcohol consumption was 6 (1.84%). It was concluded that the prevalence of indices of kidney damage and cardiovascular risk factors is high in Iloye community.

This article pays tribute to Chris Skinner who was a participant in my master’s research entitled“Corporate communication strategy: aligning theory and practice amongst selected publicrelations practitioners in South Africa.” A man who needs no introduction to the South African public relations industry, Chris Skinner was known as a passionate leader and mentor who left indelible footprints as a lecturer andas the author of the highly influential ‘Public Relations Handbook’. A fellow of the Institute forPublic Relations and Communication Management Southern Africa (PRISA); an accreditedpublic relations practitioner and a well respected communication specialist, Skinner had 40 years’experience in business and corporate affairs (LinkedIn, 2017). During his career he worked,amongst others, as a research associate at the Durban University of Technology (DUT) andas a senior consultant with the East and Southern African Management Institute (ESAMI), andcontributed significantly to public relations education, corporate social responsibility, conservationand crisis communication. In addition he served as Chairman of the Wildlife and EnvironmentSociety of South Africa (Amanzimtoti) and president of the Amanzimtoti Rotary Club. Skinner diedon June 9, 2016. It was only after I learned of his death that I realised this might have been his last interview. Iwould like to take this opportunity to acknowledge the contribution he made to public relations,and share his comments on corporate communication strategy.

ABSTRAK Terdapat periode emas pertumbuhan dan perkembangan manusia yang dikenal dengan 1000 Hari Pertama Kehidupan (1000 HPK). Periode ini terjadi sejak di dalam kandungan hingga usia 2 tahun setelah dilahirkan. Untuk menunjang pertumbuhan dan perkembangan 1000 HPK, diperlukan pemberian nutrisi dan stimulasi intensif kepada janin dan bayi. Saat terjadi kekurangan nutrisi dan stimulasi yang parah, maka akan terjadi stunting atau kondisi gagal tumbuh kembang. Masih banyak masyarakat Sulawesi Utara yang belum memahami stunting dan cara pencegahannya. Terlihat dari jumlah kasus stunting sebanyak 21,2% menurut Pemantauan Status Gizi (PSG) (Kemenkes, 2018). Perlu ada pendekatan khusus untuk membantu meningkatkan pemahaman masyarakat mengenai stunting dan pencegahannya. Pendekatan ini dilakukan melalui kerjasama lintas ilmu, yaitu kedokteran dan psikologi. Dari sudut pandang psikologi, terdapat pendekatan konseling yang bisa membantu terjadinya komunikasi efektif antara pemberi pesan (konselor) dan penerima pesan (masyarakat) melalui proses menyimak (Corey, 2018). Masyarakat yang dimaksud adalah masyarakat Desa Radey dan sekitarnya yang rentan terhadap stunting. Berdasarkan hal tersebut, pengabdi bekerja sama dengan Yayasan Cakrawala Kesehatan (Frontiers for Health), Rotary Club Indonesia dan PT SASA Inti melakukan pengabdian masyarakat untuk pelatihan konseling “Ayo, Cegah Stunting!” kepada konselor di Desa Radey, Minahasa Selatan, Sulawesi Utara, Indonesia. Tujuan kegiatan ini adalah untuk meningkatkan pemahaman peserta mengenai stunting, cara konseling, gizi, dan perkembangan 1000 HPK. Hasil uji t-test menunjukkan bahwa terjadi perubahan pemahaman yang signifikan antara pre-test dan post-test (t = 2,03; p = 0,02 < 0,05). Artinya, pelatihan yang dilakukan secara aefektif mampu meningkatkan pemahaman peserta mengenai materi yang diberikan. Kata kunci: Stunting, Konseling, 1000 Hari Pertama Kehidupan, Pengasuhan ABSTRACT There is a golden period of human growth and development known as the First 1000 Days of Life (1000 HPK). This period occurs from the womb until the age of 2 years after birth. To support the growth and development of 1000 HPK, it is necessary to provide nutrition and intensive stimulation to the fetus and baby. When there is a lack of nutrition and severe stimulation, stunting or a condition of failure to thrive will occur. There are still many North Sulawesi people who do not understand stunting and how to prevent it. It can be seen from the number of stunting cases as much as 21.2% according to the Nutrition Status Monitoring (PSG) (Kemenkes, 2018). There needs to be a special approach to increase public understanding of stunting and its prevention. This approach is carried out through interdisciplinary collaboration: medicine and psychology. From a psychological point of view, there is counselling approach that can help to create effective communication between sender (counsellor) and receiver (people) by listening process (Corey, 2018). People in this context are the people of Radey Village and its surroundings who are vulnerable to stunting. Based on this, the service team collaborated with Yayasan Cakrawala Kesahatan (Frontiers for Health), Rotary Club Indonesia and PT SASA Inti to carry out community service for counseling training "Ayo, Cegah Stunting!" to a counselor in Radey Village, South Minahasa, North Sulawesi, Indonesia. The purpose of this activity is to increase participants' understanding of stunting, counselling methods, nutrition, and the development of 1000 HPK. The results of the t-test showed that there was a significant change in understanding between the pre-test and post-test (t = 2.03; p = 0.02 < 0.05). That is, the training that is carried out effectively can increase the participants' understanding of the material provided. Keywords: Stunting, Counselling, First 1000 Days of Life, Parenting

This study seeks to gain an understanding of Orlando Cardinal Quevedo’s written communications about the task and ministry of peacemaking in the conflict-ridden Northern Mindanao region. Given the recent signing of the Bangsa Moro Organic Law as the highly expected solid basis for a peaceful and prosperous Mindanao, it is timely to look back and pay a closer attention to the key role that he played as a peace advocate. To achieve this end, it organized and conducted a content analysis of his extensive writings about peace and its demands. Findings show that his words, firmly rooted in the conflict’s historical past and yet open to the realities of the present, encompassed and helped disclose his practical wisdom, consensus-driven approach, and Catholic perspectives of its underlying challenges and imperatives. The lessons and insights that were uncovered may serve as a grounded recipe for those who would follow in his footsteps to learn and re-appropriate in a hopefully not an unending task and ministry of peacemaking in today’s world. References Abreu, L. M. 2008. Ancestral domain–the core issue. Moro Reader, 56. Holbrooke, R. 2007. Preface to Peacemakers in Action: Profiles of Religion in Conflict Resolution. Edited by David Little. Tenenbaum Center for Interreligious Understanding. Cambridge University Press. Allen Nan, S., Mampilly, Z.C and Bartoli, A. 2001. Peacemaking: From Practice to Theory. Volume 1. Praeger. Bacongco, Kieth. 12 February 2010. "Buliok 7 years after the war: Painful imprints still linger". Available online at MindaNews. Brady, C., Agoncillo, O., Butardo-Toribio, M. Z., Dolom, B., & Olvida, C. V. 2013. Improving natural resource governance and building peace and stability in Mindanao, Philippines. Livelihoods, natural resources, and post-conflict peacebuilding. Clark, J. 2008. Philosophy, Understanding and the consultation: a fusion of horizons. British Journal of General Practice 2008 January 1; 58 (546): 58-60. doi: [10.3399/bjgp08X263929] Available online at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2148246/ Congar, Y-M. 1972. Reception as an Ecclesiological Reality. Concilium (GB), 77, 43-68. David, R. Duterte’s Language-Games Philippine Daily Inquirer, Public Lives August 19 2018 Available @inquirerdotnet David, R. A. 2003. The causes and prospect of the southern Philippines secessionist movement (Doctoral dissertation, Monterey, California. Naval Postgraduate School). De Jesus, Edilberto C. Birthing the Bangsa Moro Autonomous Region. Philippine Daily Inquirer, November 03, 2018. Available at inquirerdotnet. Estranero, D. E., Santos, A. C., and Neri, A. B. 2007. The Road to Resolving the Conflict in the South. Rotary Club of Pasay Central. Fernandez, Pablo O.P. 1979. History of the Church in the Philippines (1521-1898) Metro Manila: National Book Store . Gadamer H-G. 2004. Truth and Method. 2nd revised ed. London: Continuum International Publishing Group. Gowing, P. G., & Robert, D. M. 1974. The Muslim Introduction: Irresistible Forces, Immovable Objects. The Muslim Filipinos. Peacemakers in Action: Profiles of Religion in Conflict Resolution (Edited by David Little. (Cambridge University Press: 2007). Iqbal, Mohagher. Peace Talk: Malaysia and Its Role in the GPH-MILF Peace Process. Available online at www.mindanews.com Fraenkel Jack R &. Wallen, Norman E. 2013. How to Design and Evaluate Research in Education (McGraw-Hill Inc., 2013), 472. Gallardetz, Richard The Reception of Doctrine: New Perspectives, from Authority in the Roman Catholic Church, Edited by Bernard Hoose (Ashgate, 2002), 95-114.] Hayudini, E.S. Learning from the MOA-ADhttp://m.ateneo.edu/sites/default/files/attached-files/5LearningFromMOAAD_0.pdf Jayawardena, Shanil, OMI, Interview with Cardinal Orlando B. Quevedo. 16th February 2014 General House, Rome. Available at https://www.omiworld.org/interview/cardinal-orlando-b-quevedo-omi/ Kuma, Chetan Track-Two Initiatives of Nationally-Led Peace Processes: The Case of the Philippines. Available online at Luga, A. R. (2002). Muslim Insurgency in Mindanao, Philippines. Army Command and General Staff College Fort Leavenworth KS; Makabenta, Yen Malaysia’s Role Should be explained. Available online at https://www.manilatimes.net/malaysias-role-should-be-explained/177169/ McBrien, R. 2003. 101 Questions & Answers on the Church. Paulist Press. Mercado, E., OMI, and Cardinal Quevedo: A Prophet in Mindanao Published February 22, 2014. Available at https://www.rappler.com/.../47815-philippines-orlando-quevedo-cardinal- Mindanao Myers, D. 1994. Exploring Social Psychology, McGraw-Hill, Inc. Ong, J. T., Mendoza, M. B., Jovita, F. G., Orpilla, B. C., Fernandez, D. F. D., Lorenzo, G. R. H. and Fajutagana, S. C. (2009, March). Water for Peace. In Symposium on the Application of Geophysics to Engineering and Environmental Problems Society of Exploration Geophysicists. Rosario-Braid, Florangel The Lessons of the Philippine Peace Process. Available on line at http://www.muslimmindanao.ph/peace_process/the%20lessons%20of%20the%20phil%20peace%20process.pdf Stephens, M. 2016 Mindanao: The Long Journey to Peace and Prosperity Paul D. Hutchcroft (Ed). Anvil Publishing Inc. Thomas Thangaraj, M. The Common Task: A Theology of Christian Mission, Abingdon Press, Nashville, 1999 Vermeer, Paul & van der Ven, Johannes A.Students’ Moral Consciousness, Journal of Empirical Theology 15 (2002), 54-75. Vitug, M. 2004. A Peacemaker on Mindanao, Newsweek. Available online atwww.newsweek.com/peacemaker-mindanao-168784

Introduction The academic area known as food studies—incorporating elements from disciplines including anthropology, folklore, history, sociology, gastronomy, and cultural studies as well as a range of multi-disciplinary approaches—asserts that cooking and eating practices are less a matter of nutrition (maintaining life by absorbing nutrients from food) and more a personal or group expression of various social and/or cultural actions, values or positions. The French philosopher, Michel de Certeau agrees, arguing, moreover, that there is an urgency to name and unpick (what he identifies as) the “minor” practices, the “multifarious and silent reserve of procedures” of everyday life. Such practices are of crucial importance to all of us, as although seemingly ordinary, and even banal, they have the ability to “organise” our lives (48). Within such a context, the following aims to consider the influence and significance of an important (although largely unstudied) professional figure in rural and regional economic life: the country food preparer variously known as the local chef or cook. Such an approach is obviously framed by the concept of “cultural economy”. This term recognises the convergence, and interdependence, of the spheres of the cultural and the economic (see Scott 335, for an influential discussion on how “the cultural geography of space and the economic geography of production are intertwined”). Utilising this concept in relation to chefs and cooks seeks to highlight how the ways these figures organise (to use de Certeau’s term) the social and cultural lives of those in their communities are embedded in economic practices and also how, in turn, their economic contributions are dependent upon social and cultural practices. This initial mapping of the influence and significance of the rural and regional chef in one rural and regional area, therefore, although necessarily different in approach and content, continues the application of such converged conceptualisations of the cultural and economic as Teema Tairu’s discussion of the social, recreational and spiritual importance of food preparation and consumption by the unemployed in Finland, Guy Redden’s exploration of how supermarket products reflect shared values, and a series of analyses of the cultural significance of individual food products, such as Richard White’s study of vegemite. While Australians, both urban and rural, currently enjoy access to an internationally renowned food culture, it is remarkable to consider that it has only been during the years following the Second World War that these sophisticated and now much emulated ways of eating and cooking have developed. It is, indeed, only during the last half century that Australian eating habits have shifted from largely Anglo-Saxon influenced foods and meals that were prepared and eaten in the home, to the consumption of a wider range of more international and sophisticated foods and meals that are, increasingly, prepared by others and eaten outside the consumer’s residence. While a range of commonly cited influences has prompted this relatively recent revolution in culinary practice—including post-war migration, increasing levels of prosperity, widespread international travel, and the forces of globalisation—some of this change owes a debt to a series of influential individual figures. These tastemakers have included food writers and celebrity chefs; with early exponents including Margaret Fulton, Graham Kerr and Charmaine Solomon (see Brien). The findings of this study suggests that many restaurant chefs, and other cooks, have similarly played, and continue to take, a key role in the lives of not only the, necessarily, limited numbers of individuals who dine in a particular eatery or the other chefs and/or cooks trained in that establishment (Ruhlman, Reach), but also the communities in which they work on a much broader scale. Considering Chefs In his groundbreaking study, A History of Cooks and Cooking, Australian food historian Michael Symons proposes that those who prepare food are worthy of serious consideration because “if ‘we are what we eat’, cooks have not just made our meals, but have also made us. They have shaped our social networks, our technologies, arts and religions” (xi). Writing that cooks “deserve to have their stories told often and well,” and that, moreover, there is a “need to invent ways to think about them, and to revise our views about ourselves in their light” (xi), Symons’s is a clarion call to investigate the role and influence of cooks. Charles-Allen Baker-Clark has explicitly begun to address this lacunae in his Profiles from the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food (2006), positing not only how these figures have shaped our relationships with food and eating, but also how these relationships impact on identities, culture and a range of social issues including those of social justice, spirituality and environmental sustainability. With the growing public interest in celebrities, it is perhaps not surprising that, while such research on chefs and/or cooks is still in its infancy, most of the existing detailed studies on individuals focus on famed international figures such as Marie-Antoine Carême (Bernier; Kelly), Escoffier (James; Rachleff; Sanger), and Alexis Soyer (Brandon; Morris; Ray). Despite an increasing number of tabloid “tell-all” surveys of contemporary celebrity chefs, which are largely based on mass media sources and which display little concern for historical or biographical accuracy (Bowyer; Hildred and Ewbank; Simpson; Smith), there have been to date only a handful of “serious” researched biographies of contemporary international chefs such as Julia Child, Alice Waters (Reardon; Riley), and Bernard Loiseux (Chelminski)—the last perhaps precipitated by an increased interest in this chef following his suicide after his restaurant lost one of its Michelin stars. Despite a handful of collective biographical studies of Australian chefs from the later-1980s on (Jenkins; O’Donnell and Knox; Brien), there are even fewer sustained biographical studies of Australian chefs or cooks (Clifford-Smith’s 2004 study of “the supermarket chef,” Bernard King, is a notable exception). Throughout such investigations, as well as in other popular food writing in magazines and cookbooks, there is some recognition that influential chefs and cooks have worked, and continue to work, outside such renowned urban culinary centres as Paris, London, New York, and Sydney. The Michelin starred restaurants of rural France, the so-called “gastropubs” of rural Britain and the advent of the “star-chef”-led country bed and breakfast establishment in Australia and New Zealand, together with the proliferation of farmer’s markets and a public desire to consume locally sourced, and ecologically sustainable, produce (Nabhan), has focused fresh attention on what could be called “the rural/regional chef”. However, despite the above, little attention has focused on the Australian non-urban chef/cook outside of the pages of a small number of key food writing magazines such as Australian Gourmet Traveller and Vogue Entertaining + Travel. Setting the Scene with an Australian Country Example: Armidale and Guyra In 2004, the Armidale-Dumaresq Council (of the New England region, New South Wales, Australia) adopted the slogan “Foodies thrive in Armidale” to market its main city for the next three years. With a population of some 20,000, Armidale’s main industry (in economic terms) is actually education and related services, but the latest Tourist Information Centre’s Dining Out in Armidale (c. 2006) brochure lists some 25 restaurants, 9 bistros and brasseries, 19 cafés and 5 fast food outlets featuring Australian, French, Italian, Mediterranean, Chinese, Thai, Indian and “international” cuisines. The local Yellow Pages telephone listings swell the estimation of the total number of food-providing businesses in the city to 60. Alongside the range of cuisines cited above, a large number of these eateries foreground the use of fresh, local foods with such phrases as “local and regional produce,” “fresh locally grown produce,” “the finest New England ingredients” and locally sourced “New England steaks, lamb and fresh seafood” repeatedly utilised in advertising and other promotional material. Some thirty kilometres to the north along the New England highway, the country town of Guyra, proclaimed a town in 1885, is the administrative and retail centre for a shire of some 2,200 people. Situated at 1,325 metres above sea level, the town is one of the highest in Australia with its main industries those of fine wool and lamb, beef cattle, potatoes and tomatoes. Until 1996, Guyra had been home to a large regional abattoir that employed some 400 staff at the height of its productivity, but rationalisation of the meat processing industry closed the facility, together with its associated pet food processor, causing a downturn in employment, local retail business, and real estate values. Since 2004, Guyra’s economy has, however, begun to recover after the town was identified by the Costa Group as the perfect site for glasshouse grown tomatoes. Perfect, due to its rare combination of cool summers (with an average of less than two days per year with temperatures over 30 degrees celsius), high winter light levels and proximity to transport routes. The result: 3.3 million kilograms of truss, vine harvested, hydroponic “Top of the Range” tomatoes currently produced per annum, all year round, in Guyra’s 5-hectare glasshouse: Australia’s largest, opened in December 2005. What residents (of whom I am one) call the “tomato-led recovery” has generated some 60 new local jobs directly related to the business, and significant flow on effects in terms of the demand for local services and retail business. This has led to substantial rates of renovation and building of new residential and retail properties, and a noticeably higher level of trade flowing into the town. Guyra’s main street retail sector is currently burgeoning and stories of its renewal have appeared in the national press. Unlike many similar sized inland towns, there are only a handful of empty shops (and most of these are in the process of being renovated), and new commercial premises have recently been constructed and opened for business. Although a small town, even in Australian country town terms, Guyra now has 10 restaurants, hotel bistros and cafés. A number of these feature local foods, with one pub’s bistro regularly featuring the trout that is farmed just kilometres away. Assessing the Contribution of Local Chefs and Cooks In mid-2007, a pilot survey to begin to explore the contribution of the regional chef in these two close, but quite distinct, rural and regional areas was sent to the chefs/cooks of the 70 food-serving businesses in Armidale and Guyra that I could identify. Taking into account the 6 returns that revealed a business had closed, moved or changed its name, the 42 replies received represented a response rate of 65.5per cent (or two thirds), representatively spread across the two towns. Answers indicated that the businesses comprised 18 restaurants, 13 cafés, 6 bistro/brasseries, 1 roadhouse, 1 takeaway/fast food and 3 bed and breakfast establishments. These businesses employed 394 staff, of whom 102 were chefs and/cooks, or 25.9 per cent of the total number of staff then employed by these establishments. In answer to a series of questions designed to ascertain the roles played by these chefs/cooks in their local communities, as well as more widely, I found a wide range of inputs. These chefs had, for instance, made a considerable contribution to their local economies in the area of fostering local jobs and a work culture: 40 (95 per cent) had worked with/for another local business including but not exclusively food businesses; 30 (71.4 per cent) had provided work experience opportunities for those aspiring to work in the culinary field; and 22 (more than half) had provided at least one apprenticeship position. A large number had brought outside expertise and knowledge with them to these local areas, with 29 (69 per cent) having worked in another food business outside Armidale or Guyra. In terms of community building and sustainability, 10 (or almost a quarter) had assisted or advised the local Council; 20 (or almost half) had worked with local school children in a food-related way; 28 (two thirds) had helped at least one charity or other local fundraising group. An extra 7 (bringing the cumulative total to 83.3 per cent) specifically mentioned that they had worked with/for the local gallery, museum and/or local history group. 23 (more than half) had been involved with and/or contributed to a local festival. The question of whether they had “contributed anything else important, helpful or interesting to the community” elicited the following responses: writing a food or wine column for the local paper (3 respondents), delivering TAFE teacher workshops (2 respondents), holding food demonstrations for Rotary and Lions Clubs and school fetes (5 respondents), informing the public about healthy food (3 respondents), educating the public about environmental issues (2 respondents) and working regularly with Meals on Wheels or a similar organisation (6 respondents, or 14.3 per cent). One respondent added his/her work as a volunteer driver for the local ambulance transport service, the only non-food related response to this question. Interestingly, in line with the activity of well-known celebrity chefs, in addition to the 3 chefs/cooks who had written a food or wine column for the local newspaper, 11 respondents (more than a quarter of the sample) had written or contributed to a cookbook or recipe collection. One of these chefs/cooks, moreover, reported that he/she produced a weblog that was “widely read”, and also contributed to international food-related weblogs and websites. In turn, the responses indicated that the (local) communities—including their governing bodies—also offer some support of these chefs and cooks. Many respondents reported they had been featured in, or interviewed and/or photographed for, a range of media. This media comprised the following: the local newspapers (22 respondents, 52.4 per cent), local radio stations (19 respondents, 45.2 per cent), regional television stations (11 respondents, 26.2 per cent) and local websites (8 respondents, 19 per cent). A number had also attracted other media exposure. This was in the local, regional area, especially through local Council publications (31 respondents, 75 per cent), as well as state-wide (2 respondents, 4.8 per cent) and nationally (6 respondents, 14.3 per cent). Two of these local chefs/cooks (or 4.8 per cent) had attracted international media coverage of their activities. It is clear from the above that, in the small area surveyed, rural and regional chefs/cooks make a considerable contribution to their local communities, with all the chefs/cooks who replied making some, and a number a major, contribution to those communities, well beyond the requirements of their paid positions in the field of food preparation and service. The responses tendered indicate that these chefs and cooks contributed regularly to local public events, institutions and charities (with a high rate of contribution to local festivals, school programs and local charitable activities), and were also making an input into public education programs, local cultural institutions, political and social debates of local importance, as well as the profitability of other local businesses. They were also actively supporting not only the future of the food industry as a whole, but also the viability of their local communities, by providing work experience opportunities and taking on local apprentices for training and mentorship. Much more than merely food providers, as a group, these chefs and cooks were, it appears, also operating as food historians, public intellectuals, teachers, activists and environmentalists. They were, moreover, operating as content producers for local media while, at the same time, acting as media producers and publishers. Conclusion The terms “chef” and “cook” can be diversely defined. All definitions, however, commonly involve a sense of professionalism in food preparation reflecting some specialist knowledge and skill in the culinary arts, as well as various levels of creativity, experience and responsibility. In terms of the specific duties that chefs and professional cooks undertake every day, almost all publications on the subject deal specifically with workplace related activities such as food and other supply ordering, staff management, menu planning and food preparation and serving. This is constant across culinary textbooks (see, for instance, Culinary Institute of America 2002) and more discursive narratives about the professional chef such as the bestselling autobiographical musings of Anthony Bourdain, and Michael Ruhlman’s journalistic/biographical investigations of US chefs (Soul; Reach). An alternative preliminary examination, and categorisation, of the roles these professionals play outside their kitchens reveals, however, a much wider range of community based activities and inputs than such texts suggest. It is without doubt that the chefs and cooks who responded to the survey discussed above have made, and are making, a considerable contribution to their local New England communities. It is also without doubt that these contributions are of considerable value, and valued by, those country communities. Further research will have to consider to what extent these contributions, and the significance and influence of these chefs and cooks in those communities are mirrored, or not, by other country (as well as urban) chefs and cooks, and their communities. Acknowledgements An earlier version of this paper was presented at the Engaging Histories: Australian Historical Association Regional Conference, at the University of New England, September 2007. I would like to thank the session’s participants for their insightful comments on that presentation. A sincere thank you, too, to the reviewers of this article, whose suggestions assisted my thinking on this piece. Research to complete this article was carried out whilst a Visiting Fellow with the Research School of Humanities, the Australian National University. References Armidale Tourist Information Centre. Dining Out in Armidale [brochure]. Armidale: Armidale-Dumaresq Council, c. 2006. Baker-Clark, C. A. 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Ewbank. Jamie Oliver: The Biography. London: Blake, 2001. Jenkins, S. 21 Great Chefs of Australia: The Coming of Age of Australian Cuisine. East Roseville: Simon and Schuster, 1991. Kelly, I. Cooking for Kings: The Life of Antoine Carême, The First Celebrity Chef. New York: Walker and Company, 2003. James, K. Escoffier: The King of Chefs. London and New York: Hambledon and London, 2002. Morris, H. Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club. Cambridge: Cambridge UP, 1938. Nabhan, G. P. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: W.W. Norton, 2002. O’Donnell, M., and T. Knox. Great Australian Chefs. Melbourne: Bookman Press, 1999. Rachleff, O. S. Escoffier: King of Chefs. New York: Broadway Play Pub., 1983. Ray, E. Alexis Soyer: Cook Extraordinary. Lewes: Southover, 1991. Reardon, J. M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. 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Abstract The Octagon, the central plaza of the city of Dunedin in New Zealand’s South Island, is dominated by the Sir John Steell statue of Robert Burns. The city is also home to the Robert Burns Hotel and the Burns Building at the University of Otago, which sponsors the Robert Burns Fellowship, New Zealand’s premier literary residency. In part, the prominence of the Burns name in Dunedin testifies to a family connection: the Rev Thomas Burns, the poet’s nephew, who cofounded the settlement of Otago. But it also testifies to the ongoing cultural legacy of Scotland’s national poet in Aotearoa New Zealand. This chapter will discuss the influence of Burns on the Scots vernacular poetry of New Zealand—and also on the vernacular prose of works like Vincent Pyke’s 1884 Scots language novel, Craigielinn—with particular reference to the development and establishment of New Zealand literary and cultural identities. Beyond the colonial period, the chapter will assess the profound engagement with Robert Burns’s poetry in the work of New Zealand’s pre-eminent twentieth-century poet, James K. Baxter while also considering Burnsian encounters in the work of contemporary New Zealand writers. The chapter will also discuss the Burnsian contribution to NZ’s associational culture, looking in particular at the Dunedin Burns Club, as well as recent attempts to renovate the tradition of Burnsian poetry and song in contemporary Aotearoa. In so doing, it will provide a detailed and nuanced account of important aspects of Robert Burns’s Australasian afterlife.