Статті в журналах з теми "Regent Street"

Air quality is a growing public concern in both developed and developing countries. Over the years, there has been an increase in the number of vehicles on major roadways. Vehicles release particulate matter (PM) into the atmosphere, which adversely affects air quality and, consequently, the health of the population. This study was conducted to measure ambient PM concentrations of size 2.5 microns (PM2.5) along two streets in Georgetown, Guyana; namely Regent Street and Woolford Avenue.

Through the Municipal Tree Restoration Program, cooperators planted three tree lilac (Syringa reticulata) cultivars in 13 Pennsylvania and New York, U.S. communities for evaluation as street trees, comparing two in each community. Standardized measurements in years 1, 2, 3, 6, 9, and 12 revealed that ‘Ivory Silk’, ‘Regent’, and ‘Summer Snow’ grew well and remained healthy at all locations. Average heights of the cultivars in the 12th year ranged from 4.8 to 5.1 m (15.8 to 16.8 ft). Differences in average height and crown width were small. In one community, the tallest cultivar, ‘Ivory Silk’, attained an average height of 6.4 m (21.1 ft) in the 12th year. ‘Summer Snow’ grew more slowly in height initially, and ‘Regent’ had narrower crowns. Foliage health ratings were somewhat lower than those of other species in some years, probably reflecting earlier yellowing of leaves in the autumn. If the tree lilac cultivars continue to grow at the same rate, they would not grow into overhead utility wires until the 18th year or later.

Three Japanese tree lilac (Syringa reticulata) cultivars, 2 each in 11 communities, were planted for evaluation as street trees. Cooperators in the Municipal Tree Restoration Program using standardized methods measured them annually for 3 years, and periodically afterwards. 'Ivory Silk', 'Regent', and 'Summer Snow' performed well at all locations. All 3 cultivars grew slowly initially, and their foliage tended to turn yellow in late summer. Height growth of 'Summer Snow', reputed to be slower than 'Ivory Silk', was not slower at all locations.

The purpose of this study was to analyze the effectiveness of the performance and constraints of the Civil Service Police Unit in controlling Street Vendors in Peureulak Market, East Aceh Regency. This study used descriptive qualitative method. The sample in this study amounted to 8 people. Data collection is obtained from interviews, documentation and observation. The results showed that the performance of the Civil Service Police Unit in controlling street vendors in the Peureulak Market in East Aceh Regency was through policing and socialization. Control is carried out in collaboration with various Local Government agencies ranging from the Office, Assets, to the Regent. The socialization was carried out as a Satpol PP function in addition to its main task of controlling, so that Satpol PP members had to be able to communicate well with street vendors. The municipal police conduct curbing if the street vendors do not accept the relocation offer from the DPP. Constraints experienced are Personnel Deficiencies, Fleet Weaknesses, and lack of Public Awareness

One evening in early 1959 George Zarnecki and I were walking up Regent Street after a lecture at the Society. We were sharing our dismay at the extraordinary ballot papers we had to hand. Mortimer Wheeler's Presidency was drawing to a close, and the Fellowship had been expecting Joan Evans, Director, to succeed him (fig 1). In those days the Directorship was an apprenticeship for the Presidency, assuring continuity of knowledge and experience in the government of the Society's affairs. But the ballot paper for the forthcoming election had substituted the name of Ian Richmond in her place.

Nella prima metà dell'Ottocento i ‘London Improvements' realizzano trasformazioni urbanistiche che testimoniano un nuovo atteggiamento rispetto alla città in Europa, all'indomani del trauma delle guerre napoleoniche, nel confronto col nuovo assestamento post-bellico. Questi progetti sono da attribuire alle abilità creative di John Nash, cui dobbiamo i pioneristici lavori di Regent's Park e Regent Street, che lo consacrano come ‘architect of the Picturesque'. Qui, il Pittoresco travalica la definizione di categoria estetica, si concretizza nell'espressione architettonica e trova scenografica applicazione nella progettazione urbanistica. In quale modo e in quale fase John Nash adotta il Pittoresco e, soprattutto, quali sono le ragioni di tale scelta?

Of those Fellows elected under Statute 12 for services and achievements outside the range of the natural sciences, Quintin Hogg had special claims to be chosen. The missionary strain to educate ran deep in his family. When his grandfather, the first Quintin Hogg, left Eton he immediately began bible classes for ragged boys under the arches at the Adelphi near Charing Cross. This embryonic educational enterprise grew rapidly. In 1882, when he was not yet 40, he started the first Polytechnic, from which all others took their name, in Regent Street just north of Oxford Circus. The idea was to provide a place where underprivileged men could find an outlet for ‘any healthy desire, physical, spiritual, social, or intellectual, which he possessed’. It was the first university for the underprivileged. Within seven years some 70 000 young men had enrolled. The Polytechnic was in the bloodstream of the Hogg family.

Implementation of Regional Regulation Number 17 Year 2015 on Efforts to Overcome Problems of Villagers and Beggars (Case Study in Banjang Sub-District Hulu Sungai Utara). The increasing number of homeless and beggars in Amuntai City of Hulu Sungai Utara Regency is 119 people, and the addition is due to other areas coming from 23 people, that is from Banjarbaru, Tenggarong, Banjarmasin, Malang and Barabai so that the total is all 142. The number will disturb the name of the smooth development of the region, for example, the problem of security and public order. The purpose of this research is to identify and analyze the implementation of Local Regulation and to analyze the obstacles in implementing Local Regulation Number 17 year 2015 on Efforts to Overcome Problems of Villagers and Beggars in Amuntai City of Hulu Sungai Utara Regency. The research method is descriptive qualitative, type and source of data that is primary data through observation, interview while secondary data through existing data at Social Service and Satpol PP of Hulu Sungai Utara Regency, technique used in sampling that is Snow-Ball sampling technique snowball sampling). From the results of the research shows that In the implementation of Regional Regulation Number 17 year 2015 on the Prevention of Problems of Beggars and Beggars in Amuntai City of Hulu Sungai Utara Regency, still not fully implemented, it is seen that shelter houses for street children and homeless shelters are not built when this is an effort in tackling the widespread problem of the Homeless and the Beggar. However, persuasive guidance has been done by the Social Service and Satpol PP at the time of capturing or patrolling for controlling the street children. The suggestions provided for the input materials include Building Homes for the shelter of homeless and beggars who have no home, and can provide guidance on skills training to be more independent, Must have the attention and support from the Regent of Hulu Sungai Utara related problems the provision of budget funds in terms of supporting efforts to overcome the problems of homeless and beggars in Amuntai City so that security and order be better and achievement of regional development goals. Keywords: Implementation, Countermeasures, Vagrant and Beggar

Latar belakang: Peraturan Daerah Kabupaten Magelang Nomor 7 Tahun 2014 Tentang Rencana Pembangunan Jangka Menengah Daerah Kabupaten Magelang Tahun 2014-2019 menargetkan untuk menambah 9 puskesmas rawat inap baru sampai dengan tahun 2019. Tujuan penelitian ini adalah untuk mengidentifikasi faktor-faktor perubahan dari lingkungan internal dan eksternal organisasi Puskesmas Sawangan II dalam proses menjadi rawat inap, mengidentifikasi manfaat perubahan bagi individu dan organisasi, dan mengidentifikasi kesiapan puskesmas untuk berubah status menjadi rawat inap dari level individu dan organisasi.Metode : Penelitian ini merupakan penelitian kualitatif dengan pendekatan studi kasus untuk mengeksplorasi variabel yang berhubungan dengan masalah penelitian dan kerangka konsep dari puskesmas rawat jalan yang akan berubah status menjadi rawat inap. Jenis penelitian yang digunakan adalah penelitian deskriptif studi kasus dengan pendekatan kualitatif. Penelitian ini mengambil tempat di Puskesmas Sawangan II yang dalam tahap persiapan menuju status ”Rawat Inap” di Kabupaten Magelang, waktu penelitian dilaksanakan selama satu bulan di bulan Januari 2019. Subyek penelitian ini berasal dari lingkungan internal dan eksternal Puskesmas Sawangan II.Hasil : Faktor perubahan di lingkungan eksternal dan internal yang dapat menjadi Kelemahan dan ancaman yang paling vital dalam perubahan organisasi di Puskesmas Sawangan II yaitu jumlah SDM, pendapatan Puskesmas Sawangan II yang rendah, kebutuhan sarana dan prasarana yang masih minimalis, pengembangan kapasitas SDM yang kurang pelatihan karena anggaran BLUD yang terbatas, terhambatnya regulasi berupa peraturan bupati untuk pemenuhan SDM, Anggaran dari APBD Kabupaten Magelang yang terbatas untuk pemenuhan sarana, prasarana dan alat kesehatan puskesmas rawat inap. Individu di Puskesmas Sawangan II tidak dapat langsung menerima dan siap dengan perubahan, namun tidak dapat pula menentang adanya perubahan secara langsung karena menganggap perubahan tersebut adalah kewajiban sebagai ASN yang harus dilaksanakan dengan segala konsekuensinya.Simpulan : Kelemahan dan ancaman di lingkungan internal dan eksternal Puskesmas Sawangan II menyebabkan ketidaksiapan individu dan organisasi dalam menjalankan perubahan menjadi rawat inap.Kata Kunci : Kesiapan Perubahan (readiness to change), manfaat perubahan, lingkungan internal dan eksternal, street level bureaucracyABSTRACTTitle : Readiness to Change Outpatient Health Center to Inpatient Health Center and Potential Discretion Policy at Sawangan II Health Center in Magelang District Background: Magelang District Regulation No. 7 of 2014 concerning the Medium-Term Development Plan of the Magelang Regency in 2014-2019 targets to add 9 new inpatient puskesmas up to 2019. The purpose of this study is to identify the factors of change in the internal and external environment of the Sawangan II Puskesmas organization in the process of becoming an inpatient, identify the benefits of change for individuals and organizations, and identify the readiness of the puskesmas to change status to inpatient from the individual and organizational level.Method: This research is a qualitative research with a case study approach to explore variables related to research problems and the conceptual framework of outpatient health centers that will change to inpatient status. This type of research is a case study descriptive study with a qualitative approach. This research takes place at the Sawangan II Health Center which is in the preparation stage towards the status of "Inpatient" in Magelang District, when the research was conducted for one month in January 2019. The research subjects were from the internal and external environment of the Sawangan II Health Center.Results: Factors of change in the external and internal environment that can be the most vital weaknesses and threats in organizational change in the Sawangan II Health Center, namely the number of human resources, low income Health Center Sawangan II, the need for facilities and infrastructure that is still minimal, the development of human resource capacity that lacks training because the BLUD budget is limited, regulations are hampered in the form of a regent regulation for the fulfillment of human resources, the budget from the Magelang Regency APBD is limited for the fulfillment of inpatient puskesmas facilities, infrastructure and medical equipment. Individuals in Sawangan II Health Center cannot directly accept and be ready for change, but cannot also directly oppose changes because they consider these changes as an obligation as ASN that must be implemented with all the consequencesConclusions: Weaknesses and threats in the internal and external environment of Sawangan II Health Center cause the unpreparedness of individuals and organizations in carrying out the change into hospitalization.Keywords: Readiness to change, the benefits of change, internal and external environment, street level bureaucracy

The objectives of this study are to explore the common personal names used in Banten society based on the gender, to discuss the traditional titles used in Banten society in relation to gender, to explain the gender kinshipterms figures in Banten language, and to find out whether there is kind of gender address names is found at SMAN 3 Kota Serang. In this research, the researcher uses a qualitative research. The data are obtained from the informants. The informant in this research is Bantenese indigenous and the rural common people. The data for this study were collected by means of an interview and liearture review. The result of the research shows that those titles are still found among Banten society recently. The examples of names related to high social status are the previous Banten governor, Ratu Atut Chosiyah;and the current regent of Serang regency, Ratu Tatu Chasanah. Common people’s names related to Banten’s titles are also still exist. Moreover, names in connection with traditional title in Banten are used as names of streets in Banten.

Opportunistic reconnaissance aerial surveys of Lancaster Sound, Barrow Strait, Peel Sound, and Prince Regent Inlet were conducted between 1974 and 1982 to determine the distribution and abundance of belugas, Delphinapterus leucas, and narwhals, Monodon monoceros. In 1981, two stratified strip-transect surveys were flown. From these we estimate that a total of 6300 – 18 600 belugas and approximately 13 200 –18 000 narwhals summer in Lancaster Sound and adjoining waterways. Improvement in the precision of these estimates would require a substantial increase in survey coverage and may not be justified considering the significant increase in costs. Our review of the results of surveys conducted since 1975 in the same study area, of which most of the information is not yet available in the scientific literature, shows much duplication of effort, little increase in information, and a lack of confidence limits for the estimated numbers.

1995 wurde das im Rahmen der Internationalen Konferenz zu Bevölkerung und Entwicklung ein Jahr zuvor verabschiedete Konzept der Sexuellen und Reproduktiven Gesundheit und Rechte, kurz: Reproduktive Rechte, in die Aktionsplattform der vierten Weltfrauenkonferenz integriert und völkerrechtlich als Bestandteil der Menschenrechte anerkannt. Die Übersetzung dieses Konzepts in nationale Politiken wird seither von einem regen Diskurs und politischen Aktivitäten verschiedener Akteur*innen begleitet. Der Artikel beleuchtet zunächst das komplexe Verhältnis von Staat, Politik und Bevölkerung. Im darauffolgenden Schritt stehen einige feministische Perspektiven auf ‚Generativität‘ als Fundament der Bevölkerungsentwicklung im Fokus. Danach wird das Konzept der Reproduktiven Rechte näher erörtert und anhand von zentralen Indikatoren im weltweiten Vergleich veranschaulicht. Schließlich werden Konfliktlinien im anhaltenden Streit über die Umsetzung dieses Menschenrechts umrissen. Mit einem Überblick über die Beiträge zum Schwerpunkt schließt die Einleitung.

Belugas, Delphinapterus leucas, move into the coastal waters of Somerset Island as soon as the annual land-fast ice breaks up in late June – early July. Six bays or inlets which receive the outflow of rivers are the major areas of summer aggregation. Belugas captured and equipped with satellite-linked UHF transmitters in Cunningham Inlet (Barrow Strait), Elwin Bay (Prince Regent Inlet), and Creswell Bay moved west into Peel Sound where they frequented two other estuaries. Rapid and directed movement out of Peel Sound occurred in late August. All of the animals which transmitted locations into September or October moved to eastern Devon Island and Jones Sound. The longest period of transmission was 75 d, lasting until mid-October. Belugas tagged in three different locations around Somerset Island in the summers of 1988–93 showed a well-defined and consistent pattern of behaviour. Aerial surveys done during this period confirm that the vast majority of belugas in this region are involved in these seasonal movements.

After received harsh critiques in 2016, once more, a rumor about the construction of a bridge between Java island and Bali island has been sparking wildly since January 2020. Previously, Banyuwangi Regent Azwar anaz proposed a plan to build a connecting bridge to reduce vehicle queues in ketapang harbor. Commonly, the traffic would reach its peak time on holiday season after Eid al-Fitr, where congestion in Ketapang harbor got its limit capacity. For decades, the Bali strait has been serving as a connecting port between Java and Bali, which is essential for economic growth and public migration. Meanwhile, philosophically, the strait holds a symbol of new hope and new life that separates between past and future. A rumor to build an overpass between java island and Bali island discussed in early 2020 and in 2016 to reduce vehicle queues in ketapang harbor received critiques from Balinese society. To connect the two islands by land route would be considered a poor decision since it would affect some values and cultures that the community, especially Bali, holds dearly. Thus as an alternative solution, the idea of making another dock, an executive dock, both in Ketapang and Gilimanuk, is much preferred. The presence of the executive port will automatically eradicate the resurgent discourse on the Java-Bali bridge construction. Because crossing via ship alone takes 15 minutes, thus the Java-Bali bridge seems unnecessary. The executive pier would be in synergy with the construction of the Denpasar - Gilimanuk toll road.

Die Ostsee-Gas-Pipeline Nord Stream 2 soll ab 2020 als direkte Verbindung zwischen Russland und Deutschland die Kapazität für den Import russisches Erdgases in die EU deutlich erweitern und zugleich von kostentreibenden Gebühren und Störungen durch Transitländer unabhängiger machen. Der russische Anbieter Gazprom will so, unter Beachtung der Regeln des EU-Energiebinnenmarkts, seinen Marktanteil auf dem für ihn wichtigsten Absatzmarkt halten. Zudem wird Deutschland durch das Projekt zum wichtigsten Knotenpunkt (Hub) des europäischen Gasverbundmarktes. Allerdings ist Nord Stream 2 zum umstrittensten Investitionsvorhaben der europäischen Energiewirtschaft geworden, innereuropäisch kritisiert von den baltischen Staaten und Polen, vehement bekämpft von den USA.

ABSTRACTCaptain William Adams (1837–1890) was one of the exceptional whaling masters who sailed from Dundee in Scotland. This paper uses primary sources to confirm his reputation not only as a whaler but also as an adventurous explorer and wealthy businessman. He became outstandingly successful with Alexander Stephen & Sons, the Dundee shipping company that pioneered the use of auxiliary powered vessels for use in sealing in Labrador and fishing for whales in the Davis Strait and beyond. His first command was the Arctic in 1868, and his reputation was such that he was chosen by Albert Hastings Markham as his mentor in gaining experience for polar exploration. The unfortunate loss of the Arctic in Regent Sound in 1875 did no damage to this reputation and Adams was made Master of the newly built flagship of the company's fleet, the Arctic II. In 1883, by then a rich man, Adams became his own Master with the purchase of the Maud. In 1890, the vessel was returning to Dundee from Arctic waters when Captain Adams, who was accompanied by his son also William Adams (1869–1942) acting as Mate, was taken fatally ill, dying at Thurso in Caithness.

The summer range of belugas (Delphinapterus leucas) and narwhals (Monodon monoceros) in Prince Regent Inlet, Barrow Strait and Peel Sound in the Canadian High Arctic was surveyed from 31 July to 3 August 1996 with a visual aerial survey of offshore areas and photographic aerial surveys of concentration areas. The visual survey estimate based on the number of belugas visible to the observers using systematic line transect methods was 10,347 (cv = 0.28). This included corrections for whales that were missed by the observers, observations without distance measurements and an estimate of 1,949 (cv=0.22) belugas from a photographic survey in southern Peel Sound. Using data from belugas tagged with satellite-linked time-depth recorders, the estimate was adjusted for individuals that were diving during the survey which resulted in an estimate of 18,930 belugas (cv = 0.28). Finally, counts of belugas in estuaries, corrected for estuarine surface time, were added to provide a complete estimate of 21,213 belugas (95% CI 10,985 to 32,619). The estimated number of narwhals corrected for sightings that were missed by observers was 16,364 (cv = 0.24). Adjusting this for sightings without distance information and correcting for whales that were submerged produced an estimate of 45,358 narwhals (95% CI 23,397 to 87,932).

Abstrak Penelitian ini bertujuan untuk mengetahui potensi objek wisata alam Hutan Raya, Desa Selat Kecamatan Sukasada, Kabupaten Buleleng. Penelitian ini merupakan penelitian deskriptif. Jenis data dalam penelitian ini adalah Data Kualitatif. Pengumpulan data dilakukan melalui metode observasi, metode wawancara dan dokumentasi. Data dianalisis melalui 4 tahap yaitu (1) pengambilan data, (2) reduksi data, (3) penyajian data, (4) penarikan kesimpulan. Hasil dari penelitian ini menunjukkan bahwa objek wisata alam Hutan Raya, Desa Selat, Kecamatan Sukasada, Kabupaten Buleleng telah memenuhi 5 komponen potensi wisata alam yakni (1) Komponen Daya Tarik/atraksi meliputi adanya Bumi Perkemahan, Air Terjun Tukad Basak, wahana selfi, Tracking ke dalam hutan, Monument Mayor Metra, (2) Komponen aksesibilitas meliputi kondisi jalan menuju lokasi objek wisata (3) Komponen amenitas meliputi: tersedianya lahan parkir, warung makan, toilet, dan pos informasi (4) Komponen kelembagaan meliputi: Surat Keterangan Menteri Kehutanan dan Surat Keterangan Bupati Buleleng untuk ijin pengelolaan Hutan Raya, Desa Selat, (5) Komponen lingkungan meliputi sertifikat AMDAL atas keberadaan objek wisata Hutan Raya, Desa Selat Kata Kunci : Potensi, wisata alam, Hutan Raya Desa Selat Abstract This study aims to determine the potential of the natural attractions of Hutan Raya, Selat Village, Sukasada District, Buleleng Regency. This research is a type of descriptive research. the type of data in this study is qualitative data. Data collection is done through observation methods, interview methods and documentation the data is analyzed through 4 stages, namely: (1) data collection, (2) data reduction, (3) data presentation (4) conclusion. The results of this study indicate that natural forest attractions, strait villages, sukasada sub-districts, buleleng regencies have fulfilled 5 components of natural potential, namely (1) pull / pull component attractions include the campsite, Tukad Basak Waterfall, Wahana Selfi, Tracking into the forest, visiting the metra major monument, (2) Accessibility components include the condition of the road to the location of the tourist attraction, (3) The amenities component includes: the availability of parking lots, food stalls, toilets, and information posts, (4) Institutional Components include: Minister of Forestry Certificate and Buleleng Regent Certificate for Greater Forest Management permits, Selat Village, (5) Environmental components include an AMDAL certificate for the existence of a forest tourism object, Selat Village Key Word : Potential, Nature Tourism, Forest, Selat Village

Background: Severe combined immunodeficiency due to adenosine deaminase deficiency (ADA-SCID) is a rare disorder caused by ADA gene mutations, leading to lymphotoxic build-up of purine metabolites and profound immunodeficiency. Historically, enzyme replacement therapy (ERT) has been used as a bridge therapy until patients can receive an allogeneic hematopoietic stem cell transplantation (HSCT), ideally from a matched related donor (MRD) or, if none is identified, a non-matched and/or unrelated donor. We developed a self-inactivating lentiviral vector (LV), denoted EFS-ADA LV, encoding the human ADA cDNA sequence under the control of a shortened human elongation factor 1α gene promoter. A fresh or cryopreserved formulation of a drug product (OTL-101), composed of autologous hematopoietic stem and progenitor cells (HSPCs) transduced ex vivo with EFS-ADA LV, was evaluated in 2 prospective, non-randomized Phase I/II clinical trials at 2 USA centers. We report on safety and efficacy of OTL-101 in 30 ADA-SCID pediatric gene therapy (GT) subjects treated from 2013-2017 with a median follow up (FU) of 24 months (mo; range 12-26 mo), compared to a historical cohort of 26 ADA-SCID patients treated with HSCT. Methods: UCLA Fresh Study (NCT01852071): Autologous CD34+ HSPCs were isolated from bone marrow and pre-stimulated with cytokines before transduction with EFS-ADA LV to yield OTL-101, which was infused as a fresh formulation in 20 subjects (9 male, 11 female; aged 4 mo-4.3 yrs). Single dose busulfan (4 mg/kg) was administered prior to infusion of OTL-101. Subjects were followed for 24 mo. UCLA Cryo Study (NCT02999984): 10 subjects (4 male, 6 female; aged 5-15 mo) received a cryopreserved formulation of OTL-101, which allowed for an extended shelf-life and full quality control prior to infusion. Busulfan was administered in 2 doses, the first at 3 mg/kg and the second adjusted to target a total area under the curve of 4,900 µM*min (20 ng/mL*hr). At the time of analysis, all subjects reached 12 mo FU (except 1 subject who was withdrawn from the study due to lack of engraftment); 7 subjects reached 18 mo of FU. Historical Control Group: 26 patients (aged 0.2 mo-9.8 yrs) were treated with allogeneic HSCT (MRDs n=12, non-MRDs n=14) at Great Ormond Street Hospital, UK (n=16) or Duke University Children's Hospital, USA (n=10) from 2000-2016. Results: Sustained engraftment of genetically modified HSPCs was observed in 29/30 GT subjects by 6-8 mo and persisted through FU in both studies, based on vector gene marking in granulocytes and CD3+ T cell reconstitution (Figure). Subjects who engrafted maintained long-term metabolic detoxification from deoxyadenosine nucleotides after stopping ERT approximately 1 mo post-GT. At last FU (median 24 mo; range 12-24 mo) in the GT group, overall survival (OS) was 30/30 (100%) and event-free survival (survival in the absence of ERT reinstitution or rescue allogeneic HSCT; EvFS) was 29/30 (97%). OS and EvFS were higher in the GT group at last FU compared with HSCT controls (with or without an MRD) at 2 years (Table). One of 30 OTL-101 subjects (3%) did not engraft and was restarted on ERT; the subject was withdrawn from the study at 5.9 mo and subsequently received a rescue HSCT, whereas 42% of HSCT patients required rescue HSCT, PEG-ADA ERT or died. Among the 20 OTL-101 subjects in the UCLA Fresh Study who reached 2 years FU, 18 (90%) stopped immunoglobin replacement therapy (IgRT), compared to 52% of HSCT patients. Preliminary results were observed in 5/7 (71%) OTL-101 subjects in the UCLA Cryo Study with more limited (18 mo) FU. Twelve OTL-101 subjects experienced one or more serious adverse events, most frequently infections and gastrointestinal events; only 1 of which was considered treatment-related (bacteremia due to product contamination). In the GT group, there were no events of autoimmunity with ≤24 mo FU. Due to the autologous nature of OTL-101, there was no incidence of graft vs host disease (GvHD); in contrast, 8 HSCT patients experienced GvHD events (5 acute, 3 chronic events), 1 of which resulted in death. Conclusions: Based on sustained gene correction and restoration of immune function in all subjects who engrafted, treatment of ADA-SCID with OTL-101 has a favorable benefit-risk profile. Key correlates of engraftment were consistent across the expanded cohort. Importantly, higher rates of OS and EvFS compared with HSCT (with or without an MRD) were observed. Disclosures Kohn: Orchard Therapeutics: Consultancy, Membership on an entity's Board of Directors or advisory committees, Patents & Royalties: Inventor on IP licensed from UC Regents to Orchard Therapeutics. Future royalties may occur., Research Funding; NIH: Research Funding. Shaw:Orchard Therapeutics: Consultancy, Other: Personal fees and non-financial support; NIH: Research Funding. Carbonaro-Sarracino:NIH: Other: Salary while working on project at UCLA 2013-2016, Research Funding; Orchard Therapeutics: Consultancy, Employment. De Oliveira:National Institute for Health Research Biomedical Research Centre at Great Ormond Street Hospital for Children NHS Foundation Trust and University College London: Research Funding; CIRM: Research Funding; National Gene Vector Repository: Research Funding; NIAID, NHI: Research Funding; Medical Research Council: Research Funding. Terrazas:California Institute for Regenerative Medicine: Research Funding; Gene Therapy Resource Program, NHLBI/NIH: Research Funding. Hollis:Curative Therapeutics: Consultancy, Other: Personal fees. Trevisan:Orchard Therapeutics: Research Funding. Arduini:Orchard Therapeutics: Employment, Equity Ownership. Lynn:Orchard Therapeutics: Employment, Equity Ownership. Kudari:Orchard Therapeutics: Employment, Equity Ownership. Spezzi:Orchard Therapeutics: Employment, Equity Ownership. Buckley:Duke University: Research Funding. Booth:SOBI: Consultancy; GSK: Honoraria; NovImmune: Consultancy. Thrasher:Generation Bio: Consultancy, Equity Ownership, Membership on an entity's Board of Directors or advisory committees; Orchard Therapeutics: Consultancy, Equity Ownership, Membership on an entity's Board of Directors or advisory committees; 4BIOCapital: Membership on an entity's Board of Directors or advisory committees; Rocket Pharmaceuticals: Consultancy, Membership on an entity's Board of Directors or advisory committees. Gaspar:Orchard Therapeutics: Employment, Equity Ownership, Patents & Royalties: Lentiviral vector for gene therapy of ADA-SCID.

ZusammenfassungDie zunehmende Verlagerung von Leserinteresse und Werbung in das Internet hat zu einem für Printmedien zunehmend schwierigen wirtschaftlichen Umfeld geführt. Im Rahmen der 8. GWB-Novelle wurde daher (wie schon im Vorfeld der 7. GWB-Novelle 2005) über eine Erleichterung von Pressefusionen diskutiert. Anders als 2005 hat diese Diskussion diesmal gesetzgeberische Früchte getragen. Durch die 8. GWB-Novelle 2013 wurden Pressefusionen einerseits durch Erhöhung der gesetzlichen Aufgreifschwelle im neuen § 38 Abs. 3 GWB und andererseits durch eine spezielle Pressesanierungsklausel im neuen § 36 Abs. 1 Satz 2 Nr. 3 GWB erleichtert. Dahinter steht der Gedanke, dass eine Fusion im Vergleich zu einem Marktaustritt von Zeitungstiteln oder gar ganzen Zeitungsverlagen oftmals die in Bezug auf die Presse- und Angebotsvielfalt bessere Lösung darstellt. Die Reichweite der neuen Pressesanierungsklausel ist allerdings begrenzt. Ihrem Wortlaut nach erfasst sie nur die Übernahme eines vom Scheitern bedrohten kleinen oder mittleren Zeitungsverlages, nicht dagegen die Übernahme einzelner, vom Scheitern bedrohter Zeitungstitel, die von einem größeren Verlag herausgegeben werden. Der nachfolgende Beitrag spürt dieser für die Praxis ausgesprochen relevanten Fallgruppe nach und strebt zugleich danach, die in einem solchen Fall nach allgemeinen Regeln anzuwendenden Maßstäbe der Sanierungsfusion, insbesondere mit Blick auf die sog. „failing division defense“, zu präzisieren. Dabei erscheint ein rechtsvergleichender Blick geboten, denn die deutsche Praxis zur Sanierungsfusion steht im Kontext der europäischen Praxis, und diese ist wiederum stark vom US-amerikanischen Antitrustrecht beeinflusst.International ist die Sanierungsfusion unter dem Begriff „failing company defense“ oder „failing firm defense“ bekannt. Gegenstand eines solchen Zusammenschlusses ist die Übernahme eines vom Scheitern bedrohten Unternehmens oder eine Übernahme durch ein vom Scheitern bedrohtes Unternehmen. Eine besondere Facette bildet die sog. „failing division defense“, welche Fälle beschreibt, in denen nicht ein ganzes Unternehmen, sondern nur ein vor der Schließung stehender Geschäftsbereich (z. B. ein Zeitungstitel) übernommen werden soll. Zwar besteht weitgehende Einigkeit darüber, dass an eine Sanierungsfusion in einem solchen Fall „besonders hohe Anforderungen“ zu stellen sind, doch ist bislang ungeklärt, was genau damit gemeint ist. Zwischen diesen beiden Grundformen liegen Sanierungsfusionen, die eine vom Scheitern bedrohte Tochtergesellschaft betreffen. Diese „failing affiliate“-Fälle werden gemeinhin nicht als gesonderte Fallgruppe thematisiert, sondern teils der „failing company defense“, teils der „failing division defense“ zugeschlagen. Auch diese Einordnung bedarf einer genaueren Betrachtung.Nachfolgend wird zunächst ein Blick auf die Wurzeln der failing company-Doktrin im US-Recht und auf dessen aktuellen Stand geworfen (I). Sodann wird den Facetten der Sanierungsfusion in den Varianten der failing company und failing division defense im EU-Recht nachgespürt (II) und ein Seitenblick auf das Recht der Schweiz geworfen (III). Während praktisch alle ausländischen Rechtsordnungen im Grundsatz neben der failing company-Variante auch die failing division-Variante der Sanierungsfusion anerkennen, aber vage in Bezug auf die konkreten Anforderungen an die zweite Variante bleiben, ist die deutsche Kartellamtspraxis schon mit Blick auf die Anerkennung der zweiten Variante zurückhaltend. Vor diesem Hintergrund wird die Entwicklung der deutschen Praxis zur Sanierungsfusion, insbesondere auf dem Gebiet der Pressefusionskontrolle, nachgezeichnet (IV 1), deren aktuellen Stand das Bundeskartellamt in seinem Leitfaden zur Marktbeherrschung in der Fusionskontrolle zusammengefasst hat (IV 2). Dabei wird sich ebenso wie im Rahmen der Analyse der deutschen Rechtsprechung (IV 3) zeigen, dass die failing division-Variante auch in Deutschland Anerkennung gefunden hat und dass sich die „besonders hohen Anforderungen“, welche in solchen Fällen an eine Sanierungsfusion zu stellen sind, durchaus konkretisieren lassen und gerade auf dem sensiblen Bereich der Pressefusionskontrolle und im Lichte der 8. GWB-Novelle nicht überspannt werden sollten (IV 4).

Sosial Service is an element of the implementation of government affairs which is the authority of the region. The Sosial Service who is under and responsible to the regent through the regional secretary. The Sosial Service has the task of assisting the regent in carrying out government affairs which are the authority of the region and the assistance tasks given to the region in the sosial sector. The office of social affairs and public services in the fields of social rehabilitation and social protection guarantees, social empowerment and handling the poor. With the number of abandoned street children in the city of medan, the role of the social service is very much needed in the context of child rehabilitation for street children. This study aims to determine how the role of the social service in fostering street children in the city of medan. This study uses describe and explain the role of the social service in fostering street children in the city of Medan.

Mr Slop (FRCS) had decided to take a casual detour from the marauding hordes of Regent Street when he stumbled upon a junction with Savile Row. Although he had plenty of time to finish the final mile from the West End to Lincoln's Inn Fields over in 'Midtown' (how slop loathed its recent transatlantic rebranding), he decided to Go West for a moment or two and sauntered down that elegant street famous for its high-class suits.

This research aims to analyze the implementation of Sidoarjo Regency Regent Regulation No. 84 of 2017 on Structuring and Empowerment of Street Vendors based on Innovative and Collaborative Governance theory. The method used in this research is a qualitative method using empirical studies from previous research and regulations related to the Structuring and Empowerment of Street Vendors. Collaborative governance has four stages in the process, namely assessment, initiation, deliberation and implementation. The results of this study show that the Cooperative and Micro Enterprises Office of Sidoarjo Regency has implemented Innovative and Collaborative governance. This is evidenced by the structuring and empowerment of street vendors through how to move Street Vendors to a more viable selling location is one of the breakthroughs of the Sidoarjo Regency Cooperative and SMEs Office. This breakthrough is considered very appropriate to solve the problem of street vendors who sell in the Kludan Sidoarjo tourist market area which in the buying and selling process interferes with the interests of pedestrians on the sidewalk. Then with the new selling place street vendors will be more centralized and can increase their sales.

Street lighting tax is territorial tax which is paid by the tax payer as electricity supplier, street lighting tax is collected at the same times with electricity bill payment by PLN customers. The purpose of this research is to analyze the application of withholding tax system in terms of cutting, deposit and reporting of Street Lighting Tax by PT. PLN (Persero) Area Suluttenggo. This research uses descriptive analysis method, which is done by interview and documentation. The results of the study show the Road Lighting Tax in the District North Minahasa by PT. PLN (Persero) Area Suluttenggo Region has been in accordance with the Law No.28 of 2009 and regent of the District north Minahasa No.34 of 2016. For liquefaction road tax refund shall be remitted to the regional treasury through a bank Sulut and in a few months in 2016 there shall be a delay in depositing which is not in accordance with the due date of the fifteenth of the ensuing month, in the case of reporting of PT. PLN (Persero) Area Suluttenggo Region has included Local Tax Payer (SSPD) for each month.Keywords: tax holding system, street lightning tax

Статья посвящена обоснованию структурного значения китайского стиля (шинуазри) для архитектуры Англии периода Регентства. Английская китайщина активно развивалась в садах и декоративно-прикладном искусстве, согласуясь с классическими стилями XVIII века и эклектикой XIX столетия. Происходившие синхронно перемены в архитектуре и планировке британской столицы, отвечая логике собственного развития Лондона, стали отчасти результатом контактов с Поднебесной империей и вдохновлялись примером цинского Пекина. В статье показано, что улица Риджент-стрит, связавшая исторический центр Лондона с Риджентс-парком, явилась первой расположенной по оси север-юг столичной магистралью, которая определила начало возвращения города к принципам регулярной планировки. The article shows the structural significance of the Chinese style (chinoiserie) for the architecture of England during the Regency period. The Chinese style actively developed in English gardens and decorative art, consistent with the classical styles of the 18th century and the eclecticism of the 19th century. Some changes in the architecture and planning of the British capital, which were in line with the logic of Londons own development, were also the result of contacts with the Qing Empire (16441911) and were inspired by the example of Beijing. The article shows that Regent Street, which connected the historical center of London with Regents Park, was the first Londons highway located along the north-south axis and determined the beginning of the citys return to the principles of regular planning.

Abstract :Office of Human Settlements and Spatial Kutai district is one of the local government agency that has the task of carrying out the authority of decentralization and deconcentration tasks in the field of Human Settlements, Spatial and Hygiene management, and Cemetery which is located street Wolter Monginsidi, Building ULP. Regent Office complex with the Head of Department Mr. H. Basrie Hasan ST., MT. the number of employees as many as 127 employees. The aim of this study was to apply the knowledge gained during this field and for the world to know and how much influence Compensation and Supervision influence the Work Discipline Employees At the Department of Human Settlement and Spatial Kutai district. Variable compensation and oversight together (simultaneously) be able to demonstrate its impact on employee discipline. The first hypothesis stated "Allegedly Compensation and Monitoring significantly affect Employees At Work Discipline Office of Human Settlements and Spatial Kutai regency" accepted and proven true. From the second partial correlation test results above shows that the value of the variable control than variable compensation, so that the control variable is the variable most dominant influence on employee discipline. From the description, it can be concluded that the second hypothesis in this study "It is believed that compensation Dominant Against Influential Work Discipline Employees at the Office of Human Settlements and Spatial Kutai regency" accepted and proven true.Keywords: Compensation, Control, Discipline

Skripsi ini berupaya menyajikan hasil penelitian yang merefleksikan kegiatan Pemantauan Kebijakan Penataan Pedagang Kaki Lima di Kecamatan Garut Kota oleh Tim Penataan dan Pemberdayaan Pedagang Kaki Lima Kabupaten Garut. Latar belakang dari penelitian ini ialah tercetusnya kebijakan Penataan Pedagang Kaki Lima yang diprakarsai pada era kepemimpinan Rudy Gunawan selaku Bupati Garut Periode 2014 – 2019, sebagai upaya dalam menata kembali pusat perkotaan dan menertibkan para Pedagang Kaki Lima yang berjualan di sekitar pusat kota, hingga dalam praktiknya ditemukan suatu kendala dari pelaksanaan kebijakan tersebut yang disebabkan karena tidak efektifnya kegiatan pemantauan (monitoring) kebijakan. Teori yang digunakan dalam penelitian ini berasal dari William N. Dunn (1999), beliau mengemukakan bahwa Pemantauan setidaknya memainkan empat fungsi yaitu Eksplanasi, Akuntansi, Pemeriksaan, dan Kepatuhan. Penelitian ini dilakukan dengan menggunakan metode deskriptif dan pendekatan kualitatif. Data diperoleh dengan menggunakan studi kepustakaan dan studi lapangan berupa observasi non- partisipan, wawancara mendalam, dan dokumentasi. Teknik triangulasi sumber dijadikan sebagai pemeriksaan keabsahan data dalam penelitian ini, kemudian data-data tersebut direduksi, disajikan, dan ditarik simpulan. Berdasarkan penelitian Penulis, nyatanya kegiatan pemantauan kebijakan tidak dapat dipandang sebelah mata, dikarenakan pemantauan kebijakan memiliki peran yang vital dalam menilai dan mengawal sejauh mana kebijakan yang sedang dilaksanakan dapat berjalan sesuai dengan koridor tujuan dan sasaran kebijakan tersebut, sehingga Pemantauan Kebijakan tidak dapat hanya dimaknai secara harfiah saja, perlu dilakukan elaborasi yang mendalam, seperti pada aspek Kepatuhan, Pemeriksaan, Akuntansi, dan/ atau Eksplanasi, karena hasil dari pemantauan kebijakan dapat dijadikan acuan untuk melakukan upaya koreksi/ modifikasi kebijakan. ABSTRACT This paper presents the results of research that seeks to reflect the monitoring activities Structuring Street Vendors Policy in Garut Kota subdistrict by Team Arrangement and Empowerment of Street Vendors Garut. The background of this study is that the conclusions of the policy Structuring Street Vendor initiated the era of the leadership of Rudy Gunawan as Garut Regent Period of 2014 - 2019, as an effort to restructure the urban centers and curb the street vendors who sell at around the center of town, up in practice found a constraint on the implementation of the policy caused by lack of effective monitoring policy. The theory used in this study came from William N. Dunn (1999), he argued that the monitoring of at least play four functions, namely Explanation, Accounting, Auditing, and Compliance. This research is conducted by using descriptive and qualitative approach. Data obtained using literature study and field studies in the form of non-participant observation, in-depth interviews, and documentation. Triangulation techniques serve as a source of data validity checking in the study, then the data is reduced, presented, and the conclusions drawn. Based on the study of author, in fact monitoring policy can not be underestimated, because the monitoring policy has a vital role in assessing and guarding the extent to which the policy is being implemented to run in accordance with the corridor aims and objectives of the policy. So, the monitoring policy can not be simply interpreted a literal, depth elaboration is necessary, as in the aspect of Compliance, Auditing, Accounting, and/ or Explanation, because the results of the monitoring policy could be use as a reference to make efforts correction/ modification of the policy.

Barhocker, Bildmarken und Ausgrabungen führten 2017 zu interessanten Gerichtsentscheiden zum urheberrechtlichen Werkschutz. Im Bereich Verwertungsrecht beurteilte das Bundesgericht die Gültigkeit des Gemeinsamen TarifsGT 3a Zusatz, der das Verbreiten von Radio und Fernsehprogrammen in Hotel-und anderen Gästezimmern regelt, und beschloss eine Praxisänderung.Kantonale Gerichte setztensich mit Fällen zur Fotokopierver-gütung (GT 8 VI) und zur betriebsinternen Netzwerkvergütung (GT 9 VI) auseinander. Das Bundesverwaltungsgericht sodann hatte in einem Streit zum Schutzumfang und damit zur Vergütungspflicht der SRG SSR für die Nutzung auslän-discher, insbesondere amerikanischer Tonträger zu urteilen.

This research aims to study collaborative governance strategy in order to solve gap problem between abundance of natural resources but not equal in local management and constrained social phenomenon. Some barriers like low capacity that happen in street level government and local population. It will be interesting because paradox occure in abundance of advantages and welfare opportunity but cannot make local society out of local downturn and poverty (vicious circle). This research background is slum area phenomenon, low arrangement of local infrastructure, and poverty around tourism object and then attempted to explain stakeholder role in order to solve the probem. The research held in Banten Provine, especially in coastal area in Tanjung Pasir Village. The research methods performed with interview, observation, and documents study. Field result also analyzed by participation rural appraisal (PRA) and continued by SWOT analysis and coastal tourism development identification strategy. The result of this research is two strategic issue: at first, Tanjung Pasir Village has some tourism development tr iggers like Tanjung Pasir Beach, Crocodile Captivity Park, Tanjung Pasir Resort, crossing access tourism island, Mangrove Park, and Seafood Culinary; secondly, main problem in tourism development is in local capacity of human resources (especially in qualit y standard enhancement of tourism components and local empowerment). Based on the field result, it necesarry to improve tourism development components like attraction, amenity (accommodation), accessibility, and anciliary. After it is done in strategic issue mapping, it also necessay to coordinating all of stakeholder in collaboration scheme to develop tourism area in Tanjung Pasir Village to make welfare society. The implication of this research are contribute in tourism developing strategy by Tangerang Regency Government.

Introduction Cookbooks are an exceptional written record of what is largely an oral tradition. They have been described as “magician’s hats” due to their ability to reveal much more than they seem to contain (Wheaton, “Finding”). The first book printed in Germany was the Guttenberg Bible in 1456 but, by 1490, printing was introduced into almost every European country (Tierney). The spread of literacy between 1500 and 1800, and the rise in silent reading, helped to create a new private sphere into which the individual could retreat, seeking refuge from the community (Chartier). This new technology had its effects in the world of cookery as in so many spheres of culture (Mennell, All Manners). Trubek notes that cookbooks are the texts most often used by culinary historians, since they usually contain all the requisite materials for analysing a cuisine: ingredients, method, technique, and presentation. Printed cookbooks, beginning in the early modern period, provide culinary historians with sources of evidence of the culinary past. Historians have argued that social differences can be expressed by the way and type of food we consume. Cookbooks are now widely accepted as valid socio-cultural and historic documents (Folch, Sherman), and indeed the link between literacy levels and the protestant tradition has been expressed through the study of Danish cookbooks (Gold). From Apicius, Taillevent, La Varenne, and Menon to Bradley, Smith, Raffald, Acton, and Beeton, how can both manuscript and printed cookbooks be analysed as historic documents? What is the difference between a manuscript and a printed cookbook? Barbara Ketchum Wheaton, who has been studying cookbooks for over half a century and is honorary curator of the culinary collection in Harvard’s Schlesinger Library, has developed a methodology to read historic cookbooks using a structured approach. For a number of years she has been giving seminars to scholars from multidisciplinary fields on how to read historic cookbooks. This paper draws on the author’s experiences attending Wheaton’s seminar in Harvard, and on supervising the use of this methodology at both Masters and Doctoral level (Cashman; Mac Con Iomaire, and Cashman). Manuscripts versus Printed Cookbooks A fundamental difference exists between manuscript and printed cookbooks in their relationship with the public and private domain. Manuscript cookbooks are by their very essence intimate, relatively unedited and written with an eye to private circulation. Culinary manuscripts follow the diurnal and annual tasks of the household. They contain recipes for cures and restoratives, recipes for cleansing products for the house and the body, as well as the expected recipes for cooking and preserving all manners of food. Whether manuscript or printed cookbook, the recipes contained within often act as a reminder of how laborious the production of food could be in the pre-industrialised world (White). Printed cookbooks draw oxygen from the very fact of being public. They assume a “literate population with sufficient discretionary income to invest in texts that commodify knowledge” (Folch). This process of commoditisation brings knowledge from the private to the public sphere. There exists a subset of cookbooks that straddle this divide, for example, Mrs. Rundell’s A New System of Domestic Cookery (1806), which brought to the public domain her distillation of a lifetime of domestic experience. Originally intended for her daughters alone, Rundell’s book was reprinted regularly during the nineteenth century with the last edition printed in 1893, when Mrs. Beeton had been enormously popular for over thirty years (Mac Con Iomaire, and Cashman). Barbara Ketchum Wheaton’s Structured Approach Cookbooks can be rewarding, surprising and illuminating when read carefully with due effort in understanding them as cultural artefacts. However, Wheaton notes that: “One may read a single old cookbook and find it immensely entertaining. One may read two and begin to find intriguing similarities and differences. When the third cookbook is read, one’s mind begins to blur, and one begins to sense the need for some sort of method in approaching these documents” (“Finding”). Following decades of studying cookbooks from both sides of the Atlantic and writing a seminal text on the French at table from 1300-1789 (Wheaton, Savouring the Past), this combined experience negotiating cookbooks as historical documents was codified, and a structured approach gradually articulated and shared within a week long seminar format. In studying any cookbook, regardless of era or country of origin, the text is broken down into five different groupings, to wit: ingredients; equipment or facilities; the meal; the book as a whole; and, finally, the worldview. A particular strength of Wheaton’s seminars is the multidisciplinary nature of the approaches of students who attend, which throws the study of cookbooks open to wide ranging techniques. Students with a purely scientific training unearth interesting patterns by developing databases of the frequency of ingredients or techniques, and cross referencing them with other books from similar or different timelines or geographical regions. Patterns are displayed in graphs or charts. Linguists offer their own unique lens to study cookbooks, whereas anthropologists and historians ask what these objects can tell us about how our ancestors lived and drew meaning from life. This process is continuously refined, and each grouping is discussed below. Ingredients The geographic origins of the ingredients are of interest, as is the seasonality and the cost of the foodstuffs within the scope of each cookbook, as well as the sensory quality both separately and combined within different recipes. In the medieval period, the use of spices and large joints of butchers meat and game were symbols of wealth and status. However, when the discovery of sea routes to the New World and to the Far East made spices more available and affordable to the middle classes, the upper classes spurned them. Evidence from culinary manuscripts in Georgian Ireland, for example, suggests that galangal was more easily available in Dublin during the eighteenth century than in the mid-twentieth century. A new aesthetic, articulated by La Varenne in his Le Cuisinier Francois (1651), heralded that food should taste of itself, and so exotic ingredients such as cinnamon, nutmeg, and ginger were replaced by the local bouquet garni, and stocks and sauces became the foundations of French haute cuisine (Mac Con Iomaire). Some combinations of flavours and ingredients were based on humoral physiology, a long held belief system based on the writings of Hippocrates and Galen, now discredited by modern scientific understanding. The four humors are blood, yellow bile, black bile, and phlegm. It was believed that each of these humors would wax and wane in the body, depending on diet and activity. Galen (131-201 AD) believed that warm food produced yellow bile and that cold food produced phlegm. It is difficult to fathom some combinations of ingredients or the manner of service without comprehending the contemporary context within they were consumeSome ingredients found in Roman cookbooks, such as “garum” or “silphium” are no longer available. It is suggested that the nearest substitute for garum also known as “liquamen”—a fermented fish sauce—would be Naam Plaa, or Thai fish sauce (Grainger). Ingredients such as tea and white bread, moved from the prerogative of the wealthy over time to become the staple of the urban poor. These ingredients, therefore, symbolise radically differing contexts during the seventeenth century than in the early twentieth century. Indeed, there are other ingredients such as hominy (dried maize kernel treated with alkali) or grahams (crackers made from graham flour) found in American cookbooks that require translation to the unacquainted non-American reader. There has been a growing number of food encyclopaedias published in recent years that assist scholars in identifying such commodities (Smith, Katz, Davidson). The Cook’s Workplace, Techniques, and Equipment It is important to be aware of the type of kitchen equipment used, the management of heat and cold within the kitchen, and also the gradual spread of the industrial revolution into the domestic sphere. Visits to historic castles such as Hampton Court Palace where nowadays archaeologists re-enact life below stairs in Tudor times give a glimpse as to how difficult and labour intensive food production was. Meat was spit-roasted in front of huge fires by spit boys. Forcemeats and purees were manually pulped using mortar and pestles. Various technological developments including spit-dogs, and mechanised pulleys, replaced the spit boys, the most up to date being the mechanised rotisserie. The technological advancements of two hundred years can be seen in the Royal Pavilion in Brighton where Marie-Antoinin Carême worked for the Prince Regent in 1816 (Brighton Pavilion), but despite the gleaming copper pans and high ceilings for ventilation, the work was still back breaking. Carême died aged forty-nine, “burnt out by the flame of his genius and the fumes of his ovens” (Ackerman 90). Mennell points out that his fame outlived him, resting on his books: Le Pâtissier Royal Parisien (1815); Le Pâtissier Pittoresque (1815); Le Maître d’Hôtel Français (1822); Le Cuisinier Parisien (1828); and, finally, L’Art de la Cuisine Française au Dix-Neuvième Siècle (1833–5), which was finished posthumously by his student Pluméry (All Manners). Mennell suggests that these books embody the first paradigm of professional French cuisine (in Kuhn’s terminology), pointing out that “no previous work had so comprehensively codified the field nor established its dominance as a point of reference for the whole profession in the way that Carême did” (All Manners 149). The most dramatic technological changes came after the industrial revolution. Although there were built up ovens available in bakeries and in large Norman households, the period of general acceptance of new cooking equipment that enclosed fire (such as the Aga stove) is from c.1860 to 1910, with gas ovens following in c.1910 to the 1920s) and Electricity from c.1930. New food processing techniques dates are as follows: canning (1860s), cooling and freezing (1880s), freeze drying (1950s), and motorised delivery vans with cooking (1920s–1950s) (den Hartog). It must also be noted that the supply of fresh food, and fish particularly, radically improved following the birth, and expansion of, the railways. To understand the context of the cookbook, one needs to be aware of the limits of the technology available to the users of those cookbooks. For many lower to middle class families during the twentieth century, the first cookbook they would possess came with their gas or electrical oven. Meals One can follow cooked dishes from the kitchen to the eating place, observing food presentation, carving, sequencing, and serving of the meal and table etiquette. Meal times and structure changed over time. During the Middle Ages, people usually ate two meals a day: a substantial dinner around noon and a light supper in the evening (Adamson). Some of the most important factors to consider are the manner in which meals were served: either à la française or à la russe. One of the main changes that occurred during the nineteenth century was the slow but gradual transfer from service à la française to service à la russe. From medieval times to the middle of the nineteenth century the structure of a formal meal was not by “courses”—as the term is now understood—but by “services”. Each service could comprise of a choice of dishes—both sweet and savoury—from which each guest could select what appealed to him or her most (Davidson). The philosophy behind this form of service was the forementioned humoral physiology— where each diner chose food based on the four humours of blood, yellow bile, black bile, or phlegm. Also known as le grand couvert, the à la française method made it impossible for the diners to eat anything that was beyond arm’s length (Blake, and Crewe). Smooth service, however, was the key to an effective à la russe dinner since servants controlled the flow of food (Eatwell). The taste and temperature of food took centre stage with the à la russe dinner as each course came in sequence. Many historic cookbooks offer table plans illustrating the suggested arrangement of dishes on a table for the à la française style of service. Many of these dishes might be re-used in later meals, and some dishes such as hashes and rissoles often utilised left over components of previous meals. There is a whole genre of cookbooks informing the middle class cooks how to be frugal and also how to emulate haute cuisine using cheaper or ersatz ingredients. The number dining and the manner in which they dined also changed dramatically over time. From medieval to Tudor times, there might be hundreds dining in large banqueting halls. By the Elizabethan age, a small intimate room where master and family dined alone replaced the old dining hall where master, servants, guests, and travellers had previously dined together (Spencer). Dining tables remained portable until the 1780s when tables with removable leaves were devised. By this time, the bread trencher had been replaced by one made of wood, or plate of pewter or precious metal in wealthier houses. Hosts began providing knives and spoons for their guests by the seventeenth century, with forks also appearing but not fully accepted until the eighteenth century (Mason). These silver utensils were usually marked with the owner’s initials to prevent their theft (Flandrin). Cookbooks as Objects and the World of Publishing A thorough examination of the manuscript or printed cookbook can reveal their physical qualities, including indications of post-publication history, the recipes and other matter in them, as well as the language, organization, and other individual qualities. What can the quality of the paper tell us about the book? Is there a frontispiece? Is the book dedicated to an employer or a patron? Does the author note previous employment history in the introduction? In his Court Cookery, Robert Smith, for example, not only mentions a number of his previous employers, but also outlines that he was eight years working with Patrick Lamb in the Court of King William, before revealing that several dishes published in Lamb’s Royal Cookery (1710) “were never made or practis’d (sic) by him and others are extreme defective and imperfect and made up of dishes unknown to him; and several of them more calculated at the purses than the Gôut of the guests”. Both Lamb and Smith worked for the English monarchy, nobility, and gentry, but produced French cuisine. Not all Britons were enamoured with France, however, with, for example Hannah Glasse asserting “if gentlemen will have French cooks, they must pay for French tricks” (4), and “So much is the blind folly of this age, that they would rather be imposed on by a French Booby, than give encouragement to an good English cook” (ctd. in Trubek 60). Spencer contextualises Glasse’s culinary Francophobia, explaining that whilst she was writing the book, the Jacobite army were only a few days march from London, threatening to cut short the Hanoverian lineage. However, Lehmann points out that whilst Glasse was overtly hostile to French cuisine, she simultaneously plagiarised its receipts. Based on this trickling down of French influences, Mennell argues that “there is really no such thing as a pure-bred English cookery book” (All Manners 98), but that within the assimilation and simplification, a recognisable English style was discernable. Mennell also asserts that Glasse and her fellow women writers had an enormous role in the social history of cooking despite their lack of technical originality (“Plagiarism”). It is also important to consider the place of cookbooks within the history of publishing. Albala provides an overview of the immense outpouring of dietary literature from the printing presses from the 1470s. He divides the Renaissance into three periods: Period I Courtly Dietaries (1470–1530)—targeted at the courtiers with advice to those attending banquets with many courses and lots of wine; Period II The Galenic Revival (1530–1570)—with a deeper appreciation, and sometimes adulation, of Galen, and when scholarship took centre stage over practical use. Finally Period III The Breakdown of Orthodoxy (1570–1650)—when, due to the ambiguities and disagreements within and between authoritative texts, authors were freer to pick the ideas that best suited their own. Nutrition guides were consistent bestsellers, and ranged from small handbooks written in the vernacular for lay audiences, to massive Latin tomes intended for practicing physicians. Albala adds that “anyone with an interest in food appears to have felt qualified to pen his own nutritional guide” (1). Would we have heard about Mrs. Beeton if her husband had not been a publisher? How could a twenty-five year old amass such a wealth of experience in household management? What role has plagiarism played in the history of cookbooks? It is interesting to note that a well worn copy of her book (Beeton) was found in the studio of Francis Bacon and it is suggested that he drew inspiration for a number of his paintings from the colour plates of animal carcasses and butcher’s meat (Dawson). Analysing the post-publication usage of cookbooks is valuable to see the most popular recipes, the annotations left by the owner(s) or user(s), and also if any letters, handwritten recipes, or newspaper clippings are stored within the leaves of the cookbook. The Reader, the Cook, the Eater The physical and inner lives and needs and skills of the individuals who used cookbooks and who ate their meals merit consideration. Books by their nature imply literacy. Who is the book’s audience? Is it the cook or is it the lady of the house who will dictate instructions to the cook? Numeracy and measurement is also important. Where clocks or pocket watches were not widely available, authors such as seventeenth century recipe writer Sir Kenelm Digby would time his cooking by the recitation of the Lord’s Prayer. Literacy amongst protestant women to enable them to read the Bible, also enabled them to read cookbooks (Gold). How did the reader or eater’s religion affect the food practices? Were there fast days? Were there substitute foods for fast days? What about special occasions? Do historic cookbooks only tell us about the food of the middle and upper classes? It is widely accepted today that certain cookbook authors appeal to confident cooks, while others appeal to competent cooks, and others still to more cautious cooks (Bilton). This has always been the case, as has the differentiation between the cookbook aimed at the professional cook rather than the amateur. Historically, male cookbook authors such as Patrick Lamb (1650–1709) and Robert Smith targeted the professional cook market and the nobility and gentry, whereas female authors such as Eliza Acton (1799–1859) and Isabella Beeton (1836–1865) often targeted the middle class market that aspired to emulate their superiors’ fashions in food and dining. How about Tavern or Restaurant cooks? When did they start to put pen to paper, and did what they wrote reflect the food they produced in public eateries? Conclusions This paper has offered an overview of Barbara Ketchum Wheaton’s methodology for reading historic cookbooks using a structured approach. It has highlighted some of the questions scholars and researchers might ask when faced with an old cookbook, regardless of era or geographical location. By systematically examining the book under the headings of ingredients; the cook’s workplace, techniques and equipment; the meals; cookbooks as objects and the world of publishing; and reader, cook and eater, the scholar can perform magic and extract much more from the cookbook than seems to be there on first appearance. References Ackerman, Roy. The Chef's Apprentice. London: Headline, 1988. Adamson, Melitta Weiss. Food in Medieval Times. Westport, Connecticut: Greenwood P, 2004. Albala, Ken. Eating Right in the Renaissance. Ed. Darra Goldstein. Berkeley: U of California P, 2002. Beeton, Isabella. Beeton's Book of Household Management. London: S. Beeton, 1861. Bilton, Samantha. “The Influence of Cookbooks on Domestic Cooks, 1900-2010.” Petit Propos Culinaires 94 (2011): 30–7. Blake, Anthony, and Quentin Crewe. Great Chefs of France. London: Mitchell Beazley/ Artists House, 1978. Brighton Pavilion. 12 Jun. 2013 ‹http://www.guardian.co.uk/artanddesign/interactive/2011/sep/09/brighton-pavilion-360-interactive-panoramic›. Cashman, Dorothy. “An Exploratory Study of Irish Cookbooks.” Unpublished Master's Thesis. M.Sc. Dublin: Dublin Institute of Technology, 2009. Chartier, Roger. “The Practical Impact of Writing.” Trans. Arthur Goldhammer. A History of Private Lives: Volume III: Passions of the Renaissance. Ed. Roger Chartier. Cambridge, Massachusetts: Belknap P of Harvard U, 1989. 111-59. Davidson, Alan. The Oxford Companion to Food. New York: Oxford U P, 1999. Dawson, Barbara. “Francis Bacon and the Art of Food.” The Irish Times 6 April 2013. den Hartog, Adel P. “Technological Innovations and Eating out as a Mass Phenomenon in Europe: A Preamble.” Eating out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century. Eds. Mark Jacobs and Peter Scholliers. Oxford: Berg, 2003. 263–80. Eatwell, Ann. “Á La Française to À La Russe, 1680-1930.” Elegant Eating: Four Hundred Years of Dining in Style. Eds. Philippa Glanville and Hilary Young. London: V&A, 2002. 48–52. Flandrin, Jean-Louis. “Distinction through Taste.” Trans. Arthur Goldhammer. A History of Private Lives: Volume III : Passions of the Renaissance. Ed. Roger Chartier. Cambridge, Massachusetts: Belknap P of Harvard U, 1989. 265–307. Folch, Christine. “Fine Dining: Race in Pre-revolution Cuban Cookbooks.” Latin American Research Review 43.2 (2008): 205–23. Glasse, Hannah. The Art of Cookery Made Plain and Easy; Which Far Exceeds Anything of the Kind Ever Published. 4th Ed. London: The Author, 1745. Gold, Carol. Danish Cookbooks: Domesticity and National Identity, 1616-1901. Seattle: U of Washington P, 2007. Grainger, Sally. Cooking Apicius: Roman Recipes for Today. Totnes, Devon: Prospect, 2006. Hampton Court Palace. “The Tudor Kitchens.” 12 Jun 2013 ‹http://www.hrp.org.uk/HamptonCourtPalace/stories/thetudorkitchens› Katz, Solomon H. Ed. Encyclopedia of Food and Culture (3 Vols). New York: Charles Scribner’s Sons, 2003. Kuhn, T. S. The Structure of Scientific Revolutions. Chicago: U of Chicago P, 1962. Lamb, Patrick. Royal Cookery:Or. The Complete Court-Cook. London: Abel Roper, 1710. Lehmann, Gilly. “English Cookery Books in the 18th Century.” The Oxford Companion to Food. Ed. Alan Davidson. Oxford: Oxford U P, 1999. 277–9. Mac Con Iomaire, Máirtín. “The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants 1958–2008.” Food, Culture & Society 14.4 (2011): 525–45. Mac Con Iomaire, Máirtín, and Dorothy Cashman. “Irish Culinary Manuscripts and Printed Cookbooks: A Discussion.” Petit Propos Culinaires 94 (2011): 81–101. Mason, Laura. Food Culture in Great Britain. Ed. Ken Albala. Westport CT.: Greenwood P, 2004. Mennell, Stephen. All Manners of Food. 2nd ed. Chicago: U of Illinois P, 1996. ---. “Plagiarism and Originality: Diffusionism in the Study of the History of Cookery.” Petits Propos Culinaires 68 (2001): 29–38. Sherman, Sandra. “‘The Whole Art and Mystery of Cooking’: What Cookbooks Taught Readers in the Eighteenth Century.” Eighteenth Century Life 28.1 (2004): 115–35. Smith, Andrew F. Ed. The Oxford Companion to American Food and Drink. New York: Oxford U P, 2007. Spencer, Colin. British Food: An Extraordinary Thousand Years of History. London: Grub Street, 2004. Tierney, Mark. Europe and the World 1300-1763. Dublin: Gill and Macmillan, 1970. Trubek, Amy B. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: U of Pennsylvania P, 2000. Wheaton, Barbara. “Finding Real Life in Cookbooks: The Adventures of a Culinary Historian”. 2006. Humanities Research Group Working Paper. 9 Sep. 2009 ‹http://www.phaenex.uwindsor.ca/ojs/leddy/index.php/HRG/article/view/22/27›. Wheaton, Barbara Ketcham. Savouring the Past: The French Kitchen and Table from 1300-1789. London: Chatto & Windus, 1983. White, Eileen, ed. The English Cookery Book: Historical Essays. Proceedings of the 16th Leeds Symposium on Food History 2001. Devon: Prospect, 2001.

Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundational work was central in developing the idea of culinary tourism as an active endeavor, suggesting that via consumption, individuals construct unique experiences. Ignatov and Smith’s literature review-inspired definition confirms the nature of activity as participatory, and adds consuming food production skills—from observing agriculture and local processors to visiting food markets and attending cooking schools—to culinary purchases. Despite importing almost all of its foodstuffs and beverages, including some of its water, Singapore is an acknowledged global leader in culinary tourism. Horng and Tsai note that culinary tourism conceptually implies that a transferal of “local or special knowledge and information that represent local culture and identities” (41) occurs via these experiences. This article adds the act of reading to these participatory activities and suggests that, because food writing forms an important component of Singapore’s suite of culinary tourism offerings, taste contributes to the cultural experience offered to both visitors and locals. While Singapore foodways have attracted significant scholarship (see, for instance, work by Bishop; Duruz; Huat & Rajah; Tarulevicz, Eating), Singapore food writing, like many artefacts of popular culture, has attracted less notice. Yet, this writing is an increasingly visible component of cultural production of, and about, Singapore, and performs a range of functions for locals, tourists and visitors before they arrive. Although many languages are spoken in Singapore, English is the national language (Alsagoff) and this study focuses on food writing in English. Background Tourism comprises a major part of Singapore’s economy, with recent figures detailing that food and beverage sales contribute over 10 per cent of this revenue, with spend on culinary tours and cookery classes, home wares such as tea-sets and cookbooks, food magazines and food memoirs additional to this (Singapore Government). This may be related to the fact that Singapore not only promotes food as a tourist attraction, but also actively promotes itself as an exceptional culinary destination. The Singapore Tourism Board (STB) includes food in its general information brochures and websites, and its print, television and cinema commercials (Huat and Rajah). It also mounts information-rich campaigns both abroad and inside Singapore. The 2007 ‘Singapore Seasons’ campaign, for instance, promoted Singaporean cuisine alongside films, design, books and other cultural products in London, New York and Beijing. Touring cities identified as key tourist markets in 2011, the ‘Singapore Takeout’ pop-up restaurant brought the taste of Singaporean foods into closer focus. Singaporean chefs worked with high profile locals in its kitchen in a custom-fabricated shipping container to create and demonstrate Singaporean dishes, attracting public and media interest. In country, the STB similarly actively promotes the tastes of Singaporean foods, hosting the annual World Gourmet Summit (Chaney and Ryan) and Pacific Food Expo, both attracting international culinary professionals to work alongside local leaders. The Singapore Food Festival each July is marketed to both locals and visitors. In these ways, the STB, as well as providing events for visitors, is actively urging Singaporeans to proud of their food culture and heritage, so that each Singaporean becomes a proactive ambassador of their cuisine. Singapore Food Writing Popular print guidebooks and online guides to Singapore pay significantly more attention to Singaporean food than they do for many other destinations. Sections on food in such publications discuss at relative length the taste of Singaporean food (always delicious) as well as how varied, authentic, hygienic and suited-to-all-budgets it is. These texts also recommend hawker stalls and food courts alongside cafés and restaurants (Henderson et al.), and a range of other culinary experiences such as city and farm food tours and cookery classes. This writing describes not only what can be seen or learned during these experiences, but also what foods can be sampled, and how these might taste. This focus on taste is reflected in the printed materials that greet the in-bound tourist at the airport. On a visit in October 2013, arrival banners featuring mouth-watering images of local specialities such as chicken rice and chilli crab marked the route from arrival to immigration and baggage collection. Even advertising for a bank was illustrated with photographs of luscious-looking fruits. The free maps and guidebooks available featured food-focused tours and restaurant locations, and there were also substantial free booklets dedicated solely to discussing local delicacies and their flavours, plus recommended locations to sample them. A website and free mobile app were available that contain practical information about dishes, ingredients, cookery methods, and places to eat, as well as historical and cultural information. These resources are also freely distributed to many hotels and popular tourist destinations. Alongside organising food walks, bus tours and cookery classes, the STB also recommends the work of a number of Singaporean food writers—principally prominent Singapore food bloggers, reviewers and a number of memoirists—as authentic guides to what are described as unique Singaporean flavours. The strategies at the heart of this promotion are linking advertising to useful information. At a number of food centres, for instance, STB information panels provide details about both specific dishes and Singapore’s food culture more generally (Henderson et al.). This focus is apparent at many tourist destinations, many of which are also popular local attractions. In historic Fort Canning Park, for instance, there is a recreation of Raffles’ experimental garden, established in 1822, where he grew the nutmeg, clove and other plants that were intended to form the foundation for spice plantations but were largely unsuccessful (Reisz). Today, information panels not only indicate the food plants’ names and how to grow them, but also their culinary and medicinal uses, recipes featuring them and the related food memories of famous Singaporeans. The Singapore Botanic Gardens similarly houses the Ginger Garden displaying several hundred species of ginger and information, and an Eco(-nomic/logical) Garden featuring many food plants and their stories. In Chinatown, panels mounted outside prominent heritage brands (often still quite small shops) add content to the shopping experience. A number of museums profile Singapore’s food culture in more depth. The National Museum of Singapore has a permanent Living History gallery that focuses on Singapore’s street food from the 1950s to 1970s. This display includes food-related artefacts, interactive aromatic displays of spices, films of dishes being made and eaten, and oral histories about food vendors, all supported by text panels and booklets. Here food is used to convey messages about the value of Singapore’s ethnic diversity and cross-cultural exchanges. Versions of some of these dishes can then be sampled in the museum café (Time Out Singapore). The Peranakan Museum—which profiles the unique hybrid culture of the descendants of the Chinese and South Indian traders who married local Malay women—shares this focus, with reconstructed kitchens and dining rooms, exhibits of cooking and eating utensils and displays on food’s ceremonial role in weddings and funerals all supported with significant textual information. The Chinatown Heritage Centre not only recreates food preparation areas as a vivid indicator of poor Chinese immigrants’ living conditions, but also houses The National Restaurant of Singapore, which translates this research directly into meals that recreate the heritage kopi tiam (traditional coffee shop) cuisine of Singapore in the 1930s, purposefully bringing taste into the service of education, as its descriptive menu states, “educationally delighting the palate” (Chinatown Heritage Centre). These museums recognise that shopping is a core tourist activity in Singapore (Chang; Yeung et al.). Their gift- and bookshops cater to the culinary tourist by featuring quality culinary products for sale (including, for instance, teapots and cups, teas, spices and traditional sweets, and other foods) many of which are accompanied by informative tags or brochures. At the centre of these curated, purchasable collections are a range written materials: culinary magazines, cookbooks, food histories and memoirs, as well as postcards and stationery printed with recipes. Food Magazines Locally produced food magazines cater to a range of readerships and serve to extend the culinary experience both in, and outside, Singapore. These include high-end gourmet, luxury lifestyle publications like venerable monthly Wine & Dine: The Art of Good Living, which, in in print for almost thirty years, targets an affluent readership (Wine & Dine). The magazine runs features on local dining, gourmet products and trends, as well as international epicurean locations and products. Beautifully illustrated recipes also feature, as the magazine declares, “we’ve recognised that sharing more recipes should be in the DNA of Wine & Dine’s editorial” (Wine & Dine). Appetite magazine, launched in 2006, targets the “new and emerging generation of gourmets—foodies with a discerning and cosmopolitan outlook, broad horizons and a insatiable appetite” (Edipresse Asia) and is reminiscent in much of its styling of New Zealand’s award-winning Cuisine magazine. Its focus is to present a fresh approach to both cooking at home and dining out, as readers are invited to “Whip up the perfect soufflé or feast with us at the finest restaurants in Singapore and around the region” (Edipresse Asia). Chefs from leading local restaurants are interviewed, and the voices of “fellow foodies and industry watchers” offer an “insider track” on food-related news: “what’s good and what’s new” (Edipresse Asia). In between these publications sits Epicure: Life’s Refinements, which features local dishes, chefs, and restaurants as well as an overseas travel section and a food memories column by a featured author. Locally available ingredients are also highlighted, such as abalone (Cheng) and an interesting range of mushrooms (Epicure). While there is a focus on an epicurean experience, this is presented slightly more casually than in Wine & Dine. Food & Travel focuses more on home cookery, but each issue also includes reviews of Singapore restaurants. The bimonthly bilingual (Chinese and English) Gourmet Living features recipes alongside a notable focus on food culture—with food history columns, restaurant reviews and profiles of celebrated chefs. An extensive range of imported international food magazines are also available, with those from nearby Malaysia and Indonesia regularly including articles on Singapore. Cookbooks These magazines all include reviews of cookery books including Singaporean examples – and some feature other food writing such as food histories, memoirs and blogs. These reviews draw attention to how many Singaporean cookbooks include a focus on food history alongside recipes. Cookery teacher Yee Soo Leong’s 1976 Singaporean Cooking was an early example of cookbook as heritage preservation. This 1976 book takes an unusual view of ‘Singaporean’ flavours. Beginning with sweet foods—Nonya/Singaporean and western cakes, biscuits, pies, pastries, bread, desserts and icings—it also focuses on both Singaporean and Western dishes. This text is also unusual as there are only 6 lines of direct authorial address in the author’s acknowledgements section. Expatriate food writer Wendy Hutton’s Singapore Food, first published in 1979, reprinted many times after and revised in 2007, has long been recognised as one of the most authoritative titles on Singapore’s food heritage. Providing an socio-historical map of Singapore’s culinary traditions, some one third of the first edition was devoted to information about Singaporean multi-cultural food history, including detailed profiles of a number of home cooks alongside its recipes. Published in 1980, Kenneth Mitchell’s A Taste of Singapore is clearly aimed at a foreign readership, noting the variety of foods available due to the racial origins of its inhabitants. The more modest, but equally educational in intent, Hawkers Flavour: A Guide to Hawkers Gourmet in Malaysia and Singapore (in its fourth printing in 1998) contains a detailed introductory essay outlining local food culture, favourite foods and drinks and times these might be served, festivals and festive foods, Indian, Indian Muslim, Chinese, Nyonya (Chinese-Malay), Malay and Halal foods and customs, followed with a selection of recipes from each. More contemporary examples of such information-rich cookbooks, such as those published in the frequently reprinted Periplus Mini Cookbook series, are sold at tourist attractions. Each of these modestly priced, 64-page, mouthwateringly illustrated booklets offer framing information, such as about a specific food culture as in the Nonya kitchen in Nonya Favourites (Boi), and explanatory glossaries of ingredients, as in Homestyle Malay Cooking (Jelani). Most recipes include a boxed paragraph detailing cookery or ingredient information that adds cultural nuance, as well as trying to describe tastes that the (obviously foreign) intended reader may not have encountered. Malaysian-born Violet Oon, who has been called the Julia Child of Singapore (Bergman), writes for both local and visiting readers. The FOOD Paper, published monthly for a decade from January 1987 was, she has stated, then “Singapore’s only monthly publication dedicated to the CSF—Certified Singapore Foodie” (Oon, Violet Oon Cooks 7). Under its auspices, Oon promoted her version of Singaporean cuisine to both locals and visitors, as well as running cookery classes and culinary events, hosting her own television cooking series on the Singapore Broadcasting Corporation, and touring internationally for the STB as a ‘Singapore Food Ambassador’ (Ahmad; Kraal). Taking this representation of flavor further, Oon has also produced a branded range of curry powders, spices, and biscuits, and set up a number of food outlets. Her first cookbook, World Peranakan Cookbook, was published in 1978. Her Singapore: 101 Meals of 1986 was commissioned by the STB, then known as the Singapore Tourist Promotion Board. Violet Oon Cooks, a compilation of recipes from The FOOD Paper, published in 1992, attracted a range of major international as well as Singaporean food sponsors, and her Timeless Recipes, published in 1997, similarly aimed to show how manufactured products could be incorporated into classic Singaporean dishes cooked at home. In 1998, Oon produced A Singapore Family Cookbook featuring 100 dishes. Many were from Nonya cuisine and her following books continued to focus on preserving heritage Singaporean recipes, as do a number of other nationally-cuisine focused collections such as Joyceline Tully and Christopher Tan’s Heritage Feasts: A Collection of Singapore Family Recipes. Sylvia Tan’s Singapore Heritage Food: Yesterday’s Recipes for Today’s Cooks, published in 2004, provides “a tentative account of Singapore’s food history” (5). It does this by mapping the various taste profiles of six thematically-arranged chronologically-overlapping sections, from the heritage of British colonialism, to the uptake of American and Russia foods in the Snackbar era of the 1960s and the use of convenience flavoring ingredients such as curry pastes, sauces, dried and frozen supermarket products from the 1970s. Other Volumes Other food-themed volumes focus on specific historical periods. Cecilia Leong-Salobir’s Food Culture in Colonial Asia: A Taste of Empire discusses the “unique hybrid” (1) cuisine of British expatriates in Singapore from 1858 to 1963. In 2009, the National Museum of Singapore produced the moving Wong Hong Suen’s Wartime Kitchen: Food and Eating in Singapore 1942–1950. This details the resilience and adaptability of both diners and cooks during the Japanese Occupation and in post-war Singapore, when shortages stimulated creativity. There is a centenary history of the Cold Storage company which shipped frozen foods all over south east Asia (Boon) and location-based studies such as Annette Tan’s Savour Chinatown: Stories Memories & Recipes. Tan interviewed hawkers, chefs and restaurant owners, working from this information to write both the book’s recipes and reflect on Chinatown’s culinary history. Food culture also features in (although it is not the main focus) more general book-length studies such as educational texts such as Chew Yen Fook’s The Magic of Singapore and Melanie Guile’s Culture in Singapore (2000). Works that navigate both spaces (of Singaporean culture more generally and its foodways) such Lily Kong’s Singapore Hawker Centres: People, Places, Food, provide an consistent narrative of food in Singapore, stressing its multicultural flavours that can be enjoyed from eateries ranging from hawker stalls to high-end restaurants that, interestingly, that agrees with that promulgated in the food writing discussed above. Food Memoirs and Blogs Many of these narratives include personal material, drawing on the author’s own food experiences and taste memories. This approach is fully developed in the food memoir, a growing sub-genre of Singapore food writing. While memoirs by expatriate Singaporeans such as Cheryl Lu-Lien Tan’s A Tiger in the Kitchen: A Memoir of Food and Family, produced by major publisher Hyperion in New York, has attracted considerable international attention, it presents a story of Singapore cuisine that agrees with such locally produced texts as television chef and food writer Terry Tan’s Stir-fried and Not Shaken: A Nostalgic Trip Down Singapore’s Memory Lane and the food memoir of the Singaporean chef credited with introducing fine Malay dining to Singapore, Aziza Ali’s Sambal Days, Kampong Cuisine, published in Singapore in 2013 with the support of the National Heritage Board. All these memoirs are currently available in Singapore in both bookshops and a number of museums and other attractions. While underscoring the historical and cultural value of these foods, all describe the unique flavours of Singaporean cuisine and its deliciousness. A number of prominent Singapore food bloggers are featured in general guidebooks and promoted by the STB as useful resources to dining out in Singapore. One of the most prominent of these is Leslie Tay, a medical doctor and “passionate foodie” (Knipp) whose awardwinning ieatŸishootŸipost is currently attracting some 90,000 unique visitors every month and has had over 20,000 million hits since its launch in 2006. An online diary of Tay’s visits to hundreds of Singaporean hawker stalls, it includes descriptions and photographs of meals consumed, creating accumulative oral culinary histories of these dishes and those who prepared them. These narratives have been reorganised and reshaped in Tay’s first book The End of Char Kway Teow and Other Hawker Mysteries, where each chapter tells the story of one particular dish, including recommended hawker stalls where it can be enjoyed. Ladyironchef.com is a popular food and travel site that began as a blog in 2007. An edited collection of reviews of eateries and travel information, many by the editor himself, the site features lists of, for example, the best cafes (LadyIronChef “Best Cafes”), eateries at the airport (LadyIronChef “Guide to Dining”), and hawker stalls (Lim). While attesting to the cultural value of these foods, many articles also discuss flavour, as in Lim’s musings on: ‘how good can chicken on rice taste? … The glistening grains of rice perfumed by fresh chicken stock and a whiff of ginger is so good you can even eat it on its own’. Conclusion Recent Singapore food publishing reflects this focus on taste. Tay’s publisher, Epigram, growing Singaporean food list includes the recently released Heritage Cookbooks Series. This highlights specialist Singaporean recipes and cookery techniques, with the stated aim of preserving tastes and foodways that continue to influence Singaporean food culture today. Volumes published to date on Peranakan, South Indian, Cantonese, Eurasian, and Teochew (from the Chaoshan region in the east of China’s Guangdong province) cuisines offer both cultural and practical guides to the quintessential dishes and flavours of each cuisine, featuring simple family dishes alongside more elaborate special occasion meals. In common with the food writing discussed above, the books in this series, although dealing with very different styles of cookery, contribute to an overall impression of the taste of Singapore food that is highly consistent and extremely persuasive. This food writing narrates that Singapore has a delicious as well as distinctive and interesting food culture that plays a significant role in Singaporean life both currently and historically. It also posits that this food culture is, at the same time, easily accessible and also worthy of detailed consideration and discussion. 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Acknowledgements Research to complete this article was supported by Central Queensland University, Australia, under its Outside Studies Program (OSPRO) and Learning and Teaching Education Research Centre (LTERC). An earlier version of part of this article was presented at the 2nd Australasian Regional Food Networks and Cultures Conference, in the Barossa Valley in South Australia, Australia, 11–14 November 2012. The delegates of that conference and expert reviewers of this article offered some excellent suggestions regarding strengthening this article and their advice was much appreciated. All errors are, of course, my own.