Статті в журналах з теми "The French Constitution of October 4. 1958"

Countries incorporate the principle of the separation of powers, including judicial independence, into their constitutions in an effort to meet several goals, the most important of which is to minimise government-induced tyranny. Specifically, countries that make this principle part of their constitutional practice intend to limit public servants by national laws and institutions, enhance government accountability, minimise opportunistic behaviors by civil servants and politicians, provide for checks and balances, and generally improve government efficiency. Cameroon, part of which was colonised by France, has a constitution that is modeled closely on the French Constitution of 4 October 1958. As a consequence, the country has adopted France’s hybrid system of the separation of powers. Using French constitutional practice as a model, this paper examines constitutional developments in Cameroon to determine why the country’s governing process, which is based on the Constitution of the Fifth Republic, has failed to guarantee constitutional justice.

The paper discusses the grounds required for the dissolution of the parliament in the political practice of the French Fifth Republic. The Constitution of October 4, 1958 adopted a model of strengthened political power of the head of state, granting them instruments of executive influence on the functioning of other state organs. Paragraph 12 of the Constitution gives the President practically unlimited power to dissolve the National Assembly – the lower chamber of French parliament. The conditions for applying this paragraph are not stipulated in the legal regulations. It is not necessary for the President to respond to a motion of another body, or even to obtain a countersignature. These constitutional factors have led to various political practices. The author of the paper puts forward the thesis that giving freedom to the head of state as regards the application of paragraph 12 on the one hand provides the necessary foundations to exercise a power model with a considerable degree of decisiveness, but on the other may lead to a situation where the dissolution of the National Assembly no longer has a power function in its conventional sense, but serves the purpose of providing the head of state with an instrument for considerably strengthening his own political position. Since the present Constitution of the Fifth Republic has been in force, the National Assembly has been dissolved five times. The author identifies three basic grounds for applying paragraph 12: to defuse a political or social conflict (1962 and 1968), to restore a politically homogenous executive power (1981 and 1988), and to maintain a given political configuration (1997). Since the 1980s the dissolution of parliament has become a tool for the president to avoid cohabitation and, by this token, to provide a political system where the role of the leader of the executive is in the hands of the head of state. On account of the defeat of the formation supporting the president in 1997 this strategy failed to produce the expected outcome. The dissolution of the National Assembly has not taken place since. In 2000, the length of the mandate of the head of state was shortened to five years, which makes it more likely for parliamentary elections to occur directly after presidential elections. This may for a long time to come eliminate the main grounds for the dissolution of the lower chamber, which in the 1980s and 1990s stemmed from the desire to ensure a political system favorable for the head of state. This reason alone may mean that the significance of paragraph 12 in the political practice of the Fifth Republic will continue to be limited.

The main purpose of the study is to analyze the feasibility and necessity of an EU Constitution. Briefly, the history of the draft constitution is as follows: The draft treaty aims to codify the two main treaties of the European Union - the Treaty of Rome of 1957 and the Treaty of Maastricht of 1992, as amended by the Treaty of Amsterdam (1997) and the Treaty of Nice (2001). The debate on the future of Europe is believed to have begun with a speech by German Foreign Minister Joschka Fischer in Berlin in 2000. The process began after the Laeken Declaration, when the European Convention was set up, chaired by former French President Valerie Giscard d'Estaing, with the aim of drafting a constitution. The draft contract was published in July 2003. After lengthy discussions and debates over the proposal for qualified majority voting, the final text was approved in June 2004 and signed by representatives of the Member States on 29 October 2004. The failure of the treaty in France and the Netherlands is a serious blow to the European Union because these two countries are considered to be loyal supporters of the European project. The text of the treaty was subsequently rewritten by the Amato Group, officially the Active Committee on European Democracy (ACED), a group of high-ranking European politicians. During the German presidency of the Union, a new treaty was proposed - the Treaty of Lisbon - to replace the original draft of the Constitution. On 12 June 2008, the Lisbon Treaty was also rejected in a referendum in Ireland. But if we want to look beyond history, we can ask - Why does the EU need a Constitution and how can the Constitution be the roadmap to an advanced future for the EU? The answers to this question can be found by analyzing several directions (these are the main points of the article): historical reflexivity; socio-cultural analysis of the philosophical concepts of well-known political and social philosophers such as Immanuel Kant, John Locke; the modern constellation through the prism of Jürgen Habermas and the decision to make a text as a Constitution which its aim is to reach the starting point of an entire community like the EU. Keywords: constitution, EU, philosophy, law, John Locke, Immanuel Kant, Jurgen Habermas

The origin of the initial African constitutions is easy to establish. While the former British territories “received” their Westminster-type constitutions negotiated during the Lancaster House conferences, the former French territories, except Guinea, became independent under constitutions drawing heavily upon the constitution of the Fifth French Republic, of which they were virtual copies. Among the countries formerly under Belgian rule, the Congo (Zaïre) was the only one attaining independence with a constitution, theLoi fondamentaleof 1960 which was an Act of the Belgian Parliament.Therefore, initially the degree of homogeneity was fairly large; there were basically three types of constitutions and the deviation from these models was limited. Admittedly subject to adaptations all the Westminster constitutions were similar, and in fact to some extent they still are; thus in its essential features the 1980 constitution of Zimbabwe draws from the same stock as its predecessors of the early 1960s. The first constitutions of the former French territories were, likewise, very similar, inspired as they were by the French constitution of 1958. TheLoi fondamentaleof the Congo was strongly influenced by the Belgian constitution, and so was the autochthonous constitution of Burundi which was promulgated a few months after independence in 1962.Many constitutions have since succeeded these initial texts: between 1960 and 1985 there have been 43 constitutions in the 18 French-speaking countries under consideration, i.e. an average of 2·4 constitutions per country. This flow has led to a considerable diversification of constitutional types.

When Belgium was overrun by Germany in 1914 neither the Belgian constitutional legislator, nor the Belgian legislator had determined how the police powers of the civil authorities could be transferred to the military authorities in the case of a war. Article 130 of the Constitution determined that the Constitution and the constitutional rights and freedoms it provided could never be suspended wholly or in part. This created a problem. There were several statutes which provided merely a limited answer for some situations. When Belgian military authorities instead of civil authorities took measures which invaded upon constitutional rights, disputes arose. In order to avoid these, the Belgian King enacted the decree-law concerning the state of war and the state of siege on 11 October 1916. Many provisions of this decree-law had been taken from the French war laws of 9 August 1849 and 4 April 1878, but – contrary to these French laws – the Belgian decree-law was not based on a formal constitutional stipulation. This decree-law, which contravened the Belgian Constitution of 7 February 1831 and the fundamental rights and freedoms which were safeguarded by this Constitution in several respects, made it possible to take a number of measures during the state of war and the state of siege. As soon as these different provisions were applied, several citizens protested against them. Their protest was mainly aimed at the force of ‘law’ of the decree-law of 11 October 1916 and all of the other decree-laws. The rest of this contribution will detail when and why this protest took place, as well as how the Belgian administration of justice dealt with this protest.

The article reveals the peculiarities of the constitutional and legal consolidation of positive discrimination in the field of education in foreign countries and in Ukraine. It is established that: 1) positive discrimination in the field of higher education is prohibited in the United Kingdom, Germany, Sweden, and Slovakia; 2) positive discrimination based on race in university admissions is prohibited in the USA; 3) positive discrimination is allowed and applied: in Canada to representatives of the indigenous population (indigenous peoples) when entering a university and when receiving special scholarships; in Bulgaria - only for one ethnic community - Gypsies when entering a university, in Hungary - for socially disadvantaged citizens and the ethnic community of Gypsies when entering a university, in Macedonia - for national minorities when entering a university; in Finland for applicants who speak Swedish when entering certain educational programs; in China - to representatives of ethnic minorities, in India - to representatives of classes and castes that, according to the Constitution of India, are disadvantaged; in New Zealand - to representatives of the indigenous Maori people and other Polynesians when entering higher education institutions and providing scholarships, in Sri Lanka - to applicants from areas with poor access to education, in Brazil - to representatives of racial and ethnic communities, people with low incomes and disabled people; 4) in Japan, in accordance with national legislation, it is forbidden to apply positive discrimination on the basis of gender, ethnicity, social origin (but not citizenship) when entering a university, but in practice there is a policy of granting preferential treatment when entering a university to representatives of the Burakumin national minority; 5) The French Constitution of 1958 prohibits discrimination on the basis of race, religion or sex, French legislation that develops provisions of the French Constitution prohibits direct and indirect discrimination in education based on race or ethnic origin, but allows positive discrimination in education that is based on signs of «belonging to a certain district of the city». In Ukraine, positive discrimination in the field of education when entering universities and receiving scholarships for representatives of indigenous peoples of Ukraine is not provided for by national legislation.

The article reveals the peculiarities of the constitutional and legal consolidation of positive discrimination in the field of education in foreign countries and in Ukraine. It is established that: 1) positive discrimination in the field of higher education is prohibited in the United Kingdom, Germany, Sweden, and Slovakia; 2) positive discrimination based on race in university admissions is prohibited in the USA; 3) positive discrimination is allowed and applied: in Canada to representatives of the indigenous population (indigenous peoples) when entering a university and when receiving special scholarships; in Bulgaria – only for one ethnic community – Gypsies when entering a university, in Hungary – for socially disadvantaged citizens and the ethnic community of Gypsies when entering a university, in Macedonia – for national minorities when entering a university; in Finland for applicants who speak Swedish when entering certain educational programs; in China – to representatives of ethnic minorities, in India – to representatives of classes and castes that, according to the Constitution of India, are disadvantaged; in New Zealand – to representatives of the indigenous Maori people and other Polynesians when entering higher education institutions and providing scholarships, in Sri Lanka – to applicants from areas with poor access to education, in Brazil – to representatives of racial and ethnic communities, people with low incomes and disabled people; 4) in Japan, in accordance with national legislation, it is forbidden to apply positive discrimination on the basis of gender, ethnicity, social origin (but not citizenship) when entering a university, but in practice there is a policy of granting preferential treatment when entering a university to representatives of the Burakumin national minority; 5) The French Constitution of 1958 prohibits discrimination on the basis of race, religion or sex, French legislation that develops provisions of the French Constitution prohibits direct and indirect discrimination in education based on race or ethnic origin, but allows positive discrimination in education that is based on signs of «belonging to a certain district of the city». In Ukraine, positive discrimination in the field of education when entering universities and receiving scholarships for representatives of indigenous peoples of Ukraine is not provided for by national legislation.

AbstractThe nucleus of the collection of paintings in the Mauritshuis around 130 pictures - came from the hereditary stadholder Prince William v. It is widely believed to have become, the property of the State at the beginning of the 19th century, but how this happened is still. unclear. A hand-written notebook on this subject, compiled in 1876 by - the director Jonkheer J. K. L. de Jonge is in the archives of the Mauritshuis Note 4). On this basis a clnsor systematic and chronological investigation has been carried out into the stadholder's. property rights in respect of his collectcons and the changes these underwent between 1795 and 1816. Royal decrees and other documents of the period 1814- 16 in particular giae a clearer picture of whal look place. 0n 18 January 1795 William V (Fig. 2) left the Netherlands and fled to England. On 22 January the Dutch Republic was occupied by French armies. Since France had declared war on the stadholder, the ownership of all his propergy in the Netherlands, passed to France, in accordance with the laws of war of the time. His famous art collections on the Builerth of in. The Hague were taken to Paris, but the remaining art objects, distributed over his various houses, remained in the Netherlands. On 16 May 1795 the French concluded a treaty with the Batavian Republic, recognizing it as an independent power. All the properties of William v in the Netehrlands but not those taken to France, were made over to the Republic (Note 14), which proceeded to sell objects from the collections, at least seven sales taking place until 1798 (Note 15). A plan was then evolved to bring the remaining treasures together in a museum in emulation of the French. On the initiative of J. A. Gogel, the Nationale Konst-Galerij', the first national museum in the .Netherlands, was estahlished in The Hague and opened to the public on ,31 May 1800. Nothing was ever sold from lhe former stadholder's library and in 1798 a Nationale Bibliotheek was founded as well. In 1796, quite soon after the French had carried off the Stadholder, possessions to Paris or made them over to the Batavian Republic, indemnification was already mentioned (Note 19). However, only in the Trealy of Amiens of 180 and a subaequent agreement, between France ararl Prussia of 1 802, in which the Prince of Orarage renounced his and his heirs' rights in the Netherlands, did Prussia provide a certain compensation in the form of l.artds in Weslphalia and Swabia (Note 24) - William v left the management of these areas to the hereditary prince , who had already been involved in the problems oncerning his father's former possessions. In 1804 the Balavian Republic offered a sum of five million guilders 10 plenipotentiaries of the prince as compensation for the sequestrated titles and goods, including furniture, paintings, books and rarities'. This was accepted (Notes 27, 28), but the agreement was never carried out as the Batavian Republic failed to ratify the payment. In the meantime the Nationale Bibliolkeek and the Nationale Konst-Galerij had begun to develop, albeit at first on a small scale. The advent of Louis Napoleon as King of Hollarad in 1806 brought great changes. He made a start on a structured art policy. In 1806 the library, now called `Royal', was moved to the Mauritshuis and in 1808 the collectiorts in The Hague were transferred to Amsterdam, where a Koninklijk Museum was founded, which was housed in the former town hall. This collection was subsequertly to remain in Amsterdam, forming the nucleus of the later Rijksmuseum. The library too was intended to be transferred to Amsterdam, but this never happened and it remained in the Mauritshuis until 1819. Both institutions underwent a great expansion in the period 1806-10, the library's holdings increasing from around 10,000 to over 45,000 books and objects, while the museum acquired a number of paintings, the most important being Rembrandt's Night Watch and Syndics, which were placed in the new museum by the City of Amsterdam in 1808 (Note 44). In 1810 the Netherlands was incorporated into France. In the art field there was now a complete standstill and in 1812 books and in particular prints (around 11,000 of them) were again taken from The Hague to Paris. In November 1813 the French dominion was ended and on 2 December the hereditary prince, William Frederick, was declared sovereign ruler. He was inaugurated as constitutional monarch on 30 March 1814. On January 3rd the provisional council of The Hague had already declared that the city was in (unlawful' possession of a library, a collection of paintings, prints and other objects of art and science and requested the king tot take them back. The war was over and what had been confiscated from William under the laws of war could now be given back, but this never happened. By Royal Decree of 14 January 1814 Mr. ( later Baron) A. J. C. Lampsins (Fig. I ) was commissioned to come to an understanding with the burgomaster of The Hague over this transfer, to bring out a report on the condition of the objects and to formulate a proposal on the measures to be taken (Note 48). On 17 January Lampsins submitted a memorandum on the taking over of the Library as the private property of His Royal Highness the Sovereign of the United Netherlartds'. Although Lampsins was granted the right to bear the title 'Interim Director of the Royal Library' by a Royal Decree of 9 February 1814, William I did not propose to pay The costs himself ; they were to be carried by the Home Office (Note 52). Thus he left the question of ownership undecided. On 18 April Lampsins brought out a detailed report on all the measures to be taken (Appendix IIa ) . His suggestion was that the objects, formerly belonging to the stadholder should be removed from the former royal museum, now the Rijksmuseum, in Amsterdam and to return the 'Library', as the collectiort of books, paintings and prints in The Hague was called, to the place where they had been in 1795. Once again the king's reaction was not very clear. Among other things, he said that he wanted to wait until it was known how extensive the restitution of objects from Paris would be and to consider in zvhich scholarly context the collections would best, fit (Note 54) . While the ownership of the former collections of Prince William I was thus left undecided, a ruling had already been enacted in respect of the immovable property. By the Constitution of 1814, which came into effect on 30 March, the king was granted a high income, partly to make up for the losses he had sulfered. A Royal Decree of 22 January 1815 does, however, imply that William had renounced the right to his, father's collections, for he let it be known that he had not only accepted the situation that had developed in the Netherlands since 1795, but also wished it to be continued (Note 62). The restitution of the collections carried off to France could only be considered in its entirety after the defeat of Napoleon at the Battle of Waterloo on 18 June 1815- This was no simple matter, but in the end most, though not all, of the former possessions of William V were returned to the Netherlands. What was not or could not be recovered then (inc.uding 66 paintings, for example) is still in France today (Note 71)- On 20 November 1815 127 paintings, including Paulus Potter's Young Bull (Fig. 15), made a ceremonial entry into The Hague. But on 6 October, before anything had actually been returned, it had already been stipulated by Royal Decree that the control of the objects would hence forlh be in the hands of the State (Note 72). Thus William I no longer regarded his father's collections as the private property of the House of Orange, but he did retain the right to decide on the fulure destiny of the... painting.s and objects of art and science'. For the time being the paintings were replaced in the Gallery on the Buitenhof, from which they had been removed in 1795 (Note 73). In November 1815 the natural history collection was made the property of Leiden University (Note 74), becoming the basis for the Rijksmuseum voor Natuurlijke Historie, The print collection, part of the Royal Library in The Hague, was exchanged in May 1816 for the national collectiort of coins and medals, part of the Rijksmuseum. As of 1 Jufy 1816 directors were appointed for four different institutions in The Hague, the Koninklijke Bibliotheek (with the Koninklijk Penningkabinet ) , the Koninklijk Kabinet van Schilderijen and the Yoninklijk Kabinet van Zeldzaamheden (Note 80) . From that time these institutions led independenl lives. The king continued to lake a keen interest in them and not merely in respect of collecting Their accommodation in The Hague was already too cramped in 1816. By a Royal Decree of 18 May 1819 the Hotel Huguetan, the former palace of the. crown prince on Lange Voorhout, was earmarked for the Koninklijke Bibliotheek and the Koninklijk Penningkabinet (Note 87) . while at the king's behest the Mauritshuis, which had been rented up to then, was bought by the State on 27 March 1820 and on IO July allotted to the Koninklijk Kabinet van Schilderijen and the Koninklijk Kabinet van Zeldzaamheden (Note 88). Only the Koninklijk Kabinet van Schilderijen is still in the place assigned to it by William and the collection has meanwhile become so identified with its home that it is generally known as the Mauritshui.s'. William i's most important gift was made in July 1816,just after the foundation of the four royal institutions, when he had deposited most of the objects that his father had taken first to England and later to Oranienstein in the Koninklijk Kabinet van Zeldzaamheden. The rarities (Fig. 17), curios (Fig. 18) and paintings (Fig. 19), remained there (Note 84), while the other art objects were sorted and divided between the Koninklijke Bibliotheek (the manuscripts and books) and the koninklijk Penningkabinet (the cameos and gems) (Note 85). In 1819 and 182 the king also gave the Koninklijke Bibliotheek an important part of the Nassau Library from the castle at Dillenburg. Clearly he is one of the European monarchs who in the second half of the 18th and the 19th century made their collectiorts accessible to the public, and thus laid the foundatinns of many of today's museums. But William 1 also made purchases on behalf of the institutions he had created. For the Koninklijke Bibliotheek, for example, he had the 'Tweede Historiebijbel', made in Utrecht around 1430, bought in Louvain in 1829 for 1, 134 guilders (Pigs.30,3 I, Note 92). For the Koninkijk Penningkabinet he bought a collection of 62 gems and four cameos , for ,50,000 guilders in 1819. This had belonged to the philosopher Frans Hemsterhuis, the keeper of his father's cabinet of antiquities (Note 95) . The most spectacular acquisition. for the Penninukabinet., however, was a cameo carved in onyx, a late Roman work with the Triumph of Claudius, which the king bought in 1823 for 50,000 guilders, an enormous sum in those days. The Koninklijk Kabinet van Zeldzaamhedert also received princely gifts. In 1821- the so-called doll's house of Tzar Peter was bought out of the king's special funds for 2.800 guilders (Figs.33, 34, ,Note 97) , while even in 1838, when no more money was available for art, unnecessary expenditure on luxury' the Von Siebold ethnographical collection was bought at the king's behest for over 55,000 guilders (Note 98). The Koninklijk Kabinel van Schilderyen must have been close to the hearl of the king, who regarded it as an extension of the palace (Notes 99, 100) . The old master paintings he acquzred for it are among the most important in the collection (the modern pictures, not dealt with here, were transferred to the Paviljoen Welgelegen in Haarlem in 1838, Note 104). For instance, in 1820 he bought a portrait of Johan Maurice of Nassau (Fig.35)., while in 1822, against the advice of the then director, he bought Vermeer' s View of Delft for 2,900 guilders (Fig.36, Note 105) and in 1827 it was made known, from Brussels that His Majesty had recommended the purchase of Rogier van der Weyden's Lamentation (Fig.37) . The most spectacular example of the king's love for 'his' museum, however, is the purchase in 1828 of Rembrandt's Anatomy Lesson of Dr. Nicolaes Tulp for 32,000 guilders. The director of the Rijksmuseum, C. Apostool, cortsidered this Rembrandt'sfinest painting and had already drawn attention to it in 1817, At the king'.s behest the picture, the purchase of which had been financed in part by the sale of a number of painlings from. the Rijksmuseum, was placed in the Koninklijk Kabinet van Schilderijen in The Hague. On his accession King William I had left the art objects which had become state propery after being ceded by the French to the Batavian Republic in 1795 as they were. He reclaimed the collections carried off to France as his own property, but it can be deduced from the Royal Decrees of 1815 and 1816 that it Was his wish that they should be made over to the State, including those paintings that form the nucleus of the collection in the Mauritshuis. In addition, in 1816 he handed over many art objects which his father had taken with him into exile. His son, William II, later accepted this, after having the matter investigated (Note 107 and Appendix IV). Thus William I'S munificence proves to have been much more extensive than has ever been realized.

Richard Yeo, Defining Science: William Whewell, Natural Knowledge, and Public Debate in Early Victorian Britain . Cambridge University Press, 1993. Pp. xiv+280, £35.00. ISBN 0-521-43182-4 On a wet and dark morning in October 1811 a young man began a long, tedious journey from Lancaster to Cambridge. It was the beginning of a trip that would take William Whewell (1794-1866) from being the son of a carpenter and joiner to being Master of Trinity College. When he first arrived at Cambridge the war with revolutionary France was still raging, and the English physical and mental landscape was gradually changing to meet the needs of a developing industrial economy. For many it was heralding in a new morality expunged of religion and a very real threat to the English Constitution. It was in this social context that Whewell assimilated into the traditional Anglican culture of the eighteenth century. Within the walls of Trinity College he laboured to protect it from the illusionary and destructive effects of French abstract reason, as well as the growing interests stemming from the new industrial cities such as Manchester. Indeed, he devoted his life to preserving and ensuring that political and intellectual changes did not adversely affect the constitutional marriage between church and state, and the intrinsic role Oxbridge played in this holy alliance.

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. London: Methuen, 1973. Lehmann, Gilly. "English Cookery Books in the 18th Century." The Oxford Companion to Food. Oxford: Oxford UP, 1999. 227-9. Marnell, Josephine, Nora Breathnach, Ann Martin, and Mor Murnaghan. All in the Cooking Book 1 & 2. Dublin: Educational Company of Ireland, 1946. Mac Con Iomaire, Máirtín. "The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008." Food, Culture and Society: An International Journal of Multidisiplinary Research 14.4 (2011): 525-45. ---. "Chef Liam Kavanagh (1926-2011)." Gastronomica: The Journal of Food and Culture 12.2 (2012): 4-6. ---. "The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History". PhD. Thesis. Dublin: Dublin Institute of Technology, 2009. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. New York: Hungry Minds, 1990. ---. On Food and Cooking the Science and Lore of the Kitchen. London: Harper Collins, 1991. Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.

Introduction In November 2020, upon learning that the company’s Covid-19 vaccine trial had been successful, the head of Pfizer’s Vaccine Research and Development, Kathrin Jansen, celebrated with champagne – “some really good stuff” (Cohen). Bubbles seem to go naturally with celebration, and champagne is fundamentally associated with bubbles. Yet, until the late-seventeenth century, champagne was a still wine, and it only reached the familiar levels of bubbliness in the late-nineteenth century (Harding). During this period and on into the early twentieth century, “champagne” was in many ways created, defined, and defended. A “champagne bubble” was created, within which the “nature” of champagne was contested and constructed. Champagne today is the result of hundreds of years of labour by many sorts of bubble-makers: those who make the bubbly drink, and those who construct, maintain, and defend the champagne bubble. In this article, I explore some elements of the champagne bubble, in order to understand both its fragility and rigidity over the years and today. Creating the Champagne Bubble – the Labour of Centuries It is difficult to separate the physical from the mythical as regards champagne. Therefore the categorisations below are always overlapping, and embedded in legal, political, economic, and socio-cultural factors. Just as assemblage – the mixing of wine from different grapes – is an essential element of champagne wine, the champagne bubble may be called heterogeneous assemblage. Indeed, the champagne bubble, as we will see below, is a myriad of different sorts of bubbles, such as terroir, appellation, myth and brand. And just as any assemblage, its heterogeneous elements exist and operate in relation to each other. Therefore the “champagne bubble” discussed here is both one and many, all of its elements fundamentally interconnected, constituting that “one” known as “champagne”. It is not my intention to be comprehensive of all the elements, historical and contemporary. Indeed, that would not be possible within such a short article. Instead, I seek to demonstrate some of the complexity of the champagne bubble, noting the elaborate labour that has gone into its creation. The Physical Champagne and Champagne – from Soil to Bubbles Champagne means both a legally protected geographical area (Champagne), and the wine (here: champagne) produced in this area from grapes defined as acceptable: most importantly pinot noir, pinot meunier (“black” grapes), and chardonnay (“white” grape). The method of production, too, is regulated and legally protected: méthode champenoise. Although the same method is used in numerous locations, these must be called something different: metodo classico (Italy), método tradicional (Spain), Methode Cap Classique (South Africa). The geographical area of Champagne was first legally defined in 1908, when it only included the areas of Marne and Aisne, leaving out, most importantly, the area of Aube. This decision led to severe unrest and riots, as the Aube vignerons revolted in 1911, forcing the inclusion of “zone 2”: Aube, Haute-Marne, and Seine-et-Marne (Guy). Behind these regulations was a surge in fraudulent production in the early twentieth century, as well as falling wine prices resulting from increasing supply of cheap wines (Colman 18). These first appellations d’origine had many consequences – they proved financially beneficial for the “zone 1”, but less so for the “zone 2”. When both these areas were brought under the same appellation in 1927, the financial benefits were more limited – but this may have been due to the Great Depression triggered in 1929 (Haeck et al.). It is a long-standing belief that the soil and climate of Champagne are key contributors to the quality of champagne wines, said to be due to “conditions … most suitable for making this type of wine” (Simon 11). Already in the end of the nineteenth century, the editor of Vigneron champenois attributed champagne’s quality to “a fortunate combination of … chalky soil … [and] unrivalled exposure [to the sun]” (Guy 119) among other things. Factors such as soil and climate, commonly included in and expressed through the idea of terroir, undoubtedly influence grapes and wines made thereof, but the extent remains unproven. Indeed, terroir itself is a very contested concept (Teil; Inglis and Almila). It is also the case that climate change has had, and will continue to have, devastating effects on wine production in many areas, while benefiting others. The highly successful English sparkling wine production, drawing upon know-how from the Champagne area, has been enabled by the warming climate (Inglis), while Champagne itself is at risk of becoming too hot (Robinson). Champagne is made through a process more complicated than most wines. I present here the bare bones of it, to illustrate the many challenges that had to be overcome to enable its production in the scale we see today. Freshly picked grapes are first pressed and the juice is fermented. Grape juice contains natural yeasts and therefore will ferment spontaneously, but fermentation can also be started with artificial yeasts. In fermentation, alcohol and carbon dioxide (CO2) are formed, but the latter usually escapes the liquid. The secret of champagne is its second fermentation, which happens in bottles, after wines from different grapes and/or vineyards have been blended for desired characteristics (assemblage). For the second fermentation, yeast and sugar are added. As the fermentation happens inside a bottle, the CO2 that is created does not escape, but dissolves into the wine. The average pressure inside a champagne bottle in serving temperature is around 5 bar – 5 times the pressure outside the bottle (Liger-Belair et al.). The obvious challenge this method poses has to do with managing the pressure. Exploding bottles used to be a common problem, and the manner of sealing bottles was not very developed, either. Seventeenth-century developments in bottle-making, and using corks to seal bottles, enabled sparkling wines to be produced in the first place (Leszczyńska; Phillips 137). Still today, champagne comes in heavy-bottomed bottles, sealed with characteristically shaped cork, which is secured with a wire cage known as muselet. Scientific innovations, such as calculating the ideal amount of sugar for the second fermentation in 1836, also helped to control the amount of gas formed during the second fermentation, thus making the behaviour of the wine more predictable (Leszczyńska 265). Champagne is characteristically a “manufactured” wine, as it involves several steps of interference, from assemblage to dosage – sugar added for flavour to most champagnes after the second fermentation (although there are also zero dosage champagnes). This lends champagne particularly suitable for branding, as it is possible to make the wine taste the same year after year, harvest after harvest, and thus create a distinctive and recognisable house style. It is also possible to make champagnes for different tastes. During the nineteenth century, champagnes of different dosage were made for different markets – the driest for the British, the sweetest for the Russians (Harding). Bubbles are probably the most striking characteristic of champagne, and they are enabled by the complicated factors described above. But they are also formed when the champagne is poured in a glass. Natural impurities on the surface of the glass provide channels through which the gas pockets trapped in the wine can release themselves, forming strains of rising bubbles (Liger-Belair et al.). Champagne glasses have for centuries differed from other wine glasses, often for aesthetic reasons (Harding). The bubbles seem to do more than give people aesthetic pleasure and sensory experiences. It is often claimed that champagne makes you drunk faster than other drinks would, and there is, indeed, some (limited) research showing that this may well be the case (Roberts and Robinson; Ridout et al.). The Mythical Champagne – from Dom Pérignon to Modern Wonders Just as the bubbles in a champagne glass are influenced by numerous forces, so the metaphorical champagne bubble is subject to complex influences. Myth-creation is one of the most significant of these. The origin of champagne as sparkling wine is embedded in the myth of Dom Pérignon of Hautvillers monastery (1638–1715), who according to the legend would have accidentally developed the bubbles, and then enthusiastically exclaimed “I am drinking the stars!” (Phillips 138). In reality, bubbles are a natural phenomenon provoked by winter temperatures deactivating the fermenting yeasts, and spring again reactivating them. The myth of Dom Pérignon was first established in the nineteenth century and quickly embraced by the champagne industry. In 1937, Moët et Chandon launched a premium champagne called Dom Pérignon, which enjoys high reputation until this day (Phillips). The champagne industry has been active in managing associations connected with champagne since the nineteenth century. Sparkling champagnes had already enjoyed fashionability in the later seventeenth and early eighteenth century, both in the French Court, and amongst the British higher classes. In the second half of the nineteenth century, champagne found ever increasing markets abroad, and the clientele was not aristocratic anymore. Before the 1860s, champagne’s association was with high status celebration, as well as sexual activity and seduction (Harding; Rokka). As the century went on, and champagne sales radically increased, associations with “modernity” were added: “hot-air balloons, towering steamships, transcontinental trains, cars, sports, and other ‘modern’ wonders were often featured in quickly proliferating champagne advertising” (Rokka 280). During this time, champagne grew both drier and more sparkling, following consumer tastes (Harding). Champagne’s most important markets in later nineteenth century included the UK, where the growing middle classes consumed champagne for both celebration and hospitality (Harding), the US, where (upper) middle-class women were served champagne in new kinds of consumer environments (Smith; Remus), and Russia, where the upper classes enjoyed sweeter champagne – until the Revolution (Phillips 296). The champagne industry quickly embraced the new middle classes in possession of increasing wealth, as well as new methods of advertising and marketing. What is remarkable is that they managed to integrate enormously varied cultural thematics and still retain associations with aristocracy and luxury, while producing and selling wine in industrial scale (Harding; Rokka). This is still true today: champagne retains a reputation of prestige, despite large-scale branding, production, and marketing. Maintaining and Defending the Bubble: Formulas, Rappers, and the Absolutely Fabulous Tipplers The falling wine prices and increasing counterfeit wines coincided with Europe’s phylloxera crisis – the pest accidentally brought over from North America that almost wiped out all Europe’s vineyards. The pest moved through Champagne in the 1890s, killing vines and devastating vignerons (Campbell). The Syndicat du Commerce des vins de Champagne had already been formed in 1882 (Rokka 280). Now unions were formed to fight phylloxera, such as the Association Viticole Champenoise in 1898. The 1904 Fédération Syndicale des Vignerons was formed to lobby the government to protect the name of Champagne (Leszczyńska 266) – successfully, as we have seen above. The financial benefits from appellations were certainly welcome, but short-lived. World War I treated Champagne harshly, with battle lines stuck through the area for years (Guy 187). The battle went on also in the lobbying front. In 1935, a new appellation regime was brought into law, which came to be the basis for all European systems, and the Comité National des appellations d'origine (CNAO) was founded (Colman 1922). Champagne’s protection became increasingly international, and continues to be so today under EU law and trade deals (European Commission). The post-war recovery of champagne relied on strategies used already in the “golden years” – marketing and lobbying. Advertising continued to embrace “luxury, celebration, transport (extending from air travel to the increasingly popular automobile), modernity, sports” (Guy 188). Such advertisement must have responded accurately to the mood of post-war, pre-depression Europe. Even in the prohibition US it was known that the “frivolous” French women might go as far as bathe in champagne, like the popular actress Mistinguett (Young 63). Curiously, in the 1930s Soviet Russia, “champagne” (not produced in Champagne) was declared a sign of good living, symbolising the standard of living that any Soviet worker had access to (at least in theory) (Gronow). Today, the reputation of champagne is fiercely defended in legal terms. This is not only in terms of protection against other sparkling wine making areas, but also in terms of exploitation of champagne’s reputation by actors in other commercial fields, and even against mass market products containing genuine champagne (Mahy and d’Ath; Schneider and Nam). At the same time, champagne has been widely “democratised” by mass production, enabled partly by increasing mechanisation and scientification of champagne production from the 1950s onwards (Leszczyńska 266). Yet champagne retains its association with prestige, luxury, and even royalty. This has required some serious adaptation and flexibility. In what follows, I look into three cultural phenomena that illuminate processes of such adaptation: Formula One (F1) champagne spraying, the 1990s sitcom Absolutely Fabulous, and the Cristal racism scandal in 2006. The first champagne bottle is said to have been presented to F1 grand prix winner in Champagne in 1950 (Wheels24). Such a gesture would have been fully in line with champagne’s association with cars, sport, and modernity. But what about the spraying? Surely that is not in line with the prestige of the wine? The first spraying is attributed to Jo Siffert in 1966 and Dan Gurney in 1967, the former described as accidental, the latter as a spontaneous gesture of celebration (Wheels24; Dobie). Moët had become the official supplier of F1 champagnes in 1966, and there are no signs that the new custom would have been problematic for them, as their sponsorship continued until 1999, after which Mumm sponsored the sport for 15 years. Today, the champagne to be popped and sprayed is Chanson, in special bottles “coated in the same carbon fibre that F1 cars are made of” (Wheels24). Such an iconic status has the spraying gained that it features in practically all TV broadcasts concerning F1, although non-alcoholic substitute is used in countries where sale of alcohol is banned (Barker et al., “Quantifying”; Barker et al., “Alcohol”). As disturbing as the champagne spraying might look for a wine snob, it is perfectly in line with champagne’s marketing history and entrepreneurial spirit shown since the nineteenth century. Nor is it unheard of to let champagne spray. The “art” of sabrage, opening champagne bottle with a sable, associated with glamour, spectacle, and myth – its origin is attributed to Napoleon and his officers – is perfectly acceptable even for the snob. Sparkling champagne was always bound up with joy and celebration, not a solemn drink, and the champagne bubble was able to accommodate middle classes as well as aristocrats. This brings us to our second example, the British sitcom Absolutely Fabulous. The show, first released in 1992, featured two women, “Eddy” (Jennifer Saunders) and “Patsy” (Joanna Lumley), who spent their time happily smoking, taking drugs, and drinking large quantities of “Bolly” (among other things). Bollinger champagne may have initially experienced “a bit of a shock” for being thus addressed, but soon came to see the benefits of fame (French). In 2005, they hired PR support to make better use of the brand’s “Ab Fab” recognisability, and to improve its prestige reputation in order to justify their higher price range (Cann). Saunders and Lumley were warmly welcomed by the Bollinger house when filming for their champagne tour Absolutely Champers (2017). It is befitting indeed that such controversial fame came from the UK, the first country to discover sparkling champagne outside France (Simon 48), and where the aspirational middle classes were keen to consume it already in the nineteenth century (Harding). More controversial still is the case of Cristal (made by Louis Roederer) and the US rap world. Enthusiastically embraced by the “bling-bling” world of (black) rappers, champagne seems to fit their ethos well. Cristal was long favoured as both a drink and a word in rap lyrics. But in 2006, the newly appointed managing director at the family owned Roederer, Frédéric Rouzaud, made comments considered racist by many (Woodland). Rouzard told in an interview with The Economist that the house observed the Cristal-rap association “with curiosity and serenity”. He reportedly continued: “but what can we do? We can’t forbid people from buying it. I’m sure Dom Pérignon or Krug would be delighted to have their business”. It was indeed those two brands that the rapper Jay-Z replaced Cristal with, when calling for a boycott on Cristal. It would be easy to dismiss Rouzard’s comments as snobbery, or indeed as racism, but they merit some more reflection. Cristal is the premium wine of a house that otherwise does not enjoy high recognisability. While champagne’s history involves embracing new sorts of clientele, and marketing flexibly to as many consumer groups as possible (Rokka), this was the first spectacular crossing of racial boundaries. It was always the case that different houses and their different champagnes were targeted at different clienteles, and it is apparent that Cristal was not targeted at black rap artists. Whereas Bollinger was able to turn into a victory the questionable fame brought by the white middle-class association of Absolutely Fabulous, the more prestigious Cristal considered the attention of the black rapper world more threatening and acted accordingly. They sought to defend their own brand bubble, not the larger champagne bubble. Cristal’s reputation seems to have suffered little – its 2008 vintage, launched in 2018, was the most traded wine of that year (Schultz). Jay-Z’s purchase of his own champagne brand (Armand de Brignac, nicknamed Ace of Spades) has been less successful reputation-wise (Greenburg). It is difficult to break the champagne bubble, and it may be equally difficult to break into it. Conclusion In this article, I have looked into the various dilemmas the “bubble-makers” of Champagne encountered when fabricating what is today known as “champagne”. There have been moments of threat to the bubble they formed, such as in the turn of nineteenth and twentieth centuries, and eras of incomparable success, such as from the 1860s to 1880s. The discussion has demonstrated the remarkable flexibility with which the makers and defenders of champagne have responded to challenges, and dealt with material, socio-cultural, economic, and other problems. It feels appropriate to end with a note on the current challenge the champagne industry faces: Covid-19. The pandemic hit champagne sales exceptionally hard, leaving around 100 million bottles unsold (Micallef). This was not very surprising, given the closure of champagne-selling venues, banning of public and private celebrations, and a general mood not particularly prone to (or even likely to frown upon) such light-hearted matters as glamour and champagne. Champagne has survived many dramatic drops in sales during the twentieth century, such as the Great Depression of the 1930s, and the post-financial crisis collapse in 2009. Yet they seem to be able to make astonishing recoveries. Already, there are indicators that many people consumed more champagne during the festive end-of-year season than in previous years (Smithers). For the moment, it looks like the champagne bubble, despite its seeming fragility, is practically indestructible, no matter how much its elements may suffer under various pressures and challenges. References Barker, Alexander, Magdalena Opazo-Breton, Emily Thomson, John Britton, Bruce Granti-Braham, and Rachael L. Murray. “Quantifying Alcohol Audio-Visual Content in UK Broadcasts of the 2018 Formula 1 Championship: A Content Analysis and Population Exposure.” BMJ Open 10 (2020): e037035. <https://bmjopen.bmj.com/content/10/8/e037035>. Barker, Alexander B., John Britton, Bruce Grant-Braham, and Rachael L. Murray. “Alcohol Audio-Visual Content in Formula 1 Television Broadcasting.” BMC Public Health 18 (2018): 1155. <https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-018-6068-3>. Campbell, Christy. 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IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and insignificant as to be unworthy of notice, as these practices have the ability to affect our lives. It is important in this case as these publications were part of the post-war gastronomic environment in Australia in which national tastes in domestic cookery became radically internationalised (Santich). To further investigate Australian magazines, as well as suggesting how these cosmopolitan eating habits became more widely embraced, this article will survey the various ways in which the idea of “abroad” is expressed in one Australian culinary serial from the post-war period, Australian Wines & Food Quarterly magazine, which was published from 1956 to 1960. The methodological approach taken is an historically-informed content analysis (Krippendorff) of relevant material from these magazines combined with germane media data (Hodder). All issues in the serial’s print run have been considered.Australian Post-War Culinary PublishingTo date, studies of 1950s writing in Australia have largely focused on literary and popular fiction (Johnson-Wood; Webby) and literary criticism (Bird; Dixon; Lee). There have been far fewer studies of non-fiction writing of any kind, although some serial publications from this time have attracted some attention (Bell; Lindesay; Ross; Sheridan; Warner-Smith; White; White). In line with studies internationally, groundbreaking work in Australian food history has focused on cookbooks, and includes work by Supski, who notes that despite the fact that buying cookbooks was “regarded as a luxury in the 1950s” (87), such publications were an important information source in terms of “developing, consolidating and extending foodmaking knowledge” at that time (85).It is widely believed that changes to Australian foodways were brought about by significant post-war immigration and the recipes and dishes these immigrants shared with neighbours, friends, and work colleagues and more widely afield when they opened cafes and restaurants (Newton; Newton; Manfredi). Although these immigrants did bring new culinary flavours and habits with them, the overarching rhetoric guiding population policy at this time was assimilation, with migrants expected to abandon their culture, language, and habits in favour of the dominant British-influenced ways of living (Postiglione). While migrants often did retain their foodways (Risson), the relationship between such food habits and the increasingly cosmopolitan Australian food culture is much more complex than the dominant cultural narrative would have us believe. It has been pointed out, for example, that while the haute cuisine of countries such as France, Italy, and Germany was much admired in Australia and emulated in expensive dining (Brien and Vincent), migrants’ own preference for their own dishes instead of Anglo-Australian choices, was not understood (Postiglione). Duruz has added how individual diets are eclectic, “multi-layered and hybrid” (377), incorporating foods from both that person’s own background with others available for a range of reasons including availability, cost, taste, and fashion. In such an environment, popular culinary publishing, in terms of cookbooks, specialist magazines, and recipe and other food-related columns in general magazines and newspapers, can be posited to be another element contributing to this change.Australian Wines & Food QuarterlyAustralian Wines & Food Quarterly (AWFQ) is, as yet, a completely unexamined publication, and there appears to be only three complete sets of this magazine held in public collections. It is important to note that, at the time it was launched in the mid-1950s, food writing played a much less significant part in Australian popular publishing than it does today, with far fewer cookbooks released than today, and women’s magazines and the women’s pages of newspapers containing only small recipe sections. In this environment, a new specialist culinary magazine could be seen to be timely, an audacious gamble, or both.All issues of this magazine were produced and printed in, and distributed from, Melbourne, Australia. Although no sales or distribution figures are available, production was obviously a struggle, with only 15 issues published before the magazine folded at the end of 1960. The title of the magazine changed over this time, and issue release dates are erratic, as is the method in which volumes and issues are numbered. Although the number of pages varied from 32 up to 52, and then less once again, across the magazine’s life, the price was steadily reduced, ending up at less than half the original cover price. All issues were produced and edited by Donald Wallace, who also wrote much of the content, with contributions from family members, including his wife, Mollie Wallace, to write, illustrate, and produce photographs for the magazine.When considering the content of the magazine, most is quite familiar in culinary serials today, although AWFQ’s approach was radically innovative in Australia at this time when cookbooks, women’s magazines, and newspaper cookery sections focused on recipes, many of which were of cakes, biscuits, and other sweet baking (Bannerman). AWFQ not only featured many discursive essays and savory meals, it also featured much wine writing and review-style content as well as information about restaurant dining in each issue.Wine-Related ContentWine is certainly the most prominent of the content areas, with most issues of the magazine containing more wine-related content than any other. Moreover, in the early issues, most of the food content is about preparing dishes and/or meals that could be consumed alongside wines, although the proportion of food content increases as the magazine is published. This wine-related content takes a clearly international perspective on this topic. While many articles and advertisements, for example, narrate the long history of Australian wine growing—which goes back to early 19th century—these articles argue that Australia's vineyards and wineries measure up to international, and especially French, examples. In one such example, the author states that: “from the earliest times Australia’s wines have matched up to world standard” (“Wine” 25). This contest can be situated in Australia, where a leading restaurant (Caprice in Sydney) could be seen to not only “match up to” but also, indeed to, “challenge world standards” by serving Australian wines instead of imports (“Sydney” 33). So good, indeed, are Australian wines that when foreigners are surprised by their quality, this becomes newsworthy. This is evidenced in the following excerpt: “Nearly every English businessman who has come out to Australia in the last ten years … has diverted from his main discussion to comment on the high quality of Australian wine” (Seppelt, 3). In a similar nationalist vein, many articles feature overseas experts’ praise of Australian wines. Thus, visiting Italian violinist Giaconda de Vita shows a “keen appreciation of Australian wines” (“Violinist” 30), British actor Robert Speaight finds Grange Hermitage “an ideal wine” (“High Praise” 13), and the Swedish ambassador becomes their advocate (Ludbrook, “Advocate”).This competition could also be located overseas including when Australian wines are served at prestigious overseas events such as a dinner for members of the Overseas Press Club in New York (Australian Wines); sold from Seppelt’s new London cellars (Melbourne), or the equally new Australian Wine Centre in Soho (Australia Will); or, featured in exhibitions and promotions such as the Lausanne Trade Fair (Australia is Guest;“Wines at Lausanne), or the International Wine Fair in Yugoslavia (Australia Wins).Australia’s first Wine Festival was held in Melbourne in 1959 (Seppelt, “Wine Week”), the joint focus of which was the entertainment and instruction of the some 15,000 to 20,000 attendees who were expected. At its centre was a series of free wine tastings aiming to promote Australian wines to the “professional people of the community, as well as the general public and the housewife” (“Melbourne” 8), although admission had to be recommended by a wine retailer. These tastings were intended to build up the prestige of Australian wine when compared to international examples: “It is the high quality of our wines that we are proud of. That is the story to pass on—that Australian wine, at its best, is at least as good as any in the world and better than most” (“Melbourne” 8).There is also a focus on promoting wine drinking as a quotidian habit enjoyed abroad: “We have come a long way in less than twenty years […] An enormous number of husbands and wives look forward to a glass of sherry when the husband arrives home from work and before dinner, and a surprising number of ordinary people drink table wine quite un-selfconsciously” (Seppelt, “Advance” 3). However, despite an acknowledged increase in wine appreciation and drinking, there is also acknowledgement that this there was still some way to go in this aim as, for example, in the statement: “There is no reason why the enjoyment of table wines should not become an Australian custom” (Seppelt, “Advance” 4).The authority of European experts and European habits is drawn upon throughout the publication whether in philosophically-inflected treatises on wine drinking as a core part of civilised behaviour, or practically-focused articles about wine handling and serving (Keown; Seabrook; “Your Own”). Interestingly, a number of Australian experts are also quoted as stressing that these are guidelines, not strict rules: Crosby, for instance, states: “There is no ‘right wine.’ The wine to drink is the one you like, when and how you like it” (19), while the then-manager of Lindemans Wines is similarly reassuring in his guide to entertaining, stating that “strict adherence to the rules is not invariably wise” (Mackay 3). Tingey openly acknowledges that while the international-style of regularly drinking wine had “given more dignity and sophistication to the Australian way of life” (35), it should not be shrouded in snobbery.Food-Related ContentThe magazine’s cookery articles all feature international dishes, and certain foreign foods, recipes, and ways of eating and dining are clearly identified as “gourmet”. Cheese is certainly the most frequently mentioned “gourmet” food in the magazine, and is featured in every issue. These articles can be grouped into the following categories: understanding cheese (how it is made and the different varieties enjoyed internationally), how to consume cheese (in relation to other food and specific wines, and in which particular parts of a meal, again drawing on international practices), and cooking with cheese (mostly in what can be identified as “foreign” recipes).Some of this content is produced by Kraft Foods, a major advertiser in the magazine, and these articles and recipes generally focus on urging people to eat more, and varied international kinds of cheese, beyond the ubiquitous Australian cheddar. In terms of advertorials, both Kraft cheeses (as well as other advertisers) are mentioned by brand in recipes, while the companies are also profiled in adjacent articles. In the fourth issue, for instance, a full-page, infomercial-style advertisement, noting the different varieties of Kraft cheese and how to serve them, is published in the midst of a feature on cooking with various cheeses (“Cooking with Cheese”). This includes recipes for Swiss Cheese fondue and two pasta recipes: spaghetti and spicy tomato sauce, and a so-called Italian spaghetti with anchovies.Kraft’s company history states that in 1950, it was the first business in Australia to manufacture and market rindless cheese. Through these AWFQ advertisements and recipes, Kraft aggressively marketed this innovation, as well as its other new products as they were launched: mayonnaise, cheddar cheese portions, and Cracker Barrel Cheese in 1954; Philadelphia Cream Cheese, the first cream cheese to be produced commercially in Australia, in 1956; and, Coon Cheese in 1957. Not all Kraft products were seen, however, as “gourmet” enough for such a magazine. Kraft’s release of sliced Swiss Cheese in 1957, and processed cheese slices in 1959, for instance, both passed unremarked in either the magazine’s advertorial or recipes.An article by the Australian Dairy Produce Board urging consumers to “Be adventurous with Cheese” presented general consumer information including the “origin, characteristics and mode of serving” cheese accompanied by a recipe for a rich and exotic-sounding “Wine French Dressing with Blue Cheese” (Kennedy 18). This was followed in the next issue by an article discussing both now familiar and not-so familiar European cheese varieties: “Monterey, Tambo, Feta, Carraway, Samsoe, Taffel, Swiss, Edam, Mozzarella, Pecorino-Romano, Red Malling, Cacio Cavallo, Blue-Vein, Roman, Parmigiano, Kasseri, Ricotta and Pepato” (“Australia’s Natural” 23). Recipes for cheese fondues recur through the magazine, sometimes even multiple times in the same issue (see, for instance, “Cooking With Cheese”; “Cooking With Wine”; Pain). In comparison, butter, although used in many AWFQ’s recipes, was such a common local ingredient at this time that it was only granted one article over the entire run of the magazine, and this was largely about the much more unusual European-style unsalted butter (“An Expert”).Other international recipes that were repeated often include those for pasta (always spaghetti) as well as mayonnaise made with olive oil. Recurring sweets and desserts include sorbets and zabaglione from Italy, and flambéd crepes suzettes from France. While tabletop cooking is the epitome of sophistication and described as an international technique, baked Alaska (ice cream nestled on liquor-soaked cake, and baked in a meringue shell), hailing from America, is the most featured recipe in the magazine. Asian-inspired cuisine was rarely represented and even curry—long an Anglo-Australian staple—was mentioned only once in the magazine, in an article reprinted from the South African The National Hotelier, and which included a recipe alongside discussion of blending spices (“Curry”).Coffee was regularly featured in both articles and advertisements as a staple of the international gourmet kitchen (see, for example, Bancroft). Articles on the history, growing, marketing, blending, roasting, purchase, percolating and brewing, and serving of coffee were common during the magazine’s run, and are accompanied with advertisements for Bushell’s, Robert Timms’s and Masterfoods’s coffee ranges. AWFQ believed Australia’s growing coffee consumption was the result of increased participation in quality internationally-influenced dining experiences, whether in restaurants, the “scores of colourful coffee shops opening their doors to a new generation” (“Coffee” 39), or at home (Adams). Tea, traditionally the Australian hot drink of choice, is not mentioned once in the magazine (Brien).International Gourmet InnovationsAlso featured in the magazine are innovations in the Australian food world: new places to eat; new ways to cook, including a series of sometimes quite unusual appliances; and new ways to shop, with a profile of the first American-style supermarkets to open in Australia in this period. These are all seen as overseas innovations, but highly suited to Australia. The laws then controlling the service of alcohol are also much discussed, with many calls to relax the licensing laws which were seen as inhibiting civilised dining and drinking practices. The terms this was often couched in—most commonly in relation to the Olympic Games (held in Melbourne in 1956), but also in relation to tourism in general—are that these restrictive regulations were an embarrassment for Melbourne when considered in relation to international practices (see, for example, Ludbrook, “Present”). This was at a time when the nightly hotel closing time of 6.00 pm (and the performance of the notorious “six o’clock swill” in terms of drinking behaviour) was only repealed in Victoria in 1966 (Luckins).Embracing scientific approaches in the kitchen was largely seen to be an American habit. The promotion of the use of electricity in the kitchen, and the adoption of new electric appliances (Gas and Fuel; Gilbert “Striving”), was described not only as a “revolution that is being wrought in our homes”, but one that allowed increased levels of personal expression and fulfillment, in “increas[ing] the time and resources available to the housewife for the expression of her own personality in the management of her home” (Gilbert, “The Woman’s”). This mirrors the marketing of these modes of cooking and appliances in other media at this time, including in newspapers, radio, and other magazines. This included features on freezing food, however AWFQ introduced an international angle, by suggesting that recipe bases could be pre-prepared, frozen, and then defrosted to use in a range of international cookery (“Fresh”; “How to”; Kelvinator Australia). The then-new marvel of television—another American innovation—is also mentioned in the magazine ("Changing concepts"), although other nationalities are also invoked. The history of the French guild the Confrerie de la Chaine des Roitisseurs in 1248 is, for instance, used to promote an electric spit roaster that was part of a state-of-the-art gas stove (“Always”), and there are also advertisements for such appliances as the Gaggia expresso machine (“Lets”) which draw on both Italian historical antecedence and modern science.Supermarket and other forms of self-service shopping are identified as American-modern, with Australia’s first shopping mall lauded as the epitome of utopian progressiveness in terms of consumer practice. Judged to mark “a new era in Australian retailing” (“Regional” 12), the opening of Chadstone Regional Shopping Centre in suburban Melbourne on 4 October 1960, with its 83 tenants including “giant” supermarket Dickens, and free parking for 2,500 cars, was not only “one of the most up to date in the world” but “big even by American standards” (“Regional” 12, italics added), and was hailed as a step in Australia “catching up” with the United States in terms of mall shopping (“Regional” 12). This shopping centre featured international-styled dining options including Bistro Shiraz, an outdoor terrace restaurant that planned to operate as a bistro-snack bar by day and full-scale restaurant at night, and which was said to offer diners a “Persian flavor” (“Bistro”).ConclusionAustralian Wines & Food Quarterly was the first of a small number of culinary-focused Australian publications in the 1950s and 1960s which assisted in introducing a generation of readers to information about what were then seen as foreign foods and beverages only to be accessed and consumed abroad as well as a range of innovative international ideas regarding cookery and dining. For this reason, it can be posited that the magazine, although modest in the claims it made, marked a revolutionary moment in Australian culinary publishing. As yet, only slight traces can be found of its editor and publisher, Donald Wallace. The influence of AWFQ is, however, clearly evident in the two longer-lived magazines that were launched in the decade after AWFQ folded: Australian Gourmet Magazine and The Epicurean. Although these serials had a wider reach, an analysis of the 15 issues of AWFQ adds to an understanding of how ideas of foods, beverages, and culinary ideas and trends, imported from abroad were presented to an Australian readership in the 1950s, and contributed to how national foodways were beginning to change during that decade.ReferencesAdams, Jillian. “Australia’s American Coffee Culture.” Australian Journal of Popular Culture 2.1 (2012): 23–36.“Always to Roast on a Turning Spit.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 17.“An Expert on Butter.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 11.“Australia Is Guest Nation at Lausanne.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 18–19.“Australia’s Natural Cheeses.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 23.“Australia Will Be There.” The Magazine of Good Living: Australian Wines and Food 4.2 (1960): 14.“Australian Wines Served at New York Dinner.” Australian Wines & Food Quarterly 1.5 (1958): 16.“Australia Wins Six Gold Medals.” Australian Wines & Food: The Magazine of Good Living 2.11 (1959/1960): 3.Bancroft, P.A. “Let’s Make Some Coffee.” The Magazine of Good Living: The Australian Wine & Food 4.1 (1960): 10. 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Over the last two decades the female forensic pathologist investigator has become a prominent figure in crime fiction. Her presence causes suspicion on a number of levels in the narrative and this article will examine the reasons for that suspicion and the manner in which it is presented in two texts: Patricia Cornwell’s Postmortem and Tess Gerritsen’s The Sinner. Cornwell and Gerritsen are North American crime writers whose series of novels both feature female forensic pathologists who are deeply involved in homicide investigation. Cornwell’s protagonist is Dr Kay Scarpetta, then-Chief Medical Examiner in Richmond, Virginia. Gerritsen’s is Dr Maura Isles, a forensic pathologist in the Boston Medical Examiner’s office. Their jobs entail attending crime scenes to assess bodies in situ, performing examinations and autopsies, and working with police to solve the cases.In this article I will first examine Western cultural attitudes towards dissection and autopsy since the twelfth century before discussing how the most recent of these provoke suspicion in the selected novels. I will further analyse this by drawing on Julia Kristeva’s concept of the abject. I will then consider how female pathologist protagonists try to deflect their colleagues’ suspicion of their professional choices, drawing in part on Judith Butler’s ideas of gender as a performative category. I define ‘gender’ as the socially constructed roles, activities, attributes, and behaviours that Western culture considers appropriate for women and men, and ‘sex’ as the physical biological characteristics that differentiate women and men. I argue that the female forensic pathologist investigator is portrayed as suspicious in the chosen novels for her occupation of the abject space caused by her sex in her roles as investigator and pathologist, her identification with the dead, and her performance of elements of both masculine and feminine conventional gender roles. Scholars such as Barthes, Rolls, and Grauby have approached detective fiction by focusing on intertextuality, the openness of the text, and the possibility of different meanings, with Vargas being one example of how this can operate; however, this article focuses on examining how the female forensic pathologist investigator is represented as suspicious in mainstream crime novels that attract a readership seeking resolution and closure.A significant part of each of these novels focuses on the corpse and its injuries as the site at which the search for truth commences, and I argue that the corpse itself, those who work most closely with it and the procedures they employ in this search are all treated with suspicion in the crime fiction in this study. The central procedures of autopsy and dissection have historically been seen as abominations, in some part due to religious views such as the belief of Christians prior to the thirteenth century that the resurrection of the soul required an intact body (Klaver 10) and the Jewish and Muslim edicts against disfigurement of the dead (Davis and Peterson 1042). In later centuries dissection was made part of the death sentence and was perceived “as an abhorrent additional post-mortem punishment” that “promised the exposure of nakedness, dismemberment, and the deliberate destruction of the corpse,” which was considered “a gross assault on the integrity and the identity of the body, and upon the repose of the soul” (Richardson 154). While now a mainstay of many popular crime narratives, the autopsy as a procedure in real life continues to appall much of the public (Klaver 18). This is because “the human body—especially the dead human body—is an object still surrounded by taboos and prohibitions” (Sawday 269). The living are also reluctant to “yield the subjecthood of the other-dead to object status” (Klaver 18), which often produces a horrified response from some families to doctors seeking permission to dissect for autopsy. According to Gawande, when doctors suggest an autopsy the victim’s family commonly asks “Hasn’t she been through enough?” (187). The forensic pathologists who perform the autopsy are themselves linked with the repugnance of the act (Klaver 9), and in these novels that fact combined with the characters’ willingness to be in close proximity with the corpse and their comfort with dissecting it produces considerable suspicion on the part of their police colleagues.The female sex of the pathologists in these novels causes additional suspicion. This is primarily because women are “culturally associated [...] with life and life giving” (Vanacker 66). While historically women were also involved in the care of the sick and the dead (Nunn and Biressi 200), the growth of medical knowledge and the subsequent medicalisation of death in Western culture over the past two centuries has seen women relegated to a stylised kind of “angelic ministry” (Nunn and Biressi 201). This is an image inconsistent with these female characters’ performance of what is perceived as a “violent ‘reduction’ into parts: a brutal dismemberment” (Sawday 1). Drawing on Butler’s ideas about gender as a culturally constructed performance, we can see that while these characters are biologically female, in carrying out tasks that are perceived as masculine they are not performing their traditional gender roles and are thus regarded with suspicion by their police colleagues. Both Scarpetta and Isles are aware of this, as illustrated by the interior monologue with which Gerritsen opens her novel:They called her the Queen of the Dead. Though no one ever said it to her face, Dr. Maura Isles sometimes heard the nickname murmured in her wake as she travelled the grim triangle of her job between courtroom and death scene and morgue. [...] Sometimes the whispers held a tremolo of disquiet, like the murmurs of the pious as an unholy stranger passes among them. It was the disquiet of those who could not understand why she chose to walk in Death’s footsteps. Does she enjoy it, they wonder? Does the touch of cold flesh, the stench of decay, hold such allure for her that she has turned her back on the living? (Gerritsen 6)The police officers’ inability to understand why Isles chooses to work with the dead leads them to wonder whether she takes pleasure in it, and because they cannot comprehend how a “normal” person could act that way she is immediately marked as a suspicious Other. Gerritsen’s language builds images of transgression: words such as murmured, wake, whispers, disquiet, unholy, death’s footsteps, cold, stench, and decay suggest a fearful attitude towards the dead and the abjection of the corpse itself, a topic I will explore shortly. Isles later describes seeing police officers cast uneasy glances her way, noting details that only reinforce their beliefs that she is an odd duck: The ivory skin, the black hair with its Cleopatra cut. The red slash of lipstick. Who else wears lipstick to a death scene? Most of all, it’s her calmness that disturbs them, her coolly regal gaze as she surveys the horrors that they themselves can barely stomach. Unlike them, she does not avert her gaze. Instead she bends close and stares, touches. She sniffs. And later, under bright lights in her autopsy lab, she cuts. (Gerritsen 7) While the term “odd duck” suggests a somewhat quaintly affectionate tolerance, it is contrasted by the rest of the description: the red slash brings to mind blood and a gaping wound perhaps also suggestive of female genitalia; the calmness, the coolly regal gaze, and the verb “surveys” imply detachment; the willingness to move close to the corpse, to touch and even smell it, and later cut it open, emphasise the difference between the police officers, who can “barely stomach” the sight, and Isles who readily goes much further.Kristeva describes the abject as that which is not one thing or another (4). The corpse is recognisable as once-human, but is no-longer; the body was once Subject, but we cannot make ourselves perceive it yet as fully Object, and thus it is incomprehensible and abject. I suggest that the abject is suspicious because of this “neither-nor” nature: its liminal identity cannot be pinned down, its meaning cannot be determined, and therefore it cannot be trusted. In the abject corpse, “that compelling, raw, insolent thing in the morgue’s full sunlight [...] that thing that no longer matches and therefore no longer signifies anything” (Kristeva 4), we see the loss of borders between ourselves and the Other, and we are simultaneously “drawn to and repelled” by it; “nausea is a biological recognition of it, and fear and adrenalin also acknowledge its presence” (Pentony). In these novels the police officers’ recognition of these feelings in themselves emphasises their assumptions about the apparent lack of the same responses in the female pathologist investigators. In the quote from The Sinner above, for example, the officers are unnerved by Isles’ calmness around the thing they can barely face. In Postmortem, the security guard who works for the morgue hides behind his desk when a body is delivered (17) and refuses to enter the body storage area when requested to do so (26) in contrast with Scarpetta’s ease with the corpses.Abjection results from “that which disturbs identity, system, order. What does not respect borders, positions, rules” (Kristeva 4), and by having what appears to be an unnatural reaction to the corpse, these women are perceived as failing to respect systems and boundaries and therefore are viewed as abject themselves. At the same time, however, the female characters strive against the abject in their efforts to repair the disturbance caused by the corpse and the crime of murder that produced it by locating evidence leading to the apprehension of the culprit. Ever-present and undermining these attempts to restore order is the evidence of the crime itself, the corpse, which is abject not only for its “neither-nor” status but also because it exposes “the fragility of the law” (Kristeva 4). In addition, these female pathologist characters’ sex causes abjection in another form through their “liminal status” as outsiders in the male hierarchy of law enforcement (Nunn and Biressi 203); while they are employed by it and work to maintain its dominance over law-breakers and society in general, as biological females they can never truly belong.Abjection also results from the blurring of boundaries between investigator and victim. Such blurring is common in crime fiction, and while it is most likely to develop between criminal and investigator when the investigator is male, when that investigator is female it tends instead to involve the victim (Mizejewski 8). In these novels this is illustrated by the ways in which the female investigators see themselves as similar to the victims by reason of gender plus sensibility and/or work. The first victim in Cornwell’s Postmortem is a young female doctor, and reminders of her similarities to Scarpetta appear throughout the novel, such as when Scarpetta notices the pile of medical journals near the victim's bed (Cornwell 12), and when she considers the importance of the woman's fingers in her work as a surgeon (26). When another character suggests to Scarpetta that, “in a sense, you were her once,” Scarpetta agrees (218). This loss of boundaries between self and not-self can be considered another form of abjection because the status and roles of investigator and victim become unclear, and it also results in an emotional bond, with both Scarpetta and Isles becoming sensitive to what lies in wait for the bodies. This awareness, and the frisson it creates, is in stark contrast to their previous equanimity. For example, when preparing for an autopsy on the body of a nun, Isles finds herself fighting extreme reluctance, knowing that “this was a woman who had chosen to live hidden from the eyes of men; now she would be cruelly revealed, her body probed, her orifices swabbed. The prospect of such an invasion brought a bitter taste to [Isles’s] throat and she paused to regain her composure” (Gerritsen 57). The language highlights the penetrative nature of Isles’s contact with the corpse through words such as revealed, orifices, probed, and invasion, which all suggest unwanted interference, the violence inherent in the dissecting procedures of autopsy, and the masculine nature of the task even when performed by a female pathologist. This in turn adds to the problematic issue here of gender as performance, a subject I will discuss shortly.In a further blurring of those boundaries, the female characters are often perceived as potential victims by both themselves and others. Critic Lee Horsley describes Scarpetta as “increasingly giv[ing] way to a tendency to see herself in the place of the victim, her interior self exposed and open to inspection by hostile eyes” (154). This is demonstrated in the novel when plot developments see Scarpetta’s work scrutinised (Cornwell 105), when she feels she does not belong to the same world as the living people around her (133), and when she almost becomes a victim in a literal sense at the climax of the novel, when the perpetrator breaks into her home to torture and kill her but is stopped by the timely arrival of a police officer (281).Similarly, Gerritsen’s character Isles comes to see herself as a possible victim in The Sinner. When it is feared that the criminal is watching the Boston police and Isles realises he may be watching her too, she thinks about how “she was accustomed to being in the eye of the media, but now she considered the other eyes that might be watching her. Tracking her. And she remembered what she had felt in the darkness at [a previous crime scene]: the prey’s cold sense of dread when it suddenly realises it is being stalked” (Gerritsen 222). She too almost becomes a literal victim when the criminal enters her home with intent to kill (323).As investigators, these characters’ sex causes suspicion because they are “transgressive female bod[ies] occupying the spaces traditionally held by a man” (Mizejewski 6). The investigator in crime fiction has “traditionally been represented as a marginalized outsider” (Mizejewski 11), a person who not only needs to think like the criminal in order to apprehend them but be willing to use violence or to step outside the law in their pursuit of this goal, and is regarded as suspicious as a result. To place a woman in this position then makes that investigator’s role doubly suspicious (Mizejewski 11). Judith Butler’s work on gender as performance provides a useful tool for examining this. Because “the various acts of gender create the gender itself” (Butler 522), these female characters are judged as woman or not-woman according to what they do. By working as investigators in the male-dominated field of law-enforcement and particularly by choosing to spend their days handling the dead in ways that involve the masculine actions of penetrating and dismembering, each has “radically crossed the limits of her gender role, with her choice of the most unsavoury and ‘unfeminine’ of professions” (Vanacker 65). The suspicion this attracts is demonstrated by Scarpetta being compared to her male predecessor who got on so well with the police, judges, and lawyers with whom she struggles (Cornwell 91). This sense of marginalisation and unfavourable comparison is reinforced through her recollections of her time in medical school when she was one of only four women in her class and can remember vividly the isolating tactics the male students employed against the female members (60). One critic has estimated the dates of Scarpetta’s schooling as putting her “on the leading edge of women moving into professionals schools in the early 1970s” (Robinson 97), in the time of second wave feminism, when such changes were not welcomed by all men in the institutions. In The Sinner, Isles wants her male colleagues to see her as “a brain and a white coat” (Gerritsen 175) rather than a woman, and chooses strategies such as maintaining an “icy professionalism” (109) and always wearing that white coat to ensure she is seen as an intimidating authority figure, as she believes that once they see her as a woman, sex will get in the way (175). She wants to be perceived as a professional with a job to do rather than a prospective sexual partner. The white coat also helps conceal the physical indicators of her sex, such as breasts and hips (mirroring the decision of the murdered nun to hide herself from the eyes of men and revealing their shared sensibility). Butler’s argument that “the distinction between appearance and reality [...] structures a good deal of populist thinking about gender identity” (527) is appropriate here, for Isles’s actions in trying to mask her sex and thus her gender declare to her colleagues that her sex is irrelevant to her role and therefore she can and should be treated as just another colleague performing a task.Scarpetta makes similar choices. Critic Bobbie Robinson says “Scarpetta triggers the typical distrust of powerful women in a male-oriented world, and in that world she seems determined to swaddle her lurking femininity to construct a persona that keeps her Other” (106), and that “because she perceives her femininity as problematic for others, she intentionally misaligns or masks the expectations of gender so that the masculine and feminine in her cancel each other out, constructing her as an androgyne” (98). Examples of this include Scarpetta’s acknowledgement of her own attractiveness (Cornwell 62) and her nurturing of herself and her niece Lucy through cooking, an activity she describes as “what I do best” (109) while at the same time she hides her emotions from her colleagues (204) and maintains that her work is her priority despite her mother’s accusations that “it’s not natural for a woman” (34). Butler states that “certain kinds of acts are usually interpreted as expressive of a gender core or identity, and that these acts either conform to an expected gender identity or contest that expectation in some way” (527). Scarpetta’s attention to her looks and her enjoyment of cooking conform to a societal assumption of female gender identity, while her construction of an emotionless facade and focus on her work falls more in the area of expected male gender identity.These characters deliberately choose to perform in a specific manner as a way of coping and succeeding in their workplace: by masking the most overt signs of their sex and gender they are attempting to lessen the suspicion cast upon them by others for not being “woman.” There exists, however, a contradiction between that decision and the clear markers of femininity demonstrated on occasion by both characters, for example, the use by Isles of bright red lipstick and a smart Cleopatra haircut, and the performance by both of the “feminised role as caretaker of, or alignment with, the victim’s body” (Summers-Bremner 133). While the characters do also perform the more masculine role of “rendering [the body’s] secrets in scientific form” (Summers-Bremner 133), a strong focus of the novels is their emotional connection to the bodies and so this feminised role is foregrounded. The attention to lipstick and hairstyle and their overtly caring natures fulfill Butler’s ideas of the conventional performance of gender and may be a reassurance to readers about the characters’ core femininity and their resultant availability for romance sub-plots, however they also have the effect of emphasising the contrasting performative gender elements within these characters and marking them once again in the eyes of other characters as neither one thing nor another, and therefore deserving of suspicion.In conclusion, the female forensic pathologist investigator is portrayed in the chosen novels as suspicious for her involvement in the abject space that results from her comfort around and identification with the corpse in contrast to the revulsion experienced by her police colleagues; her sex in her roles as investigator and pathologist where these roles are conventionally seen as masculine; and her performance of elements of both masculine and feminine conventional gender roles as she carries out her work. This, however, sets up a further line of inquiry about the central position of the abject in novels featuring female forensic pathologist investigators, as these texts depict this character’s occupation of the abject space as crucial to the solving of the case: it is through her ability to perform the procedures of her job while identifying with the corpse that clues are located, the narrative of events reconstructed, and the criminal identified and apprehended.ReferencesBarthes, Roland. S/Z. Trans. Richard Miller. London: Jonathan Cape. 1975. Butler, Judith. “Performative Acts and Gender Constitution: An Essay in Phenomenology and Feminist Theory.” Theatre Journal. 40.4 (1988): 519–31. 5 October 2011 ‹http://www.jstor.org/stable/3207893›Cornwell, Patricia. Postmortem. London: Warner Books, 1994. Davis, Gregory J. and Bradley R. Peterson. “Dilemmas and Solutions for the Pathologist and Clinician Encountering Religious Views of the Autopsy.” Southern Medical Journal. 89.11 (1996): 1041–44. Gawande, Atul. Complications: A Surgeon’s Notes on an Imperfect Science. London: Profile Books, 2003.Gerritsen, Tess. The Sinner. Sydney: Random House, 2003. Grauby, Francois. “‘In the Noir’: The Blind Detective in Bridgette Aubert’s La mort des bois.” Mostly French: French (in) detective fiction. Modern French Identities, v.88. Ed. Alistair Rolls. Oxford: Peter Lang. 2009.Horsley, Lee. Twentieth Century Crime Fiction. Oxford: Oxford UP, 2005.Klaver, Elizabeth. Sites of Autopsy in Contemporary Culture. Albany: State U of NYP, 2005.Kristeva, Julia. Powers of Horror: Essays on Abjection. New York: Columbia UP, 1982.Mizejewski, Linda. “Illusive Evidence: Patricia Cornwell and the Body Double.” South Central Review. 18.3/4 (2001): 6–20. 19 March 2010. ‹http://www.jstor.org/stable/3190350›Nunn, Heather and Anita Biressi. “Silent Witness: Detection, Femininity, and the Post Mortem Body.” Feminist Media Studies. 3.2 (2003): 193–206. 18 January 2011. ‹http://dx.doi.org/10.1080/1468077032000119317›Pentony, Samantha. “How Kristeva’s Theory of Abjection Works in Relation to the Fairy Tale and Post Colonial Novel: Angela Carter’s The Blood Chamber and Keri Hulme’s The Bone People.” Deep South. 2.3 (1996): n.p. 13 November 2011. ‹http://www.otago.ac.nz/DeepSouth/vol2no3/pentony.html›Richardson, Ruth. “Human Dissection and Organ Donation: A Historical Background.” Mortality. 11.2 (2006): 151–65. 13 May 2011. ‹http://dx.doi.org/10.1080/13576270600615351›Robinson, Bobbie. “Playing Like the Boys: Patricia Cornwell Writes Men.” The Journal of Popular Culture. 39.1 (2006): 95–108. 2 August 2010. ‹http://onlinelibrary.wiley.com/doi/10.1111/j.1540-5931.2006.00205.x/full›Rolls, Alistair. “An Uncertain Place: (Dis-)Locating the Frenchness of French and Australian Detective Fiction.” in Mostly French: French (in) Detective Fiction. 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“Say a body. Where none. No mind. Where none. That at least. A place. Where none. For the body. To be in. Move in. Out of. Back into. No out. No back. Only in. Stay in. On in. Still” (Beckett, Short Fiction 471). 1. Introduction – Wherefore to ‘still’?HIRST: As it is?SPOONER: As it is, yes please, absolutely as it is (Pinter, 1971-1981 77). These first lines of Harold Pinter’s play No Man’s Land are indeed the first lines: they were the first lines that came to Pinter, existing as the spark that drove the play into being. Pinter overhead the words ‘As it is’ whilst in a taxi cab and was struck by their poetry and utter uncertainty. That was it. In the play, they are referring to having a scotch – i.e. as it is, without ice. Here, they refer to the ‘still’ – the incessant constitutive moment of being in the world ‘as it is’. In this short paper I want to essay the phenomenon of ‘still’ as it is; as in there is ‘still’, and as in the ‘there is’ is the ‘still’ between presencing and absencing (as in No Man’s Land: two bodies in a room, a question, and a moment of comprehension). Three points need to be outlined from this desire to essay the phenomenon of ‘still’. First, it should be remembered and noted that to essay is to weigh something up in thought. Second, that ‘still’ is to be considered as a phenomena, both material and immaterial, and not as a concept or state, and where our endeavour with phenomenology here is understood as a concern with imagining ‘a body’ and ‘a place’ where there is neither – in this I want to think the vital and the vulnerable in non-oppositional terms “to work against conventional binaries such as stasis–movement, representation–practice (or the non-representational), textual–non-textual, and immaterial–material” (Merrimen et al 193). Third, that I was struck, in the call for papers for this issue of the Journal of Media and Culture, by the invocation of ‘still’ over that of ‘stillness’, or rather the persistent use of ‘still’ in the call focussing attention on ‘still’ as a noun or thing rather than as an adjective or verb. This exploration of being through the essaying of ‘still’ as a phenomenon will be exampled in the work of Samuel Beckett and Pinter and thought through in the philosophical and literary thought of the outside of Maurice Blanchot. Why Beckett? Beckett because he precisely and with distilled measure, exactitude and courage asks the question of being through the vain attempt to stage what remains when everything superfluous is taken away (Knowlson 463): what remains may well be the ‘still’ although this remainder is constitutive of presencing and not a relic or archive or dead space. Why Pinter? Pinter because, through restoring “theatre to its basic elements - an enclosed space and unpredictable dialogue” (Engdaht), he staged a certain vision of our life on earth which pulls on the very logic and power of silence in communication: this logic is that of ‘still’ – saying something while doing nothing; movement where stillness is perceived. Why Blanchot? Blanchot because he understood and gave expression to the fact that that which comes to be written, the work, will not succeed in communicating the experience that drives the writing and that as such the written work unworks the desire that brought it into being (see Smock 4). This ‘unworking’, this putting into question, is the ‘still’. * * * Apart from any other consideration, we are faced with the immense difficulty, if not the impossibility, of verifying the past. I don’t mean merely years ago, but yesterday, this morning. What took place, what was the nature of what took place, what happened? If one can speak of the difficulty of knowing what in fact took place yesterday, one can treat the present in the same way. We won’t know until tomorrow or in six months’ time, and we won’t know then, we’ll have forgotten, or our imagination will have attributed quite false characteristics to today. A moment is sucked away and distorted, often even at the time of its birth. We will all interpret a common experience quite differently, though we prefer to subscribe to the view that there’s a shared common ground, a known ground. I think there’s a shared common ground all right, but that it is more like a quicksand (Pinter, Voices 22). The ‘still’: treating the present in the same manner as the difficulty of knowing the past; seeing the present as being sucked away and distorted at its inception; taking knowing and the constitution of being as grounded on quicksand. At stake then is the work that revolves around the conceptualizations and empirical descriptions of the viscerally engraved being-there and the practical and social formations of embodiment that follow. I am concerned with the ways in which a performative re-emphasizing of practice and materiality has overlooked the central point of what ‘being-there’ means. Which is to say that what ‘being-there’ means has already been assumed in the exciting, extensive and particular engagements which concern themselves more with the different modes of being-there (walking, sitting, sleeping), the different potentialities of onto-technical connections connecting (to) the world (new image technologies, molecular stimulants, practised affecting words), and the various subjectivities produced in the subsequent placements being considered and being made in such connections whether materially or immaterially (imaginary) real (attentive, bored, thoughtful, exhausted). Such engagements do far more than this paper aims for, but what I want for this paper is for it to be a pause in itself, a provocation that takes a step back. What might this step back entail? Let’s start by pivoting off from a phrase that addresses the singular being-there of any performative material moment and that is “the event of corporeal exposure” alluded to by Paul Harrison in his paper ‘Corporeal Remains’ (432). Key to the question of ‘still’ or ‘stillness’ is the tension between thinking the body, embodiment and a sense of life that forms the social when what we are talking about or around is ‘a body. Where none. … A place. Where none’. What briefly do I mean by this? First, what can be said about the presencing of the body? Harrison, following Emmanuel Levinas, both inherits and withdraws from Martin Heidegger’s phenomenology primarily because, and this is what we want to move away from, the key concept of Dasein both covers up the sensible and vulnerable body in being discerned as a disembodied subjectivity and is too concerned forthwith with a sense of comprehension in a teleological economy of intent(ion) (429-430). Second, what is a stake in the ephemeral presence of place? Harrison signals that the eventhood of corporeal existence exists within a “specific relation between interior and exterior”, namely that of “the ‘sudden address from elsewhere’” (436). The Beckettian non-place can be read as that specific relation of the exterior to the interior, of the outside being part of that which brings the sense of self into being. In summary, these two points question the arguments raised by Harrison: ‘What is encountering'? if it isn’t quite the body as nominally thought. And ‘What is encountering?’ if such encountering is a radical asymmetrical address which nonetheless gives some orientation (placement) of comprehension for and of ourselves? 2. What is encountering? Never present still: ‘Say a body. Where none.’Literature is that experience through which the consciousness discovers its being in its inability to lose consciousness, in the movement whereby it disappears, as it tears itself away from the meticulousness of an I, it is re-created beyond consciousness as an impersonal spontaneity (Blanchot, Fire 331-332). I have used the textual extracts from literature and theatre because they present that constitutive and continual tearing away from consciousness (that sense that one is present, embodied, but always in the process of finding meaning or one’s place outside of one’s body). The ‘still’ I want to depict is then the incessant still point of presencing, the moment of disappearance and re-creation: take this passage in Blanchot’s Thomas the Obscure where the eye of the protagonist, Thomas, becomes useless for seeing in the normal way. Read this as a moment where the body doesn’t just function and gain definition within an economy of what we already know it can do, but that it places us and displaces us at the same time towards something more constitutive, indeterminate and existential because it is neither entirely animate flesh nor inanimate corpse but also the traced difference of the past and the differing affirmation of the future:Not only did this eye which saw nothing apprehend something, it apprehended the cause of its vision. It saw as object that which prevented it from seeing. Its own glance entered into it as an image, just when this glance seemed the death of all image (Blanchot, Reader 60). This is the ‘dark gaze’ that Kevin Hart unveils in his excellent book The Dark Gaze: Maurice Blanchot and the Sacred, which he defines as: “the vision of the artist who sees being as image, already separated from the phenomenal world and yet not belonging to a separate order of being” (12). Again this quivering and incessant becoming of ‘a body where none and a place where none’ pushes us towards the openness and exposure of the ‘stilling’ experience of a ‘loss of knowledge’, a lack of comprehension and yet an immediate need for orientation. The ‘still’, shown for Blanchot in the space of literature, distinguishes “itself from the struggle of which it is the dazzling expression … and if it is an answer, the answer to the destiny of the man that calls himself into question, then it is an answer that does not suspend the question” (Blanchot, Fire 343).Thus the phenomenological hegemony that produces “a certain structuring and logos of orientation within the very grammar geographers use to frame spatial experience” (Romanillos 795) is questioned and fractured in the incessant exposure of being by an ever inaccessible outside in which we ironically access ourselves – in other words, find out who or what we are. This is indeed a performance of coherence in always already deconstructing world (Rose). So for me the question of ‘still’ is a question that opens our thought up to the very way in which we think the human, and how we then think the subject in the social in a much more existential and embodied manner. The concern here is less with the biology of this disposition (although I think ultimately such insights need to go in lockstep with the ones I wish to address here) than its ontological constitution. In that sense I am questioning our micro and immediate place-making embodiment and this tasks us to think this embodiment and phenomenological disposition not in a landscape (more broadly or because this concept has become too broad) but in-place. The argument here operates a post-phenomenological and post-humanist bent in arguing for this ‘–place’ to be the neutral ‘there is’ of worlding, and the ‘in-’ to be the always exposed body. One can understand this as the absolute separation of self or other in terms of a non-dialectical account of intersubjectivity (see Critchley 18). In turning to Blanchot the want of the still, “where being ceaselessly perpetuates itself as nothingness” (Blanchot, Space 243), is in ‘showing/forcing us to think’ the strangeness, openness and finitudinal terror of this non-dialectical (non-relational) interhuman relation without the affirmations Levinas makes of an alterity to be understood ethically in some metaphysical sense and in an interpretation of that non-relation as ultimately theological (Critchley 19). What encounters is then the indeterminate, finite and exposed body. 3. What is encountering? The topography of still: ‘A place. Where none’.One of the autobiographical images for Beckett was of an old man holding a child’s hand walking down a country road. But what does this say of being? Embodied being and being-there respectively act as sensation and orientation. The touch of another’s hand is equally a touch of minimal comprehension that acts as a momentary placement. But who is guiding who? Who is pre-occupying and giving occupation to whom? Or take Pinter and the end of No Man’s Land: two men centred in a room one hoping to be employed by the other in order to employ the other back into the ‘land of the living’ rather than wait for death. Are they reflections of the same person, an internal battle to will one’s life to live, or rather to move one’s living fleshy being to an occupation (of place or as a mode by which one opens oneself up to the surroundings in which you literally find oneself – to become occupied by something there and to comprehend in doing so). Either way, is that all there is? Is this how it is? Do we just accept ‘life’ as it is? Or does ‘life’ always move us?HIRST: There is nothing there. Silence SPOONER: No. You are in no man’s land. Which never moves, which never changes, which never grows older, but which remains forever, icy and silent. Silence HIRST: I’ll drink to that (Pinter, Complete Works 157). Disingenuously, taking Pinter at face value here, ‘no man’s land’ is impossible for us, it is literally a land within which no human can be: can you imagine a place where nothing moves, never changes, never ages, but remains forever? Of course you can: we can imagine such a place. The ‘still’ can be made tangible in artistic expressions partly because they provide a means of both communicating that of which we cannot speak and showing the communication of silence when we do not speak. So in the literary spaces of Beckett, Blanchot, and Pinter, “literature as experience is valuable not so much for what it tells us about literature but for what it reveals about experience” (Hart 139-140). So what we have is a communication that reveals but doesn’t define, and that therefore questions the orientation and certainty of subject positions: The literary renderings of certain landscapes, such as those presentations of spatialities outside-the-subject, of the anonymous there is of spaces, contribute to a dismantling and erasure of the phenomenological subject (Romanillos 797). So what I think thinking through ‘still’ can do is bring us to think the ‘neutral presence of life itself’ and thus solicit from us a non-oppositional accounting of vitalism and passivity. “Blanchot asked me: why not pursue my inner experience as if I were the last man?” – for Bataille the answer became a dying from inside without witness, “an impossible moment of paralysis” (Boldt-Irons 3); but for Blanchot it became a “glimpse into ‘the interminable, the incessant’” (ibid) from outside the dying. In other words we, as in humans that comprehend, are also what we are from outside our corporeal being, be that active or passively engaged. But let’s not forget that the outside is as much about actual lived matter and materialized worlds. Whilst what enables us to instil a place in the immaterial flow of absent-presencing or present-absencing is our visceral embodied placement, it is not the body per se but its capacity that enables us to relate or encounter that which is non-relational and that which disrupts our sense of being in place. Herein all sorts of matter (air, earth, water, fire) encounter us and “act as a lure for feeling” (Stengers; after Anderson and Wylie). Pursuing the exposing nature of matter under the notion of ‘interrogation’ Anderson and Wylie site the sensible world as an interrogative agent itself. Wylie’s post-phenomenological folding of the seer and seen, the material and the sensible (2006), is rendered further here in the materialization of Levinas’ call to respond in Lingis’ worlding imperative of “obedience in sensibility” (5) where the materialization is not just the face of the Other that calls but matter itself. It is not just about living, quivering flesh then because “the flesh is a process, not a ‘substance’, in the sense of something which is simply there” (Anderson and Wylie 7). And it is here that I think the ontological accounting of ‘still’ I want to install intervenes: for it is not that there is ever a ‘simply there’ but always a ‘there is’. And this ‘there is’ is not necessarily of sensuality or sensibility, nor is it something vitally felt in one form or another. Rather it persists and insists as a neutral, incessant, interminable presencing that questions us into being: ‘what are we doing here?’ Some form of minimal comprehension must ensue even if it is only ephemeral or only enough to ‘go on’ for a bit more. I can’t go on, you must go on, I’ll go on, you must say words, as long as there are any, until they find me, until they say me, strange pain (Beckett, Unnameable 414). In a sense the question creates the questioner: all sorts of imperatives make us appear. But my point is that they are both of corporeal sensibility, felt pain or pleasure a la Lingis, and minimal comprehension of ontological placement, namely (as shown here) words as they say us, never ours and never finished. The task of reading such stuttering yet formative words is the question ‘still’ presents to social scientific explanation of being bodies in social formations. There is something unreal about the idea of stillness and the assertion that ‘still’ exists as a phenomenon and this unreality rests with the idea that ‘still’ presents both a principle of action and the incapacity to act (see Bissell for exemplary empirics on and theoretical insights into the relational constitution of activity and inactivity) – ‘I can’t go on, you must go on’. There is then a frustrated entitlement of being pre-occupied in space where we gain occupation not in equipmental activity but in the ontological attunement that makes us stall in fascination as a moment of comprehension. Such attunements are constitutive of being and as such are everywhere. They are however more readily seized upon as graspable in those moments of withdrawal from history, those moments that we don’t include when we bio-graph who we are to others, those ‘dull’ moments of pause, quiet, listlessness and apathy. But it is in these moments where, corporeally speaking, a suspension or dampening of sensibility heightens our awareness to perceive our being-there, and thus where we notice our coming to be inbetween heartbeat and thought. Such moments permanently wallpaper our world and as such provide room for perceiving that shadow mode of ‘stillness’ that “produces a strange insectlike buzzing in the margins” (Blanchot, Fire 333). Encountering is then the minimal sense of going on in the face of the questions asked of the body.Let us change the subject. For the last time (Pinter, Dramatic Works 149). Conclusion: ‘For the body. To be in. Move in. Out of. Back into. No out.’Thinking on ‘still’ seems to be a further turn away from vitalism, but such thinking acts as a fear (or a pause and therefore a demand to recognize) that what frightens us, what stills us, is the end of the end, the impossibility of dying (Blanchot, Fire 337): why are we here? But it is this fright that enlivens us both corporeally, in existing as beings, and meaningfully, in our ever ongoing encounter with the ‘there is’ that enables our sense of orientation, towards being something that can say/feel ‘there’.A human being is always on the way toward itself, in becoming, thwarted, thrown-into a situation, primordially ‘‘passive,’’ receptive, attuned, exposed …; far from limiting him, this exposure is the very ground of the emergence of a universe of meaning, of the ‘‘worldliness’’ of man (Žižek 273). The ‘still’ therefore names “the ‘site’ in which the event of Being occurs” (Calarco 34). It comes about from “glimpsing the abyss opened up by the recognition of the perspectival character of human knowledge and the concomitant awareness of … [its] limits” (Calarco 41) – that yes we are death-subjected beings and therefore corporeal and finite. And as such it fashions “a fascination for something ‘outside’ or other than the human” (Calarco 43) – that we are not alone in the world, and the world itself brings us into being. This counterpointing between body and place, sensation and meaning, exists at the very heart of what we call human: namely that we are tasked to know how to go on at the limits of what we know because to go on is the imperative of world. This essay has been a pause then on the circumflexion of ‘still’. If Levinas is right in suggesting that Blanchot overcomes Heidegger’s philosophy of the neuter (Levinas 298) it is because it is not just that we (Dasein) question the ontological from the ontic in which we are thrown but that also the ontological (the outside that ‘stills’ us) questions us:What haunts us is something inaccessible from which we cannot extricate ourselves. It is that which cannot be found and therefore cannot be avoided (Blanchot, Space 259). Thus, as Hart writes, we are transfixed “and risk standing where our ‘here’ will crumble into ‘nowhere’ (150).Neither just vital nor vulnerable, it is about the quick of meaning in the topography of finitude. The resultant non-ontological ethics that comes from this is voiced from an unsuspecting direction in a text written by Jacques Derrida to be read at his funeral. On 12th October 2004 Derrida’s son Pierre gave it oration: “Always prefer life and never cease affirming survival” (Derrida, quoted in Hill 7). Estragon: ‘I can’t go on like this’Vladimir: ‘That’s what you think’ (Beckett, Complete Works 87-88). ReferencesAnderson, Ben, and John Wylie. “On Geography and Materiality.” Environment and Planning A (advance online publication, 3 Dec. 2008). Beckett, Samuel. Molloy, Malone Dies, The Unnameable. New York: Grove P, 1958. ———. Samuel Beckett: The Complete Dramatic Works. London: Faber & Faber, 1990. ———. Samuel Beckett, Volume 4: Poems, Short Fiction, Criticism. New York: Grove/Atlantic P, 2006. Blanchot, Maurice. The Work of Fire. Trans. Charlotte Mandell. Stanford: Stanford U P, 1995. ———. The Space of Literature. Trans. Ann Smock. Lincoln: U of Nebraska P, 1989. ———. The Infinite Conversation. Trans. Susan Hanson. Minneapolis: U of Minnesota P, 1993. ———. The Station Hill Blanchot Reader. Trans. Lydia Davis. Barrytown: Station Hill P, 1999. Bissell, David. “Comfortable Bodies: Sedentary Affects.” Environment and Planning A 40 (2008): 1697-1712. Boldt-Irons, Lesile-Ann. “Blanchot and Bataille on the Last Man.” Angelaki 11.2 (2006): 3-17. Calarco, Matthew. Zoographies: The Question of the Animal from Heidegger to Derrida. New York: Columbia U P, 2008. Critchley, Simon. “Forgetfulness Must: Politics and Filiation in Blanchot and Derrida.” Parallax 12.2 (2006): 12-22. Engdaht, Horace. “The Nobel Prize in Literature – Prize Announcement.” 13 Oct. 2005. 8 Mar. 2009 ‹http://nobelprize.org/nobel_prizes/literature/laureates/2005/announcement.html›. Hart, Kevin. The Dark Gaze: Maurice Blanchot and the Sacred. Chicago: U of Chicago P, 2004. Harrison, Paul. “Corporeal Remains: Vulnerability, Proximity, and Living On after the End of the World.” Environment and Planning A 40 (2008): 423-45. Hill, Leslie. The Cambridge Introduction to Jacques Derrida. Cambridge: Cambridge UP, 2007. Levinas, Emmanuel. Totality and Infinity. Trans. Alphonso Lingis, Pittsburgh: Duquesne UP, 1999. Lingis, Alphonso. The Imperative. Bloomington: Indiana University P, 1998. Knowlson, John. Damned to Fame: Life of Samuel Beckett. London: Bloomsbury Publishing, 1997.Merriman, Peter. et al. “Landscape, Mobility, Practice.” Social & Cultural Geography 9 (2008): 191-212. Nancy, Jean-Luc. “The Being-With of Being-There.” Continental Philosophical Review 41 (2008): 1-15. Pinter, Harold. 1971–1981 Complete Works: 4. New York: Grove P, 1981 ———. Various Voices: Prose, Poetry, Politics 1948-2005. London: Faber & Faber, 2005. Romanillos, Jose Lluis. “‘Outside, It Is Snowing’: Experience and Finitude in the Nonrepresentational Landscapes of Alain Robbe-Grillet.” Environment and Planning D 26 (2008): 795-822. Rose, Mitch. "Gathering ‘Dreams of Presence’: A Project for the Cultural Landscape." Environment and Planning D 24 (2006): 537–54.Smock, Ann. "Translator’s Introduction.”The Space of Literature. Maurice Blanchot. Lincoln: U of Nebraska P, 1989. 1-15. Wylie, John. “Depths and Folds: On Landscape and the Gazing Subject.” Environment and Planning D 24 (2006): 519-35. Žižek, Slavoj. The Parallax View. Cambridge: The MIT P, 2006.

This essay sheds lights on the framing process during the research on the crossing between natural and artificial systems. To approach this, we must outline the machine-natural system relation. From this notion, technology is not seen as an external thing, nor even in contrast to an imaginary of nature, but as an effect that emerges from our thinking and revealing being that, in many cases, may be reduced to an issue of knowledge and action. Here, we want to consider the concept of transduction from Gilbert Simondon as one possible framework for considering the socio-technological actions at stake. His thought offers a detailed conceptual vocabulary for the question of individuation as a “revelation process”, a concern with how things come into existence and proceed temporally as projective entities.Moreover, our approach to the work of philosopher Simondon marked the starting point of our interest and approach to the issue of technique and its politics. From this perspective, the reflection given by Simondon in his thesis on the Individuation and the Mode of Existence of Technical Objects, is to trace certain reasons that are necessary for the development of this project and helping to explain it. In first place, Simondon does not state a specific regime of “human individuation”. The possibility of a psychic and collective individuation is produced, as is manifested when addressing the structure of his main thesis, at the heart of biological individuation; Simondon strongly attacks the anthropocentric tendencies that attempt to establish a defining boundary between biological and psychic reality. We may presume, then, that the issue of language as a defining and differencing element of the human does not interest him; it is at this point that our project begins to focus on employing the transduction of the téchnē as a metaphor of life (Espinoza Lolas et al.); regarding the limits that language may imply for the conformation and expression of the psychic reality. In second place, this critique to the economy of attention present across our research and in Simondon’s thinking seeks to introduce a hypothesis raised in another direction: towards the issue of the technique. During the introduction of his Mode of Existence of Technical Objects, Simondon shows some urgency in the need to approach the reality of technical objects as an autonomous reality and as a configuring reality of the psychic and collective individualisation. Facing the general importance granted to language as a key element of the historical and hermeneutical, even ontological, aspects of the human being, Simondon considers that the technique is the reality that plays the fundamental role of mediating between the human being and the world.Following these observations, a possible question that will guide our research arises: How do the technologisation and informatisation of the cultural techniques alter the nature itself of the knowing of the affection of being with others (people, things, animals)? In the hypothesis of this investigation we claim that—insofar as we deliver an approach and perspective on the technologisation of the world as a process of individuation (considering Simondon’s concept in this becoming, in which an artificial agent and its medium may get out of phase to solve its tensions and give rise to physical or living individuals that constitute their system and go through a series of metastable equilibria)—it’s possible to prove this capacity of invention as a clear example of a form of transindividual individuation (referring to the human being), that thanks to the information that the artificial agent acquires and recovers by means of its “imagination”, which integrates in its perception and affectivity, enables the creation of new norms or artifacts installing in its becoming, as is the case of bioeconomy and cognitive capitalism (Fumagalli 219). It is imperious to observe and analyse the fact that the concept of nature must be integrated along with the concept of Cosmotecnia (Hui 3) to avoid the opposition between nature and technique in conceptual terms, and that is the reason why in the following section we will mention a third memory that is inscribed in this concept. There is no linear time development in human history from nature to technique, from nature to politics.The Extended MindThe idea of memory as something transmissible is important when thinking of the present, there is no humanity outside the technical, neither prior to the technical, and it is important to safeguard this idea to highlight the phýsis/téchnē dichotomy presented by Simondon and Stigler. It is erroneous to think that some entity may exceed the human, that it has any exteriority when it is the materialization of the human forms, or even more, that the human is crossed by it and is not separable. For French philosopher Bernard Stiegler there is no human nature without technique, and vice versa (Stigler 223). Here appears the issue of knowing which are the limits where “the body of the human me might stop” (Hutinel 44), a first glimpse of externalized memory was the flint axe, which is made by using other tools, even when its use is unknown. Its mere existence preserves a knowledge that goes beyond who made it, or its genetic or epigenetic transmission is preserved beyond the organic.We raise the question about a phýsis coming from the téchnē, it is a central topic that dominates the discussion nowadays, about technology and its ability to have a transforming effect over every area of contemporary life and human beings themselves. It is being “revealed” that the true qualitative novelty of the technological improves that happen in front of our eyes resides not only in the appearance of new practices that are related to any particular scientific research. We must point out the evident tension between bíos and zôê during the process of this adaptation, which is an ontological one, but we also witness how the recursivity becomes a modus operandi during this process, which is both social and technological. Just as the philosophy of nature, the philosophy of biology confronts its own limit under the light shed by the recursive algorithms implemented as a dominant way of adaptation, which is what Deleuze called societies of control (Deleuze 165). At the same time, there is an artificial selection (instead of a natural selection) imposed by the politics of transhumanism (for example, human improvement, genetic engineering).In this direction, a first aspect to consider resides in that life, held as an object of power and politics, does not constitute a “natural life”, but the result of a technical production from which its “nature” develops, as well as the possibilities of its deployment. Now then, it is precisely due to this gesture that Stiegler longs to distinguish between what is originary in mankind and its artefactual or artificial becoming: “the prosthesis is not a simple extension of the human body, it is the constitution of said body insofar as ‘human’ (the quotes belong to the constitution). It is not a ‘medium’ for mankind, but its end, and it is known the essential mistakenness of the expression, ‘the end of mankind’” (Stiegler 9). Before such phenomena, it is appropriate to lay out a reflexive methodology centered in observing and analysing the aforementioned idea by Stiegler that there is no mankind without techniques; and there is no technique without mankind (Stigler 223). This implies that this idea of téchnē comprises both the techniques needed to create things, as the technical products resulting from these techniques. The word “techniques” also becomes ambiguous among the modern technology of machines and the primitive “tools” and their techniques, whether they have become art of craft, things that we would not necessarily think as “technology”. What Stiegler is suggesting here is to describe the scope of the term téchnē within an ontogenetic and phylogenetic process of the human being; providing us a reflection about what do we “possess as a fundamental thing” for our being as humans is also fundamental to how “we experience time” since the externalization of our memory into our tools, which Stiegler understands as a “third kind” of memory which is separated from the internal memory that is individually acquired from our brain (epigenetic), and the biological evolutive memory that is inherited from our ancestors (phylogenetic); Stiegler calls this kind of evolutive process epiphylogenetic or epiphylogenesis. Therefore, we could argue that we are defined by this process of epiphylogenesis, and that we are constituted by a past that we ourselves, as individuals, have not lived; this past is delivered to us through culture, which is the fusion of the “technical objects that embody the knowledge of our ancestors, tools that we adopt to transform our surroundings” (Stiegler 177). These supports of external memory (this is, exteriorisations of the consciousness) provide a new collectivisation of the consciousness that exists beyond the individual.The current trend of investigation of ontogeny and phylogeny is driven by the growing consensus both in sciences and humanities in that the living world in every one of its aspects – biologic, semiotic, economic, affective, social, etc. – escapes the finite scheme of description and representation. It is for this reason that authors such as Matteo Pasquinelli refer, in a more modest way, to the idea of “augmented intelligence” (9), reminding us that there is a posthuman legacy between human and machine that still is problematic, “though the machines manifest different degrees of autonomous agency” (Pasquinelli 11).For Simondon, and this is his revolutionary contribution to philosophy, one should think individuation not from the perspective of the individual, but from the point of view of the process that originated it. In other words, individuation must be thought in terms of a process that not only takes for granted the individual but understands it as a result.In Simondon’s words:If, on the contrary, one supposes that individuation does not only produce the individual, one would not attempt to pass quickly through the stage of individuation in order arrive at the final reality that is the individual--one would attempt to grasp the ontogenesis in the entire progression of its reality, and to know the individual through the individuation, rather than the individuation through the individual. (5)Therefore, the epistemological problem does not fall in how the téchnē flees the human domain in its course to become technologies, but in how these “exteriorization” processes (Stiegler 213) alter the concepts themselves of number, image, comparison, space, time, or city, to give a few examples. However, the anthropological category of “exteriorization” does not bring entirely justice to these processes, as they work in a retroactive and recursive manner in the original techniques. Along with the concept of text and book, the practice of reading has also changed during the course of digitalisation and algorithmisation of the processing of knowledge; alongside with the concept of comparison, the practice of comparison has changed since the comparison (i.e. of images) has become an operation that is based in the extraction of data and automatic learning. On the other side, in reverse, we must consider, in an archeological and mediatic fashion, the technological state of life as a starting point from which we must ask what cultural techniques were employed in first place. Asking: How does the informatisation of the cultural techniques produce new forms of subjectivity? How does the concept of cultural techniques already imply the idea of “chains of operations” and, therefore, a permanent (retro)coupling between the living and the non-living agency?This reveals that classical cultural techniques such as indexation or labelling, for example, have acquired ontological powers in the Google era: only what is labelled exists; only what can be searched is absolute. At the same time, in the fantasies of the mediatic corporations, the variety of objects that can be labelled (including people) tends to be coextensive with the world of the phenomena itself (if not the real world), which will then always be only an augmented version of itself.Technology became important for contemporary knowledge only through mediation; therefore, the use of tools could not be the consequence of an extremely well-developed brain. On the contrary, the development of increasingly sophisticated tools took place at the same pace as the development of the brain, as Leroi-Gourhan attempts to probe when studying the history of tools together with the history of the human skeleton and brain. And what he managed to demonstrate is that the history of technique and the history of the human being run in parallel lines; they are, if not equal, at least inextricable. Even today, the progress of knowledge is still not completely subordinated to the technological inversion (Lyotard 37). In short, human evolution is inseparable from the evolution of the téchne, the evolution of technology. One may simply think the human being as a natural animal, isolated from the external material world. What he becomes and what he is, is essentially bonded to the techniques, from the very beginning. Leroi-Gourhan puts it this way in his text Gesture and Speech: “the apparition of tools as a species ... feature that marks the boundary between animals and humans” (90).To understand the behavior of the technological systems is essential for our ability to control their actions, to harvest their benefits and to minimize their damage. Here it is argued that this requires a wide agenda of scientific investigation to study the behavior of the machine that incorporates and broadens the biotechnological discipline, and includes knowledges coming from all sciences. In some way, Simondon sensed this encounter of knowledges, and proposed the concept of the Allagmatic, or theory of operations, “constituted by a systematized set of particular knowledges” (Simondon 469). We could attempt to begin by describing a set of questions that are fundamental for this emerging field, and then exploring the technical, legal, and institutional limitations in the study of technological agency.Information, Communication and SignificationTo establish the relation between information and communication, we will speak from the following two perspectives: first with Norbert Wiener, then with Simondon. We will see how the concept of information is essential to start understanding communication in an artificial agent.On one side, we have the notion from Wiener about information that is demarcated in his project about cybernetics. Cybernetics is the study of communication and control through the inquiry of messages in animals, human beings, and machines. This idea of information arises from the interrelation with the surrounding. Wiener defines it as the “content of what is an interchange object with the external world, while we adjust to it and make it adjust to us” (Wiener 17-18). In other words, we receive and use information since we interact with the world in which we live. It is in this sense that information is connected to the idea of feedback that is defined as the exchange and interaction of information in our systems or other systems. In Wiener’s own words, feedback is “the property of adjusting the future behavior to facts of the past” (31).Information, for Wiener, is influenced, at the same time, by the mathematic and probabilistic idea from the theory of information. Wiener refers to the amount of information that finds its starting point at the mechanics of statistics, along with the concept of entropy, inasmuch that the information is opposed to it. Therefore, information, by supplying a set of messages, indicates a measure of organisation. Argentinian philosopher Pablo Rodríguez adds that “information [for Wiener] is a new physical category of the universe. [It is] the measure of organization of any entity, an organization without which the material and energetic systems wouldn’t be able to survive” (2-3). This way, we have that information responds to the measure of organization and self-regulation of a given system.Moreover, and almost in complete contrast, we have the concept given by Simondon, where information is applicable to the whole possible range: animals, machines, human beings, molecules, crystals, etc. In this sense, it is more versatile, as it exceeds the domains of the technique. To understand well the scope of this concept we will approach it from two definitions. In first place, Simondon, in his conference Amplification in the Process of Information, in the book Communication and Information, claims that information “is not a thing, but the operation of a thing that arrives to a system and produces a transformation in there. The information can’t be defined beyond this act of transformative incidence, and the operation of receiving” (Simondon 139). From this definition it follows the idea of modulation, just when he refers to the “transformation” and “act of transformative incidence” modulation corresponds to the energy that flows amplified during that transformation that occurs within a system.There is a second definition of information that Simondon provides in his thesis Individuation in Light of Notions of Form and Information, in which he claims that: “the information signal is not just what is to be transmitted … it is also that what must be received, this is, what must adopt a signification” (Simondon 281). In this definition Simondon clearly distances himself from Wiener’s cybernetics, insofar as it deals with information as that which must be received, and not that that is to be transmitted. Although Simondon refers to a link between information and signification, this last aspect is not measured in linguistic terms. It rather expresses the decodification of a given code. This is, signification, and information as well, are the result of a disparity of energies, namely, between the overlaying of two possible states (0 and 1, or on and off).This is a central point of divergence with Wiener, as he refers to information in terms of transference of messages, while Simondon does it in terms of transformation of energies. This way, Simondon adds an energy element to the traditional definition of information, which now works as an operation, based in the transformation of energies as a result of a disparity or the overlaying of two possible elements within a system (recipient). It is according to this innovative element that modulation operates in a metastable system. And this is precisely the last concept we need to clarify: the idea of metastability and its relationship with the recipient-system.Metastability is an expression that finds its origins in thermodynamics. Philosophy traditionally operates around the idea of the stability of the being, while Simondon’s proposal states that the being is its becoming. This way, metastability is the condition of possibility of the individuation insofar as the metastable medium leaves behind a remainder of energy for future individuation processes. Thus, metastability refers to the temporal equilibrium of a system that remains in time, as it maintains within itself potential energy, useful for other future individuations.Returning to the conference Amplification in the Process of Information, Simondon points out that “the recipient metastability is the condition of efficiency of the incident information” (139). In such sense, we may claim that there is no information if the signal is not received. Therefore, the recipient is a necessary condition for said information to be given. Simondon understands the recipient as a mixed system (a quasi-system): on one hand, it must be isolated in terms of energy, and it must count with a membrane that allows it to not spend all the energy at the same time; on the other hand, it must be heteronomous, as it depends on an external input of information to activate the system (recipient).The metastable medium is the one indicated to understand the artificial agent, as it leaves the possibility open for the potential energy to manifest and not be spent all at once, but to leave a remainder useful for future modulations, and so, new transformations may occur. At the same time, Simondon’s concept of information is the most convenient when referring to communication and the relationship with the medium, primarily for its property of modulating potential energy. Nevertheless, it is also necessary to retrieve the idea of feedback from Wiener, as it is in the relationship of the artificial agent with its surrounding (and the world) that information is given, and it may flow amplified through its system. By this, significations manage to decode the internal code of the artificial agent, which represents the first gesture towards the opening of the communication.ConclusionThe hypotheses on extended cognition are subject to a huge amount of debate in the artistic, philosophical, and science of cognition circles nowadays, but their implications extend further beyond metaphysics and sciences of the mind. It is apparent that we have just began to scratch the surface of the social sphere in a broader way; realising that these start from cultural branches of the sight; as our minds are; if our minds are partially poured into our smartphones and even in our homes, then it is not a transformation in the human nature, but the latest manifestation of an ancient human ontology of the organic cognitive and informative systems dynamically assembled.It is to this condition that the critical digital humanities and every form of critique should answer. This is due to an attempt to dig out the delays and ruptures within the systems of mass media, by adding the relentless belief in real time as the future, to remind that systems always involve an encounter with a radical “strangeness” or “alienity”, an incommensurability between the future and the desire that turns into the radical potential of many of our contemporary social movements and politics. Our challenge in our critical job is to dismantle the practice of the representation and to reincorporate it to different forms of space and experience that are not reactionary but imaginary. What we attempt to bring into the light here is the need to get every spectator to notice the limits of the machinic vision and to acknowledge the role of image in the recruitment of liminal energies for the capital. The final objective of this essay will be to see that nature possesses the technique of an artist who renders contingency into necessity and inscribes the infinite within the finite, in arts it is not the figure of nature that corresponds to individuation but rather the artist whose task is not only to render contingency necessary as its operation, but also aim for an elevation of the audience as a form of revelation. 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