"The Being Together of Strangers": Dionne Brand’s Politics of Difference and the Limits of Multicultural Discourse

Indigenous, racialized, and diasporic thinkers have long challenged the circumscription of "the national" as a frame for cultural and political identifications within Canadian space, privileging instead the trans- or subnational. Theorists like Smaro Kamboureli, Iris Marion Young, and Diana Brydon have shown how cultural products are firmly entangled with the national imaginary and are therefore capable of resisting it. The theoretical frameworks requisite for understanding this phenomenon need to account for various forms of difference, especially class, gender, and sexual orientation. Dionne Brand's novel What We All Long For (2005) offers a vocabulary and poetics for how differences and alliances can crosscut foundational identity categories in unexpected ways. Brand offers an urban, cosmopolitan vision of a politics of difference that transcends the limits of multicultural discourse, creating fictional cities where, in Young's phrase, difference is fostered through "the being together of strangers.

Developing a dynamic regional brand - focus on flavour.

This project has delivered technical sensory language that accurately and precisely describes the flavour and texture of key seafood species to the seafood industry of the Eyre Peninsula. Industry members and producers have been trained on the sensory properties of their products and are equipped with knowledge of how to apply sensory language to their products for their customers. The seafood industry of the Eyre Peninsula has embraced the “Eyre Peninsula Seafood Flavour wheel” and is already using it in the promotion of their products. In addition local, national and international seafood producers and end-users have indicated a strong interest in the results and outputs of this project and the potential application of the seafood flavour wheel in their respective businesses

Vol. 1 Ch. 6 Soul Concepts of Scioto Hopewell Communities: The Ontological Foundation of Their Tripartite Ceremonial Alliance

https://ideaexchange.uakron.edu/encountering_hopewell/1005/thumbnail.jp

Preschool children's performance on profiling elements of prosody in speech-communication (PEPS-C)

Profiling Elements of Prosody in Speech-Communication (PEPS-C) has not been used widely to assess prosodic abilities of preschool children. This study was therefore aimed at investigating typically developing 4-year-olds' performance on PEPS-C. PEPS-C was presented to 30 typically developing 4-year-olds recruited in southern Ireland. Children were judged to have completed the test if they produced analysable responses to >95% of the items. The children's scores were compared with data from typically developing 5–6-year-olds. The majority (83%) of 4-year-olds were able to complete the test. The children scored at chance or weak ability levels on all subtests. The 4-year-olds had lower scores than 5–6-year-olds in all subtests, apart from one, with the difference reaching statistical significance in 8 out of 12 subtests. The results indicate that PEPS-C could be a valuable tool for assessing prosody in young children with typical development and some groups of young children with communication disorders

Side effects of aminoglycosides on the kidney, ear and balance in cystic fibrosis

Aminoglycoside antibiotics are a central component of the treatment of pulmonary exacerbations of cystic fibrosis (CF) and slow the decline in lung function which ultimately causes the death of most patients. The prognosis of CF has improved, and thus side effects of treatments have become increasingly important. Observational studies suggest that the morbidity from side effects of aminoglycosides is disturbingly common, and that aggressive treatment may lead to more side effects. This review of the current literature on side effects of aminoglycosides considers the pathophysiological mechanisms, epidemiology and risk factors, investigation of side effects and preventative strategies. Treatments which have shown early promise are identified and areas of future research are discussed

Lipid oxidation in mayonnaise and the role of natural antioxidants: a review

Background Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise. Scope and approach This review presents up-to-date knowledge on the factors affecting lipid oxidation and strategies to retard lipid oxidation in mayonnaise, with an emphasis on natural antioxidants, and application to other similar emulsions. Eliminating possible factors, which will reduce the induction period and hasten rancidity, can increase the shelf life of mayonnaise but one of the most effective means of retarding lipid oxidation in mayonnaise is to incorporate antioxidants. Due to the negative effects and perceptions of synthetic antioxidants, there has been a growing interest in improving oxidative stability of food products with natural ingredients. Therefore, to provide a better base for food engineers to design an effective natural antioxidant system for mayonnaise, in this review the emphasis is given to using natural antioxidants in mayonnaise. Key findings and conclusion Recent studies showed that incorporation of natural antioxidants in mayonnaise could increase its oxidative stability. However, natural antioxidants may exert a negative effect on sensory properties and further studies are needed to identify, quantify and overcome this problem. Manipulating the interfacial layer of the oil droplet also shows promise for retarding oxidation; however, there is a lack of literature addressing this area