OPERATING SYSTEM AND METHOD PROVIDING FOR VIRTUAL DESKS

A system and method include an operating system (OS) that provides for the creation, saving and restoration of multiple virtual desks associated with a user. Related resources, applications, windows, tabs, files and the like can be assigned to each virtual desk, thus improving organization and efficiency, and facilitating user focus. The OS stores the multiple virtual desks at the end of a session, including, for example at logout, shutdown, in the event of a system crash, and the like. The multiple virtual desks are restored to a configuration corresponding to the state at the end of the session and/or at the state in which the virtual desk was last accessed when the user accesses the virtual desks in a subsequent session, including restoration of each of the resources associated with the virtual desk, restoration of content within each of the resources, restoration of an arrangement, relative size and placement of the resources, and the like. The OS synchronizes the multiple virtual desks across multiple user devices and provides tools to streamline the creation, population and management of the virtual desks

Sushi in the United States, 1945-1970

Sushi first achieved widespread popularity in the United States in the mid-1960s. Many accounts of sushi’s US establishment foreground the role of a small number of key actors, yet underplay the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It examines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged. Using California as a case study, the analysis also explains conducive social and material factors, and directs attention to the interplay of supply- and demand-side forces in the favorable positioning of this “new” food. The article argues that the US establishment of sushi can be understood as part of broader public acceptance of Japanese cuisine