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Demand for gourmet foods, from around the globe, is increasing. However, owing to high perishability many of these products require preservation if they are to arrive in a safe and unspoilt condition. The sensory effects of such treatments range from relatively minor, for example those produced on freezing, to major, such as the effects of brining. Irradiation, although not as yet widely accepted, provides an alternative means of preservation. Examines irradiation of langoustine and subsequent effects on sensory acceptability. Finds that irradiated flavours and textures were preferred over those of the fresh product irrespective of whether or not the consumers were informed that the langoustine had been irradiated. Concludes that if enhanced sensory quality can conclusively be demonstrated to, and accepted by, the gourmet market, the future of irradiation will be brighter.

Irradiation is an effective means of increasing a food′s microbiological safety. However, it has not been widely adopted in the UK as a routine process. The major stumbling block is consumer resistance. Tests the hypothesis that this may be due to radiophobia (fear of irradiation). Perceptions of irradiation, gauged by means of questionnaire, showed a low awareness of irradiation and the treatment involved. In those aware of irradiation, radiophobia was apparent, demonstrated by both fear of radioactivity and worries of potential detrimental health effects after consuming irradiated foods. However, younger consumers appeared to be less radiophobic than older consumers. Consumers are generally unaware of process benefits. This demonstrates a need for education, if food irradiation is to be accepted on a routine basis.

In this paper, we use data from the US census to document the history of the relationship between fertility choice and key economic indicators at the individual level for women born between 1826 and 1960. We find that this data suggests several new facts that should be useful for researchers trying to model fertility. (1) The reduction in fertility known as the Demographic Transition (or the Fertility Transition) seems to be much sharper based on cohort fertility measures compared to usual measures like Total Fertility Rate; (2) The baby boom was not quite as large as is suggested by some previous work; (3) We find a strong negative relationship between income and fertility for all cohorts and estimate an overall income elasticity of about −0.38 for the period; (4) We also find systematic deviations from a time invariant, iso-elastic, relationship between income and fertility. The most interesting of these is an increase in the income elasticity of demand for children for the 1876–1880 to 1906–1910 birth cohorts. This implies an increased spread in fertility by income which was followed by a dramatic compression.

This chapter explores social media and athlete mental health and well-being from a sociological perspective. The chapter provides an overview of current literature and encourages future research to address the mental health and well-being impacts of social media use among athletes.

The chapter synthesizes existing literature focusing on sociological approaches to mental health, social media's impact on mental health, and athlete mental health and well-being. Focus is given to the ways social media can impact athlete mental health and well-being through virtual maltreatment and using the platforms for social change and challenging stigmatization.

Virtual maltreatment typically manifests in the intersectionality between gender, race, and sexual orientation adding to mental health challenges of vulnerable groups. Conversely, athletes could help challenge stigmatization of mental health and use their status to create social change among social groups experiencing higher rates of mental health challenges.

The chapter reveals that sociological perspectives around athlete mental health and well-being related to social media are growing, yet predominately concentrate on publicly available social media content. Therefore, more concentrated efforts are needed to fully understand these impacts in the short and long-term.

The chapter provides one of the first insights on social media and athlete mental health and well-being from a sociological perspective and argues that athletes contend with unique stressors compared to the general population which can exacerbate mental health challenges. The chapter advances that more research is needed to inform practice and help safeguard vulnerable populations of athletes.

The paper provides an overview of research published in the innovation and operations management (IOM) literature on 15 methods for cost management in new product development, and it provides a comparison to an earlier review of the management accounting (MA) literature (Wouters & Morales, 2014).

This structured literature search covers papers published in 23 journals in IOM in the period 1990–2014.

The search yielded a sample of 208 unique papers with 275 results (one paper could refer to multiple cost management methods). The top 3 methods are modular design, component commonality, and product platforms, with 115 results (42%) together. In the MA literature, these three methods accounted for 29%, but target costing was the most researched cost management method by far (26%). Simulation is the most frequently used research method in the IOM literature, whereas this was averagely used in the MA literature; qualitative studies were the most frequently used research method in the MA literature, whereas this was averagely used in the IOM literature. We found a lot of papers presenting practical approaches or decision models as a further development of a particular cost management method, which is a clear difference from the MA literature.

This review focused on the same cost management methods, and future research could also consider other cost management methods which are likely to be more important in the IOM literature compared to the MA literature. Future research could also investigate innovative cost management practices in more detail through longitudinal case studies.

This review of research on methods for cost management published outside the MA literature provides an overview for MA researchers. It highlights key differences between both literatures in their research of the same cost management methods.

The Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food, have now issued their report, and the large amount of evidence which is recorded therein will be found to be of the greatest interest to those concerned in striving to obtain a pure and unsophisticated food‐supply. It is of course much to be regretted that the Committee could not see their way to recommend the prohibition of all chemical preservatives in articles of food and drink; but, apart from this want of strength, they have made certain recommendations which, if they become law, will greatly improve the character of certain classes of food. It is satisfactory to note that formaldehyde and its preparations may be absolutely prohibited in foods and drinks; but, on the other hand, it is suggested that salicylic acid may be allowed in certain proportions in food, although in all cases its presence is to be declared. The entire prohibition of preservatives in milk would be a step in the right direction, although it is difficult to see why, in view of this recommendation, boric acid should be allowed to the extent of 0·25 per cent. in cream, more especially as by another recommendation all dietetic preparations intended for the use of invalids or infants are to be entirely free from preservative chemicals; but it will be a severe shock to tho3e traders who are in the habit of using these substances to be informed that they must declare the fact of the admixture by a label attached to the containing vessel. The use of boric acid and borax only is to be permitted in butter and margarine, in proportions not exceeding 0·5 per cent. expressed as boric acid, without notification. It is suggested that the use of salts of copper in the so‐called greening of vegetables should not be allowed, but upon this recommendation the members of the Committee were not unanimous, as in a note attached to the report one member states that he does not agree with the entire exclusion of added copper to food, for the strange reason that certain foods may naturally contain traces of copper. With equal truth it can be said that certain foods may naturally contain traces of arsenic. Is the addition of arsenic therefore to be permitted? The Committee are to be congratulated upon the result of their labours, and when these recommendations become law Great Britain may be regarded as having come a little more into line— although with some apparent reluctance—with those countries who regard the purity of their food‐supplies as a matter of national importance.

The final report of the Butter Regulations Committee has now been published and it is earnestly to be hoped that Regulations based on the Committee's Recommendations will at once be framed and issued by the Board of Agriculture. It will be remembered that in an Interim Report the Committee recommended the adoption of a limit of 16 per cent. for the proportion of water in butter, and that, acting on this recommendation, the Board of Agriculture drew up and issued the “Sale of Butter Regulations, 1902,” under the powers conferred on the Board by Section 4 of the Food Act of 1899. In the present Report the Committee deal with the other matters referred to them, namely, as to what Regulations, if any, might with advantage be made for determining what deficiency in any of the normal constituents of butter, or what addition of extraneous matter other than water, should raise a presumption until the contrary is proved that the butter is not “genuine.” The Committee are to be congratulated on the result of their labours—labours which have obviously been both arduous and lengthy. The questions which have had to be dealt with are intricate and difficult, and they are, moreover, of a highly technical nature. The Committee have evidently worked with the earnest desire to arrive at conclusions which, when applied, would afford as great a measure of protection—as it is possible to give by means of legislative enactments—to the consumer and to the honest producer. The thorough investigation which has been made could result only in the conclusions at which the Committee have arrived, namely, that, in regard to the administration of the Food Acts, (1) an analytical limit should be imposed which limit should determine what degree of deficiency in those constituents which specially characterise butter should raise a presumption that the butter is not “genuine”; (2) that the use of 10 per cent. of a chemically‐recognisable oil in the manufacture of margarine be made compulsory; (3) that steps should be taken to obtain international co‐operation; and finally, that the System of Control, as explained by various witnesses, commends itself to the Committee.

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

A synthesis of the various strands of macro-sociology that is commensurate with a more robust theory of evolutionary institutionalism.

Drawing from what may be conceived of as classical institutionalism and from neo-evolutionary sociology and other related traditions, this chapter endeavors to provide a general theory of evolutionary institutionalism as an overview of institutions and institutional autonomy (along with the underlying forces driving the process of autonomy), to present a theory of institutional evolution that delineates the relevant units of selection and evolution, the types of mechanisms that facilitate institutional evolution, and a typology of the sources of variation.

The chapter constitutes the attempt to provide a theoretical framework intended to engender an improved historical-comparative institutionalism inspired by the works of Max Weber and Herbert Spencer.

The purpose of the theoretical framework presented should not be misconstrued as a general, “grand” theory for the discipline of the sociology as a whole, but rather understood as the model of a common vocabulary for sociologists interested in macro-sociology, institutions, and socio-cultural evolution designed to complement other available models.

As a synthesis, the originality of the theoretical framework presented lies in (1) elucidation of the idea that institutional autonomy as the “master” process of institutional evolution, (2) more precise delineation of the link between meso-level institutional entrepreneurs and institutional evolution, and (3) combination of a body of complementary – yet often loosely linked – bodies of scholarship.