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EVERYONE interested in the British library movement will learn with sorrow and regret that one of its greatest friends and strongest champions has passed away, in the person of Thomas Greenwood, the kind‐hearted and generous advocate of libraries, who won the respect and regard of every English libiarian. From one of his own periodicals the following particulars are abstracted:—

Boxing Not so Clever In this first issue of what will be a regular review of the world's marketing literature, it is a challenge to an editor to extricate a theme from such an abundance of riches.

Town Clerk's Office, Town Hall, Bethnal Green, E. 18th November, 1916. To the Chairman and Members of the Public Health Committee. Mr. Chairman and Gentlemen, At a recent meeting of the Public Health Committee, the Chief Sanitary Inspector reported upon legal proceedings which had been unsuccessful owing to the case of “Hunt v. Richardson” decided by a King's Bench Divisional Court of five Judges on the 2nd June, 1916, and I then reported upon the legal aspect of the case.

Enfin, un autre effet important de l'auto sur le tourisme est l'éparpillement géographique de l'hébergement. Pendant longtemps, les hôtels étaient concentrés dans certaines localités. Comme le choix de l'étape dépend désormais de la volonté exclusive du conducteur, il n'a plus été nécessaire de s'arrêter dans les cités traditionnelles et il est même apparu préférable de loger à l'écart des grandes villes. Du coup, les auberges de campagne, les rustiques cafés de village, qui n'avaient qu'une clientèle locale, ont subi des aménagements pour recevoir les touristes de passage. Les localités situées sur les variantes des itinéraires classiques, sur des routes parallèles aux axes de grand trafic servent ainsi d'exutoire au tropplein des hôtels placés sur le trajet le plus rapide. Exemple: la rive droite du Rhône à partir de Valence jusqu'à Marseille. Il arrive de plus en plus fréquemment que l'automobiliste consente à un petit détour, quittant la grande voie pour l'étape. Il en est souvent récompensé, comme celui qui, se rendant de Madrid à Séville ou à Grenade, passe par Ubeda, localité pittoresque et pourvue d'un grandiose parador, quoique distante d'une quarantaine de kilomètres (maximum accepté par le conducteur!) de Bailen, nœud routier important, lui‐même disposant d'une albergue de carretera.

During the year approval was given to the appointments of 36 Public Analysts, and also in one case to the termination of such an appointment.

FINANCIAL fears are only less cruel than those of war, and lead men into extravagances which they would repudiate indignantly in their cooler moments. If the doings of the Economy Committee at Manchester in relation to children's libraries, as described in the article by Mr. Lamb in our last issue, are true, we have in them an example of a kind of retrenchment at the expense of the young which we hope is without parallel and will have no imitators. Some reduc‐tion of estimates we hear of from this or that place, but in few has the stupid policy which urges that if we spend nothing we shall all become rich been carried into full effect. Libraries always have suffered in times of crisis, whatever they are; we accept that, though doubtfully; but we do know that the people need libraries.

Scientists have often been accused of a desire to reduce the human diet to a pill or powder form “to be taken daily with water at meal times.” Whatever truth there might be in the allegation, it is an actual fact that more and more foods are being proved suitable for preservation in dried form. This is partially a logical development of the processes of food preservation, which are largely the concentration of food products for convenience in transport and storage, and partially the results of special war‐time demands. The need for concentrated nourishment is never greater than under conditions of war stress, and the present serious pressure upon Allied shipping facilities has further tended to increase the need for foods that occupy the least possible space. On the average, one pound of fully dehydrated food is the equivalent of fifteen pounds of the same product in its original form. Thirty dozen eggs in the shell, packed and created for shipment, occupy 2¼ cubic feet; dried, the same number take slightly more than one‐half cubic foot. The saving in ships and cargo space is obvious. While the problem of shipping space has been a major factor in the stimulated interest in dehydration, other elements in the existing situation have also had their influence. In Great Britain, under constant threat of invasion, it has been essential to build up reserve stocks of food throughout the country, often under storage conditions that are far from ideal. The serious shortage of tin has restricted the use of ordinary canning methods to foods which cannot, at the present stage of research, be preserved in any other form. A further stimulus has been given by the necessity of providing concentrated foods for paratroops and commando units, which must be entirely self‐sufficient when in action. Special rations are prepared which provide meals for two or three days, yet weigh only a few pounds. Drying is the oldest known form of food preservation, in fact it may be termed the natural method of preservation. Nature herself uses it. On the average, seeds, grains and nuts contain less than 10 per cent. of moisture, regardless of the amount which may be present at earlier stages of growth. The very existence of vegetable life from year to year is in the final analysis dependent upon this lack of moisture which inhibits the growth of bacteria and moulds. Perhaps by some accident, perhaps by imitation of the natural process, man early began to preserve food by drying, either in the sun or by artificial heat. Robinson Crusoe's raisins and the dried apples of our pioneer ancestors leap at once to the mind. Dried fruits and fish, jerked and smoked meats are all preserved by the removal of some part of their original water content. Sometimes this is the sole process, sometimes it is combined with other methods, as salting or pickling. In recent years, however, the preservation of foods by canning, refrigeration, and latterly by quick‐freezing has largely replaced the earlier method. Natural or artificial drying methods have in the past permitted the storage of food and the retention of a part of its nutritive value at the expense of flavour and colour. Everyone knows the difference between the flavour and texture of sweet corn in the milky stage and that which has ripened further, i.e., begun to dry out. In the case of such products we have largely come to prefer the dried flavour, even where we can know the so‐called fresh flavour. Some artificially dried or semi‐dried foods have, in fact, retained their place in the modern diet in direct competition with the fresh form, not as substitutes, but as independent food products in their own right. Such fruits as dates, figs, prunes and raisins are perhaps the best examples. No one expects raisins to take the place of grapes or prunes to have the same flavour as plums. These so‐called dried fruits are, however, really only semi‐hydrated. They retain from 20 to 25 per cent. of their moisture; only enough has been removed to ensure their keeping qualities. While they are a concentrated product, the process has not been carried to the point of complete transformation into the solid form. Jerked or dried meat and such products as pemmican are also among the oldest forms of preserved food, and jerked beef is still extensively produced in many countries. A more generally known form of meat product is meat extract. There are a number of famous brands, available either as a thick syrupy liquid or in a solid cube. The keeping property is implicit in its low water content, usually about 15 per cent. These extracts are prepared by removal of the fat and albumen, the addition of salt and evaporation in vacuum. One pound is ordinarily obtained from twenty‐five pounds of lean meat. Packing companies in the United States report that experimental methods of producing a true dehydrated meat, one which can be restored to its normal character, have been successful, at least in regard to beef. Pork is apparently too fat for such treatment. If the process works on a commercial scale as successfully as in the experiments, additional savings in shipping space will be realised. It is estimated that one ship could carry as much meat as ten cargo vessels were able to transport during the last war. Among other concentrated foods that go back to antiquity are the milk products, butter and cheese. These belong to the class which has little relation in either flavour or texture to the original from which they are made. Cheese is a product of fermentation as well as drying, while butter is additionally protected by salt and by refrigeration in storage and transport. Thus, while the removal of water is an important step in their manufacture, they cannot be considered dried foods. Recent reports from New Zealand indicate that butter is now entering this category. As a result of research which antedates the war, the New Zealand Dairy Research Institute has perfected a method of dehydrating butter. The British Government has contracted to purchase 20,000 tons during 1942 and 1943. A trial shipment of 400 tons was made last year and was well received. According to a report from the Canadian Trade Commissioner in New Zealand, the process was developed originally in order to reach markets not served by refrigerator ships. The dislocation of the shipping facilities between New Zealand and Great Britain has eliminated the usual means of sending butter. The new product, however, can be shipped as general cargo on any ship that may be available. The dried butterfat can be used directly by industrial food manufacturers and its conversion into table butter is simply adding a matter of water and salt. Not only will it serve a valuable war‐time purpose of providing Great Britain with needed fats, but it will also relieve the position of dairy farmers in New Zealand. After the war it is considered possible that the original purpose of marketing in countries without refrigerator service may continue to absorb available supplies.

What proof have the public, independent of the assertions of the makers, that all the firms whose products are sold indifferently by the shopkeepers use only the best materials; or, indeed, that a large number of the articles sold are not mixtures more or less objectionable or fraudulent ? This, in effect, is the question put by a writer in a West of England newspaper, and it might be used as a text upon which to write a lengthy homily on the adulteration question and on the astonishing gullibility of the public. As a matter of fact the only evidence of the character and quality of food and other products, in regard to which there is no independent guarantee, is that which is afforded by the standing of the makers, and to some extent of the firms which offer them for sale. And this evidence cannot, under any circumstances, be looked upon as constituting proof. The startling allegations so commonly put forward by advertisers with respect to their wares, while they may be ineffective in so far as thinking people are concerned, must nevertheless be found pecuniarily advantageous since the expense involved in placing them under the eyes of the public would otherwise hardly be incurred. Many of these advertised allegations are, of course, entirely unjustifiable, or are incapable of proof. It may be hoped that the lavish manner in which they are set out, and their very extravagance, may, in time, result in producing a general effect not contemplated by the advertisers. In the meantime it cannot be too often pointed out that proof, such as that which is required for the satisfaction of the retailer and for the protection of the public, can only be obtained by the exercise of an independent control, and, in certain cases, by the maintenance of efficient independent inspection in addition, so that a guarantee of a character entirely different to that which may be offered, even by a firm of the highest eminence, may be supplied.

The purpose of this study is to examine the use of IoT technology (RFID technology, sensor networks, wearable devices and other smart items) in office settings and its respective impact on the optimization of employees’ productivity and workspace effectiveness.

The paper reviews 41 relevant publications reporting IoT use in office settings to identify how this technology has been applied in office settings and what topics are mostly addressed in the literature; how IoT technology improves employees’ productivity; and what the benefits and risks associated with IoT use in the workplace environment are.

Two main areas of application of IoT technology in the workplace environment were identified. The first one concerns the influence of the physical characteristics of workplaces on aspects related to workspace effectiveness. The second one is employee-centered and concerns the use of IoT data to identify employees’ social behavior, physiological data and emotional estates associated with productivity. IoT technology provides real-time data with speedy information retrieval. However, its deployment in office settings is not exempt from risks. Employee workplace surveillance, re-individualization of the IoT data and employee refusal of IoT technology in office settings are the main risks associated with this technology.

This literature review categorizes IoT application in office settings according to two perspectives and highlights employees' attitudes, user-experience of IoT technology and the risks associated with this technology. These results will help researchers and workplace managers interested in the deployment of this technology in the workplace environment.

This paper aims to examine the importance of celebrity brands in influencing consumer perceptions of celebrity authenticity, which drives positive consumer attitudes and intentions. In addition, the notion of low-celebrity investment is investigated as a factor that diminishes the positive outcomes associated with celebrity brands.

Study 1 examines the effect of brand situation (endorsement versus celebrity brand) on consumer attitudes and intentions. Studies 2 and 3 investigate the role of celebrity authenticity in explaining the effects observed in Study 1. Study 4 examines celebrity investment as a bound of the phenomenon.

Study 1 demonstrates that consumers report heightened attitudes and intentions towards celebrity brands when compared to endorsements. Studies 2 and 3 provide evidence that authenticity explains the effects observed in Study 1. Results of Study 4 show that when consumers are aware of low-celebrity investment, the celebrity is viewed as inauthentic regardless of brand situation.

This research is limited as it focuses only on known celebrity endorsers who were matched with products that had a high level of fit. In addition, purchase intentions were measured as opposed to the study of actual purchase behaviour.

This research has important implications for the development of endorsements and celebrity brands by demonstrating that consumers view celebrities as authentic when they are involved with brands for reasons other than monetary compensation.

This research shows that consumers have heightened attitudes and intentions towards celebrity brands compared to endorsements. This research identifies celebrity authenticity as the process underlying the observed phenomenon. However, celebrity investment is identified as a boundary condition demonstrating that knowledge of low investment results in a celebrity being viewed as inauthentic.