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Traditional interviewing techniques often fail to fully assess the “soft skills” required for a potential hire to succeed in a particular organizational culture. This case study presents an alternate framework for evaluating candidates to determine their ability to effectively collaborate with existing team members. The authors report the process used in hiring two faculty librarians in 2011 and the ways the process was revised to fill two newly created positions in 2013. A review of management literature on interview techniques supports using practical exercises and strategically designed questions to assess a candidate’s fit within a given organizational culture. The experiences reported in this case study bear that out. The process of strategically designing the interview structure enabled the department to gain a better vision of its priorities and values, while the interviews enabled the team to select additional members who work well in a collaborative environment with the personalities already in place. Readers can use this to redesign their interview procedures to more effectively select candidates who will contribute to the vision and positive culture of their workplace. This model was successful in this instance and readers can modify these procedures to adapt to their own workplace cultures in any type of library. Building on strategies used in various industries, this chapter translates the use of practical exercises and strategically designed questions into an academic library context.

The purpose of this paper is to describe the development of – and need for – an expanded understanding of cooking (skills and knowledge) to inform research on the connection between cooking and health.

This paper describes a concept of “food agency” and contrasts it with how cooking is commonly conceived in food and nutrition literature. A food agency-based pedagogy and proposals for using it are also introduced.

Cooking is a complex process that may be crucial for making a difference in the contemporary problems of diet-related chronic diseases. There are two interlinked problems with present research on cooking. First, cooking has yet to be adequately conceptualized for the design and evaluation of effective public health and nutrition interventions. The context within which food-related decisions and actions occur has been neglected. Instead, the major focus has been on discrete mechanical tasks. In particular, recipes are relied upon despite no clear evidence that recipes move people from knowledge to action. Second, given the incomplete theorization and definition of this vital everyday practice, intervention designs tend to rely on assumptions over theory. This creates certain forms of tautological reasoning when claims are made about how behavior changes. A comprehensive theory of food agency provides a nuanced understanding of daily food practices and clarifies how to teach cooking skills that are generalizable throughout varied life contexts.

This commentary is of value to academics studying cooking-related behavior and public health practitioners implementing and evaluating cooking interventions.

This article assesses pronatalism in the non-industrialized Caribbean in light of contributions that children make to household production. The place that the economic utility of children has in determining pronatal attitudes and behavior has been increasingly neglected by social scientists. This trend is especially unwarranted in regard to the traditional Caribbean. As an example, it is shown that the primary reason farmers in Jean Rabel, Haiti, are in favor of high birth rates and reject contraceptives is because the farmers conceptualize children as necessary to their economic survival.

The bibliography of Cook's voyages is both lengthy and complicated, and, in spite of their far‐reaching importance, their historical and geographical significance, and their considerable literary influence, it has never yet been attempted in its entirety. ‘L'immortel Cook’ was honoured almost as much in France as he was in England, but no satisfactory account exists of the French translations of his works. Sir Maurice Holmes's Introduction to the bibliography of Captain James Cook, R.N., London, Edwards, 1936, is excellent for the original editions, but does not attempt to include translations. Of great value, too, is the Bibliography of Captain James Cook, R.N., F.R.S., circumnavigator, published in 1928 by the Public Library of New South Wales. This is the catalogue of what must have been a remarkably fine exhibition to celebrate the bicentenary of Cook's birth, but it does not, of course, pretend to include items which were not available for display. The only other bibliography specifically devoted to Cook is the one by James Jackson prepared for the centenary of Captain Cook's death and published in the Bulletin de la Société de Géographie, 1879. This must be used with great caution. It has the appearance of having been compiled from entries sent in by various owners and put together without sufficient examination. At all events, while it naturally contains a very large number of French editions, many of them appear twice or even three times in slightly different disguises.

Long recognized as the darling of public television, Julia Child, the star of The French Chef, Julia and Company, and Dining with Julia (among other popular programs), is also an author of rare elegance. Collectively, her works constitute a compendium of information on two major areas of culinary interest in the United States: French and American cooking. Julia, as she is affectionately known to her legions of fans, burst on the American publishing horizon in 1961 with the publication by Alfred A. Knopf of Mastering the Art of French Cooking, Vol. I. Along with her coauthors, Simone Beck and Louisette Bertholle, Julia became an instant nationally recognized author. What distinguishes Mastering the Art of French Cooking from its antecedents is its thoroughness in scholarship and coverage, underscored by a refreshing, subtle wit. Volume II follows the same format—with the same incomparable results. Julia and her coauthors thoughtfully listed not only ingredients, but all necessary utensils and other batterie de cuisine. Both volumes are illustrated in detailed pen and ink drawings rendered by Paul Child, Julia's husband.

Many Black women continue to negotiate their way within higher education institutions, which are influenced by social class, race, and gender biases. Several scholars contend that Black women’s objectification as the “other” and “outsider within” (Collins, 2000; Fitzgerald, 2014; Jean-Marie, 2014) is still apparent in today’s institutions yet many persist to ascend to top leadership positions (Bates, 2007; Epps, 2008; Evans, 2007; Hamilton, 2004; Jean-Marie, 2006, 2008). In particular, the inroads made by Black women administrators in both predominantly white colleges (PWIs) as well as historically black colleges and universities (HBCUs) depict a rich and enduring history of providing leadership to effect social change in the African American community (i.e., uplift the race) and at large (Bates, 2007; Dede & Poats, 2008; Evans, 2007; Hine, 1994; Miller & Vaughn, 1997). There is a growing body of literature exploring Black women’s leadership in higher education, and most research have focused on their experiences in predominantly white institutions (Bower & Wolverton, 2009; Dixon, 2005; Harris, Wright, & Msengi, 2011; Jordan, 1994; Rusher, 1996; Turner, 2008). A review of the literature points to the paucity of research on their experiences and issues of race and gender continue to have an effect on the advancement of Black women in the academy. In this chapter, we examine factors that create hindrance to the transformation of the composition, structure, and power of leadership paradigm with a particular focus on Black women administrators and those at the presidency at HBCUs. From a review of the literature, our synthesis is based on major themes and subthemes that emerged and guide our analysis in this chapter. The chapter concludes with recommendations for identifying and developing Black women leaders to diversify the leadership pipeline at HBCUs and other institutions for the future.

The purpose of this paper is to explore factors associated with body weight gain among British university students who were members of a slimming club.

Student members of a national commercial slimming programme completed an online survey about cooking ability, weight gain, eating habits and physical activity levels. Non-parametric statistical tests and regression analysis were employed to examine factors associated with weight gain.

The data set comprised 272 current students. The majority of students (67 per cent) reported weight gain between 3.2 and 12.7 kg during studying in university: 20.4 per cent reported to have gained >12.7 kg. Students commonly attributed their weight gain to academic stress and nearly all identified with needing support to learn to cook on a budget. Students reporting greatest weight gain had most frequent consumption of ready meals & convenience foods, take-away & fast foods and least frequent consumption of fruits & vegetables. Weight-stable students reported lowest consumption of alcohol and were most able to cook complex meals. Students who reported greatest weight gain reported lower physical activity levels. There were inter-correlations between cooking ability and lifestyle factors. In a multivariate model, low physical activity and frequent consumption of ready meals and convenience food independently predicted weight gain.

Weight gain was inversely associated with diet quality, cooking ability and physical activity with reliance on ready meals & convenience food and low physical activity particularly important. Prospective studies are needed to confirm these cross-sectional associations and to explore how the university setting may contribute to the effect.

The study adds additional perspective to understanding student weight gain at university in that it focuses on a body weight-conscious sub-group of the student population, as opposed to the general population of students.

Most academic libraries probably have in their collections, either in reference or as circulating titles, several of the works generally and rather imprecisely known as library handbooks or guides. These may include such standards as Jean Key Gates' Guide to the Use of Books and Libraries, now in its fourth edition, as well as more ephemeral efforts produced in‐house by the staffs of individual libraries and made commercially available to other institutions.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.