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In many countries concerns have been expressed about the merits of educational research. This paper reports on the outcomes of a review of reviews of such research in Australia and the UK. Taken at face value, the latest round of reviews are largely critical in the UK (where they have generated much debate) and mainly favourable in Australia (where they have not). In accounting for this difference the paper suggests that it might be explained in part as a function of how the reviews were conducted. In the UK reviews have tended to begin with the research and work forward to practice whereas in Australia they have been inclined to begin with practice and work back to the research. It is suggested that policy makers, practitioners and researchers in Australia and the UK have much to learn from each other's experience, as have those in other countries planning similar reviews.

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,” and by certain of the smaller and irresponsible trade organs, has appeared in print. It would seem that the thanks of “the trade” are due to the defendants in the case heard at the Liverpool Police Court for having obtained an official acknowledgment that the use of salicylic acid and of other preservatives, even in large amounts, in wines and suchlike articles, is not only allowable, but is really necessary for the proper keeping of the product. It must have been a charming change in the general proceedings at the Liverpool Court to listen to a “preservatives” case conducted before a magistrate who evidently realises that manufacturers, in these days, in order to make a “decent” profit, have to use the cheapest materials they can buy, and cannot afford to pick and choose; and that they have therefore “been compelled” to put preservatives into their articles so as to prevent their going bad. He was evidently not to be misled by the usual statement that such substances should not be used because they are injurious to health— as though that could be thought to have anything to do with the much more important fact that the public “really want” to have an article supplied to them which is cheap, and yet keeps well. Besides, many doctors and professors were brought forward to prove that they had never known a case of fatal poisoning due to the use of salicylic acid as a preservative. Unfortunately, it is only the big firms that can manage to bring forward such admirable and learned witnesses, and the smaller firms have to suffer persecution by faddists and others who attempt to obtain the public notice by pretending to be solicitous about the public health. Altogether the prosecution did not have a pleasant time, for the magistrate showed his appreciation of the evidence of one of the witnesses by humorously rallying him about his experiments with kittens, as though any‐one could presume to judge from experiments on brute beasts what would be the effect on human beings—the “lords of creation.” Everyone reading the evidence will be struck by the fact that the defendant stated that he had once tried to brew without preservatives, but with the only result that the entire lot “went bad.” All manufacturers of his own type will sympathise with him, since, of course, there is no practicable way of getting over this trouble except by the use of preservatives; although the above‐mentioned faddists are so unkind as to state that if everything is clean the article will keep. But this must surely be sheer theory, for it cannot be supposed that there can be any manufacturer of this class of article who would be foolish enough to think he could run his business at a profit, and yet go to all the expense of having the returned empties washed out before refilling, and of paying the heavy price asked for the best crude materials, when he has to compete with rival firms, who can use practically anything, and yet turn out an article equal in every way from a selling point of view, and one that will keep sufficiently, by the simple (and cheap) expedient of throwing theory on one side, and by pinning their faith to a preservative which has now received the approval of a magistrate. Manufacturers who use preservatives, whether they are makers of wines or are dairymen, and all similar tradesmen, should join together to protect their interests, for, as they must all admit, “the welfare of the trade” is the chief thing they have to consider, and any other interest must come second, if it is to come in at all. Now is the time for action, for the Commission appointed to inquire into the use of preservatives in foods has not yet given its decision, and there is still time for a properly‐conducted campaign, backed up by those “influential members of the trade” of whom we hear so much, and aided by such far‐reaching and brilliant magisterial decisions, to force these opinions prominently forward, in spite of the prejudice of the public; and to insure to the trades interested the unfettered use of preservatives,—which save “the trade” hundreds of thousands of pounds every year, by enabling the manufacturers to dispense with heavily‐priced apparatus, with extra workmen and with the use of expensive materials,—and which are urgently asked for by the public,—since we all prefer to have our foods drugged than to have them pure.

At a recent meeting of the Manchester section of the Society of Chemical Industry, Professor F. Gowland Hopkins, in an interesting paper entitled “Some Chemical Qualities of the Living Cell,” referred to the important part which vitamins play in foods, and to the dangers arising from the continual ingestion of chemical preservatives in foods. Professor Gowland Hopkins observed that the conception of a vitamin had certain encrustations about it which prevented everybody accepting what were really said to be very important scientific facts. He had not attempted to define a vitamin. In an adult community, under good economic conditions, the need for something other than a supply of energy did not seem to assert itself, because the vitamins were always present in all natural foods. Special circumstances were required to make their importance obvious, or they would have been discovered many years ago instead of in the past ten years or so. Being connected with the subject of diet they naturally attracted the attention of quacks, and therefore a good deal of nonsense had been written about them; while, on the other hand, it was equally true what was written about vitamins gave a great opportunity for trade stunts. Vitamins had not yet been isolated, so that their chemical composition was unknown. What he wished to urge was that the facts known about vitamins were important. You may feed an animal upon a diet consisting of the most excellent protein and really superior fat and best carbohydrate in the market, and supply it with the necessary salts in the right ratio. So long as those materials were pure and not mixed with traces of any other ingredients the dietary would be eaten, enjoyed, fully digested, thoroughly broken down in the body and its energy extracted, and yet any animal continuing to eat it would inevitably die. In order to convert that dietary into a perfect one for the maintenance of life materials must be added which acted in almost infinitesimal concentration within the cellular structure of the living organism. The only present definition of a vitamin of a definite constitution was that it was a substance of extreme nutritive importance which acted in infinitesimal concentration. In the case of Fat Soluble Vitamin A. 0·004 mgms added to a synthetic dietary made just the dilference between certain death and excellent life in the case of a rat weighing 100 grms. They must not despise the rat; it was, in all essentials, of the same physical constitution as human beings. In the case of a 70 kgm man 2½ mgs would be required to bridge the difference between health and death. Only under exceptional circumstances, such as a state of war, did the lack of vitamins intrude itself in respect of adults, but the feeding of infants must be placed in a different category.

IN a system like that of the Public Library, which is yet in the evolutionary stage, it is but natural—as it is also a sign of vitality —that there should be conflicting opinions on many questions of administration. On one general principle, however, librarians are unanimous. It is that the Public Library should be conducted upon sound business methods. Yet, strange to say, although it is generally conceded that sound business principles are essential to success in librarianship, that a lack of business acumen is fatal to efficiency, one of the cardinal points of modern business has been almost altogether overlooked. Systematic advertising, the key‐note of modern business, which forms the chief difference between the new methods and the old, is the point to which we refer. That advertisement, the real secret of success, has been overlooked, is not wholly the result of accident, but is rather due to the fact that many librarians are haunted by a fear of degrading their profession by employing this means of reaching the public. They fear that, if they advertise, they may be classed with the vendors of Black's Pills or Green's Ointment; but, after all, the Public Library is a business institution—it may not be a commercial institution, but it is certainly a business one. It is here—if we may be allowed a short digression to illustrate our point—that British and American libraries differ so radically. The successful American librarian is not a librarian as we know one. He is a business man. Granted that it is a part of his business to know the ins and outs of technical librarianship; yet, unlike his British contemporary, he does not consider it his whole business. He has a trained staff to whom he can leave the technical detail, while he devotes himself to running the library on the most approved business lines. The result has been that, instead of the American librarian being degraded, he has risen very highly in the estimation of the public. And if the status of the American librarian can thus be raised, why not that of the British? It is not necessary to use startling handbills or aggressive posters to achieve the desired end. It is absolutely true that in many towns possessing excellent and old‐established libraries, there is a large percentage of the population to which the library is a dead letter, or is altogether unknown. On examining the figures in the Annotated Syllabus, which have been compiled from the returns of most British libraries, we find that the percentage of possible readers is fifty, while the percentage of actual readers is twenty. This leaves the large percentage of thirty, representing people who must be reached through advertising.

The purpose of this paper is to introduce the special issue on links between entrepreneurship and resilience.

The authors discuss some key themes in this emerging area of research and reflect on how the papers in the issue contribute to debates in the literature on resilience.

While the papers in the special issue make important contributions, there is still scope for more research.

This is one of the first issues of a journal devoted to investigating this topic.

There are many herbal supplements on the market claiming to aid weight loss but few are evidence‐based. This study aims to test one such formulation.

An over‐the‐counter herbal supplement containing yerba maté, guarana and damiana (YGD) was tested in 73 overweight health professionals for six weeks. Subjects were not asked to make any lifestyle changes.

Self‐reported weight, waist circumference and hip circumference reduced significantly, while 22 per cent of subjects experienced a clinically significant weight loss. The anthropometric changes were in line with other commercial diet and exercise programmes. Reported between‐meal hunger, and consumption of snacks reduced across the six weeks. Reported satiety after meals increased and subjects claimed to be more in control of snacking, emotional eating and portion sizes. A follow‐up at week ten, when 82 per cent of subjects had stopped taking YGD, revealed no additional reductions in weight or hip circumference. Fullness ratings had stabilised, while hunger ratings had increased. There were no consistent adverse effects that could reasonably be related to YGD.

Taken alongside a 2001 randomised, placebo‐controlled trial, this study provides evidence that a YGD supplement can aid weight loss and reduce waist and hip circumference, probably by increasing satiety.

The growing market in weight management products brings with it a responsibility for manufacturers to provide evidence that their products work. This paper adds to the evidence base.

THE death of Sir John Ballinger was the cardinal library event of January. Elsewhere one of our contributors has gathered his memories of this distinguished past president of the Library Association. Here we pay tribute to a great librarian whose devotion to all that is best in the service was life‐long and who received honours which are not always given to librarians. Achieving a relatively important library position in early life, he not only gave his city an admirable service; he found time to work for all the general interests of the profession. The respect and gratitude, and indeed the affection, of all of us surrounded his later years and go with him to his grave. Our sympathy is respectfully expressed to Lady Ballinger and her family.

This study aims to analyze the current practices of food and beverage (F&B) photography and styling through the eyes of professionals involved in the food business.

A phenomenological research approach was used and empirical data were collected via a series of semi-structured interviews with professional food photographers. Purposive and snowballing sampling methods were used and the participants of this study consisted of 26 F&B photographers and stylists who were actively and professionally working in this field. Content analysis was applied to the empirical data.

The research findings reveal several key themes in F&B photography and styling: emotional appeal, key trends, career opportunities, required skills and abilities and interventions and ethical considerations. Three specific roles were identified in F&B photography and styling: food and beverage photographer, food and beverage stylist and prop stylist.

This study offers discussions on the pros and cons of F&B photography beginners and professionals and the food business.

This is one of the first studies to offer empirical findings and discussions on the concept of F&B photography and styling.

论当前餐饮业中食物和酒水照相和摆盘的措施

本论文探索分析当前餐饮业中F&B通过专业摄像来对食物照相和摆盘的措施。

本论文采用现象学研究方法, 对专业食物摄像师进行半结构化访谈, 采集数据。通过目的性和滚雪球式采样方法, 共26位F&B专业摄影师和摆盘师接受了访谈。本论文采用文本分析法对数据进行分析。

研究结果展示了多个F&B摄像和摆盘中的关键主题:（1）情感吸引（2）热门趋势（3）就业机会（4）所需技巧和能力（5）介入和道德考量。F&B摄像和摆盘的三个具体职位:（1）餐饮摄影师（2）餐饮摆盘师（3）料理造型师。

本论文对F&B摄像业余和专业摄像师和餐饮企业的优劣势进行探讨。

本论文是首篇对F&B摄像和造型的概念进行深入探讨并且提供实证调研的文章。

This paper describes a comprehensive approach to examine how technological innovation contributes to the renewal of a firm’s competences through its dynamic and reciprocal relationship with R&D and product commercialization. Three theories of technology and innovation (the R&D and technological knowledge concept, product‐process concept, technological interdependence concept) are used to relate technology and innovation to strategic management. Based on these theories, this paper attempts to identify the dynamic relationship between product innovation and process innovation using system dynamics by investigating that aspect of the dynamic changes in the closed feedback circulation structure in which R&D investments drive the accumulation of technological knowledge.

REPORTS that reach us do not bear out the assertion we have heard rather frequently of late that the issues from libraries are declining. There is no evidence that this is so with non‐municipal libraries and the circulation from county public libraries grows, it would seem, almost phenomenally; it is even doubtful if they are as yet anywhere near their full possibilities. The centenary announcements brought correspondence in at least one London Sunday newspaper deploring the lack of library facilities in at least three districts, all of them we understand in a county's area. Where, as here appears to be the case, there are such deficiencies, it might be considered if the Library Association could make direct representations of the need to the authorities concerned and not wait until a new Libraries Act has produced the inspection and direction that seem to be wanted. Our charter gives us definite duties—or such are implied—to promote better service. We do not think they have been followed in the way of “direct approach.” In spite of our propaganda, there are still many places where what is good library service is not known or not understood, where those with power might do something if they did know and understand. A candid picture of their shortcomings in comparison with towns or counties, definitely indicated to them, might induce them to overcome them; for the one thing a council member does not like is to learn that his own services are poor compared with those of similar places.