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Purpose – A reevaluation of the theoretical underpinnings that have been used to interpret the prehispanic highland Mesoamerican economy, with a primary focus on the Classic and Postclassic periods in the Valley of Oaxaca.

Approach – Models of prehispanic Mesoamerican economies have long been derived from theoretical constructs broadly associated with Marx's Asiatic mode of production, specifically the writings of Wittfogel and Polanyi, which emphasized centralized control of irrigation and managed systems of production and distribution. Yet, for the Valley of Oaxaca, ethnographic data point to smaller-scale, more flexible systems of production, the importance of market exchange, and mechanisms for domestic cooperation. Drawing on residential excavation data from three Classic-period sites, systematic regional surveys, and other sources, the authors find that the data from the prehispanic era conform much more closely to the ethnographic findings than the long-standing theoretical constructs. New directions for modeling the prehispanic highland Mesoamerican economy are outlined.

Findings – The chapter's empirical focus is on the Classic-period domestic economy in the Valley of Oaxaca, where many households engaged in multicrafting and produced nonsubsistence goods for exchange. The archaeological data do not support the long-held view that most domestic units were self-sufficient.

Originality/value – The chapter draws on and synthesizes the theoretical implications from decades of field research by the authors. The findings provide a basis to question traditional perspectives on prehispanic Mesoamerican economies that have guided research for decades but no longer are supported by empirical findings.

The article examines the use of MUDs (Multi‐User Dungeon) / MOOs (MUDs Object Orientated) in on‐line teaching and learning. They allow computer based communication in real time, in an environment defined in a central database. Examples are in use at CoMentor and Diversity University. University of Leeds has been using an experimental MOO to run IT user support sessions at one of its remote sites, the University teaching hospital. The article describes this service, and gives an example of a typical interaction. The article concludes by reflecting on the benefits and limitations of the technology in teaching and learning.

From very modest beginnings over 150 years ago, production of the tin‐plate industry in the U.K. has grown to 1 million tons yearly, sufficient for 6,000 million tin cans—more than two cans a week for every man, woman and child. The man largely responsible for the introduction of tin canning was Peter Durand, whose specification in 1810 has led to such a change in our domestic cooking habits.

This article discusses the use of computer‐mediated communication (CMC) within the library and information world and suggests that participation in “virtual communities” may become an increasingly significant dimension of information work. Participation in “virtual community” can, for instance, be related to the delivery of a variety of services to users within all sectors, to computer‐supported collaborative work within information services, and to both informal and formal activities for professional updating, learning and development. The article identifies some concepts and issues in these areas as a means of introducing the papers in the VINE 109, which each address aspects of the “virtual community” topic.

The changing demands of consumers, advances in technology and the pressures of the economic climate have led to many changes in catering over the last two decades. Among other systems introduced to rationalise large‐scale catering are cook‐freeze and cook‐chill, with the latter becoming increasingly popular due to its advantages in energy saving and food (textural) quality over cook‐freeze. However, the microbiological risks of cook‐chill have always been acknowledged as being higher than those inherent in cook‐freeze and, in a recent survey of operations in the UK, cook‐chill food was regarded only as poor to good by consumers – few “high‐class” caterers were found to be using the system. New systems which utilise vacuum packaging either before or after cooking in combination with the chilling techniques of cook‐chill are becoming more popular and appear to give higher quality food. Sous‐vide cuisine is one of these. In combination with cook‐chill (sous‐vide/cook‐chill), this method is claimed to give rise to a host of benefits yet very little laboratory research work has been published on sous‐vide/cook‐chill. The few research publications on the sous‐vide/cook‐chill method in the context of food safety and the use of Good Manufacturing Practice (GMP) and quality assurance techniques like Hazard Analysis Critical Control Points (HACCP) are discussed. It is argued that sous‐vide/cook‐chill, like standard cook‐chill itself, should be regarded more as food manufacturing methods than catering methods.

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.

There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.

With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.

Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.

This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.

A Crown Court hearing of a charge of applying a false A description under S.2, Trade Descriptions Act, 1968, is given in some detail under Legal Proceedings in this issue of BFJ. It concerns using the word “ham”, ie., the natural leg of a single pig, to various pieces from several pigs, deboned, defatted, “tumbled, massaged and cooked” in a mould shaped to a leg of ham, from which the average purchaser would find it impossible to distinguish. As the defence rightly claimed, this process has been used for at least a couple of decades, and the product forms a sizeable section of the bacon trade. Evidence by prosecution witnesses, experienced shop managers, believed the product to be the genuine “ham”. There is nothing detrimental about the meat, save that it tends to contain an excess of added water, but this applies to many meat products today; or that the manufacturers are setting out to cheat the consumer. What offends is the description given to the product. Manufacture was described in detail—a county trading standards officer inspected the process at the defendant company's Wiltshire factory, witness to the extent of their co‐operation—and was questioned at great length by defending counsel. Specimens of the product were exhibited and the jury were treated to a tasting test—presumably designed to refute prosecution's claim that the meat was of “poor value”. The trial judge said the jury had no doubt been enlightened as to the methods of manufacturing ham. The marketing of the product was also a subject of examination.

Technological advancement and the expansion of resources are key propellers of methodological innovations in scientific research. The virtual field is gradually occupying a larger space in scientific research, particularly regarding qualitative research. There are numerous tools that help in accessing the field of study, collecting data, recruiting of subjects, and providing support in processing and analyzing data. Low cost, time saving and access to otherwise inaccessible groups are the main potentialities pointed out in the literature. This chapter aims to enrich methodological discussions regarding information and communication technologies (ICTs), as well as to improve data collection methods mediated by ICTs used in qualitative research. Through a review of the body of literature on internet mediated research (IMR), production on the topic was characterized. The most widely used data collection methods are identified and discussed. Discussions originated from the review were broadened and deepened through contributions emerging from a study carried out by the authors. The results reinforce the contributions pointed out by the analyzed body of work and highlight the contextual, relational, and data validity dimensions. In an interconnected way, these dimensions allow for the production/obtaining data with specificities deriving from a new relation of individuals with time and space. Finally, attention is drawn to the idea that the background for methodological discussions about IMR is the same as the one for methodological discussions regarding science in its most different approaches – the demand for strong methodological, epistemological and ontological coherence.

At the passing of the Fair Trading Act, 1973, and the setting up of a Consumer Protection Service with an Office of Fair Trading under a Director‐General, few could have visualized this comprehensive machinery devised to protect the mainly economic interests of consumers could be used to further the efforts of local enforcement officers and authorities in the field of purity and quality control of food and of food hygiene in particular. This, however, is precisely the effect of a recent initiative under Sect. 34 of the Act, reported elsewhere in the BFJ, taken by the Director‐General in securing from a company operating a large group of restaurants a written undertaking, as prescribed by the Section, that it would improve its standards of hygiene; the company had ten convictions for hygiene contraventions over a period of six years.