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The 2010/2011 Canterbury earthquakes were one of the most devastating events in New Zealand’s history. Due to the large scale of disruption and losses, the central government created a separate body, the Canterbury Earthquake Recovery Authority (CERA), to manage and oversee recovery activities. Working with local authorities and stakeholders, CERA plays a major role in driving the recovery in Christchurch. This paper aims to analyse CERA’s decision-making process and the effects of some of its critical decisions on the recovery outcomes. The paper takes a “build back better” (BBB) perspective to understand the decisions taken and processes used.

The case study adopted a mixed-methods research design (Creswell, 2013) and was conducted by reviewing official CERA documents and publications related to its recovery assessments and by conducting interviews with key officials from CERA. Collecting data from both qualitative and quantitative data sources enabled the process of triangulation.

Lessons learned from the Canterbury experience in terms of recovery best practices are reported. CERA’s recovery policy aimed to give confidence to the community and renew and revitalise the damaged city. Compared with the BBB theory, the community-driven recovery strategy and the multi-stakeholder approach worked well. Other critical decisions aligned with the BBB theory include land zoning, empowering community and integration with existing developmental plans.

BBB can be used as a tool for the implementation of recovery and restoration measures following a large disaster. However, a set of practical indicators to measure the level of BBB is needed.

Briefly reviews previous literature by the author before presenting an original 12 step system integration protocol designed to ensure the success of companies or countries in their efforts to develop and market new products. Looks at the issues from different strategic levels such as corporate, international, military and economic. Presents 31 case studies, including the success of Japan in microchips to the failure of Xerox to sell its invention of the Alto personal computer 3 years before Apple: from the success in DNA and Superconductor research to the success of Sunbeam in inventing and marketing food processors: and from the daring invention and production of atomic energy for survival to the successes of sewing machine inventor Howe in co‐operating on patents to compete in markets. Includes 306 questions and answers in order to qualify concepts introduced.

IT is seldom that I can bring myself to write anything for publication, and as I had a longish article on “The education of librarians in Great Britain” printed as recently as 1964 in the Lucknow Librarian (which is edited by my friend Mr. R. P. Hingorani) I had not contemplated any further effort for some time to come. But as THE LIBRARY WORLD evidently wishes to cover all the British schools of librarianship it would be a pity for Brighton to be left out, even though, coming as it does towards the end of a gruelling series, I can see little prospect of this contribution being read. Perhaps, therefore, I need not apologise for the fact that, as my own life and fortunes have been (and still are) inextricably bound up with those of the Brighton school, any account which I write of the school is bound to be a very personal one.

Aim of the present monograph is the economic analysis of the role of MNEs regarding globalisation and digital economy and in parallel there is a reference and examination of some legal aspects concerning MNEs, cyberspace and e‐commerce as the means of expression of the digital economy. The whole effort of the author is focused on the examination of various aspects of MNEs and their impact upon globalisation and vice versa and how and if we are moving towards a global digital economy.

Consideration of the fast‐growing number of food hygiene prosecutions up and down the country, almost all of them of a most serious nature, shows that it is the food preparing room, the kitchen, which is indeed the hub of the matter. Most of the charges result from its condition and the practices carried on within its walls, all‐too‐often enclosing a cramped space, ill‐equipped and difficult to keep clean. Its state in many prosecutions clearly contrasts badly with the soft lights and alluring elegance of the dining rooms in hotels and catering establishments. Yet, who would say that the kitchen is not the most important room in the home, in the hotel and every food‐preparing place? It has been so from time immemorial. House design has suffered severely with the need to cut building costs and the kitchen has suffered most; in small houses, it seems little more than a cupboard, a box‐room, an alcove. Is it surprising, then, that age‐old kitchen arts have degenerated? In the farmhouse, the country homes of the affluent, the “downstairs” of the town house, the kitchen was among the largest rooms in the house, as befitted all the activity that went on there. In the USA, the modern, comfortable home even of relatively humble folk the kitchen is phenomenally large; room for everything and everyone.

It is now forty years since there appeared H. R. Plomer's first volume Dictionary of the booksellers and printers who were at work in England, Scotland and Ireland from 1641 to 1667. This has been followed by additional Bibliographical Society publications covering similarly the years up to 1775. From the short sketches given in this series, indicating changes of imprint and type of work undertaken, scholars working with English books issued before the closing years of the eighteenth century have had great assistance in dating the undated and in determining the colour and calibre of any work before it is consulted.

The king's speech on the occasion of the opening of Parliament contained the announcement that further measures are to be proposed during the present Session for dealing with the adulteration of dairy produce. It may be hoped that among other things this statement foreshadows an intention on the part of the Government to deal in some way with the drugging of milk and milk products—for the purpose of establishing somewhat more effective legal checks upon the abominable practice referred to than any which are at present applicable. As anything in the nature of comprehensive legislation appears to bo out of the question, we must be thankful for what we can get; and while many improvements in the law are required to enable other forms of sophistication and adulteration of dairy produce to be more effectively controlled, the amendment which is of primary importance is one which will take the direction indicated above, since the public health is directly and far more seriously affected by the ingestion of food containing “preservative” chemicals than by the use of merely impoverished or “faked” products—injurious and dangerous as some of these may nevertheless be particularly to infants and invalids.

Another Christmas month is upon us, following it seems quickly on others that have been. Such is the relativity of Time, it is not yesteryear, but could be yester‐month or even yester‐week. The seasons pass like youth, all too soon. Our minds return to other Christmas months of yore — “Memories are like Christmas roses!”, the old saying goes. The children, singing much‐loved hymns and carols, happy family settings, a birth, christening, so much to look forward to in the new year. There are not always such happy memories, but memories just the same — Christmas in war‐time, Earth's joys growing dimmer each year, change and decay, life drawing to a close for many a soul; old folk tend to see Christmas as a time of passing, of leaving the world behind.

We have reprinted the powerful letter addressed to the Daily Mail by MR. H. W. WILSON, the author of “Ironclads in Action,” advocating the immediate adoption of a policy of reprisals for the Zeppelin murder raids. In our view it is the duty of every journal, whatever may be its raison d'être, to assist in keeping the attention of the public fixed upon this matter, to aid in preventing the general feeling of disgust and indignation from cooling down, and to support those who have the brains to understand the nature of the Hun in their efforts to compel the Government to adopt the most effective means at present available to put an end to the murderous excursions of the German vermin into this country. As MR. WILSON points out, the deliberate Hun policy of slaying women, children and non‐combatants is either permitted by the laws of war recognised by civilised nations or it is not permitted by those laws. If it is permitted, “then clearly the Power which refrains from making similar attacks on the enemy's towns, villages, and residential districts, loses greatly from the military standpoint.” If it is not permitted then the only course— “the force behind the laws of War”—is a policy of drastic reprisals. Moreover, it is the only course that the Hun can understand. The methods of “frightfulness” are definitely laid down in the German military system as methods to be ruthlessly followed whenever this can be done with impunity and the fear of reprisals is also definitely laid down as the only consideration which is to be allowed to operate as a check upn “frightfulness.” “The Power which fails to take reprisals when a great offence is committed is as the negligent judge or the faithless jury that acquits a murderer. It sins against humanity … it encourages the criminal in his crime.”

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.