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Briefly looks at the marriage of food and wine through the ages. Describes how wine is used in the cooking process and outlines factors for consideration when serving wine with a meal. Gives a simple method of wine classification and illustrates how this can be used to select wine to complement a specific menu.

Food and alcohol are symbolically and physically linked in many cultures. This article seeks to explore Australians' perceptions of the relationships between food and two of the more popular forms of alcohol – wine and beer.

The findings from two parallel alcohol studies are reported. One study examined the role of wine consumption in Australian culture (n=105), while the other study performed the same function in terms of beer consumption (n=115). Interviews and focus groups were used in both studies to collect data from consumers and industry representatives to identify expectations of appropriate food and alcohol pairing.

Wine was found to be strongly associated with food along three dimensions: complementarity, social meaning, and lubrication. This association occurs in the context that it is generally deemed inappropriate to consume wine without food. By comparison, a much weaker association appears to exist between food and beer. Interviewees reported regularly consuming beer in both eating and non‐eating contexts, with the nature of the occasion influencing beer consumption rather than any food that may or may not be present.

Consumers' expectations of the appropriate pairing of food with beer and wine are discussed in terms of their implications for those wishing to align particular food and alcohol products in the marketplace. A theoretical contribution is provided through a discussion of the ways in which different alcoholic beverages are assigned different symbolic meanings to allow them to facilitate divergent food consumption experiences.

The purpose of this paper is to outline the curriculum of the UK’s first MSc in Gastronomy. The programme supports an interdisciplinary approach to understanding food not yet commonly found in academia or beyond. However, it is increasingly recognized that such a perspective, as fostered by the MSc Gastronomy, may be key in effectively addressing complex contemporary problems within food culture and food systems.

This is a viewpoint paper that explains the rationale behind the chosen definition of Gastronomy, the context that inspired creation of the programme, an outline of the programme structure and justification of content.

The underpinning philosophy stems from a conviction that to address problems of corrupt food systems and problematic societal foodways, a more comprehensive understanding of food is needed. The programme seeks to cultivate this with a truly interdisciplinary approach to the study of food culture and food systems. This approach is recognized as an underrepresented area in academia where the study of food currently tends to be compartmentalized; a reductionist approach also mirrored within politics, commerce and our everyday lives. The MSc Gastronomy investigates how to foster and make commonplace, a more holistic and realistic understanding of food.

The MSc Gastronomy has been shaped by an understanding that a more comprehensive knowledge of food is required if contemporary problems within the food system are to be effectively addressed. To achieve this, the programme adopts an interdisciplinary approach to studying food only upheld by a small number of other academic institutions. It is the first of its kind in the UK, responding most closely to the specific cultural and political dynamics of Scotland’s food culture.

The purpose of this research is to study different extra-heavy crude oil-in-water emulsions that can be found in practice for corrosion process of X52 steel adding 60 mg.L-1 of non-ionic surfactant and a corrosion inhibitor (CI). Electrochemical impedance spectroscopy and Tafel plots are carried out. Thus, Bode-modulus and Bode-phase angle plots are discussed. Adsorption isotherms obtained from corrosion rate (CR) values are taken into account.

Two-electrode arrangement is used to characterize the pseudo-capacitance values for X52 steel exposed to water and crude oil phases, mainly. Electrochemical evaluations for X52 steel exposed to extra-heavy crude oil-in-water emulsions are recorded in a conventional three-electrode cell to study the corrosion process as was documented in detail by Quej-Ake et al. (2015). Therefore, all electrodes are placed as close as possible to eliminate the iR-drop.

Pseudo-capacitance analysis shows that X52 steel immersed in oilfield produced water was more susceptible to corrosion than that immersed in ocean water solution and extra-heavy crude oil phase. After being analyzed, the X52 steel surface coverage and adsorption process for surfactant and CI could be concluded that surfactant could protect the metal surface. In a coalescence extra-heavy crude oil-in-water emulsion, the water medium generated a new solution that was more corrosive than the original water phase. Wash crude oil process was provoked in emulsion systems to sweep up the salts, mainly. Thus, corrosive species that can be recovered inside extra-heavy crude oil may appear, and in turn a new more corrosive solution could be obtained. Taking into account the straight line obtained in Bode-modulus plot for X52 exposed to extra-heavy crude oil, it is possible to point out that the negative value of the slope or R² can be related to a coefficient (Jorcin et al., 2006). It is important to mention that electrochemical responses for X52 steel exposed to extra-heavy crude oil-in-water under coalescence emulsions revealed that corrosion and diffusion processes exist. Therefore, a possible good inhibitor is surfactant in emulsion systems.

CR and anodic and cathodic slopes suggest that the surfactant acted as mixed CI. Of these, susceptible anodic (MnS and perlite or cementite) and cathodic (ferrite) sites on steel surface could be affected, due to which physicochemical adsorption could happen by using electrochemical parameters analysis. Thus, no stable emulsions should be taken into account for extra-heavy crude oil transportation, because corrosion problems in atmospheric distillation process of the crude oil due to stable emulsion cannot be easily separated. In this manner, coalescent emulsions are more adequate for transporting extra-heavy crude oil because low energy to separate the water media is required.

Presents a review on implementing finite element methods on supercomputers, workstations and PCs and gives main trends in hardware and software developments. An appendix included at the end of the paper presents a bibliography on the subjects retrospectively to 1985 and approximately 1,100 references are listed.

This paper aims to present an impedance control method with mixed H₂/H_∞ synthesis and relaxed passivity for a cable-driven series elastic actuator to be applied for physical human–robot interaction.

To shape the system’s impedance to match a desired dynamic model, the impedance control problem was reformulated into an impedance matching structure. The desired competing performance requirements as well as constraints from the physical system can be characterized with weighting functions for respective signals. Considering the frequency properties of human movements, the passivity constraint for stable human–robot interaction, which is required on the entire frequency spectrum and may bring conservative solutions, has been relaxed in such a way that it only restrains the low frequency band. Thus, impedance control became a mixed H₂/H_∞ synthesis problem, and a dynamic output feedback controller can be obtained.

The proposed impedance control strategy has been tested for various desired impedance with both simulation and experiments on the cable-driven series elastic actuator platform. The actual interaction torque tracked well the desired torque within the desired norm bounds, and the control input was regulated below the motor velocity limit. The closed loop system can guarantee relaxed passivity at low frequency. Both simulation and experimental results have validated the feasibility and efficacy of the proposed method.

This impedance control strategy with mixed H₂/H_∞ synthesis and relaxed passivity provides a novel, effective and less conservative method for physical human–robot interaction control.

Strategy scholars have theorized that a firm's strategic leaders play an important role in firm dynamic capabilities (DCs). However, little research to date has studied how leaders shape the development of DCs. This inductive theory-building study sheds new light on the multilevel architecture of DCs by uncovering that the three core DCs – sensing, seizing, and reconfiguring – operate through distinct individual, group, and organizational processes. Further, the role of strategic leadership is critical as organizational processes create DCs only when they are purposefully designed by firms' strategic leaders to enable change and opportunity pursuit. Whether strategic leaders design processes for change and opportunity pursuit, in turn, reflects the extent to which they view change as positive and desirable. Our insights about the role of strategic leaders' positive attitude toward change as an important aspect of firm DCs uncover new interconnections between strategic leadership, organizational design, and the micro-foundations of DCs. Collectively our findings about the role of positive attitude toward change, the purposeful design of processes for change, and the varying manifestations of these processes at different levels of analysis reveal the coupling of strategic and organizational processes in enabling strategic dynamism and change.