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The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia.

Focusing this discourse study on cookbook topics only, the analysis demonstrates the relationship between the aspirations of local celebrity chefs for the food culture represented globally by global celebrity chefs, such as Oliver, and the necessity for a local construction of specific tastes. While the central genre of TV celebrity chefs remains TV cooking shows, their businesses include a number of side products, such as cookbooks, which can be seen as recontexualisations of TV food discourse.

Hence, despite this study being limited to analysis of cookbooks only, it can be claimed that the findings extend to other genres. The analysis shows that local chefs aspire to follow current trends, such as an emphasis on the local and sustainable production of food as well as enjoyment and pleasure in the form of a postmodern hybrid genre, while, on the other hand, they strive to include topics that will resonate locally, as they aim to represent themselves as the “new middle class”.

Such an analysis brings new insights into the relationship between discourse and globalisation as well as discourse and food.

Smaller institutions considering implementation of Encoded Archival Description (EAD) face many challenges in designing an efficient workflow and choosing standards that will allow for future interoperability. In the past, many institutions have chosen not to implement EAD due to its perceived complexity. The EAD Cookbook, developed by Michael Fox at the Minnesota Historical Society, now greatly simplifies the creation of a best‐practices‐compliant system. However, to achieve the full benefits of the Cookbook, institutions must extend its capabilities. This article explores three areas for extension: markup macros, digitization, and workflow design. Examples and sample code are given for use with WordPerfect’s XML editor and with NoteTab Light, a freeware text editor that allows for significant workflow simplification via its built‐in scripting language. Even those with little prior programming knowledge can use these tools to extend the Cookbook.

Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes.

Recipes containing raw animal ingredients in 29 popular cookbooks were evaluated through content analysis for messages related to safe endpoint temperature recommendations and reducing cross-contamination risks.

Of 1,749 recipes meeting study criteria of cooking raw animal ingredients, 1,497 contained a raw animal that could effectively be measured with a digital thermometer. Only 123 (8.2 percent) of these recipes included an endpoint temperature, of which 89 (72.3 percent) gave a correct temperature. Neutral and positive food safety behavior messages were provided in just 7.2 percent (n=126) and 5.1 percent (n=90) of recipes, respectively. When endpoint temperatures were not included, authors often provided subjective and risky recommendations.

Further research is needed on the effect of these results on consumer behavior and to develop interventions for writing recipes with better food safety guidance.

Including correct food safety guidance in cookbooks may increase the potential of reducing the risk of foodborne illness.

Popular cookbooks are an underutilized avenue for communicating safe food handling practices and currently cookbook authors are risk amplifiers.

This paper aims to describe the way participants in the hobby of gourmet cooking in the USA manage culinary information in their homes.

The study utilizes domain analysis and serious leisure as a conceptual framework and employs an ethnographic approach. In total 20 gourmet cooks in the USA were interviewed at home and then their culinary information collections were documented through a guided tour and photographic inventory. The resulting ethnographic record was analyzed using grounded theory and NVivo software.

The findings introduce the personal culinary library (PCL): a constellation of cooking‐related information resources and information structures in the home of the gourmet cook, and an associated set of upkeep activities that increase with the collection's size. PCLs are shown to vary in content, scale, distribution in space, and their role in the hobby. The personal libraries are characterized as small, medium or large and case studies of each extreme are presented. Larger PCLs are cast as a bibliographic pyramid distributed throughout the home in the form of a mother lode, zone, recipe collection, and binder.

Insights are provided into three areas: scientific ethnography as a methodology; a theory of documents in the hobby; and the changing role of information professionals given the increasing prevalence of home‐based information collections.

This project provides an original conceptual framework and research method for the study of information in personal spaces such as the home, and describes information phenomena in a popular, serious leisure, hobby setting.

This study examines liberal second-wave feminists’ writings about cooking. Most scholarship of liberal feminism has focused on the attempts to integrate women into previously male-dominated public spaces such as higher education, the professions, and political office. Less attention has been paid to how these feminists politicized feminized spaces such as the home. A longstanding tension between the housewife role and feminist identities has led many to theorize that feminists avoid or resent domestic tasks. However, I argue that some liberal feminists in the 1960s, 1970s, and 1980s suggested engaging with cooking in subversive ways that challenged patriarchal institutions and supported their political goals.

I analyze 148 articles about cooking in Ms. magazine between 1972 and 1985. I also analyze the copy and recipes within four community cookbooks published by liberal feminist organizations.

I find that liberal feminists suggested utilizing time- and labor-saving cooking methods, encouraged men to cook, and proposed that women make money from cooking. These three techniques challenged the traditional division of domestic labor, supported women’s involvement in the paid workplace, and increased women’s control of economic resources.

This study turns the opposition between feminism and feminized tasks on its head, showing that rather than avoiding cooking, some liberal feminists proposed ways of cooking that challenged patriarchal institutions. I show how subordinate populations can develop ways of subversively engaging with tasks that are typically seen as oppressive, using them in an attempt to advance their social position.

This study aims to explore the facilitators that could help to improve the consumption of whole grains in the Malaysian adult population.

A total of 30 individual in-depth interviews were conducted online. Malaysian adults aged a minimum of 18 years old and responsible for grocery shopping and food preparation at home were included in the study. The interviews were transcribed verbatim and analysed thematically.

More than half of the participants were females (63.3%), with a mean age of 39.2 years old, and from urban areas (76.7%). Whole-grain cookbook development was the most commonly mentioned facilitator (100%), followed by cost reduction (86.7%), whole grains education (83.3%), awareness of whole grains (53.3%) and enhanced accessibility and availability of whole grains (63.3%). The least mentioned facilitator was improving product labelling (23.3%), creating a habit/lifestyle that encourages the consumption of whole grains in daily life (23.3%) and peer encouragement (10%).

This study addresses the facilitators that should be emphasised in future nutrition intervention studies. The cookbook was perceived to be an effective facilitator to improve the consumption of whole grains in Malaysia. The researchers anticipate that the study findings may improve whole-grain consumption among the Malaysian population.

To the best of the authors’ knowledge, this is the first paper to outline the facilitators to improve the consumption of whole grains amongst Malaysian adults.

The purpose of this paper is to develop a consistent and crystallized exposition of Six‐Sigma's methodology for improvement projects, which could serve as a basis for subsequent scientific research of the method.

The paper shows that reformulation of imprecise and unscientific formulations of knowledge is called rational reconstruction. Starting from accounts given in the Six‐Sigma literature, a descriptive reconstruction of the main elements of the Six‐Sigma method is made: its business context, strategy, tools and techniques, and concepts and classifications.

The paper finds that, although, on the face of it, it may seem that accounts given in literature diverge, analysis shows that variations are superficial rather than essential. The analyses result in precisely formulated accounts of Six‐Sigma's method (DMAIC phases, steps, and tools), its business context, and its terminology. Essential anomalies are discussed. Six‐Sigma's claims of being data‐driven and focused on customers and bottom line results appear to be substantiated by its method.

In this paper the presented reconstruction has a purely descriptive impetus: it structures accounts that the Six‐Sigma literature itself provides, without critical evaluation against theoretical frameworks beyond the Six‐Sigma literature. As such, it provides a basis that is suitable for subsequent scientific research.

The paper sees that loose and inaccurate expositions of Six‐Sigma's project methodology are supplemented with a precise formulation.

Among a tide of accounts of Six‐Sigma's DMAIC method, this paper provides an account that meets scientific standards of precision and consistency. It allows a substantiation of commonly made claims about Six‐Sigma, i.e. Six‐Sigma is a quantitative, data‐driven approach focused on cause‐and‐effect relations, and offering new solutions instead of standard cures.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Tenn. 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.

To build a reference collection of electronics literature, any librarian must sooner or later consult Gretchen Randle's Electronic Industries Information Sources. Published in 1968, it is the only such work available. Times change, however, especially in electronics, and so this article is offered as a supplement to Randle's book.