Mad about English!

English Today

English Today is a scholarly journal which looks at all aspects of the English language, including style, usage, dictionaries, literary language, and language teaching. In the September 2009 issue of English Today, “You could say that: the generic second-person pronoun in modern English” explores the little-researched, but infinitely problematic ‘you’.

To illustrate, the article highlights an amusing example:

 A: Friends can be two-faced.

B: What do you mean?

A: The way they talk about you.

B: Me?

A: No, me!

To what extent is the generic ‘you’ a problem? To explore this issue, and find out how A got out of this mess, why not swing by our Periodicals section at Library, level 4. This journal can be found at PE1001 ET.

 Modern English Teacher

Looking for ways to spice up English delivery in class? The July 2009 issue of Modern English Teacher (Volume 18 Number 3) highlights Web 2.0 sites that you can incorporate into your lesson plan.

From writing subtitles for Bollywood films to creating cartoons on ToonDoo, this article introduces fun ways to teach English to children/students learning English basics.

 This journal can be found at PE128 MET, Periodicals section, Level 4.

ELT Journal

 Does a parallel history of colonial rule dictate the shaping of language? ELT Journal looks into the similarities and differences in English use in Hong Kong and Singapore in “A tale of two songs: Singapore versus Hong Kong”.

While it may not be surprising that Singlish was liberally peppered throughout the song “Singapore is a better place than Hong Kong is”, a surprising lack of code-switching was present in “In Hong Kong our hearts are strong”. For a more detailed review of the two songs, why not head down and pick up the journal at PE1128 ELT. 

“Singapore is a better place than Hong Kong is”

*Made available by Eskewme here. 

“In Hong Kong our hearts are strong”

* Made available by Wokstarz here.

Mad about wine

This month’s review shows us the highlife, with reviews on 3 periodicals featuring wines and spirits.

Decanter
Decanter provides two staples which may prove useful for those well-versed in wine – news, and highlight of the month.

In the news segment, the editor provides some news highlights for the month. September’s issue looks at “EU’s grand vision” in which INAO plans to ban the grape variety from Alsace labels. It also looks into Australian wine woes of heatwave and bushfires, and yet, an ironic oversupply for 2009.

“Wine of the month” highlights “sparkler of the month”, “best value white”, “splash out red” and a range of wines from different countries and their ratings.

The September 2009 issue of Decanter focuses attention on Burgundy; and Anthony Hanson, senior consultant to Christie’s International wine department waxes lyrical on the area’s reds and whites.

This periodical can be found at Level 4, Periodicals section, under TP544 DEC.

Wine News
Wine News on the other hand recommends pairing a burger with a Haut Médoc or a slightly aged Rioja Riserva. Hold your horses though, these burgers are not of the fast-food variety – Daniel Boulud’s burgers present foie gras and bone-stripped, red wine-braised short ribs; served on homemade, toasted Parmesan-and-poppy seed buns, dressed with horseradish, over-roasted tomato confit, sliced tomato, red onion and frisée.

This periodical also takes the reader on a tour of Amador County, where the gold rush gave way to the wine rush. Follow the reviewer as she stops by Deaver vineyards, with its “sweet, succulent, powerful wine that shimmers in the glass like molten gold”, and Terra d’Oro for its “stylish, well-made, and frequently exciting wines” among other wineries.

This periodical can be found at Level 4, Periodicals section, under TP544 WN.

Wine Spectator
Wine Spectator pays tribute to French chef Julia Child, focusing on her impact on how America thinks about food, and we hear from people who have worked with her, and tuck into 4 recipes inspired by her.

Finally, the buying guide at the September 2009 issue of Wine Spectator shines a spotlight on a couple of Spectator Selections including Tenuta Carlina Brunello di Montalcino La Togata 2004 and Vinosia Turasi 2004, and the Smart Buys, defined as “wines that deliver fine character at affordable prices and that are broadly available”.

This periodical can be found at Level 4, Periodicals section, under TP544 WS.

This month’s reviews have featured periodicals from Britain, Canada, and America. With different cultures informing and enriching the study of the field of Oenology, why not come up to our Periodicals section and see what else we have?

AIB Technical Bulletin

The November/December 2008 issue of AIB Technical Bulletin walks you through the cracker manufacturing process, from dough mixing, through product forming, to the baking process.
In dough mixing, some of the concepts considered include – solubilisation, kneading, temperature change, and mixer types. Amongst other things, an in-depth comparison is made between horizontal sigma blade mixers and vertical spindle mixers.
This issue also includes a Cracker Baking troubleshooting guide highlighting different faults from insufficient lift to dark edges, and black specks on bottom of cracker, and lists the possible oven causes, as well as remedial action.

To find out more, head over to the Periodicals section of the library at Level 4. AIB Technical Bulletin can be found under TX761 TB.

 

Want to find out more?

Interested to know what topics AIB has covered? The full listing, ranging from 1979 to present, and covering a wide range of topics including food safety, bioterrorism acts, packaging shelf-life for baked goods, peanuts and pecans, and wheat industry trends can be found here*

Science Direct and ProQuest Science Journals are two other online databases that you can use to search for relevant articles. These databases can be found on the Research Databases page.

*AIB Online requires a login ID to view the articles online. You can however use the listing as a quick-reference point to see what topics have been covered.

Cruising the High Seas

This month, we take an in-depth look at the cruise industry, with reviews from the two journals, Cruise Business Review and Cruise Industry News Quarterly.  

The March 2009 (1/2009) issue of Cruise Business Review takes you on a behind-the-scenes tour of MSC Fantasia, the largest ship ever built for a European ship owner.

Standing at a length of 333 meters, and 137,936 gross tones, this ship is able to take up to 3,959 passengers. She also boasts expanded dining options, ranging from a Tex-Mex restaurant complete with cactuses, to pubs and bars. Not all is perfect on the high seas however, and the author candidly lists his peeves in his review.

For those who are interested in the technical aspects of the ship, did you know that MSC Fantasia’s tank has been designed to allow for the use of low sulphur fuel when required? Other innovative features include the use of special non-toxic paint on the hull which prevents the growth of harmful vegetation, as well as an increased reliance on energy-saving lighting, and key card/motion sensor lights.

Next, hop on board Oceana Cruises to find out why the food experience on this liner has ensured a loyal following. The Spring 2009 issue of Cruise Industry News Quarterly takes readers on a tour of the Oceana kitchens where chef Franck Garanger created 260 new recipes in a mere 10 months.

Among other service enhancements, their fresh berry policy guarantees fresh strawberries, blueberries and raspberries every morning for guests on board their European cruises. A guaranteed service, even if the fruits have to be air freighted in!

To find out more about how the chefs on board Oceania push themselves to offer the “best food at sea”, why not pick up the Spring 2009 issue of Cruise Industry News Quarterly (G550CIN) at Level 4? You can also read up on the 2009 forecasts, or about the impressive MSC Fantasia in Cruise Business Review (G550 CBR).

Animation: An interdisciplinary journal

While the term ‘animation’ often brings to mind anime, or stop-motion films, the July 2008 (Volume 3 Number 2) issue of Animation: An interdisciplinary journal takes on a broader approach to the term ‘animation’.

Taking the definition of animation as “not the art of drawings-that-move, but rather the art of movements-that-are-drawn”, the essay “From the ‘cinematic’ to the ‘anime-ic’ draws parallels between the movement and action of anime films such as InuYasha and live-action films including The Day after Tomorrow and The Matrix.

Among other effects, this text highlights the ‘stopping’/slowing of action within action sequences that detract from the narrative smoothness of the text, reinforcing the viewer’s attention on the development of the battle.

This technique is famously used in The Matrix in which the disruption of movement and action breaks into our suspension of disbelief, and forces an awareness of the production planning and showcasing of special effects.

To find out more, head over to the Library, Periodicals Section at Level 4.  Animation : An interdisciplinary journal  can be found at TR897.5 ANI

Want to find out more?

The library is subscribed to a large selection of e-books. One of the topics covered is graphic design and multimedia, which includes books on 3D graphics, illustration, image editing, Photoshop, and more. Simply go to the library homepage, click on “Research Resources” and log onto “Books 24×7 – ITPro Collection”.

 

 

Learning & Technology

While the term ‘e-learning’ has made its rounds amongst the lay person, ‘m-learning*’ might be a slightly more foreign concept. Move beyond the hype of Web 2.0 to see how the many facets of technology can aid the learning process with these journals. 

British journal of educational technology (LB1028.3 BJE)

While mobile phones, or more specifically, SMS, are often blamed for the fall in English standards, the January 2009 issue of BJET begs to differ. In the article “SMS in m-Learning”, the authors outline a study conducted in which new technical English language words are introduced to students via SMS. The study found that the students not only enjoyed the process of m-learning, they also learned new words.

BJET will also be introducing three special issues in 2009, on e-assessment (March 2009), and upcoming issues on multiuser virtual environments and learning technology in China.

Campus technology (LB1028.43 CT)

Campus Technology features topics including advanced networking, administrative systems, portals, security, electronic publishing, presentation technologies, course management systems, technology infrastructure, and strategic IT planning. Log onto their homepage for daily updates.

 

 

Educational technology (LB1028.3 ET)

The Jan/Feb 2009 issue (Volume 49, Issue 1) of Educational Technology looks into the issue of online open educational resources (OERs**). Examples of websites that provided innovative learning experiences include the Old Ford Western that offers a flash-based virtual tour to view the fort across time using “x-ray vision”. Other sites, such as You Are the Historian blends animation, audio, and digital photos to provide an engaging platform for learners.

 

Journal of computer assisted learning (LB1028.5 JCA)

How do blogs enhance or disrupt the narrative learning trail, should they be employed as a means of learning? With the myriad of option left to the reader’s discretion (to click on none/some/all of the links etc), how can the process of engagement be better managed? These are just some of the issues xplored in the February 2009 issue of Journal of Computer Assisted Learning.

 

Learning, media and technology (LB1044.7 JET)

Do ICTs (information and communication technologies) such as interactive whiteboards really facilitate learning? To what extent are they mere add-ons that fit into pre-existing instructional practices, thus not furthering the learning experience? This issue is explored in-depth in the December 2008 issue (Volume 33, Number 4) of Learning, Media and Technology.

 

*Made available by Wikipedia on 26 May 2009 here. Copyright information with regard to this article is available.

**Made available by Wikipedia on 26 May 2009 here. Copyright information with regard to this article is available.

Columbia Journalism Review

Depending on your outlook in life, talk about 9/11 and you’ll either sing praises for the heroes that rushed to the scene, selflessly doing what they could to save the lives of as many people as they could, or you’ll look back on it as a painful blight in human history. But, amongst the heroes, did you think of the countless photographers and journalists who were there, bringing the scene home to the many viewers and readers around the world?

In the March/April 2009 issue of Columbia Journalism Review, Anthony DePalma writes about the journalists who are hurting, out of sight in his article “Suffering in Silence”.

Amongst the (photo)journalists interviewed, Bolivar Arellano, a senior photographer for the New York Post, is  one of many who suffer a similar plight. While escaping death – having debris crash around him – he had his right leg torn open above the knee, and now lives with a dry cough, loss of balance, and emotional scars.

“I couldn’t tell anyone that I cried day and night thinking of those people jumping… They would think that I was an emotionally unstable person.”

According to research conducted by David Handschuh*, a photographer who was caught in the debris from the collapsing south tower, of 190 media workers who responded -

“57% reported having breathing problems after working at ground zero. Nearly 40% said they had developed asthma, and half of those who reported having breathing problems said they were still struggling to breathe today. One in three journalists said that the air at ground zero had caused a chronic cough (only 13% said they were active smokers and 58% said they had never smoked). Nearly 60% said they had developed acid reflux, or similar maladies, after 9/11, and most said they still have it… Nearly one in five said they had been diagnosed with post-traumatic stress disorder, and one in four was suffering from depression.”

Yet, despite all this, journalists are not getting the care they require. As put by 52 year old freelancer Philippe Gassot, “I will never tell them I am sick – never – for the simple reason that I am disposable.”

To find out more about the issues involving journalism, head over to Level 4, and look for Columbia Journalism Review under PN4700 CJR.

 Want to find out more?

Dart Centre for Journalism & Trauma: http://216.182.85.129/ 

The Journalist’s Toolbox:

http://www.journaliststoolbox.org/archive/2008/07/dealing-with-911-trauma.html

Journalism Ethics:

http://www.journalismethics.ca/global_journalism_ethics/trauma.htm

 

Journals @ TP Library on Gourmet and Culinary Science

Where can you find a discipline that requires food processing principles as well as an understanding of the culinary arts? Culinary Science, of course, where food science meets food art! And TP Library subscribes to several journals on this topic.

Mr Khoo Wee Bin, a culinary instructor with the Bakery and Culinary Science course in the Applied Science School shares how you can use these journals to enhance your knowledge and skills.

Khoo Wee Bin, a US-trained maestro, is well-versed in various food cuisines. Armed with the knowledge and skills, he bagged the  Gold Award, Gourmet Team Overall Champion at the 2008 Food & Hotel Asia International Salon Culinaire, and two gold medals (National Team of Singapore) at the 2006 Expogast Culinary World Cup in Luxemburg.

______________________________________________________

1.) Art Culinaire

- captures the work of international chefs by means of photographs, recipes and articles designed to engage, entertain and educate. Exploring topics such as seafood sustainability and impact of fast-food franchise, the journal appeals to professionals, students and amateurs. Call No. TX1 AC

From the expert: This US-based quarterly publication is acclaimed for its rich coverage on latest cooking techniques and presentations. Also look out for its feature articles which include exclusive interviews with many award-winning and creative chefs, restaurants and entrepreneurs in the world to pick up useful tips. Its food photography is captivating and certainly makes reading a pleasure for both culinary professionals and novice. I would highly recommend it to all F&B professionals and students.

 

2.) Food & Travel: Kitchen Culture  

- dedicated to cooking and travelling. Each issue features recipes and travel stories with photography and information about cities around the world. Call No. TX341 FT

From the expert: This is a reputable food and travel magazine.  It provides up-to-date information of culinary [cuisines] in many countries.  Its magnificent photography features interesting life-style and beautiful scenery.  Although its recipes are easy to follow, its accuracy can be inconsistent sometimes.  Therefore, F&B students should take note and practise the recipes with trial and error.

 

3.)  Gourmet

- contains recipes, insider restaurant reviews and feature articles. As a multifaceted publication, it also delves into topics of travel, shopping and international cuisine. Every issue is filled with seasonal menu ideas, suggestions for elegant table settings, and specialized sections such as “Ten-Minute Mains” and “Quick Kitchen.” Call No. TX1 GOU

From the expert: I would consider this a magazine for leisure reading.  Generally, it is fun to read but nothing very creative and inspiring in culinary sense.

 

4.) Journal of Culinary Science & Technology

- provides academics and culinarians with topics from the classroom to the kitchen! It addresses the issues of culinary arts and science, culinary teaching and learning, and food preparation and service for the consumers. Basic and applied culinary science research as well as global trends in the field are explored. Regular features include the science of food and wine pairings, changing attitudes, healthy eating and culinary skill inculcation. Call No. TX341 JCS

From the expert: This used to be called “Journal of Nutrition in Menu & Recipe Development”. It has a colorful cover which reminds you of “National Geographic” magazine.  When I first read it, I was impressed with its rich content. Do not judge a book by its cover as it is definitely more than a leisure read. A useful resource for culinary students and educators who want to do background research or gain overall knowledge in the field. 

 

5.) The National Culinary Review

- the flagship monthly official magazine of the American Culinary Federation (ACF). Launched in 1932, it carries chef-tested recipes, industry news and culinary techniques, and is an educational resource for everyone interested in food preparation. Call No. TX1 NCR

From the expert: It is a reputed American culinary publication for students who are enthusiastic about US culinary science, technology, food and beverage management.  This is a good magazine to read and update your knowledge.

… from Seow Hwee Ling

Linux Format

New to Linux? Or perhaps you are an active advocate of shareware? Whichever end of the spectrum you might find yourself, Linux Format will have something for you.

In this issue of Linux Format (Issue 115, February 2009), the editors look into the various web editing software available in the article, “Roundup”. Software featured include Amaya, OpenOffice.org, Screem and Composer. Brief summaries are also provided alongside other relevant details.

The highlight of this issue, ‘Virtualize Now!’, discusses the use of virtual machines. Some of the advantages of virtualization highlighted include the capability of running one operating system inside another. It also features an array of software with different features, highlighting the possibilities that are opened to users.

Other interesting articles include “Mobile Device Synchronization” which shows readers how to synchronize their handphones to Linux, and “Top 10 Linux Security tips” which will help readers enhance their system security.

 To find out more about Linux, head over to Level 4, and look for it under QA76.76 OPL.LF

 

Want to find out more?

In addition to Linux Format, you can also pick up a copy of Linux Journal at QA76.76 OPL.LJ.

Have you heard of the Library’s collection of electronic books? We have a large selection of e-books that is dedicated to the topic of IT. To find out more, simply look under “Research Resources” and log onto “Books 24×7 – ITPro Collection”

Sizzle

Food Science or Food Art? It is perhaps only in food that science and art can come together in a delectable union. This union is celebrated in Sizzle, a quarterly published by The American Culinary Federation. 

In this issue of Sizzle (Volume 5, Summer 2008), the time-honoured and the leading edge are highlighted in articles like “Modern vs. Classic” . Chicken a la Marengo is given a twist with chicken pave, mushroom-parsley mousse, and tomato-crayfish foam. And, a 55 minute egg.

Of particular interest was the article “Comfort Me with Classics” which highlights the trend of sophisticating classic foods. Macaroni and cheese is transformed into butter-poached lobster and orzo in a mascarpone and lobster broth with a Parmesan crisp. TV dinners are rabbit Salisbury steak, meatloaf made with veal, pork and beef or sweet and sour cherry-glazed duck confit, served on ceramic dinner trays.

Other chefs gain inspiration from the science. Baked potatoes are updated with vacuum-sealed potatoes that are submerged in a one-hour bath, before they are shocked in ice to release the starch. The potatoes are then simmered in salt water and purees, followed by generous dollops of heavy cream, cheddar, sour cream and bacon fat.

Sizzle is all about food – the trends, the artistry, and more. So why not pick up this journal to find out more? It can be found at Level 4, under TX1 SIZ. Macaroni and Cheese anyone?