While oral histories have been used as a source of information about marine species and ecosystems in the past, this article explores how oral histories of fishers and divers can be read as ...narratives about human relationships with marine environments and animals. We propose that in listening closely to people who have long and intimate experience of the underwater world, we can begin to understand the emotional and experiential dimensions of unsustainable fishing practices. These narratives also encourage us to acknowledge and take seriously the ongoing significance of anthropomorphism as a way of conceptualizing and relating to the nonhuman world. Oral histories have a significant role to play in fostering human capacity and, indeed, desire to live ethically in and with a more-than-human (marine) world.
While oral histories have been used as a source of information about marine species and ecosystems in the past, this article explores how oral histories of fishers and divers can be read as ...narratives about human relationships with marine environments and animals. We propose that in listening closely to people who have long and intimate experience of the underwater world, we can begin to understand the emotional and experiential dimensions of unsustainable fishing practices. These narratives also encourage us to acknowledge and take seriously the ongoing significance of anthropomorphism as a way of conceptualizing and relating to the nonhuman world. Oral histories have a significant role to play in fostering human capacity and, indeed, desire to live ethically in and with a more-than-human (marine) world.
A new method of HACCP for hospitality Taylor, Joanne; Assan, Nicky; Green, Russell ...
International journal of contemporary hospitality management,
07/2008, Volume:
20, Issue:
5
Journal Article
Peer reviewed
Purpose - The purpose of this paper is to provide further evidence of the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food ...Standards Agency (FSA) and the University of Salford. It is the sixth article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.Design methodology approach - A series of industry working parties and research projects were carried out between 2004 and 2006 to investigate the utility and impact of the new method in a wide range of sectors, cuisines and locations. Over 200 stakeholders and businesses were involved in this process.Findings - The paper finds that in 2005 the new method was extended and published as Menu-Safe a system for hospitality businesses of all types and sizes, and developed into a shorter ready to use package called Safer Food Better Business (SFBB) by the UK FSA for very small hospitality businesses. This series of projects shows further evidence of the success of the new method, and provides important guidance on how, when and where the new systems should be implemented.Originality value - This paper combines in-depth, academically sound research with widespread industry involvement. It brings together the views and findings of all groups to make important recommendations for the future of HACCP-based systems in the hospitality industry.
Carson, Rachel, 1907–1964 CE McCann, Joy
The Sea in World History : Exploration, Travel, and Trade: A World of Revolutions through the Present,
2017
Reference
Cook, James, 1728–1779 CE Barber, Harry; McCann, Joy
The Sea in World History : Exploration, Travel, and Trade: A World of Revolutions through the Present,
2017
Reference
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