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This study came about in response to the interest in, and concern about, domestic cooking and cooking skills that has arisen in recent years. It critically reviews the current state of thinking about cooking and cooking skills, provides a critique of both popular and academic discourse and proposes new opportunities for policy and future research. With little existing empirically acquired knowledge and no theoretical convention for the study of cooking and cooking skills, the primary research was designed to be exploratory and to provide systematically researched insights and understanding. It took a qualitative approach in order to provide intricate detail about people's domestic cooking practices, the skills they use, and their beliefs and opinions about cooking in the home and a systematically researched understanding of these aspects of cooking. The findings revealed that "cooking skills" could be seen specifically as the skills of domestic cooking (as opposed to those of professional cooking) and as either "task centred" (the skills involved in a particular task) or as "person centred" (the skills of an individual carrying out a task in a particular context). They also revealed that the informant's (domestic) "cooking skills" consisted of many different types of perceptual and conceptual skills as well as mechanical skills and academic knowledge. The findings revealed that the informants had very individual approaches towards domestic cooking but that there were many beliefs and opinions that they shared. The research also found that there was a complex "interrelationship" between the informants' domestic cooking skills, their approaches towards domestic cooking and their domestic cooking practices and food choice. The findings of this study provide an additional and different perspective of the relationship between domestic food provision, cooking and cooking skills allowing the development of relevant debates and concerns. They clarify that cooking skills are an influence on food choice but show that this influence is complex. They challenge current theoretical explanations of the impact of technology on domestic cooking and food provision, for example, and the deskilling of the domestic cook.

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by Poh Kam Wong, Michael Athans. / Bibliography: leaf 27. / NASA Grant NGL-22-009-124 and Grant AF-AFosr-72-2273.

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This thesis is an investigation into the image of the emperor Heraclius as depicted by the ancient sources who cover his reign (610-641 A. D.). In order to establish the relevant criteria for the portrayal of an emperor it was first necessary to provide the reader with a synopsis of writings on the role of the emperor from the time of Eusebius onwards. The reign of Heraclius was then treated in roughly chronological fashion, there follow four chapters concerning the sources' description of his military exploits, his coup, and the warfare with the Avars and the Persians, including the siege of Constantinople. Here the discussion concerns the personal role of Heraclius in events and his culpability for their outcome. Heraclius' triumph in these wars led him to seek a compromise with the Monophysite Church that was defeated by opposition from the Chalcedonian Church in the recently liberated provinces. His failure to achieve any lasting settlement is then discussed as a reason for the success of the Arab invasions that followed. Heraclius' reputation as a reformer, amongst ancient and modern authors alike, is then considered with special reference to the controversy surrounding the introduction of the themes. The last chapter is a review of the interrelationship of all the sources that describe Heraclius' reign, in an attempt to define their various influences.