Tennyson among the novelists

Until now, the study of literary allusion has focused on allusions made by poets to other poets. In Tennyson Among the Novelists, John Morton presents the first book-length account of the presence of a poet’s work in works of prose fiction. As well as shedding new light on the poems of Tennyson and their reception history, Morton covers a wide variety of novelists including Thomas Hardy, James Joyce, Evelyn Waugh, and Andrew O’Hagan, offering a fresh look at their approach to writing. Morton shows how Tennyson’s poetry, despite its frequent depreciation by critics, has survived as a vivifying presence in the novel from the Victorian period to the present day.

Elif Şafak in conversation with Alev Adil: What do women novelists really want?

Two prolific novelists talked about their work, the work they admire and the role of women in the European literary scene.

Age and gender influences on sensory perceptions of novel low cost nutrient-rich food products developed using traditional Ghanaian food ingredients

Background: A number of factors are known to influence food preferences and acceptability of new products. These include their sensory characteristics and strong, innate neural influences. In designing foods for any target group, it is important to consider intrinsic and extrinsic characteristics which may contribute to palatability, and acceptability of foods. Objective: To assess age and gender influences on sensory perceptions of novel low cost nutrient-rich food products developed using traditional Ghanaian food ingredients. Materials and Methods: In this study, a range of food products were developed from Ghanaian traditional food sources using the Food Multimix (FMM) concept. These products were subjected to sensory evaluation to assess the role of sensory perception on their acceptability among different target age groups across the life cycle (aged 11-68 years olds) and to ascertain any possible influences of gender on preference and choice. Variables including taste, odour, texture, flavour and appearance were tested and the results captured on a Likert scale and scores of likeness and acceptability analysed. Multivariate analyses were used to develop prediction models for targeted recipe development for different target groups. Multiple factor analysis of variance (ANOVA) and logistic linear regression were employed to test the strength of acceptability and to ascertain age and gender influences on product preference. Results: The results showed a positive trend in acceptability (r = 0.602) which tended towards statistical significance (p = 0.065) with very high product favourability rating (91% acceptability; P=0.005). However, age [odds ratios=1.44 (11-15 years old) odds ratios=2.01 (18-68 years old) and gender (P=0.000)] were major influences on product preference with children and females (irrespective of age) showing clear preferences or dislike of products containing certain particular ingredients. Conclusion: These findings are potentially useful in planning recipes for feeding interventions involving different vulnerable and target groups.