The problem of simplification: Think-tanks, recipes, equity and ‘Turning around low-performing schools’

Non-government actors such as think-tanks are playing an important role in Australian policy work. As governments increasingly outsource policy work previously done by education departments and academics to these new policy actors, more think-tanks have emerged that represent a wide range of political views and ideological positions. This paper looks at the emergence of the Grattan Institute as one significant player in Australian education policy with a particular emphasis on Grattan’s report ‘Turning around low-performing schools’. Grattan exemplifies many of the facets of Barber’s ‘deliverology’, as they produce reports designed to be easily digested, simply actioned and provide reassurance that there is an answer, often through focusing on ‘what works’ recipes. ‘Turning around low-performing schools’ is a perfect example of this deliverology. However, a close analysis of the Report suggests that it contains four major problems which seriously impact its usefulness for schools and policymakers: it ignores data that may be more important in explaining the turn-around of schools, the Report is overly reliant on NAPLAN data, there are reasons to be suspicious about the evidence assembled, and finally the Report falls into a classic trap of logic—the post hoc fallacy.

Traditions of fish utilisation for recipes in Nigeria

Some recipes for fish utilization in particular zones of Nigeria are assessed, giving details of their modes of preparation. The traditions of use of fish in the recipes shown appear to be based on the successful agricultural practices in particular zones and areas of Nigeria. This has helped to promote taste and values, since easily procured food items are cheaper for use in particular areas than others. The use of such fish items in the recipes are useful for promoting protein intake and stemming of malnutrition, especially in the rural areas, as well as helping to improve the incomes of women-in-agriculture

Properties and Applications of Shape Recipes

In low-level vision, the representation of scene properties such as shape, albedo, etc., are very high dimensional as they have to describe complicated structures. The approach proposed here is to let the image itself bear as much of the representational burden as possible. In many situations, scene and image are closely related and it is possible to find a functional relationship between them. The scene information can be represented in reference to the image where the functional specifies how to translate the image into the associated scene. We illustrate the use of this representation for encoding shape information. We show how this representation has appealing properties such as locality and slow variation across space and scale. These properties provide a way of improving shape estimates coming from other sources of information like stereo.

Shape Recipes: Scene Representations that Refer to the Image

The goal of low-level vision is to estimate an underlying scene, given an observed image. Real-world scenes (e.g., albedos or shapes) can be very complex, conventionally requiring high dimensional representations which are hard to estimate and store. We propose a low-dimensional representation, called a scene recipe, that relies on the image itself to describe the complex scene configurations. Shape recipes are an example: these are the regression coefficients that predict the bandpassed shape from bandpassed image data. We describe the benefits of this representation, and show two uses illustrating their properties: (1) we improve stereo shape estimates by learning shape recipes at low resolution and applying them at full resolution; (2) Shape recipes implicitly contain information about lighting and materials and we use them for material segmentation.

Compendium of Festive and Seasonable Stingo Recipes

A recipe booklet with the full title "Compendium of Festive and Seasonable Stingo recipes for the Delectation of the Nobility and Gentry, our esteemed Patrons". The inside sentiment reads "Presented to you with Good wishes all Seasonable Cheer by Watneys Brewers of the Very Best Beers at Stag Brewery, Pimlico, London, S.W.I"

Hardcover recipe book containing handwritten recipes

Hardcover recipe book containing handwritten recipes. Most of the recipes are loose within the book and some of the pages have been torn out. The inner cover has the name Isabel Woodruff, May 21, 1888.

Add a Dash of Rhetoric, a Pinch of Technical Communication, a Handful of Pedagogy, and Mix Well: Cookbooks and Recipes as Instructional Texts, and What Domestic Texts from 1870 to 1935 Can Teach Us About Technical Communication

Through the use of rhetoric centered on authority and risk avoidance, scientific method has co-opted knowledge, especially women's everyday and experiential knowledge in the domestic sphere. This, in turn, has produced a profound affect on technical communication in the present day. I am drawing on rhetorical theory to study cookbooks and recipes for their contributions to changes in instructional texts. Using the rhetorical lenses of metis (cunning intelligence), kairos (timing and fitness) and mneme (memory), I examine the way in which recipes and cookbooks are constructed, used and perceived. This helps me uncover lost voices in history, the voices of women who used recipes, produced cookbooks and changed the way instructions read. Beginning with the earliest cookbooks and recipes, but focusing on the pivotal temporal interval of 1870-1935, I investigate the writing and rhetorical forces shaping instruction sets and domestic discourse. By the time of scientific cooking and domestic science, everyday and experiential knowledge were being excluded to make room for scientific method and the industrial values of the public sphere. In this study, I also assess how the public sphere, via Cooperative Extension Services and other government agencies, impacted the domestic sphere, further devaluing everyday knowledge in favor of the public scientific model. I will show how the changes in the production of food, cookbooks and recipes were related to changes in technical communication. These changes had wide rippling effects on the field of technical communication. By returning to some of the tenets and traditions of everyday and experiential knowledge, technical communication scholars, practitioners and instructors today can find new ways to encounter technical communication, specifically regarding the creation of instructional texts. Bringing cookbooks, recipes and everyday knowledge into the classroom and the field engenders a new realm of epistemological possibilities.