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Peter Atkins
  • Department of Geography
    Durham University
    Durham DH1 4LU
    United Kingdom
  • +44 (0)191 384 2919

Peter Atkins

Historically, the Government of Bangladesh has faced serious challenges in urban sanitation while public policy continuously bypasses questions related to the overall condition of the urban slums and their complex and filthy neighbourhood... more
Historically, the Government of Bangladesh has faced serious challenges in urban sanitation while public policy continuously bypasses questions related to the overall condition of the urban slums and their complex and filthy neighbourhood environment. Considering the diverse local settings of the urban slums, this paper attempts to explore the varied dynamics of 'social-technological-governance' (STG) systems from different categories of government (GO) and non-governmental organisation-managed slums where sanitation projects have been implemented. The analysis of STG systems not only uncovers different factors that affect sanitation projects but also offers a guideline that could address the overwhelming slum sanitation agenda in the context of metropolitan cities. The paper adopts a qualitative stance to explore the STG system and compare dynamics across the study areas. As is widely understood, local contextual issues are important in implementing sanitation projects and first-hand qualitative information has therefore been gathered and analysed to make sense of on-the-ground realities.
Research Interests:
The European badger (Meles meles) has been identified as a wildlife reservoir of bovine tuberculosis and a source of transmission to cattle in Britain and Ireland. Both behavioural ecology and statistical ecological modelling have... more
The European badger (Meles meles) has been identified as a wildlife reservoir of bovine tuberculosis and a source of transmission to cattle in Britain and Ireland. Both behavioural ecology and statistical ecological modelling have indicated the long-term persistence of the disease in some badger communities, and this is postulated to account for the high incidence of bovine tuberculosis in cattle across large tracts of England and Wales. This paper questions this consensus by using historical cartographic evidence to show that tuberculosis in cattle had a very different spatial distribution before 1960 to the present day. Since few of the badgers collected in road traffic accidents between 1972 and 1990 had tuberculosis in counties such as Cheshire, where the disease had until shortly before that been rife in the cattle population, the role of badgers as reservoirs in spreading disease in similar counties outside the south-west of England has to be questioned.(Received June 29 2012)(Revised October 11 2012)(Accepted December 04 2012)(Online publication January 25 2013)
Research Interests:

And 267 more

Research Interests:
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 47 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 49 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 48 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 51 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 48 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 48 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 47 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 49 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 45 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 46 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 45 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 44 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 45 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 47 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 46 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 42 more
Research Interests:
History, Economic History, Geography, Human Geography, Historical Geography, and 42 more
In projects developed in the area of food history and in the different symposia organised by ICREFH in the past 30 years, the history of the senses has remained in the background. However, the senses of smell, touch, sight, hearing, and... more
In projects developed in the area of food history and in the different symposia organised by ICREFH in the past 30 years, the history of the senses has remained in the background. However, the senses of smell, touch, sight, hearing, and taste are appealed to when we deal with the production of foods for consumption. The use of the senses, which is quotidian, but equally ephemeral, seems to be outside of the written scholarship produced by historians. The creation, by elites, of taste, of fashion, of " bon gout " , are familiar areas of discussion today. This symposium, which will be presented for the 30th anniversary of ICREFH, proposes moving forward in our analysis of this area by drawing on recent research. Each sense can be a separate topic of historical research. However, separating each sense activated by food presents a somewhat impoverished image. In fact, all the senses are at work when we are eating. Thus, let us take them as a whole so as to seize a " balance of the senses " (Corbin), a rapport among them which can appear in the form of a hierarchy or of a balance. This ensemble is produced, it grows, it transforms, and then it sometimes disappears. Actually, the enhancement of taste indicates a constructed and deliberate hierarchical organization. In the same way, a crunch activates our sense of hearing initially, with the other senses staying in the background. All of this remains to be explored in order to evaluate and historicise the place accorded to the senses vis-à-vis food by 19th and 20th century society. We shall approach the history of food and the senses by means of an event, a product, a particular source (a family journal, a cookery book...), prohibitions, speeches… On the basis of already familiar archives or by utilising lesser known sources is it possible to generate new avenues of research or to reinterpret previous research? Three main themes have been adopted, but the organizing committee is open to other proposals: 1 – An analysis of the hierarchy of the senses in the 19th and 20th centuries, and their transformations: these can be produced in various ways: • By vocabulary: In this time period how was specific vocabulary constructed (e.g., for wine), how were words for food and the senses created? Some words disappear or change their meaning. • Can we observe geographical food distinctions that arose from the senses? Did the combination of the senses and food play a part in the creation of nations or of nationalism (national dishes and the senses that are particularly connected to them). Can we distinguish between the senses developed at home, and those developed outside of the home? Do there exist places of intensity for the senses (the kitchen, for example)? Seasons? • Is the appeal of the senses a function of social group, stages in life, type, body type (fat or thin, small or large, healthy?). The analogy between body odours or social position and certain dishes and their odours should perhaps be explored: foot odour/ cheese; poverty/cabbage smell; wealth/gameyness. • The industrialization of the senses: a new hierarchy? 2 – Production and construction of norms Are there rules, and how are they applied when it is a question of combining colours, forms, tastes, and odours? We can envisage the roles of regulations, European or national, of specific trades (doctors, cooks…), hygiene and the senses, the media: the press, radio, books, religion…
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