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The Caborn-Welborn phase identifies late precontact and early postcontact (ca. AD 1400–1700) peoples of the lower Ohio River valley in Indiana, Kentucky, and Illinois who coalesced following the collapse of the Angel chiefdom. Our current understanding of Caborn-Welborn foodways is that they, like their contemporaries in other parts of eastern North America, subsisted largely on maize and wild game, supplemented by a wide range of other wild and cultivated foods. While technically accurate, this generic picture of late precontact diets does not do justice to the many microclimatological and cultural nuances that characterized local native southeastern and midwestern diets. Dental microwear texture analysis (DMTA) is a method to understand diet by analyzing the microscopic scratches and pits left on teeth during mastication. Combining DMTA with other lines of evidence, we confirm previous studies that indicate that at least some Caborn-Welborn peoples consumed less maize than their ancestors living at the Angel site. Rather than understanding Caborn-Welborn peoples as practicing a generic late precontact subsistence strategy, our study highlights how Caborn-Welborn peoples chose to eat less maize and consume more hard wild foods such as nuts compared with their contemporaries. [ABSTRACT FROM AUTHOR]

An expanding body of work demonstrates that American food writing is extending its reach beyond pleasure and abundance to address systemic problems. It has gradually moved away from the practice of assigning status and value to certain foodways, a task predominantly performed by food authorities who did not reflect diverse backgrounds. Instead, recent food journalism engages in discussions regarding class, race, colonialism, ableism, weight stigma, labor rights, and immigration policies, among other pertinent social and political issues. Self-scrutiny is one of its distinguishing features. Much of this change was accelerated by the COVID-19 pandemic, which created the circumstances in which food writing became more self-reflexive and more likely to take a political stance. The central aim of this article is to center writings on restaurants to explore key insights from chefs and authors who explicitly reorient their work toward social justice. This shift can be identified in the Best American Food Writing series (2020–2021) and is supported by other contemporary works that discuss food and sociopolitical issues with an emphasis on the restaurant critic's positionality. The article closes with a consideration of the long-term impact of the main reckoning that occurred in 2020. [ABSTRACT FROM AUTHOR]

In December 2020, Singapore made global headlines by being the first country to approve the commercial sale of lab grown meat. This approval was part of an effort by the city state to intensify the development of novel foods on the island. This paper describes this recent growth of novel food companies in Singapore. Singapore's novel food policies ostensibly aim to create food security for its citizens. We argue that the embrace of the technology that surrounds novel foods also aligns with Singapore's vision of building a "smart nation." Although food is not a digital technology, the approaches to novel foods being taken in Singapore share many parallels with the rollout of digital technology. These parallels can be seen in the domains of standardization, regulation, intellectual property, data-gathering, and training. We anticipate that these shifts in procurement, regulation, consumption of foods, may ultimately challenge traditional food pathways and Singapore's food identity. [ABSTRACT FROM AUTHOR]

This article reflects on a year-long project that used both photovoice and food asset mapping methods in the Alberni-Clayoquot Region of British Columbia, Canada. Following others who emphasize reciprocation in research and the application of a heart-centered approach, this work had a two-fold purpose: 1) to give back to the community in which the researcher lived and worked, and 2) to create visual material and food policy guidance for the community. The photovoice project involved participants who were growers, processors, harvesters and/or foragers of food and resulted in multiple exhibitions of their work as well as a photobook distributed within the community. Alongside these, two separate food mapping sessions were completed with 42 participants which demonstrated that many residents associated food with human health, regional ecology, localization, production methods, social relations, economics, and spirit (metaphysics). We found these associations with food appear to indicate that many envision increasing regional food production by means of increasing food sovereignty. Our results (1) confirm that the research methods of photovoice and food asset mapping complement each other, (2), demonstrate the worth of giving back and the importance of a heart-centered approach to food systems' research and change, (3) substantiate claims that the "Seven Pillars of Food Sovereignty" transcend borders and apply within Canada. [ABSTRACT FROM AUTHOR]

This research investigated how food bloggers produce discourses about well-being and their relationship with food. The research question set for this research is: How does well-being appear in the food bloggers' discourses of their relationship with food? Two data sets were obtained: The first data collection comprised 16 bloggers (10 women and six men), who had written food blog articles in November 2017. The second data set included an email survey among the food bloggers (N=19). The data were analyzed using the discourse analysis method based on the PERMA theory. The findings showed how multidimensional a picture of well-being can be achieved when analyzing food-related discourses. More research is needed to understand further the educational uses of wellbeing-related discourses in social media. [ABSTRACT FROM AUTHOR]

Food has been an enduring presence in the construction of collective identities of migrant communities. From honing cooking techniques and selecting ingredients and tools to developing cultures of consumption and appreciation, diasporic communities seem to hold food as one of the primary markers of identity. Women writers from the diaspora not only emblematized their identities by writing about food but also opened feminist methodological opportunities for writing resistance. These 'culinary fictions' have since been mined to delve into the gendering of migrant identities. The genre of cookbooks shares a significant overlap with 'culinary fiction' in terms of its scope by stabilizing 'authentic' identities. However, it surgically punctures the romantic appeal of food imagination, shifting its focus instead to the labor that produces the sensory stimulation of culinary memory. This article uses this overlap and this gap as incentives to read select cookbooks published in the heydays of culinary fiction. Reading cookbooks against the metrics of labor provides a certain intimacy of engagement that offers entry into complex negotiations of uncertain migrant identities. Affective labor and its postcolonial entanglements have been used as catalysts in the article to read into the multilayered understanding of the politics of women writing about food in the diaspora. To this extent, it will challenge the stabilized ways of reading culinary identities and open food writing to more robust negotiations of gendered writings of food. [ABSTRACT FROM AUTHOR]

Copyright of Alif: Journal of Comparative Poetics is the property of Alif: Journal of Comparative Poetics, AUC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This essay employs Dr Martin Luther King, Jr's sermon, "The Three Dimensions of a Complete Life", as an acute lens through which to assess and impart new meanings to African–American activists' strivings to reach an ideal state of humanness and communal holism as they fulfilled their personal, political, and spiritual missions in the food realm during the 1960s Civil Rights era and the contemporary food justice movement. Narrative analyses of these Black activists' personal testimonies convey that their discrete journeys to completeness—what Dr King called the ideal state of humanity in its fullness—were not only facilitated by a divine calling but were also conditioned by the enactment of their Christian faith, particularly in reconciling the affective tolls engendered by their participation in lunch-counter sit-ins and by their quests to help alleviate food insecurity among impoverish populations in the American South. Indeed, when these individuals consciously endeavored to master the three dimensions of a complete life—recognize their agency, honor the interconnectedness of humanity, and seek God's guidance in doing both—were they able to embody their best selves and demand the realization of a truly democratic nation. [ABSTRACT FROM AUTHOR]

In the nineteenth century, the ideology of thrift was pervasive in didactic nonfiction, which encouraged readers to engage with frugality as an economic and moral stance. Samuel Smiles' Thrift (1875) emphasized the importance of thrift to individuals and society, positioning it within the domestic setting. To understand how thrift was enacted in the nineteenth-century home, this article examines the ideology of thrift in cookbooks and recipes. These writings sought to practically enable readers to thriftily engage with food, making the most of ingredients creatively and frugally. While scholarly attention that highlights ideological discourses within cookbooks focuses on the cultural discussions authors include around recipes, little attention has been paid to how ideologies are present within recipes themselves. This article applies a close literary and structural reading to recipes, arguing that cookery was "the handmaid of thrift" and that recipes were textual tools, enabling readers to incorporate thrift into their lives. [ABSTRACT FROM AUTHOR]

Consumers are choosing to purchase food products from retailers through online channels rather than brick‐and‐mortar channels. While online reviews play a crucial role in influencing online purchases, scant work has examined how consumers write reviews for food products. We argue that the nutritional value of the food is a key aspect of product performance and apply expectation‐disconfirmation theory to examine whether pre‐purchase expectations about a food product's nutritional value and disconfirmation of these expectations have a significant effect on online review content and linguistic characteristics. Using text‐mining approaches to analyze Amazon data, we find that pre‐purchase expectations, postpurchase performance, and disconfirmation regarding nutritional value affect both review content and linguistic characteristics, including review length, diversity, readability, subjectivity, and sentiment. While research suggests that postpurchase product performance is the main influence on online review writing behavior, this research shows that the pre‐purchase phase also plays a key role. [ABSTRACT FROM AUTHOR]

Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S-transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health. [ABSTRACT FROM AUTHOR]

This article discusses the use of personal narratives in food media and journalism with a particular focus on podcasting. It situates the research amongst the abundance of lived experiences both in food content and in podcasting, two spaces that have been regarded as providers of the intimacy required to challenge impartiality practices in journalism. Given that the growth of podcasting has arguably failedto include enough non-mainstream voices, our primary research is based on four series of the Whetstone Radio Collective, a media organisation that aims to tell the stories of marginalised communities. Using content and thematic analysis, it establishes that the innovative use of first-person narratives of the hosts—who are overwhelming people of colour and embody stories of migration and displacement that mirror the food stories—is accompanied by conventional journalistic sourcing of experts who are already established voices based in the Global North. A recentring agenda is most obvious when it reclaims histories such as that of black farmers in the US, when it situates the consumption of foods as part of the global trade that drove the colonial project, or when it delves into and criticises foodways such as the social architecture of kitchens. [ABSTRACT FROM AUTHOR]

This review looks at Canadian Literary Fare by Nathalie Cooke and Shelley Boyd, with Alexia Moyer. The book gives an unconventional exploration of 'food voices' in Canadian literature. The authors examine the food narratives of celebrated Canadian writers, like Alice Munro, Eden Robinson, Fred Wah, M. NourbeSe Philip, Tomson Highway, Rabindranath Maharaj, and others. The book explores the interactions between literary characters and food, challenging preconceptions about Canadian cuisine. It highlights the voices of Indigenous and immigrant writers, emphasizing the role of food in decolonization and reshaping identities. The authors discuss iconic Canadian foods, the symbolism of food markets, and food as demonstrative of struggles with poverty. Canadian Literary Fare is a valuable resource for those interested in the interplay between food culture and identity. It provides a refreshing departure from traditional approaches, examining Canadian culture through alternative 'food voices'.

This project explores the ethical obligations of food journalists. Using history, normative, and feminist theory, I argue that if specific media is going to be considered food journalism, then we should be able to identify its service to citizens. This project thus seeks a unified view for evaluating the democratic and caring potential of food journalism. I outline some of the contours of quality food journalism – its principles, practices and forms – through both historical and contemporary examples. I show how both sets of food journalists adhere(d) to traditional notions of democracy-serving communication while also employing a more situated ethic of care. Ultimately, I argue that quality food journalists should adopt this care ethic addressing citizen-eaters, as this nourishes the relationships necessary for democratic worldmaking and gives us the best opportunity of collectively eating and living well. [ABSTRACT FROM AUTHOR]

In 2020, a single-response-based, valence × arousal circumplex-inspired emotion questionnaire (CEQ) was developed. Using a between-participants design, previous studies have found that a multiple response (MR) condition better discriminated test samples (e.g., written food names) based on their evoked emotions than a single response (SR) condition. This research, comprising Studies 1 and 2, aimed to determine the effect of response conditions (i.e., SR vs. MR) on emotional responses to food image samples, using a within-participants design. In Study 1, 105 Korean participants were asked to select a pair of emotion terms (i.e., SR condition) or select all pairs representing their evoked emotions (i.e., MR condition) from a list of 12 pairs of emotion terms of the CEQ, in response to the 14 food images. Both SR and MR conditions were tested within a remote (online) session. To minimize both a potential carry-over effect of the "within-participants design" and an influence of environmental factors in the remote testing, Study 2 asked 64 U.S. participants to do so over two separated sessions on two different days in a controlled laboratory setting. In both Studies 1 and 2, participants selected the CEQ's emotion-term pairs in the MR condition more frequently than in the SR condition, leading to the MR condition's higher capacity to discriminate test samples. While the configurations of the correspondence analysis biplots drawn in the SR and MR conditions were similar, those in the MR condition were more likely to be similar to the configurations of the principal component analysis biplots drawn from the ratings of valence and arousal for food image samples. In conclusion, this study provides robust empirical evidence that the MR condition can perform better in capturing sample differences in food-evoked emotions, while the SR condition is also effective in characterizing emotional profiles of test samples. Our findings will provide practical insights to sensory professionals, enabling them to effectively leverage the CEQ or its variants when measuring food-evoked emotions. [ABSTRACT FROM AUTHOR]

Slow reading has long been viewed as a teaching technique that engages students more deeply with course readings. Little systematic research, however, has been done to understand how this pedagogical strategy works in college classrooms. This study investigated how slow reading techniques promoted deep learning among undergraduate college students across two disciplines. Utilizing two food essays as the basis for a reading assignment, students in two courses participated in an intentionally scaffolded and paced slow reading exercise designed to encourage deeper personal engagement with course concepts. Theoretical implications from the research demonstrate connections between slow reading techniques and the existing literature on both significant and deep learning. More practically, this study found that slow reading techniques fostered personal storytelling as a means of developing deeper connections to assigned texts, presenting an opportunity for instructors hoping to facilitate the meaningful integration of course concepts into students’ lives.

From the perspectives of culinary linguistics, food writing typology, as proposed by Gerhardt, circumnavigates around food recipes, restaurant menus, and food labeling. This study attempts to propose the fourth food writing type, beveragraphy, which deals with beveragraphs or writings on drinking wares and the drink or liquid itself. This phenomenon of beveragraphy has caught Indonesian coffee shops by storm. To prove the existence of beveragraphy, we investigated this type of food writing by visiting 20 coffee shops, examined 60 beveragraphs, and interviewed the coffee shop managers, baristas, and customers. To prove that beveragraphy deserves a scholarly attention in the studies of food writing, we attempted to reveal its characteristics and functions by implementing the theory of food writing by Gerhardt, text typology by Reiss, meta-narrative loss in food discourse by Srinivas, and archetype theory in brand setting by Mark and Pearson. The findings indicate that beveragraphy is characterized by spatial restrictive writing and it functions as narrative and archetype synchronization. Future studies might employ the findings as a point of departure in food writing discourse.

Copyright of Perífrasis. Revista de Literatura, Teoría y Crítica is the property of Universidad de los Andes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Perífrasis. Revista de Literatura, Teoría y Crítica is the property of Universidad de los Andes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article discusses the intersections of food, health, taste and science during the Enlightenment in Paris, where diet was studied as a tool for consciously forming one's body and soul. Topics include People began looking for printed advice on what and how to eat; the democratization of sugar, chocolate, and coffee changed consumption styles giving rise to nouvelle cuisine; and Philosophers such as Hume and Kant had diverse views on food.

Prison cookbooks have been systematically ignored as a form of narrative. The current study adds to the criminological literature by using thematic analysis to explore the construction of gender through the narratives of 24 prison cookbooks. Findings suggest that much of the gendered discourse troubles reductive and stereotypical presentations of incarcerated men and women. Through language choice, male cookbook authors embody relationship-building and introspection strategically while also espousing tenets of hegemonic masculinity. Women's prison cookbook narratives construct gendered bodies that follow the norms and values of emphasized femininity, yet the "doubly deviant" aspect of female criminalization is apparent. Cooking, cleanliness, community, and weakness are prioritized throughout the women's prison cookbooks, but these feminized behaviors experience tension within the context of imprisonment. We conclude that food writing may be one way to allow the self to occupy disparate embodiments of masculinity and femininity that facilitate the navigation of daily incarceration. [ABSTRACT FROM AUTHOR]

The ancient Shu civilization is one of the most local and distinctive regional cultures of ancient Chinese civilizations. The archaeological discovery of Sanxingdui’s cultural relics is not only a serious scientific research, but also the pursuit of childhood memories in the process of exploring ancient civilizations and cultures. The archaeological achievements of Sanxingdui cultural relics played an important role in understanding the panorama of Sanxingdui and the impact of ancient Shu civilization on the origin of Chinese civilization. As a cultural symbol, the agricultural cultural relics unearthed in Sanxingdui reflected the ancestors’ life, the rich and diverse agricultural production modes, food culture and sacrificial rites in ancient Shu, showing the ancient ecology of Ba and Shu civilizations. Sanxingdui civilization was rooted in ancient Shu civilization and formed the pluralistic integration of Chinese civilization with other civilizations. The archaeological discovery and research of Sanxingdui’s agricultural civilization outlined the history prospect of the origin and development of Chinese civilization, revealed the development and changes of agriculture in ancient Ba and Shu regions and indicated different styles and features compared with the central plain culture. [ABSTRACT FROM AUTHOR]

As part of the wider discourse of "real food," consumers today are exhorted to "know where their food comes from" and "know their farmers." This paper presents a critical analysis of real food discourse through an analysis of popular food writing, supplemented with participant observation in farmers markets. Real food discourse argues for a "natural" way of knowing based on direct sensory experience of food and the land it comes from. Farmers figure prominently in this discourse because they are said to retain the natural wisdom that the rest of us have lost. I argue that, while intuitively appealing, ways of knowing advocated for in real food discourse obscure as much as they reveal. Specifically, I find that these ways of knowing mystify issues pertaining to labor and urban-rural relations, and conclude that their valorization limits the radical potential of local food politics. [ABSTRACT FROM AUTHOR]

In our case, one group of data represents the draft force values without electrification and the second group of data represents the values with electrification. Keywords: electrification; mounted implements; draft force; reduction; Elektrifizierung; Anbaugeräte; Zugkraft; Reduzierung EN electrification mounted implements draft force reduction DE Elektrifizierung Anbaugeräte Zugkraft Reduzierung 105 111 7 06/24/22 20220901 NES 220901 1 Introduction Electrification has high potential efficiency in agriculture ([1]). The fields with their soil types were located under the following coordinates: - Field 4: 48°25'26.1"N 11°40'00.3"E; SL4D, 50/46 - Field 5: 48°24'02.1"N 11°42'40.5"E; L4D, 65/61 - Field 6: 48°25'43.1"N 11°40'10.7"E; L4D, 63/55 Conditions on the fields between February and April 2021 were humid in the early spring. The draft force sensor was manufactured with draft force cell "HBM U1" by Ingenieurbüro Rottmaier in Erding, Germany and had a draft force limitation to 200 kN. It had a working load of 240 kN and a compound error of <±0.03% from the final value (reference temperature was 23°C). [Extracted from the article]

While rice is considered a staple on the Filipino table, the pan de sal (also written as pandesal, literally "bread of salt") has not always shared the spotlight. Food historian Doreen Fernandez writes that "[i]t is brown and plain like the Filipino . . . It is good, basic, and strong--just the way we are, and would like the nation to be." In this essay, I examine the pan de sal through cultural studies while considering the field's overlapping concerns with food studies. Fabio Parasecoli's comparison of food and cultural studies, alongside Warren Belasco's take on food choices also contribute to my analysis of the pan de sal and its place in Philippine culinary history. This framework informs my discussion of two literary works, namely "The Bread of Salt," a short story by N.V.M. Gonzalez and "Pan de Sal," a poem by Gelacio Guillermo. The essay proposes wider considerations for how our food can be approached by way of the pan de sal, which can initiate readings that go beyond the usual dialogue of identity and authenticity in Filipino cuisine. [ABSTRACT FROM AUTHOR]

Before visiting your local supermarket, do you write your food shopping list in the order you expect to encounter the items as you walk around, aisle by aisle? This way, you minimise your travel distance, saving time and effort. Many other animals do the same. Baboons (Papio ursinus) plan their foraging journeys to out-of-sight resources, moving in an efficient, goal-directed way, and nectar-collecting bumble bees (Bombus impatiens) use efficient travel routes when foraging on familiar resources. Andrew King and Harry Marshall introduce the theory of optimal foraging and its empirical instantiations.0 [ABSTRACT FROM AUTHOR]

In this article we combine an autoethnographic narrative by the first author and analytical reflections by the second, exploring the complexities of autoethnographic reflection on fields of cultural practice. The autoethnographer describes Indian Delights, a cookbook that is iconic among South African Indian Muslim women, as a shifting cultural collage and social repository, which also has a particular status in her life. The second author's reflections apply the ideas of Michel de Certeau and Luce Giard regarding writing, practice, and meaning. The two strands of writing complicate the relation between practice and commentary, addressing the value and limits of the compositional process and its outcomes. [ABSTRACT FROM AUTHOR]

Issue 87 of Cuicuilco Journal of Anthropological Sciences presents a dossier on the northwestern border of Mesoamerica, as well as miscellaneous articles on various topics. The dossier focuses on the northwestern border region of Mesoamerica, covering the states of Zacatecas, San Luis Potosí, Durango, and Jalisco. The articles in the dossier address topics such as health conditions on the northern border of Mesoamerica, the collection of plant-based foods in Zacatecas, and agricultural production at the Hacienda de Ciénega de Dolores Jerez, Zacatecas. Additionally, there are articles on pilgrimage and infrastructure at the Tepeyac Sanctuary, the suffering and treatment of glaucoma, intercultural relations between Mixtecs and Afro-Mexicans in the Costa Chica of Oaxaca, and nonviolent opposition to fascism in Italy. The issue also includes reviews of recent books on various topics. [Extracted from the article]

The article focuses on Nicola Twilley's book "Frostbite," which explores how refrigeration revolutionized food preservation and its profound scientific and historical implications. Topics include the interdisciplinary field of food studies, the artificial cryosphere's global impact on preserving perishable foods, and Twilley's expert blend of science and food history journalism, drawing on nearly 15 years of research.

Background: The mangrove ecosystem is a most productive and biologically diverse ecosystem. Even though many insertional media and tools are used for educating students about the mangrove ecosystem and conservation, most media do not provide in-depth knowledge of the relationships among organisms in the mangrove ecosystem. This research created a board game as an instructional tool to help students learn about the relationship of organisms and environmental impacts on the mangrove ecosystem. Aim: The Mangrove Survivor board game was designed and developed for fostering students' learning in the concepts relating to the relationship among organisms, biodiversity, and the impact of the key factors on living organisms to survive in the mangrove ecosystem. Method: Thirty-two students in grade 11 played the developed board game in groups of four to six. Then each group was asked to discuss and write a food web to summarize the obtained knowledge. A debriefing session was organized to confirm that all students accomplished understanding. Finally, all students were asked to complete the openended questions, questionnaire, and focus group interviews. Results: The overall results showed that students gained more knowledge and showed a positive perception toward the mangrove ecosystem. Most students also showed positive satisfaction with the developed board game which helped them to learn the concept. Conclusion: The results suggested that the mangrove Survivor board game can be a highly effective teaching and learning tool for enhancing student understanding relating to the mangrove ecosystem. Limitations of the study and suggestions for future research are discussed. [ABSTRACT FROM AUTHOR]

The article offers information on the author's childhood experiences and contrasts them with the more structured childhoods of his own children and today's children. Topics include the decline in children's freedom to engage in risky play and activities independent of adult oversight, and its potential impact on mental health.