Library Open Saturdays Throughout Exams

To facilitate the college examinations the Tourism and Food Library at Cathal Brugha Street will be open Saturday 8th and Saturday the 15th of January from 10am-5pm.

We have printing and photocopying facilities and plenty of study spaces.

Please note: all services close 15 minutes before closing.

Evening closure of Cathal Brugha St Library, Tuesday November 30th

DIT Library Cathal Brugha St regrets that due to complications arising from the current bad weather, the library will be unable to stay open past 5.30 this evening, Tuesday November 30th.

Mountjoy Square Library will continue to run a service until 9.30 pm this evening.

New access to standards: no more BS!

Due to a steep and sudden increase in its subscription price, the British Standards Online database has become unaffordable and will cease to be available via DIT from Monday 29th November.

However, the National Standards Authority of Ireland (NSAI) database will shortly be available, initially on a free trial basis, within the next few days. NSAI hosts a large database of Irish Standards, including all those required by the European Union. NSAI is also the Irish affiliate of the International Standards Organisation (ISO) and it is hoped that access to all ISO standards will be included.

Students and members of staff who wish to know more can "watch this space" to learn about the NSAI trial subscription, or contact the library to discuss training or information needs arising from this transition.

2010 Exam Papers now online

The 2010 exam papers for the Schools of Hospitality Management and Tourism, Culinary Arts and Food Technology, and Food Science and Environmental Health are now available on the DIT Library website. Click here for a direct link to all the recent exam papers for your school.

You can save or print out the papers you are interested in. If you are outside the DIT network you will be asked for the Student Intranet Username and Password. Please call the library on 4024424 or email us at cbs.library@dit.ie for this username and password. Alternatively you can access all the usernames and passwords for the electronic resources by going to http://www.dit.ie/library/a-z/passwords/ and putting in your student number and your library PIN

If you are looking for an exam paper that is not up on the website please contact the examinations office in Cathal Brugha Street.

Saturday openings

The library will be open the following Saturdays before Christmas, from 10am to 5pm:
November 13th, November 27th, December 11th.

Evening closure, Tuesday 12 October

Due to an unexpected staff shortage, it has unfortunately become necessary to close the Library at Cathal Brugha St this evening (Tuesday 12 October) at 5.30pm.

We of course regret any inconvenience caused.

The DIT Libraries at Aungier St, Bolton St, Kevin St and Mountjoy Square are all available to users.

NEW! Scanner now available in the library

We now have a new scanner available to use in the Tourism and Food Library. You can now scan documents or images and print them off, import them into a document, or save them for use later on in your projects and assignments.

This is a very useful tool, especially for those working on final year projects or dissertations. Images can now be scanned directly from books and printed off or imported into your work.

Please note: you will only be able to print off images in black and white from our printers. There is a colour printer in DIT Mountjoy Square library, and also DIT Bolton Street library.

New Tourism and Food Library Website

The New Cathal Brugha Street Library website is now live and can be accessed through the library pages on http://www.dit.ie/library/sites/. Simply scroll down to your library and click on the link.

The site is a work in progress and we will be constantly updating it to give you the most up to date information on any library related news or resources. At the moment you can access all the information you need to use the library, including information on dissertations, inter library loans, and what facilities we have available in the library. We also have a dedicated page for each school and we will be adding to these constantly. If you think that anything should be added to these pages please do let us know because this website is here for you. You can email the library on cbs.library@dit.ie, or drop in to us on the 3rd floor of the Cathal Brugha Street building.

MORE? there isn't any

No mas, thats it. it's over I'm done, am outta here. No more shall i post for tourism and food. Anyway things have not been the same since we became a college of arts and tourism

Gastro-intro-writus

I know we don't take the Guardian here and esp on Summer Saturdays but you will be able to access this "A Taste for words" online. It's almost as if it was written for our students interesting in food writing, culinary memoirs and gastrature (i made that 1 up) . It's an excellent artricle by Kathryn Hughes charting the growth and changing nature of food writing in the last 10 years or so and i'm gratified to find that most of the best ones mentioned: Fast food nation , In defence of food , Kitchen Confidential , Risotto with nettles , The settler's cookbook , Toast , British regional food , we would have in the library. Though ones we did miss and must try and get are "The Glasgow cookery book" published 100 years ago as the core text of the Glasgow College of Domestic Science, and "The Making of Mr Hai's daughter". The best writings in periodicals is to found in Gastronomica and Petits Propos Culinaires. though she laments the passing of Gourmet (and see post from 25th Nov 2008), partly due to the rise of food blogs.........

Intuative Intute

It's always been a case of The Good the bad and the ugly for students using the web for research. - who to trust who to blame, who to quote who to avoid. Intute (see post from april '08) is a UK based consortium of universities that provides useful info for students using the web. Amongst other things they have a whole range of subject tutorials in what they call their Virtual Training Suite. These tutorials have been around for a while but i see 5 of particular interest to us here: Health and Safety , Hospitality and Catering , Sport Leisure and Recreation and Travel and Tourism, have been updated and improved recently (11th June) and there is a brand new one on Food Safety. Something for everyone there. The tutorials have 4 main sections: TOUR - the best of the web for that subject, DISCOVER - how to find scholarly information, JUDGE - appropriate internet resources, SUCCESS - examples of students using the internet for research. You go throught them at your own pace and I'd recommend them.

I did something similar for DIT a couple of years ago called Making Information Work, which is available for all students on Webcourses

More visibility and open access for DIT research

Here is a very interesting development in open access, which will also raise the profile of DIT's research output.

RIAN, Ireland's new single-access national portal for open access to Irish research, is now live. RIAN is a compilation of content "harvested" from the institutional repositories of the major Irish third-level institutions. This includes contents of DIT's Arrow repository, which already carries the full texts of our postgraduate theses and research publications.

This repository-network should have a number of good impacts for DIT. Not only will it give us more access to the output of other Irish centres of learning, but it will also increase the visibility of the research done here. This will have the effect both of showcasing DITs research output and of making it more accessible to the larger research community. An increased citation count for DIT sources is therefore also to be expected. RIAN also includes an impressive statistical analysis of the output of the 8 institutions attached to it.

Http://www.rian.ie

coupe de monde

in case you hadn't noticed, and many people are trying, the (football) World Cup 2010 starts in S.Africa on friday. It got me thinking, seeing as we run BA/BSc. courses here on Event Management and Leisure management just what we might have in the library of interest and relevance. Sure enought plenty of books on festival sport and event management and more specifically on the business and management of sporting events including the very recently published Managing football, an international perspective. Lots also on those other areas of sporting concern, - exercising, nutrition, ethics, doping, psychology, etc. And of course there's loads of articles when you start looking in the databases like Business Source Premier and Hospitality and Tourism Index. And interestingly we have full text e-access to a journal called "Soccer and Society". The whole of the Jan 2010 issue was devoted to the world cup in south Africa with articles on its political implications, the social aspects, corruption in the game, gender, apartheid and more.

Unfortunately none made the research decision of choosing a winner any easier. Italy are a temping good value price at 16/1 but i think i'll go for Argentina at a best price 13/2

your mother should know

Don't eat breakfast cereals that change the colour of the milk" Just 1 of many Confucius type sayings from Michael Pollan's new book Food rules - an eater's manual It was the subject of a large feature in the Times Health supplement yesterday (that's where the photo comes from) and an Opinion piece today. Other pearls of wisdom include "It's not food if it's called by the same name in every country" (think big mac) and this Jewish Italian saying "The whiter the bread the sonner you'll be dead." Pollan is a well respected and influencial food writer - the Irish food critic John McKenna praises Pollan's book The Omnivore's dilemma as "the most important food book of the last 20 years" - so go borrow it now. Also quoted in the article is the DIT lecturer in human nutrition Dr. Daniel McCartney.

So "eat when you're hungry, not when you are bored" or as they say in Japan "hara hachi bu."

exams music drink and rehab

You can tell the exams are here - the weather is too good. So no harm in a bit of light relief. In the same issue of Food and Wine as featured Conrad (see post from 18th May) is a highly unscientific but probably well researched piece on what drinks go best with different pieces of music. So what is it that has you reaching for the neat vodka, by the neck, for the Sex Pistols and a saccharine alcopop for Lady GaGa. Is it mood, place, taste, culture? At one time or another we've all been driven mad by piped mall musaz and there is a whole school of psychology based round backround music, tempo and volume, and shopping habits. But this is the quality end of the spectrum they're talking: the hint of pencil shavings guff, the flavours of deep black cherry with the slightest nuance of clean earth stuff.

So it's single malt for Miles Davis Kind of Blue, a Bollinger Champagne to accompany Mozart violin concerto 3, a Grand Marnier, on the rocks of course, for Suzanne by Leonard Cohen and a Bloody Mary, what else, for Rehab by the inimitable Amy. Though i don't think that's what she has in hand in the photo above.

protecting the EPA?

The Environmental Protection Agency has been part of our ecolandsacpe for over 15 years. Many of it's publications available in the library, through our sub to the Barbour Index and their own website. But is it now itself an endangered species? Minister John Gormley, as part of the 'Programme for Government' has instigated a review of their work, mandate, scope, effectiveness. Ones first cynical reaction in the present financial climate is nails and coffins but i don't think that's the case in this instance. The review group memebership would not give that impression nor one of their key aims "....to access whether the the Agency's mandate should be strengthened to meet environmental challenges ahead." Anyway you can have your own say as the review panel is looking for public thought comment or suggestions by email or post but you'll need to have it in by 28th of this month. Consultation doc, Supporting info and Invitation to Comment all at the departmental website

They can not be serious

Is this for real.... ?
Tourist plan would see Irish discount

Conrad Back

Well he had gone away yuknow. Conrad Gallagher, chef, author and role model for a generation of aspiring 1st year DIT chefs is back. There was a major retrospecive of his work ...ops sorry interview, in last saturdays Irish Times. He also was the cover story in the June issue of Food and Wine which like his books is of course available in the library It's a fascinating journey from Killybegs to the NewYork Plaza, rubbing shoulders with Trump and Clinton, cooking with Alain Ducasse and a Michelin star at 26 - the heady days of Peacock Alley before it all went belly up with bankruptcy, the long hand of the law, and a little incident with the Fitzwilliam Hotel over "those" paintings. His new restaurant Salon Des Saveurs is located in Aungier St. and despite the Irish Independent review "a bit retro and out of kilter with the times" i don't doubt that it's worth a detour, and going on past form a future candidate for the Pellegrino 50 best restaurants. Just don't ask him to pass the salt.

DIT students, graduates and staff turn up on a regular basis in the pages of Hotel and Restaurant Times - and website. The latest issue is no exception. It may not be Hello, but it is probably the premier trade publication for the Hospitality industry in this country. Articles and photos of DIT Hospitality Management students who won the 25th IHI Business Game. And of Leisure Management students embarking on the "Virtual International Programme" (VIP) with students from the IHE University in Breda, Netherlands. And a piece highlighting the work of 2 PhD Tourism students developing a possible new start up venture "Irish Ancesttral Holidays". Good luck to them all.

For Irish Times readers

The Irish Times has recently changed its online access policy.

The "normal" online version, which is still free, gives access to the written content of the paper. However, for the all-singing, all-dancing e-paper, access is more restricted. Most punters will now have to pay a subscription charge to read the e-paper.

However, DIT Libraries' munificence has once again come to the rescue! DIT Libraries have obtained 5 concurrent user licences for the e-paper, so that readers within DIT, or DIT readers with PIN numbers for external access, can get onto it - as long as everybody doesn't try to do so at once!

...and staying in Spain

The prestigious S.Pellegrino "World's 50 Best Restaurants 2010" has just been unveilled. A good place to look at the list is HERE in the Guardian travel section. You can roll over each one and get a brief description and with a neat little interactive map. El Bulli which would be well known to users of this library has been knocked off the number 1 spot by Noma in Copenhagen, which i hadn't heard of. The chef is Rene Redzepi so we'll see if he has any books out and order for the library. In terms of national representation Spain has 4 of the top 10 spots (any connection between this and my recent extended stay in Spain are purely coincidental. Anyway 2 are in San Sebastian and 2 close to Girona -- miles and kilometers away from Madrid.) The USA has 3 in the top 10 and Denmark, Italy and the UK (Fat Duck) 1 each. Gotta Catch 'Em All

Ashen, stranded and well grounded in spanish art

Well i'm back. - see last post from 13th april. 4 days later than planned i did manage to get a flight out. Otherwise plan B was a 27 hour coach journey to London, overnight there, train to Holyhead, ferry to Dun Laoghaire.

These volcanic events are impressive and in a way it's comforting how nature can dominate commerce when it feels like it - and ultimately have worldwide consequences.

The Toba eruption 72000 years ago almost wiped out the entire world population of the time. Without the eruption at Tambora, Shelly would never have written Frankenstein, nor Turner painted his best sunsets, The irish immigrants would not have left New England for California, apparently. Without Laki (1783) we might never have had the French Revolution - all to do with harvest failures. With Krakatoa scientists discovered how air currents move in the high altitudes. And so on and so forth.

The above courtesy of a Guardian article last thursday which i read on the plane 1 day there will be an eruption that could wipe out the human race" Now that's real invconvenience. And i presume without Krakatoa we would never have had South Pacific, the musical.

Packing up last thursday i felt like a convict getting an early release. But despite the sense of frustration i can't admit to it all being bad. I now know my Velazquezs from my Zurbarans, my Carlist wars from the Peninsular ones, my PPs from the PSOEs. Oh and the food wasn't bad

What all this hast to do with dit library i'm not sure. We don't even offer vulcanology as a major. However while at madrid-barajas airport i did bump into Andy O Gorman the recently retired head of the Bar Management department at DIT who had also been stranded in Madrid after returning from a trip to Chile where he had been on the judging panel for an international sommelier competition.

Y Viva Espana

It's work honestly. Later today i go to Madrid to attend a conference organised by LIBER on new library buildings. All very salient as DIT considers the move to Grangegorman. The conference title: "Planning libraries for the users of the future"

Whether it's business or pleasure, with any country i'm visiting i like to have a good grasp of their political, economic, social historical state. Easy enough with the internet but even better when you have access to a library resource like Business Source Premier, In the advanced search you can pick your nation, click on Publication Type and select Country Report and away you go. I've got in front of me for browsing on the plane (in steerage class) hard reliance info, data, backround, analysis, summaries from dependable sources like The Economist Intelligence Unit, Datamonitor, the PRS group and IHS Global Insight.
.....and at least the food in Spain should be far superior to Hungary where this conference was held the last time. see back to posts from April 2008

Well done to our Roux scholar

Another great result for a Cathal Brugha St graduate! Kenneth Culhane, a graduate in Culinary Arts, has carried off the hugely prestigious Roux Scolarship against very stiff opposition at the Scolarship's cook-off in London.

Kenneth was victorious at the cook-off on the 29th march at Westminster College. at which he was required to prepare a Fillet of beef an croute a la Bisontine, a classic dish of the Escoffier era. Judging the entries was a panel which included Michel, Albert, Alain and Michel Roux Junior and Gary Rhodes.

Kenneth, who works in a contract catering business in London, now gets a 3-month "stage" at a major-league restaurant of his choice. The French Laundry in the US is one of those he is considering.

Kenneth's mentor for this was our own James Carberry, who himself won the same prize in 1992, and who was at the awards ceremony to appalud his successor.

Here is a link to the Scholarship's web page:
http://www.rouxscholarship.co.uk/

spud bashing

A lot of coverage in the press recently over a piece of academic research carried out by academics here in the college: Clare Gilsenan, Dr Roisin Burke and Catherine Barry-Ryan. I'm glad to see that the Sunday Times had the helpful title "Organic spuds taste no better" because i certainly wouldn't have gathered that from the title of the original piece. "A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking". That full article appeared in the March 2010 issue of International Journal of Food Science and Technology which we do of course take in the library but unfortunately we only have access to the e-version from issues more than 12 months old. However if you need to see the full article please get in touch. Not the first time that organic food has featured here and not always in the best of light. See posts from 30th Sept. Organic food fraud and 30th July. Organic food is BAD for you. Nothing like sensationalist headlines to sell a few papers.

easter hours

The CB St. Library will open as normal until 1pm Thursday 1st April. We will then be closed for Easter, Reopening for usual hours at 9am Wednesday 7th April. And we will be open for business on Saturday 10th April.

Cucina povera - peasant food

now i'm just showing off the new library Canon scanner, and i'm not even sure how well you can see this image. It's from one of my favourite journals in the library Petits Propos Culinaires - essays and notes on food and cookery. It doesn't come in an eformat so this is a scanned image from the latest issue (No.89) from a lovely article "Michelangelo and the working man's lunch." What you see here is an illustrated annotated, menu? shopping list? dooddle? done by this master draftsman, possibly when working in the Pietrasanta marble quarries on the tomb for the "tempestuous and demanding Pope Julius II." It's a beautiful little piece of history captured, but as fresh as yesterday.
Working down through the menus you start with 2 bread rolls, a jug of wine, a herring , stuffed pasta, and the last 4 items depicted and annotated are 6 bread rolls, 2 dishes of fennel, a hering and "un bochal di tondo" - a jug of full bodied wine. Full article obviously available in the library

it says in the papers

The Guardian was particularily full of food doom and gloom over the weekend with a major article in their magazine on Saturday about The killer combination of salt fat and sugar. Basically why is obesity on the rise - what is driving us to overeat like never before? More than just easy availability - it's that toxicocktail of sugar fat and salt which in the right combinations just make you want to eat more. It's all to do with what scientists call "palatable foods" - not necessarily ones that taste good but rather their capacity to stimulate the appetite. It's a fascinating read for anyone interested or studying food products, flavours and innovations.

Meanwhile, headlining on their front page, a report by the Equality and Human Rights Commission (UK) on Violence and abuse of workers in food factories Employees subjected to verbal abuse, being punched, kicked or having things (like frozen burgers) thrown at them. Having worked in the past in an abattoir, a bakery and ice cream factory i would say this was all quite normal.

On a more upbeat note The Observer food monthly was published yesterday and is now available in the library. Articles include features on Gordon Ramsay, the art of smoking, Mexican food and Rick Bayless - the Obamas' favourite chef .

eating your world

you know the sort of thing "100 books to read or films to watch or places to see before you die". Now to add to our coffee table collection of books, has arrived "500 food journeys of a lifetime" a lavish luscious colourful guide to extraordinary journeys and places to eat around the globe from Puchkas in Calcutta to Mescal in Mexico. Ireland doesn't fare too badly - from fishing in the Moy valley to the kitchen garden at Longueville House Mallow. Though you'd have to question some stereotypes after reading their description of St.Patricks day in Dublin on p.84

"The Irish celebrate with parades, pub crawls and Guinness, and many also eat traditional dishes, including bacon and cabbage, soda bread, colcannon, and corned beef and cabbage."

A pub crawl around Dingle also gets a recommendation. Once while i was "visiting" Dick Macs a well known Dingle watering hole where the barman also trades as a tanner, an American couple came in wanting to buy a collar for their dog. The barman/tanner asked if they wanted a shamrock stamped on it. "Yeah..." they replied "...loads' of them"

P.S. while in the middle of writing this, Aodan O Cearbhaill, Head of School Culinary Arts came into the library with a visiting academic, M Andre Cointreau, the Director of Le Cordon Bleu, Paris. And yes, on p.121 there is an entry for the school. See also the blog post from 29th Jan.

DIT email

Loads of students having problems accessing their dit email. The story is that currently the MyDIT email system is unavailable worldwide. BUT we have an IT fix. - you can access your dit email at http://imap.dit.ie/

Get Smart! on Facebook

and all the photos that are fit to print from last fridays get smart workshop (see post straight below) are now available on their Facebook page

getting smarter!

The annual Get Smart! workshop took place today in the Gresham Hotel just around the corner. The library has played a pivotal role in this initiative for 1st years in The School of Hospitality Management and Tourism for their personnal and professional development. There was a fine good attendance to hear Kathryn Thomas (of rte No frontiers fame) talk about her career ups and downs, Micheline Corr of The firm provides tips on getting where you want in your career.

A great interactive sesion with all the students entitled "If only i'd know...." which explored what would have helped them on day 1 which they didn't know then, that they do know now. - if that makes sense. And also "What challenges (academic, personal, whatever) might a new student coming into college face during their 1st term?" Answers to these mysteries will hopefully help when planning the Get Smart sessions for the class of 2010/2011. All credit to Mary O'Rawe DIT lecturer and main driver behind Get Smart! going from strenght to strenght

no accounting for paste

food trends, food fads slow food wonder berries, food that delay aging, prevent coronary disease revitalise skin......etcetc Now comes Umami or Taste No 5. If you believe the hype it's like the discovery of a new primary colour or new sense to rival touch, smell and the rest. Well with taste you have sweet, sour, bitter and salty. Apparently Umami which comes to Ireland for the 1st time, available as a paste in tubes defies all these and offers a taste sensation completely new. Like a mixture of ... well it's all a matter of taste. I couldn't possibly comment myself but according to the Irish Times Kierab Glennon (Guilbauds) and Jonathan MacIver (Gordon Ramseys Powerscourt) have already stated rather sniffily that they wont be using it. But we'll make sure to order some books on Umami and for now we'll have to make do with The sense of taste. Dear knows what the great Brillat-Savarin, The Physiology of taste would have made of it all

School of culinary arts

"C'EST HORRIBLE!" he shouts at me. With that, he begins a rant. "Ca n'est pas difficile! . . . Pourquoi presenteriez-vous ce plat?! . . . Vous ne pourriez pas servir ceci!"

So begins "The Sharper the knife, the less you cry: love, laughter and tears at the world's most famous cooking school" by Kathleen Flinn. I looked quickly to see if it was about Cathal Brugha st., or whether the author Kathleen Flinn was a graduate from here. But no and even allowing for the fact that "most of the names have been changed" it is based not on DIT but the famed (or feared?) Le Cordon Blue cooking school in Paris. But prehaps, like Ratatouille, you might recognise some of the characters portrayed and think hey yeah that kinda reminds me of ......

Let them eat edible candles

last month it was eating gold, this month it's candles. Obviously the only way to finish any self respecting dinner.

A banquet was recently staged in Versailles to coincided with the opening of a major exhibition celebrating the art collection of Louis XIV 1643-17115 - French king from the age of 4 (the sun king to his friends). Louis took his food seriously and his main meal of the day would often last 4-5 hours and consist of 20 courses or more, Les hors d'oeuvre, Les potages, Les rots, Les entremets, and yes they did eat gold - Beef madrilene with gold leaf spangles, herb salad sprinkled with gold. The man entrusted with recreating this repast was Jean-Francois Piege. But it was the chocolate candles with sugar flames to finish which swung it for me. I can imagine no more civilised way to bring an evening to a close and send you off to bed. For more on the gastronomic influences of the period try this 2009 book, A revolution in taste in the library

Somewhere over the rainbow

every year at this time of year like the days getting longer comes the Horizon Report an annual guide to hi-tech trends to watch in higher education. And whats gonna have us jumpin in 2010? - open content they say - as a direct reponse to rising educational costs, the desire for access to learning and that expression of choice from students about when and how to learn. Also in the near term, mobile computing and devices will continue their relentless march - so we can say goodby to pc labs in the library. E-books should finally start to benefit from better interfaces, graphics and increased choice. Certainly up to now the readers have been dull and disappointing. On the further horizon they tip augmented reality, already being tried in the commercial sector, having useful educational potential. And in the long, long 5 year term how about gesture based computing becoming mainstream in the clasroom (what was so wrong with just putting your hand up) . And visual data analysis - "a way of discovering and understanding patterns in large data sets via visual interpretation." But as you know even a week is a long time in computing and prediction is not yet a precise science. It's fun though

sex and food and drugs and ....

Paganini once said that Stradivari, the most famous violin-maker, “used only the wood of trees in which nightingales sang”. Beautiful. I was reminded of this while reading an article in the January Food & Wine Magazine about the relationships between food and sex, love and romance. And these associations are not confined to just any one of our 5 senses. Think, the aromas of almond or vanilla, the taste of chocolate - apparently all to do with a chemical akin to amphetamine, truffles - they exude a chemical variant of testosterone, the texture of oysters. Unmissably suggestive fruits, peaches pomegranates, figs, For visual feasts think ripe asparagus spears, firm bananas - listen i'm only quoting whats written in the article. See page 52 for more and sorry not available full text online

more than just an academic library

The big freeze. More snow clouds are descending over the capital as i write and for the second night running all dit libraries will be closing at 5pm.

I've talked here before (most recent 30th sept) about the Barbour Index, 1 of our best full text e-resources, and the weekly Barbour briefings that you can get sent to your pc. In the latest Environmental briefing received earlier today is a 3pager Guide to driving in snow and ice. You probably wont be able to access this unless you've signed up for the briefings. but its full of sensible sane advice about driving safety on these current tricky icy roads. How to cope with rear wheel skids, front wheel skids, what to do if you get stuck and worse, if you get stranded.

So there, yet another service beyond just issuing books provided by the DIT Library. Safe home