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SUMMARY This study of objective measurement of smoking behaviour reports the findings from a sample of 421 children aged 10 and 11 years from Sheffield. Saliva thiocyanate determination did not provide a satisfactory objective method of validating the self-reported smoking of children in this age group. There was a trend (non-significant) for non-smoking children from homes in which a close relative smoked to have higher concentrations of saliva thiocyanate than non-smokers from "non-smoking" homes. Prior knowledge that a scientific test predicting smoking behaviour would be taken after completion of a questionnaire on smoking increased the self-reportage of experimental smoking.

This chapter assesses the principal components of an effective tobacco control programme in relation to efficacy, reach (i.e. numbers of smokers influenced) and cost-effectiveness. National targets for the reduction of prevalence are most likely to be achieved through the use of high reach interventions such as fiscal policy and mass communications.Restrictions on smoking at work may contribute to declines in consumption, but advice from health professionals, though effective, has limited impact owing to low reach. Measures aimed primarily at youth can delay, but not prevent, recruitment to smoking.Media publicity not only reduces smoking, but also creates a climate of opinion in favour of effective measures such as fiscal policy. In the long run, health professionals can achieve more for their patients through the media than through personal advice.

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Purpose – The purpose of this paper is to outline the curriculum of the UK’s first MSc in Gastronomy. The programme supports an interdisciplinary approach to understanding food not yet commonly found in academia or beyond. However, it is increasingly recognized that such a perspective, as fostered by the MSc Gastronomy, may be key in effectively addressing complex contemporary problems within food culture and food systems. Design/methodology/approach – This is a viewpoint paper that explains the rationale behind the chosen definition of Gastronomy, the context that inspired creation of the programme, an outline of the programme structure and justification of content. Findings – The underpinning philosophy stems from a conviction that to address problems of corrupt food systems and problematic societal foodways, a more comprehensive understanding of food is needed. The programme seeks to cultivate this with a truly interdisciplinary approach to the study of food culture and food systems. This approach is recognized as an underrepresented area in academia where the study of food currently tends to be compartmentalized; a reductionist approach also mirrored within politics, commerce and our everyday lives. The MSc Gastronomy investigates how to foster and make commonplace, a more holistic and realistic understanding of food. Originality/value – The MSc Gastronomy has been shaped by an understanding that a more comprehensive knowledge of food is required if contemporary problems within the food system are to be effectively addressed. To achieve this, the programme adopts an interdisciplinary approach to studying food only upheld by a small number of other academic institutions. It is the first of its kind in the UK, responding most closely to the specific cultural and political dynamics of Scotland’s food culture.

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