John Willoughby – författare

Over the past quarter century, the people of the Arabian Peninsula have witnessed a revolutionary transformation in higher education. In 1990, there were fewer than ten public universities that offered their Arabic-language curricula in sex-segregated settings to national citizens only. In 2015, there are more than one hundred public, semi-public, and private colleges and universities. Most of these institutions are open to expatriates and national citizens; a few offer gender integrated instruction; and the language of instruction is much more likely to be in English than Arabic.Higher Education Revolutions in the Gulf explores the reasons behind this dramatic growth. It examines the causes of the sharp shift in educational practices and analyses how these new systems of higher education are regulated, evaluating the extent to which the new universities and colleges are improving quality. Questioning whether these educational changes can be sustained, the book explores how the new curricula and language policies are aligned with official visions of the future. Written by leading scholars in the field, it draws upon their considerable experiences of teaching and doing research in the Arabian Gulf, as well as their different disciplinary backgrounds (linguistics and economics), to provide a holistic and historically informed account of the emergence and viability of the Arabian Peninsula’s higher education revolutions.Offering a comprehensive, critical assessment of education in the Gulf Arab states, this book represents a significant contribution to the field and will be of interest to students and scholars of Middle East and Gulf Studies, and essential for those focused on higher education.The Open Access version of this book, available at http://www.taylorfrancis.com/books/e/9780203796139, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.

Over the past quarter century, the people of the Arabian Peninsula have witnessed a revolutionary transformation in higher education. In 1990, there were fewer than ten public universities that offered their Arabic-language curricula in sex-segregated settings to national citizens only. In 2015, there are more than one hundred public, semi-public, and private colleges and universities. Most of these institutions are open to expatriates and national citizens; a few offer gender integrated instruction; and the language of instruction is much more likely to be in English than Arabic. Higher Education Revolutions in the Gulf explores the reasons behind this dramatic growth. It examines the causes of the sharp shift in educational practices and analyses how these new systems of higher education are regulated, evaluating the extent to which the new universities and colleges are improving quality. Questioning whether these educational changes can be sustained, the book explores how the new curricula and language policies are aligned with official visions of the future. Written by leading scholars in the field, it draws upon their considerable experiences of teaching and doing research in the Arabian Gulf, as well as their different disciplinary backgrounds (linguistics and economics), to provide a holistic and historically informed account of the emergence and viability of the Arabian Peninsula’s higher education revolutions.Offering a comprehensive, critical assessment of education in the Gulf Arab states, this book represents a significant contribution to the field and will be of interest to students and scholars of Middle East and Gulf Studies, and essential for those focused on higher education.

The best-selling team of chef Chris Schlesinger and Cook''s Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill''s no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort.