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12 August 2020 | Story Charlene Stanley | Photo Supplied
Dr Rebecca Swartz’s book Education and Empire: Children, Race and Humanitarianism in the British Settler Colonies, 1833-1880 has been honoured with various international awards.

Dr Rebecca Swartz, postdoctoral scholar in the International Studies Group, received glowing international recognition for her publication: Education and Empire: Children, Race and Humanitarianism in the British Settler Colonies, 1833-1880 (Cham: Palgrave, 2019). 

The book has won the prestigious Grace Abbott Book Prize (best book in English) from the Society for the History of Children and Youth (SHCY), which is awarded biannually, as well as the International Standing Conference for the History of Education (ISCHE) First Book Award. It has also been nominated for the Kevin Brehony prize from the History of Education Society (UK).

“It feels wonderful to have my work recognised by the international academic community,” said a delighted Dr Swartz.

Education as tool for oppression

She explains that the book traces the involvement of government in the education of indigenous people across a number of former British colonies.  

“It shows how education was increasingly seen as a government responsibility towards indigenous people during the nineteenth century. However, this does not mean that there was widespread access to education in the colonies; rather, education was provided along racial lines. In the two major sites of my study, KwaZulu-Natal (then Natal) and Western Australia, education for indigenous people was used to train them as workers, rather than to provide a literary education. The book shows that even when education was posed by imperial and colonial governments as a humanitarian intervention – something that would ‘uplift’, ‘improve’ or convert or ‘civilise’ the population – in settler colonial contexts such as South Africa and Australia, it was part of the apparatus of control and dominance over colonised people.”

For her, the most remarkable thing that her research has brought to light, was how the colonial project was full of contradictions. The imperial government provided education to the very same people it dispossessed of land and coerced into settlers’ labour forces.
“It was important for the British imperial government to appear to be humanitarian in outlook. However, they did not consider halting colonial settlement, and continued to violently colonise other parts of the world. As the nineteenth century progressed, they increasingly turned to rigid racial hierarchies to justify their practices,” says Dr Swartz.

International accolades

The SCHY called Dr Swartz’s work “a tour de force and an impressive template for how to do a multi-sited history where childhood is central to questions of imperial, political and educational history.”

The award committee’s commentary also stated: “Drawing on detailed archival research relating to the education of indigenous children in a range of British settler colonies, Rebecca Swartz offers convincing new insights into the centrality of childhood to shifting ideas around race and indigeneity in the British imperial project.”Some of the criteria considered by adjudicators of the ISCHE award were: Excellence and thoroughness of historical research, innovative and rigorous thinking, use of original and primary materials, and impact on history of education. 

Relevance for SA education today

Dr Swartz believes the book shows that education (both schooling and broader social education, such as teaching children good manners and morals, for example) is always reflective of broader political contexts.

“My work shows how in this country, education systems were actually set up to support and sustain forms of colonial rule by keeping certain skills, institutions, and systems of knowledge away from the majority of the population, while simultaneously denigrating their pre-existing knowledge and education systems. We need to understand more about the colonial origins of our education practices if we are to radically shift these in order to make education more equitable and inclusive,” she explains. 

ISG stimulating intellectual excellence

Dr Swartz describes the International Studies Group as “the most stimulating intellectual home that I have had in my research career to date”. She is grateful to be part of a community of brilliant scholars from all over the world, guided by Prof Ian Phimister, ISG Head, sharing ideas in formal seminars and also enjoying informal exchanges of ideas over coffee in the mornings.

“Prof Phimister has been a wonderful host and mentor. He is always available for advice and to read work, but also allows us postdocs to get on with what we do best: research and writing.”

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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