Pacific War Encyclopedia

[Trudi Miranda]

Unlikeconventional encyclopedias, which present objective, uncontroversial facts, this work acknowledges the complex dialectics between the past and the present and the politics of representing other people and cultures and reflects these new intellectual developments, particularly in the longer essays. In addition, The Pacific Islands is organized according to broad subject areas to avoid the fragmentation that arises from an alphabetical arrangement and to furnish readers with more richly contextualized information.

The accompanying CD-ROM version of the encyclopedia allows readers to exploit the search and navigation potentials of the medium. It contains hyperlinks between cross-referenced section titles and sections, a library of all the maps reproduced in the encyclopedia, and a photo library.

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Stanley Sandler, one of America's most respected and best-known military historians, has brought together over 300 entries by some 200 specialists in the field to create the first encyclopedia specifically devoted to the Pacific Theatre of World War II.

Extending far beyond battles and hardware, the coverage ranges from high policy-making, grand strategy, and the significant persons and battles of the conflict, to the organization of the Allied and Japanese divisions, aircraft, armor, artillery, psychological warfare, warships, and the home fronts, covering the interactions of each topic along the way.

Stanley Sandler is one of America's best-known military historians. He holds a Ph.D. from the University of London Department of War Studies, where he studied under the eminent military historian Sir Michael Howard. He was a Command historian for the US Army Special Operations Command for fourteen years and was a Visiting Professor in the History of Sea Power at the US Naval Academy. He will hold the Edwin Conquest '14 Chair in history at Virginia Military Institute, 1999-2000.

Dr. Sandler has received numerous academic and professional awards, including a New York State Regents' Teaching Fellowship, a Smithsonian Post-Doctoral Fellowship and a Secretary of the Army Research and Writing Fellowship. His publications include The Emergence of The Modern Capital Ship (1979), Segregated Skies: The All-black USAAF Squadrons of World War II(1992), The Korean War: An Encyclopedia (Garland, 1995), and numerous articles in military history.

Hypersensitivity to Squid may induce symptoms of food allergy in sensitized individuals. In reports on Squid allergy, patients generally had immediate hypersensitivity reactions after eating Squid or inhaling vapors while cooking Squid (1, 2)(3). In particular, anaphylactic reactions after consumption of Squid by patients sensitized(4) to House dust mites have been reported several times (5). Serum-specific IgE to Squid has been measured in patients with atopic dermatitis (but the clinical significance was not determined by challenges) (6).

A difficulty in assessing the early reports of hypersensitivity to Squid is that the species involved were not identified. The assumption can be inferred but not absolutely confirmed that the species are closely interrelated and that tropomyosin is a major allergen in Squid that results in high cross-reactivity. In fact, a patient with cutaneous symptoms who was sensitized to Loligo opalescens and not to Loligo pealei has been described (4).

In 48 Spanish adults with crustacea allergy, the most frequent causes of symptoms were Shrimp (33 cases) and Squid (24 cases); the most frequently found symptoms were urticaria/angioedema (39 patients), asthma (18 patients), and rhinitis (14 patients). The authors suggested that shellfish hypersensitivity can occur within the same phylum and between different phyla, reflecting common epitopes, and that Squid, Octopus, and Limpet extracts contain large amounts of heat-stable allergens. There was no significant difference between prick tests with raw and with cooked extract (7).

Among 142 adult patients sensitised to foods (out of 7698 patients visiting an outpatient clinic in the Canary Islands), 120 experienced clinical symptoms after consumption of 1 or more foods. Sensitisation to Squid was reported in 33 patients (8).

In 7 patients who had had symptoms highly suggestive of IgE-mediated reactions after ingesting Squid or inhaling vapours from cooking Squid, symptoms reported were nasopharyngeal pruritus (2), rhinoconjunctivitis (1), asthma (1), nausea, vomiting or diarrhoea (2), and urticaria and angioedema (2). All had previously suffered from persistent rhinitis or asthma for years as a result of allergy to mites. In addition, 6 of the 7 patients had had symptoms after ingesting Shrimp. Skin-specific IgE tests were strongly positive for boiled Squid extract and for various commercial crustacean extracts. Only 2 had borderline responses to the raw Squid extract. Specific IgE antibodies against boiled extract and several crustacean extracts were demonstrated in all patients (1).

Anaphylactic reactions after consumption of Squid by patients sensitised to House dust mites have been reported several times. A 5-year-old boy allergic to House dust mites developed an angioneurotic oedema after eating Squid. Skin and serum-specific IgE showed an allergy associated with both House dust mites and Squid. The labial test was strongly positive, with labial oedema, swelling and intense itching. The author suggested that in light of the potential seriousness of anaphylactic reactions, parents of children allergic to House dust mites, along with the children themselves, should be made aware of the increased risk of allergy to Squid (6)

Occupational protein contact dermatitis was described in a 24-year-old female fishmonger who presented with progressive episodes of dermatitis of the hands and forearms for 2 months. Symptoms were associated with cleaning baby Squid, which resulted a few minutes after starting with itching and erythema of the anterior forearms, followed 2 days later with vesicles and maculopapular lesions. Skin-specific IgE tests with seafood other than cephalopods were negative. Skin-specific IgE with baby Squid (Loligo vulgaris) was positive, but negative to adult Squid of the same species, Pacific squid (Toradodes pacificus), and Octopus (Octopus vulgaris). Patch test was positive to baby Squid (10).

Contact urticaria from L. japonica was reported by a 22-year-old male cook. Every time he handled uncooked Squid, he developed erythema, oedema, and itching and burning on his hands. Symptoms started within 15 to 20 minutes of contact. An open challenge of fresh Squid applied to his forearm provoked a reaction within minutes. Serum- and skin-specific IgE directed to L. japonica was established (11).

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