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Local cerebral metabolic rates were determined by positron emission tomography and the deoxyglucose method in a group of 10 chronic schizophrenic subjects before and after somatic treatment and in eight normal subjects. Before treatment, schizophrenic subjects had markedly lower absolute metabolic activity than did normal controls in both frontal and temporal regions and a trend toward relative hyperactivity in the basal ganglia area. After treatment, their metabolic rates approached those seen in normal subjects in nearly all regions except frontal. Persistence of diminished frontal metabolism was manifested as significant relative hypofrontality. These findings suggest specific loci of aberrant cerebral functioning in chronic schizophrenia and the utility of positron emission tomography in characterizing these abnormalities.

One focus in the sociology of work and occupations literature concerns the phenomena by which occupations transform into skilled professions. This study focuses on a craft cocktail bar and the attending cocktail bartenders as a case study of occupational professionalization. Cocktail bartenders are uniquely suited for this type of inquiry, as many aspects of their occupation carry the markers of professionalism, such as mastery of a skill, a deep understanding of their field, and their potential to be cultural intermediaries. This study utilizes observation and interviews to elucidate how bartenders define themselves, their work, and their occupation as a whole. By drawing on theories of human and cultural capital, professionalism, and creative work, the present study attempts to conceptualize and explain the processes that contribute to professionalization, especially in occupations that lack formal methods of gatekeeping or accreditation. Table of Contents 1. Introduction…………………………………………………………….1 2. Literature review……………………………………………………….2 a. Sociology of Occupations and Professions…………………….2 b. Capital and Cultural Intermediaries……………………………7 c. The Sociology of Taste………………………………………. .. 9 d. Professionalization and Craft Bartending………………………12 3. Research Questions………………………………………………….…..14 4. Methods……………………………………………………………….…14

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