Emma Jones

Terry Wong

Francine Ryan

Ann Thanaraj

In today’s rapidly changing legal landscape, becoming a digital lawyer is vital to success within the legal profession. This textbook provides an accessible and thorough introduction to digital lawyering, present and future, and a toolkit for gaining the key attributes and skills required to utilise technology within legal practice effectively. Digital technologies have already begun a radical transformation of the legal profession and the justice system. Digital Lawyering introduces students to all key topics, from the role of blockchain to the use of digital evidence in courtrooms, supported by contemporary case studies and integrated, interactive activities. The book considers specific forms of technology, such as Big Data, analytics and artificial intelligence, but also broader issues including regulation, privacy and ethics. It encourages students to explore the impact of digital lawyering upon professional identity, and to consider the emerging skills and competencies employers now require. Using this textbook will allow students to identify, discuss and reflect on emerging issues and trends within digital lawyering in a critical and informed manner, drawing on both its theoretical basis and accounts of its use in legal practice. Digital Lawyering is ideal for use as a main textbook on modules focused on technology and law, and as a supplementary textbook on modules covering lawyering and legal skills more generally.

Technology and Legal Practice in the 21st Century

Digital Lawyering

Anglican clergyman, Canon Terry Wong’s mother was a well-loved Malaysian and Singaporean street food chef. This cookbook is the successful result of his painstaking efforts to recreate his mother’s classic recipes from her scant notes and his palate memories. These are the everyday home-cooked dishes of Singapore and Malaysia common in the past – food for family meals and festive feasts from Hokkien, Hakka, Cantonese to Malay and Indian cuisines. These are the food that are at risk of being lost. The classics include Hakka Yong Taufu, Mee Rebus, Prawn Mee, Ginger Chicken, Yam Cake and Pan Mee (Pinched Noodles). Wokcooked Char Siew, Coffee Pork Ribs and Bean Paste Chilli Crab are some of the innovative dishes included. The author also teaches the essential techniques required to replicate these dishes. As Leslie Tay, Singapore’s top food blogger (www.ieatishootipost) says: “Terry Wong has decoded the complexity and nuanaces of Singapore and Malaysian home cooking for the next generation.” Just as Terry’s mother cooked her way into the hearts of many and won many friends along the way, he also uses his God-given talent generously, joyfully and humbly to cook for others and to encourage and inspire home cooks by making cooking easy and fun.

Terry Wong

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