Why do we say with malice toward none, with charity for all free essay sample

With malice toward none, with charity for all, with firmness in the right as God gives us to see the right, let us strive on to finish the work we are in, to bind up the nations wounds, to care for him who shall have borne the battle and for his widow and his orphan, to do all which may achieve and cherish a just and lasting peace among ourselves and with all nations. In the delivery of Lincolns Second Inaugural, many were inspired by this uplifting and keen speech. It had been a long war, and Lincoln was concerned about the destruction that had taken place. Worn-out from seeing families are torn apart and friendships eradicated, he interpreted his inaugural address. It was March of 1865, and the war, he believed, must come to an end.Lincoln showed his care for his people and country in his second inaugural speech, just like any man who was worrying about his children and family. We will write a custom essay sample on Why do we say with malice toward none, with charity for all? or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Having been struggling for four years’ in war, his people, no matter the North and the South, were urging â€Å"a just and lasting peace among ourselves and with all nations† Lincoln’s Second Inaugural address let people feel they are in unity and let them see the hope and future through his strong persuasive appeals. Lincoln opens the address to claim that â€Å"All dreaded it, all sought to avert it† to express the common wishes of both sides. Instead of using the south and the North, Lincoln always uses â€Å"all† to connect his people together. After explaining the causes of the war, Lincoln uses lots of pathos and ethos in the form of parallel sentences and religious allusion to bring his people to the same direction. He emphasized the common wishes of both sides of the war using lots of neither, both, and each in these sentences to express his balanced view on his people and justice attitude toward the war: This pathos describes how Lincoln would care for his people and how he would put the task of helping the people suffering from the war first, serving as a strong pathos since it is not only emotionally affecting his people, but also encouraging and giving them hope. The war destroyed millions of families. Lincoln in the first place gave his attention on healing the people and their families, instead of describing how beautiful the future would be and giving unrealistic assumptions

Free Essays on Young Ladies And Gangs

Why Do Female Youths Join Gangs? Female youths join street gangs on the basis of gender conflict, lack of family support and violence in their lives. Through adolescence young females have a much harder time than young males dealing with family, sexuality and the harsh reality of living in the urban ghetto. Young females who must endure these facets of life have little opportunity to succeed. Consequently, these young women turn to a replacement family, a place where they feel they are needed and loved and can escape reality, even if momentarily. This type of place is in the common street gang. Presently, inner city minorities are hopelessly discriminated and isolated from economic opportunity. Young females see society as having nothing to offer young minority women. Neglected communities with high crime and a lack of resources force young females to turn to others in the same situation for support. Thus, they develop an exaggerated sense of belonging and gain excitement lacking in their lives (Chesney-Lind 53). According to Thornberry there are three types of models that account for gang membership: selection model, social facilitation model and enhancement model. Female membership seems to fall into the selection model. The selection model states that gangs only recruit or associate with already delinquent persons (Dukes, Martinez, Stein 143). In 1994 â€Å"females accounted for 24% of all juvenile arrests† (Chesney-Lind 11). Also, female gang members show higher levels of delinquency than non gang members (Curry 12). However, they do not necessarily influence members once in the gang. Such as many researchers have found; once in a gang, female members are not expected to involve themselves in delinquency. Recent estimates of female gang involvement have shown a tremendous increase in female membership. These increases have become great enough to turn researchers attention to female gang members. Studies have shown that ten to thi... Free Essays on Young Ladies And Gangs Free Essays on Young Ladies And Gangs Why Do Female Youths Join Gangs? Female youths join street gangs on the basis of gender conflict, lack of family support and violence in their lives. Through adolescence young females have a much harder time than young males dealing with family, sexuality and the harsh reality of living in the urban ghetto. Young females who must endure these facets of life have little opportunity to succeed. Consequently, these young women turn to a replacement family, a place where they feel they are needed and loved and can escape reality, even if momentarily. This type of place is in the common street gang. Presently, inner city minorities are hopelessly discriminated and isolated from economic opportunity. Young females see society as having nothing to offer young minority women. Neglected communities with high crime and a lack of resources force young females to turn to others in the same situation for support. Thus, they develop an exaggerated sense of belonging and gain excitement lacking in their lives (Chesney-Lind 53). According to Thornberry there are three types of models that account for gang membership: selection model, social facilitation model and enhancement model. Female membership seems to fall into the selection model. The selection model states that gangs only recruit or associate with already delinquent persons (Dukes, Martinez, Stein 143). In 1994 â€Å"females accounted for 24% of all juvenile arrests† (Chesney-Lind 11). Also, female gang members show higher levels of delinquency than non gang members (Curry 12). However, they do not necessarily influence members once in the gang. Such as many researchers have found; once in a gang, female members are not expected to involve themselves in delinquency. Recent estimates of female gang involvement have shown a tremendous increase in female membership. These increases have become great enough to turn researchers attention to female gang members. Studies have shown that ten to thi...

MGMT236 U2 DB Research Paper Example | Topics and Well Written Essays - 250 words

MGMT236 U2 DB - Research Paper Example Furthermore, it also helps the researcher know what type of response that will be given out (Addleson, 2011). The staff meeting is an important tool in improving the validity of the questionnaire. A staff meeting will make different people converge and bring ideas together. Ideas that will help the organization move forward (Addleson, 2011). When everyone contribute in the meeting and use the time wisely, then it will be a lot easier to generate definitions to the key values. This method would also enable proper understanding of all areas of the firm (Addleson, 2011). Thus, the end results of the meeting would lead to the creation of a proper questionnaire that is elaborate and touching on all the area of the firm. Top management team should facilitate such a meeting to take place (Addleson, 2011). The staff meeting only proves advantageous hence; the firm should always continue to do this. Such meetings bring the members of the organization together and keep everyone united. When a staff meeting takes place, then it is assured that the questionnaire will be of very good quality (Addleson,

Kotter's 8-Step Approach Research Paper Example | Topics and Well Written Essays - 2000 words

Kotter's 8-Step Approach - Research Paper Example However, the deployment of the change-fostering process improves the company’s ability to change and improves the level of change, both in the present and the future. The Toyota Motors company has employed crucial company and business changes, including the diversification of the company’s production at 26 countries – where the brands produced are differentiated. In effect, the company’s business outlook is highly innovative. This paper will diagnose the Toyota Company, so as to expose the needs for change, and then discuss a plan for organizational transformation, utilizing Kottler’s 8-step approach. Company Overview of Toyota Motors The Toyota Motor Corporation is a Japanese, global automaker. The company is headquartered at Aichi in Japan. As of 2010, the company had 300,734 employees, across its areas of operation. The Toyota Company was the third-largest automaker in 2011, in terms of the levels of production, after the Volkswagen group and Gen eral Motors (GM). The Toyota Motors Corporation ranks at eleventh position globally, in terms of the revenues realized. As of 2012, Toyota Motors reported that it had produced its 200-millionth unit (vehicle) during its history in auto making (Toyota Motors, 2013). The company was started by Kiichiro Toyoda in 1937, after the production of the Type A engine during 1934 while still a department of the parent company, Toyota industries. The Toyota group owns the Scion brand, Daihatsu, Lexus and Hino Motors, together with other non-automaker companies. The company offers a wide range of vehicle models, ranging from mini cars to large trucks. The company’s global sales for its different auto companies totaled 6.78 million in 2003 (Toyota Motors, 2013). Diagnosis of need for Change at Toyota Motors Leading and causing change entails leading the people within a company, towards the realization of a specific modification in the affairs and the processes employed at the organization. The process of change can be exceptionally quick and straightforward. In this case, the change process can also be time consuming and immensely complex. These facts lead to the conclusion of Paton and McCalman (2000) that the managers of change at any organization should deploy the change process through the following chain of stages. Figure 1: The Change Process in an Organization by Paton and McCalman (2000) One area of change that can be identified for Toyota Motors draws from the company’s innovation to develop more eco-friendly and fuel-economical engine models. The innovation was a major success, as it placed the company among the top players in the auto making industry, in the areas of perceived sensitivity of fuel efficiency, increasing driving performance and in response to environmental responsibility demands (Tabuchi, 2009). The innovative car’s drive train system was launched by the company in 2004, and the company enjoyed the success of the technology for more than five years, but was not dynamic enough to employ the technology in the development of all their car models (Tabuchi, 2009). This successful area of technology points out the need to capitalize on the hybrid technology, throughout the production of all the vehicles produced by the company. However, that has not been the case. Therefore, this is one area of change that will improve the quality of the vehicles of the company. It will increase the

President John F. Kennedy's assassination Research Paper

President John F. Kennedy's assassination - Research Paper Example While the Warren Commission determined that Lee Harvey Oswald assassinated President Kennedy, many alternative accounts have been proposed.  This paper will examine at least two of the proposed accounts on President Kennedy’s assassination and further evaluate these accounts from the perspective of Hume (empiricism), Descartes (rationalism), and Kant (transcendental idealism). The two accounts that are examined in this paper are the findings of HSCA on the investigation of Kennedy’s assassination and the account of James Fetzer entitled â€Å"Assassination Science.† The account of HSCA stated that John Fitzgerald Kennedy being the 35th president of the U.S was shot dead on the November 22nd the year 1963 when riding in a motorcade in Dallas, Texas. According to its findings, Lee Harvey Oswald actually fired three gun shots at the then President John F. Kennedy. The 2nd and the 3rd shot that he fired struck the president and the 3rd shot was the one that killed the president. This account further stated that scientific acoustical proof recognized a high probability that more than one or two gunmen were involved at firing the gun shots at the president. The other scientific proof does not prevent the chances of two gunmen firing shots at the president. The scientific evidence thus negated some of the specific conspiracy allegations. The HSCA committee believed that based on the evidence available or presented to it, president Kennedy was probably assassinated because of a conspiracy or political scheme. However, the HSCA committee was not capable of identifying the other claimed gunman or the level/extent of the claimed conspiracy. Another reason provided by HSCA to have made the assassination possible was that the departments and agencies of the U.S administration performed with various competency degrees in the fulfillment of their duties. The president was thus not accorded adequate protection. The account presented by James Fetzer entit led â€Å"Assassination Science† explained and reported the most important or vital scientific findings in the assassination study history of President John Fitzgerald Kennedy. The account comprises of evidence stipulating that some of the autopsy X-rays on the body of President Kennedy were fabricated to cover a huge blow-out to the back of the head of the deceased by a shot from in front. Assassination science account evidence suggest that other autopsy x-rays were altered by the imposition of a 6.5 mm metal object, which was not present on the original x-rays, photographs and diagrams that were supposed to be those of JFK’s brain were suspected to be the brain of someone else other then John Kennedy. James Fetzer further through his evidence claimed that the president alone was hit by at least four shots, one of which fired from in front went to his throat, the other fired from behind went to his back, and the remaining two fired from in front and behind went to his head. This evidence disapproved the magic bulled theory suggested by the HSCA report. Assassination science unveiled or discovered that in Dealey Plaza, for the duration of the assassination, an absolute minimum of around six shots were actually fired and that the Zapruder assassination film viewed by most people as the nearest account to absolute truth was edited extensively using a highly sophisticated or complex technique. The evidence presented by Fetzer’

Molecular Gastronomy During Cooking Media Essay

Molecular Gastronomy During Cooking Media Essay The art of cooking is as old as humanity and cooking is such an important part of our world which obviously needs scientific attention. Although science has contributed to food safety, hygiene and nutritional aspects, little has been done towards innovation and invention of new dishes. The ancient Greek words, gastro means stomach and nomos means law, collectively termed as gastronomy, which in contemporary hospitality industry means food and culture. It generally refers to the study of relationship between food and culture with interdisciplinary approaches. This literature attempts to explain molecular gastronomy, its origin and evolution, along with its relevance and contributions to the contemporary hospitality industry. Cooking and gastronomy Even though molecular gastronomy has attracted media attention for quite a while, still there is confusion about the true meaning of the term. To explain this, cooking and gastronomy has to be distinguished first. Cooking is the preparation of raw food into edible, whereas gastronomy is the knowledge of whatever concerns mans nourishment. Gastronomy is about chemical and physical transformation behind the preparation of any food, for example, the reason behind egg white puffs up when whipped or mayonnaise becomes firm. (This, 2006). According to HerveThis, the science of food is not new but dates back to second century BC, when preparation of meat stock-the aqueous solution obtained by thermal processing of animal tissues in water-has been of great interest. Since then, scientists have been interested in food and cooking which gave way to molecular gastronomy. If culinary history is scrutinised, it will be clear that, initially food experts studied the culinary science to steer clear of blind assumptions and unscientific ways of cooking. But today, the science of food has reached its extreme in the form of molecular gastronomy, which chemically examines the food and cooking in its molecular level to give a new face for cooking and change the total concept of commercial cooking in near future. Molecular gastronomy The scientific discipline dedicated to culinary industry and to gastronomical phenomena in general has been called molecular gastronomy the late Nicholas Kurti and HerveThis (This, 2005). Molecular gastronomy can also be defined as a field that attempts to improve the culinary techniques through understanding the composition and chemical transformations occurring in food during the process of cooking (Ankeny, Year Unknown). Gastronomy or molecular gastronomy is the science just like any other science in the world, which studies the cause and effect of anything that happens during cooking including the structural difference in same cooking ingredients of different quality, which have an effect on the final product. If we can answer the question, we can correct a mistake, use this knowledge to improve the cooking process or even invent new dishes or ways to prepare food. For example, if we know that when an egg is cooked, water evaporates, the proteins denature and polymerize to enclos e water, we can even use substitute methods to cook it, like adding alcohol to it, which denature the egg proteins and gives the same result. Molecular gastronomy also deals with the study of human senses and perception of taste, aroma, texture and temperature, in short, the sensory science known as chemesthesis (berham et. al, 2010). It studies the perception of senses in molecular level in order to understand how different dishes are perceived as awful, average, good or delicious, when they are made of similar ingredients. Although chemesthesis of human beings are the same, people of different genre appreciates different types of food. For example westerners cooking style is entirely different from Asians, and while Asians appreciate spicy food, most westerners do not. At a glance, molecular gastronomy can be described as applying the techniques of food scientists to fine dining drying, liquefying, gassing, freezing and generally transforming ingredients into surprising new forms and textures while maintaining the flavours. Early converts include French two-star chef Pierre Gagnaire, who added scallops with liquorice milk to his menu in 1991 (Hill. B, 2009). Aim of molecular gastronomy Being the science of cooking, molecular gastronomy has a few aims in the field of domestic and commercial cooking. It endeavours to remodel and scrutinise existing recipes, introduce new tools, products and methods, invent new dishes from the acquiring knowledge and use the appeal of food to promote food science (This, 2006). Before analysing the aims, a significant question is that, who is actually interested in molecular gastronomy? Is it the chefs who are interested in chemical and physical science of food or scientists who are interested in food and cooking? Answer could go both the ways. Chefs are always interested in innovation in culinary art, which obviously needed scientific help to explain the reasons for transformation that occur in the cooking process. For remodelling a recipe or innovating a new dish they had to understand what actually happens to any food when it undergoes different forms of cooking. For this reason they needed scientific help to explain the reasons behind any cooking process or transformation. But at the same time, scientists are interested in the scientific aspects of food rather than innovation and remodelling recipes. Hence, molecular gastronomy can be said to be teamwork of food science and cooking or in other words, chefs and scientists. However, chefs made use of scie ntific explanation of cooking processes which resulted in innovation in food industry or more apparently molecular gastronomy. But today, with worldwide recognition of molecular gastronomy, it has evolved as a collaboration of chefs, scientists, companies in food industry and culinary schools. In addition, efforts are being made to incorporate the new science into culinary schools to impart knowledge of molecular gastronomy into upcoming industry professionals to provide a new visage to the food and beverage industry. Continuing with the aims of molecular gastronomy, remodelling and scrutinising the existing recipes is one of the primary attempts, initially by educating the professionals about the chances of scientific approach to cooking art. Complex disperse systems formalism (This, 2006) was introduced to describe the microscopic structure of preparations with different phases, to help in this attempt. Consequently, many of the existing recipes has been modernized or modified to correct the mistakes, attain a better product and to better favour the palate of the customer. Educational efforts are equally important to standardise these remodelled recipes to achieve consistency. For this reason, several programmes were introduced in culinary schools internationally. In 2001, the experimental workshop on flavour was created in French schools. Universities in various countries, such as the Netherlands, Denmark and Argentina have set up professorships in this discipline. Since then, Canada and France have introduced new syllabus for culinary schools to include knowledge obtained from molecular gastronomy. In 2005, the Institute for Advanced Studies on Flavour, Gastronomy and the Culinary Arts was created in Reims, France, to promote gastronomy knowledge, including molecular gastronomy. New or remodelled recipes to a great extent involve new cooking techniques which need new systems and tools. So, quite obviously, molecular gastronomy is introducing or giving way to new cooking tools and techniques, taking the art of cooking into another level. In terms of new products, with the help of molecular gastronomy, it is now possible to customise the food to the need of different people with different diet requirements, without restricting the taste and palatability of their meals. For example, now a day, caviar can be artificially made (in fact something looks and tastes like caviar) from fruits and chemicals. Similarly, using the secret of food chemistry, different ingredients can be used to make several dishes which look, smells and tastes like original dishes, which have no ingredients of the original dish. Even though the dishes tastes and feel like original, the ingredients can be different, thus giving us an opportunity to try different dishes with in the diet restr ictions or in other words, altering an unhealthy food into healthy one without altering the original taste of the same. Health programmes that promote a balanced diet cannot succeed if people are unable to make intelligent choices about food. Traditional cooking is not a guarantee either for healthy food or for a rational preparation of food. This is where the scientific programme of molecular gastronomy can be useful. Science is the basis for new technology and innovation and it is not different in gastronomy. The achievements of science in the field of gastronomy have won a definite recognition worldwide. However, for chefs, and hopefully scientists as well, the main aim is to surprise and delight their guests with exciting, tasty and healthy food. Molecular gastronomy in contemporary hospitality industry With the development of tourism industry, the science of domestic and commercial cooking has moved from the hands of a few key players to the dominion of serious scientific venture. In the context of serious competition, every element in the food service industry is striving to adopt innovation and novelty using technology, to which molecular gastronomy has given a new face of distinctiveness. The cooking chemistry or molecular cuisine has helped the modern restaurants to a great extend to enhance cooking speed, service speed and very obviously the food quality along with the ability to keep the food fresh. A few techniques in molecular gastronomy Colloids Colloid is a chemical substance dispersed in molecular level evenly throughout one another. The particles of the dispersed substance are only suspended in the blend, unlike in a solution in which they are totally dissolved. This takes place because the elements in a colloid are larger than in a liquid. The colloidal system is used for making different types of foam, solid gel, emulsion and solid emulsion. Lecithin (Lecite) Lecithin is phospholipids extracted from soybean, partially water-soluble, and an emulsifier that helps fat and water stay together. For that reason, it is often added to chocolate, cheese, margarine, and salad dressing. It has health benefits, such as reducing cholesterol intensity. It is often added to flavoured liquids and then mixed to generate foams that are topped onto dishes to offer added appearance and texture. Maltodextrin powder Maltodextrin is a complex carbohydrate consisting of dextrose (glucose), maltose, maltotriose and higher polysaccharides. Maltodextrin is used in a wide variety of products, extending from bodybuilders, animal trainers (horses and greyhounds) to pharmaceutical manufacturers. Tapioca maltrodextrin is a popular product used to make powdered oil and fat products such as white truffle powder, and olive oil powder. Guar Gum Guar is a white free flowing powder, completely soluble in hot or cold water to form a tasteless, odourless, non-toxic solution. Guar gum powder has five to eight times the coagulating power of starch. It is mainly used as a binding agent, mixtures, thickener, and emulsifier in food products, such as cheese spreads, ice cream and other frozen desserts. Methylcellulose This forms a gel when heated, and melts into liquid when it cools. This is similar to gelatine. This quality can improve a food if it undergoes heating in its preparation and requires stability at cooking temperature (for example: preventing a sauce from thinning out). It is used as a binding agent for foods that need to keep their parts collectively. Products such as pasta, vegetable burgers, onion rings, and potato products are improved by its combining strength. This is due to its cohesive nature at low temperatures and the structural integrity at higher temperatures. Implementation and provision of MG in hospitality industry Molecular gastronomy principles, practices and provisions items have captured the intellect of both the chefs and their customers worldwide. Although initially intended to cater for the high purpose of the gourmet market, molecular gastronomy has been welcomed in assorted areas of the hospitality industry. Useful dining restaurants, cafà ©s and bistros, avail venues, specialist bars, prestigious and mainstream hotels; and all the more establishments that specialise in pastry and desserts are incorporating this style of cuisine to assorted degrees into their operations. As any other fields, molecular gastronomy also attracted much criticism from food writers and chefs around the world. Many established chefs did not accept molecular gastronomy as scientific gastronomic phenomena but labelled it as temporary style of cuisine (Hill, 2009). But in the context of Australian hospitality industry, hampering of successful insertion of molecular gastronomy was a lack of firsthand experience and training, which was recognized both by industry as well as the government. Another barrier facing the Australian industry is the inadequate supply and high prices for specialist food chemicals and equipments to incorporate various techniques of molecular gastronomy. The distribution of these chemicals and equipments are limited to a few suppliers and shops. Even though this is the case, Hill had identified a few restaurants in Victoria such as Fenix, Interlude and Vue de monde that offer limited molecular gastronomic techniques throughout their menus. Competition There is no doubt that hospitality industry is facing increasing competition than ever before. To withstand this pressure of competition, chefs should be able to remain innovative and attract new as well as existing customers by satisfying their demandingly increasing sophisticated expectations. In fact people are always looking for new and unique experiences. As a result of this, in recent years there has been a great emphasis on innovation, creativity and importance of innovation competency. In response, many chefs has accepted the concept of molecular gastronomy and working on it to achieve greater innovative competency and occupational competency. In his model of innovative culinary competency, Lei Hu (2010) has positioned molecular gastronomy among new technologies that helps innovation, where other factors being creativity, culture, aesthetics, product, service and management. This underpins the fact that molecular gastronomy is a scientific gastronomic phenomenon as mentioned earlier in this literature, than a temporary style of cooking. In the age of technology dominating every aspect of human life, molecular gastronomy is the new cooking technique dominating mans nourishment. Culinary tourism Culinary tourism is a relatively new industry came into being in 2003. It can be described as a subset of tourism, where tourists also consider the enjoyment of interesting and traditional or novel and innovative food and drink, while people travel. This subset of tourism promotes every gastronomic experience, with every tourist pursuit for unique and memorable eating and drinking experience. Tourists always tend to consider the local cuisine of destination or at least consider the available cuisines, as dining out is one of the top most tourist activities and nearly 100% of tourists eat out when they travel. This trend gives a huge opportunity to restaurants use molecular gastronomy to innovate and attract their patrons. Molecular gastronomy in many parts of the world has revolutionized restaurant dining experience and at the same time, led to new enjoyment and appreciation of food. A few examples include EI Bulli in Spain and the Fat Duck in the United Kingdom (Barham et. al. 2010) , two restaurants that since adopting a new scientific approach to cooking have become widely regarded as among the best restaurants in the world. This is noticeable evidence of people accepting or influenced by the new cooking science or molecular gastronomy. When we look into the tourists trends, the opportunity for success of molecular gastronomy is apparently huge. 27 million leisure travellers have participated in culinary related travel in the last 3 years in the US, while spending $12 Billion directly on culinary related activities (Schmantowsky, year unknown). The actual market segment includes more affluent people, who are highly motivated to experience unique and memorable dining experience. Studies prove that on an average, one third of total travel budget goes towards food related activities. The top six culinary tourist destinations include California (14%), Florida (10%), New York (7%), Texas (6%), North Carolina (4%) and Georgia (4%) (Schmantowsky, year unknown). Molecular gastronomy could be a catalyst to culinary tourism which has a great potential to increase tourism generated revenue and the strategic partnership of culinary schools, hospitality organisations, chefs and scientists is the key to success of it. SWOT analysis Strengths Demand: From the time restaurants started utilizing molecular gastronomy for developing new dishes, public has widely accepted the uniqueness and newness of the experience. From the chefs point of view, MG is a tool for innovation in the field to attract their customers and stay in business. Without thinking about any downsides of the technique, thus the public as well as the industry has widely accepted molecular gastronomy, while expecting and demanding more from it. This increasing demand has made or will make molecular gastronomy much popular worldwide. Hospitality industrys enthusiasm to change: from the very early time, hospitality industry is changing every now and then, because of changing trends and tastes of customers, increasing competition, technology adoptation, and varying needs of customers. In fact this is the ever dynamic industry when compared to any other industries. This enthusiasm or eagerness of hospitality industry in general provides a great opportunity to make use of molecular gastronomy in its operations and a catalyst for further changes. Thus the science of food has got great support from the hospitality industry. As technology is easily imitated now days, due to globalisation, molecular gastronomy techniques could be easily learned by enthusiast chefs around the world. Supply of raw materials: due to the increasing demand for molecular gastronomy, the demand for the ingredients also has raised especially various thickeners, stabilizers and emulsifiers. Since the success of restaurants like EI Bulli and the fat duck, in 2005-06, this demand has further elevated. The supply of these ingredients is only available in large quantities to the food industry, restricting the use of these chemicals by untrained or unprofessional people, which is on a safer side (lersch, 2007). In Australia Suppliers has positive prospects to add value and expand their product range and services to the industry. Ingredients for molecular gastronomy Weaknesses Molecular gastronomy is still gaining popularity, and the knowledge and experience of it are limited in most parts of the world within the industry and culinary training providers. It will take fair amount of time to spread throughout the industry and will take further long period for standardisation of new recipes. Also there is limited accessibility to special ingredients and equipments such as smoking machine, blow torch and gastro vac which are much needed for cooking techniques, which is a constraint for this field at the moment. Due to the scarcity and limited accessibility, most countries working on molecular gastronomy are relying on imported goods and equipments which resulted in increased costs for the same. As most countries are relying on French and Spanish resources, where molecular gastronomy originated from, there is a limitation in independent research and experiment in the field. This situation is also made worst by the language barriers between these countries. In a ddition, the existing workload in the hospitality industry provides less time to chefs for research and experiment in molecular gastronomy. Also there are limited technical books published in English language making things much more difficult. Opportunities Hill recognizes a few opportunities for molecular gastronomy in the Australian hospitality industry, which is more or less similar to many other countries. Countries with limited access to the resources could gain knowledge and skills from internationally recognised expert chefs and broaden their set of skills by integrating molecular gastronomy into the existing culinary programmes. Apart from this professional networks should be promoted with increasing research and experiments in the field. Acquiring knowledge should be transferred to culinary students and the industry professionals to develop a culture with strong gastronomic foundation. Threats When focusing on threats to molecular gastronomy, the major barriers hindering the growth are once again the increased costs of commodities and equipments due to increased demand and supply issues. Another threat is the changing trends and demand of todays customers which may lead to decreasing popularity and in turn lead to less interest among chefs and decreased need for training in this area. It is contradictory to say that customers has widely accepted and are demanding for molecular gastronomy but at the same time changing customer behaviour can hinder the growth of molecular gastronomy. This is because the popular trend created by new dishes evolved from molecular gastronomy has been widely accepted by the public due to its newness and unique nature. But once it is popular and widely available everywhere, it is not any more new or unique. Moreover, people who have tried the molecular style of cuisine may not go for it every time, but stick back to their favourite recipes, unless molecular gastronomy can create captivating recipes every now and then. However, these reasons are not at all a barrier for the growth of this particular discipline till it gains its popularity around the world. There is another aspect of molecular gastronomy which is not emphasised in any of the studies: that is about the health. Most of the chemicals which are directly harmless to human body often have side effects. So, the intense use of chemicals in the cooking process should be of great concern. For example, most of the allopathic medicines which cures disease, mostly have foreseen negative side effects causing ill health. Just like that extreme use of various chemicals in molecular gastronomy to alter the physical form of foods should be studied in detail before it is commercially popular. More over the technique to change the texture, consistency and taste of food in molecular level could be maltreated in future just like invention of atomic reactions meant for energy are later used to make atom bombs, which is now a threat for human existence. Conclusion Molecular gastronomy is a pathway to innovation in culinary industry for chefs and a wonderful new enjoyment for the customers. Even though this field of science has proved its scientific nature and uniqueness, still there is a second opinion among the chefs in the industry. This may be due to the fact that major role in this respect is limited to the French and Spanish with limited resources available to the rest of the world. Better translation of the resources and international co-operation among the professionals may help to educate everyone working in the industry, thus creating a holistic awareness about this discipline. But at the same time, while molecular gastronomy gives way to unbelievable innovations, there is a need for preserving the old traditional recipes which remain successful without any alterations for years. Molecular gastronomy is a milestone in the culinary industry, taking it into another level, while correcting the old recipes scientifically and inventing new trendy ones. Hospitality being an ever dynamic industry, and with the evolution of culinary tourism, it became essential for entrepreneurs to exhibit innovation and new trends in customer service, which is enhanced by molecular gastronomy to a great extend. Although this is the case, due to limited awareness and popularity among the public, certain areas of molecular gastronomy is still in distrust. Intense use of chemicals to change the physical and chemical properties of food is giving room for scepticism. This calls for a controlling body in each country and globally for close monitoring the work in molecular gastronomy, as there are organisations to control food hygiene and nutrition. This will provide certain norms for experiments and new recipes using the molecular gastronomic technology, before it reaches the public.

Heideggers Interpretation of Pablo Picassos Portrait of Gertrude Stein :: Art Artisits

Heidegger's interpretation of Pablo Picasso's Portrait of Gertrude Stein By several accounts, Gertrude Stein posed for Pablo Picasso more than 90 times during the winter of 1905-6. Each session was never quite correct, with many botched attempts and frustrations. Ultimately Picasso sent her away, stating "I can't see you any longer when I look," then created a new portrait of her nearly a year later without seeing her again. It was regarded as a curious mask-like visage, not really an accurate representation of Stein at the time. When others remarked that Gertrude Stein did not look like her portrait, Picasso stated "She will." Eventually Picasso's belief in the 'premonitory powers' of his portraits was affirmed as Stein came to very greatly resemble her portrait, stating in 1938, "I was and I still am satisfied with my portrait; for me, it is I, and it is the only reproduction of me which is always I, for me" (Rodenbeck). Picasso's Portrait of Gertrude Stein is a haunting and pensive work, imbued with a great sense of mystery and pondering. Stein's gaze is cast to the side, her hands in a gestural position, leaning forward with her chin tilted and lips slightly parted. It is as if she is about to speak and through the body language of her portrait, we envision an ensuing scene where she articulates what she's been thinking, elaborating with her hands. The essence of Stein's character is embodied in this posture and gesture, the truth of her being in this physical representation. Knowing nothing of Stein, one would at once understand that this woman is a thinker carefully considering her points and that this intellectual characterization is of fundamental importance to her mode of being. Picasso has achieved the revelatory effects in this portrait by revealing the truth of Stein through Martin Heidegger's principle of truth as aletheia, that is, unhiddenness or the experience of something hidden being brought to revelation. By not allowing Stein's thoughts and words to be heard and capturing her in a frozen moment of paint, Picasso allows a profound understanding of all that she has to say. By concealing the experience of being in her presence and knowing her as an intellectual, he reveals the very truth and nature of her composure and existence. Were this portrait a frozen monument of Stein in a moment of glory, a pristine tribute to her physicality or a photographic and perfect representation, then we could never see the true accuracy of her being and becoming.